HOW  TO  DO 

A  CONSULTING  LIBRARY 
FOR  EVERY  WANT 


BY 


L.  \A/.  Y/\GGY, 

AUTHOR  OF 

“  Our  Home  Counselor,” 

“  The  Royal  Path  of  Life,” 
‘Anatomical  Study  for  Schools,” 
“The  Royal  Scroll,” 

Etc.,  Etc. 


PUBLISHED  BY 

POWERS,  HIGLEY  &  CO 

CHICAGO,  ILL.,  AND  VALPARAISO,  IND. 

1903 


Copyright,  1902, 
By  Ijr  W.  YAGGY. 


All  rights  reserved. 


SECOND  EDITION 


THE  GETTY  CENTER 
LIBRARY 


Never  let  your  zeal  outrun  your  charity. 


PREFACE. 


The  design  of  the  present  work  is  briefly  but  not  completely  indicated 
in  the  title  page.  In  bringing  out  “  HOW  TO  DO  ”  the  author  has  been 
influenced  principally  by  a  realization  of  the  distinct  want  for  such  a  work  and 
his  belief  in  its  utility  if  properly  presented.  The  wisdom  of  this  age  has  been 
to  bring  Science  from  her  heights  down  to  the  practical  knowledge  of  everyday 
concerns.  The  number  of  its  inventions  and  discoveries  has  kept  pace  with 
the  increasing  wants  of  man;  yet  we  cannot  help  but  observe  that  the  applica¬ 
tion  of  this  knowledge  to  the  needs  of  everyday  life  is  both  slow  and  inadequate. 
There  are  countless  situations  in  our  busy  life  of  today  where  terse,  convenient 
and,  above  all,  reliable,  information  is  absolutely  essential, — when  it  would 
mean  money  in  the  bank  for  us  to  be  told  in  practical  fashion  how  to  do;  how 
to  mend,  as  well  as  make;  how  to  save,  as  well  as  get;  how  “to  make  two  blades 
of  grass  grow  where  one  grew  before;  ”  in  short,  how  to  make  one  dollar  do 
the  work  of  two.  To  supply  ail  this,  and  much  more,  is  the  reason  for  the 
existence  of  this  work. 

Many  works  of  this  nature  there  are  in  existence,  but  most  of  them  are  not 
adapted  for  popular  use.  Of  these  are  the  strictly  technical  works,  also  the 
more  profound,  voluminous  treatises,  most  of  which  are  both  costly  and  un¬ 
wieldy;  others  are  the  cheap,  poorly-edited  volumes  of  little  or  no  authentic¬ 
ity.  The  sources  from  which  I  have  derived  the  vast  mass  of  materials  form¬ 
ing  this  work  are  such  as  to  render  it  deserving  of  the  utmost  confidence. 
I  have  invariably  resorted  to  the  best  and  latest  authorities  and  have  con¬ 
sulted  almost  innumerable  volumes,  German,  French  and  English,  during  its 
compilation.  Secondary  channels  of  information  have  been  scarcely  ever 
relied  on  when  original  authorities  were  within  my  reach.  The  indiscriminate 
adoption  of  matter  without  examination  has  been  uniformly  avoided,  and  in  no 
instance  has  any  formula  or  process  been  admitted  into  this  work  unless  it 
rested  on  some  well-known  fact  of  science,  had  been  sanctioned  by  usage,  or 
come  recommended  by  some  respectable  authority.  Those  processes  which 
long  experience  or  well-endorsed  experiments  have  shown  to  be  the  most 
successful,  profitable  and  trustworthy  have  been  accepted,  and  whenever  dif¬ 
ferent  processes  of  equal  value  for  attaining  the  same  end  have  been  found, 
more  than  one  has  been  introduced. 

I  have  endeavored  to  render  this  work  as  self-explanatory  as  possible,  and 
in  general  have  appended  ample  directions  to  the  several  formulae  and  processes 

} 


Without  the  love  of  books, 


which  seemed  to  me  likely  to  cause  embarrassment  to  those  inexpert  in  chemical 
manipulations.  I  would  recommend  in  regard  to  the  use  of  these  receipts 
that  great  care  should  be  taken  to  use  the  exact  proportions  prescribed,  and 
manipulate  as  directed.  It  might  even  be  well  to  experiment  first  with  small 
quantities.  Should  the  first  attempt  prove  unsuccessful,  do  not  condemn  the 
recipe,  but  make  another  trial,  as  the  fault  can  generally  be  traced  to  a' mis¬ 
take  in  the  manipulation  or  an  error  in  the  quantities,  or,  possibly,  poor  materials. 

Independently  of  a  reliable  and  comprehensive  collection  of  formulse  and 
processes  in  nearly  all  the  industrial  and  useful  arts,  this  work  contains  a  descrip¬ 
tion  of  the  leading  properties  and  applications  of  the  substances  referred  to, 
together  with  ample  directions,  hints,  data  and  allied  information  calculated 
to  increase  the  practical  value  of  the  book  in  the  household,  the  shop,  the 
factory  and  the  laboratory. 

One  favorable  sign  of  the  times  is  the  growing  appreciation  of  the  fact  that 
a  good  knowledge  of  household  management  and  a  practical  acquain¬ 
tance  with  cooking  are  important  features  of  the  modern  woman’s  educa¬ 
tion.  Let  every  girl  add  to  her  other  accomplishments  culinary  skill,  learning 
the  theory  of  cooking  as  she  would  that  of  any  other  art.  In  this,  our  depart¬ 
ment  on  cooking  comes  to  her  aid.  It  teaches  her  how  to  market  discriminately 
and  how  to  select  judiciously  so  as  to  obtain  at  the  slightest  possible  cost  the 
most  nutritious  and  palatable  food,  and  how  to  detect  adulterations  in  different 
articles  of  diet.  It  teaches  how  to  render  meats  most  tender,  succulent  and 
dainty;  how  to  make  the  most  of  few  materials;  how  to  contrive  substitutes 
for  lacking  ingredients  in  a  made  dish;  how  to  utilize  “  left  overs  ”  successfully; 
the  right  proportions  of  flavoring;  the  right  time  to  allow  for  cooking  any 
dish  she  has  to  prepare.  If  occasionally  the  instructions  should  appear  too  minute 
or  simple,  let  our  readers  remember  that  this  is  an  exhaustive  work,  meant  for 
the  untaught  as  well  as  the  most  experienced  cook,  and  that  the  information  which 
they  personally  may  not  require  is  of  great  value  to  the  inexperienced  housewife 
who  has  to  puzzle  her  way  through  the  preparation  of  even  a  simple  dish. 

The  frequency  of  accidents  of  all  kinds  and  also  of  sudden  attacks  of  pain¬ 
ful  diseases  renders  it  necessary  that  the  nonprofessional  should,  possess  suffi¬ 
cient  knowledge  to  enable  them  to  employ  the  proper  means  for  temporary 
relief,  at  least.  The  author  of  this  work,  in  undertaking  the  preparation  of  the 
medical  department,  realized  to  the  fullest  extent  the  great  importance  of  its 
production  in  a  careful  and  thorough  manner.  To  accomplish  this  it  was 
necessary  to  place  the  department  above  the  merest  suspicion  of  weakness  or 
inefficiency.  It  was  a  matter  of  no  small  difficulty  to  secure  as  its  author  Dr. 
Robert  G.  Marriner,  a  physician  standing  at  the  head  of  his  profession, — an 
eminently  successful  practitioner,  formerly  of  Chicago,  now  of  Menominee, 


2 


the  richest  man  is  poor. 


Michigan.  He  has  not  been  selfishly  actuated  by  financial  remuneration  only 
to  do  this  work;  but  inspired  by  a  spirit  of  philanthropy,  by  a  generous  desire 
to  benefit  mankind,  he  has  written  for  the  good  of  the  people. 

It  is  highly  desirable  that  the  public  should  learn  to  appreciate  the  true 
position  of  the  scientific  physician, — to  recognize  not  only  what  he  is  able  to 
accomplish,  but  also  what  he  can  not  do.  In  the  care  of  the  body,  it  is  preemi¬ 
nently  true  that  “  an  ounce  of  prevention  is  worth  a  pound  of  cure.”  This 
fact  has  guided  the  author  in  his  work.  While  he  has  in  every  case  presented 
the  latest  and  most  approved  treatment  for  the  various  diseases  which  affect 
so  large  a  portion  of  humanity,  he  has  especially  endeavored  to  furnish  such 
information  as  may  protect  against  the  attack  of  these  diseases.  The  author 
feels  that  in  this  attempt  to  popularize  medical  science  he  has  rendered  a  serv¬ 
ice  to  his  professional  brethren  as  well  as  to  the  public  at  large.  A  little 
knowledge  is  a  dangerous  thing  for  a  patient  to  possess.  It  makes  him  the 
prey  and  plunder  of  every  advertising  quack.  The  more  intelligent  a  patient 
becomes  the  more  he  appreciates  the  absurdity  of  remedies  advertised  to  cure 
any  one  of  forty  distinct  and  different  complaints.  He  realizes  that  medicine 
is  not  magic  or  sleight-of-hand,  but  an  art  founded  on  science.  There  are 
many  works  which  are  of  incalculable  value  to  the  physician  who  is  learned  in 
all  the  technicalities  of  his  profession,  but  most  of  them  are  but  as  sealed  letters 
in  the  hands  of  the  multitude.  The  author  has  departed  from  the  ordinary 
path  of  scientific  writers  and  has  given  us  this  matter  in  plain  language  and 
as  free  as  possible  from  technical  terms. 

I  beg  to  solicit  my  readers  to  apprise  me  of  any  inaccuracies  or  omissions 
in  this  volume  which  may  come  to  their  notice.  I  shall  also  thankfully  receive 
any  hints  or  suggestions  tending  to  the  improvement  of  further  editions  of 
this  work. 

Yours  truly, 

(Lake  Forest)  L.  W.  YAGGY. 

Chicago,  July  1,  1902. 


Work  alone  is  noble. 


PUBLISHERS*  ANNOUNCEMENT. 


This  is  our  first  book.  For  fifteen  years  we  have  published  Home  Educational 
ideas.  Our  purpose  is  to  publish  them  indefinitely,  for  just  as  we  are  the  pio¬ 
neers,  so  we  hope  to  continue  permanently  foremost  in  this  line  of  educational 
specialties.  To  our  patrons,  who  have  in  the  past  few  years  grown  to  millions, 
and  to  the  public  in  general,  we  wish  to  make  the  following  explanation  for  bring¬ 
ing  out  “  HOW  TO  DO.” 

Our  author,  Mr.  Yaggy  has  been  prominently  before  the  reading  public 
for  thirty  years.  His  “  Home  Counselor,”  “  Royal  Path  of  Life,”  “  Anatomical 
Charts,”  “  Royal  Scroll,”  etc.,  etc.,  have  for  years  delighted  and  instructed  not 
only  American  homes,  but  have  been  translated  and  have  found  a  welcome  in 
many  foreign  countries.  Just  before  he  sailed  for  Europe  in  1898,  he  told  us  he 
had  been  working  on  an  idea  in  which  he  felt  there  were  wonderful  possibilities. 
In  order  to  further  develop  the  work  he  had  decided  to  spend  several  years 
in  Europe,  where  his  wide  acquaintance  would  give  him  access  to  every  possible 
source  of  information  along  the  line  of  his  investigations.  He  realized  that  in 
Europe  a  scientist  is  willing  to  spend  his  life  on  one  phase  of  a  problem,  satis¬ 
fied  if  he  can  add  new  knowledge  to  that  subject.  Thus  he  spent  nearly  three 
years  among  scientists  and  libraries  of  the  Old  World.  Upon  his  return  he 
called  upon  us  and  showed  us  his  plan.  Briefly  stated,  it  was  to  put  scien¬ 
tific  and  technical  knowledge  to  household  and  business  use.  How  well  he 
has  succeeded  even  a  superficial  study  of  “HOW  TO  DO”  will  show,  but  only 
constant  use  can  demonstrate  its  practical  value  to  man,  woman  and  child. 

The  plan  has  been  to  make  a  work  which  should  be  a  manual  for  everyday 
use, — something  which  will  help  a  man,  whether  he  is  going  fishing  or  making 
a  business  trip;  buying  a  horse  or  building  a  house;  which  will  help  him  make 
more  money  or  save  what  he  has;  a  book  which  will  solve  the  problems  of  the 
busy  housewife;  help  her  entertain  a  party  or  cure  the  croup;  something  that 
will  teach  the  child  to  grow  up  physically  strong  and  morally  right.  In  a  word 
a  book  for  all. 

This  book  is  the  result  of  the  experience  of  the  most  able  and  practical  men. 
It  is  helpful  to  sit  beside  one  man  of  wide  knowledge  and  learn  what  life  has 
taught  him.  In  “  HOW  TO  DO  ”  we  have  the  concentrated  wisdom  of  many 
specialists,  given  in  their  mature  life,  when  each  man  was  able  to  offer  advice 
on  just  those  subjects  of  which  he  was  master.  Our  prescriptions  for  medicine 
and  recipes  for  cooking  are  the  most  rare,  reliable  and  economical  ever  published, 
and  every  one  of  them  has  been  tested  and  approved  by  eminent  specialists. 
The  work  is  extremely  comprehensive;  the  plan  is  simplicity  itself.  The  Index 
is  so  complete  that  it  is  possible  to  find  under  any  important  word  in  a  subject 
everything  in  the  book  pertaining  to  it. 

POWERS,  HIGLEY  &  COMPANY. 

Chicago,  July  1,  1902. 

4 


Empty  your  purse  into  your  head,  and  no  man 
can  take  it  from  you. 


Accidents — To  Avoid  and 
Prevent. 

In  walking  the  streets  keep  out  of  the 
line  of  cellars,  and  never  look  one  way 
and  walk  another. 

Never  ride  with  your  arm  or  elbow 
outside  any  vehicle. 

Never  alight  from  a  car  while  in 
motion. 

In  stepping  from  any  wheeled 
vehicle  while  in  motion,  let  it  be  from 
the  rear,  and  not  in  front  of  the  wheels; 
for  then,  if  you  fall,  the  wheels  cannot 
run  over  you. 

Never  attempt  to  cross  a  road  or 
street  in  a  hurry,  in  front  of  a  passing 
vehicle;  for  if  you  stumble  or  slip  you 
will  be  run  over. 

Make  up  the  half  minute  lost  in  wait¬ 
ing  until  the  vehicle  has  passed  by  in¬ 
creased  diligence  in  some  other  direc¬ 
tion. 

In  a  run-away  it  is  safer,  as  a  rule,  to 
keep  your  place  and  hold  fast  than  to 
jump  out.  Getting  out  of  a  carriage 
over  the  back,  provided  you  can  hold 
on  a  little  while,  is  safer  than  springing 
from  the  side. 

Be  particularly  cautious  when  upon 
or  in  the  vicinity  of  water. 

During  a  time  of  lightning  avoid  the 
neighborhood  of  trees,  or  any  leaden 
spout,  iron  gate,  or  other  conductor  of 
electricity. 

Lay  loaded  guns  in  safe  places,  and 
never  imitate  firing  a  gun  in  jest. 

Never  sleep  near  lighted  charcoal;  if 
drowsy  at  any  work  where  charcoal 
fires  are  used,  take  the  fresh  air. 


Never  blow  out  the  gaslight,  but  turn 
it  off,  and  before  retiring  see  that  none 
of  it  escapes. 

When  benumbed  with  cold  beware 
of  sleeping  out  of  doors ;  exercise  your¬ 
self  vigorously;  rub  yourself,  if  able^ 
with  snow,  and  do  not  hastily  approach 
the  fire. 

If  caught  in  a  drenching  rain,  or  if 
you  fall  into  the  water,  keep  in  motion 
sufficiently  vigorous  to  prevent  the 
slightest  chilly  sensation  until  you 
reach  the  house;  then  change  your 
clothing  with  great  rapidity  before  a 
blazing  fire,  and  drink  instantly  a  pint 
of  some  hot  liquid,  not  spirituous. 

Before  entering  vaults  or  dry  wells 
see  if  a  lighted  candle  will  burn  at  the 
bottom;  for  if  not,  animal  life  cannot 
exist,  and  the  foul  air  in  it  should  be  re¬ 
placed  by  pure  air  before  entering 
therein. 

Never  leave  saddle  or  draught  horses, 
while  in  use,  by  themselves;  nor  go 
immediately  behind  a  led  horse,  as  he  is 
apt  to  kick. 

Ride  not  on  footways,  and  walk  not 
on  carriage  roads  or  railroad  tracks. 

Be  wary  of  children,  whether  they 
are  up  or  in  bed,  and  particularly  when 
they  are  near  the  fire,  an  element  with 
which  they  are  very  apt  to  amuse  them¬ 
selves. 

Leave  nothing  poisonous  open  or  ac¬ 
cessible,  and  never  omit  to  write  the 
word  “  poison  ”  in  large  letters  upon  it, 
wherever  it  may  be  placed. 

Never  meddle  with  gunpowder  by 
candlelight. 


6 


To  bear  is  to  conquer  our  fate. 


Never  throw  pieces  of  orange  peel  on 
the  sidewalk,  or  throw  broken  glass  bot¬ 
tles  into  the  streets 

Never  trim  or  fill  a  kerosene  lamp 
while  lighted,  and  never  light  a  fire  with 
kerosene  or  coal  oil. 

Keep  lucifer  matches  in  their  cases, 
and  never  let  them  be  strewed  about. 

During  frosty  weather  take  extra 
care  in  walking. 

Before  retiring  for  the  night,  careful¬ 
ly  look  through  the  house  to  see  that 
everything  is  as  it  ought  to  be. 

In  replenishing  a  lamp  with  naphtha 
never  fill  it.  Leave  space  for  the  spirit 
to  expand  with  warmth. 

Never  quit  the  room  leaving  a  poker 
in  the  fire. 

Do  not  rake  out  fires  at  bed-time,  as 
hot  cinders  are  apt  to  be  scattered 
about;  it  is  better  to  let  the  fire  burn 
itself  out. 

Avoid  reading  in  bed  at  night,  as  be¬ 
sides  the  danger  of  an  accident,  the 
practice  is  very  injurious  to  the  eyes. 

Beware  of  damp  clothes. 

When  the  brass  rod  of  the  stair-car¬ 
pet  becomes  loose,  fasten  it  immedi¬ 
ately. 

Never  allow  your  servants  to  leave 
brooms,  brushes,  slop-pails,  water-cans 
etc.,  in  outside  doorways,  or  at  the  head 
of  a  flight  of  stairs  when  engaged  in 
housework. 

Should  an  infant  lay  hold  of  a  knife 
or  razor,  do  not  try  to  pull  it  away,  or 
to  force  open  the  hand ;  but,  holding 
the  child’s  hand  that  is  empty,  offer 
to  its  other  hand  anything  nice  or 
pretty,  and  it  will  immediately  open 
the  hand,  and  let  the  dangerous  in¬ 
strument  fall. 

Acrostics. 

The  acrostic  is  a  short  poem  in  which 
the  first  letters  of  each  line,  read  in 
their  order,  form  a  name,  word  or  sen¬ 
tence.  The  word  comes  from  the 
Greek  akros,  at  the  point  or  end,  and 
stichos,  order  or  line.  The  acrostic 


was  formerly  in  vogue  for  valentine  and 
love  verses.  When  employed  as  a  rid¬ 
dle  it  is  called  a  Rebus. 

Acrostics — Double. 

This  very  fashionable  riddle  is  a  dou¬ 
ble  Rebus,  the  initial  and  final  letters 
of  a  word  or  words  selected  making  two 
names  or  two  words.  The  usual  plan 
is  to  first  suggest  the  foundation  words, 
and  then  .to  describe  the  separate  words, 
whose  initials  and  finals  furnish  the  an- 
wer  to  the  question  Thus: — 

A  party  to  charm  the  young  and  er¬ 
ratic — 

But  likely  to  frighten  the  old  and  rheu¬ 
matic  ; 

1  The  carriage  in  which  the  fair  visi¬ 

tants  came : 

2  A  very  old  tribe  with  a  very  old 

name ; 

3  A  brave  Prince  of  Wales  free  from 

scandal  or  shame. 

The  answer  is  Picnic. 

1  P  Phaeton  N 

2  I  Iceni  I 

3  C  Caradoc  C 

sometimes  the  Double  Acrostic  is  in 
prose,  as  in  this  brief  example:  A  Brit¬ 
on  supports  his  wig,  his  grandmother, 
his  comfort  and  his  countrywomen. 
The  answer  is,  Beef — Beer;  Bob,  Eve, 
Ease,  Fair. 

Acrostics — T  riple . 

Are  formed  on  the  same  plan,  three 
names  being  indicated  by  the  initial, 
central,  and  final  letters  of  the  selected 
words. 

Agreements  Should  Be  of 

Mutual  Interest. 

If  one  party  agrees  to  stay  with 
another,  and  give  gratuitous  services 
with  the  view  of  acquiring  knowledge 
of  a  business,  and  the  other  party  does 
not  agree  to  employ  and  teach,  the 
agreement  is  void,  as  being  without 
consideration. 


Rebellion  to  tyrants  is  obedience  to  God. 


7 


Age — How  to  Tell  a  Person’s. 

Show  this  table  to  your  friend,  and 
ask  him  to  say  in  which  column 
or  columns  his  age  is  to  be  found, 
then  add  together  the  figures  at  the 
top  of  these  columns  and  the  secret  is 
yours.  Thus,  suppose  21  to  be  the 
age;  this  number  occurs  in  the  first, 
third  and  fifth  columns;  add  the  top 
figures  of  the  three,  and  we  have  21, 
the  number  required. 


1 

2 

4 

8 

16 

32 

3 

3 

5 

9 

17 

33 

5 

6 

6 

10 

18 

34 

7 

7 

7 

11 

19 

35 

9 

10 

12 

12 

20 

36 

11 

11 

13 

13 

21 

37 

13 

14 

14 

14 

22 

38 

15 

15 

15 

15 

23 

39 

17 

18 

20 

24 

24 

40 

19 

19 

21 

25 

25 

41 

21 

22 

22 

26 

26 

42 

23 

23 

23 

27 

27 

43 

25 

26 

28 

28 

28 

44 

27 

27 

29 

29 

29 

45 

29 

30 

30 

30 

30 

46 

31 

31 

31 

31 

31 

47 

33 

34 

36 

40 

48 

48 

35 

35 

37 

41 

49 

49 

37 

38 

38 

42 

50 

50 

39 

39 

39 

43 

51 

51 

41 

42 

44 

44 

52 

52 

43 

43 

45 

45 

53 

53 

45 

46 

46 

46 

54 

54 

47 

47 

47 

47 

55 

55 

49 

50 

52 

56 

56 

56 

51 

51 

53 

57 

57 

57 

53 

54 

54 

58 

58 

58 

55 

55 

55 

59 

59 

59 

57 

58 

60 

60 

60 

60 

59 

59 

61 

61 

61 

61 

61 

62 

62 

62 

62 

62 

63 

63 

63 

63 

63 

63 

Air. 

A  gaseous  substance  forming  atmo¬ 
sphere  of  earth.  Averages  100  miles 
thick,  pressure  on  sea  level  15  pounds 
to  square  inch.  Adult  inhales  one  gal¬ 
lon  a  minute  —  30  ounces  of  oxygen 


daily.  British  hospitals  need  1,200, 
Indian  1,800  cubic  feet  per  bed.  Car¬ 
bonic  acid  averages  .03  in  country,  .30 
in  crowded  theater.  Air  has  been  fro¬ 
zen  solid  by  Professor  Dewar — though 
he  has  failed  to  solidify  pure  oxygen — 
by  a  double  set  of  vacuum  screens,  com¬ 
bined  with  two  powerful  air-pumps. 
Professor  Dewar  has  also  conveyed 
liquid  air  from  London  to  Cambridge  in 
double  glass  flasks,  the  space  between 
the  two  containing  extremely  atten¬ 
uated  mercurial  vapor,  together  with  a 
little  liquid  mercury. 

Alabaster. 

Soft  white  semi-transparent  stone,  used 
for  perfumes,  ornaments,' and  (heated 
to  powder)  Plaster  of  Paris.  Best  ala¬ 
baster  comes  from  Tuscany. 

Alabaster — To  Clean. 

Wash  with  soap  suds.  If  stained, 
whitewash  the  stains;  let  the  white¬ 
wash  remain  on  several  hours,  then 
clean  it  off. 

Another. — Take  ground  pumice 
stone  of  the  finest  quality,  and  mix  it 
up  with  verjuice;  let  it  stand  for  two 
hours,  then  dip  in  a  sponge  and  rub 
the  alabaster  therewith;  wash  it  with  a 
linen  cloth  and  fresh  water,  and  dry  it 
with  clean  linen  rags. 

Alabaster — To  Harden  and 
Polish. 

Take  a  strong  solution  of  alum,  strain 
it,  and  put  it  into  a  wooden  trough  suf¬ 
ficiently  large  to  contain  the  figure 
which  must  be  suspended  in  it  by 
means  of  a  thread  of  silk ;  let  it  rest  un¬ 
til  a  sufficient  quantity  of  the  salt  is 
crystallized  on  the  cast,  then  withdraw 
it,  and  polish  it  with  a  clean  cloth  and 
water. 

Another. — Take  white  wax;  melt  it 
in  a  convenient  vessel,  and  dip  the  cast 
or  figure  into  it ;  withdraw  and  repeat 
the  operation  of  dipping  until  the  light 
wax  rests  upon  the  surface  of  the  cast 
then  let  it  cool  and  dry,  when  it  must 
be  polished  with  a  clean  brush. 


8 


Your  best  companions  are  innocence  and  health. 


Alabaster — To  Polish. 

Rub  first  with  pumice-stone  and 
then  with  a  paste  made  up  of  whiten¬ 
ing,  soap  and  milk  (or  water),  and  fin¬ 
ish  off  with  a  dry  flannel. 

Another  method  is  to  first  rub  with 
dried  shave-grass,  and  then  with  fine¬ 
ly-powdered  slaked  lime  made  into  a 
paste  with  water.  Then  rub  with 
French  chalk,  powder,  or  putty  pow¬ 
der,  until  the  required  polish  is  pro¬ 
duced. 

Alabaster — Calcareous. 

Is  cleaned  with  a  brush  and  warm  wa¬ 
ter  and  soap,  or  with  warm  water  with 
a  small  quantity  of  ammonia,  or  soda, 
being  afterwards  rinsed  in  clean  water. 
If  it  is  much  stained,  cover  the  article 
for  twenty-four  hours  in  a  paste  of 
slacked  lime  and  water,  and  then  wash 
with  soap  and  water. 


Alcohol — Percentage  of  in 
Wines  and  Spirits. 


Beer . 

.  4.0 

Canary . 

.  18.8 

Porter . 

.  4.5 

Sherry . 

.  19.0 

Ale . 

.  7.4 

Vermouth.  . 

.  19.0 

Cider . 

.  8.6 

Cape . 

.  19.2 

Perry . 

.  8.8 

Malmsey.  .  . 

.  19.7 

Elder . 

.  9.3 

Marsala.  .  .  . 

.  20.2 

Moselle . 

.  9.6 

Ratafia . 

.  21.0 

Tokay . 

.  10.2 

Madeira. . . . 

.  21.0 

Rhine . 

.  11.0 

Port . 

.  23.2 

Orange . 

.  11.2 

Curagoa. . .  . 

.  27.0 

Bordeaux. .  .  , 

.  11.5 

Aniseed.  .  . . 

.  33.0 

Hock . 

.  11.6 

Maraschino. 

.  34.0 

Gooseberry.  . 

11.8 

Chartreuse.  . 

.  43.0 

Champagne. 

.  12.2 

Gin . 

.  51.6 

Claret . 

.  13.3 

Brandy.  .  .  . 

.  53.4 

Burgundy.  .  , 

,  13.6 

Rum . 

.  53.7 

Malaga . 

.  17.3 

Irish  Whisky.  53.9 

Lisbon . 

,  18.5 

Scotch  Whisky  54 . 3 

Mulhall. 


Alloy  (Anti-Friction) — For 
Journal  Boxes 

Zinc,  17  parts;  copper,  1  part;  anti¬ 
mony,  l]/2  parts.  This  possesses  un¬ 
surpassable  anti-friction  qualities,  and 


does  not  require  the  protection  of  a 
harder  metal. 

Another. — The  best  alloy  for  journal 
boxes  is  composed  of  copper,  24  lbs.; 
tin,  24  lbs. ;  and  antimony,  8  lbs.  Melt 
the  copper  first,  then  add  the  tin,  and 
lastly  the  antimony.  It  should  first 
be  run  into  ingots,  then  melted  and  cast 
in  the  form  required  for  the  boxes. 

Alloy— Incorrosive . 

By  preparing  an  alloy  of  97  parts 
lead  to  3  parts  tin,  a  metal  is  produced 
upon  which  the  action  of  pure  water  is 
very  much  decreased ;  and  by  using  an 
alloy  of  95  parts  lead  to  5  parts  tin,  we 
have  a  metal  on  which  the  action  of 
pure  water  is  scarcely  perceptible. 

Alloy — For  Soldering  Iron 
to  Steel,  or  Either  of 
These  to  Brass. 

This  alloy  consists  of  3  parts  of  tin, 
39  y<z  of  copper,  and  7J^  of  zinc.  When 
applied  in  a  molten  state,  it  will  firmly 
unite  the  metals  first  named. 

Antimonoid. 

A  welding  power,  named  antimo¬ 
noid,  has  been  in  use  for  some  time  past 
in  Germany,  and  found  to  be  of  great 
efficiency.  It  consists  of  four  parts  of 
iron  turnings,  three  parts  of  borax,  two 
parts  of  borate  of  iron,  and  one  of  wa¬ 
ter. 

Ashberrium. 

This  name  has  been  applied  to  an  al¬ 
loy  which  consists  of  80  parts  of  tin,  14 
of  antimony,  2  of  copper,  2  of  nickel,  1 
of  alimonium,  and  1  of  zinc. 

Amalgam — For  Electrical 
Machines. 

Zinc  and  tin,  of  each  one  part,  quick¬ 
silver,  two  parts.  Melt  the  tin  and 
zinc,  add  the  mercury  made  hot,  pour 
the  mixture  into  a  wooden  box,  and 
shake  until  cold. 

Another. — Zinc,  2  parts;  tin,  1  part; 
quicksilver,  3  parts. 


9 


III  habits  gather  by  unseen  degrees. 


Another. — Zinc,  2  parts ;  tin,  1  part ; 
quicksilver,  5  parts. 

Another. — Quicksilver,  6  oz.;  bees¬ 
wax,  oz.;  zinc,  2  oz.;  grain  tin,  1  oz. 

Another. — Bcettger  recommends  an 
amalgam  made  of  two  parts  by  weight 
of  zinc,  mixed,  while  melted,  with  one 
part  of  mercury.  He  finds  it  superior 
to  the  amalgam  commonly  used. 

Amalgam — For  Gold  and 
Silver. 

Place  one  part  of  gold  in  a  small  iron 
saucepan  or  ladle,  perfectly  clean,  then 
add  8  parts  of  mercury,  and  apply  a 
gentle  heat,  when  the  gold  will  dissolve ; 
agitate  the  mixture  for  one  minute,  and 
pour  it  out  on  a  clean  plate  or  stone 
slab. 

For  gilding  brass,  copper,  etc.  The 
metal  to  be  gilded  is  first  rubbed  over 
with  a  solution  of  nitrate  of  mercury 
and  then  covered  with  a  very  thin  film 
of  the  amalgam.  On  heat  being  ap¬ 
plied  the  mercury  volatilizes,  leaving 
the  gold  behind. 

A  much  less  proportion  of  gold  is 
often  employed  than  the  above,  where 
a  very  thin  and  cheap  gilding  is  re¬ 
quired,  as  by  increasing  the  quantity  of 
the  mercury,  the  precious  metal  may  be 
extended  over  a  much  larger  surface. 
A  similar  amalgam  prepared  with  silver 
is  used  for  silvering. 

Amalgam — For  Mirrors. 

Lead  and  tin,  each  1  oz. ;  bismuth,  2 
oz.;  mercury,  4  oz. ;  melt  as  before,  and 
add  the  mercury.  These  are  used  to 
silver  mirrors,  glass  globes,  etc.,  by 
warming  the  glass,  melting  the  amal¬ 
gam,  and  applying  it. 

American  Holidays. 

1st  Jan . New  Year’s  Day. 

22nd  Feb . .Washington’s  Birthday. 

30th  May . Decoration  Day. 

4th  July . Independence  Day 

1st  Monday 

in  Sept . Labor  Day. 

1st  Tu.  aft.  1st 

Mon.  in  Nov. Election  Day. 


Last  Thursday 


in  Nov . Thanksgiving  Day. 

25th  Dec . Christmas  Day. 


Anagrams. 

Anagrams  (from  ana,  backwards, 
and  gramma,  a  letter)  are  formed  by 
the  transposition  of  the  letters  of 
words  or  sentences,  or  names  of  persons 
so  as  to  produce  a  word,  sentence,  or 
verse,  of  pertinent  or  of  widely  differ¬ 
ent  meaning.  They  are  very  difficult 
to  discover,  but  are  exceedingly  strik¬ 
ing  when  good.  The  following  are 
some  of  the  most  remarkable : — 

Words.  Tanspositions. 

Astronomers . No  more  stars. 

Catalogues . Got  as  a  clue. 

Elegant . Neat  leg. 

Impatient . Tim  in  a  pet. 

Immediately . I  met  my  Delia. 

Masquerade . Queer  as  mad. 

Matrimony . Into  my  arm. 

Melodrama . Made  moral 

Midshipman . Mind  his  map. 

Old  England . Golden-land. 

Parishioners . I  hire  parsons. 

Parliament . Partial  men. 

Penitentiary . Nay  I  repent  it. 

Presbyterian . Best  in  prayer. 

Radical  Reform . Rare  mad  frolic. 

Revolution . To  love  ruin. 

Sir  Robert  Peel . Terrible  poser. 

Sweetheart . There  we  sat. 

Telegraphs . Great  helps. 

Anchovy  Butter. 

Scrape  the  skin  from  a  dozen  fine  an¬ 
chovies,  take  the  flesh  from  the  bones, 
pound  it  smooth  in  a  mortar;  rub 
through  a  hair  sieve,  put  the  anchovies 
into  the  mortar  with  three-quarters  of  a 
pound  of  fresh  butter, a  small  quantity 
of  cayenne,  and  a  saltspoonful  of  grated 
nutmeg  and  mace;  beat  together  until 
thoroughly  blended.  If  to  serve  cold, 
mold  the  butter  in  small  shapes,  and 
turn  it  out,  For  preservation,  press 
the  butter  into  jars  and  keep  cool. 


10 


I  count  life  just  a  staff 


Anglo- Japanese  Work 

This  is  an  elegant  and  easy  domestic 
art.  Take  yellow  withered  leaves,  dis¬ 
solve  gum,  black  paint,  copal  varnish, 
etc.  Any  articles,  such  as  an  old  tea- 
caddy,  Sower-pots,  fire-screens,  screens 
of  all  descriptions,  work-boxes,  etc., 
may  be  ornamented  with  these  simple 
materials.  Select  perfect  leaves,  dry 
and  press  them  between  the  leaves  of 
books ;  rub  the  surface  of  the  article  to 
be  ornamented  with  fine  sand-paper 
then  give  it  a  coat  of  fine  black  paint 
which  should  be  procured  mixed  at  a 
color-shop.  When  dry  rub  smooth 
with  pumice-stone,  and  give  two  other 
coats.  Dry.  Arrange  leaves  in  any 
manner  and  variety,  according  to  taste. 
Gum  the  leaves  on  the  under  side,  and 
press  them  upon  their  places.  Then 
dissolve  some  isinglass  in  hot  water, 
and  brush  it  over  the  work.  Dry.  Give 
three  coats  of  copal  varnish,  allowing 
ample  time  for  each  coat  to  dry.  Arti¬ 
cles  thus  ornamented  last  for  years  and 
are  very  pleasing. 

Aniline. 

Aniline,  product  of  dry  distillation  of 
Indigo  (anil  in  Portuguese)  originally, 
but  now  of  coal  tar.  Powerful  poison 
which  unites  with  acids  to  form  salts, 
and  gives  very  strong  dyes.  Germany 
monopolizes  manufacture. 

Aniline  Colors — To  Make 
Soluble  in  Water. 

The  aniline  colors  insoluble  in  water, 
may,  according  to  Dr.  Zinsman,  who 
publishes  the  process,  be  made  to  dis¬ 
solve  in  that  menstruum  in  the  follow¬ 
ing  way :  A  solution  of  gelatine  in  acetic 
acid  of  about  the  consistency  of  syrup 
is  first  made,  and  the  aniline  color  in 
fine  powder  is  gradually  added,  stirring 
all  the  time  so  as  to  make  a  homogene¬ 
ous  paste.  The  mixture  is  then  to  be 
heated  over  a  water  bath  to  the  tem¬ 
perature  of  boiling  water,  and  kept  at 
that  heat  for  some  time.  Colors  in  this 


state,  if  a  very  clear  gelatine  is  em¬ 
ployed,  will  be  applicable  to  many  dec¬ 
orative  purposes.  Bookbinders,  pa¬ 
per-stainers,  and  printers  will  find  them 
useful.  They  may  also,  we  read,  be 
used  to  color  confectionery  and  soaps. 
Before  they  are  used  for  confectionery, 
however,  it  will  be  well  to  make  sure 
that  no  arsenic  is  present. 

Animals — Effect  of 
Kindness  On. 

The  law  that  is  to  usher  in  the  advent 
of  the  Golden  Age  is  the  law  of  kind¬ 
ness — the  law  of  love  between  man  and 
man.  If  this  law,  or  even  a  portion  of 
it,  be  applied  by  man  to  the  govern¬ 
ment,  or  rather  the  directing  of  the  so- 
called  “  brute  ”  creation,  it  will  be  won¬ 
derful  how  easily  they  can  be  brought 
under  subjection  and  control.  The 
efficacy  of  the  soothing  word,  the  gen¬ 
tle  touch,  has  only  to  be  honestly  tried 
to  be  fully  appreciated.  It  may  be  set 
down  as  a  fixed  fact  that  whenever  a 
hoi-se  or  a  cow  or  an  ox  is  timid  and  shy 
— will  not  allow  a  person  to  approach 
or  handle,  unless  it  is  so  situated  that  it 
cannot  escape — a  wrong  system  of 
treatment  has  been  pursued.  The  ani¬ 
mals  of  the  farmer  are  naturally  dis¬ 
posed  to  be  docile  and  affectionate. 
They  recognize  the  voice  and  hand  of  a 
friend  almost  as  soon  as  a  human  being 
would,  and  manifest  their  affection  in  a 
variety  of  ways,  which  none  but  the 
kind  master  or  keeper  will  observe. 
Have  you  not  seen  teamsters  who  could 
manage  their  teams  by  a  soft  word  far 
better  than  others  could  do  by  blows 
and  harsh  words?  I  have.  Have  you 
not  seen  a  milkmaid  approach  a  cow 
with  a  bucket  without  the  slightest  evi¬ 
dence  of  a  disposition  on  the  part  of  the 
animal  to  evade  her?  And  have  you 
not  seen  the  same  cow  make  every  ef¬ 
fort  to  to  escape  from  the  next  milk¬ 
maid  who  approaches  her?  I  have, 
and  the  reason  was  that  the  first  had 
always  treated  her  kindly  and  gently, 


to  try  the  soul’s  strength  on. 


while  the  latter  had  pursued  the  oppo¬ 
site  method.  Animals  almost  invaria¬ 
bly  partake  of  the  character  of  their 
masters.  The  kind,  gentle  and  con¬ 
siderate  master  will  generally  have 
kind, gentle  animals;  while  the  rude, im¬ 
petuous  and  cruel  master  will  rarely 
fail  to  have  animals  whose  dispositions 
will  mate  with  his  own.  Is  not  gentle¬ 
ness  the  true  method?  I  think  so.  God 
has  given  these  poor  brutes  for  our  use, 
they  minister  to  our  wants,  are  patient 
and  uncomplaining,  and  certainly  de¬ 
serve  such  treatment  at  our  hands  as 
will  show  that  we  properly  appreciate 
the  kindness  of  the  Almighty  in  giving 
them  to  us  for  the  purpose  of  adding  to 


our  comfort. 

Animals — Duration  of  Life. 

Years. 

Elephant .  100  and  up 

Rhinoceros .  20 

Camel .  100 

Lion .  25  to  70 

Tigers,  confinement .  about  25 

Leopards,  confinement.  .  .  about  25 

Jaguars,  confinement.  .  .  .  about  25 

Hyenas,  confinement.  .  .  .  about  25 

Beaver .  50 

Deer .  20 

Wolf .  20 

Fox .  14  to  16 

Llamas .  15 

Chamois .  25 

Monkeys .  16  to  18 

Baboons .  16  to  18 

Hare .  8 

Squirrel .  7 

Rabbit .  7 

Swine .  25 

Stag .  under  50 

Horse .  30 

Ass .  30 

Sheep .  under  10 

Cow .  20 

Ox .  30 

Swans . ... . .  200 

Parrots .  200 

Ravens .  200 

Eagle .  .  too 


n 

Years. 


Geese .  so 

Hens .  10  to  16 

Pigeons .  10  to  16 

Hawks .  30  to  40 

Crane .  24 

Blackbird .  10  to  12 

Peacock .  20 

Pelican .  40  to  50 

Thrush .  8  to  10 

Wren .  2  to  3 

Nightingale .  15 

Blackcap .  15 

Linnet .  14  to  23 

Goldfinch.  . .  20  to  24 

Redbreast .  10  to  12 

Skylark .  10  to  30 

Titlark .  5  to  6 

Chaffinch .  20  to  24 

Starling .  10  to  12 

Carp .  70  to  150 

Pike .  30  to  40 

Salmon .  16 

Codfish .  14  to  17 

Eel .  10 

Crocodile .  100 

Tortoise .  100  to  200 

Whale,  estimated .  1000 

Queen  Bees .  4 

Drones .  4  months 

Worker  Bees .  6  months 


Animal  Records. 

Horses  and  ponies  are  often  taken  up 
in  balloons,  and  Madame  Portevin  as¬ 
cended  as  “  Europa  ”  on  the  back  of  a 
bull.  Apart  from  toads  and  bats,  about 
which  there  is  great  doubt,  serpents 
can  go  longer  without  food  than  any 
other  animals.  One  in  the  menagerie 
of  the  French  Museum  refused  to  eat 
for  twenty-two  months.  An  anaconda 
in  the  same  menagerie  only  had  thirty- 
four  meals  in  5^  years.  A  horse  has 
been  known  to  live  17  days  without 
eating  or  drinking,  and  25  days  without 
eating.  The  flying  lemur  can  leap  on 
an  inclined  plane  300  feet.  Kangaroos 
easily  jump  60  to  70  feet  in  length 
though  they  cannot  jump  more  than 
about  14  feet  high.  A  flea  can  jump  an 


Earth  changes,  but  thy  soul  and  God  stand  sure. 


12 


obstacle  500  times  its  own  height,  and  a 
grasshopper  can  jump  200  times  its  own 
length.  The  famous  steeplechaser, 
The  Chandler,  jumped  39  feet  at  War¬ 
wick.  Lions  and  tigers  jump  about  19 
feet  when  springing  on  their  prey. 
Salmon  frequently  jump  15  feet  high. 
The  mina  bird  excels  all  other  animals 
in  its  power  of  imitating,  especially  im¬ 
itating  human  speech.  The  specimen 
in  the  Zoo  in  Regent’s  Park  speaks, 
laughs,  and  talks  like  a  man.  The 
leech  has  three  jaws,  each  fitted  with  80 
to  90  teeth.  It  is  very  sensitive,  and 
will  not  settle  on  the  skins  of  people 
who  are  under  the  influence  of  certain 
narcotics  or  alcohol.  The  cuttlefish 
“walks”  on  its  head,  with  its  mouth 
touching  the  ground,  and  the  arms  ex¬ 
tended  or  contracted  on  opposite  sides 
alternately.  Snakes  have  an  enor¬ 
mous  number  of  ribs.  The  boa  con¬ 
strictor  has  320  pairs  of  them. 

Annealing. 

Process  of  cooling  matter  slowly  from 
great  temperature,  by  which  the  parti¬ 
cles  are  arranged  in  uniform  way,  e.g. 
in  glass.  Badly  annealed  glass  will 
break  with  sudden  change  of  tempera¬ 
ture.  Cast-iron  is  annealed  for  tinning 
and  other  metals  for  various  purposes. 

Annuals. 

Plants  which  complete  their  whole 
development  in  one  season,  i.e.  germi¬ 
nate,  flower,  seed,  die.  In  gardening, 
annuals  are  divided  into  hardy,  half- 
hardy,  and  tender,  the  latter  needing 
artificial  shelter  and  heat  throughout. 

Antique  Painting. 

Apply  with  a  stiff  brush  a  very  thin 
coat  of  Antique  varnish,  which  will  be 
thoroughly  dry  in  six  hours ;  then  apply 
another  coat  of  the  same,  thin  and  very 
equal  and  smooth ;  allow  this  to  dry  one 
hour  or  until  nearly  dry,  strongly  ad¬ 
hering  to  the  finger  when  touched,  but 
not  sticky.  Then  put  on  the  engrav¬ 
ing  (having  dampened  it  thoroughly 


with  warm  water,  not  too  wet,  absorb¬ 
ing  the  extra  moisture  with  a  cloth  or 
blotter),  with  the  face  to  the  varnished 
side  of  the  glass;  press  it  gently  until 
every  part  adheres  to  the  surface,  rub 
carefully  wth  your  finger  a  part  of  the 
figure,  being  sure  not  to  rub  through 
the  engraving ;  after  it  has  dried  twelve 
hours,  wet  again  and  rub  off  all  the  pa¬ 
per  leaving  only  the  engraving;  when 
again  dry  moisten  carefully  with  fine 
bleached  drying  oil.  It  is  then  fit 
for  painting.  The  colors  will  strike 
through  very  freely,  as  there  is  no  pa¬ 
per  left,  and  will  not  spot  as  the  Gre¬ 
cian  is  liable  to  do.  Do  not  use  any 
turpentine  in  this  style.  The  direc¬ 
tions  are  the  same  as  for  Grecian  paint¬ 
ing,  except  more  pains  should  be  taken 
to  shade  and  blend  in  the  colors,  to  help 
the  shading  in  the  engraving,  particu¬ 
larly  the  flesh-color  with  the  hair. 

Antlers. 

Horns  of  the  deer.  Except  in  the 
reindeer,  restricted  to  the  males,  for 
fighting.  Y ear  after  birth  they  remain 
unbranched  conical  “  beams  ” ;  second 
year  have  first  branch  on  “  brow,”  and 
so  on  for  many  years.  Sixty  branches 
or  “tines”  have  been  found  on  most 
magnificent  heads. 

Ants — To  Destroy  and  Banish. 

Perfect  cleanliness.  Pulverized  bor¬ 
ax  sprinkled  in  places  they  frequent. 
A  few  leaves  of  green  wormwood,  scat¬ 
tered  among  their  haunts.  The  use  of 
camphor.  A  sponge  can  be  sprinkled 
with  sugar  and  laid  upon  shelves  when 
ants  are  numerous;  the  next  morning 
plunge  quickly  into  boiling  water,  and 
most  of  the  intruders  will  be  destroyed. 
Carbolic  acid  wiped  around  the  edges  of 
the  shelves  and  wherever  they  seem  to 
come  from. 

Ants — To  Destroy. 

Drop  some  quicklime  on  the  mouth 
of  their  nest,  and  wash  it  in  with  boiling 
water;  or  dissolve  some  camphor  in 


Why  comes  temptation,  hut  for  man  to  meet f 


13 


spirits  of  wine,  then  mix  with  water, 
and  pour  into  their  haunts;  or  tobacco- 
water  has  been  found  effectual.  They 
greatly  dislike  strong  scents.  Cam¬ 
phor,  or  a  sponge  saturated  with  creo¬ 
sote,  will  prevent  their  infesting  a  cup¬ 
board.  To  prevent  their  climbing  up 
trees,  place  a  ring  of  tar  about  the 
trunk,  or  a  circle  of  rag  moistened  with 
creosote. 

Sprigs  of  winter-green  or  ground-ivy 
will  drive  away  red  ants;  and  worm¬ 
wood  will  serve  the  same  purpose  for 
black  ants. 

Ants  In  Greenhouses — 

To  Destroy. 

Place  some  arsenic,  mixed  with  sugar 
and  water,  in  a  saucer,  which  cover 
with  a  slate,  leaving  room  for  the  in¬ 
sects  to  pass  between  the  slate  and  the 
saucer.  A  stone  ought  to  be  set  on  the 
slate  to  prevent  any  other  creature  but 
the  ants  from  getting  access  to  the  poi¬ 
son.  Lime  water,  poured  into  the 
nests,  will  also  destroy. 

Apple  Orchard. 

BY  R.  DE  GARMO. 

Before  we  proceed  to  cultivate  it  will 
be  necessary  to  select  the  location  and 
plant  the  orchard. 

Location. — As  a  general  proposition 
select  a  tract  of  rolling  ground  with 
good  deep  soil,  such  as  would  raise  a 
good  crop  of  corn,  and  if  for  a  home  or¬ 
chard,  near  the  dwelling-house;  al¬ 
though  many  of  the  best  bearing  or¬ 
chards  are  planted  on  low  or  bottom 
land,  but  not  many  farms  have  such 
land  in  a  suitable  location  for  a  home 
orchard. 

Preparation  of  Ground. — The  ground 
should  be  put  into  a  good  state  of  cul¬ 
ture  by  deep  plowing,  the  soil  well  pul¬ 
verized  and  free  from  weeds  and 
trash.  Then  take  a  team  and  large 
plow  and  plow  a  deep  furrow  on  the 
straight  side,  a  suitable  distance  from 
the  edge  of  the  plat,  across  the  land  to 
be  planted.  Then  set  stakes  thirty 


feet  distant  on  a  parallel  line,  and 
make  the  next  furrow,  and  so  on  until 
the  ground  is  all  marked  off  in  one  di¬ 
rection  ;  then  cross  the  first  furrow  with 
similar  furrows  at  right  angles  to  the 
former  every  thirty  feet,  and  the 
ground  is  ready  for  planting. 

The  Trees. — To  be  successful  you 
must  have  good  stock.  If  possible,  go 
to  a  reliable  home  nursery  and  get 
thrifty  two-year-old  trees  with  low 
heads,  grafted  with  scions  cut  from  the 
best  bearing  trees  and  not  from  nursery 
trimmings.  See  that  the  roots  are  not 
allowed  to  dry  before  planting. 

Apple  Trees — To  Plant. 

The  trees,  in  all  cases,  should  be  set 
without  bending  or  diverting  them 
from  their  natural  direction,  and  the 
more  room  is  all  the  better.  The  sub' 
soil  or  dead  earth  should  be  removed 
from  the  bottom  at  least  a  foot  deep  in 
shallow  soils,  and  its  place  supplied 
with  good  surface  soil  or  compost.  A 
compost  of  well  rotted  manure  and 
meadow  mud  is  admirable  for  this  pur¬ 
pose,  and  for  filling  the  hole  when  the 
tree  is  set.  Care  should  be  taken  not 
to  set  too  deep.  The  roots  need  the  in¬ 
fluence  of  the  atmosphere,  of  light  and 
heat,  as  well  as  of  manures  and  rains, 
and  languish  if  buried  below  this  influ¬ 
ence.  It  is  a  safe  rule  to  set  no  deeper 
than  the  trees  stood  in  the  nursery,  and 
this  can  easily  be  determined  by  their 
appearance  at  the  base.  Every  fiber 
should  be  extended  in  its  proper  direc¬ 
tion,  level  and  not  dipping,  and  care¬ 
fully  surrounded  with  compost.  No 
vacant  places  or  cavities  should  be  left 
in  covering  the  roots,  nor  injury  done, 
to  them  by  the  hand  or  spade.  A  tree 
should  not  be  taken  from  a  soil  much 
richer  than  that  to  which  it  is  trails' 
ferred. 

Planting. — Take  your  load  of  trees  to 
the  ground,  and  by  simply  opening  up 
the  loose  soil  at  the  furrow  crossings 
you  have  a  suitable  place  to  plant  you; 


14 


True  friendship  consists  not  in  the  multitude 


trees  with  little  hard  work.  Shorten 
in  all  the  straggling  roots,  cutting  with 
an  under  slope,  and  set  the  tree  from 
one  to  two  inches  deeper  than  it  stood 
in  the  nursery,  packing  the  fine  dirt 
firmly  around  and  over  the  tree  roots, 
till  absolutely  on  a  level  with  the 
ground  around  it.  I  would  lean  the 
tree  a  little  to  the  southwest,  on  ac¬ 
count  of  the  prevailing  winds.  Now 
take  your  team  and  plow  two  or  more 
furrows  around  each  row,  throwing  the 
dirt  on  the  roots  of  the  trees,  level  off 
the  ground,  and  this  is  their  first  culti¬ 
vation.  It  puts  the  roots  so  far  under 
ground  that  they  will  not  dry  out,  or 
the  tree  be  blown  about.  Do  not  fail  to 
tread  or  tramp  the  ground  well  over 
the  roots  of  each  and  every  tree. 

Cultivation. — The  young  orchard 
needs  good,  clean  cultivation,  stirring 
the  ground  around  the  trees  three  or 
four  times,  at  least  during  the  first  part 
of  the  season — and  if  dry,  cultivate  it 
oftener,  but  not  later  than  the  mid¬ 
dle  of  July  or  first  of  August. 

Pruning. — Here  is  an  important  sub¬ 
ject,  on  which  the  writer  will  probably 
differ  somewhat  from  many  orchardists. 
Take  the  tree  in  hand  as  soon  as,  or 
even  before,  it  is  planted,  and  shorten 
all  straggling  branches,  even  the  main 
center  shoot-,  which  the  nursery  men 
tell  us  not  to  touch ;  if  it  reaches  up 
much  above  the  other  branches,  cut  it 
off.  Try  to  leave  the  most  top  on  the 
south  and  west  sides  of  the  tree,  as  a 
protection  from  the  sun,  and  cut 
smoothly  from  the  north  side,  and  keep 
out  all  watersprouts  while  the  tree 
is  young  and  small;  in  other  words, 
trim  for  a  round-headed  tree. 

What  kinds  to  Plant. — Now  we  come 
to  a  very  important  question ;  for  if  we 
expect  to  have  a  variety  of  choice  fruit 
for  family  use  or  for  market,  it  will  need 
much  care  in  the  selection  of  summer, 
fall  and  winter  varieties,  to  have  a  con¬ 
stant  supply  of  each  in  season.  So 


much  depends  upon  the  location  and 
kind  of  soil,  that  we  will  leave  the 
planter  to  choose  his  old  and  favorite 
kinds  to  fill  in  with. 

Apples — To  Dry. 

The  most  general  method  adopted 
in  drying  apples  is,  after  they  are  pared 
to  cut  them  in  slices,  arid  spread  them 
on  cloths,  tables  or  boards,  and  dry 
them  out-doors.  In  clear  and  dry 
weather  this  is,  perhaps,  the  most  ex¬ 
peditious  and  best  way ;  but  in  cloudy 
and  stormy  weather  this  way  is  at¬ 
tended  with  much  inconvenience,  and 
sometimes  loss,  in  consequence  of  the 
apples  rotting  before  they  dry.  To 
some  extent  they  may  be  dried  in  this 
way  in  the  house,  though  this  is  at¬ 
tended  with  much  inconvenience.  The 
best  method  that  I  have  ever  used  to 
dry  apples  is  to  use  frames.  These 
combine  the  most  advantages  with  the 
least  inconvenience  of  any  way,  and 
can  be  used  with  equal  advantage  eith¬ 
er  in  drying  in  the  house  or  out  in  the 
sun.  In  pleasant  weather  the  frames 
can  be  set  out-doors  against  the  side  of 
the  building,  or  any  other  support,  and 
nights,  or  cloudy  and  stormy  days,  they 
can  be  brought  into  the  house,  and  set 
against  the  side  of  the  room  near  the 
stove  or  fire-place.  Frames  ,are  made 
in  the  following  manner :  Two  strips  of 
board,  7  feet  long,  2  or  2]/^  inches  wide 
— two  strips  3  feet  long,l  inches  wide 
the  whole  %  of  an  inch  thick — nail  the 
short  strips  across  the  ends  of  the  long 
ones,  and  it  makes  a  frame  7  by  3  feet, 
which  is  a  convenient  size  for  all  pur¬ 
poses.  On  one  of  the  long  strips  nails 
are  driven  3  inches  apart,  extending 
from  the  top  to  the  bottom.  After  the 
apples  are  pared,  they  are  quartered 
and  cored,  and  with  a  needle  and  twine, 
or  stout  thread  strung  into  lengths  long 
enough  to  reach  twice  across  the  frame ; 
the  ends  of  the  twine  are  then  tied  to¬ 
gether,  and  the  strings  hung  on  the 
nails  across  the  frame.  The  apples 


of  friends,  but  in  their  worth  and  choice. 


15 


will  soon  dry  so  that  the  strings  can  be 
doubled  on  the  nails,  and  fresh  ones'put 
on  or  the  whole  of  them  removed,  and 
others  put  in  their  place.  As  fast  as 
the  apples  become  sufficiently  dry  they 
can  be  taken  from  the  strings,  and  the 
same  strings  used  to  dry  more  on.  If 
large  apples  are  used  to  dry,  they  can  be 
be  cut  in  smaller  pieces.  Pears  and 
quinces,  and  other  fruits  that  can  be 
strung,  may  be  dried  in  this  way. 

Apples — To  Keep. 

By  selecting  the  best  of  fruit,  and 
carefully  enveloping  each  specimen 
separately  in  paper  so  that  the  air  can¬ 
not  pass  through,  the  time  of  keeping 
in  a  sound  and  eatable  condition  can 
be  greatly  prolonged.  After  covering 
each  apple  with  paper,  select  a  light 
wooden  box  and  cover  it  on  the  inside, 
or  outside,  with  paper  either  before  or 
after  putting  in  the  fruit,  as  the  case 
may  be.  Those  persons  who  are  desir¬ 
ous  of  preserving  a  small  quantity  of 
apples  will  be  amply  repaid  for  their 
trouble  by  trying  the  above  experi¬ 
ment.  The  fruit  should  not  be  dis¬ 
turbed  after  packing  until  the  box  is 
opened  at  the  time  the  fruit  is  to  be 
eaten. 

Another. — A  layer  of  ‘  dry  sawdust 
was  sprinkled  at  the  bottom  of  the  box, 
and  then  a  layer  of  apples  placed  in  it 
so  that  they  did  not  touch  each  other. 
Upon  these  was  placed  a  little  layer  of 
sawdust,  and  so  on  until  the  box  was 
filled.  The  boxes,  after  being  packed 
in  this  way,  were  placed  on  the  wall  in 
the  cellar,  up  from  the  ground,  where 
they  kept,  perfectly  retaining  their 
freshness  and  flavor,  until  brought  out. 

Another. — Apples  for  keeping  should 
be  laid  out  on  a  dry  floor  for  three 
weeks.  They  then  may  be  packed 
away  in  layers,  with  dry  straw  between 
them.  They  should  be  kept  in  a  cool 
place,  but  should  be  sufficiently  cov¬ 
ered  with  straw  to  protect  them  from 
frost.  They  should  be  plucked  on  a 


dry  day.  They  also  keep  if  packed  in 
dry  sand. 

Another. — An  excellent  method  for 
preserving  apples  through  the  winter  is 
to  put  them  in  barrels  or  boxes,  sur¬ 
rounding  each  apple  with  some  dry 
mold  or  gypsum  (plaster  of  Paris) — not 
the  calcined  used  for  casts,  models,  etc. 
— and  kept  in  a  dry  cool  outhouse. 

Apple-Tree  Borer. 

To  remove  and  destroy  this  pest  of 
the  orchard,  in  the  spring,  just  before 
vegetation  starts,  level  the  ground,  and 
pack  it  firmly  around  the  root  of  the 
tree, in  a  circle  of  about  two  feet  in  diam¬ 
eter,  according  to  the  size  of  the  tree. 
Take  unleached  ashes  and  air-slaked 
lime  in  equal  parts,  well  mixed,  and  ap¬ 
ply  to  the  circle  thus  made,  covering 
the  ground  all  over  two  or  three  inches 
in  depth.  Then  take  strong  soap  suds, 
or,  what  is  better,  a  solution  of  half  a 
pound  of  sal  soda  to  one  gallon  of  water 
and  wash  the  entire  trunk  and  the  base 
of  the  limbs  thoroughly.  Repeat  this 
operation  in  the  fall  of  the  year,  just 
before  freezing  weather,  covering  the 
ground  with  the  mixture  of  ashes  and 
lime,  and  washing  the  trunk  and  base 
of  the  branches  with  the  solution  of  sal 
soda.  If  the  borers  have  already  made 
an  entrance  into  the  tree  the  only  way 
to  get  rid  of  them  is  to  dig  them  out  by 
the  use  of  a  fine,  annealed  wire,  avoid¬ 
ing  as  much  as  possible  the  cutting 
away  of  the  bark  in  the  necessary  prep¬ 
aration  for  entering  the  holes. 

Apple  Trees — To  Keep  Rabbits 
from  Barking. 

Take  any  quantity  of  sweet  milk  you 
may  desire,  and  add  to  it  soot  from  the 
stovepipe  or  chimney,  where  wood  has 
been  used,  until  it  is  a  thin  paint.  Take 
a  warm,  dry  day  to  wash  your  trees,  so 
it  will  get  dry  before  a  rain.  One 
thorough  washing  will  generally  be 
found  to  be  sufficient. 

Another.— Thoroughly  rub  the  trunks 
with  the  dead  body  of  a  rabbit. 


A  tart  temper  never  mellows  with  age. 


lo 


Apples — To  Color  While 
Growing. 

A  bright  red  color  can  be  imparted  to 
growing  apples  by  the  application  of 
the  oxide  of  iron  to  the  soil  about  the 
roots  of  the  trees.  Anvil  dust  and 
cinders,  etc.,  will  answer  the  purpose. 

Apple  Trees,  (Old,) — To 
Rejuvenate 

Take  fresh-made  lime  from  the  kiln, 
slake  it  well  with  water,  and  well  dress 
the  tree  with  a  brush,  and  the  insects 
and  moss  will  be  completely  destroyed, 
the  outer  rind  will  fall  off,  and  a  new, 
smooth,  clear,  healthy  one  will  be 
formed,  and  the  tree  -will  assume  a  most 
healthy  appearance  and  produce  the 
finest  fruit. 

Apple  Trees — Lice  On. 

The  apple-bark  louse  is  most  com¬ 
mon  on  unhealthful  trees — trees  that 
are  grown  in  grass  are  most  likely 
to  be  affected  with  them.  It  is  hurtful 
to  trees  and  should  be  exterminated. 
A  good  way  to  do  this  is  first  to  feed  the 
trees  liberally  with  manure  and  ashes. 
Ashes  alone,  if  you  have  no  manure  to 
spare,  placed  about  the  roots — not  in 
contact  with  the  body — will  help.  Dig 
up  the  grass  about  the  tree.  In  the 
spring  take  a  hoe  and  give  the  bark  a 
good  scraping ;  then  wash  the  tree  with 
strong  soap  suds.  This  should  be  done 
early  and  the  washing  repeated  once  or 
twice  before  the  trees  blossom. 

Apple-Tree  Suckers. 

Many  otherwise  good  orchards  are 
allowed  to  become  defaced,  as  well  as 
seriously  injured,  by  allowing  a  profu¬ 
sion  of  suckers  to  grow  at  the  base  of 
the  trunks.  Attempts  are  sometimes 
made  to  get  rid  of  them  by  cutting 
them  off  down  to  the  surface  of  the 
ground,  and  leaving  considerable  por¬ 
tions  below  in  the  form  of  short  stumps. 
These  sprout  again,  and  they  soon  be¬ 
come  quite  as  bad  as  ever.  A  better 


way  is  to  "wait  until  they  are  in  leaf,  at 
which  time  they  are  loosened  more 
readily,  and  taking  each  separately  in 
the  hands,  place  a  thick  boot  upon  it 
near  the  tree,  and  they  are  quickly  sep¬ 
arated.  If  done  at  that  time  they  will 
not  be  likely  to  sprout  again. 

Apple  Orchard— Crops  In. 

Crop  to  within  two  feet  of  the  trees 
the  first  year,  a  yard  the  second,  four 
feet  the  third,  and  so  on  until  finally  re¬ 
linquished;  which,  of  course,  would  be 
about  the  eighth  year,  provided  the 
trees  wrere  planted  at  thirty  or  forty 
feet  apart,  with  early  bearing  sorts  be¬ 
tween.  By  this  time,  if  the  kinds  have 
been  well  chosen,  the  temporary  trees 
wall  be  in  full  bearing,  and  will  forth¬ 
with  defray  every  necessary  expense. 

Aquarium — How  to  Make 
and  Fill. 

First,  as  to  the  tank  or  globe — the  re¬ 
ceptacle  for  your  water  and  its  living 
plants  and  animals.  Whether  you  de¬ 
termine  on  a  marine  or  a  fresh  water 
aquarium,  the  tank  is  the  same.  It 
may  be  either  square  or  round.  If 
square  or  rectangular,  it  should  be  per¬ 
fectly  water  tight,  with  a'plain  piece  of 
glass  to  place  loosely  over  the  top  at 
night  and  when  the  room  is  being  dust¬ 
ed.  A  propagating  glass  turned  upside 
down  forms  a  good,  strong  round  tank, 
which  may  be  purchased  cheaply  of  the 
dealers  in  horticultural  glass;  lately, 
indeed,  they  have  been  made  of  grace¬ 
ful  shape  in  perfectly  white  glass,  pur¬ 
posely  for  use  as  aquaria.  The  advan¬ 
tage  of  square  over  round  tanks,  is  that 
they  do  not  enlarge  or  distort  the  ob¬ 
jects  seen  within  them. 

Having  bought  your  tank,  your  next 
task  is  to  fill  and  stock  it.  It  must  be 
prepared  for  the  plants  and  animals  by 
placing  at  the  bottom  a  layer  of  stones 
and  gravel :  fresh  wrater  gravel  for  fresh 
w'ater,  stones  and  sand  for  salt  water. 
These  form  a  basis  or  foundation  for 


Love  is  never  lost. 


17 


the  roots  of  the  plants.  It  is  well  also 
to  have  a  little  rock  work  rising  from 
the  bottom,  just  above  the  surface  of 
the  water.  Then  fill  it  with  water. 
For  a  fresh  water  aquarium,  ordinary 
water  will  do,  but  for  a  marine  aqua¬ 
rium  you  must  have  the  proper  sea  wa¬ 
ter.  Do  not  try  the  artificial  sea  water 
advertised,  but  get  a  sufficient  quantity 
from  the  sea  itself,  taken  at  some  dis¬ 
tance  from  the  shore. 

To  Make  Sea  Water — But  if  real  sea 
water  is  very  difficult  to  procure,  the 
following  mixture  will  form  a  tolerably 
good  substitute.  It  so  nearly  assimi¬ 
lates  to  the  actual  composition  of  salt 
water  that  it  will  support  life  in  the 
marine  aquarium:  Common  salt  (chlo¬ 
ride  of  sodium)  3]/^  ounces;  Epsom 
salts  (sulphate  of  magnesia)  ounce; 
chloride  of  magnesium,  200  grains  troy; 
chloride  of  potassium  40  grains  troy. 
These  materials,  properly  dissolved, 
are  to  be  added  to  four  quarts  of  com¬ 
mon  soft  water,  the  same  proportions 
being  observed  if  you  enlarge  the  quan¬ 
tity. 

Aquarium — Home  Made. 

Cut  a  narrow  groove  in  a  board  the 
size  you  wish,  set  four  pieces  of  glass  on 
edge  in  the  groove ;  put  a  piece  of  zinc  in 
bottom;  on  the  board  make  a  light 
frame,  the  size  of  the  top,  with  grooves; 
pass  a  small  rod  through  the  frame 
down  the  inside  of  the  corners,  through 
the  bottom,  and  screw  up  tight;  put 
cement  in  all  the  corners,  and  you  will 
have  an  aquarium  at  very  trifling  cost. 
To  make  the  cement,  take  one  part,  by 
measure,  of  litharge ;  one  part  plaster  of 
Paris;  one  part  fine  beach  sand;  one- 
third  part  fine  powdered  rosin;  mix  all 
together.  Tliis  may  be  kept  for  years, 
while  dry,  in  a  well-corked  bottle ;  when 
used,  make  into  putty  with  boiled  lin¬ 
seed  oil;  a  little  patent  dryer  may  be 
used ;  it  wall  stand  water  at  once,  either 
salt  or  fresh. 


Aquarium  (Fresh  Water) 

— To  Stock. 

Presuming  that  you  begin  with  a 
fresh  water  aquarium,  you  will  find  the 
best  weed  to  grow  in  the  water  is  the 
anacharis  alsinastrum,  the  weeds  which 
often  choke  the  canals  and  inland 
streams.  This  pretty  moss-like  plant 
may  be  easily  procured  from  almost  any 
canal  at  any  time  of  the  year.  Another 
weed  which  does  admirably  in  the  aqua¬ 
rium  is  the  ranunculus  aquatilis  (the 
water  crowfoot),  which  may  be  taken 
from  any  pool  during  the  spring 
months,  and  placed  in  the  tank  when 
it  will  send  down  roots  and  grow  abun¬ 
dantly.  Be  careful  to  remove  all  brok¬ 
en  or  decaying  shoots,  and  keep  the 
weeds  from  multiplying  too  fast,  or  the 
balance  between  animal  and  vegetable 
fife  will  be  destroyed. 

In  stocking  a  fresh  water  aquarium 
great  choice  is  left  for  the  young  natur¬ 
alist.  He  may  have  small  carp,  gold 
fish,  minnow,  or  almost  any  kind  of 
river  fish,  with  water  newts,  or  efts,  or 
even  a  good  sized  frog,  which  is  by  no 
means  an  ugly  or  uninteresting  animal. 
The  frogs  and  newts  will  crawl  occa¬ 
sionally  to  the  top  of  the  rock  and  sun 
themselves.  A  diving  spider  is  also  a 
good  addition;  but  you  must  by  no 
means  neglect  a  good  supply  of  water 
snails  and  fresh  water  shrimps,  which 
will  be  found  very  useful  in  eating  away 
the  conferva,  or  green  slime-weed  that 
collects  on  the  glass.  Sticklebacks  are 
very  amusing  little  fish,  but  they  must 
be  kept  by  themselves,  for  they  are 
quarrelsome  fellows,  and  have  an  ugly 
knack  of  poking  their  sharp  spikes  into 
and  mortally  wounding  the  other  in¬ 
habitants  of  the  tank.  Some  water 
beetles  are  also  harmless,  but  others 
prove  a  great  nuisance.  You  must 
avoid  placing  pike  in  your  tank, 
though  by  themselves  they  are  amus¬ 
ing. 


18 


Good  temper,  like  a  sunny  day, 


Aquarium  (Marine) — To  Stock. 

For  the  marine,  or  sea  water  aquari¬ 
um,  the  sea  anemone  (actinia)  and  va¬ 
rious  kinds  of  crabs  may  be  had  in 
great  variety  of  the  dealers ;  and  if  you 
are  fond  of  sea-side  wandering  you  may 
procure  them  for  yourselves  among  the 
rocks  and  in  the  little  pools  on  the 
shore  when  the  tide  is  out.  Sea  snails, 
shrimps,  star-fish,  etc.,  may  be  intro¬ 
duced  at  pleasure ;  while  for  the  plants, 
any  of  the  small  sea  weeds  will  do. 
When  gathered,  a  little  piece  of  the 
rock  to  which  they  grow  should  be 
chipped  off,  and  the  plants  placed  in 
the  tank  without  being  detached  or 
bruised.  The  plants  and  rockwork 
should  be  arranged  picturesquely. 
Remove  any  sick  or  dying  animals,  so 
as  to  prevent  the  water  from  becoming 
foul. 

Aquarium— How  to  Manage 
When  Complete. 

The  aquarium  should  be  placed  on  a 
stand  or  table  in  a  good  light;  and  if  the 
sun  shine  directly  on  either  side,  that 
part  should  be  protected  by  a  green 
baize  curtain  which  may  be  removed 
when  the  sunshine  departs.  Once 
fixed,  the  tank  should  not  be  disturbed. 
A  window  with  northwestern  or  west¬ 
ern  aspect  is  a  capital  situation.  Be 
careful  not  to  crowd  your  tank,  and 
when  you  find  the  water  level  getting 
too  low,  raise  it  by  addition  of  more 
water;  but  do  not  meddle  with  the  ar¬ 
rangement  of  the  tank  too  often  or  you 
will  alarm  your  live  stock.  In  the 
management  of  the  aquarium,  as  in 
other  pet  fancies,  cleanliness  is  the 
grand  secret  of  success, 

Arithmorems. 

This  class  of  riddle  is  of  recent  intro¬ 
duction.  The  Arithmorem  is  made  by 
substituting  figures  in  a  part  of  the 
word  indicated  for  Roman  numerals. 
The  nature  of  the  riddle — from  the 
Greek  arithmos,  number,  and  the  Latin 


remanere,  back  again — will  be  easily 
seen  from  the  following  example,  which 
also  forms  a  double  acrostic : — 

H  51  and  a  tub — a  fine  large  fish. 

A  twice  50  and  gore — a  sprightly 
movement  in  music. 

R  5  and  be — a  part  of  speech. 

U  551  and  as  an  a — a  Spanish  prov¬ 
ince. 

To  201  and  ran — a  stupefying  drug. 

R  102  and  nt — an  acid. 

OU  250  and  paa — a  Mexican  town. 

The  answer  is  Havanna  Tobacco. 
Halibut,  Allegro,  Verb,  Andalusia,  Nar¬ 
cotic,  Nitric,  Acapulco. 

Arm 

Consists  of  an  upper  arm  and  a  fore¬ 
arm,  and  affords  best  illustration  of 
some  natural  principles  in  mechanics. 
The  nearness  of  the  muscles  to  the  ful¬ 
cra  causes  loss  of  power,  but  gain  of 
speed.  Left  arm  is  often  stronger  than 
right.  In  report  of  the  Anthropome¬ 
tric  Laboratory  to  the  British  Associa¬ 
tion  in  1893,  left  arm  of  males  was  the 
stronger  in  about  33  per  cent.,  and  of 
females  in  about  24  per  cent.  Both 
arms  are  qually  strong  in  16  per  cent, 
of  males,  and  29  per  cent,  of  females. 
Right  arm  is  generally  the  longer,  as  is 
the  left  leg  also.  About  46  per  cent, 
have  right  arm  and  left  leg  the  longer, 
and  6  per  cent,  have  left  arm  and  right 
leg  the  longer. 

Ash  Tree. 

Is  a  beautiful  tree,  but  so  leafy 
that  it  is  very  harmful  to  grass  or  other 
crops  in  its  neighborhood.  It  grows  to 
100-150  feet,  and  the  wood  is  so  tough 
and  hard  that  it  is  much  used  for 
wheels.  It  also  makes  good  fuel.  In 
Scandinavian  mythology  the  first  man 
and  woman  were  the  Ash  and  the  Elm, 
and  the  court  of  the  gods  was  held  un¬ 
der  an  Ash.  In  Highlands  of  Scotland 
it  was  thought  lucky  to  give  infants 
Ash-sap  as  their  first  food. 


sheds  a  brightness  over  everything. 


19 


Ash  Wednesday 

Is  the  first  clay  of  Lent,  on  which  ashes 
were  sprinkled  on  the  head  as  sign  of 
penitence.  Instituted  by  Pope  Greg¬ 
ory  the  Great  about  600  A.  D. 

Atmosphere — To  Test  the 
Purity  of. 

A  simple  method  of  ascertaining  the 
presence  of  impurity  (carbonic  acid) 
in  the  atmosphere  is  to  nearly  fill  a 
glass  tumbler  with  lime-water,  and  to 
place  it  in  any  convenient  position,  as 
on  the  mantel-piece  of  a  room.  The 
rapidity  with  which  a  pellicle  forms  on 
its  surface,  or  the  water  becomes  cloudy 
corresponds  to  the  amount  of  the  car¬ 
bonic  acid  present  in  the  atmosphere 
that  surrounds  it. 

Another. — A  little  moist  carbonate  of 
lead  put  on  a  plate  or  saucer,  and  ex¬ 
posed  in  the  same  way,  will  turn  black, 
should  any  sulphureted  hydrogen  be 
contained  in  the  air.  This  is  a  very 
delicate  test  for  that  destructive  gas. 

Autumn. 

Begins  scientifically  on  Sep¬ 
tember  22nd,  the  autumnal  equi¬ 
nox,  and  ends  on  December  21st;  but 
in  popular  opinion  it  lasts  from  the 
middle  of  August  to  the  middle  of  No¬ 
vember. 


Balloons  (Toy) — Gas  For. 

Procure  a  glass  jar  with  a  tight  fit¬ 
ting  cover  with  a  hole  in  the  center. 
Fill  two-thirds  full  of  strips  of  good 
new  zinc ;  put  in  enough  water  to  cover 
this ;  then  pour  in  enough  sulphuric  acid 
to  make  the  water  boil.  Fasten  the 
balloon  tightly  around  the  top  of  the 
jar  so  the  gas  cannot  escape  while  gen¬ 
erating. 

Balloon  Varnish. 

Melt  India  rubber  in  small  pieces, 
with  its  weight  of  boiled  linseed  oil,  and 
thin  it  with  oil  of  turpentine. 


Awnings — Mildew  Proof. 

As  mildew  is  a  parasitic  plant,  a  fun¬ 
gus  living  at  the  expense  of  other  or¬ 
ganic  matter,  its  prevention  requires 
something  destructive  to  vegetable  life 
and  a  kind  of  varnish  to  close  the  pores 
of  the  texture  of  the  linen  awning,  to 
protect  it  against  the  chemical  influ¬ 
ences  of  the  atmosphere  and  the  pene¬ 
tration  of  the  fine  root  filaments  of  the 
fungus,  which  has  great  vitality.  Dif¬ 
ferent  varnishes  will  answer  the  pur¬ 
pose;  we  should  prefer  first  to  moisten 
the  linen  with  a  solution  of  arseniate  of 
potash,  which  has  the  special  property 
of  preventing  organic  changes.  After 
drying,  put  on  a  benzine  varnish;  per¬ 
haps  one  made  of  India  rubber  and 
benzole  would  be  best.  Carbolic  acid 
is  said  to  have  the  same  effect,  when 
the  cloth  is  steeped  in  it;  but  it  may 
discolor  the  canvas,  and,  moreover,  it 
may  be  washed  out  by  repeated  rains. 

Axle-Grease. 

Water,  1  gal.;  soda,  jqj  lb.;  palm  oil, 
10  lbs. ;  mix  by  heat,  and  stir  till  nearly 
cold. 

Another. — Water,  rape  oil,  of  each  1 
gal. ;  soda,  lb. ;  palm  oil,  Y  lb. 

Another. — Water,  1  gal. ;  tallow,  3 
lbs. ;  palm  oil,  6  lbs. ;  soda,  Y  lb.  Heat 
to  210  degrees  Fall.,  and  stir  until  cool. 

Another. — Tallow,  8  lbs. ;  palm  oil,  10 
lbs.;  plumbago,  1  lb.;  make  a  good  lu¬ 
bricator  for  wagon  axles. 

B 

Balm  of  Beauty. 

Pure  soft  water,  1  quart;  pulverized 
castile  soap,  4  oz.;  emulsion  of  bitter 
almonds,  6  oz.;  rose  and  orange  flower 
water,  of  each  8  oz.;  tincture  of  ben¬ 
zoin,  2  dr. ;  borax,  1  dr. ;  to  use,  apply 
on  a  cotton  or  linen  cloth  to  the  face, 
etc. 

Balm  of  Gilead — Imitation. 

Benzoin,  1  lb.;  yellow  resin,  14  lbs.; 
Melt,  and  add  oil  of  lemon,  4  oz.;  oil  of 
rosemary,  4  oz.;  oil  of  caraway,  4  oz.; 
spirit  to  reduce  it  to  a  proper  consist¬ 
ence. 


20 


Happiness  is  reflective  like  the  light  of  Heaven. 


Balm  of  a  Thousand  Flowers. 

Deodorized  alcohol,  1  pint;  nice, 
white  bar-soap,  4  oz.;  shave  the  soap 
when  put  in ;  stand  in  a  warm  place  un¬ 
til  dissolved;  then  add  oil  of  citronella, 
1  dr.;  oils  of  neroli  and  rosemary,  of 
each  a  dr. 

Bananas. 

Bananas  are  both  very  nutritious 
and  extremely  prolific.  It  is  said  that 
one  pound  of  bananas  contains  more 
nutriment  than  three  pounds  of  meat, 
and  that  four  thousand  pounds  of  ba¬ 
nanas  will  grow  on  less  space  than 
thirty-five  pounds  of  wheat.  They 
can  be  put  to  all  sorts  of  uses.  For  in¬ 
stance,  in  Uganda  they  are  converted 
into  beer,  brandy,  champagne,  vinegar, 
and  jam;  the  leaves  are  used  to  build 
and  roof  houses,  and  bits  of  them  serve 
as  plates,  spoons,  and  bottles.  A  sin¬ 
gle  leaf  may  act  as  an  umbrella,  a  series 
of  them  as  a  lady’s  skirt  or  a  baby’s 
cradle.  Bananas  are  really  herbs,  but 
grow  to  the  height  and  have  the  appear¬ 
ance  of  (palm)  trees.  There  is  really 
no  difference  between  bananas  and 
plantains;  but  the  large-fruited  kinds, 
which  are  very  farinaceous,  are  gener¬ 
ally  called  plantains,  and  the  small- 
fruited  kinds,  which  contain  a  high 
percentage  of  saccharine,  are  generally 
called  bananas. 

Bandoline — A  Compound 
for  Stiffening  the  Hair. 

Quince  seed,  %  of  a  teaspoonful;  lin¬ 
seed,  1  tablespoonful,  and  a  pinch  of 
white  mustard  seed.  Boil  in  a  pint  of 
soft  water  to  half  a  pint,  and  scent  with 
oil  of  almonds. 

Another. — Isinglass,  1  oz.;  water,  1 
pint;  proof  spirit,  2  fluid  oz.  Dissolve 
the  isinglass  in  the  water  by  heat,  add 
the  spirit,  and  scent  with  almond  oil. 

Another. — Tragacanth,  1  oz.;  rose 
water,  1  pint.  Bruise  the  gum,  digest 
for  three  days,  and  strain. 

Any  of  these  may  be  colored  with 
cochineal,  if  required. 


Barks — To  Preserve. 

Barks  may  be  conveniently  pre¬ 
served  by  placing  them  in  coarse  brown 
paper  bags,  and  hanging  them  up,  in  a 
dry  and  airy  situation,  until  all  extra¬ 
neous  moisture  has  evaporated. 

Barometers. 

These  instruments  are  most  useful 
for  indicating  approaching  changes  in 
the  weather,  according  to  variations 
in  the  pressure  of  the  atmosphere. 
There  are  several  kinds;  the  mercurial 
is  generally  considered  the  best. 

Barometer— Mercurial. 

This  consists  of  a  narrow  glass  tube 
upwards  of  thirty  inches  in  length, 
open  at  one  end  and  closed  at  the 
other.  This  tube  contains  quick¬ 
silver  which  rises  and  falls  as  the 
pressure  of  air  on  the  open  surface 
increases  or  decreases;  the  variations 
being  shown  by  an  index  hand  on  a 
dial  plate  engraved  with  the  words 
“Fair,  Change,  Rain,”  etc.  Fair 
weather  is  usually  indicated  by  a  rise 
in  the  mercury,  and  bad  weather  by 
a  fall. 

These  barometers  should  be  hung 
securely'  on  the  wall  where  they  are 
neither  exposed  to  draughts  nor  vary¬ 
ing  heat ;  a  sheltered  nook  in  a  passage 
is  the  best  position. 

Barometer — Aneroid. 

This,  if  well  made,  is  an  excellent 
weather  glass,  and  has  the  advantage 
of  being  extremely  portable,  as  it  is 
made  in  a  compact  circular  form  in 
sizes  varying  from  one  inch  in  diam¬ 
eter.  Excellent  instruments  are 
made  about  the  size  of  a  watch  admir¬ 
ably  adapted  for  tourists,  and  enabling 
them  to  measure  the  heights  of  moun¬ 
tains,  buildings,  etc. 

In  these  instruments  the  variations 
of  the  atmosphere  cause  the  expansion 
and  contraction  of  two  discs  of  corru¬ 
gated  metal,  soldered  together,  form¬ 
ing  a  vacuum  chamber,  the  action  of 


Do  to-day  thy  nearest  duty. 


21 


these  discs  being  indicated  on  the  dial 
plates  by  a  needle  very  similar  to  the 
hand  of  a  watch. 

Barometer — Chemical. 

Take  a  long  narrow  bottle,  such  as 
an  old-fashioned  Eau-de-Cologne  bot¬ 
tle,  and  put  into  it  two  and  a  half 
drachms  of  camphor  and  eleven 
drachms  of  spirit  of  wine;  when  the 
camphor  is  dissolved,  which  it  will 
readily  do  by  slight  agitation,  add  the 
following  mixture: — Take  water,  nine 
drachms;  nitrate  of  potash  (saltpetre), 
thirty-eight  grains;  and  muriate  of 
ammonia  (sal  ammoniac),  thirty-eight 
grains.  Dissolve  these  salts  in  the 
water  prior  to  mixing  with  the  cam¬ 
phorated  spirits. 

Barometer — Phial. 

Cut  off  with  a  file  the  rim  and  part 
of  the  neck  of  an  ordinary  glass  phial. 
Then  fill  it  three  parts  full  of  water, 
pure  or  colored  as  may  be  desired, 
place  a  finger  over  the  mouth  of  the 
phial  and  turn  it  upside  down;  hang 
it  up  by  means  of  wire  or  string,  and 
take  your  finger  away.  In  fair  weath¬ 
er  the  water  remains  level  with  the 
neck  of  the  phial ;  but  in  damp  weather 
a  drop  forms  at  the  mouth  and  en¬ 
larges  until  it  falls,  to  be  followed  by 
others. 

Barometer — Leech. 

Take  a  two-ounce  phial  three-parts 
filled  with  pure  water,  and  place  in  it 
a  healthy  leech,  cover  the  mouth  of  the 
bottle  with  a  piece  of  muslin,  and  it 
will  most  accurately  prognosticate  the 
weather.  If  the  weather  is  to  be  fine, 
the  leech  lies  motionless  at  the  bot¬ 
tom  of  the  glass,  and  coiled  together  in 
a  spiral  form ;  if  rain  may  be  expected, 
it  will  creep  up  to  the  top  of  its  lodg¬ 
ings,  and  remain  there  till  the  weather 
is  ‘settled;  if  we  are  to  have  wind,  it 
will  move  through  its  habitation  with 
amazing  swiftness,  and  seldom  goes  to 
rest  till  it  begins  to  blow  hard ;  if  a  re¬ 


markable  storm  of  thunder  and  rain  is 
to  succeed,  it  will  lodge  for  some  days 
before  almost  continually  out  of  the 
water,  and  discover  great  uneasiness 
in  violent  throes  and  convulsive-like 
motions;  in  frost  as  in  clear  summer- 
like  weather  it  lies  constantly  at  the 
bottom ;  and  in  snow  as  in  rainy  weath¬ 
er  it  pitches  its  dwelling  in  the  very 
mouth  of  the  phial.-  The  water  should 
be  changed  weekly  in  summer  and 
fortnightly  in  winter. 

Barrels — To  Sweeten  when 
Foul. 

Set  fire  to  one  pound  or  more  of 
broken  charcoal,  put  it  into  the  cask, 
and  immediately  fill  up  the  cask  with 
boiling  water.  After  this  roll  the  cask 
once  or  twice  a  day  for  a  week;  then 
pour  out  the  charcoal  and  water,  wash 
out  the  cask  with  clean  cold  water,  and 
expose  it  to  the  external  air  for  some 
days. 

Another. — A  pint  of  the  permanga¬ 
nate  turned  into  the  most  musty,  filthy 
cider  or  beer  cask  and  rinsed  about  a 
few  moments  will  entirely  decompose 
all  fungoid  growths  and  fermenting 
matter,  and  render  the  cask  as  sweet  a 
those  that  are  new.  The  deodorizing, 
disinfecting  power  of  the  permanganate 
holding,  as  it  does,  five  equivalents  of 
oxygen,  is  wonderful ;  it  will  even  deo¬ 
dorize  carbolic  acid. 

Base  Ball — To  Make. 

A  good  base  ball  may  be  made  by 
cutting  an  old  boot  or  an  old  rubber 
shoe  into  strips  and  wrapping  them 
tightly  around  each  other  till  it  is  about 
the  size  of  a  walnut.  Then  wrap  with 
yarn  or  any  kind  of  string  very  tightly, 
until  it  is  the  size  you  want  it;  then 
sew  the  loose  end  to  the  ball.  Now  lay 
the  ball  down  on  a  piece  of  leather  and 
gather  up  the  sides  and  press  them 
close  to  the  ball  and  with  a  sharp  knife 
trim  off  the  corners  (be  sure  to  have 
them  fit  nicely).  Now  sew  up  all  the 


22 


To  be  seventy  years  young  is  better 


sides  except  one;  then  slip  in  the  ball 
ball,  and  sew  up  with  a  double  thread. 
Now  put  some  oil  on  the  seams  and 
hammer  them  smooth;  for  if  you  are 
not  careful  in  catching  a  ball  with  rough 
seams,  it  will  sometimes  take  the  skin 
from  the  ends  of  the  fingers. 

Baskets — To  Crystallize. 

Take  a  small  basket,  about  the  size 
of  your  hand,  of  iron  wire  or  split  wil¬ 
low  ;  take  some  lamp  cotton,  untwist  it, 
and  wind  it  around  every  portion  of  the 
basket;  then  mix  alum  in  the  propor¬ 
tion  of  one  pound  to  a  quart  of  water 
and  boil  till  the  alum  is  dissolved ;  pour 
the  solution  into  a  deep  pan,  and  in  the 
liquor  suspend  the  basket  without  al¬ 
lowing  any  part  to  touch  the  pan,  or  to 
be  exposed  above  the  surface;  let  the 
whole  remain  properly  at  rest  for  twen¬ 
ty-four  hours,  when,  if  you  take  out  the 
basket,  the  alum  will  be  found  prettily 
crystallized  over  all  parts  of  the  cot¬ 
toned  frame.  After  this  first  experi¬ 
ment,  it  will  be  easy  to  extend  the  crys¬ 
tallizing  process  to  larger  objects,  and 
to  adorn  flowers  with  alum  crystals  of 
various  colors. 

Battery — Cheap  Galvanic. 

Procure  about  twenty  copper  pen¬ 
nies  (if  worn  smooth  so  much  the  bet¬ 
ter),  or  get  some  sheet  copper,  cut  cir¬ 
cular  and  of  a  large  diameter,  and  the 
same  number  of  similar  pieces  of  zinc. 
The  latter  may  be  formed  by  the  con¬ 
structor  himself ;  being  very  easily 
melted,  it  may  be  cast  in  a  mold  like 
lead,  or  it  may  be  procured  in  a  sheet, 
and  cut  similar  to  the  copper.  Then 
provide  the  same  number  of  pieces  of 
cloth,  which  must  be  soaked  in  a  solu¬ 
tion  of  common  salt  and  water ;  or  what 
is  better,  a  liquid  composed  of  one 
quart  of  sulphuric  acid,  two  of  nitric 
acid  and  sixty  of  water.  After  this  is 
done,  place  one  of  the  pieces  of  zinc  in  a 
tea  saucer,  and  on  it  put  one  of  the  pen¬ 
nies,  or  pieces  of  sheet-copper;  on  this 


place  a  piece  of  cloth,  and  so  continue 
making  a  pile — zinc,  copper,  cloth — 
until  they  are  all  piled  on  one  another; 
taking  care  to  make  the  same  arrange¬ 
ment  throughout.  The  piece  on  the 
top,  which  will  be  a  penny,  should  have 
a  copper  wire,  which,  for  some  experi¬ 
ments,  should  be  tipped  with  platinum 
wire  soldered  to  it,  and  the  lower  piece 
which  will  be  zinc,  should  be  treated  in 
the  same  manner.  From  the  ends  of 
these  wires  a  stream  of  the  galvanic 
fluid  will  constantly  issue,  until  all  the 
acid  is  absorbed  from  the  pieces  of 
cloth,  and  although  the  apparatus  is  on 
a  very  small  scale,  a  variety  of  exceed¬ 
ingly  interesting  experiments  may  be 
performed  with  it. 

Another. — Take  a  cylindrical  vessel, 
and  put  another  of  porous  porcelain  in¬ 
side  of  it;  fill  the  vessel  with  diluted 
sulphuric  acid,  and  the  space  between 
the  two  with  sulphate  of  copper  (if  you 
require  to  plate  the  article  with  copper) 
if  pot,  a  solution  of  the  salt  of  gold,  sil¬ 
ver,  etc.,  according  to  that  which  you 
wish  it  to  be;  put  a  slip  of  zinc  in  the 
sulphuric  acid,  and  attach  a  copper 
wire  to  it,  and  the  other  end  to  the 
medal  or  article  you  wish  to  plate,  and 
immerse  that  in  the  other  solution. 
Your  battery  is  now  complete.  If  you 
want  the  copper  to  be  very  thick,  you 
must  put  a  few  solid  crystals  of  copper 
in  the  solution ;  where  you  do  not  want 
it  to  come  in  contact,  you  must  touch  it 
with  a  little  grease ;  if  you  want  to  take 
the  copper  off  the  article  you  must  do  it 
over  with  a  slight  varnish. 

Another. — A  cheap  galvanic  battery 
has  been  described  by  Dr.  Golding 
Bird,  which,  it  is  stated,  can  decompose 
water  and  ignite  charcoal.  The  mode 
of  construction  is  to  break  the  stem  of 
six  tobacco  pipes  close  to  the  bowls, 
and  close  the  apertures  at  the  bottom 
of  each  bowl  with  sealing  wax;  get  six 
small  toy  tumblers,  about  half  an  inch 
in  height;  put  in  each  a  cylinder  of 


than  to  he  forty  years  old. 


23 


amalgamated  zinc,  and  place  in  each 
pipe  bowl  a  thin  slip  of  platinum  foil, 
half  an  inch  wide,  and  connect  it  with 
the  zinc  of  the  next  cell  with  platinum 
wire ;  fill  the  pipe  bowls  with  the  nitric 
acid  and  the  tumblers  with  dilute  sul¬ 
phuric-  acid,  and  the  battery  is  com¬ 
plete.  In  case  the  platinum  cannot  be 
obtained,  copper  may  be  substituted. 
This  battery  is  in  imitation  of  the  fa¬ 
mous  battery  made  by  Faraday  out  of 
a  common  thimble. 

Bay  Rum. 

This  is  a  spirit  distilled  from  the 
leaves  of  Myrciacris,  and  perhaps,  also 
some  other  species  of  the  same  genus. 
The  trees  grow  in  the  West  India 
Islands,  and  the  genuine  bay  rum  is 
imported  from  there  into  this  country. 
It  is  made  elsewhere,  sometimes,  by 
taking  the  tincture  of  bay  leaves,  5  oz. ; 
oil  of  bay,  1  dr. ;  bicarbonate  of  ammo¬ 
nia,  1  oz.;  borax,  1  oz.;  rosewater,  2 
pints.  Mix  and  filter  carefully. 

Bears’  Grease  (Artificial.) 

Bears’  grease  is  imitated  by  a  mix¬ 
ture  of  prepared  veal  suet  and  beef 
marrow.  It  may  be  scented  at  pleas¬ 
ure. 

Beaver  Skins — To  Dress. 

You  must  rip  the  skin  in  the  same 
way  as  you  would  a  sheep.  Stretch  it 
in  all  ways  as  much  as  possible ;  then  it 
is  to  be  dressed  with  equal  parts  of  rock 
salt  and  alum  dissolved  in  water  and 
made  about  as  thick  as  cream  by  stir¬ 
ring  in  coarse  flour.  This  should  be 
spread  on  nearly  half  an  inch  thick  to 
be  scraped  off  when  dry  and  repeated  if 
one  time  is  not  enough.  This  same 
process  of  dressing  applies  likewise  to 
otter  skins. 

Beds,  Feather — Care  of. 

The  care  of  beds  is  not  understood, 
even  by  some  good  housewives;  when  a 
bed  is  freshly  made  it  often  smells 
strong.  Constant  airing  will,  if  the 


feathers  are  good,  and  only  new,  re¬ 
move  the  scent.  A  bed  in  constant  use 
should  be  invariably  beaten  and  shaken 
up  daily,  to  enable  the  feathers  to  re¬ 
new  their  elasticity.  It  should  lie, 
after  it  is  shaken  up,  for  two  or  three 
hours  in  a  well-ventilated  room.  If 
the  bed  is  in  a  room  which  cannot  be 
spared  so  long,  it  should  be  put  out  to 
air  two  full  days  of  the  week.  In  air¬ 
ing  beds  the  sun  should  not  shine  di¬ 
rectly  upon  them.  It  is  air,  not  heat, 
which  they  need.  We  have  seen  beds 
lying  on  a  roof  where  the  direct  and  re¬ 
flected  rays  of  the  sun  had  full  power, 
and  the  feathers,  without  doubt,  were 
stewing,  and  the  oil  in  the  quill  becom¬ 
ing  rancid,  so  that  the  bed  smells  worse 
after  airing  than  before.  Always  air 
beds  in  the  shade  on  cool  and  windy 
days.  Feather  beds  should  be  opened 
every  three  or  four  years,  the  ticks 
washed,  the  seams  soaped  and  waxed, 
and  the  feathers  renovated. 

Feathers  were  never  intended  for 
human  beings  to  sleep  on.  They  are 
always,  without  exception,  debilita¬ 
ting.  Straw,  corn  husks,  compressed 
sponge,  or  curled  hair,  should  always  be 
used  in  preference. 

Bed-Bugs — To  Exterminate. 

Perfect  cleanliness.  No  bed-bugs  or 
other  vermin  will  infest  a  house,  the 
mistress  of  which  is  of  orderly  and 
cleanly  habits  and  fine  tastes. 

Another. — Two  ounces  of  red  arsenic, 
a  quarter  of  a  pound  of  white  soap, 
one-half  an  ounce  of  camphor  dissolved 
in  a  teaspoonful  of  spirits  rectified, 
made  into  a  paste  of  the  consistency  of 
cream.  Place  this  mixture  in  the 
openings  and  cracks  of  the  bedstead. 

Another. — Where  bed-bugs  are  pres¬ 
ent  the  best,  quickest  and  handiest  ex¬ 
terminator  is  Persian  insect  powder. 
Persian  insect  powder  should  be  blown 
with  a  small  bellows  made  for  that  pur¬ 
pose  into  every  crack  and  crevice.  It 
is  effectual,  clean  and  cheap. 


24 


For  him  in  vain  the  envious  seasons  roll 


Beds — To  Keep  Aired. 

When  not  being  used  they  should  be 
put  under  other  beds  which  are  in  use ; 
or  they  may  now  and  then  be  placed  in 
front  of  a  good  fire  and  turned  over 
occasionally. 

Bedrooms — Hints  on  Scouring. 

They  should  not  be  scoured  in  the 
winter  time,  as  colds  and  sickness  may 
be  produced  thereby.  Dry  scouring 
upon  the  French  plan,  which  consists 
of  scrubbing  the  floors  with  dry  brushes 
may  be  resorted  to,  and  will  be  found 
more  effective  than  can  at  first  be  im¬ 
agined.  If  a  bedroom  is  wet  scoured, 
a  dry  day  should  be  chosen,  the  win¬ 
dows  should  be  opened,  the  linen  re¬ 
moved,  and  a  fire  should  be  lit  when  the 
operation  is  finished. 

Bedrooms— V  entilating. 

A  sheet  of  finely  perforated  zinc, 
substituted  for  a  pane  of  glass  in  one  of 
the  upper  squares  of  a  chamber  win¬ 
dow,  is  the  cheapest  and  best  form  of 
ventilator;  there  should  not  be  a  bed¬ 
room  without  it. 

Bed  Chamber — The  Ideal. 

‘  ‘The  importance  of  the  sleeping  and 
bathing  arrangements  of  a  house  is  not 
half  appreciated,  ”  writes  Maria  Parloa, 
in  the  November  Ladies’  Home  Jour¬ 
nal,  giving  some  suggestions  as  to  fur¬ 
nishing  the  house. 

“Every  bedroom  should  be  provided 
with  the  essentials  for  healthful  sleep 
and  the  daily  sponge  bath.  As  nearly 
as  possible,  the  room  should  be  kept 
free  from  anything  that  would  tend  to 
contaminate  the  air.  It  should  be  as 
large  as  one  can  afford,  and  the  win¬ 
dows  so  arranged  that  they  may  be 
opened  at  the  top  and  bottom.  If  pos¬ 
sible  the  floor  should  be  bare  and  the 
rugs  so  small  that  they  can  be  taken 
outdoors  with  ease  for  cleaning  and 
airing.  Everything  about  the  room 
should  be  washable.  The  bed  should 
be  light  and  fitted  with  strong  castors, 


so  that  it  may  be  readily  moved ;  the 
springs  ought  to  be  firm  and  strong, 
and  the  mattress  of  a  kind  that  will 
not  allow  the  heaviest  part  of  the  body 
to  sink,  and  so  cause  the  sleeper  to  lie 
in  a  cramped  position.  My  own  pref¬ 
erence  is  for  a  cheap,  hard  mattress 
next  the  springs  and  a  light  one  of  hair 
on  this,  but  any  kind  of  a  firm  mat¬ 
tress  is  better  than  one  that  is  too  soft. 
Above  all,  do  not  overfumish  the  bed¬ 
room. 

Bed — Hygiene  of  The. 

The  bed  is  the  place  where  we  spend 
one-third  of  our  lives.  A  person,  sixty 
years  of  age,  has  spent  about  twenty 
years  of  it  in  bed.  Bad  habits  and 
positions  are  formed  during  sleep. 
Some  assume  an  attitude  that  cramps 
the  chest  and  prevents  easy  breathing. 

The  shoulders  should  not  be  drawn 
forward  nor  the  arms  folded  over  the 
chest,  nor  thrown  above  the  head.  A 
narrow  bed  is  the  best  for  growing 
people.  If  as  narrow  as  the  Duke  of 
Wellington’s  is  said  to  have  been,  so 
much  the  better. 

Some  get  the  habit  of  pulling  up  their 
feet  and  legs  and  curling  up  their  body 
the  minute  they  get  into  bed.  This  is 
very  bad;  they  should  lie  straight  in 
bed  if  they  wish  to  be  straight  and  of  a 
proper  figure  when  out  of  it. 

Everybody  should  sleep  with  his 
mouth  shut — shut  your  mouth  and 
breathe  through  your  nose  in  bed  as 
well  as  out  of  it.  If  this  is  found  diffi¬ 
cult,  overcome  the  difficulty  as  soon  as 
possible.  It  will  prevent  snoring  and 
contribute  to  rest  and  vigor. 

Some  people  say  they  can  only  sleep 
on  one  side.  If  so  there  is  something 
wrong.  It  may  be  from  habit  which 
has  caused  one  side  to  become  unevenly 
developed  with  the  other.  A  healthy 
person  can  sleep  and  should  sleep  on 
one  side  or  the  other. 

The  way  some  people  twist  and  con¬ 
tort  their  faces  during  sleep  makes 


who  bears  eternal  summer  in  his  soul. 


25 


them  the  most  unseemly  looking  crea¬ 
tures  imaginable  as  they  grow  old ;  the 
wrinkles  they  get  in  this  way  are  al¬ 
ways  with  them.  No  matter-  what 
the  cause  is,  do  break  off  such  a  bad 
habit. 

On  going  to  bed  lie  straight,  think  of 
something  pleasant,  and  get  up  a  smile 
on  your  face.  Leave  behind  you  all 
care,  worry,  and  toil,  stretch  out 
straight  with  a  low  pillow  under  your 
head,  shut  your  eyes  and  think  of 
heaven. 

Beeswax — To  Whiten. 

In  March  or  April  melt  yellow  wax 
without  boiling;  then  having  several 
pewter  dishes  ready,  dip  the  outside 
bottom  of  each  dish  in  fair  water;  then 
dip  them  into  the  wax,  and  take  up  a 
very  thin  plate  of  wax — the  thinner  the 
better ;  take  them  off,  and  expose  them 
upon  the  grass  to  the  sun,  air,  and  dews, 
until  they  be  milk-white,  turning  them 
often. 

Beeswax— To  Bleach  (Ital¬ 
ian  Method). 

The  yellow  wax  is  first  melted  in  a 
kettle,  and  then  is  dipped  out  into  a 
long  tin  vessel  that  will  hold  two  or 
three  gallons,  and  which  has  a  row  of 
small  holes,  about  the  diameter  of  a 
knitting  needle,  in  the  bottom.  This 
vessel  is  fixed  over  a  cylinder  of  wood 
two  feet  in  length  and  fifteen  inches  in 
diameter,  which  is  made  to  revolve 
like  a  grindstone,  in  one  end  of  a  trough 
of  water,  two  and  one-half  feet  in 
width,  ten  to  fifteen  feet  in  length,  and 
one  foot  in  depth.  As  the  melted  wax 
falls  in  small  streams  on  this  wet  re¬ 
volving  cylinder,  it  flattens  out  into  a 
thin  ribbon,  and  floats  off  toward  the 
other  end  of  the  trough  of  water.  It  is 
then  dipped  out  with  a  skimmer  (that 
may  be  made  of  osier  twigs),  spread  on 
a  table  with  a  top  made  of  small  willow 
rods,  covered  with  a  clean  white  cloth, 
and  then  exposed  in  this  way  to  the  sun 
until  bleached. 


Beetles-To  Kill. 

Place  a  few  lumps  of  unslaked  lime 
where  they  frequent. 

Another. — -Set  a  dish  or  trap  con¬ 
taining  a  little  beer  or  syrup  at  the 
bottom,  and  place  a  few  sticks  slant¬ 
ing  against  its  sides,  so  as  to  form  a 
sort  of  gangway  for  the  beetles  to 
climb  up  it,  when  they  will  go  head¬ 
long  into  the  bait  set  for  them. 

Another. — Mix  equal  weights  of  red 
lead,  sugar,  and  flour,  and  place  it 
nightly  near  their  haunts.  This  mix¬ 
ture,  made  into  sheets,  forms  the  bee¬ 
tle  wafers  sold  at  the  oil  shops. 

Beginning — Make  A. 

Remember  in  all  things  that  if  you 
do  not  begin,  you  will  never  come  to  an 
end.  The  first  weed  pulled  up  in  the 
garden,  the  first  seed  put  into  the 
ground,  the  first  quarter  put  into  the 
savings’  bank,  and  the  first  mile  trav¬ 
eled  on  a  journey,  are  all  very  impor¬ 
tant  things;  they  made  a  beginning, 
and  thereby  a  promise,  a  pledge,  an  as¬ 
surance  that  you  are  in  earnest  with 
what  you  have  undertaken.  How 
many  a  poor,  idle,  erring,  hesitating 
outcast  is  now  creeping  and  crawling 
his  way  through  the  world,  who  might 
have  held  up  his  head  and  prospered,  if 
instead  of  putting  off  his  resolutions  of 
amendment  and  industry,  he  had  only 
made  a  beginning. 

Bell. 

The  best  substance  from  which  bells 
are  formed  has  been  proved  to  be 
bronze— a  mixture  of  copper  and  tin. 
The  proportions  of  the  metals  often 
differ,  but  for  centuries  the  ratio  of  2  to 
1  was  accepted.  Later  the  tendency 
has  been  to  increase  the  proportion  of 
copper  which  is  stated  to  be  in  the  ra¬ 
tio  of  13  to  4  of  the  tin.  Silver  is  al¬ 
ways  injurious  to  the  tone  of  any  bell. 
The  pitch  of  a  bell  is  regulated  by  the 
thickness  of  the  striking  place  in  pro¬ 
portion  to  the  diameter,  the  ratio  being 


26 


Sin  has  many  tools,  hut  a  lie 


about  1  to  12  in  a  bell  of  10  cwt.  From 
the  earliest  ages  cymbals  and  handbells 
were  used  in  religious  ceremonies.  In 
Egypt  the  festivals  of  Isis  were  cele¬ 
brated  with  the  sound  of  the  sistra. 
Aaron  and  other  High  priests  of  the 
Jews  wore  golden  bells  on  their  vest¬ 
ments. 

Bell  Metal. 

Melt  together  under  powdered  char¬ 
coal,  100  parts  of  pure  copper,  with  20 
parts  of  tin,  and  unite  the  two  metals 
by  frequently  stirring  the  mass.  Prod¬ 
uct  very  fine. 

Another. — Copper,  3  parts;  tin,  1 
part;  as  above.  Some  of  the  finest 
church  bells  in  the  world  have  this 
composition. 

Another. — Copper,  2  parts;  tin,  1 
part;  as  above. 

Another. — Copper,  72  parts;  tin, 
26 H  parts;  iron,  \  x/i  parts.  The  bells 
of  small  clocks  or  pendules  are  made  of 
this  alloy  in  Paris. 

It  is  absolutely  necessary  in  this  pro¬ 
cess  to  keep  the  metals  from  contact 
with  the  air,  for  which  purpose  the 
powdered  charcoal  is  employed.  The 
union  of  the  two  metals  in  this  alloy  is 
so  complete,  that  its  gravity  is  consid¬ 
erably  greater  than  that  of  the  mean  of 
its  constituents,  thus  evincing  chemical 
union  to  have  taken  place. 

The  proportions  of  the  first  form  are 
those  of  the  Indian  gong,  so  much  cele¬ 
brated  for  the  richness  of  its  tone.  In 
very  small  bells,  and  in  those  of  repeat¬ 
ing  watches,  a  little  zinc  is  generally 
added,  which  makes  them  give  out 
their  tones  the  sharper.  A  less  propor¬ 
tion  of  tin  is  now  generally  used  for 
church  bells  than  for  house  or  clock 
bells,  the  tones  being  thought  to  be 
rendered  thereby  more  suitable  to  their 
respective  purposes.  The  substitution 
of  zinc  for  the  iron  in  the  last  formula, 
would  (it  is  said)  improve  the  tone. 

To  give  this  alloy  its  highest  degree 
of  sonorousness,  it  must  be  subjected 


to  sudden  refrigeration.  M.  I)  ’Arcet 
recommends  the  pieces  to  be  ignited 
after  they  are  cast,  and  then  to  be  sud¬ 
denly  plunged  i^to  cold  water.  They 
are  next  to  undergo  a  well-regulated 
pressure  by  skillful  hammering,  until 
they  have  assumed  their  intended 
form;  then  to  be  heated,  and  allowed 
to  cool  slowly  in  the  air.  In  a  general 
way,  however,  bells  are  formed  by  sim¬ 
ple  casting.  The  addition  of  lead,  and 
other  such  metals,  to  this  alloy,  greatly 
lessens  its  sonorousness.  For  common 
purpose  the  third  form  is  generally 
used. 

Belts  and  Belting. 

Flexible  belts  for  the  transmission  of 
motion  in  machinery  are  made  of  leath¬ 
er,  india-rubber,  woven  hair,  cotton, 
gutta-percha,  canvas,  and  other  mate¬ 
rials.  Sometimes  two  or  more  of  these 
are  combined  with  wire.  The  valuable 
qualities  in  a  belt  are — proper  grip  of 
the  surface  of  the  pulley,  power  to  re¬ 
sist  strain,  impossibility  of  stretching, 
and  durability.  Leather  belts  are 
most  lasting  when  tanned  with  oak,  but 
American  hemlock  spruce  is  used. 
One  of  the  largest  leather  belts  yet 
made  was  for  a  paper  mill  in  Delaware. 
It  was  186  feet  long,  5  feet  wide,  and 
weighed  2,212  pounds.  When  care¬ 
fully  made,  these  belts  will  last  thirty 
years  in  daily  use.  Leather  chain  belt¬ 
ing  is  used  for  driving  dynamos  for  elec¬ 
tric  lighting,  and  for  other  purposes. 
India-rubber  belting  is  mostly  em¬ 
ployed  in  the  States,  but  cotton  belting 
is  employed  in  both  England  and  Amer¬ 
ica.  Some  of  it  is  water  proof. 

Belts — To  Oil 

A  good  way  to  oil  belts  is  to  pour  the 
oil  on  to  the  outside  of  the  belt  as  it 
rims,  and  let  the  pulleys  work  it  in. 
It  may  be  put  on  freely  if  the  belt  be 
running  idle,  but  if  at  work  it  will  take 
but  a  small  quantity  at  a  time  without 
slipping.  Keep  the  leather  just  oily 
enough  to  make  it  pliable. 


is  the  handle  which  fits  them  all. 


27 


Birch  Bark — Picture  Frames  Of. 

Beautiful  picture  frames  can  be 
made  from  birch  bark  by  cutting  the 
bark  the  desired  size  and  leaving  all 
natural  growth  on  it.  The  frame 
should  be  stitched  around  the  edges 
with  some  fancy  stitch  (as  button  hole 
stitch) .  It  is  best  to  use  a  heavy  darn¬ 
ing  needle  and  a  colored  yarn. 

Birds  (Tame) — Disorders  of. 

All  tame  animals  are  much  more 
subject  to  disease  than  wild  ones:  and 
birds  so  much  the  more,  as  they  are 
often  shut  up  in  very  small  cages, 
where  they  can  take  no  exercise.  It  is 
often  supposed  that  birds  in  their  nat¬ 
ural  free  state,  have  no  diseases;  but 
people  who  will  take  the  trouble  to 
observe,  will  soon  perceive  the  false¬ 
hood  of  this  assertion.  We  have  often 
found  hedgesparrows  full  of  pimples, 
particularly  in  the  naked  parts,  the 
feet,  and  around  the  beak.  Their  dis¬ 
eases  are  often  increased  by  the  delica¬ 
cies  of  all  kinds  which  are  given  them, 
such  as  biscuits  and  sugar,  which  in¬ 
jure  the  stomach,  and.  cause  a  slow 
decay. 

Birds — The  Pip  in. 

This  is  a  catarrh,  or  cold,  by  which 
the  nostrils  are  stopped  up,  and  the 
membrane  covering  the  tongue  is  hard¬ 
ened  by  inflammation.  In  large  birds 
it  is  common  to  remove  this  skin,  tak¬ 
ing  it  off  from  the  base  to  the  tip;  by 
this  means  this  part  can  again  perspire, 
the  saliva  necessary  for  digestion  can 
flow,  and  the  taste  and  appetite  re¬ 
turn.  A  mixture  of  fresh  butter,  pep¬ 
per  and  garlic,  generally  cures  this  ca¬ 
tarrh.  It  is  a  good  thing,  also,  for  the 
birds  to  drink  the  pectoral  infusion  of 
speedwell;  and  the  nostrils  may  be 
opened  by  passing  up  a  small  feather. 
The  ruffing  of  the  head,  the  beak  often 
open  and  yellow  at  its  base,  and  the 
tongue  dry,  are  the  most  decisive  indi¬ 
cations  of  this  disease. 


Birds — The  Rheum  In. 

The  symptoms  of  this  disease  are 
frequent  sneezing  and  shaking  of  the 
head.  Some  drops  of  pectoral  elixir  in 
the  infusion  of  speedwell,  which  the 
sick  birds  must  be  made  to  take,  ap¬ 
pears  to  me  to  be  the  most  efficacious 
remedy.  Give  fowls  about  twenty 
drops  of  the  elLxir  in  a  glass  of  the  in¬ 
fusion. 

When  it  is  merely  hoarseness,  Dr. 
Handel,  of  Mayence,  gave  to  his  birds 
for  several  days,  as  their  only  drink, 
a  very  diluted  decoction  of  dry  figs, 
sweetened  with  a  little  sugar,  and 
afterward  purged  them  for  two  days 
following,  with  the  juice  of  carrots. 

Birds — Atrophy  or  Wast¬ 
ing  In. 

This  is  caused  by  giving  unnatural 
foo'd  to  the  bird,  which  destroys  the 
digestive  power  of  its  stomach.  In 
this  case  it  disgorges,  ruffles  its  feath¬ 
ers  and  does  not  arrange  them,  and 
becomes  thin  very  fast.  The  best 
thing  is  to  make  it  swallow  a  common 
spider,  which  purges  it,  and  put  a 
rusty  nail  into  its  water,  which  streng¬ 
thens  the  intestines,  giving  it  at  the 
same  time  its  proper  and  natural  food. 
Green  food,  such  as  lettuce,  endive, 
chickweed,  and  particularly  water- 
cresses,  is  the  safest  remedy.  A  very 
great  appetite  is  the  sign  of  this  dis 
ease.  A  siskin,  that  was  dying  of  atro¬ 
phy,  had  nothing  but  watercresses  for 
three  days  following,  and  on  the  fourth 
he  sung. 

Birds — Consumption  or 
Decline  In. 

This  disorder  may  be  known  by  the 
extreme  thinness  of  the  breast,  the 
swelling  of  the  lower  part  of  the  belly, 
the  total  loss  of  appetite,  and  similar 
sypmtoms.  As  a  cure,  Dr.  Handel 
recommends  the  juice  of  the  wild  tur¬ 
nip  to  be  given  to  drink  instead  of 
water. 


28 


Knowledge  and  timber  shouldn’t  be 


Birds — Costiveness  In. 

This  disease  may  be  discovered  from 
the  frequent  unsuccessful  endeavors  of 
the  bird  to  relieve  itself.  Aperients 
will  be  of  use.  If  a  spider  does  not 
produce  the  desired  effect,  anoint  the 
vent  of  the  bird  with  the  head  of  a  pin 
steeped  in  linseed  oil ;  this  sort  of  cas¬ 
ter  generally  succeeds;  but  if  the  dis¬ 
ease  attacks  a  bird  which  eats  meal 
worms,  one  of  these,  bruised  in  sweet 
oil  and  saffron  is  the  most  certain  rem¬ 
edy,  and  the  bird  will  swallow  it  with¬ 
out  the  least  hesitation.  Boiled  bread 
and  milk  is  generally  of  great  use. 

Birds — Diarrhoea  In. 

This  is  a  disease  to  which  birds  that 
have  been  caught  recently  are  very 
subject,  before  they  are  accustomed  to 
their  new  food.  Most  of  these  die  of 
it;  they  continually  void  a  white  cal¬ 
careous  matter,  which  sticks  to  the 
feathers  round  the  vent,  and  being 
very  acrid  causes  inflammation  in  that 
part  and  in  the  intestines.  Some¬ 
times  chalybeate  water  and  the  oil 
clyster  produce  good  effect;  but  it  is 
better,  if  possible,  to  procure  for  the 
bird  its  most  natural  food.  Some 
people  pull  out  the  feathers  from  the 
tail  and  vent,  and  then  rub  these  parts 
with  fresh  butter,  but  this  is  a  very 
painful  and  cruel  operation.  They 
also  mix  the  yelk  of  an  egg  boiled  very 
hard  with  their  food,  but  we  have 
never  found  this  succeed  very  well.  If 
there  be  any  hope  of  curing  this  dis¬ 
ease  it  is  by  attacking  it  at  the  begin¬ 
ning,  before  inflammation  is  violent; 
boiled  bread  and  milk,  a  great  deal  of 
lettuce,  or  any  other  similar  green  re¬ 
freshing  food,  in  general  completely 
cures  them. 

In  a  case  of  chronic  diarrhoea,  Dr. 
Handel  prescribes  chalybeate  water 
mixed  with  a  little  milk  for  their  drink, 
which,  he  says,  is  an  easy  and  certain 
cure. 


Birds — Bloody  Flux  In. 

This  is  a  disease  with  which  some 
parrots  are  attacked.  The  best  rem¬ 
edy  is  to  make  the  birds  drink  a  great 
deal  of  boiled  milk,  or  even  very  fat 
broth;  for  their  intestines,  which  are 
very  much  irritated,  require  some¬ 
thing  soothing  to  protect  them  from 
the  acrid  discharges,  which,  at  the 
same  time,  must  be  corrected  by  heal¬ 
ing  food.  Birds  in  this  state  generally 
do  nothing  but  drink,  therefore  plenty 
of  boiled  milk  should  be  given  them, yet 
it  nourishes  them  as  well  as  acts  medic¬ 
inally,  but  should  it  appear  to  turn 
sour  in  the  stomach,  it  must,  at  least 
for  some  time,  be  discontinued. 

Birds  (Singing) — Food  for. 

Knead  together  three  pounds  of 
split  peas,  ground  or  beaten,  one  and 
one-half  pounds  of  fine  crumbs  of 
bread,  the  same  quantity  of  coarse 
sugar,  the  raw  yolks  of  six  eggs,  and 
six  ounces  of  fresh  butter.  Put  about 
one-third  of  the  mixture  at  a  time  in 
a  frying-pan  over  a  gentle  fire,  stir  it 
until  a  little  browned,  but  not  burned. 
When  the  other  three  parts  are  done, 
and  all  cold,  add  to  the  whole,  six  ounc¬ 
es  of  raw  seed  and  six  pounds  of 
bruised  hemp  seed,  separated  from  the 
husks.  Mix  together,  and  it  will  be 
found  excellent  food  for  thrushes,  rob¬ 
ins,  larks,  linnets,  canaries,  finches  and 
most  other  singing  birds,  preserving 
them  admirably  in  song  and  feather. 

Birds  (Cage) — Moulting  Of. 

Moulting  or  changing  their  feathers, 
is  a  natural  operation  with  birds 
which  cannot  be  prevented,  but  which 
must  be  assisted  with  care  and  atten¬ 
tion.  Cold  is  the  greatest  danger  to 
which  they  are  exposed;  in  pass¬ 
ing  through  this  state,  therefore,  all 
draughts  of  air  should  be  carefully 
guarded  against.  When  the  cages  are 
open  ones,  or  have  much  wire-work, 


much  used  till  they  are  seasoned . 


29 


they  ought  to  be  partly  covered  up 
with  a  cloth  or  paper,  to  keep  the  birds 
warm,  and  the  cleaning  of  the  cage 
need  not  take  place  more  than  once  a 
week,  though  they  must  be  carefully 
supplied  with  fresh  food  and  water 
daily.  A  little  saffron  in  their  water, 
a  little  nourishing  food,  and  the  extra 
warmth  occasioned  by  the  covering  to 
the  cage,  will  soon  restore  the  birds  to 
a  plumage  more  beautiful  than  they 
cast  off.  The  covering  of  the  cage 
should  not  be  cast  off  all  at  once,  but 
gradually;  it  should  then  be  cleaned 
thoroughly,  and  the  birds  have  their 
ordinary  food.  They  should,  while 
moulting,  be  put  in  the  sun  for  an  hour 
or  two,  if  the  weather  is  fine  and  warm. 

Birds — Paste  for. 

Take  a  white  loaf  which  is  well  baked 
and  stale,  put  it  into  fresh  water  till  it 
is  quite  soaked  through;  then  squeeze 
out  the  water  and  pour  boiled  milk 
over  the  loaf,  adding  about  two-thirds 
the  quantity  of  barley  meal,  from 
which  the  bran  has  been  carefully 
sifted,  or,  what  is  still  better,  wheat- 
meal.  Another  method,  however,  may 
be  adopted.  Grate  a  carrot  very  nice¬ 
ly,  soak  a  small  white  loaf  in  fresh  wa¬ 
ter,  press  the  water  out  of  it,  put  it 
along  with  the  carrot  into  an  earthen 
pan,  add  handfuls  of  barley  or  wheaten 
meal,  and  mix  the  whole  together  with 
a  pestle.  These  pastes  ought  to  be 
made  fresh  every  morning,  for  they 
quickly  become  sour,  and  are  conse¬ 
quently  injurious  to  the  birds. 

Birds — German  Paste  for. 

Take  four  fresh  eggs,  boiled  very 
hard,  one-fourth  pound  of  white  pease- 
meal,  and  about  a  tablespOonful  of 
good  salad  oil — if  the  least  rancid  it 
will  not  do.  The  eggs  must  be  grated 
very  fine,  and  mixed  with  the  meal  and 
olive  oil,  and  the  whole  then  be  pressed 
through  a  tin  colander,  to  form  it  into 
grains  like  email  shot,  it  should  next  be 


put  into  a  frying-pan,  set  over  a  gentle 
fire,  and  gradually  stirred  with  a  broad 
knife,  till  it  be  partially  wasted  and 
dried,  the  test  of  which  will  be  its  yel¬ 
lowish  brown  color.  All  insect-eating 
birds  may  be  kept  upon  this  food 
throughout  the  year,  except  when  they 
appear  drooping  and  unwell,  or  at 
moulting  time,  when  a  few  meal  worms 
may  be  given  to  them  twice  or  thrice 
a  day. 

Birds — Almond  Paste  for. 

Pea  meal,  2  lbs.;  blanched  sweet  al¬ 
monds,  1  lb.;  fresh  butter  or  lard,  % 
lb.;  moist  sugar,  5  oz.;  a  shred  or  two 
of  hay  saffron,  beat  to  a  smooth  paste, 
and  granulate  it  by  passing  it  through 
a  colander.  The  addition  of  the  yelks 
of  two  or  three  eggs,  improves  it.  Used 
to  feed  larks,  nightingales,  and  other 
insectivorous  birds.  It  will  keep  good 
for  six  months  in  a  dry.  place. 

Bullfinches. 

Old  birds  should  be  fed  with  German 
Paste,  and  occasionally  rape-seed. 
The  Germans  occasionally  give  them 
a  little  poppy-seed,  and  a  grain  or  two 
of  rice,  steeped  in  Canary  wine,  when 
teaching  them  to  pipe,  as  a  reward  for 
the  progress  they  make.  Bird  organs, 
or  flageolets,  are  used  to  teach  them. 

Bird  Lime. 

Bird  lime  is  an  adhesive  and  a  viscid 
substance  placed  on  twigs  of  trees  or 
wire-netting  to  decoy  birds.  It  is  also 
used  for  catching  mice  and  rats  in 
houses.  It  is  prepared  from  the  mid¬ 
dle  bark  of  the  holly,  mistletoe,  or  dis¬ 
taff-thistle,  by  chopping  the  bark,  boil¬ 
ing  for  several  hours  in  water,  straining 
and  exposing  for  a  few  weeks  to  fer¬ 
mentation.  It  can  also  be  made  from 
wheat-flour,  tied  in  a  bag  and  im¬ 
mersed  in  a  basin  of  water.  If  the  bag 
is  squeezed  afterwards  the  starch  is 
pressed  out  and  gluten  is  left  on  the 
cloth. 


30 


A  little  mind  often  sees  the  unbelief 


Bird  Lime. 

The  middle  bark  of  the  holly,  any 
quantity;  boil  it  for  seven  or  eight 
hours  in  water,  or  until  it  is  soft  and 
tender,  then  drain  the  water  off,  and 
place  it  in  pits  under  ground,  surround¬ 
ed  with  stones;  let  it  remain  to  fer¬ 
ment,  and  water  it  if  required  until  it 
passes  into  a  mucilaginous  state. 
Then  pound  it  well  and  wash  it  in  sev¬ 
eral  waters,  next  leave  it  for  four  or 
five  days  to  ferment  and  purify  itself. 

Another. — Linseed  oil  boiled  and 
burned  down  to  a  thick  varnish  an¬ 
swers  even  better  than  the  above.  In 
preparing  it  the  oil  is  put  into  an  iron 
kettle  and  set  upon  a  fire,  when  warm 
it  is  lighted  also  and  allowed  to  burn 
until  it  is  of  the  desired  thickness. 
The  iron  pot  should  not  be  over  one- 
third  full  of  oil,  and  should  have  a  lid 
to  fit  pretty  closely,  by  which  the  oil 
can  be  quenched  at  will.  From  time 
to  time  this  must  be  done  to  ascertain 
the  condition  of  the  oil.  It  takes  from 
nine  to  ten  hours  to  boil  it  down,  and 
when  done  it  should  be  put  away  in  a 
vessel  as  nearly  air-tight  as  possible, 
otherwise  it  will  continue  to  grow 
thicker  and  thicker  until  it  becomes 
unusable.  It  should  be  of  the  con¬ 
sistency  of  thick  syrup. 

Bird  Lime — How  to  Use. 

There  are  various  methods  of  using 
it.  It  can  be  either  employed  on  sticks 
made  for  the  purpose,  by  which  means 
there  is  not  so  much  loss  of  bird  lime, 
or  plastered  on  spots  to  ■which  the  birds 
are  accustomed  to  come.  If  used  in 
the  former  way,  holes  must  be  bored 
into  the  tree  in  which  to  fix  the  limed 
sticks.  Birds  taken  with  lime  should 
be  relieved  as  soon  as  caught,  or  they 
will  flutter  themselves  to  death.  Alco¬ 
hol  will  wash  off  the  lime.  But  take 
care  in  applying  it;  small  birds  can  be 
killed  with  the  smell  of  alcohol.  If 
their  heads  are  not  limed,  cover  that 


part  of  them  with  a  silk  handkerchief 
and  use  a  sponge  to  wash  off  the  lime. 

Birds— To  Preserve. 

Birds  may  be  preserved  in  a  fresh 
state  for  some  time  by  removing  the  in¬ 
testines,  wiping  the  inside  out  quite  dry 
with  a  towel,  and  then  flouring  them. 
A  piece  of  blotting  paper  on  which  one 
or  two  drops  of  creosote  have  been 
placed,  is  now  to  be  put  inside  them, 
and  a  similarly  prepared  piece  of  paper 
tied  round  them.  They  should  then 
be  hung  up  in  a  cool  dfy  place,  and  will 
be  found  to  keep  much  longer  than 
without  undergoing  this  process. 

Birds — Small. 

Small  birds  may  be  preserved  as  fol¬ 
lows: — Take  out  the  entrails,  open  a 
passage  to  the  brain,  which  should  be 
scooped  out  through  the  mouth ;  intro¬ 
duce  into  the  cavities  of  the  skull  and 
the  whole  body  some  of  the  mixture  of 
salt,  alum,  and  pepper,  putting  some 
through  the  gullet  and  whole  length  of 
the  neck;  then  hang  the  bird  in  a  cool, 
airy  place — first  by  the  feet,  that  the 
body  may  be  impregnated  by  the  salt, 
and  afterwards  by  a  thread  through  the 
under  mandible  of  the  bill,  till  it  ap¬ 
pears  to  be  free  from  smell;  then  hang 
it  in  the  sun,  or  near  a  fire:  after  it  is 
well  dried,  clean  out  what  remains 
loose  of  the  mixture,  and  fill  the  cavity 
of  the  body  with  wool,  oakum,  or  any 
soft  substance,  and  pack  it  smooth  in 
paper. 

Blacks. 

Lamp  black  is  merely  the  smoke 
from  various  substances.  The  best  is 
from  coal  tar.  This  is  the  best  black 
for  all  common  painting.  Ivory  Black 
or  bone  black,  is  only  charred  bone.  It 
has  not  the  body,  nor  does  it  work  as 
freely  as  lamp  black.  Asphaltum,  al¬ 
though  so  very  transparent,  is,  when 
several  coats  are  laid  on,  a  most  intense 
black,  but  not  of  much  service  when 
exposed  to  the  weather.  It  is  best 


without  seeing  the  belief  of  large  ones. 


31 


used  dissolved  in  turpentine,  slightly 
warm,  with  or  without  a  little  boiled 
oil.  Without  the  oil,  it  dries  very 
quickly;  with  it,  much  slower.  It 
makes  the  black  varnish  used  for  ja¬ 
panning  tin  and  other  metals. 

Blackberry. 

For  the  cultivated  blackberry  the 
soil  should  be  rich,  dry  and  mellow. 
Barn-yard  manure  and  bone-dust  are 
its  best  fertilizers;  it  is  a  good  plan  to 
mix  them  with  half-rotten  straw,  or 
some  such  thing.  They  should  be 
planted  three  feet  apart  in  the  rows, 
and  tfie  rows  should  be  six  feet  asunder. 

Blacking  (Shoe) — Automatic,  or 
Self -Shining. 

Gum-arabic,  4  oz. ;  molasses  or  coase 
brown  sugar,  1 y2  oz.;  good  black  ink, 
pint;  strong  vinegar,  2  oz. ;  rectified 
spirit  of  wine  and  sweet  oil,  of  each  1 
oz. ;  dissolve  the  gum  in  the  ink,  add  the 
oil,  and  then  rub  in  a  mortar,  or  shake 
them  together  for  some  time,  until  they 
are  thoroughly  united;  then  add  the 
vinegar,  and  lastly,  the  spirits. 

Another. — Lamp  Black,  34  oz.;  in- 
digo  in  fine  powder,  1  dr. ;  put  them 
into  a  mortar  or  basin,  and  rub  them 
with  sufficient  mucilage  (made  by  dis¬ 
solving  4  oz.  of  gum  in  y  pint  of 
strong  vinegar)  to  form  a  thin  paste; 
add  very  gradually,  of  sweet  oil,  1  oz. ; 
and  triturate  until  their  union  is  com¬ 
plete,  adding  toward  the  end  the  rest 
of  the  mucilage  ;  then  further  add  of 
molasses,  1  y  oz .;  and  afterward,  suc¬ 
cessively,  of  strong  vinegar,  2  oz.;  rec¬ 
tified  spirit,  1  oz. ;  lastly,  bottle  for  use. 

Another. — Mix  the  whites  of  two  eggs 
with  a  tablespoonful  of  spirit  of  wine, 
two  large  lumps  of  sugar,  crushed,  and 
sufficient  finely  powdered  ivory-black 
to  give  the  required  color  and  thick¬ 
ness,  avoiding  excess. 

The  above  are  chiefly  used  for  dress 
boots  and  shoes.  The  first  two  are  ap¬ 
plied  to  the  leather  with  the  tip  of  the 


finger,  or  a  sponge,  and  then  allowed  to 
dry  out  of  the  dust.  The  third  is  com¬ 
monly  laid  on  with  a  sponge  or  soft 
brush,  and  when  almost  dry  or  hard 
may  have  its  polish  heightened  with  a 
brush  or  soft  rubber,  after  whch  it  is 
left  for  a  few  hours  to  harden.  It  may 
also  be  used  to  revive  the  faded  black 
leather  seats  and  backs  of  old  chairs. 
They  all  possess  great  brilliancy  for  a 
time;  but  are  only  adapted  to  clean, 
dry  weather,  or  indoor  use.  They 
should  all  be  applied  to  the  leather  as 
thinly  as  possible,  as  otherwise  they 
soon  crack  off. 

Blacking — Harness. 

Good  glue  or  gelatine,  4  oz.;  gum- 
arabic,  3  oz.;  water,  %  pint;  dissolve 
by  heat;  add  of  molasses,  5  oz.;  ivory- 
black  in  very  fine  powder,  5  oz.;  and 
gently  evaporate,  with  constant  tritu¬ 
ration,  until  of  a  proper  consistence 
when  cold;  when  nearly  cold  put  it 
into  bottles,  and  cork  them  down. 
For  use,  the  bottle  may  be  warmed  a 
little  to  thin  it,  if  necessary.  Does 
not  resist  the  wet. 

Another. — Mutton  suet,  2  oz.;  bees¬ 
wax,  pure,  6  oz. ;  soft  soap,  2  oz.;  lamp¬ 
black,  2Y2  oz.;  indigo,  in  fine  powder, 
y2  oz. ;  when  thoroughly  incorporated, 
further  add  of  oil  of  turpentine,  \i  pint 
and  pour  it  into  pots  or  tins.  Water¬ 
proof. 

Another. — Beeswax,  lib.;  soft  soap, 
6  oz. ;  ivory-black,  %  lb, ;  Prussian  blue, 
1  oz. ;  ground  in  linseed  oil,  2  oz. ;  oil  of 
turpentine,  y2  pint;  to  be  mixed,  etc., 
as  before.  Waterproof. 

English  Water  Proof. — Take  3  oz. 
turpentine,  2  ounces  white  wax,  to 
be  dissolved  together  over  a  slow  fire; 
then  add  one  ounce  of  ivory-black  and 
one  dram  of  indigo,  to  be  well  pulver¬ 
ized  and  mixed  together.  When  the 
wax  and  turpentine  are  dissolved,  add 
the  ivory-black  and  the  indigo,  and 
stir  till  cold.  Apply  very  thin:  brush 


32 


Fame  usually  comes  to  those 


afterward,  and  it  will  give  a  beautiful 
polish. 

Another. — A  good  blacking  is  made 
of  4  ounces  of  hog’s  lard,  16  ounces  of 
neat’s-foot  oil,  4  ounces  of  yellow  wax, 
20  ounces  of  ivory-black,  16  ounces  of 
brown  sugar,  and  16  ounces  of  water. 
Heat  the  whole  to  boiling,  and  stir  it 
until  it  becomes  cool  enough  to  handle, 
then  roll  it  into  balls  about  two  inches 
in  diameter. 

Another. — A  cheap  and  good  black¬ 
ing  can  be  made  as  follows :  Soften  two 
pounds  of  glue  in  one  pint  of  water,  dis¬ 
solve  two  pounds  of  soap  (castile  is  the 
best,  but  most  expensive)  in  one  part 
of  warm  water;  after  the  glue  has  be¬ 
come  thoroughly  soaked,  cook  it  in  a 
glue-kettle,  and  then  turn  it  into  a  large 
pot;  place  the  pot  over  a  hot  fire  and 
pour  in  the  soap- water,  slowly  stirring 
until  all  is  well  mixed ;  then  add  a  half- 
pound  of  yellow  wax  cut  in  slices. 
Let  the  mass  boil- until  the  wax  be¬ 
comes  melted  then  add  half  a  pint  of 
neat’s-foot  oil  and  a  sufficient  quantity 
of  lamp-black  to  give  it  color;  let  it 
boil  a  few  minutes,  and  it  will  be  fit  for 
use. 

Another. — When  a  harness  has  be¬ 
come  soiled,  it  can  be  restored  by  the 
use  of  the  French  polish.  The  ingre¬ 
dients  are  4j/£  pounds  stearine,  6% 
pounds  turpentine,  and  3  ounces  of 
coloring  or  ivory-black.  Beat  the 
stearine  out  to  thin  sheets  with  a  mal¬ 
let,  then  mix  it  with  the  turpentine, 
and  subject  it  to  a  water  bath.  While 
heating,  it  must  be  stirred  continually; 
the  coloring  matter  is  thrown  in  after 
the  mass  has  become  thoroughly 
heated.  It  is  thrown  into  another  pot 
and  stirred  until  it  is  cool  and  thick ;  if 
not  stirred,  the  mass  will  crystallize  and 
the  parts  become  separated.  When 
used,  it  must  be  warmed,  and  a  small 
quantity  rubbed  on  the  leather  with  a 
cloth;  use  but  little  at  a  time  and  put 
on  very  thin.  After  it  has  partially 


dried,  rub  with  a  silk  cloth,  and  a  pol¬ 
ish  will  be  produced  equal  to  that  of 
newly  varnished  leather.  This  polish 
is  also  good  for  carriage-tops,  straps, 
etc.,  and  will  in  no  way  injure  the 
leather. 

Blacking — India  Rubber  Liquid. 

Take  of  India  rubber(in  small  pieces) 
18  oz.;  hot  rape  oil,  9  lbs.  (say  1 
gal.);  dissolve;  to  the  solution  add  of 
ivory-black  (in  very  fine  powder)  60 
lbs. ;  molasses,  45  lbs. ;  mix  thoroughly ; 
further  add  of  gum-arabic,  1  lb.  dis¬ 
solved  in  vinegar,  20  gal.;  reduce  the 
whole  to  a  perfect  state  of  smoothness 
and  admixture  by  trituration  in  a 
paint  mill ;  throw  the  compound  into  a 
wooden  vessel,  and  add,  very  gradu¬ 
ally,  of  sulphuric  acid,  12  lbs.;  contin¬ 
ue  the  stirring  for  one-half  hour,  repeat¬ 
ing  it  daily  for  fourteen  days ;  then  add 
of  gum-arabic,  (in  fine  powder),  3  lbs.; 
again  mix  well,  and  repeat  the  stirring 
for  one-half  an  hour  daily  for  fourteen 
days  longer,  when  the  liquid  blacking 
will  be  ready  for  use,  or  for  bottling. 
The  quality  is  very  excellent ;  but  this, 
probably,  does  not  depend  on  the  pres¬ 
ence  of  India  rubber,  but  on  the 
general  correctness  of  the  proportions, 
and  the  care  and  completeness  with 
which  they  are  mixed. 

Blacking — India  Rubber  Paste. 

Of  India  rubber, oil,  ivory-black,  mo¬ 
lasses,  and  gum-arabic,  the  same  as  for 
their  liquid  blacking  (see  above),  but 
dissolving  the  last  in  only  twelve 
pounds,  say  five  quarts,  instead  of 
twenty  gallons  of  vinegar;  grinding 
to  a  smooth  paste  in  a  color-mill,  and 
then  adding  of  oil  of  vitriol,  12 
pounds,  as  before.  The  mass  is  to  be 
stirred  daily  for  a  week,  when  it  will  be 
fit  for  use,  or  potting. 

Blacking — Varnish. 

Alcohol,  1  gal.;  white  turpen¬ 
tine,  1 lbs.;  gum  shellac,  1 lbs.; 
Venice  turpentine,  1  gill.  Let  these. 


who  are  thinking  about  something  else. 


33 


stand  in  a  jug  in  the  sun,  or  by  a  stove, 
until  the  gums  are  dissolved,  then  add 
sweet  oil,  1  gill,  and  lamp-black,  2  oz., 
and  you  have  a  varnish  which  will  not 
crack  when  the  harness  is  twisted,  like 
the  old  shellac  varnish. 

Blackboards — Artificial. 

Blackboards  or  large  writing  slates 
are  conveniences  or  necessities  in  near¬ 
ly  all  schools.  A  recipe  for  preparing 
these  or  a  substitute,  cheaply,  is  of 
general  interest,  and  we  are  indebted 
for  the  following  description  to  a  gen¬ 
tleman  of  considerable  experience. 
He  says.  I  first  have  the  place  of  the 
wall  intended  to  be  covered,  surround¬ 
ed  by  a  narrow  wooden  molding, 
and  then  covered  by  paint.  Ja¬ 
pan  or  varnish  is  necessary  in  the 
paint,  as  with  benzine  alone  the  lamp¬ 
black  rubs  off;  but  as  varnish  makes 
the  board  too  smooth  to  write  on,  I  mix 
a  little  fine  emery  in  it,  to  make  it 
slightly  gritty,  like  a  slate;  too  much 
emery  or  a  quality  of  too  coarse  a 
grade  makes  the  removal  of  the  chalk 
marks  difficult.  For  the  last  purpose 
I  take  sheepskin  with  the  wool  on, 
nailed  on  a  small  piece  of  board  and 
always  used  dry ;  it  is  much  better  than 
anything  else.  From  time  to  time, 
however,  the  whole  blackboard  is 
cleaned  with  a  wet  sponge.  The  best 
substance  for  fixing  the  common  lamp¬ 
black  and  emery,  is  shellac  dissolved 
in  alcohol;  the  quantities  are  regu¬ 
lated  by  the  circumstances.  In  warm 
weather  it  requires  more  alcohol.  Too 
much  shellac  makes  the  solution  too 
thick;  too  little  causes  it  to  come  off. 
It  is  to  be  put  on  with  a  flat  brush  as 
rapidly  as  possible,  as  it  dries  at  once. 
The  blackboard  may  be  used  in  less 
than  half  an  hour. 

Blackboard  Paint. 

To  make  one  gallon  of  paint,  take 
ten  ounces  of  pulverized  pumice-stone, 
six  ounces  pulverized  rotten-stone, 


three-quarters  of  a  pound  of  lamp¬ 
black,  and  mix  them  with  alcohol 
enough  to  make  a  thick  paste.  Grind 
the  mixture  very  thoroughly  in  a  paint- 
mill;  then  dissolve  about  fourteen 
ounces  of  of  shellac  in  the  remainder  of 
the  gallon  of  alcohol.  Now  stir  the 
whole  together,  and  the  paint  is  ready 
for  use.  The  shellac  prevents .  the 
paint  from  rubbing  off.  If  the  shellac 
is  of  poor  quality,  it  will  require  a  little 
more.  When  using,  stir  often  to  pre¬ 
vent  the  pumice-stone  from  settling. 
In  putting  on  a  second  coat,  be  careful 
not  to  rub  off  the  first.  One  gallon 
will  furnish  two  coats  for  sixty  or  sev¬ 
enty  square  yards  of  blackboard,  on 
walls  not  previously  painted. 

The  surface  of  a  plaster  wall  that  is 
to  be  painted  for  the  first  time,  may  be 
somewhat  improved  by  first  putting  on 
a  coat  of  strong  glue-sizing,  prepared 
by  boiling  one  pound  of  glue  in  a  gallon 
of  rain  water.  Stir  in  three  or  four 
ounces  of  lamp-black.  Put  on  hot. 

Black  Cloth — Reviver  For. 

Bruised  galls,  one  pound;  logwood, 
two  pounds ;  green  vitriol,  half-a-pound ; 
water,  five  quarts.  Boil  for  two  hours, 
and  strain. 

To  Renew  Black  Cloth  Clothes. 

Beat  and  brush  the  garments  well, 
then  boil  four  ounces  of  logwood  in  a 
boiler  or  copper  containing  two  or 
three  gallons  of  water  for  lialf-an-hour; 
dip  the  clothes  in  warm  water  and 
squeeze  dry,  then  put  them  into  the 
copper  and  boil  for  lialf-an-hour.  Take 
them  out  and  add  three  drachms  of  sul¬ 
phate  of  iron ;  boil  for  half-an-hour,then 
take  them  out  and  hang  them  up  for  an 
hour  or  two;  take  them  down,  rinse 
them  thrice  in  cold  water,  dry  well, 
and  rub  with  a  soft  brush  which  has 
had  a  few  drops  of  olive  oil  applied  to 
its  surface.  If  the  clothes  are  thread¬ 
bare  about  the  elbows,  cuffs,  etc.,  raise 
the  nap  with  a  teasel  or  half-worn  hat- 


34 


Don’t  be  “  consistent,  ”  but  be  simply  true. 


ter’s  card,  filled  with  flocks,  and  when 
sufficiently  raised,  lay  the  nap  the 
right  way  with  a  hard  brush. 

Black’ Lustre  Color. 

Dr.  Kielmeyer  gives  a  recipe  which 
is  adapted  for  either  paper,  cloth,  or 
porous  wood.  He  states  that  it  stands 
well,  is  very  supple,  and  has  no  tend¬ 
ency  to  get  sticky.  To  prepare  it  he 
boils  together  8  pounds  of  glue,  previ¬ 
ously  dissolved  in  16  pounds  of  water; 

1  pound  potato  starch,  dissolved  in  5 
pounds  of  water;  5J4  pounds  of  cam- 
peachy,  extract  of  6°  Baume ;  1  pound 

2  ounces  of  green  vitriol,  and  8% 
pounds  of  brown  glycerine.  When 
thoroughly  mixed,  he  removes  the  pot 
from  the  fire,  and  continues  to  stir  until 
the  liquid  is  cold.  If  the  paint  be  de¬ 
sired  thicker  or  thinner,  the  amount  of 
starch  and  glue  must  be  varied  as  well 
as  the  other  materials,  or  the  lustre 
will  suffer. 

Bladders — To  Prepare. 

Soak  them  for  twenty-four  hours  in 
water,  to  which  a  little  chloride  of  lime 
or  potash  has  been  added,  then  remove 
the  extraneous  membranes,  wash  them 
well  in  clean  water,  and  dry  them. 

Black  Lead — To  Remove. 

To  remove  black  lead  from  polished 
steel  sides  of  a  grate,  first  wash  them 
with  strong  soap  and  water,  using  a  bit 
of  old  flannel  for  the  purpose;  then  rub 
them  with  sweet  oil  and  rotten-stone; 
afterwards  polish  in  the  usual  manner 
with  soft  leather. 

Blankets — To  Clean. 

When  soiled  they  should  be  washed, 
and  not  scoured,  which  latter  they  will 
be  if  sent  to  the  scourer’s.  Shake  all 
the  dust  from  them,  plunge  them  into 
plenty  of  hot  soap-suds,  let  them  lie  till 
the  hands  can  be  borne  in  the  water, 
wash  quickly,  rinse  in  new  clean  hot 
suds,  shake  thoroughly,  stretch  well, 
dry,  and  they  will  be  as  nice  as  new. 


Blankets — To  Wash. 

First  shake  them  well  and  soak  for  a 
quarter  of  an  hour  in  warm  soap  lather 
in  which  a  small  quantily  of  ammonia 
has  been  placed,  then  wash  in  the  same 
way  as  flannels,  afterwards  rinsing  well 
in  several  waters,  the  last  of  which 
should  be  nearly  cold.  They  should 
be  dried  in  the  open  air,  being  taken 
down  occasionally  and  well  shaken  to 
raise  the  nap. 

Bleaching. 

The  operation  by  which  the  natural 
colors  of  substances  are  discharged, 
and  they  become  white  or  colorless. 
Bleaching  may  be  performed  either 
by  natural  means,  as  exposure  to  light, 
air,  and  moisture,  or  by  chemical 
agents,  as  chlorine,  chloride  of  lime, 
sulphuric  acid,  etc.  In  many  of  the 
processes  adopted  for  this  purpose, 
both  methods  are  combined. 

Bleaching  Cotton. 

Cotton,  from  its  original  whiteness, 
and  little  attraction  for  coloring  matter, 
ter,  is  more  easily  bleached  than  most 
other  substances.  On  the  old  plan,  it 
is  first  well  washed  in  warm  water  to 
remove  the  weaver’s  paste  or  dressing, 
then  “  bucked  ”  (boiled)  in  a  weak  alka¬ 
line  lye,  and  after  being  well  washed  is 
spread  out  upon  the  grass,  or  bleaching 
ground,  and  freely  exposed  to  the  joint 
action  of  light,  air,  and  moisture.  The 
operation  of  “bucking”  and  exposure 
is  repeated  as  often  as  necessary,  when 
the  goods  are  “  soured  ’■  or  immersed 
in  water  acidulated  with  sulphuric  acid, 
after  which  they  receive  a  thorough 
washing  in  clean  water,  and  are  dried. 
From  the  length  of  the  exposure  upon 
the  bleaching  ground,  this  method  has 
been  found  to  injure  the  texture  of  the 
cloth,  and  from  the  number  of  opera¬ 
tions  required,  necessarily  becomes  ex¬ 
pensive,  and  produces  considerable  de¬ 
lay;  it  has  therefore  very  generally 
given  place  to  the  improved  system  of 


Rest  not!  Life  is  sweeping  by;  Go  and  dare  before  you  die.  35 


chemical  bleaching,  by  means  of  chlo¬ 
ride  of  lime.  In  this  method,  after  the 
first  operation  of  washing  and  bucking, 
as  in  the  common  process,  the  cotton  is 
submitted  to  the  action  of  weak  solu¬ 
tions.  of  chloride  of  lime,  and  after¬ 
wards  passed  through  soured  water, 
when  it  has  only  to  be  thoroughly 
washed  and  dried. 

Bleaching  Linen. 

Linen  is  bleached  in  a  similar  way  to 
cotton,  but  the  operation  is  more  trou¬ 
blesome,  from  its  greater  affinity  for 
coloring  matter. 

Bleaching  Wool. 

Wool  is  first  exposed  to  the  joint 
action  of  fuller’s  earth  and  soap,  in  the 
fulling  mill,  to  remove  adherent  grease 
and  dirt,  and  is  then  well  washed  and 
dried,  when  it  is  usually  found  suffici¬ 
ently  white  for  the  purposes  of  the 
dyer;  but  should  the  slight  yellow  tint 
it  retains  prove  objectionable,  it  is 
run  through  water  tinged  blue  with  in¬ 
digo,  or  it  is  exposed  to  the  fumes  of 
burning  sulphur;  the  latter  method 
gives  it  a  harsh  feel,  which  is  best  re¬ 
moved  by  a  bath  of  soap  and  water,  but 
this  will  reproduce  its  previous  yellow¬ 
ishness. 

Bleaching  Silk. 

Silk  is  bleached  by  boiling  it  in  white 
soap  and  water,  to  remove  the  natural 
yellow  varnish  that  covers  it,  after 
which  it  is  subjected  to  repeated  rins¬ 
ings.  Articles  that  are  required  to  be 
very  white,  as  gloves,  stockings,  etc., 
are  also  submitted  to  the  action  of  sul¬ 
phuric  acid,  or  the  fumes  of  burning 
sulphur. 

Blues. 

Copper  is  the  base  of  most  blues, 
though  some  are  formed  from  iron  and 
cobalt. 

Prussian  Blue,  is  properly  a  ferro- 
cyanuret  of  iron,  produced  by  various 
processes.  As  a  vehicle,  dried  or  cal¬ 
cined  blood  and  horns  and  hoofs  are 


used.  There  are  other  methods,  where 
animal  matter  is  not  used,  in  which 
pearlash,  coke,  and  iron-filings  form  the 
compound.  It  is  also  chemically  pre¬ 
pared  with  sulphate  of  iron  and  prussi- 
ate  of  potash ;  but  in  all  these  prepara¬ 
tion  the  composition  is  iron  and  prussic 
acid.  The  prussic  acid,  however,  is  not 
in  sufficient  quantity  to  make  the  color 
in  the  least  degree  poisonous. 

Ultramarine.  This  beautiful  blue 
was  formerly  made  from  lazulite,  the 
beautiful  variegated  blue  mineral,  and 
was  once  worth,  in  Italy,  twenty-five 
dollars  an  ounce.  That  used  in  the 
arts  now  is  composed  of  carbonate  of 
soda,  sulphur,  and  kaolin,  colored  with 
cobalt.  This  color  has  but  little  body 
as  an  oil  color,  but  is  of  a  most  brilliant 
hue,  and  wears  about  as  well  as  the 
Prussian  blue.  In  oil  it  is  a  transpa¬ 
rent  color,  but  is  more  dense  in  distem¬ 
per,  and  covers  better. 

Blue  for  Ceilings. 

Boil  slowly  for  three  hours  one  pound 
of  blue  vitriol  and  one-half  pound  of 
the  best  whiting,  in  about  three  pints 
of  water;  stir  it  frequently  while  boiling 
and  also  on  taking  it  off  the  fire.  When 
it  has  stood  till  quite  cold,  pour  off  the 
blue  liquid,  then  mix  the  cake  of  color 
with  good  size,  and  use  it  with  a  plas¬ 
terer’s  brush  in  the  same  manner  as 
whitewash,  either  for  walls  or  ceilings. 

Blue — Prussian. 

Potash  or  pearlash,  10  parts;  coke, 
cinders,  or  coal,  10  parts;  iron  turnings, 
5  parts.  Grind  into  a  coarse  powder 
and  expose  for  half  an  hour  to  a  full  red 
heat,  in  an  open  crucible,  stirring  the 
mixture  occasionally.  When  the  small 
jets  of  purple  flame  cease,  which  will 
be  in  about  the  time  named,  allow  the 
mass  to  cool,  then  add  water  to  dis¬ 
solve  the  soluble  matter,  and  set  aside 
the  black  foot  that  remains  for  a  future 
operation.  Next  filter  the  solution, 
and  add  sulphate  of  iron  (copperas), 


36 


A  moment’s  insight  is  sometimes 


five  parts  (dissolved),  and  brighten  the 
color  of  the  precipitate  by  the  addition 
of  muriatic  acid.  This  process  yields 
twenty-five  per  cent,  of  Prussian  blue 
(fcrro-cyanide  of  iron)  on  the  quantity 
of  pure  potash  in  the  salt  employed. 
The  larger  the  quantity  operated  on, 
the  greater  the  relative  product. 
Boards— To  Take  Ink  Out  of. 

Strong  muriatic  acid,  or  spirits  of 
salts,  applied  with  a  piece  of  cloth; 
afterwards  well  washed  with  water. 

Boards— To  Get  Oil  Off. 

Mix  together  fuller’s  earth  and  soap 
lees,  and  rub  it  into  the  boards.  Let 
it  dry,  and  then  scour  it  off  with  some 
strong  soft  soap  and  sand,  or  use  lees  to 
scour  it  with.  It  should  be  put  on  hot, 
which  may  easily  be  done  by  heating 
the  lees. 

Boards — To  Scour. 

Use  lime,  one  part ;  sand,  three  parts ; 
soft  soap,  two  parts.  Lay  a  little  on 
the  boards  with  the  scrubbing  brush, 
and  rub  thoroughly.  Rinse  with  clean 
water,  and  rub  dry.  This  will  keep  the 
boards  of  a  good  color,  and  keep  away 
vermin. 

Boiler  Explosions — To 
Prevent. 

Frequent  inspection  and  careful 
management  of  boilers  are  the  best  pre¬ 
ventives  of  explosions,  and  the  insur¬ 
ance  of  losses  by  damage  from  such  ex¬ 
plosions,  by  companies  established  es¬ 
pecially  for  such  purposes,  secures  the 
desirable  inspection;  while  if  the  rules 
adopted  by  these  companies  are  faith¬ 
fully  observed,  good  management  as 
well  as  safety  is  obtained.  The  follow¬ 
ing  rules  are  so  plain  and  practical  that 
they  are  calculated  to  meet  almost 
every  conceivable  exigency : 

Low  Water. — In  case  of  low  water, 
immediately  bank  or  cover  the  fires 
with  ashes,  or  if  no  ashes  are  at  hand, 
use  fresh  coal.  Do  not  turn  on  the 
feed  under  any  circumstances,  nor  tam¬ 


per  with  or  open  the  safety-valve.  Let 
the  steam  outlets  remain  as  they  are. 

In  Cases  of  Foaming. — Close  throttle, 
and  keep  closed  long  enough  to  show 
true  level  of  water.  If  that  level  is 
sufficiently  high,  feeding  and  blowing 
will  usually  suffice  to  correct  the  evil. 
In  cases  of  violent  foaming,  caused  by 
dirty  water,  or  change  from  salt  to 
fresh,  or  vice  versa,  in  addition  to  the 
action  before  stated,  check  draught  and 
cover  fires  with  fresh  coal. 

Safety-Valves.— Raise  the  safety- 
valves  cautiouslv  and  frequently,  as 
they  are  liable  to  become  fast  in  their 
seats  and  useless  for  the  purpose  in¬ 
tended. 

Safety-Valve  and  Pressure-Gauge. — 

Should  the  gauge  at  any  time  indicate 
the  limit  of  pressure  allowed  by  any 
company,  see  that  the  safety-valves  are 
blowing  off.  In  case  of  difference 
notify  the  company’s  inspector. 

Gauge-Cocks— Glass-Gauge. —  Keep 
gauge-cocks  clear  and  in  constant  use. 
Do  not  open  them  too  suddenly. 
Glass  gauges  should  not  be  relied  on 
altogether.  * 

Leaks. — When  leaks  are  discovered, 
they  should  be  repaired  as  soon  as  pos¬ 
sible. 

Blisters. — When  a  blister  appears, 
there  must  be  no  delay  in  having  it 
carefully  examined,  and  trimmed  or 
patched,  as  the  case  may  require. 

Clean  Sheets.  —  Particular  care 
should  be  taken  to  keep  sheets  and 
parts  of  boilers  exposed  to  the  fire  per¬ 
fectly  clean;  also  all  tubes;  flues  and 
connections  well  swept.  This  is  par¬ 
ticularly  necessary  where  wood  or  soft 
coal  is  used  for  fuel. 

Blowing-Off.— Blow  down  at  least 
once  in  two  weeks — every  Saturday 
night  would  be  better.  In  case  the 
feed  becomes  muddy,  blow  out  six  or 
eight  inches  every  day.  Where  surface 
blow-cocks  are  used,  they  should  be 


worth  a  life’s  experience. 


37 


often  opened  for  a  few  moments  at  a 
time. 

Filling  Up  the  Boiler.— After  blowing 
down,  allow  the  boiler  to  become  cool 
before  filling  again.  Cold  water 
pumped  into  hot  boilers  is  very  injuri¬ 
ous  from  sudden  contraction. 

Exterior  of  Boiler.— Care  should  be 
taken  that  no  water  comes  in  contact 
with  the  exterior  of  the  boiler,  either 
from  leaky  joints  or  other  causes. 

Removing  Deposit  and  Sediment. — 
In  tubular  boilers,  the  hand-holes 
should  be  often  opened,  and  all  collec¬ 
tions  removed  from  over  the  fire.  Also, 
when  boilers  are  fed  in  front  and  blown 
off  through  the  same  pipe,  the  collec¬ 
tions  of  mud  or  sediment  in  the  rear 
end  should  be  often  removed. 

General  Care  of  Boilers  and  Connec¬ 
tions. — Under  all  circumstances  keep 
the  gauges,  cocks,  etc.,  clean  and  in 
good  order;  and  things  generally,  in 
and  about  the  engine  and  boiler  room, 
in  neat  condition. 

Boiler  Incrustations — To 
Prevent. 

A  very  simple  mode  of  preventing 
boiler  incrustation  is  in  general  use  at 
the  Darmstadt  gas-works.  The  engine 
has  worked  day  and  night  since  1854 
almost  without  interruption,  and  the 
formation  of  calcareous  deposits  has 
been  entirely  prevented  by  the  use  of 
crude  proligneous  acid,  combined  with 
tar;  it  is  either  introduced  into  the  boil¬ 
er  or  mixed  with  the  feed  water.  Since 
the  mixture  has  been  in  use  they  have 
never  had  a  stoppage  through  incrusta¬ 
tion,  and  have  never  had  to  use  a  ham¬ 
mer  to  remove  scale.  Each  year,  dur¬ 
ing  the  summer,  when  less  gas  is  re¬ 
quired,  the  boiler  is  opened,  and  per¬ 
haps  a  couple  of  handfuls  of  loose 
sediment  taken  from  the  bottom. 
The  quantity  employed  is  very  small — 
just  enough  to  redden  litmus  paper; 
consequently  the  iron  is  not  attacked, 


as  indeed  is  apparent  from  the  fact  that 
the  boiler  has  been  but  twice  under 
repair. 

Boilers — To  Prevent  Lime 
Deposits. 

Put  into  your  cistern  or  tank,  from 
which  the  boiler  is  fed,  a  sufficient 
amount  of  oak  tan  bark,  in  the  piece, 
to  color  the  water  rather  dark;  run  four 
weeks  and  renew.  This  plan  has  been 
much  used  in  the  lime-stone  sections 
of  Ohio,  giving  general  satisfaction. 

Boilers  (Steam) — To  Work 
Without  Making  Smoke. 

Smoke  cannot  be  consumed  when 
once  made,  but  it  can  be  prevented  by 
properly  proportioned  fire-grates,  with 
due  admission  of  air  and  careful  firing, 
and  without  the  need  of  expensive  or 
patent  apparatus.  The  subject  may 
be  clearly  explained  by  a  simple  illus¬ 
tration.  Petroline  or  naphtha  and 
such  like  compounds  form  the  most 
smoky  fuel ;  yet  for  a  few  cents  lamps 
can  be  purchased  which  are  familiar  to 
all,  which  consume  it  without  the  least 
trace  of  smoke.  The  most  simple  cot¬ 
tager  knows  that  his  lamp  never  need 
smoke  unless  it  is  turned  up  too  high. 
It  smokes  in  that  case  because  it  is  then 
worked  beyond  its  power.  Immedi¬ 
ately  it  is  turned  lower,  the  lamp  gives 
better  light  at  a  less  cost  and  without 
waste.  It  is  just  the  same  with  boiler 
and  other  fire  grates.  When  they 
smoke  it  shows  they  are  overworked. 
Lessen  the  quantity  of  fuel  burned  in 
each  grate  to  the  proper  proportion, 
and  keep  the  supply  of  fuel  regular, 
and  the  smoke  will  cease,  and  the  great¬ 
est  economy  will  be  received. 

A  bright  and  smokeless  flame  as  well 
indicates  that  a  large  furnace  is  doing 
its  proper  and  highest  duty,  as  the 
bright  flame  shows  the  lamp  to  be  in 
order.  It  is  well  that  public  bodies 
should  insist  on  smoke  being  prevented, 
as  much  as  possible;  but  mischief  and 


38 


How  m  any  people  live  on  the  reputation 


dissatisfaction  result  if  the  only  way  to 
satisfy  complaint  is  by  adopting  some 
of  the  special  apparatus. The  true  way  to 
to  prevent  smoke  is  to  have  sufficient 
boiler-room  to  generate  the  steam  re¬ 
quired  slowly  enough  to  allow  the 
combustion  to  be  complete.  There  is 
greater  economy  in  this  than  in  futile 
efforts  to  force  too  small  a  boiler  to  do 
the  required  work  with  ruinous  waste. 

Bones — To  Dye  any  Color. 

Boil  the  bones  first  for  a  good  while ; 
then  in  a  lye  of  quick-lime  mixed  with 
chamber-lye,  put  either  verdigris,  or 
red  or  blue  chalk,  or  any  other  ingredi¬ 
ent  fit  to  procure  the  color  you  want  to 
give  to  the  bones.  Lay  the  bones  in 
the  liquor  and  boil  them ;  they  will  be 
perfectly  dyed. 

Bones — To  Whiten. 

Put  a  handful  of  bran  and  quick¬ 
lime  together,  in  a  new  pipkin,  with  a 
sufficient  quantity  of  water,  and  boil 
it.  In  this  put  the  bones,  and  boil 
them  also  till  perfectly  freed  from 
greasy  particles. 

Book-Moths. 

Literary  people  are  occasionally 
annoyed  by  the  depredations  of  mi¬ 
nute  insects,  which  feed  luxuriously 
on  their  fine  books,  manuscripts  and 
pamphlets.  'They  are  popularly  known 
as  book  moths.  They  appear  to  be  in 
search  of  the  paste,  glue  and  sizing 
which  are  used  by  the  binders.  How¬ 
ever  old  and  dry  the  books  may  be,  if 
the  room  in  which  they  are  kept,  or  the 
cases  in  which  they  are  arranged,  are 
slightly  damp  it  softens  the  old  glue  or 
size  by  imbibition  to  just  the  condition 
required  by  the  invaders.  In  gnawing 
it  from  the  paper  surface  into  which  it 
originally  penetrated,  they  also  de¬ 
stroy  the  texture  of  the  leaves,  so  that 
costly  works  are  quite  ruined.  There 
is  no  better  remedy  than  placing  the 
books  at  once  in  a  dry  room  where  the 
moisture  evaporates;  and  if  the  sun¬ 


light  acts  upon  the  windows  daily,  so 
much  the  better.  The  moths  disap¬ 
pear  when  the  paste  becomes  too  hard 
for  them.  Or  rather  their  activity  is  sus¬ 
pended,  to  be  revived  on  again  remov¬ 
ing  the  books  into  a  damp  apartment. 
Russian  binding  is  so  offensive  to 
them  that  they  cannot  attack  books 
in  Russia  leather  binding.  It  is  not 
perhaps,  so  generally  known  as  it  de¬ 
serves  to  be,  that  a  few  drops  of  any 
kind  of  perfumed  oil  will  secure  books 
and  manuscripts  from  the  deteriora- 
ing  effects  of  mould  and  damp. 

Bookbinders’  Varnish. 

Five  ounces  of  shellac  are  to  be  dis¬ 
solved  in  one  quart  of  rectified  spirits 
of  wine;  add  ten  ounces  of  burned  and 
recently  heated  animal  charcoal,  boil 
a  few  minutes,  subtract  a  little  of  the 
liquid,  and  see  if  it  is  colorless;  if  not 
add  a  little  more  charcoal.  When 
colorless,  strain  through  silk,  and  after¬ 
wards  filter  through  blotting  paper; 
*  if  wanted  perfectly  pure,  strain  when 
cold. 

Books — Stains  and  Marks  from. 

A  solution  of  oxalic  acid,  citric  acid 
or  tartaric  acid,  is  attended  with  the 
least  risk,  and  may  be  applied  to  paper 
and  prints  without  fear  of  damage. 
These  acids,  which  take  out  writing 
ink  and  do  not  touch  the  printing,  can 
be  used  for  restoring  books  where  the 
margins  have  been  written  upon. 

Books — To  Remove  Stains  from. 

To  remove  ink  stains  from  a  book, 
first  wash  the  paper  with  warm  water, 
using  a  camel’s  hair  brush  for  the  pur¬ 
pose.  By  this  means  the  surface  ink 
is  got  rid  of;  the  paper  must  now  be 
wet  with  a  solution  of  oxalate  of 
potash,  or,  better  still,  oxalic  acid,  in 
the  proportion  of  one  ounce  to  half  a 
pint  of  water.  The  ink-stains  will 
immediately  disappear.  Finally,  again 
wash  the  stained  place  with  clean 


of  the  reputation  they  might  have  made. 


39 


water,  and  dry  it  with  white  blotting 
paper. 

When  the  paper  is  disfigured  with 
stains  of  iron,  it  may  be  perfectly  re¬ 
stored  by  applying  a  solution  of  sul- 
phuret  of  potash,  and  afterwards  one 
of  oxalic  acid.  The  sulphuret  ex¬ 
tracts  from  the  iron  part  of  its  oxy¬ 
gen,  and  renders  it  soluble  in  diluted 
acids. 

The  most  simple,  and  at  the  same 
time  very' effectual,  method  of  rasing 
spots  of  grease,  wax,  oil,  or  any  other 
fat  substance  is  by  washing  the  part 
with  ether,  and  placing  it  between 
white  blotting-paper;  then  with  a  hot 
iron  press  above  the  part  stained,  and 
the  defect  will  be  speedily  removed. 
In  many  case,  where  the  stains  are 
not  bad,  rectified  spirits  of  wine  will 
be  found  to  answer  the  purpose. 

Another  method  of  removing  grease 
from  paper  is  to  strew  over  the  spot, 
or  spots,  a  little  finely  powdered 
French  chalk,  cover  this  with  a  piece 
of  clean  blotting-paper,  then  hold  a 
hot  iron  close  to  the  paper  without 
bringing  it  in  contact. 

Bindings— To  Restore  Calf. 

Wash  lightly  with  a  soft  sponge 
dipped  in  a  preparation  consisting  of 
half  an  ounce  of  the  best  glue  dissolv¬ 
ed  in  a  pint  of  warm  water,  to  which 
add  a  teaspoonful  of  glycerine  and  a 
little  flour  paste.  Rub  well  with 
chamois  leather  when  dry. 

Books — Hints  as  to  Using. 

Never  handle  books  unless  with 
clean  hands. 

Never  hold  a  book  near  the  fire. 

Never  drop  a  book  on  the  floor. 

Never  turn  leaves  with  the  thumb. 

Never  lean  or  rest  upon  an  open 
book. 

Never  turn  down  the  corners  of 
leaves. 

Always  keep  your  place  with  a 
book-mark. 


Never  leave  a  book  open  face  down¬ 
wards. 

Always  turn  leaves  from  the  top 
with  the  middle  or  forefinger. 

Never  pull  a  book  from  a  shelf  by 
the  binding  at  the  top,  but  by  the 
back. 

Never  place  another  book,  or  any¬ 
thing  else,  upon  the  leaves  of  an  open 
book. 

Never  close  a  book  with  a  pencil,  a 
pad  of  paper,  or  anything  else  be¬ 
tween  the  leaves. 

Always  open  a  large  book  from  the 
middle,  and  never  from  the  ends  or 
cover. 

When  opening  a  book  hold  the 
leaves  loosely,  so  as  to  let  them  yield 
gently.  By  opening  a  book  with  the 
leaves  grasped  tightly  to  the  covers 
with  each  hand,  an  undue  stress  is 
put  on  the  binding  and  the  back  of 
the  book  frequently  broken. 

Never  cut  the  leaves  of  a  book  or 
magazine  with  a  sharp  knife,  as  the 
edge  is  sure  to  run  into  the  print. 

Never  write  upon  a  paper  laid 
upon  the  leaves  of  an  open  book,  as 
the  pencil  or  pen  point  will  either 
scratch  or  cut  the  book  leaves. 

Never  lend  the  borrowed  book,  but 
return  it  as  soon  as  you  have  done 
with  it,  so  that  the  owner  may  not  be 
deprived  of  its  use. 

Boots  or  Shoes  (White  Jean) — 
To  Clean. 

If  you  have  not  boot-trees,  stuff  the 
boot  as  full  as  possible  with  common 
cotton  wadding  or  old  rags,  to  prevent 
any  creases;  then  mix  some  pipeclay 
with  water  to  rather  a  stiff  paste,  wash 
the  jean  boots  with  soap  and  water 
and  a  nail  brush,  using  as  little  water 
as  possible  to  get  the  dirt  off.  When 
they  look  tolerably  clean  rub  the  pipe¬ 
clay  with  a  flannel  well  over  them 
and  hang  them  to  dry.  When  dry 
beat  out  the  superfluous  clay  with  the 


40  A  grave,  wherever  found,  preaches  a  short,  pithy  sermon. 


hand  and  rub  them  till  they  look 
smooth.  Flake  white  may  also  be 
used. 

Boots  and  Shoes — Care  of. 

Boots  and  shoes, if  taken  care  of  prop¬ 
erly,  will  last  two  or  three  times  longer 
than  they  usually  do,  and,  at  the  same 
time, fit  the  feet  far  more  satisfactorily, 
and  keep  them  dry  and  more  comfort¬ 
able  in  wet  and  cold  weather.  The 
upper  leather  should  be  kept  soft  and 
pliable,  while  the  soles  need  to  be  hard, 
tough  and  impervious  to  water. 

The  first  thing  to  be  done  with  any 
pair  of  new  shoes,  is  to  set  each  one  on  a 
platter  or  a  dinner  plate,  and  pour  on 
boiled  linseed-oil  sufficient  to  fill  the 
vessel  to  the  upper  edge  of  the  soles. 
Allow  the  leather  to  absorb  as  much  oil 
as  it  will  for  eight  hours.  Linseed-oil 
should  not  be  applied  to  the  upper 
leather  as  it  will  soon  become  dry,  ren¬ 
dering  the  leather  hard  and  tough.  But 
if  the  soles  be  saturated  with  this  oil,  it 
will  exclude  the  dampness  and  enlarge 
the  pegs,  so  that  the  soles  will  never 
get  loose  from  the  upper  leather. 

If  the  shoes  be  sewed,  the  linseed 
oil  will  preserve  the  thread  from  rot¬ 
ting.  Now  wet  the  upper  leather 
thoroughly  when  the  boots  or  the 
shoes  are  to  be  put  upon  the  feet, so  that 
those  parts  which  are  tight  may  render  a 
trifle,  adapting  the  form  of  the  shoe 
to  the  foot  far  more  satisfactorily  than 
when  the  upper  leather  is  not  wet. 
Keep  them  on  the  foot  until  nearly 
dry.  Then  give  the  upper  leather  a 
thorough  greasing  with  equal  parts  of 
lard  and  tallow,  or  tallow  and  neat’s 
foot  oil. 

If  shoes  be  treated  in  this  manner 
and  a  row  of  round-headed  shoe 
nails  be  driven  around  the  edge  of  the 
soles,  they  will  wear  like  copper,  and 
always  set  easy  to  the  feet.  Boots  and 
shoes  should  be  treated  as  suggested, 
and  worn  a  little  several  months  before 
they  are  put  to  daily  service.  They 


should  be  cleaned  frequently, 
whether  they  are  worn  or  not,  and 
should  never  be  put  to  stand  in  a 
damp  place,  nor  be  put  too  near  the 
fire  to  dry.  In  cleaning,  be  careful 
to  brush  the  dirt  from  the  seams,  and 
not  to  scrape  in  with  a  knife,  or  you 
will  cut  the  stitches.  Let  the  hard 
brush  do  its  work  thoroughly  well, 
and  the  polish  will  be  all  the  brighter. 
Do  not  put  on  too  much  blacking  at  a 
time,  for  if  it  dries  before  using  the 
shining  brush  the  leather  will  look 
brown  instead  of  black. 

Boots  and  Shoes — India  Rubber 
Water  Proof  for. 

Spermaceti,  four  parts ;  India  rubber 
(small),  one  part.  Melt  with  a  gentle 
heat,  then  add  tallow  or  lard,  ten  parts ; 
amber  or  copal  varnish,  five  parts. 
Well  mix  and  apply  the  composition 
to  the  leather  with  a  paint-brush.  Cut 
the  rubber  into  very  small  pieces, 
and  let  it  take  its  time  to  dissolve,  say 
four  or  five  hours. 

Boots,  Kid — To  Clean. 

If  the  kid  boots  are  not  very  soiled 
they  may  be  cleaned  in  the  following 
manner: — -Put  half  an  ounce  of  harts¬ 
horn  into  a  saucer,  dip  a  bit  of  clean 
flannel  in  it  and  rub  it  on  a  piece  of 
white  card  soap;  rub  the  boots  with 
this,  and  as  each  piece  of  flannel  be¬ 
comes  soiled,  take  a  fresh  piece;  the 
boots  will  look  like  new. 

Boots,  Pegged — To  Prevent 
Ripping. 

Pegged  boots,  it  is  stated,  if  occa¬ 
sionally  dressed  with  petroleum  be¬ 
tween  the  soles  and  the  upper  leather, 
will  not  rip.  If  the  soles  of  boots  or 
shoes  are  dressed  with  petroleum  they 
will  resist  wet  and  wear  well.  The 
pegs,  it  is  said,  are  not  affected  by 
dryness  after  being  well  saturated 
with  this  liquid. 


To  be  womanly  is  the  greatest  charm  of  woman. 


41 


Boots,  Kid — To  Restore  Color  of. 

Take  a  small  quantity  of  good 
black  ink,  mix  it  with  the  white  of  an 
egg,  and  apply  it  to  the  boots  with  a 
soft  sponge. 

Boots,  Kid — To  Soften. 

Melt  a  quarter  of  a  pound  of  tallow, 
then  pour  it  into  a  jar,  and  add  to  it 
the  same  weight  of  olive  oil,  stir,  and 
let  it  stand  still;  apply  a  small  quan¬ 
tity  occasionally  with  a  piece  of  flan¬ 
nel.  Should  the  boots  be  very  dirty, 
cleanse  with  warm  water.  It  will 
soften  any  leather. 

Boots  and  Shoes  (Summer)  — 
To  Preserve  Through  the 
Winter. 

Wash  the  blacking  off;  let  them  dry; 
then  oil  them  with  castor  or  neats-foot 
oil.  When  you  wear  them  they  will  be 
soft  and  pliable,  and  will  last  longer 
if  preserved  in  this  way.  After  you 
have  worn  them  a  few  days  they  are 
ready  for  blacking. 

Boots  and  Shoes  (Rubber) 

— To  Mend. 

Get  a  piece  of  pure  rubber — an  old 
shoe — -vulcanized  rubber  will  not  do; 
cut  it  into  small  bits.  Put  it  into  a  bot¬ 
tle,  and  cover  to  twice  its  depth  with 
spirits  of  turpentine  or  refined  coal  tar 
naptha — not  petroleum  naptha.  Stop 
the  bottle  and  set  one  side,  shaking  it 
frequently.  The  rubber  will  soon  dis¬ 
solve.  Then  take  the  shoe  and  press 
the  rip  or  cut  close  together,  and  put 
on  the  rubber  solution  with  a  camel’s 
hair  brush.  Continue  to  apply  so  fast 
as  it  dries  until  a  thorough  coating  is 
formed.  Spirits  of  turpentine  dis¬ 
solves  the  rubber  slowest,  but  forms 
the  most  elastic  cement. 

Another. — Purchase  a  can  of  rubber 
cement,  which  can  be  found  in  large 
cities  in  rubber  stores ;  also  some  rub¬ 
ber  for  patches,  as  new  rubber  is  much 
better  than  old  boots  or  shoes.  To 


make  the  patches  adhere,  it  is  neces¬ 
sary  to  remove  the  cloth  from  them. 
To  do  this,  moisten  the  cloth  with  ben¬ 
zine  and  remove  immediately.  Cut  the 
patches  the  proper  size  to  cover  the  hole 
in  the  boot.  Make  the  boot  around  the 
hole  rough,  the  size  of  the  patch,  with 
a  wood  or  shoemaker’s  file;  apply  the 
cement  to  the  boot,  and  the  patch 
with  a  case  knife,  and  let  them  lie  in 
a  warm,  dry  room  from  thirty  to  sixty 
minutes;  then  put  the  patch  on  the 
boot,  and  press  it  down  firmly.  Be 
very  particular  about  the  edges  of  the 
patch.  After  it  has  been  on  a  short 
time  examine  it  again,  to  see  that  it 
has  not  started  off;  if  it  has,  press  it 
down  again.  Do  not  use  the  boot 
under  forty  eight  hours  after  the 
patch  is  put  on.  One  fifty  cent  can 
of  cement  will  last  a  family  several 
years.  Keep  the  cover  on  the  can 
when  not  in  use,  as  it  dries  up  very 
quickly.  If  the  cement  becomes  dry 
cut  it  with  benzine. 

Boots  Squeaking — To  Prevent. 

Squeaking  boots  or  shoes  are  a 
great  annoyance,  especially  in  enteriug 
a  sick  room,  or  a  church  after  the  ser¬ 
vice  has  commenced.  To  remedy  it, 
boil  linseed  oil  and  saturate  the  soles 
with  the  same. 

Boots — To  Stop  Creaking. 

Drive  a  small  peg  into  the  middle  of 
the  sole. 

Boots  and  Shoes — Waterproof 
Composition  for. 

Boiled  oil  one  pint;  oil  of  turpentine, 
black  rosin,  and  bees’  wax,  of  each 
three  ounces.  Melt  the  wax  and  rosin, 
then  stir  in  the  oil,  remove  the  pot 
from  the  fire,  and  when  it  has  cooled 
a  little,  add  the  turpentine. 

Boots  and  Shoes  (Soles  of) — 
To  Make  Waterproof. 

Experience  has  proved  that  a  coat 
of  gum  copal  varnish  applied  to  the 


42 


Vessels  large,  may  venture  mote,1 


soles  of  boots  and  shoes,  and  repeated 
as  it  dries  until  the  pores  are  filled 
and  the  surface  shines  like  polished 
mahogany,  will  make  the  soles  water¬ 
proof,  and  also  cause  them  to  last 
three  times  as  long  as  ordinary  soles. 

Boots  and  Shoes — To  Water¬ 
proof. 

Linseed  oil,  one  pint;  oil  of  turpen¬ 
tine,  or  camphine,  a  quarter  of  a  pint; 
yellow  wax,  a  quarter  of  a  pound ;  Bur¬ 
gundy  pitch,  a  quarter  of  a  pound. 
Melt  together  with  a  gentle  heat,  and 
when  required  for  use,  warm  and  well 
rub  into  the  leather  before  a  fire,  or  in 
the  hot  sun.  The  composition  should 
be  poured,  when  melted,  into  tin  boxes. 
Or — warm  a  little  beeswax  and  mut¬ 
ton  suet  until  it  is  a  liquid,  and  rub 
some  of  it  slightly  over  the  edges  of  the 
sole,  where  the  stitches  are. 

Boot-Top  Liquid. 

Oxalic  acid  and  white  vitriol,  of  each 
one  ounce;  water,  one  pint  and  a  half. 
To  be  applied  with  a  sponge  to  the 
leather,  previously  washed,  and  then 
wiped  off  again.  This  preparation  is 
poisonous. 

Borax  and  its  Uses. 

The  utility  of  borax  for  medicinal 
purposes,  such  as  relieving  soreness  of 
the  throat,  and  for  the  cure  of  thrush 
in  young  children,  has  long  been 
known,  but  it  is  only  in  the  present 
day  that  its  good  qualities  as  an  anti¬ 
septic  have  become  known,  and  its  use 
in  every  kind  of  domestic  work,  in  the 
laundry,  in  the  garden,  vinery  and 
greenhouse,  and  even  for  the  toilet, 
under  various  forms  specially  prepared 
for  all  personal  and  domestic  purposes, 
has  been  promoted  by  its  production 
in  small  packets,  which  may  be  pur¬ 
chased  of  almost  any  chemist,  oilman, 
grocer,  or  dealer,  throughout  the 
world. 


Borax  as  an  Antiseptic. 

The  Patent  Borax,  which  consists 
of  a  combination  of  boron  and  sodium, 
acts  in  a  marvelous  manner  as  an  ar¬ 
rester  of  decay,  and  as  such  is  useful 
for  the  preservation  of  meat,  milk, 
butter,  and  all  articles  of  animal  food 
liable  to  taint  and  decay,  especially  in 
hot  weather.  When  infused  in  small 
quantities  in  water,  it  preserves  and 
softens  it  for  drinking,  cooking,  wash¬ 
ing,  and  all  household  purposes;  it 
whitens  linen  and  cleanses  it  far  better 
than  soda;  it  kills  harmful  insect  life, 
though  perfecty  harmless  to  human 
beings  and  domestic  animals;  it 
cleanses  and  heals  ulcers,  festering 
wounds,  sore  throat,  etc.,  ;  is  useful  in 
the  nursery  for  washing  the  heads  of 
children,  cleans  sponges,  destroys  un¬ 
pleasant  and  unwholesome  smells,  and 
is  beneficial  to  teeth  and  gums  when 
used  as  a  tooth  powder,  or  put  in  water 
used  for  washing  the  teeth. 

Borax  for  Cleansing. 

A  solution  in  hot  water,  allowed  to 
cool,  is  useful  for  washing  any  kind  of 
glass  or  china,  imparting  a  lustre  and 
brightness  to  them  that  they  never 
exhibit  when  washed  in  the  ordinary 
way.  When  it  is  put  into  water  used 
for  washing  floors  it  destroys  all  vermin 
.  with  which  the  solution  comes  in  con¬ 
tact. 

Borax  for  Killing  Insects. 

When  sprinkled  in  the  form  of 
powder  on  places  infested  with  insects, 
black  beetles,  etc.,  these  troublesome 
pests  will  soon  disappear. 

Borax  in  Cookery. 

A  few  grains  added  to  the  tea  before 
the  water  is  poured  on  it  greatly  im¬ 
proves  the  flavor  of  the  infusion.  When 
used  instead  of  soda,  or  carbonate  of 
soda,  in  cooking  vegetables,  such  as 
greens,  peas,  beans,  etc.,  it  improves  • 
their  flavor,  preserves  their  color,  and 


Little  boats  should  keep  near  shore. 


43 


renders  them  tender.  Vegetables  eaten 
in  an  uncooked  state,  as  salad,  are 
rendered  moie  crisp  and  of  a  better 
flavor,  by  steeping  them  for  a  short 
time  before  they  are  brought  to  table 
in  a  solution  of  borax. 

Borax  as  a  Preservative  of 
Meat,  &c. 

Meat  may  be  preserved  and  taint 
removed  by  soaking  it  for  a  short  time 
in  a  solution  of  borax,  or  by  sprinkling 
it  with  the  dry  powder.  Game,  poultry, 
hams,  bacon,  and  all  kinds  of  meat 
may  be  thus  preserved.  Milk  cans 
should  be  washed  with  the  solution, 
and  milk  itself  may  be  preserved  and 
kept  sweet  for  some  time  by  adding  to 
each  quart  about  half  a  thimbleful  of 
this  prepared  borax  dissolved  in  a 
tablespoonful  of  hot  water.  Butter 
may  also  be  preserved  by  washing  it 
in  a  solution  of  borax,  or  sprinkling 
the  powder  over  it,  or  the  cloths  in 
which  it  is  wrapped. 

Borax  in  the  Laundry. 

For  washing  add  a  half  pound  packet 
to  every  ten  gallons  of  hot  water  used; 
let  the  clothes  soak  all  night,  in  the 
solution;  in  the  morning  give  them  a 
slight  boil,  adding  a  little  more  borax, 
if  they  be  very  greasy  or  dirty.  By 
this  means  the  clothes  are  rendered 
whiter,  soap  is  saved,  and  the  hands 
are  uninjured.  It  acts,  moreover,  as 
a  disinfectant,  if  the  clothes  have 
been  taken  from  the  bed  or  person 
of  anyone  who  is  suffering  from  any 
infectious  disorder.  Flannels  are  ren¬ 
dered  softer,  and  the  appearance  of  lace, 
fine  articles,  colored  prints,  soiled  rib¬ 
bons,  etc.,  greatly  improved  by  wash¬ 
ing  them  in  this  solution.  A  tea¬ 
spoonful  to  each  pint  of  starch,  when 
hot,  will  add  to  the  stiffness  and  gloss 
of  linen  when  ironed. 

Borax  in  the  Toilet. 

As  a  wash  for  the  mouth  add  half  a 
teaspoonful  of  spirits  of  camphor,  and 


a  teaspoonful  of  tincture  of  myrrh  to 
a  pint  of  hot  water,  in  which  a  small 
packet  of  borax  has  been  dissolved, 
and  use  a  wineglassful  of  this  mixture 
in  half  a  tumbler  of  water,  when 
brushing  the  teeth.  When  the  mouth 
is  washed  out  with  this  solution,  it 
removes  the  smell  of  tobacco  and  any 
unpleasant  odor  arising  from  decayed 
teeth.  Camphorated  chalk  dentifrice 
is  improved  as  a  tooth  powder  by  the 
addition  of  a  little  powdered  borax. 
For  washing  hair-brushes,  sponges, 
etc.,  a  solution  of  a  small  packet  in  a 
pint  of  hot  water  should  be  used. 

Borax  in  the  Nursery. 

A  little  borax  added  to  water  for 
bathing  infants  and  children  has  a 
beneficial  effect  on  the  skin.  For 
cleansing  the  hair  and  removing  scurf 
or  dandruff  wash  the  head  with  a  solu¬ 
tion  of  a  small  packet  of  borax  in  a 
pint  of  hot  water,  after  which  the  head 
should  be  rinsed  with  cold  water,  and 
carefully  dried.  This  wash  may  be 
improved  by  the  addition  of  half-an- 
ounce  of  rosemary  spirit  sold  by  any 
chemist. 

Borax  in  the  Garden. 

A  solution  made  by  dissolving  borax 
in  hot  water  in  the  proportion  of  a 
small  packet  of  the  former  to  a  pint  of 
the  latter,  will  kill  the  green  fly  on 
roses  and  other  plants.  A  weaker  so¬ 
lution  may  be  used  for  syringing  the 
plants.  When  applied  to  the  stems 
of  fruit  trees,  and  other  trees,  it  de¬ 
stroys  all  insects  in  and  about  the  bark, 
and  clears  the  blight  on  apple  trees. 
F<jr  these  purposes  the  solution 
should  be  applied  with  a  brush.  For 
washing  the  shelves,  boards  and 
woodwork  of  greenhouses,  the  so¬ 
lution  is  especially  valuable,  and 
when  used  for  syringing  vines  in  the 
proportion  of  a  pint  of  the  solution  to 
ten  gallons  of  water,  and  haif-a-pound 
of  borax  dry  soap,  as  soon  as  the  grapes 


44 


Doest  thou  love  life ?  Then  do  not  squander  time, 


have  been  thinned,  it  will  keep  them 
free  from  red  spider  and  other  insects. 

Borax — To  Prepare  for  the 
Blow-Pipe. 

Take  one  ounce  of  borax,  coarsely 
powdered,  put  into  a  clean  cruci¬ 
ble,  and  cover  it  loosely.  Put  the 
whole  into  a  furnace,  and  watch  it 
till  it  ceases  to  swell,  then  augment 
the  heat,  and  when  the  whole  fuses 
quietly,  take  it  out,  and  pour  it  into 
a  wedgewood-ware  or  metallic  mortar, 
and  when  cold,  reduce  it  to  an  impal¬ 
pable  powder,  in  which  state  it  is  to  be 
used. 

Borax  Welding — Substitute  for. 

Copper,  two  ounces;  saltpetre,  one 
ounce;  common  salt,  six  ounces;  black 
oxide  of  manganese,  one  ounce;  prus- 
siate  of  potash,  one  ounce;  all  pul¬ 
verized,  and  mixed  with  three  pounds 
of  nice  welding  sand,  and  use  the  same 
as  you  would  sand.  High  tempered 
steel  can  be  welded  with  this  at  a 
lower  heat  than  is  required  for  borax. 

Botanical  Specimens  for  Preser¬ 
vation — To  Dry. 

The  plants  to  be  preserved  -should 
be  gathered  when  the  weather  is  dry. 
Place  the  ends  in  water,  and  let  them 
remain  in  a  cool  place  till  the  next 
day.  When  about  to  be  submitted 
to  the  process  of  drying,  place  each 
plant  between  several  sheets  of  blot¬ 
ting  paper,  and  iron  it  with  a  large 
smooth  heater,  pretty  strongly  warmed, 
till  all  the  moisture  is  dissipated.  Col¬ 
ors  may  thus  be  fixed,  which  other¬ 
wise  become  pale,  or  nearly  white. 
Some  plants  require  more  moderate 
heat  than  others,  and  herein  consists 
the  nicety  of  the  experiment :  but  it  is 
generally  found  that  if  the  iron  be  not 
too  hot,  and  is  passed  rapidly  yet 
carefully  over  the  surface  of  the 
blotting  paper,  it  answers  the  pur¬ 
pose  equally  well  with  plants  of 


almost  every  variety  of  hue  and 
thickness.  In  compound  flowers,  with 
those  also  of  a  stubborn  and  solid 
form,  as  the  Centaurea,  some  little 
art  is  required  in  cutting  away  the 
under  part,  by  which  means  the  pro¬ 
file  and  forms  of  the  flowers  will  be 
more  distinctly  exhibited.  This  is 
especially  necessary  when  the  flowers 
are  fixed  down  with  gum  upon  the 
paper  previous  to  ironing,  by  which 
means  they  become  almost  incor¬ 
porated  with  the  surface.  When  this 
very  delicate  process  is  attempted, 
blotting-paper  should  be  laid  under 
every  part  excepting  the  blossoms, 
in  order  to  prevent  staining  the  white 
paper.  Great  care  must  be  taken 
to  keep  preserved  specimens  in  a  dry 
place. 

Bottles — To  Clean. 

There  is  no  easier  method  of  clean¬ 
ing  glass  bottles  than  putting  into  them 
fine  coal-ashes,  and  well  shaking,  either 
with  water  or  not,  hot  or  cold,  accord¬ 
ing  to  the  substance  that  fouls  the 
bottle.  Charcoal  left  in  a  bottle  or 
jar  for  a  little  time  will  take  away  dis¬ 
agreeable  smells. 

If  bottles  are  cleaned  with  shot 
it  should  be  seen  that  none  are  left 
sticking  to  the  sides  or  corners  of  the 
bottles,  as  should  these  be  refilled  with 
vinegar,  wine,  cider,  etc.,  the  shot  will 
impregnate  the  liquid  with  lead. 
Small  pebbles  are  preferable. 

Bottles — To  Sweeten  when 
Musty. 

Sweeten  with  sulphuric  acid  and 
water  mixed  in  the  proportion  of  a 
quart  of  water  to  half  a  pint  of  acid. 
Bottles — Sealing  Compound  for. 

Gelatin  mixed  with  glycerine  yields 
a  compound  liquid  when  hot,  but  be¬ 
coming  solid  by  cooling,  at  the  same 
time  retaining  much  of  the  elasticity. 
Bottles  may  be  hermetically  sealed  by 
dipping  their  necks  into  the  liquid 


for  that  is  the  staff  life  is  made  of. 


45 


mixture,  and  repeating  the  operation 
until  the  cap  attains  any  thickness 
required. 

Bottles — Wax  for. 

Take  one  pound  of  resin,  one  pound 
of  beeswax,  and  half  a  pound  of  tallow. 
Mix  these  with  red  or  yellow  ochre, 
soot  or  Spanish  whiting,  according 
to  the  color  you  lequire.  Melt  the 
whole  carefully,  stirring  it  all  the  time. 
If  it  be  likely  to  boil  over,  stir  it  with 
a  candle  end,  which  will  allay  the  vio¬ 
lence  of  the  ebullition. 

Bouquets  of  Colored  Grass. 

The  grasses  should  be  gathered 
while  the  seeds  are  green,  so  that  after 
having  been  hung  in  a  dry,  dark  place 
a  week  or  two,  or  until  thoroughly 
dried,  the  seed  will  not  rattle  off  when 
shaken.  The  finer  seeded  the  grasses 
the  handsomer  the  bouquets;  and 
yet  sprigs  of  green  oats  work  up  tastily. 

The  ingredients  required  are  simple 
and, cheap,  viz.:  Common  starch  and 
dry  chrome  paints  of  as  many  colors 
as  you  wish;  an  ounce  of  each  is  suf¬ 
ficient  for  making  a  good  sized  bou¬ 
quet.  Dissolve  in  cold  water  three 
tablespoonfuls  of  starch;  then  pour  on 
boiling  water  until  cooked;  let  cool; 
arrange  upon  the  table  your  paints, 
grasses  and  starch.  Into  the  starch 
dip  the  sprays  required  for  the  several 
colors,  shake,  and  then  brush  into  the 
paint  of  whatever  color  you  wish; 
shake  again  and  lay  them  one  side  upon 
a  board  or  convenient  place  to  let  re¬ 
main  undisturbed  until  dry.  Serve 
the  sprays  for  each  different  color  in 
the  same  way.  When  dry,  lightly 
shake  off  the  surplus  paint,  if  any,  and 
then  form  into  bouquets.  These, 
particularly  when  used  in  connection 
with  crystallized  grasses  and  put  into  a 
nicely  made.wall  basket  of  shield  form 
and  hung  upon  the  wall,  or  even  into  a 
vase,  are  well  worth  the  “care  and 
trouble  ”  of  making. 


Bouquet — To  Keep  Bright  and 
Fresh. 

Sprinkle  it  lightly  with  fresh  water, 
and  put  it  in  a  vase  containing  soap¬ 
suds.  Each  morning  take  the  bouquet 
out  of  the  suds,  and  lay  it  sideways  in 
clean  water;  keep  it  there  a  minute  or 
two,  then  take  it  out  and  sprinkle  the 
flowers  lightly  by  the  hand  with 
water.  Replace  it  in  the  suds,  and  it 
will  bloom  as  when  first  gathered. 
Change  the'  suds  every  three  or  four 
days. 

Boys — Mr.  Gladstone’s  Advice  to. 

What  Mr.  Gladstone  has  to  say 
to  young  boys  about  success  in  life 
ought  to  be  worth  reading  and  worth 
thinking  about. 

“  Be  sure  that  every  one  of  you  has 
his  place  and  vocation  on  this  earth, 
and  that  it  rests  with  himself  to  find 
it. 

“  Do  not  believe  those  who  too 
lightly  say,  ‘nothing  succeeds  like 
success.’  Effort  —  honest,  manful, 
humble  effort  —  succeeds  by  its 
reflected  action,  especially  in  youth, 
better  than  success,  which  indeed 
too  easily  and  too  early  gained,  not 
seldom  serves,  like  winning  the  first 
throw  of  the  dice,  to  blind  and 
stupefy. 

“  Get  knowledge  all  you  can. 

“Be  thorough  in  all  you  do,  and 
remember  that,  though  ignorance 
often  may  be  innocence,  pretension  is 
always  despicable.  But  you,  like 
men,  be  strong  and  exercise  your 
strength. 

“Work  onward  and  work  upward, 
and  may  the  blessing  of  the  Most 
High  soothe  your  care,  clear  your 
vision,  and  crown  your  labors  with 
reward.  ” 

Boys — How  to  Attach  to  Farm 
Life. 

One  of  the  surest  methods  of  attach¬ 
ing  a  boy  to  the  farm  is  to  let  him  have 


46 


You  who  forget  your  own  friends 


something  upon  it  for  his  own.  Give 
him  a  small  plot  of  ground  to  cultivate, 
allowing  him  the  proceeds  for  his  own 
use.  Let  him  have  his  steers  to  break,  or 
his  sheep  to  care  for.  The  ownership  of 
even  a  fruit  tree,  planted,  pruned  and 
brought  to  bearing  by  his  own  hands, 
will  inspire  him  with  an  interest  that 
no  mere  reward  or  wages  can  give. 
In  addition  to  the  cultivation  of  a 
taste  for  farm  life  which  such  a  course 
will  cultivate,  the  practical  knowledge 
gained  by  the  boy  will  be  of  the  high¬ 
est  value.  Being  interested,  he  will  be 
more  observant,  and  will  thoroughly 
earn  whatever  is  necessary  for  his 
success.  Do  not,  when  the  boy  is 
in  a  position  to  realize  from  the  sale, 
take  away  his  profits  from  him. 

Brass. 

An  alloy  of  copper  and  zinc.  Brass 
was  formerly  manufactured  by  ce¬ 
menting  granulated  copper,  or  cop¬ 
per  clippings,  with  calcined  cal¬ 
amine  and  charcoal,  in  crucibles, 
exposed  to  a  bright  heat.  The  alloy 
was  found  in  lumps  at  the  bottom  of 
the  crucible  on  cooling.  These  were 
remelted  and  cast  into  ingots.  At 
the  present  day,  brass  is  generally 
made  by  direct  union  of  the  metals. 
This  process  requires  much  care,  owing 
to  the  different  degrees  of  fusibility  of 
copper  and  zinc.  The  proper  quantity 
of  zinc  is  first  melted,  and  slips  of  cop¬ 
per  plunged  into  it,  which  are  rapidly 
dissolved,  as  it  were,  and  the  addition 
is  continued  until  an  alloy  is  formed, 
somewhat  difficult  of  fusion,  when 
the  remainder  of  the  copper  is  added. 
The  brass  thus  formed  is  broken  into 
pieces,  and  remelted  under  charcoal, 
and  a  proper  addition  of  either  zinc 
or  copper  made,  to  bring  it  up  to  the 
color  and  quality  desired.  It  is  next 
cast  into  plates,  or  other  forms,  in 
molds  of  granite.  When  submitted 
to  the  rolling-press  for  reduction  to 


thin  plates,  it  requires  to  undergo  the 
operation  of  annealing  several  times. 

Fine  Brass. — 2  parts  of  copper  to  1 
part  of  zinc.  This  is  nearly  one  equiv¬ 
alent  each  of  copper  and  zinc,  if  the 
equivalent  of  the  former  metal  be 
taken  at  63-2;  or  2  equivalents  of 
copper  to  1  equivalent  of  zinc,  if  it  be 
taken  with  Liebig  and  Berzelius,  at 
31-6. 

Another — Copper  4  parts,  zinc  1  part. 
An  excellent  and  very  useful  brass. 

Brass — Another  Kind  of. 

The  difficulty  of  uniting  iron  to  brass 
is  created  by  the  unequal  late  of  ex¬ 
pansion  in  the  two  metals,  which  de¬ 
stroys  the  unity  when  the  temperature 
is  changed.  The  formula  is  as  fol¬ 
lows:  Tin,  three  parts;  copper,  thirty- 
nine  and  a  half  parts;  zinc,  seven  and 
a  half  parts. 

Brass — To  Deposit  on  Zinc  and 
Other  Metals. 

It  is  easy  enough  to  electro-plate 
brass  objects  with  copper,  silver  or 
gold,  by  means  of  the  galvanic  battery ; 
but  the  deposition  of  brass  on  other 
metals  is  not  so  easy.  Brass  being  an 
alloy  of  copper  and  zinc,  there  is  a  ten- 
dancy  to  deposit  the  copper  in  prefer¬ 
ence,  if  we  use  a  solution  of  sulphate 
of  copper  and  sulphate  of  zinc,  mixed, 
for  our  deposition  bath.  Experience 
has  proved  that  weak  currents,  pro¬ 
duced  by  weak  batteries,  have  especial¬ 
ly  a  tendency  to  deposit  only  one  metal 
out  of  the  mixture,  of  diverse  metallic 
salts,  and  it  requires  a  strong  current 
to  deposit  them  together,  so  as  to  ob¬ 
tain  an  alloy.  But  strong  currents 
possess  the  grave  objection  of  depo¬ 
siting  thick,  irregular,  brittle  films, 
which  do  not  adhere  well  and  easily 
peel  off.  Hence  it  is  desirable  to  use 
a  preparation  of  the  metallic  salts, 
which  will  permit  their  simultaneous 
precipitation  at  the  same  time  with  a 
weak  current. 


to  follow  others  are  a  snob . 


47 


Such  a  preparation  was  given  re¬ 
cently  by  Walenn,  in  England.  It 
had  already  been  found  that  by  using 
in  the  bath  the  cyanides  of  copper  and 
zinc,  (cyanides,  by  the  way,  are 
always  used  in  depositing  gold  and 
silver,)  the  alloy  may  be  much  more 
easily  deposited  than  from  the  sul¬ 
phides.  The  manufacturers  of  gas- 
fixtures  make  their  castings  of  chan¬ 
deliers  and  brackets  mostly  of  zinc, 
and  then  electro-plate  them  with  brass. 
This  method  is  followed  at  present,  also, 
in  making  statuary.  It  is  prepared 
in  quantity  for  the  trade  on  a  large 
manufacturing  scale.  The  practice 
in  such  establishments,  thus  far,  is  to 
dissolve  cyanide  of  copper  and  zinc  in 
a  solution  of  cyanide  of  potassium  and 
a  salt  of  ammonium,  so  as  to  obtain  a 
more  soluble  double  or  triple  salt  of 
the  metal,  with  potassium  and  am¬ 
monium. 

This  preparation,  notwithstanding 
it  allows  the  deposition  of  the  alloy 
to  take  place  regularly,  has  the  defect 
of  evolving  hydrogen  gas  in  great 
quantity,  which  interferes  with  the 
galvanic  current;  and  this  defect  has 
been  removed  by  the  prescription 
of  Walenn,  which  runs  as  follows: 
To  a  mixed  so.ution  of  cyanide  of  po¬ 
tassium  and  neutral  tartrate  of  am¬ 
monia  in  water,  add  the  cyanides  of 
copper  and  zinc  till  saturated,  then 
add  the  oxides  of  the  same  metals; 
that  is,  black  oxide  of  copper  and  un¬ 
adulterated  zinc-white,  and  let  the 
liquid  dissolve  as  much  of  them  as  pos¬ 
sible.  This  preparation  being  used  as  a 
bath  causes  the  evolution  of  hydrogen 
to  be  made  much  less.  It  may  even  be 
entirely  prevented  by  the  add.tion 
of  ammonide  of  copper,  when  a  very 
weak  galvanic  current  will  suffice. 
Tf  the  color  of  the  brass  is  too  pale,  a 
litt  e  more  copper  salt  is  to  be  added 
to  the  solution;  if  too  deeply  copper- 
colored,  a  little  more  of  the  zinc  salt. 


A  large  brass  plate  is  used  for  the 
positive  electrode,  the  object  to  be 
coated  being  attached  to  the  negative 
one.  If  everything  works  right,  the 
brass  plate  will  lose  as  much  in  weight 
as  the  object  gains  by  the  deposit.  As  a 
general  hint  for  all  electro-plating,  we 
must  observe  that  the  objects  to  be  coat¬ 
ed  must  be  well  cleaned,  scrubbed  with 
fine  sand,  washed,  then  scrubbed  again, 
and  then  connected  with  the  zinc  pole 
of  the  battery  before  being  placed  in  the 
trough ;  and  that  the  best  way  of  treat¬ 
ment  after  the  deposit  is  formed,  is  to 
wash  in  clear  water  and  dry  in  the 
sawdust  of  a  non  resinous  wood.  If 
the  solution  is  worked  at  an  elevated 
temperature,  the  contact  of  the  coat¬ 
ing  will  be  promoted.  Finally,  we 
may  observe  that  acid  solutions  give 
“mat”  deposits,  while  alkaline  depos¬ 
its  give  the  reverse,  a  bright  or  brist¬ 
ling  coating. 

Brass — To  Bronze. 

For  bronzing  the  brass  objects 
are  first  made  warm,  and  washed 
in  a  hot  solution  of  ammonium 
chloride  (sal  ammoniac),  and  then 
placed  over  night  in  a  tolerably  di¬ 
luted  solution  ef  two  parts  cupric  ace¬ 
tate  (verdigris)  and  one  pait  am¬ 
monium  chloride  in  six  parts  vinegar. 

The  next  momi '  they  are  taken  out 
and  washed.  A  d  '";.e  to  be  applied 
with  the  brush  is  made  by  boiling  six¬ 
teen  parts  ammonium  carbonate  and 
sixteeen  parts  cupric  sulphate  in  200 
parts  vinegar  till  the  latter  is  almost 
entirely  evaporated;  then  adding  one 
part  of  oxalic  acid,  and  four  parts 
of  ammonium  chloride  dissolved  in 
200  parts  of  vinegar;  the  whole  is 
placed  over  the  fire  till  it  boils,  then 
cooled,  filtered  and  preserved  in  well 
stoppered  bottles.  Clean  thoroughly 
the  object  to  be  bronzed,  heat  it,  and 
apply  the  liquid  with  a  fine  brush. 
After  giving  it  time  to  act,  pour  on 
boiling  water,  and  rub  with  a  dry  oily 


48  Don’t  let  incidents  govern  your  'policy,  but  policy  incidents. 


cotton  rag,  and  then  with  dry  cotton, 
till  every  trace  of  the  vinegar  has  dis¬ 
appeared. 

Brass,  Coating. 

Brass  plates  and  rods  may  be  covered 
with  a  superficial  coating  of  brass  by 
exposing  them  in  a  heated  state  to  the 
fumes  of  melted  zinc,  at  a  high  tem¬ 
perature.  Use:  for  rolling  into  thin 
plates,  or  drawing  into  wire.  The 
celebrated  spurious  gold  wire  of  Lyons 
is  thus  made. 

Another. — Vessels  of  copper  may 
be  coated  with  brass,  internally,  by 
filling  them  with  water  strongly  acidu¬ 
lated  with  muriatic  acid,  adding  some 
amalgam  of  zinc  and  cream  of  tartar, 
and  then  boiling  for  a  short  time. 

Brass — To  Coat  with  Tin. 

It  is  often  desirable  to  coat  brass, 
copper  or  lead  with  a  thin  covering 
of  tin.  This  can  be  managed  thus: 
Half  a  pint  of  table  salt  and  a 
quarter  pound  of  cream  of  tartar  are 
dissolved  in  about  five  gallons  of  water. 
Some  tin  scrapings  or  filings  are  then 
added  to  the  water.  The  articles  to 
be  coated  are  then  put  into  the  solu¬ 
tion  and  smartly  boiled,  being  stirred 
all  the  time,  until  the  requisite  coating 
is  given.  Boiling  in  a  tin  vessel  with¬ 
out  the  filings  will  give  a  very  fair  coat¬ 
ing,  but  of  course  not  so  good. 

Brass — To  Cover  with  Beautiful 
Lustre  Colors. 

One  ounce  of  cream  of  tartar  is  dis¬ 
solved  in  one  quart  of  hot  water,  to 
which  is  added  half  an  ounce  of  tin 
salt  (protochloride  of  tin)  dissolved  in 
four  ounces  of  cold  water.  The  whole 
is  then  heated  to  boiling,  the  clear 
solution  decanted  from  a  trifling  pre¬ 
cipitate,  and  poured  under  continual 
stirring  into  a  solution  of  three  ounces 
hyposulphite  of  soda  in  one-half  a  pint 
of  water,  whereupon  it  is  again  heated 


to  boiling,  and  filtered  from  the  sepa¬ 
rated  sulphur.  This  solution  produces 
on  brass  the  various  luster-colors,  de¬ 
pending  on  the  length  of  time  during 
which  the  articles  are  allowed  to  remain 
in  it.  The  colors  at  first  will  be  light 
to  dark  gold  yellow,  passing  through 
all  the  tints  of  red  to  an  iridescent 
brown.  A  similar  series  of  colors  is 
produced  by  sulphide  of  copper  and 
lead,  which,  however,  are  not  remark¬ 
able  for  their  stability;  whether  this 
defect  will  be  obviated  by  the  use  of 
the  tin  solution,  experience  and  time 
alone  can  show. 

Brass — To  Clean. 

Take  one  tablespoonful  of  oxalic 
acid,  and  one  half  pint  soft  water, 
and  then  add  one  small  package  of 
tripoli  (such  as  you  buy  for  ten  or 
twenty  cents),  or,  say  two  good  table¬ 
spoonfuls.  This  will  bring  a  beauti¬ 
ful  polish.  Allow  the  mixture  to  re¬ 
main  on  a  few  minutes,  and  wipe  off 
with  dry  waste  or  woolen  rag. 

Another. — Rotten  stone,  2  oz. ;  oxalic 
acid,  Y>2,  oz.;  sweet  oil,  %  of  an  oz.; 
turpentine  enough  to  make  a  paste. 
Apply  it  with  a  little  water. 

Brass — Cleaning  of. 

Rub  the  surface  of  the  metal  with 
rotten  stone  and  sweet  oil,  then  rub  off 
with  a  piece  of  cotton  flannel  and  polish 
with  soft  leather.  A  solution  of  oxalic 
acid  rubbed  over  tarnished  brass  soon 
removes  the  tarnish,  rendering  the 
metal  bright.  The  acid  must  be  wash¬ 
ed  off  with  water,  and  the  brass  rubbed 
with  whitening  and  soft  leather.  A 
mixture  of  muriatic  acid  and  alum 
dissolved  in  water,  imparts  a  golden 
color  to  brass  articles  that  are  steeped 
in  it  for  a  few  seconds. 

Brass — Cleansing  Solution  for. 

Put  together  two  ounces  sulphuric 
acid,  an  ounce  and  a  half  nitric  acid,  one 


Only  those  live  who  do  good. 


49 


dram  saltpetre  and  two  ounces  rain 
water.  Let  stand  for  a  few  hours, 
and  apply  by  passing  the  article  in  and 
out  quickly,  and  then  washing  off 
thoroughly  with  clean  rain  water.  Old 
discolored  brass  chains  treated  in  this 
way  will  look  equally  as  well  as  when 
new.  The  usual  method  of  drying  is 
in  sawdust. 

Brass  Ornaments — To  Clean. 

Brass  ornaments,  that  have  not  been 
gilt  or  lacquered,  may  be  cleaned 
and  a  very  brilliant  color  given  to  them 
by  washing  them  with  alum  boiled  in 
strong  lye,  in  the  proportion  of  an 
ounce  to  a  pint,  and  afterwards  rubbing 
them  with  strong  tripoli. 

Brass  Ornaments — To  Preserve. 

This  may  be  done  by  two  simple  pro¬ 
cesses.  The  first  is  to  beat  sal  am¬ 
moniac  into  a  fine  powder,  then  to 
moisten  it  with  soft  water,  rubbing  it 
on  the  ornaments;  which  must  be 
heated  over  charcoal  and  rubbed  dry 
with  bran  and  whiting.  The  second 
is  to  wash  the  brass  work  with  roche 
alum  boiled  in  strong  lye,  in  the  pro¬ 
portion  of  an  ounce  to  a  pint.  When 
dry  it  must  be  rubbed  with  fine  tripoli. 
Either  of  these  processes  will  give  to 
brass  the  brilliancy  of  gold. 

Brass — To  Temper,  or  Draw 
its  Temper. 

Brass  is  rendered  hard  by  hammer¬ 
ing  or  rolling,  therefore  when  you  make 
a  thing  of  brass,  necessary  to  be  in 
temper,  you  must  prepare  the  material 
before  shaping  the  article.  Temper 
may  be  drawn  from  brass  by  heating 
it  to  a  cherry  red,  and  then  simply 
plunging  it  into  water  the  same  as 
though  you  were  going  to  temper 
steel. 

Brass — For  Wire. 

Copper,  34  parts ;  calamine.  56  parts. 

Mix. 


Brasses,  Britannia  Metal,  Tins, 
Coppers,  Etc. — To  Clean. 

Use  rotten  stone,  soft  soap,  and  oil 
of  turpentine,  mixed  to  the  consis¬ 
tency  of  stiff  putty.  The  stone  should 
be  powdered  very  fine  and  sifted.  The 
articles  should  first  be  washed  with 
hot  water,  to  remove  grease;  then  a 
little  of  the  above  mixture,  with  a 
little  water,  should  be  applied  to  the 
metal,  and  then  rubbed  off  briskly 
with  dry,  clean  rag  or  leather,  and  a 
beautiful  polish  will  be  obtained. 

Brasses  Attached  to  Furniture. 

Should  be  cleaned  with  either  pow¬ 
dered  whitening  or  scraped  rotten 
stone,  mixed  with  sweet  oil  and  rubbed 
on  with  chamois  leather. 

Bread— White. 

It  is  well  known  that  the  whiter  the 
loaf  the  less  nourishment  is  in  it.  Why 
is  this?  Because  in  the  process  of  re¬ 
fining  the  flour  everything  designed  to 
darken  it  is  thrown  out. 

Hence  the  phosphates,  nitrogen, 
considerable  of  the  gluten,  all  the  pot¬ 
ash  salts,  and  many  of  the  nourishing 
constituents,  which  are  in  the  bran, 
are  all  refined  out,  in  order  to  make 
the  flour  white. 

These  mineral  substances  effect  a 
wonderful  change  in  the  human  system 
when  all  are  left  in  the  bread.  Their 
removal  leaves  an  impoverished  food¬ 
stuff,  which  will  not  supply  the  wastes 
of  the  body. 

But  some  say  these  materials  are  a 
very  small  part  of  the  bread.  Very 
true.  The  pepsin  in  the  gastric  juice 
is  a  very  small  part  of  the  gastric  juice, 
but  that  small  portion  is  necessary. 
The  ptyaline  is  only  an  hundredth 
part  of  the  saliva,  yet  it  is  absolutely 
necessary. 


50 


Be  ready  for  your  opportunity  when  it  comes. 


So  the  portions  refined  out  of  the 
wheat  in  order  to  make  a  very  white 
flour  are  the  very  essential  portions  of 
the  food  necessary  to  sustain  the  whole 
machinery  of  the  body  in  health  and. 
strength. 

The  white  bread  is  nearly  all  starch, 
and  starch  is  the  most  abundant  article 
in  the  vegetable  world  next  to  wood, 
and  is  also  the  most  difficult  to  digest. 
All  the  other  constituents  should  be 
combined  with  the  starch  in  order  to 
make  proper  bread. 

Breath,  Offensive — Remedy  for. 

From  six  to  ten  drops  of  the  concen¬ 
trated  solution  of  chloride  of  soda  in  a 
wineglassful  of  pure  spring  water,  taken 
immediatelyaftercompleting  the  morn¬ 
ing  toilet.  In  some  cases,  the  odour 
arising  from  carious  teeth  is  combined 
with  that  of  the  stomach.  If  the 
mouth  be  well  rinsed  with  a  tea¬ 
spoonful  of  the  solution  of  the  chloride 
in  a  tumbler  of  water,  the  bad  odour 
of  the  teeth  will  be  removed. 

Breath  Tainted  by  Onions. 

Leaves  of  parsley,  eaten  with  vinegar, 
will  prevent  the  disagreeable  conse¬ 
quences  of  eating  onions. 

Breeding. 

Is  the  art  of  improving  animals  by 
artificial  selection  and  treatment,  and 
by  careful  selection  of  sires;  and  by 
special  treatment  almost  any  special 
qualities  can  be  reproduced  and  em¬ 
phasized  in  the  progeny.  This,  however, 
always  involves  some  correspond¬ 
ing  loss.  Horses  bred  for  speed  lose 
strength,  sheep  bred  for  food  lose  wool, 
etc.  Scientific  breeding,  of  course, 
leads  to  great  value  being  put  on 
race  and  genealogy. 

Brick-Making— Application  of 
the  Ash  and  Small  Coke 
of  Gas  Works  to 

Mix  from  10  to  12  parts  of  the  ash 
and  cinders  with  1  part  of  lime,  after 


having  first  taken  care  to  break  up  the 
small  pieces  of  coke,  so  as  to  be  of  no 
more  than  about  five  centimetres 
cubical  size.  The  mass  is  mixed  with 
some  water,  and  next  mixed  in  a  pug- 
mill,  and,  after  having  become  stiff 
enough,  formed  into  bricks  by  a  brick¬ 
making  machine.  The  bricks  are 
slowly  but  carefully  dried,  and  are, 
after  drying,  fit  for  use,  making  very 
solid  walls,  while  the  material  is  very 
light  and  especially  suited  for  partition 
walls. 

Brick — To  Wet  When  Laying. 

Very  few  people,  even  builders,  are 
aware  of  the  advantage  of  wetting 
bricks  before  laying  them,  or,  if 
aware  of  it,  too  often  neglect  to 
practice  it.  A  wall  12  inches  thick, 
built  of  good  mortar  and  bricks  well 
soaked,  is  stronger  than  one  16  inches 
thick  built  dry.  The  reason  of  this 
is,  that  if  the  bricks  are  well  saturated 
with  water,  they  will  not  abstract  from 
the  mortar  the  moisture  necessary  to 
its  crystallization;  and,  on  the  con¬ 
trary,  they  will  unite  chemically,  and 
become  as  solid  as  a  rock.  On  the 
other  hand,  if  the  bricks  are  put  uj>dry 
they  immediately  take  up  all  the  mois¬ 
ture  from  the  mortar,  leaving  it  to 
dry  and  harden,  and  the  consequence 
is  that,  when  a  building  of  this  descrip- 
ion  is  taken  down,  or  tumbles  down  of 
its  own  accord,  the  mortar  from  it  is 
like  so  much  sand. 

Brick  Walls — Coating  for. 

Take  of  fresh  Rosendale  cement  3 
parts,  and  of  clean,  fine  sand  1  part; 
mix  with  fresh  water  thoroughly.  This 
gives  a  gray  or  granite  color,  dark  or 
light,  according  to  the  color  of  the 
cement.  If  brick  color  is  desired,  add 
enough  Venetian  red  to  the  mixture  to 
produce  the  color.  If  a  very  light 
color  is  desired,  lime  may  be  used  with 
the  cement  and  sand.  Care  must  be 
taken  to  have  all  the  ingredients  well 


The  true  'pilot  navigates  the  bed  of  the  Ocean. 


51 


mixed  together.  In  applying  the  wash 
the  wall  must  be  wet  with  clean,  fresh 
water,  then  follow  immediately  with 
the  cement  wash.  This  prevents  the 
bricks  from  absorbing  the  water  from 
the  wash  too  rapidly,  and  gives  time 
for  the  cement  to  set.  The  wash  must 
be  well  stirred  during  the  application 
— the  admixture  to  be  made  as  thick 
as  can  be  applied  conveniently  with  a 
whitewash  brush.  It  is  stated  that 
this  cement  wash  will  stand  for  years, 
that  it  is  admirably  suited  for  brick¬ 
work,  fences,  etc.,  that  it  is  nearly 
water-proof  but  that  it  cannot  be  used 
to  advantage  over  paint  or  whitewash. 

Another. — Sylvester's  process  for 
repelling  moisture  from  external  walls 
Is  easy  of  application  and  very  effectual; 
It  consists  in  using  two  washes  or  so¬ 
lutions  for  covering  the  surface  of  brick 
walls — one  composed  of  castile  soap 
and  water,  and  one  of  alum  and  water. 
The  proportions  are:  %  of  a  lb.  of 
soap  to  one  gallon  of  water,  and  l/i  a 
lb.  of  alum  to  4  gallons  of  water,  both 
substances  to  be  perfectly  dissolved 
in  the  water  before  being  used.  The 
walls  should  be  perfectly  clean  and 
dry,  and  the  temperature  of  the  air 
should  not  be  below  50  degrees  Fahren¬ 
heit,  when  the  compositions  are  to  be 
applied. 

The  first  or  soap-wash  should  be 
laid  on  when  at  boiling  heat,  with  a 
flat  brush,  taking  care  not  to  form  a 
froth  on  the  brick  work.  This  wash 
should  remain  24  hours,  so  as  to  be¬ 
come  dry  and  hard  before  the  second 
or  alum  wash  is  applied,  which  should 
be  applied  in  the  same  manner  as  the 
first.  Four  coatings  will  render  the 
bricks  impenetrable  under  a  very  heavy 
pressure. 

Brick  Ovens — How  to  Make. 

A  brick  oven  built  in  the  old  style, 
out  of  doors,  entirely  separated  from 
the  dwelling  house,  is  more  desirable 
and  more  safe,  so  far  as  danger  from 


fire  is  concerned,  than  if  built  by  the 
side  of  the  fireplace,  in  the  house.  A 
good  brick  oven  for  baking  bread,  pies, 
and  cakes  is  worth  all  the  ranges  and 
cook-stoves  that  one  could  store  in  his 
kitchen.  In  such  an  oven  every  thing 
will  be  baked  just  right,  above  and 
below,  through  and  through.  After  a 
foundation  has  been  prepared,  let  two 
courses  of  hard  bricks  be  laid  for  the 
bottom  of  the  oven.  Then  build  the 
mouth  and  part  of  the  sides,  until  it  is 
desirable  to  begin  to  draw  the  sides  in¬ 
ward,  when  sand  or  mellow  earth  may 
be  placed  on  the  foundation,  and  the 
surface  smoothed  off  and  pressed  down 
to  the  desired  form  of  the  oven.  Now 
let  the  brick  work  be  built  over  this 
form  of  sand.  Let  two  courses  of  hard 
bricks  be  laid  over  the  form  with  the 
best  mortar.  After  the  last  bricks 
have  been  laid  the  sand  may  be  re¬ 
moved.  The  bricks  should  be  soaked 
for  several  hours  previous  to  being  laid, 
so  that  they  will  not  absorb  the  mois¬ 
ture  of  the  mortar  until  it  has  set. 
Such  an  oven  will  cost  but  a  few  dollars. 
Many  people  can  collect  a  sufficient 
number  of  loose  bricks  and  pieces 
around  their  dwellings  to  build  a  brick 
oven.  Besides  this,  any  intelligent 
man,  though  only  half  a  mechanic,  can 
build  such  an  oven  about  as  well  as  a 
mason. 

Brick  Buildings — How  to  Paint. 

To  prevent  the  disintegration  of  ex¬ 
terior  brick  surfaces,  caused  by  mois¬ 
ture  of  the  atmosphere  and  change  of 
temperature,  paint  should  be  used  to 
cover  the  surface;  and  it  must  be 
borne  in  mind  that  paints  are  dur¬ 
able  mainly  because  of  the  water¬ 
proof  quality  of  the  oil  in  which  they 
are  used.  The  natural  pigments — 
called  ochres  or  earth-paints — do  not 
in  any  degree  act  upon  the  oil;  while 
others,  as  white  leads  and  the  chro¬ 
mates  of  leads,  do  affect  the  oil  chemi¬ 
cally,  and  impair  in  a  measure  its 


52 


The  language  of  truth  is  simple. 


acity  or  water-proof  quality ;  for  these 
reasons  it  follows  that  the  natural 
pigments  are  not  only  the  most  eco¬ 
nomical,  but  the  most  durable,  for 
painting  brick  houses.  It  has  been 
demonstrated  that  the  most  durable 
paint  for  brick  painting  is  a  mixture 
of  finely-ground  French  yellow  ochre, 
mixed  with  an  equal  quantity,  by 
weight,  of  American  white  zinc.  The 
color  is  a  soft  shade  of  buff,  most  pleas¬ 
ant  to  the  eye,  and  permanent  to  the 
last  degree  both  in  color  and  material. 
Ventian  red,  an  artificial  ochre,  or  red 
oxide  of  iron,  is  in  common  use ;  but  it 
does  not  hold  oil  like  the  yellow  ochre, 
and  makes  a  coating  far  less  water¬ 
proof.  It  is  a  seemingly  durable  paint, 
because  the  stain  which  it  imparts  to 
a  porous  surface  remains  long  after 
the  oil  has  been  washed  away.  It 
cannot  be  used  with  white  zinc,  be¬ 
cause  of  the  unsuitable  pink  tint  which 
it  produces,  and  because  this  pigment 
(Venetian  red)  when  tinted  with  white, 
becomes  highly  fugitive  in  color. 

The  condition  of  the  wall  is  also  very 
important  in  painting  brick  surfaces. 
The  work  should  be  done  in  dry,  warm 
weather,  when  the  moisture  which 
bricks  absorb  during  the  winter  and 
spring  seasons  has  dried  out ;  otherwise 
the  paint  will  not  be  apt  to  adhere 
tenaciously,  but  will  scale  or  peel  off. 
The  joints  in  the  stone  coping  on  brick 
walls  require  constant  looking  after. 
These  should  be  made  absolutely  im¬ 
pervious  to  water  by  the  application  of 
a  mass  of  soft  paint-skins  both  on  the 
top  and  edges ;  and  when  this  hardens  to 
to  the  point  of  packing,  it  should  be 
removed  and  renewed.  Mortar  and 
cement  for  such  purposes  are  altogether 
useless.  The  joint,  too,  between  the 
wall  and  the  coping  underneath  should 
be  well  filled  with  paint-skins  before 
painting;  for,  no  matter  how  water¬ 
proof  the  surface  may  be,  if  the  water 
be  allowed  to  percolate  through  the 


joints  in  the  coping,  the  integrity  of 
the  wall  will  be  destroyed. 

Britannia  Metal. 

Tin,  82  parts;  lead,  18  parts;  brass, 
5  parts;  antimony,  5  parts.  Mix. 

Another. — Brass,  1  part;  antimony 
4  parts;  tin,  20  parts.  Mix. 

Another. — Plate  brass,  tin,  bismuth, 
and  antimony,  of  each  equal  parts. 
Add  this  mixture  to  melted  tin  until 
it  acquires  the  proper  color  and  hard¬ 
ness. 

Britannia  Metal — To  Clean. 

Moisten  the  articles  to  be  cleaned 
with  sweet  oil;  then  apply  a  little 
pounded  rotten  stone,  and  polish 
with  chamois  leather  and  fine  chalk. 

Broadcloth — To  Remove  Stains 
from. 

Take  an  ounce  of  pipe-clay  that  has 
been  ground  fine  and  mix  it  with 
twelve  drops  of  alcohol  and  the  same 
quantity  of  spirits  of  turpentine. 
Whenever  you  wish  to  remove  any 
stains  from  cloth,  moisten  a  little  of 
this  mixture  with  -alcohol,  and  rub  it 
on  the  spots.  Let  it  remain  till  dry, 
then  rub  it  off  with  a  woolen  cloth,  and 
the  spots  will  disappear. 

Bronze— Aluminum 

Resembles  gold  in  appearance;  i& 
said  to  be  twice  as  strong  as  the  best 
gun-metal ;  as  light  as  wrought-iron ;  is 
not  easily  tarnished.  It  is  easily 
stamped  and  engraved.  It  is  com¬ 
posed  of  ten  parts  of  aluminum  and 
90  of  copper.  It  requires  to  be  re¬ 
melted,  as  the  first  melting  is  brittle. 

Bronze — Gold. 

Pure  gold  bronze  powder  may  be 
made  as  follows:  Grind  leaf  gold  with 
pure  honey  until  the  leaves  are  broken 
up  and  minutely  divided.  Remove 
this  mixture  from  the  stone  by  a  spat¬ 
ula  and  stir  up  in  a  basin  of  water; 
the  water  will  melt  the  honey  and  set 


A  word  in  earnest  is  as  good  as  a  speech. 


53 


the  gold  free.  Leave  the  basin  undis¬ 
turbed  until  the  gold  subsides.  Pour 
off  the  water  and  add  fresh  instead, 
until  the  honey  is  entirely  washed 
away,  after  which  collect  the  gold  on 
filtering  pans  and  dry  for  use.  A 
cheaper  sort  may  be  made  thus :  Melt 
one  pound  of  tin  in  a  crucible  and  pour 
it  on  one-lialf  pound  of  pure  mercury; 
when  this  is  solid  grind  it  into  powder 
with  seven  ounces  of  flowers  of  sulphur, 
and  one-half  pound  of  sal  ammoniac. 

Bronze — Green. 

Acetic  acid,  diluted,  4  lbs.;  green 
verditer,  2  oz.;  muriate  of  ammonia,  1 
oz.;  common  salt,  2  oz.;  alum,  oz.; 
French  berries,  34  lb.;  boil  them  to¬ 
gether  till  the  berries  have  yielded 
their  color,  and  strain.  Olive  bronze, 
for  brass  or  copper. — Nitric  acid,  1  oz.; 
hydrochloric  acid,  2oz.;  add  titanium 
or  palladium,  as  much  as  will  dissolve, 
and  add  three  pints  of  distilled  water. 

Bronzing  Gun-Barrels. 

The  so-called  butter  of  zinc  used  for 
bronzing  gun-barrels  is  made  by  dis¬ 
solving  zinc  in  hydrochloric  acid  till 
no  more  free  acid  is  left;  which  is  se¬ 
cured  by  placing  zinc  in  the  acid  until 
it  ceases  to  be  dissolved.  The  liquid 
is  then  evaporated  until  a  drop  taken 
out  and  placed  on  a  piece  of  glass 
solidifies  in  cooling,  when  it  is  mixed 
with  two  parts'  of  olive  oil  for  every 
three  parts  of  the  liquid.  The  barrels 
must  be  cleaned  and  warmed  before 
applying  the  so-called  butter,  which  is 
put  on  w ith  a  piece  of  linen  rag. 

Bronze — For  Cutting  Instru¬ 
ments. 

Copper,  100  parts;  tin,  14  parts.  M 
Dussaussy  says  that  the  above  alloy, 
when  hardened  and  tempered  after 
the  manner  of  the  ancients,  will  yield 
an  edge  nearly  equal  to  that  of  steel. 
Several  analyses  have  been  made  of  an¬ 
cient  cutting  instruments,  whence  it 


appears  that  the  proportion  of  tin  varies 
from  4  to  15  per  cent.,  which  tends  to 
prove  that  more  depends  on  the  exact 
mode  of  tempering  the  alloy,  than  on 
the  relative  quantities  of  the  ingredi¬ 
ents.  Zinc  and  tin  are  inadmissible 
in  bronze  for  this  purpose.  One  or  2 
per  cent,  of  iron  might  nevertheless  be 
added  with  advantage.  The  ancient 
bronze  used  for  springs  contained  only 
3  to  4  per  cent,  of  tin. 

Bronzing  Fluid. 

For  brown:  Iron  filings,' or  scales, 
1  lb.;  arsenic,  1  oz.;  hydrochloric  acid, 
1  lb. ;  metallic  zinc,  1  oz.  The  article 
to  be  bronzed  is  to  be  dipped  in  this 
solution  till  the  desired  effect  be 
produced. 

Bronzing  for  Iron  or  Wood. 

First,  make  a  black  paint;  then  put 
in  a  little  chrome  yellow,  only  suf¬ 
ficient  to  give  it  a  dark-green  shade; 
apply  a  coat  of  this  to  the  article  to 
be  bronzed;  when  dry,  give  it  a  coat  of 
varnish;  and  when  the  varnish  is  a 
little  dry,  dust  on  bronze  by  dipping 
a  piece  of  velvet  into  the  bronze  and 
shaking  it  upon  the  varnish ;  then  give 
it  another  coat  of  varnish,  and  when 
dry,  all  is  complete. 

Bronze  for  Ornaments  to  be 
Gilded. 

Copper  82  parts;  zinc  18  parts;  tin 
3  parts ;  lead  2  parts. 

Another.— Copper  83  parts;  zinc  17 
parts;  tin  1  part;  lead  34  part. 

Bronzing  of  Medals  and  Orna¬ 
ments  of  Copper,  Electro¬ 
types,  Etc. 

Having  thoroughly  cleaned  and  pol¬ 
ished  the  surface  of  the  specimen, 
with  a  brush,  apply  the  common  crocus 
powder,  previously  made  into  a  paste 
with  water.  When  dry  place  it  in  an 
iron  ladle,  or  on  a  common  fire-shovel, 
over  a  clear  fire  about  1  minute;  and 
when  sufficiently  cool,  polish  with  a 


54 


Strewing  the  'path  with  smiles, 


plate  brush.  By  this  process  a  bronze 
similar  to  that  on  tea-urns  is  produced ; 
the  shade  depending  upon  the  dura¬ 
tion  of  the  exposure  to  the  fire. 

Another. — By  substituting  finely- 
powdered  plumbago  for  crocus  powder 
in  the  above  process,  a  beautiful,  deep, 
and  permanent  bronze  appearance  is 
produced. 

Another. — Rub  the  medal  with  a  so¬ 
lution  of  sulphuret  of  potassium,  then 
dry.  This  produces  the  appearance 
of  antique  bronze  every  exactly. 

Another. — Dissolve  2  oz.  of  verdigris 
and  1  oz.  of  sal  ammoniac  in  1  pint  of 
vinegar,  and  dilute  the  mixture  with 
water  until  it  tastes  but  slightly  metal¬ 
lic,  when  it  must  be  boiled  for  a  few 
minutes,  and  filtered  for  use.  Copper 
medals,  etc.,  previously  thoroughly 
cleaned  from  grease  and  dirt,  are  to  be 
steeped  in  the  liquor  at  the  boiling 
point,  until  the  desired  effect  is  pro¬ 
duced.  Care  must  be  taken  not  to 
keep  them  in  the  solution  too  long. 
When  taken  out,  they  should  be  care¬ 
fully  washed  in  hot  water  and  well 
dried.  Gives  an  antique  appearance. 

Another. — -(Chinese  method.)  Make 
a  paste  with  2  oz,  each  of  verdigris  and 
vermilion;  5  oz.  each  of  alum  and  sal 
ammoniac,  all  in  fine  powder,  and  vine¬ 
gar  q.  s. ;  then  spread  it  over  the 
surface  of  the  copper,  previously  well 
cleaned  and  brightened;  uniformly 
warm  the  article  by  the  fire,  and  after¬ 
wards  well  wash  and  dry  it,  when,  if 
the  tint  be  not  deep  enough,  the  pro¬ 
cess  may  be  repeated.  The  addition 
of  a  little  blue  vitriol  inclines  the  color 
to  a  chestnut  brown,  and  a  little  borax 
to  a  yellowish  brown.  Much  employed 
by  the  Chinese  for  copper  tea-urns. 

Another. — Dissolve  1  oz.  of  sal  am¬ 
moniac,  3  oz.  cream  of  tartar,  and  6  oz. 
of  common  salt,  in  1  pint  of  hot  water; 
then  add  2  oz.  of  nitrate  of  copper,  dis¬ 
solved  in  Yi  pint  of  water:  mix  well 
and  apply  it  repeatedly  to  the  article, 


placed  in  a  damp  situation,  by  means 
of  a  brush  moistened  therewith.  Very 
antique. 

Bronze  Powder. 

(Beautiful  red). — Mix  together  sul¬ 
phate  of  copper  100  parts;  carbon¬ 
ate  of  soda  60  parts;  apply  heat 
until  they  unite  into  a  mass,  then 
cool,  powder,  and  add  copper  filings  15 
parts;  well  mix,  and  keep  them  at  a 
white  heat  for  twenty  minutes,  then 
cool,  powder,  and  wash  and  dry. 

Another.— (Gold  colored).  Verdigris 
8  oz.;  tutty  powder  4  oz.;  borax  and 
nitre,  of  each  2oz.;  bichloride  of  mer¬ 
cury  oz.  j  make  them  into  a  paste 
with  oil,  and  fuse  them  together.  Used 
in  japanning  as  a  gold  color. 

Another. — Dutch  leaf  reduced  to  an 
impalpable  powder  by  grinding. 

Another. — (Iron  colored).  Plumbago 
finely  powdered. 

Another. — (Silver  white).  Melt  to¬ 
gether  1  oz.  each  of  bismuth  and  tin, 
then  add  1  oz.  of  running  quicksilver; 
cool  and  powder. 

Bronze  for  Statuary. 

Copper  88  parts;  tin  9  parts;  zinc  2 
parts;  lead  1  part. 

Another. — Copper  82j/£  parts;  tin  5 
parts;  zinc  10 Y  parts;  lead  2  parts. 
These  are  very  nearly  the  proportions 
in  the  celebrated  statue  of  Louis  XV. 

Another. — Copper  90  parts;  tin  9 
parts;  lead  1  part. 

Another. — Copper  91  parts;  tin  9 
parts. 

Bronzing — Surface. 

This  term  is  applied  to  the  process  of 
imparting  to  the  surfaces  of  figures  of 
wood,  plaster  of  Paris,  etc.,  a  metallic 
appearance.  This  is  done  by  first  giv¬ 
ing  them  a  coat  of  oil  or  size  varnish, 
and  when  this  is  nearly  dry,  applying 
with  a  dabber  of  cotton  or  a  camel- 
hair  pencil,  any  of  the  metallic  bronze 
powders ;  or  the  powder  may  be  placed 
in  a  little  bag  of  muslin,  and  dusted 


in  the  absence  of  flowers. 


55 


over  the  surface,  and  afterwards  fin¬ 
ished  off  with  a  wad  of  linen.  The  sur¬ 
face  must  be  afterwards  varnished. 

Paper  is  bronzed  by  mixing  the  pow¬ 
ders  up  with  a  little  gum  and  water, 
and  afterwards  burnishing. 

Iron  castings  may  be  bronzed  by 
thorough  cleaning,  and  subsequent  im¬ 
mersion  in  a  solution  of  sulphate  of 
copper,  when  they  acquire  a  coat  of  the 
latter  metal.  They  must  be  then 
washed  in  water. 

Bronze  (Vinegar) — for  Brass. 

Vinegar,  10  gals. ;  blue  vitriol,  3  lbs. ; 
muriatic  acid,  3  lbs.;  corrosive  subli¬ 
mate,  4  grs. ; sal  ammoniac,  2  lbs. ;  alum, 
8  oz. 

Bronzed  Chandeliers,  Lamps, 
Etc., 

Should  be  merely  dusted  with  a  feather¬ 
brush,  or  with  a  soft  cloth,  as  washing 
them  will  take  off  the  bronzing. 

Brooms — Use  and  Manage¬ 
ment  of. 

First,  buy  your  broom;  and  in  buy¬ 
ing,  choose  green  brush.  See  that  the 
broom  head  will  not  shake  in  the  han¬ 
dle;  if  it  does,  reject  it;  for  the  handle 
having  been  green  when  the  broom 
was  made,  in  sweeping  the  brush  will 
keep  falling  out.  Next,  open  the 
broom  below  the  sewing,  and  see  if 
there  is  any  stalk.  It  should  be  all 
brush ;  for,  as  the  stalk  of  broom-corn 
is  brittle,  if  there  are  any  below  the 
twine,  they  will  be  continually  break¬ 
ing  off. 

Now,  in  using  a  broom,  don’t  expect 
it  to  support  you  through  the  process 
of  sweeping ;  that  is  how  it  gets  its  bent 
appearance  or  curl  on  the  edge  which 
some  brooms  have,  and  all  the  good 
that  comes  of  it  is,  that  you  wear  your¬ 
self,  carpet  and  broom  out  quicker. 
We  have  seen  a  broom  used  so  unskil¬ 
fully,  that  one  would  almost  think  the 
person  engaged  in  using  it  was  endeav¬ 
oring  to  change  the  place  of  the  dust 
from  the  floor  to  the  furniture.  It  re¬ 


quires  some  science,  or  at  least  some 
skill,  to  use  a  broom  well,  as  it  does  to 
do  anything  else. 

To  use  a  broom  skilfully,  the  handle 
should  incline  forward  and  not  back¬ 
ward,  as  is  often  the  case.  If  the  top 
of  the  broom  inclines  forward  of  the 
part  next  the  floor,  it  will  prevent  much 
of  the  dust  from  rising  into  the  air,  and 
will  carry  it  along  by  a  gentle  sliding 
motion  toward  the  place  where  it  is  to 
be  disposed  of. 

If,  on  the  other  hand,  the  handle  of 
the  broom  inclines  backward,  the  dust 
is  sent  into  the  air  by  a  kind  of  jerk, 
to  the  great  annoyance  of  those  who 
occupy  the  room,  and  to  the  great  det¬ 
riment  of  everything  the  apartment 
contains.  More  than  this,  it  wears  off 
the  threads  of  the  carpet  quicker,  in¬ 
jures  the  paint  more,  if  the  room  is  un¬ 
carpeted,  and  destroys  the  broom 
sooner  than  if  the  sweeping  was  done 
in  a  more  rational  way. 

A  new  broom  sweeps  clean,  because 
it  is  the  proper  shape;  keep  it  so  by 
sweeping  on  each  side  alternately. 
Wetting  it  before  sweeping  will  restore 
its  flexibility ;  and  if  wet  in  boilipg  suds 
once  a  week,  they  will  become  very 
tough,  will  not  cut  a  carpet,  last  much 
longer  and  always  sweep  like  a  new 
broom.  Do  not  keep  a  broom  near  the 
fire ;  the  brush  is  liable  to  break,  being 
so  dry.  Do  not  store  brooms  where 
there  are  rats  or  mice ;  they  like  the  corn. 
A  broom  that  is  all  out  of  shape  may 
be  restored  by  soaking,  then  pressed 
in  shape  between  something  heavy. 

Brown  Freestone — To  Imitate. 

This  paint  is  not  made  by  mixing 
the  ground  stone  nor  anything  in  it. 
First,  make  a  pretty  thick  oil  paint  of 
the  same  color  as  the  stone  to  be  im¬ 
itated,  which  may  be  done  in  differ¬ 
ent  ways.  The  basis  is  white-lead  or 
zinc  white,  colored  with  umber  and  Mars 
red,  or  any  other  pigments  which  suit 
you;  put  it  on  as  usual,  and  while  yet 


56 


This  world  is  not  an  utterly  miserable  one, 


sticky  throw  common  fine  sand  against 
it;  this  will  not  affect  the  color,  and 
make  a  rough,  sandy  coat,  imitating 
the  surface  of  the  stone.* 

Brushes — Care  of. 

Brushes  used  for  applying  finishing 
varnishes  should  be  cared  for  with  the 
utmost  pains,  as  good  work  depends 
much  upon  the  good  condition  of  the 
brushes.  A  good  way  to  keep  them 
is  to  suspend  them  by  the  handles  in 
a  covered  can,  keeping  the  points  at 
least  half  an  inch  from  the  bottom, 
and  apart  from  each  other.  The  can 
should  be  filled  with  slow  drying 
varnish  up  to  a  line  about  a  sixteenth 
of  an  inch  above  the  bristles  or  hair. 
The  can  should  then  be  kept  in  a  close 
cupboard,  or  in  a  box  fitted  for  the  pur¬ 
pose. 

As  wiping  a  brush  on  a  sharp  edge 
of  tin  will  gradually  split  the  bristles, 
cause  them  to  curl  backward,  and 
eventually  ruin  the  brush,  the  top  of  the 
can  should  have  a  wire  soldered  along 
the  edge,  or  the  edge  of  tin  turned 
over  in  order  to  prevent  injury.  Fin¬ 
ishing  brushes  should  not  be  cleansed 
in  turpentine,  except  in  extreme  cases. 
When  taken  from  the  can  prepare  them 
for  use  by  working  them  out  in  varn¬ 
ish,  and  before  replacing  them  cleanse 
the  handles  and  binding  with  turpen¬ 
tine. 

Brushes,  Artists’ — to  Clean. 

Artists’  brushes  used  for  oil-colors 
should  not  be  allowed  to  dry,  but  the 
paint  should  be  squeezed  out  on  the 
palette,  and  the  brush  cleaned  with 
turpentine  or  oil.  Some  artists  clean 
their  brushes  with  soap  rubbed  into  a 
lather. 

Bugs — To  Destroy  in  Beds. 

Spirits  of  naphtha  rubbed  with  asmall 
painters’  brush  into  every  part  of  a  bed¬ 
stead  is  a  certain  way  of  getting  rid  of 
bugs.  The  mattress  and  binding  of  the 
bed  should  be  examined  and  treated  in 


the  same  way,  as  they  generally  harbor 
more  in  those  parts  than  in  the  bed¬ 
stead.  Five  cents’  worth  of  naphtha 
is  sufficient  for  one  bed. 

Bugs — Poison  for. 

Mix  proof  spirit,  one  pint;  camphor, 
two  ounces;  oil  of  turpentine,  four 
ounces ;  corrosive  sublimate,  one  ounce. 

Bugs— To  Destroy  on  Cucumbers. 

The  striped  bug  on  cucumbers  and 
melons  may  be  destroyed  as  follows: 
By  a  strong  solution  of  hen-house  ma¬ 
nure — say  1  peck  of  the  manure  to  1  ^ 
gals,  of  water;  let  it  stand  24  hours,  and 
sprinkle  the  plants  freely  with  it  after 
sunset. 

Another. — By  sifting  charcoal  dust 
over  the  plants;  if  repeated  three  or 
four  times  the  plants  will  be  entirely 
freed  from  the  annoyance. 

Another. — Plant  a  few  kernels  of 
buckwheat  in  each  hill  of  cucumbers  or 
melons  and  striped  bugs  will  not  trouble 
the  vines. 

Builders — Facts  for. 

One-fifth  more  siding  and  flooring 
is  needed  than  the  number  of  square 
feet  of  surface  to  be  covered  on  account 
of  the  lap  in  siding  and  matching  in 
flooring. 

A  cord  of  stone,  3  bushels  of  lime 
and  1  cubic  yard  of  sand  will  lay  100 
cubic  feet  of  wall. 

Twenty-one  cubic  feet  of  stone, 
when  built  into  a  wall  is  1  perch. 

Three  pecks  of  lime  and  4  bushels  of 
sand  are  required  to  each  perch  of  wall. 

There  are  20  common  bricks  to  a 
cubic  foot  when  laid,  and  15  common 
bricks  to  a  foot  of  8-inch  wall  when 
laid. 

Five  courses  of  brick  will  lay  1  foot 
in  height  on  a  chimney;  eight  bricks  in 
a  course  will  make  a  flue  4  inches  wide 
and  10  inches  long. 

Fifty  feet  of  boards  will  build  one 
rod  of  fence  five  boards  high,  first 
board  being  10  inches  wide,  second  8 


with  all  its  faults. 


57 


inches,  third  7  inches,  fourth  6  inches, 
fifth  5  inches. 

Cement  1  bushel  and  sand  2  bushels 
will  cover  334  square  yards  1  inch 
thick,  434  square  yards  34  inch  thick, 
and  634  square  yards  34  inch  thick. 
One  bushel  of  cement  and  one  of  sand 
will  cover  234  square  yards  1  inch 
thick,  3  square  yards  34  inch  thick, 
and  4  }4  square  yards  34  thick. 

Two  thousand  shingles  laid  4  inches 
to  the  weather,  will  cover  200  square 
feet  of  roof,  and  1034  pounds  of  four- 
penny  nails  will  fasten  them  on. 

Buildings  (Covering) — Pew’s 
Composition  for. 

Take  the  hardest  and  purest  lime¬ 
stone  (white  marble  is  to  be  pre¬ 
ferred),  free  from  sand,  clay  or  other 
matter;  calcine  it  in  a  reverberatory 
furnace,  pulverize  and  pass  it  through 
a  sieve.  One  part  by  weight,  is  to  be 
mixed  with  two  parts  of  clay,  well 
baked  and  similarly  pulverized,  con¬ 
ducting  the  whole  operation  with  great 
care.  This  forms  the  first  powder. 
The  second  is  to  be  made  of  one  part  of 
calcined  and  pulverized  gypsum,  to 
which  is  added  two  parts  of  clay, 
baked  and  pulverized.  These  two 
powders  are  to  be  combined,  and  in¬ 
timately  incorporated,  so  as  to  form  a 
perfect  mixture.  When  it  is  to  be  used 
mix  it  with  about  a  fourth  part  of  its 
weight  of  water,  added  gradually,  stir¬ 
ring  the  mass  well  the  whole  time,  until 
it  forms  a  thick  paste,  in  which  state  it 
is  to  be  spread  like  mortar  upon  the  de¬ 
sired  surface.  It  becomes  in  time  as 
hard  as  stone,  allows  no  moisture  to 
penetrate,  and  is  not  cracked  by  heat. 
When  well  prepared  it  will  last  any 
length  of  time.  When  in  its  plastic  or 
soft  state  it  may  be  colored  any  de¬ 
sired  tint. 

Building — Fallacies  in. 

To  suppose  that  timber  growing  in 
the  woods  or  floating  in  water  to-day, 


can  be  placed  in  a  building  next  week, 
and  stay  where  it  is  put. 

That  if  such  timber  be  used,  the 
walls  will  not  crack. 

That  the  base,  window  panels,  cas¬ 
ings,  etc.,  made  of  such  timber  will  not 
part  company  with  the  floors  from 
one-fourth  to  three-fourths  of  an  inch 
in  less  than  a  year,  and  that  the  builder 
put  unseasoned  lumber  in  the  latter. 

That  kiln-dried  lumber  is  as  good  as 
lumber  thoroughly  air-seasoned,  or 
that  the  atmosphere  has  no  influence 
upon  it. 

That  a  joint  once  tight  will  always 
remain  so. 

That  if  trimmings  be  put  up  before 
plastering,  or  on  green  walls,  putty 
will  not  be  in  great  demand  when  they 
dry. 

That  hot  air  from  a  furnace  will  not 
start  and  open  every  piece  of  wood¬ 
work  with  which  it  comes  in  contact, 
nine  times  out  of  ten. 

That  if  partitions  be  not  properly 
braced,  bridged,  and  secured  at  angles, 
plastering  will  not  crack. 

That  ceilings  are  less  likely  to  crack 
cross  furred. 

That  a  pailful  of  lime  to  a  cartload 
of  sand  will  make  mortar  of  any  prac¬ 
tical  use,  either  for  plastering  or  brick 
work. 

That  it  injures  mortar  by  mixing  it 
some  time  before  using  it,  or  that  if 
mixed  one  day  and  applied  the  next, 
it  won’t  blister  and  crack. 

That  a  cement  roof,  so  soft  that  it 
fills  the  leaders  in  summer,  or  so  hard 
it  cracks  in  winter,  will  not  occasion 
the  want  of  new  ceilings  in  a  little  time. 

That  a  “botch”  can  build  as  good 
a  building  as  a  thorough  mechanic. 

That  in  all  cases  money  is  saved  by 
contracting  with  the  lowest  bidder. 

That  all  knowledge  in  relation  to 
building  is  embodied  in  every  one  who 
signs  “Architect”  after  his  name. 


58 


The  strongest  and  safest  thing  in 


That  architects  and  builders  never 
"lay  in  together,”  and  owners  never 
get  “shorn”  through  that  little  arrange¬ 
ment. 

That  architects,  as  a  rule,  get  no 
other  commissions  on  buildings  except 
the  traditional  “five  per  cent,  on  the 
cost.” 

That  builders  always  carry  out  plans 
and  specifications  to  the  letter. 

That  there  are  no  high-minded,  con¬ 
scientious,  competent  architects,  and 
no  honest,  reliable  builders;  and  that 
either  class  does  not  bear  a  reputation 
equal  to  that  of  any  other  business 
men. 

That  a  builder  does  not  require  an 
extended  theoretical,  nor  an  architect 
as  extended  a  practical,  knowledge  to  be 
successful. 

That  no  builder  can  be  a  successful 
architect,  or  that  a  practical  architect 
cannot  be  a  successful  builder. 

Bullfinches — Y  oung. 

The  young  require  to  be  kept  very 
warm,  and  to  be  fed  every  two  hours 
with  rape  seed,  soaked  for  several  hours 
in  cold  water,  afterwards  scalded  and 
strained,  bruised,  mixed  with  bread, 
and  moistened  with  milk.  Not  more 
than  one,  two  or  three  mouthfuls  should 
be  given  at  a  time.  See  page  29. 

Burning  Lens,  Cheap  and 
Simple. 

Take  two  circular  discs  of  plate- 
glass,  of  the  requisite  dimensions,  and 
place  one  at  each  end  of  a  shallow  tube ; 
an  inch  long  will  be  quite  sufficient  for 
any  size;  they  are  kept  in  their  position 
very  firmly  by  means  of  screw  clamps, 
in  an  analogous  manner  to  the  two 
lenses  for  showing  Newton’s  concentric 
colored  rings.  To  the  tube  is  fitted  a 
short  tube  with  a  stop-cock  attached; 
to  the  end  of  this  tube  a  condensing 
syringe  is  fixed,  and  the  cavity  between 
the  glasses  filled  with  turpentine,  var¬ 
nish,  bleached  oil,  or  any  other  suitable 


substance  of  a  high  refractive  power, 
When  the  glasses  have  attained  the 
requisite  degree  of  curvature,  the  stop¬ 
cock  may  be  shut,  the  syringe  screwed 
off,  and  the  fluid  lens  (for  such  in  reality 
it  is)  mounted  for  use. 

Burglar’s  Advice. 

Sir  Walter  Scott  was  a  lawyer  for  a 
short  time.  One  of  his  cases  was  the 
defense  of  a  burglar.  The  burglar 
could  pay  his  fee  only  in  advice.  He 
said: 

“Never  have  a  large  watch-dog  out 
of  doors,  but  keep  a  little,  yelping  ter¬ 
rier  within.  Secondly,  put  no  trust 
in  nice,  clever,  gimcrack  locks,  but  pin 
your  faith  to  a  huge,  old,  heavy  one 
with  a  rusty  key.” 

Business — Habits  of  a  Man  of. 

A  sacred  regard  to  the  principles  of 
justice  forms  the  basis  of  every  trans¬ 
action,  and  regulates  the  conduct  of 
the  upright  man  of  business.  The  fol¬ 
lowing  statements  afford  a  bird’s-eye 
view,  as  it  were,  of  his  habits,  prac¬ 
tice,  and  mode  of  procedure: — 

He  is  strict  in  keeping  his  engage¬ 
ments. 

He  does  nothing  carelessly  or  in  a 
hurry. 

He  employs  nobody  to  do  what  he 
can  easily  do  himself.  * 

He  keeps  everything  in  its  proper 
place. 

He  leaves  nothing  undone  that 
ought  to  be  done,  and  which  circum¬ 
stances  permit  him  to  do. 

He  keeps  his  designs  and  business 
from  the  view  of  others. 

He  is  prompt  and  decisive  with  his 
customers,  and  does  not  over-trade 
his  capital. 

He  prefers  short  credits  to  long  ones; 
and  cash  to  credit  at  all  times,  either 
in  buying  or  selling  ;  and  small  profits, 
in  credit  cases,  with  little  risk  to  the 
chance  of  better  gains  with  more  haz¬ 
ard. 


life’s  emergencies  is  the  truth. 


59 


He  is  clear  and  explicit  in -all  his 
bargains. 

He  leaves  nothing  of  consequence 
to  memory  which  he  can  and  ought  to 
commit  to  writing. 

He  keeps  copies  of  all  his  important 
letters  which  he  sends  away,  and  has 
every  letter,  invoice,  etc.,  belonging  to 
his  business,  titled,  classed,  and  put 
away. 

He  never  suffers  his  desk  to  be  con¬ 
fused  by  many  papers  lying  upon  it, 
but  has  a  place  for  everything  and 
everything  in  its  place. 

He  is  always  at  the  head  of  his  busi¬ 
ness,  well  knowing  that  if  he  leaves  it, 
it  will  leave  him. 

He  holds  it  as  a  maxim  that  he  whose 
credit  is  suspected  is  not  one  to  be 
trusted. 

He  is  constantly  examining  his 
books,  and  sees  through  all  his  affairs 
as  far  as  care  and  attention  will  enable 
him. 

He  balances  regularly  at  stated  times 
and  then  makes  out  and  transmits  all 
his  accounts  current  to  his  customers, 
both  at  home  and  abroad 

He  avoids  as  much  as  possible  all 
sorts  of  accommodation  in  money  mat¬ 
ters  and  lawsuits  where  there  is  the 
least  hazard. 

He  is  economical  in  his  expenditure, 
always  living  within  his  income. 

He  keeps  a  memorandum-book  in  his 
pocket  in  which  he  notes  every  par¬ 
ticular  relative  to  appointments,  ad¬ 
dresses  and  petty  cash  matters. 

He  is  cautious  how  he  becomes  se¬ 
curity  for  any  person ;  and  is  generous 
when  urged  by  motives  of  humanity. 

He  makes  his  business  known  in  few 
words  without  loss  of  time. 

He  treats  all  with  respect,  confides 
in  few,  and  wrongs  no  one. 

He  attends  to  his  own  business  and 
not  to  his  neighbor’s. 

Let  a  man  act  strictly  to  these  habits 
— ever  remembering  that  he  hath  no 


profits  by  his  pains  whom  Providence 
doth  not  prosper — and  success  will  at¬ 
tend  his  efforts. 

Butter — To  Clarify. 

Take  butter,  melt  it  in  a  warm  bath, 
then  let  it  settle,  pour  off  the  clear, 
and  cool  as  quickly  as  possible.  Butter 
prepared  in  this  way  will  keep  a  long 
time. 

Butter — Coloring. 

As  a  rule,  it  is  absolutely  essential 
in  the  winter  to  color  butter,  in  order 
to  make  it  marketable,  or  at  all  attract¬ 
ive  as  an  article  of  table  use  at  home. 
There  may  be  a  possible  exception  to 
this  rule,  in  cases  where  cows  are 
fed  largely  upon  yellow  corn  meal, 
pumpkins,  carrots,  etc.,  but  this  does 
not  lessen  the  importance  of  the  rule. 
Of  the  various  substances  used  in  color¬ 
ing  butter,  we  think  that  carrots  (of 
the  deep  yellow  variety)  give  the  most 
natural  color  and  the  most  agreeable 
flavor.  Annotto,  however,  is  principally 
used,  and  with  most  satisfactory 
results.  Some  of  the  most  celebrated 
butter-makers  in  the  country  color 
their  butter  with  pure  annotto,  giving 
it  a  rich,  deep  orange  color.  If  car¬ 
rots  are  used,  take  two  large-sized  ones, 
clean  them  thoroughly,  and  then  with 
a  knife  scrape  off  the  yellow  exterior, 
leaving  the  white  pith ;  soak  the  yellow 
part  in  boiling  milk  for  ten  or  fifteen 
minutes.  Strain  boiling  hot  into  the 
cream ;  this  gives  the  cream  the  desired 
temperature,  colors  it  nicely  and  adds 
to  the  sweetness  of  the  butter. 

Butter — To  Preserve  Fresh. 

Melt  it  in  a  well  glazed  earthen  pan, 
set  in  a  water  bath  at  a  heat  not  ex¬ 
ceeding  180  degrees  Fahr.,  and  keep 
it  heated,  skimming  it  from  time  to 
time,  until  it  becomes  quite  trans¬ 
parent;  then  pour  off  the  clean  portion 
into  another  vessel,  and  cool  it  as 
quickly  as  possible,  by  placing  the  ves¬ 
sel  in  very  cold  water  or  ice.  This  is 


60 


When  the  fight  begins  within  himself, 


the  method  employed  by  the  Tartars 
who  supply  the  Constantinople  market. 
In  this  state  it  may  be  preserved  per¬ 
fectly  fresh  for  six  or  nine  months,  if 
kept  in  a  close  vessel  and  a  cool  place. 

Butter — To  Keep  Sweet. 

Simply  put  it  in  clean  jars  and  cover 
with  a  strong  brine.  This  will  keep 
pure  butter  a  year  fresh  and  sweet  as 
we  know  by  experience.  It  is  almost 
equally  good  to  put  in  oak  casks 
headed  tight.  Tins  is  equivalent  to 
canning  fruit.  The  brine  in  the  case 
of  the  jar  acts  as  a  heading,  keeping 
the  air  out.  But  butter  should  be  well 
made.  Work  out  the  buttermilk  till 
you  have  only  pure  beads,  clear  'as 
water;  but  do  not  work  so  much  as 
to  break  the  grain. 

Butter — To  Keep  in  Summer. 

A  simple  mode  of  keeping  butter  in 
warm  weather,  where  ice  is  not  handy, 
is  to  invert  a  common  flower  pot  over 
the  butter,  with  some  water  in  the 
dish  in  which  the  butter  is  laid.  The 
orifice  in  the  bottom  may  be  corked 
or  not.  The  porousness  of  the  earth¬ 
enware  will  keep  the  butter  cool.  It 
will  be  still  cooler  if  the  pot  be  wrapped 
with  a  wet  cloth.  Not  the  porosity 
of  the  earthenware,  but  the  rapid  ab¬ 
straction  of  heat  by  external  evapora¬ 
tion  causes  the  butter  to  become  hard. 

Butter— Rancid. 

Rancid  butter,  if  boiled  in  water 
with  a  portion  of  charcoal  (say  a  tenth 
part),  will  be  entirely  divested  of  its 
rancidity,  and  may  be  used  for  cook¬ 
ing  purposes,  although  its  fine  flavor 
will  not  be  restored  for  the  table. 

Butter  (Rancid) — To  Restore. 

Rancid  butter  may  be  restored  by 
melting  it  in  a  water  bath  with  some 
fresh  burned  and  coarsely  powdered 
animal  charcoal,  (which  has  been  thor¬ 
oughly  freed  from  dust  by  sifting,)  and 
strain  it  through  clean  flannel.  A 


better  and  less  troublesome  method 
is  to  wash  the  butter  well,  first  with 
good  new  milk,  and  next  with  cold 
spring  water.  Butyric  acid,  on  the 
presence  of  which  rancidity  depends, 
is  freely  soluble  in  fresh  milk. 

Butter — To  Restore  when 
Rancid. 

Pack  the  rancid  butter  in  a  firkin’, 
and  then  take  a  barrel,  put  in  about  one 
bushel  of  charcoal,  set  the  firkin  of  but¬ 
ter  inside  the  barrel,  and  cover  with 
good  brine,  letting  it  stand  three  or 
four  weeks.  This  will  restore  it  unless 
it  be  very  bad. 

Butterflies — To  Prepare 
for  Collections. 

The  first  thing  to  be  procured  is  the 
butterfly-net,  which  is  a  bag  made  out 
of  two  pieces  of  musquito-netting — 
blue  is  the  best — about  two  feet  deep, 
tapering  towards  the  bottom,  and 
fastened  to  a  piece  of  stout  wire  bent 
into  a  circle  of  about  a  foot  in  diameter, 
the  two  ends  of  which  are  fastened 
into  a  light  but  strong  stick  three  or 
four  feet  in  length. 

The  next  requisite  is  something  to 
kill  them  with.  Chloroform  is  best, 
but  in  default  of  that  ether  will  do. 
It  should  be  applied  to  the  head  of  the 
butterfly  with  a  small  camel's-hair 
brush. 

Then  come  the  pins.  They  should  be 
long  and  slender;  real  butterfly  pins 
are  best,  but  very  fine  common  ones 
will  do.  Then  you  must  have  a  paste¬ 
board  box  to  put  the  butterflies  in 
when  you  catch  them  to  bring  them 
home. 

The  cases  are  the  next  thing  to  be 
thought  of.  The  frame  of  the  case 
should  be  very  much  like  a  picture 
frame,  deep  enough  for  the  pins  to  go 
in,  with  the  back,  on  which  the  butter¬ 
flies  are  fastened,  so  arranged  as  to 
come  out,  being  held  in  place  by  little 


a  man’s  worth  something. 


61 


cleats  and  a  plate  of  glass  fixed  se¬ 
curely  on  the  front.  It  should  be 
made  of  soft  wood,  so  that  the  pins 
can  stick  in  easily.  The  size  of  the  case 
depends  upon  the  taste  of  the  collector. 

“Stretching”  a  butterfly  is  the  pro¬ 
cess  of  keeping  its  wings  in  the  natural 
position  when  at  rest.  You  should 
have  a  board  with  grooves  in  it  wide 
enough  to  admit  the  body  of  the  but¬ 
terfly  or  moth,  with  little  pieces  of 
cork  fastened  on  it  to  stick  the  pins 
into.  Then  take  some  narrow  strips 
of  soft  paper,  press  the  wings  of  the 


butterfly  down  with  them  as  nearly 
in  the  natural  position  as  possible, 
and  fasten  them  with  pins.  In  a  few 
days  the  butterfly  will  be  dry  enough 
so  you  can  take  the  papers  off  and 
put  it  in  the  case. 

Butterflies  and  Moths, 

However  pretty,  are  the  worst  enemies 
one  can  have  in  a  garden ;  a  single  insect 
of  this  kind  may  deposit  eggs  enough  to 
overrun  a  tree  with  caterpillars :  there¬ 
fore  they  should  be  destroyed  at  any 
cost  of  trouble. 


c 


Cabbages — The  Cut  Worm  on. 

To  prevent  the  ravages  of  the  cut¬ 
worm  take  pieces  of  newspaper  six 
inches  square,  tear  a  slit  in  one  side  to 
the  center  and  insert  the  plant.  Bring 
the  slit  edges  together,  and  place  a 
little  earth  or  a  pebble  on  the  corners 
and  the  work  is  done.  A  platform  of 
paper  is  formed  around  the  plant, 
through  which  the  worm  cannot  pene¬ 
trate. 

Cabbage  Plants — Salting. 

The  use  of  salt  is  said  to  make  the 
cabbage  more  crisp,  of  better  flavor, 
and  to  keep  better  when  salt  is  used, 
than  without.  After  setting  out  the 
plants,  and  when  they  are  damp,  either 
after  a  rain  or  when  the  dew  is  on,  take 
a  small  dish  of  fine  salt  and  walk  among 
the  rows,  sprinkling  a  little  pinch  of 
salt  on  the  center  leaves  of  each  plant ; 
when  the  leaves  begin  to  grow  re¬ 
peat  the  salting,  and  when  the  centre 
leaves  begin  to  form  the  head  apply 
salt  again,  scattering  it  over  the  leaves; 
after  this  look  them  over  occasionally, 
and  if  you  find  any  plants  that  do  not 
head  well  or  appear  diseased,  sprinkle 
the  salt  over  freely;  this  will  save  all 
such  plants.  A  quart  of  salt  is  suf¬ 
ficient  for  five  hundred  plants. 


Calendar — Jewish. 

The  Jewish  year  is  reckoned  by  lunar 
months.  The  year  5654=  Sept.  11, 
1893;  the  year  5655  =  Oct.  1,  1894. 
The  Jewish  day  begins  at  sunset. 

Calendar — Mohammedan. 

Moslems  reckon  the  years  from  A.  D. 
622  (Julyl6),  which  is  called  the  year 
of  the  Hejira,  or  Flight  of  Mohammed 
from  Mecca  to  Medina  (A.  H.  =  Anno 
Hejira=Year  of  the  flight).  It  is  a 
common  practice  for  readers  in  this 
country  to  add  622  to  a  given  Moslem 
year  (A.  H.),  in  order  to  ascertain  the 
corresponding  year  of  the  Christian 
era;  but  this  is  entirely  wrong,  as  the 
Moslem  year  is  reckoned  by  lunar 
months.  For  example,  A.  H.  10  was 
not  A.  D.  632,  but  began  on  April  9, 
631;  A.  H.  169  was  not  A.  D.  791 
(169  +  622  =  791),  but  began  on  July 
14,  795  A.  D.  Thus  calculating  by 
lunar  months  in  the  course  of  years 
the  great  Moslem  fasts  and  festivals 
occur  at  different  seasons:  the  Rama¬ 
dan  fast,  for  instance  sometimes  occurs 
in  sweltering  midsummer,  at  other 
times  in  midwinter.  The  Moslem 
year  1311  began  13th  July,  1893;  A.  H. 
131  =  23d  July,  1894;  and  the  follow- 


62 


Censure  and  criticism,  whether 


ing  is  a  table  of  the  relative  years  A.  H. 
and  A.  D.  to  the  end  of  the  last 
century. 


A.  H.  A.  D. 

1313  . 1895,  June  22 

1314  . 1896,  June  10 

1315  . 1897,  May  31 

1316  . 1898,  May  20 

1317  . 1899,  May  10 

1318  . 1900,  April  29 


Calicoes — To  Wash. 

Black  calicoes  should  be  washed  in 
water  in  which  potatoes  have  been 
boiled,  or  starch  water  made  by  having 
two  or  three  potatoes  scraped  in  it; 
or  pour  boiling  water  on  wheat  bran, 
strain  it,  and  when  lukewarm  wash 
them  in  it,  using  no  soap.  Before 
wetting  any  calico,  rub  soap  on  the 
grease  spots — hard  soap,  or  soft  soap  a 
year  old.  Alum  is  good  to  set  the 
color  of  green;  salt  put  in  the  rinsing 
water  of  blue,  black  or  green  calico, 
will  prevent  the  colors  running  into 
each  other.  Some  washerwomen  in¬ 
fuse  eight  gills  of  salt  in  four  quarts  of 
boiling  water,  and  put  the  calicoes  in 
while  hot,  leaving  them  until  cold, 
which  process  is  to  render  the  colors  per¬ 
manent,  so  they  will  not  fade  by  sub¬ 
sequent  washing.  Cotton  goods  (ex¬ 
cept  pure  white)  should  never  remain 
in  water  a  moment  longer  than  neces¬ 
sary,  and  should  be  dried  in  the  shade. 

Calico— To  Prevent  Fading. 

Put  three  gills  of  salt  into  four  quarts 
of  hot  water,  put  in  the  calico,  while 
the  water  is  hot,  allowing  it  to  remain 
in  until  the  water  becomes  cold. 

Calves— Chalk  for. 

When  an  animal  is  found  licking  his 
fellow,  it  is  proof  that  uneasiness  is 
present  in  the  stomach,  and  the  licking 
of  his  neighbor  is  a  habit  contracted  by 
instinct,  with  a  view  of  removing  the 
unpleasantness.  Unfortunately  in¬ 
stinct  is  not  at  all  times  sufficient  to 


avoid  dangerous  practices,  and,  if  we 
take  for  granted  that  the  stomach  is  at 
all  times  fully  charged  with  acid  mat¬ 
ter,  we  shall  without  hesitation  find  a 
remedy.  It  is  only  necessary  to  place 
within  their  reach  shallow  troughs,  in 
which  is  kept  a  supply  of  common  chalk. 
If  an  animal  has  a  superabundance  of 
acid  secretion,  it  will  most  certainly 
swallow  some  of  the  chalk,  which  will 
as  certainly  neutralize  the  excess  of 
acid.  If  an  animal  has  not  acid  in 
excess,  and  partakes  of  the  chalk,  it 
will  do  no  harm.  It  is  often  too  late 
to  administer  remedies  to  young  stock 
and  the  placing  of  chalk  within  their 
reach  cannot  be  made  too  early. 

Calves — Care  of. 

To  raise  good  calves — those  that  will 
make  good  cows — they  must  be  well 
fed  from  their  birth,  as  it  is  impossible 
to  stint  a  calf  in  food  till  1  year — 
or  more — old,  and  then  bring  the  ani¬ 
mal  into  as  good  condition,  in  all  re¬ 
spects,  as  could  be  done  if  the  animal 
had  been  well  fed.  Allow  the  calf  to 
suck  until  the  milk  is  fit  to  use.  To 
teach  it  to  drink,  take  the  calf  from  the 
cow  at  the  time  mentioned,  and  fasten 
it  with  about  six  feet  of  rope  in  a  box 
stall ;  Ihen  milk  the  cow,  and  standing 
off  just  far  enough  for  the  calf  to  reach 
you,  wet  one  finger  with  milk,  put  it 
in  its  mouth,  and  gently  lower  your 
hand  until  it  is  immersed  in  the  milk 
in  the  pail;  let  it  continue  to  have  the 
finger  until  it  has  received  enough. 
This  is  lesson  No.  1.  The  second  les¬ 
son  is  given  in  this  wise:  Dip  the  finger 
in  the  milk  and  place  it  in  its  mouth 
and  when  you  have  brought  its  mouth 
in  contact  with  the  feed,  gradually 
withdraw  your  finger  and  the  thing  is 
done.  It  may  be  necessary  to  repeat 
this  the  third  time.  The  secret  is 
that  you  may  stand  just  far  enough 
so  that  the  calf  can  just  reach  the  pail 
of  feed,  as  the  rope  will  then  be  taut, 
and  hence  he  cannot  reach  you,  or 


true  or  false,  never  hurt  anybody. 


63 


butt  over  and  spill  his  milk  or  feed. 
It  may  be  remarked  in  this  connection 
that  calves  will  thrive  better  on  milk 
that  is  not  rich  in  butter  than  on  what 
is  commonly  called  very  rich  milk. 
The  nutritive  elements  of  milk  reside 
chiefly  in  the  casein.  If  you  have  a 
cow  that  gives  particularly  rich  milk, 
and  one  that  gives  a  quality  poorer  in 
butter,  it  is  better  in  every  way  to  feed 
the  calf  on  the  milk  of  the  latter.  The 
calf  will  thrive  better,  and  you  get  more 
butter  from  the  milk  of  the  first  cow. 

Calves— Lice  and  Vermin  on. 

The  best  applications  to  destroy  lice, 
nits,  etc.,  is  a  thorough  application  of 
alcohol  or  kerosene  oil.  Neither  will 
do  the  animals  any  harm,  and  they  are 
much  better  than  ointment  of  any 
kind. 

Calves — To  Cure  Scours  in. 

Take  1  pint  of  red  oak  acorns,  break 
the  shells,  and  steep  thoroughly  in  3 
pints  of  water,  and  you  will  have  one 
quart  of  the  tea.  Give  one  pint  of  the 
same,  warm,  for  the  first  dose,  and  the 
remainder  12  hours  after,  if  necessary. 
I  never  knew  more  than  two  doses  re¬ 
quired  to  effect  a  cure.  . 

Canaries — Hints  in  Choosing.  ' 

In  buying  canaries,  the  birds  which 
seem  moderately  shy  are  generally  the 
best;  an  inexperienced  person  is  too 
apt  to  be  attracted  by  a  very  quiet 
manner;  the  lards  seem  so  tame  that 
they  are  bought  quite  eagerly,  but  un¬ 
happily  they  are  apt  to  die  soon 
after;  the  too  great  quietness  being 
caused  by  illness.  A  real  good  bird 
will  make  no  end  of  fuss,  pretending  to 
be  a  vast  deal  shyer  than  it  really  is, 
hopping  from  perch  to  perch,  twisting 
its  head  about,  and  having,  in  fact  an 
infinity  of  pretty  airs  and  graces. 

Bird  dealers,  again,  always  recom¬ 
mend  the  birds  which  sing  loudly,  and 
this  to  many  persons  is  not  at  all  de¬ 
sirable.  The  lower  the  tone  the  pret¬ 


tier  and  sweeter  many  would  think  the 
song.  Birds  with  long,  straight,  and 
tapering  bodies  are  the  best  singers. 

Canaries — To  Distinguish  Sex  of. 

The  male  has  generally  deeper  and 
brighter  colors,  a  head  rather  larger 
and  longish,  a  longer  body,  and  a 
more  elegant  form.  There  is  a  feath¬ 
er  under  the  beak,  of  the  shape  of  a 
bean,  placed  lower  than  the  rest,  and 
the  temples  and  circle  around  the  eyes 
are  of  a  deeper  yellow  than  the  other 
parts  of  the  body.  The  throat  of  the 
male  vibrates  while  singing,  this  never 
happens  with  the  hen.  If  the  bird  be 
observed  when  it  is  singing,  and  if  it  be 
a  cock,  you  willperceive  thethioatheav- 
ing  with  this  vibratory  pulse-like  mo¬ 
tion,  a  peculiarity  which  is  scarcely 
perceptible  in  the  hen. 

Canaries — Care  of. 

Especial  care  must  be  taken  to  keep 
the  canary  thoroughly  clean.  For 
this  purpose  the  cage  should  be  strewed 
every  morning  with  clean  sand,  or 
rather,  fine  gravel,  for  small  pebbles 
are  absolutely  essential  to  life  and 
health  in  cage  birds  f resh  water  must  be 
given  every  day,  both  for  drinking  and 
bathing;  the  latter  being  in  a  shallow 
vessel ;  and  during  the  moulting  season 
a  small  bit  of  iron  should  be  put  into 
the  water  for  drinking.  The  food  of  a 
canary  should  consist  principally  of 
summer  rape  seed,  that  is,  of  those 
small  brown  rape-seeds  which  are  ob¬ 
tained  from  plants  sown  in  the  spring, 
and  which  ripen  during  the  summer; 
large  and  black  rape-seeds,  on  the  con¬ 
trary,  are  produced  by  such  plants  as 
are  sown  in  autumn,  and  reaped  in 
spring.  A  little  chickweed  in  spring, 
lettuce-leaves  in  summer,  and  endive 
in  autumn,  with  slices  of  sweet  apple 
in  winter,  may  be  safely  given,  but 
bread  and  sugar  ought  to  be  gen¬ 
erally  avoided.  Occasionally  also,  a 
fewr  poppy  or  canary-seeds,  and  a  small 


64 


Art  may  err,  but  nature  cannot  miss. 


quantity  of  bruised  hemp-seed  may  be 
added,  but  the  last  very  sparingly. 
Cleanliness,  simple  food,  and  fresh  but 
not  cold  air,  are  essential  to  the  well¬ 
being  of  a  canary.  During  the  winter, 
the  cage  should  never  be  hung  in  a  room 
without  a  fi  re,  but  even  then,  when  the 
air  is  mild,  and  the  sun  shines  brightly, 
the  little  prisoner  will  be  refreshed  by 
having  the  window  open.  The  cage 
should  never  be  less  than  eight  inches 
in  diameter,  and  a  foot  high,  with  perch¬ 
es  at  different  heights. 

Another. — Place  the  cage  so  that  no 
draft  of  air  can  strike  the  bird;  give 
nothing  to  healthy  birds  but  canary 
and  rape-seed  mixed,  water,  cuttle  fish 
bone,  and  gravel  on  the  floor  of  the 
cage;  also  occasionally,  a  little  water 
for  bathing;  the  room  should  not  be 
overheated ;  when  moulting  (shedding 
feathers)  avoid  drafts  of  air;  give  plen¬ 
ty  of  rape-seed  slightly  moistened;  a 
little  hard-boiled  egg  and  cracker 
grated  fine  are  excellent ;  by  observing 
these  simple  directions,  birds  may  be 
kept  in  fine  condition  for  years.  Bad 
seed  kills  most  of  the  birds  that  die; 
to  which  it  might  be  added,  that 
canary  birds  are  not  only  fond  of,  but 
benefited  by  having  often,  a  leaf  of  cab¬ 
bage,  piece  of  apple  or  other  green  food, 
which  serves  to  keep  down  the  ten¬ 
dency  to  fever  and  prevents  constipa¬ 
tion.  Birds  usually  bathe  each  day  as 
regularly  as  any  one  washes  the  face, 
and  with  apparent  benefit  too.  When 
birds  are  sick  and  inclined  not  to  eat 
well,  remove  all  the  food  for  a  day,  and 
then  only  give  soaked  bread,  from 
which  most  of  the  moisture  has  been 
squeezed. 

Canaries— Insects  on. 

Parasites  are  among  the  most  deadly 
enemies  of  canary  birds,  goldfinches 
and  other  household  pets.  Many  peo¬ 
ple  have  observed  a  bird  in  a  state  of 
excitement  and  anxietjq  plucking  at 
himself  continually,  his  feathers  stand¬ 


ing  all  wrong.  In  vain  is  his  food 
changed,  and  in  vain  is  another  saucer 
of  clean  water  always  kept  in  his  cage, 
and  all  that  kindness  can  suggest  for 
the  little  prisoner  done,  but  still  all  is 
of  no  use:  he  is  no  better,  because  the 
cause  of  his  wretchedness  has  not  been 
found  out.  If  the  owner  of  a  pet  in 
such  difficulties  will  take  down  the  cage 
and  look  up  to  the  roof,  there  will  most 
likely  be  seen  a  mass  of  stuff  looking 
as  much  like  red  rust  as  anything,  and 
thence  comes  the  cause  of  the  poor 
bird’s  uneasiness.  The  red  rust  con¬ 
sists  of  myriads  of  parasites  infesting 
the  bird  and  for  which  water  is  no  rem¬ 
edy.  By  producing  a  lighted  candle, 
and  holding  it  under  every  particle  of 
the  top  of  the  cage  till  all  chance  of 
anything  being  left  alive  is  gone,  the 
remedy  is  complete.  The  pet  will  soon 
brighten  up  again  after  his  “house¬ 
cleaning”  and  will,  in  his  cheerful  and 
delightful  way,  thank  his  master  or 
mistress  for  this  important  assistance. 
Candles. 

Candles  are  made  of  various  materi¬ 
als,  but  the  first  operation,  in  all  cases, 
is  the  preparation  of  the  wicks.  The 
best  candle  wicks  are  made  of  cotton 
rovings,  imported  from  Turkey  in 
skeins.  Four  or  more  of  these,  accord¬ 
ing  to  the  intended  thickness  of  the 
wick,  are  wound  on  a  reel,  from  which 
they  are  again  run  off,  and  cut  of  the 
proper  lengths.  They  are  then  dipped 
into  melted  tallow,  and  after  rubbing 
with  the  hands,  are  placed  straight  and 
allowed  to  harden.  They  are  next  ar¬ 
ranged  upon  the  broaches  ready  for 
dipping.  For  mould  and  other  can¬ 
dles  that  do  not  undergo  the  process  of 
dipping,  this  last  operation  is  omitted. 
In  some  cases  the  wicks  are  formed  by 
twisting  or  plaiting  the  cotton  together, 
or  winding  it  round  wires,  which  are 
withdrawn  after  the  candles  are  made, 
thus  leaving  the  wicks  hollow ;  this  was 
the  method  patented  by  Gay  Lussac, 


To  own  that  you  have  been  in  the  wrong  shows  wisdom. 


65 


for  his  stearine  candles.  In  some  in¬ 
stances,  the  cotton  is  steeped  in  metal¬ 
lic  solutions.  The  object  in  all  these 
processes  is  to  produce  a  wick  that  will 
consume  itself,  and  thus  prevent  the 
necessity  of  snuffing.  Great  care  is 
taken  to  select  a  cotton  that  will  yield 
the  least  possible  quantity  of  ashes,  or 
non-volatile  matter,  after  burning. 

Candle-Stick  (Silver-Plated) — 
To  Clean. 

Silver-plated  candlesticks  should  be 
cleaned  by  pouring  on  the  tops  boiling 
hot  water,  to  remove  the  grease ;  when 
wiped  dry,  use  whiting,  rubbing  them 
until  bright.  This  will  not  injure  the 
plated  ware. 

Cane-Bottom  Chairs— To  Clean. 

Turn  the  chair  bottom  upwards,  and 
with  hot  water  and  a  sponge  wash  the 
cane-work  well,  so  that  it  may  become 
completely  soaked.  Should  it  be  very 
dirty  you  must  add  soap.  Let  it  dry 
in  the  open  air,  or  in  a  place  where 
there  is  a  thorough  draught,  and  it  will 
become  as  tight  and  as  firm  as  when 
new,  provided  none  of  the  strips  are 
broken. 

Canvas — To  Prepare  for  Oil 
Painting. 

Stretch  your  canvas  on  a  board 
with  tacks  and  paint  it  simply  with 
white  lead  and  raw  linseed  oil;  put  it  on 
thin,  evenly  and  smoothly ;  if  you  do  not 
want  a  white  ground  to  paint  on,  you 
may  mix  in  a  very  little  ochre,  which 
makes  it  yellowish,  or  a  trace  of  lamp¬ 
black,  which  gives  a  bluish  gray.  When 
dry  and  not  smooth  enough,  you  may 
rub  it  down  with  pumice-stone  and 
water,  and  give  it  a  second  very  fine 
and  thin  coat.  This,  however,  is  sel¬ 
dom  necessary.  Then  stretch  on  your 
frame.  We  warn  you  against  other  re¬ 
cipes,  and  above  all  against  the  advice 
of  using  glue  first  to  fill  the  pores  of  the 
canvas;  your  painting  will,  in  this  case, 
be  in  great  danger  to  eventually  peel  off 


in  patches  by  exposure  to  dampness, 
or  even  by  damp  weather  only.  The 
pores  of  the  canvas  must  be  filled  with 
oil,  which  is  water-proof,  and  not  with 
glue.  The  latter  is  only  good  for  econ¬ 
omy,  to  save  a  little  oil.  We  have  al¬ 
ways  followed  this  simple  advice  given 
here,  and  have  never  had  any  cause  to 
abandon  it. 

Canvas — To  Make  Water 
Proof. 

White  lead  4  pounds,  spirits  of  tur¬ 
pentine  1  fourth  part,  white  vitriol 
half  ounce,  sugar  of  lead  half  ounce, 
and  boiled  oil  to  make  it  thin;  apply 
with  a  paint  brush  to  the  canvas  or 
linen,  which  must  be  well  washed  to 
take  out  the  stiffening.;  well  dried  and 
stretched  tight  on  a  frame  while  being 
painted. 

Caoutchouc  for  Printing-Ink 
Rollers. 

In  order  to  give  to  vulcanized  caout¬ 
chouc  all  that  softness  which  is 
requisite,  for  instance,  for  printing- 
ink,  M.  Mouton  reduces  ordinary 
vulcanized  caoutchouc  to  powder, 
places  it  in  suitably-shaped  vessels, 
and  submits  it  a  second  time  to  the  tem¬ 
perature  required  for  vulcanization. 
By  this  means  it  is  rendered  soft  and 
smooth,  has  entirely  lost  its  usual 
harshness  and  is  fit  for  various  uses — 
among  these  the  making  of  durable 
printing-ink  rollers. 

Cap — An  Impromptu  Traveling. 

Take  your  pocket  handkerchief, 
and  laying  it  out  the  full  square, 
double  down  one-third  over  the  other 
part.  Then  raise  the  whole  and  turn 
it  over,  so  that  the  third  folded  down 
now  shall  be  underneath.  Take  hold 
of  one  of  the  folded  comers  and  draw 
its  point  towards  the  center;  then  do 
the  same  with  the  other,  as  in  making  a 
cocked-hat,  or  a  boat,  of  paper.  Then 
take  hold  of  the  two  remaining  corners, 
and,  twisting  the  hem  of  the  handker- 


66 


A  man  has  no  more  religion 


chief,  continue  to  roll  it  until  it  meets 
the  double  corners  brought  to  the  cen¬ 
ter  and  catches  them  up  a  little.  Lift 
the  whole  and  you  will  perceive  the 
form  of  a  cap,  which,  when  applied  to 
the  head,  will  cover  the  head  and  ears, 
and,  being  tied  under  the  chin,  will  not 
come  off.  Very  little  practice  will  en¬ 
able  you  to  regulate  the  size  of  the 
folds  so  as  to  fit  the  head. 

Carat, 

A  weight  of  3.17  troy  grains,  used 
by  jewelers  in  weighing  pearls  and 
precious  stones.  The  term  is  also  used 
to  express  the  proportionate  fineness  of 
gold,  which  is  divided  in  24  parts,  each 
carat  being  one  twenty-fourth  of  pure 
metal. 

Carmine. 

Take  cochineal,  1  pound;  carbonate 
of  potash,  Zy2  drachms;  water,  7  gal¬ 
lons.  Simmer  for  a  little  time  then 
remove  the  copper  from  the  fire  and 
scatter  powdered  alum,  8  drachms, 
over  the  surface;  let  it  stand  fifteen 
minutes,  until  clear,  then  decant  and 
put  the  solution  into  a  clean  copper, 
heat  it  and  add  isinglass,  drachms, 
previously  dissolved  in  two  quarts  of 
water  and  strained.  Then  bring  it  to 
a  boil,  and  when  a  coagulum  is  formed 
take  it  from  the  fire  and  stir  it  with  a 
clean  spatula;  let  it  rest  for  twenty 
minutes  and  the  carmine  will  be  found 
at  the  bottom  of  the  liquid.  Decant, 
and  drain  the  carmine  upon  a  piece  of 
fine  linen. 

The  remaining  solution  will  make 
fine  carminated  lake. 

Carmine  (Common) — To 
Improve. 

Take  carmine,  one  part;  water  of 
ammonia  to  dissolve.  Digest  in  the 
sun  until  the  ammonia  is  saturated 
with*  the  coloring  part  of  the  carmine, 
then  precipitate  the  color  with  alcohol 
and  acetic  acid.  Wash  the  precipitate 
carefully  with  alcohol  and  dry  it. 


Carmine — German. 

Take  cochineal,  1  pound;  water,  7 
gallons.  Boil  for  five  minutes,  then 
add  alum,  1  ounce.  Boil  for  five  min¬ 
utes  more,  filter  and  set  aside  the  de¬ 
coction  in  glass  or  porcelain  vessels  lor 
three  days,  then  decant  the  liquor  and 
dry  the  carmine  in  the  shade.  The  re¬ 
maining  liquor  will  still  deposit  color 
of  an  inferior  quality,  by  standing. 

Carpets — To  Choose. 

The  carpet  ought  to  assimilate  with 
the  style  of  the  paperhangings,  but  the 
quality  of  the  material  must  depend 
on  the  capability  of  the  purchaser’s 
pocket.  In  carpets,  as  in  many  other 
tilings,  the  dearest  articles  are  gen¬ 
erally  the  cheapest  in  the  end.  In  illus¬ 
tration  of  this  we  may  state  that 
the  carpet  in  our  dining-room  cost 
$1.25  a  yard,  and  although  it  has  been 
in  daily  use  for  four  years,  it  looks  as 
well  as  ever.  For  dining  and  drawing¬ 
rooms,  Brussels  carpets  are  the  best. 
If  the  rooms  are  small  choose  small 
patterns  with  few  colors  or  a  pat¬ 
tern  formed  of  shades  of  the  same 
color  as  the  ground,  such  as  a  green 
carpet  with  mosses  or  small  ferns  in 
various  shades  of  green,  or  a  carpet 
with  an  indistinct  pattern  of  ribbons  or 
arabesques  of  a  small  size.  When 
there  is  nothing  very  decided  to  at¬ 
tract  the  eye,  the  defects  of  wrear  are 
not  so  obvious.  Stair  carpets  are  also 
best  of  Brussels  make;  crimson  wears 
longest ;  they  must  be  of  a  pattern  that 
will  admit  of  being  turned  upside 
down,  as  it  is  a  good  plan  frequently 
to  change  the  position  of  the  carpet, 
that  the  edge  of  each  step  may  not 
always  come  in  the  same  spot,  which 
would  soon  wear  the  fabric.  A  small 
gay  pattern  of  crimsons  or  oak  colors 
wears  best;  avoid  blues  or  lilacs,  or 
shades  of  stone  color;  the  two  former 
fade  quickly  and  the  latter  always 
ooks  dirty. 


than  he  acts  out  in  his  life. 


67 


Carpets — Beating. 

Always  beat  on  the  wrong  side  first ; 
and  then  more  gently  on  the  right  side. 
Beware  of  using  sticks  with  sharp 
points,  which  may  tear  the  carpet. 

Carpets — Choosing. 

As  it  is  extremely  desirable  that  it 
should  look  as  clean  as  possible,  avoid 
buying  carpeting  that  has  much  white 
in  it.  Even  a  very  small  portion  of 
white  interspersed  through  the  pat¬ 
tern  will  in  a  short  time  give  a  dirty 
appearance  to  the  whole. 

Carpets  in  which  all  the  Colors 
are  Light 

Never  have  a  clean,  bright  effect, 
from  the  want  of  dark  tints  to  con¬ 
trast  and  set  off  the  light  ones.  For 
a  similar  reason,  carpets  whose  colors 
arc  all  of  what  artists  call  middle  tint 
(neither  dark  nor  light)  cannot  fail  to 
look  dull  and  dingy,  even  when  quite 
new. 

Carpet— To  be  Really  Beautiful 

And  in  good  taste,  there  should  be, 
as  in  a  picture,  a  judicious  disposal 
of  light  and  shadow,  with  a  gradation 
of  very  bright  and  of  very  dark  tints ; 
some  almost  white,  and  others  almost 
or  quite  black. 

Carpets— The  Most  Truly  Chaste, 

Rich,  and  elegant  carpets  are  those 
which  are  of  one  color  only,  the  pat¬ 
tern,  if  pattern  it  may  be  called, 
being  formed  by  a  judicious.arrange- 
ment  of  every  variety  of  shade  of 
this  color.  For  instance,  a  Brussels 
carpet  entirely  red ;  the  pattern  formed 
by  shades  or  tints  varying  from  the 
deepest  crimson  (almost  a  black),  to 
the  palest  pink  (Almost  a  white). 
Also  one  of  green  only,  shaded  from 
the  darkest  bottle  -  green  in  some 
parts  of  the  pattern,  to  the  lightest 
pea-green  in  others.  Or  one  in  which 
there  is  no  color  but  brown,  in  all  its 


various  gradations,  some  of  the  shades 
being  nearly  black,  others  of  a  light 
buff. 

Carpets — How  to  Lay. 

Cover  the  floor  with  thick  brown 
paper,  which  is  sold  in  large  rolls  for 
the  purpose;  have  the  carpet  properly 
fitted  and,  on  the  binding  of  the 
edges,  sew  at  regular  distances  small 
brass  rings  in  such  a  manner  that  when 
the  carpet  is  laid  they  will  not  appear 
beyond  the  edges.  Round  the  sides 
of  the  room  drive  medium-sized,  brass¬ 
headed  nails,  at  the  same  distances 
from  each  other  as  the  rings  are  sewed 
on  the  carpet ;  when  read}',  begin  at  the 
top  of  the  room  and  hook  the  rings 
over  the  brass-headed  nails,  which 
must  be  driven  into  the  floor  far  enough 
to  admit  of  the  rings  catching  a  firm 
hold.  When  the  top  is  hooked  on, 
stretch  the  carpet  to  the  opposite  side 
and  hook  it  on,  then  fasten  the  sides 
in  like  manner.  This  is  much  less 
troublesome  and  is  more  economical 
than  nailing  down  carpets. 

Carpets  (Stair)— To  Make  Last. 

Slips  of  paper  should  always  be 
placed  over  the  edges  of  the  stairs, 
under  the  carpet.  This  will  diminish 
the  friction  between  the  carpet  and  the 
boards  underneath  it.  The  strips 
should  be  in  length  within  an  inch  or 
two  of  the  width  of  the  carpet,  and 
four  or  five  inches  in  breadth,  as  con¬ 
venient.  This  simple  expedient  will 
preserve  the  carpet  half  as  long  again 
as  it  would  last  without  the  strips. 

Carpets — To  Sweep. 

Sweeping  carpets  too  often  wears 
them  out  rapidly.  It  is  obvious  to 
any  one  that  a  brisk,  daily  brushing 
over  the  whole  surface  must  wear  away 
and  carry  off  more  woolly  particles  than 
the  occasional  stepping  of  feet  during 
the  day  without  the  rubbing  and  scrap¬ 
ing  given  by  the  broom.  To  allow  sand 
and  grit  to  accumulate  on  the  surface, 


68 


Every  individual  has  a  place  to  fill  in  the  world. 


and  to  become  ground  into  the  fibres  by 
the  pressure  of  sole  leather  is,  however, 
worse  than  sweeping.  A  handful  or 
so  of  salt  springled  on  the  carpet  will 
carry  the  dust  along  with  it  and  make 
the  carpet  look  bright  and  clean.  A 
very  dusty  carpet  may  be  cleaned  by 
setting  a  pail  of  cold  water  out  by  the 
door,  wet  the  broom  in  it,  knock  it  to 
get  off  all  the  drops,  sweep  a  yard  or 
so,  then  wash  the  broom  as  before  and 
sweep  again,  being  careful  to  shake 
all  the  drops  off  the  broom,  and  not 
sweep  far  at  a  time.  If  done  with  care 
it  will  clean  a  carpet  very  nicely  and 
you  will  be  surprised  at  the  quantity 
of  dirt  in  the  water.  The  water  may 
need  changing  once  or  twice,  if  the 
carpet  is  very  dirty.  Snow  sprinkled 
over  a  carpet  and  swept  off  before  it 
has  time  to  melt  and  dissolve,  is  also 
nice  for  renovating  a  soiled  carpet. 
Moistened  Indian  meal  is  used  with 
good  effect  by  some  housekeepers. 

.  In  libraries,  cabinets,  etc.,  where 
dust  might  badly  injure  or  wholly  spoil 
the  specimens  and  books,  it  is  better 
to  procure  a  patent  carpet-sweeper, 
merely  using  the  broom  or  brush  to 
clean  out  the  corners  and  sides. 

Carpets — To  Clean. 

Carpets  may  be  cleaned  as  follows: 
Take  them  up  and  shake  and  beat 
them,  so  as  to  render  them  perfectly 
free  from  dust.  Have  the  floor  thor¬ 
oughly  scoured  and  dry,  and  nail  the 
carpet  firmly  down  upon  it.  If  still 
much  soiled,  it  may  be  cleaned  in  the 
following  manner:  Take  a  pailful  of 
clean,  cold  water,  and  put  into  it  about 
3  gills  of  ox-gall.  Take  another  pail 
of  clean  cold  water  only.  Now  rub 
with  a  soft  scrubbing-brush  some  of 
the  ox-gall  water  on  the  carpet,  which 
will  raise  a  lather.  When  a  convenient 
sized  portion  is  done  wash  the  lather 
off  with  a  clean  linen  cloth  dipped  in 
the  clean  water.  Let  this  water  be 


changed  frequently.  When  all  the 
lather  has  disappeared,  rub  the  part 
with  a  clean,  dry  cloth.  After  all  is 
done  open  the  window  to  allow  the 
carpet  to  dry.  A  carpet  treated  in 
this  manner  will  be  greatly  refreshed 
in  color — particularly  the  greens.  In 
nailing  down  a  carpet  after  the  floor  has 
been  washed,  be  certain  that  the  floor 
is  quite  dry,  or  the  nails  will  rust  and 
injure  the  carpet.  Fuller’s  earth  is 
used  for  cleaning  carpets,  and  weak 
solutions  of  alum  or  soda  are  used  foi 
reviving  the  colors.  The  crumb  of  ? 
hot  wheaten  loaf  rubbed  over  a  carpe* 
has  been  found  effective. 

0 

Carpets — To  Remove  Grease 
from. 

Mix  a  little  soap  into  a  gallon  of 
warm  soft  water,  then  add  half  an 
ounce  of  borax;  wash  the  part  well 
with  clean  cloth,  and  the  grease  or 
dirty  spot  will  soon  disappear. 

Another.- — Cover  the  grease  spot  with 
whiting,  and  let  it  remain  until  it  be¬ 
comes  saturated  with  the  grease;  then 
scrape  it  off  and  cover  it  with  another 
coat  of  whiting,  and  if  this  does  not  re¬ 
move  the  grease,  repeat  the  application. 
Three  coats  of  whiting  will,  in  most 
cases,  remove  the  grease,  when  it  should 
be  brushed  off  with  a  clothes  brush. 
If  oil  has  been  spilt  on  a  carpet,  that 
part  of  the  carpet  must  be  loosened 
and  the  floor  beneath  it  well  scrubbed 
with  warm  soap  and  water  and  fuller’s 
earth;  otherwise  the  grease  will  con¬ 
tinue  yet  to  come  through. 

Another. — To  remove  spots  of  sper¬ 
maceti,  scrape  off  as  much  as  you  can 
with  a  knife,  then  lay  on  a  thin,  soft, 
whitepaper  upon  the  spots,  and  press  it 
with  a  warm  iron.  By  repeating  this 
you  may  draw  out  the  spermaceti. 
Afterward  rub  the  cloth  where  the  spots 
have  been  with  some  very  soft  brown¬ 
ish  paper. 


Every  receipt  is  the  basis  of  many  others. 


69 


Carpets — To  Prevent  Moths  in. 

To  prevent  moths  from  injuring 
carpets,  buy  half  a  pound  of  gum  cam¬ 
phor,  and  that  will  save  all  the  carpets 
in  your  house  for  a  year,  by  placing  a 
few  little  crumbs  under  the  edges  of 
the  carpets  without  moving  them. 

Carpets — Loose. 

If  the  corner  of  a  carpet  becomes 
loose  and  prevents  the  door  opening, 
or  trips  every  one  up  that  enters  the 
room,  nail  it  down  at  once.  A  dog’s- 
eared  carpet  marks  the  sloven  as  well  as 
the  dog’s-eared  book.  An  English 
gentleman,  traveling  some  years  ago 
in  Ireland,  took  a  hammer  and  tacks 
with  him,  because  he  found  dog’s-eared 
carpets  at  all  the  inns  where  he  rested. 
At  one  of  these  inns  he  tacked  down 
the  carpet,  which,  as  usual,  was  loose 
near  the  door,  and  soon  afterwards  rang 
for  his  dinner.  While  the  carpet  was 
loose  the  door  could  not  be  opened 
without  a  hard  push;  so  when  the 
waiter  came  up  he  just  unlatched  the 
door,  and  then  going  back  a  couple  of 
yards,  he  rushed  against  it,  as  his  habit 
was,  with  a  sudden  spring,  to  force  it 
open.  But  the  wrinkles  of  the  carpet 
were  no  longer  there  to  stop  it,  and 
not  meeting  with  the  expected  re¬ 
sistance,  the  unfortunate  waiter  fell 
full  length  into  the  room.  It  had 
never  entered  his  head  that  so  much 
trouble  might  be  saved  by  means  of  a 
hammer  and  half-a-dozen  tacks,  until 
his  fall  taught  him  that  makeshift  is 
a  very  unprofitable  kind  of  shift. 

Carpets — Sweeping  Turkey. 

In  the  case  of  heavy-piled  Turkey 
or  Axminister  carpets,  they  should  al¬ 
ways  be  brushed  in  the  direction  the 
pile  goes.  By  doing  this  the  carpet 
will  last  twice  as  long;  but  if  swept  the 
other  way  the  dust  will  be  driven  into 
the  carpet. 


Carpets — Sweeping  Stair. 

These  should  never  be  swept  down 
with  a  long  broom,  but  always  with  a 
short-handled  brush,  a  dust-pan  being 
held  closely  under  each  step  of  the 
stairs  during  the  operation  of  sweeping. 

Carrots — To  Cultivate. 

Select  a  good,  rich  clover  sod,  deep 
loamy  soil,  or  even  gravelly,  well 
drained ;  spread  on  evenly  fifteen  to 
twenty  cart  loads  of  good  manure 
to  the  acre.  In  the  spring,  after  the 
ground  is  well  settled  and  dry,  with 
settled  warm  weather,  plow  the  ground 
thoroughly,  eight  inches  deep,  or 
more,  depending  upon  its  previous 
management.  In  plowing  it  ought  not 
to  be  plowed  more  than  an  inch  deeper 
than  before,  unless  the  deeper  soil  has 
been  ameliorated  and  is  richer  than  the 
upper  soil.  A  soil  having  a  close,  stiff 
subsoil,  unless  thoroughly  subsoiled, 
will  grow  poor  crops  of  roots  gener¬ 
ally.  After  plowing,  harrow  so  as 
to  make  the  soil  perfectly  fine,  and 
even  this  is  essential  to  the  ready 
drilling  and  germinating  of  the  seed; 
now  drill  in  the  seed,  putting  the  drills 
tw'O  feet  apart.  The  seed  should  be 
/resh  and  of  the  previous  year’s  growth. 
It  is  best  to  commence  the  culture  as 
soon  as  the  row's  can  be  distinguished. 
Have  a  cultivator  of  light  frame,  with 
eight  teeth,  similar  to  the  coulter  of  a 
plow,  only  narrower,  and  about  ten 
inches  long,  and  a  shovel  for  the  front. 
With  this  and  a  horse  go  through,  cut¬ 
ting  the  soil  deep  close  to  the  rows 
without  covering  the  plants;  this  will 
save  the  greatest  part  of  the  work  usu¬ 
ally  done  with  the  hoe,  and  do  it  much 
better.  When  the  carrots  are  w'ell 
grownng  and  about  the  size  of  the  small 
end  of  a  clay  pipe  stem,  take  a  narrow 
hoe  and  cut  them  into  hills,  thinning 
them  to  four  or  five  inches  apart.  The 
after  culture  is  performed  wnth  the  cul¬ 
tivator,  going  through  ouce  in  about 


70 


Keep  alive  in  your  breast  that  spark 


Iwo  weeks.  If  any  weeds  come  in  the 
rows,  pull  them  out  by  hand — but  it  is 
not  probable  that  weeds  will  trouble 
if  the  soil  be  selected  as  above,  and 
well  prepared  before  planting,  and  the 
culture  as  directed.  To  harvest,  it  is 
best  to  take  a  sharp  hoe  with  a  short 
handle  and  clip  off  the  tops  close  to 
the  crown,  gather  them  and  then  plow 
around  the  plat  a  deep  furrow,  as  close 
to  the  roots  as  you  can  go;  now  take 
them  by  hand  and  draw  them  out, 
and  throw  four  or  more  of  the  rows 
into  one.  Carrots  should  be  taken  out 
when  the  ground  is  dry,  and  lie  a  few 
hours  to  dry,  and  then  be  hauled  to 
the  root  cellar  to  be  stored,  and  if  in 
tight  bins  and  covered  with  sand  they 
will  keep  better.  They  should  be  left 
in  the  ground  to  ripen  as  long  as  safe 
without  freezing,  as  they  improve  till 
freezing  weather,  and  keep  fresher 
than  if  gathered  before  fulty  matured; 
be  careful  not  to  let  them  remain  too 
long  to  get  frosted,  for  a  light  freeze 
injures  the  carrot  more  than  other 
roots. 

Case-Hardening. 

The  operation  of  giving  a  surface  of 
steel  to  pieces  of  iron,  by  which  they 
are  rendered  capable  of  receiving  great 
external  hardness,  while  the  interior 
portion  retains  all  the  toughness  of  good 
wrought  iron.  Iron  tools,  fire-irons, 
fenders,  keys,  etc.,  are  usually  case- 
hardened. 

The  goods  finished  in  every  respect 
but  polishing,  are  put  into  an  iron  box, 
and  covered  with  animal  or  vegetable 
charcoal,  and  cemented  at  a  red  heat, 
for  a  period  varying  with  the  size  and 
description  of  the  articles  operated  on. 

Another. — Cow’s  horn  or  hoof  is  to 
be  baked  or  thoroughly  dried,  and  pul¬ 
verized.  To  this  add  an  equal  quan¬ 
tity  of  bay  salt;  mix  them  with  stale 
chamber-lye,  or  white  wine  vinegar; 
cover  the  iron  with  this  mixture,  and 
bed  it  in  the  same  in  loam,  or  inclose  it 


in  an  iron  box ;  lay  it  then  on  the  hearth 
of  the  forge  to  dry  and  harden;  then 
put  it  into  the  fire,  and  blow  till  the 
lump  has  a  blood  red  heat,  and  no 
higher,  lest  the  mixture  be  burnt  too 
much.  Take  the  iron  out,  and  im¬ 
merse  it  in  water  to  harden. 

Another — The  iron,  previously  pol¬ 
ished  and  finished,  is  to  be  heated  to  a 
bright  red  and  rubbed  or  sprinkled  over 
with  prussiate  of  potash.  As  soon  as 
the  prussiate  appears  to  be  decom¬ 
posed  and  dissipated,  plunge  the  article 
into  cold  water. 

Another. — Make  a  paste  with  a  con¬ 
centrated  solution  of  prussiate  of  pot¬ 
ash  and  loam,  and  coat  the  iron  there¬ 
with;  then  expose  it  to  a  strong  red 
heat,  and  when  it  has  fallen  to  a  dull 
red,  plunge  the  whole  into  cold  water. 

Casks — Wax  Putty  for  Leaky 
Bungs,  etc. 

Spirits  of  turpentine,  2  pounds ;  tal¬ 
low,  4  pounds;  yellow  wax,  8  pounds; 
solid  turpentine,  12  pounds.  Melt  the 
wax  and  solid  turpentine  together  over 
a  slow  fire ;  then  add  the  tallow.  When 
melted,  remove  far  from  the  fire;  then 
stir  in  the  spirits  of  turpentine,  and  let 
it  cool. 

Casks  (Water) — To  Clean. 

Scour  the  inside  well  out  with  water 
and  sand  and  afterwards  apply  a  quan¬ 
tity  of  charcoal  dust;  another  and  a 
better  method  is  to  rinse  them  with  a 
strong  solution  of  oil  of  vitrol  and 
water,  which  entirely  deprives  them 
of  their  foulness. 

Casks — To  Sweeten. 

Mix  half  a  pint  of  vitriol  with  a  quart 
of  water,  pour  it  into  the  barrel,  and 
roll  it  about ;  next  day  add  one  pint  of 
chalk,  and  roll  again.  Bung  down  for 
three  or  four  days,  then  rinse  well  with 
hot  water. 

Cash  Versus  Credit. 

If  you  would  get  rich,  don’t  deal  in 
bill  books.  Credit  is  the  “  Tempter  ii) 


of  celestial  fire  called  conscience. 


71 


a  new  shape.  ”  Buy  goods  on  trust, 
and  you  will  purchase  a  thousand  arti¬ 
cles  that  Cash  would  never  have  dream¬ 
ed  of.  A  quarter  in  the  hand  looks 
larger  than  ten  quarters  seen  through 
the  perspective  of  a  three  months’  bill. 
Cash  is  practical,  while  Credit  takes 
horribly  to  taste  and  romance.  Let 
Cash  buy  a  dinner,  and  you  will  have  a 
beef-steak  flanked  with  onions.  Send 
Credit  to  market,  and  he  will  return 
with  eight  pairs  of  wroodcocks  and  a 
peck  of  mushrooms.  Credit  believes 
in  diamond  pins  and  champagne  sup¬ 
pers.  Cash  is  more  easily  satisfied. 
Give  him  three  meals  a  day,  and  he 
doesn’t  care  much  if  two  of  them  are 
made  up  of  roasted  potatoes  and  a  lit¬ 
tle  salt.  Cash  is  a  good  adviser,  while 
Credit  is  a  good  fellow  to  be  on  visiting 
terms  with.  If  you  want  double  chins 
and  contentment,  do  business  with 
Cash. 

Castings — Soldering. 

First  dip  the  castings  in  alcohol, 
after  which,  sprinkle  muriate  of  am¬ 
monia  (sal  ammoniac)  over  the  surface 
to  be  soldered.  Then  hold  the  casting 
over  a  charcoal  fire  till  the  sal  ammoni¬ 
ac  begins  to  smoke,  then  dip  into  melt¬ 
ed  tin  (not  solder).  This  prepares 
the  metal  for  soldering,  which  can  then 
be  done  in  the  ordinary  way. 

Cast-Iron — To  Soften  for 
Drilling. 

Heat  to  a  cherry  red,  having  it  lie 
level  in  the  fire,  then  with  a  pair  of  cold 
tongs  put  on  a  piece  of  brimstone,  a 
little  less  in  size  than  you  wish  the 
hole  to  be  when  drilled,  and  it  softens 
entirely  through  the  piece ;  let  it  lie  in 
the  fire  until  a  little  cool,  when  it  is 
ready  to  drill. 

Cast-Iron — To  Weld. 

Take  of  good  clear  white  sand,  3 
parts;  refined  solton,  1  part;  fosterine, 
I  part;  rock  salt,  1  part;  mix  all  to¬ 
gether.  Take  two  pieces  of  cast-iron, 


heat  them  in  a  moderate  charcoal-fire, 
occasionally  taking  them  out  while 
heating,  and  dipping  them  into  the 
composition,  until  they  are  of  a  proper 
heat  to  weld ;  then  at  once  lay  them  on 
the  anvil,  and  gently  hammer  them  to¬ 
gether,  and,  if  done  carefully  by  one 
who  understands  welding  iron,  you  will 
have  them  nicely  welded  together. 
One  man  prefers  heating  the  metal, 
then  cooling  it  in  the  wrater  of  common 
beans,  and  heat  it  again  for  wrelding. 

Cast-Steel — English. 

The  finest  of  steel,  called  English 
cast-steel,  is  prepared  by  breaking 
to  pieces  blistered  steel,  and  then 
melting  it  in  a  crucible  with  a  flux 
composed  of-  carbonaceous  and  vit- 
rifiable  ingredients.  The  vitrifiable 
ingredient  is  used  only  inasmuch  as  it 
is  a  fusible  body,  which  flows  over  the 
surface  of  the  metal  in  the  crucibles, 
and  prevents  the  access  of  the  oxygen 
of  the  atmosphere.  Broken  glass  is 
sometimes  used  for  this  purpose. 

When  thoroughly  fused  it  is  cast 
into  ingots,  which  by  gentle  heating 
and  careful  hammering,  are  tilted  into 
bars.  By  this  process  the  steel  be¬ 
comes  more  highly  carbonized  in  pro¬ 
portion  to  the  quantity  of  flux,  and  in 
consequence  is  more  brittle  and  fusible 
than  before.  Hence  it  surpasses  all 
other  steel  in  uniformity  of  texture, 
hardness,  and  closeness  of  grain,  and 
is  the  material  employed  in  all  the  fin¬ 
est  articles  of  English  cutlery. 

Cast-Steel — To  Restore  when 
Burnt. 

Take  pounds  borax,  pound 
sal  ammoniac,  J4  pound  prussiate  of 
potash,  1  ounce  rosin.  Pound  the 
above  fine,  add  a  gill  each  of  water  and 
alcohol.  Put  in  an  iron  kettle,  and 
boil  until  it  becomes  a  paste.  Do  not 
boil  too  long,  or  it  wall  become  hard  on 
cooling. 


72 


Our  echoes  roll  from  soul  to  soul 


Cast-Steel  and  Iron — To  Make 
Edge-tools  from. 

This  method  consists  in  fixing  a  clean 
piece  of  wrought  iron,  brought  to  a 
welding  heat,  in  the  center  of  a  mold, 
and  then  pouring  in  melted  steel,  so  as 
entirely  to  envelop  the  iron;  and  then 
forging  the  mass  into  the  shape  re¬ 
quired. 

Castor  Oil  —  Mechanical  Uses  of. 

It  is  not  as  universally  known  as  it 
deserves  to  be,  that  castor  oil  is  as  useful 
in  the  trades  as  it  is  in  medicine.  It  is 
much  better  to  soften  and  redeem  old 
leather  than  any  other  oil  known. 
When  boots  and  shoes  are  greased  with 
it,  the  oil  will  not  at  all  interfere  with 
the  polishing  afterwards,  as  in  the  case 
with  lard,  olive,  or  any  other  kind  of 
oil.  In  Harrisburg,  the  old  leather 
hose  of  some  of  the  fire  companies  were 
greased  with  it,  and  found  to  become, 
almost  as  soft  and  flexible  as  new 
leather.  Leather  belts  for  transmitting 
motion  in  machinery  will  usually  last 
three  to  five  years,  according  to  the 
wear  and  tear  they  are  exposed  to; 
when  greased  with  castor  oil  they  will 
last  ten  years  or  more,  as  they  always 
remain  flexible  and  do  not  crack.  Be¬ 
sides  this  advantage,  castor  oil  pre¬ 
vents  slipping,  so  that  a  belt  three 
inches  wide,  impregnated  with  it, will  be 
equal  to  a  belt  four  and  a  half  inches 
wide  without  castor  oil.  It  is  necessary 
however,  to  wait  twenty-four  hours  till 
the  oil  has  disappeared  from  the  surface 
and  penetrated  the  leather,  otherwise 
the  freshly  greased  surface  will  cause 
slipping.  Another  advantage  of  castor 
oil  is  that  rats  and  other  vermin  detest 
anything  impregnated  with  castor  oil, 
and  will  not  touch  it. 

Casting  in  Plaster. 

Obtain  some  fine  plaster  of  good 
color,  and  pass  it  through  a  muslin 
sieve,  to  remove  any  coarser  particles 
which  may  be  present.  By  mixing 


gum-arabic  with  the  water  intended  to 
be  used  in  the  plaster,  not  only  will 
the  plaster  be  rendered  very  hard  when 
it  sets,  but  a  beautiful  gloss  will  be 
given  to  the  surface.  Care  must  be 
taken  to  drop  the  plaster  powder  grad¬ 
ually  into  the  water,  and  to  permit 
the  bubbles  to  rise  before  the  mixture 
is  stirred;  other-wise  it  will  become 
lumpy.  The  plaster  should  be  of  the 
consistence  of  the  yelk  of  an  egg,  and 
of  course  used  immediately.  If  the 
medal  intended  to  be  copied  is  a  valu¬ 
able  one,  with  a  smooth  surface,  it  will 
be  advisable  not  to  oil  it,  as,  in  clean¬ 
ing  the  oil  off,  the  polish  may  be  injured ; 
but  if  the  surface  be  rough,  there  will 
be  no  remedy,  and  the  oil  must  after¬ 
wards  be  removed  by  dabbing  the  sur¬ 
face  of  the  metal  gently  with  a  soft 
cloth.  A  rim  of  thin  lead,  brass,  cop¬ 
per,  or  even  oiled  paper,  is  then  tied 
around  the  medal,  and  some  liquid 
plaster,  in  the  first  place,  stippled  over 
its  surface  with  a  soft  brush,  to  prevent 
the  formation  of  air-bubbles,  as  well  as 
to  insure  its  insertion  into  the  most 
minute  crevices ;  after  which  the  plas¬ 
ter  is  poured  upon  the  surface  to  the 
thickness  of  half  an  inch,  or  an  inch  if 
a  large  medal.  To  cause  the  separa¬ 
tion  of  the  mold  from  the  metal,  all  we 
have  to  do  is  to  immerse  it  in  water, 
when  it  is  readily  removed;  otherwise 
the  mold  is  sure  to  be  broken.  To  ob¬ 
tain  a  plaster  cast  from  this  mold,  we 
must  oil  it  with  warm  boiled  linseed 
oil,  and  allow  it  several  days  to  dry. 
Whenever  the  mold  is  used,  it  must  be 
well  oiled,  otherwise  the  surface  of  the 
castings  will  be  destroyed.  The  best 
olive  oil  must  be  used,  or  the  color  of 
the  plaster  will  be  injured. 

Casting  in  Wax. 

The  mold  is  first  made  in  plaster; 
but  before  being  used  is  placed  in  warm 
water,  of  which  it  is  allowed  to  absorb 
as  much  as  it  will  take — oil  not  being 
used  in  this  process.  The  surface  must 


and  grow  forever  and  forever. 


73 


then  be  allowed  to  dry,  or  the  wax 
would  not  adhere  closely.  Pure  wax 
is  too  greasy  for  the  purpose,  and  blad¬ 
der  flake- white  is  therefore  mixed  with 
it.  The  quantity  can  not  be  stated, 
but  the  addition  of  too  much  gives  wax 
the  appearance  of  plaster,  by  taking 
away  its  richness.  If  the  wax  is  often 
remelted,  its  color  is  injured.  In  order 
to  obtain  a  gray  marble  color,  a  marble 
powder,  procurable  of  any  statuary, 
is  mixed  with  the  wax,  which  not  only 
gives  a  beautiful  appearance  to  it,  but 
renders  it  more  durable.  The  wax  is 
poured  into  the  mold,  and  allowed  to 
flow  over  its  surface,  and  by  moisten¬ 
ing  the  plaster  mold  in  water  when  the 
wax  has  become  hard,  the  cast  is  eas¬ 
ily  removed.  Wax  models  may  be 
fastened  by  means  of  boiled  linseed  oil 
and  flake-white,  and  also  by  a  combi¬ 
nation  of  beeswax  and  resin. 

Casting  an  Egg  in  Wax. 

Every  large  object  to  be  imitated  in 
wax  should  be  cast  hollow;  and  there¬ 
fore,  though  the  transparent  lightness 
required  in  the  imitation  of  fruits  is  not 
requisite  in  an  artificial  egg,  the  egg 
may  be  cast  upon  the  same  principle  as 
a  piece  of  fruit,  in  the  following  manner : 

The  two  pieces  of  theplaster-of-Paris 
mold  must  be  soaked  in  hot  water  for 
ten  minutes. 

The  wax  should  in  the  meantime 
be  very  slowly  melted  in  a  small  tin 
saucepan,  with  a  spout  to  it,  care  being 
taken  not  to  allow  it  to  boil,  or  it  will 
be  discolored.  As  to  the  quantity 
of  wax  to  be  melted,  the  following  is 
a  general  rule : — A  lump,  the  size  of  the 
object  to  be  imitated,  placed  in  the 
saucepan,  should  be  sufficient  for  cast¬ 
ing  twice,  at  least. 

As  soon  as  the  wax  is  melted  thor¬ 
oughly,  place  the  saucepan  on  the  top 
of  the  stove,  and  taking  the  parts  of  the 
mold  from  the  hot  water,  remove  the 
moisture  from  their  surfaces  by  press¬ 


ing  them  gently  with  a  handkerchief 
or  soft  cloth.  The  mold  must  not  be 
wiped,  but  only  pressed.  If  the  water 
has  not  been  hot  enough,  or  if  the  dry¬ 
ing  is  not  performed  quickly,  the  mold 
will  be  too  cold,  and  the  wax  will  con¬ 
geal  too  rapidly,  and  settle  in  ridges 
and  streaks;  on  the  other  hand,  if  the 
wax  has  been  made  too  hot,  it  will  ad¬ 
here  to  the  mold,  and  refuse  to  come 
out  entire 

Having  laid  the  two  halves  of  the 
mold  so  that  there  can  be  no  mis¬ 
take  in  fitting  the  one  in  its  exact  place 
quickly  on  the  other,  pour  from  the 
saucepan  into  one  of  the  half  molds 
nearly  as  much  wax  as  will  fill  the 
hollow  made  by  the  model  (egg), 
quickly  fit  the  other  half  on  the  top 
of  it,  squeeze  the  two  pieces  tightly 
together  in  the  hand,  and,  still  holding 
them  thus,  turn  them  over  in  every 
possible  position,  so  that  the  wTax 
which  is  slowly  congealing  in  the  in¬ 
ternal  hollow  of  the  mould  may  be  of 
equal  thickness  in  all  parts.  Having 
continued  this  process  at  least  two  min¬ 
utes,  the  hands  (still  holding  and  turn¬ 
ing  the  mould)  may  be  immersed  in 
cold  water  to  accelerate  the  cooling 
process.  The  perfect  congealment  of 
the  wax  may  be  known  after  a  little 
experience  by  the  absence  of  the  sound 
of  fluid  on  shaking  the  mold . 

Another. — As  soon  as  the  mold  is 
completely  cooled,  the  halves  may  be 
separated  carefully,  the  upper  being 
lifted  straight  up  from  the  under,  and 
if  the  operation  has  been  properly 
managed,  a  waxen  egg  will  be  turned 
out  of  the  mould. 

The  egg  will  only  require  trimming, 
that  is,  removing  the  ridge  which  marks 
the  line  at  which  the  halves  of  the 
mold  joined,  and  polishing  out  the 
scratches  or  inequalities  left  by  the 
knife  with  a  piece  of  soft  rag,  wet  with 
spirits  of  turpentine  or  spirits  of  wine. 


74 


Behavior  is  a  mirror  in  which 


Coloring  the  Wax. 

While  the  wax  is  yet  on  the  stove,  and 
in  a  fluid  state,  stir  into  it  a  little  flake- 
white,  in  powder,  and  continue  to  stir 
the  mixture  while  it  is  being  poured 
into  the  half  mold.  It  will  be  found 
that  unless  the  fixing  and  shaking  of 
the  molds  is  managed  quickly,  the 
coloring  matter  will  settle  on  the  side 
of  the  half  into  which  the  mixture  is 
poured;  a  little  care  in  manipulation 
is  therefore  again  requisite.  The  color¬ 
ing  of  the  wax  is  a  matter  which  comes 
easily  enough  by  experiment.  Oranges, 
lemons,  large  gooseberries,  small  cu¬ 
cumbers,  etc.,  etc.,  are  excellent  ob¬ 
jects  for  practice. 

Casting  in  Sulphur. 

This  is  a  very  permanent  mode;  but 
as  a  mold  it  can  only  be  used  for  plas¬ 
ter,  for  hot  wax  or  sulphur  would  in¬ 
jure  its  surface.  When  sulphur  is 
heated  to  the  temperature  suitable  for 
forming  casts  it  becomes  nearly  black, 
and  has,  therefore,  to  be  covered  with 
vermilion  in  the  proportion  of  one 
ounce  of  vermilion  to  three  of  sul¬ 
phur.  The  surface  of  the  mold,  how¬ 
ever,  need  only  be  coated  with  this 
expensive  mixture,  and  common  sul¬ 
phur  added  in  any  quantity.  You 
must  use  wood  to  stir  the  sulphur,  as 
iron  will  take  away  its  color.  The 
sulphur  will  take  fire  in  melting  un¬ 
less  it  is  properly  stirred,  and  at  first 
will  become  thick  and  viscid;  but  by 
continuing  the  application  of  heat  it 
will  again  assume  a  perfectly  liquid 
form. 

Casting  in  Glue. 

If  a  medal  is  so  much  sunk  and 
engraved  that  you  cannot  get  a  plaster 
cast  off,  a  mold  may  be  obtained  by 
pouring  glue  upon  it.  In  this  manner 
a  bunch  of  grapes  can  be  taken  in  the 
natural  state,  and  by  cutting  the  glue 
down  the  center,  the  grapes  can  be  ex¬ 
tracted,  and  the  molds  used  to  pro¬ 


duce  a  representation  of  the  original 
in  plaster.  Isinglass  may  be  similarly 
used,  but  it  is  first  mixed  with  flake- 
white  in  the  state  of  powder. 

Casting  in  Bread  Paste. 

Take  the  inside  of  a  penny  roll  and 
work  it  well  up  with  vermilion,  the 
longer  the  better,  until  it  becomes  vis¬ 
cid  and  tough;  it  is  then  to  be  worked 
well  into  the  mold.  After  having  ob¬ 
tained  the  mold,  it  must  be  fastened 
down  upon  a  piece  of  wood  by  wetting 
it,  so  as  to  prevent  it  from  warping  as 
it  dries.  After  it  has  been  thoroughly 
dried,  you  may  oil  it,  and  then  obtain 
as  many  casts  as  you  please  from  it  in 
plaster,  wax,  or  sulphur.  By  means 
of  bread  paste,  a  traveler  may  always 
take  a  mold  of  any  small  object  of  in¬ 
terest  he  meets  with  on  his  journey, 
and  thus  a  proper  knowledge  of  its 
mode  of  use  becomes  invaluable. 
Caterpillars — To  Destroy. 

Boil  together  a  quantity  of  rue, 
wormwood,  and  any  cheap  tobacco 
(equal  parts),  in  common  water.  The 
liquid  should  be  very  strong.  Sprinkle 
it  on  the  leaves  and  young  branches 
every  morning  and  evening  during  the 
time  fruit  is  ripening. 

Cats — Care  of. 

The  cat  is  subject  to  several  diseases; 
but,  as  a  general  rule,  is  seldom  seriously 
ill.  The  best  rule  to  keep  the  animal 
in  good  health  is  to  have  it  fed  with 
regularity,  kept  clean,  and  furnished’ 
with  plenty  of  pure  water.  In  re¬ 
spect  to  the  ailments  of  puss,  “pre¬ 
vention  is  easier  than  cure,  ”  as  it  is 
in  many  matters  of  higher  moment. 
The  cat  ought  not  to  be  overfed.  If 
she- appears  out  of  sorts,  a  little  brim¬ 
stone  in  milk  will  frequently  be  found 
useful. 

Cats  Catching  Chickens  —  To 
Cure. 

When  a  cat  is  seen  to  catch  chickens, 
tie  one  of  them  around  her  neck,  and 


everyone  displays  his  image. 


75 


make  her  wear  it  for  two  or  three  days. 
Fasten  it  securely,  for  she  will  make 
incredible  efforts  to  get  rid  of  it.  Be 
firm  for  th^t  time,  and  the  cat  is  per¬ 
manently  cured;  she  will  never  again 
touch  a  chick. 

Cattle  —  Feeding  and  Care  of. 

The  two  great  points  in  the  feeding 
of  cattle  are  regularity  and  a  particu¬ 
lar  care  to  the  weaker  individuals.  On 
this  last  account  there  ought  to  be 
plenty  of  rack  or  trough  room,  that 
too  many  may  not  feed  together;  in 
which  very  common  case  the  weaker 
are  not  only  trampled  down  by  the 
stronger,  but  they  are  worried,  cowed 
and  spiritless ;  than  which  there  cannot 
be  a  more  unfavorable  state  for  thrift ; 
besides,  they  are  ever  compelled  to 
shift  with  the  worst  of  the  fodder.  To 
prevent  this  the  weaker  animals  should 
be  kept  and  fed  apart.  The  bam  or 
stable  should  be  kept  warm  in  winter. 
During  the  winter  months,  whenever 
the  sun  shines,  turn  them  into  the  yard, 
and  they  will  soon  find  the  sunny  side, 
and  begin  to  stretch  themselves  and 
show  increased  comfort.  A  good  plan 
is  to  feed  them  meal  or  roots  early  in 
the  morning,  without  any  hay,  and 
turn  them  out  a  little  after  sunrise,  and 
then  feed  hay,  either  in  the  yard  or  at 
the  adjoining  stack,  putting  them 
back  in  the  stalls  as  early  as  4  p.  m., 
stormy  or  extreme  cold  weather  ex¬ 
cepted,  when  they  should  be  kept  com¬ 
fortably  housed  most  of  the  time.  In 
fattening,  the  farmer  should  remem¬ 
ber  that  it  does  not  pay  to  feed  grain 
to  a  poor  creature — one  that  does  not 
take  on  flesh  rapidly.  This  kind  of 
stock  should  at  once  be  disposed  of  for 
what  it  will  bring.  The  next  important 
point  is  to  feed  plentifully,  without 
stint,  and  to  do  this  regularly  and  not 
too  often,  as  the  stock  will  eat  and  lie 
down  and  ruminate. 


Cattle — Catarrh  in. 

Malignant  catarrh,  or  Coryza,  has 
been  .  confounded  with  the  Cattle 
Plague  or  Rinderpest,  in  some  points 
of  which  there  is  a  resemblance.  Sym- 
toms — In  first  stage  a  shivering  fit  may 
be  observed;  dullness,  head  held  low, 
ears  pendulous,  the  visible  membranes 
of  which  are  of  a  bluish-red  color 
and  dry ;  eyes  closed  and  swollen,  tears 
flow,  and  light  cannot  be  endured ; 
muzzle  dry  and  hot,  saliva  discharged 
abundantly;  painful  cough,  pulse  fre¬ 
quent  and  full,  heart’s  action  feeble, 
bowels  costive,  faeces  black  and  hard, 
but  after  a  short  time  diarrhea  ensues ; 
urine  scanty,  offensive,  and  of  a  high 
color;  is  thirsty,  but  eats  nothing. 
The  second  stage  occurs  within  18  or 
24  hours  from  the  appearance  of  the 
first  signs  of  the  disturbance,  and  is 
denoted  by  a  very  marked  change  in 
the  character  of  the  discharges.  The 
membranes  of  the  eyes  and  nose  now 
furnish  a  purulent  secretion,  having 
an  admixture  of  blood  and  ichor, 
which  irritates  and  makes  sore  the  skin 
over  which  it  flows.  Within  the  sin¬ 
uses  of  the  head  large  accumulations 
of  pus  occur,  and  when  the  bones  over 
them  are  tapped  by  the  fingers  (per¬ 
cussed)  a  dull  sound  is  emitted.  If 
the  mouth  is  opened,  red  patches  will 
be  observed,  which  in  some  places  will 
have  fallen  off,  exposing  a  foul  ulcer 
beneath,  and  the  membranes  are  now 
of  a  deeper  purple  hue,  and  the  breath 
fetid.  The  animal  is  lame,  and  ex¬ 
periences  great  pain  when  urine  or  dung 
is  discharged.  Pregnant  animals  almost 
sure  to  cast  their  young  (abort).  In 
the  third  stage  great  prostration  is 
evident.  Sloughing  of  membranes 
extensive,  and  probably  the  horns  and 
hoofs  have  come  off.  The  pulse  has 
become  imperceptible,  and  convulsions 
ensue,  with  general  coldness.  The 
thermometer  indicates  a  rapid  and 


76 


When  ice  build,  let  us  think  that  we  build  forever. 


unusual  fall,  90  to  95  degrees  F ahrenheit 
being  the  amount  of  heat  that  can  be 
registered  at  the  rectum.  Sometimes 
ulceration  of  the  cornea  is  effected 
before  death,  and  the  contents  of  the 
eye-ball  discharged,  giving  rise  to  a 
great  amount  of  additional  pain.  Du¬ 
ration— From  4  to  9  or  11  days. 
Treatment — Remove  the  animal  from 
the  pasture,  and  place  it  in  a  comfort¬ 
able,  cool  place,  noth  good  bedding. 
Cooling  or  evaporating  lotions,  water, 
etc.,  should  be  constantly  applied  to 
the  head.  Injections  of  warm  water 
should  be  thrown  up.  The  following 
laxative  drink  may  be  administered. 

Take  of  Epsom  salts,  12  oz. ;  ground 
ginger,  2  oz.;  treacle,  ^  lb.,  and  warm 
ale,  lj^  pts.  Mix  and  give  to  a  2-year 
old  beast;  %  for  a  1-year  old;  at  six 
months,  and  l/i  for  lesser  animals,  as 
calves,  sheep,  and  large  pigs.  2  or  4 
drs.  of  nitre  in  water  may  be  given  3  or 
4  times  a  day.  Solutions  of  carbolic 
acid,  or  sulphurous  acid  gas  and 
chlorine  in  water,  should  be  used  for 
the  purpose  of  dressing  the  wounds 
and  cleansing  the  points  of  discharge, 
etc.  It  may  also  be  necessary  to  open 
the  sinuses  and  sponge  them,  using 
the  same  solutions. 

Cattle  Choked — To  Relieve. 

In  choking,  the  accumulation  of  gas 
(chiefly  sulphuretted  hydrogen)  is  the 
cause  of  the  animal’s  death.  This  gas 
can  be  decomposed  by  the  forcing  of 
chloride  of  lime  down  the  animal’s 
throat.  A  strong  solution  of  salt  and 
water  will  also  effect  the  same  object. 
Another  mode  of  relief  is  to  force  the 
animal  to  jump  over  the  bars  of  a  gate 
or  fence,  as  high  as  she  will  jump,  and 
when  she  touches  ground  on  the  oppo¬ 
site  side  the  obstruction  will  be  ejected. 
Another  plan  is  to  take  a  loaded  gun, 
slip  up  by  the  side  of  the  animal,  place 
the  muzzle  directly  between  the  horns, 
about  three  inches  forward  of  them, 
and  discharge  the  piece.  A  sudden 


spring  of  the  animal  backward  results, 
and  the  obstruction  is  removed.  And 
yet  another  is  to  use  4  or  5  feet  of  % 
rubber  hose,  and  push  the  obstruction 
down. 

Cattle — Film  on  Eyes  of. 

To  remove  it  apply  clean  lard,  warm 
or  cold,  whichever  way  it  can  be  got 
into  the  eye  best.  Its  application  will 
cause  no  pain,  and  should  be  applied 
until  the  film  is  removed.  Another 
method  is  to  apply  powdered  sugar. 

Cattle— Foot  and  Mouth 
Disease  in. 

On  the  first  indication  of  this  disease, 
the  affected  cattle  should  at  once  be 
separated  from  the  healthy,  so  as  to 
secure  against  the  spreading  of  the 
disorder.  Next  make  a  mixture  com¬ 
posed  of  5  lbs.  of  alum  to  12  gals,  of 
soft  water,  4  qts.  of  salt,  and  a  small 
quantity  of  tar,  and  with  a  sponge  or 
rag  wash  the  inside  of  the  mouths 
thoroughly  of  those  not  affected. 
Next  bathe  the  lower  portion  of  the 
legs  with  suds  formed  from  carbolic 
disinfecting  soap,  to  which  is  added  1 
qt.  of  salt  to  about  one  gal.  suds.  Re¬ 
peat  the  bathing  and  washing  once  a 
day  for  seven  days.  The  affected 
animals  should  be  treated  in  the  same 
manner,  with  the  exception  of  wash¬ 
ing  the  inside  of  the  mouth  twice  a  day 
— once  with  the  mixture  given  above, 
and  once  with  wormwood  steeped  in 
vinegar.  To  the  division  of  the  hoof 
apply  suds  at  first,  and  afterwards  ap¬ 
ply  a  mixture  of  pitch  and  tar.  The 
buildings  should  be  thoroughly  disin¬ 
fected  by  carbolic  acid,  chloride  of  lime, 
and  other  disinfectants,  and  if  the 
cattle  themselves  be  treated  with  the 
fumes  of  burning  sulphur,  it  will  help 
to  prevent  further  infection,  for  which 
purpose  drop  small  pieces  of  brimstone 
upon  live  coals,  contained  in  suitable 
metallic  vessels  (so  as  to  avoid  all 
risks  of  communicating  fire),  and  al- 


Man  may  make  life  what  he  pleases. 


77 


low  the  fumes  to  mingle  with  the  air  of 
the  lean-to,  or  building  containing  the 
cattle,  and  to  penetrate  the  coats  of 
the  beasts,  and  to  be  inhaled  to  such 
extent  as  can  be  borne  by  the  at¬ 
tendant  without  serious  discomfort. 
Let  this  be  regularly  repeated,  daily 
or  twice  daily  while  the  danger  con¬ 
tinues,  using  from  1  to  2  ounces  each 
time,  according  to  the  extent  of  the 
danger.  Finally,  the  animals  should 
be  kept  in  a  dry,  comfortable  place, 
suitably  ventilated,  and  receive  good 
nursing,  including  the  utmost  cleanli¬ 
ness.  No  bleeding  must  be  allowed, 
nor  should  active  purgatives  be  given 
them.  If  unable  to  take  their  usual 
food,  their  strength  should  be  sustained 
by  giving  mashes  of  coarse-ground 
wheat,  with  bran  or  other  similar  diet. 

Cattle — Hoof  Rot  in. 

For  a  cure,  take  1  teacupful  of 
sharp  cider  vinegar,  1 tablespoon¬ 
fuls  of  copperas,  1  ^2  tablespoonfuls  of 
salt.  Dissolve  gradually  on  the  hot 
stove,  but  do  not  let  it  boil.  When 
cool,  apply  it  to  the  affected  limb  and 
hoof,  and  also  swab  out  the  mouth  of 
the  animal  with  the  mixture.  2  or  3 
applications  generally  effect  a  cure. 
This  preparation  can  be  used  in  the 
foot  and  mouth  disease  in  connection 
with  the  above  treatment. 

Cattle— Hollow  Horn,  or  Horn 
Ail. 

This  disorder  usually  attacks  cattle 
in  the  spring,  after  a  severe  winter; 
likewise  those  that  are  in  very  poor 
flesh,  or  those  that  have  been  over¬ 
worked  and  exposed  to  severe  storms, 
or  reduced  by  any  other  diseases,  are 
predisposed  to  take  it.  The  symptoms 
are  as  follows:  Eyes  dull,  discharging 
yellow  matter,  dizziness,  loss  of 
appetite,  shaking  of  the  head,  bloody 
urine,  coldness  of  the  horns,  stupidity 
and  great  debility.  The  remedies  that 
are  recommended  are  as  numerous  as 


they  are  contradictory.  One  author¬ 
ity  advises  boring  gimlet  holes  in  the 
horns  3  inches  from  the  head,  while 
another  advises  not  to  bore  at  all ;  one 
advises  to  bleed  in  the  neck  in  the 
same  manner  as  a  horse  is  bled,  while 
another  deprecates  bleeding.  Another 
advises  to  put  a  mixture  of  strong 
vinegar  (y2  a  teaspoonful),  fine  salt 
and  ground  black  pepper  (of  each 
a  tablespoonful),  and  after  allowingtit 
to  stand  over  night,  to  put  a  table¬ 
spoonful  in  each  ear  of  the  animal  af¬ 
fected.  Another  advises  the  cutting  of 
the  hair  off  the  top  of  the  head,  and 
then  pour  or  rub  strong  spirits  of  cam¬ 
phor  thereon.  And  still  another  ad¬ 
vises  the  pouring  of  the  camphor  in  the 
ears.  Where  so  many  remedies  and  so 
much  advice  is  offered,  it  is  safe  to  say 
that  not  much  is  known  of  the  real  na¬ 
ture  of  the  disease. 

Cattle — Hoven  or  Bloat  in. 

A  certain  remedy  for  this  is  to  take  a 
pail  of  water,  and  pour  it  from  a  jug 
forward  of  the  hip  bones,  rubbing  it  on 
with  the  hands.  It  will  be  found  that 
the  bloat  will  at  once  commence  to  go 
down,  and  by  applying  two  or  three 
more  pailfuls  complete  restoration  will 
result. 

Cattle — To  Destroy  Lice  on. 

Camphor  dissolved  in  spirits  is  an  ef¬ 
fectual  remedy. 

Another. — One  part  lard  and  twro 
parts  coal  oil,  melted  together  and  ap¬ 
plied,  will  kill  lice  without  fail. 

Another. — A  strong  brine,  thickened 
with  soft  soap,  will  also  kill. 

Another. — Two  or  three  applications 
of  kerosene  oil,  applied  by  carding  the 
animal,  and  dipping  the  teeth  of  the 
card  in  the  oil,  is  convenient,  harmless, 
and  effectual. 

Another. — Feeding  onions  to  the  ani¬ 
mal  will  make  the  lice  travel  in  from 
ten  to  fifteen  hours. 


78  True  happiness  consists  in  the 


Cattle — Mange  in. 

This  is  caused  by  improper  treatment 
of  the  animal  through  the  winter,  ren¬ 
dering  it  debilitated  and  unable  to  sup¬ 
port  the  change  when  the  grass  comes 
on.  Nature,  overloaded,  will  re.ieve 
herself  by  this  eruption  on  the  skin, 
which,  when  once  introduced,  will 
quickly  spread  through  an  entire  dairy. 
The  treatment  required  is  proper  atten¬ 
tion  to  cleanliness,  food,  drink,  and 
pelnty  of  sunlight. 

Cattle  Plague. 

Chloride  of  copper  is  now  extensively 
used  in  Germany  as  a  preventive 
against  the  cattle  plague.  The  mode 
of  administering  the  specific  is  as  fol¬ 
lows  :  A  solution  is  first  made  by  dissolv¬ 
ing  ]4  of  an  oz.  of  the  green  crystallized 
salts  in  spirits  of  wine.  In  this  solu¬ 
tion  a  pad  of  cotton  is  soaked  for  a  lit¬ 
tle  while,  and  is  then  laid  on  a  plate  and 
set  on  fire  in  the  centre  of  the  stable, 
the  animals’  heads  being  turned  toward 
the  flame,  so  as  to  make  them  breathe 
the  fumes.  The  operation  is  performed 
morning  and  evening,  and  a  spirit 
lamp  filled  with  the  solution  left  burn¬ 
ing  in  the  stable  every  night.  The 
liquid  is  also  administered  internally, 
with  the  addition  of  Yi  an  oz.  of  chloro¬ 
form  for  the  above  quantity,  a  teaspoon¬ 
ful  being  put  into  the  animal’s  drink 
three  times  a  day. 

Cattle,  Snake-Bitten— 
Remedy  for. 

Cattle  or  horses  are  usually  bitten  in 
the  feet.  When  this  is  the  case,  all  that 
is  necessary  to  do  is  to  drive  them  into 
a  mud-hole  and  keep  them  there  for  a 
few  hours;  if  upon  the  nose,  bind  the 
mud  upon  the  place  in  such  a  manner 
as  not  to  interfere  with  their  breathing. 

Cattle — Sore  Mouth  in. 

Take  a  wyeak  solution  of  carbolic 
acid — say  one  to  five  drops  to  the 
ounce  of  water — washing  the  mouth 
every  few  hours,  allowing  a  little  to  be 


swallowed,  and  following  this  with  mild 
tonics  and  food  that  will  not  irritate 
the  mouth. 

Cattle — Warts  on. 

To  remove  warts  from  cattle,  mix 
equal  parts  of  blue  vitriol,  lard  and 
honey,  and  anoint  them  once  in  three 
or  five  days ;  they  will  be  removed  with¬ 
out  making  a  sore. 

Another — Wash  with  a  strong  lye, 
made  of  pearl  ash  and  water,  three  times 
a  day. 

Another. — Or  make  two  or  three  ap¬ 
plications  of  lunar  caustic. 

Cattle — Wens  on. 

Wens  cannot  be  cured  except  by  a 
surgeon’s  removing  them  altogether 
with  a  scalpel,  followed  by  the  applica¬ 
tion  of  a  healing  ointment. 

Cattle,  Age  of — How  to  Tell. 

The  age  of  the  ox  or  cow  is  told  chief¬ 
ly  by  the  teeth,  and  less  perfectly  by 
the  horns.  The  temporary  teeth  are  in 
part  through  at  birth,  and  all  the  incis¬ 
ors  are  through  in  twenty  days;  the 
first,  second,  and  third  pairs  of  molars 
are  through  in  thirty  days;  the  teeth 
have  grown  large  enough  to  touch  each 
other  by  the  sixth  month;  they  grad¬ 
ually  wear  and  fall  in  eighteen  months; 
the  fourth  permanent  molars  are 
through  at  the  fourth  month;  the  fifth 
at  the  fifteenth  month ;  the  sixth  at  two 
years.  The  temporary  teeth  begin  to 
fall  at  twenty-one  months,  and  are  en¬ 
tirely  replaced  by  the  thirty-ninth  to  the 
forty-fifth  month.  The  development 
is  quite  complete  at  from  five  to  six 
years.  At  that  time  the  border  of  the 
incisors  has  been  worn  away  a  little  be¬ 
low  the  level  of  the  grinders.  At  eight 
years  the  first  grinders  are  beginning  to 
wear,  and  are  on  a  level  with  the  incis¬ 
ors.  At  eight  years  the  wear  of  the 
first  grinders  is  very  apparent.  At  ten 
or  eleven  years,  used  surfaces  of  the 
teeth  bear  a  square  mark,  surrounded 
by  a  white  line ;  and  this  is  perceived  on 


worth  and  choice  of  friends. 


7V 


all  the  teeth  by  the  twelfth  year ;  be¬ 
tween  the  twelfth  and  the  fourteenth 
year,  this  mark  takes  on  a  round  form. 
The  rings  on  the  horns  are  less  useful  as 
guides.  At  ten  or  twelve  months  the 
first  ring  appears ;  at  twenty  months  to 
two  years  the  second;  at  thirty  to 
thirty  -  two  months  the  third ;  at 
forty  to  forty-six  months  the  fourth; 
at  fifty-four  to  sixty  months  the  fifth 
ring,  and  so  on.  But,  at  the  fifth  year, 
the  three  first  rings  are  indistinguish¬ 
able,  and  at  the  eighth  year  all  the 
rings;  beside,  the  dealers  file  the  horns. 

Cellar — Air  of  the. 

To  purify  the  air  of  the  cellar  and  de¬ 
stroy  parasitical  growth,  place  some 
rolled  brimstone  in  a  pan,  set  fire  to  it, 
close  the  doors  and  windows  as  tightly 
as  possible  for  two  to  three  hours;  re¬ 
peat  every  three  months. 

Cellars — To  Keep  from  Freezing. 

A  novel  plan  for  this  purpose  is  to 
take  either  old  newspapers  or  coarse 
brown  paper,  and  with  a  strong  size 
paste  them  four  or  five  thicknesses 
down  thoroughly  to  the  stone  walls  of 
the  cellar  and  to  the  bare  joists  over¬ 
head,  leaving  an  air  space  between 
them  and  the  floor.  Before  pasting,  it 
will  be  better  to  sweep  down  the  walls 
and  joists  thoroughly'.  It  will  not  be 
necessary  to  press  the  paper  down  into 
all  the  depressions  of  the  wall ;  every  air 
space  is  an  additional  defence  against 
the  cold.  If  this  plan  is  adopted  and 
carefully  executed  the  cellar  will  be 
frost-proof,  even  if  it  is  left  unbanked. 
Cements  and  Glues — Manner  of 
Applying. 

Quite  as  much  depends  upon  the 
manner  in  which  a  cement  is  applied  as 
upon  the  cement  itself.  The  best  ce¬ 
ment  that  was  ever  compounded  would 
prove  entirely  worthless  if  improperly 
applied.  Good  common  glue  will  unite 
two  pieces  of  wood  so  firmly  that  the 
fibres  will  part  from  each  other  rather 


than  from  the  cementing  material. 
Two  pieces  of  glass  can  be  so  joined 
that  they  will  part  anywhere  rather 
than  on  the  line  of  union.  Glass  can 
be  united  to  metal,  or  metal  to  metal, 
or  stone  to  stone,  and  all  so  strongly 
that  the  joint  will  certainly  not  be  the 
weakest  part  of  the  resulting  mass.  The 
rules  to  be  observed  to  effect  this 
are:  The  cement  itself  is  to  be 
brought  into  intimate  contact  with  the 
surface  to  be  united.  The  obstacles 
to  this  junction  are  air  and  dirt. 
The  former  is  universally  present ;  the 
latter  is  due  to  accident  or  careless¬ 
ness.  Unless  the  adhering  layer  of 
air  is  displaced,  the  cement  cannot 
adhere  to  the  surface  to  which  it  is 
applied,  simply  because  it  cannot 
come  in  contact  with  it.  The  most 
efficient  agent  in  displacing  air  is  heat. 
Therefore,  the  two  surfaces  to  be 
joined  -are  to  be  thoroughly  heated 
before  the  cement  is  applied. 

Another — Use  as  little  cement  as 
possible.  When  the  surfaces  are  sepa¬ 
rated  by  a  large  mass  of  cement,  we 
have  to  depend  upon  the  strength  of 
the  cement  itself,  and  not  upon  its  ad¬ 
hesion  to  the  surfaces  which  it  is  used 
to  join;  and  in  general,  cements  are 
comparatively  brittle. 

Cement — Armenian. 

The  jewelers  of  Turkey,  who  are 
mostly  Armenians,  have  a  singular 
method  of  ornamenting  watch-cases, 
etc.,  with  diamonds  and  other  precious 
stones,  by  gluing  or  cementing  them 
on.  The  stone  is  set  in  silver  or  gold, 
and  the  lower  part  of  the  metal  made 
flat,  or  to  correspond  with  the  part  to 
which  it  is  to  be  fixed ;  it  is  then  gently 
warmed  an  1  the  glue  is  applied,  which 
is  so  very  strong  that  the  parts  thus  ce¬ 
mented  never  separate.  This  glue  will 
unite  strongly  pieces  of  glass  and  china, 
and  even  polished  steel,  and  may  be  ap¬ 
plied  to  a  variety  of  useful  purposes. 
The  following  is  the  recipe : 


80 


Calamities  lose  half  their  power 


'  Dissolve  5  or  G  bits  of  gum  mastic, 
each  the  size  of  a  large  pea,  in  as  much 
rectified  spirits  of  wine  as  will  suffice  to 
render  it  liquid;  and  in  another  vessel, 
dissolve  as  much  isinglass,  previously  a 
little  softened  in  water  (though  none  of 
the  water  must  be  used)  in  French 
brandy  or  good  rum,  as  will  make  a 
two-ounce  vial  of  very  strong  glue,  add¬ 
ing  two  small  bits  of  gum  galbanum 
or  ammoniacum,  which  must  be  rub¬ 
bed  or  ground  till  they  are  dissolved. 
Then  mix  the  whole  with  a  sufficient 
heat.  Keep  the  glue  in  a  vial  closely 
stopped,  and  every  time  it  is  to  be  used 
set  the  vial  in  boiling  water. 

Cement — Alabaster. 

Finely  powdered  plaster  -  of  -  Paris, 
made  into  a  cream  with  water. 

Another. — Melt  yellow  resin,  or  equal 
parts  of  yellow  resin  and  beeswax;  then 
stir  in  half  as  much  finely  powdered 
plaster-of-Paris.  The  first  is  used  to 
join  and  fit  together  pieces  of  alabaster 
or  marble,  or  to  mend  broken  plaster 
figures.  The  second  is  used  to  join  ala¬ 
baster,  marble,  porphyry  and  any  sim¬ 
ilar  substances  that  will  bear  being 
heated. 

Cement— Architectural. 

Reduce  paper  to  a  smooth  paste  by 
boiling  it  in  water;  then  add  an  equal 
weight  each  of  sifted  whiting  and  good 
size;  boil  to  a  proper  consistence. 

Another. — Paper  paste  and  size, 
equal  parts ;  finely  powdered  plaster-of- 
Paris  to  make  it  of  a  proper  consist¬ 
ence.  Use  it  as  soon  as  mixed.  Can 
be  used  in  making  architectural  busts, 
statues,  columns,  etc.  It  is  very  light, 
receives  a  good  polish,  but  will  not 
stand  the  weather. 

Cement — Bruyer’s  Water. 

Mix  three  gallons  of  clay  with  one 
gallon  of  slaked  lime,  and  expose  it  to 
a  full  red  heat  for  three  hours. 


Cement — Building. 

This  is  made  by  exposing  a  mixture 
of  clay  or  loam,  broken  pottery,  flints, 
silicious  sand,  or  broken  bottle-glass, 
with  wood  ashes,  to  a  considerable  heat 
in  a  furnace,  until  it  becomes  partially 
vitrified.  It  must  then  be  ground  to  a 
fine  powder,  sifted,  and  mixed  with  one 
third  its  weight  of  quicklime,  also  in 
fine  powder,  after  which  it  must  be 
packed  (tight)  in  casks  to  preserve  it 
from  the  air  and  moisture.  For  use  it 
is  mixed  up  with  water  and  applied 
like  Roman  cement. 

Cement — Botany  Bay. 

Yellow  gum  and  brick-dust,  equal 
parts,  melted  together.  It  is  used  to 
cement  coarse  earthenware,  etc. 

Cement  for  Aquaria. 

Many  persons  have  attempted  to  . 
make  an  aquarium,  but  have  failed  on 
account  of  the  extreme  difficulty  in 
making  the  tank  resist  the  action  of 
water  for  any  length  of  time.  The  fol¬ 
lowing  is  a  recipe  for  a  cement  that  can 
be  relied  upon;  it  is  perfectly  free  from 
anything  that  can  injure  the  animals  or 
plants;  it  sticks  to  glass,  metal,  wood, 
stone,  etc.,  and  hardens  under  water. 

A  hundred  different  experiments  with 
cements  have  been  tried,  but  there  is 
nothing  like  it.  It  is  the  same  as  that 
used  in  constructing  the  tanks  of  the 
Zoological  gardens,  London,  and  is  al¬ 
most  unknown  in  this  country :  1  part 
by  measure  (say  a  gill)  of  litharge;  1 
gill  of  plaster-of-Paris;  1  gill  of  dry, 
white  sand ;  of  a  gill  of  finely  powder¬ 
ed  rosin.  Sift  and  keep  corked  tight 
until  required  for  use,  when  it  is 
made  into  a  putty  by  mixing  in  boiled 
oil  (linseed)  with  a  little  patent  dryer 
added.  Never  use  it  after  it  has  been 
mixed  (that  is  with  the  oil)  over  fifteen 
hours.  This  cement  can  be  used  for 
marine  as  well  as  for  fresh  water 
aquaria,  as  it  resists  the  action  of  salt 


if  met  and  resisted  with  fortitude. 


81 


water.  The  tank  can  be  used  immedi¬ 
ately,  but  it  is  best  to  give  it  three  or 
four  hours  to  dry. 

Cement  for  Attaching  Metal 
To  Glass. 

Take  2  oz.  of  a  solution  of  glue,  and 
mix  it  with  1  oz.  of  linseed-oil  varnish, 
and  y2  oz.  of  pure  turpentine;  these  ar¬ 
ticles  are  then  boiled  together  in  a 
close  vessel.  The  two  bodies  should  be 
clamped  and  held  together  for  about 
two  days  after  they  are  united,  to  allow 
the  cement  to  become  dry.  The  clamps 
may  then  be  removed. 

Cement  for  Attaching  Brass 
Work  to  Lamps. 

A  cement  particularly  adapted  for  at¬ 
taching  the  brass  work  to  petroleum 
lamps,  is  made  by  boiling  3  parts  resin 
with  one  of  caustic  soda  and  5  of  water. 
This  composition  is  then  mixed  with 
half  its  weight  of  plaster-of-Paris,  and 
sets  in  from  half  to  three-quarters  of  an 
hour.  It  is  said  to  be  of  great  adhesive 
power,  not  permeable  to  petroleum,  a 
low  conductor  of  heat,  and  but  super¬ 
ficially  attacked  by  hot  water.  Zinc 
white,  white  lead,  or  precipated  chalk 
may  be  substituted  for  plaster,  but 
they  harden  more  slowly. 

Cement  for  Broken  Marble. 

Take  gum  arabic,  1  lb.;  make  into  a 
thick  mucilage;  add  to  it  powdered 
plaster-of-Paris,  lbs.;  sifted  quick¬ 
lime,  5  oz. ;  mix  well ;  heat  the  marble 
and  apply  the  mixture. 

Cement  for  Brick  Walls. 

Cement  for  the  outside  of  brick  walls, 
to  imitate  stone,  is  made  of  clean  sand, 
90  parts;  litharge,  5  parts;  plaster-of- 
Paris,  5  parts,  moistened  with  boiled 
linseed  oil.  The  bricks  should  receive 
two  or  three  coats  of  oil  beforq  the  ce¬ 
ment  is  applied. 

Cement  for  China,  Glass,  Crock¬ 
ery,  Metals  and  Wood. 

An  excellent  cement  for  mending 
china  may  be  made  as  follows:  Take 


the  white  of  an  egg  and  a  little  flour, 
which  make  into  a  light  paste;  clear  thfc 
parts  to  be  joined  from  all  dust  and 
dirt;  spread  some  of  the  paste  on  each 
piece  and  press  them  together;  while 
wet,  wipe  off  the  exuding  portions, 
both  inside  and  out;  then  let  it  remain 
until  quite  dry. 

Cement  for  Mending  Broken 
China,  Glass,  Etc. 

Take  1  lb.  of  white  shellac,  pulverized, 
2  oz.  clean  gum  mastic;  put  these  into 
a  bottle,  and  then  add  Y%  lb.  pure  sul¬ 
phuric  ether.  Let  it  stand  Y  hour, 
and  then  add  Y  gal.  90  per  cent,  alco¬ 
hol.  Shake  occasionally  till  it  is  dis¬ 
solved.  Heat  the  edges  of  the  article 
to  be  mended,  and  apply  the  cement 
with  a  pencil  brush;  hold  the  article  to¬ 
gether  until  the  cement  cools.  This 
makes  a  transparent  cement. 

Cement,  an  Indian — For  Glass 
and  Metals. 

Dissolve  five  or  six  pieces  of  gum 
mastic,  each  about  the  size  of  a  large 
pea,  in  just  as  much  spirit  as  will  render 
it  liquid.  Soften  some  isinglass  by 
steeping  it  in  water;  having  dried  it, 
dissolve  as  much  of  it  in  good  brandy 
as  will  fill  a  two  ounce  phial,  and  when 
it  is  to  be  used  add  two  small  bits  of  gum 
ammoniacum,  previously  rubbing  them 
until  they  are  dissolved.  Mix  the  two 
solutions;  keep  in  a  close  phial,  and 
when  it  is  to  be  used  set  the  phial  in 
boiling  water. 

Another. — Take  a  thick  mucilage  of 
gum  arabic  and  stir  into  it  plaster-of- 
Paris — the  broken  images  are  best — 
made  very  fine,  to  form  a  thick  paste, 
and  apply  to  the  edges  with  a  brush, 
and  press  firmly  together  and  confine 
there  two  or  three  days.  I  have  pulled 
over  thirty  pounds  with  a  wine-glass, the 
stem  of  which  had  been  broken  and 
mended  with  the  cement. 

Another. — Dissolve  1  oz.  common 
salt  in  1  quart  of  water;  bring  to  a  boii, 


82 


Your  best  riches  are  ignorance  of  wealth. 


and  put  in  1  lbs.  gum  shellac.  When 
it  shall  be  dissolved  pour  into  cold  wa¬ 
ter  and  work  like  wax.  Make  into 
small  sticks.  This  will  make  crockery 
as  good  as  new. 

Another.— Steep  Russian  isinglass  24 
hours  in  white  brandy;  gently  boil  and 
stir  the  mixture  until  it  is  well  com¬ 
pounded,  and  a  drop  of  it,  cooled,  will 
become  a  very  thick  jelly;  then  strain 
it  through  a  linen  cloth,  and  cork  it  up 
closely.  A  gentle  heat  will  dissolve  it 
into  a  colorless  fluid.  Broken  dishes 
united  with  it  will  break  elsewhere, 
rather  than  separate  in  the  old  fracture. 
To  apply  it,  rub  the  edges,  place  them 
together,  and  hold  them  two  or  three 
minutes. 

Another.— A  durable  cement  is  made 
by  burning  oyster  shells,  and  pulveriz¬ 
ing  the  lime  from  them  very  fine ;  then 
mixing  it  with  white  of  egg  to  a  thick 
paste,  and  applying  it  to  the  china  or 
glass,  and  securing  the  pieces  together 
until  dry. 

Another. — Take  4  lbs.  of  white  glue, 
1  lbs.  of  dry  white  lead,  Yi  lb.  of  is¬ 
inglass,  1  gal.  of  soft  water,  1  quart  of 
alcohol,  and  lA  pint  of  white  varnish. 
Dissolve  the  glue  and  isinglass  in  the 
water  by  gentle  heat,  if  preferred;  stir 
in  the  lead,  put  the  alcohol  in  the  var¬ 
nish  and  mix  the  whole  together. 

Another. — A  cement  that  will  mend 
marble,  china,  and  ornamental  ware,  is 
made  by  taking  water  1  gal.,  nice  glue 
3  lbs., white  lead,  4  oz.,  alcohol,  1  quart. 
Mix.  Directions — If  it  is  cold  weather, 
warm  the  bottle  until  the  cement  is 
dissolved;  then  with  the  finger  or  a 
brush  rub  it  on  the  broken  parts  (both 
edges),  put  together,  and  retain  in 
their  places  until  dry. 

Another. — A  cement  withstanding 
both  heat  and  moisture  is  simply  pure 
white  lead  or  zinc  white,  ground  in  oil, 
and  used  very  thick.  It  is  excellent  for 
mending  broken  crockeryware,  but  it 
takes  a  very  long  time  to  harden  suf¬ 


ficiently.  The  best  plan  is  to  place  the 
mended  object  in  some  store-room,  and 
not  to  look  after  it  for  several  weeks, 
or  even  months.  After  that  time  it 
will  be  so  firmly  united  that  if  ever 
again  broken  it  will  not  part  on  the 
line  of  the  former  fracture. 

Cement  for  Covering  the  Fronts 
of  Houses. 

Fifty  parts,  by  measure,  of  clean,  dry 
sand;  50  of  limestone  (not  burned)  re¬ 
duced  to  grains  like  sand  or  marble  dust, 
and  10  parts  of  red  lead,  mixed  with  as 
much  boiled  linseed  oil  as  will  make  it 
slightly  moist.  The  bricks  to  receive  it 
should  be  covered  with  three  coats  of 
boiled  oil,  laid  on  with  a  brush,  and  suf¬ 
fered  to  dry  before  the  mastic  is  put  on. 
It  is  laid  on  with  a  trowel  like  plaster 
but  it  is  not  so  moist.  It  becomes 
hard  as  stone  in  a  few  months.  Care 
must  be  exercised  not  to  use  too  much 
oil. 

Cement — Coppersmith’s. 

Bullock’s  blood  thickened  with  finely 
powdered  quicklime.  It  is  used  to  se¬ 
cure  the  edges  and  rivets  of  copper 
boilers,  and  to  mend  leaks  from  joints, 
etc.  It  must  be  used  as  soon  as  mixed, 
as  it  rapidly  gets  hard.  It  is  extremely 
cheap  and  very  durable,  and  is  suited 
for  many  purposes  where  a  strong  ce¬ 
ment  is  required.  It  is  frequently 
called  blood  cement. 

Cement  for  Cloth  or  Belting. 

Take  ale  1  pt.,  best  Russian  isinglass 
2  oz. ;  put  them  into  a  common  glue  ket¬ 
tle  and  boil  until  the  isinglass  is  dis¬ 
solved;  then  add  4oz.  of  the  best  com¬ 
mon  glue,  and  dissolve  it  with  the 
other;  then  slowly  add  \XA  oz.  of 
boiled  linseed  oil,  stirring  all  the 
time  while  adding,  and  until  well 
mixed.  When  cold  it  will  resemble 
India-rubber.  When  you  wish  to 
use  this,  dissolve  what  you  need  in  a 
suitable  quantity  of  ale  to  have  the  con¬ 
sistence  of  t  hick  glue.  It  is  applicable 


The  only  way  to  shine  is  to  be  modest  and  unassuming. 


83 


for  earthenware,  china,  glass,  or  leather 
for  harness ;  bands  for  machinery ;  cloth 
belts  for  cracker  machines  for  bakers, 
etc.  If  for  leather  shave  off  as  for 
sewing,  apply  the  cement  with  a  brush 
while  hot,  laying  a  weight  to  keep  each 
joint  firmly  for  six  to  ten  hours,  or  over 
night. 

Cement  for  Cutlers. 

A  material  for  fastening  knives  or 
forks  into  their  handles,  when  they 
have  become  loosened  by  use,  is  a 
much  needed  article.  The  best  cement 
for  this  purpose  consists  of  1  lb.  of  colo¬ 
phony,  (purchasable  at  the  druggists,) 
and  8  oz.  of  sulphur,  which  are  to  be 
melted  together,  and  either  kept  in 
bars  or  reduced  to  powder.  One  part 
of  the  powder  is  to  be  mixed  with  half 
a  part  of  iron  filings,  fine  sand,  or  brick- 
dust,  and  the  cavity  of  the  handle  is 
then  to  be  filled  with  this  mixture. 
The  stem  of  the  knife  or  fork  is  then  to 
be  heated  and  inserted  into  the  cavity ; 
and  when  cold  it  will  be  found  fixed  in 
its  place  with  great  tenacity. 

Another. — Black  resin  4  ibs. ;  bees¬ 
wax  1  lb.-;  melt  them,  and  add  1  lb.  of 
finely  powdered  and  well-dried  brick- 
dust. 

Cement  for  Cisterns. 

Take  equal  parts  of  red  and  white 
lead,  and  wash  them  into  a  paste  with 
boiled  linseed  oil.  It  hardens  slowly, 
but  afterwards  acquires  a  flinty  hard¬ 
ness.  To  be  applied  it  should  be  made 
thin,  and  the  places  thoroughly  smeared 
with  it. 

Cement  for  Engineers. 

Mix  ground  white  lead  with  as  much 
powdered  red  lead  as  will  make  it  the 
consistency  of  putty. 

Another. — Mix  equal  weights  of  red 
and  white  lead  with  boiled  linseed  oil 
to  a  proper  consistency.  This  is  em¬ 
ployed  by  engineers  and  others  to  make 
metallic  joints.  A  washer  of  hemp, 
yarn  or  canvas,  smeared  with  the  ce¬ 


ment,  is  placed  in  the  joint,  which  is 
then  “brought  home”  or  screwed  up 
tight.  It  dries  as  hard  as  a  stone. 

Cement  for  Fastening  Chamois 
and  other  Leather  to  Iron 
and  Steel. 

Dr.  Carl  W.  Heinischen,  of  Dresden, 
gives  the  following  recipe  for  the  above 
purpose :  “  Spread  over  the  metal  a  thin 
hot  solution  of  good  glue;  soak  your 
leather  with  a  warm  solution  of  gall- 
nuts  before  placing  on  the  metal.  If 
fastened  in  this  way  it  is  impossible  to 
separate  the  leather  from  the  metal 
without  tearing  it.  ” 

Cement  for  Fastening  to  Metals. 

Any  fibrous  material  can  be  stuck  to 
metal,  whether  iron  or  other  metal,  by 
an  amalgam  composed  of  glue  dissolved 
in  vinegar,  hot,  and  one-third  of  its 
volume  of  white  pitch  pine,  also  hot. 

Cement  for  Fastening  Rubber 
to  Wood  and  Metal. 

As  rubber  plates  and  rings  are  nowa¬ 
days  almost  exclusively  used  for  mak¬ 
ing  connections  between  steam  and 
other  pipes  and  other  apparatus  very 
much  annoyance  is  often  experienced 
by  the  impossibility  or  imperfectness  of 
an  air-tight  connection.  This  is  obvi¬ 
ated  entirely  by  employing  a  cement 
which  fastens  alike  well  to  the  rubber 
and  to  the  metal  or  wood.  Such  a  ce¬ 
ment  is  prepared  by  a  solution  of  shel¬ 
lac  in  ammonia.  This  is  best  made  by 
soaking  pulverized  gum  shellac  in  10 
times  its  weight  of  strong  ammonia, 
when  a  slimy  mass  is  obtained,  which, 
in  from  three  to  four  weeks,  will  become 
liquid  without  the  use  of  hot  water. 
This  softens  the  rubber,  and  becomes 
after  volatilization  of  the  ammonia, 
hard  and  impermeable  t®  gases  and 
fluids. 

Cement  for  Gas-Fitters. 

Mix  together  resin  4}/o  parts;  wax  1 
part,  and  Venetian  red  3  parts. 


84  Abolish  fear,  and  you  can  accomplish  whatever  you  wish. 


Cement  for  Gas  Retorts. 

A  new  cement  especially  adapted  to 
the  retorts  of  gas  works,  is  very  warmly 
recommended  in  a  German  gaslight 
journal.  It  consists  simply  of  finely 
powdered  barytes  and  soluble  water- 
glass  ;  or  the  barytes  and  a  solution  of 
borax.  The  joints  are  to  be  coated 
several  times  with  this  cement  by 
means  of  a  brush.  The  addition  of 
two-thirds  of  clay  improves  the  cement, 
and  the  retorts  will  then  stand  a  red 
heat  very  well.  Instead  of  the  water- 
glass  a  solution  of  borax  may  be  used, 
or  even  finely  powdered  white  glass. 

Cement  for  Gutters  and  Leaky 
Places. 

A  good  cement  for  gutters  and  leaky 
places  may  be  made  of  boiled  paint- 
skins,  if  while  hot  and  thick,  a  portion 
of  sand  and  fine  lime  be  sifted  in.  It 
must  be  used  while  hot,  and  when  dry 
it  will  be  as  hard  as  iron,  and  as  du¬ 
rable. 

Cement  for  Iron. 

Take  16  parts  of  steel  filings;  3  parts 
sal  ammoniac,  and  two  parts  flowers  of 
sulphur.  This  mixture  can  be  pre¬ 
served  any  length  of  time  in  dry 
packages.  In  order  to  lute  with  it, 
add  to  one  part  of  the  mixture  12  parts 
of  iron  filings,  and  enough  water,  pre¬ 
viously  acidulated  with  sulphuric  acid, 
to  form  a  paste.  This  is  now  ready 
to  be  applied  to  the  perfectly  clean 
surfaces  of  the  metal  to  be  luted.  For 
iron  castings  and  small  holes,  the  pul¬ 
verized  iron  (ferrum  pulveratum  of 
apothecaries)  can  be  substituted  for 
iron  filings. 

Another. — To  4  or  5  parts  of  clay, 
thoroughly  dried  and  pulverized,  add 
2  parts  of  iron  filings  free  from  oxide, 
1  part  of  peroxide  of  manganese,  half  of 
sea  salt,  and  half  of  borax.  Mingle 
thoroughly,  and  render  as  fine  as  possi¬ 
ble;  then  reduce  to  a  thick  paste  with 
the  necessary  quantity  of  water,  mixing 


thoroughly  well.  It  must  be  used  im¬ 
mediately.  After  application  it  should 
be  exposed  to  warmth,  gradually  in¬ 
creasing  to  ahnost  a  white  heat.  This 
cement  is  very  hard,  and  presents  com¬ 
plete  resistance  alike  to  red  heat  and 
boiling  water. 

Another. — Sixty  parts  of  pulverized 
cast  iron  turnings  are  mixed  with  2 
parts  sal  ammoniac  and  1  part  flowers 
of  sulphur;  and  water  is  added  till  a 
paste  is  formed.  A  cement  is  thus 
obtained  which  spontaneously  becomes 
hot,  evolving  sulphuretted  hydrogen, 
and  becoming  soon  very  hard.  Of 
course  it  must  be  prepared  immediately 
before  using. 

Another. — Another  cement  is  to  mix 
equal  parts  of  sifted  peroxide  of  man¬ 
ganese  and  well  pulverized  zinc  white; 
add  a  sufficient  quantity  of  commercial 
soluble  glass  to  form  a  thin  paste. 
This  mixture,  when  used  immediately, 
forms  a  cement  quite  equal  in  hard¬ 
ness  and  resistance  to  that  obtained  in 
any  other  way. 

Cement  for  Iron,  Mother-of- 
Pearl,  Etc. 

Dissolve  1  part  of  isinglass  and  2  of 
white  glue  in  30  of  water;  strain  and 
evaporate  to  6  parts.  Add  one- 
thirtieth  part  of  gum  mastic,  dissolved 
in  a  part  of  alohol,  and  1  part  of 
white  zinc.  When  required  for  use, 
warm  and  shake  up. 

Cement  for  Iron  Boilers. 

This  cement  is  used  to  stop  the  cracks 
and  leaks  in  iron  boilers,  stoves,  etc. 
Dried  clay  in  powder,  6  lbs.;  iron  fil¬ 
ings,  1  lb.  Make  a  paste  with  boiled 
linseed  oil. 

Another. — Take  2  oz.  of  muriate  of 
ammonia,  1  oz.  of  flour  of  sulphurand 
16  oz.  of  cast-iron  filings  or  turnings; 
mix  them  well  in  a  mortar,  and  keep 
the  powder  dry.  When  the  cement  is 
wanted,  take  1  part  of  this  and  20  parts 
of  clean  iron  filings  or  borings,  grind 


One  must  deserve  ; praise  but  avoid  it. 


85 


them  together  in  a  mortar,  mix  them 
with  water  to  a  proper  consistence  and 
apply  them  between  the  joints. 

Cement  for  Leather. 

To  10  parts  bisulphide  carbon  and 
1  parts  pirits  turpentine,  add  enough 
gutta-percha  to  make  a  tough,  thickly- 
flowing  liquid.  The  surfaces  to  be 
joined  must  be  perfectly  free  from 
grease,  which  is  accomplished  by  laying 
a  cloth  upon  them  and  applying  a  hot 
iron  for  a  time.  The  coat  is  applied 
to  both  surfaces,  and  pressure  made 
till  the  joints  are  dry 

Cement  for  Leather  Belting. 

Take  of  common  glue  and  American 
isinglass  equal  parts;  place  them  in  a 
boiler  and  add  water  sufficient  to  just 
cover  the  whole.  Let  it  soak  ten 
hours,  then  bring  the  whole  to  a  boil¬ 
ing  heat,  and  add  pure  tannin  until  the 
whole  becomes  ropy  or  appears  like 
the  white  of  an  egg.  Apply  it  warm. 
Buff  the  grain  off  the  leather  where  it 
is  to  be  cemented;  rub  the  joined  sur¬ 
faces  solidly  together,  let  it  dry  a  few 
hours,  and  it  is  ready  for  practical  use ; 
and,  if  properly  put  together,  it  will  not 
need  riveting,  as  the  cement  is  nearly 
of  the  same  nature  as  the  leather  itself. 

Cement  for  Leather  and  Cloth. 

An  adhesive  material  for  uniting 
the  parts  of  boots  and  shoes,  and  for 
the  seams  of  articles  of  clothing,  may 
be  made  thus:  Take  1  lb.  of  gutta¬ 
percha;  4  oz.  of  India  rubber;  2  oz.  of 
pitch;  1  oz.  of  shellac;  2  oz.  of  oil. 
The  ingredients  are  to  be  melted  to¬ 
gether,  and  used  hot. 

Cement  for  Mahogany. 

Melt  4  parts  of  beeswax  or  shellac 
with  1  of  Indian  red,  adding  as  much 
yellow  ochre  as  is  requisite  to  give 
color.  This  cement  will  be  found  most 
suitable  for  stopping  holes  and  rents 
in  mahogany  furniture. 


Cement  for  Preserving  Leaks 
About  Chimneys. 

Dry  sand,  1  part;  ashes,  2  parts; 
clay,  dried  and  pulverized,  3  parts. 
All  to  be  pulverized  and  mixed  into  a 
paste  with  linseed  oil.  Apply  it  when 
soft,  and  when  it  becomes  hard,  water 
will  have  no  effect  upon  it. 

Cement  for  Roofs  of  Houses. 

Slake  stone  lime  in  a  large  tub  or 
barrel  with  boiling  water,  covering  the 
tub  or  barrel  to  keep  in  the  steam. 
When  thus  slaked,  pass  6  quarts 
through  a  fine  sieve;  it  will  then  be 
in  a  state  of  fine  flour.  To  this  add 
one  quart  rock  salt  and  1  gallon 
water.  Boil  the  mixture  and  skim  it 
clean.  To  every  5  gallons  of  this  care¬ 
fully  skimmed  mixture,  add  %  of  a 
pound  of  potash,  and  4  quarts  of  fine 
sand  or  wood  ashes  sifted.  Both  of 
the  above  will  admit  of  any  coloring 
you  please.  It  looks  better  than  paint, 
and  is  as  durable  as  slate. 

Cement  for  Rooms. 

M.  Sarel,  of  Paris,  has  made  an  in¬ 
vention  -which  is  pronounced  better 
than  plaster-of-Paris  for  coating  the 
walls  of  rooms.  It  is  used  thus:  A 
coat  of  oxide  of  zinc,  mixed  with  size, 
made  up  like  a  wash,  is  first  laid  on  the 
wall,  ceiling  or  wainscot,  and  over  that 
a  coat  of  chloride  of  zinc  applied,  pre¬ 
pared  in  the  same  way  as  the  first 
wash.  The  oxide  and  chloride  effect 
an  immediate  combination,  and  form 
a  kind  of  cement,  smooth  and  polished 
as  glass,  and*possessing  the  advantages 
of  oil  paint  without  its  disadvantages 
of  smell. 

Cement  for  Steam  Pipes. 

White  lead,  mixed,  2  parts ;  red  lead, 
dry,  1  part;  grind  or  otherwise  mix 
them  to  a  consistence  of 'thin  putty; 
apply  interposed  layers  with  one  or 
two  thicknesses  of  canvas  or  gauze 
wire,  as  the  necessity  of  the  case  may 
be. 


86 


Be  in  time,  be  in  time,  be  in  time. 


Another. — (Stephenson’s.)  If  two 
parts  of  litharge  are  mixed  with  1 
part  dry-slaked  lime  and  1  part  fine 
sand,  well  rubbed  together,  and  mixed 
with  such  a  quantity  of  hot  linseed  oil 
varnish  as  to  form  a  pasty  mass,  an 
excellent  cement  for  iron  steam-pipes 
is  obtained,  which  soon  sets  hard. 
Consequently,  it  must  be  prepared 
fresh  every  time,  and  applied  when 
still  hot. 

Glues  or  Cements. 

Very  much  the  same  thing  that  was 
said  of  cements  can  be  said  of  glues. 

The  term  “  cement  ”  includes  all 
those  substances  employed  for  the  pur¬ 
pose  of  causing  the  adhesion  of  two  or 
more  bodies,  whether  originally  separ¬ 
ated  or  divided  by  an  accidental 
fracture.  As  the  various  substances 
that  may  require  cementing  differ  very 
much  in  texture,  etc.,  a  number  of  ce¬ 
ments  possessed  of  very  different  prop¬ 
erties  are  required,  because  a  cement 
that  answers  admirably  under  one  set 
of  circumstances  may  be  perfectly  use¬ 
less  in  others.  The  general  principles 
upon  which  the  success  or  failure  of  ce¬ 
menting  usually  depends  are : — The 
different  parts  of  a  solid  are  held  to¬ 
gether  by  an  attraction  between  their 
several  particles,  which  is  termed  the 
attraction  of  cohesion.  This  attraction 
acts  only  when  the  particles  are  in  the 
closest  possible  contact;  even  air  must 
not  be  between  them.  If,  after  break¬ 
ing  any  substance,  we  could  bring 
the  particles  into  as  close  a  con¬ 
tact  as  before,  and  perfectly  exclude 
the  air,  they  would  reunite,  and  be 
as  strongly  connected  as  ever.  But  in 
general  this  is  impossible;  small  parti¬ 
cles  of  grit  and  dust  get  between  them ; 
the  film  of  interposed  air  cannot  be 
removed ;  and  thus,  however  firmly  we 
press  the  edges  of  a  broken  cup  together, 
it  remains  cracked  china  still.  The 
cohesion  between  the  particles  of  the 
cement  is  very  much  less  than  the  ad¬ 


hesion  of  the  cement  to  other  bodies; 
and  if  torn  apart,  the  connected  joint 
gives  way,  not  by  the  loosening  of  the 
adhesion,  but  by  the  layer  of  cement 
splitting  down  the  centre.  Hence  the 
important  rule  that  the  less  cement 
in  a  joint  the  stronger  it  is.  To  unite 
broken  substances  with  a  thick  cement 
is  disadvantageous,  the  object  being  to 
bring  the  surfaces  as  closely  together 
as  possible.  The  general  principles 
that  ought  always  to  be  borne  in  mind 
having  been  mentioned,  the  manu¬ 
facture  and  uses  of  some  of  the  more 
useful  cements  may  be  described. 

Mouth  Glue. 

The  very  useful  preparation  sold  un¬ 
der  this  title  is  merely  a  thin  cake  of 
soluble  glue,  which,  when  moistened 
with  the  tongue,  furnishes  a  ready 
means  of  uniting  papers,  etc.  It  is 
made  by  dissolving  one  pound  of  fine 
glue  or  gelatine  in  water,  and  adding 
half  a  pound  of  brown  sugar,  boiling 
the  whole  until  it  is  sufficiently  thick  to 
become  solid  on  cooling;  it  is  then 
poured  into  molds,  or  on  a  slab  slight¬ 
ly  greased,  and  cut  into  the  required 
shape  when  cool. 

Liquid  Glue. 

The  liquid  glue  of  the  shops  is  made 
by  dissolving  shellac  in  water,  by  boil¬ 
ing  it  along  with  borax,  which  possesses 
the  peculiar  property  of  causing  the  so¬ 
lution  of  the  resinous  lac.  This  prepa¬ 
ration  is  convenient  from  its  cheapness 
and  freedom  from  smell;  but  it  gives 
way  if  exposed  to  long-continued 
damp,  which  that  made  with  naphtha 
resists. 

To  Melt  Glue. 

This  should  always  be  done  in  a  glue- 
pot  or  double  vessel,  to  prevent  its  be¬ 
ing  burned,  which  injures  it  very  ma¬ 
terially.  It  is  difficult  to  heat  the  glue 
in  the  inner  vessel  to  the  boiling  point; 
this,  however,  can  be  obviated  by  em¬ 
ploying  in  the  outer  vessel  some  liquid 


.  3 


There  is  nothing  we  may  not  hope  to  repair. 


87 


which  boils  at  a  higher  temperature 
than  pure  water,  such  as  a  saturated 
solution  of  salt  (made  by  adding  one- 
third  as  much  salt  as  water).  This 
boils  at  224°  Fahr.,  or  12°  above  the 
heat  of  boiling  water,  and  enables  the 
glue  in  the  inner  vessel  to  be  heated  to 
a  much  higher  temperature  than  when 
pure  water  is  employed.  If  a  saturated 
solution  of  nitre  is  used,  the  tempera¬ 
ture  rises  still  higher. 

Marine  Glue. 

In  point  of  strength,  all  ordinary  ce¬ 
ments  yield  the  palm  to  Jeffery’s  Pa¬ 
tent  Marine  glue,  a  compound  of  India- 
rubber,  shellac  and  coal-tar  naphtha. 
Small  quantities  can  be  purchased  at 
most  of  the  tool  warehouses,  at  cheap¬ 
er  rates  than  it  can  be  made.  The  col¬ 
or  of  this  glue,  however,  prevents  its 
being  much  used. 

Cement— Rice  Flour.  . 

An  excellent  cement  may  be  made 
from  rice  flour,  which  is  at  present  used 
for  that,  purpose  in  China  and  Japan. 
It  is  only  necessary  to  mix  the  rice 
flour  intimately  with  cold  water  and 
gently  simmer  it  over  a  fire,  when  it 
readily  forms  a  delicate  and  durable  ce¬ 
ment,  not  only  answering  all  the  pur¬ 
poses  of  common  paste,  but  admirably 
adapted  for  joining  together  paper, 
cards,  etc.,  in  forming  the  various  beau¬ 
tiful  and  tasteful  ornaments  which  af¬ 
ford  much  employment  and  amusement 
to  the  ladies.  When  made  of  the  con¬ 
sistence  of  plaster-clay,  models,  busts, 
bas-relievos,  etc.,  may  be  formed  of  it; 
and  the  articles,  when  dry,  are  sus¬ 
ceptible  of  high  polish,  and  are  very 
durable. 

Cement,  Colorless — For  China, 
Glass,  Etc. 

This  cement,  being  nearly  colorless, 
possesses  advantages  which  liquid  glue 
and  other  cements  do  not.  Dissolve 


half  an  ounce  of  gum  acacia  in  a  wine¬ 
glass  of  boiling  water;  add  plaster-of- 
Paris  sufficient  to  form  a  thick  paste, 
and  apply  it  with  a  brush  to  the  parts 
required  to  be  cemented  together. 

Cement — White  Lead  as. 

Cracked  vessels  of  earthenware  and 
glass  may  often  be  usefully  repaired, 
though  not  ornamentally,  by  whitelead 
spread  on  strips  of  calico,  and  secured 
with  bands  of  twine. 

Cement — Red, 

Which  is  employed  by  instru¬ 
ment  makers  for  cementing  glass 
to  metals,  and  which  is  very  cheap,  and 
exceedingly  useful  for  a  variety  of  pur¬ 
poses,  is  made  by  melting  five  parts  of 
black  resin,  one  part  of  yellow  wax,  and 
then  stirring  in  gradually  one  part  of 
red  ochre  or  Venetian  red,  in  fine  pow¬ 
der,  and  previously  well  dried.  This 
cement  requires  to  be  melted  before  use, 
and  it  adheres  better  if  the  objects  to 
which  it  is  applied  are  warmed. 

Cement  for  Bicycle  Tires. 

Take  two  parts  of  asphalt  and  one 
part  of  gutta-percha,  and  melt  them 
together.  When  quite  hot  put  it  on 
the  wheel,  which  should  also  be  warm¬ 
ed,  and  then  fit  on  the  tire. 

Cement — A  Soft  for  Corks, 

Useful  for  covering  the  corks  of  pre¬ 
served  fruit  and  other  bottles,  is  made 
by  melt  ing  yellow  wax  with  an  equal 
quantity  of  resin,  or  of  common  tur¬ 
pentine  (not  oil  of  turpentine,  but  the 
resin) ,  using  the  latter  for  a  very  soft 
cement,  and  stirring  in  some  dried 
Venetian  red. 

Chairs. 

An  eminent  physician,  speaking  of 
chairs,  remarks  that  they  are  too  high 
and  too  nearly  horizontal.  We  slide 
forward,  and  our  spines  ache.  The 


88  Laziness  travels  so  slowly  that  poverty  soon  overtakes  him. 


seats  should  be  fifteen  or  sixteen  inches 
high  in  the  front  for  men,  and  from 
eight  to  fourteen  inches  for  children  and 
women.  The  back  part  of  the  seat 
should  be  from  one  to  three  inches  low¬ 
er  than  the  front  part.  This  last  is 
very  important.  The  depth  of  the  seat  , 
from  front  to  back  should  be  the  same 
as  the  height.  The  chair  back  is  like¬ 
wise  unphilosophical.  The  part  which 
meets  the  small  of  the  back  should  pro¬ 
ject  furthest  forward.  Instead  of  this, 
at  that  point  there  is  generally  a  hol¬ 
low;  this  is  the  cause  of  so  much  pain 
and  weakness  in  the  small  of  the  back. 
The  present  seats  produce  discomfort, 
round  shoulders,  and  other  distortions. 

Chairs  (Cane-Bottom) — To 
Clean. 

Turn  up  the  chair  bottom,  etc.,  and 
with  hot  water  and  a  sponge  wash  the 
cane-work  well,  so  that  it  may  become 
completely  soaked.  Should  it  be  very 
dirty  you  must  add  soap.  Let  it  dry  in 
the  open  air,  if  possible,  or  in  a  place 
where  there  is  a  thorough  draught,  and 
it  will  become  as  tight  and  firm  as  when 
new,  providing  that  it  has  not  been 
broken. 

Chalk — Prepared. 

Take  a  solution  of  muriate  of  lime, 
and  add  a  solution  of  carbonate  of  soda 
as  long  as  it  causes  precipitation ;  wash 
the  sediment,  and  dry  it. 

Charades — Words  for  Acting  or 
Writting. 

A  charade  is  a  form  of  hidden  wit. 
Charades  are  of  three  kinds :  first,  the 
written,  as: 

My  first  is  a  pronoun,  my  next  is 
used  at  weddings,  my  whole  is  an  in¬ 
habitant  of  the  sea — (Herring). 

Then  the  acted,  as: 

A  tableau  in  which  a  man  holds  up 
a  large  map  of  the  United  States — 
(Statesman). 


Lastly  the  burlesque  tableau  where 
a  pun  is  made  with  a  material  ob¬ 
ject,  as: 

An  empty  match  box  on  the  table — 


(Matchless). 

(Paradise). 

Or  a  pair  of  die 

Air-pump 

Car-rot 

Al-tar 

Cart-ridge 

Ann-o  unce 

Chair-man 

A-pex 

Chamber-maid 

Arch-angel 

Cheer-ful 

Arm-let 

Christ-mas 

Art-less 

Church-yard 

Ass-ail 

Clerk-ship 

Back-bite 

Cob-web 

Back-slide 

Cock-pit 

Bag-dad 

Coin-age 

Bag-pipe 

Con-fined 

Bale-ful 

Con-tent 

Band-age 

Con-tract 

Band-box 

Cork-screw 

Bane-ful 

Count-less 

Bar-gain 

Court-ship 

Bar-row 

Crab-bed 

Beard-less 

Cross-bow 

Birth-right 

Cur-tail 

Black-guard 

Cut-lass 

Black-smith 

Cut-throat 

Block-head 

Day-break 

Boat-man 

Death-watch 

Book-worm 

Dog-ma 

Boot-jack 

Drug-get 

Brace-let 

Ear-ring 

Break-fast 

Earth-quake 

Brick-bat 

F  alse-hood 

Brick-dust 

Fan-atic 

Bride-groom 

F  are-well 

Brim-stone 

F  ar-thing 

Broad-cloth 

Fire-man 

Broad-side 

Fire-pan 

Brow-beat 

Fire-ship 

Bug-bear 

Fire-work 

Bull-dog 

Fish-hook 

Bull-rush 

Foot-ball 

Bump-kin 

Foot-man 

Cab-in 

Foot-pad 

Can-did 

Foot-step 

Care-ful 

Foot-stool 

Car-pet 

For-age 

89 


Nothing  so  needs  reforming  as  other  people's  habits. 


Charades — Continued. 


For-bear 

Hind-most 

For-bid 

Hogs-head 

Fox-glove 

Home-bred 

F  ree-hold 

Honey-comb 

Free-stone 

Honey-moon 

Fret-work 

Horse-back 

F  ri-day 

Horse-shoe 

Friend-ship 

Hot-bed 

F  rost-bite 

Hot-house 

Fur-long 

Hour-glass 

Gain-say 

House-hold 

Gang- way 

House-maid 

Glow-worm 

House-wife 

God-father 

Hurri-cane 

God-mother 

Ill-bred 

Gold-smith 

In-action 

Goose-berry  « 

In-born 

Grand-father 

In-crease 

Grate-ful 

In-justice 

Grave-stone 

In-land 

Grey-hound 

In-mate 

Grind-stone 

In-no-cent 

Gun-powder 

In-tent 

Hail-stone 

Inter-meddle 

Hail-storm 

Inter-view 

Half-penny 

In-vest 

Ham-let 

Joy-ful 

Ham-mock 

Joy-less 

Hand-cuff 

Key-stone 

Hard-ship 

Kid-nap 

Hard -ware 

King-fisher 

Head-land 

Lace-man 

Head-less 

Lady-ship 

Head-long  * 

Lamp-black 

Head-stone 

Land-lady 

Head-strong 

Land-lord 

Hear-say 

Land-mark 

Heart-less 

Land-tax 

Heart-sick 

Lap-dog 

Heart-string 

Laud-able 

Hedge-hog 

Law-suit 

Heir-less 

Leap-frog 

Hen-roost 

Leap-year 

Herds-man 

Life-guard 

Her-ring 

Live-long 

Her-self 

Load-stone 

High-land 

Log-book 

High-way 

Log-wood 

Charades — Continued. 


Loop-hole 

Over-bear 

Lord-ship 

Over-board 

Love-sick 

Over-cast 

Low-land 

Over-come 

Luke-warm 

Over-do 

Mad-house 

Over-flow 

Mad-man 

Over-head 

Mag-pie 

Over-heard 

Main-sail 

Over-load 

Main-spring 

Over-power 

Man-age 

Over-rate 

Man-date 

Over-reach 

Marks-man 

Over-ripe 

Match-less 

Over-rule 

Mis-chief 

Over-run 

Mis-deed 

Over-see 

Mis-judge 

Over-shadow 

Mis-take 

Over-shoe 

Monks-hood 

Over-shoot 

Moon-light 

Over-sight 

Muf-fin 

Over-size 

Name-sake 

Over-stock 

Neck-lace 

Over-take 

News-paper 

OVer-throw 

Nick-name 

Over-took 

Night-cap 

Over-work 

Night-gown 

Ox-gall 

Night-mare 

Pack-age 

Night-watch 

Pad-dock 

Noon-tide 

Pad-lock 

North-star 

Pain-ful 

Not-able 

Pain-less 

Not-ice 

Pal-ace 

No- where 

Par-a-dise 

Nut-gall 

Pan-cake 

Oat-cake 

Par-son 

Oat-meal 

Part-ridge 

On-set 

Pass-able 

O-pen 

Pass-over 

Out-cast 

Pas-tinie 

Out-cry 

Patch-work 

Out-fit 

Path- way 

Out-line 

Pat-ten 

Out-live 

Pen-knife 

Out-rage 

Pen-man 

Out-shine 

Pen-man-ship 

Out-side 

Per-jury 

Out-ward 

Pick-lock 

90 


Be  true  to  your  time  in  the  morning. 


Charades — Continued. 


Pick-pocket 

Snow-drop 

Pin-cushion 

Some-body 

Pine-apple 

Some-how 

Pitch-fork 

Some-what 

Play-house 

Some-where 

Play-mate 

Spare-rib 

Plough-share 

Speak-able 

Pole-cat 

Sports-men 

Port-hole 

Spot-less 

Post-age 

Spruce-beer 

Post-office 

Stair-case 

Punch-bowl 

Star-board 

Quick-sand 

Star-light 

Rain-bow 

States-man 

Rasp-berry 

Stead-fast 

Rattle-snake 

Steer-age 

Red-breast 

Step-mother 

Ring-leader 

Steward-ship 

Rolling-pin 

Stiff-neck 

Round-house 

Store-house 

Safe-guard 

Straw-berry 

Sand-stone 

Sun-beam 

Sat-in 

Sun-burnt 

Sauce-pan 

•  Sun-day 

Saw-dust 

Sun-flower 

Scare-crow 

Sup-port-able 

Scot-free 

Sup-press 

Sea-gull 

Sweep-stake 

Sea-sick 

Sweet-bread 

Second-hand 

Sweet-heart 

Sex-ton 

Sweet-william 

Shape-less 

Swords-man 

Shell-fish 

Tar-get 

Ship-board 

Tea-cup 

Ship-wreck 

Tell-tale 

Shoe-string 

Ten-or 

Short-hand 

Thank-ful 

Side-board 

There-by 

Side-saddle 

There-fore 

Side-ways 

There-with 

Silk-worm 

Thought-ful 

Silver-smith 

Three-fold 

Six-fold 

Three-score 

Skim-milk 

Through-out 

Sky-lark 

Thunder-bolt 

Sky-light 

Thunder-struck 

Slip-shod 

Till-age 

Snow-ball 

Tire-some 

Charades — Continued. 


Toad-stool 

W  ater-work 

Toi-let 

Wa3^-lay 

Toil-some 

Web-foot 

Top-knot 

Wed-lock 

Top-most 

Week-day 

Top-sail 

Wel-fare 

Touch-stone 

Well-born 

Trap-door 

Well-bred 

Two-fold 

Whip-cord 

Up-hold 

Whirl-pool 

Up-right 

Whirl-wind 

Up-roar 

White-wash 

Up-shot 

Whole-sale 

Up-start 

Wild-fire 

Use-less 

Wind-mill 

Wag-on 

Wind-pipe 

Waist-coat 

Win-some 

Wake-ful 

Wood-land 

War-like 

Wood-man 

Waste-ful 

Work-house 

Watch-word 

Work-man 

Water-fall 

Worm-wood 

Water-fowl 

Writ-ten 

W  ater-mark 

Yel-low 

Water-mill 

Youth-ful 

Charcoal  Making. 

Charcoal  made  from  wood  is  a  form 
of  carbon  containing  the  ashes,  or  in¬ 
combustible  portions  of  the  wood  from 
which  it  is  prepared,  and  some  of  its 
volatile  ingredients.  The  principal  ob¬ 
ject  of  its  preparation  is  its  superior 
heat-making  properties  as  compared 
with  wood.  The  greater  portion  of  the 
charcoal  offered  for  sale  is  burned  in 
kilns,  but  in  thickly-wooded  regions 
much  is  made  in  the  primitive  manner 
which  is  known  as  “  charring  in  pits  ” 
The  most  ancient  method  of  preparing 
charcoal  was  to  throw  the  wood  in  pits 
dug  in  the  ground,  and  to  keep  it  par¬ 
tially  covered  with  earth  while  consum¬ 
ing,  and  although  the  wood  is  now  char¬ 
red  on  the  surface  and  not  in  excava¬ 
tions,  the  process  is  still  called  “pit 
charring.  ”  When  it  is  proposed  to 


91 


It  is  a  great  deal  easier  to  go  down  hill  than  up. 


make  a  quantity  of  wood  charcoal,  a 
level  place  is  prepared  for  the  founda¬ 
tion  of  the  pit,  as  it  is  called,  although 
it  is  in  reality  a  mound.  A  chimney  is 
then  made  by  driving  stakes  of  the  de¬ 
sired  height,  arranged  in  a  circle  about 
eighteen  inches  in  diameter.  The  wood 
for  coaling  is  cut  four  feet  long  and 
hauled  to  the  pit,  the  large  sticks  being 
first  split.  It  is  not  absolutely  neces¬ 
sary  that  the  wood  be  dry,  though  the 
more  complete  the  seasoning  the  bet¬ 
ter  the  results  of  the  charring,  since  the 
more  water  there  is  present  the  more 
heat  is  abstracted,  and  more  fuel  is 
necessary  to  expel  it.  The  first  sticks 
are  set  up  against  the  chimney,  the  next 
against  these,  then  others  on  top  of 
these,  and  so  on,  all  leaning  a  little 
toward  the  center,  until  the  pile  has 
attained  the  required  size,  say  twenty- 
five  cords  for  a  thousand-bushel  pit. 

When  the  arrangement  of  the  pile  is 
finished,  the  outer  surface  is  filled  in 
with  chips  and  sticks,  and  the  whole  is 
covered  with  branches,  twigs,  leaves, 
straw  or  moss,  upon  which  spds  or 
moistened  earth  are  laid,  together  wTith 
fine  charcoal  waste  of  previous  burn¬ 
ings,  the  depth  of  the  covering  varying 
from  six  to  eight  inches,  and  the  whole 
being  smoothed  and  firmly  spatted 
down.  Draught  holes,  two  or  three 
inches  in  diameter  and  four  feet  apart, 
are  made  in  the  covering  at  the  bottom. 
A  fire  is  kindled  in  the  bottom  of  the 
chimney  from  the  top,  and  when  well 
a-burning  the  chimney  is  filled  with 
wood  and  covered  like  the  rest  of  the 
pit.  Constant  watch  must  now  be 
kept  that  the  wood  does  not  burn  too 
rapidly.  Evidence  of  its  doing  so  is 
given  by  the  appearance  of  blue  smoke, 
as  only  a  steam-like  vapor  rises  from 
the  vents  when  the  process  of  charring 
is  going  on  properly.  When  this  smoke 
is  seen  the  fire  is  smothered  by  packing 
in  green  wood  at  the  threatened  point, 
and  covering  it  again  closely  with  straw 


and  earth.  If  all  goes  well,  a  thousand- 
bushel  pit  will  be  burned  in  ten  or  fif¬ 
teen  days.  As  the  process  proceeds,  it 
is  necessary  to  fill  up  some  of  the  holes 
and  open  others  according  as  the  burn¬ 
ing  progresses  from  one  portion  of  the 
pile  to  the  other,  or  needs  accelerating 
or  retarding.  Channels  are  made  un¬ 
der  the  heap  for  the  tarry  matters 
which  run  out  from  the  wood  towards 
the  close  of  the  process. 

When  the  operation  is  completed  the 
coal  is  raked  out  with  long-toothed  iron 
rakes.  It  is  best  to  do  this  work  at 
night,  as  then  any  remaining  spark  of 
fire  can  be  detected  and  promptly  ex¬ 
tinguished  by  throwing  coal  dust  or 
moistened  earth  upon  it.  After  the  un¬ 
charred  brands  are  removed  the  qoal  is 
ready  for  market.  The  coal  is  hauled 
away  in  wagons  divided  into  deep,  wide- 
topped  boxes  holding  one  hundred 
bushels  or  more. 

To  dump  the  coal  the  horses  are 
hiched  to  a  staple  in  the  hinder  part  of 
the  wagon  bottom,  which  is  made  to 
slide  out;  the  team  is  started  and  the 
coal  falls  out  underneath. 

Log  pits  are  made  by  arranging 
twelve-foot  logs  in  layers.  The  inter¬ 
stices  between  the  logs  are  packed 
with  poles  and  small  wood,  the  pile 
being  boarded  up  at  the  ends  of  the 
logs,  leaving  a  space  of  several 
inches  between  the  boarding  and 
the  logs,  to  be  filled  with  earth,  after 
which  the  ends  and  top  of  the  pile  are 
covered  with  straw  and  earth,  as  in  the 
circular  pit.  The  fire  is  kindled  in  a 
trench  dug  under  one  end,  two  feet 
wide  and  two  feet  deep.  Vent  or 
draught  holes  are  made  under  the 
boarding.  These  log  pits  are  some¬ 
times  ten  rods  long,  and  it  is  not  un¬ 
usual  to  draw  coal  from  one  end,  while 
the  other  end  is  yet  burning. 

Oak  and  alder  make  the  best  char¬ 
coal;  next  to  them  birch  of  all  kinds, 
pine,  basswood,  poplar  and  spruce. 


92 


He  who  offers  God  a  second  place  offers  Him,  no  place. 


Hemlock  is  the  least  desirable  wood  for 
this  purpose,  as  it  makes  snapping  coal. 

Charcoal— As  a  Purifier. 

All  sorts  of  glass  vessels  and  other 
utensils  may  be  purified  from  long-re¬ 
tained  smells  of  every  kind,  in  the  easi¬ 
est  and  most  perfect  manner,  by  rins¬ 
ing  them  out  well  with  charcoal  powder 
after  the  grosser  impurities  have  been 
scoured  off  with  sand  and  potash. 
Rubbing  the  teeth  and  washing  out  the 
mouth  with  fine  charcoal  powder  will 
render  the  teeth  beautifully  white  and 
the  breath  perfectly  sweet,  when  an  of¬ 
fensive  breath  exists  owing  to  a  scor¬ 
butic  disposition  of  the  gums.  Putrid 
water  is  immediately  deprived  of  its 
bad  smell  by  charcoal.  When  meat, 
fish,  etc.,  from  intense  heat  or  long 
keeping  are  likely  to  become  tainted,  a 
simple  mode  of  keeping  them  sound 
and  healthful  is  to  put  a  few  pieces  of 
charcoal,  each  about  the  size  of  an  egg, 
into  the  pot  or  saucepan  wherein  the 
fish  or  flesh  is  to  be  boiled.  Among 
others,  an  experiment  of  this  kind 
was  tried  upon  a  turbot,  which  appear¬ 
ed  to  be  too  far  gone  to  be  eatable;  the 
cook  as  advised,  put  three  or  four 
pieces  of  charcoal  under  the  strainer 
in  the  fish  kettle;  after  boiling  the 
proper  time,  the  turbot  came  to  the 
table  sweet  and  firm. 

Charcoal  as  a  Disinfectant. 

The  great  efficacy  of  wood  and  ani¬ 
mal  charcoal  in  absorbing  effluvia  and 
the  greater  number  of  gases  and  vapors 
has  long  been  known.  Charcoal  pow¬ 
der  has  also,  during  many  centuries, 
been  advantageously  employed  as  a 
filter  for  putrid  water,  the  object  in 
view  being  to  deprive  the  water  of  nu¬ 
merous  organic  impurities  diffused 
through  it,  which  exert  injurious  ef¬ 
fects  on  the  animal  economy.  The 
best  form  of  charcoal,  however,  for 
filters  is  the  animal  charcoal.  Char¬ 
coal  removes  the  alkaloids,  resins,  me¬ 


tallic  salts,  etc.  It  does  not,  however, 
retain  its  powers  for  any  great  length 
of  time,  and  therefore  the  charcoal  of 
a  filter  requires  renewing  occasionally. 
Charcoal  not  only  absorbs  effluvia  and 
gaseous  bodies,  but  especially,  when 
in  contact  with  atmospheric  air,  ox¬ 
idizes  and  destroys  many  of  the  easily 
alterable  ones,  by  resolving  them  into 
the  simplest  combinations  they  are 
capable  of  forming,  which  are  chiefly 
water  and  carbonic  acid.  It  is  on  this 
oxidizing  property  of  charcoal,  as  well 
as  on  its  absorbent  power,  that  its  effi¬ 
cacy  as  a  deodorizing  and  disinfecting 
agent  chiefly  depends. 

Charcoal  Ventilators. 

It  lias  been  proposed  to  employ  char¬ 
coal  ventilators,  consisting  of  a  thin 
layer  of  charcoal  enclosed  between  two 
thin  sheets  of  wire  gauze,  to  purify 
the  foul  air  which  is  apt  to  accumulate 
in  water  closets,  in  the  close  wards  of 
hospitals,  and  in  the  impure  atmo¬ 
sphere  of  many  of  the  back  courts  and 
mews-alleys  of  large  cities,  all  the  im¬ 
purities  being  absorbed  and  retained 
by  the  charcoal,  while  a  current  of  pure 
air  alone  is  admitted  into  the  neighbor¬ 
ing  apartments.  In  this  way  pure  air 
may  lie  obtained  from  exceedingly  im¬ 
pure  sources.  The  proper  amount  of 
air  required  by  houses  in  such  situa¬ 
tions  might  be  admitted  through 
sheets  of  wire  gauze  or  coarse  canvas, 
containing  a  thin  layer  of  coarse  char¬ 
coal  powder.  A  tolerably  thick  char¬ 
coal  ventilator,  as  described  above, 
could  be  very  advantageously  applied 
to  the  gully-holes  of  common  sewers, 
and  to  the  sinks  in  private  dwellings, 
the  foul  water  in  both  cases  being  car¬ 
ried  into  the  drain  by  means  of  tolerably 
wide  siphon  pipes,  retaining  always 
about  a  couple  of  inches  of  water. 
Such  an  arrangement  would  effectually 
prevent  the  escape  of  any  effluvia, 
would  be  easy  of  construction,  and  not 
likely  to  get  soon  out  of  order. 


Get  in  your  hay  while  the  sun  shines. 


93 


Charcoal  Respirators. 

In  respirators  for  the  mouth  the  air 
is  made  to  pasS  through  a  quarter  of 
an  inch  of  coarsely  powdered  charcoal, 
retained  in  its  place  by  two  sheets  of 
silvered  wire  gauze,  covered  over  with 
thin  woolen  cloth,  by  which  means  its 
temperature  is  greatly  increased.  The 
charcoal  respirator  possesses  a  decided 
advantage  over  respirators  of  the  or¬ 
dinary  construction,  in  that  all  disa¬ 
greeable  effluvia  are  absorbed  by  the 
charcoal,  so  that  comparatively  pure 
air  alone  is  inhaled.  Adaptations  may 
be  made  to  cover  the  nostrils  as  well 
as  the  mouth,  for  protecting  the  wear¬ 
er  against  fevers  and  other  infectious 
diseases,  and  chiefly  for  use  in  chemical 
works,  common  sewers,  etc.,  to  pro¬ 
tect  the  workmen  from  the  noxious 
effects  of  the  deleterious  gases  to  which 
they  are  frequently  exposed. 

Charcoal  Applied  to  Sores,  &c. 

Charcoal  powder  has  been  most  suc¬ 
cessfully  employed  at  hospitals,  to 
arrest  the  progress  of  gangrene  and 
other  putrid  sores.  The  charcoal  does 
not  require  to  be  put  immediately  in 
contact  with  the  sores,  but  is  placed 
above  dressings,  not  infrequently 
quilted  loosely  in  a  little  cotton  wool. 
In  many  cases  patients  who  were  rap¬ 
idly  sinking  have  been  restored  to 
health. 


Chemical  Substances— Everyday 
Names  for. 


Common  Names. 

Aqua  fortis, 

Blue  vitriol, 
Cream  of  tartar, 

Calomel, 

Chalk, 

Chloroform, 
Common  salt, 
Copperas, 


Chemical  Names. 

Nitric  acid. 
Sulphate  of  copper. 
Bitartrate  of  potas¬ 
sium. 

Mercury  Subchlo¬ 
ride 

Carbonate  of  calci¬ 
um. 

Chloride  of  formyl. 
Chloride  of  sodium. 
Sulphate  of  iron. 


Common  Names. 

Corrosive  subli¬ 
mate, 

Epsom  salts, 

Fire  damp, 

Glauber’s  salt, 
Glucose, 

Iron  pyrites, 
Laughing  gas, 

Lime, 

Lunar  caustic, 
Nitre  or  saltpetre, 
Oil  of  vitriol, 
Potash, 

Red  lead, 

Rust,  iron, 

Sal  ammoniac, 

Slaked  lime, 

Soda, 

Spirits  of  harts¬ 
horn, 

Spirits  of  salts, 

Stucco  or  plaster  ol 
Paris, 

Sugar  of  lead, 
Verdigris, 

Vermilion, 

Vinegar, 

Volatile  alkali, 
Water, 

White  precipitate, 
White  vitriol, 


Chemical  Names. 

Bi-chloride  of  mer¬ 
cury 

Sulphate  of  mag¬ 
nesia. 

Light  carbureted 
hydrogen. 

Sulphate  of  sodium. 

Grape  sugar. 

Bi-sulphide  iron. 

Protoxide  of  nitro¬ 
gen. 

Oxide  of  calcium. 

Nitrate  of  silver. 

Nitrate  of  potash. 

Sulphuric  acid. 

Oxide  of  potassium. 

Oxide  of  lead. 

Oxide  of  iron. 

Muriate  of  ammo¬ 
nia. 

Hydrate  of  calcium. 

Sodium  Bicarbon¬ 
ate, 

Ammonia. 

Hydrochloric  or 
muriatic  acid. 

Sulphate  of  lime. 

Acetate  of  lead. 

Basic  acetate  of 
copper. 

Sulphide  of  mer¬ 
cury. 

Acetic  acid  (di¬ 
luted). 

Ammonia. 

Oxide  of  hydrogen. 

Ammoniated  mer¬ 
cury. 

Sulphate  of  zinc. 


Cherry — The. 

This  fruit  has  become  a  general  favor¬ 
ite  throughout  the  land.  Its  easy  cul¬ 
ture,  hardiness  and  productiveness, 
and  the  value  of  its  fruit  for  general 
uses,  have  caused  a  large  planting  of 
late.  It  thrives  quite  well  on  either 
high  or  low  lands  and  on  sandy  and 


94 


No  one  is  useless  in  this  world 


loamy  soils.  The  Morello  family  is 
highly  successful  wherever  planted, 
and  embraces  the  sour  varieties — 
Early  Richmond,  Kentish,  Montmo¬ 
rency,  English  Morello,  and  common 
red  (black)  Morello.  In  some  localities 
the  finer  flavored  varieties — as  May 
Duke,  Governor  Wood,  Royal  Duke, 
Belle  Magnifique  Belle  de  Choisy, 
Reine  Hortense — are  quite  successful. 
The  class  known  as  “  sweet  varieties  ” 
do  not  succeed  in  the  South  and  prairie 
states.  The  tree  often  becomes  fatally 
injured  by  the  intense  heat  of  summer 
and  the  extremes  of  winter  weather. 

The  main  requisites  in  successful 
culture  are  deeply '  prepared  and  en¬ 
riched  land,  where  not  so  by  nature, 
and  a  vigorous  wood  growth.  When¬ 
ever  a  tree  becomes  stunted  by  neglect 
or  from  sterility  of  the  land,  decay  soon 
sets  in  at  the  heart,  and  death  generally 
follows  in  a  few  years. 

This,  as  well  as  all  classes  of  soft 
fruits,  should  be  as  near  thg  dwelling 
as  practicable,  for  convenience  in 
gathering  the  fruit  and  general  care  of 
the  trees. 

Location. 

Highlands  are  preferable,  as  the 
fruit-buds  are  less  liable  to  be  injured 
'  by  spring  frosts,  and  the  tree  maintains 
a  normal  condition  better  through 
varying  weather  in  winter,  and  better 
facilities  are  afforded  for  circulation 
of  the  currents  of  air  during  extreme 
rainfalls  and  sudden  changes  in  tem¬ 
perature. 

An  eastern  or  northern  slope  is  pref¬ 
erable,  as  trees  do  not  suffer  so  much 
from  droughts  or  heat  of  sun,  and  should 
be  sufficiently  inclined  to  drain  off  any 
sudden,  heavy  rainfall,  as  a  retention 
of  a  surplus  amount  in  the  land  will 
weaken  the  vigor  of  trees  and  en¬ 
danger  their  lives. 

A  deep  loam  and  a  sandy  soil  are  to 
be  preferred;  but  other  soils  can  be 
made  suitable  by  deep  tillage  and  ma¬ 


nuring,  and  for  arid  lands  a  heavy 
mulching. 

When  planted  on  flat  lands  drains 
must  be  provided ;  but  on  slopes  water 
is  seldom  retained  in  amount  detri¬ 
mental  to  the  tree.  This  is  forcibly 
impressed  on  the  grower  when  heavy 
and  continuous  rains  flood  the  land  at 
the  ripening  period,  which  is  followed 
with  cracking  and  bursting  of  the  fruit, 
rendering  almost  the  entire  crop  un¬ 
marketable. 

Windbreaks. 

On  open  prairies  windbreaks  are  an 
advantage,  when  on  the  south  and 
west  sides  only. 

Deep  plowing  and  pulverizing  of  the 
surface  and  stirring  of  the  subsoil  are 
as  much  needed  with  the  cherry  as  any 
fruit.  Sterile  land  must  be  well  en¬ 
riched  with  barn-yard  litter,  wood 
ashes,  or  any  well-rotted  vegetable 
matter. 

Selection  of  Stock. 

The  trees  should  never  be  over  two 
years  old;  strong,  vigorous  and  well 
rooted.  A  second-class  tree  is  never 
cheap  and  its  use  is  questionable 
economy;  better  plant  fewer  of  the 
first-class,  at  same  cost. 

Planting. 

The  holes,  experience  has  demon¬ 
strated,  need  not  be  any  larger  than  is 
necessary  to  receive  the  roots  when 
spread  out  naturally,  and  deep  enough 
to  set  the  tree  about  as  deep  as  it  grew 
in  the  nursery.  In  light,  sandy  soil 
it  may  be  some  deeper,  but  not  in  clay 
or  heavy  soil. 

Checkers — Rules  of 
the  Game. 

The  accepted  laws  for  regulating  the 
game  are  as  follows: 

The  board  is  to  be  so  placed  as  to 
have  the  black  double  comers  at  the 
right  hand  of  the  player. 

The  first  move  is  taken  by  agree¬ 
ment,  and  in  all  the  subsequent  games 


95 


who  lightens  the  burden  for  any  one  else . 


of  the  same  sitting,  the  first  move  is 
taken  alternately. 

The  man  touched  must  be  moved, 
but  the  men  may  be  properly  adjust¬ 
ed  during  any  part  of  the  game.  After 
they  are  so  placed,  if  either  player, when 
it  is  Iris  turn  to  play,  touch  a  man  he 
must  move  it  or  forfeit  the  game. 

It  is  optional  with  the  player  either 
to  allow  his  opponent  to  stand  the  huff, 
or  to  compel  him  to  take  the  offered 
piece  or  let  the  piece  remain  on  the 
board. 

(“Standing  the  huff”  is  when  a 
player  refuses  to  take  an  offered  piece, 
but  either  intentionally  or  accidentally 
makes  another  move.  His  adversary 
then  removes  the  man  that  should 
have  taken  the  piece,  and  makes  his 
own  move — huff  and  move,  as  it  is 
called.) 

Jive  minutes  is  the  longest  time  al¬ 
lowed  to  consider  a  move,  which  if  not 
made  within  that  time,  forfeits  the 
game,  and  where  there  is  only  one  way 
of  taking  one  or  more  pieces,  one 
minute  only  is  allowed,  or  the  game  is 
forfeited. 

It  is  compulsory  upon  the  player  to 
take  all  the  pieces  he  can  legally  take 
by  the  same  series  of  moves.  On 
making  a  King,  however,  the  latter 
remains  on  his  square  till  a  move  has 
been  made  on  the  other  side. 

A  false  move  must  be  remedied  as 
soon  as  it  is  discovered,  or  the  maker 
of  such  move  loses  the  game. 

When  only  a  small  number  of  men 
remain  toward  the  "end  of  the  game, 
the  possessor  of  the  lesser  nmnber  may 
call  on  his  opponent  to  win  in  at  least 
fifty  moves,  or  declare  the  game 
drawn.  With  two  Kings  to  one,  the 
game  must  be  won  in  at  most  twenty 
moves  on  each  side. 

Chess — Laws  of. 

The  rules  given  below  are  those 
which  are  now  universally  accepted  by 
English  and  American  players. 


The  board  is  to  be  so  placed  as  to 
leave  a  white  square  at  the  right  hand 
of  the  player. 

Any  mistake  in  placing  the  board 
01  the  men  may  be  rectified  before  the 
fourth  move  is  completed,  but  not 
after. 

The  players  draw  lots  for  the  first 
mov  e,  and  take  the  move  alternately. 

(When  odds  are  given,  the  player 
giving  them  moves  first.  White  gen¬ 
erally  moves  first.  It  is  usual  to  play 
with  the  white  and  black  men  alter¬ 
nately.) 

d  he  piece  touched  must  be  moved. 
When  the  fingers  of  the  player  have 
once  left  the  piece,  it  cannot  be  again 
remo\  ed  from  the  square  it  occupies. 

(Except  the  move  be  illegal,  when  the 
opponent  can  insist  on  the  piece  being 
moved  in  the  proper  manner,  or  for  the 
player’s  King  to  be  moved  instead.) 

In  touching  a  piece  simply  to  adjust 
it,  the  player  must  notify  his  adver¬ 
sary  that  such  is  his  intention. 

If  a  player  take  one  of  his  own  men 
by  mistake,  or  touch  a  wrong  man,  or 
one  of  his  opponent’s  men,  or  make  an 
illegal  move,  his  adversary  may  compel 
him  either  to  take  the  man,  make  the 
right  move,  move  his  King,  or  replace 
the  piece,  and  make  a  legal  move. 

A  pawn  may  be  played  either  one  or 
two  squares  at  a  time  when  first 
moved. 

(In  the  latter  case  it  is  liable  to  be 
taken  en  passant,  i.  e.  with  a  pawn 
that  could  have  taken  it  had  it  been 
played  only  one  square.) 

A  player  cannot  castle  under  any  of 
the  following  circumstances : — 1.  If 
he  has  moved  either  King  or  Rook. 

2.  If  the  King  be  in  check.  3.  If  there 
be  any  piece  between  the  King  and 
Rook.  4.  If  the  King,  in  moving, 
pass  over  any  square  commanded 
by  any  one  of  his  adversary’s  forces. 

If  a  player  give  a  check  without  cry¬ 
ing  check,  ”  the  adversary  need  not 


96 


There  is  no  substitute  for  thoroughgoing, 


take  notice  of  the  check.  But  if  two 
moves  only  are  made  before  the  dis¬ 
covery  of  the  mistake,  the  pieces  may 
be  replaced,  and  the  game  properly 
played. 

If  a  player  say  ‘‘check”  without  actu¬ 
ally  attacking  the  King,  and  his  adver¬ 
sary  move  his  King  or  take  the  piece, 
the  latter  may  elect  either  to  let  the 
move  stand  or  have  the  pieces  replaced 
and  another  move  made. 

If  at  the  end  of  a  game  the  'players 
remain,  one  with  a  superior  to  an  in¬ 
ferior  force,  or  even  if  they  have  equal 
forces,  the  defending  player  may  call 
upon  his  adversary  to  mate  in  fifty 
moves  on  each  side,  or  draw  the  game. 

(If  one  player  persist  in  giving  per¬ 
petual  check,  or  repeating  the  same 
move,  his  opponent  may  count  the 
moves  for  the  draw.) 

Either  stalemate,  or  perpetual  check 
constitutes  a  drawn  game. 

When  a  pawn  reaches  its  eighth 
square  it  must  be  exchanged  for  a 
piece. 

(It  is  usual  to  change  the  pawn  for 
a  Queen,  but  may  be  replaced  by  a 
Rook,  Bishop,  or  Knight,  without  refer¬ 
ence  to  the  pieces  already  on  the 
board.  In  practice  it  would  be  chang¬ 
ed  for  a  Queen  or  a  Knight,  seeing  that 
the  Queen’s  moves  include  those  of  the 
Rook  and  Bishop.  Tims  you  may 
have  two  or  more  Queens,  three  or  more 
Rooks,  Bishops  or  Knights  on  the 
board  at  the  end  of  the  game.) 

Chestnut-color — To  Make. 

This  color  is  composed  of  red,  yellow 
and  black.  The  English  red,  or  red 
ochre  of  Auvergne,  ochre  de  rue  and  a 
little  black,  form  a  dark  chestnut  color. 
It  is  proper  for  painting  of  every  kind. 
If  English  red,  which  is  dryer  than  that 
of  Auvergne,  be  employed,  it  will  be 
proper,  when  the  color  is  intended  for 
varnish,  to  grind  it  with  drying  nut-oil. 
The  ochre  of  Auvergne  may  be  ground 


vith  the  mastic  gallipot,  and  mixed 
up  with  gallipot  varnish. 

The  most  experienced  artists  grind 
dark  colors  with  linseed  oil,  when  the 
situation  will  admit  of  its  being  used, 
because  it  is  more  drying.  For  arti¬ 
cles  without  doors  nut-oil  is  preferable. 
The  colors  of  oak-wood,  walnut-tree, 
chestnut,  olive,  and  yellow,  require  the 
addition  of  a  little  litharge  ground  on 
porphyry;  it  hastens  the  desiccation 
of  the  color,  and  gives  it  body. 

But  if  it  is  intended  to  cover  these 
colors  with  varnish,  as  is  generally 
done  in  wainscoting,  they  must  be 
mixed  up  with  essence,  to  which  a  little 
oil  has  been  added.  The  color  is  then 
much  better  disposed  to  receive  the 
varnish,  under  which  it  exhibits  all  the 
splendor  it  can  derive  from  the  reflec¬ 
tion  of  the  light. 

Chickens — Management  of. 

After  emerging  from  the  shells  the 
chickens  should  not  be  removed  from 
under  the  hen.  They  are  at  first  weak¬ 
ly  and  wet,  but  in  a  few  hours  they  be¬ 
come  thoroughly  dry,  and  it  is  not 
until  their  little  quaint  heads  peep  from 
under  the  feathers  of  the  hen  that  she 
should  be  removed  from  the  nest. 
Many  persons  imagine  that  the  cliick- 
ens  require  feeding  as  soon  as  hatched. 
This  is  an  error.  At  the  time  of  hatch¬ 
ing,  the  remains  of  the  yelk  are  drawn 
into  the  digestive  canal  of  the  chick, 
and  constitute  its  first  food.  This  will 
last- it  for  20  to  30  hours,  and  then  the 
chickens  are  strong  and  active  on  the 
legs,  and  ready  to  eat  with  avidity. 
As  regards  the  first  food  for  the  chicks, 
there  is  nothing  approaching  in  value 
to  a  mixture  of  equal  parts  of  grated 
bread,  yelk  of  hard-boiled  eggs,  and 
oatmeal  slightly  moistened  with  water. 
This  is  the  best  food  for  the  first  fort¬ 
night;  then  add  gradually  groats, 
hemp-seed,  and  green  food,  such  as 
cress,  lettuce,  cabbage  and  leeks, 
chopped  fine.  If  the  weather  is  cold 


ardent,  and  sincere  earnestness. 


97 


and  wet,  add  a  little  powdered  pimento 
to  the  food  occasionally,  also  a  little 
finely  minced  meat  as  a  substitute 
for  worms  and  insects,  fresh  curd  and 
hard-boiled  eggs  mashed  up  with  the 
shells.  Feed  the  chickens  early  in 
the  morning,  and  often  during  the  day, 
giving  but  little  at  a  time;  the  water 
vessels  should  be  shallow  and  fre¬ 
quently  filled,  and  so  arranged  that 
the  chickens  cannot  get  into  them. 
Throw  the  food  on  the  ground  to  the 
chickens;  they  will  then  pick  up  gravel 
along  with  it,  which  is  necessary  for  the 
digestion  of  the  food.  Of  course  there 
is  not  so  much  necessity  for  a  substi¬ 
tute  for  the  natural  animal  food  when 
the  hens  have  a  free  range,  and  scratch 
for  worms  and  insects  for  the  brood. 
It  is  important  that  a  hen  with  chick¬ 
ens  should  be  well  fed,  for  if  poorly  fed 
she  will  drag  her  progeny  about  in 
search  of  food,  taking  them  through 
the  wet  grass,  and  wearying  them  with 
over-exertion;  but  if  well  fed  she 
broods  them  carefully,  and  only 
scratches  to  supply  them  with  grubs 
and  dainty  animal  food.  Both  hen 
and  chickens  must  be  carefully  and 
warmly  housed  at  night,  and  never 
allowed  out  until  the  dew  is  quite  off 
the  grass. 

Chickens — Catarrh  and  Cold  in. 

These  complaints  in  fowls  are  caused 
by  their  being  exposed  to  dampness, 
and,  if  allowed  to  continue,  will  run 
to  roup.  Keep  them  on  dry,  elevated 
places.  Red  pepper  mixed  with  soft 
food,  fed  several  times  a  week,  will 
remove  a  cold;  and  pulverized  char¬ 
coal,  given  occasionally,  is  a  prevent¬ 
ive  of  putrid  affections. 

Cholera — Chicken. 

A  remedy  promulgated  by  the  De¬ 
partment  of  Agriculture  is  alum  alone — 
giving  3  or  4  teaspoons  of  alum  water 
daily,  and  mix  with  the  feed  (corn- 
meal)  strong  alum  water.  This  is 


said  to  cure  the  very  worst  cases.  An¬ 
other  remedy  is  to  feed  raw  onions, 
chopped  fine,  mixed  with  other  food, 
about  twice  a  week. 

Croup— Chickens. 

Try  and  remove  the  croup  mem¬ 
branes  from  the  mouth  with  a  feather, 
and  then  touch  the  parts  with  a  feather 
dipped  in  a  solution  of  nitrate  of  silver, 
10  grs.  to  1  oz.  of  rain  water.  Feed 
no  raw  grain.  Well  boiled  oatmeal  or 
Indian  corn-meal  will  make  an  ex¬ 
cellent  substitute.  Put  Y  oz.  of 
carbonate  of  soda  in  every  quart  of  the 
water  drunk  by  the  chickens,  and,  if 
possible,  change  their  roosting  place 
to  a  new  building.  If  this  last  cannot 
be  done,  clean  the  place  thoroughly, 
and  wash  it  over  with  a  solution  at  the 
rate  of  an  ounce  of  carbolic  acid  to 
a  quart  of  water. 

Drooping  Wings. 

This,  in  either  turkeys  or  chickens, 
is  caused  by  vermin.  To  cure  it, 
grease  their  heads,  the  under  sides  of 
their  wrings,  and  their  bodies  under  the 
wings,  with  lard  or  fried  meat  fat  or' 
any  other  grease.  In  a  few  days  their 
wings  will  be  natural,  and  their  appe¬ 
tite  and  comfort  will  return. 
Chickens. 

To  Produce  Eggs. 

In  the  production  of  eggs  is  found 
the  most  profitable  branch  of  poultry 
keeping.  It  has  been  found  by  experi¬ 
ence  that  well-kept  hens  of  good  blood 
will  produce  eggs  at  a  cost  not  to  ex¬ 
ceed  four  cents  a  dozen  under  ordi¬ 
nary  farm  conditions.  That  is,  it  does 
not  require  extraordinary  care  to  pro¬ 
duce  eggs  at  the  price  named,  although 
it  does  require  good  care  and  proper 
food  of  the  kinds  that  are  produced 
on  most  farms. 

Feeding. 

Although  the  matter  of  feeding  has 
been  experimented  with  a  great  many 
times,  it  has  not  yet  been  determined 


98 


Keep  up  appearances,  whatever  you  do. 


that  any  set  ration  or  mixture  of  feeds 
is  the  best  one,  and  successful  poultry- 
men  are  divided  in  their  opinions  on 
the  subject. 

There  is  a  general  agreement  among 
careful  experimenters  that  a  mixed  feed 
is  better  than  any  single  feed  that  can 
be  given  laying  hens.  Corn,  wheat, 
oats,  buckwheat,  sunflower  seeds, 
Kaffir  corn,  sorghum  seed,  wheat  bran, 
wheat  middlings,  oil  meal,  milk  and  all 
kinds  of  garden  vegetables  are  relished 
by  fowls,  and  it  is  agreed  that  as  much 
variety  of  feed  as  convenient  produces 
the  best  results. 

Green  Feed: 

Where  fowls  are  at  liberty  they  do 
not  need  vegetable  feed  during  the 
summer,  but  during  the  winter  they 
should  be  given  raw  turnips,  beets,  po¬ 
tatoes,  cabbage,  etc.,  which  have  been 
cut  or  chopped  fine,  in  order  to  keep 
them  in  good  health  and  promote  egg- 
laying. 

If  corn  is  given  once  a  day,  wheat 
once  a  day  and  the  fowls  are  given  milk 
to  drink,  they  will  lay  very  well,  pro¬ 
vided  they  are  not  over-fed.  A  flock 
of  laying  hens  should  never  be  given  at 
one  time  so  much  that  they  will  leave 
any  of  their  feed.  They  should  be 
kept  with  a  good  appetite  all  the  time. 
Give  as  great  a  variety  as  possible,  but 
never  too  much  at  one  time. 

Cleanliness 

About  the  poultry  house  is 
absolutely  necessary  to  profit  in 
poultry  breeding.  The  flock  may  not 
get  sick  and  die  if  the  poultry  house  is 
not  well  taken  care  of,  but  it  will  not 
produce  eggs  as  well  under  such  condi¬ 
tions  as  it  will  when  the  house  is  kept 
in  a  sanitary  condition. 

Chicken  Lice 

Of  several  kinds  are  a  prolific 
cause  of  disease,  death  and  loss  to  the 
poultryman.  They  are  frequently  very 
numerous  before  their  presence  is  even 


suspected.  They  never  get  thick  in  a 
well-kept  poultry  house,  as  the  white¬ 
washing,  cleaning  and  sunlight  are  not 
to  their  liking  and  they  do  not  repro¬ 
duce  rapidly. 

The  best  way  to  keep  them  off  the 
fowls  is  to  wet  the  perches  frequently 
at  intervals  with  coal  oil,  and  keep  the 
floor  of  the  poultry  house  covered  with 
dry  dust  of  some  kind.  Whitewash  is 
death  to  them  and  the  whitewashed 
poultry  house  is  not  often  afflicted  with 
them,  if  the  whitewashing  is  repeated 
at  frequent  intervals  during  the  season. 

To  Improve  Stock. 

A  good  way  to  improve  a  flock  of 
poultry  is  to  purchase  a  full-bred  cock, 
breeding  him  two  years,  and  then  get¬ 
ting  another  of  the  same  breed,  but  not 
related  in  blood.  The  first  year  will 
show  a  change  and  this  will  be  more 
easily  done  than  any  other  way,  and 
will  also  be  much  the  cheapest  way. 

Do  not  Keep  Hens  too  Long. 

Hens  should  not  be  kept  after  their 
second  summer,  as  it  has  been  proven 
beyond  the  possibility  of  doubt  that  a 
hen  does  not  pay  for  her  keeping  after 
she  is  two  years  old.  A  hen  hatched  in 
the  spring  should  begin  to  lay  in  the 
fall  and  keep  laying  through  the  win¬ 
ter  and  until  time  for  her  to  moult  the 
next  fall.  Just  before  she  begins  to 
shed  her  feathers  and  while  she  is  in 
good  condition  is  usually  the  best  time 
to  sell.  This  gives  each  hen  a  year  of 
laying,  and  after  that  the  most  profit¬ 
able  use  to  make  of  her  is  to  sell  her  in 
the  market,  having  pullets  to  take  her 
place. 

An  exception  to  this  rule  would  be 
made  where  poultry  is  kept  for  breed¬ 
ing  instead  of  for  the  eggs  they  produce, 
as  old  hens  are  best  for  breeders. 

The  farmers  of  this  country  could 
keep  five  times  as  much  poultry  as  they 
do  without  destroying  a  profitable  de¬ 
mand,  for  it  is  only  on  account  of  the 


99 


Let  us  give  everything  its  due. 


limited  supply  that  much  more  poultry 
is  not  eaten. 

Poultry  can  be  produced  as  cheaply 
as  pork,  but  it  always  brings  a  better 
price ;  therefore  we  should  produce  more 
poultry  and  fewer  pigs. 

Children — The  Discipline  of. 

Children  should  not  be  allowed  to  ask 
for  the  same  thing  twice.  This  may 
be  accomplished  by  parents,  teachers, 
or  whoever  may  happen  to  have  the 
management  of  them,  paying  attention 
to  their  little  wants,  if  proper,  at  once, 
when  possible.  Children  should  be 
made  to  understand  that  when  they 
are  not  answered  immediately  it  is  be¬ 
cause  it  is  not  convenient.  Lat  them 
learn  patience  by  waiting. 

We  learn  from  daily  experience,  that 
children  who  have  been  the  least  in¬ 
dulged  thrive  much  better,  unfold 
all  their  faculties  quicker  and  acquire 
more  muscular  strength  and  vigor  of 
mind  than  those  Who  have  been  con¬ 
stantly  favored  and  treated  by  their 
parents  with  the  most  solicitous  at¬ 
tention;  bodily  weakness  and  want 
of  self-reliance  are  the  frequent  at¬ 
tributes  of  the  latter. 

The  greatest  art  in  educating  chil¬ 
dren  consists  in  a  continued  vigilance  of 
all  their  actions,  without  letting  them 
discover  that  they  are  being  watched 
and  guided. 

Children’s  Drink. 

Doctors  are  decidedly  against  giv¬ 
ing  drink  to  children  in  large  quanti¬ 
ties,  and  at  irregular  periods,  whether  it 
consists  of  the  mother’s  milk  or  any 
other  equally  mild  liquid.  In  the  lat¬ 
ter  part  of  the  first  year,  pure  water, 
milk  and  water,  or  toast  and  water 
may  occasionally  be  given.  On  no  ac¬ 
count  should  a  young  child  be  per¬ 
mitted  to  taste  beer  or  wine,  unless 
specially  ordered  by  a  physician. 

Many  children  acquire  a  habit  of 
drinking  during  their  meals;  it  would 


be  more  conducive  to  digestion  if  they 
were  accustomed  to  drink  only  after 
having  made  a  meal ;  this  salutary  rule 
is  too  often  neglected. 

Children — To  Protect  from 
Burning. 

Add  one  ounce  of  alum  to  the  last 
water  used  in  rinsing  children’s  dresses, 
and  they  will  be  rendered  uninflam¬ 
mable.  It  would  be  better  still  to 
dress  them  in  woolen  materials  dur¬ 
ing  the  season  when  fires  are  needed. 

Children’s  Sleep. 

Infants  cannot  sleep  too  long;  and 
it  is  a  favorable  symptom  when  they 
enjoy  a  calm  and  long-continued  rest, 
of  which  they  should  by  no  means  be 
deprived,  as  this  is  the  greatest  sup¬ 
port  granted  to  them  by  nature. 

A  child  lives  comparatively  much 
faster  than  an  adult;  every  Stimulus 
operates  more  powerfully;  and  not 
only  its  constituent  parts,  but  its  vital 
resources  also,  are  more  speedily  con¬ 
sumed.  Sleep  promotes  a  more  calm 
and  uniform  circulation  of  the  blood; 
it  facilitates  the  assimilation  of  the 
nutriment  received  and  contributes 
toward  a  more  copious  and  regular 
deposition  of  alimentary  matter,  while 
the  horizontal  posture  is  the  most  favor¬ 
able  to  the  growth  and  development 
of  the  child. 

Sleep  ought  to  be  in  proportion  to 
the  age  of  the  infant.  After  the  age 
of  six  months,  the  period  of  sleep,  as 
well  as  all  other  animal  functions,  may 
in  some  degree  be  regulated ;  yet,  even 
then  a  child  should  be  suffered  to 
sleep  the  whole  night  and  several  hours 
both  in  the  morning  and  in  the  after¬ 
noon.  Mothers  and  nurses  should 
endeavor  to  accustom  infants  from  the 
time  of  their  birth  to  sleep  in  the  night 
preferably  to  the  day,  and  for  this  pur¬ 
pose  they  ought  to  remove  all  external 
impressions  which  may  disturb  their 
rest,  such  as  noise,  light,  etc.,  and 


100 


Be  busy,  busy,  busy-useful,  amiable, 


especially  not  obey  every  call  for  taking 
them  up  and  giving  food  at  improper 
times. 

After  the  second  year  children 
will  not  instinctively  require  to 
sleep  in  the  forenoon,  though  after 
dinner  it  may  be  continued  to  the 
third  and  fourth  year  of  life,  if  the 
child  shows  a  particular  inclination  to 
repose;  because,  till  that  age,  the  full 
half  of  life  may  safely  be  allotted  to 
sleep.  From  that  period,  however, 
sleep  ought  to  be  shortened  for  the 
space  of  one  hour  with  every  succeed¬ 
ing  year,  so  that  a  child  of  seven  years 
old  may  sleep  about  eight,  and  not  ex¬ 
ceeding  nine  hours;  this  proportion 
may  be  continued  to  the  age  of  adoles¬ 
cence,  and  even  manhood. 

To  awaken  children  from  their  sleep 
with  a  noise,  or  in  an  impetuous  man¬ 
ner,  is  extremely  injudicious  and  hurt¬ 
ful  ;  nor  is  it  wise  to  carry  them  from  a 
dark  room  immediately  into  a  glaring 
light,  or  against  a  dazzling  wall ;  for  the 
sudden  impression  of  light  debilitates 
the  organs  of  vision,  and  lays  the  foun¬ 
dation  for  weak  eyes. 

Children  should  never  be  frightened 
or  threatened  by  reference  to  ghost 
stories,  or  goblins,  etc.  They  have 
such  a  small  amount  of  reasoning  power 
and  are  so  susceptible  to  fear  and  fright 
that  if  such  stories  are  told  to  them 
they  suffer  acutely  during  the  hours 
of  darkness  and  quiet. 

Night  Nurseries. 

A  bedroom  or  night  nursery  ought 
to  be  spacious  and  lofty,  dry,  airy  and 
not  inhabited  through  the  day.  The 
windows  should  never  be  opened  at 
night,  but  may  be  left  open  the  whole 
day  in  fine,  clear  weather. 

,  If  possible,  no  adult  should  be  suf¬ 
fered  to  sleep  in  the  same  room,  and  no 
linen  or  washed  clothes  should  ever  be 
hung  there  to  dry,  as  they  contaminate 
the  air  in  which  so  considerable  a  por¬ 
tion  of  infantile  life  must  be  spent,  and 


the  consequences  attending  a  vitiated 
atmosphere  in  such  rooms  are  serious 
and  often  fatal. 

Feather-beds  should  be  banished 
from  nurseries,  as  they  are  unnatural 
and  debilitating  contrivances.  The 
horsehair  mattress  is  now  generally 
preferred,  being  cooler,  more  healthful 
and  more  comfortable.  Chaff  beds 
also  may  be  highly  recommended,  as 
they  are  warm,  cheap  and  easy  to  fill. 
They  are  by  no  means  expensive,  can 
be  easily  cleaned  and  save  the  use  of 
mattresses. 

Lastly,  the  ^bedstead  must  not  be 
placed  too  low  on  the  floor;  nor  is  it 
proper  to  let  children  sleep  on  a  couch 
which  is  made  without  any  elevation 
from  the  ground ;  because  the  most  per¬ 
nicious  air  in  an  apartment  is  that 
within  one  or  two  feet  from  the  floor, 
while  the  most  wholesome,  or  atmos¬ 
pheric  air,  is  in  the  middle  of  the  room. 

Children — W  ashing. 

A  child  should  never  go  to  bed  dirty 
— the  whole  body  should  be  washed 
every  day.  Young  children  should 
be  washed  after  breakfast,  and  older 
ones  before  that  meal.  Care  should 
be  taken  lest  the  child  catches  a  chill 
while  being  dried.  A  sponge  is  gener¬ 
ally  used  for  washing  children,  but 
some  persons  prefer  a  piece  of  flannel. 
Special  care  should  be  taken  to  use 
only  the  best  and  purest  soap. 

Chimneys — To  Build. 

Let  the  bed  be  laid  of  brick  and 
mortar,  iron  or  stone;  then  the  work¬ 
man  should  take  a  brick  in  his  left 
hand,  and  with  the  trowel,  draw  the 
mortar  upon  the  end  of  the  brick,  from 
the  underside,  and  not  from  the  out¬ 
side  edge,  as  is  usual.  Then,  by  press¬ 
ing  the  brick  against  the  next  one,  the 
whole  space  between  the  two  bricks 
will  be  filled  with  mortar;  and  so  he 
should  point  up  the  inside  as  perfectly 
as  the  outside,  as  he  proceeds. 


serviceable,  in  all  honest,  unpretending  ways. 


101 


By  drawing  the  mortar  on  the  edge 
of  the  brick,  the  space  between  the 
ends  will  not  always  be  entirely  filled, 
and  will  make  (where  the  inside  point¬ 
ing  is  not  attended  to)  a  leaky  and  un¬ 
safe  chimney,  which,  if  not  kept  clear 
of  soot,  will,  in  burning  out,  stand  a 
good  chance  of  setting  the  building  on 
fire. 

Chimneys — Salt  in 
Building. 

In  building  a  chimney,  put  a  quan¬ 
tity  of  salt  into  the  mortar  with  which 
the  inner  courses  of  brick  are  laid.  The 
effect  will  be  that  there  will  never  be 
any  accumulation  of  soot  in  that 
chimney.  The  philosophy  is  thus 
stated:  The  salt  in  the  portion  of 
mortar  which  is  exposed  absorbs  moist¬ 
ure  every  damp  day.  The  soot,  thus 
becoming  damp,  falls  down  into  the  fire¬ 
place. 

Chimneys — To  Build. 

Every  chimney  ought,  if  practicable, 
to  extend  clear  to  the  bottom  of  the 
cellar,  and  rest  there  on  a  substantial 
foundation,  covered  with  a  broad,  flat 
stone,  to  prevent  the  absorption  of 
dampness  by  the  bricks.  This  will 
not  only  prevent  accidents  from  fire, 
but  will  prevent  the  superincumbent 
weight  from  injuring  the  wall  in  any 
way.  More  than  this,  when  a  chimney 
rests  on  a  foundation  in  the  attic,  or 
even  in  an  upper  room,  during  long  and 
severe  storms,  such  a  large  volume  of 
water  usually  falls  directly  into  the 
chimney  that  the  bricks  at  the  bottom 
become  thoroughly  saturated.  Conse¬ 
quently,  the  surplus  water  soaks  down 
through  the  wall  below ;  whereas,  if  the 
chimney  had  extended  to  the  bottom 
of  the  cellar,  the  walls  would  not  have 
been  injured  by  the  great  fall  of  rain. 

By  building  chimneys  with  double 
walls,  leaving  an  air-space  between 
them,  an  excellent  means  of  ventilation 
is  secured,  from  the  top  or  bottom  of 
rooms,  as  desired  by  inserting  ventilat¬ 


ors  in  the  outer  chimney.  The  heat 
from  the  inner,  when  fires  are  used, 
will  always  make  a  good  draft  upward. 

To  build  a  chimney  so  that  it  will  not 
smoke,  the  chief  point  is  to  make  the 
throat  of  the  chimney  not  less  than 
four  inches  broad  and  twelve  long; 
then  the  chimney  should  be  abruptly 
enlarged  to  double  the  size,  and  so  con¬ 
tinue  for  one  foot  or  more;  then  it  may 
be  gradually  tapered  off  as  desired. 
But  the  inside  of  the  chimney,  through¬ 
out  its  whole  length  at  the  top,  should 
be  plastered  very  smooth  with  good 
mortar,  which  will  harden  with  age. 
If  salt  is  mixed  pretty  freely  with  the 
mortar  used,  moisture  enough  will 
be  imbibed  to  prevent  the  soot  from 
adhering.  The  area  of  a  chimney 
should  be  at  least  half  a  square  foot, 
and  no  flue  less  than  60  square  inches. 
The  best  shape  for  a  chimney  is  circular 
or  many-sided,  as  giving  less  friction, 
(brick  is  the  best  material,  as  it  is  a 
non-conductor),  and  the  higher  above 
the  roof  the  better. 

Chimneys — Remedy  for 
Smoking. 

From  experience  it  has  been  found 
that  by  the  use  of  fine  wire  gauze  of 
from  36  to  40  wires  to  the  inch,  as  a 
screen  blower,  or  guard,  judiciously 
applied  to  registers,  stoves,  ranges  or 
stove  doors,  little  if  any  smoke  will 
come  into  the  room.  The  atmospheric 
pressure  prevents  the  smoke  entering 
the  room  through  the  gauze,  and  if 
applied  immediately  to  the  fire  more 
smoke  will  be  consumed  than  by  any 
other  means.  In  that  case  the  wire 
should  be  kept  two  inches  from  im¬ 
mediate  contact  with  the  hot  fire. 

Chimneys — To  Cure  when 
Smoky. 

The  common  causes  of  smoky  chim¬ 
neys  are  either  that  the  wind  is  too 
much  let  in  above  at  the  mouth  of  the 
shaft,  or  else  that  the  smoke  is  stifled 
below.  They  may  also  proceed 


102 


It  is  well  for  a  man  to  respect 


from  there  being  too  little  room  in  the 
vent,  particularly  where  several  open 
into  the  same  funnel.  The  situation 
of  the  house  may  likewise  affect  them, 
especially  if  backed  by  higher  ground 
or  other  buildings. 

The  best  method  of  cure  is  to  carry 
from  the  air  a  pipe  under  the  floor  and 
opening  under  the  fire ;  or,  when  higher 
objects  are  the  cause,  to  fix  a  movable 
cowl  at  the  top  of  the  chimney. 

In  regard  to  smoky  chimneys,  a  few 
facts  and  cautions  may  be  useful,  and 
a  very  simple  remedy  may  often 
render  the  calling  in  of  masons  and 
bricklayers  unnecessary. 

Observe  that  a  northern  aspect 
often  produces  a  smoky  chimney. 

A  single  chimney  is  more  apt  to 
smoke  than  when  it  forms  part  of  a 
stack. 

Straight  funnels  seldom  draw  well. 

Large  fire-places  are  apt  to  smoke, 
particularly  when  the  aperture  of  the 
funnel  does  not  correspond  in  size. 
For  this  a  temporary  remedy  may  be 
found  in  opening  a  door  or  window — 
a  permanent  cure  by  diminishing  the 
lower  aperture. 

When  a  smoky  chimney  is  so  incor¬ 
rigible  as  to  require  a  constant  admis¬ 
sion  of  fresh  air  into  the  room,  the 
best  mode  is  to  introduce  a  pipe,  one 
of  whose  apertures  shall  be  in  the  open 
air  and  the  other  under  the  grate;  or 
openings  may  be  made  near  the  top  of 
the  apartment,  if  lofty,  without  any 
inconvenience  even  to  persons  sitting 
close  by  the  fire. 

This  species  of  artificial  ventilation 
will  always  be  found  necessary  for 
comfort  where  gas  is  used  internally, 
whether  a  fire  is  lighted  or  not. 

Where  a  chimney  only  smokes  w  hen 
a  fire  is  first  lighted,  this  may  be 
guarded  against  by  allowing  the  fire 
to  kindle  gradually ;  or  more  promptly 
by  laying  any  inflammable  substance, 
such  as  shavings,  on  the  top  of 


the  grate,  the  rapid  combustion  of 
which  will  warm  the  air  in  the  chimney, 
and  give  it  a  tendency  upwards,  before 
any  smoke  is  produced  from  the  fire 
itself.  If  old  stove-grates  are  apt  to 
smoke,  they  may  be  improved  by  set¬ 
ting  the  stove  further  back.  If  that 
fails,  contract  the  lower  orifice. 

In  cottages,  the  shortness  of  the  fun¬ 
nel  or  chimney  may  produce  smoke,  in 
which  case  the  lower  orifice  must  be 
contracted  as  small  as  possible  by 
means  of  an  upright  register. 

If  a  kitchen  chimney  overpowers 
that  of  the  parlor,  as  is  often  the  case 
in  small  houses,  apply  to  each  chimney 
a  free  admission  of  air,  until  the  evil 
ceases. 

When  a  chimney  is  filled  with  smoke, 
not  of  its  own  formation,  but  from  the 
funnel  next  to  it,  an  easy  remedy  offers, 
in  covering  each  funnel  with  a  conical 
top  or  earthen  crock,  not  cylindrical, 
but  a  frustum  of  a  cone,  by  means  of 
which  the  two  openings  are  separated 
a  few-  inches,  and  the  cold  air  or  the 
gust  of  wind  no  longer  forces  the  smoke 
down  with  them. 

If  these  remedies  fail  it  will  be  gener¬ 
ally  found  that  the  chimney  only 
smokes  W'hen  the  wind  is  in  a  particular 
quarter,  connected  with  the  position  of 
some  higher  building,  or  a  hill,  or  a 
grove  of  trees.  In  such  cases  the  com¬ 
mon  tumcap,  as  made  by  tinmen  and 
ironmongers,  will  generally  be  found 
fully  adequate  to  the  end  proposed. 
A  case  has  occurred  of  curing  a  smoky 
chimney  exposed  to  the  northwest 
wind,  and  commanded  by  a  lofty 
building  on  the  southeast,  by  the  fol¬ 
lowing  contrivance: 

A  painted  tin  cap,  of  a  conical  form, 
was  suspended  by  a  ring  and  swivel,  so 
as  to  swing  over  the  mouth  of  the 
chimney-pot  by  means  of  an  arched 
strap  or  bar  of  iron  nailed  on  each  side 
of  the  chimney.  When  a  gust  of  wind 
laid  this  cap  (which,  from  its  resem- 


his  own  vocation,  whatever  it  is. 


103 


blance  in  form  and  use  to  an  umbrella, 
is  called  a  paravent  or  wind-guard) 
close  to  the  pot  on  one  side,  it  opened 
a  wider  passage  for  the  escape  of  the 
smoke  on  the  opposite  side,  whichever 
way  the  wind  came,  while  rain,  hail, 
etc.,  were  effectually  prevented  from 
descending  the  flue. 

Chimneys — Leaks  Around. 

These  may  be  stopped  by  applying 
a  paste  made  of  tar,  and  dry,  sifted 
road  dust.  The  paste  should  be  lapped 
over  the  shingles  to  form  a  collar. 

Chinaware — To  Make. 

The  composition  of  the  eastern  or 
proper  chinaware,  according  to  ac¬ 
counts  that  have  great  marks  of  au¬ 
thenticity,  is  of  two  earths;  one  of 
which  is  called  petunse;  the  other  a 
refractory  earth,  called  kaolin. 

The  preparation  of  the  petunse,  or 
aluminous  earth,  is  by  pounding  the 
stone  till  it  is  reduced  to  a  very  fine 
powder,  and  then  washing  it  over  to 
bring  it  to  the  most  impalpable  state, 
which  is  thus  performed:  After  the 
stone  is  rendered  as  fine  as  it  can  be  by 
pounding  or  grinding,  the  powder  must 
be  stirred  into  a  large  tub  full  of  water, 
and,  being  stirred  about,  the  upper 
part  of  the  water  must  be  laded  out 
into  another  tub,  by  which  means  the 
finest  particles  of  the  powder  will  be 
carried  into  it.  The  water  in  the  sec¬ 
ond  tub  must  be  then  suffered  to  stand 
at  rest  till  the  powder  be  subsided,  and 
as  much  as  can  be  laded  off  clear  must 
be  put  back  into  the  first  tub  and  there 
being  again  stirred  about,  and  loaded 
with  a  fresh  quantity  of  the  most  sub¬ 
tle  part  of  the  powder,  must  be  laded 
again  into  the  second  tub  as  before,  and 
this  must  be  repeated  till  none  be  left 
in  the  first  tub  but  the  grosser  part  of 
the  stone,  which,  not  being  of  a  due  fine¬ 
ness,  must  be  again  pounded,  and 
treated  as  at  first.  The  fine  powder 


contained  in  the  second  tub  must  be 
then  freed  from  the  water,  by  lading 
off  the  clear  part,  and  suffering  what 
remains  to  exhale,  till  the  matter  be¬ 
comes  of  the  consistence  of  soft  clay, 
when  it  will  be  fit  to  be  commixed  with 
the  kaolin  for  use. 

The  kaolin  is  prepared  in  the  same 
manner  by  washing  over;  but  some 
specimens  are  so  fine,  that  there  is  no 
occasion  for  this  or  any  other  purifica¬ 
tion. 

From  these  two  mixed  together,  the 
clay  or  paste  is  formed;  but  it  is  said 
that  the  proportion  of  the  respective 
quantities  is  made  to  vary  according 
to  the  intended  goodness  of  the  ware, 
the  best  being  made  from  equal  quan¬ 
tities,  and  the  worst  from  two  of  the 
kaolin  to  one  of  the  petunse. 

China,  English— Composition  of. 

The  following  composition  will  pro¬ 
duce  wares,  which  will  possess  the  prop¬ 
erties  of  the  true  china,  if  judiciously 
managed : 

Mix  the  best  white  sand,  or  calcined 
flints,  finely  powdered,  20  lbs. ;  of  very 
white  pearlash,  55  lbs.;  of  white  cal¬ 
cined  bones,  2  lbs.  Temper  the  whole 
with  gum  arabic  or  Senegal,  dis¬ 
solved  in  water. 

This  requires  a  considerable  force  and 
continuance  of  heat  to  bring  it  to  per¬ 
fection,  but  it  will  be  very  white  and 
good  when  it  is  properly  treated. 
Where  mica  can  be  obtained,  it  is  pref¬ 
erable  to  calcined  bones,  and  as  it  will 
form  a  kind  of  paste  for  working,  a 
weaker  gum-water  will  answer  the  pur¬ 
pose. 

China  (Saxon  or  Dresden)— To 
Make. 

The  Saxon  composition,  of  which  the 
chinaware  is  formed,  is  greatly  similar 
to  that  of  the  eastern.  In  the  place  of 
the  petunse,  a  stone  is  used  which  is 
improperly  called  in  the  German  lan- 


104 


It  is  not  on  Earth  that  Heaven’s  justice  ends. 


guage,  bleispatt,  or  spar  of  lead.  It 
is  a  stone  of  a  very  opposite  nature,  as 
spars  are  calcareous,  and  will,  on  cal¬ 
cining,  become  lime;  on  the  other  hand, 
this  stone  is  of  a  vitreous  nature.  This 
spar  is  of  a  very  hard  texture,  and  of  a 
light  flesh-color,  or  pale,  whitish  red. 
It  is  prepared  by  pounding  and  wash¬ 
ing  over,  which  may  be  done  as  above 
directed,  and  it  is  then  ready  for  com¬ 
pounding  with  the  mica.  The  mica 
is  employed  in  the  Saxon  composition 
for  the  other  ingredients;  and  is  like¬ 
wise  prepared  by  grinding  and  washing 
over,  when  it  is  not  in  a  perfect  and 
pure  state ;  but  when  it  is  entirely  clean, 
it  may  be  tempered  with  the  texture, 
thoroughly  broken,  and  it  will  be  of  the 
consistence  of  soft  clay. 

The  two  kinds  of  earth  being  pre¬ 
pared  in  the  state  of  a  soft  paste,  they 
are  to  be  incorporated  and  blended 
into  one  mass,  which  is  done  by  rolling 
and  stirring  them  well  after  they  are 
in  the  sanle  vessel,  and  then  kneading 
them  with  the  feet  till  they  are  thor¬ 
oughly  united.  When  the  compound 
mass  is  formed,  it  is  made  into  pakes, 
or  square  pieces,  and  put  by  layers  into 
cases  of  wood  or  stone,  which  must  be 
placed  in  a  moist  situation,  and  left  for 
two  or  three  months,  during  which 
time  a  kind  of  ferment  enters  into  the 
mixture,  by  which  the  parts  of  the  dif¬ 
ferent  matter  combine  and  form  a  sub¬ 
stance  with  new  qualities,  mi  known 
while  separate.  This  change  shows 
itself  upon  the  wdiole  mass  by  a  fetid 
smell,  and  a  greenish  or  bluish  color, 
and  a  tenacity  like  that  of  clay,  or  the 
argillaceous  moistened  earths.  If  the 
time  of  keeping  the  paste  in  this  con¬ 
dition  be  prolonged  to  a  year  or  more, 
it  will  further  improve  its  qualities,  but 
great  care  must  be  taken  to  prevent  its 
becoming  dry;  to  prevent  which,  there 
may  be  occasion  to  wrater  it.  When, 
however,  the  described  qualities  are 
found  in  the  matter,  it  is  fit  for  use, 


and  vessels,  etc.,  may  be  wrought  of  it 
without  any  other  preparation. 

China  or  Glassware — To 
Mend. 

A  useful  cement  is  produced  by  pow¬ 
dered  chalk  and  white  of  egg.  A 
mixture  of  equal  parts  of  white  of  egg, 
white-lead,  and  glue,  forms  a  strong 
cement.  Or  take  a  ver}'  thick  solution 
of  gum  arabic  in  water,  and  stir  into  it 
plaster-of-Paris  until  the  mixture  be¬ 
comes  a  viscous  paste.  Apply  it  with 
a  brush  to  the  fractured  edges,  and 
stick  them  together.  In  three  days  the 
article  cannot  again  be  broken  in  the 
same  place.  For  other  preparations 
for  this  purpose,  see  “  Cements.” 

China  and  Glass  Ornaments— 
Cleaning. 

The  best  material  for  cleansing 
either  porcelain  or  glass,  is  fullers’ 
earth ;  but  it  must  be  beaten  into  a  fine 
powder,  and  carefully  cleared  from  all 
rough  or  hard  particles,  which  might 
endanger  the  polish  of  the  surface. 
As  articles  intended  solely  for  orna¬ 
ment  are  not  so  highly  annealed  as 
others,  they  should  never  be  washed 
in  water  beyond  a  tepid  temperature. 

China  Crape — To  Wash 
Scarfs,  Etc. 

If  the  fabric  be  good,  these  articles 
of  dress  can  be  washed  as  frequently  as 
may  be  required,  and  no  diminution  of 
their  beauty  will  be  discoverable,  even 
when  the  various  shades  of  green  have 
been  employed  among  other  colors  in 
the  patterns.  In  cleaning  them,  make 
a  strong  lather  in  boiling  water;  suffer 
it  to  cool;  wrhen  cold  or  nearly  so,  wrash 
the  scarf  quickly  and  thoroughly,  dip 
it  immediately  in  cold  hard  water  in 
which  a  little  salt  has  been  thrown 
(to  preserve  the  colors),  rinse,  squeeze, 
and  hang  it  out  to  dry  in  the  open 
air;  pin  it  at  its  extreme  edge  to  the 
line,  so  that  it  may  not  in  any  part  be 


105 


Truth  is  always  bold. 


folded  together;  the  more  rapidly  it 
dries  the  clearer  it  will  be. 

Chromos — To  Clean. 

When  you  clean  them  use  a  soft 
feather  brush,  or  wipe  them  with  soft 
chamois  skin  (a  drop  of  oil  may  restore 
clearness),  or  with  a  fine  linen  rag  very 
slightly  dampened.  Always  tenderly. 

Next,  whenever  the  original  varnish 
coating  is  dulled,  bruised,  or  rubbed, 
re  varnish  it  with  thin  mastic  varnish. 

Chromos,  like  oil  paintings,  should 
not  be  hung  in  a  dark  room,  but  in  one 
with  diffused  light ;  and  never  exposed 
to  the  direct  rays  of  the  sun. 

The  chromos  after  water-colors  keep 
and  display  better  when  placed  under 
glass,  as  they  lack  the  protecting  cover 
of  the  varnish.  The  larger  chromos 
after  oil  paintings  display,  as  a  general 
rule,  best  when  framed  like  original 
paintings.  It  is  not  necessary  to  put 
any  of  these  under  glass ;  it  is  a  matter 
of  taste, — preserving  them,  at  the 
same  time,  from  dust  and  rough  hand¬ 
ling. 

Chronograms  or  Chronographs 

Are  riddles  in  which  the  letters  of  the 
Roman  notation  in  a  sentence  or  se¬ 
ries  of  words  are  so  arranged  as  to 
make  up  a  date.  The  following  is  a 
good  example: — 

My  Day  Closed  Is  In  Immortality. 
The  initials  MDCIII  givel603,  the  year 
of  Queen  Elizabeth’s  death.  Some¬ 
times  the  Chronogram  is  employed  to 
express  a  date  on  coins  or  medals;  but 
oftener  it  is  simply  used  as  a  riddle : — 
A  poet  who  in  blindness  wrote ;  another 
lived  in  Charles’s  reign;  a  third  called 
the  father  of  English  verse;  a  Spanish 
dramatist ;  the  scolding  wife  of  Socra¬ 
tes;  and  the  Prince  of  Latin  poets, — 
their  initials  give  the  year  of  the  Great 
Plague  —  MDCLXY  —1665:  Milton, 
Dryden,  Chaucer,  Lope-de-Vega,  Xan- 
tippe,  Virgil.  The  word  comes  from 
Chronos,  time,  and  gramma,  a  letter. 


Cider — To  Bottle. 

Preparatory  to  bottling,  it  should 
always  be  examined,  to  see  whether  it 
is  clear  and  sparkling.  If  not  so,  it 
should  be  clarified,  and  left  for  a  fort¬ 
night.  The  night  previous  to  bottling 
the  bung  should  be  taken  out  of  the 
cask,  and  the  filled  bottles  should  not 
be  corked  down  until  the  day  after ;  as, 
if  this  is  done  at  once,  many  of  the 
bottles  will  burst  by  keeping.  The 
best  corks  should  be  used.  Cham¬ 
pagne  bottles  are  the  best  for  cider. 
When  the  cider  is  wanted  for  imme¬ 
diate  use,  or  for  consumption  during 
the  cooler  season  of  the  year,  a  small 
piece  of  lump  sugar  may  be  put  into 
each  bottle  before  corking  it.  When 
intended  for  keeping,  it  should  be 
stored  in  a  cool  cellar,  when  the  quality 
will  be  greatly  improved  by  age. 

Cistern — Filtering. 

To  obtain  the  best  water  at  all  times, 
it  is  not  enough  that  the  water  be  well 
filtered:  To  illustrate: — A  cistern  of 
2,000  gallons  is  filled.  After  some 
weeks  of  continued  dry  weather,  the 
amount  is  reduced  to,  say,  1,000  gal¬ 
lons,  at  which  time  the  quality  of  the 
water  will  have  sensibly  improved.  A 
shower  occurs,  pouring  into  the  cistern, 
say,  300  gallons.  The  1,000  gallons  is 
violently  mixed  with  the  newly  fallen 
rain,  and  the  result  is,  the  quality  of  the 
water  is  injured  for  a  time,  or  until  suf¬ 
ficient  time  has  elapsed  to  allow  it  to 
settle  again. 

Again,  the  process  of  filtration  can¬ 
not  properly  be  accomplished  in  the, 
short  time  allowed  by  some  devices. 
Water  should  be  filtered  very  slowly. 

Then,  every  filtering  apparatus 
should  be  cleaned  out,  and  all  the  ma¬ 
terials  employed  thoroughly  washed 
or  renewed  regularly  and  somewhat 
frequently,  as  required  by  the  char¬ 
acter  of  the  roof  and  the  situation  of 


106 


Every  man  thinks  his  own  geese  swans. 


the  house,  as  regards  accumulation  cin¬ 
ders,  dust,  etc. 

To  accomplish  the  best  results,  I 
would  construct  a  cistern  of  requisite 
capacity,  above  the  bottom  of  the  cel¬ 
lar,  into  which  all  the  water  from  the 
roof  should  be  turned.  Another  cis¬ 
tern  of  equal  capacity,  of  what  is 
known  as  the  “  jug”  pattern,  should  be 
built  below  the  cellar  bottom,  having 
a  neck  of  proper  size  extending  slightly 
above,  and  kept  closed  by  a  tight  cover. 
Between  the  twro  cisterns,  construct  a 
box  of  wood  or  bricks,  say  six  to  ten 
feet  long,  and  twelve  to  sixteen  inches 
square,  with  partitions  alternately  ex¬ 
tending  nearly  to  the  top  and  bottom. 
Pdll  this  box  with  the  proper  filtering 
materials:  broken  stone,  well  washed 
coarse  and  fine  gravel  and  sand,  char¬ 
coal,  and,  at  the  outlet,  fine  sponge. 

The  stream  of  water  from  the  receiv¬ 
ing  cistern  should  be  very  small,  say 
one-quarter  inch  in  diameter,  which, 
entering  the  box  at  one  end,  would 
gently  percolate  through  the  mass  of 
filtering  materials,  and  by  a  small 
block  tin  pipe  be  conveyed  to  the 
bottom  of  the  lower  cistern,  from 
which  it  would  be  pumped  as  wanted. 
The  flow  would  be  constant,  or  until 
the  upper  cistern  was  emptied.  This 
box  should  also  be  kept  closed  by  a 
tight  cover,  which,  when  lifted,  would 
allow  ready  access  to  remove  all  the 
filtering  materials,  to  be  washed  and 
returiied,  or,  what  is  better,  to  be  re¬ 
placed  by  clean,  fresh  materials. 

The  bottom  of  the  upper  cistern 
should  be  concave,  connecting  by  a 
pipe  and  stop-cock  with  the  drain. 
Occasionally,  when  nearly  exhausted, 
it  could  be  easily  and  thoroughly 
cleaned  and  rinsed  out,  the  sediment 
and  dirty  water  escaping  by  the  drain. 
The  bottom  of  the  lower  cistern  should 
also  be  concave,  and  at  intervals  the 
pipe  between  the  twTo  cisterns  should 
be  closed,  to  allow  the  lower  one  to  be¬ 


come  exhausted  in  order  to  cleanse 
that  also. 

The  upper  cistern  should  be  covered 
by  a  brick  arch,  or  by  matched  pine 
plank,  made  perfectly  tight.  Other¬ 
wise  the  evaporation  from  such  a  body 
of  water  will  be  injurious  to  both  struc¬ 
ture  and  inmates. 

The  device  of  making  a  filter  by  a 
brick  partition,  or  wall  in  the  cistern, 
drawing  the  wrater  from  the  side  oppo¬ 
site  the  ingress  pipe,  is  quite  effectual 
for  a  time.  A  little  reflection,  how¬ 
ever,  will  show  that  the  sediment  taken 
from  the  water  remains;  either  in  the 
pores  of  the  brick,  or  in  the  form  of  a 
coating  on  the  surface;  and  that,  after 
a  time,  it  will  vitiate  its  purpose,  and 
become  comparatively  inoperative  and 
useless. 

The  objection  to  this  filtering  sys¬ 
tem  is  the  increased  expense ;  and  those 
parties  obliged  to  depend  upon  a  rain 
water  supply,  and  who,  from  necessity 
or  choice,  prefer  the  cheapest  article, 
when  first  cost  alone  is  considered,  will 
not  adopt  it ;  but  in  many  places  in  the 
country,  where  persons  want  perma¬ 
nently  pure  water,  even  if  obtained  at 
a  greater  expense,  I  think  no  better 
arrangement  has  been  devised. 

The  principal  value  of  a  filter  de¬ 
pends  upon  keeping  it  clean;  and  to 
continue  to  use  water,  month  after 
month,  after  the  filtering  materials 
have  become  foul,  is  not  consistent 
with  our  ideas  of  cleanliness,  and  is 
positively  injurious. 

The  cistern  from  which  the  water  is 
used  being  at  a  distance  below  the  cel¬ 
lar  bottom,  the  water  is  kept  suffi¬ 
ciently  cool,  even  in  hot  weather,  to 
be  very  palatable. 

Some  persons,  not  using  a  filter, 
adopt  the  expedient  of  having  two 
cisterns  on  the  same  level,  both  con¬ 
nected  with  the  pump,  using  from  each 
alternately,  as  the  other  becomes  ex¬ 
hausted.  This  arrangement  is  a  great 


An  opening  won’t  come  to  one,  but  one  must  go  to  it.  107 


improvement  upon  a  single  cistern,  but 
will  not  compare  with  two,  arranged  as 
described  above. 

The  cost  of  two  first-class  cisterns, 
of  2,000  gallons,  capacity  each,  with 
filter  constructed  in  the  most  thor¬ 
ough  manner,  would,  in  most  localities, 
be  less  than  the  cost  of  a  properly  con¬ 
structed  well  forty  feet  in  depth. 

Cities — One  Hundred  Largest 
of  the  Earth. 

FIGURES  FROM  LATEST  OFFI¬ 
CIAL  CENSUS  RETURNS. 


London  . 4,211,056 

New  York  (Greater) . 3,437,202 

Paris .  2,536,834 

Berlin .  1,843,000 

Chicago .  1,698,575 

Canton .  1,600,000 

Tokio,  Japan .  1,452,564 

Vienna .  1,364,548 

Philadelphia .  1,293,697 

St.  Petersburg .  1,267,023 

Pekin,  estimated .  1,000,000 

Moscow., .  988,614 

Constantinople .  873,560 

Calcutta .  861,764 

Bombay .  821,764 

Osaka,  Japan .  821,235 

Buenos  Ayres .  663,854 

Warsaw .  638,209 

Hamburg .  625,552 

Glasgow . 618,052 

St.  Louis .  575,238 

Cairo,  Egypt .  570,062 

Brussels . . 561,130 

Boston .  560,892 

Naples .  540,393 

Rio  de  Janeiro .  522,651 

Liverpool . 517,980 

Amsterdam . 512,953 

Baltimore .  508,957 

Buda-Pesth .  505,763 

Manchester,  England .  505,368 

Rome .  500,610 

Melbourne .  490,900 

Milan .  481,297 

Birmingham,  England .  478,113 

Madrid . '. .  470,283 


Lyons .  466,028 

Madras .  452,518 

Marseilles .  442,239 

Haidarabad . 415,039 

Munich .  407,307 

Odessa .  405,041 

Mexico  City .  402,000 

Leipzig .  399,963 

Sydney .  383,390 

Cleveland .  381,768 

Shanghai,  estimated .  380,000 

Breslau .  373,169 

Leeds .  367,505 

Turin .  355,800 

Kioto,  Japan .  353,139 

Buffalo .  352,387 

San  Francisco .  342,782 

Dresden . 336,440 

Cincinnati .  325,902 

Sheffield .  324,243 

Pittsburgh .  321,626 

Cologne .  321,564 

Santiago,  Chile .  320,628 

Alexandria . 319,766 

Lodz,  Poland . 315,209 

Copenhagen . 312,859 

Rotterdam .  309,309 

Lisbon .  301,206 

Stockholm .  295,789 

Palermo .  290,951 

New  Orleans .  287,104 

Detroit .  285,704 

Milwaukee .  285,315 

Washington .  278,718 

Antwerp .  277,576 

Lucknow .  273,028 

Barcelona .  272,481 

Edinburgh .  264,796 

Bordeaux .  256)906 

Riga .  256,197 

Belfast .  255,950 

Bangkok,  estimated .  250,000 

Montevideo .  249,251 

Kieff . 247,432 

Newark,  N.  J . ' .  246,070 

Dublin .  245,001 

Nagoya,  Japan .  244,145 

Genoa .  232,777 

Bucharest  .  232,000 


108  Be  trustworthy  in  all  things,  from  the  greatest  to  the  least. 


Frankfort-on-Main .  229,279 

Bristol,  England .  221,578 

Hong  Kong .  221,441 

Benares . 219,467 

Montreal . 216,650 

Bradford,  England . 216,361 

Lille . 216,276 

Kobe,  Japan . 215,780 

Magdeburg . 214,424 

Nottingham . 213,877 

Florence . 212,898 

Teheran . 210,000 

Hanover . 209,535 

Jersey  City .  206,433 

West  Ham,  England .  204,903 


Cleanliness. 

Nothing  can  be  more  agreeable  to  the 
senses,  more  to  the  honor  of  the  inhab¬ 
itants,  or  conducive  to  their  health, 
than  a  clean  town;  nor  does  anything 
impress  a  stranger  sooner  with  a  disre¬ 
spectful  idea  of  any  people  than  its 
opposite. 

It  is  well  known  that  infectious  dis¬ 
eases  are  caused  by  tainted  air.  Every¬ 
thing,  therefore,  which  tends  to  pollute 
the  air  or  spread  the  infection  ought 
with  the  utmost  care  to  be  avoided. 
For  this  reason,  in  great  towns,  no 
filth  of  any  kind  should  be  permitted 
to  lie  upon  the  streets.  We  are  sorry 
to  say  that  the  importance  of  general 
cleanliness  in  this  respect  does  by  no 
means  seem  to  be  sufficiently  under¬ 
stood. 

One  common  cause  of  putrid  and 
malignant  fevers  is  the  wrant  of  clean¬ 
liness.  Those  fevers  commonly  begin 
among  the  inhabitants  of  close,  dirty 
houses,  who  breathe  bad  air,  take  little 
exercise,  eat  unwholesome  food,  and 
wear  dirty  clothes.  There  infection 
is  generally  hatched,  which  spreads 
far  and  wide,  to  the  destruction  of 
many.  Hence  cleanliness  may  be  con¬ 
sidered  as  an  object  of  public  atten¬ 
tion.  It  is  not  sufficient  that  I  be 
clean  myself,  while  the  want  of  it  in 


my  neighbor  affects  my  health  as  well 
as  his  own. 

If  dirty  people  cannot  be  removed 
as  a  common  nuisance,  they  ought  at 
least  to  be  avoided  as  infectious.  All 
who  regard  their  health  should  keep 
at  a  safe  distance,  even  from  their  hab¬ 
itations. 

In  hospitals  and  other  places  where 
great  numbers  of  sick  people  are  kept, 
cleanliness  ought  most  religiously  to  be 
observed.  The  very  smell  in  such 
places  is  often  sufficient  to  make  one 
sick.  It  is  easy  to  imagine  what  effect 
that  is  likely  to  have  upon  the  dis¬ 
eased.  A  person  in  health  has  a  great¬ 
er  chance  to  become  sick  than  a  sick 
person  has  to  get  well  in  a  hospital  or 
infirmary  where  cleanliness  is  neg¬ 
lected. 

Cleanliness— Personal. 

The  want  of  cleanliness  is  a  fault 
which  admits  of  no  excuse.  Where 
water  can  be  had  for  nothing,  it  is 
surely  in  the  power  of  every  person 
to  be  clean. 

Frequent  washing  not  only  removes 
the  filth  which  adheres  to  the  skin, 
but  likewise  promotes  the  perspiration, 
braces  the  body,  and  enlivens  the 
spirits.  Even  washing  the  feet  tends 
greatly  to  preserve  health.  The  per¬ 
spiration  and  dirt  with  which  these 
parts  are  frequently  covered  cannot 
fail  to  obstruct  their  pores.  This  piece 
of  cleanliness  would  often  prevent 
colds  and  fevers.  Were  people  to 
bathe  their  feet  and  hands  in  warm 
water  at  night,  after  being  exposed  to 
cold  or  wet  through  the  day,  they 
would  seldom  experience  any  of  the 
effects  from  these  causes  which  often 
prove  fatal. 

Change  of  apparel  greatly  promotes 
the  secretion  from  the  skin,  so  neces¬ 
sary  to  health.  When  that  matter 
which  ought  to  be  carried  off  by  per¬ 
spiration  is  either  retained  in  the  body 
or  re-absorbed  in  dirty  clothes,  it 


My  conscience  is  my  bark. 


109 


is  apt  to  occasion  fevers  and  other 
diseases. 

Most  diseases  of  the  skin  proceed 
from  want  of  cleanliness.  These  in¬ 
deed  may  be  caught  by  infection,  but 
they  will  seldom  continue  long  where 
cleanliness  prevails.  To  the  same 
cause  must  we  impute  the  various 
kinds  of  vermin  that  infest  the  human 
body,  houses,  etc.  These  may  gener¬ 
ally  be  banished  by  cleanliness  alone. 
Perhaps  the  intention  of  Nature,  in 
permitting  such  vermin  to  annoy 
mankind,  is  to  induce  the  practice  of 
this  virtue. 

The  brutes  themselves  set  us  an 
example  of  cleanliness.  Most  of  them 
seem  uneasy,  and  thrive  ill,  if  they 
be  not  kept  clean.  A  horse  that  is 
kept  thoroughly  clean  will  thrive  better 
on  a  smaller  quantity  of  food  than 
with  a  greater  where  cleanliness  is 
neglected.  Even  our  own  feelings  are 
a  sufficient  proof  of  the  necessity 
of  cleanliness.  How  refreshed,  how 
cheerful  and  agreeable  does  one  feel 
on  being  washed  and  dressed;  espe¬ 
cially  when  these  have  been  long  neg¬ 
lected. 

Superior  cleanliness  sooner  attracts 
our  regard  than  even  finery  itself,  and 
often  gains  esteem  where  the  other 
fails. 

Cleanliness — Mohammedan. 

It  is  remarkable  that  in  most  eastern 
countries,  cleanliness  makes  a  great 
part  of  the  religion.  The  Mohamme¬ 
dan,  as  well  as  the  Jewish,  religion  en¬ 
joins  various  bathings,  washings,  and 
purifications.  No  doubt  these  were 
designed  to  represent  inward  purity; 
but  they  are  at  the  same  time  calcu¬ 
lated  for  the  preservation  of  health. 
However  whimsical  these  washings 
may  appear  to  some,  few  things  would 
seem  more  to  prevent  diseases  than  a 
proper  attention  to  many  of  them. 
Were  every  person,  for  example,  after 
handling  a  dead  body,  visiting  the 


sick,  etc.,  to  wash  before  he  went  into 
company  or  sat  down  to  eat,  he  would 
run  less  hazard  either  of  catching  the 
infection  himself  or  communicating  it 
to  others. 

Clinkers. 

Oyster  shells  on  top  of  a  coal  fire 
will  cause  the  clinkers  adhering  to  the 
sides  of  the  grate  or  to  the  fire-brick 
to  drop  off.  Be  liberal  with  your 
oyster  shells  and  you  will  have  no  trou¬ 
ble  with  clinkers. 

Clocks — To  Oil. 

To  oil  clocks  use  only  the  very  purest 
oil,  purified  by  a  quart  of  lime  water 
to  a  gallon  of  oil  in  which  it  has  been 
well  shaken,  and  suffered  to  stand  for 
three  or  four  days,  when  it  may  be 
drawn  off. 

Clock — To  Make  for  Twenty- 
five  Cents. 

First  get  a  sheet  of  stout  mill- 
board,  such  as  is  used  by  bookbinders. 
This  will  cost  from  six  to  ten  cents. 
Get  size  twenty-seven  by  twenty-two 
inches.  Draw  two  lines  the  longest 
way,  equally  distant  from  the  edge  and 
each  other.  This  divides  it  into  three 
parts  of  the  same  size.  Now  from  the 
top  measure  off  ten  inches  for  the  face, 
and  then  with  your  knife  partly  cut  the 
board  through  the  rest  of  the  lines  be¬ 
low  the  face,  and  bend  them  back  and 
glue  together  by  putting  a  strip  of  cloth 
over  the  edges  where  they  meet.  Mark 
out  the  face  of  your  clock,  and  make  a 
hole  for  the  hands.  Go  to  your  tin¬ 
man,  and  he  will  make  you  a  funnel- 
shaped  spout,  which  you  must  glue  on 
the  bottom.  Then  make  a  spool-like 
cone — running  to  a  point  on  one  end 
and  eight  inches  across  on  the  other. 
Wind  a  string  on  this  cone,  commenc¬ 
ing  at  the  large  end,  and  winding  down 
just  as  you  would  a  top.  Tie  to  the 
end  a  conical  ink  bottle  filled  with  sand. 
Make  some  wooden  hands,  and  put 
them  on  the  face.  Then  fill  your  box, 
now  made,  with  sand,  and  when  it  is 


no 


All  other  swindlers  upon  earth 


hung  up  the  sand  will  run  out  slowly 
at  the  bottom,  and  as  the  sand  goes 
out  the  weights  lower,  and  turn  the 
wheel,  which  makes  the  hands  go 
around.  It  will  depend  upon  the  size 
of  the  hole  at  the  bottom  as  to  how 
fast  it  runs.  You  can  paint  it,  and 
make  it  quite  an  ornament  and  curios¬ 
ity  in  your  house. 

Clothing— Hints  About. 

All  our  garments  should  be  soft  and 
pliable,  and  of  such  shape  as  to  be 
comfortable  to  the  wearer.  They 
should  not  be  warmer  than  is  requisite 
to  preserve  the  body  in  a  proper  tem¬ 
perature.  The  clothing  worn  next 
the  skin  should  be  made  of  substances 
easily  cleaned.  Dress  should  be 
adapted  to  the  age  and  constitution  of 
the  individual.  Young  and  robust 
persons  require  a  smaller  quantity 
than  those  who  are  delicate  or  ad¬ 
vanced  in  years.  A  variety  is  requisite 
to  suit  the  difference  of  temperature  in 
summer  and  winter.  1  he  tempera¬ 
ture  varies  so  often  and  so  suddenly 
during  the  first  five  months  of  the  year, 
that  no  great  change  in  the  character 
of  our  clothing  should  be  made  till  May 
or  June.  Light  colored  clothes  are 
cooler  in  summer,  because  they  reflect 
a  portion  of  the  sun’s  rays;  and  they 
are  warmer  in  winter,  because  they  do 
not  radiate  the  heat  of  Jhe  body  so 
rapidly  as  dark  colored  clothing.  Dark 
colored  clothes  are  warmest  in  summer, 
because  the  darker  the  cloth,  the  more 
perfectly  it  absorbs  the  direct  heat  of 
the  sun.  They  are,  however,  colder 
in  winter  than  light  colored  clothing, 
proving  the  rapidity  with  which  they 
absorb  the  heat  from  the  body. 

Clothes — To  Brush. 

Have  a  wooden  horse  to  put  the 
clothes  on,  and  a  small  cane  to  beat 
the  dust  out  of  them;  also  a  board  or 
table  long  enough  for  them  to  be  put 
their  whole  length  when  brushing 


them.  Have  two  brushes,  one  a  hard 
bristle,  the  other  soft;  use  the  harder 
for  the  overcoats,  and  for  the  others 
when  spotted  with  dirt.  Fine  cloth 
coats  should  never  be  brushed  with  too 
hard  a  brush,  as  it  will  take  off  the 
nap,  and  make  them  look  bare  in  a  lit¬ 
tle  time.  Be  careful  in  the  choice  of 
the  cane,  do  not  have  it  too  large,  and 
be  particular  not  to  hit  too  hard.  Be 
careful  also  not  to  hit  the  buttons,  for 
it  will  scratch,  if  not  break,  them; 
therefore  a  small  hand  whip  is  the  best 
to  beat  with. 

If  a  coat  be  wet  and  spotted  with 
dirt,  let  it  be  quite  dry  before  brushing; 
then  rub  out  the  spots  with  the  hands, 
taking  care  not  to  rumple  it  in  so  do¬ 
ing.  If  it  wants  beating,  do  as  before 
directed,  then  put  the  coat  at  its  full 
length  on  a  board;  let  the  collar  be 
towards  the  left  hand,  and  the  brush 
in  the  right.  Brush  the  back  of  the 
collar  first,  between  the  two  shoulders 
next,  and  then  the  sleeves,  etc.,  ob¬ 
serving  to  brush  the  cloth  the  same 
way  that  the  nap  goes,  which  is  tow¬ 
ards  the  skirt  of  the  coat.  When  both 
sides  are  properly  done,  fold  them  to¬ 
gether,  then  brush  the  inside,  and  last 
of  all  the  collar. 

Cloths— A  Liquid  to  Extract 
Grease  From. 

Take  one  peck  of  lime;  add  thereto 
as  much  water  as  will  dissolve  the  lime 
and  leave  about  two  gallons  of  clear 
water  after  it  has  been  well  stirred  and 
settled.  Let  it  stand  about  two  hours, 
and  then  pour  the  clear  liquid  into 
another  vessel.  Now  add  to  it  three 
ounces  of  pearlash  for  every  gallon  of 
the  liquid,  stir  it  well,  and,  when  set¬ 
tled,  bottle  it  for  use.  This  liquor  is 
to  be  diluted  with  water,  to  suit  the 
strength  or  delicacy  of  the  color  of  the 
cloth.  It  is  applied  with  a  piece  of 
coarse  sponge,  rubbing  out  the  grease, 
and  applying  clear  water  afterwards. 


are  nothing  to  the  self -swindlers. 


Ill 


Clothes — To  Renovate. 

To  warm  soft  water,  four  gallons, 
put  in  one  beef’s  gall;  saleratus,  one- 
half  pound.  Dissolve.  Lay  the  gar¬ 
ment  on  a  bench  and  scour  every  part 
thoroughly  by  dipping  a  stiff  brush 
into  the  mixture;  spots  of  grease  and 
the  collar  must  be  done  more  thor¬ 
oughly,  and  longer  continued  than 
other  parts,  and  rinse  the  garment  in 
the  mixture  by  raising  up  and  down 
a  few  times,  then  the  same  way  in  a 
tub  of  soft  cold  water;  press  out  the 
water  and  hang  up  to  dry ;  after  which 
it  needs  brushing  the  way  of  the  nap 
and  pressing  well  under  a  damp  cloth. 

Beef’s  gall  will  set  the  color  on  silks, 
woolen,  or  cotton — one  spoonful  to  a 
gallon  of  water  is  sufficient  for  this 
purpose. 

Cloth  (or  Clothing) — To  Render 
Waterproof. 

Close  waterproof  cloth  fabrics,  such 
as  glazed  oil-cloth,  India-rubber,  and 
gutta-percha  cloth,  are  completely 
water-proof,  but  do  not  permit  perspira¬ 
tion  and  the  exhaled  gases  from  the  skin 
to  pass  through  them,  because  they 
are  air  tight  as  well  as  watgr  tight. 
Persons  who  wear  air-tight  garments 
soon  become  faint,  if  they  are  under¬ 
going  severe  exercise,  such  as  that  to 
which  soldiers  are  exposed  when  on 
march.  A  porous,  waterproof  cloth, 
therefore,  is  the  best  for  outer  garments 
during  wet  weather,  for  those  whose 
duties  or  labor  cause  them  to  perspire 
freely >  The  best  way  for  preparing 
such  cloth  is  by  the  process  adopted 
for  the  timics  of  the  French  soldiers 
■during  the  Crimean  war.  It  is  as  fol¬ 
lows:  Take  two  and  one-fourth  pounds 
of  alum  and  dissolve  it  in  ten  gallons 
of  boiling  water ;  then  in  a  separate  ves¬ 
sel  dissolve  the  same  quantity  of  sugar 
of  lead  in  ten  gallons  of  water,  and 
mix  the  two  solutions.  The  cloth  is 
now  well  handled  in  this  liquid,  until 


every  part  of  it  is  penetrated;  then  it 
is  squeezed  and  dried  in  the  air,  or  in 
a  warm  apartment,  then  washed  in 
cold  water  and  dried  again,  when  it  is 
fit  for  use.  If  necessary,  the  cloth 
may  be  dipped  in  the  liquid  and  dried 
twice  before  being  washed.  The  liquor 
appears  curdled,  when  the  alum  and 
lead  solutions  are  mixed  together. 
This  is  the  result  of  double  decompo¬ 
sition,  the  sulphate  of  lead,  which  is 
an  insoluble  salt,  being  formed.  The 
sulphate  of  lead  is  taken  up  in  the 
pores  of  the  cloth,  and  it  is  unaffected 
by  rains  or  moisture,  and  yet  it  does 
not  render  the  cloth  air  tight.  Such 
cloth  is  also  partially  non-inflammable. 
A  solution  of  alum  itself  will  render 
cloth,  prepared  as  described,  partially 
waterproof,  but  is  not  so  good  as  the 
sulphate  of  lead.  Such  cloth — cotton 
or  woolen — sheds  rain  like  the  feathers 
on  the  back  of  a  duck. 

Clothing — Water-tight. 

Balard  recommends  the  application 
of  acetate  of  alumina  for  the  purpose 
of  rendering  cloth  impervious  to  water. 
The  cloth  is  to  be  immersed  in  a  mix¬ 
ture  of  solutions  of  acetate  of  lead  and 
sulphate  of  alumina ;  by  mutual  decom¬ 
position  of  the  salts,  acetate  of  alumina 
is  produced  on  the  cloth,  and  when  the 
goods  are  dried,  basic  acetate  of  alu¬ 
mina  adheres  to  the  fiber,  and  thus  pro¬ 
tects  it  from  the  action  of  moisture. 
The  process  is  particularly  recom¬ 
mended  for  military  goods. 

Cloth  (Black) — To  Clean. 

Dissolve  one  ounce  of  bicarbonate 
of  ammonia  in  one  quart  of  warm  wa¬ 
ter.  With  this  liquid  rub  the  cloth, 
using  a  piece  of  flannel  or  black  cloth 
for  the  purpose.  After  the  applica¬ 
tion  of  this  solution,  clean  the  cloth 
well  with  clear  water,  dry  and  iron  it, 
brushing  the  cloth  from  time  to  time 
in  the  direction  of  the  fiber. 


112 


Constancy  in  love  is  a  good  thing. 


Clothes— Balls  for  Cleaning. 

Take  some  fuller’s  earth,  dried  till 
it  crumbles  to  powder;  moisten  it  with 
the  juice  of  lemon,  add  a  small  quantity 
of  pearlash,  work  and  knead  carefully 
together  until  it  forms  a  thick  paste; 
make  into  balls,  and  dry  them  in  the 
sun.  Moisten  the  spot  on  clothes  with 
water,  then  rub  it  with  the  ball.  Wash 
out  the  spot  with  clean  water. 

Cloth  (Enameled)- — To  Make. 

The  foundation  of  the  article  is  cot¬ 
ton  cloth  of  the  best  quality,  made  ex¬ 
pressly  for  this  manufacture.  It  va¬ 
ries  in  texture  and  width  according  to 
the  kind  of  goods  for  which  it  is  in¬ 
tended.  The  cloth  is  taken  from  the 
bale  and  wound  upon  a  large  iron  cyl¬ 
inder,  and  looks  in  that  position  very 
much  like  huge  rolls  of  home-made 
cloth.  It  is  now  ready  to  receive  its 
first  coat ;  so  it  is  slowly  passed  through 
the  machine,  across  and  between  the 
huge  iron  cylinders,  from  the  smaller 
of  which  at  the  top,  it  receives  its  first 
coating  of  composition — a  black,  disa¬ 
greeable-looking  substance,  composed 
of  oil,  lamp-black,  resin,  and  other  in¬ 
gredients,  boiled  together,  till  about 
the  consistency  of  melted  tar.  From 
between  the  cylinders,  dressed  in  its 
black  coat,  the  cloth  is  carried  to  and 
wound  upon  a  huge  wooden  frame,  re¬ 
sembling  in  shape  the  old-fashioned 
reel.  By  an  arrangement  of  spokes 
upon  the  arms  of  this  huge  wheel,  each 
layer  of  cloth  is  kept  separate,  so  that 
no  two  portions  of  the  cloth  will  come 
in  contact.  The  frame,  with  its  con¬ 
tents  when  filled,  is  passed  into  what 
is  called  the  heater,  an  apartment  kept 
at  a  high  temperature,  for  the  purpose 
of  drying  in  the  coating  or  composition. 
After  remaining  in  the  heater  a  suffi¬ 
cient  length  of  time  to  complete  the 
drying  process,  it  ir  removed  and 
passed  through  the  hands  of  workmen 
who  make  all  the  rough  places  smooth. 
It  is  laid  oil  long  t  ables,  and  the  work¬ 


men  alternately  sprinkle  with  water 
and  rub  with  pumice-stone,  til!  the 
whole  surface  is  made  perfectly  smooth. 
The  cloth  is  then  wound  upon  the  cyl¬ 
inder  again,  as  at  first,  and  passed 
through  the  machine  to  the  huge  reels, 
and  again  under  the  pumice-stone. 
The  cloth  is  passed  through  the  ma¬ 
chine  five  times,  or  till  the  required 
thickness  has  been  laid  on.  After 
the  last  scrubbing  down,  the  fab¬ 
ric  is  taken  to  another  depart¬ 
ment,  thoroughly  varnished,  and  again 
passed  through  the  heater.  It  is  now 
represented  as  a  piece  of  cotton-cloth, 
with  a  thick,  shining  coat  of  black,  very 
much  resembling  patent  leather.  But 
it  has  not  yet  received  its  leather 
finish;  so  in  another  apartment  it  is 
passed  through  the  enamel-machine, 
which  consists  of  another  set  of  huge 
rollers,  one  of  which  covers  its  surface 
with  regular  indentations  resembling 
the  grain  of  leather.  The  cloth  is 
now  carefully  measured,  and  rolled  up 
in  packages  of  suitable  size,  put  up  in 
boxes,  and  is  ready  for  the  market. 

Clothes  Closets — Moth  Infested. 

Closets  that  have  become  infested  with 
moths,  should  be  well  rubbed  with 
a  strong  decoction  of  tobacco,  and 
repeatedly  sprinkled  with  spirits  of 
camphor. 

Coachmakers — Hints  to. 

A  correspondent  of  the  Coaclimak- 
ers’  Journal  says:  In  plugging  screw 
holes  we  glue  the  edge  of  the  plug;  put 
no  glue  in  the  hole.  By  this  means  the 
surplus  glue  is  left  on  the  surface,  and 
if  the  plug  does  not  hit  the  screw'  it 
will  seldom  show.  We  set  the  heads 
of  brads  well  in,  then  pass  a  sponge  of 
hot  water  over  them,  filling  the  holes 
with  hot  water.  This  brings  the  W'ood 
more  to  its  natural  position,  and  closes, 
by  degrees,  over  the  head  of  the  brad. 
When  dry,  sandpaper  off  and  paint, 
and  the  putty  will  not  hit  the  head  of 


You  mustn’t  let  yourself  be  cast  down. 


113 


the  brad ;  if  it  does,  it  will  surely  show. 
The  brad  must  have  a  chance  to 
expand  when  exposed  to  the  heat  of 
the  sun,  and  not  hit  the  putty ;  if  it  does 
it  will  force  the  putty  out.  We  have 
had  no  trouble  with  brad  heads  or 
plugs  since  we  adopted  this  practice. 

Coal — Effect  of  Exposure  on. 

Coal  deteriorates  rapidly  from  expos¬ 
ure  to  the  weather.  According  to  sci¬ 
entific  experiments,  coal  exposed  to  the 
weather  in  heaps  during  a  period  of 
nine  months  loses  fifty  per  cent,  of  its 
value  as  fuel.  It  undergoes  a  process 
qf  slow  combustion,  taking  up  oxygen 
and  giving  off  the  volatile  products  of 
oxidation — air  and  moisture  playing 
the  principal  part,  and  warmth  promot¬ 
ing  it;  the  valuable  combustible  in¬ 
gredients  are  lost,  and  the  injurious 
ones,  as  sulphur,  oxygen  and  ash,  are 
relatively  increased.  Neither  wood 
nor  coal  can  bear  long  exposure  to  the 
elements  without  losing  a  large  share  of 
its  value  for  fuel. 

Coal  Fire — To  Make. 

The  art  of  making  and  maintaining  a 
coal  fire  properly  is  possessed  by  but 
few.  We  believe  that  there  would  be 
a  sensible  diminution  in  the  number  of 
domestic  quarrels  and  soured  tempers, 
if  a  knowledge  of  it  were  more  general. 
Husbands  would  not  have  to  growl  and 
scold  over  so  many  late  dinners,  nor 
wives  fret  themselves  to  skin  and  bone 
over  obstinate  fires  that  will  neither 
bake,  roast  nor  boil. 

There  are  many  faults  in  the  usual 
construction  of  a  coal  fire.  A  common 
fault  is  to  use  too  coarse  wood  for 
kindling,  and  too  much  of  it.  This, 
while  it  generally  succeeds  in  lighting 
the  coal,  leaves  a  bed  of  ashes  below  the 
coal,  which  interferes  with  the  draft, 
unless  raked  out.  The  wood  should  be 
of  some  rapidly  burning  variety,  which 
gives  a  quick  and  high  heat,  and  should 
be  split  fine.  It  should  be  so  placed 


that  the  coal  will  remain  on  the  top  of 
it,  and  not  fall  through  to  the  grate, 
leaving  the  kindling  on  the  top  of  any 
part  of  the  coal. 

A  common  mistake  is  to  use  too 
large  sized  coal.  A  good  rule,  where 
stoves  or  furnaces  have  a  good  draft,  is 
to  use  coal  as  small  as  can  be  used  with¬ 
out  inconvenience  from  its  sifting  too 
freely  through  the  grate. 

Grates  should  have  their  bars  closely 
set  for  stoves  that  are  cleaned  out 
daily,  and  have  fires  lighted  in  them 
each  morning,  while  those  which  are  in¬ 
tended  to  have  fire  kept  in  them  con¬ 
tinuously  for  days  and  weeks  will  not 
admit  of  fine  grates,  on  account  of  the 
accumulation  of  ashes  and  small  clink¬ 
ers. 

There  is  much  difference  in  coal  in 
regard  to  the  formation  of  clinkers. 
These  are  nothing  but  vitrified  or  par¬ 
tially  vitrified  earthy  matters,  and  only 
can  form  when  a  high  heat  is  main¬ 
tained;  they  are  apt  to  be  troublesome 
when  there  is  too  great  draft.  A  coal 
stove  or  furnace  should,  therefore,  be 
so  constructed  that  its  draft  can  be 
perfectly  controlled.  The  bottom 
draft  should  admit  of  being  closed  air¬ 
tight,  as  nearly  as  is  possible  to  make 
it,  and  there  ought  always  to  be  pro¬ 
vision  made  for  a  top  draft. 

If,  however,  the  draft  of  a  chimney 
should  be  so  strong  that  air  in  too  great 
quantities  is  drawn  in  at  the  bottom 
when  the  dampers  are  closed,  a  damper 
in  the  pipe,  which  will  close  it  partially, 
must  be  employed,  though  in  sluggish 
chimneys  such  a  damper  is  apt  to  force 
the  gases  of  combustion  into  the  room, 
and  therefore  it  ought  always  to  be 
avoided  when  possible. 

The  practice  of  putting  ashes  on  the 
top  of  a  fire  to  keep  it,  is  very  productive 
of  clinkers,  although  it  answers  very 
well  in  other  respects.  Damp  coal 
screenings  are  better,  and  may  be  eco¬ 
nomically  burned  in  this  manner.  If  a 


114 


The  will  to  do  well  is  the 


coal  fire  gets  very  Ioav,  the  quickest  way 
to  extinguish  it  is  to  rake  it  at  the  bot¬ 
tom.  To  preserve  a  fire  under  such 
circumstances,  a  little  coal  should  be 
placed  on  the  fire,  and  when  it  has 
caught  more  may  be  added,  and  the 
raking  deferred  until  it  has  got  well  ig¬ 
nited. 

When  the  fire-bricks  have  become 
burdened  with  clinkers  which  have 
fused  and  adhered,  they  may  be  cleaned 
by  throwing  oyster  or  clam  shells  into 
the  fire-box  when- the  fire  is  very  hot, 
and  allowing  the  fire  to  go  out.  The 
clinkers  will  generally  cleave  off  with¬ 
out  the  use  of  much  force  the  next 
morning.  From  two  quarts  to  half  a 
peck  will  be  sufficient  for  most  stoves, 
and  the  operation  can  be  repeated  if 
some  of  the  clinkers  still  adhere. 

Cockroaches  and  Beetles. 

To  Destroy.— Strew  the  roots  of 
black  hellebore,  at  night,  in  the  places 
infested  by  these  vermin,  and  they  will 
be  found  in  the  morning  dead,  or  dying. 
Black  hellebore  grows  in  marshy 
grounds,  and  may  be  had  at  the  drug 
store. 

Another. — Put  about  a  quart  of 
water  sweetened  with  molasses  in  a  tin 
wash  basin  or  smooth  glazed  china 
bowls.  Set  it  at  evening  in  a  place  fre¬ 
quented  by  the  bugs.  Around  the  ba¬ 
sin  put  an  old  piece  of  carpet  that  the 
bugs  can  have  easy  access  to  the  top. 
They  will  go  down  in  the  water,  and 
stay  until  you  come. 

Another. — Take  pulverized  borax  4 
parts,  flour  1  part,  mix  intimately  and 
distribute  the  mixture  in  cupboards 
which  are  frequented  by  the  roaches, 
or  blow  it,  by  means  of  bellows,  into 
the  holes  or  cracks  that  are  infested 
fcy  them. 

Another. —  Scatter  a  handful  of 
fresh  cucumber  parings  about  the 
house. 

Another. — Take  carbolic  acid  and 
powdered  camphor  in  equal  parts ;  put 


them  in  a  bottle;  they  wdll  become 
fluid.  With  a  painter’s  brush  of  the 
size  called  a  sash-tool,  put  the  mixture 
on  the  cracks  or  places  w'here  the 
roaches  hide;  they  will  come  out  at 
once.  Then  kill. 

Another. — Mix  up  a  quantity  of 
fresh  burned  plaster  of  Paris  (gypsum, 
such  as  is  used  for  making  molds  and 
ornaments),  with  w’heat  flour  and  a  lit¬ 
tle  sugar  and  distribute  on  shallow 
plates  and  box  boards,  and  place  in  the 
corners  of  the  kitchen  and  pantry 
where  they  frequent.  In  the  darkness 
they  will  feast  upon  it.  Whether 
it  interferes  with  their  digestion  or 
not,  is  difficult  to  ascertain,  but  after 
three  or  four  nights’  renewal  of  the 
preparation,  no  cockroaches  will  be 
found  on  the  premises. 

Cockroaches— To  Kill. 

r  m 

A  teacupful  of  well-bruised  plaster  of 
Paris,  mixed  with  double  the  quantity 
of  oat  meal  to  which  a  little  sugar  may 
be  added.  Strew  it  on  the  floor,  or  in 
the  chinks  where  they  frequent. 

Speaking  of  these  insects,  Josh  Bil¬ 
lings  says:  “The  cockroach  is  one  ov 
the  luxurys  of  civilizashun.  Their 
food  seems  to  consist  not  so  much  ov 
what  they  eat  az  what  they  kan  git 
into ;  and  often  finding  them  ded  in  the 
soup,  at  mi  boarding  house,  I  have  cum 
to  the  painful  conclusion  that  the  cock¬ 
roach  kan’t  swim,  but  that  he  kan  float 
for  a  long  time.  ” 

Coins — Values  of  Foreign. 

The  following  estimate,  by  the  Di¬ 
rector  of  the  Mint,  of  the  values  of 
Foreign  Coins,  is  proclaimed  by  the 
Secretary  of  the  Treasury,  in  pursu¬ 
ance  of  the  provisions  of  section  25  of 
the  act  of  August  28,  1894,  to  be  the 
values  of  such  coins  in  terms  of  the 
money  of  account  of  the  United 
States,  to  be  followed  in  estimating  the 
value  of  all  foreign  merchandise  ex¬ 
ported  to  the  United  States  on  or  after 


next  thing  to  having  the  power. 


115 


Jan.  1,  1900,  expressed  in  any  of  such 
metallic  currencies : 


COUNTRY 

STANDARD 

MONETARY  UNIT 

VALUE 

ArgentineRep. 

G’ld&silv. 

Peso.  . 

D.  C.  M. 

0  06  5 

Austria-H’gary 
Belgium . 

0  20  3 

0  19  3 

0  42  7 

Gold. . 

Brit’h  America 

Gold . 

10  0 

Costa  Rica . 

Gold . 

0  36  5 

0  63  1 

0  70  3 

0  42  7 

China . 

( Shanghai 

Colombia . 

((•Cust’ms) 

Cuba . 

0  92  6 

0  26  8 

0  42  7 

4  9i  3 

Denmark . 

Ecuador . . 

P’d.  100  piastr’s 

Finland . 

Gold . 

France . 

German  Emp... 

Gold . 

Great  Britain.. 

Gold . 

Pound  Sterling 

4  86  6^ 

Greece . 

0  19  3 

0  20  3 

Italy . 

0  19  3 

Gold . 

0  49  8 

Gold . 

10  0 

Netherlands. . . 

G’ld&silv. 

Florin . 

0  40  2 

Gold.... 

114 

Gold . 

0  26  8 

0  Z  9 

Peru . 

Sol . 

0  42  7 

Gold . 

1  8  0 

0  51  5 

0  19  3 

Gold . 

0  26  8 

Switzerland .. . 

G’ld&silv. 

Franc . 

0  19  3 

Gold . 

Gold . 

1  3  4 

Venezuela . _ 

G’ld  &silv. 

Bolivar . 

0  19  3 

Coins — Impressions  from. 

Melt  a  little  isinglass-glue  with  bran¬ 
dy,  and  pour  it  thinly  over  the  medal, 
etc.,  so  as  to  cover  its  whole  surface;  let 
it  remain  on  for  a  day  or  two,  till  it  has 
thoroughly  dried  and  hardened,  and 
then  take  it  off,  when  it  will  be  fine, 
clear,  and  hard,  and  will  present  an 
excellent  impression  of  the  coin.  It 
will  also  resist  the  effects  of  damp  air, 
which  occasions  other  kinds  of  glue  to 
soften  and  bend  if  not  prepared  in  this 
way. 

Colors — To  Mix  and  Use. 

Priming. — Quite  too  little  attention 
is  paid  to  this  department.  The  color 
is  usually  mixed  up  too  thin  and  put  on 
too  heavy.  The  reverse  is  much  the 
best.  Let  the  priming  be  as  thick  as 
will  spread  easily,  and  then  be  well  rub¬ 
bed  out  under  the  brush.  Litharge  is 
the  only  drying  necessary  in  priming. 
All  work,  inside  or  out,  may  be  primed 
the  same. 


Puttying.  —  After  the  priming,  all 
work  should  have  the  nail-heads  and 
cracks  puttied  up.  It  should  be  done 
with  a  putty-knife;  puttying  up  with 
the  fingers  is  a  barbarous  practice,  and 
does  not  fill  the  holes  well. 

Sand  -  Papering  and  dusting  should 
be  done  before  the  puttying ;  being  done 
afterwards  is  apt  to  dish  out  the  puttied 
places. 

Second  Coat  (Outside). — Mix  with 
raw  oil  and  use  it  as  thick  as  it  will 
spread  easily.  After  the  work  is  all 
covered,  it  should  be  cross-smoothed 
till  it  has  an  even  surface,  and  then  fin¬ 
ished  lengthwise,  with  long  sweeps  of 
the  brush,  pressing  lightly. 

Third  Coat. — Made  a  little  thinner 
than  for  the  second  coat  and  rubbed  out 
as  much  as  possible,  cross-smoothed, 
and  finished  with  the  tip  of  the  brush 
very  lightly,  so  as  not  to  show  the 
brush  marks. 

Second  Coat.  (Inside).  —  Mixed  as 
thick  as  it  will  work,  with  equal  parts 
of  raw  oil  and  turpentine.  Particular 
care  should  be  taken  to  rub  this  out 
well,  cross-smoothing  and  finishing  with 
the  tip  of  the  brush ;  else  the  color  will 
lie  in  ridges,  which  the  next  coat  will 
not  hide. 

Third  Coat. — Mixed  with  three  parts 
turpentine  and  one  of  raw  oil,  rubbed 
out  thoroughly  and  smoothed  carefully 
so  as  to  show  no  brush  marks. 

Fourth  Coat,  Flatting. — Mixed  with 
all  turpentine  thin  enough  so  that  it 
may  be  spread  before  it  sets.  Spread 
over  quickly,  without  cross-smoothing ; 
finish  lengthwise  with  light  sweeps  of 
the  tip  of  the  brush;  three  or  four 
strokes  will  be  as  much  as  one  can 
do  before  it  sets.  Square  up  and  fin¬ 
ish  each  piece  of  work  before  beginning 
another. 

Drawn  Flatting. — Mix  up  the  ground 
lead  with  turpentine,  nearly  as  thin  as 
for  flatting.  Let  it  stand  till  the  lead 
settles  and  the  oil  and  turpentine  rise 


116 


It  is  a  great  thing  to  win  love. 


to  the  top.  Pour  it  off  and  mix  again, 
and  repeat  the  operation  till  that  which 
rises  to  the  top  is  clear  turpentine.  By 
this  process  the  oil  in  which  the  lead  is 
ground  is  entirely  drawn  out  and  the 
lead  is  mixed  with  turpentine.  This 
color,  however,  is  quite  different  from 
what  it  would  be  if  the  lead  had  been 
ground  in  turpentine.  It  is  more  tena¬ 
cious,  and  flows  better. 

Much  care  must  be  taken  to  spread 
this  on  thickly  and  evenly.  The  room 
must  be  kept  close,  and  free  from  any 
draught  of  air,  as  the  color  sets  as  fast 
as  put  on.  This  is  used  only  as  a  fourth 
coat. 

Polish  White. — This  chaste  and  dur¬ 
able  finish  requires  the  zinc  white  to  do 
it  properly.  It  is  made  by  mixing  the 
zinc  white  with  white  varnish. 

Common  Method. — After  priming 
and  second-coating  in  the  usual  way 
with  lead,  finish  with  the  polish  white. 

Best  Method. — Put  on  two  coats,  as 
above,  and  then  spread  on  several  coats 
of  yellow  ochre,  turpentine,  and  japan, 
with  a  little  litharge.  When  dry,  rub 
smooth  and  level  with  pumice  stone, 
then  put  on  one  coat  of  polish  white 
with  pumice  stone,  then  a  coat  of 
polish  white,  and  finish  with  a  flow¬ 
ing  coat  of  white  varnish,  in  which  is 
mixed  some  of  the  zinc  white. 

Remarks. — When  work  is  to  be  fin¬ 
ished  with  a  gloss,  the  previous  coat 
should  be  a  dead  surface;  when  it  is  to 
be  flattened,  the  previous  coat  should 
have  a  degree  of  gloss. 

Lead  is  the  white  referred  to  in  the 
above  descriptions,  yet  the  rules  given 
for  mixing  may  be  applied  to  all  other 
colors,  except  that  the  darker  colors  are 
generally  finished  with  a  glo6S,  inside 
or  out.  They  require  no  turpentine 
only  when  they  are  to  be  varnished. 

Oil  dries  with  a  glossy,  turpentine 
with  a  flat,  surface. 

It  is  a  wrong  idea  to  put  on  heavy 
coats  of  paint;  the  more  it  is  rubbed 


out,  the  better  will  the  work  look  and 
wear.  Each  coat  should  stand  two  or 
three  days  before  receiving  another 
coat. 

Color  needs  more  drying  in  winter 
than  in  summer.  Outside  work  lasts 
longer  if  painted  in  cold  weather,  as  not 
so  much  of  the  liquid  is  evaporated,  and 
a  heavier  body  is  thus  dried  upon  the 
surface. 

Litharge  or  japan  is  a  good  drier  for 
outside  work,  and  for  priming  in  the 
inside,  or  for  dark  colors;  but  sulphate 
of  zinc  is  only  fit  for  the  last  coats  on 
the  inside,  though  sugar  of  lead  is  used. 
Either  of  them  may  be  dissolved  in 
water,  and  stirred  into  the  color. 

Transparent  colors  will  work  more 
freely,  and  spread  on  with  an  evener 
flow,  by  being  mixed  with  raw  oil  and 
japan,  with  a  little  water  stirred  in. 

In  mixing  thick  colors,  the  liquid 
should  be  added  gradually,  else  the 
lumps  will  not  be  thoroughly  broken. 

Color-Blindness. 

Has  been  divided  into  three  grades: 
(a)  Inability  to  discern  any  color,  so 
that  light  and  shade  (white  and  black)- 
only  are  noticed,  (b)  Inability  to 
distinguish  shades  of  the  more  com¬ 
posite  colors,  as  browns,  greys,  neutral 
tints,  (c)  Inability  to  distinguish  be¬ 
tween  the  primary  colors,  red,  blue, 
and  yellow,  or  between  them  and  their 
secondaries,  green,  purple,  orange,  and 
brown.  Red  is  the  most  difficult  and 
yellow  the  most  easy  color  which  the 
color-blind  have  to  distinguish.  Col¬ 
or  blindness  is  most  common  among 
men,  and  it  does  not  follow  that  there 
is  any  defect  in  the  eyesight,  apart  from 
it.  The  cause  of  it  is  in  the  senso- 
rium,  not  the  visual  organ. 

Color-Printing 

Is  produced  (1)  in  the  eliromo- 
lithographie  form  when  a  copy  of  the 
picture  is  transferred  to  as  many 
stones  as  there  are  colors  in  the  origi- 


There  is  good  in  everything. 


117 


nal,  and  then  it  is  again  transferred 
to  paper. 

Color — To  Restore. 

It  is  well  known  that  when  the  color 
on  a  fabric  has  been  destroyed  by  acid, 
ammonia  is  applied  to  neutralize  the 
same.  But  it  is  not  so  well  known  that 
after  the  application  of  ammonia,  chlo¬ 
roform  will,  in  almost  all  cases,  restore 
the  original  color.  Chloroform  will 
also  remove  paint  from  a  garment  when 
almost  everything  else  fails. 

Dresses,  Etc. — To  Clean. 

Four  ounces  of  soft  soap,  four  ounces 
of  honey,  the  white  of  an  egg,  and  a 
wineglass  full  of  gin ;  mix  well  together, 
and  scour  the  article  with  a  rather  hard 
brush  thoroughly;  afterwards  rinse  it 
in  cold  water,  leave  to  drain,  and  iron 
whilst  quite  damp. 

Complexion  and  Colors. 

The  pink  of  the  complexion  is 
brought  out  by  a  green  setting  in  dress 
or  bonnet;  and  any  lady  who  has  a  fair 
complexion  that  admits  of  having  its 
rose  tint  a  little  heightened  may  make 
effective  use  of  the  green  color;  but  it 
should  be  a  delicate  green,  since  it  is  of 
importance  to  preserve  harmony  of 
tone.  When  there  is  in  the  face  a  tint 
of  orange  mixed  with  brown,  a  brick- 
red  hue  will  result  from  the  use  of  green ; 
if  any  green  at  all  be  used  in  such  a  case 
it  should  be  dark.  But  for  the  orange 
complexion  of  a  brunette,  there  is  no 
color  superior  to  yellow.  This  imparts 
violet  to  a  fair  skin  and  injures  its  ef¬ 
fect.  A  skin  more  yellow  than  orange 
has  its  yellow  neutralized  by  the  sugges¬ 
tion  of  the  complement,  and  a  dull 
white  effect  imparted.  The  orange 
skin,  however,  has  its  yellow  neutral¬ 
ized,  and  the  red  left,  so  that  the  fresh¬ 
ness  of  complexion  is  increased  in  dark¬ 
haired  beauties.  Blue  imparts  orange, 
which  enriches  -white  complexions  and 
light  fresh  tints ;  it  also,  of  course,  im¬ 
proves  the  hair  of  yellow  blondes.  Blue, 


therefore,  is  the  standard  color  for  a 
blonde,  or  yellow  for  a  brunette.  But 
the  brunette  who  has  already  too  much 
orange  in  her  face  must  avoid  setting  it 
in  blue.  Orange  suits  nobody.  It 
whitens  a  brunette,  but  that  is  scarcely 
a  desirable  effect,  and  it  is  ugly.  Red, 
unless  when  it  is  of  a  dark  hue,  to  in¬ 
crease  the  effect  of  whiteness  by  contrast 
of  tone,  is  rarely  suitable  in  any  close 
neighborhood  to  a  lady’s  skin.  Rose 
red  destroys  the  freshness  of  a  good 
complexion;  it  suggests  green. 

Concrete  (Gravel) — For  Houses. 

This  is  the  b§st  building  material  in 
the  world.  Where  gravel  is  abundant, 
it  is  four  times  cheaper  than  wood,  six 
times  cheaper  than  stone,  and  immense¬ 
ly  superior  to  either.  Proportions  for 
mixing:  To  eight  barrows  of  slaked 
lime  well  deluged  with  water,  add  fif¬ 
teen  barrows  of  sand  (do  not  use  river 
or  beach  sand,  as  I  have  observed  this 
will  absorb  damp) ;  mix  these  to  a 
creamy  consistency,  and  then  add  six¬ 
ty  barrows  of  coarse  gravel,  which  must 
be  worked  well  and  completely.  You 
can  throw  stones  into  this  mixture  of 
any  shape  or  size,  to  nine  or  ten  inches 
in  diameter.  Form  molds  for  the 
walls  of  the  house  by  fixing  boards  hor¬ 
izontally  against  upright  standards, 
which  must  be  immovably  braced,  so 
that  they  wall  not  yield  to  the  im¬ 
mense  pressure  of  the  material  as  it 
settles;  set  the  standards  in  pairs 
around  the  building  where  the  walls 
are  to  stand,  from  six  to  eight  feet 
apart,  and  so  wide  that  the  inner  space 
shall  form  the  thickness  of  the  wall. 
Into  the  molds  thus  formed  throw  the 
concrete  material  as  fast  as  you  choose, 
and  the  more  promiscuous  the  better, 
In  a  short  time  the  material  will  get  as 
hard  as  the  solid  rock.  If  the  gravel  is 
free  of  dirt,  the  sand  also  clean,  and  the 
weather  dry,  the  walls  can  be  raised 
one  foot  each  day,  if  you  have  help 
to  do  that  amount  of  labor. 


Know  thyself. 


118  * 


Some  prefer  to  make  the  gravel 
and  sand-  into  mortar  and  press 
it  into  bricks,  and  then  lay  it  into 
walls;  but  the  wall  must  be  stronger  if 
laid  up  solid  in  board  frames  made  to 
raise  up  as  required. 

Conduct  and  Manners. 

Ceremonies.— These  are  in  them¬ 
selves  superficial;  yet  a  man  of  tflie 
world  should  know  them.  They  are 
the  outworks  of  manners  and  decency, 
which  would  be  too  often  broken  in  up¬ 
on,  if  it  were  not  for  that  defence  which 
keeps  the  enemy  at  a  proper  distance. 
It  is  for  that  reason  we  always  treat 
fools  andcoxcombswithgreatceremony, 
true  good-breeding  not  being  a  suffi¬ 
cient  barrier  against  them.  Books  on 
etiquette  are  useful,  inasmuch  as  they 
expound  the  laws  of  polite  society. 
Experience  alone,  however,  can  give 
effect  to  the  precise  manner  in  which 
those  laws  are  required  to  be  observed. 

Choice  of  Friends. — Dr.  Blair  has 
said:  “We  should  ever  have  it  fixed  in 
our  memories,  that  by  the  character 
of  those  whom  we  choose  for  our  friends 
our  own  character  is  likely  to  be  formed, 
and  will  certainly  be  judged  by  the 
world.  We  ought,  therefore,  to  be  slow 
and  cautious  in  contracting  intimacy; 
but  when  a  virtuous  friendship  is  once 
established,  we  must  consider  it  as  a 
sacred  engagement.  ” 

Rules  of  Conduct. — The  following 
rules  of  conduct  were  drawn  up  by  the 
celebrated  Quakeress,  Mrs.  Fry,  who 
combined  in  her  character  and  conduct 
all  that  is  truly  excellent  in  woman. 

Never  lose  any  time.  I  do  not  think 
that  time  lost  which  is  spent  in  amuse¬ 
ment  or  recreation  some  part  of  each 
day ;  but  always  be  in  the  habit  of  being 
employed. 

Never  err  the  least  in  truth. 

Never  say  an  ill  thing  of  a  person 
when  thou  canst  say  a  good  thing  of 
him ;  not  only  speak  charitably,  but  feel 
so. 


Never  be  irritable  or  unkind  to  any¬ 
body. 

Never  indulge  thyself  in  luxuries  that 
are  not  necessary. 

Do  all  things  with  consideration ;  and 
when  thy  path  to  act  right  is  most  dif¬ 
ficult,  feel  confidence  in  that  Power 
alone  which  is  able  to  assist  thee,  and 
exert  thine  own  powers  as  far  as  they 

go- 

The  Art  of  Being  Agreeable. — The 

true  art  of  being  agreeable  is  to  appear 
well  pleased  with  all  the  company,  and 
rather  to  seem  well  entertained  with 
them  than  to  bring  entertainment 
to  them.  A  man  thus  disposed,  perhaps, 
may  not  have  much  learning  nor  any 
wit;  but  if  he  has  common  sense  and 
something  friendly  in  his  behavior, 
it  conciliates  men’s  minds  more  than 
the  brightest  parts  without  this  dispo¬ 
sition;  and  when  a  man  of  such  a  turn 
comes  up  to  old  age  he  is  almost  sure  to 
be  treated  with  respect.  It  is  true, 
indeed,  that  we  should  not  dissemble 
and  flatter  in  company ;  but  a  man  may 
be  very  agreeable,  strictly  consistent 
with  truth  and  sincerity,  by  a  prudent 
silence  where  he  cannot  concur,  and  a 
pleasing  assent  where  he  can.  Now 
and  then  you  meet  a  person  so  ex¬ 
actly  formed  to  please,  that  he  will  gain 
upon  every  one  that  hears  or  beholds 
him ;  this  disposition  is  not  merely  the 
gift  of  nature,  but  frequently  the  effect 
of  much  knowledge  of  the  world,  and  a 
command  over  the  passions. 

Personal  Manners. — Artificial  man¬ 
ners,  and  such  as  spring  from  good  taste 
and  refinement, can  never  be  mistaken, 
and  differ  as  widely  as  tinsel  and  gold. 
How  captivating  is  gentleness  of  man¬ 
ner  derived  from  true  humility,  and 
how  faint  is  every  imitation!  That 
suavity  of  manner  which  renders  a  real 
gentlewoman  courteous  to  all,  and  care¬ 
ful  to  avoid  giving  offence,  is  often 
copied  by  those  who  merely  subject 
themselves  to  certain  rules  of  etiquette; 


Use  is  second  nature. 


113 


but  very  awkward  is  the  copy.  Warm 
professions  of  regard  are  bestowed  on 
those  who  do  not  expect  them,  and  the 
esteem  which  is  due  to  merit  appears 
to  be  lavished  on  every  one  alike.  And 
as  true  humility,  blended  with  a  right 
appreciation  of  self-respect,  gives  a 
pleasing  cast  to  the  countenance,  so 
from  a  sincere  and  open  disposition 
springs  that  artlessness  of  manner 
which  disarms  all  prejudice.  Feeling, 
on  the  contrary,  is  ridiculous  when  af¬ 
fected,  and  even  when  real,  should  not 
be  too  openly  manifested.  Let  the  man¬ 
ners  arise  from  the  mind,  and  let  there 
be  no  disguise  for  the  genuine  emotions 
of  the  heart. 

Avoid  Intermeddling  with  the  Af¬ 
fairs  of  Others. — This  is  a  most  common 
fault.  A  number  of  people  seldom 
meet  but  they  begin  discussing  the  af¬ 
fairs  of  some  one  who  is  absent.  This 
is  not  only  uncharitable,  but  positively 
unjust.  It  is  equivalent  to  trying  a 
cause  in  the  absence  of  the  person  im¬ 
plicated.  In  our  criminal  code  a  pris¬ 
oner  is  presumed  to  be  innocent  until 
he  is  found  guilty.  Society,  however,  is 
less  just  and  passes  judgment  without 
hearing  the  defence.  Depend  upon  it 
as  a  certain  rule  that  the  people  who 
unite  with  you  in  discussing  the  affairs 
of  others  will  proceed  to  your  affairs 
and  conduct  in  your  absence. 

Be  Consistent  in  the  Avowal  of 

Principles. — Do  not  deny  to-day 
that  which  you  asserted  yesterday.  If 
you  do,  you  will  soon  stultify  yourself, 
and  your  opinions  will  soon  be  found  to 
have  no  weight.  You  may  fancy  that 
you  gain  favor  by  subserviency;  but  so 
far  from  gaining  favor,  you  lose  respect. 

Avoid  Falsehood. — There  can  be 
found  no  higher  virtue  than  the  love  of 
truth.  The  man  who  deceives  others 
must  himself  become  the  victim  of  mor¬ 
bid  distrust.  Knowing  the  deceit  of 
his  own  heart,  and  the  falsehood  of  his 
own  tongue,  his  eyes  must  be  always 


tilled  with  suspicion,  and  he  must  lose 
the  greatest  of  all  happiness — confi¬ 
dence  in  those  who  surround  him. 

Avoid  Manifestations  of  Ill-temper. — 

Reason  is  given  for  man’s  guidance. 
Passion  is  the  tempest  by  which  reason 
is  overthrown.  Under  the  effects  of 
passion,  man’s  mind  becomes  disor¬ 
dered,  his  face  disfigured,  his  body  de¬ 
formed.  A  moment’s  passion  has  fre¬ 
quently  cut  off  a  life’s  friendship,  de¬ 
stroyed  a  life’s  hope,  embittered  a  life’s 
peace,  and  brought  unending  sorrow  and 
disgrace.  It  is  scarcely  worth  while  to 
enter  into  a  comparative  analysis  of 
ill-temper  and  passion;  they  are  alike 
discreditable,  alike  injurious,  and 
should  stand  equally  condemned. 

Avoid  Pride. — If  you  are  handsome, 
God  made  you  so;  if  you  are  learned, 
some  one  instructed  you ;  if  you  are  rich, 
God  gave  you  what  you  own.  It  is  for 
others  to  perceive  your  goodness,  but 
you  should  be  blind  to  your  own  merits. 
There  can  be  no  comfort  in  deeming 
yourself  better  than  you  really  are; 
that  is  self-deception.  The  best  men 
throughout  all  history  have  been  the 
most  humble. 

Affectation  a  Form  of  Pride. — It  is,  in 

fact,  pride  made  ridiculous  and  con¬ 
temptible.  Some  one  writing  upon 
affectation  has  remarked  as  follows: 

“  If  anything  will  sicken  and  disgust 
a  man  it  is  the  affected,  mincing  way 
in  which  some  people  choose  to  talk.  It 
is  perfectly  nauseous.  If  these  young 
jackanapes  who  screw  their  words  into 
all  manner  of  diabolical  shapes  could 
only  feel  how  perfectly  disgusting  they 
were,  it  might  induce  them  to  drop  it. 
With  many  it  becomes  such  a 
confirmed  habit  that  they  cannot  be 
taught  to  talk  in  a  plain,  straight¬ 
forward,  manly  way.  Do,  good  people, 
pray  do,  talk  in  your  natural  tone, 
if  you  don’t  want  to  be  utterly  ridi¬ 
culous  and  contemptible.  ” 


120 


If  you  have  friends  in  adversity,  stand  by  them. 


Avoid  Vulgarity  in  manner,  in  speech, 
and  in  correspondence.  To  conduct 
yourself  vulgarly  is  to  offer  offence  to 
those  who  are  around  you;  to  bring 
upon  yourself  the  condemnation  of 
persons  of  good  taste ;  and  to  incur  the 
penalty  of  exclusion  from  good  society. 
Thus,  cast  among  the  vulgar,  you  be¬ 
come  the  victim  of  your  own  error. 

Avoid  Swearing. — An  oath  is  but  the 
wrath  of  a  perturbed  spirit.  It  is 
mean.  A  man  of  high  moral  standing 
would  rather  treat  an  offence  with  con¬ 
tempt  than  show  his  indignation  by  an 
oath.  It  is  vulgar,  altogether  too  low 
for  a  decent  man.  It  is  cowardly,  im¬ 
plying  a  fear  either  of  not  being  be¬ 
lieved  or  obeyed.  It  is  ungentleman- 
ly.  A  gentleman,  according  to  Web¬ 
ster,  is  a  genteel  man — well-bred,  re¬ 
fined.  It  is  indecent,  offensive  to  deli¬ 
cacy,  and  extremely  unfit  for  human 
ears.  It  is  foolish.  “  Want  of  decency 
is  want  of  sense.  ”  It  is  abusive — to 
the  mind  which  conceives  the  oath,  to 
the  tongue  which  utters  it,  and  to  the 
person  at  whom  it  is  aimed.  It  is  con¬ 
temptible,  forfeiting  the  respect  of  all 
the  wise  and  good.  It  is  wicked,  violat¬ 
ing  the  Divine  law,  and  provoking  the 
displeasure  of  Him  who  will  not  hold 
him  guiltless  who  takes  His  name  in 
vain. 

Be  a  Gentleman. — Moderation,  de¬ 
corum,  and  neatness  distinguish  the 
gentleman;  he  is  at  all  times  affable, 
diffident,  and  studious  to  please.  In¬ 
telligent  and  polite,  his  behavior  is 
pleasant  and  graceful.  When  he  enters 
the  dwelling  of  an  inferior,  he*  endeav¬ 
ors  to  hide  if  possible,  the  difference 
between  their  ranks  of  life;  ever  willing 
to  assist  those  around  him,  he  is  neith¬ 
er  unkind,  haughty,  nor  overbearing. 
In  the  mansions  of  the  rich,  the  cor¬ 
rectness  of  his  mind  induces  him  to 
bend  to  etiquette,  but  not  to  stoop  to 
adulation;  correct  principle  cautions 
him  to  avoid  the  gaming-table,  inebrie¬ 


ty,  or  any  other  foible  that  could  occa¬ 
sion  him  self-reproach.  Gratified  with 
the  pleasures  of  reflections, he  rejoices  to 
see  the  gayeties  of  society,  and  is  fastid¬ 
ious  upon  no  point  of  little  import. 
Appear  only  to  be  a  gentleman,  and  its 
shadows  will  bring  upon  you  contempt; 
be  a  gentleman,  and  its  honors  will 
remain  even  after  you  are  dead. 

The  Happy  Man  or  True  Gentleman. 

How  happy  is  he  born  or  taught, 

That  serveth  not  another’s  will; 
Whose  armour  is  his  honest  thought, 
And  simple  truth  his  only  skill : 
Whose  passions  not  his  masters  are, 
Whose  soul  is  still  prepared  for  death, 
Not  tied  unto  the.  world  with  care 
O.  prince’s  car,  or  vulgar  breath: 
Who  hath  his  life  from  rumors  freed: 

Whose  conscience  is  his  strong  retreat, 
Whose  state  can  neither  flatterers  feed, 
Nor  ruin  make  oppressors  great : 

Who  God  doth,  late  and  early,  pray 
More  of  His  grace  than  gifts  to  lend, 
And  entertains  the  harmless  day 
With  a  well-chosen  book  or  friend. 
This  man  is  freed  from  servile  bands, 

Of  hope  to  rise  or  fear  to  fall; 

Lord  of  himself,  though  not  of  lands, 
And  having  nothing,  yet  hath  all. 

— Sir  Henry  Wotton,  1530. 

Be  Honest. — Not  only  because  “  hon¬ 
esty  is  the  best  policy  ”,  but  because  it 
is  a  duty  to  God  and  to  man.  The 
heart  that  can  be  gratified  by  dishonest 
gains;  the  ambition  that  can  be  satis¬ 
fied  by  dishonest  means ;  the  mind  that 
can  be  devoted  to  dishonest  purposes, 
must  be  of  the  worst  order. 

Avoid  Idleness.— It  is  the  parent  of 
many  evils.  Can  you  pray,  ‘  Give 
us  this  day  our  daily  bread,”  and 
not  hear  the  reply,  “Do  thou  this  day 
thy  daily  duty”? 

Avoid  Telling  Idle  Tales,  which  is  like 
shooting  arrows  in  the  dark :  you  know 
not  into  whose  heart  they  may  fall. 


What  I  say  I  stick  by. 


121 


Avoid  Self-praise,  extolling  your  own 
works,  and  proclaiming  your  own  deeds. 
If  they  are  good,  they  will  proclaim 
themselves;  if  bad,  the  less  you  say  of 
them  the  better. 

Avoid  Envy,  for  it  cannot  benefit  you 
nor  can  it  injure  those  against  whom  it 
is  cherished. 

Avoid  Disputation  for  the  mere  sake 
of  argument.  The  man  who  disputes 
obstinately,  and  in  a  bigoted  spirit,  is 
like  the  man  who  would  stop  the  foun¬ 
tain  from  which  he  should  drink.  Ear¬ 
nest  discussion  is  commendable;  but 
factious  argument  never  yet  produced 
a  good  result. 

Be  Kind  in  Little  Things. — The  true 
generosity  of  the  heart  is  more  displayed 
by  deeds  of  minor  kindness  than  by 
acts  which  may  partake  of  ostentation. 

Be  Polite. — Politeness  is  the  poetry 
of  conduct — and,  like  poetry,  it  has 
many  qualities.  Let  not  your  polite¬ 
ness  be  too  florid,  but  of  that  gentle 
kind  which  indicates  a  refined  nature. 

Be  Sociable. — Avoid  reserve  in  so¬ 
ciety.  Remember  that  the  social  ele¬ 
ments,  like  the  air  we  breathe,  are  puri¬ 
fied  by  motion.  Thought  illumines 
thought,  and  smiles  win  smiles. 

Be  Punctual. — One  minute  too,  late 
has  lost  many  a  golden  opportunity. 
Besides  which,  the  want  of  punctuality 
is  an  affront  offered  to  the  person  to 
whom  your  presence  is  due. 

Be  Hearty  in  your  salutations,  dis¬ 
creet  and  sincere  in  your  friendships. 

Behave,  even  in  the  presence  of 
your  relatives,  as  though  you  felt  re¬ 
spect  to  be  due  to  them. 

In  Society  never  forget  that  you  are 
but  -one  of  many.  Prefer  to  listen 
rather  than  talk. 

Pry  Not  into  Letters  that  are  not 
your  own. 

Pay  Unmistakable  Respect  to  ladies 
everywhere,  carefully  avoiding  foppery 
and  silly  flirtation. 


In  Public  Places  be  not  too  conscious 
of  your  own  rights,  but  find  pleasure  n 
making  concessions. 

Speak  Distinctly,  look  at  the  person 
to  whom  you  speak,  and  when  you  have 
spoken,  give  him  an  opportunity  to 
reply. 

Avoid  Drunkenness  as  you  would  a 
curse;  and  modify  all  appetites,  espe¬ 
cially  those  that  are  acquired. 

Dress  Well,  but  not  superflously ;  be 
neither  like  a  sloven,  nor  like  a  stuffed 
model. 

Study  Personal  Cleanliness. — Let  the 

nails,  the  teeth,  and,  in  fact,  the  whole 
system  receive  salutary  and  careful  at¬ 
tention  at  the  toilet. — not  elsewhere. 

Avoid  Displaying  excess  of  jewelry. 
Nothing  looks  more  effeminate  upon  a 
man. 

Every  one  of  these  suggestions  may 
be  regarded  as  the  center  of  many 
others,  which  the  earnest  mind  cannot 
fail  to  discover. 

A  Few  Words  on  Words. — Soft  words 
soften  the  soul.  Angry  words  are  fuel 
to  the  flame  of  wrath,  and  make  it 
blaze  more  freely.  Kind  words  make 
other  people  good  natured.  Cold 
words  freeze  people,  and  Hot  words 
scorch  them,  and  Bitter  words  make 
them  bitter,  and  Wrathful  words  make 
them  wrathful.  There  is  such  a  rush 
of  all  other  kinds  of  words  in  our  days, 
that  it  seems  desirable  to  give  kind 
words  a  chance  among  them.  There 
are  Vain  words,  and  Idle  words,  and 
Hasty  words  and  Spiteful  words,  and 
Silly  words,  and  Empty  words,  and 
Profane  words,  and  Boisterous  words, 
and  Warlike  words.  Kind  words  also 
produce  their  own  image  on  men’s 
souls,  and  a  beautiful  image  it  is. 
They  smooth,  and  quiet,  and  comfort 
the  hearer.  They  shame  him  out  of  his 
sour  and  morose  and  unkind  feelings. 
We  have  not  yet  begun  to  use  kind 
words  in  such  abundance  as  they 
ought  to  be  used. 


122 


Your  mistake  in  life  is,  that  you 


Gossiping. — If  you  wish  to  cultivate 
a  gossiping,  meddling,  censorious  spirit 
in  your  children,  be  sure  when  they  come 
home  from  church,  a  visit,  or  any  other 
place  where  you  do  not  accompany 
them,  to  ply  them  with  questions  con¬ 
cerning  what  everybody  wore,  how 
everybody  looked,  and  what  everybody 
said  and  did;  and  if  you  find  anything 
in  this  to  censure,  always  do  it  in  their 
hearing.  You  may  rest  assured,  if  you 
pursue  a  course  of  this  kind,  they  will 
not  return  to  you  unladen  with  intelli¬ 
gence  ;  and  rather  than  it  should  be  un¬ 
interesting,  they  will  by  degrees  learn 
to  embellish  it  in  such  a  manner  as  shall 
not  fail  to  call  forth  remarks  and  ex¬ 
pressions  of  wonder  from  you.  You 
will,  by  this  course,  render  the  spirit  of 
curiosity,  which  is  so  early  visible  in 
children,  and  which,  if  rightly  directed, 
may  be  made  the  instrument  of  en¬ 
riching  and  enlarging  their  minds,  a 
vehicle  of  mischief  which  will  serve 
only  to  narrow  them.  (See  Etiquette.) 

Conversation — Hints  on. 

There  are  many  talkers,  but  few 
who  know  how  to  converse  agree¬ 
ably.  Speak  distinctly,  neither  too 
rapidly  nor  too  slowly.  Accomodate 
the  pitch  of  your  voice  to  the  hearing 
of  the  person  with  whom  you  are 
conversing.  Never  speak  with  your 
mouth  full.  Tell  your  jokes  and  laugh 
afterwards.  Dispense  with  superflu¬ 
ous  words — such  as  “Well,  I  should 
think,  ”  etc. 

The  Woman  who  wishes  her  conver¬ 
sation  to  be  agreeable  will  avoid  con¬ 
ceit  or  affectation,  and  laughter  which 
is  not  natural  and  spontaneous.  Her 
language  will  be  easy  and  unstudied, 
marked  by  a  graceful  carelessness  which 
at  the  same  time  never  oversteps  the 
limits  of  propriety.  Her  lips  will 
readily  yield  to  a  pleasant  smile:  she 
will  not  love  to  hear  herself  talk;  her 
tones  will  bear  the  impress  of  sincerity, 
and  her  eyes  kindle  with  animation  as 


she  speaks.  The  art  of  pleasing  is,  in 
truth,  the  very  soul  of  good  breeding; 
for  the  precise  object  of  the  latter  is  to 
render  us  agreeable  to  all  with  whom  we 
associate — to  make  us,  at  the  same 
time,  esteemed  and  loved. 

We  need  scarcely  advert  to  the  rude¬ 
ness  of  interrupting  any  one  who  is 
speaking,  or  to  the  impropriety  of  push¬ 
ing,  to  its  full  extent,  a  discussion  which 
has  become  unpleasant. 

If  you  feel  your  Intellectual  Superi¬ 
ority  to  any  one  with  whom  you  are 
conversing,  do  not  seek  to  bear  him 
down;  it  would  be  an  inglorious  tri¬ 
umph,  and  a  breach  of  good  manners. 
Beware  too,  of  speaking  lightly  of  sub¬ 
jects  which  bear  a  sacred  character. 

It  is  a  common  Idea  that  the  art  of 
writing  and  the  art  of  conversation  are 
one;  this  is  a  great  mistake.  A  man  of 
genius  may  be  a  very  dull  talker. 

The  Two  Grand  Modes  of  making 
your  conversation  interesting,  are  to 
enliven  it  by  recitals  calculated  to  af¬ 
fect  and  impress  your  hearers,  and 
to  intersperse  it  with  anecdotes  and 
smart  t  hings.  Count  Antoine  Rivarol, 
who  lived  from  1757  to  1801,  was  a 
master  of  the  latter  mode. 

Conundrums. 

These  are  simple  catches,  in  which 
the  sense  is  playfully  cheated,  and  are 
generally  founded  upon  words  capable 
of  double  meaning.  The  following  are 
examples : 

Where  did  Charles  the  First’s  exe¬ 
cutioner  dine,  and  what  did  he  take? 

He  took  a  chop  at  the  King’s  Head. 

What  is  majesty  stripped  of  its  ex¬ 
ternals? 

It  is  a  jest.  (The  ma  and  they,  ex¬ 
ternals,  are  taken  away.) 

Why  is  hot  bread  like  a  caterpillar? 

Because  it  is  the  grub  that  makes 
the  butter  fly. 

Why  did  the  accession  of  Victoria 
throw  a  greater  damp  over  England 
than  the  death  of  King  William? 


do  not  look  forward  far  enough. 


123 


Because  the  King  was  missed  (mist) 
while  the  Queen  was  reigning  (rain¬ 
ing)- 

Why  should  a  gouty  man  make  his 
will? 

To  have  his  legatees  (leg  at  ease). 

Why  are  bankrupts  more  to  be  pitied 
than  idiots? 

Because  bankrupts  are  broken,  while 
idiots  are  only  cracked. 

Why  is  the  treadmill  like  a  true 
convert? 

Because  its  turning  is  the  result  of 
conviction. 

Why  are  sugar-plums  like  race¬ 
horses? 

Because  the  more  you  lick  them  the 
faster  they  go. 

Why  is  a  dog’s  tail  like  the  heart  of 
a  tree? 

Because  it’s  farthest  from  the  bark. 

Why  should  an  alderman  wear  a  tar¬ 
tan  waistcoat? 

To  keep  a  check  on  his  stomach. 

Why  are  journalists  like  chickens? 

Because  they  have  to  scratch  for  a 
living. 

What  was  the  difference  between 
Noah’s  Ark  and  Joan  of  Arc? 

One  was  made  of  gopher  wood  and 
the  other  Maid  of  Orleans. 

Copal — To  Dissolve  in  Alcohol. 

Copal,  which  is  called  gum  copal, 
but  which  is  not,  strictly,  either  a  gum 
or  a  resin,  is  the  hardest  and  least 
changeable  of  all  substances  adapted 
to  form  varnishes  by  their  dissolution 
in  spirit,  or  essential,  or  fat  oils.  It 
therefore  forms  the  most  valuable 
varnishes ;  though  we  shall  give  several 
receipts  where  it  is  not  employed, 
which  form  cheaper  varnishes,  suffi¬ 
ciently  good  for  many  purposes,  adding 
only  the  general  rule,  that  no  varnish 
must  be  expected  to  be  harder  than 
the  substance  from  which  it  is  made. 

To  dissolve  copal  in  alcohol,  dissolve 
half  an  ounce  of  camphor  in  a  pint  of 
alcohol;  put  it  into  a  circulating  glass, 


and  add  four  ounces  of  copal  in  small 
pieces ;  set  it  in  a  sand-heat,  so  regulated 
that  the  bubbles  may  be.  counted  as  t  hey 
rise  from  the  bottom,  and  continue  the 
same  heat  till  the  solution  is  com¬ 
pleted. 

The  process  above  mentioned  will  dis¬ 
solve  more  copal  than  the  menstruum 
will  retain  when  cold.  The  most  eco¬ 
nomical  method  will  therefore  be,  to 
set  the  vessel  which  contains  the  so¬ 
lution  by  for  a  few  days,  and,  when  it 
is  perfectly  settled,  pour  off  the  clear 
varnish,  and  leave  the  residue  for  fu¬ 
ture  operations. 

The  solution  of  copal  thus  obtained 
is  very  bright.  It  is  an  excellent  var¬ 
nish  for  pictures  and  would,  doubt¬ 
less,  be  an  improvement  in  japanning, 
where  the  stoves  used  for  drying  the 
varnished  articles  would  drive  off  the 
camphor,  and  leave  the  copal  clear  and 
colorless  in  the  work. 

Copal-lacquer  is  generally  prepared 
by  carefully  melting  copal,  adding  lin¬ 
seed  oil  varnish,  and  afterwards  oil  of 
turpentine.  By  Hoedfield’s  process 
(patented  in  France)  twiee  the  amount 
of  oil  of  turpentine  that  generally  is 
taken  is  used  to  procure  a  more  com¬ 
plete  solution  of  the  copal,  and  to  ob¬ 
tain  the  lacquer  clearer  and  more  color¬ 
less.  Air  is  then  passed  into  the  mix¬ 
ture  for  some  time,  when  the  oxygen, 
under  the  influence  of  the  oil  of  turpen¬ 
tine  becomes  ozonized,  and,  acting  upon 
the  oil ,  hastens  its  drying.  As  soon  as 
the  oxidation  is  thought  sufficient, 
half  of  the  oil  of  turpentine  is  distilled 
off;  the  remaining  lacquer  contains, 
therefore,  not  more  of  the  oil  than  or¬ 
dinary  prepared  lacquer,  but  it  dries 
quicker  and  is  more  colorless.  The 
distilled  oil  of  turpentine  is  greatly 
superior  for  the  preparation  of  fresh 
portions  of  the  lacquer,  on  account  of 
the  ozone  it  still  contains,,  and  is  used 
solely  for  this  purpose. 


124  The  wing  of  friendship  should  never  moult  a  feather. 


Copper  Castings — Dense  and 
Flexible 

Are  obtained  by  adding  cryolite  and 
sugar  of  lead  to  the  copper  after  it  is 
melted.  The  proportions  are  as  fol¬ 
lows:  Two  pounds  of  pulverized  cryo¬ 
lite  and  8)4  ounces  of  sugar  of  lead  to 
200  pounds  of  copper;  a  further  ad¬ 
dition  of  2  pounds  of  borax  being  also 
advisable.  The  quantities  of  the  ad¬ 
ditions  may  be  varied  according  to 
circumstances.  The  mixture  of  cryo¬ 
lite  and  sugar  of  lead,  with  or  without 
borax,  is  added  after  the  copper  is 
melted.  When  the  compound  is  en¬ 
tirely  melted,  which  will  be  the  case 
in  10  to  15  minutes,  the  melted  copper 
is  poured  into  the  mold. 

Copper  and  Brass  (Polished) — To 
Clean. 

Copper  tea-kettles,  boilers,  and  other 
household  articles  having  polished 
surfaces  should  not  be  allowed  to  get 
rusty,  as  rust  will  destroy  more  of  the 
metal  than  is  used  up  by  the  ordinary 
wear  of  the  utensils.  If  the  surface 
be  rubbed  but  a  little  every  day,  the 
labor  of  keeping  them  bright  will  be 
very  light.  In  case  a  rust  has  formed 
on  the  surface,  apply  a  solution  of  ox¬ 
alic  acid,  which,  well  rubbed  over  tar¬ 
nished  copper  or  brass,  will  soon  re¬ 
move  the  tarnish,  rendering  the  metal 
bright.  The  acid  must  be  washed  off 
with  water,  and  the  surface  rubbed 
with  whitening  and  soft  leather.  A 
mixture  of  muriatic  acid  and  alum,  dis¬ 
solved  in  water,  imparts  a  golden  color 
to  brass  articles  that  are  steeped  in  it 
for  a  few  seconds.  To  give  a  finer 
polish,  go  over  the  surface  of  the  metal 
with  rotten-stone  and  sweet  oil;  then 
rub  off  with  a  piece  of  cotton  flannel 
and  polish  it  with  soft  leather. 

Copper  Powder. 

This  is  prepared  by  dissolving  filings 
or  slips  of  copper  with  nitrous  acid  in 
a  receiver.  When  no  more  copper 


dissolves,  the  slips  are  to  be  removed; 
or,  if  filings  be  employed,  the  solution 
is  to  be  poured  off  from  what  remains 
undissolved.  Small  bars  are  then 
put  in,  ■which  will  precipitate  the  cop¬ 
per-powder  from  the  saturated  acid; 
and,  the  liquid  being  poured  from  the 
powder,  this  is  to  be  washed  clean  of 
the  crystals  by  repeated  waters. 

Copper — To  Silver. 

Silver  dust  (fine),  1  ounce;  common 
salt  and  sal  ammoniac,  of  each  4 
ounces;  corrosive  sublimate,  pi  of 
an  ounce.  Mix,  adding  a  little  warm 
water  to  form  a  paste.  The  copper 
must  be  previously  well  cleaned  by 
friction. 

Copper  on  Iron. 

The  pieces  of  cast-iron  are  first 
placed  in  a  bath  made  of  50  parts  of 
hydrochloric  acid,  at  15  degrees 
Beaume  (sp.  gr.,  1.105),  and  1  part  of 
nitric  acid ;  next,  in  a  second  bath,  com¬ 
posed  of  10  parts  of  nitric  acid,  10 
parts  of  chloride  of  copper,  dissolved 
in  80  parts  of  the  same  hydrochloric 
acid  as  just  alluded  to.  The  objects 
are  rubbed  with  a  woolen  rag  and  a 
soft  brush,  next  washed  with  water, 
and  again  immersed  until  the  desired 
thickness  of  copper  is  deposited.  When 
it  is  desired  to  give  the  appearance  of 
bronze,  the  coppered  surface  is  rubbed 
with  a  mixture  of  4  parts  of  sal  am¬ 
moniac  and  1  each  of  oxalic  and  acetic 
acids  dissolved  in  30  parts  of  water. 

To  every  gallon  of  saturated  solution 
of  sulphate  of  copper,  add  2Y  ounces 
of  strong  sulphuric  acid  and  Y  drachm 
white  arsenic.  If  single  cell,  place  a 
bag  of  sulphate  in  the  solution  just 
below  the  surface  to  keep  up  the 
strength. 

Copper  Steel 

Is  obtained  by  melting  together  3  parts 
of  fluo-silicate  of  potassium  and  1  each 
of  soda  and  copper  at  such  a  tempera¬ 
ture  that  the  metal  is  covered  with  a 
very  liquid  slag,  and  the  copper 


The  recollection  of  past  pleasure  may  become  pain. 


125 


beneath  it  forms  silicide  of  copper,  con¬ 
taining  12  per  cent,  of  silicium,  and  is 
as  white  as  bismuth,  and  hard.  An 
alloy  containing  4.8 "per  cent,  of  sil¬ 
icium  has  a  beautiful  yellow-bronze 
color,  is  hard,  and  can  be  worked  with 
the  same  tools  as  iron.  It  may  also  be 
drawn  into  wire.  Alloys  with  a  larger 
percentage  of  silicium  are  harder. 

Copper — To  Tin  for  Stew-Dishes 
or  other  Purposes. 

Wash  the  surface  of  the  article  to 
be  tinned,  with  sulphuric  acid;  and 
rub  the  surface  well,  so  as  to  have  it 
smooth  and  free  of  blackness  caused 
by  the  acid ;  then  sprinkle  calcined  and 
finely  pulverized  sal  ammoniac  upon 
the  surface,  holding  it  over  a  fire  where 
it  will  become  sufficiently  hot  to  melt 
a  bar  of  solder  which  is  to  be  rubbed 
over  the  surface;  if  a  stew-dish  put  the 
solder  into  it  and  swab  it  about  when 
melted.  You  will  wipe  off  any  surplus 
solder,  and  also  for  the  purpose  of 
smoothing  the  surface,  by  means  of  a 
tow  or  cotton  swab,  tied  or  tacked  to 
a  rod.  In  this  way  any  dish  or  copper 
article  may  be  nicely  tinned. 

Copper  and  Brass — To  Tin. 

Boil  6  lbs.  of  cream  of  tartar,  4  gals, 
of  water,  and  8  lbs.  of  grain  tin,  or  tin 
shavings.  After  the  materials  have 
boiled  a  sufficient  time,  the  substance 
to  be  tinned  is  put  therein  and  the 
boiling  continued,  when  the  tin  is  pre¬ 
cipitated  in  its  metallic  form. 

Copper,  Brass  and  Iron — To  Tin 
in  the  Cold  and  Without 
Apparatus. 

The  requisites  for  accomplishing 
this  object  are:  1st.  The  object  to  be 
coated  with  tin  must  be  entirely 
free  from  oxide.  It  must  be  carefully 
cleaned,  and  care  be  taken  that  no 
grease  spots  are  left;  it  makes  no  dif¬ 
ference  whether  the  object  be  cleaned 
mechanically  or  chemically.  2d.  Zinc 


powder ;  the  best  is  that  prepared  arti¬ 
ficially  by  melting  zinc  and  pouring  it 
into  an  iron  mortar.  It  can  be  easily 
pulverized  immediately  after  solidifi¬ 
cation  ;  it  should  be  about  as  fine  as  fine 
sand.  3d.  A  solution  of  protochloride 
of  tin,  containing  5  to  10  per  cent.,  to 
which  as  much  pulverized  cream  of 
tartar  must  be  added  as  will  go  on  the 
point  of  a  knife.  The  object  to  be  coat¬ 
ed  is  moistened  with  the  tin  solution, 
after  which  it  is  rubbed  hard  with  the 
zinc  powder.  The  tinning  appears  at 
once.  The  tin  salt  is  decomposed  by 
the  zinc,  metallic  tin  being  deposited. 
When  the  object  tinned  is  polished 
brass  or  copper,  it  appears  as  beautiful 
as  if  silvered,  and  retains  its  luster  for 
a  long  time.  The  author  uses  this 
method  in  his  laboratory  to  preserve 
his  iron,  steel  and  copper  apparatus 
from  rust.  This  method  would  be¬ 
come  of  great  importance  if  the  tinning 
could  be  made  as  thick  as  in  the  dry 
way,  but  this  has  not  yet  been  accom¬ 
plished. 

Copper — To  Whiten 
Throughout. 

Take  thin  plates  of  copper,  as  thin  as 
a  knife,  heat  them  six  or  seven  times, 
and  quench  them  in  water;  then  melt 
them,  and  to  each  pound  add  four 
ounces  of  saltpeter  and  4  ounces  of 
arsenic,  well  powdered  and  mixed,  and 
first  melted  apart  in  another  crucible, 
by  gentle  degrees ;  then  take  them  out, 
and  powder  them;  then  take  Venetian 
borax  and  white  tartar,  of  each  an 
ounce  and  a  half;  then  melt  these, 
with  the  former  powder,  in  a  crucible, 
and  pour  them  out  into  some  iron  re¬ 
ceiver  ;  it  will  apppear  as  clear  as  crystal 
and  is  called  crystallinum  fixum  arsen- 
icum.  Of  this  clear  matter,  broken 
into  little  pieces,  throw  into  the  melted 
copper  (by  small  pieces  at  a  time,  stay¬ 
ing  five  or  six  minutes  between  each  in¬ 
jection)  4  oz.;  when  all  is  thrown  in, 
increase  the  fire,  till  all  be  well  melted 


126 


It’s  an  ill  wind  that  blows  nobody  any  good. 


together  for  a  quarter  of  an  hour ;  then 
pour  it  out  into  an  ingot. 

Copper  and  Brass — To 
Coat  with  Zinc. 

In  order  to  do  this,  it  is  simply  neces¬ 
sary  to  immerse  the  articles  in  a  boil¬ 
ing  bath  of  sal  ammoniac  containing 
zinc  foil  or  powdered  zinc.  The  de¬ 
posit  thus  made  is  brilliant  and  ad¬ 
heres  firmly. 

Coral  — Artificial. 

Yellow  resin,  4  parts;  vermilion,  1 
part.  Melt.  This  gives  a  very  pretty 
effect  to  glass,  twigs,  cinders,  stones, 
etc.,  dipped  into  it.  It  is  also  useful 
for  a  cement  for  ladies’  fancy  work, 
such  as  grottoes,  etc. 

Coral  Baskets — To  Imitate. 

Make  the  basket  of  pasteboard  in 
any  shape  you  please;  dissolve  three 
sticks  of  sealing-wax  in  a  pint  of  alco¬ 
hol  ;  wet  the  basket  with  this  mixture, 
and  sprinkle  on  rice  which  has  been 
about  half  ground ;  let  it  dry,  and  repeat 
the  process  until  the  pasteboard  is  cov¬ 
ered,  after  which  paint  it  with  the  mix¬ 
ture  until  it  is  red  enough.  A  brush 
_of  hair  or  feathers  should  be  used. 

Corn — Broom. 

Broom  corn  should  be  planted  at  the 
same  time  Indian  corn  is  planted.  It 
requires  a  richer  soil  than  Indian  corn — 
at  least  Indian  corn  will  produce  a 
better  crop  on  a  less  fertile  soil  than  is 
required  for  broom  corn,  in  conse¬ 
quence  of  its  growing  faster,  and  feeling 
the  effects  of  fertilizers  more  per¬ 
ceptibly.  Bottom  lands  on  the  banks 
of  rivers  that  are  annually  overflowed 
in  early  spring  are  particularly  adapted 
to  the  growflh  of  broom  corn.  It  is 
sowed  in  drills,  about  three  feet  apart, 
and  the  corn  thinned  out  to  stand  from 
four  to  six  inches  apart.  Any  good 
upland  soil  that  consists  of  a  rich 
mould,  easily  tilled,  will  produce  an  ex¬ 
cellent  crop  of  broom  corn,  with  the  aid 
of  barnyard  manure  or  other  fertilizers. 


It  requires  careful  cultivation,  by  run¬ 
ning  the  cultivator  between  the  rows 
as  soon  as  the  corn  is  well  up ;  and  then 
the  rows  require  hand-weeding,  and 
thinning  out  to  the  proper  distances. 
Boys  and  girls  can  do  this  work  better 
than  men  can,  and  at  one-third  the  ex¬ 
pense  that  it  would  cost  to  employ  men 
to  do  it.  No  weeds  should  be  permit¬ 
ted  to  grow,  as  the  value  of  the  crop 
depends  on  the  cleanness  of  cultivation. 

The  seed  is  valuable  for  fowls,  and 
for  every  kind  of  live  stock  when 
ground;  and  some  cultivators  think 
that  the  seed  alone  is  worth  the  cost 
of  cultivation. 

Corpulence. 

The  late  Mr.  William  Banting,  au¬ 
thor  of  a  letter  on  Corpulence,  gives 
the  following  excellent  advice,  with  a 
dietary  for  use  in  cases  of  obesity  (cor¬ 
pulence)  : 

Medicine. — None,  save  a  morning 
cordial,  as  a  corrective. 

Dietary. 

Breakfast — Four  or  five  ounces  of 
beef,  mutton,  kidneys,  broiled  fish, 
bacon,  or  any  kind  of  cold  meat,  except 
pork,  a  large  cup  (or  two)  of  tea  with¬ 
out  milk  or  sugar,  a  little  biscuit  or 
dry  toast. 

Dinner. — Five  or  six  ounces  of  any 
fish  except  salmon,  any  meat  except 
pork,  any  vegetables  except  potatoes; 
one  ounce  of  dry  toast;  fruit  without 
pastry ;  any  kind  of  poultry  or  game. 

Tea. — Two  or  three  ounces  of  fruit, 
a  rusk  or  two,  and  a  cup  or  two  of  tea; 
without  milk  or  sugar. 

Supper. — Three  or  four  ounces  of 
meat  or  fish,  as  at  dinner. 

Mr.  Banting  adds:  “Dietary  is  the 
principal  point  in  the  treatment  of 
corpulence  (also  in  rheumatic  diseases, 
and  even  in  incipient  paralysis).  If 
properly  regulated,  it  becomes  in  a  cer¬ 
tain  sense  a  medicine.  It  purifies  the 
blood,  strengthens  the  muscles  and 


Anything  that  makes  a  noise  is  satisfactory  to  a  crowd.  127 


viscera,  and  sweetens  life,  if  it  does  not 
prolong  it.” 

Cotton — To  Detect  in  Linen 
Fabrics. 

A  German  professor  has  discovered 
che  means,  by  the  aid  of  chemistry,  of 
recognizing  the  presence  of  cotton  in 
linen  fabrics.  He  takes  a  piece  of  the 
suspected  cloth,  about  two  inches  by 
three-fourths  of  an  inch,  and,  after  hav¬ 
ing  unraveled  both  weft  and  warp, 
plunges  it  in  an  alcoholic  solution  of 
aniline  and  fuchsine.  The  superfluous 
coloring  matter  is  removed  by  washing 
the  cloth  thus  dyed  several  times  in 
water.  If,  while  it  is  still  wet,  it  be 
placed  in  a  saucer  containing  ammonia, 
the  cotton  fibres  will  immediately  be¬ 
come  discolored,  while  those  of  linen 
will  preserve  a  fine  red  color. 

Counterfeit  Money — Rules  for 
Detecting. 

Examine  the  form  and  features  of 
all  human  figures  on  the  notes.  If  the 
forms  are  graceful  and  features  dis¬ 
tinct,  examine  the  drapery — see  if  the 
folds  lie  naturally;  and  the  hair  of  the 
head  should  be  observed,  and  see  if 
the  fine  strands  can  be  seen. 

Examine  the  lettering,  the  title  of 
the  bank,  or  the  round  handwriting  on 
the  face  of  the  note.  On  all  genuine 
bills,  the  work  is  done  with  great  skill 
and  perfectness,  and  there  has  never 
been  a  counterfeit  but  was  defective  in 
the  lettering. 

The  imprint,  or  engraver’s  name. 
By  observing  the  great  perfection  of 
the  different  company  names — in  the 
evenness  and  shape  of  the  fine  letters, 
counterfeiters  never  get  the  imprint 
perfect.  This  rule  alone,  if  strictly 
observed,  will  detect  every  counterfeit 
note  in  existence. 

The  shading  in  the  background  of 
the  vignette,  or  over  or  around  the 
letters  forming  the  name  of  the  bank, 
on  a  good  bill  is  even  and  perfect,  on 


a  counterfeit  it  is  always  irregular  and 
imperfect.  Examine  well  the  figures 
on  the  other  parts  of  the  note  con¬ 
taining  the  denomination,  also  the 
letters.  Examine  the  die  work  around 
the  figures  which  stand  for  the  de¬ 
nomination,  to  see  if  it  is  of  the  same 
character  as  that  which  forms  the 
ornamental  work  surrounding  it. 

Never  take  a  bill  that  is  defective  in 
any  of  the  above  points,  and  if  your 
impression  is  bad  when  you  first  see 
it,  you  would  better  be  careful  how  you 
become  convinced  to  change  your 
mind — whether  your  opinion  is  not 
altered  as  you  become  confused  in 
looking'  into  the  texture  of  the  work¬ 
manship  of  the  bill. 

Examine  the  name  of  the  State, 
name  of  the  bank,  and  name  of  the 
town  where  it  is  located.  If  it  has 
been  altered  from  a  broken  bank,  the 
defects  can  plainly  be  seen,  as  the 
alteration  will  show  that  it  has  been 
stamped  on. 

Court  Plaster — Substitute  for. 

Take  half  a  dozen  pigs’  feet,  well 
cleaned  for  cooking,  and  boil  to  a  jelly 
of,  say  about  half  a  pint  or  less — then 
spread  with  a  brush  on  any  waste 
scraps  of  silk,  and  we  find  it  equal  to 
any  adhesive  plaster  we  have  ever 
used.  Any  fatty  substance  in  the 
boiling  of  the  feet  rises  to  the  surface, 
and  when  cold  can  easily  be  removed. 
One  of  its  chief  excellencies  is,  that  it 
costs  nothing  but  the  trouble  of  pre¬ 
paring. 

Courtesy — The  Decline  of. 

Disraeli  said:  “Clothes  do  not  make 
a  man,  but  they  have  a  great  deal  to 
do  with  it.”  May  not  as  much  be 
said  of  good  manners?  Do  they  not  in¬ 
crease  a  man’s  popularity,  widen  his 
influence  and  heighten  the  pleasure 
and  enjoyment  of  daily  life?  There  is 
scarcely  anybody  who  will  deny  the 
value  of  good  manners,  and  yet,  in 


128 


Trust  in  nothing  hut  in  Providence  and 


this  age  of  hurry  and  worry,  how  few 
people  seem  to  have  the  time  or  inclina¬ 
tion  to  be  polite.  It  may  be  that  the 
breaking  down  of  old  aristocratic  and 
political  barriers,  or  an  ever  growing 
spirit  of  self-absorption  has  caused  the 
change;  but,  from  whatever  cause  or 
causes,  the  stubborn  fact  remains  that 
genuine  courtesy  no  longer  holds  its 
place  in  the  educated  world.  It  is 
quite  true  that  we  find  the  rules  of  eti¬ 
quette  generally  observed,  but,  after 
all,  they  constitute  the  shell,  not  the 
spirit,  of  courtesy.  The  more  manners 
are  permitted  to  decline  the  more 
strained  and  artificial  will  life  become. 
Just  as  some  people  think  violence  is 
strength  and  caution  timidity,  so  do 
others  confound  brusqueness  with 
manliness  and  gentleness  with  effemi¬ 
nacy. 

COWS. 

Dairying  in  a  Nutshell. 

The  following  rules  make  a  very  com¬ 
plete  treatise  on  dairying.  They  were 
formulated  from  papers  read  by  the 
most  successful  dairymen  of  Wisconsin 
at  the  State  Farmers’  Institute,  and  are 
the  most  valuable  set  of  rules  for  dairy¬ 
ing  ever  published. 

Selection  of  Stock. — Select  the  best 
cows  in  your  herd,  or  that  you  can 
buy,  to  keep,  and  dispose  of  the  others. 

The  best  cow  for  dairy  is  the  one  that 
produces  the  greatest  amount  of  butter 
fat  in  a  year  (for  food  consumed), 
when  being  rightly  fed. 

Test  your  cows  by  weighing  the 
amount  of  milk  for  a  year,  and  test  it 
occasionally  with  the  Babcock  Milk 
Tester,  and  know  how  much  butter  fat 
each  one  does  produce. 

To  renew  or  increase  your  herd, 
raise  the  heifer  calves  from  your  best 
cows. 

Use  the  best  dairy-bred  sire  you  can 
get;  one,  if  possible,  that  has  a  long 
line  of  ancestors  that  have  been  first- 
class  dairy  animals. 


In  this  way  you  can  make  each  gen¬ 
eration  better  than  the  preceding  one, 
if  they  have  at  all  times  proper  care  and 
feed. 

It  is  neither  profitable  nor  necessary 
for  a  cow  to  go  dry  more  than  four  to 
six  weeks. 

Especially  should  your  young  cows 
be  watched  and  not  allowed  to  acquire 
the  habit  of  drying  up  too  soon. 

Darken  the  stable  in  which  the  cows 
are  milked,  through  fly  time.  It  will 
not  only  economize  the  patience  of  the 
milker,  but  the  cost  of  the  milk  pro¬ 
duction  as  well. 

Keep  a  record  of  the  time  when  the 
cows  are  bred,  and  have  no  guesswork 
about  the  time  of  calving. 

Provide  a  roomy  box-stall,  and  allow 
the  cows  to  become  accustomed  to  it 
a  week  prior  to  calving. 

Bulky  food  should  be  withheld  a 
short  time  prior  and  subsequent  to 
calving. 

The  udder  should  receive  prompt  at¬ 
tention.  An  obstacle  may  be  removed 
from  the  teat  the  first  hour,  that  might 
baffle  science  later. 

A  pail  of  scalded  bran  should  be 
given  to  the  cow  as  soon  as  possible 
after  calving. 

The  calf  should  be  permitted  to  nurse 
its  mother  for  two  or  three  days. 

After  separating  the  calf  from  its 
mother,  feed  the  natural  milk  as  soon 
as  drawn,  for  a  week  or  ten  days. 

Then  begin  gradually  to  substitute 
skim  milk  with  oilmeal  jelly  stirred 
into  it. 

Scald  the  calf’s  feed  pail  daily. 

Feed  three  times  a  day  and  not  more 
than  three  quarts  at  a  time  until  the 
calf  is  well  started. 

Warm  the  milk  by  placing  the  vessel 
that  contains  the  milk  in  hot  water. 

Warm  the  milk  to  90  degrees  Fahren¬ 
heit. 


your  own  efforts — Never  separate  the  two. 


129 


Don’t  trust  your  finger,  but  a  ther¬ 
mometer.  It  will  save  many  a  calf’s 
life. 

The  man  whose  ideal  of  a  cow  is  high, 
coupled  with  good  care,  feed  and  gen¬ 
tleness,  is  sure  to  receive  the  highest 
profit  in  milk  and  pleasure  that  can 
be  made  in  dairying. 

Care  and  Feed. — Begin  with  the  calf 
to  develop  the  cow.  . 

Feed  the  calf  liberally  on  the  kinds 
of  food  which,  if  given  the  cow,  would 
be  good  milk-producing  food. 

Such  food  contains  a  large  proportion 
oi  nitrogen  and  will  promote  rapid 
growth  without  making  the  calf  exces¬ 
sively  fat. 

Feed  the  calf  skim-milk,  oil  meal, 
clover,  hay,  oats,  wheat  and  bran. 

Breed  the  heifer  to  come  in  at  two 
years  old. 

After  calving,  feed  lightly  on  con¬ 
centrated  food  at  first,  but  gradually 
increase  till  in  ten  days  she  will  be  on 
full  feed. 

The  better  a  cow  is  fed,  up  to  her 
capacity  to  assimilate,  the  greater  will 
be  the  profit. 

Feed  a  variety  of  good  fodders,  such 
as  clover  hay,  ensilage  and  com  fodder 
— all  the  cow  will  eat. 

Do  not  feed  too  much  corn,  not  more 
than  one-third,  or,  at  most,  not  more 
than  one-half  the  grain  ration;  the 
balance  may  be  a  mixture  of  wheat, 
bran,  oilmeal  or  cotton-seed  meal,  and 
oats,  if  oats  are  not  too  high  in  price. 

It  will  pay  to  feed  a  small  grain  ra¬ 
tion  in  summer  when  cows  are  on 
grass,  if  they  are  giving  milk. 

It  pays  better  to  produce  milk  in 
winter  when  dairy  products  are  higher 
than  in  summer. 

Cows  should  come  fresh  in  Septem¬ 
ber  or  October,  for  greatest  profit. 

It  makes  very  little  difference  in  the 
cost  of  keeping  a  cow,  whether  she 
come  in  in  fall  or  spring ;  she  must  be  fed 
well  the  whole  year  round,  anyway. 


A  cow  should  not  be  compelled  to 
work  hard  for  food  by  treading  all  day 
over  a  scanty  pasture. 

She  will  take  very  little  exercise  if 
she  can  get  food  and  drink  without  it. 

Don’t  make  her  travel  hard  for 
water,  but  have  good,  pure  water  con¬ 
venient. 

She  likes  to  lie  down  most  of  the 
time  and  chew  her  cud,  and  take  com¬ 
fort. 

She  must  be  comfortable  to  do  her 
best. 

She  must  have  free  access  to  salt. 

Don’t  drive  her  fast,  and  don’t  let 
dogs  chase  her. 

Give  cows  a  warm,  comfortable 
stable  in  winter,  with  plenty  of  light 
and  good  ventilation. 

The  stables  should  have  tight  walls 
with  ventilating  flues  running  from 
near  the  floor  up  and  out  at  the  roof 
to  carry  off  the  foul  air. 

Cows  should  not  be  kept  out  of 
doors  in  cold,  rainy  or  uncomfortable 
weather. 

Do  by  your  cows  as  you  would  like  to 
be  done  by  yourself. 

If  it  is  too  cold  and  disagreeable  for 
you  to  stand  around  out  doors,  think 
of  your  cows  and  put  them  in. 

Would  you  like  to  get  in  the  shade 
when  the  sun  shines  hot?  Then  your 
cows  would.  Provide  them  shade. 
They  will  pay  you  for  it. 

Do  not  compel  your  cows  to  drink 
ice-water  in  winter. 

Give  them  water  as  often  as  they 
want  it,  at  a  temperature  that  suits 
them. 

In  winter,  if  cows  have  water  con¬ 
stantly  before  them  in  the  stable,  they 
will  drink  at  least  twice  a  day,  and 
sometimes  four  times  a  day. 

Cows  want  to  drink  every  time  after 
eating  unless  sufficient  water  is  con¬ 
tained  in  the  food. 

Speak  to  a  cow  as  you  would  to  a 
mother. 


13G 


Forgiveness  is  a  high  quality,  an  exalted  virtue. 


Milking.  —  Always  confine  cows  in 
the  stable  to  be  milked.  It  is  better 
than  to  have  them  chase  one  another 
around  the  yard. 

Have  the  stables  clean,  and  have  the 
cow  clean,  or  you  can’t  get  clean  milk. 
Lime  water  and  whitewash  for  the 
walls  and  posts  is  a  good  thing.  Land 
plaster  is  a  good  absorbent  in  the 
stable. 

Before  commencing  to  milk  brush 
all  loose  dirt  from  the  sides  and  udder 
of  the  cow. 

After  a  little  manipulation  of  the 
teats  and  udder,  the  milk  is  ready  to 
“come  down.”  Then  is  the  time  to 
take  it,  and  do  not  delay. 

Milk  as  rapidly  as  possible  without  ir¬ 
ritating  or  worrying  the  cow. 

No  definite  rule  can  be  given  as  to 
how  the  teats  should  be  handled  in 
milking,  as  cows  differ  and  hands 
differ  so. 

There  should  always  be  a  friendly 
feeling  between  the  cow  and  the  milker, 
and  milkers  should  not  be  changed  if  it 
can  be  avoided. 

A  cow  will  not  “give  down”  her  milk 
to  a  milker  she  hates  or  is  afraid  of, 
and  what  she  does  give  will  be  defi¬ 
cient  in  butter  fat. 

Always  milk  a  cow  in  the  same  man¬ 
ner,  at  the  same  time  and  speed. 
Any  change  will  irritate  and  tend  to 
excite  her. 

Always  milk  in  the  same  order  and 
at  the  same  time  of  day. 

When  it  comes  a  cow’s  turn  to  be 
milked,  she  knows  it  and  expects  it, 
and  wants  to  be  milked. 

If  you  disappoint  her  and  milk  her 
half  an  hour  later,  the  chances  are  that 
you  will  get  less  and  poorer  milk  than 
if  you  milked  at  the  proper  time. 

Always  milk  a  cow  dry  before  leav¬ 
ing  her,  but  do  not  continue  stripping 
after  the  milk  is  all  drawn. 

If  part  of  the  milk  is  left  at  each 
milking  in  the  udder,  nature  will  soon 


stop  providing  it,  because  it  is  not 
taken. 

The  last  milk  drawn  from  a  cow  is 
much  richer  than  the  first.  The  last 
usually  contains  more  than  three  times 
as  much  butter  fat  as  the  first  quart. 

Milking  should  be  done  with  clean, 
dry  hands. 

Care  of  Milk.  —  Milking  should  be 
done  in  clean,  dry  tin  pails.  No 
wooden  pails  should  be  used. 

Milk  should  not  be  exposed  to  foul  air. 

If  it  is  to  be  set  for  creaming  it 
should  be  set  as  quickly  as  possible 
after  milking. 

If  it  is  to  be  taken  to  the  factory, 
either  creamery  or  cheese  factory,  or 
is  to  be  sold  in  the  market  it  should 
be  immediately  aerated  with  pure  air 
and  cooled. 

Don’t  neglect  to  aerate  the  morn¬ 
ing’s  milk,  even  if  you  are  in  a  hurry. 
It  is  often  the  worst  milk  delivered 
at  the  factory. 

The  milk  of  a  sick  cow  is  not  fit  for 
food,  and  is  prohibited  by  law. 

Strain  the  milk  as  soon  as  drawn 
from  the  cow. 

As  long  as  the  milk  is  warmer  than 
the  surrounding  atmosphere  it  is  con¬ 
tinually  giving  off  vapor,  and  will  not 
take  on  odors,  but  injurious  bacteria 
may  find  their  way  into  it. 

If  the  milk  is  cooler  than  the  sur¬ 
rounding  air,  the  impure  vapors  in 
the  air  are  rapidly  condensed  on  the 
milk,  thereby  causing  taints. 

If  carried  to  the  factory,  there  should 
be  a  ventilator  in  the  top  of  the  can, 
and  the  can  should  be  protected  from 
the  rays  of  the  sun  on  the  way. 

If  the  patrons  of  the  factory  do  not 
deliver  good  milk,  the  product,  whether 
butter  or  cheese,  cannot  be  first-class, 
and  cannot  bring  first-class  prices. 

Butter  Making. — Good  butter  can 
only  be  made  from  good  milk,  and 
this  can  only  be  had  from  healthy 


We  all  have  some  bright  days. 


131 


cows  kept  in  good,  wholesome  food, 
with  pure  water  to  drink. 

The  most  effective  way  of  obtaining 
the  cream  from  the  milk  is  the  use  of 
the  separator.  Indeed,  it  is  very 
probable  that  the  time  is  near  at  hand 
when  the  creaming  of  nearly  if  not  quite 
all  the  milk  used  for  butter  making,  will 
be  done  by  the  separator,  either  on 
the  farm  or  at  the  creamery. 

The  separator  gets  nearly  all  the 
butter  fat. 

If  a  separator  leaves  over  one-tenth 
per  cent,  fat  in  the  skim  milk  it  is  not 
doing  good  work. 

Keep  up  the  proper  speed  and  tem¬ 
perature  and  your  separator  will  in¬ 
variably  do  good  Work. 

The  temperature  of  milk  to  separate 
well  should  be  as  high  as  80  degrees. 

It  separates  best  immediately  after 
being  drawn  from  the  cow,  before  it 
has  had  time  to  cool. 

Immediately  after  separating,  the 
cream  should  be  well  aired  and  cooled 
down  to  about  60  degrees,  and  hekl  at 
that  temperature  till  slightly  acid, 
and  then  churned. 

Let  the  cream  get  thick,  but  never 
let  it  “whey  off.” 

The  usual  temperature  for  churning 
is  from  58  to  62  degrees,  but  no  one  can 
tell  what  temperature  is  best  for  his 
milk  until  after  a  trial. 

The  churning,  to  be  most  exhaustive, 
should  be  done  at  as  low  a  temper¬ 
ature  as  possible,  and  not  be  longer 
about  it  than  45  to  50  minutes. 

Don’t  be  satisfied  with  your  churn¬ 
ing  if  it  leaves  over  two-tenths  per 
cent,  fat  in  the  buttermilk.  It  doesn’t 
Pay. 

If  the  butter  is  too  soft  it  has  prob¬ 
ably  been  churned  at  too  high  a  tem¬ 
perature.  It  is  easy  to  overwork  such 
butter;  i.  e.,  spoil  the  grain. 

Under  certain  conditions  of  food, 
and  with  certain  cows,  churning  has 
been  done  quickly  at  40  degrees. 


Under  other  conditions  it  has  been 
impossible  to  chum  at  less  than  70 
degrees. 

When  the  butter  is  in  granules  the 
size  of  wheat  kernels,  the  churn  should 
be  stopped. 

Throw  in  some  salt  and  give  a  few 
turns  of  the  churn  to  make  the  butter 
float. 

Draw  off  the  buttermilk  and  wash 
in  two  or  three  waters. 

Many  persons  salt  in  the  churn,  but 
if  your  customers  are  particular  about 
the  salting,  it  can  be  done  more  nicely 
by  taking  the  butter  out  and  salting 
on  the  worker. 

The  average  customer  wants  about 
an  ounce  of  salt  to  a  pound  of  butter. 

If  your  customer  wants  pretty  dry 
butter,  wrork  it  over  once,  then  let  it  lie 
in  a  cool  place  from  two  to  three  hours, 
then  re-work  and  pack,  and  you  will 
have  no  mottled  or  streaked  butter. 

Make  your  butter  as  to  salt  and  color 
to  suit  your  customers,  and  put  it  in 
such  packages  as  they  wish. 

An  uneven  distribution  of  salt  makes 
streaked  butter. 

If  you  make  good  butter  you  can 
always  get  a  good  price  for  it. 

Send  it  to  the  butter  market. 

If  you  have  no  special  customers 
send  it  to  a  good,  reliable  commission 
man,  and  he  will  soon  find  buyers. 

After  they  have  tried  it  and  found 
it  good  they  will  ask  for  it  again,  and 
after  a  while,  if  they  get  good  every 
time,  they  will  get  to  thinking  they 
can’t  get  along  without  it  and  can  be 
induced  to  pay  a  fancy  price  for  it. 

A  good  reputation  is  a  good  help  in 
making  butter,  so  when  you  get  it, 
don’t  for  the  world  blast  it  by  sending 
off  a  package  of  poor  butter  when  there 
is  a  chance  of  a  good  customer  getting 
it. 

If,  by  accident,  you  have  a  poor  tub 
of  butter,  don’t  put  your  brand  upon 


132 


We  will  look  before  we  leap, 


it,  but  send  it  off  and  let  it  be  sold  on 
its  merits. 

Cheese  Making. — It  is  a  pretty  well 
established  fact  that  a  profitable  but¬ 
ter  cow  is  also  a  profitable  cheese  cow. 

It  is  not  wise  to  take  any  cream 
from  milk  that  is  to  be  made  into 
cheese. 

There  may  be  a  small  per  cent,  gain 
by  the  operation,  but  it  will  be  followed 
by  a  damaged  reputation  that  it  will 
take  a  long  time  to  outgrow,  so  that 
in  the  end  it  will  be  a  losing  business. 

Milk  at  cheese  factories  should  be 
pooled  on  the  basis  of  the  butter  fat 
contained  in  it,  the  same  as  in  the 
creameries. 

Many  careful  experiments  have 
proved  that  this  does  substantial 
justice. 

Remember  the  most  serious  obstacle 
the  cheese-maker  has  to  contend  with 
is  tainted  milk. 

The  causes  of  taint  in  the  milk 
nearly  all  rest  with  the  producer. 

It  is  only  justice  to  the  deserving  pa¬ 
trons  that  the  cheese-maker  should 
refuse  milk  delivered  at  the  factory  in 
bad  condition,  but  the  cheese-maker 
cannot  always  tell  when  the  milk  is 
bad,  as  germs  may  be  in  it  that  will  only 
develop  after  heating  it.  Such  germs 
get  into  the  milk  through  uncleanliness. 

One  batch  of  impure  milk  contains 
enough  bacteria  to  contaminate  an 
entire  vat  of  pure  milk. 

Milk  for  cheese-making  should  not 
be  treated  precisely  as  it  is  for  butter¬ 
making. 

Thorough  aeration  is  absolutely 
necessary  before  milk  is  placed  where 
the  temperature  would  be  rapidly 
lowered. 

A  simple  way  to  aerate  milk  is  to 
pour  it  slowly  with  a  long-handled 
dipper,  one  that  will  reach  to  the 
bottom  of  the  can. 

Do  not  use  too  large  cans,  for  the 
milk  will  not  be  properly  aerated  in 
such  cans. 


Be  sure  the  cans  are  smooth  and 
well  soldered,  and  that  there  are  no 
corners  for  the  dirt  to  get  into. 

The  same  thing  with  the  covers. 
Don’t  buy  a  can  where  the  edge  of  the 
cover  is  turned  over  and  not  soldered. 

Keep  milk  cans  in  good  repair,  but 
do  not  try  to  tinker  up  a  rusty  old  can 
that  has  passed  its  day  of  usefulness, 
for  it  may  spoil  more  milk  than  ten 
new  cans  would  cost. 

In  repairing  cans  don’t  have  a  bot¬ 
tom  soldered  in  over  the  old  one,  or 
a  patch  put  on  under  which  the  milk 
may  afterwards  get  and  rot. 

Shove  the  cover  down  close  to  the 
milk,  so  that  it  will  not  churn  on  the 
way  to  the  factory. 

Do  not  allow  whey  to  stand  in  the 
milk  cans  after  returning  from  the 
factory. 

Better  not  take  whey  from  the  fac¬ 
tory  unless  it  can  be  obtained  sweet. 

Insist  upon  your  cheese-maker  thor¬ 
oughly  scalding  the  whey  and  scrub¬ 
bing  out  the  whey  tank  daily. 

Sweet  whey,  when  properly  fed, 
may  be  worth  from  eight  to  ten  cents 
per  100  pounds. 

Sour  whey,  when  over-fed,  may  not 
only  be  a  positive  damage  to  the  ani¬ 
mals  receiving  it,  but  a  source  of  con¬ 
tamination  to  the  milk  carried  to  the 
factory. 

As  soon  as  you  return  from  the  fac¬ 
tory,  wash  the  cans. 

Rinse  first  with  cold  water,  then 
wash  thoroughly  with  hot  water,  rinse 
last  with  scalding  water,  and  place 
cans  where  they  will  drain,  be  in  the 
sun  and  have  a  good  circulation  of 
air  all  around. 

Water  that  you  can  hold  your  hand 
in  won’t  scald  a  can. 

Do  not  rely  upon  the  pump  in  times 
of  scarcity  of  milk  and  low  dividends. 

But  cling  to  the  Babcock  test;  use  it 
as  a  friend  and  counselor  in  times  of 
doubt  and  perplexity. 


and  take  'plenty  of  time  about  it. 


133 


It  will  prove  itself  to  be  as  gobcl  a 
friend  in  the  cheese  factory  as  it  has 
been  in  the  creamery. 

And  your  ways  will  be  ways  of 
pleasantness,  and  your  paths  will  be 
paths  of  peace. 

At  the  Utah  Experiment  Station 
fourteen  cows  were  tested — the  test  ex¬ 
tending  through  one  year.  The  feed 
was  weighed  separately  to  each  cow 
and  charged  to  her,  and  all  the  butter 
from  her  milk  was  credited  to  her. 
The  table  shows  the  results,  and  indi¬ 
cates  the  importance  of  keeping  only 
the  best  cows: 


No.  of 
Cow. 

Weight 

Cost  Lbs.  of  But- 

Cents 

Order 

of 

of 

ter  in 

per 

of 

Cow. 

Feed. 

One  Year. 

Pound. 

Value. 

3 

970 

$21.65 

365.46 

.  5.91 

1 

9 

911 

19.71 

317.20 

6.21 

2 

5 

1,007 

20.90 

302.91 

6.91 

3 

2 

1,101 

17.80 

254.46 

6.99 

4 

8 

992 

21.89 

353.53 

7.04 

5 

11 

989 

18.74 

249.13 

7.51 

6 

13 

1,035 

1,029 

26.71 

326.97 

8.17 

7 

4 

25.58 

291.66 

8.77 

8 

7 

965 

25.00 

265.73 

9.40 

9 

10 

966 

25.82 

261.00 

9.88 

10 

12 

909 

23.88 

237.20 

10.06 

11 

5 

914 

20.07 

182.00 

11.02 

12 

14 

889 

19.61 

171.60 

11.42 

13 

1 

1.191 

21.58 

182.81 

11.80 

14 

Note  the  difference  between  the 
best  and  poorest  cows.  The  best  is 
over  200  pounds  less  in  weight,  her 
food  costs  practically  the  same,  while 
her  butter  product  is  doubled  at  one- 
half  the  cost  per  pound.  From  this  it 
is  easy  to  see  which  of  these  cows  pay 
their  way  in  hard  times. 

Cows,  Dairy. — Individual  Differ¬ 
ences  in  the  Value  of 

By  Wilber  J.  Fraser,  instructor  in 
Dairy  Husbandry,  College  of  Agricul¬ 
ture  arid  Chief  in  Department  of 
Dairy  Husbandry,  University  of  Illi¬ 
nois  Agricultural  Experiment  Station. 

Common  observation  teaches  us 
that  different  cows  produce  different 
amounts  of  milk  and  butter-fat  in  the 
same  period  of  time,  but  it  does  not  in¬ 
form  us  whether  the  food  consumption 
differs  in  proportion  to  yield,  or 
whether  one  cow  may  actually  manu¬ 
facture  more  than  another  out  of  the 
same  amount  of  feed.  The  question 


then  arises :  will  two  cows  fed  on  like 
feeds  make  the  same  returns,  and,  if 
not,  will  the  yield  be  in  the  ratio  of 
the  feeds  consumed?  It  was  to  de¬ 
termine  this  question  that  the  ex¬ 
periment  here  described  was  conducted 
and  the  conclusion  may  be  found  as 
below: 

Record  of  the  Two  Cows  for  One  Year 
Computed  on  a  Like  Feed  Basis. 


Cow 
No.  1. 

Cow 
No.  2. 

Difference. 

Reduced  to  a  like  feed 
basis  the  amount  Nora 
would  have  produced 
had  she  eaten  the  same 
as  Rose. 

Total  digestible  dry 
matter  consumed,  in 

6477.92 

6477.92 

Total  yield  of  milk  in 
pounds . . 

11329.00 

8121.60 

3207.40 

Total  yield  of  butter-fat 
in  pounds . 

564.80 

312.53 

252.27 

Total  yield  of  butter,  in 
pounds . . 

658.90 

364.62 

291.28 

Total  value  of  butter  at 
16c  per  pound . 

8105.43 

$58.34 

$47.00 

Reduced  to  a  like  feed  basis,  for 
every  100  lbs.  of  milk  given  by  No.  2, 
No.  1  gave  139.5  lbs.,  and  for  every  100 
lbs.  of  butter-fat  produced  by  No.  2, 
No.  1  produced  180.7  lbs. 

Comparative  Value  of  the  Two  Good 
Cows.  —  As  milk  is  nearly  always  val¬ 
ued  by  the  amount  of  butter-fat  which 
it  contains,  and  No.  1  produced  on 
the  same  feed  basis  1.807  times  as 
much  butter-fat  as  No.  2,  the  differ¬ 
ence  in  yield  between  the  two  cows 
was  252.27  lbs.  of  butter-fat  or 
294.31  lbs.  of  butter  per  year.  This 
at  16  cents  per  pound,  which  is  the 
average  value  of  butter  before  being 
made  up,  would  amount  to  $47.09  per 
year.  Supposing  that  the  cows  would 
yield  in  this  ratio  for  six  years,  from 
the  age  of  four  to  ten,  which  is  a 
conservative  estimate,  No.  1  would 
produce  $282.54  worth  of  butter  more 
than  No.  2,  on  exactly  the  same  kind 
and  quantity  of  feed.  The  calves  of 
No.  1  are  also  of  vastly  more  value 
than  those  of  No.  2. 

Feed  and  care  are  not  the  only  fac¬ 
tors  in  the  production  of  milk.  There 


134 


Thank  God  that  the  innocent  joys 


are  wide  differences  between  indi¬ 
vidual  cows  and  between  herds.  We 
have  the  records  of  nearly  300  Kan¬ 
sas  herds.  In  one  herd  the  average 
yield  in  a  year  per  cow  is  127  pounds 
butter-fat;  in  another  herd  the  aver¬ 
age  is  334  pounds  butter -fat  per  cow 
in  a  year.  The  yields  of  milk  per  year 
per  cow,  vary  from  3,446  pounds  to 
8,682  pounds.  These  records  are  all 
from  herds  of  common  Kansas  cows 
handled  under  Kansas  conditions  and 
by  Kansas  methods.  Each  of  these 
herds  is  made  up  of  poor,  indifferent 
and  good  cows,  and  if  the  best  cows 
only  had  been  selected  in  each  herd, 
the  averages  would  have  been  much 
higher. 

Summary. —  There  are  vast  differ¬ 
ences  in  the  efficiency  and  profit  de¬ 
rived  from  individual  dairy  cows. 

One  cow  may  produce  more  than 
twice  as  much  butter-fat  in  a  year 
as  another  on  exactly  the  same  feed 
basis. 

A  good  cow,  well  cared  for,  may  pro¬ 
duce  five  times  as  much  as  the  average 
cow  in  the  United  States,  or  nearly 
as  much  as  three  “profitable”  cows 
for  Illinois. 

Nearly  all  dairymen  are  keeping 
a  portion  of  their  herd  at  an  actual 
loss. 

Many  keep  cows  that  pay  only 
half  as  much  a  bushel  for  the  grain 
consumed  as  other  cows  in  the  same 
herd. 

Excellent  cows  are  obtainable  at 
a  reasonable  price  in  nearly  all  sec¬ 
tions  of  the  country.  (There  is  almost 
no  dairying  in  this  region,  yet  the  cow 
No.  1  and  several  others  nearly  as’ 
good  were  purchased  in  this  com¬ 
munity  for  fifty  dollars  each.) 

Give  the  cows  a  one-week  test  every 
three  months ;  have  a  profitable  stand¬ 
ard;  gradually  raise  it  each  year  and 
dispose  of  any  cows  that  do  not  come 
up  to  this. 


Breed  the  best  cows  to  a  dairy  sire 
of  excellent  breeding  and  individu¬ 
ality,  and  raise  the  heifer  calves. 

Cows  —  Have  a  Profitable  Standard. — - 

A  prominent  dairy  authority  has  re¬ 
cently  said :  “If  the  death  angel  should 
sweep  over  the  state  and  in  one  night 
destroy  the  poorest  third  of  all  the 
cows  in  Illinois,  the  dairymen  would 
awake  the  next  morning  financially 
better  off.”  Frequently  dairymen  are 
keeping  one-half  of  their  herd  at  an 
actual  loss.  They  are  perhaps  mak¬ 
ing  a  little  profit  on  the  whole  herd  and 
are  thus  apparently  satisfied,  whereas, 
if  they  would  dispose  of  their  unprofit¬ 
able  cows  they  would  make  more 
money  and  also  save  labor.  If  in  a 
town  having  two  grain  elevators,  one 
paid  one-half  cent  a  bushel  more  for 
grain  than  the  other,  no  fanner  would 
be  foolish  enough  to  sell  his  grain  at 
the  one  paying  the  lower  price.  Yet 
dairymen  will  persist  in  keeping  cows 
year  after  year  that  are  paying  them 
only  twenty-five  cents  a  bushel  for 
grain,  while  others  in  the  same  herd 
or  that  can  easily  be  obtained  at  a 
reasonable  price,  will  pay  fifty  cents 
a  bushel,  or  even  more,  for  the  grain 
they  consume.  The  difference  in  price 
which  individual  cows  are  paying  for 
their  grain  is  not  so  apparent  as  the 
difference  at  the  elevators,  but  it  is 
none  the  less  actual  and  affects  the 
pocketbook  just  as  surely  in  the  end. 

Every  dairyman  should  have  a  prof¬ 
itable  standard  of  production  for  his 
cows,  and  any  mature  cow  that  does 
not  come  up  to  this  standard  should 
be  disposed  of  at  once.  What  this 
profitable  standard  is  each  must  de¬ 
termine  for  himself,  as  it  will  depend 
upon  the  cost  of  feed  and  care,  and  the 
value  of  the  product  in  that  particular 
locality.  This  standard  should  be  grad¬ 
ually  raised  each  year  by  weeding  out 
the  poorest  cows  and  breeding  only 
from  the  best.  The  only  way  this  cap 


o f  others  can  strongly  move  us 


135 


be  done  intelligently  is  by  keeping  a 
record  of  each  individual  cow.  Gen¬ 
erally  speaking,  cows  cannot  be  kept 
at  a  profit  in  Illinois  that  do  not  pro¬ 
duce  the  equivalent  of  250  lbs.  of  but¬ 
ter  annually. 

Cows — Keeping  Records  of 
Individual. 

To  determine  exactly  what  a  cow 
produces  in  a  year  every  milking  must 
be  weighed  and  sampled,  but  if  the 
herd  is  given  a  one-week  test  every 
three  months  it  will  be  sufficient  to 
yield  valuable  results.  All  the  ap¬ 
paratus  necessary  for  this  purpose  is 
a  spring  balance,  as  many  common 
glass  fruit-jars  as  there  are  cows  in  the 
herd,  and  a  four-bottle  Babcock  milk- 
tester.  The  latter  can  be  purchased 
from  any  creamery  supply  house  com¬ 
plete  for  four  dollars.  A  set  of  direc¬ 
tions  accompanies  the  tester,  and  by 
following  these  any  intelligent  person 
can  operate  the  test. 

This  test  should  be  made  every  three 
months,  or  thirteen  weeks,  and  in  com¬ 
puting  the  yield  of  the  cow  for  the  thre 
months,  the  six  weeks  previous  to  and 
the  six  weeks  following  the  test  should 
be  taken,  for  obvious  reasons,  and  not 
the  three  months  before  or  the  three 
months  after.  Even  if  the  cow  is 
shrinking  in  flow,  the  week  in  the 
middle  of  the  three  months  will  fairly 
represent  her  average  yield  for  that 
period. 

After  a  trial,  all  mature  cows  that 
do  not  come  up  to  a  profitable  stand¬ 
ard  should  be  disposed  of  at  once.  A 
heifer  may  not  do  well  with  her  first 
calf,  but  if  she  is  a  promising  individual 
in  other  respects  she  should  still  be  re¬ 
tained.  If,  however,  she  is  a  poor  pro¬ 
ducer  during  her  second  lactation 
period,  she  should  be  kept  no  longer. 

After  the  cows  have  been  tested  for 
a  year  and  the  best  ones  determined, 
these  should  be  bred  to  a  sire  of  some 
dairy  breed,  one  that  is  both  an  excel¬ 


lent  individual  and  whose  female  an¬ 
cestors  for  several  generations  have 
been  large  producers.  In  no  class  of 
animals  is  the  pedigree  of  so  much  im¬ 
portance  as  in  the  dairy  sire. 

Cows,  Dairy,— To  Select. 

Cows  of  extraordinary  milking  quali¬ 
ties  are  as  often  found  among  the  na¬ 
tive  as  among  grade  and  thoroughbred 
animals;  and,  as  a  rule,  the  progeny  of 
these  extra-milkers  become  the  best 
cows,  and  everjr  heifer-calf  from  such 
should  be  raised,  except  it  fails  to  carry 
the  mark  indicating  a  good  milker. 
This  mark  is  the  upward  growth  of  the 
hair  on  the  inside  of  the  thighs  of  the 
calf  from  immediately  behind  the  ud¬ 
der,  as  high  as  the  hair  goes.  If  it  be 
found  running  up  in  a  very  smooth  and 
unbroken  column — all  other  things 
being  equal — with  good  care  and  con¬ 
tinued  fine  growth,  there  will  scarcely 
be  a  failure.  But  whatever  extra¬ 
ordinary  qualities  the  cow  may  pos¬ 
sess,  unless  this  mark  is  found  on  the 
calf,  it  is  not  worth  raising  for  a  dairy 
cow.  There  are  several  other  signs 
and  conditions  indicative  of  valuable 
milking  qualities,  some  of  which  at¬ 
tend  the  first  described.  Smooth  and 
fair-sized  teats;  a  large  and  long  milk 
vein;  slim  neck;  and  sometimes  six 
teats;  a  yellow  skin  apparent  about 
the  eyes,  nose,  and  other  bare  spots, 
are  indications  of  rich  milk,  and  one  of 
the  indications  of  a  good  cow. 

Cows — Abortion  in. 

The  predisposing  cause  for  this  dis¬ 
ease  is  constitutional  in  the  animal, 
while  the  exciting  cause  may  be  ill- 
treatment  at  the  time  of  pregnancy, 
damp  surroundings,  food  in  which  ergot 
of  rve  may  be  found,  impure  water, 
etc.  The  predisposing  cause  can  be 
avoided  by  giving  the  generative  or¬ 
gans  of  the  animal  a  rest.  The  doing 
of  this,  by  a  freedom  of  from  six 
months  to  a  year  from  pregnancy,  wall 
almost  insure  freedom  from  abortion— 


136  Young  people  are  quick  enough  to  observe  and  imitate. 


especially  so  if  care  is  taken  in  the 
avoiding  of  all  supposable  exciting 
causes.  Many  farmers  may  not  be 
willing  to  endure  the  loss  involved 
in  this  suggestion ;  but  it  will  be  a  gain 
in  the  end,  because  no  animal  aborts 
without,  in  a  greater  or  less  measure,  ex¬ 
periencing  such  a  shock  to  her  system 
as  will  tell  on  her  future  health  and 
value. 

Cows,  Farrow — What  to 
Do  With. 

Feed  them  liberally  and  they  will 
give  rich  milk,  though,  perhaps,  not 
much  of  it.  Let  them  have  3  or  4 
quarts  of  meal  a  day  through  the 
winter  and  spring,  and  do  not  stop 
giving  it  to  them  when  grass  comes. 
As  soon  as  it  dries  them  up  they  will 
be  fit  for  the  butcher. 

Cows — Bloody  Milk  in. 

To  cure,  give  a  tablespoonful  of  milk 
in  a  little  bran  or  meal,  renewing 
the  dose  the  second  or  third  day.  An¬ 
other  remedy  is  to  give  a  tablespoonful 
of  sulphur  in  a  little  dry  bran  once  a 
day — in  very  bad  cases,  twice  a  day. 

Cows — Garget  in. 

This  disorder  is  very  frequent  in 
cows  after  ceasing  to  be  milked ;  it  af¬ 
fects  the  glands  of  the  udder  with  hard 
swellings,  and  often  arises  from  the 
animal  not  being  clean  milked.  It 
may  be  removed  by  giving  a  pint  of 
beans  a  day  for  4  or  5  days.  The  beans 
should  be  soaked  and  mixed  with  meal 
to  make  the  cow  eat  them;  but  the 
better  way  i?  to  grind  the  beans  and 
feed  a  pint  a  day  with  other  meal. 
This  will  be  found  a  sure  remedy.  An¬ 
other  plan  is  to  give  the  cow  1  tea¬ 
spoonful  of  the  tincture  of  arnica,  in 
bran  or  shorts,  three  times  a  day,  and 
bathe  the  bag  thoroughly  with  it  as 
often.  The  arnica  for  bathing  should 
be  reduced  in  warm  water,  and 
bathe  with  the  hand. 


Cows — Hard -milking. 

The  causes  for  cows  holding  up 
their  milk  are  various — irregularity  in 
time  of  milking,  imperfect  milking, 
and  lack  of  water  in  pastures;  over¬ 
driving  in  bringing  animals  home;  the 
taking  of  the  calf  away — and  especially 
will  this  be  the  case  where  the  calf,  while 
being  reared,  is  kept  in  a  situation 
where  the  mother  can  keep  up  an  ac¬ 
quaintance  with  it;  and  finally  the 
presence  of  a  vicious  or  sulky  dispo¬ 
sition  in  the  cow,  the  slightest  dissatis¬ 
faction  making  them  hold  up  their  milk. 
These  last  are  unprofitable  and  only  tit 
for  the  shambles.  The  remedy  in  usual 
cases  is,  besides  the  avoidance  of 
the  apparent  cause,  gentleness,  kind 
words,  and  a  system  of  petting  the 
animals,  so  as  to  gain  their  confidence 
and  affection,  coupled  with  plenty  of 
good  water  and  feed. 

Cows — Kicking. 

Cows  seldom  kick  without  some 
good  reason  for  it.  Teats  sometimes 
are  chapped  or  the  udder  tender;  harsh 
handling  hurts  them,  and  they  kick. 
Sometimes  long  and  sharp  finger  nails 
cut  their  teats,  and  sometimes  the 
milker  pulls  the  long  hairs  on  the  ud¬ 
der,  while  milking.  Shear  off  the 
long  hairs,  cut  long  finger  nails  close, 
bathe  chapped  teats  with  warm  water, 
and  grease  them  well  with  lard,  anil 
always  treat  a  cow  gently.  She  never 
will  kick  unless  something  hurts  her, 
or  she  fears  a  repetition  of  former  hurts. 
When  handled  gently  cows  like  to 
be  milked.  When  treated  otherwise, 
they  will  kick  and  hold  up  their 
milk.  Occasionally  a  cow  is  found 
that,  like  some  men,  has  a  bad,  un¬ 
governable  temper  that  flies  at  merely 
imaginary  offences.  For  this  class 
take  a  small  strap  long  enough  for  the 
purpose,  and  bend  the  foreleg  so  as  to 
bring  the  foot  up  to  the  body.  Then 
put  the  strap  round  the  arm  and  small 
part  of  the  leg,  near  the  hoof,  crossing 


137 


Every  man  ought  to  know  his  own  business  best. 


between  so  as  not  to  slip  off  over  the 
knee,  and  buckle.  In  this  condition 
it  is  an  impossibility  for  a  cow  to  kick ; 
they  may  come  to  the  knee  a  few  times, 
but  are  soon  quiet.'  Never,  as  some 
do,  confine  the  hind  legs,  either  singly 
or  together,  for  in  doing  this  there  is 
danger  of  spoiling  the  animal.  Milkers 
should  study  the  temper  of  the  cows 
they  milk,  and  find  out  whether  a  cow 
kicks  on  account  of  pain  or  wilfulness. 
If  it  is  from  bad  temper,  the  strap  ap¬ 
plied  to  the  foot  is  a  very  good  way  to 
subdue  her,  but  you  should  avoid  whip¬ 
ping  and  beating  in  all  cases. 

Cows — Milking,  the  Right 
Method  of. 

Some  persons  in  milking  seize  the 
root  of  the  teat  between  the  thumb 
and  forefinger,  and  then  drag  upon  it 
until  it  slips  out  of  their  grasp.  In  this 
way  teat  and  udder  are  subjected  to 
severe  traction  for  an  indefinite  num¬ 
ber  of  times,  and  in  rude  hands  are 
often  severely  injured.  Others,  again, 
by  carelessness  and  want  of  thorough¬ 
ness,  will  cause  the  usual  quantity  of 
milk  to  shrink  one-third  in  two  weeks. 
In  many  localities  more  cows  are 
ruined  from  faults  of  bad  milking  than 
from  all  other  causes  that  act  specially 
on  the  udder.  The  proper  mode  of 
milking  is  to  take  the  teat  in  the  entire 
hand,  and,  after  pressing  it  upward, 
that  it  may  be  well  filled  from  the 
capacious  milk  reservoir  above,  to 
compress  it  first  at  the  base  between 
the  thumb  and  forefinger,  then  suc¬ 
cessively  by  each  of  the  three  succeed¬ 
ing  fingers,  until  completely  emptied. 
The  teat  is  at  the  same  time  gently 
drawn  upon,  but  any  seveie  traction 
is  altogether  unnecessary  and  highly 
injurious. 

Cows — To  Increase  Their 
Milk. 

Give  your  cows,  three  times  a  day, 
water  slightly  warm,  slightly  salted, 
in  which  bran  has  been  stirred  at  the 


rate  of  1  quart  to  2  gallons  of  water. 
You  will  find,  if  you  have  not  tried  this 
daily  practice,  that  the  cow  will  give 
25  per  cent,  more  milk,  and  she  will  be¬ 
come  so  much  attached  to  the  diet  that 
she  will  refuse  to  drink  clear  water  un 
less  very  thirsty,  but  this  mess  she 
will  drink  almost  any  time,  and  ask  for 
more.  The  amount  of  this  drink  neces¬ 
sary  is  an  ordinary  water-pail  full  each 
time,  morning,  noon  and  night.  Avoid 
giving  cows  “slops,”  as  they  are  no 
more  fit  for  the  animal  than  the  hu¬ 
man. 

Cows — Milk  Fever  in. 

As  soon  as  ther°  are  indications 
of  milk  fever,  the  animal  should  be  re¬ 
stricted  to  an  exclusive  hay  diet.  This 
treatment  should  be  followed,  even  in 
summer  time,  unless  the  animal  is  kept 
in  very  close  pasture  and  shows  no  ten¬ 
dency  to  fatten.  This  moderate  feed¬ 
ing  of  hay  only  should  be  continued 
until  the  fourth  or  fifth  day  after  calv¬ 
ing,  at  which  time  the  full  flow  of 
milk  is  established,  and  the  danger  of 
puerperal  fever  has  become  slight. 

Cows — Old,  When  to  Kill. 

It  is  a  question  among  farmers  as  to 
what  age  cows  can  be  properly  used 
for  dairy  purposes,  and  when  it  is  best 
to  dispose  of  them  on  account  of  age. 
It  will  depend  somewhat  on  the  breed 
of  the  animals  and  the  usage  they  have 
received.  As  a  general  rule,  when  a 
cow  has  entered  her  teens,  she  has  ap¬ 
proximated  closely  the  limit  of  her 
usefulness  in  the  dairy  line.  A  good 
farmer  has  remarked  that  a  cow  was 
never  worn  out  so  long  as  there  was 
any  room  on  her  horns  for  a  new 
wrinkle. 

Cows — Self-sucking. 

A  good,  simple  and  cheap  arrange¬ 
ment  to  prevent  cows  from  sucking 
themselves,  or  each  other,  may  be  made 
by  making  a  halter  as  follows:  Take 
two  or  three  straps  two  inches  wide,  and 
long  enough  to  reach  around  the  cow’s 


138 


There  is  nothing  pride  can  so 


nose.  Stitch  the  edges  together,  and 
the  ends  also,  with  sharp  nails  inserted 
every  1  inches,  so  that  the  points  will 
stand  outward.  The  heads  of  the  nails 
should  be  very  large,  and  should  be 
between  the  two  straps  when  sewed  to¬ 
gether.  Now  fasten  two  side  straps, 
with  a  buckle  on  one  end  of  one  to 
pass  up  over  the  head  as  an  ordinary 
halter  would. 

Cows’  Teats — Warts  on. 

Warts  on  the  teats  of  cows  usually 
extend  no  deeper  than  the  skin.  They 
should  not  be  removed  while  the  cow 
gives  milk.  The  most  effectual  way 
is  to  take  hold  of  the  end  of  a  wait  with 
pliers,  and  cut  it  off  with  sharp  shears. 
Be  careful  not  to  pull  the  wart  out  too 
far.  The  cut  should  not  be  deeper 
than  the  skin.  This  remedy  will  not 
hurt  a  cow  as  much  as  clipping  the 
skin  does  sheep  when  they  are  being 
sheared.  Or  a  piece  of  small  wire  may 
be  twisted  around  a  large  wart  suffi¬ 
ciently  tight  to  obstruct  the  circula¬ 
tion  of  the  blood,  and  left  on  till  the 
wart  drops  off,  leaving  the  surface 
smooth. 

Crape — To  Remove  Water 
Stains  from  Black. 

When  a  drop  of  water  falls  on  a 
black  crape  veil  or  collar,  it  leaves  a 
conspicuous  white  mark.  To  obliter¬ 
ate  this,  spread  the  crape  on  a  table 
(laying  on  it  a  large  book  or  a  paper¬ 
weight  to  keep  it  steady),  and  place 
underneath  the  stain  a  piece  of  old 
black  silk.  With  a  large  camel’s-hair 
brush  dipped  in  common  ink  go  over 
the  stain,  and  then  wipe  off  the  ink 
with  a  small  piece  of  old  soft  silk.  It 
will  dry  at  once,  and  the  white  mark 
will  be  seen  no  more. 

Crape — To  Clean. 

Rinse  it  in  ox-gall  and  water  to  take 
■out  the  dirt,  and  then  in  clean  water; 
finally  in  gum-water  to  stiffen  it,  then 
beat  it  between  the  hands  until  it  is 
dry. 


Crayons — To  Make. 

Take  three  quarters  of  a  pound  of 
blue  clay,  three  quarters  of  a  pound  of 
the  coloring  required,  such  as  vermil¬ 
ion,  chrome,  Prussian  blue,  orpiment, 
etc.,  two  ounces  of  turpentine,  four 
ounces  of  spirits  of  wine,  and  six  ounces 
of  fine  shellac.  The  clay  must  be 
Veil  mixed  with  water,  passed  through 
a  fine  lawn  sieve,  and  allowed  to  sub¬ 
side;  the  water  is  then  poured  off  and 
the  clay  dried.  The  shellac  must  be 
dissolved  in  the  mixed  turpentine  and 
spirit  with  a  little  warmth.  The  dry 
clay  and  the  coloring  must  be  blended 
in  a  mortar,  and  then  the  shellac  mix¬ 
ture  added  and  well  incorporated  till 
the  whole  is  a  doughy  mass;  it  is  then 
to  be  rolled  out  into  a  pencil  form  and 
dried  with  stove  heat.  To  make  the 
crayons  of  uniform  substance,  the  paste 
may  be  placed  in  a  cylinder,  with  a 
hole  at  one  end  and  a  piston  at  the 
other  (like  a  boy’s  popgun).  The 
“  wormy  ”  pieces  that  pass  through 
are  then  cut  into  proper  lengths  and 
dried. 

Another. — Shellac  6  parts;  spirit,  4 
parts;  turpentine,  2  parts;  color,  12 
parts;  pale  clay,  12  parts.  Mix. 

Another. — Pipe-clay,  color  as  re¬ 
quired,  water  to  mix.  Form  into  a 
stiff  paste  and  roll  it  into  crayons. 

Crayons — Lithographic. 

Take  white  wax,  4  parts;  gum  lac, 
2  parts.  Melt  over  a  gentle  fire,  then 
add  dry  tallow  soap  in  shavings,  2  parts. 
Stir  until  dissolved.  Next  add  white 
tallow,  2  parts;  copal  varnish,  1  part; 
lampblack,  1  part.  Mix  well,  and  con¬ 
tinue  the  heat  and  stirring  until,  on 
trial  by  cooling  a  little,  it  appears  of  a 
proper  quality,  which  should  be  that 
it  will  bear  cutting  to  a  fine  point,  and 
trace  delicate  lines  without  breaking. 

Another. — Take  dry  white  tallow 
soap,  6  parts;  white  wax,  6  parts; 
lampblack,  1  part.  Fuse  in  a  covered 
vessel. 


little  bear  with  as  pride  itself. 


139 


Another. — Take  lampblack,  1  part; 
tallow  soap,  2  parts ;  shellac,  2  parts ; 

wax,  4  parts.  Mix,  with  heat,  and 
mold. 

Another. — Take  dried  tallow  soap, 

5  parts;  wax,  4  parts;  lampblack,  1 
part.  Mix  as  before. 

Crayon  Colors — To  Fix. 

Paste  your  paper  on  canvas,  in  a 
frame,  in  the  usual  way,  then  brush 
over  the  back  two  or  three  times  with 
the  following  mixture,  and  when  the 
last  coat  is  diy  give  the  face  of  the 
picture  one  or  two  coats  in  the  same 

way.  This  will  make  it  resemble  an 
oil  painting.  Spirits  of  turpentine,  10 
parts;  boiled  oil,  6  parts.  Mix. 

Cream — Circassian  Hair. 

Olive  oil,  1  pint;  white  wax,  3  oz.; 
spermaceti,  2  oz.;  alkanet  root,  pi  oz. 
Warm  the  oil  and  alkanet,  then  strain, 
and  add  it  to  the  melted  spermaceti 
and  wax.  Scent  with  three  drachms 
of  English  oil  of  lavender,  and  one 
drachm  of  essence  of  ambergris.  Used 
for  the  hair. 

Cream — Crystalline  Hair. 

Olive  oil,  3  lbs. ;  spermaceti,  4  to  6  oz. ; 
melt,  cool,  and  add  essence  of  berga¬ 
mot  and  essence  of  lemon,  of  each 

6  drachms;  oil  of  cinnamon,  20  drops; 
otto  of  rose,  one  drachm.  Mix.  Fra¬ 
grant.  Used  for  the  hair. 

Crickets — To  Destroy. 

A  single  cricket  in  the  fire  place 
will  disturb  a  household.  There  is  a 
superstition  which  prevents  unedu¬ 
cated  persons  from  attempting  the  de¬ 
struction  of  the  insect.  It  rasps  its 
wings,  producing  its  well-known  sound, 
chiefly  at  night.  A  little  ginger  cor¬ 
dial  being  placed  in  a  dish  before  the 
fire  will  attract  it,  and  on  partaking  of 
the  liquor  it  will  die.  The  best  mode 
of  destroying  the  insect  in  its  nest  is  to 
put  snuff  into  the  chinks  of  the  grate. 


Crockery  Ware — To  Mend. 

Wash  the  vessel  gently  and  thor¬ 
oughly  with  soap  and  water,  and  let 
it  dry  without  wiping.  The  pieces 
should  then  be  fitted  together  as  soon 
as  possible,  and  kept  in  their  places  by 
winding  firmly  over  the  bowl  or  dish 
a  strong  thread,  or  a  piece  of  twine; 
put  the  broken  article  into  a  boiler,  an 
inch  or  two  larger  each  way,  and  fill 
them  both  Avith  sweet,  cold,  skimmed 
milk;  set  the  boiler  over  the  fire  and 
boil  for  ten  or  fifteen  minutes;  take  it 
off,  and  let  it  stand  till  quite  cold, 
when  the  string,  or  twine,  may  be  cut, 
and  the  Article  Avashed  in  warm  water. 

Crops — Average  Full  Yields 
Per  Acre  of  Various. 

Apples. — A  tree  twenty  to  thirty 
years  old  may  be  expected  to  yield 
from  25  to  40  bushels  every  alternate 
year,  or  300  to  500  bushels  per  acre. 

Artichoke. — 200  to  300  bushels. 

Beans,  Green  or  Snap. — 75  to  120 
bushels. 

Beans,  Lima.— 75  to  100  bushels  of 
dry  beans. 

Beets. — 400  to  700  bushels. 

Carrots. — 400  to  700  bushels. 

Corn. — 50  to  75  bushels,  shelled. 

Cranberry. — 100  to  300  bushels. 
900  bushels  have  been  reported. 

Cucumber.-  About  150,000  fruits 
per  acre. 

Currant. — 100  bushels. 

Eggplant. — 1  or  2  large  fruits  to  the 
plant  for  the  large  sorts,  like  New  York 
Purple,  and  from  3  to  8  fruits  for  the 
smaller  varieties. 

Gooseberry. — 100  bushels. 

Grape. — 3  to  5  tons.  Good  raisin 
vineyards  iff  California,  fifteen  years 
old,  Avill  produce  from  10  to  12  tons. 

Horseradish.  — 3  to  5  tons. 

Kohlrabi. — 500  to  1,000  bushels. 

Onion,  from  seed. — 300  to  S00  bush¬ 
els.  600  bushels  is  a  large  average 
yield. 

Parsnips.— 500  to  800  bushels. 


140 


My  duty  is  to  my  country  and  the  people. 


Pea,  green  in  pod. — 100  to  150  bush¬ 
els. 

Peach. — In  full  bearing,  a  peach 
tree  should  produce  from  5  to  10  bush¬ 
els. 

Pear. — A  tree  twenty  to  twenty-five 
years  old  should  give  from  25  to  45 
bushels. 

Pepper. — 30,000  to  50,000  fruits. 

Plum. — 5  to  8  bushels  may  be  con¬ 
sidered  an  average  crop,  for  an  average 
tree. 

Potato. — 100  to  300  bushels. 

Quince. — 100  to  300  bushels. 

Raspberry  and  Blackberry. — 50  to 

100  bushels. 

Salsify. — 200  to  300  bushels. 

Spinage. — 200  barrels. 

Strawberry. — 75  to  250  or  even  300 
bushels. 

Tomato. — 8  to  16  tons. 

Turnip. — 600  to  1,000  bushels. 

The  above  tables  are  taken  by  per¬ 
mission  from  the  Horticulturist’s  Rule 
Book,  by  Prof.  L.  H.  Bailey,  Horticul¬ 
turist  of  “the  Cornell  University  Ex¬ 
periment  Station,  Ithaca,  N.  Y. 

Croquet. 

This  out-door  pastime  is  of  com¬ 
paratively  modern  invention,  and  until 
quite  lately  was  very  much  in  vogue. 
It  may  be  pi  ay  ed  by  persons  of  all 
ages,  and  of  either  sex;  but  it  is  es¬ 
pecially  adapted  for  ladies  and  young 
persons,  as  it  demands  but  slight  per¬ 
sonal  exertion,  while  it  affords  delight¬ 
ful  and  health-giving  sport. 

The  ground  is  preferably  a  grass 
p.ot  of  an  oblong  form;  but  an  ordi¬ 
nary  lawn  or  expanse  of  even  turf  will 
answer  the  purpose,  so  long  as  it  is  of 
sufficient  extent  for  the  operations  of 
the  game. 

The  implements  are  balls,  mallets, 
starting  and  turning  stakes,  croquet 
clips  or  markers,  hoops  or  arches. 

Arrangement  of  the  Hoops. — The 
starting  stake  is  driven  in  at  one  end  of 
the  ground,  and  the  turning  stake  at  the 


other  extremity.  Between  these  stakes 
the  hoops  are  fixed  at  distances  of 
about  eight  or  ten  feet  apart,  and  so 
arranged  as  to  afford  good  opportu¬ 
nities  for  the  display  of  address  and 
skill  on  the  part  of  the  players. 

The  game  consists  in  striking  the  balls 
from  the  starting  stake  through  the 
hoops  up  one  side  of  the  ground  to  the 
stake  at  the  opposite  extremity,  and 
then  back  again  through  the  hoops  on 
the  other  side  to  the  starting  stake.  The 
game  may  be  played  by  any  number  of 
persons  not  exceeding  eight.  A  larger 
number  renders  the  game  tedious.  The 
best  number  is  four.  If  only  two  play, 
each  player  may  take  two  balls,  and 
when  as  many  as  eight  play,  there 
should  be  two  sides  or  sets.  Each 
player  takes  a  mallet,  ball,  and  cro¬ 
quet  clip  of  a  distinctive  color  or  num¬ 
ber,  the  clip  being  used  to  indicate  the 
hoop  at  which,  in  his  turn,  he  aims. 
The  division  into  sides,  choice  of  balls, 
mallets,  etc.,  is  determined  by  the 
players  among  themselves. 

Croquet — Laws  of. 

There  shall  be  no  restiiction  as  to  the 
number,  weight,  size,  shape,  or  ma¬ 
terial  of  the  mallets:  nor  as  to  the  atti¬ 
tude  or  position  of  the  strikei  •  nor  as 
to  the  part  cf  the  mallet  held,  pro¬ 
vided  the  ball  is  not  struck  with  the 
handle,  nor  the  mace  stroke  used. 
The  balls  used  in  matches  must  be  3y§ 
inches  in  diameter. 

The  players  shall  toss  for  choice  of 
lead  and  of  balls;  and  in  a  succession 
of  games  shall  take  the  lead  alternately 
and  keep  the  same  balls. 

In  commencing,  each  ball  shall  be 
placed  at  one  foot  from  the  first  hoop 
in  a  direct  line  between  the  stakes,  and 
a  ball  having  been  struck  is  at  once  in 
play,  and  can  roquet  another  or  be 
roqueted,  whether  it  shall  have  made 
the  first  hoop  or  not. 

A  stroke  is  considered  to  have  been 
taken  if  a  Rail  is  moved  in  the  act  of 


141 


One  good  turn  deserves  another. 


striking,  but  should  the  player  in  tak¬ 
ing  aim  have  struck  it  accidentally, 
and  the  umpire  be  satisfied  that  the 
stroke  was  accidental,  the  ball  is  re¬ 
placed  and  the  stroke  taken  again.  If 
a  ball  be  moved  in  taking  aim,  and 
then  struck  again  without  being  re¬ 
placed,  the  stroke  is  foul. 

If  the  player  make  a  foul  stroke  he 
loses  his  turn  and  all  the  points  or  ro¬ 
quets  made  therein,  and  the  balls  re¬ 
main  where  they  lie,  at  the  option  of 
the  adversary.  The  following  are  con¬ 
sidered  foul  strokes. 

(a)  To  strike  with  the  mallet  an¬ 
other  ball  instead  of,  or  besides  one’s 
own  in  making  the  stroke,  (b)  To 
spoon, — that  is,  to  push  a  ball  without 
an  audible  knock,  (c)  To  strike  a  ball 
twice  in  the  same  stroke,  (d)  To 
touch,  stop,  or  divert  the  course  of  a 
ball  when  in  play  and  rolling,  whether 
this  be  done  by  the  striker  or  his  part¬ 
ner.  (e)  To  allow  a  ball  to  touch  the 
mallet  (or  any  part  of  the  player’s  per¬ 
son)  in  rebounding  from  astake  or  wire, 
(f)  To  move  a  ball  which  lies  close  to  a 
stake  or  wire  by  striking  the  stake  or 
wire  (i.  e.  to  touch  with  the  mallet  a  wire 
or  stake  in  making  the  stroke),  (g)  To 
press  a  ball  round  a  stake  or  wire  (crush¬ 
ing  stroke) .  (h)  To  play  a  stroke  after 

roquet  without  taking  croquet,  (i) 
To  fail  to  move  both  balls  in  taking 
croquet,  (k)  To  croquet  a  ball  which 
the  striker  is  not  entitled  to  croquet. 

A  player  continues  to  play  so  long 
as  he  makes  a  point  or  hits  a  ball.  A 
point  consists  in  making  a  hoop  or  hit¬ 
ting  the  turning  stake  in  order. 

The  ball  has  made  its  hoop  when, 
having  passed  through  from  the  play¬ 
ing  side  and  ceased  to  roll,  it  cannot  be 
touched  by  a  straight-edge  placed 
across  the  wires  on  the  side  from  which 
it  was  played. 

A  player  who  hits  a  ball  must  take 
croquet :  that  is,  must  strike  his  own 
ball  while  in  contact  with  the  other, 


so  as  perceptibly  to  stir  both.  In 
doing  this  he  is  now  not  allowed  to 
place  his  foot  on  his  ball.  A  player, 
when  his  turn  conies  round,  may  hit 
and  croquet  each  ball  in  succession, 
and  can  do  this  again  after  each  point 
made,  but  between  the  points  can  only 
take  croquet  once  off  each  ball. 

A  playing  ball  which  hits  another 
after  making  a  point  is  in  hand,  and 
the  striker  can  score  no  point  till  he  has 
taken  croquet.  After  hitting  another 
a  ball  may  be  stopped  by  any  player; 
but  should  it,  in  rolling,  displace  any 
of  the  other  balls,  such  balls  must  re¬ 
main  where  they  are  driven. 

When,  at  the  commencement  of  a 
turn,  two  balls  are  found  touching, 
roquet  is  deemed  to  be  made,  and  cro¬ 
quet  must  be  taken  at  once. 

When  a  player,  in  his  stroke,  hits 
one  or  more  balls,  he  must  take  cro¬ 
quet  off  the  ball  that  is  struck  first;  but 
if  he  has  hit  two  simultaneously,  he 
may  choose  from  which  of  them  he  will 
take,  it,  and  in  both  cases  a  second  hit 
is  required  before  he  can  take  it  from 
the  other  ball. 

Should  the  ball  in  making  its  hoop 
strike  another  that  lies  beyond  the 
hoop  and  then  pass  through  it,  the 
hoop  and  the  hit  count  to  both;  but, 
should  any  part  of  the  ball  that  is  hit 
have  been  lying  beneath  the  hoop,  the 
croquet  must  be  taken,  but  the  hoop 
does  not  count. 

A  rover  which  strikes  or  is  driven  by 
another  ball  against  the  winning  stake, 
is  out  of  the  game,  and  must  be  re- 
riioved  from  the  ground. 

A  player  wdio  stakes  out  a  rover  by  a 
first  hit  cannot  take  croquet  from  it., 
as  the  ball  is  out  of  the  game,  and  he  is 
not  entitled  to  another  stroke. 

Should  a  player  play  out  of  his  turn, 
or  with  a  wrong  ball,  and  this  be  dis¬ 
covered  by  his  antagonist  before  a 
second  stroke  in  error  has  been  made,  ' 
the  turn  is  lost,  and  all  points  made 


142 


No  flowery  roads  lead  to  glory. 


after  the  mistake,  and  the  balls  shall 
remain  as  they  lay  at  the  time  the  mis¬ 
take  was  discoveied,  or  be  replaced  to 
the  satisfaction  of  the  antagonist.  But 
if  he  has  made  a  second  stroke  before 
the  error  is  discovered,  he  continues 
his  break,  and  the  next  player  follows 
with  the  ball  that  is  next  in  rotation  to 
the  one  with  which  he  has  played,  and 
is  liable  to  lose  his  turn,  and  all  points 
made  therein,  if  he  plays  with  that 
which  would  have  been  the  right  ball 
if  no  mistake  had  been  made. 

Should  a  player  make  the  wrong 
hoop  by  mistake,  or  croquet  a  ball  that 
he  is  not  entitled  to  croquet,  and  the 
mistake  be  discovered  before  he  has 
made  a  second  stroke,  he  loses  his  turn, 
and  any  point  so  made  in  error;  but  if 
he  has  made  a  second  stroke  before  the 
discovery,  he  shall  be  allowed  to  con¬ 
tinue  his  break. 

In  order  to  prevent  the  occurrence 
of  the  errors  noticed  in  the  above  rules, 
a  player  is  bound,  upon  being  ap¬ 
pealed  to,  to  declare  truly  what  is  his 
next  hoop  or  point  in  order,  and  is  en¬ 
titled  to  demand  of  his  antagonist  what 
he  had  played  last,  and  to  insist  upon 
his  clip  being  properly  placed. 

When  clips  are  used  they  should  be 
moved  by  the  umpire,  or  with  his  cog¬ 
nizance,  at  the  end  of  each  turn,  and 
their  position  shall  be  conclusive  as  to 
the  position  of  the  balls  in  the  game. 

Should  a  ball  in  play  be  accidentally 
stopped  or  diverted  by  the  umpire,  he 
places  it  where  he  considers  that  it 
would  have  rolled  to.  Should  it  be 
stopped  by  a  player,  it  will  rest  with 
the  side  opposed  to  that  player  to  say 
whether  the  ball  shall  remain  where  it 
stopped,  or  be  placed  by  the  umpire, 
or  the  stroke  be  taken  again. 

If  a  ball  lies  within  a  mallet’s  length 
®f  the  boundary,  and  is  not  the  play¬ 
ing  ball,  it  must  be  at  once  put  out 
three  feet  at  right  angles  from  the 
boundary;  but  if  it  is  the  playing  ball, 


it  may,  at  the  discretion  of  the  player, 
either  be  put  out  or  played  from  w'here 
it  lies. 

If  it  is  found  that  the  height  of  the 
boundary  interferes  with  the  stroke, 
the  player  may,  at  the  umpire’s  discre¬ 
tion,  bring  in  the- balls  a  longer  dis¬ 
tance  than  three  feet,  so  as  to  allow  a 
swing  of  the  mallet.  Balls  so  brought 
in  must  be  moved  in  the  line  of  aim. 

Should  a  player,  in  trying  to  make  his 
hoop,  knock  a  wire  out  of  the  ground 
with  his  ball  the  hoop  does  not  count. 
The  ball  must  be  replaced,  and  the 
stroke  taken  again ;  but  if  by  the  same 
stroke  a  roquet  be  made,  the  striker 
may  elect  whether  he  will  claim  the 
roquet  or  have  the  balls  replaced. 

Anj'  player  may  set  upright  a  stake  or 
hoop  except  the  one  next  in  order;  and 
that,  however  loose,  awry,  or  slanting 
it  may  be,  must  not  be  altered  except 
by  the  umpire. 

No  ball  may  be  moved  because  of 
its  lying  in  a  hole  or  on  bad  ground, 
except  by  the  umpire  or  with  his  per¬ 
mission.  The  ball  must  be  put  back — 
i.  e.  away  from  the  object  aimed  at — 
and  so  as  not  to  alter  the  line  of  aim. 

Where  there  is  no  umpire  present, 
permission  to  move  a  ball,  or  to  set  up 
a  hoop  or  stake  or  other  indulgence  for 
which  an  umpire  would  have  been  ap¬ 
pealed  to,  must  be  asked  of  the  other 
side. 

The  decision  of  the  umpire  shall  in 
all  cases  be  final.  His  duties  are:  (a) 
To  move  the  clips,  or  see  that  they 
are  properly  moved;  (b)  to  decide  on 
the  application  of  the  laws;  (c)  to  keep 
the  score,  and  if  asked  by  a  player,  to 
disclose  jthe  state  of  it;  fd)  to  replace 
balls  sent  off  the  ground,  or  to  see  that 
they  are  properly  replaced;  (e)  to  ad¬ 
just  hoops  or  stakes  not  upright,  or  to 
see  that  they  are  properly  adjusted. 
But  he  shall  not  give  his  opinion,  or 
notice  any  error  that  may  be  made 


People,  obey  your  rulers,  and  make  your  rulers  obey  the  laws.  143 


unless  appealed  to  by  one  of  the  play¬ 
ers. 

Croquet — Terms  Used  in. 

Roquet. — To  strike  another  ball  with 
your  own. 

Croquet. — When  two  balls  are  in  con¬ 
tact,  the  player  strikes  the  other  away, 
either  with  or  without  putting  the  foot 
on  his  own  ball,  as  may  be  previously 
arranged. 

A  Loose  Croquet,  is  made  by  stiiking 
your  opponent’s  ball  without  putting 
your  foot  on  vour  own  ball.  In  taking 
“two  off”  it  is,  however,  necessary 
that  the  ball  should  be  seen  to  move. 

Wired. — When  a  ball  is  in  contact 
with  a  hoop,  so  as  to  prevent  it  going 
through. 

Bridge  Ball. — One  that  has  passed 
the  first  arch. 

Dead  Ball. — One  in  hand  after  hav¬ 
ing  roqueted  another. 

To  Stake. — To  play  for  either  of  the 
stakes  in  regular  order. 

The  Tour. — The  run  given  to  each 
player  till  he  fails  to  strike  through  a 
hoop. 

To  Dismiss  a  ball  is  to  croquet  it  to 
a  distance. 

Rover. — You  become  a  rover  when 
you  have  completed  the  hoops  from 
point  to  point,  and  instead  of  hitting 
the  start  ing-stake  and  retiring,  you  pre¬ 
fer  to  strike  your  ball  to  any  part  of  the 
ground,  croqueting  friends  or  foes. 

The  terms  side  stroke,  straight  stroke , 
following  ball,  over-running  a  bridge, 
etc.,  explain  themselves. 

Crucibles. 

The  best  crucibles  arc  made  from  a 
pure  fire-clay,  mixed  with  finely-ground 
cement  of  old  crucibles  and  a  portion 
of  black  lead,  or  graphite;  some 
pounded  coke  may  be  mixed  with  the 
plumbago.  The  clay  should  be  pre¬ 
pared  in  a  similar  way  as  for  making 
pottery  ware;  the  vessels,  after  being 
formed  must  be  slowly  dried,  and 
then  properly  baked  in  the  kiln. 


Black  lead  crucibles  are  made  of  two 
parts  graphite,  and  one  of  fire-clay, 
mixed  with  water  into  a  paste,  pressed 
in  molds,  and  well  dried,  but  not  baked 
hard  in  the  kiln.  This  compound 
forms  excellent  small  or  portable  fur¬ 
naces. 

Cryptography, 

Or  secret  writing  —  from  the  Greek 
crvptos,  a  secret,  andgraphe,  a  writing 
— has  been  largely  employed  in  state 
despatches,  commercial  correspond¬ 
ence,  love  epistles,  and  riddles.  The 
telegraphic  codes  employed  in  the 
transmission  of  news  by  electric  wire, 
partake  somewhat  of  the  crypto¬ 
graphic  ehaiacter,  the  writer  employ¬ 
ing  certain  words  or  figures,  the  key 
to  which  is  in  the  possession  of  his 
correspondent.  The  single-word  des¬ 
patch  sent  by  Napier  to  the  Govern¬ 
ment  of  India  was  a  sort  of  crypto¬ 
graphic  conundrum — Peccavi,  I  have 
sinned  (Scinde).  Various  and  singular 
have  been  the  devices  adopted — as, 
for  instance,  the  writing  in  the  perfora¬ 
tions  of  a  card  especially  prepared,  so 
as  only  to  allow  the  real  words  of  the 
message  to  be  separated  from  the  mass 
of  writing  by  means  of  a  duplicate  caid 
with  similar  perforations;  the  old 
Greek  mode  of  writing  on  the  edges  of  a 
strip  of  paper  wround  around  a  stick  in 
a  certain  direction,  and  the  substitu¬ 
tion  of  figures  or  signs  for  letters  or 
words.  When  one  letter  is  always 
made  to  stand  for  another,  the  secret 
of  a  cryptograph  is  soon  discovered, 
but  when,  as  in  the  following  example, 
the  same  letter  does  not  invariably 
correspond  to  the  letter  for  which  it  is 
a  substitute,  the  difficulty  of  deci¬ 
phering  the  cryptograph  is  manifestly' 
increased: — 

Ohs  ya  h  sych,  oayarsa  rr  loucys 
syms 

Osrh  score  rrhmu  h  smsmsmah 
emshyr  dims. 

The  translation  of  tins  can  be  made 


144 


Knowledge  is  power. 


only  by  the  possessor  of  the  key. 

a  b  c  d  e  f  g  h  i  jklmnopqistuv 
hushmoneybvcharleshros 
w  x  y  z 
s  c  s  q 

“Hush  Money,  by  Charles  H.  Ross, 
Esq.  ” — twenty-six  letters  which,  when 
applied  to  the  cryptograph,  will  give  a 
couplet  from  Parnell’s  “Hermit”: — 
‘‘Far  in  a  wild,  unknown  to  public  view, 
From  youth  to  age  a  reverend  hermit 
grew.  ” 

The  employment  of  figures  and  signs 
for  letters  is  the  most  usual  form  of  the 
cryptograph.  From  the  following  jum¬ 
ble  we  get  a  portion  of  Flamlet’s  ad¬ 
dress  to  the  Ghost : — 
9a62xt9al||3a3t,2ft*76t952 
1  2  7  2  a  1  ;J 

42§*;t(3t3,*7829  X,8*t6*4 
X  3al  9  ||  a2  1 
With  the  key — 

abedefghi  jk  Imnopqrstuv 
9  4  512  7  6  8  3-1 —  X  ||  a  *  (  )  f  J  ,  ;  : 
wxy  z 

.  O  -5- 

it  is  easy  to  write  and  not  very  hard 
to  read  the  entire  speech.  The  whole 
theory  of  the  cryptogram  is  that  each 
correspondent  possesses  the  key  to  the 
secret.  To  confound  an  outside  en¬ 
quirer  the  key  is  often  varied.  A  good 
plan  is  to  take  a  line  from  any'  ordinary 
book  and  substitute  the  first  twenty- 
six  of  its  letters  for  those  of  the  alpha¬ 
bet.  In  your  next  cryptogram  you 
take  the  letters  from  another  page  or 
another  book.  It  is  not  necessary  t 
give  an  example.  Enough  will  be 
seen  from  what  we  have  written  to 
instruct  an  intelligent  inquirer. 

Curls  (False)— Pomade  for. 

Melt  together,  in  an  earthen  pipkin, 
24  ounces  of  Burgundy  pitch  and  8 
ounces  of  white  wax;  add  1  ounce  of 
pomatum;  remove  from  the  fire,  and 
add  4  ounces  of  brandy  or  other  spirit; 
replace  it  on  the  fire  till  it  boils  slightly, 
then  strain  through  linen,  adding  ber¬ 


gamot  or  other  perfume,  and  cast  in 
molds. 

Currant  Worm. 

A  multitude  of  devices  have  been 
tried  for  destroying  this  pest.  Some 
persons  who  have  only  a  few  bushes, 
succeed  by  hand-picking  and  burning; 
others  by  dusting  the  leaves  with  lime; 
others  by  burning  smudges  of  old 
leather  and  sulphur  under  the  bushes; 
others  by  dusting  the  leaves  with  pow¬ 
dered  hellebore,  using  for  this  purpose 
a  tin  box  perforated  at  the  top  like  a 
pepper-castor.  The  latter  method  has 
been  found  very  successful.  Another 
method  is  with  a  solution  of  copperas, 
made  at  the  rate  of  one  pound  of  cop¬ 
peras  to  six  gallons  of  water,  and 
sprinkled  on  the  bushes  through  a 
common  watering-pot.  This  is  cheap¬ 
er  than  hellebore,  and  does  not  annoy 
the  operator.  It  is  sure  and  speedy 
death  to  the  worm,  and  does  no  harm 
to  the  bushes.  The  Scotch  method  of 
tieatment  is  with  soof.  When  soot  is 
dusted  on  the  bushes  after  a  slight 
shower  has  fallen,  or  after  the  leaves 
have  been  wetted,  the  vermin  will  soon 
drop  off  the  leaves  and  perish.  The 
application  of  a  sprinkling  of  dry^  soot 
round  the  roots  of  bushes,  when  early 
digging  operations  arc  being  proceeded 
with  in  spring,  will  act  most  success¬ 
fully  in  preventing  their  appearance, 
and  this,  resorted  to  in  successive  sea¬ 
sons,  will  entirely  extirpate  the  pests. 

Curtains — Window. 

Window  curtains  are  alike  useful  and 
ornamental.  They  ought  to  be  chosen 
of  a  color  harmonizing  with  the  carpet, 
paperhungings.  and  other  drapery  of 
the  apartment.  As  a  rule,  red  or 
green  curtains  will  blend  pleasantly 
with  ordinary  drapery.  Window  cur¬ 
tains  are  composed  of  satin,  silk,  rep, 
damask,  moreen,  muslin,  and  other  fab¬ 
rics.  Rep  is  very  durable,  but  damask, 
which  may  be  periodically  refreshed 
by  dyeing,  is  the  most  economical  and 


Travel  a  little  in  foreign  lands  to  destroy  your  prejudices.  145 


useful.  Net  and  muslin  curtains 
should  be  substituted  or  added  during 
the  summer  months,  Top  valances 
have  been  dispensed  with  as  collecting 
dust  and  obscuring  the  light;  and  the 
curtains  are  now  suspended  by  large 
rings  on  brass  or  mahogany  rods,  hav¬ 


ing  ornamental  terminals.  Window 
curtains  are  seldom  drawn,  their  prin¬ 
cipal  use  being  to  conceal  the  window- 
shutters;  intercept  draughts  from  the 
window-sashes,  and  impart  a  comfort¬ 
able  aspect  to  the  apartment. 


Dairy — Charcoal  in  the 

The  power  of  milk  to  absorb  the 
noxious  gases  and  odors  from  the  at¬ 
mosphere  is  known  to  every  dairyman, 
and  this  power  extends  also  to  all  pro¬ 
ductions  made  from  milk,  be  they 
cream,  butter  or  cheese.  'Much  of  the 
bad  flavor  in  butter  and  cheese  is  not 
caused  so  much  by  anything  derived 
from  the  cow',  or  the  food  which  she 
eats,  as  by  the  odors  imparted  to  the 
milk  after  it  is  drawn,  or  to  the  cheese 
after  it  is  made,  and  before  it  is  put  in 
the  cloth  and  rendered  impervious  to 
atmospheric  influences.  Hence  the 
necessity  of  the  greatest  efforts  being 
made,  not  only  to  keep  the  dairy  and 
every  utensil  used  in  a  state  of  the 
most  perfect  cleanliness,  but  also  the 
attendants  should  be  in  every  way 
cleanly  in  person,  and  the  air  kept  pure 
and  uncontaminated  by  any  odors 
whatever.  To  do  this,  charcoal,  finely 
powdered,  is  piobably  the  best  and 
cheapest  article  that  can  be  used.  It 
is  capable,  when  it  is  fresh,  of  absorb¬ 
ing  ninety  times  its  own  volume  of 
ammonia  or  other  gases,  which  can 
again  be  driven  out  of  the  charcoal  by 
the  application  of  heat. 

Damp  Places — Remedy  for. 

People  who  live  in  damp  localities, 
particularly  near  undrained  land,  are 
apt  to  think  that  there  is  no  help  for 
them  except  in  removal.  They  are  mis¬ 
taken.  Successful  experiments  have 
shown  that  it  is  possible  to  materially 
improve  the  atmosphere  in  such  neigh- 


D 

borhoods  by  the  planting  of  the  laurel 
and  the  sunflower.  The  laurel  gives 
off  an  abundance  of  ozone,  whilst  the 
sunflower  is  potent  in  destroying  the 
malarial  condition.  These  two,  if 
planted  on  the  most  restricted  scale  in 
a  garden  or  any  ground  close  to  the 
house,  will  be  found  to  speedily  in¬ 
crease  the  dryness  and  salubrity  of  the 
atmosphere. 

Dark  Place— To  Illuminate. 

By  the  use  of  a  mirror  to  throw  a 
reflection  of  the  sun’s  rays  down  a 
deep,  dark  wrell,  the  bottom  is  clearly 
seen,  and  a  lost  bucket  or  other  object 
hooked  up.  The  same  means  may  be 
applied  to  light  a  dark  garret,  cellar 
or  closet.  If  there  are  obstacles  pre¬ 
venting  success  wnth  one  glass,  take 
two  glasses,  one  to  receive  the  direct 
rays  of  the  sun  and  the  other  the  re¬ 
flected  rays  from  the  mirror. 

Days — Dog. 

Dog-days  are  forty-two,  in  the  hot¬ 
test  part  of  the  year,  beginning  with 
the  heliacal  rising  of  Sirius,  the  dog- 
star,  i.  e.,  July  3d. 

Day — The  First  of  the  Year. 

Many  persons  consulting  ancient  rec¬ 
ords  arc  sometimes  pciplexed  by  the 
dates,  especially  by  the  seeming  dis¬ 
crepancies  in  the  time  when  the  year 
commenced.  It  began: — 

At  Christmas  from  the  7th  to  the 
14th  centuries. 

On  March  25th,  by  the  Church,  in  the 
12th  century,  and  the  same  date  wTas 


146 


The  heart  of  a  statesman  should  be  m  his  head. 


adopted  by  laymen  in  the  14th  century. 
In  1752  the  New  Style  was  intro¬ 
duced,  Sept.  3  becoming  Sept.  14,  and 
the  year  dating  from  Jan.  1.  Pre¬ 
vious  to  this,  two  dates  were  used  in 
documents,  one  for  the  civil  year, 
which  commenced  Mar.  25,  the  other 


Use  of  the  Above  Table, 

What  is  the  number  of  days  from 
10th  of  October  to  10th  of  July? 

Look  in  the  upper  line  for  October, 
let  your  eye  descend  down  that 
column  till  you  come  opposite  to  July, 
and  you  will  find  273  days,  the  exact 
number  of  days  required. 

Again,  Required  the  number  of  days 
from  16th  of  February  to  14th  of 
August? 

Under  February,  and  op¬ 


posite  to  August,  is.  . .  .  181  days. 

From  which  subtract  the 
difference  between  14 
and  16 .  2  days. 

The  exact  number  of  days 

required  is .  179  days. 


N.  B.— -In  Leap  Year,  if  the  last 
day  of  February  comes  between,  add 
one  day  for  the  day  over  to  the  num¬ 
ber  in  the  Table, 


for  the  historical  year,  which  began 
Jan.  1 ;  and  thus  we  find  the  same  event 
chronicled  under  two  dates;  for  ex¬ 
ample,  Feb.  26,  1683-4.  The  Old 
Style  is  still  used  in  the  Russian  and 
Greek  calendar,  Jan.l  being  Jan.  13  of 
the  calendar  used  elsewhere  in  Europe. 


Dead  Animals — To  Preserve  in 
Water  Containing  Creosote. 

In  order  to  preserve  dead  animals, 
nothing  is  necessary  but  to  put  them 
in  creosote  water  prepared  by  shaking 
coal-tar  creosote  with  water.  Accord¬ 
ing  to  the  size  of  the  animal  the  immer¬ 
sion  should  continue  from  one  to  several 
weeks.  In  very  large  animals  it  is  bet¬ 
ter  to  open  the  skin  by  a  cut,  which  is 
not  necessary  in  birds,  fishes,  or  rep¬ 
tiles;  they  are  then  dried  in  the  open 
air,  and  a  position  given  to  them,  such 
as  they  are  wanted  to  assume.  As  the 
bodies  remain  elastic  after  drying,  they 
may  be  packed  without  much  precau¬ 
tion.  This  process  is  especially  ap¬ 
plicable  to  the  above  named  three  class¬ 
es  of  animals,  as  the  feathers  of  birds 
retain  their  color,  fishes  and  reptiles 
their  shape  and  color  also.  This  is  a 
valuable  hint  to  travelers  and  natu¬ 
ralists,  as  the  creosote  water  may  be  pre¬ 
pared  when  and  wherever  wanted,  and 


Days. 


Table  of  the  Number  of  Days,  from  any  Day  of  one  Month  to  the 
Same  Day  of  any  other  Month. 


From 

Jan. 

Feb. 

Mar. 

Apr. 

May. 

June 

July 

Aug. 

Sep. 

Oct. 

Nov. 

Dec. 

To  January . 

. . .  .305 

334 

306 

275 

245 

214 

184 

153 

122 

92 

61 

31 

February _ 

.. ..  31 

365 

337 

306 

276 

245 

215 

184 

153 

123 

92 

62 

March . 

....  59 

28 

365 

334 

304 

273 

243 

212 

181 

161 

120 

90 

April . 

. ...  90 

59 

31 

365 

335 

304 

274 

243 

212 

182 

151 

121 

May . 

....120 

89 

61 

30 

365 

334 

304 

273 

242 

212 

181 

151 

June . . 

....151 

120 

92 

61 

31 

365 

335 

304 

273 

243 

212 

182 

July . 

.  ...181 

150 

122 

91 

61 

30 

365 

334 

303 

273 

242 

212 

August . 

....212 

181 

153 

122 

92 

61 

31 

365 

334 

304 

273 

243 

September. . . 

. . . . 243 

212 

184 

153 

123 

92 

62 

31 

365 

335 

304 

274 

October . 

242 

214 

183 

153 

122 

92 

61 

30 

365 

334 

304 

N ov ember . . . . 

....304 

273 

245 

214 

184 

153 

123 

92 

61 

31 

365 

335 

December. . . . 

303 

275 

244 

214 

183 

153 

122 

91 

61 

30 

365 

Fortune  favors  the  brave. 


147 


the  animals  after  drying  may  be  packed 
in  boxes  like  minerals. 

Decalcomama, 

Or  the  Art  of  Ornamenting  China, 
Glass,  Earthenware,  Woodenware, 
Fancy  Boxes,  Ivory,  and  Papier-mache 
Goods,  Japanned  ware,  Binding  of 
Books,  Fans,  Leather  Work,  etc.,  etc. 

Directions. — Cover  the  picture  en¬ 
tirely  (taking  care  not  to  go  beyond  the 
outlines)  with  a  slight  coat  of  fixing  var¬ 
nish;  then  put  the  picture  on  the  ob¬ 
ject  to  be  ornamented,  being  careful  to 
place  it  properly  at  once,  in  order  not 
to  spoil  it  by  moving.  The  varnish 
newly  applied  being  too  liquid,  the  pic¬ 
ture  should  be  left  to  dry  eight  or  ten 
minutes,  and  placed  on  the  object  to  be 
ornamented  when  just  damp  enough 
to  be  still  adherent:  this  done,  cover 
the  back  of  the  picture  with  a  piece  of 
cloth  steeped  in  water,  then,  by  means 
of  a  knife  or  pen-holder,  rub  it  all  over, 
so  as  to  fix  every  part  of  it;  then  re¬ 
move  the  piece  of  cloth  and  rinse  the 
paper  with  a  paint  brush  steeped  in  wa- 
tet;  at  the  end  of  a  few  minutes  the  pa¬ 
per  will  come  off,  leaving  the  painting 
transferred. 

Care  must  be  taken  that  the  piece  of 
cloth,  without  being  too  wet,  should  be 
sufficiently  so  for  the  paper  to  be  en¬ 
tirely  saturated.  The  picture  must 
now  be  washed  with  a  wet  paint-brush, 
and  dried  very  lightly  with  some  blot¬ 
ting  paper.  The  ornamented  article 
should,  after  this,  be  put  near  the  stove 
or  any  other  warm  place,  to  make  it  dry 
well  and  to  improve  the  adhesiveness  of 
the  pictures.  The  polishing  varnish 
should  not  be  applied  until  the  next 
day,  keeping  the  pictures  in  the  mean¬ 
time  carefully  out  of  the  dust.  .  The 
latter  varnish  should  be  put  on  as  light¬ 
ly  as  possible. 

If  dark-colored  objects  are  to  be  or¬ 
namented,  such  as  bindings  of  books, 
Russian  leather,  leather  bags,  etc.,  the 
picture  must  first  be  covered  with  a 


mixture  of  white  lead  and  turpentine, 
following  the  outlines  of  the  design  and 
covering  it  entirely.  When  this  coat 
is  perfectly  dry  proceed  according  to 
the  above  instructions. 

To  print  on  silk,  paper,  or  materials 
that  cannot  bear  washing  after  the  pro¬ 
cess,  proceed  as  follows :  Cover  the  pic¬ 
ture  entirely  with  a  light  coat  of  fixing 
varnish  and  let  it  dry  for  an  hour  or  two ; 
then  pass  a  sponge,  lightly  damped, 
over  the  whole  surface  of  the  paper,  in 
order  to  take  away  the  composition 
which  is  on  it  in  the  blank  parts,  and 
which  often  cleans  the  material. 

When  the  paper  is  dry,  re-varnish  the 
picture,  and  transfer  it  to  the  mate¬ 
rial  by  means  of  a  paper  cutter,  avoid¬ 
ing  the  employment  of  cloth  or  any¬ 
thing  damp;  then,  with  a  paint  brush 
slightly  steeped  in  water,  wet  the  paper 
lightly,  and  leave  it  a  full  quarter  of  an 
hour  on  the  object  before  removing  it. 

To  remove  a  spoiled  print,  rub  it  with 
a  soft  rag  dipped  in  turpentine. 

Our  readers  will  at  once  appreciate 
the  merits  of  this  invention,  the  facility 
with  which  it  can  be  applied,  as  well 
its  numerous  applications. 

Decapitations  and  Curtailments 

Are  riddles  somewhat  of  the  nature  of 
the  Logogriph.  In  the  first,  the  omission 
of  the  successive  initials  produces  new 
words,  as, — Prelate,  Relate,  Elate,  Late, 
Ate.  In  the  curtailment  the  last  letter 
of  the  word  is  taken  away  with  a  simi¬ 
lar  result,  as, — Patent,  Paten,  Pate, 
Pat,  Pa.  Of  like  kind  are  the  riddles 
known  as  variations,  mutilations,  re¬ 
verses,  and  counterchanges.  A  good 
example  of  the  last-named  is  this : — 

“  Charge,  Chester,  charge :  on,  Stanley, 

on, 

Were  the  last  words  of  Marmion.” 

Had  I  but  been  in  Stanley’s  place, 

When  Marmion  urged  him  to  the  chase, 
A  tear  might  come  on  every  face. 

The  answer  is  onion — On,  I  on, 


148  We  always  weaken  whatever  we  exaggerate. 


Deer  Skins — To  Dress. 

Put  the  skin  into  the  liquid  while 
warm,  viz.:  eight’  quarts  rain  water, 
to  one  pint  soft  soap.  Warm  it.  Then 
punch  the  hide,  or  work  it  with  a  soft 
stick  and  let  it  lie  one  day.  It  is  then 
to  be  taken  out  and  wrung — rolled  be¬ 
tween  two  logs — or  even  a  wringing 
machine  will  be  better.  Then  stretch 
it  until  it  is  dry,  in  the  sun  is  best,  or  by 
a  hot  fire.  Then  oil  it  thoroughly  with 
any  oil  convenient.  It  should  then  be 
treated  to  the  same  bath  of  suds  (heated 
quite  warm),  and  lie  another  day. 
Then  pull  it  out  and  dry  as  before. 
Any  oil  will  do,  but  good  fresh  butter 
is  better  than  anything  else.  Rub  with 
ochre,  getting  a  splendid  yellow  color. 

Deer  Skins — Oil  Dressing. 

For  curing  deerskins  etc.,  take  the 
green  hide,  as  soon  as  removed  from 
the  animal,  and  grain  it.  This  is  done 
by  getting  a  beam  seven  or  eight  inches 
through  and  six  to  eight  feet  long, 
with  two  legs  in  one  end  and  the  other 
resting  on  the  ground  so  that  it  will 
stand  at  a  steep  slant.  The  beam 
should  be  of  hard  wood,  should  be  clean 
and  smooth  and  with  no  ridges  on  it. 
Use  a  knife,  the  corners  of  which  are 
whet  smooth  so  as  not  to  cut  the  skin. 
Set  down  the  upper  end  of  the  beam 
against  your  body  and  lay  on  the  skin, 
hair  side  down  and  take  off  all  the  un¬ 
equal  substances  before  you  turn  the 
hair  side  up.  Then  commence  to  grain 
by  beginning  with  the  neck  of  the  skin 
next  to  you,  shoving  it  against  the 
hair,  holding  firmly  and  using  some 
strength  it  will  soon  begin  to  go  and 
bring  a  streak  of  grain.  In  this  way 
hides  are  grained  wdien  green;  when 
dry  they  have  to  be  soaked  in  lime  and 
water  until  mellow,  and  then  treated 
the  same  as  a  green  hide. 

Deer  Skins — Tanning  and  Buff¬ 
ing  for  Gloves. 

For  each  skin,  take  a  bucket  of  wa¬ 
ter,  and  put  into  it  one  quart  of  lime; 


let  the  skin  or  skins  lie  in  this  three 
or  four  days;  then  rinse  in  clean  water, 
hair,  and  grain ;  then  soak  them  in  cold 
water  to  get  out  the  glue;  now  scour  or 
pound  in  good  soap  suds  for  half  an 
hour;  after  which  take  white  vitriol, 
alum,  and  salt,  one  tablespoon  of  each  to 
a  skin ;  this  will  be  dissolved  in  sufficient 
water  to  cover  the  skin  and  remain  in 
it  for  twenty-four  hours;  wring  out  as 
dry  as  convenient;  and  spread  on  with 
a  brush  half  a  pint  of  currier’s  oil,  and 
hang  in  the  sun  about  two  days;  after 
which  you  will  scour  out  the  oil  with 
soap  suds,  and  hang  out  again  until 
perfectly  dry;  then  pull  and  work  them 
until  they  are  soft;  and  if  a  reasonable 
time  does  not  make  them  soft,  scour 
out  in  suds  again  as  before;  until  com¬ 
plete.  The  oil  may  be  saved  by  pour¬ 
ing  or  taking  it  from  the  top  of  the  suds, 
if  left  standing  a  short  time.  The  buff 
color  is  given  by  spreading  yellow 
ochre  evenly  over  the  surface  of  the 
skin,  when  finished,  rubbing  it  in  well 
with  a  brush. 

D  entifric  e— Myrrh. 

Myrrh,  one  ounce;  cuttle-fish  bone, 
4  ounces;  orris,  3  oz.  Mix. 

Dentifrice — Cartwright’s. 

Of  prepared  chalk,  1  oz.;  orris,  1  oz.; 
castile  soap,  1  drachm. 

Dentifrice — Camphorated. 

Precipitated  chalk,  1  lb.;  powdered 
orris  root,  M  lb.;  powdered  camphor, 

H  lb- 

Dentifrice — Charcoal. 

Fresh  charcoal  in  fine  powder,  7  lbs. ; 
prepared  chalk,  1  lb. ;  orris  root,  1  lb. ; 
catechu,  1  lb. ;  cassia  bark,  1  lb. ;  myrrh, 
J£lb.  Sift. 

Dentifrice — Cuttle  Fish. 

Powdered  cuttle-fish,  1  lb.;  precipi¬ 
tated  chalk,  lib.;  powdered  orris,  1  lb..; 
otto  of  lemons,  1  oz.;  otto  cf  neroli,  1 
drachm. 


The  way  to  he  safe  is  never  to  feel  secure. 


149 


Diamonds — Imitation. 

Imitation  diamonds  are  plentiful 
enough,  and  in  their  fabrication  con¬ 
siderable  skill  is  often  displayed,  and 
the  imitation  is  at  times  very  clever ;  it 
appears,  however,  that  there  is  a  pros¬ 
pect  that  real  diamonds  will  eventually 
be  manufactured.  Hitherto  though 
chemists  have  had  no  difficulty  in  dis¬ 
covering  of  what  diamonds  were  com¬ 
posed,  they  have  never  succeeded  in 
producing  them.  Diamonds  are  chem¬ 
ically  the  same  as  charcoal,  and  they 
may  be  readily  converted  into  it,  but 
the  more  satisfactory  transmutation  of 
charcoal  into  diamonds  proved  a  most 
tantalizing  mystery.  At  last  we  hear 
of  the  secret  being  discovered,  and  the 
discoverer,  instead  of  privately  profit¬ 
ing  by  it,  makes  it  public.  It  is  said  to 
be  simply  this :  If  a  current  of  chlorine 
be  made  to  pass  through  cast-iron, 
when  in  a  state  of  fusion,  perchloride 
of  iron  is  formed,  which  disappears  by 
evaporation,  leaving  the  carbon  of  the 
metal  at  liberty  in  a  crystallized  state, 
forming  either  black,  cplorless  or  col¬ 
ored  diamonds. 

Din  of  Shops — To  Prevent. 

A  rubber  cushion  under  the  leg  of 
work-benches  in  manufactories,  is  a 
cheap  relief  from  the  deafening  din  of 
noisy  shops.  Chambers’  Journal  de¬ 
scribes  a  factory  where  the  hammering 
of  fifty  coppersmiths  was  scarcely  aud¬ 
ible  in  the  room  below,  their  benches 
having  under  each  leg  a  rubber  cushion. 
We  have  seen  the  same  effect  produced 
by  standing  the  legs  of  the  bench  in 
nail-kegs  filled  with  sand,  by  which 
means  all  vibration  and  shock  was  pre¬ 
vented. 

Dishes — How  to  Wash. 

First  make  sure  before  breakfast  or 
dinner  that  there  is  plenty  of  water  in 
the  boiler,  and  also  in  the  tea-kettle. 
After  the  table  is  cleared,  the  tablecloth 
brushed  off  and  neatly  folded  away, 


and  the  dining-room  disposed  of,  pro¬ 
ceed  with  your  dishes.  First,  take  a 
large  dish-pan,  put  into  it  a  piece  of 
soap,  and  pour  over  the  soap  three  or 
four  dipperfuls  of  hot  water  from  the 
boiler.  Then  add  two  or  three  dip¬ 
perfuls  of  cold  soft  water.  Then  the 
dish-cloth.  The  water  should  now  be 
so  cool  as  not  to  turn  the  hands  red 
when  put  into  it.  Take  the  dish-cloth 
and  rub  from  the  soap  the  melted  sur¬ 
face,  an 4  put  the  remainder  away. 
Wash  a  dish  at  a  time  and  pass  it  to  an¬ 
other  pan.  When  all  are  done,  or  the 
pan  is  full,  take  the  tea-kettle  and  pour 
over  enough  hot  water  to  thoroughly 
rinse  and  heat  them.  Now  take  from 
the  water,  one  at  a  time,  and  place 
them  bottom  side  up  upon  a  tray  or  pan 
to  drain.  If  they  have  been  properly 
washed,  this  hot  rinsing  water  will  run 
off  or  evaporate  in  a  minute,  leaving 
the  dishes  nearly  dry.  However,  they 
should  now  be  wiped  with  a  clean,  dry 
towel,  and  put  way.  Dishes  must 
be  washed  in  soft  water.  Especially 
is  this  necessary  where  soap  is 
used,  and  soap  is  really  indispen¬ 
sable  in  washing  dishes  properly.  The 
dishes  should  be  scraped  free  from 
grease,  crumbs,  bones,  etc.,  before  com¬ 
mencing  to  wash  them.  A  neat  house¬ 
keeper  will  have  the  same  dish-cloth  in 
use  until  it  is  worn  out,  when  it  should 
be  put  into  the  ragbag.  Never  allow 
the  dish-cloth  to  be  used  for  anything 
else  but  washing  dishes. 

Dish  for  Dishwashing — How  to 
Make. 

A  handy  dish  for  this  purpose  can  be 
secured  by  making  it  oval  in  shape, 
twenty  inches  by  twelve  inches  at 
the  bottom,  twenty-four  inches  by 
sixteen  inches  at  the  top  and  six  inches 
deep ;  eleven  inches  from  one  end  there 
is  a  tin  partition,  dividing  the  pan  into 
two  compartments,  the  smaller  for 
washing,  the  larger  for  rinsing  the 
dishes  in  hot  water. 


150  When  one  runs  after  wit,  he  is  sure  to  catch  nonsense. 


Dish  Covers — To  Clean. 

Silver  and  plated  ones  should  be  pol¬ 
ished  with  plate  powder  and  a  leath¬ 
er;  those  made  of  block  tin  should  be 
first  rubbed  with  sweet  oil,  and  then 
dusted  over  the  oil  with  fine  powdered 
whitening,  and  polished  with  a  soft 
rag.  If  the  handles  are  movable,  take 
them  off  while  cleaning. 

Disinfectants  for  Sinks, 
Drains,  Etc. 

A  little  charcoal  mixed  with  clean 
water  thrown  into  a  sink  will  disinfect 
and  deodorize  it.  Chloride  of  lime  and 
carbolic  acid  considerably  diluted, 
if  applied  in  a  liquid  form,  are  good  dis¬ 
infectants.  The  air  of  a  bedroom  may 
be  pleasantly  sweetened  by  throwing 
some  ground  coffee  on  a  fire  shovel  pre¬ 
viously  heated. 

Dock  Weeds — To  Eradicate. 

Cut  them  off  close  to  the  ground  when 
the  tops  are  fully  out,  but  the  seed 
not  fully  formed,  and  they  are  done  for. 
The  stalk  dies  in  the  ground;  but  you 
must  cut  them  so  close  to  the  ground 
that  you  leave  no  leaves  on  the  stalk, 
else  they  will  not  die.  The  end  of  June 
is  generally  about  the  best  time  to  cut 
them;  but  it  depends  on  the  season. 
In  the  pasture  fields  they  are  soon  cut 
with  a  scythe.  In  wheat  and  meadows 
they  have  to  be  cut  with  a  knife. 

Dogs — Management  of. 

All  dogs  are  capable  of  education, 
although  it  is  certain  that  great  dif¬ 
ference  in  intelligence  is  known  to 
exist  between  individuals  even  of  the 
same  species.  There  are  stupid  dogs 
and  clever  dogs,  as  there  are  clever 
and  stupid  members  of  the  human 
family.  Clever  or  stupid,  however, 
dogs  kept  in  a  dwelling-house  ought 
to  be  taught  good  manners ;  to  be  silent, 
and  to  lie  down  when  so  ordered;  to 
refrain  from  leaping  on  the  knees  of 
strangers;  and  not  to  sit  watching  and 
staring  at  meals,  as  if  coveting  the  food 


partaken  of  by  their  master  and  mis¬ 
tress.  To  make  them  behave  well, 
they  must  be  taught  when  young;  and 
one  of  the  best  modes  of  doing  this  is 
to  let  them  be  certain  of  being  punished 
if  disobedient  and  rewarded  when 
dutiful.  A  clever  dog  will  soon  be 
able  to  comprehend  and  act  upon  a 
look,  a  sign,  or  a  word. 

Dogs — Feeding. 

The  dog  is  naturally  carnivorous, 
but  when  domesticated  he  does  not  re¬ 
fuse  farinaceous  food,  especially  if 
early  accustomed  to  it.  Those  who 
keep  dogs  ought  not  to  leave  their 
feeding  to  the  scraps  they  may  chance 
to  obtain  at  the  breakfast  or  dinner 
table ;  moreover,  irregular  supplies  are 
injurious  to  the  animal’s  health.  The 
dog  ought  to  have  his  regular  meals, 
and  his  food  should  be  chiefly  flesh  of 
some  kind,  boiled  and  cold;  when 
given  raw,  it  is  apt  to  produce  some 
ferocity  of  temper,  and  to  cause  him 
to  have  an  offensive  smell.  If  possible, 
the  dog  should  be  induced  to  eat  some 
farinaceous  food  along  with  his  meat. 
Liver  is  not  proper  food  for  a  dog, 
unless  occasionally,  as  it  acts  as  an 
aperient;  but  any  ordinary  pieces  of 
meat  or  tripe  will  suit  very  well.  The 
dog  ought  to  be  fed  only  once  a  day  if 
he  get  as  much  as  he  requires,  and 
this  allowance  should  be  given  in  the 
morning  or  forenoon,  but  as  he  requires 
to  drink  frequently  throughout  the 
day,  care  must  be  taken  to  give  him 
plenty  of  pure  water. 

Dogs — To  Keep  Healthy. 

To  maintain  a  dog  in  vigorous  health 
he  must  have  abundant  exercise  in  the 
open  air,  and  be  kept  clean.  Washing 
him  keeps  him  in  health,  frees  him 
from  irritation  of  the  skin,  and  de¬ 
stroys  fleas.  Every  house-dog  or  lap- 
dog  ought  to  be  washed  once  a  week 
with  soap  and  water,  and  delicate  dogs 
ought  afterwards  to  be  combed  and 
brushed  and  dried  with  a  hard  cloth. 


There  are  fevers  of  mind  as  well  as  of  body. 


151 


Washing  is  absolutely  indispensable 
— independently  of  the  consideration 
of  health — where  the  dog  has  a  thick 
coat  of  hair,  as  the  Scotch  terriers  have ; 
he  is  apt  to  contract  an  offensive  smell, 
the  causes  of  which,  for  the  animal’s 
own  sake,  as  well  as  his  owner’s,  ought 
to  be  at  once  removed.  When  soap  is 
used  in  washing,  a  thorough  rinsing 
must  follow,  for  if  there  is  the  least 
particle  of  soap  left,  it  will  prevent 
their  licking  themselves. 

Dogs — Teaching  to  go 
Errands. 

This  accomplishment  may  often  be 
put  to  great  practical  use,  and  it  is  an 
excellent  plan  to  teach  all  dogs,  which 
are  large  enough  to  be  of  any  service 
in  this  manner,  to  carry  baskets  or 
parcels  when  accompanying  their 
masters.  The  mode  of  training  is  very 
simple,  consisting  of  merely  placing 
the  article  in  the  dog’s  mouth,  and 
when  he  lets  go  of  it,  give  him  a  slight 
box  on  the  ear  and  replace  the  article 
in  his  mouth.  Whatever  is  given  him 
to  carry  should  be  of  such  a  form  as  to 
be  grasped  easily  by  him  without  hurt¬ 
ing  his  mouth  or  teeth.  The  weight 
should  at  first  be  very  light  and  never 
more  than  he  can  easily  carry.  Most 
dogs  will  take  a  real  pleasure  in  carry¬ 
ing  articles  in  this  manner,  and  they 
seem  to  feel  the  responsibility  attached 
to  their  duty,  for  they  will  carry  their 
own  or  their  master’s  dinner  without 
attempting  to  appropriate  any  portion 
of  it  until  the  proper  time  when  their 
share  shall  be  given  them.  In  teach¬ 
ing  dogs  to  carry  food,  however,  it  is 
necessary  to  take  a  little  special  pains 
to  overcome  their  instinctive  inclina¬ 
tion  to  eat  it.  A  good  plan  is  to  place 
the  articles  in  a  covered  basket  which 
they  cannot  open,  and  when  the  dog 
has  learned  to  carry  an  ordinary  parcel 
give  him  this.  If  he  attempts  to  get 
at  the  food,  which  he  readily  detects 
by  his  sense  of  smell,  box  his  ears.  By- 


and-by  reward  him  with  the  food,  and 
then  try  him  with  a  basket  from  which 
he  can  abstract  the  contents;  if  he 
tries  to  do  so  punish  him  slightly, 
never  permitting  him  to  steal  the  food. 
If  a  dog  ever  deserves  a  reward  for 
well  doing  he  certainly  does  in  this 
case,  for  it  is  too  bad  to  tantalize  him 
with  the  smell  of  some  dainty  and 
then  not  let  him  finally  have  some¬ 
thing  for  his  good  conduct. 

To  make  a  dog  carry  articles  from 
one  person  to  another  it  is  only  neces¬ 
sary  for  two  persons  to  take  their  posi¬ 
tion  at  some  distance  from  another. 
One  gives  the  dog  some  article,  saying, 
“Go,  sir,”  at  the  same  time.  As  the 
first  says  this,  let  the  other  person  call 
or  whistle  to  the  dog.  Now  let  this 
one  give  the  dog  something  and  let 
the  other  one  call  him,  and  so  on  back 
and  forth  until  he  will  go  from  one  to 
the  other  at  the  command,  “Go,  sir.” 

It  is  not  very  difficult  to  teach  a  dog 
to  go  on  errands.  Suppose  you  wish 
him  to  go  to  market  for  you  in  the  morn¬ 
ing;  take  him  with  you  regularly  for  a 
few  mornings,  letting  him  carry  the 
basket.  In  a  few  days  he  will  under¬ 
stand  when  you  start  where  it  is  you 
propose  to  go,  and  will,  perhaps,  run 
on  ahead  and  arrive  there  some  minutes 
before  you  do.  It  would  be  well  on 
all  occasions  before  starting  to  give 
the  command,  “Go  to  market,”  which 
will  accustom  him  to  it. 

Dogs — Hydrophobia,  Rabies 
or  Canine  Madness  in. 

One  of  the  earliest  symptoms  of 
rabies  in  the  dog  is  restlessness.  He  is 
constantly  running  round  and  round 
before  he  will  lie  down ;  his  countenance 
becomes  anxious;  his  eyes  bloodshot; 
he  fancies  that  he  sees  objects  around 
him  which  have  not  real  existence,  and 
he  snaps  at  the  empty  air ;  his  fondness 
for  his  master  increases,  and  with  it 
his  propensity  to  lick  the  hands  and 
face — a  filthy  practice  at  any  time,  and 


152 


Everyone  is  the  son  of  his  own  works. 


one  most  dangerous; — the  appetite 
becomes  depraved,  his  natural  food  is 
neglected,  and,  at  the  same  time,  every 
sort  of  filthy  trash  is  greedily  devoured ; 
eating  his  own  excrement  is  an  early 
symptom,  and  so  sure  a  one,  that  the 
moment  a  dog  is  seen  doing  so  he  should 
be  destroyed,  or,  at  all  events,  carefully 
confined.  For  no  curative  treatment 
will  avail,  when  a  dog  is  seized  with 
this  terrible  disease. 

Dog — How  to  tell  the  Age  of 
(Until  6  Years  of  Age) 

A  dog  has  a  very  visible  mark  in  his 
teeth,  as  well  as  a  horse,  which  mark 
does  not  disappear  totally  until  he  is 
very  nearly  or  fully  6  years  old.  Look  at 
the  4  front  teeth,  both  in  the  upper 
and  lower  jaw,  but  particularly  at  the 
teeth  in  the  upper  jaw,  for  in  those  4 
front  teeth  the  mark  remains  the 
longest.  At  12  months  old  you  will 
observe  every  one  of  the  4  front  teeth, 
both  in  the  upper  and  under  jaw,  jag¬ 
ged  and  uneven,  nearly  in  the  form  of 
a  fleur-de-lis,  but  not  quite  so  pointed 
at  the  edges  of  the  jags  as  a  fleur-de-lis 
is.  As  the  dog  advances  in  age  these 
marks  will  wear  away,  gradually  de¬ 
crease  and  grow  smoother  and  less 
jagged  every  year.  Between  3  and  4 
years  old  these  marks  will  be  full  half 
worn  down,  and  when  you  observe  all 
the  4  front  teeth,  both  in  the  upper 
and  lower  jaw,  quite  worn  smooth  and 
even,  and  not  in  the  least  jagged,  then 
you  may  conclude  that  the  dog  is 
nearly  if  not  fully  6  years  old.  When 
those  marks  are  worn  quite  flat  and 
even,  and  those  teeth  quite  level  and 
even,  you  can  no  longer  judge  the  age 
of  a  dog. 

Dog  (Puppy) — How  to  Choose. 

Sportsmen  assure  us  that,  in  order 
to  make  choice  of  a  puppy  from  among 
a  number  of  others,  it  is  better  to 
leave  the  choice  to  the  mother  herself. 
In  carrying  them  back  to  their  bed, 
the  first  one  she  takes  up  will  always 


be  the  best;  if  we  pretend  to  set  fire  to 
the  bed  on  all  sides,  then  the  one  she 
will  try  to  rescue  first. 

Dogs — Best  Bed  for. 

The  best  bed  which  can  be  made  for 
a  dog  consists  of  dry,  newly  made 
pine  shavings,  a  sackful  of  which  may 
be  had  at  almost  any  carpenter’s  shop. 
The  dog  is  delighted  in  tumbling  about 
in  them  until  he  has  made  a  bed  to  suit 
himself.  Clean  wood  shavings  will 
clean  a  dog  as  well  as  water,  and  fleas 
will  never  infest  dogs  that  sleep  upon 
fresh  pine  shavings;  the  turpentine 
and  resin  in  new  pine  soon  drive  them 
away. 

Dogs — Eggs-Eating. 

To  cure  this,  blow  an  ordinary  hen’s 
egg,  expelling  the  entire  contents,  stop 
up  one  end  of  the  shell  with  wax.  Then 
fill  it  from  the  other  end  with  strong 
spirits  of  ammonia,  or  ‘Hartshorn’. 
Seal  that  end  and  then  put  it  where 
the  dog  can  get  it.  If  he  crushes  it, 
he  will  never  be  desirous  of  repeating 
the  luxury  of  egg  eating.  After  the 
dog  has  had  one  ammoniacal  feast,  a 
little  of  the  fluid  poured  into  the  nest, 
will  remind  him  of  the  fact,  that  he 
once  was  burnt,  and  also  will  serve  to 
cleanse  the  nest  from  vermin. 

Dog  Distemper — Remedy  for. 

Distemper  in  dogs  is  characterized 
by  a  running  from  the  nose  and  eyes, 
and  a  short  dry  cough,  followed  by  a 
wasting  of  the  flesh,  and  loss  of  strength 
and  spirits.  At  length  the  brain  suf¬ 
fers,  and  fits,  paralysis  of  the  extrem¬ 
ities,  or  convulsions  come  on.  A 
handful  of  common  fine  salt  thrown 
down  the  throat  and  the  mouth  kept 
closed  until  it  goes  down,  is  an  in¬ 
fallible  remedy.  One  dose  is  enough 
in  the  early  stage  of  the  disease;  if 
given  later,  it  may  have  to  be  repeated. 
Dogs— Fleas  on. 

Suds  made  from  carbolic  soap  will 


He  who  suffices  for  himself  is  rich. 


153 


rid  a  dog  of  fleas.  Another  remedy 
is  to  rub  olive  oil  into  the  dog’s  coat, 
so  as  to  saturate  the  hair  to  the  sur¬ 
face  of  the  skin;  then  to  let  it  remain 
on  for  half  an  hour,  and  wash  it  well 
out  with  the  best  yellow  soap  and 
warm  water.  A  small  portion  of  any 
sweet  oil  brushed  into  the  coat  of  a 
woolly  dog  will  effectually  prevent  its 
being  infested  with  vermin. 

Dogs — Mange  in, 

Is  similar  to  the  itch  in  man,  and 
requires  the  same  treatment.  Wash 
with  soft  soap  and  apply  sulphur 
ointment. 

Dogs  (White) — To  Wash. 

Make  a  good  lather  of  white  soap 
with  a  little  spirit  of  turpentine;  wash 
the  dog  as  quickly  as  possible  in  this 
while  it  is  warm,  but  not  hot,  taking 
care  not  to  let  the  soap  lather  get  into 
its  eyes.  Have  a  tub  with  clean  tepid 
water,  in  which  a  little  blue  has  been 
dissolved,  ready;  when  the  coat  is  clean 
dip  the  dog  into  the  blue  water  and 
rinse  out  the  soap.  Then  rub  it  well 
in  a  clean  sheet  before  the  fire;  if  the 
hair  is  long  comb  it  out  and  brush  it  as 
it  dries.  The  turpentine  will  kill  fleas 
unless  the  dog  is  much  infested  with 
them. 

Dog  Skin — To  Tan  with  Hair  on. 

Procure  a  cask,  or  barrel,  holding 
from  fifteen  to  eighteen  gallons,  in 
which  make  a  liquor  of  six  gallons  of 
water,  one  and  a  half  pounds  of  alum, 
five  pounds  of  salt;  in  this,  soak  the 
skin  about  ten  hours,  or  until  it  is  in 
its  original  condition.  Then  place  the 
skin  on  a  board  and  carefully  remove 
all  the  flesh  and  grease,  finishing  by 
scraping  with  a  dull  knife  and  rubbing 
with  sand  paper,  or  better,  pumice 
stone.  Add  to  the  alum  and  salt 
liquor  six  gallons  of  sour  oak  or  hem¬ 
lock  liquor,  which  can  be  procured  of 
any  tanner  (or  leached  from  pulverized 
bark),  in  which  again  place  the  skin. 


It  will  tan  in  about  two  weeks,  becom¬ 
ing  as  soft  and  pliable  as  cloth. 

Domestic  Rules. 

Mrs.  Hamilton,  in  her  Cottagers  of 
Glenburnie,  gives  three  simple  rules  for 
the  regulation  of  domestic  affairs, 
which  would,  if  carried  into  practice, 
be  the  means  of  saving  time,  labor  and 
patience,  and  of  making  every  house  a 
“well-ordered”  one.  They  are: 

1.  Do  everything  in  its  proper  time. 

2.  Keep  everything  to  its  proper  use. 

3.  Put  everything  in  its  proper  place. 

Doors — To  Prevent  Creaking. 

Apply  a  little  soap  to  the  casing. 
Take  lard,  soap  and  black  lead,  equal 
parts,  mix  and  apply  to  the  hinges. 

Door  Plates  (Silver) — To  Clean. 

To  clean  silver  door  plates,  use  a 
weak  solution  of  ammonia  in  w  ater, 
applied  with  a  wet  rag.  This  wash  is 
equally  useful  for  silver  plate  and  jew¬ 
elry. 

Draining. 

A  cheap  mode  of  draining  is,  to 
use  the  plow,  taking  a  strip  of  land 
15  or  20  feet  wide,  and  leaving  the 
dead  furrow  where  the  drain  is  to  be. 
By  plowing  several  times  the  dead  fur¬ 
row  may  be  sunk  nearly  2  feet,  and 
from  the  bottom  of  this  a  trench,  the 
width  and  depth  of  a  spade,  may  be 
thrown  out  and  a  drain  made  of  three 
fence  boards  (4  inches  wide  will  be  suf- 
cient)  in  the  shape  of  the  letter  V, 
may  then  be  put  into  this  branch,  and 
the  plowing  reversed  till  the  ground  is 
made  level.  This  method  has  a  double 
advantage: — It  is  a  cheaper  method 
than  to  dig  the  full  depth  by  hand, 
and  the  wood  its  cheaper  than 
tile.  By  turning  up  and  thus  loos¬ 
ening  the  subsoil  to  that  depth  on 
each  side  of  the  drain,  the  water 
would  find  its  way  into  the  drain 
more  readily  than  if  only  a  narrow 
ditch  had  been  dug  from  the  surface 


154  The  great  are  only  great  because  we  are  on  our  knees. 


down,  leaving  the  sides  unmoved  and 
almost  impervious  to  water. 

Drawing — Crayon. 

Drawing  in  crayon  will  be  found 
much  more  convenient  than  in  oil  or 
water  colors,  as  you  are  spared  the  de¬ 
lay  of  waiting  for  them  to  dry.  Crayon 
materials  or  pastels  are  put  up  in  boxes 
of  necessary  tints  for  portraits  or  land¬ 
scapes,  and,  by  blending,  every  shade 
and  color  can  be  obtained  as  in  oil 
painting.  The  pupil  can  purchase 
prepared  paper  or  board.  A  good 
paper  for  portraiture  is  pumice  paper. 
Your  sketch  should  be  made  as  in  pen¬ 
ciling,  and  then  proceed  to  the  shading. 
For  a  head,  we  consider  the  drapery 
and  groundwork — and  here  allow  me  to 
advise  all  to  study  penciling  before  at¬ 
tempting  crayons;  also,  to  begin  by 
painting  easy  things. 

The  picture  being  drawn,  proceed 
to  fill  in  the  background.  Let  the 
tints  be  varied,  if  in  a  colored  crayon, 
according  to  the  ideal  or  originals  from 
which  you  are  designing  it.  For  ex¬ 
ample,  if  the  lights  in  your  picture  are 
on  the  right  side,  the  darkest  shade  in 
the  groundwork  must  be  placed  on  the 
right,  and  vice  versa.  See  that  the 
background  be  smooth,  the  dark  shades 
of  rich  browm  or  green,  and  the  light  of 
gray,  French  blue,  etc.  Then: 

Paint  the  dark  shades  with  black 
crayon  and  rub  it  in  with  a  soft  cork. 
The  cork  pencils  ready  prepared  are 
best  for  that  puipose,  or  rubbers  of 
soft  leather  will  answer. 

Put  in  the  light,  clear  shades  as  they 
belong  with  the  soft  and  medium  cray¬ 
ons,  using  care  in  blending  to  avoid  a 
dingy  and  dirty  appearance. 

Lay  on  the  brown  and  other  colors. 
When  it  is  necessary  to  put  browm  over 
black,  do  not  rub  the  two  together ;  use 
your  finger  as  well  as  the  cork. 

In  finishing  the  picture  use  hard 
crayon,  laying  on  in  lines,  and  blend 
with  cork. 


Having  a  variety  of  colors  for  other 
styles  of  painting,  you  can  use  your 
judgment  in  selecting  from  your  boxes. 
You  must  have  a  box  of  soft  and  a  box 
of  hard  crayons  to  obtain  what  you 
need.  Try  your  colors  first  on  a  piece 
of  wraste  paper. 

Do  not  expect  it  will  be  right  by  lay¬ 
ing  on  colors  once.  You  must  work 
line  over  line  many  times  and  care¬ 
fully.  Do  not  soil  your  picture  in  the 
delicate  parts.  In  addition  to  your 
colors  in  boxes,  furnish  yourself  with 
black  and  white  crayons  of  different 
tones,  and  a  supply  of  dry  carmine. 
We  prefer  the  lump  to  the  pencil. 
French  blue  is  much  used  to  produce 
clear  lights.  The  paper  must  be  some 
available  tint,  as  its  color  appears 
through  almost  all  portions  of  the  work. 
A  low-toned,  olive  tint  has  been  found 
very  desirable.  Have  your  paper  an 
inch  or  two  longer  than  the  proposed 
picture;  sketch  the  design  lightly  with 
black  crayon  No.l,  making  sky  and 
broad  tints  with  the  flat  surface  of 
broken  pieces  of  crayon  (1  and  2) 
rubbed  in  with  the  finger.  The 
breadths  of  the  nearer  and  remote  dis¬ 
tances  are  put  in  with  broken  pieces, 
blended  together.  Mountains,  trees 
etc.,  are  drawn  in  with  black  crayon, 
then  tinted  and  glazed  with  colored 
crayon. 

Drawing  (Crayon) — Mode  of 
Fixing  by  Steam. 

Get  a  tin  vessel  with  a  tight-fitting 
lid,  and  a  pipe  projecting  from  the 
side,  having  a  head  perforated  with 
holes.  Into  this  vessel  put  two  ounces 
of  the  strongest  alcohol  and  two 
drachms  of  powdered  sugar-candv. 
Boil  it  over  a  spirit  lamp.  Direct  the 
_  steam  to  the  back  of  your  picture,  un¬ 
til  the  papers  and  colors  are  perfectly 
saturated. 

Drawings  (Pencil)— To  Preserve. 

Best  alcohol,  two  ounces;  camphor. 


The  deepest  rivers  have  the  least  sound. 


155 


four  grains;  after  dissolved,  to  be 
applied,  if  on  ordinary  drawing  paper, 
to  the  back;  if  on  Bristol  board, 
coat  it  rapidly  on  the  drawing  side ; 
then  hang  up  to  dry. 

Dresses — To  Preserve  the  Color 
of  When  Washing  Them. 

We  need  scarcely  say  that  no  col¬ 
ored  articles  should  ever  be  boiled 
or  scalded.  The  colors  of  merinos, 
mousseline-de-laines,  ginghams,  chintz¬ 
es,  printed  lawns,  &c.,  may  be  pre¬ 
served  by  using  water  that  is  only 
luke  warm ;  making  a  lather  with  white 
soap  before  you  put  in  the  dress, 
instead  of  rubbing  it  on  the  material, 
and  stirring  into  a  first  and  second 
tub  of  water  a  large  tabiespoonful  of 
ox-gall.  The  gall  can  be  obtained 
from  the  butcher,  and  a  bottle  of  it 
should  always  be  kept  in  every  house. 
No  colored  articles  should  be  allowed 
to  remain  long  in  the  water.  They 
must  be  washed  fast,  and  then  rinsed 
through  two  cold  waters.  In  each  . 
rinsing  water  stir  a  teaspoonful  of 
vinegar,  which  will  help  to  brighten 
the  colors;  and  after  rinsing,  hang 
them  out  immediately.  When  iron¬ 
ing-dry  (or  still  a  little  damp),  bring 
them  in;  have  irons  ready  heated,  and 
iron  them  at  once — as  it  injures  the 
colors  to  allow  them  to  remain  damp 
too  long— or  sprinkle  and  roll  them  up 
in  a  cover  for  ironing  next  day.  If 
they  cannot  be  conveniently  ironed 
immediately,  let  them  hang  till  they 
are  quite  dry,  and  then  dampen  and  fold 
them  on  the  following  day,  a  quarter 
of  an  hour  before  ironing.  It  is  better 
not  to  do  colored  dresses  on  the  day 
of  the  general  wash,  but  to  give 
them  a  morning  by  themselves.  They 
should  only  be  undertaken  in  clear 
bright  weather.  If  allowed  to  freeze, 
the  colors  will  be  irreparably  injured. 
If  you  get  from  a  shop  a  slip  for  testing 
the  durability  of  colors,  give  it  a  fair 
trial  by  washing  it  as  above;  after¬ 


wards  pinning  it  to  the  edge  of  a  towel, 
and  hanging  it  to  dry.  Some  colors 
(especially  pinks  and  light  greens), 
though  they  may  stand  perfectly  well 
in  washing,  will  change  as  soon  as  a 
warm  iron  is  applied  to  them;  the  pink 
turning  purplish,  and  the  green  bluish. 
No  colored  article  should  be  smoothed 
with  a  hot  iron. 

Dresses— To  Render  Children’s 
Uninflammable. 

The  following  simple  suggestions 
are  worthy  of  observation: — Add  one 
ounce  of  alum  to  the  last  water  used 
to  rinse  children’s  dresses,  and  they 
will  be  rendered  uninflammable,  or  so 
slightly  combustible  that  in  event  of 
coming  into  contact  with  fire,  they 
would  only  smoulder  away  very 
slowly,  and  not  burst  into  flame. 
This  is  a  simple  precaution,  which 
should  be  adopted  in  families.  Bed 
curtains,  and  linen  in  general,  may 
also  be  treated  in  the  same  way. 
Tungstate  of  soda  and  chloride  of  zinc 
have  been  recommended  for  the  pur¬ 
pose  of  rendering  any  article  of  feminine 
dress  incombustible.  Any  druggist 
will  intimate  to  the  purchaser  the 
manner  in  which  the  tungstate  of  soda 
should  be  employed. 

Dress — To  Bleach  a  Faded. 

Wash  it  well  in  hot  suds,  and  boil 
it  until  the  color  seems  to  be  gone, 
then  wash,  and  rinse,  and  dry  it  in  the 
sun ;  if  still  not  quite  white,  repeat  the 
boiling. 

Dress — Woman’s. 

It  is  well  known  that  a  loose  and 
easy  dress  contributes  much  to  give 
the  sex  the  fine  proportions  of  body 
that  are  observable  in  the  Grecian 
statues,  and  which  serve  as  models  to 
our  present  artists,  nature  being  too 
much  disfigured  among  us  to  afford 
any  such.  The  Greeks  knew  nothing 
of  those  ligatures  and  bandages  with 
which  our  bodies  are  compressed. 


156 


Every  man  is  the  architect  of  his  own  fortune. 


Their  women  were  ignorant  of  the  use 
of  corsets,  by  which  ours  distort  their 
shape  instead  of  displaying  it.  This 
practice,  carried  to  excess  as  it  is  at 
present,  is  in  bad  taste.  To  behold 
a  woman  cut  in  two  in  the  middle,  as 
if  she  were  like  a  wasp,  is  as  shocking 
to  the  eye  as  it  is  painful  to  the  im¬ 
agination.  Such  a  deformity  would 
be  shocking  in  a  naked  figure;  where¬ 
fore,  then,  should  it  be  esteemed  a 
beauty  in  one  that  is  dressed?  The 
effect  of  tight-lacing  is  to  prevent  the 
natural  motion  of  the  ribs,  thus  im¬ 
peding  respiration,  and  the  inspira¬ 
tion  of  air  being  insufficient,  the  sys¬ 
tem  requires  quicker  respiration,  which 
disturbs  the  lungs  and  excites  the 
heart.  Everything  that  confines  and 
lays  nature  under  restraint  is  an  in¬ 
stance  of  bad  taste.  This  is  as  true 
in  regard  to  the  ornaments  of  the  body 
as  to  the  embellishments  of  the  mind. 
Life,  health,  reason,  and  convenience 
ought  to  be  taken  first  into  consider¬ 
ation.  Gracefulness  cannot  subsist 
without  ease.  High-heeled  boots  and 
shoes  also  are  very  injurious,  as  the 
whole  weight  of  the  body  is  thrown 
forward  on  the  toes,  and  the  strain  on 
the  instep  and  contraction  of  the  mus¬ 
cles  at  the  back  of  the  heel  are  very 
great. 

Drills  and  Gravers — To  Temper. 

When  the  graver  or  drill  is  too  hard, 
which  may  be  known  by  the  frequent 
breaking  of  the  point,  temper  as  follows : 
Heat  a  poker  red  hot,  and  hold  the 
graver  to  it  within  an  inch  of  the  point, 
waving  it  to  and  fro  till  the  steel 
changes  to  a  light  straw  color;  then 
put  the  point  into  oil  to  cool,  or  hold 
the  graver  close  to  the  flame  of  a  candle 
till  it  be  of  the  same  color  and  cool  in 
tallow;  but  be  careful  either  way  not 
to  hold  it  too  long,  for  then  it  will  be 
too  soft,  in  which  case  the  point  will 
be  blue,  and  must  be  broken  off  and 
whetted  and  tempered  anew. 


Drills  (Jeweler’s) — To  Temper. 

Select  none  but  the  finest  and  best 
steel  for  your  drills.  In  making  them 
never  heat  higher  than  a  cherry  red, 
and  always  hammer  till  nearly  cold. 
Do  all  your  hammering  in  one  way, 
for  if,  after  you  have  flattened  your 
piece  out,  you  attempt  to  hammer  it 
back  to  a  square  or  a  round  you  spoil 
it.  When  your  drill  is  in  proper  shape 
heat  it  to  a  cherry  red,  and  thrust  it 
into  a  piece  of  resin,  or  into  quicksilver. 

Drowned  Person — To  Raise  the 
Body  of. 

In  a  recent  failure  to  recover  a  body 
drowned  in  a  river  in  New  Jersey,  a 
French  Canadian  undertook  the  job, 
and  is  reported  to  have  proceeded  after 
the  following  scientific  maimer:  Hav¬ 
ing  supplied  himself  with  some  glass 
gallon  jars  and  a  quantity  of  unslaked 
lime,  he  went  in  a  boat  to  the  place 
where  the  man  was  seen  to  go  clown. 
One  of  the  jars  was  filled  half  full  of 
lime,  then  filled  up  with  water  and 
tightly  corked.  It  was  then  dropped 
into  the  water,  and  soon  after  exploded 
at  the  bottom  of  the  river  with  a  loud 
report.  After  the  third  trial,  each 
time  in  a  different  place,  the  body 
arose  to  the  surface  and  was  secured. 

Dryer — Japan. 

Take  linseed  oil,  1  gallon;  put  into  it 
gum  shellac,  %  lb. ;  litharge  and  burned 
Turkey  umber,  each  lb.;  red  lead, 
lb. ;  sugar  of  lead,  6  oz.  Boil  in  the 
oil  till  all  are  dissolved,  which  will  re¬ 
quire  about  four  hours;  remove  from 
the  fire,  and  stir  in  spirits  turpentine  1 
gallon,  and  it  is  done. 

Another. — Linseed  oil,  5  gallons ;  add 
red  lead  and  litharge,  each  .3  x/>  lbs. ;  raw 
umber,  1 J4  lbs. ;  sugar  of  lead  and  sul¬ 
phate  of  zinc,  each  H  lb. ;  pulverize  all 
the  articles  together,  and  boil  in  the  oil 
till  dissolved ;  when  a  little  cool,  thin 
with  turpentine,  5  gallons. 


The  man  who  masters  himself  is  free. 


157 


Dryer — For  Painting. 

Vitreous  oxide  of  lead  (litharge),  is 
of  no  other  use  in  painting  than  to  free 
oils  from  their  greasy  particles,  for  the 
purpose  of  communicating  to  them  a 
drying  quality.  Red  litharge,  how¬ 
ever,  is  preferred  to  the  greenish 
yellow;  it  is  not  so  hard  and  answers 
the  purpose  better. 

When  painters  wish  to  obtain  a  com¬ 
mon  color  of  the  ochre  kind,  and  have 
no  boiled  oil  by  them,  they  may  paint 
with  linseed  oil,  not  freed  from  its 
greasy  particles,  by  mixing  with  the 
color  two  or  three  parts  of  lith¬ 
arge,  ground  on  a  piece  of  porphyry 
with  water,  dried  and  reduced  to  fine 
powder,  for  16  parts  of  oil.  The  color 
has  a  great  deal  of  body  and  dries  as 
speedily  as  if  mixed  with  drying  oil. 

Drying  Oil — Colorless. 

Boil  linseed  oil  for  two  hours  with 
3  per  cent,  of  red  lead,  filter  it,  and  then 
expose  it  to  sunlight  in  large,  shallow 
vessels,  frequently,  renewing  the  air 
above. 

Ducks. 

Of  the  various  breeds  of  ducks  the 
Pekins  are  found  in  about  the  propor¬ 
tion  of  ten  Pekins  to  one  of  any  other 
kind.  Next  to  them  come  the  Rouens, 
and  of  the  remaining  breeds  but  very 
few  are  kept. 

Ducks — To  Fatten. 

Give  them  oats,  meal  and  barley. 
This  feed  puts  on  flesh  rapidly.  Shut 
your  ducks  up  in  a  good  coop,  with  no 
runway.  They  must  have  no  exer¬ 
cise,  for  that  gives  health,  not  fat. 
Peed  them  with  bran,  oats,  oat-meal,  or 
barley-meal,  cooked,  put  in  a  shallow 
vessel;  give  gravel,  water,  cabbage 
leaves  or  a  sod  of  grass.  Some  feed  In¬ 
dian  meal,  and  proceed  with  the  cram¬ 
ming  process;  but  this  is  unnecessary, 
as  young  ducks  will  eat  all  the  food 
put  before  them,  and  in  that  way  cram 
themselves  without  assistance.  Let 


whatever  food  you  give  them  be  cooked 
and  fed  warm. 

D  wellings — D  amp . 

It  is  obvious  that,  as  all  external 
walls  are  exposed  to  more  or  less  wet 
weather,  our  efforts  will  be  most  use¬ 
fully  directed  to  preventing  the  moist¬ 
ure  from  entering  at  the  outer  face  of 
the  wall ;  or  if  we  cannot  prevent  its 
penetrating  the  surface,  then  we  must 
apply  ourselves  to  hindering  its  passage 
quite  through  the  wall. 

The  use  of  materials  which  have  a 
very  hard  face,  such  as  the  best  sorts 
of  building-stones  and  bricks,  will, 
if  the  joints  of  the  work  are  well 
“pointed,”  that  is,  filled  with  mor¬ 
tar,  keep  out  moisture  effectually; 
but  when  bricks  of  a  porous 
quality  are  of  necessity  used,  it  is 
often  the  best  safeguard  to  “render” 
the  walls  with  Portland  cement.  It  is 
important  to  notice  that  not  only  the 
face,  but  the  top,  of  every  wall  must  be 
protected.  It  is  to  keep  the  wet  from 
soaking  into  the  body  of  the  wall,  that 
every  window  has  a  sill  of  hard  stone 
or  some  other  impervious  material,  and 
that  all  parapets  or  other  unprotected 
walls,  require  a  coping. 

Hollow  Walls. — If  the  surface  is  once 
passed,  the  thicker  the  wall,  the  longer 
it  is  in  being  thoroughly  soaked,  and 
the  less  wet  wall  penetrate  it  from  short 
rains ;  but  almost  the  thickest  solid  wall 
will  sooner  or  later  give  passage  to 
continuous  moisture  if  its  outer  face  be 
once  penetrated;  and  experience  has 
constantly  shown  that  a  hollow  wall 
is  drier  than  a  solid  wall  of  the  same 
thickness.  When  building  in  stone,  it 
is  especially  desirable  to  have  an  inner 
lining  of  brick,  with  a  clear  space  of 
from  two  to  four  inches  between  it  and 
the  wall,  and  as  few  solid  points  of  con¬ 
tact  between  the  two  as  possible. 

Another  Method. — In  some  cases, 
contact  between  the  outer  and  inner 
wall  can  be  almost  entirely  prevented 


158 


Reading  maketh  a  full  man,  loriting  an  exact  man. 


by  connecting  them  with  iron 
cramps.  When  this  is  not  done  the 
greatest  care  must  be  taken  to  reduce 
the  points  of  connection  to  a  minimum, 
to  employ  hard  materials  at  those 
points,  and  even  to  break  the  continuity 
of  the  communication  by  leaving  those 
bricks  which  are  used  as  ties  clear 
at  both  ends.  It  is  almost  needless  to 
add  that  the  cavity  must  be  kept 
clear  of  mortar  and  rubbish.  A  less 
perfect  mode  of  preventing  annoyance 
from  damp  than  by  building  hollow 
walls,  but  a  favorite  expedient,  is  to 
“batten”  the  inner  face  of  the  wall; 
that  is  to  say,  to  place  strips  of  wood 
against  it,  cover  them  with  laths,  and 
plaster  on  the  lathing.  By  this  means, 
the  inner  face  next  the  room  is  usually 
preserved  from  the  actual  appearance 
of  moisture;  but  as  it  is  possible  that 
the  whole  wall  behind  the  battening,  if 
solid,  may  be  moist  all  the  time,  this  is 
an  inferior  method  to  the  hollow  wall. 
For  very  exposed  situations,  or  very 
porous  materials,  a  combination  of  the 
two,  that  is,  a  hollow  wall,  battened  in 
addition,  is  to  be  recommended. 

Damp  Course. — Where  moisture  is 
likely  to  enter  from  the  ground  on 
which  a  house  stands,  it  is  most  desir¬ 
able  to  cut  off  the  foot  of  the  wall  from 
that  communication  with  the  upper 
part  by  a  “damp  course,”  composed 
either  of  slate  laid  in  cement,  or  of 
some  sort  of  asphalt  or  coal-tar,  or  of 
vitrified  tiles  made  for  the  purpose; 
and  this  should  go  quite  through  the 
external  walls  (in  damp  soils  it  should 
be  used  also  in  internal  walls)  below 
the  level  of  the  lowest  floor.  Where 
earth  comes  against  the  walls  to  any 
extent,  it  is  desirable  to  have  either 
an  open  area,  or  what  is  called  a  “dry 
area,”  to  prevent  its  actually  touch¬ 
ing  the  walls ;  and  in  wet  soils  an  inter¬ 
cepting  drain  outside  that  area  will 
also  be  of  service. 

Basement  Floors. — In  good  build¬ 
ings,  it  is  often  customary  to 


cover  the  whole  surface  of  the 
earth  under  all  floors  with  a  layer 
of  concrete  or  asphalt,  or  some  other 
hard  body;  and  this,  no  doubt,  pro¬ 
motes  the  dryness  of  the  building  to  a 
great  extent.  Solid  floors,  that  is 
floors  of  stone,  tile,  or  brick,  should 
always  be  laid  on  a  pretty  thick  layer 
of  concrete  or  dry  rubbish,  not  directly 
on  the  earth. 

Rain  Dripping.— A  very  fertile  source 
of  dampness  is  “drip.”  Even  the  small 
amount  of  rain-water  falling  on  a  win¬ 
dow,  and  which,  after  draining  down, 
finally  drips  from  the  window-sill,  has  a 
great  tendency  to  render  the  wall  imme¬ 
diately  below  that  sill  damp ;  for  when¬ 
ever  the  wind  blows  toward  the  wall, 
every  drop  is  likely  to  be  blown  against 
its  surface.  This,  by  the  by,  shows  the 
folly  of  our  making  the  wall  immediate¬ 
ly  under  window-sills  thinner  than 
elsewhere,  which  it  is  customary  to  do 
for  convenience’  sake. 

The  drip  from  a  roof  not  furnished 
with  a  gutter,  or  from  a  veranda  that 
is  too  shallow,  or,  worst  of  all,  from  a 
defective  rain-water  pipe,  is,  however, 
larger  in  quantity,  and  more  exposed 
to  wind  than  that  from  a  simple  win¬ 
dow-sill;  and  this  source  of  dampness 
often  remains  for  a  long  time  undetect¬ 
ed,  as  the  place  where  the  water  falls 
against  the  wall  will  often  be  distant 
from  that  where  it  escapes. 

Air  Circulation. — As  a  general  rule, 
it  may  be  laid  down  that  there  is  no  aux¬ 
iliary  so  powerful  in  diminishing  the 
amount  of  such  moisture  as  can  not  be 
actually  shut  out  from  any  part  of  a 
building,  as  a  free  circulation  of  air. 
Let,  therefore,  openings  communicating 
with  the  cavities  and  vacant  spaces  of 
a  house  be  freely  provided.  The  hol¬ 
low  space  in  a  roof,  the  space  between 
floor  and  ceiling,  and  the  hollow  under 
a  floor,  should  all  enjoy  a  free  circu¬ 
lation  of  air.  It  is  even  desirable,  in 
building  hollow  walls,  to  attempt  to 


It’s  faith  in  something  that  makes  life  worth  looking  at.  159 


promote  a  circulation  of  air  in  the 
cavity,  and  in  all  these  cases  it  should 
be  remembered  that  two  openings  are 
requisite  to  each  hollow,  in  order  to 
give  much  hope  of  a  current  or  change 
of  air.  Where  there  is  no  ventilation 
under  the  lowest  floor  of  a  house,  the 
joist  and  tembers  will  soon  begin  to 
decay.  This  will  be  accelerated  by 
covering  the  floor  with  oil-cloth,  or 
similar  non-porus  coverings.  Ivy  or 
creepers  against  external  walls,  and 
even  trees  growing  close  to  them,  tend 
to  promote  moisture  by  cutting  off  the 
circulation  of  air. 

Pipes. — The  failure  of  any  portion  of 
the  arrangements  for  water  supply  or 
drainage  will  be  pretty  sure  to  lead  to 
damp.  As  general  rules,  no  drain 
should  ever  be  permitted  to  pass  un¬ 
der  any  part  of  a  dwelling  house,  and 
when  this  cannot  be  prevented,  the 
drain  should  be  so  laid  without  being 
covered  up  with  earth,  that  every  part 
of  it  which  is  under  the  floor  of  the 
house  can  be  reached  at  once .  The 
water  pipes,  on  the  other  hand,  should 
be  kept  well  within  the  house  for 
warmth’s  sake,  and  where  they  leave 
it,  should  be  at  a  level  of  not  less  than 
three  feet  below  the  surface,  for  pro¬ 
tection  against  frost.  When  practic¬ 
able,  water  pipes  should  be  left  where 
they  can  be  seen  and  got  at.  Iron  is 
preferable  to  lead  for  their  material, 
and  the  arrangements,  should  always 
include  the  means  of  shutting  off  water 
supplies  in  very  frosty  weather. 

To  Choose  a  Dry  House  it  is  wise  to 
try  to  select  a  wet  day  for  looking 
over  a  house,  for  if  the  day  be  fine,  and 
the  weather  dry,  damp  spots  as  well  as 
many  other  defects  may  be  easily  over¬ 
looked.  Let  the  intending  tenant  look 
for  the  existence  of  damp  courses,  dry 
areas,  and  ventilation  under  floors;  let 
Jinn  avoid  a  ground  floor  that  is  not  a 
bttle  raised  above  the  earth  outside, 
unless  he  is  sure  there  is  a  good 
cavity  under  it  well  ventilated. 


In  a  word,  in  choosing  a  house  in 
which  a  man  intends  himself  and  his 
family  to  live,  and  particularly  on  first 
moving  into  a  newly  built  residence,  he 
should  look  out  for  the  indications  of 
damp  as  pointing  out  the  presence  of 
one  of  the  most  serious  enemies  to  the 
comfort,  if  not  to  the  continuance,  of 
their  life,  which  he  can  have  to  en¬ 
counter. 

Dyeing— General  Observations. 

The  filaments  from  which  stuffs  of 
all  kinds  are  frabricated  are  derived 
either  from  the  animal  or  vegetable 
kingdom.  We  recognize  the  former 
by  the  property  they  possess  of  libera¬ 
ting  ammonia  on  being  treated  with 
potash  ;  while  the  latter  affords  a  liquor 
having  an  acid  reaction  under  the  same 
treatment,  The  animal  kingdom  fur¬ 
nishes  three  varieties  —  silk,  wool,  and 
the  furs,  of  various  animals  ;  the  vege¬ 
table  kingdom  also  three  —  flax,  hemp, 
and  cotton. 

The  Various  Shades  produced  by 
coloring  matters  may  be  classed  in  one 
or  other  of  the  following  groupes  :  — 

1 .  Blues . 

2.  Reds . 

3.  Yellows . 

4.  Violets... . 

5.  Orange  colors . . . 

6.  Greens . 

7.  Compound  colors 

S.  Black . 

Some  colors  adhere  at  once  to  the 
stuff,  and  are  called  substantial  colors; 
while  others  require  that  the  material 
to  be  dyed  should  undergo  some  pre¬ 
vious  preparation  in  order  to  render  it 
permanent.  The  substances  used  to 
fix  the  eoloiing  matters  are  called 
Mordants,  which  should  possess  four 
qualifications  : 

1 .  An  equal  affinity  for  the  fibre  of 


|  Simple. 

|  Binary. 

(.  Ternary. 


160 


The  misfortunes  hardest  to  bear 


the  material  and  the  coloring  matter. 

2.  They  should  be  incapable  of  in¬ 
juring  or  destroying  either  by  prolonged 
action. 

3.  They  should  form,  with  the  color, 
a  compound  capable  of  resisting  the 
action  of  air  and  water. 

4.  They  should  be  capable  of  readily 
conforming  to  the  various  operations 
of  the  dyer. 

Dyeing — Mordants  for. 

For  the  reasons  above  given,  the  ace¬ 
tate  or  tartrate  of  iron  is  preferable  to 
the  sulphate;  and  the  acetate  or  tart¬ 
rate  of  alumina  to  alum.  For  reds, 
yellows,  greens  and  pinks,  aluminous 
mordants  are  to  be  used.  For  blacks, 
browns,  and  violets,  the  acetate 
or  tartrate  of  iron  must  be  employed. 
For  scarlets  use  a  tin  mordant,  made 
by  dissolving  in  strong  nitric  acid  one- 
eighth  of  its  weight  of  sal  ammoniac, 
then  adding  by  degrees  one-eighth  of 
its  weight  of  tin,  and  diluting  the 
solution  with  one-fourth  of  its  weight 
of  water. 

Dyes — Fixing. 

Mr.  Kipping  of  Manchester,  England, 
has  a  new  process  of  fixing  dyes.  He 
dissolves  20  ounces  of  gelatine  in  water 
and  adds  3  ounces  of  bichromate  of 
potash.  This  is  done  in  a  dark  room. 
The  coloring  matter  is  then  added  and 
the  goods  submitted  thereto;  after 
which  they  are  exposed  to  the  action 
of  light.  The  pigment  thus  becomes  in¬ 
soluble  in  water  and  the  color  is  fast. 

Dye  Calico,  Linen  and  Muslin. 

Blue. — Wash  well  to  remove  dress¬ 
ing,  and  dry ;  then  dip  in  a  strong  solu¬ 
tion  of  sulphate  of  indigo — partly  sat¬ 
urated  with  potash — and  hang  up. 
Dry  a  piece  to  see  if  the  color  is  deep 
enough;  if  not  dip  again. 

Saxon  Blue. — Boil  the  article  in  alum, 
and  then  dip  in  a  strong  solution  of 
chemical  blue. 

Buff. — Boil  an  ounce  of  anatto  in 


three  quarts  of  water,  add  two  ounces 
of  potash,  stir  well;  put  in  the 
calico  while  boiling,  and  stir  well  for 
five  minutes;  remove  and  plunge  into 
cold  water,  hang  up  the  articles 
without  wringing,  and  when  almost 
dry,  fold. 

Pink. — Immerse  in  the  acetate  of 
alumina  mordant,  and  then  in  the  col¬ 
oring  of  a  pink  dye. 

Green. — Boil  the  article  in  an  alum 
mordant,  and  then  in  a  solution  of 
indigo  mixed  with  any  of  the  yellow 
dyes  until  the  proper  color  is  obtained. 

Yellow. — Cut  potato  tops  when  in 
flower,  and  express  the  juice;  steep 
articles  in  this  for  forty-eight  hours ;  or 
dip  in  a  strong  solution  of  weld  after 
boiling  in  an  aluminous  mordant. 
Turmeric,  fustic,  anatto,  etc.,  will  an¬ 
swer  the  same  as  weld. 

Dye— Cloth. 

Black. — Impregnate  the  material 
with  the  acetate  of  iron  mordant,  and 
then  boil  in  a  decoction  of  madder  and 
logwood. 

Madder  Red. — Boil  the  cloth  in  a 
weak  solution  of  pear  lash — anounce 
to  a  gallon  of  water — wash,  dry  and  then 
steep  in  a  decoction  of  bruised  nut- 
galls.  After  drying  it  is  to  be  steeped 
twee  in  dry  alum  water,  then  dried, 
and  boiled  in  a  decoction  made  of  three- 
quarters  of  a  pound  of  madder  to  every 
pound  of  the  article.  It  should  then 
be  taken  out  and  dried,  and  steeped  in 
a  second  bath  in  the  same  manner. 
When  dyed,  the  articles  should  be 
washed  in  warm  soap  and  water,  to  re¬ 
move  a  dun-colored  matter  given  out 
by  the  madder. 

Scarlet. — Three-quarters  of  a  pint 
of  a  tin  mordant,  made  by  dissolving 
three  pounds  of  tin  in  sixty  pounds  of 
hydrochloric  acid,  is  added  to  every 
pound  of  lac  dye,  and  digested  for  six 
hours.  To  dye  twenty-five  pounds  of 
cloth,  a  tin  boiler  of  seventy-five  gal¬ 
lons,  capacity  should  be  filled  nearly  full 


are  those  which  never  come. 


161 


with  water,  and  a  fire  kindled  under  it. 
When  the  heat  is  150  degrees  Fahr., 
half  a  handful  of  bran  and  two  ounces 
of  tin  mordant  are  to  be  thrown  into  it. 
The  froth  which  rises  is  skimmed  off, 
the  liquor  is  made  to  boil,  and  two 
pounds  and  three-quarters  of  lac  dye, 
previously  mixed  with  a  pound  and 
three-quarters  of  the  solvent,  and  four¬ 
teen  ounces  of  the  tin  solvent,  are 
added.  Immediately  afterwards  two 
pounds  and  three-quarterh  of  tartar, 
and  a  pound  of  ground  sumach,  both 
tied  up  in  a  linen  bag,  are  to  be  added, 
and  suspended  in  the  bath  for  five  min¬ 
utes.  The  fire  being  withdrawal,  five 
gallons  of  cold  water  and  two  pints 
and  three-quarters  of  tin  mordant  be¬ 
ing  poured  into  the  bath,  the  cloth  is 
immersed  in  it.  The  fire  is  then  re¬ 
placed,  and  the  liquid  made  to  boil 
rapidly  for  an  hour,  when  the  cloth  is 
removed  and  washed  in  pure  water. 

Yellow. — Quercitron  and  weld  pro¬ 
duce  a  solid  yellow;  fustic  a  very  bril¬ 
liant  tint ;  while  turmeric  yields  a  less 
solid  yellow. 

Dye— Feathers. 

The  feathers  must  be  put  into  hot 
water,  and  allowed  to  drain  before  they 
are  put  into  the  dye.  After  they  are 
taken  out  of  the  dye,  rinse  them  two 
or  three  times,  in  clear,  cold  water  (ex¬ 
cept  the  red,  which  must  only  be  done 
once),  then  lay  them  on  a  tray,  over 
which  a  cloth  has  been  spread,  before 
a  good  fire ;  when  they  begin  to  dry  and 
unfold,  draw  each  feather  gently  be¬ 
tween  your  thumb  and  finger,  until  it 
regains  its  proper  shape. 

Black. — Use  the  same  as  for  cloth. 

Blue. — Every  shade  may  be  given 
by  indigo ;  or  dip  in  silk  dye. 

Crimson. — Dip  in  acetate  of  alumina 
mordant,  then  in  a  boiling-hot  decoc¬ 
tion  of  Brazil  wood — and,  last  of  all, 
pass  through  a  bath  of  cudbear. 

Pink  or  Rose-Color  is  given  by  saf¬ 
flower  and  lemon  juice. 


Deep  Red. — Proceed  as  for  crimson, 
omitting  the  cudbear  bath. 

Yellow. — Mordant  with  acetate  of 
alumina,  and  dip  in  a  bath  of  turmeric 
or  weld.  More  or  less  of  the  turmeric 
will  give  them  different  shades  and  a 
very  small  quantity  of  soda  will  yield 
an  orange  hue. 

Green. — Mix  the  indigo  liquid  with 
turmeric,  and  pour  boiling  water  over 
it;  let  the  feathers  simmer  in  the  dye 
until  they  have  acquired  the  shade  you 
want. 

Lilac. — About  two  teaspoonfuls  of 
cudbear  in  about  a  quart  of  boiling 
water;  let  it  simmer  a  few  minutes 
before  you  put  in  the  feathers.  A 
small  quantity  of  cream  of  tartar 
turns  the  color  from  lilac  to  amethyst. 

Dye— Gloves. 

Yellow,  Brown  or  Tan  Color. — 

Steep  saffron  in  boiling-hot  soft  water 
for  about  twelve  hours;  sew  up  the 
tops  of  the  gloves  to  prevent  the  dye 
staining  the  insides,  wet  the  outsides 
with  a  sponge  dipped  in  the 
liquid.  A  teacupful  of  dye  will  do 
a  pair  of  gloves.  The  quantity  of 
saffron  used  must  depend  on  the 
depth  of  color  required. 

Purple. — Boil  four  ounces  of  log¬ 
wood  and  two  ounces  of  rock-alum  in 
three  pints  of  soft  water  till  half  wasted ; 
strain,  and  let  it  cool.  Sew  up  the 
tops,  go  over  the  outsides  with  a  brush 
or  sponge  twice ;  then  rub  off  the  loose 
dye  with  a  coarse  cloth.  Beat  up  the 
white  of  an  egg,  and  rub  it  over  the 
leather  with  a  sponge.  Vinegar  will 
remove  the  stain  from  the  hands. 

Dye— Silk. 

Black. — The  same  as  for  cloth,  but 
black  dyeing  is  difficult. 

Blue. — Wash  quite  clean,  rinse  well, 
and  then  dip  in  a  hot  solution  of  sul¬ 
phate  of  iron:  after  a  short  time  take 
it  out  and  rinse  again.  Have  ready 
in  another  vessel  a  hot  solution  of 


162 


On  folly  every  fool  his  talent  tries. 


prussiate  of  potash,  to  which  a  small 
quantity  of  sulphuric  acid  has  been 
added.  Dip  the  silk  in  this  liquid;  on 
removal  rinse  in  clean  water,  and  ex¬ 
pose  to  the  air  to  dry;  or  wash  well, 
rinse,  ring  out,  and  then  dip  in  the 
following Boil  a  pound  of  indigo, 
two  pounds  of  woad,  and  three  ounces 
of  alum  in  a  gallon  of  water.  When 
the  silk  is  of  a  proper  color,  remove, 
rinse  and  dry. 

Carnation. — Boil  two  gallons  of  wheat 
and  an  ounce  of  alum  in  four  gallons 
of  water;  strain  through  a  fine  sieve; 
dissolve  half  a  pound  more  of  alum 
and  white  tartar;  add  three  pounds  of 
madder,  then  put  in  the  silk  at  a 
moderate  heat. 

Crimson. — Take  about  a  spoonful 
of  cudbear,  put  it  into  a  small  pan, 
pour  boiling  water  upon  it;  stir  and  let 
it  stand  a  few  minutes,  then  put  in  the 
silk,  and  turn  it  over  in  a  short  time, 
and  when  the  color  is  full  enough,  take 
it  out;  but  if  it  should  require  more 
violet  or  crimson,  add  a  spoonful 
or  two  of  purple  archil  to  some  warm 
water;  steep,  and  dry  it  within  doors. 
It  must  be  mangled,  and  ought  to  be 
pressed. 

Lilac. — For  every  pound  of  silk 
take  one  and  a  half  pounds  of  archil, 
mix  it  well  with  the  liquor;  make  it 
boil  for  a  quarter  of  an  hour,  dip  the 
silk  quickly,  then  let  it  cool,  and  wash 
it  in  soft  water,  and  a  fine  half-violet, 
or  lilac,  more  or  less  full,  will  be  ob¬ 
tained. 

Madder  Red. — Use  the  dye  for  cloth. 

Yellow. — Take  clear  wheat  bran 
liquor  fifteen  pounds,  in  which  dissolve 
three  quarters  of  a  pound  of  alum ;  boil 
the  silk  in  this  for  two  hours,  and  after¬ 
wards  take  half  a  pound  of  weld,  and 
boil  it  till  the  color  is  good.  A  little 
nitre  used  with  alum  and  water  in  the 
first  boiling  fixes  the  color. 

Dye— Wool. 

Blue. — Boil  in  a  decoction  of  log¬ 


wood  and  sulphate  or  acetate  of  copper. 

Brown. — Steep  in  an  infusion  of 
green  walnut  peels. 

Drab.— Impregnate  with  brown  oxide 
of  iron,  and  then  dip  in  a  bath  of 
quercitron  bark.  If  sumach  is  added, 
it  will  make  the  color  a  dark  brown. 

Green. — First  imbue  with  the  blue, 
then  with  the  yellow  dye. 

Orange. — Dye  first  with  the  red  dye 
for  cloth,  aqtl  then  with  a  yellow. 

Red. — Take  four  and  a  half  pounds 
of  cream  of  tartar,  four  and  a  quarter 
pounds  of  alum ;  boil  the  wool  gently 
for  two  hours;  let  it  cool,  and  wash  it 
on  the  following  day  in  pure  water. 
Infuse  twelve  pounds  of  madder  for 
half  an  hour  with  a  pound  of  chloride 
of  tin,  in  lukewarm  water ;  filter  through 
canvas,  remove  the  dye  from  the  can¬ 
vas,  and  put  it  in  the  bath,  which  is  to 
be  heated  to  100  deg.  Fahr. ;  add  two 
ounces  of  aluminous  mordant,  put  the 
wool  in  and  raise  to  boiling  heat. 
Remove  the  wool,  wash,  and  soak  for 
a  quarter  of  an  hour  in  a  solution  of 
white  soap  in  water. 

Yellow. — Dye  with  that  used  for 
calico,  etc. 

Dyeing— for  Buckskin. 

Buff.  —  Five  parts  of  whiting  to 
two  parts  of  ochre  (yellow) ;  mix 
them  with  water  to  a  paste,  make 
into  cakes  and  dry.  When  a  dressed 
skin  is  dry  rub  one  of  the  balls  over  the 
surface,  rubbing  the  powder  in.  Take 
a  piece  of  sandpaper  and  raise  a  nap 
on  the  leather  by  going  over  with  it. 

Black.— Take  clear  logwood;  after 
it  is  dry  use  copperas  water  to  blacken 
it.  Be  careful  to  not  use  too  much 
copperas. 

Dark  Brown. — Five  pounds  of  oak 
bark;  4  pounds  of  fustic;  14  ounces  of 
logwood.  Use  alum  water  (strong) 
to  make  it  strike  in. 

Drab. — Mix  blue  clay  with  soft  soap; 
add  blue  vitriol  to  shade  the  color. 
It  can  be  made  any  shade  you  wish. 


Let  every  secret  thought  of  love  blossom  into  a  deed. 


163 


Dyeing  for  Morocco  and  Sheep 
Leather. 

The  following  colors  may  be  imparted 
to  leather,  according  to  the  various 
uses  for  which  it  is  intended. 

Blue. — Blue  is  given  by  steeping  the 
skin  a  day  in  urine  and  indigo,  then 
boiling  it  with  alum ;  or  it  may  be  given 
by  tempering  the  indigo  with  red  wine 
and  washing  the  skins  therewith. 

Another. — Boil  elderberries  or  dwarf 
elder,  then  smear  and  -wash  the  skins 
therewith  and  wring  them  out;  then 
boil  the  elderberries  as  before  in  a  solu¬ 
tion  of  alum  water,  and  wet  the  skins 
in  the  same  manner  once  or  twice,  dry 
them,  and  they  will  be  very  blue. 

Red. — Red  is  given  by  washing  the 
skins  and  laying  them  2  hours  in  gall, 
then  wringing  them  out,  dipping  them 
in  a  liquor  made  withligustrum,  alum, 
and  verdigris  in  water,  and  lastly  in  a 
dye  made  of  Brazil-wood  boiled  with 
lye. 

Purple. — Purple  is  given  by  wetting 


the  skins  with  a  solution  of  rock-alum 
in  warm  water,  and  when  dry,  again 
rubbing  them  with  the  hand  with  a  de¬ 
coction  of  logwood  in  cold  -water. 

Green. — Green  is  given  by  smearing 
the  skin  with  sap  green  and  alum  w:ater 
boiled. 

Dark  Green. — Dark  green  is  given 
with  steel  filings  and  sal  ammoniac, 
steeped  in  urine  till  soft,  then  smeared 
over  the  skin,  -which  is  to  be-  dried  in 
the  shade. 

Yellow. — Yellow  is  given  by  smear¬ 
ing  the  skin  over  with  aloes  and  linseed 
oil,  dissolved  and  strained,  or  by  in¬ 
fusing  it  in  weld. 

Light  Orange. — Orange  color  is  given 
by  smearing  it  with  fustic  berries  boiled 
in  alum  water,  or,  for  a  deep  orange, 
with  turmeric. 

Sky-Color. — Sky-color  is  given  with 
indigo  steeped  in  boiling  water,  and  the 
next  morning  warmed  and  smeared 
over  the  skin. 


E 


Ears— Care  of  the. 

Do  you  want  to  be  able  to  hear  well, 
even  if  you  live  to  be  90  or  100?  asks 
Dr.  Henry  B.  Malone.  Then  keep  the 
outside  ear  clean  and  let  the  inside  alone. 
Nature  has  furnished  a  cleaning  ap¬ 
paratus  for  the  ear  passages.  Don’t 
tamper  with  them.  The  entrance  to 
the  auditory  canal  is  guarded  by  fine 
hairs  that  keep  out  dirt  and  insects. 
In  the  lining  membrane  of  the  canal  is 
an  oily  yellow  wax  that  is  bitter  to  the 
taste.  On  account  of  this  bitter  wax 
no  insect  will  of  its  own  accord  enter 
the  canal.  It  is  only  by  accident  that 
an  insect  ever  gets  in  the  ear.  The 
quickest  way  to  get  rid  of  it  is  to  drop 
in  a  little  sweet  oil.  This  will  either 
drown  it  or  frighten  it  out.  The  wax 


in  the  ear  is  absolutely  necessary  to 
keep  it  in  a  healthy  condition.  Never 
try  to  get  it  out.  Always  remember 
that  nature  will  not  let  the  inner  ear 
become  dirty.  Never  insert  the  end 
of  a*  wet  towel  or  cloth  into  the  ear  to 
try  to  wash  out  the  wax.  Washing  the 
auditory  canal  with  soap  and  water  is 
also  injurious,  as  in  this  way  the  wax 
is  moistened  and  more  easily  collects 
dust  and  dirt.  It  is  dangerous— and  if 
persisted  in  surely  produces  deafness — 
to  scratch  the  ear  canal  with  pins,  tooth¬ 
picks  or  hairpins.  Never  put  cold  water 
or  any  other  cold  liquid  in  the  ear. 
When  going  in  swimming  insert  cotton, 
or,  what  is  still  better,  a  little  wool,  in 
the  ear.  When  out  in  a  cold  wind  or 
rainstorm  it  is  best  to  protect  the  ears. 


164 


Accuse  not  nature ;  she  hath  done 


Avoid  blowing  the  nose  violently  in 
case  of  cold.  This  sometimes  causes 
the  inflammation  to  spread  into  the 
Eustachian  tube  and  causes  deafness. 
Children’s  ears  should  never  be  boxed. 
A  blow  on  the  ear  often  drives  the  air 
with  such  force  against  the  drumhead 
that  it  is  ruptured  by  the  shock. 
Measles  and  scarlet  fever  occasionally 
leave  the  auditory  canal  in  a  diseased 
condition.  The  wax  then  accumulates 
in  dry  lumps.  It  can  be  removed  by 
dropping  a  little  warm  sweet  oil  into 
the  ear  and  allowing  it  to  remain  until 
the  wax  becomes  softened.  Then  wash 
out  the  ear  with  a  fountain  syringe, 
using  about  a  pint  of  warm  water. 

Early  Rising 

Has  been  extolled  on  all  hands  as  con¬ 
ducive  to  health,  yet  we  must  always 
remember  that  the  body  requires  a  cer¬ 
tain  amount  of  rest  in  bed,  so  that  early 
rising,  without  being  accompanied  by 
going  to  bed  at  a  reasonable  hour,  is 
simply  out  of  the  question.  “Early  to 
bed  and  early  to  rise”  is  certainly  a 
much  better  rule  than  late  to  bed  and 
late  to  rise,  and  it  will  always  be  found 
that  a  good  start  in  the  morning  aids 
one  in  many  ways.  There  can  be  no 
doubt  that  sleep  in  the  early  hours  of 
the  night  is  much  more  refreshing  than 
that  which  is  obtained  in  the  morning. 
Morning,  too,  is  the  best  time  of  the 
day  for  taking  exercise,  and  the  healthi¬ 
est  man  is  he  who  takes  advantage  of 
this,  the  general  tone  of  the  body  being 
invigorated  and  the  digestive  powers 
likewise  improved. 

The  difference  between  rising  every 
morning  at  6  o’clock  or  8,  in  the 
course  of  forty  years,  amounts  to  29,200 
hours,  or  three  years,  one  hundred  and 
twenty-one  days  and  sixteen  hours, 
wliich  are  equal  to  eight  hours  a  day 
for  exactly  ten  years.  So  that  rising 
at  six  will  be  the  same  as  if  ten  years  of 
life  (a  weighty  consideration)  were 
added,  wherein  we  may  command 


eight  hours  every  day  for  the  cultiva¬ 
tion  of  our  minds  and  the  despatch  of 
business. 

Earthenware — To  Temper. 

When  new,  and  before  used  for  bak¬ 
ing,  put  in  enough  cold  water  to  cover, 
and  heat  it  gradually  until  the  water 
boils.  It  is  then  less  likely  to  crack. 

Easter  Sunday 

Comes  next  after  the  full  moon  that 
follows,  or  falls  on,  the  21st  of  March 
(the  vernal  equinox) .  When  that  date 
is  Sunday  and  full  moon  also,  the  next 
is  Easter  Sunday.  Thus,  in  1894,  the 
full  moon  was  on  the  very  day  of  the 
equinox,  Wednesday,  March  21st,  and 
the  Sunday  following,  March  25th,  was 
Easter  Sunday. 

Ebony — To  Imitate. 

Ebony  can  be  imitated  by  using  a 
dye  of  logwood,  galls,  and  sulphate  or 
acetate  of  iron ;  but  it  will  always  look 
dull  and  unnatural  unless  rightly  pol¬ 
ished,  when  it  will  come  out  a  most 
brilliant,  shiny  black.  It  is  done  in 
this  way:  Put  the  dyed  or  finished 
article  in  the  lathe,  turn  at  great  speed, 
and  while  in  revolution,  firmly  and 
evenly  press  the  siliceous  rind  of  bam¬ 
boo,  or  a  hard  wood  burnisher,  against 
the  article,  and  continue  the  operation 
till  all  the  grain  is  reduced  to  a 
smooth,  glossy  surface.  The  bamboo 
is  best,  it  is  so  unyielding  and  hard  in 
texture.  Smooth  flat  work,  not  adapt¬ 
ed  to  a  lathe,  must  be  rubbed  till  a. 
polish  is  obtained. 

Eggs — Birds'. 

In  selecting  eggs  for  a  cabinet,  al¬ 
ways  choose  those  which  are  newly 
laid;  make  a  medium-sized  hole  at  the 
sharp  end  with  a  pointed  instrument, 
and  one  at  the  blunt  end.  Let  this  last 
hole  be  as  small  as  possible.  This  done, 
apply  your  mouth  to  the  blunt  end, 
and  blow  the  contents  through  the: 
sharp  end.  If  the  yolk  will  not  come? 
freely,  run  a  pin  or  wire  up  into  the  egg-* 


her  part;  do  thou  hut  thine. 


165 


and  stir  the  yolk  well  about;  now  get 
a  cupful  of  water,  and  immersing  the 
sharp  end  of  the  shell  into  it,  apply 
your  mouth  to  the  blunt  end  and  suck 
up  some  of  the  water  into  the  empty 
shell;  then  put  your  finger  and  thumb 
upon  the  two  holes,  shake  the  water 
well  within,  and  after  this,  blow  it  out. 
The  water  will  clear  the  egg  of  any 
remains  of  yolk  or  of  white  which 
may  stay  in  after  blowing.  If  the 
shell  is  dirty,  wash  it  well  in  soap  and 
water,  and  use  a  nail-brush  to  get  the 
dirt  off.  Nothing  now  remains  to  be 
done  but  to  prevent  the  thin  white 
membrane  (which  is  still  inside)  from 
rotting.  Take  a  wineglass  and  fill 
it  with  a  solution  of  corrosive  subli¬ 
mate  in  alcohol,  then  immerse  the 
sharp  end  of  the  egg-shell  in  it,  keep¬ 
ing  the  finger  and  thumb  which  hold 
the  egg  just  clear  of  the  solution. 
Apply  the  mouth  to  the  little  hole  at 
the  blunt  end,  and  suck  up  some  of 
the  solution  into  the  shell,  taking  care 
that  none  enters  the  mouth.  Shake 
the  shell  in  the  same  manner  as  when 
the  water  was  in  it,  and  then  blow  the 
solution  back  into  the  glass.  The  egg¬ 
shell  will  now  be  beyond  the  reach  of 
rotting;  the  membrane  will  forever 
retain  its  pristine  whiteness,  and  no 
insect  will  ever  venture  to  prey  upon  it. 
If  you  wish  your  egg  to  appear  ex¬ 
tremely  brilliant,  give  it  a  coat  of 
mastic  varnish,  put  on  very  sparingly 
with  a  camel  -  hair  pencil :  green  or 
blue  eggs  must  be  done  with  gum  ara- 
bic,  as  the  mastic  varnish  is  apt  to 
injure  the  color. 

Eggs — To  Dry. 

The  eggs  are  beaten  to  uniform  con¬ 
sistency,  and  spread  out  in  thin  cakes 
on  batter  plates.  This  dries  them 
into  a  paste,  which  is  to  be  packed  in 
close  cans  and  sealed.  When  required 
for  use,  the  paste  can  be  dissolved  in 
water,  and  beaten  to  a  foam  like  fresh 
eggs,  it  is  said  that  eggs  can  be  pre¬ 


served  for  years  in  this  way,  and  re¬ 
tain  their  flavor. 

Egg-eating  Hens. 

To  cure  this  habit,  break  an  egg  and 
dust  the  contents  nicely  with  fine 
Cayenne  pepper,  afterwards  turning 
the  egg  round  so  as  to  get  the  pepper 
below  the  yolk,  if  possible,  and  leave 
the  egg  in  the.  offender’s  nest;  or,  if  she 
is  caught  in  the  act  of  eating  an  egg, 
drive  her  away  quietly,  and 
place  pepper  in  the  remainder  of  the 
egg,  endeavoring,  as  stated  before,  to 
get  the  pepper  underneath.  She  will 
very  soon  be  seen  running  furiously 
about  with  distended  beak.  If  one 
dose  is  not  sufficient,  administer  an¬ 
other  a  little  stronger.  If  fowls  are 
well  supplied  with  lime  and  gravel  rub¬ 
bish  and  animal  food  (fresh  meat)  in 
some  form,  hens  will  not  eat  their  eggs. 
Artificial  or  china  eggs  should  be  used 
as  nest  eggs. 

Eggs — Dried. 

Take  fresh  laid  eggs,  any  quantity, 
break  them  into  an  evaporating  basin, 
and  expose  them  to  a  heat  of  125  deg. 
Fahr.  in  a  water-bath,  until  hard,  then 
pack  them  in  air-tight  vessels.  For 
use,  take  cold  wrater,  3  parts;  dried 
egg,  1  part.  Beat  them  well  together. 

Eggs — Sex  of. 

It  is  affirmed  with  assurance  that 
the  eggs  containing  the  germ  of  males 
have  wrinkles  on  their  smaller  ends, 
while  female  eggs  are  smooth  at  their 
extremities. 

Eggs — Laying  Soft-shelled. 

This  results  from  a  deficient  supply 
of  lime,  and  an  excess  of  soft  and  ani¬ 
mal  food.  Give  with  the  feed  more 
plaster,  pounded  oyster  shells,  gravel 
and  rubbish,  etc. 

Eggs — To  Color. 

Eggs  are  colored  variously,  thus : 
A  dark  rosewood  color  by  pouring  half 


166 


Earth  has  no  sorrow  that  heaven  cannot  heal. 


a  gallon  of  boiling  water  upon  from 
one  eighth  to  one  quarter  of  a  pound 
of  logwood  chips.  This  makes  the  dye ; 
put  the  eggs  therein  and  let  them  boil 
for  one  hour.  You  will  have  a  hard- 
boiled  egg,  but  the  color  will  be  beauti¬ 
ful.  To  vary  the  color  or  to  write  a 
name  on  the  egg,  drop  melted  beeswax 
on  the  shell  of  the  egg  in  the  pattern 
you  want  it ;  then  put  the  egg  into  the 
dye  and  leave  it  as  above.  When  you 
take  it  out,  scrape  off  the  wax  and 
beneath  it  the  shell  will  be  all  white; 
the  rest  of  it  will  be  dyed.  For  a  faint 
yellow  color  onion  skins  will  do,  used 
like  the  logwood.  To  increase  the 
color  wrap  some  of  the  onion  skins 
around  the  egg  and  leave  it  in  the  dye. 
The  skins  must  be  fastened  of  course. 
By  onion  skins  we  mean  the  dry,  yellow 
outside  skin  of  the  onion.  A  good 
effect  is  also  got  by  taking  a  piece  of 
nicely  figured  calico,  putting  it  neatly 
around  the  egg  and  then  allowing  it  to 
remain  either  in  the  onion  skin  or  log¬ 
wood  dye  pot.  The  figure  in  the  calico 
generally  comes  out  and  fixes  itself  in 
the  egg-shell.  Variations  of  color  may 
be  had  by  using  any  of  the  vegetable 
dyes. 

Eggs — Pickling. 

At  the  season  of  the  year  when  the 
stock  of  eggs  is  plentiful,  cause  some 
four  or  six  dozen  to  be  boiled  in  a  capa¬ 
cious  saucepan  until  they  become  quite 
hard.  Then,  after  removing  the  shells, 
lay  them  carefully  in  large-mouthed 
jars,  and  pour  over  them  scalding  vine¬ 
gar,  well  seasoned  with  whole  pepper, 
allspice,  a  few  races  of  ginger,  and  a 
few  cloves  of  garlic.  When  cold  they 
are  bunged  down  close,  and  in  a  month 
are  fit  for  use.  Where  eggs  are  plenti¬ 
ful,  the  above  pickle  is  by  no  means 
expensive,  and  as  an  acetic  accom¬ 
paniment  to  cold  meat,  it  can  not  be 
rivaled. 

Eggs— To  Preserve. 

For  each  pailful  of  water  put  in  one 


pint  of  fresh  slaked  lime,  and  one  pint 
of  common  salt,  mix  well,  fill  your  bar¬ 
rel  about  half  full  of  this  fluid,  then 
with  a  dish,  let  your  fresh  eggs  down  in¬ 
to  tliis,  and  they  will  settle  down  right 
side  up  with  care  every  time,  and  we 
can  assure  any  one  who  will  try  it, 
that  they  will  keep  any  reasonable 
length  of  time  without  any  further  care 
than  to  keep  them  covered  with  the 
fluid.  Eggs  may  be  laid  down  in  this 
way  any  time  after  June. 

Another. — Eggs  may  be  preserved 
by  keeping  them  buried  in  salt,  or  dip¬ 
ping  them  during  two  or  three  min¬ 
utes  in  boiling  water.  The  white  of 
the  egg  then  forms  a  kind  of  membrane 
which  envelops  the  interior,  and  de¬ 
fends  it  from  the  air. 

Another  (Seaman’s  Method). — The 
week  before  going  to  sea,  on  a  four 
months’  voyage,  I  gathered  in  sixty  doz¬ 
en  eggs  for  cabin  seastores,  taking 
especial  pains  to  prove  every  egg  a  good 
one ;  besides,  I  got  them  from  my  farmer 
friends,  and  know  they  were  fresh.  Then 
I  fixed  them  for  keeping,  by  taking  five 
or  six  dozen  at  a  time  in  a  basket,  and 
dipping  them  about  five  seconds  in 
the  cook’s  “copper”  of  boiling  water. 
After  scalding,  I  passed  the  eggs 
through  a  bath,  made  by  dissolving 
about  five  pounds  of  the  cheapest 
brown  sugar  in  a  gallon  of  water,  and 
laid  them  out  on  the  galley  floor  to  dry. 
There  I  had  my  sixty  dozen  eggs  sugar- 
coated.  I  packed  them  in  charcoal  dust 
instead  of  salt.  The  steward  had  strict 
orders  to  report  every  bad  egg  he  should 
find.  During  the  voyage  he  brought 
three,  not  absolutely  spoiled,  but  a 
little  old  like.  All  the  others,  or  w'hat 
was  left  of  them,  were  as  fresh  when 
we  came  in  as  they  were  when  I  packed 
them  away. 

Another.— A  Parisian  paper  recom¬ 
mends  the  following  method  for  the 
preservation  of  eggs:  Dissolve  four 
ounces  of  beeswax  in  eight  ounces  of 


What  a  world  of  gammon  and  spinage  il  is. 


167 


warm  olive  oil,  in  this  put  the  tip  of  the 
finger  and  anoint  the  egg  all  round. 
The  oil  will  immediately  be  absorbed, 
and  the  shell  and  pores  filled  up  by  the 
wax.  If  kept  in  a  cool  jilace  the  eggs, 
after  two  years,  will  be  as  good  as  if 
fresh  laid. 

Another. — Dip  them  into  a  solution 
of  gun-cotton  in  ether  (collodion),  so  as 
to  exclude  the  air  from  the  pores  of  the 
shell;  the  collodion  may  be  applied 
with  a  brush. 

Another. — A  writer  recommends  the 
dissolving  of  gum  shellac  in  alcohol, 
when  the  mixture  may  be  applied  with 
a  common  paint-brush.  When  dry, 
pack  in  bran,  points  downward.  Eggs 
so  preserved  will  keep  a  very  long 
time.  When  about  to  be  used,  the 
varnish  may  be  washed  off. 

Another. — Get  a  good,  sweet  wooden 
box,  put  about  an  inch  of  salt  on  the 
bottom ;  take  sweet  grease  of  any  kind, 
lard  or  drippings,  rub  the  eggs  all  over 
with  it  and  put  them,  the  little  end 
down,  in  the  salt;  then  spread  a  layer 
of  salt  and  then  add  more  eggs. 

Another. — Pack  the  eggs  in  a  cask 
with  the  smaller  end  downward ;  and  fill 
up  the  cask  with  melted  tallow.  This 
method  is  practiced  very  extensively 
in  Russia  and  in  other  parts  of  Europe, 
and  is  generally  successful. 

Another. — Keep  them  at  the  tem¬ 
perature  of  40  degrees  or  less,  in  a  re¬ 
frigerator.  Specimens  had  been  ex¬ 
hibited,  which  were  fourteen  months 
old,  and  still  perfectly  fresh  and  sweet. 

Another. — Apply  with  a  brush  a 
solution  of  gum  arabic  to  the  shells,  or 
immerse  the  eggs  therein ;  let  them  dry 
and  afterwards  pack  them  in  dry  char¬ 
coal  dust.  This  prevents  their  being 
affected  by  any  alterations  of  temper¬ 
ature. 

Eggs  (White  of) — To  Preserve. 

There  are  several  ways  of  preserving 
albumen;  one  is  by  drying  it  at  a  low 


temperature  (otherwise  it  coagulates) 
and  then  powdering  it,  when  it  is  al¬ 
ways  ready  for  solution.  The  second 
is  a  preservative,  like  carbolic  acid 
(phenylic  alcohol),  when  there  are  no 
objections  to  its  odor.  Otherwise,  5 
per  cent,  of  sulphite  of  soda  (not  sul¬ 
phate)  will  accomplish  the  same  pur¬ 
pose,  and  give  an  odorless  and  almost 
tasteless  preparation. 

Elaine — To  Obtain  Pure. 

Olive  oil,  1  part;  alcohol,  9  parts. 
Mix  and  heat  to  the  boiling  point,  in 
a  close  vessel, then  allow  it  to  cool,  and 
place  it  in  a  freezing  mixture  until  the 
whole  of  the  stearine  is  deposited,  then 
decant  the  clear  and  distill  off  the  alco¬ 
hol  in  a  water-bath,  the  remainder 
will  be  pure  elaine.  This  elaine  or  pure 
oil  will  not  freeze  in  frosty  weather,  and 
neither  thickens  nor  corrodes  when 
applied  to  metals.  It  is  a  perfect  cure 
for  “lame”  chronometers,  watches,  etc. 
Electro-coppering. 

Make  a  strong  solution  of  sulphate 
of  copper  (boiling  water  will  dissolve 
the  most)  and  strain  it.  Connect  to 
the  wire  from  the  zinc  pole  of  the  bat¬ 
tery,  a  clean  plate  of  copper,  and 
place  it  in  the  solution.  Suspend  from 
a  rod  across  the  top  of  the  bath,  by 
means  of  wire,  the  articles  to  be  cop¬ 
pered,  care  being  taken  that  they  do 
not  touch  each  other,  and  connect  this 
rod  with  the  other  pole  of  the  battery. 

Electro-plating — Gold  Solu¬ 
tion  for. 

Dissolve  five  pennyweights  gold- 
coin,  five  grains  pure  copper  and  four 
grains  pure  silver  in  three  ounces  nitro- 
muriatic  acid, — which  is  simply  two 
parts  muriatic  acid  and  one  part  nitric 
acid.  The  silver  will  not  be  taken  into 
solution  as  are  the  other  two  metals, 
but  will  gather  at  the  bottom  of  the 
vessel.  Add  one  ounce  pulverized 
sulphate  of  iron,  half  an  ounce  pulver¬ 
ized  borax,  twenty-five  grains  pure 


168 


A  single  grateful  thought  toward 


table  salt,  and  one  quart  hot  rain-water. 
Upon  this  the  gold  and  copper  will  be 
thrown  to  the  bottom  of  the  vessel 
with  the  silver.  Let  stand  till  fully 
settled,  then  pour  off  the  liquid  care¬ 
fully,  and  refill  with  boiling  rain-water 
as  before.  Continue  to  repeat  this  op¬ 
eration  until  the  precipitate  is  thor¬ 
oughly  washed ;  or,  in  other  words, 
fill  up,  let  settle,  and  pour  off  so  long 
as  the  accumulation  at  the  bottom  of 
the  vessel  is  acid  to  the  taste. 

You  now  have  about  an  eighteen- 
carat  chloride  of  gold.  Add  to  it  an 
ounce  and  an  eighth  cyanuret  potassa, 
and  one  quart  rain-water — the  latter 
heated  to  the  boiling  point.  Shake 
up  well,  then  let  stand  about  twenty- 
four  hours  and  it  will  be  ready  for  use. 

Some  use  platina  as  an  alloy  instead 
of  silver,  under  the  impression  that 
plating  done  with  it  is  harder. 

Solution  for  a  darker  colored  plate 
to  imitate  Guinea  gold  may  be  made 
by  adding  to  the  above  one  ounce  of 
dragon’s-blood  and  five  grains  iodide 
of  iron. 

If  you  desire  an  alloyed  plate,  pro¬ 
ceed  as  first  directed,  without  the 
silver  or  copper,  and  with  an  ounce  and 
a  half  of  sulphuret  potassa  in  place  of 
the  iron,  borax  and  salt. 

Electro-plating — Silver  Solu¬ 
tion  for. 

Put  together  into  a  glass  vessel,  one 
ounce  good  silver,  made  thin  and  cut 
into  strips;  two  ounces  best  nitric  acid 
and  half  an  ounce  pure  rain-water.  If 
solution  does  not  begin  at  once,  add  a 
little  more  water — continue  to  add  a 
very  little  at  a  time  till  it  does.  In  the 
event  it  starts  off  well,  but  stops  before 
the  silver  is  fully  dissolved,  you  may 
generally  start  it  up  again  all  right  by 
adding  a  little  more  water. 

When  solution  is  entirely  effected, 
add  one  quart  of  warm  rain-water  and 
a  large  tablespoonful  of  table  salt. 
Shake  well  and  let  settle,  then  proceed 


to  pour  off  and  wash  through  other 
waters  as  in  the  case  of  the  gold  prepa¬ 
ration.  When  no  longer  acid  to  the 
taste,  put  in  an  ounce  and  an  eighth 
cyanuret  potassa  and  a  quart  pure 
rain-water;  after  standing  about 
twenty-four  hours  it  will  be  ready 
for  use. 

Electro-plated  Goods — To 
Remove  Tarnish  from. 

Make  a  solution  of  half  a  pound 
cyanuret  potassa  in  two  gallons  rain¬ 
water.  Immerse  the  article  till  the 
tarnish  has  disappeared,  then  rinse 
off  carefully  in  three  or  four  waters, 
and  dry  in  sawdust. 

Electro-plating  Glass  Mirrors. 

The  platinized  mirrors  are  not  elec¬ 
tro-plated  ;  the  platinum  solution  is 
simply  put  on  the  glass  and  the  metal 
precipitated  by  heat  and  purely  chem¬ 
ical  action.  To  make  the  solution, 
take  chloride  of  platinum, — and  if  you 
cannot  obtain  it  from  some  chemist, 
you  may  easily  make  it  by  dissolving 
half  an  ounce  of  platinum  in  aqua  regia 
and  evaporating  to  dryness  in  order  to 
remove  all  excess  of  acid,  applying  only 
a  moderate  heat  in  order  not  to  reduce 
the  platinum  back  to  its  metallic  state. 
This  chloride  of  platinum  is  then  rub¬ 
bed  up  on  a  glass  plate  with  oil  of 
lavender,  adding  the  oil  carefully  little 
by  little,  so  as  not  to  cause  the  mixture 
to  become  too  hot,  which  would  result 
in  a  failure.  After  adding  nearly  two 
ounces  of  oil  the  mixture  is  left  for  two 
weeks  to  settle,  when  the  liquid  is 
poured  off  from  the  sediment  and 
filtered.  After  another  week’s  rest, 
one  drachm  of  litharge  and  one  drachm 
of  borate  of  lead  are  rubbed  up  with 
one  scruple  of  lavender  oil,  and  this 
mixture  added  to  the  platinum  mix¬ 
ture  only  as  it  is  to  be  used.  The 
mixture  is  then  put  on  the  glass  and 
gradually  dried,  when  the  glass  is  in¬ 
troduced  into  a  properly  constructed 


Heaven  is  the  most  complete  prayer. 


169 


furnace,  similar  to  a  muffle  furnace*; 
at  the  red  heat  the  oil  is  decomposed, 
its  carbon  and  hydrogen  reduces  the 
platinum  to  the  metallic  state,  and 
mingling  with  the  easily  fusible  lead 
and  borax  glass  formed  on  the  surface, 
melts  into  the  surface  of  the  glass  plate 
and  forms  the  platinum  mirrors,  so 
nuch  admired  for  their  property  of 
rejecting  light  from  both  sides,  while 
at  the  same  time  they  are  transparent 
enough  to  make  strongly  illuminated 
objects  visible  through  them.  As  it 
takes  for  every  square  foot  scarcely 
one  grain  of  platinum,  it  is  seen  that 
the  coating  is  very  thin,  showing  the 
great  divisibility  of  this  metal ;  and  as 
one  grain  of  platinum  costs  less  than 
two  cents,  the  process  is  not  expensive, 
the  labor  and  other  materials  used 
amounting  to  more  than  the  expense 
of  the  platinum. 

Electro-plating  Silver  on  Iron. 

The  common  practice  among  electro¬ 
platers  is  to  immerse  the  steel  or  iron, 
first  in  a  bath  of  sulphate  of  copper, 
and  connect  it  for  a  short  time  with  a 
not  too  strong  battery,  so  as  to  obtain 
a  thin,  even  film  of  metallic  copper. 
On  this  the  silver  may  then  easily  be 
deposited. 

Electro-plating  German  Silver  on 
Other  Metals. 

Take  the  chlorides  of  the  three  metals 
which  constitute  German  silver  and 
mix  them  in  proportion  as  they  are  in 
that  alloy;  that  is,  for  the  basest:  1 
nickel,  4  zinc,  and  5  copper ;  for  the  best 
or  imitation  silver  of  Frick:  3  nickel,  2 
zinc,  and  8  copper;  and  the  Chinese 
white  copper:  6  nickel,  5  zinc,  and  8 
copper;  all  other  German  silver  alloys 
are  between  these,  so  it  will  be  seen  that 
a  wide  latitude  exists.  These  chlorides 
are  made  by  dissolving  the  respective 
metals  in  hydrochloric  acid,  and  driv¬ 
ing  off  the  excess  by  a  moderate  heat. 
When  dissolved  in  water,  a  concentra¬ 
ted  solution  of  cyanide  of  potassium 


is  added,  and  in  this  way  the  cyanides 
of  the  metals  are  formed  which  precip¬ 
itate,  and  are  re-dissolved  again  by  add¬ 
ing  more  of  the  cyanide  solution.  We 
thus  obtain  a  solution  of  the  cyanides 
of  the  metals  in  cyanide  of  potassium. 
The  solution  is  then  moderately 
heated  in  a  cast  iron  vessel,  and 
the  objects  to  be  plated  suspend¬ 
ed  in  the  same  after  having  been 
carefully  cleaned  and  connected  with 
the  zinc  pole  of  the  battery;  on  the 
other  pole  of  the  battery,  of  course,  a 
plate  of  German  silver  is  suspended,  of 
a  similar  alloy  in  order  to  keep  the  solu¬ 
tion  uniform,  as  from  this  plate  the 
same  amount  is  dissolved  as  is  depos¬ 
ited  on  the  objects  plated. 

Electrotype  Plates — To  Coat 
with  Iron. 

The  following  has  been  successfully 
employed  in  coating  electrotype  depos¬ 
its  with  a  coating  of  pure  iron,  thereby 
rendering  them  little  inferior  to  steel- 
plate  engravings  as  regards  durability : 

Dissolve  1  pound  of  sal  ammoniac  in  1 
gal.  of  rain-water,  then  add  2  pounds  of 
neutral  acetate  of  iron ;  boil  the  solu¬ 
tion  in  an  iron-kettle  for  2  hours  replac¬ 
ing  the  water  lost  by  evaporation; 
when  cold,  filter  the  solution,  and 
keep  it  in  close-covered  vats  (when  not 
in  use)  to  prevent  oxidation. 

The  iron  plate  used  in  the  decomposi¬ 
tion-cell  must  be  of  the  same  surface  as 
the  plate  to  be  coated  with  iron;  a 
Smee’s  battery,  of  at  least  3  cells, 
charged  with  1  part  sulphuric  acid,  and 
60  parts  water,  being  used  for  the  de¬ 
composition. 

To  insure  success  the  following  rules 
must  be  observed: 

1.  The  plate  must  be  thoroughly  freed 
from  any  greasy  matter  by  immersing 
in  a  solution  of  caustic  soda,  then  rinsed 
in  clean,  cold  rain-water,  after  which 
dip  it  in  dilute  acetic  acid,  and  immedi¬ 
ately  transfer  it  to  the  solution  of  iron ; 


170 


To  do  two  things  at  once  is  to  do  neither. 


this  will  insure  perfect  adhesion  be¬ 
tween  the  metals. 

2.  The  solution  must  be  filtered  pre¬ 
vious  to  use  to  remove  the  oxide  of  iron 
formed  by  exposure  to  the  atmosphere. 
After  the  plates  have  been  coated  with 
iron  they  must  be  well  rinsed  in  clear 
warm  rain-water,  then  in  a  weak  alka¬ 
line  solution,  well  dried  with  a  piece  of 
clean,  soft  cotton,  and  slightly  oiled  to 
prevent  oxidation. 

The  coating  of  iron  is  very  hard  and 
brittle,  resembling  the  white  iron  used 
by  manufacturers  of  malleable  iron. 
Should  any  of  the  surface  be  damaged 
the  whole  coating  of  iron  may  be  re¬ 
moved  by  immersion  in  dilute  sul¬ 
phuric  acid,  and  re-coated  again  by 
the  above  process. 

Electrotyping  Plaster  Casts. 

To  prepare  a  plaster  cast  for  electro- 
typing,  first  dry  the  plaster  cast  in  the 
oven  thoroughly,  then  get  equal  parts 
of  beeswax  and  common  resin,  melt 
them  together,  and  boil  the  cast  until 
it  will  not  absorb  any  more;  when  cold, 
get  some  good  black  lead  and  cover  the 
cast  entirely,  not  a  thick  but  a  bright 
surface,  then  you  can  electroplate  in 
your  battery  as  usual. 

Embalming — French  Method. 

The  following  is  M.  Gannal’s  mix¬ 
ture  for  injecting  the  carotid  artery, 
whereby  all  the  purposes  of  embalming 
are  attained: — Take  dry  sulphate  of 
alumine,  1  kilogramme  (equal  2  lbs. 
3  oz.  5  drs.  avoirdupois)  dissolved  in 
half  a  litre  (a  little  less  than  a  pint)  of 
warm  water,  and  marking  32°  of  the 
aerometer.  Three  or  four  litres  of  this 
mixture  will  be  sufficient  to  inject  all 
the  vessels  of  the  human  body,  and  will 
preserve  it  in  the  summer;  in  the  win¬ 
ter,  from  one  to  two  litres  will  be 
enough.  But  to  keep  away  insects, 
there  should  be  added  to  the  above 
chloruret  of  copper,  at  the  rate  of  100 
grammes  to  a  kilogramme  of  the  sul¬ 


phate  of  alumine ;  or  else  50  grammes  of 
arsenious  acid.  This  applies  to  all 
kinds  of  animals,  birds,  fishes,  etc.,  as 
well  as  to  the  human  subject.  The 
above  process  has  been  introduced  into 
the  great  anatomical  schools  in  Paris ; 
and  in  nearly  all  the  recent  interments 
of  distinguished  individuals,  the  old  and 
and  revolting  mode  of  embalming  has 
been  superseded  by  this  new  and  simple 
method. 

Emery  Wheels. 

Take  a  solid  wheel,  made  of  pine,  or 
any  other  soft  wood,  and  of  the  size  re¬ 
quired  for  the  purpose.  Turn  the 
wheel  true,  and  then  turn  rounds  or 
hollows  in  its  face,  to  suit  the  tools  you 
wish  to  grind,  gouge,  round,  etc. 
Then  prepare  some  best  glue,  and 
using  it  hot  and  thin,  put  it  on  the  face 
of  the  wheel  with  a  brush.  The  first 
coat  of  glue  should  be  a  light  one,  and 
when  it  is  dry  a  second  one  should  be 
applied,  and,  as  quickly  as  possible,  as 
much  emery  should  be  sifted  upon  the 
wet  surface  as  the  glue  will  hold.  When 
this  is  dry  another  coat  of  glue  and 
emery  should  be  applied  in  the  same 
\v:y.  This  will  make  a  wheel  that  will 
last  for  months,  and  grind  faster  than 
anything  else. 

Employer  Must  Contract  to 
Employ, 

as  well  as  an  employe  to  serve,  other¬ 
wise  the  employer  may  put  an  end 
to  the  contract  at  his  own  pleasure. 
In  such  a  case  an  employe  may  be  dis¬ 
missed  without  notice.  But  where  an 
employe  agrees  to  serve  an  employer  in 
a  certain  capacity  for  a  definite  time,  it 
must  not  be  implied,  from  this  circum¬ 
stance  alone, that  the  employer  agrees  to 
retain  the  employe  in  his  employ  until 
the  expiration  of  that  time. 

Engraving  in  Alto-Relievo. 

In  the  common  operation  of  engrav¬ 
ing,  the  desired  effect  is  produced  by 
making  incisions  upon  the  copperplate 


It  is  better  to  be  frankly  dull  than  pedantic. 


171 


with  a  steel  instrument  of  an  angular 
shape,  which  incisions  are  filled  with 
printing-ink,  and  transferred  to  the 
paper  by  means  of  a  roller,  which  is 
passed  over  its  surface.  There  is  an¬ 
other  mode  of  producing  these  lines  or 
incisions,  by  means  of  diluted  nitrous 
acid,  in  which  the  impression  is  taken 
in  the  same  way.  Another  method  of 
engraving  is  done  upon  a  principle  ex¬ 
actly  the  reverse,  for  instead  of  the  sub¬ 
ject  being  cut  into  the  copper,  it  is  the 
interstice  between  the  lines  which  is 
removed  by  diluted  aquafortis,  and  the 
lines  are  left  as  the  surface,  from  which 
the  impression  is  taken  by  means  of  a 
common  type-printing  press,  instead  of 
a  copperplate  press. 

This  is  effected  by  drawing  with  com¬ 
mon  turpentine  varnish,  covered  with 
lampblack,  whatever  is  required  upon 
the  plate ;  and  when  the  varnish  is  thor¬ 
oughly  dry,  the  acid  is  poured  upon  it, 
and  the  interstice  of  course  removed  by 
its  action  upon  the  uncovered  part 
of  the  copper.  If  the  subject  is  very 
full  of  dark  shadows,  this  operation 
will  be  performed  with  little  risk  of  acci¬ 
dent,  and  with  the  removal  of  very  little 
of  the  interstice  between  the  lines ;  but  if 
the  distance  betrveen  the  lines  is  great, 
the  risk  and  difficulty  is  very  much  in¬ 
creased,  and  it  will  be  requisite  to  cut 
away  the  parts  which  surround  the 
lines  with  a  graver,  in  order  to  prevent 
the  dabber  with  the  printing-ink  from 
reaching  the  bottom,  and  thus  pro¬ 
ducing  a  blurred  impression.  It  is 
obvious,  therefore,  that  the  more  the 
plate  is  covered  with  work,  the  less 
risk  there  will  be  in  the  preparation 
of  it  with  the  acid,  after  the  subject  is 
drawn,  and  the  less  trouble  will  there 
be  in  removing  the  interstice,  if  any, 
from  those  places  where  there  is  little 
shading. 

Engravings — To  Clean. 

It  has  been  found  that  ozone  bleach¬ 
es  paper  without  injuring  the  fiber  in 


the  least.  It  can  be  used  for  removing 
mildew  and  other  stains  from  engrav¬ 
ings  that  have  been  injured  by  hanging 
on  the  walls  of  damp  rooms.  The  en¬ 
gravings  should  be  carefully  moistened 
and  suspended  in  a  large  vessel  partial¬ 
ly  filled  with  ozone.  The  ozone  may  be 
generated  by  putting  pieces  of  clean 
phosphorus  in  the  bottom  of  the  ves¬ 
sel,  partially  filled  with  water,  or  by 
passing  electric  sparks  through  the  air 
in  the  vessel. 

Enigmas 

are  compositions  of  a  different  char¬ 
acter,  based  upon  ideas,  rather  than 
upon  words,  and  frequently  con¬ 
structed  so  as  co  mislead  and  to 
surprise  when  the  solution  is  made 
known.  Enigmas  may  be  founded  up¬ 
on  simple  catches,  like  Conundrums,  in 
which  form  they  are  usually  called 
Riddles,  such  as — 

My  first  is  a  pronoun;  my  next  is 
used  at  weddings;  my  whole  is  a 
fish — (Herring.) 

Ensilage, 

in  agriculture,  is  a  way  of  storing 
green  fodder,  vegetables,  etc.,  in  re¬ 
ceptacles  called  "silos,  ”  which  are  usu¬ 
ally  pits,  lined  with  wood,  brick,  con¬ 
crete  or  stone.  The  fodder  is  cut, 
mixed,  placed  in  the  silo,  and  kept  com¬ 
pressed  by  heavy  weights.  The  mod¬ 
ern  system  dates  from  about  1875,  but 
the  practice  was  known  to  the  Romans, 
and  has  been  common  in  Mexico  for 
centuries. 

Ether — To  Wash. 

This  operation  is  for  the  removal  of 
alcohol,  and  may  be  done  by  agitating 
with  twice  the  bulk  of  water,  which  will 
unite  with  the  alcohol,  forming  a  heav¬ 
ier  stratum,  from  which  the  ether  may 
be  poured  off.  The  ether  wall  absorb 
ten  per  cent /of  the  water,  which  can  be 
removed  by  agitation  with  freshly 
burnt  lime  and  subsequent  distillation. 

Another. — Turn  the  ether  and  water 


172  Dignity  is  not  valuable  until  you  forget  that  you  have  it. 


into  a  glass  funnel,  while  you  hold  a 
finger  to  the  end  to  prevent  anything 
from  running  out.  The  ether  rises  to 
the  top,  the  water  and  residue  fall  to 
the  bottom.  Take  away  your  finger 
from  the  funnel  and  let  the  water  out; 
then  save  your  ether.  It  is  almost  as 
simple  as  saving  washed  oil. 

Etiquette — Hints  on. 

Whatever  objections  may  be  raised 
to  the  teachings  of  works  on  etiquette, 
there  can  be  no  sound  argument  against 
a  series  of  simple  and  brief  hints,  which 
shall  operate  as  precautions  against 
mistakes  in  personal  conduct. 

Letters  of  Introduction.  —  When 
giving  a  letter  to  introduce  a  friend 
leave  it  unsealed,  as  he  may  wish  to 
see  what  you  have  said  before  he 
makes  use  of  it. 

In  availing  yourself  of  a  letter  or 
this  kind  intended  as  a  friendly  intro¬ 
duction,  send  it  in  an  envelope  with 
your  card  and  address,  but  do  not  call 
until  the  friends  to  whom  you  are  in¬ 
troduced  have  called  upon  you. 

If  the  letter  is  a  business  introduc¬ 
tion  deliver  it  without  delay. 

On  receiving  a  letter  of  introduction 
be  sure  to  acknowledge  it  at  once,  and 
call  on  the  person  introduced  as  soon  as 
possible. 

Calls  and  Visjts.  —  It  is  now  usual 
for  ladies  to  have  an  “  at-home  ”  day 
once  or  twice  a  month,  when  they 
make  a  point  of  being  at  liberty  to 
receive  any  friends  who  wish  to  call 
on  them.  It  is  customary  to  have  the 
intimation  of  your  at-home  day  printed 
on  your  visiting  card,  such  as  “  1st  and 
3rd  Thursday  ” ;  “  2nd  Monday.  ” 

A  formal  visit  should  never  be  made 
before  noon.  If  a  second  visitor  ar¬ 
rives  it  is  not  advisable  to  remain  long, 
unless  you  are  very  intimate  both  with 
the  host  and  the  visitor;  or  the  host  ex¬ 
presses  a  wish  for  you  to  stay. 

A  gentleman  should  hold  his  hat  in 
his  hand,  unless  requested  to  put  it 


down,  but  should  leave  Iris  umbrella  in 
the  hall. 

Visits  after  balls  or  parties  should  be 
made  within  a  month. 

Visits  of  condolence  should  be  paid 
within  a  week  or  fortnight  after  the 
event,  and  require  a  grave  style  of 
dress. 

When  you  introduce  a  person,  pro¬ 
nounce  the  name  distinctly,  and  say 
whatever  you  can  to  make  the  intro¬ 
duction  agreeable.  Such  as  “an  old 
and  valued  friend,  ”  “  a  schoolfellow  of 
mine,”  “an  old  acquaintance  of  our 
family. 

A  gentleman  should  be  introduced  to 
the  lady,  not  the  lady  to  the  gentleman. 

Be  hearty  in  your  reception  of 
guests,  and  where  you  see  much  diffi¬ 
dence,  assist  the  stranger  to  throw  it  off. 

Request  the  servant,  during  the 
visits  of  guests,  to  attend  to  the  door 
the  moment  the  bell  rings. 

When  your  visitor  retires,  you  may 
accompany  your  guest  as  far  towards 
the  door  as  the  circumstances  of  your 
friendship  seem  to  demand. 

If  visiting  for  a  few  days  at  a  friend’s 
house,  give  as  little  trouble  as  possible 
and  endeavor  to  conform  to  the  habits 
of  the  family.  Ascertain  the  usual 
times  for  meals,  and  make  a  point  of 
being  punctual. 

Balls  and  Evening  Parties. — An  invi¬ 
tation  to  a  ball  should  be  given  at  least 
a  fortnight  beforehand. 

Upon  entering  the  reception-room 
first  address  the  lady  of  the  house,  and 
after  her  the  nearest  acquaintances 
you  may  recognize  in  the  room. 

If  you  introduce  a  friend,  make  him 
acquainted  with  the  names  of  the  chief 
persons  present.  But  first  present  him 
to  the  lady  of  the  house,  and  to  the  host. 

Appear  in  full  dress. 

Always  wear  gloves,  and  put  them 
on  previous  to  entering  the  room. 

Avoid  an  exoess  of  jewelry,  and  do 
not  wear  rings  on  the  outside  of  your 
gloves. 


Whatever  one  sets  apart  as  a  capital  “I”  should  be  avoided.  173 


Gentlemen  should  not  select  the 
same  partner  frequently,  but  distribute 
their  attentions  as  much  as  possible. 

If  there  are  more  dancers  than  the 
room  will  accommodate,  do  not  join 
in  every  dance. 

Do  not  remain  to  the  close,  and  in 
leaving  a  large  party  it  is  unnecessary 
to  bid  farewell,  and  improper  to  do  so 
before  the  guests. 

The  host  and  hostess  should  look 
after  all  their  guests,  and  not  limit 
their  attentions.  They  should,  in  fact, 
attend  chiefly  to  those  who  are  the 
least  known  in  the  room. 

The  hostess  may  introduce  any  gen¬ 
tleman  to  a  lady  without  first  asking 
the  lady’s  consent,  after  ascertaining 
that  the  lady  is  willing  to  dance. 

After  dancing,  conduct  your  partner 
to  a  seat,  or  resign  her  as  soon  as  her 
next  partner  advances. 

An  introduction  to  a  lady  at  a  ball 
does  not  entitle  the  gentleman  to  bow 
to  her  on  a  future  occasion,  unless  she 
first  recognizes  him. 

Etiquette — 100  Rules  of. 

It  is  not  necessary  for  a  lady  to  in¬ 
vite  her  gentleman  escort  to  enter  the 
house  when  the  hour  is  late;  neither  is 
she  obliged  to  ask  him  to  call  and  see 
her.  Politely  thank  him,  and  you  will 
have  acted  properly. 

It  is  not  necessary  for  a  gentleman 
to  remove  his  hat  in  a  public  elevator 
when  ladies  are  present.  In  a  hotel 
elevator  the  hat  should  be  removed. 

If  you  wish  to  cut  an  undesirable 
acquaintance,  a  cold,  dignified  bow 
will  often  prove  more  effectual  than  to 
ignore  entirely. 

Ladies  are  not  required  to  recognize 
young  men  to  whom  they  have  been 
introduced  at  euchre  parties,  recep¬ 
tions  or  other  gatherings. 

The  old-fashioned  custom  of  ladies 
kissing  every  time  they  meet  is  no 
longer  practiced,  except  between  dear 
friends  after  long  absence. 


Never  interrupt  a  person  who  is 
talking  to  another.  Nothing  is  more 
rude. 

Never  comment  on  a  person’s  afflic¬ 
tion  or  lameness. 

Never  indulge  in  religious  or  po¬ 
litical  discussions  in  the  presence  of 
ladies. 

Never  whisper  in  company;  it  is  the 
height  of  ill  manners. 

It  is  a  mark  of  vulgarism  to  con¬ 
verse  with  another  in  a  language  not 
known  to  the  company. 

It  is  a  high  accomplishment  to  be  a 
good  listener. 

In  speaking  to  a  lady,  a  gentleman 
should  always  assume  a  softer  tone. 

One  of  the  most  ungentlemanly  and 
meanest  things  a  man  can  do  is  to 
smoke  a  cigar  or  pipe  when  the  fumes 
are  blown  right  into  a  lady’s  face.  It 
matters  not  if  the  railway  or  other  rules 
give  him  the  right,  it  only  makes  more 
conspicuous  his  meanness. 

A  gentleman  should  never  retain  his 
seat  while  a  lady  is  standing,  unless  she 
refuses  to  accept  it. 

Never  wear  your  napkin  on  your 
breast.  Spread  it  across  your  knees. 

At  a  table  the  lady  should  take  the 
seat  at  the  right-hand  side  of  the 
gentleman. 

Never  fold  your  napkin  when  dining 
away  from  home;  place  it  beside  your 
plate. 

Never  attempt  to  correct  a  person 
who  is  telling  a  story;  it  is  both  rude 
and  embarrassing. 

Let  your  conversation  be  directed 
to  all  the  guests;  and  remember  that 
there  may  be  others  present  who  would 
like  to  say  something. 

Always  use  the  fingers  when  taking 
cake  or  bread. 

Never  converse  while  others  are 
playing  an  instrument  or  singing. 

Never  wait  to  be  coaxed  to  sing  or 
play;  if  you  can  do  either,  your  prompt 
compliance  will  make  your  efforts 
doubly  appreciated. 


174 


It  is  no  longer  considered  good  form 


Do  not  call  out  anyone’s  address  in 
public  or  before  strangers. 

The  formal  hour  for  calling  is  be¬ 
tween  three  and  four  o’clock. 

The  informal  or  friendly  call  maybe 
made  between  five  and  six  o’clock. 

When  you  see  that  your  preferences 
or  dislikes  annoy  another,  it  is  good 
manners  to  concede  a  little. 

Always  treat  your  servants  and  sub¬ 
ordinates  with  politeness;  it  will  insure 
their  respect. 

Never  use  your  toothpick  at  table 
or  when  talking  to  a  person. 

Never  assume  a  haughty  manner; 
be  courteous  always. 

Never  remark  on  the  apparel  or 
jewelry  of  another. 

Keep  your  hands  and  finger  nails 
clean. 

Never  praise  or  belittle  yourself; 
leave  both  to  those  who  will  be  sure  to 
save  you  the  trouble. 

Every  true  lady  is  easy  and  natural 
in  her  manner;  to  high  and  humble 
she  is  the  same;  every  person  feels 
comfortable  in  her  presence. 

Upon  the  death  of  an  acquaintance, 
personally  leave  a  card;  this  expresses 
your  sympathy  and  requires  no  ac¬ 
knowledgment. 

Never  speak  ill  of  absent  persons. 

Do  not  reach  for  or  receive  anything 
over  another’s  plate  at  table. 

Never  tilt  your  plate,  or  ask  the 
second  time  for  fish  or  soup. 

Be  agreeable  and  sociable  in  com¬ 
pany. 

Never  become  irritated  or  angry  in 
conversation. 

Do  not  eat  fast  or  fill  jmur  mouth 
very  full. 

Do  not  talk  with  food  in  your 
mouth. 

A  gentleman  at  table  will  see  that 
his  lady  is  served  before  he  commences 
to  eat. 

It  is  rude  to  smack  your  lips  when 
eating  soup,  or  to  make  unnecessary 
noise  while  eating. 


Never  spread  large  pieces  of  bread, 
nor  bite  nor  cut  it — always  break  it. 

Try  to  cultivate  the  use  of  the  left 
hand;  this  will  save  you  from  changing 
the  fork  from  one  hand  to  the  other. 

Coffee'or  tea  should  never  be  poured 
into  your  saucer. 

Do  not  blow  your  soup — wait  until 
it  cools  sufficiently. 

Use  the  butter-knife  and  sugar- 
spoon;  it  is  disgusting  to  use  your  own 
knife  or  spoon. 

Use  delicate  perfumes  or  none. 

A  lady  may  either  wear  her  gloves  or 
remove  them  at  supper. 

Invitations  to  balls  or  parties  should 
be  given  in  the  lady’s  name. 

An  invitation  should  be  sent  at  least 
three  weeks  before  a  ball  or  party. 

It  is  not  gentlemanly  to  smoke  in  the 
presence  of  ladies.  It  is  very  easy  to 
smoke  elsewhere. 

Never  take  much  wine.  If  you  dis¬ 
approve  of  drinking,  simply  decline,  but 
do  not  express  your  reason. 

Avoid  using  slang  words  or  expres¬ 
sions. 

It  is  now  the  custom  to  take  the  last 
piece  of  bread  or  cake  on  a  plate ;  other¬ 
wise  the  hostess  will  think  you  fear 
there  is  no  more. 

Peas  and  most  vegetables,  also 
cheese,  should  be  eaten  with  a  fork. 

“P.  P.  C.”  means  “Take  leave.”  “R. 
S.  V.  P.,”  “  Answer,  if  you  please.  ’  ’ 

Fruit  and  olives  should  be  taken 
with  the  fingers. 

Answer  your  letters  promptly;  this 
is  one  of  the  most  important  rules  of 
etiquette. 

A  man  should  not  wear  much  jew¬ 
elry;  it  makes  him  appear  too  effemin¬ 
ate. 

Always  be  polite  to  ladies;  they 
never  fail  to  appreciate  courtesy. 

It  is  impolite  to  ask  a  lady  her  age. 

Always  dress  as  well  as  your  means 
will  afford. 

It  is  better  to  have  well  fitting  clothes 
than  costly  material. 


to  say  a  word  against  any  one. 


175 


Loud  talking  in  public  conveyances 
or  places  is  a  sign  of  low  breeding. 

Never  use  profane  language.  It  is 
wholly  unnecessary  and  the  sign  of  a 
depraved  character. 

As  a  woman’s  hair  is  her  glory,  it  is 
well  to  always  have  it  becomingly  ar¬ 
ranged. 

The  gentleman  precedes  the  lady  on 
going  up  stairs;  the  lady  descends  first. 

It  is  not  graceful  to  tilt  back  your 
chair  or  put  your  feet  on  the  rounds. 

Never  hold  an  argument  with  an  ill- 
bred  person. 

A  clean  collar,  clean  nails,  and  pol¬ 
ished  shoes  are  signs  of  a  gentleman. 

In  conveying  food  to  your  mouth 
use  your  fork  or  spoon.  Never  use 
your  knife. 

When  walking  with  a  lady  the  gentle¬ 
man  takes  the  side  next  the  street. 

It  is  no  breach  of  good  manners  for  a 
lady  not  to  recognize  a  gentleman  to 
whom  she  has  been  introduced  at  a 
summer  resort  or  other  public  place. 
It  is  her  right. 

Try  to  cultivate  a  cheerful  disposi¬ 
tion;  it  is  productive  of  good  health  and 
long  life. 

A  lady  recognizes  the  gentleman 
first,  when  meeting  on  the  street  or  in 
public. 

Always  be  provided  with  a  handker¬ 
chief. 

A  gentleman  should  not  ask  a  lady 
her  reason  for  declining  to  accept  an  in¬ 
vitation. 

The  rule  for  wearing  mourning  is: 
Widow,  two  years ;  for  brother  or  sister, 
six  months;  parents  for  children,  any 
length  of  time. 

Upon  being  handed  a  glass  of  water, 
“Thank  you”  is  the  proper  acknowl¬ 
edgment. 

Wedding  invitations  should  be  sent 
not  less  than  two  weeks  before  the  wed¬ 
ding  day. 

Each  person  invited  to  the  wedding 
should  send  the  bride  a  present. 

Never  attempt  to  discuss  a  subject 


on  which  you  are  not  well  informed. 

When  a  gentleman  meets  a  lady  or: 
the  street,  he  should  walk  with  her;  it 
is  improper  to  keep  her  standing  while 
you  talk. 

Always  take  care  of  your  teeth;  there 
is  no  excuse  for  unclean  teeth. 

Many  persons  do  not  wear  mourning 
now,  because  everybody  is  supposed  to 
grieve  at  the  loss  of  a  dear  one. 

Never  neglect  an  appointment  if  pos¬ 
sible  to  keep  it,  and  always  make  it  a 
point  to  be  punctual. 

A  gentleman  always  precedes  a  lady 
when  passing  through  a  crowd. 

Spitting  on  the  floor  of  a  room  or 
conveyance  is  disgusting. 

Ladies  admire  gallantry  and  respect¬ 
ful  attention,  but  too  much  familiarity 
often  incurs  their  lasting  aversion. 

During  a  short  or  formal  visit  the 
gloves  should  not  be  removed. 

Never  drink  from  your  saucer;  use 
your  cup  only. 

Use  the  best  stationery  in  writing. 

Remove  your  knife  and  fork  from 
the  plate  before  passing  it  for  more 
food. 

Never  introduce  unpleasant  subjects 
at  the  table,  but  let  the  conversation  be 
of  a  cheerful  character,  and,  while  do¬ 
ing  your  own  share,  give  others  a 
chance  to  say  something  too. 

Careless  remarks  will  kill  the  warm¬ 
est  friendship. 

Conversation  about  your  own  doings 
shows  ill-breeding. 

The  book  that  has  been  loaned  to 
you  is  not  yours  to  loan. 

At  all  times  try  to  live  up  to  the 
Golden  Rule. 

Evenings — Social. 

Much  enjoyment,  and  in  some  cases 
great  benefit,  might  be  obtained,  at 
very  little  trouble  or  expense,  if  a  few 
congenial  friends  arranged  to  meet  and 
spend  an  evening  together  once  a  week 
for  reading,  discussion,  music,  games, 


176 


Offer  to  each  one  who  speaks 


or  any  other  amusement  which  may  be 
agreed  on. 

We  suggest  a  few  simple  rules  that 
may  be  useful  to  any  one  wishing  to 
try  the  experiment  and  start  a  friendly 
social  circle  and  thus  bring  about  more 
constant,  easy  intercourse  amongst 
friends,  the  writer  feeling  convinced 
that  society  is  equally  beneficial  and 
requisite — in  fact,  that  mankind  in 
seclusion,  like  the  sword  in  the  scab¬ 
bard,  often  loses  polish,  and  gradu¬ 
ally  rusts. 

Rule  I.  That  meetings  be  held 
weekly  in  rotation  at  each  member’s 
house. 

Rule  II.  That  such  meetings  com¬ 
mence  at  eight  and  end  before  twelve. 

Rule  III.  That  only  light  refresh¬ 
ments  shall  be  provided,  such  as  sand¬ 
wiches,  cakes,  tea  and  coffee,  etc. 

Rule  IV.  That  members  make  a 
point  of  attending  each  meeting  unless 
unavoidably  prevented. 

Extracts — To  Make. 

Take  of  the  plant,  root  or  leaves  you 
wish  to  make  the  extract  from,  any 
quantity ;  add  sufficient  water,  and  boil 
gradually;  then  pour  off  the  water 
and  add  a  second  quantity;  repeat 
the  process  until  all  the  virtue  is  ex¬ 
tracted, then  mix  the  several  decoctions, 
and  evaporate  at  as  low  a  temperature 
as  possible,  to  the  consistence  of  an 
extract.  Extracts  are  better  made  in 
a  water  bath,  and  in  close  vessels,  and 
for  some  very  delicate  articles,  the 
evaporation  may  be  carried  on  at  a 
very  low  temperature,  in  a  vacuum,  by 
surrounding  the  vessel  with  another 


containing  sulphuric  acid.  Manufac¬ 
turing  druggists  usually  add  to  every  7 
lbs.  of  extract  4  ounces  of  gum  arabic,  1 
ounce  of  alcohol,  and  1  ounce  of  olive 
oil.  This  mixture  gives  the  extract  a 
gloss  and  keeps  it  soft. 

Eyelashes — To  Lengthen. 

The  mode  adopted  by  the  beauties  of 
the  East  to  increase  the  length  and 
strength  of  their  eyelashes  is  simply  to 
clip  the  split  ends  with  a  pair  of  scis¬ 
sors  about  once  a  month.  Mothers  per¬ 
form  the  operation  on  their  children, 
both  male  and  female,  when  they  are 
mere  infants,  watching  the  opportu¬ 
nity  whilst  they  sleep;  the  practice 
never  fails  to  produce  the  desired  effect. 

Eyelashes — To  Blacken. 

The  simplest  preparations  for  this 
purpose  are  the  juice  of  elder  berries, 
burnt  cork,  and  cloves  burnt  at  the 
candle.  Another  means  is  to  take  the 
black  of  frankincense,  rosin,  and  mas¬ 
tic.  This  black  will  not  come  off  with 
perspiration. 

A  stick  of  India  ink  is  the  best  of  all. 

“Eyes” — Game. 

The  curtains  having  been  drawn 
close,  the  players  except  one  go  behind 
them.  Those  behind  the  curtains 
choose  one  of  their  number  who  looks 
between  the  curtains,  showing  only  his 
eyes.  The  player  who  is  left  in  the 
room  has  to  guess  who  it  is.  If  he  is 
wrong  he  has  to  pay  a  forfeit.  If  right, 
he  may  go  behind  the  curtain,  and  the 
one  detected  has  to  guess. 


the  homage  of  your  undivided  attention. 


177 


Farm  Life — How  to  Make 
Attractive. 

By  less  hard  work.  Farmers  often 
undertake  more  than  they  can  do  well, 
and  consequently  work  too  early  and 
too  late. 

By  more  system.  Farmers  should 
have  a  time  to  begin  and  stop  labor. 
They  should  put  more  mind  and  ma¬ 
chinery  into  their  work;  they  should 
theorize  as  well  as  practice,  and  let 
both  go  together.  Farming  is  healthful, 
moral  and  respectable ;  and,  in  the  long 
run,  may  be  made  profitable.  The 
farmers  should  keep  good  stock,  and 
out  of  debt. 

By  taking  care  of  health.  Farmers 
have  a  healthful  variety  of  exercise,  but 
too  often  neglect  cleanliness,  eat  irregu¬ 
larly  and  hurriedly,  sleep  in  ill-venti¬ 
lated  apartments,  and  expose  them¬ 
selves  needlessly  to  cold. 

By  adorning  the  home.  Books,  pa¬ 
pers,  pictures,  music,  and  reading, 
should  be  brought  to  bear  upon  the  in¬ 
door  family  entertainments;  and  neat¬ 
ness  and  comfort,  order,  shrubbery, 
flowers  and  fruits  should  harmonize  all 
without.  There  "would  be  fewer  de¬ 
sertions  of  old  homesteads  if  pains  were 
taken  to  make  them  agreeable.  Ease, 
order,  health  and  beauty  are  compatible 
with  farm  life,  and  were  ordained  to 
go  with  it. 

Never  purchase  land  on  credit,  unless 
it  be  in  a  new  country  where  it  is  cer¬ 
tain  to  enhance  in  value  rapidly. 

Keep  no  more  live  stock  of  any  kind 
than  you  can  keep  in  good  condition. 

Never  allow  your  stock  to  suffer  from 
cold,  by  housing  them  in  open,  rickety 
buildings,  and  remember  that  warm, 
comfortable  stables  are  a  saving  of  one 
quarter  of  the  feed  that  otherwise 
would  be  required. 

If  your  farm  is  so  large  that  you  can- 


F 

not  cultivate  all  of  it  to  advantage,  nor 
keep  good  fences  on  it,  sell  a  part,  and 
put  the  money  out  to  interest.  You 
may  depend  that  by  so  doing  you  will 
save  a  great  deal  of  care  and  trouble, 
and  make  money  faster  than  by  skim¬ 
ming  over  a  large  surface  to  get  poor 
crops,  and  those  half  destroyed  by  un¬ 
ruly  cattle  breaking  over  your  dilapi¬ 
dated  fences. 

Look  well  to  your  orchard,  and  re¬ 
member  that  it  costs  no  more  to  pro¬ 
duce  apples  that  sell  for  fifty  cents  a 
bushel  than  it  does  those  that  sell  for 
twelve  and  a  half  cents. 

Keep  none  but  the  best  implements 
that  can  be  produced,  and  when  you 
possess  them  take  care  of  them.  It  is 
shocking  to  a  good  farmer  to  see  his 
neighbors  leaving  their  plows  and  har¬ 
rows  in  the  field  week  after  week,  to 
soak  in  the  rains  and  crack  in  the 
sun. 

Never  suffer  yourself  to  be  unpro¬ 
vided  with  suitable  work  for  yourself 
and  hands  on  a  rainy  day.  A  com¬ 
modious  workshop  is  necessary  on  such 
days,  and  a  plenty  of  good  tools.  In 
such  cases  a  good  farmer  will  never 
lack  for  work.  Much  money  may  be 
thus  saved  that  otherwise  would  go  to 
the  village. 

Never  borrow  tools,  unless  it  be  in 
some  unforeseen  contingency.  Every 
farmer  should  own  every  kind  of  im¬ 
plement  necessary  on  his  farm. 

Never  put  off  till  to-morrow  what 
may  as  well  be  done  to-day.  Thou¬ 
sands  of  tons  of  hay  have  been  ruined 
by  not  heeding  this  rule. 

Do  all  your  work  well.  What  is 
worth  doing  at  all,  is  worth  doing  well. 

Don’t  try  to  make  merchants,  law¬ 
yers,  physicians,  or  clergymen  of  your 
sons,  because  the  farmer’s  vocation  is 
not  without  honor.  Gen.  Washington 


178 


Look  people  in  the  face  when  you  talk  to  them. 


was  not  ashamed  of  being  a  farmer,  and 
you  are  no  better  than  he  was. 

The  soil  must,  like  the  horse  or  the 
ox,  be  fed,  in  order  to  give  forth  abun¬ 
dantly,  and  it  must  have  rest.  A 
judicious  rotation  of  crops  is  the  grand 
secret  of  prosperous  farming. 

The  manure  heap  is  an  important 
consideration  with  the  farmer.  It 
should  be  increased  by  all  substances 
that  are  easily  procured,  of  a  decaying 
nature.  Remember  that  ammonia  is 
the  essence — the  life — of  all  manures, 
and  that  plaster  absorbs  it,  and  retains 
it  in  the  heap,  while  lime  sets  it  free  and 
causes  it  to  escape.  Carting  manure  to 
the  field,  and  leaving  it  in  heaps  for 
months  or  weeks  before  it  is  spread  and 
plowed  under,  is  but  one  step  short  of 
insanity.  It  should  be  carted  out  no 
faster  than  it  can  be  spread  and  plowed 
under. 

Never  leave  your  hired  hands  to 
work  alone.  Be  present  with  them, 
even  if  you  do  nothing  but  look  on.  A 
pair  of  eyes  will  sometimes  do  wonders 
with  workingmen. 

The  farmer  who  refuses  to  lay  before 
his  children  several  good  periodicals  of 
the  day,  including  one  agricultural  pa¬ 
per,  is  allowing  his  wealth  and  the  use¬ 
fulness  of  his  family  to  run  away  at  the 
bung,  while  he  is  saving  at  the  spigot. 

Feathers — To  Cleanse  of  Their 
Animal  Oil. 

Take  for  every  gallon  of  clean  water 
one  pound  of  quicklime,  mix  them  well 
together,  and  when  the  undissolved  lime 
is  precipitated  in  fine  powder,  pour  off 
the  clean  lime  water  for  use.  Put  the 
feathers  to  be  cleaned  in  another  tub 
and  add  to  them  a  quantity  of  the  clean 
lime  water,  sufficient  to  cover  them 
about  three  inches  when  well  immersed 
and  stirred  about  therein.  The  feath¬ 
ers,  when  thoroughly  moistened,  will 
sink,  and  should  remain  in  the  lime  wa¬ 
ter  three  or  four  days ;  after  which  the 
foul  liquor  should  be  separated  from 


them,  by  laying  them  in  a  sieve.  The 
feathers  should  be  afterwards  well 
washed  in  clean  water,  and  dried  upon 
nets,  the  meshes  of  which  may  be 
about  the  fineness  of  cabbage  nets. 
The  feathers  must  be  from  time  to  time 
shaken  on  the  nets,  and,  as  they  get 
dry,  they  will  fall  through  the  meshes, 
and  must  be  collected  for  use.  The 
admission  of  air  will  be  serviceable  in 
drying.  The  process  will  be  completed 
in  three  weeks.  When  thus  prepared, 
the  feathers  need  only  be  beaten  to 
get  rid  of  the  dust. 

Feathers — To  Clean  White 
Ostrich. 

Four  ounces  of  white  soap,  cut  small, 
dissolved  in  four  pints  of  water,  rather 
hot,  in  a  large  basin;  make  the  solution 
into  a  lather,  by  beating.  Introduce 
the  feathers,  and  rub  well  with  the 
hands  for  five  or  six  minutes.  After 
this  soaping,  wash  in  clean  water, 
as  hot  as  the  hand  can  bear.  Shake 
until  dry. 

Feathers — To  Clean  Grebe. 

First'  remove  the  lining,  then  wash 
with  warm  water  and  soap,  as  de¬ 
scribed  for  ostrich  feathers.  Do  not 
shake  the  feathers  until  perfectly  dry, 
and  before  re-making  the  skin  mend 
any  tears,  etc.,  in  it. 

Feathers — To  Clean. 

Feathers  are  commonly  cleaned  by 
washing  them  in  a  weak  solution  of  car¬ 
bonate  of  soda  or  in  lime  water,  after 
which  they  are  rinsed  in  clean  water, 
and  then  dried  in  the  sun  or  in  a  stove. 
They  will  now  be  improved  by  a  thor¬ 
ough  beating.  The  best  way  to  clean 
feathers,  is  to  clean  them  out  of  the 
house,  by  taking  them  up  on  the  roof  of 
the  house,  barn,  or  shed,  selecting  a 
windy  day,  carefully  ripping  the  tick 
the  whole  length  of  the  seam,  and  sud- 
enly  opening  it  widely,  so  that  the 
wind  will  clean  them  out  in  every  direc¬ 
tion.  Don’t  sleep  on  feathers  j  they 


Talk  of  things  not  persons. 


179 


are  an  utter  abomination  and  are  the 
cause  of  a  vast  amount  of  weakness. 

Feet — Remedy  for  Blistered. 

Rub  the  feet,  on  going  to  bed,  with 
spirits  mixed  with  tallow,  dropped 
from  a  lighted  candle  into  the  palm  of 
the  hand. 

t 

Fence  Posts —  Preservation  of. 

Any  sort  of  timber,  when  employed 
for  fence  posts,  will  be  more  than  twice 
as  durable  if  allowed  to  become  thor¬ 
oughly  seasoned  before  being  set  in  the 
ground.  The  durability  of  seasoned 
posts  may  be  promoted,  so  as  to  make 
them  last  for  an  age,  by  the  application 
of  a  heavy  coat  of  coal-tar  to  the  por¬ 
tion  buried  in  the  earth,  and  a  few 
inches  above  the  surface  of  the  ground. 
Some  farmers  set  the  ground-end  in 
hot  tar,  and  let  it  boil  fifteen  minutes. 
When  cool,  cover  with  coal-tar,  thick¬ 
ened  with  ground  slate  or  ground 
brick.  The  boiling  stiffens  the  albu¬ 
men  and  causes  the  pores  to  absorb 
tar.  The  coating  prevents  the  action 
of  moisture.  But  such  a  treatment  of 
green  posts  would  do  very  little  good 
and  perhaps  mischief.  Others  con¬ 
tend  that  the  better  way  is  to  season 
the  post  well  before  setting  it,  and, 
when  the  post-hole  is  filled  to  within 
ten  inches  of  the  surface  of  the  ground, 
to  apply  a  heavy  coat  of  tar  and  fill  up 
with  earth.  As  fence  posts  always  de¬ 
cay  first  near  the  surface  of  the  ground, 
it  is  only  necessary  to  protect  the  post 
a  few  inches  above  the  surface,  and 
about  a  foot  below  it.  The  timber  be¬ 
gins  to  decay,  usually,  on  the  surface 
of  the  posts.  Therefore,  if  the  sur¬ 
face  can  be  protected  by  some  antisep¬ 
tic  material,  posts  will  last  a  lifetime. 
Of  all  the  fence  posts  obtainable  in 
this  country  those  made  of  the  wood  of 
the  Catalpa  tree  are  the  only  ones  re¬ 
quiring  no  artificial  mode  of  preserva¬ 
tion.  They  have  been  known  to  last 
in  the  ground  over  one  hundred  years. 


Ferns— To  Raise  from  Seed. 

Procure  some  bricks  or  stones — 
bricks  would  be  best,  as  they  have  an 
even  surface,  and  are  also  porous,  ren¬ 
dering  them  capable  of  holding  water. 
These  would  be  best  if  found  covered 
with  moss  which  has  naturally  grown 
on  them.  If  not  thus  covered,  it  can 
be  very  easily  done.  The  moss  must 
not  be  thick;  it  can  be  clipped  with  a 
pair  of  scissors  if  thick,  and  well  washed 
before  using,  to  get  rid  of  any  seeds 
that  may  have  fallen  into  it.  These 
bricks  should  be  placed  in  the  pot  or 
pan,  so  that  their  upper  surface  may 
come  level  with  the  soil  used  to  steady 
them  and  fill  up  the  pot.  Sow  the 
spores  in  the  moss,  and  with  a  pepper 
dredge  dust  over  the  moss  very  lightly 
with  burnt  soil,  and  then  with  a  very 
fine  rose  watering-can,  wash  down  the 
soil  and  spores  into  the  moss.  Place 
the  pot  in  a  saucer  of  water,  which 
must  be  kept  full.  Place  a  bell-glass 
over;  those  which  have  a  hole  in  them 
near  the  top  I  prefer,  as  they  prevent 
damping,  affording  an  escape  to  the 
great  evaporation  which  takes  place; 
they  can  be  left  alone  for  a  week  with¬ 
out  disturbance.  There  will  be  no  ne¬ 
cessity  for  surface  watering  until  the 
seedlings  appear;  even  then  it  is  not 
advisable,  if  soaking  the  pot  up  to  the 
rim  can  be  quickly  done.  I  should 
before  have  said  that  the  bottom  of 
the  pot  should  be  filled  one-third  of  its 
depth  with  broken  crocks.  The  pot 
should  not  see  the  sun  until  the  seed¬ 
lings  are  well  up;  even  then  shade  is 
necessary.  The  soil  used  should  be 
previously  burnt,  otherwise  number¬ 
less  seedlings  will  appear,  which  will 
choke  those  wanted,  and  be  a  cause  of 
mischief  in  the  operation  of  weeding. 
This  plan  I  have  proved,  and  can 
recommend  it. 

Files  and  Rasps. 

Files  and  other  instruments  for  the 
abrasion  of  various  substances  may  be 


180 


The  best  substitute  for  wisdom  is  silence. 


made  by  folding  up  separate  pieces  of 
wet  clay  in  muslin,  cambric,  and  Irish 
linen,  forcing  them  by  the  pressure  of 
the  hand  into  the  interstices  of  the 
threads,  so  that  on  divesting  them  of 
the  covering,  and  having  them  well 
baked,  a  file  is  produced  of  a  new 
species,  said  to  be  capable  of  operating 
on  steel;  and  very  useful  in  cutting 
glass,  polishing  and  rasping  wood, 
ivory,  and  all  sorts  of  metals. 

Files  and  Rasps— To  Re-cut 
when  Old. 

Dissolve  4  oz.  of  saleratus  in  one 
quart  of  water,  and  boil  the  files  in  it 
for  half  an  hour;  then  remove,  wash, 
and  dry  them.  Now  have  ready,  in  a 
glass  or  stoneware  vessel,  one  quart  of 
rain-water,  into  which  you  have  slowly 
added  4  oz.  of  best  sulphuric  acid,  and 
keep  the  proportions  for  any  amount 
used.  Immerse  the  files  in  this  prep¬ 
aration  for  from  six  to  twelve  hours, 
according  to  fineness  or  coarseness  of 
the  file;  then  remove;  wash  them 
clean,  dry  quickly,  and  put  a  little 
sweet  oil  on  them  to  cover  the  surface. 
If  the  files  are  coarse,  they  will  need  to 
remain  in  about  twelve  hours,  but  for 
fine  files,  six  to  eight  hours  is  suffi¬ 
cient.  This  plan  is  applicable  to 
blacksmiths’,  gunsmiths’,  tinners’,  cop¬ 
persmiths’  and  machinists’  files.  Cop¬ 
per  and  tin  workers  will  only  require  a 
short  time  to  take  the  articles  out  of 
their  files,  as  the  soft  metals  with 
which  they  become  filled  are  soon  dis¬ 
solved.  Blacksmiths’  and  saw-mill 
files  require  full  time.  Files  may  be 
re-cut  three  times  by  this  process.  The 
liquid  may  be  used  at  different  times 
if  required.  Keep  away  from  children, 
as  it  is  poisonous. 

Files — To  Clean. 

Holding  a  file  filled  with  work  under 
a  steam  jet  at  40  lbs.  pressure  is  an 
effectual  way  of  cleaning  the  same. 


Fire  Annihilator  (Phillips’). 

This  consists  of  a  mixture  of  twenty 
parts  charcoal,  sixty  nitre,  and  five 
gypsum,  boiled  together  in  water,  and 
subsequently  molded  into  a  cylin¬ 
drical  brick.  Down  the  axis  of  this 
there  is  a  cavity  for  the  reception  of  a 
phial  containing  a  mixture  of  chlorate 
of  potash  and  sugar,  surrounded  by  a 
globule  of  sulphuric  acid.  By  pushing 
down  a  rod  the  glass  containing  the 
acid  is  broken  and  the  mixture  in¬ 
flamed.  The  composition  is  placed 
in  an  iron  pei'forated  vessel,  and  gives 
out  a  volume  of  gases  which  extin¬ 
guish  the  fire. 

Fires — Colored. 

White  Light. — 8  parts  saltpetre,  2 
parts  sulphur,  2  parts  antimony. 

Red  Light. — 20  parts  nitrate  of 
strontia,  5  parts  chlorate  of  potash,  6)^ 
parts  sulphur,  1  part  charcoal. 

Blue  Light. — 9  parts  chlorate  of  pot¬ 
ash,  3  parts  sulphur,  3  parts  carbonate 
of  copper. 

Yellow  Light. — 24  parts  nitrate  of 
soda,  8  parts  antimony,  6  parts  sul¬ 
phur,  1  part  charcoal. 

Green  Light. — 26  parts  nitrate  of 
baryta,  18  parts  chlorate  of  potash, 
10  parts  sulphur. 

Violet  Light. — 4  parts  nitrate  of 
strontia,  9  parts  chlorate  of  potash,  5 
parts  sulphur  1  part  carbonate  of  cop¬ 
per,  1  part  calomel. 

Fire — To  Extinguish  in  a 
Chimney. 

So  many  serious  fires  have  been 
caused  by  chimneys  catching  fire,  and 
not  being  quickly  extinguished,  that 
the  following  method  of  doing  this 
should  be  made  generally  known. 
Throw  some  salt  or  powdered  brim¬ 
stone  on  the  fire  in  the  grate, 
and  then  put  a  board  or  some¬ 
thing  in  the  front  of  the  fire¬ 
place,  to  prevent  the  fumes  descending 
into  the  room.  The  vapor  of  the  brim- 


As  men,  roe  are  all  equal  in  the  presence  of  death. 


181 


stone,  ascending  the  chimney,  will  then 
effectually  extinguish  the  fire.  Keep 
all  the  doors  and  windows  tightly  shut, 
and  hold  before  the  fireplace  a ‘wetted 
blanket,  or  some  woolen  article,  to  ex¬ 
clude  the  air. 

Fires  of  Kerosene — To 
Extinguish. 

In  cases  of  kerosene  fires,  don’t  try 
to  extinguish  the  flame  with  water; 
that  will  only  spread  the  fire.  Instead, 
use  blankets,  or  woolen  clothes,  quilts, 
shawls,  or  whatever  may  be  at  hand 
that  can  be  used  to  smother  the  flames. 

Fire — To  Bring  Horses  out  of  a 
Stable  on. 

Throw  the  saddle  or  harness,  etc., 
over  them,  and  they  will  come  out  im¬ 
mediately  or  blindfold  them  and  lead 
them  out. 

Fire  Kindlers. 

Take  a  quart  of  tar  and  three  pounds 
of  resin,  melt  them,  bring  to  a  cooling 
temperature,  mix  with  as  much  saw¬ 
dust,  with  a  little  charcoal  added,  as 
can  be  worked  in;  spread  out  while  hot 
upon  a  board,  when  cold  break  up  into 
lumps  of  the  size  of  a  large  hickory  nut, 
and  you  have,  at  a  small  expense,  kind¬ 
ling  material  enough  for  a  household 
for  one  year.  They  will  easily  ignite 
from  a  match  and  burn  with  a  strong 
blaze,  long  enough  to  start  any  wood 
that  is  fit  to  burn. 

Fire— Escaping  from. 

Be  careful  to  acquaint  yourself  with 
the  best  means  of  exit  from  the  hotel 
or  house,  both  at  the  top  and  bottom. 

On  the  first  alarm,  reflect  before 
you  act.  If  in  bed  at  the  time,  wrap 
yourself  in  a  blanket  or  bedside  carpet. 
Open  no  more  doors  than  are  abso¬ 
lutely  necessary,  and  shut  every  door 
after  you. 

There  is  always  from  eight  to  twelve 
inches  of  pure  air  close  to  the  ground; 
if  you  cannot,  therefore,  walk  upright 


through  the  smoke,  drop  on  your  hands 
and  knees,  and  thus  progress.  A 
silk  handkerchief,  a  piece  of  flannel, 
or  a  worsted  stocking,  when  wetted 
and  drawn  over  the  face  permits 
breathing,  and  to  a  great  extent  ex¬ 
cludes  the  smoke. 

If  you  can  neither  make  your  way 
upward  or  downward,  get  into  a  front 
room ;  if  there  is  a  family,  see  that  they 
are  all  collected  here,  and  keep  the 
door  closed  as  much  as  possible,  for 
remember  that  smoke  always  follows 
a  draught,  and  fire  always  rushes  after 
smoke. 

On  no  account  throw  yourself,  or 
allow  others  to  throw  themselves,  from 
the  window.  If  no  assistance  is  at 
hand,  and  you  are  in  extremity,  tie  the 
sheets  together,  having  fastened  one 
end  to  some  heavy  piece  of  furniture, 
and  let  down  the  women  and  children 
one  by  one,  by  tying  the  end  of  the 
line  of  sheets  around  the  waist,  and 
lowering  them  through  the  window. 
You  can  easily  let  yourself  down  after 
the  helpless  are  saved. 

Fire — Clothing  on. 

If  a  woman’s  clothes  catch  fire,  let 
her  instantly  roll  herself  over  and  over 
on  the  ground.  If  a  man  be  present, 
let  him  throw  her  down  and  do  the 
rolling,  and  then  wrap  her  up  in  a 
tablecloth,  rug,  coat,  or  the  first  woolen 
thing  that  is  at  hand. 

Fires — Suggestions  to  Prevent. 

Wax  matches  are  particularly  dan¬ 
gerous,  and  should  be  kept  out  of  the 
way  of  rats  and  mice;  be  careful  in 
making  fires  with  shavings  and  other 
light  kindling. 

Do  not  deposit  coal  or  wood  ashes  in 
a  wooden  vessel,  and  be  sure  burning 
cinders  are  extinguished  before  they  are 
deposited. 

Never  put  firewood  upon  the  stove 
to  dry. 

Do  not  put  ashes  or  a  light  under  a 
staircase. 


182 


Have  convictions  oj  your  own. 


Fill  kerosene  lamps  only  in  the  day¬ 
time,  and  never  near  a  fire  or  light. 

Be  cautious  in  extinguishing  matches 
and  never  throw  them  on  the  floor. 

Do  not  throw  a  cigar  stump  upon 
the  floor,  or  into  a  box  containing  saw¬ 
dust,  without  being  certain  that  it  is 
not  on  fire. 

Do  not  blow  out  a  candle,  or  put  it 
away  on  a  shelf  or  anywhere  else,  until 
sure  that  the  snuff  has  gone  entirely  out. 

A  light  ought  not  to  be  stuck  up 
against  a  frame  wall,  or  placed  near 
any  portion  of  the  wood-work  in  a 
stable,  manufactory,  shop,  or  any  other 
place. 

Never  enter  a  barn  or  stable  at  night 
with  an  uncovered  light. 

Hostlers  should  not  be  allowed  to 
smoke  about  stables. 

Never  take  an  open  light  to  exam¬ 
ine  a  gas  meter,  or  to  search  for  an 
escape  of  gas. 

Do  not  put  gas  or  other  lights  near 
curtains. 

Do  not  read  in  bed,  either  by  candle 
or  lamplight;  place  glass  shades  over 
gaslights  in  shop  windows,  and  do  not 
crowd  goods  too  close  to  them. 

No  smoking  should  ever  be  per¬ 
mitted  in  warehouses,  especially  where 
goods  are  packed  or  cotton  stored. 

Stovepipes  should  be  at  least  four 
inches  from  woodwork,  and  well  guard¬ 
ed  by  tin  or  zinc. 

Rags  ought  never  to  be  stuffed  into 
stovepipe  holes;  openings  in  chimney 
flues  for  stovepipes  which  are  not  used, 
ought  always  to  be  securely  protected 
by  metallic  coverings. 

Never  close  up  a  place  of  business  in 
the  evening  without  looking  well  to  the 
extinguishment  of  lights  and  the  proper 
security  of  the  fires. 

When  retiring  to  bed  at  night,  al¬ 
ways  take  every  precaution  to  see  that 
there  is  no  danger  from  your  fires;  that 
the  gas,  if  you  use  it,  is  properly  ex¬ 
tinguished;  and  take  care  that  your 
lights  are  safe. 


Should  a  Fire  Break  Out,  send  off  to 
the  nearest  engine  or  police  station. 

Fill  Buckets  with  Water,  carry  them 
as  near  the  fire  as  possible,  and  throw 
the  water  in  showers  on  the  fire. 

If  a  Fire  is  Violent,  wet  a  blanket, 
and  throw  it  on  the  part  which  is  in 
flames. 

Should  the  Bed  or  Window  Curtains 

catch  fire,  lay  hold  of  any  woolen  gar¬ 
ment,  and  beat  it  on  the  flames  until 
extinguished. 

Do  Not  Leave  the  Window  or  Door 
Open  in  the  room  where  the  fire  has 
broken  out,  as  the  current  of  air  in¬ 
creases  the  force  of  the  fire. 

A  Solution  of  Pearlash  in  Water, 
thrown  upon  a  fire,  extinguishes  it  in¬ 
stantly.  The  proportion  is  a  quarter 
of  a  pound,  dissolved  in  some  hot  water, 
and  then  poured  into  a  bucket  of  com¬ 
mon  water. 

Children  should  be  early  taught  how 
to  press  out  a  spark  when  it  happens 
to  reach  any  part  of  their  dress,  and 
also  that  running  into  the  air  will  cause 
it  to  blaze  immediately. 

Fire  Screens — Paper, 

Should  be  sized  and  coated  with  trans¬ 
parent  varnish,  otherwise  they  will 
soon  become  soiled  and  discolored. 

Fireworks — Sulphide  of  Cad¬ 
mium  in. 

In  the  following  composition  it  is 
said  that  sulphide  of  cadmium  gives 
a  white  flame,  which  is  surrounded  by 
a  magnificent  blue  margin:  Saltpetre, 
20  parts;  sulphur,  5;  sulphide  of  cad¬ 
mium,  4;  powdered  charcoal,  1. 

Fireworks — Iron  Sand  in. 

Used  to  give  corruscations  in  fire¬ 
works;  is  far  better  than  iron  or  steel- 
filings.  It  is  made  by  beating  cast 
steel  or  iron  into  small  pieces  on  an 
anvil.  These  are  sifted  into  four  sizes, 
the  smallest  for  the  smallest  pieces, 
and  vice  versa.  The  corruscations 
produced  by  these  are  exceedingly 


Be  yourself  and  not  a  mere  echo. 


183 


brilliant.  The  sand  should  be  kept  in 
a  dry  place  in  a  well  closed  bottle. 
Fireworks  containing  it  should  not  be 
made  very  long  before  using. 

Fireworks — To  Represent 
Cordage  in. 

Antimony,  1  part;  juniper  resin,  1 
part;  nitre,  2  parts;  sulphur,  16  parts. 
Mix,  and  imbrue  soft  ropes  with  the 
composition. 

Fireworks — Touch-paper  for. 

Soak  unglazed  paper  in  a  solution  of 
nitre  in  vinegar  or  water.  The  strong¬ 
er  the  solution,  the  faster  will  it  burn. 
A  good  plan  is  to  dip  it  in  a  weak  solu¬ 
tion,  dry  it,  try  it,  and  if  it  bums  too 
slowly,  make  the  solution  stronger  and 
dip  it  again. 

Fireworks — Quick  Match  for. 

This  is  made  by  immersing  lamp- 
wick  in  a  solution  of  saltpetre  with 
mealed  powder,  winding  it  on  a  frame, 
and  afterwards  dusting  with  mealed 
powder.  To  1  lb.  12  oz.  of  cotton,  take 
saltpetre,  1  lb.;  alcohol,  2  quarts; 
water,  3  quarts;  solution  of  isinglass 
(1  oz.  to  the  pint),  3  gals.;  mealed 
powder,  10  lbs. 

Fireworks. 

Port  Fires. — Take  of  sulphur,  2  parts; 
saltpetre,  6  parts;  mealed  powder, 

1  part.  This  is  rammed  into  cases  of 
from  six  inches  to  two  feet  long,  and 
one-half  inch  internal  diameter.  They 
should  be  lightly  rammed.  To  give 
a  brilliant  flame  add  1  part  of  iron 
sand;  for  a  dark  flame,  1  part  of  pow¬ 
dered  charcoal. 

Stars  (Common). — Saltpetre,  1  lb.; 
sulphur,  4 y  oz.;  antimony,  4  oz.;  isin¬ 
glass,  y  oz.;  camphor,)^  oz.;  alcohol, 
%  oz. 

White. — Mealed  powder,  4  oz.;  salt¬ 
petre,  12  oz.;  sulphur, 6)^  oz. ;  oil  of 
spike,  2  oz. ;  camphor,  5  oz.  The  above 
are  to  be  made  into  balls,  rolled  in 
grained  powder  and  dried  in  the  sun. 
Used  in  the  manufacture  of  Roman 
candles,  rockets,  etc. 


Trailed  Stars. — Saltpetre,  4  oz.;  sul¬ 
phur,  6  oz. ;  sulphate  of  antimony,  2 
oz.;  rosin,  4  oz. 

With  Sparks. — Mealed  powder,  1  oz. ; 
saltpetre,  1  oz. ;  camphor,  2  oz. 

Colored  Stars.— May  be  made  by 
using  any  of  the  receipts  for  colored 
fires,  with  a  solution  of  isinglass,  y  oz. ; 
camphor,  oz. ;  alcohol,  %  oz.  Make 
into  balls  of  the  requisite  size,  roll  in 
gunpowder,  dry  in  the  sun. 

Roman  Candles.  —  Mealed  powder, 
y,  lb.;  saltpetre,  2y  lbs.;  sulphur, 
glass  dust,  each,  y  lb.  This  is  ram¬ 
med  in  cases  as  follows:  Put  at  the 
bottom  of  the  case  a  small  quantity  of 
clay,  then  some  gunpowder,  then  a  wad 
of  paper,  then  %  of  the  height  of  the 
case  of  the  composition,  then  a  wad 
and  powder  and  a  star  or  ball,  then 
more  composition,  and  so  on  till  the 
case  is  filled.  The  wads  must  be  loose 
(only  to  prevent  the  mixing  of  the 
composition  and  gunpowder),  and  the 
ramming  should  not  be  begun  until 
the  case  is  y  filled,  and  then  should  be 
gentle  lest  the  stars  be  broken. 

Chinese  Fire.  —  (Red.) — Saltpetre, 

1  lb.;  sulphur,  3  oz.;  charcoal,  4  oz.; 
iron  sand,  7  oz. — (White.) — Saltpetre, 

1  lb.;  mealed  powder,  12  oz.;  charcoal, 
Ty  oz.;  iron  sand,  fine,  11  oz. 

Golden  Rain. — Mealed  powder,  4  oz.; 
saltpetre,  1  lb.;  sulphur,  4  oz.;  brass 
filings,  1  oz.;  sawdust,  2)4,  oz.;  glass 
powder,  6  drs. 

Silver  Rain. — Mealed  powder,  2  oz. ; 
saltpetre,  4  oz.;  sulphur,  1  oz.;  steel- 
dust,  %  oz. 

Wheel  Cases. — Mealed  powder,  2 
lbs.;  saltpetre,  4  oz.;  steel  filings,  6  oz. 

For  Rockets. —  (Four  -  Ounce.)  — 
Mealed  powder,  1  lb.;  charcoal,  1  oz.; 
saltpetre,  4  oz.  —  (Eight  -  Ounce.)  — 
Mealed  powder,  1  lb.  1  oz.;  saltpetre, 

4  oz.;  sulphur,  3 y  oz.;  charcoal,  1 
oz. — (One  pound.) — Mealed  powder, 

1  lb.;  charcoal,  3  oz.;  sulphur,  1  oz. 


184 


He  sleeps  well  that  knows  not  that  he  sleeps  ill. 


Fishing — Lines  for. 

The  most  serviceable  lines  are  made 
of  pure  horsehair,  for  such  as  are  com¬ 
posed  of  hair  and  silk,  from  retaining 
the  water,  soon  become  rotten ;  neither 
can  they  be  thrown  with  the  same  pre¬ 
cision,  as  they  get  soft  and  flabby,  and 
fall  heavily  on  the  water.  Good  lines 
should  be  perfectly  twisted,  round,  and 
without  any  irregularities,  and  in  point 
of  color  those  which  are  of  a  light  gray, 
or  brown,  or  white,  are  the  most  use¬ 
ful:  some  anglers,  however,  prefer  a 
light  sorrel  tint.  The  bottom  or  cast¬ 
ing  line  for  fly  fishing,  which  is  affixed 
to  the  line  on  the  reel,  must  be  of  gut, 
and  of  about  the  same  length  as  the  rod ; 
the  gut  should  be  strong  at  the  top,  and 
very  fine  at  the  dropper  or  bottom,  and 
before  any  flies  are  made  upon  it,  it 
should  be  picked  and  tried  to  see  that  it 
is  of  a  uniform  thickness  throughout. 

Fishing — Floats  for. 

Floats  can  always  be  procured  ready 
made,  of  all  sizes  and  every  variety 
of  shape.  For  small  fish  and  slow 
streams,  quill  floats  will  be  found  the 
best,  and  in  strong  and  rapid  rivers, 
or  for  the  larger  kinds  of  fish,  cork  floats 
can  be  employed.  If  the  angler  prefers 
making  cork  floats  to  purchasing  them, 
he  must  procure  a  piece  of  fine-grained 
sound  cork,  and  bore  a  hole  through  it 
with  a  small  red  hot  iron,  then  put  in  a 
quill  which  will  exactly  fit  the  aperture, 
and  afterward  cut  the  cork  into  the 
shape  of  a  pear.  When  this  is  finished 
he  must  grind  it  smooth  with  pumice 
stone,  and  paint  and  varnish  it;  and 
if  he  uses  two  or  three  bright  colors  in 
the  painting  he  will  add  much  to  the 
gaiety  of  its  appearance.  The  cork 
float  should  swim  perpendicularly  in 
the  water,  so  that  it  may  betray  the 
slightest  nibble,  and  must  be  carefully 
poised  by  fastening  a  few  shot  on  the 
line;  the  sizes  of  shot  proper  for  this 
purpose  are  from  swan  shot  down  to 
No.  4j  they  should  be  split  about  half 


way  through  with  a  small  chisel,  so  as 
to  make  a  gap  sufficiently  wide  to  ad¬ 
mit  the  line,  and  when  the  latter  is  put 
in  the  gap  should  be  closed  with  a  pair 
of  pliers. 

Fishing — Reels  for. 

A  reel  is  very  useful,  as  with  its  as¬ 
sistance  parts  of  a  river  may  be  reached 
which  could  not  otherwise  be  at¬ 
tempted;  it  enables  the  angler  also  to 
play  his  fish  with  the  greatest  ease  and 
certainty.  When  purchasing  a  reel, 
a  multiplying  one  should  be  selected, 
as  it  is  superior  to  all  others,  and  en¬ 
ables  the  angler  to  lengthen  and  short¬ 
en  his  line  rapidly.  It  must  be  kept 
clean  and  -well  oiled,  and  great  care 
taken  that  no  grit  of  any  kind  gets 
into  it. 

Fishing — Hooks  for. 

Hooks  are  of  various  patterns  and 
sizes,  beginning  at  No.  1,  which  is  the 
largest  salmon  size,  and  ending  at  No. 
14,  called  the  smallest  midge.  Ameri¬ 
can  hooks  are  very  good,  especially 
those  made  by  Clarke’s  patent.  Lim¬ 
erick  hooks  are  good;  and  those 
made  in  Dublin,  marked  with  2  F’s, 
2  B’s,  and  so  on,  are  second  to  none. 
A  bad  hook,  be  it  remembered,  is 
worse  than  a  bad  knife,  only  fit  to  be 
thrown  away. 

Fishing — Baits  for. 

Fish,  in  their  natural  element,  take 
such  baits  as  the  changing  seasons 
produce,  and  will  not  at  one  time  of 
the  year  bite  at  the  same  bait  which 
they  may  be  caught  with  at  another; 
for  instance,  in  the  spring  and  autumn, 
worms  may  be  used  all  day  long,  but 
in  summer,  worms  must  only  be  used 
early  and  late,  morning  and  evening. 
An  earth-worm  is  naturally  the  first 
bait  the  young  angler  looks  out  for;  it 
is  always  to  be  had,  is  put  on  the  hook 
without  difficulty,  and  (excepting  at 
the  times  above  stated)  may  always 
be  used  for  certain  kinds  of  fish,  with 


185 


Amid  a  multitude  of  projects,  no  plan  is  devised. 


the  certainty  of  hooking  something,  if 
proper  patience  is  used.  When  bait¬ 
ing  with  a  worm,  the  hook  should  be 
put  in  close  to  the  top  of  the  worm’s 
head,  and  then  passed  carefully  down, 
gently  working  the  worm  up  the  hook 
at  the  same  time.  Not  more  than  a 
quarter  of  an  inch  of  the  worm  should 
be  left  hanging  over  the  hook.  To 
scour  or  starve  these  worms,  and  get 
rid  of  the  earthy  matter  they  contain, 
they  must  be  placed  in  damp  moss, 
not  sodden  with  water,  but  only 
damp.  In  creeping  through  the  fibres 
of  the  moss,  they  compress  and  empty 
themselves. 

The  ash-grub,  which  is  found  in  the 
rotten  bark  of  a  tree  that  has  been 
felled  some  time,  is  an  excellent  bait 
for  all  small  “pan”  fish,  such  as  chub, 
sun-fish,  perch,  etc.,  and  may  be  used 
all  the  year  round;  it  should  be  kept 
in  wheat  bran.  All  grubs  or  worms 
make  good  bait  for  little  fresh  water 
fish. 

Grasshoppers  are  good  baits  during 
June,  July,  and  August;  their  legs  and 
wings  must  be  taken  off  before  they 
are  put  on  the  hook. 

Shrimp  are  good  for  bass,  tom  cod, 
and  LaFayette  fish.  Crab  and  clam 
ar-e  good  bait  for  these  also,  shedder 
crab  especially. 

Fishing — Paste  Baits  for. 

Cheese  Pastes. — Take  some  old  cheese 
and  the  crumb  of  white  bread,  and  mix 
them  up  to  a  tolerable  degree  of  con¬ 
sistency,  and  you  will  make  a  good 
bait  for  chub. 

White  Bread  Paste. — Knead  crumbs 
of  white  bread  dipped  in  honey  in  the 
palm  of  your  hand  until  they  attain  a 
fair  degree  of  consistency;  it  is  good 
for  small  fish. 

Wheat  Paste. — Procure  some  new 
'wheat,  remove  the  husks,  and  after¬ 
ward  pound  it;  then  pour  some  milk  or 
water  over,  and  gently  simmer  the 
composition;  when  cold,  it  will  be 


somewhat  like  a  jelly,  and  a  very  small 
piece  only  should  be  put  on  the  hook. 

Paste  baits  are  not  at  all  adapted 
for  swift,  running  streams,  but  for 
quiet  brooks,  ponds,  or  very  still  rivers ; 
you  must  be  sharp  of  eye,  and  quick 
to  strike,  otherwise  both  fish  and  bait 
will  give  you  the  slip.  A  quill  float  is 
better  than  a  cork  one  when  baiting 
with  paste,  as  it  betrays  the  slightest 
nibble. 

Fishing— Ground  Bait  for. 

Ground  baiting  is  a  most  essential 
part  of  angling,  and  ought  never  to  be 
omitted,  as  success  in  bottom  or  float 
fishing  cannot  be  expected,  unless  the 
proper  means  for  drawing  the  fish  to¬ 
gether  are  resorted  to.  The  object 
of  throwing  bait  into  the  water,  is  to 
collect  fish  to  one  particular  spot,  and 
then  to  use  a  superior  kind  of  bait, 
though  of  a  similar  kind,  on  the  hook. 
Thus,  if  going  to  angle  with  earth 
worms,  throw  in  for  ground  bait  those 
that  are  unscoured,  and  fish  with  those 
that  are  well  scoured. 

For  small  creek  fish,  mix  bran  and 
clay  together  intq  lumps  about  the 
size  of  an  apple;  place  some  grubs  in 
the  middle,  and  close  the  clay  over 
them.  It  is  a  very  useful  bait  in  a 
till  pond,  hole,  or  slight  eddy. 

Or  take  the  crumb  of  white  bread, 
soak  it  in  water,  squeeze  it  almost  dry, 
add  bran,  and  work  them  up  together 
until  they  acquire  the  consistency  of 
clay. 

Grubs,  worms,  the  toughest  parts  of 
crabs,  lobsters,  or  clams,  may  be 
thrown  in  without  taking  the  trouble 
of  working  them  into  balls  or  clay,  if 
the  water  is  perfectly  still;  but  if  you 
are  fishing  in  a  stream,  such  a  system 
of  ground  baiting  is  injurious,  as  they 
are  carried  away  by  the  stream,  and 
draw  the  fish  from  the  spot. 

Fish— Chinese  Art  of  Catching. 

Take  Coculus  Indicus,  pulverize  and 


186 


There  is  no  such  thing  as  bemg  proud 


mix  with  dough,  then  scatter  it  broad¬ 
cast  over  the  water  as  you  would  sow 
seed.  The  fish  will  seize  it  with  great 
avidity,  and  will  instantly  become  so 
intoxicated  that  they  will  float  on 
their  backs  on  the  water,  by  dozens, 
hundreds  or  thousands,  as  the  case 
may  be.  All  that  you  now  have  to  do 
is  to  have  a  boat  or  other  convenience 
to  gather  them  up,  and  as  you  gather, 
put  them  into  a  tub  of  clean  w'ater, 
and  presently  they  will  be  as  lively 
and  healthy  as  ever. 

Fish  Charms. 

The  so  called  fish  charms,  as  given 
in  many  books  and  retailed  as  great 
secrets,  are  as  a  rule  a  mass  of  non¬ 
sense,  and  when  employed  successfully 
make  the  fish  caught  undesirable  for 
eating,  impregnated  more  or  less,  as 
they  must  be,  with  the  “charms.” 
There  remarks  apply  also  to  the  above 
“Chinese  art  of  catching.”  The  only 
legitimate  way  of  catching  fish  is  by 
the  hook  and  net  and  no  other  should 
be  resorted  to.  Some  of  these  “secrets” 
are  as  follows:  For  bait,  take  a  hand¬ 
ful  of  swamp-apple  blossoms ;  put  them 
in  a  glass  jar  or  bottle,  together  with  a 
gill  of  rum;  cork  the  bottle  tight  and 
let  it  stand  in  the  sun  for  three  or  four 
hours;  then  take  half  a  pint  of  water 
that  is  found  in  places  where  grows 
the  plant  commonly  termed  flytrap. 
This  plant,  the  botanical  name  of  which 
is  dionsea  muscipula,  vegetates  in  quag¬ 
mires  around  fresh  ponds.  Saturate 
your  bait  with  the  liquid  two  or  three 
hours  before  using.  The  liquid  should 
be  kept  in  a  wooden  or  earthen  vessel. 
Another  is  to  put  the  oil  of  Rhodium 
on  the  bait  when  fishing  with  a  hook, 
and  you  will  always  succeed ;  or,  take 
the  juice  of  smallage  or  lovage,  and 
mix  with  any  kind  of  bait.  As  long 
as  there  remain  any  kind  of  fish  within 
many  yards  of  your  hook,  you  will  find 
yourself  busy  pulling  them  out.  Or, 
get  over  the  water  after  dark,  with  a 


light  and  a  dead  fish  that  has  been 
smeared  with  the  juice  of  stinking  glad- 
win.  The  fish  will  gather  around  you 
in  large  quantities,  and  can  easily  be 
scooped  up. 

Fishing — With  Natural  Fly. 

This  consists  in  fishing  with  the 
living  flies,  grasshoppers,  etc.,  which 
are  found  on  the  banks  of  the  rivers 
or  lakes  where  you  are  fishing;  it  is 
practiced  with  a  long  rod,  running 
tackle,  and  fine  fine.  When  learning 
this  system  of  angling,  begin  by  fishing 
close  under  the  banks,  gradually  in¬ 
creasing  your  distance  until  you  can 
throw  your  live  bait  'across  the  stream, 
screening  yourself  behind  a  tree,  a  bush, 
or  a  cluster  of  weeds,  otherwise  you 
will  not  have  the  satisfaction  of  lifting 
a  single  fish  out  of  the  water.  In 
rivers  where  immense  quantities  of 
weeds  grow  in  the  summer,  so  as  al¬ 
most  to  check  the  current,  you  must 
fish  where  the  stream  runs  most  rapidly, 
taking  care  that  in  throwing  your  line 
into  those  parts  you  do  not  entangle  it 
among  the  weeds.  Draw  out  only  as 
much  line  as  will  let  the  fly  touch  the 
surface,  and  if  the  wind  is  at  your  back, 
it  will  be  of  material  service  to  you 
in  carrying  the  fly  lightly  over  the 
water.  In  such  places  the  water  is 
generally  still,  and  your  bait  must,  if 
possible,  be  dropped  with  no  more  noise 
than  the  living  fly  would  make  if  it  fell 
into  the  water.  Keep  the  top  of  your 
rod  a  little  elevated,  and  frequently 
raise  and  depress  it  and  move  it  to 
and  fro  very  gently  in  order  that  the 
fly  by  its  shifting  about  may  deceive 
the  fish  and  tempt  them  to  make  a  bite. 
The  instant  jrour  bait  is  taken,  strike 
smartly,  and  if  the  fish  is  not  so  large 
as  to  overstrain  and  snap  your  tackle, 
haul  it  out  immediately,  as  you  may 
scare  away  many  while  trying  to  secure 
one.  There  are  very  many  baits 
which  may  be  used  with  success  in 
natural  fly  fishing.  But  the  best  rule 


before  man  and  humble  before  God. 


187 


is  to  cut  open  the  first  fish  caught,  to 
to  see  what  flies  are  in  season. 

Fishing — With  Artificial  Fly. 

Artificial  fly  fishing  consists  in  the 
use  of  imitations  of  the  natural  flies 
and  is  unquestionably  the  most  scien¬ 
tific  mode  of  angling,  requiring  great 
tact  and  practice  to  make  the  flies 
with  neatness  and  to  use  them  suc¬ 
cessfully,  and  calling  forth  as  it 
does  so  much  more  skill  than  the 
ordinary  method  of  bottom  fishing,  it 
merits  its  superior  reputation.  It  pos¬ 
sesses  many  advantage^  over  bottom 
fishing,  but  at  the  same  time  it  has 
its  disadvantages;  it  is  much  more 
cleanly  in  its  preparations,  inasmuch 
as  it  does  not  require  the  angler  to 
grub  for  clay  and  work  up  a  quantity 
of  ground  baits,  and  is  not  so  toilsome 
in  its  practice,  for  the  only  incum¬ 
brances  which  the  fly  fisher  has  are 
simply  a  light  rod,  a  book  of  flies,  and 
whatever  fish  he  may  chance  to  catch; 
but  there  are  several  kinds  of  fish 
which  will  not  rise  at  a  fly,  and  even 
those  that  do  will  not  be  lured  from 
their  quiet  retreat  during  very  wet 
or  cold  weather.  It  would  be  as  well 
if  the  young  angler  could  go  out  for 
some  little  time  with  an  old  experi¬ 
enced  hand,  to  observe  and  imitate 
his  movements  as  closely  as  possible. 

Fishing — Without  Nets,  Lines, 
Spears,  Snares,  “Bobs,” 
or  Bait. 

The  following  plan  we  have  known 
used  with  great  success  to  catch  fish  in 
winter,  in  Pennsylvania.  Where  the 
water  was  clear  and  still,  say  the  back 
water  of  a  dam,  it  would  often  freeze 
hard  enough  to  make  good  skating  and 
yet  the  ice  would  be  so  clear  that  the 
fish  could  be  seen  lying  at  the  bottom 
or  lazily  moving  about.  By  striking 
the  ice  (not  too  hard)  immediately 
over  the  fish,  a  sufficient  concussion 
would  be  produced  to  stun  the  fish.  It 
would  immediately  turn  over  and 


come  up  to  the  ice,  its  white  belly 
showing  clearly  against  the  ice  below, 
when  we  proceeded  to  cut  a  hole  and 
take  out  the  fish.  A  mallet  generally 
was  used  to  strike  the  ice,  as  we  pro¬ 
duced  a  stunning  blow  with  it  without 
killing  the  fish,  as  would  be  likely  to 
occur  were  the  blow  struck  with  the 
poll  of  the  ax.  On  taking  the  fish 
home  and  putting  them  into  water, 
although  some  or  all  would  be  frozen 
stiff,  quite  a  number  would  often  revive, 
and  it  was  to  produce  this  result  that 
the  mallet  was  preferred  to  strike  with. 

Fishes. — To  Preserve. 

Large  fishes  should  be  opened  in  the 
belly,  the  entrails  taken  out,  and  the 
inside  well  rubbed  with  pepper,  and 
stuffed  with  oakum.  Small  fishes, 
as  well  as  reptiles  and  worms,  may  be 
put  in  spirit. 

Flannels — To  Shrink. 

Before  they  are  made  up  they  should 
be  well  soaked,  first  in  cold,  then  in 
hot  water. 

Fannels — To  Wash. 

These  should  always  b.e  washed  with 
a  lather  of  white  soap,  and  in  hot  (but 
not  boiling)  water; do  not  use  soda,  as 
it  changes  the  color.  They  should  be 
washed  and  dried  very  quickly  to  pre¬ 
vent  shrinking.  In  washing  squeeze 
and  knead  them,  but  do  not  rub  them. 

Fleas — To  Get  Rid  of. 

Much  of  the  largest  number  of  fleas 
are  brought  into  our  family  circles  by 
pet  dogs  and  cats.  The  oil  of  penny¬ 
royal  will  drive  these  insects  off ;  but  a 
cheaper  method,  where  the  herb  flour¬ 
ishes,  is  to  throw  your  cats  and  dogs 
into  a  decoction  of  it  once  a  week. 
When  the  herb  cannot  be  gotten,  the  oil 
should  be  procured.  In  this  case,  satu¬ 
rate  strings  with  it  and  tie  them  round 
the  necks  of  dogs  and  cats.  These 
applications  should  be  repeated  every 
twelve  or  fifteen  days.  Mint,  freshly 
cut,  and  hung  round  a  bedstead,  or  on 


188 


When  Fortune  is  on  our  side. 


the  furniture,  will  prevent  annoyance 
from  bed  insects;  a  few  drops  of  essen¬ 
tial  oil  of  lavender  will  be  more  effica¬ 
cious.  Persian  insect  powder  is  good. 

Fleshworms. 

These  specks,  when  they  exist  in  any 
number,  are  a  cause  of  much  unsight¬ 
liness.  They  are  minute  corks,  if  we 
may  use  the  term,  of  coagulated  lymph 
which  close  the  orifices  of  some  of  the 
pores  or  exhalent  vessels  of  the  skin. 
On  the  skin  immediately  adjacent  to 
them  being  pressed  with  the  finger 
nails,  these  bits  of  coagulated  lymph, 
will  come  from  it  in  a  vermicular  form. 
They  are  vulgarly  called  “  flesh  worms,” 
many  persons  fancying  them  to  be 
living  creatures.  These  may  be  got 
rid  of  and  prevented  from  returning, 
by  washing  with  tepid  water,  by  prop¬ 
er  friction  with  a  towel,  and  by  the 
application  of  a  little  cold  cream.  The 
longer  these  little  piles  are  permitted  to 
remain  in  the  skin  the  more  firmly  they 
become  fixed;  and  after  a  time,  when 
they  lose  their  moisture,  they  are  con¬ 
verted  into  long  bony  spines  as  dense 
as  bristles,  and  having  much  of  that 
character.  They  are  known  by  the 
name  of  spotted  acne.  With  regard 
to  local  treatment,  the  following  lo¬ 
tions  are  calculated  to  be  serviceable: 

Distilled  rose-water,  1  pint ;  sulphate 
of  zinc,  20  to  60  grains.  Mix. 

Another. — Sulphate  of  copper,  20 
grains ;  rose-water,  4  ounces ;  water, 
12  ounces.  Mix. 

Another. — Oil  of  sweet  almonds,  1 
ounce;  fluid  potash,  1  drachm.  Shake 
well  together,  and  then  add  rose-water 
1  ounce;  pure  water,  6  ounces.  Mix. 
The  mode  of  using  these  remedies  is  to 
rub  the  pimples  for  some  minutes  with 
a  rough  towel,  and  then  dab  them  with 
the  lotion. 

Another. — Wash  the  face  twice  a  day 
with  warm  water,  and  rub  dry  with  a 
coarse  towel.  Then  with  a  soft  towel 
rub  in  a  lotion  made  of  two  ounces  of 


white  brandy,  one  ounce  of  cologne 
and  one-half  ounce  of  liquor  potassa. 
Flies  (House) — To  Destroy. 

House  flies  are  present  just  in  pro¬ 
portion  to  the  dirt  and  uncleanliness 
there  are  in  a  house.  The  cleaner  the 
house  and  surroundings,  the  fewer  flies 
there  will  be. 

They  may  be  effectually  destroyed 
by  putting  half  a  spoonful  of  black 
pepper  in  powder  on  a  teaspoonful  of 
brown  sugar,  and  one  teaspoonful  of 
cream;  mix  them  well  together  and 
place  them  in  a  room  where  the  flies 
are  troublesome,  and  they  will  soon 
disappear. 

The  butchers  of  Geneva  have,  from 
time  immemorial,  prevented  flies  from 
approaching  the  meat  which  they  ex¬ 
pose  for  sale,  by  the  use  of  laurel  oil. 
This  oil,  the  smell  of  which,  although 
a  little  strong,  is  not  very  offensive, 
drives  away  flies;  and  they  dare  not 
come  near  the  walls  or  the  wainscots 
which  have  been  rubbed  with  it. 

Flies  are  kept  out  of  stables  (where 
they  propagate  in  great  numbers)  by 
using  sawdust  which  is  saturated  with 
carbolic  acid  diluted — one  part  of  acid 
to  a  hundred  parts  of  water.  The  saw¬ 
dust  scattered  about  in  stables  keeps 
all  flies  away.  A  similar  application  of 
the  acid  ought  to  keep  them  from 
kitchens. 

Twenty  drops  carbolic  acid  evap¬ 
orated  on  a  hot  shovel,  or  a  bit  of  cam¬ 
phor  gum,  size  of  walnut,  held  over  a 
lamp  until  consumed,  will  drive  away 
flies  or  mosquitoes. 

Fly  Paper— Adhesive. 

Melt  resin  in  any  vessel  over  the  fire, 
and  while  soft  add  to  it  enough  sweet 
oil,  lard  or  lamp  oil,  to  make  it  when 
cold  of  the  consistency  of  molasses. 
This  spread  upon  writing  paper  with  a 
brush  will  not  dry  in  a  long  time  and  is 
so  sticky  as  to  hold  fast  the  legs  of  any 
insect  attracted  to  it,  or  accidentally 
coming  in  contact.  It  may  be  placed 


popular  favor  bears  her  company. 


189 


about  the  house,  the  pantry,  or  else¬ 
where,  and  will  soon  attract  and  hold¬ 
fast  ants  and  other  vermin.  It  is  also 
used  on  table  legs,  the  edges  of  shelves 
and  other  places  to  prevent  the  ascent 
of  ants.  Strips  of  this  paper  fastened 
closely  about  the  trunks  of  trees, 
plants,  etc.,  the  varnish  side  out,  pre¬ 
vents  the  ascent  of  insects.  It  pos¬ 
sesses  the  great  advantage  over  the 
ordinary  fly  papers  in  that  it  is  not 
poisonous. 

Floors — For  Basements. 

In  the  preparation  for  laying  the 
floor,  the  ground  underneath  is  dug 
out,  so  as  to  leave  what  is  termed  an 
“air  space”  between  it  and  the  joists. 
The  airing  of  the  under  side  of  the 
floor  is  procured  at  the  expense  of  the 
comfort  of  the  upper  surface,  and  con¬ 
sequently  of  that  of  the  house  itself ;  for 
the  inch  flooring  is  but  slight  defence 
against  the  cold,  which  must  neces¬ 
sarily  find  its  way  beneath.  A  far 
better  mode  of  flooring  basements,  cot¬ 
tages,  dairies,  etc.,  is  to  spread  on  the 
ground  a  bed  of  air-slaked  lime,  on 
which  the  joists  should  rest  and  be 
sunk,  say  an  inch  or  two  deep,  so  as 
to  leave  no  chance  for  air  to  enter,  and 
at  the  same  time  effectually  keep  out  all 
vermin,  as  they  will  not  attempt  to 
burrow  in  lime.  At  first  sight  this 
seems  to  be  an  expensive  mode  of 
securing  comfort,  but  it  is  quite  the 
contrary.  Ten  bushels  of  lime  is  am¬ 
ple  for  a  square  of  10  feet  (100  square 
feet),  and  there  are  very  few  localities 
in  which  lime  is  not  cheap  and  plenty. 
Such  an  underlying  of  lime  will 
prove  a  most  desirable  preservation  of 
basement  floors,  and  render  a  dwelling 
sanitary,  warn  and  sound. 

•  Floors — Cellar. 

When  it  is  inexpedient  to  go  to  the 
expense  of  cement,  an  excellent  sub¬ 
stitute  is  secured  by  taking  coal-ashes 
and  mixing  them  with  water  to  the  or¬ 
dinary  thickness  of  mortar.  It  does 


not  matter  how  many  lumps  or  stones 
there  are.  Put  it  on  about  4  inches 
thick;  let  it  lie  24  hours,  and  then 
tamp  it  with  a  heavy  block  of  wood 
3  or  4  times  a  day  until  it  is  per¬ 
fectly  hard.  It  will  be  found  to  be  as 
good  as ,  if  not  better  than,  cement,  and 
will  not  scale  or  crack  off. 

Floors — Soluble  Glass  for. 

Instead  of  the  old-fashioned  method 
of  using  wax  for  polishing  floors,  sol¬ 
uble  glass  is  now  employed  to  great  ad¬ 
vantage.  For  this  purpose  the  floor  is 
first  well  cleaned,  and  then  the  cracks 
filled  up  with  a  cement  of  water-glass 
and  a  powdered  chalk  or  gypsum ;  after¬ 
ward  a  water-glass  of  60  to  65  degrees, 
of  the  thickness  of  syrup,  is  applied  by 
means  of  a  stiff  brush.  Any  desired 
color  is  to  be  imparted  to  the  floor  in 
a  second  coat  of  the  water-glass,  and 
additional  coats  are  to  be  given  until 
the  requisite  polish  is  obtained.  A 
still  higher  finish  may  be  given  by  pum¬ 
icing  off  the  last  layer,  and  then  put¬ 
ting  on  a  coating  of  oil. 

Floors — Mopping  and  Cleaning. 

The  practice  of  mopping  floors  too 
often  is  a  loss  of  time  and  a  waste  of 
strength,  and  is  as  inconsistent  with 
reason  as  the  habit  of  blacking  cooking 
stoves  every  time  they  are  used;  and 
it  seems  that  wet  floors  are  as  detri¬ 
mental  to  health  as  the  dust  sent  forth 
by  the  too  frequent  use  of  the  com¬ 
mon  stove  blacking.  Mopping  painted 
floors  too  often  with  hot  soap-suds, 
wears  off  the  paint,  causing  needless 
expense  of  both  time  and  money. 

It  is  difficult  to  say  how  often  a 
painted  or  an  unpainted  floor  should 
be  washed,  for  that  depends  on  circum¬ 
stances;  but  it  requires  that  the  cloth, 
mop  and  water,  should  be.  as  clean  as 
a  supply  of  the  latter  will  admit,  and 
the  floor  wiped  as  dry  as  possible;  and 
that  every  corner  and  other  retired 
spots,  under  beds,  bureaus,  or  any 
other  articles  which  may  be  in  the 


190  Knowledge  is  that  which  raises  one  man  above  another. 


apartments,  should  have  a  fair  chance 
to  partake  of  the  cleansing.  Scrub  the 
floors  well  when  you  go  at  it ;  do  it  as 
follows : 

Take  some  clean,  well-sifted  sand, 
scatter  it  on  the  floor,  have  ready  one 
ounce  potash  dissolved  in  a  pint  of 
water,  sprinkle  it  over  the  sand,  and 
with  a  scrubbing  brush  and  good  mot¬ 
tled  soap  rub  the  boards  along  their 
length.  Changing  the  water  frequently 
and  using  it  very  hot,  makes  the  boards 
white;  the  potash,  if  properly  applied, 
will  remove  all  stains. 

Floors — To  Remove  Stains  from. 

For  removing  spots  of  grease  from 
boards,  take  equal  parts  of  fuller’s 
earth  and  pearlash,  a  quarter  of  a  pound 
of  each,  and  boil  in  a  quart  of  soft  water ; 
and,  while  hot,  lay  it  on  the  greased 
parts,  allowing  it  to  remain  on  them 
for  ten  or  twelve  hours;  after  which  it 
may  be  scoured  off  with  sand  and  water. 
A  floor  much  spotted  with  grease  should 
be  completely  washed  over  with  this 
mixture  the  day  before  it  is  scoured. 
Fuller’s  earth  and  ox-gall,  boiled  to¬ 
gether,  form  a  very  powerful  cleansing 
mixture  for  floors  or  carpets.  Stains 
of  ink  are  removed  by  strong  vinegar, 
or  salts  of  lemon  will  remove  them. 

Floors — Oiled. 

Oiling  improves  a  floor  in  several 
ways.  Grease-spots,  of  course,  will 
not  affect  the  wood  thus  treated;  and 
much  less  scrubbing  than  is  necessary 
for  a  plain  floor  will  suffice  to  keep 
it  clean.  Moreover,  the  appearance 
is  improved  by  the  oil.  Many  of  our 
native  woods,  prepared  in  this  man¬ 
ner,  become  positively  handsome. 
Finally,  it  gives  the  surface  a  harder 
texture,  which  makes  it  wear  longer 
and  more  uniformly. 

Paint  costs  more,  takes  longer  to 
dry,  and  wears  off  more  easily,  since  it 
simply  forms  a  crust  or  coating  upon 
the  surface;  while  oil  penetrates  the 
wood.  Hence  an  oiled  floor  looks 


better  than  a  painted  one,  especially  if 
a  little  color,  such  as  Van  Dyke  brown, 
umber,  or  burned  sienna  is  added  to  the 
oil.  . 

To  prepare  a  floor  in  this  manner, 
take  raw  linseed  oil,  or  some  cheap 
oil,  not  offensive  in  odor,  and  capable 
of  drying ;  mix  it,  if  desired,  with  some 
such  transparent  color  as  those  men¬ 
tioned  above ;  and  apply  it  with  a  com¬ 
mon  paint  brush.  Lay  it  on  smoothly, 
so  that  it  will  strike  in  uniformly  over 
the  whole  surface,  and  not  stand  in 
spots.  This  may  be  done  at  night, 
after  the  day’s  work;  and  the  place  will 
be  ready  for  use  again  the  next  morn¬ 
ing.  As  far  as  the  oiled  surface  is  con¬ 
cerned,  it  might  be  stepped  upon  at 
once  without  injury;  but  there  would 
be  danger  in  that  case  of  tracking  the 
grease  to  other  parts  of  the  house. 
A  new  coat  of  oil  applied  in  this  way 
once  or  twice  a  year,  is  sufficient  to 
keep  a  floor  in  perfect  order. 

Florida  Water. 

Take  oil  of  bergamot  3  ounces,  oil 
of  cinnamon  4  drachms,  tincture  of 
benzoin  2  ounces,  alcohol  30  (percent. 
Baume)  1  gallon.  Mix  and  filter. 

Flowers — To  Obtain  from  Bulb¬ 
ous  Roots  in  Three  Weeks. 

Put  quicklime  into  a  flower-pot  till  it 
is  rather  more  than  half  full ;  fill  up  with 
good  earth;  plant  your  bulbs  in  the 
usual  manner;  keep  the  earth  slightly 
damp.  The  heat  given  out  by  the 
lime  will  rise  through  the  earth,  which 
will  temper  its  fierceness;  and  in  this 
manner  beautiful  flowers  may  be  ob¬ 
tained  at  any  season. 

Flowers — To  Obtain  Fresh- 
Blown  in  Winter. 

Choose  some  of  the  most  perfect  buds 
of  the  flowers  you  would  preserve,  such 
as  are  latest  in  blooming  and  ready  to 
open;  cut  them  off  with  a  pair  of  scis¬ 
sors,  leaving  to  each,  if  possible,  apiece 
of  stem  about  three  inches  long;  cover 


Much  might  be  said  on  both  sides. 


191 


the  end  of  the  stem  immediately  with 
sealing  wax,  and  when  the  buds  are  a 
little  shrunk  and  wrinkled, wrap  each  of 
them  up  separately  in  a  piece  of  paper, 
perfectly  clean  and  dry,  and  lock  them 
up  in  a  dry  box  or  drawer;  and  they 
will  keep  without  corrupting.  In  win¬ 
ter,  or  at  any  time  when  you  would 
have  the  flowers  bloom,  take  the  buds  at 
night  and  cut  off  the  end  of  the  stem 
sealed  with  wax,  and  put  the  buds 
into  W'ater  wiierein  a  little  nitre  or  salt 
has  been  dissolved,  and  the  next  day 
you  will  have  the  pleasure  of  seeing  the 
buds  open  and  expand  themselves, 
and  the  flowers  display  their  most  lively 
colors  and  breathe  their  agreeable 
odors. 

Flowers — To  Preserve  and 
Restore. 

Flowers  may  be  preserved  in  a  fresh 
state  for  a  considerable  time,  by  keep¬ 
ing  them  in  a  moist  atmosphere.  A  flat 
dish  of  porcelain  had  water  poured 
into  it.  In  the  water  a  vase  of  flowers 
was  set;  over  the  whole  a  bell-glass  w'as 
placed,  with  its  rim  in  the  w-ater.  The 
air  that  surrounded  the  flow'ers  being 
confined  beneath  the  bell-glass,  was  kept 
constantly  moist  in  the  water  that  rose 
into  it  in  the  form  of  vapor.  As  fast  as 
the  water  wras  condensed  it  ran  dowm 
the  sides  of  the  bell-glass  back  into  the 
dish;  and  if  means  had  been  taken  to 
inclose  the  water  on  the  outside  of  the 
bell-glass,  so  as  to  prevent  its  evapor¬ 
ating  into  the  air  of  the  sitting-room, 
the  atmosphere  around  the  flow'ers 
would  have  remained  continually 
damp.  We  recommend  those  who  love 
to  see  plenty  of  fresh  flowers  in  their 
sitting-rooms  in  dry  weather  to  adopt 
this  method.  The  experiment  can  be 
tried  by  .inverting  a  tumbler  over  a 
rose-bud  in  a  saucer  of  water. 

Another  method  by  which  some 
flowers  may  be  preserved  for  many 
months,  is  to  carefully  dip  them,  as 


soon  as  gathered,  in  perfectly  limpid 
gum  water,  and  after  allowing  them  to 
drain  2  or  3  minutes,  to  set  them  up¬ 
right,  or  arrange  them  in  the  usual  man¬ 
ner  in  an  empty  vase.  The  gum  grad 
ually  forms  a  transparent  coating  on 
the  surface  of  the  petals  and  stems, 
and  preserves  their  figure  and  color 
long  after  they  have  become  dry  and 
crisp. 

Faded  flowers  may  be  generally 
more  or  less  restored  by  immersing 
them  half-w'ay  up  their  stems  in  very 
hot  water,  and  allowing  them  to  re¬ 
main  in  it  until  it  cools,  or  they  have 
recovered.  The  coddled  portion  of 
the  stems  must  then  be  cut.off,  and  the 
flowers  placed  in  clean,  cold  water.  In 
this  w'ay  a  great  number  of  faded  flow¬ 
ers  may  be  restored,  but  there  are  some 
of  the  more  fugacious  kinds  with 
which  it  proves  useless. 

Flowers  (Cut)— To  Preserve. 

Add  to  the  water  a  little  of  a  solution 
of  carbonate  of  ammonia  and  a  few 
drops  of  phosphate  of  soda.  The  effect 
of  this  in  giving  the  flower  a  deeper  col¬ 
or  and  a  stronger  appearance  is  quite 
wonderful,  and  by  cutting  off  every 
other  day  about  one-half  inch  of  the 
stems  of  the  flowers  with  a  sharp  knife, 
they  may  be  kept  as  long  as  their 
natural  life  would  last. 

Fossils — To  Preserve  the 
Form  of. 

Fossils  are  often  so  friable  that  they 
fall  to  pieces  on  the  slightest  handling. 
To  make  such  remains  coherent  sat  urate 
them  in  a  solution  of  silicate  of  potash. 

Fowls— Old. 

To  have  the  poultry  yard  profitable, 
the  fowls  should  not  be  kept  until  they 
are  old.  There  is  no  objection  to  pre¬ 
serving  a  favorite  cock,  as  long  as  he  is 
active  and  lively,  but  hens  after  three 
years  wall  not  produce  as  many  eggs  as 
those  of  one  or  two  years. 


192 


To  talk  wisely,  instructively,  freshly  and 


Fox  and  Geese. 

This  old-fashioned  game  is  played  on 
a  solitaire  board.  Seventeen  geese 
occupy  the  upper  part  of  the  board 
lines,  with  the  fox  in  the  middle,  thus — 

O—O — O 

I  I  I 

o—o — O 


o — o—o — o—o—o — o 


1 

o— ( 
1 

) — 

— J 

> — 

1  ! 

—o—o 

1  1 

■% 

The  object  of  the  game  is  to  confine 
1  lie  fox  in  a  corner,  so  that  he  cannot 
move.  The  geese  march  forward  in 
straight  lines,  not  on  the  diagonals; 
and  whenever  a  goose  is  on  the  spot 
next  the  fox,  the  latter  can  take  him, 
as  in  checkers,  by  jumping  over  to  the 
vacant  spot  beyond.  The  fox  can 
move  backwards,  forwards  or  sideways 
on  the  straight  lines;  but  the  geese 
must  go  forward,  and  are  not  allowed 
to  retreat.  Properly  played,  the  geese 
must  win ;  but  when  the  number  of  geese 
is  reduced  to  six,  it  is  impossible  for 
them  to  confine  the  fox.  There  are  sev¬ 
eral  ways  of  playing  the  game,  by  plac¬ 
ing  the  fox  and  geese  in  other  positions, 
or  by  insisting  on  the  fox  catching  all 
the  geese.  In  the  latter  case,  the  fox 
chooses  his  own  starting  place.  The 
game  may  also  be  played  with  eight 
geese  and  a  fox. 

Foxes — To  Trap. 

The  trap  should  be  well  smeared  with 
blood,  or  beeswax,  to  destroy  the  odor 
of  the  iron.  Set  it  in  soft  earth,  pack¬ 
ing  moss  or  leaves  lightly  around  the 
pan  and  jaws.  Bait  with  fried  meat. 
An  old  trapper  says:  “To  make  the  al¬ 
lurement  doubly  sure,  obtain  from 
the  female  of  the  dog,  fox  or  wolf, 


the  matrix,  in  the  season  of  co¬ 
ition,  and  preserve  it  in  alcohol,  tightly 
corked.  Leave  a  small  portion  of  it 
on  something  near  the  trap ;  also,  when 
visiting  the  traps,  put  some  on  your 
boots.” 

Another  method  is  to  make  a  bed  of 
chaff  in  the  open  field,  in  a  locality  the 
fox  is  supposed  to  visit,  but  where  it 
will  be  least  likely  to  be  visited  by  pass¬ 
ing  hunters.  Visit  it  daily  and  stir 
into  the  chaff  very  old  or  toasted 
cheese,  or  scraps  of  meat  made  fine, 
using  the  utmost  caution  not  to  change 
the  appearance  of  the  bed  or  its  sur¬ 
roundings,  and  making  as  few  tracks  as 
possible.  The  materials  of  which  the 
bed  is  composed  should  not  be  handled 
any  more  than  is  absolutely  necessary. 
Too  much  care  cannot  be  taken  in  mak¬ 
ing  the  bed;  for  if  foxes  are  plenty,  and 
you  get  several  to  visit  it,  it  will  last  for 
some  time,  and  will  afford  you  a  great 
deal  of  amusement.  As  soon  as  you 
are  satisfied  a  fox  has  visited  the  bed 
regularly  for  five  or  six  nights,  you  may 
put  in  your  trap.  It  should  be  a  small¬ 
sized,  double  spring,  and  should  be 
fastened  to  a  clog,  light  enough  for  the 
fox  to  drag,  but  heavy  enough  so  that 
he  cannot  get  too  far  away;  though  if 
there  is  snow  on  the  ground,  there  will 
be  no  difficulty  in  finding  him,  if  he 
goes  some  distance.  He  may  be  caught 
the  first  night,  but  more  likely  than  not, 
will  dig  out  your  trap,  or  show  his  con¬ 
tempt  in  some  other  way,  compelling 
you  to  bring  into  force  all  your  inge¬ 
nuity,  before  your  efforts  are  success¬ 
ful. 

Frames— Gilt. 

Rub  with  a  sponge  moistened  with 
turpentine. 

Frames  (Gilt) — To  Revive. 

White  of  eggs,  2  oz. ;  chloride  of  pot¬ 
ash  or  soda,  1  oz.;  mix  well,  blow  off 
the  dust  from  the  frames;  then  go  over 
them  with  a  soft  brush  dipped  in  the 


delightfully,  is  an  immense  accomplishment. 


193 


mixture,  and  they  will  appear  equal 
to  new. 

Frames  (Picture) — To  Pre¬ 
vent  Flies  Soiling. 

To  prevent  the  flies  going  on  picture 
frames  and  furniture,  immerse  a  quan¬ 
tity  of  leeks  for  five  or  six  days  in  a 
pail  of  water,  and  wash  the  pictures, 
etc.,  with  it. 

Freckle  Lotion. 

Muriate  of  ammonia,  1  drachm, 
spring  water  1  pint,  lavender  water  2 
drachms;  apply  with  a  sponge  2  or  3 
times  a  day. 

Freezing  Mixture — Washing 
Soda  as  a. 

If  nitrate  of  ammonium  in  coarse 
powder  is  put  into  the  cooler,  and 
there  is  then  added  twice  its  weight  of 
freshly-crushed  washing  soda,  and  an 
equal  quantity  of  the  coldest  water 
that  can  be  obtained,  an  intensely 
powerful  frigorific  mixture  is  the  result, 
the  cold  often  falling  to  forty  degrees 
below  freezing.  This  is  by  far  the 
most  efficacious  freezing  mixture  that 
can  be  made  without  the  use  of  ice  or 
acids.  But,  unfortunately,  it  has  the 
almost  insuperable  objection,  that  the 
nitrate  of  ammonium  is  decomposed 
by  the  soda,  and  cannot  be  recovered 
by  evaporation ;  this  raises  the  expense 
so  much  that  the  plan  is  not  very 
useful. 

Freezing  Mixture — Sal 
Ammoniac. 

If  the  ordinary  sal  ammoniac  of  the 
shops  is  used,  it  will  be  found  both 
difficult  to  powder,  and  expensive;  in 
fact,  it  is  so  exceedingly  tough,  that 
the  only  way  in  which  it  can  be  easily 
divided,  except  in  a  drug  mill,  is  by 
putting  as  large  a  quantity  of  the  salt 
into  water,  which  is  actually  boiling, 
as  the  latter  will  dissolve;  as  the  solu¬ 
tion  cools,  the  salt  crystallizes  out  in 
the  solid  form,  and  if  stirred  as  it  cools, 
it  separates  in  a  state  of  fine  division. 


As  this  process  is  troublesome,  and  as 
the  sal  ammoniac  is  expensive,  it  is 
better  to  use  the  crude  muriate  of  am¬ 
monium,  which  is  the  same  substance 
as  sal  ammoniac  before  it  has  been 
purified  by  sublimation.  This  is  not 
usually  kept  by  druggists,  but  may  be 
readily  obtained  of  any  of  the  artificial 
manure  merchants,  at  a  very  moderate 
rate;  and  its  purity  may  be  readily 
tested  by  placing  a  portion  of  it  on  a 
red-hot  iron,  when  it  should  fly  off  in 
a  vapor,  leaving  scarcely  any  residue. 

Frosting  Glass. 

Take  sugar  of  lead  well  ground  in  oil, 
applied  as  other  paint ;  then  pounced 
while  fresh  with  a  wad  of  batting 
held  between  the  thumb  and  finger. 
After  which  it  is  allowed  to  partially 
dry;  then  with  a  straight-edge  laid 
upon  the  sash,  you  run  along  by  the 
side  of  it,  a  stick  sharpened  to  the 
width  of  line  you  wish  to  appear  in  the 
diamonds,  figures,  or  squares,  into 
which  you  choose  to  lay  it  off;  most 
frequently,  however,  straight  lines  are 
made  an  inch  or  more  from  the  sash, 
according  to  the  size  of  light,  then 
the  center  of  the  light,  made  into 
diamonds. 

Another. — A  common  preparation 
for  frosting  glass  to  prevent  the  too 
direct  action  of  the  solar  heat  in  green¬ 
houses,  etc.,  is  a  wash  of  whiting  and 
glue-water.  It  must  not  contain  too 
much  glue,  as  it  is  desired  to  wash  it 
off  late  in  the  season  by  the  action  of 
rain,  to  compensate  for  the  decrease 
in  temperature. 

Franklin  on  Frugality. 

We  quote  some  of  this  great  philos¬ 
opher’s  proverbial  truisms  on  this 
subject. 

“A  man  may,  if  he  knows  not  how 
to  save  as  he  gets,  keep  his  nose  all  his 
life  to  the  grindstone,  and  die  not 
worth  a  groat  at  last.  A  fat  kitchen 
makes  a  lean  will.” 


194 


God  never  imposes  a  duty  without 


“Many  estates  are  spent  in  the  getting, 
Since  women  for  tea  forsook  spinning 

and  knitting, 

And  men  for  punch  forsook  hewing 

and  splitting.” 

“If  you  would  be  wealthy,  think  of 
saving  as  well  as  of  getting.  The 
Indies  have  not  made  Spain  rich,  be¬ 
cause  her  out-goes  are  greater  than 
her  in-comes.” 

“Away  with  your  expensive  follies, 
and  you  will  not  have  so  much  cause 
to  complain  of  hard  times,  heavy  taxes, 
and  chargeable  families.” 

“What  maintains  one  vice  would 
bring  up  two  children.” 

“You  may  think,  perhaps,  that  a 
little  tea,  or  superfluities  now  and 
then,  diet  a  little  more  costly,  clothes 
a  little  finer,  and  a  little  entertaniment 
now  and  then,  can  be  no  great  matter; 
but  remember,  ‘Many  a  little  makes  a 
mickle.’  ” 

“Beware  of  little  expenses”;  “A 
small  leak  will  sink  a  great  ship”; 
“Who  dainties  love,  shall  beggars 
prove”;  “Fools  make  feasts  and  wise 
men  eat  them.” 

“Here  you  are  all  got  together  to 
this  sale  of  fineries  and  nick-nacks. 
You  call  them  goods;  but  if  you  do 
not  take  care  they  will  prove  evils  to 
some  of  you.  You  expect  they  will 
be  sold  cheap,  and  perhaps  they  may, 
for  less  than  they  cost;  but  if  you 
have  no  occasion  for  them  they  must 
be  dear  to  you.” 

“Buy  what  thou  hast  no  need  of, 
and  ere  long  thou  shalt  sell  thy  neces¬ 
saries.” 

Fruits— To  Gather. 

In  respect  to  the  time  of  gathering, 
the  criterion  of  ripeness,  adopted  by 
Forsyth,  is  their  beginning  to  fall  from 
the  tree.  Observe  attentively  when 
the  apples  and  pears  are  ripe,  and  do 
not  pick  them  always  at  the  same 
regular  time  of  the  year,  as  is  the  cus¬ 
tom  with  many.  A  dry  season  -will 
forward  the  ripening  of  fruit,  and  a 


wet  one  retard  it,  so  that  there  will 
sometimes  be  a  month’s  difference  in 
the  proper  time  for  gathering.  If  this 
is  attended  to  the  fruit  will  keep  well, 
be  plump  and  not  shrivelled,  as  is  the 
case  with  all  fruit  that  is  gathered 
before  it  is  ripe. 

The  art  of  gathering  is  to  give  them 
a  lift,  so  as  to  press  away  the  stalk, 
and  if  ripe  they  readily  part  from  the 
tree.  Those  that  will  not  come  off 
easily  should  hang  a  little  longer;  for 
when  they  come  off  hard  they  will  not 
be  so  fit  to  be  stored,  and  the  violence 
done  at  the  foot-stalk  may  injure  the 
bud  there  formed  for  the  next  year’s 
fruit. 

Let  the  pears  be  quite  dry  when  pull¬ 
ed,  and  in  handling  avoid  pinching 
the  fruit,  or  in  any  way  bruising  it,  as 
those  which  are  hurt  not  only  decay 
themselves,  but  presently  spread  in¬ 
fection  to  those  near  them;  when  sus¬ 
pected  to  be  damaged,  let  them  be 
carefully  kept  from  the  others,  and 
used  first;  as  gathered,  lay  them  gently 
in  shallow  baskets. 

Fruits — Time  for  Gathering. 

This  should  take  place  in  the  middle 
of  a  dry  day.  Plums  readily  part 
from  the  twigs  when  ripe;  they  should 
not  be  much  handled,  as  the  bloom  is 
apt  to  be  rubbed  off.  Apricots  may 
be  accounted  ready  when  the  side  next 
the  sun  feels  a  little  soft  upon  gentle 
pressure  with  the  finger;  they  adhere 
firmly  to  the  tree,  and  would  over-ripen 
on  it  and  become  mealy.  Peaches 
and  nectarines,  if  moved  upwards,  and 
allowed  to  come  down  with  a  slight 
jerk,  will  separate,  if  ready;  and  they 
may  be  received  into  a  tin  funnel  lined 
with  velvet,  so  as  to  avoid  toucliing 
with  the  fingers  or  bruising. 

A  certain  rule  for  judging  of  the 
ripeness  of  figs  is  to  notice  when  the 
small  end  of  the  fruit  becomes  of  the 
same  color  as  the  large  one. 

The  most  transparent  grapes  are  the 
most  ripe.  All  the  berries  in  a  bunch 


195 


giving  the  time  to  do  it. 


never  ripen  equally;  it  is  therefore 
proper  to  cut  away  the  unripe  or 
decayed  berries  before  presenting  the 
bunches  at  table. 

Immature  fruit  never  keeps  so  well 
as  that  which  nearly  approaches  ma¬ 
turity.  Winter  apples  should  be  left 
on  the  trees  till  there  be  danger  of  frost; 
they  are  then  gathered  on  a  dry  day. 

Fruit — Keeping. 

Have  your  cellar  or  fruit-room 
neither  too  dry  nor  too  moist.  This 
is  indispensable.  If  moist,  your  fruit 
will  rot;  if  dry,  it  will  shrink.  If  you 
are  incredulous  about  this,  set  your 
fruit  in  your  dwelling-room,  or  where 
there  is  a  high,  dry  temperature.  This 
will  satisfy  you  as  to  the  shrinking. 
Dampen  a  bin  or  barrel,  and  keep 
for  awhile  (with  the  fruit  in  it),  and 
you  will  need  no  more  urging.  The 
“course  between,”  as  the  old  adage 
has  it,  is  the  right  way.  I  know  we 
are  apt  to  have  our  hobbies  and  go  to 
extremes.  The  course  between  is  not 
always  relished. 

Fruit  must  be  put  where  there  is  not 
sufficient  moisture  to  rot  it,  as  an 
excess  will  surely  do.  On  the  other 
hand,  the  dry  must  be  avoided,  or 
there  will  be  shrinking  and  a  dry  fruit. 
This  is  as  common  an  experience  as 
life  itself.  Open  bins,  unless  the  cellar 
or  fruit-room  be  very  damp,  will  dry 
the  fruit.  This  is  generally  so.  Open 
barrels  are  less  affected  in  this  way, 
but  still  affected.  The  best  way  is  to 
close  your  barrel  after  the  fruit  has 
passed  through  its  sweating,  which  it 
will  do  in  a  few  days,  and  leave  a  small 
open  space,  say  a  couple  of  apertures 
across  the  head  of  the  barrel,  of  half 
an  inch  or  less  in  diameter.  Or,  you 
are  pretty  safe  (in  the  case  of  apples, 
which  are  more  particularly  referred 
to)  to  head  up  tight,  after  the  sweating 
operation  has  gone  through  with,  and 
the  fruit  is  again  dry.  This  we  have 
found  eminently  successful.  We  have 


found  some  mold  where  the  barrel  was 
closed  as  soon  as  filled,  the  fruit  getting 
moist  (sweating),  and  the  moisture, 
instead  of  passing  off  by  the  vent,  had 
to  be  absorbed  by  the  wood  of  the  bar¬ 
rel.  But  before  this  is  done  mischief 
will  be  wrought.  Still  we  have  known 
cases  of  clear  exceptions.  But  this 
will  not  do ;  we  want  cases  without  ex¬ 
ceptions,  without  doubt;  we  want  to 
save  our  fruit  beyond  peradventure. 
And  we  can  in  the  way  we  have  de¬ 
scribed. 

Temperature. — As  to  temperature, 
this  cannot  be  too  low,  providing  it 
does  not  freeze  the  fruit.  And  uniform¬ 
ity  is  as  important  as  depression  of 
heat.  These  two  are  the  vital  and  im¬ 
portant  points.  Kept  at  the  freezing 
point,  or  just  out  of  its  range,  there 
will  be  little  change  in  the  fruit,  either 
to  rot  or  to  mature.  An  apple  can 
thus  be  kept  “green”  the  winter 
through — for  aught  we  know  any  ap¬ 
ple — but  certainly  the  winter  fruit.  We 
have  it,  therefore,  in  our  power,  to 
ripen  or  not  as  we  like,  and  this  is 
quite  an  advantage.  We  could  not 
well  do  without  it.  We  keep  cold 
the  one  part  of  our  cellar,  that 
containing  the  spring  fruit.  Frost 
sometimes  steals  upon  us,  but  we 
permit  it  to  steal  gradually  out  again ; 
for  the  world  we  would  not  hurry  it, 
for  that  would  spoil  our  fruit.  When 
once  frosted  we  permit  it  to  remain  so 
as  long  as  we  can,  for  that  is  a  safe 
keeping  so  long  as  it  lasts. 

Another  Method.  —  The  following 
method  of  preserving  apples  is  from 
an  English  agricultural  periodical  pub¬ 
lished  more  than  thirty  years  ago.  As 
the  method  proposed  is  easily  avail¬ 
able  at  a  farm  house  and  is  simple,  we 
think  it  worthy  of  trial:  It  seems 
not  to  be  generally  known  that  apples 
may  be  kept  the  whole  year  round,  by 
being  immersed  in  grain,  which  re¬ 
ceives  no  injury  from  their  contact. 
If  the  American  apples  were  packed 


196 


Charity  is  a  virtue  of  the  heart,  not  of  the  hands. 


among  grain,  they  would  arrive  here 
in  much  better  condition  than  they  do 
at  present. 

Fruit — Sun  Printing  on. 

Monograms,  initial  letters,  or  other 
designs,  can  be  printed  on  such  fruit  as 
apples,  pears  or  peaches  by  the  action 
of  the  sun,  with  very  pretty  effect,  of 
either  a  light  or  dark  color.  To  do 
this,  draw  the  monogram,  letter  or 
design  on  a  piece  of  writing  paper, 
and  paste  it  with  mucilage  or  glue  upon 
the  side  of  the  fruit  exposed  to  the  sun 
just  before  the  fruit  begins  to  color. 
When  the  fruit  is  ripe,  and  the 
paper  is  removed,  the  design  will  ap¬ 
pear  in  a  lighter  or  different  color  to 
the  rest  of  the  fruit;  as,  for  instance, 
if  the  experiment  is  tried  on  a  yellow- 
fleshed  peach  with  a  red  cheek,  the  de¬ 
sign  will  appear  in  gold,  surrounded 
with  red.  If  the  opposite  effect  is  in¬ 
tended,  take  a  smalL  oval  or  circular 
piece  of  paper,  and  cut  out  or  pierce 
the  letter  or  design  in  it,  and  paste  on 
the  fruit,  which,  when  ripe,  will  have 
the  design  in  high  color  on  a  yellow  or 
on  a  light  green  ground  of  the  shape 
of  the  piece  of  paper,  and  this  again 
will  be  surrounded  by  the  brighter 
color  of  the  fr.uit. 

Fruit  Trees— Over-bearing. 

The  bending  of  branches  of  trees  by 
an  over  crop  of  fruit  is  most  injurious; 
for  the  pores  of  the  woody  stalk  are 
strained  on  one  side  of  the  bend  and 
compressed  on  the  other;  hence  the 
vessels  through  which  the  requisite 
nourishment  flows  being  partially 
closed,  the  growth  of  the  fruit  is  re¬ 
tarded  in  proportion  to  the  straining 
and  compression  of  the  stalk. 

Fruits — Thinning. 

The  commercial  side  of  fruit-grow¬ 
ing  demands  thinning  of  nearly  all 
your  fruits.  You  will  get  more  bush¬ 
els  to  the  tree;  within  reasonable 
bounds,  the  more  you  throw  away  the 


more  pounds  or  bushels  you  will  have 
left ;  increased  size  more  than  makes  up 
loss  in  number.  In  thinning  Japanese 
plums  I  should  leave  the  fruit  four 
inches  apart,  and  peaches  from  five  to 
six  inches.  If  you  will  make  a  practice 
of  thinning  your  fruit  from  the  trees, 
you  will  usually  get  four  dollars  for 
one.  I  have  often  had  it  increase  the 
crop  fifty  per  cent.,  and  the  selling 
price  500  per  cent. — J.  H.  Hale  (the 
great  peach-grower). 

Fuel 

Is  made  of  all  sorts  of  materials,  from 
dried  dung  to  hydrogen  gas,  and  its 
heating  power  is  measured  by  the 
“unit’  ’  or  amount  required  to  raise  1  lb. 
of  water  1  deg.  Fahr.  The  “calorific” 
power  of  fuel  therefore  represents  the 
number  of  lbs.  of  water  which  cani 
be  raised  1  deg.  Fahr.  in  temperature 
by  the  combustion  of  1  lb.  of  the  par¬ 
ticular  fuel ;  and  it  varies  very  greatly, 
dry  wood  having  only  7353  units, 
alcohol  12,330,  coke  12,800,  ordinary 
gas  21,344,  and  hydrogen  62,031. 
Consequently,  wood  is  only  used  in 
countries  which  have  little  or  no  coal. 

Fuel — Economy  of. 

There  is  no  part  of  domestic  econo¬ 
my  which  everybody  professes  to  un¬ 
derstand  better  than  the  management 
of  a  fire,  and  yet  there  is  no  branch  in 
the  household  arrangement  where 
there  is  a  greater  proportional  and  un¬ 
necessary  waste  than  arises  from  ig¬ 
norance  and  mismanagement  in  this 
respect. 

Fire,  To  Light  a  Grate. — Before  light¬ 
ing  the  fire  in  the  morning,  thoroughly 
clean  out  the  grate;  lay  a  piece  of 
thick  paper,  cut  to  the  form  and  size 
of  the  grate,  at  the  bottom;  pile  up 
fresh  coal,  nearly  as  high  as  the  level 
of  the  top  bar;  the  pieces  should  be 
about  the  size  of  small  potatoes  or 
walnuts,  but  this  is  not  absolutely 
necessary;  the  larger  lumps  should 
be  laid  in  front,  the  smaller  ones 


197 


Conceit  may  puff  a  man  up,  but  never  prop  him  up. 


behind;  then  put  a  liberal  supply  of 
paper,  or  shavings,  and  sticks,  on  the 
top,  and  cover  the  whole  with  yester¬ 
day’s  cinders,  adding  a  very  little 
coal.  Thus,  it  will  be  seen,  the  fire  is 
to  be  lighted  at  the  top.  The  results 
will  not  be  only  satisfactory,  but 
astonishing.  The  fire  lights  up  at 
once,  without  further  trouble.  The 
center  of  the  fuel  soon  catches,  and  the 
inferior  strata  of  coal  ignites.  The  fire 
spreads  downwards,  and  the  smoke  is 
forced  to  pass  through  the  upper  layers 
of  burning  coal;  the  consequence  is, 
there  is  perfect  combustion,  the  great 
volume  of  gas  and  smoke  usually  sent 
off  from  fires,  and  which  consists  of 
the  most  combustible  part  of  coal, 
being  thoroughly  consumed,  and  yield¬ 
ing  heat.  A  fire  so  made  will  go  on 
burning  for  six,  eight,  or  even  ten 
hours,  without  poking,  without  adding 
fresh  coal,  or  any  attention  whatever. 
There  is  little  or  no  smoke,  and  the 
fire  gives  out  a  pleasant  and  uniform 
glow.  One  fair  trial  of  this  system 
will  satisfy  everybody.  It  will  some¬ 
times  be  necessary  to  loosen,  or  stir 
slightly  the  upper  part  of  the  fire,  if  it 
begins  to  cake,  but  the  lower  part 
must  not  be  touched,  otherwise  it  will 
burn  away  too  soon.  The  above 
method  is  best  adapted  for  rooms,  and 
offices,  where  the  fires  are  not  required 
for  cookery  immediately  after  being 
lighted,  as  the  heat  is  developed  more 
gradually  than  in  the  old  method  of 
under-lighting.  Deep  grates  are  best 

suited  for  this  system. 

Fires,  Regulation  of.  —  Fires  upon 
this  plan  may  be  regulated  to  the 
temperature  of  the  weather,  and  to 
the  number  of  hours  they  are  required 
to  burn.  For  instance: — When  the 
weather  is  very  cold,  and  the  fire 
requires  to  be  lighted  early,  and  kept  up 
until  late,  put  a  much  deeper  layer 
of  coal  in  the  bottom — quite  up  to  the 
top  bar;  when  the  weather  is  mild,  etc., 
then  lay  the  coals  only  up  to  the 


second  bar  from  the  top,  and  so  on. 
When  you  have  tried  this  experiment 
a  few  times,  and  are  fully  satisfied  with 
it,  have  pieces  of  sheet  iron,  cut  to  fit 
the  bottom  of  your  grates,  instead  of 
the  paper.  This  will  save  the  trouble 
of  cutting  the  papers  daily,  and  the 
sheet  iron  will  last  an  indefinite  time. 

Fires,  Clear,  for  Cooking .  —  After 
making  your  fire  as  directed,  replenish 
it  with  bits  of  coke  and  you  will  save 
half  the  cost  of  coal  fires. 

The  Use  of  the  Poker  should  be  con¬ 
fined  to  two  particular  points — the 
opening  of  a  dying  fire,  so  as  to  admit 
the  free  passage  of  the  air  into  it,  and 
sometimes,  but  not  always,  through  it ; 
or  else,  drawing  together  the  remains 
of  a  half-burned  fire,  so  as  to  concen¬ 
trate  the  heat,  while  the  parts  still 
ignited  are  opened  to  the  atmosphere. 

When  Using  a  Pair  of  Bellows  to  a 
fire  only  partially  ignited,  or  partially 
extinguished,  blow,  at  first,  not  into 
the  part  that  is  still  alight,  but  into  the 
dead  coals  close  to  it,  so  that  the  air 
may  partly  extend  to  the  burning  coal. 
After  a  few  blasts  blow  into  the  burn¬ 
ing  fuel,  directing  the  blast  partly 
towards  the  dead  coal,  when  it  will  be 
found  that  the  ignition  will  extend 
much  more  rapidly  than  under  the 
common  method  of  blowing  furiously 
into  the  flame  at  random. 

Preserve  the  Coal  Ashes  which  are 
usually  thrown  away  as  worthless. 
When  you  have  a  sufficient  quantity, 
add  to  them  an  equal  amount  of  small 
coal  from  your  cellar,  and  then  pour  on  a 
little  water,  and  mix  with  a  shovel. 
Use  this  compost  for  placing  on  the 
top  or  the  back  of  the  fire.  It  will 
burn  brightly  and  pleasantly  and  only 
a  little  dust  will  remain  unconsumed. 

Fill  up  Your  Coal  Cellars  in  the  Mid¬ 
dle  of  Summer  when  coal  is  cheapest, 
instead  of  waiting  for  the  winter,  when 
it  gets  dearer. 

Slow  Combustion  Fire  Grates. — 

Many  of  the  modern  grates  constructed 


198 


He  who  can  take  no  interest  in  what  is  small 


on  this  principle  will  be  found  to  effect 
a  great  saving  in  the  consumption  of 
fuel,  and  at  the  same  time  throw  out 
greater  heat  into  the  room  than  the 
old-fashioned  varieties. 

Fuel— A  Cheap. 

One  bushel  of  small  coal  or  sawdust, 
or  both  mixed  together,  two  bushels 
of  sand,  one  bushel  and  a  half  of  clay. 
Let  these  be  mixed  together  -with 
common  water,  like  ordinary  mortar; 
the  more  they  are  stirred  and  mixed 
together  the  better;  then  make  them 
into  balls,  or,  with  a  small  mold,  in 
.  the  shape  of  bricks ;  pile  them  in  a  dry 
place,  and  use  when  hard  and  suffi¬ 
ciently  dry.  A  fire  cannot  be  lighted 
with  them,  but  when  the  fire  is  lighted, 
put  two  or  three  on  behind  with  some 
coals  in  front,  and  the  fire  will  be 
found  to  last  longer  than  if  made  up 
in  the  ordinary  way. 

Fungi— To  Preserve. 

Take  two  ounces  of  sulphate  of  cop¬ 
per,  or  blue  vitriol,  and  reduce  it  to 
powder,  and  pour  upon  it  a  pint  of 
boiling  water,  and  when  eold,  add  half 
a  pint  of  spirits  of  wine;  cork  it  well, 
and  call  it  “  the  pickle.  ”  To  eight 
pints  of  water  add  one  pint  and  a  half 
of  spirits  of  wine,  and  call  it  “the  li¬ 
quor.  ”  Be  provided  with  a  number  of 

wide-mouthed  bottles  of  different  sizes, 

r  •  \ 

all  well  fitted  with  corks.  The  fungi 
should  be  left  on  the  table  as  long  as 
possible,  to  allow  the  moisture  to  evap¬ 
orate;  they  should  then  be  placed  in 
the  pickle  for  three  hours,  or  longer,  if 
necessary;  then  place  them  in  the 
bottles  intended  for  their  reception, 
and  fill  with  the  liquor.  They  should 
then  be  well  corked  and  sealed,  and 
arranged  in  order  with  their  names  in 
front  of  the  bottles. 

Furnaces — Prevention  of 
Smoke  in. 

The  theory  of  the  prevention  of 
smoke  is  very  simple;  it  is  only  neces¬ 


sary  to  secure  the  burning  of  the  gases, 
instead  of  letting  them  escape,  uncon¬ 
sumed,  up  the  chimney;  and  in  every 
invention  which  has  yet  been  brought 
forward,  the  object  sought  to  be 
achieved  is  the  passage  of  the  products 
of  the  newly-supplied  coal  over  that 
which  is  already  a  bright  red.  One 
class  of  inventors  has  endeavored  to 
accomplish  this  by  turning  the  gases 
back  with  a  deflector  placed  behind  the 
fire;  another  has  employed  two  fur¬ 
naces,  and  fed  them  alternately;  and 
the  third  has  supplied  additional  fresh 
air  so  as  to  mix  with  the  deleterious 
gases,  and  facilitate  their  burning  to 
an  incandescent  mass.  Now,  all  these 
automatic  arrangements  are  rendered 
unnecessary  if  the  stoker  exercises  or¬ 
dinary  care.  All  he  has  to  do  is  to  well 
push  back  the  red  hot  coals  in  the  fur¬ 
nace,  and  feed  the  fresh  coal  near  the 
mouth;  and  consequently  manufac¬ 
turing  companies  have  found  that  they 
only  had  to  give  the  men  a  little  extra 
upon  their  week’s  pay  if  they  avoided 
making  smoke,  and  fine  them  if  they 
made  smoke,  to  insure  an  entire  ab¬ 
sence  of  the  nuisance,  and  increased 
economy  in  the  use  of  coal— an  impor¬ 
tant  consideration,  especially  in  cases 
where  large  quantities  are  used. 

Furniture — Care  of. 

Keep  the  paste  or  oil  in  a  proper  can 
or  jar,  that  there  may  be  no  danger  of 
upsetting  when  using  it.  Have  two 
pieces  of  woolen  cloth,  one  for  rubbing 
it  on,  the  other  for  rubbing  it  dry  and 
polishing;  also  an  old  linen  cloth  to 
finish  with,  and  a  piece  of  smooth,  soft 
cork  to  rub  out  the  stain.  Use  a  brush 
if  the  paste  be  hard.  Always  dust  the 
table  well  before  the  oil  or  paste  is  put 
on;  and,  if  it  should  be  stained,  rub  it 
with  a  damp  sponge,  and  then  with  a 
dry  cloth.  If  the  stain  does  not  dis¬ 
appear,  rub  it  well  with  a  cork  or  a 
brush  the  way  the  wood  grows;  for  if 
rubbed  cross-grained  it  will  be  sure  to 


will  take  false  interest  in  what  is  great. 


199 


scratch  it.  Be  careful  to  keep  the  cork 
and  brush  free  from  dust  and  dirt. 
When  the  dust  is  cleaned  off  and  the 
stains  have  been  got  out,  put  on  the  oil 
or  paste,  but  not  too  much  at  a  time; 
rub  it  well  into  the  wood.  If  oil,  be 
as  quick  as  possible  in  rubbing  it  over 
the  table,  and  then  polish  it  with  an¬ 
other  woolen  cloth.  If  wax,  put  a 
little  bit  on  the  woolen  cloth,  with  the 
finger  or  a  small  stick ;  rub  it  well  with 
this  till  the  table  has  a  high  polish,  then 
have  another  cloth  to  finish  it  with. 
Be  very  careful  to  have  the  edges  of  the 
table  well  cleaned,  and  the  oil  and  wax 
well  rubbed  off. 

The  furniture  which  is  not  in  con¬ 
stant  use  will  not  require  to  be  oiled 
above  once  a  week;  it  ought,  however, 
to  be  dusted  every  day  and  well 
rubbed.  Tables  which  are  used  daily 
must  be  well  rubbed  every  morning, 
and  great  care  should  be  taken  to  re¬ 
move  all  spots  from  them,  particularly 
ink.  This  can  very  easily  be  done,  if 
not  left  to  dry  long,  by  putting  on  a 
little  salts  of  lemon  with  the  finger. 

When  cleaning  tables  or  chairs,  be 
careful  to  remove  them  into  the  middle 
of  the  room,  or  at  a  distance  from  the 
wall.  If  the  sideboard  or  sidetable  is 
fixed  to  the  wall,  be  still  more  careful 
in  cleaning  it,  and  roll  up  the  woolen 
cloth  tight  in  the  hand,  and  into  a 
small  compass. 

Furniture — To  Take  Bruises 
Out  of. 

Wet  the  part  with  warm  water; 
double  a  piece  of  brown  paper  five  or 
six  times,  soak  it  in  warm  water,  and 
lay  it  on  the  place;  apply  on  that  a 
warm,  but  not  hot,  flat-iron  till  thd 
moisture  is  evaporated.  If  the  bruise 
be  not  gone,  repeat  the  process.  After 
two  or  three  applications  the  dent  or 
bruise  will  be  raised  to  the  surface.  If 
the  bruise  be  small,  merely  soak  it  with 
warm  water,  and  hold  a  red-hot  iron 
near  the  surface,  keeping  the  surface 


continually  wet — the  bruise  will  soon 
disappear. 

Furniture — To  Polish. 

This  forms  an  important  part  of  do¬ 
mestic  economy,  not  only  in  regard  to 
neatness,  but  also  in  point  of  expense. 
The  readiest  mode  consists  in  good 
manual  rubbing,  or  the  application  cf 
a  little  elbow-grease,  as  it  is  whim¬ 
sically  termed;  but  our  finest  cabinet 
work  requires  something  more,  where 
brilliancy  of  polish  is  of  importance. 

Italian  Cabinet  Work  in  this  respect 
excels  that  of  any  other  country.  The 
workmen  first  saturate  the  surface  with 
olive  oil,  and  then  apply  a  solution  of 
gum  arabic  dissolved  in  boiling  alcohol. 
This  mode  of  varnishing  is  equally 
brilliant,  if  not  superior  to,  that  em¬ 
ployed  by  the  French  in  their  most 
elaborate  works. 

Furniture — A  Good  Polish  for. 

A  good  polish  for  furniture,  which 
has  less  the  appearance  of  a  hard  var¬ 
nish,  and  may  always  be  applied  so  as 
to  restore  the  pristine  beauty  of  the 
furniture  by  a  little  manual  labor. 
Heat  a  gallon  of  water,  in  which  dis¬ 
solve  one  pound  and  a  half  of  potash; 
and  a  pound  of  virgin  wax,  boiling  the 
whole  for  half  an  hour,  then  suffer  it 
to  cool,  when  the  wax  will  float  on  the 
surface.  Put  the  wax  into  a  mortar, 
and  triturate  it  with  a  marble  pestle, 
adding  soft  water  to  it  until  it  forms  a 
soft  paste,  which,  laid  neatly  on  furni¬ 
ture,  or  even  on  paintings,  and  care¬ 
fully  rubbed  when  dry,  with  a  woolen 
rag,  gives  a  polish  of  great  brilliancy, 
without  the  harshness  of  the  drier 
varnishes. 

Furniture  Cream. 

Beeswax,  1  lb. ;  soap,  4  oz. ;  pearl  ash, 
2  oz.;  soft  water,  1  gal.;  boil  together 
until  mixed. 

Furniture  Oil. 

Acetic  acid,  2  drs. ;  oil  of  lavender 


200  Pride  is  indeed  the  first  and  last  among  the  sins  of  men. 


y2  dr. ;  rectified  spirit,  1  dr. ;  linseed-oil, 
4  oz. 

Another. — Linseed  oil,  1  pt. ;  alka- 
net  root,  2  oz.;  heat,  strain,  and  add 
lac  varnish,  1  oz. 

Another.  —  Linseed  oil,  1  pt.;  recti¬ 
fied  spirit,  2  oz.  ;  butter  of  antimony, 
4  oz. 

Furniture  Paste. 

Turpentine,  1  pt. ;  alkanet  root,  y2 
oz.;  digest  until  sufficiently  colored, 
then  add  beeswax,  scraped  small,  4  oz. ; 
put  the  vessel  into  hot  water,  and  stir 
till  dissolved.  If  wanted  pale,  the 
alkanet  root  should  be  omitted. 

Another . — (White) . — White  wax,  1 
lb. ;  liquor  of  potassa,  y2  gal. ;  boil  to 
a  proper  consistence. 

Another. — Beeswax,  1  lb.;  soap,  y 
lb.;  pearl  ash,  3  oz.(di  ssolvedinwater, 
y2  gal.,  and  strained) ;  boil  as  last. 

Another. — Yellow  wax,  16  parts; 
resin,  1  part ;  alkanet  root,  1  part ;  tur¬ 
pentine,  6  parts;  linseed-oil,  6  parts. 
First  steep  the  alkanet  in  the  oil  with 
heat,  and,  when  well  colored,  pour  off 
the  clear  on  the  other  ingredients,  and 
again  heat  till  all  are  dissolved. 

Furniture — Varnished. 

This  may  be  finished  so  as  to  look 
equal  to  the  best  French  polished  wood, 
in  the  following  manner:  Take  two 
ounces  of  tripoli,  powdered ;  put  it  into 
an  earthen  pot,  with  just  enough  water 
to  cover  it ;  then  take  a  piece  of  white 
flannel,  lay  it  over  a  piece  of  cork  or 
rubber,  and  proceed  to  polish  the  var¬ 
nish,  always  wetting  it  with  the  tripoli 
water.  It  will  be  known  when  the 
process  is  finished  by  wiping  a  part  of 
the  work  with  a  sponge,  and  observing 
whether  there  is  a  fair,  even  gloss. 
When  this  is  the  case,  take  a  bit  of 
mutton  suet  and  fine  flour,  and  clean 
the  work.  The  above  process  is  suit¬ 
able  to  other  varnished  surfaces. 

Furs — How  to  Select. 

In  purchasing  furs  a  sure  test  of 
what  dealers  call  a  “  prime  ”  fur  is  the 


length  and  density  of  the  down  next 
the  skin;  this  can  be  readily  deter¬ 
mined  by  blowing  a  brisk  current  of 
air  from  the  mouth  against  the  set  of 
fur.  If  the  fibers  open  readily,  ex¬ 
posing  the  skin  to  the  view,  reject  the 
article;  but  if  the  down  is  so  dense  that 
the  breath  cannot  penetrate  it,  or  at 
most  shows  but  a  small  portion  of  the 
skin,  the  article  may  be  accepted. 

Furs — Care  of. 

In  the  month  of  April  or  May,  beat 
your  fur  garments  well  with  a  small 
cane  or  elastic  stick,  then  wrap  them 
up  in  linen,  without  pressing  the  fur 
too  hard,  and  put  between  the  folds 
some  camphor  in  small  lumps;  then 
put  your  furs  in  this  state  in  boxes  well 
closed.  When  the  furs  are  wanted  for 
use,  beat  them  well  as  before,  and  ex¬ 
pose  them  for  twenty-four  hours  to  the 
air,  which  will  take  away  the  smell  of 
the  camphor.  If  the  fur  has  long  hair, 
as  bear  or  fox,  add  to  the  camphor  an 
equal  quantity  of  black  pepper  in 
powder. 

Furs — To  Clean. 

Strip  the  fur  articles  of  their  stuffing 
and  binding,  and  lay  them  as  much  as 
possible  in  a  fiat  position.  They  must 
then  be  subjected  to  a  very  brisk  brush¬ 
ing,  with  a  stiff  clothes-brush;  after  this 
any  moth-eaten  parts  must  be  cut  out, 
and  be  neatly  replaced  by  new  bits  of 
fur  to  match.  Sable,  chinchilla,  squir¬ 
rel,  fitch,  etc.,  should  be  treated  as  fol¬ 
lows:  warm  a  quantity  of  new  bran  in 
a  pan,  taking  care  that  it  does  not  burn, 
to  prevent  which  it  must  be  actively 
stirred.  When  well  warmed,  rub  it 
thoroughly  into  the  fur  with  the  hand. 
Repeat  this  two  or  three  times;  then 
shake  the  fur,  and  give  it  another  sharp 
brushing  until  free  from  dust.  White 
furs,  ermine,  etc.,  may  be  cleaned  as 
follows :  Lay  the  fur  on  the  table,  and 
rub  it  well  with  bran  made  moist  with 
w^arm  vrater;  rub  until  quite  dry,  and 
afterward  with  dry  bran.  The  wet 


201 


There's  always  a  straight  way  to  everything. 


bran  should  be  put  on  with  flannel, 
and  the  dry  with  a  piece  of  book- 
muslin.  The  light  furs,  in  addition 
to  the  above,  should  be  well  rubbed 
with  magnesia,  or  a  piece  of  book- 
muslin,  after  the  bran  process.  Furs 
are  usually  much  improved  by  stretch¬ 
ing,  which  may  be  managed  as  fol¬ 
lows:  to  a  pint  of  soft  water  add  three 
ounces  of  salt;  dissolve;  with  this  solu¬ 
tion  sponge  the  inside  of  the  skin 
(taking  care  not  to  wet  the  fur),  until 
it  becomes  thoroughly  saturated;  then 
lay  it  carefully  on  a  board  with  the  fur 
side  downward,  in  its  natural  dispo¬ 
sition;  then  stretch,  as  much  as  it  will 
bear,  to  the  required  shape,  and  fasten 
with  small  tacks.  The  drying  may  be 
quickened,  by  placing  the  skin  a  little 
distance  from  the  fire. 

Furs — Domestic  Manufacture  of. 

The  skins  of  raccoons,  minks,  musk¬ 
rats,  rabbits,  foxes,  deer,  cats,  dogs, 
woodchucks  and  skunks  are  all  valu¬ 
able.  Handsome  robes  may  be  made 
from  the  skins  of  the  last  two  animals 
and  the  writer  has  seen  fur  coats  made 
from  the  skins  of  woodchucks,  well 
tanned,  dyed  and  trimmed,  which 
were  elegant  as  well  as  comfortable, 
and  no  one  but  a  connoisseur  would 
be  able  to  guess  their  origin.  Of  the 
finer  and  nicer  furs,  beautiful  collars, 
muffs,  cuffs,  caps,  gloves  and  trim¬ 
mings  may  be  made,  with  a  little  inge¬ 
nuity  and  perseverance ;  and  who  would 
not  feel  a  greater  satisfaction  in  wear¬ 
ing  a  nice  article,  from  the  fact  that  it 
was  something  of  his  own  manufac¬ 
ture,  a  product  of  his  own  taste  and 
genius? 

Handsome  Floor  Mats. — Very  hand¬ 
some  floor  mats  are  made  by  tanning 
sheep  pelts,  and  dyeing  them  some 
bright  color,  which  is  done  with  very 
little  trouble,  the  art  of  dyeing  is  now 
so  familiar  to  almost  every  household. 
Furs  maybe  dyed  as  easily  as  woolen 
goods,  notwithstanding  the  impression 


that  it  is  an  art  known  only  to  the 
trade.  Any  dye  that  will  color  woolens 
will  also  dye  furs,  only  care  must  be 
taken  not  to  have  the  dye  too  hot  or 
the  texture  of  the  skin  will  be  injured. 

(See  Dyes.) 

Mode  of  Tanning. — The  mode*of  tan¬ 
ning  usually  followed  by  city  furriers 
is  to  rub  the  skins  well  with  rancid 
butter,  then  tread  them  thoroughly 
in  a  tub  or  vat,  after  which  a  large 
quantity  of  sawdust  is  mixed  with 
them,  and  the  process  of  treading  con¬ 
tinued  until  all  the  grease  is  absorbed, 
when  they  are  finished  off  by  beating, 
working  and  rubbing  with  chalk  and 
potter’s  clay,  whipping  and  brushing. 
An  old  trapper  practiced  this  method 
with  small  skins,  first  washing  with  a 
suds  of  soap  and  sal-soda  to  free  them 
from  grease,  then  rinsing  in  clear  water 
to  cleanse  them  from  the  suds,  then 
rubbing  as  dry  as  possible,  after  which 
they  were  put  into  a  mixture  of  two 
ounces  of  salt  to  a  quart  of  water, 
added  to  three  quarts  of  milk  or  bran 
water  containing  one  ounce  of  best  sul¬ 
phuric  acid,  and  stirred  briskly  for 
forty  or  fifty  minutes;  from  this  they 
are  taken  dripping  into  a  strong  solu¬ 
tion  of  sal-soda  and  stirred  till  they 
will  no  longer  foam ;  they  are  then  hung 
to  dry,  when  they  are  very  soft  and 
pliable. 

Simple  Process. — A  very  good  and 
simple  process  in  use  among  farmers  is 
to  sprinkle  the  flesh  side,  after  scraping 
it  well,  with  equal  parts  of  pulverized 
alum  and  salt,  or  washing  it  well  with 
a  strong  solution  of  the  same,  then  fold¬ 
ing  the  flesh  side  together,  and  rolling 
it  compactly;  in  which  state  it  should 
remain  for  eight  or  ten  days ;  then  it  is 
opened,  sprinkled  with  bran  or  saw¬ 
dust  to  absorb  the  moisture,  and  rolled 
up  again,  and  after  remaining  24  hours, 
the  process  is  completed  by  a  thorough 
rubbing  and  manipulation,  on  which 
the  pliability  depends.  Skins,  when 


202 


Happiness  is  the  natural  floioer  of  duty. 


taken  off,  should  be  freed  from  grease 
or  flesli,  by  thorough  scraping,  when 
they  may  be  dried,  and  left  to  await 
the  leisure  of  the  owner.  Previous  to 
tanning  they  must  be  well  soaked  and 
wrung  dry. 

It  is  no  extravagance  to  assert  that 
every  farmer’s  family  may  furnish 
their  own  fur  collars,  gloves,  robes  and 


other  articles  of  dress  and  ornament, 
with  trifling  expense  from  the  resources 
within  their  own  reach;  but  from 
want  of  more  knowledge  on  the  subject, 
valuable  skins  are  wasted  or  disposed 
of  for  a  mere  fraction  of  their  real  value, 
and  articles  of  apparel  that  should 
have  been  made  from  them  are  bought 
at  extravagant  prices  from  fur  dealers. 


Gr 


Gallein — A  Dye. 

The  crystals  of  gallein  are  first  pro¬ 
duced,  and  these  are  converted  into 
gallin  by  means  of  zinc  and  dilute  sul¬ 
phuric  acid.  On  subsequently  treat¬ 
ing  the  gallin  with  concentrated  sul¬ 
phuric  acid  at  200  degrees  C.,  a  sub¬ 
stance  named  corulein  is  obtained. 
This  dissolved  in  aniline  forms  a  rich 
indigo  blue,  and  with  alkalies  it  gives 
a  fine  green,  while,  if  mordanted  with 
iron  compounds,  a  fine  brown  is  im¬ 
parted  to  the  goods.  These  colors  are 
readily  imparted  to  cloth,  and  are  of 
considerable  permanence,  resisting  the 
action  of  soap. 

Galvanizing  Gray  Iron  Castings. 

Cleanse  the  articles  in  an  ordinary 
chafing  mill,  which  consists  of  a  barrel 
revolving  on  its  axis;  when  the  sand 
is  all  removed  take  them  out  and 
heat  one  by  one,  plunging  while  hot  in 
a  liquid  copiposed  as  follows:  10 
pounds  of  hydrochloric  acid,  sheet 
zinc,  q.  s.  to  make  a  saturated  solu¬ 
tion.  In  making  this  solution,  when 
the  evolution  of  gas  has  ceased,  add 
muriate,  or  preferably  sulphate  of 
ammonia,  1  pound,  and  let  it  stand 
until  dissolved.  The  castings  should 
be  so  hot  that  when  dipped  into  this 
solution,  and  instantly  removed, 
they  will  immediately  dry,  leaving  the 
surface  crystallized  like  frost-work  on 
a  window  pane.  Next,  plunge  them 
while  hot,  but  perfectly  dry,  into  a  bath 


of  melted  zinc,  previously  skimming 
the  oxide  on  the  surface  away,  and 
throwing  thereon  a  small  amount  of 
powdered  sal  ammoniac.  If  the  ar¬ 
ticles  are  very  small,  inclose  them 
in  a  wrought  iron  basket  on  a  pole, 
and  lower  them  into  the  metal. 
When  this  is  done,  shake  off  the 
superfluous  metal,  and  cast  them 
into  a  vessel  of  water  to  prevent 
them  from  adhering  together  when 
the  zinc  upon  the  surface  solidifies. 

Gapes — In  Chickens. 

This  destructive  disease  is  believed 
to  be  infectious  and  epidemic.  Un¬ 
less  perhaps  thus  communicated  by 
others,  it  never  occurs  except  there 
has  been  foul  water,  exposure  to 
wet,  and  want  of  nourishing  food. 
The  disease  consists — at  least  so 
far  as  actual  symptoms  extend — 
in  a  number  of  small  worms  which  infest 
the  windpipe,  and  cause  the  poor 
chicken  to  gasp  for  breath.  If  taken 
early,  it  will  be  sufficient  to  give, 
every  day,  a  morsel  of  camphor  the 
size  of  a  grain  of  wheat,  and  to  put 
camphor  in  the  drinking  water;  or 
a  little  turpentine  may  be  given  daily 
in  meal,  taking  care,  of  course,  that 
the  deficiencies  in  diet  and  shelter 
be  also  amended.  In  fully'-  developed 
cases,  the  worms  must  be  removed 
by  introducing  a  loop  of  horse¬ 
hair  into  the  trachea,  and  turning 
round  during  withdrawal — the  ope- 


The  way  to  (jet  out  of  self-love  is  to  love  God. 


ration  to  be  repeated  several  times, 
till  all  the  worms  appear  to  be  ex¬ 
tracted.  A  feather,  stripped  almost 
up  to  the  top,  may  be  used  instead  of 
the  horse-hair.  Crumbs  of  dough 
impregnated  with  soft  soap,  given 
once  or  twice,  is  also  said  to  cure. 

Gardening. 

The  important  points  are — (1)  Sit¬ 
uation,  which  should  be  sloping 
gently  to  south;  (2)  soil,  which  should 
be  a  loam  just  rich  enough  not  to 
prevent  water  filtering  through  prop¬ 
erly  ;  (3)  watering,  which  must  be  done 
regularly  with  water  that  has  been 
exposed  to  the  air  for  some  time 
after  being  pumped;  (4)  digging, 
which  must  be  done  deep  with  a 
spade;  (5)  weeding,  which  should 
be  done  by  hand  as  well  as  with  the 
hoe  as  soon  as  the  weeds  appear;  (6) 
raking,  which  should  be  done  very 
lightly,  but  constantly,  to  allow  dew, 
etc.,  to  sink  easily  into  the  soil;  (7) 
paths,  which  should  be  made  of  gravel. 

Gardening — Window. 

Soil. — The  first  point  is  good  soil — 
without  this  no  plant  can  thrive 
well.  Fresh  sandy  loam,  with  a 
third  of  well  rotted  manure,  will 
do  for  many  plants.  Keep  a  re¬ 
serve  stock  of  soil  in  a  heap,  and 
turn  it  over  occasionally,  then  it  will 
be  ready  for  use.  In  potting,  press 
the  soil  well  down  in  the  pot,  and 
never  use  wet  soil  for  this  purpose  on 
any  consideration,  or  disappointment 
will  be  your  inevitable  reward.  See  that 
the  pot  used  is  not  too  hard  burned, 
as  in  that  case  it  becomes  almost 
non-porous  and  unfit  for  plant  cul¬ 
ture. 

Heat. — Most  plants  will  survive 
if  the  temperature  gets  below  40 
degrees;  but  no  healthy  growth  or 
bloom  can  be  looked  for  at  a  lower 
average  daily  temperature  than  60 
or  65  degrees;  it  is  better  that  the 
night  temperature  should  fall  15 


203 


degrees  less  than  this.  One  difficulty 
with  plants  in  our  dwellings  is  that 
they  are  as  warm  at  night  as  during 
the  day. 

Water. — Give  water  only  when 
the  plants  need  it.  A  plant  with 
its  roots  constantly  in  mud  cannot 
thrive.  It  is  better  to  wait  until 
the  flagging  of  a  plant  shows  that 
it  needs  water  than  to  keep  it  con¬ 
stantly  soaked.  Sprinkling  or  shower¬ 
ing  should  be  done  as  often  as  possible. 
Take  the  plants  to  a  sink  or  a  bath¬ 
tub  and  give  them  a  good  dousing. 

Air. — Do  not  be  afraid  of  open¬ 
ing  the  windows  whenever  the  out¬ 
side  air  is  not  freezing.  Give  air 
every  day  when  it  is  safe  to  do  so. 
Not  only  will  the  plants  be  benefited, 
but  the  atmosphere  will  be  better 
for  human  beings.  Dust  is  a  great 
obstacle  to  the  growth  of  plants  in  the 
house.  The  showering  we  have  re¬ 
commended  will  help  to  remove  it; 
but  all  the  smooth-leaved  plants, 
such  as  camellias,  ivies,  and  the  like, 
should  be  occasionally  sponged  to 
keep  the  foliage  clean  and  healthy. 

Insects. — Don’t  have  any.  If  the 
plants  are  daily  looked  over,  and  the 
thumb  and  finger  properly  applied, 
they  will  be  kept  in  check.  If  a  plant 
is  badly  infested  by  the  green  fly, 
put  it  in  a  box  or  under  a  barrel 
and  smoke  it  thoroughly.  If  the  red 
spider  appears,  as  it  will  be  apt  to  do 
in  hot  and  dry  rooms,  smoke  will  not 
help  it.  Remove  the  plant  into  hos¬ 
pital  and  shower  it  daily.  Fre¬ 
quent  wetting  and  a  moist  atmos¬ 
phere  are  the  best  remedies. 

Gas — Hints  on  the  Use  of. 

When  gas  is  used  in  a  house,  it  is 
very  important  to  have  all  the  pipes 
tested,  in  order  to  see  if  there  is  any 
leakage. 

Before  turning  off  the  gas  at  the 
main  at  night,  it  should  be  seen 
that  each  light  has  previously  been 


204 


Do  not  pray  for  tasks  equal  to  your  powers. 


turned  off,  as  otherwise  when  the  gas 
is  again  turned  on  at  the  main,  it  will 
escape  from  the  unturned  taps,  often 
to  a  dangerous  extent. 

Don’t  look  for  an  escape  of  gas 
with  a  light !  Go  without  a  light,  and 
open  the  doors  and  windows  for  a 
quarter  of  an  hour  before  bringing  a 
flame  near. 

Sometimes  a  .small  leak  makes 
itself  evident,  and  there  may  not  be 
a  gas-fitter  available.  Get  a  piece 
of  yellow  soap  and  rub  it  on  the  place 
of  escape.  This  will  do  until  you 
can  replace  the  soap  with  some  white 
lead  and  oil. 

Some  gasaliers  have  a  sliding  tube, 
and  where  this  is  the  case  the 
gas  sometimes  escapes.  This  is  reme¬ 
died  by  slowly  pouring  a  small 
quantity  of  water  down  the  tube. 

If  the  gas  in  burning  makes  a  hissing 
sound,  it  shows  that  it  is  turned  on 
too  fully  at  the  main,  alid  means  so 
much  unconsumed  gas  to  be  paid  for. 

To  avoid  waste,  turn  the  gas  partly 
off  at  the  meter;  much  gas  is  burned 
to  waste  by  too  great  pressure  in 
certain  localities.  In  buildings  of 
any  size  a  good  regulator  will  soon 
pay  for  itself. 

% 

Gas  Burners. 

The  following  are  those  in  common 
use: 

Batswing. — This  has  a  single  slit  at 
the  top  of  the  burner.  It  is  very 
steady;  does  not  change  its  form 
under  any  pressure.  It  is  not,  how¬ 
ever,  economical. 

Fish-tail. — This  form  is  generally 
used  in  houses;  it  has  two  openings 
in  the  top,  from  which  the  jets  of 
gas  issue  and  form  a  flat  flame,  the 
plane  of  which  is  at  right  angles  to 
that  of  the  openings.  When  the  pres¬ 
sure  is  too  great  the  flame  elongates 
and  sings,  thus  calling  attention  to 
the  waste.  It  is  an  economical  burn¬ 
er,  but  flickers.  This  unsteadiness 


is  trying  to  the  eyes,  and  the  fish¬ 
tail  should  never  be  used  to  read  or 
write  by. 

Argand. — These  are  steady,  but 
require  a  chimney.  The  gas  is  al¬ 
lowed  to  escape  by  a  ring  of  holes,  and 
the  air  is  admitted  both  inside  and 
outside  of  this  ring.  In  the  patent 
Argand  the  outer  ring  of  air  passes 
through  a  series  of  small  openings, 
and  the  inner  ring  is  deflected  into 
the  flame  by  a  button;  it  requires  a 
swelled  chimney.  By  cutting  off 
the  button  a  steadier  light  is  obtained, 
and  the  economy  is  nearly  the  same; 
straight  chimneys  are  more  easily 
obtained  than  the  others.  The  best 
flint-glass  chimneys  are  in  the  end 
the  cheapest;  great  loss  of  light  ensues 
if  they  are  not  kept  clean.  But 
putting  a  chimney  into  hydrant- 
water,  and  gradually  heating  it,  it 
may  be  cleaned  safely;  paper  gives 
the  best  finish.  The  larger  the  burner 
the  greater  the  relative  economy. 

Gas  Mantle  Burners. 

Mantle  burners  are  those  that 
have  a  mantle  or  hood  over  the 
flame  which  is  usually  round,  as 
in  the  Argand  burners.  The  mantle 
is  made  of  carbon  and  when  the 
flame  is  lighted  it  instantly  becomes 
incandescent.  The  light  from  these 
burners  is  intensely  white  and  daz¬ 
zling.  It  makes  an  ordinary  incandes¬ 
cent  electric  light  in  the  same  room 
look  pale  and  yellow.  Of  course  the 
use  of  these  mantle  lights  is  econom¬ 
ical  because  one  burner  with  a 
mantle  takes  the  place  of  three  or 
four  burners  of  the  above  kinds. 
Be  very  careful  with  your  mantle 
burners  because  the  mantle  or  hood 
is  nothing  more  than  an  ash  and  is 
therefore  very  fragile.  Be  careful 
also  in  the  regulation  of  the  air-draft 
under  the  flame,  for  if  you  don’t, 
black  spots,  indicating  a  -smoky 
flame,  will  appear  on  the  surface  of 


Pray  for  'powers  equal  to  your  tasks. 


205 


the  mantle.  To  remove  these  black 
spots  drop  a  little  table  salt  on  the 
mantle  while  the  flame  is  burning. 
These  burners  are  best  for  stores, 
public-halls,  street  lamps,  and  such 
places;  they  are  too  strong  for  an  or¬ 
dinary  reading  light  unless  subdued 
by  ground  glass  or  colored  shade, 
and  the  eyes  are  shaded. 

Gas — To  Clean  Globes. 

These  should  be  scrubbed  with  a 
nail  brush,  curd  soap,  soda,  and 
water.  Rinse  them  in  warm  water, 
and  let  them  drain  without  wiping 
them.  They  should  not  be  touched 
till  quite  dry  on  the  outside.  Then 
lift  them  with  a  soft  towel  and  wipe 
the  insides  dry.  If  the  outsides  are 
wiped,  they  will  be  smeared. 

Gas  (Laughing) — To  Make. 

Heat  gently  in  a  flask  or  retort, 
nitrate  of  ammonia  (made  by  adding 
carbonate  of  ammonia  to  nitric  acid 
until  no  more  gas  comes  off).  It 
should  be  allowed  to  stand  some  time 
over  water  before  being  breathed. 

Gas  Taps — To  Stop  the 
Leakage  of. 

Many  people  are  annoyed  by  the 
slight  leakage  of  taps,  causing  offen¬ 
sive  odor  deleterious  to  health  in 
the  apartments  where  they  are  placed, 
and  also  increasing  their  bills.  In 
many  cases  they  may  easily  remedy 
the  evil  without  sending  for  a  plumber 
or  gas-fitter.  To  do  this  they  should 
turn  off  the  gas  back  of  the  meter; 
then  take  out  (a  screw  driver  is  all 
the  tool  required)  the  plug.  Next 
light  a  wax,  sperm,  or  paraffine  candle, 
and  drop  the  melted  wax,  sperm,  or 
paraffine  upon  the  surface  of  the  plug, 
till  it  is  covered  with  a  thin  layer. 
Next,  screw  in  the  tap,  and  in  .nine 
cases  out  of  ten  the  leak  will  be 
stopped,  and  remain  stopped. 


Gas  Meter — To  Read. 

The  figures  on  the  index  at  the 
right  hand  denote  even  hundreds. 
When  the  hand  completes  the  entire 
circle  it  denotes  ten  hundred,  and 
is  registered  by  the  hand  in  the 
centre  circle,  pointing  to  one— each 
figure  in  the  centre  circle  being  a 
thousand — this  entire  circle  being 
ten  thousand;  and  is  registered  on 
the  index  of  the  left  hand  circle  by 
the  hand,  there  denoting  by  each 
figure,  ten  thousand. 

The  quantity  of  gas  which  passes 
through  the  meter,  is  ascertained 
by  reading  from  the  index  at  the 
time  the  amount  is  required  to  be 
known,  and  deducting  therefrom  the 
quantity  shown  by  the  index  at  a 


previous  observation. 

If  the  whole  registered  by  the 
hands  on  three  circles  indi¬ 
cates  . 49,900 

Amount  at  previous  observa¬ 
tion  . 42,500 


Shows  amount  which  passed 

through  since  last  taken  off.  .  7,400 

The  register  at  all  times  shows 


the  quantity  that  has  passed  through 
since  the  meter  wTas  first  set ;  by  deduct¬ 
ing  from  it  the  amount  that  has 
been  paid  for  (without  any  regard 
to  the  time  when),  it  shows  the 
difference  that  remains  unpaid. 

Gas-light  Pictures. 

Cut  all  the  white  paper  close  up 
to  the  engraving,  and  place  the  en¬ 
graving  on  the  glass,  like  the  Antique 
Painting,  then  paint  a  wreath  around 
the  engraving,  on  the  glass,  oval 
shape  or  round.  Make  a  back-ground 
by  painting  the  back  board  with 
white  paint,  and  before  it  dries  take 
white  or  blue  frosting,  a  pinch  at  a  time, 
with  the  fingers  and  scatter  thickly  all 
over  the  painted  board.  When  the 
board  is  dry,  shake  off  what  frosting 


206 


Those  that  think  must  govern  those  that  toil . 


there  is  that  does  not  adhere,  and 
save  it  for  the  next  time.  A  sufficient 
quantity  will  adhere  to  present  the 
appearance  of  myriads  of  diamonds, 
and  is  very  effective,  especially  by 
gas-light.  In  putting  the  back  board 
on  the  picture  in  this  style,  put  paste¬ 
board  strips  or  thin  wood  between  the 
glass  and  the  back  to  keep  the  glass 
from  mashing  down  the  frosting. 

Geese. 

Geese  are  not  popular  in  this  coun¬ 
try.  It  would  be  hard  to  say  which 
is  the  most  popular  breed.  Both 
Embdens  and  Toulouse  are  bred  in 
considerable  numbers,  and  White 
China,  Brown  China,  and  Egyptian 
are  frequently  found;  but  geese  are  not 
bred  in  large  numbers  in  any  part  of 
the  country. 

Geese — To  Manage. 

The  goose  lays  from  ten  to  twenty 
eggs  before  setting,  and  when  she  is 
well  fed  and  attended  to  she  will  lay 
and  hatch  three  times  in  a  year.  She 
begins  to  lay  early  in  March,  and  even 
toward  the  end  of  February.  The 
period  of  laying  may  be  perceived  in 
the  circumstance  that  the  goose  at  that 
time  carries  about  straws  in  its  bill, 
prompted  by  the  development  of  the 
maternal  instinct  to  prepare  a  nest. 
When  this  practice  is  observed  it  will 
be  found  prudent  to  confine  the  bird, 
providing  her  with  a  nest  for  laying 
and  hatching  in,  which  should  be  made 
of  straw  lined  with  hay,  and  so  formed 
that  the  eggs  will  not  readily  fall  out, 
especially  when  the  bird  turns  them. 
Fifteen  eggs  will  be  sufficient  to  place 
under  even  a  large  bird. 

The  Period  of  Incubation  is  a  month, 
but  some  of  the  goslings  may  be 
hatched  a  day  or  two  before  this  time; 
it  is  desirable,  however,  that  all  the 
young  birds  be  hatched  about  the 
same  time,  and  to  this  end  as  much 
care  as  is  practicable  should  be  taken 
to  have  all  the  eggs  equally  fresh. 


When  the  brood  are  hatched  they 
ought  to  be  turned  out  into  a  sunny 
place,  sheltered  alike  from  cold  winds 
and  bad  weather;  but  it  is  not  only 
unnecessary,  but  prejudicial,  to  feed 
them  for  twelve  hours  or  so.  Their 
earliest  food  ought  to  be  bread  soaked 
in  milk,  curds,  porridge,  boiled  greens, 
boiled  potatoes  mixed  with  bran;  and 
such  food  ought  to  be  given  them  at  a 
moderate  temperature,  so  as  to  avoid 
the  entrance  of  heat  or  cold,  and  for  a 
couple  of  days  at  least  after  being 
hatched,  the  goslings  ought  to  be  not 
allowed  access  to  cold  water,  which 
often  gives  them  cramp. 

Confinement. — As  a  general  rule, 
geese  ought  to  be  confined  as  little  as 
possible.  If  they  are  allowed  to  run 
about  the  fields,  ditches,  and  streams 
of  water,  they  will -forage  for  them¬ 
selves  very  successfully.  Grass  and 
water  are  essential  to  their  comfort 
and  well-being,  such  grass  especially 
as  may  be  found  on  damp  and  swampy 
soil,  and  which,  however  rank  or  coarse 
it  may  be,  is  well  adapted  to  them. 
In  harvest  time  the  stubble-fields  are 
an  excellent  pasturage  for  them;  they 
can  there  pick  up  no  small  supply 
of  grain,  which  would  otherwise  be 
lost,  and  they  obtain  abundance  of 
young  grass  and  other  herbage.  The 
advantages  of  a  stubble-field,  however, 
are  not  always  to  be  had,  but  where 
this  is  lacking  the  kitchen  garden  may 
be  made  available.  In  autumn  the  geese 
may  be  turned  into  it  without  the  dan¬ 
ger  of  their  doing  any  serious  damage; 
but  they  ought  to  fed  occasionally 
on  boiled  potatoes,  bruised  up  with 
bran,  or  the  result  of  their  foraging  for 
themselves  will  not  be  productive  of 
any  advantage. 

Goslings  in  June  and  July  will  fat¬ 
ten  without  any  food  beyond  what 
they  can  gather  for  themselves  in  the 
stubble-fields ;  but  if  it  be  necessary  to 
hasten  the  process  they  must  be  sup¬ 
plied  with  additional  nutriment  for 


A  man  is  rich  or  poor  according  to  what  he  is. 


207 


that  purpose,  such  as  potatoes  and 
turnips  bruised  with  meal,  and  they 
should  thus  be  fed  once  a  day.  There 
are  various  methods  of  fattening  geese, 
but  the  simplest  and  best  is  nutritive 
food  in  abundance. 

Gelatine. 

Gelatine  is  a  concrete  animal  sub¬ 
stance,  which  is  soluble  in  water,  but 
which  is  not  contained  in  any  healthy 
animal  fluid.  It  exists  nearly  pure  in 
skin,  and  also  is  extracted  from  ten¬ 
dons,  bones,  etc.,  by  the  action  of 
boiling  u'ater.  The  coarsest  forms, 
from  hoofs  and  hides,  make  glue;  the- 
second  quality,  from  skins,  etc.,  makes 
size;  and  the  finest  quality,  from  the 
air-bladders  of  fish,  etc.,  makes  isin¬ 
glass. 

Gems — Poetry  of. 

Special  stones  are  supposed  to  have 
“affinity”  for  special  months,  and  to 
have  special  virtues.  The  jacinth  or  the 
garnet  gives  constancy,  for  January; 
the  amethyst  gives  sincerity,  for  Feb¬ 
ruary;  the  bloodstone  gives  courage, 
for  March;  the  sapphire  or  the  diamond 
repentance,  for  April;  the  emerald 
successful  love,  for  May;  the  agate 
health,  for  June;  the  cornelian  content, 
for  July ;  the  sardonyx  happy  marriage, 
for  August;  the  chrysolite,  antidote  to 
madness,  for  September;  the  opal  that 
experience  of  misfortunes  which  en¬ 
genders  hope,  for  October;  the  topaz 
faithful  friendship,  for  November;  the 
turquoise  or  the  malachite  prosperity, 
for  December. 

Generations. 

A  generation  is  estimated  at  about 
thirty  years.  About  twent y  lives  the 
length  of  Mr.  Gladstone’s  would  take 
one  back  to  the  time  of  Christ  . 

Geraniums — To  Preserve  During 
Winter. 

Take  the  plants  to  be  preserved  out 
of  their  pots,  trim  off  the  leaves  and 
outer  branches,  and  then  take  off  all 


the  soil  from  the  roots,  tie  them  up  in 
bunches,  and  hang  them,  roots  up¬ 
ward,  in  a  dark,  dry  cupboard,  loft,  or 
cellar,  wdiere  no  frost  can  touch  them. 
In  the  spring  bring  them  out.  and,  hav¬ 
ing  well  cleaned  your  pots  inside  and 
out,  re-pot  them  in  some  good  com¬ 
post. 

Gilding. 

Gold  is  employed  for  gilding  the  sur¬ 
face  of  copper,  brass  and  silver  by  the 
following  different  processes: — 

Hot  Gilding  for  the  ormulu,  the 
bright  French  gold  for  ornaments  of 
all  kinds ;  the  metal  to  be  gilded  is  first 
W'ashed  with  a  solution  of  nitrate  of 
mercury  or  amalgamating  water,  which 
gives  a  silvery  surface;  to  this  surface 
an  amalgam  of  gold  and  mercury  is 
applied,  from  which  the  mercury  is 
driven  off  by  heat.  The  color  is  then 
heightened  by  burning  on  it  Calder’s 
wax,  formed  of  wax,  verdigris  and  blue 
vitriol;  it  is  then  polished  and  bright¬ 
ened  by  a  boiling  solution  of  common 
salt  and  cream  of  tartar.  Some  adepts 
heat  the  article  on  a  hot  iron  plate  pro¬ 
vided  with  small  apertures,  and  when 
heated  apply  some  solution  of  iodine 
and  yellow'  ochre  with  a  brush. 

German  Gilding  of  silver  is  per¬ 
formed  by  a  solution  of  gold  in  nitric 
acid,  to  which  sal  ammoniac  and  alem- 
broth  (a  triple  salt  formed  by  salt  and 
ammonia  and  corrosive  sublimate) 
have  been  added.  This  solution  of 
gold  evaporates  to  the  consistency  of 
oil,  and  is  then  applied  to  the  silver  or 
nickel,  both  of  which  it  blackens,  but 
they  appear  gilded  on  being  heated. 

Gilding  is  also  performed  by  rubbing 
the  metal  with  the  ashes  of  linen  rags 
which  have  been  impregnated  with  a 
solution  of  gold. 

Wet  gilding  by  merely  dipping  the 
work  in  a  solution  of  gold. 

Gilding  by  the  well-known  process 
of  electro-plating. 


208 


Blessed  be  mirthfulness! 


Gilding — Grecian. 

Take  sal  ammoniac  and  bichloride 
of  mercury,  equal  parts,  dissolve  in 
nitric  acid,  and  make  a  solution  of  gold 
with  this  fluid,  lay  it  on  the  silver  and 
expose  it  to  a  red  heat;  it  will  then  be 
gilded. 

Gilding  Polished  Metals. 

Polished  iron  and  steel  may  be 
readily  gilded  by  applying  an  ethereal 
solution  of  gold  to  the  surface  with  a 
camel’s  hair  pencil.  The  ether  flies  off 
and  leaves  the  surface  coated  with 
gold;  it  must  then  be  polished  with  a 
burnisher.  In  this  way,  any  fancy  de¬ 
vice  or  writing  may  be  executed  on 
steel  or  iron.  This  species  of  gilding 
is  not,  however,  so  durable  as  the  fol¬ 
lowing  : — 

Apply  gold  leaf  to  the  surface  of 
polished  iron,  steel,  or  copper,  heated 
to  a  bluish  tint,  press  it  on  gently  with 
a  burnisher,  avoiding  breaking  or  in¬ 
juring  the  gold;  again  expose  it  to  a 
gentle  heat,  and  repeat  the  process 
with  fresh  leaves  of  gold,  until  the 
gilding  has  acquired  a  proper  thick¬ 
ness;  then  let  it  cool  and  polish  it  with 
the  burnisher. 

Gilding  Picture  Frames. 

The  surface  to  be  gilded  must  be  care¬ 
fully  covered  with  a  strong  size,  made 
by  boiling  down  pieces  of  white  leather, 
or  clippings  of  parchment,  till  they  are 
reduced  to  a  strong  jelly.  This  coat¬ 
ing  being  dried  eight  or  ten  times,  more 
size  must  be  applied,  the  size  being 
mixed  with  a  small  quantity  of  whit¬ 
ing.  The  last  coating  is  composed  of 
size  and  massicot,  or  sometimes  yellow 
ochre.  Let  it  dry  thoroughly,  and 
then  dampen  the  surface  a  little  at  a 
time  with  a  damp  sponge,  and  apply 
the  gold  leaf  before  this  dries.  It  will 
immediately  adhere,  and  when  dry, 
those  parts  which  are  to  be  brilliant 
are  to  be  burnished  with  an  agate  or 
dog’s  tooth  burnisher. 


Gilding  and  Silvering— To  Test 
the  Genuineness  of. 

A  solution  of  chloride  of  copper  is 
the  test  for  gilding.  When  the  object 
is  only  covered  with  the  usual  gold- 
colored  alloy,  this  reagent  produces  a 
black  spot,  which  is  not  seen  if  the 
gilding  has  been  done  with  gold. 

Equal  parts  of  bichromate  of  potash 
and  nitric  acid,  brought  in  contact 
with  real  silver,  will  form  a  red  spot, 
while  alloys  imitating  silver  show  di¬ 
vers  other  peculiar  colors,  or  no  change 
whatever. 

Take  of  fine  gold  five  ounces  (troy) ; 
nitro-muriatic  acid,  fifty-two  ounces; 
dissolve  bv  heat,  and  continue  the  heat 
until  red  or  yellow  vapors  are  evolved; 
decant  the  clean  liquid  into  a  proper 
vessel;  add  of  distilled  water,  four  gal 
Ions;  pure  bicarbonate  of  potash, 
twenty  pounds  ;  boil  for  two  hours. 

Gilding — Out-Doors. 

Take  unruled  writing  paper  and  wax 
it.  First  put  on  the  size,  and  then 
take  the  book  of  leaf,  and  laying  it  on 
any  convenient  surface,  slip  the  waxed 
paper  into  the  gold  leaf,  pressing  it 
down  with  the  hand  so  as  to  bring  the 
waxed  surface  in  contact  with  all  parts 
of  the  leaf,  then  withdraw  the  paper 
and  the  leaf  will  adhere  to  it.  In  this 
way  a  hurricane  may  be  defied. 

Gilding — To  Improve. 

Mix  a  gill  of  water  with  two  ounces 
of  purified  nitre,  one  ounce  of  alum, 
one  ounce  of  common  salt;  lay  this 
over  gilt  articles  with  a  bru-ffi,  and  the 
color  will  be  much  improved. 

Gilding — Burnished. 

Coat  the  wood  first  with  size,  and 
afterwards  with  size  and  whiting  mixed 
until  a  sufficient  thickness  is  obtained. 
Between  each  coat,  glass  or  sand¬ 
paper  must  be  used  to  smooth  the  sur¬ 
face.  The  gold  size  is  now  applied  thin¬ 
ly,  and  when  nearly  dry  the  leaf  is  at¬ 
tached  and  afterwards  burnished. 


It  is  one  of  the  renovators  of  the  world. 


209 


Gilding  on  Glass. 

Mix  powdered  gold  with  thick  gum 
arabic  and  powdered  borax.  With 
this  trace  the  design  on  the  glass,  and 
then  bake  it  in  a  hot  oven.  Thus  the 
gum  is  burnt  and  the  borax  is  vitrified, 
at  the  same  time  the  gold  is  fixed  on 
the  glass.  To  make  powdered  gold: 
Rub  down  gold  leaf  with  pure  honey  on 
a  marble  slab,  wash  the  mixture,  and 
the  “  precipitate  ”  is  the  gold  used. 

Another — Dissolve  in  boiled  linseed 
oil  an  equal  weight  either  of  copal  or 
amber,  and  add  as  much  oil  of  tur¬ 
pentine  as  wall  enable  you  to  apply  the 
compound  oi  size  thus  formed  as  thinly 
as  possible  to  the  parts  of  glass  intend¬ 
ed  to  be  gilt.  The  glass  is  to  be 
placed  in  a  stove,  till  so  warm  as^al- 
most  to  burn  the  fingers  when  handled. 
At  this  temperature  the  size  becomes 
adhesive,  and  a  piece  of  leaf  gold,  ap¬ 
plied  in  the  usual  way,  will  immediate¬ 
ly  stick.  Sweep  off  the  superfluous 
portions  of  the  leaf,  and  when  quite 
cold  it  may  be  burnished.  Take  care 
to  interpose  a  piece  of  Indian  paper 
between  the  gold  and  the  burnisher. 

Gilders’  Glue. 

A  very  superior  article  of  the  so- 
called  gilder’s  glue  is  obtained  by  cut¬ 
ting  rabbit-skins  into  fine  shreds,  and 
boiling  in  water,  then  turning  the  mix¬ 
ture  into  a  basket,  through  which  the 
liquid  passes,  leaving  the  refuse  be¬ 
hind.  About  fifteen  hundred  grains 
of  sulphate  of  zinc  and  three  hundred 
and  seventy-five  of  alum  are  then  to 
be  separately  dissolved  in  pure  boiling 
water,  and  poured  into  the  first-men¬ 
tioned  liquid,  and  the  whole  w'ell  stirred 
together  while  hot.  The  mixture  is 
then  to  be  passed  through  a  sieve  into 
a  rectangular  box,  in  which  the  jelly 
remains  twenty-four  hours  in  winter, 
or  about  forty-eight  in  summer.  The 
mass,  now  having  become  solid,  is  to  be 
separated  from  the  box,  and  cut  into 
slices  of  proper  thickness,  and  laid  upon 


nets  to  dry,  either  in  the  open  air  or 
by  means  of  some  kind  of  artificial 
heat. 

Gilding — Sizing  for. 

The  best  sizing  for  gilding  on  glass 
is  made  as  follows:  Put  a  piece  of  isin¬ 
glass  as  large  as  an  old-fashioned  cent 
into  a  teacup;  fill  half  full  with  boiling 
water.  When  well  mixed,  and  before 
cold,  fill  nearly  full  w'ith  spirits  of  wine. 

Gilt  Frames— To  Preserve. 

These  may  be  protected  from  flies 
and  dust  by  pinning  tarlatan  over 
them.  Tarlatan  fit  for  the  purpose 
may  be  purchased  at  a  dry-goods  store. 
It  is  an  excellent  material  for  keeping 
dust  from  books,  vases,  wood  work,  and 
every  description  of  household  orna¬ 
ment. 

Gilt  Frames — To  Restore. 

Rub  them  lightly  with  a  sponge 
moistened  with  turpentine. 

Gilt  Ornaments — To  Clean. 

The  best  way  to  prevent  gold  and 
gilt  ornaments  from  tarnishing,  and 
to  make  them  bright,  is  to  keep  them 
in  boxwood  sawdust,  which  may  be 
obtained  at  any  ivory  turners.  To 
clean  them,  wash  in  a  lather  with  a 
soft  brush,  rinse,  and  let  them  drain 
on  a  cloth.  When  nearly  dry,  put 
them  into  the  boxwood  sawdust. 

Ginger  Beer. 

The  following  recipe  is  taken  from 
the  celebrated  treatise  of  Dr.  Pereira 
On  Diet.  The  honey  gives  the  bever¬ 
age  a  peculiar  softness,  and,  from  not 
being  fermented  with  yeast,  it  is  less 
violent  in  its  action  when  opened,  but 
requires  to  be  kept  a  somewhat  longer 
time  before  use.  White  sugar,  five 
pounds;  lemon  juice,  one  quarter  of  a 
pint;  ginger,  bruised,  five  ounces;  water 
four  gallons  and  a  half.  Boil  the  gin¬ 
ger  in  three  quarts  of  w'ater  for  half  an 
hour,  then  add  the  sugar,  lemon  juice, 
and  honey,  with  the  remainder  of  the 
water,  and  strain  through  a  cloth, 5 


210 


Good  nature  is  one  of  the  richest 


when  cold  add  a  quarter  of  the  white  of 
an  egg,  and  a  small  teaspoonful  of 
essence  of  lemon;  let  the  whole  stand 
four  days  and  bottle;  it  will  keep  for 
many  months.  This  quantity  will 
make  100  bottles. 

Glass — A  Simple  Mode  of 
Annealing. 

A  simple  mode  of  annealing  glass 
has  been  some  time  in  use  by  chem¬ 
ists.  It  consists  in  immersing  the  ves¬ 
sel  in  cold  water,  gradually  heated  to 
the  boiling  point,  and  suffered  to  re¬ 
main  till  cold,  when  it  will  be  fit  for  use. 
Should  the  glass  be  exposed  to  a  higher 
temperature  than  that  of  boiling  water, 
it  will  be  necessary  to  immerse  it  in  oil. 

Glass — Amalgam  for  Mirrors. 

Lead  and  tin,  of  each  two  ounces; 
bismuth,  two  ounces;  mercury,  four 
ounces.  Add  the  mercury  to  the  rest 
in  a  melted  state  and  remove  from 
the  fire;  mix  well  with  an  iron  rod. 

This  amalgam  melts  at  a  low  heat, 
and  is  employed  for  silvering  the  in¬ 
sides  of  hollow  glass  vessels,  globes, 
convex  mirrors,  etc.  The  glass,  being 
well  cleaned,  is  carefully  warmed,  and 
the  amalgam,  rendered  fluid  by  heat, 
is  then  poured  in,  and  the  vessel  turned 
round  and  round,  so  that  the  metal  may 
be  brought  in  contact  with  every  part 
of  the  glass,  which  it  is  desired  to  cover. 
At  a  certain  temperature  this  amalgam 
readily  adheres  to  glass. 

Glass — To  Break  in  any 
Required  Way. 

Dip  a  piece  of  worsted  thread  in 
spirits  of  turpentine,  wrap  it  round  the 
glass  in  the  direction  required  to  be 
broken,  and  then  set  fire  to  the  thread, 
or  apply  a  red-hot  wire  round  the  glass, 
and  if  it  does  not  immediately  crack, 
throw  cold  water  on  it  while  the  wire 
remains  hot.  By  this  means  glass  that 
is  broken  may  often  be  fashioned  and 
rendered  useful  for  a  variety  of  pur¬ 
poses. 


Another. — Make  a  small  notch  by 
means  of  a  file  on  the  edge  of  a  piece  of 
glass;  then  make  the  end  of  a  tobacco 
pipe,  or  of  a  rod  of  iron  of  the  same 
size,  red  hot  in  the  fire;  apply  the  hot 
iron  to  the  notch,  and  draw  it  slowly 
along  the  surface  of  the  glass  in  any 
direction  }mu  please:  a  crack  will  fol¬ 
low  the  direction  of  the  iron. 

Glass — Boring  Holes  in. 

Any  hard  steel  tool  will  cut  glass 
with  great  facility  when  kept  freely 
wet  with  camphor  dissolved  in  turpen¬ 
tine.  A  drill-bow  may  be  used  or  even 
the  hand  alone.  A  hole  bored  may  be 
readily  enlarged  by  a  round  file.  The 
ragged  edges  of  glass  vessels  may  also 
be  thus  easily  smoothed  by  a  flat  file. 
Flat  window  glass  can  readily  be  sawed 
by  a  watch  spring  saw  by  aid  of  this 
solution.  In  short,  the  most  brittle 
glass  can  be  wrought  almost  as  easily 
as  brass  by  the  use  of  cutting  tools 
kept  constantly  moist  with  camphor- 
ized  oil  of  turpentine. 

Glass— Cutting. 

The  cutting  of  glass,  says  the  Tech¬ 
nologist,  is  an  operation  so  frequently 
put  in  practice  in  the  laboratory,  that 
any  simple  method  of  effecting  it  is 
sure  to  run  the  rounds  of  the  press  as 
soon  as  published.  Almost  all  the 
methods  in  common  use  are  very  old. 
Of  course,  for  cutting  flat  glass,  such 
as  window  panes,  the  diamond  is  the 
best  agent.  For  cutting  rounds  or 
ovals  out  of  flat  glass,  the  diamond  is 
the  best  tool,  and,  if  the  operator  has 
no  diamond,  it  will  always  pay  to 
carry  the  job  to  a  glazier,  rather  than 
waste  time  and  make  a  very  poor  job 
by  other  and  inferior  means.  When, 
however,  it  is  required  to  cut  off  a  very 
little  from  a  circle  or  oval,  the  diamond 
is  not  available,  except  in  very  skilful 
hands.  In  this  case,  a  pair  of  pliers, 
or  very  dull  scissors,  is  the  best  tool, 
and  the  cutting  is  best  performed  un¬ 
der  water.  A  little  practice  will  en- 


fruits  of  true  Christianity. 


able  the  operator  to  shape  a  small 
round  or  oval,  with  great  rapidity, 
ease  and  precision.  When  bottles  or 
flasks  are  to  be  cut,  the  diamond  is 
still  the  best  tool  in  skillful  hands; but 
ordinary  operators  will  succeed  best 
with  pastiles,  or  a  red  hot  poker.  We 
prefer  the  latter,  as  being  the  most 
easily  obtained,  and  the  most  efficient : 
and  we  have  never  found  any  difficulty 
in  cutting  off  broken  flasks  so  as  to 
make  dishes,  or  to  carry  a  cut  spirally 
round  a  long  bottle,  so  as  to  cut  it  in 
the  form  of  a  corkscrew.  Glass  so  cut 
exhibits  considerable  elasticity,  and 
the  spiral  may  be  elongated  like  a 
ringlet.  The  process  is  very  simple. 
The  line  of  the  cut  should  be  marked 
by  chalk,  or  by  pasting  a  thin  strip  of 
paper  alongside  of  it;  then  make  a  file 
mark  to  commence  the  cut;  apply  the 
hot  iron,  and  a  crack  will  start ;  and 
this  crack  will  follow  the  iron  wherever 
we  choose  to  lead  it. 

Drilling  Holes  in  Glass. — A  common 
steel  drill,  well  made  and  tempered,  is 
the  best  tool.  The  steel  should  be 
worked  at  a  low  temperature,  so 
as  to  be  sure  not  to  burn  it, 
and  then  tempered  as  hard  as  pos¬ 
sible,  in  either  mercury  or  a  bath  of 
salt  water  that  has  been  well  boiled. 
Such  a  drill  will  go  through  glass  very 
rapidly,  if  kept  well  moistened.  A 
good  liquid  for  moistening  such  drills 
is  turpentine  in  which  some  camphor 
has  been  dissolved.  This  was  the  lu¬ 
bricator  recommended  by  Griffin  in 
his  work  on  Chemical  Manipulation, 
and  it  has  been  frequently  published 
since.  Dilute  sulphuric  acid  is  equally 
good,  if  not  better;  and  we  have  found 
carbolic  acid  singularly  efficient. 

Glass-Cleaning. 

Glass  windows,  looking-glasses,  etc., 
may  be  cleaned  as  follows: — Dip  a 
moistened  rag  or  flannel  into  indigo, 
fuller’s  earth,  ashes,  or  rotten-stone, 
in  impalpable  powder,  with  which 


211 


smear  the  glass,  and  wipe  it  off  with  a 
dry  soft  cloth.  Powder-blue  or  whit¬ 
ing,  tied  up  in  muslin  and  dusted  upon 
the  glass,  and  cleaned  off  with  chamois 
leather,  also  gives  glass  a  fine  polish. 
The  spots  in  the  silvering  of  old  look¬ 
ing-glasses  are  caused  by  damp  at  the 
back. 

Glass  Chimneys — To  Prevent 
Cracking 

If  the  chimney-glass  of  a  lamp  be  cut 
with  a  diamond  on  the  convex  side,  it 
will  never  crack,  as  the  incision  affords 
room  for  the  expansion  produced  by 
the  heat,  and  the  glass,  after  it  is  cool, 
returns  to  its  original  shape,  with  only 
a  scratch  visible  where  the  cut  is  made. 

Glass — Drawing  On. 

Grind  lampblack  with  gum-water 
and  some  common  salt.  With  a  pen 
or  hair-pencil,  draw  the  design  on  the 
glass,  and  afterwards  shade  and  paint 
as  already  given  elsewhere. 

Glass — To  Etch  Upon. 

Procure  several  thick,  clear  pieces 
of  crown  glass,  and  immerse  them  in 
melted  wax,  so  that  each  may  receive 
a  complete  coating,  or  pour  over  them 
a  solution  of  wax  in  benzine.  When 
perfectly  cold  draw  on  them,  with  a 
fine  steel  point,  flowers,  trees,  houses, 
portraits,  etc.  Whatever  parts  of  the 
drawing  are  intended  to  be  corroded 
with  the  acid  should  be  perfectly  free 
from  the  least  particle  of  wax.  When 
all  these  drawings  are  finished  the 
pieces  of  glass  must  be  immersed  one 
by  one  in  a  square  leaden  box  or  re¬ 
ceiver,  where  they  are  to  be  submitted 
to  the  action  of  hydrofluoric  acid  gas, 
made  by  acting  on  powdered  fluor-spar 
by  concentrated  sulphuric  acid. 

When  the  glasses  are  sufficiently  cor¬ 
roded  they  are  to  be  taken  out,  and  the 
wax  is  to  be  removed  by  first  dipping 
them  in  warm  and  then  in  hot  water, 
or  by  washing  with  turpentine  or  ben¬ 
zine.  Various  colors  may  be  applied 


212 


The  happiest  women,  like  the 


to  the  corroded  parts  of  the  glass, 
whereby  a  very  fine  painting  may  be 
executed.  In  the  same  manner  sen¬ 
tences  and  initials  of  names  may  be 
etched  on  wine-glasses,  tumblers,  etc. 

Glass  Globes — To  Clean. 

If  the  globes  are  much  stained  by 
smoke,  soak  them  in  tolerably  hot 
water  with  a  little  washing  soda  dis¬ 
solved  in  it,  and  put  a  teaspoonful  of 
ammonia  powdered  into  a  pan  of  luke¬ 
warm  water,  and  with  a  tolerably  hard 
brush  wash  the  globes  till  the  smoke 
stain  disappears;  rinse  in  clean  cold 
water,  and  let  them  drain  till  dry; 
they  wall  be  quite  as  white  and  clear 
as  new  globes. 

Glass  Globes — To  Silver. 

Take  equal  parts  of  tin  and  lead,  and 
melt  them  together;  add  while  they 
are  still  in  fusion  two  parts  of  bismuth 
and  two  parts  of  mercury.  Take  from 
the  fire,  and  so  soon  as  cool  enough  for 
the  glass  to  bear  it,  poffr  into  the  globe 
and  move  slowly  so  that  the  amalgam 
will  pass  over  every  part  of  its  interior. 
A  thin  film  will  be  left  at  every  point 
of  contact. 

Glass  (Ground) — Imitated. 

The  frosted  appearance  of  ground 
glass  may  be  very  nearly  imitated  by 
gently  dabbing  the  glass  over  with  a 
paint  brush  dipped  in  wdiite  paint  or 
any  other  oil  color.  The  paint  should 
be  thin,  and  but  very  little  color  taken 
up  at  one  time  on  the  end  of  the  bris¬ 
tles.  When  applied  with  a  fight  and 
even  touch  the  resemblance  is  con¬ 
siderable. 

Glass  or  China — To  Pack. 

Procure  some  soft  straw  or  hay  to 
pack  them  in,  and  if  they  are  to  be 
sent  a  long  way,  and  are  heavy,  the 
hay  or  straw  should  be  a  little  damp, 
which  will  prevent  them  slipping 
about.  Let  the  largest  and  heaviest 
things  be  always  put  undermost,  in  the 
box  or  hamper.  Let  there  be  plenty 


of  straw,  and  pack  the  articles  in  quite 
tight;  but  never  attempt  to  pack  up 
glass  or  china  which  is  of  much 
value,  till  it  has  been  seen  done 
by  some  one  used  to  the  job.  The  ex¬ 
pense  will  be  but  trifling  to  have 
a  person  to  do  it  who  understands 
it,  and  the  loss  may  be  great  if  articles 
of  much  value  are  packed  up  in  an 
improper  manner. 

Glass — To  Platinize. 

Pour  rosemary  oil  upon  the  dry 
chloride  of  platinum  in  a  porcelain 
dish,  and  knead  it  well  until  all 
parts  are  moistened;  then  rub  this 
up  with  five  times  its  weight  of 
lavender  oil,  and  leave  the  liquid  a 
short  time  ta  clarify.  The  objects 
to  be  platinized  are  to  be  thinly 
coated  wyith  the  above  preparation 
and  afterwards  heated  for  a  few 
minutes  in  a  muffle  or  over  a  Bunsen 
burner. 

Glass — To  Write  or  Draw  on. 

The  process  of  writing  or  drawing 
on  glass  can  be  done  by  procuring 
some  French  chalk;  place  the  glass 
on  a  table,  and  while  breathing  on 
it,  write  with  the  chalk,  after  that 
wipe  it  with  a  damp  cloth;  when  dry 
the  drawing  will  disappear;  breathe 
on  it  again  and  it  will  return. 

Glass— To  Wash. 

Should  be  washed  in  cold  water, 
which  gives  it  a  brighter  and  clearer 
look  than  when  cleansed  with  warm 
water;  or,  what  is  better,  wash  in 
warm  water  and  rinse  in  cold  water. 

Glass  vessels  and  other  utensils,  may 
be  purified  and  cleaned  by  rinsing 
them  out  with  powdered  charcoal. 

Glass  Stopper  (Ground) — To 
Loosen. 

Hold  the  hand  around  the  neck  of 
the  bottle,  10  or  15  seconds,  until 
its  warmth  expands  the  glass  of  the 
bottle — when  the  stopper  will  move 
easily.  If  it  does  not,  try  a  higher 


happiest  nations,  have  no  history. 


213 


heat  by  the  aid  of  a  rag  dipped  in 
hot  water  and  wrapped  around  the 
neck  of  the  bottle  for  a  minute  or  so. 
Another'  way  is  to  hold  the  neck  of 
the  bottle,  cautiously  turning  it,  so 
as  not  to  expose  any  part  to  much  or 
too  sudden  a  heat,  near  or  over  a  gas 
iet  or  heat  from  a  lamp. 

Another  Way  of  Loosening  a  Stopper. 

With  a  feather  rub  a  drop  or  two 
of  salad  oil  round  the  stopper,  close 
to  the  mouth  of  the  bottle  or  decanter, 
which  must  then  be  placed  before 
the  fire,  at  the  distance  of  about 
eighteen  inches;  the  heat  will  cause 
the  oil  to  insinuate  itself  between 
the  stopper  and  the  neck.  When 
the  bottle  has  grown  warm,  gently 
strike  the  stopper  on  one  side,  and 
then  to  the  other,  with  any  light 
wooden  instrument;  they  try  it  with 
the  hand:  if  it  will  not  yet  move, 
place  it  again  before  the  fire,  adding 
another  drop  of  oil.  After  a  while 
strike  again  as  before;  and,  by  per¬ 
severing  in  this  process,  however 
tightly  it  may  be  fastened  in,  you 
will  at  length  succeed  in  loosening  it. 

Glass — Transferring  to. 

Colored  or  plain  engravings,  pho¬ 
tographs  lithographs,  water  colors, 
oil  colors,  crayons,  steel  plates,  news¬ 
paper  cuts,  mezzotints,  pencil  writ¬ 
ing,  show  cards,  labels — or,  in  fact, 
anything. 

Directions. — Take  glass  that  is  per¬ 
fectly  clear — window  glass  will  answer; 
clean  it  thoroughly;  then  varnish  it, 
taking  care  to  have  it  perfectly 
smooth;  place  it  where  it  will  be 
entirely  free  from  dust  and  let 
it  stand  over  night;  then  take  your 
engraving,  lay  it  in  clear  water  until 
it  is  wet  through  (say  ten  or  fifteen 
minutes) ;  then  lay  it  upon  a  newspaper 
that  the  moisture  may  dry  from  the 
surface  and  still  keep  the  other  side 
damp.  Immediately  varnish  your 
glass  the  second  time]  then  place  your 


engraving  on  it,  pressing  it  down  firmly, 
so  as  to  exclude  every  particle  of  air; 
next  rub  the  paper  from  the  back 
until  it  is  of  uniform  thickness— 
so  thin  that  you  can  see  through  it; 
then  varnish  it  the  third  time  and 
let  it  dry. 

Materials  Used  for  the  Above  Art. — 

Take  two  ounces  balsam  of  fir  to  one 
ounce  of  spirits  of  turpentine;  apply 
with  a  camel’s-hair  brush. 

Glass— To  Stain,  or  Diaphanie. 

This  is  a  process  by  means  of  which 
colored  designs  may  be  transferred 
from  the  paper  on  which  they  are  ori¬ 
ginally  printed,  for  the  decoration  in 
colors  of  glass  which  is  intended  to 
admit  light.  It  is,  in  fact,  a  method 
of  glass-staining  which  costs  only  a 
fraction  of  the  expense  of  the  ancient 
process,  produces  quite  as  bold  and 
brilliant  effects,  is  sufficiently  durable 
for  all  ordinary  purposes,  and  can  be 
practiced  by  amateurs  of  either  sex  at 
their  own  homes.  That  diaphanie 
fully  answers  the  purpose  for  which  it 
is  mainly  intended — the  staining  of 
glass — is  abundantly  proven  by  the 
fact  that  many  church  windows  are 
colored  by  means  of  it,  and  that  they 
are  esteemed  quite  as  telling  and  beau¬ 
tiful  specimens  of  decoration  as  those 
that  owe  their  origin  to  the  old  and 
expensive  art.  For  ordinary  pur¬ 
poses  the  process  may  be  described 
in  a  few  words.  In  the  first  place,  de¬ 
signs  must  be  obtained,  and  these  can 
be  got  in  every  variety,  and  suitable 
for  any  size  of  window  or  pane.  First, 
wet  the  back,  or  the  uncolored  side, 
with  a  sponge  and  cold  water,  and 
apply  a  coating  of  prepared  transfer¬ 
ring  varnish  to  the  colored  surface  with 
a  wide  camel’s-hair  brush.  Then  at 
once  apply  the  cemented  side  to  the 
glass  in  the  proper  position,  and  press 
down  with  a  roller.  To  insure  success, 
two  or  three  sheets  of  paper  should  be 
laid  upon  the  back  of  the  design  before 


214  The  reward  of  one  duty  is  the  poiver  to  fulf  il  another. 


the  using  of  the  roller  is  commenced; 
then  begin  rolling  from  the  center  out¬ 
ward  to  the  circumference.  The  work 
is  now  to  be  left  until  the  varnish  has 
become  perfectly  dry,  which  it  will  be 
in  two  days.  The  design  has  by  this 
time  become  printed  on  the  glass,  and 
the  next  step  is  to  remove  the  paper 
from  which  the  design  has  been  trans¬ 
ferred.  This  is  done  by  wetting  and 
gently  rubbing  with  a  cloth  or  sponge. 
When  the  paper  has  been  wholly  re¬ 
moved,  a  thin  coating  of  “clearing 
liquid”  is  applied  to  the  design, and 
when  this  has  become  perfectly  dry, 
one  or  two  coatings  of  the  “  washable 
varnish”  are  laid  on,  and  the  work  is 
finished.  (See  Varnishes.) 

No  special  knowledge  of  art  is  re¬ 
quired  for  the  practice  of  diaphanie. 
The  work  is  especially  suitable  for  hall 
and  lobby  doors  and  windows,  for 
school  and  church  windows,  staircase, 
study,  and  other  windows  in  houses 
where  it  may  be  desirable  to  shut  out 
the  prospect  of  a*  smoke-dried  back 
yard,  or  an  alley.  The  special  advan¬ 
tage  of  diaphanie  is  that  wliile  im¬ 
parting  a  graceful  and  artistic  charac¬ 
ter  wherever  used,  it  does  not  exclude 
the  light,  and  it  renders  blinds  un¬ 
necessary. 

It  should  be  specially  kept  in  view 
that  the  designs  must  be  transferred 
before  the  glass  is  fitted  to  the  window, 
and  that  the  colored  side  is  kept  in¬ 
wards.  The  glass  may  be  cleaned  in 
the  usual  manner,  if  ordinary  care  be 
taken,  as  the  coatings  of  “  washable 
varnish”  are  quite  a  sufficient  protec¬ 
tion  to  the  picture. 

Glassware  (New) — To  Season. 

Put  dishes,  tumblers,  and  other 
glass  articles  into  a  kettle;  cover  them 
entirely  with  cold  water,  and  put  the 
kettle  where  it  will  soon  boil.  When 
it  has  boiled  a  few  minutes,  set  it 
aside,  covered  close.  When  the  water 
is  cold,  take  out  the  glass. 


Glazing. 

Sashes  are  primed  before  glazing. 
Glass  la'd  in  with  the  crown  or  con¬ 
vex  side  out.  The  tins  dr'ven  in  with 
a  chisel  or  glazing  hammer;  four  tins 
to  each  glass  on  the  two  long  sides, 
about  one-fourth  of  the  distance  from 
the  corners.  If  tins  are  put  in  the 
center,  they  are  apt  to  break  the  glass, 
especially  in  cold  weather. 

Back  Puttying. — In  good  work  and 
medium-sized  glass,  after  the  glazing 
is  done  and  the  putty  well  set,  fill  the 
spaces  on  the  inside.  Use  the  putty 
soft  or  it  will  press  the  glass  out. 

Bedding  for  superior  work  and  large 
glass,  is  the  best.  Glaze  the  rab¬ 
bet  with  soft  putty,  and  press  the 
glass  down  into  it  as  close  as  it  will  lay, 
pressing  on  the  edges  and  not  the  mid¬ 
dle  of  the  glass,  then  glaze  as  usual. 
Where  the  moulding  of  the  sash  is  to 
go  outside,  the  crown  side  of  the  glass 
should  be  out  also 

Cleaning  after  the  glazing  is  done 
with  water  and  a  brush,  or  with  whit¬ 
ing  and  a  dry  brush.  The  line  of  the 
putty  should  come  just  even  w  th  the 
line  of  the  mouldmg  on  the  other  side 
of  the  glass. 

Gloves — Care  of. 

Nothing  looks  worse  than  shabby 
gloves;  and,  as  they  are  expensive  ar¬ 
ticles  of  dress,  they  require  a  little  man¬ 
agement.  A  good  glove  will,  with 
care,  out-last  three  cheap  ones.  Do 
not  wear  your  best  glQves  at  night ;  the 
heat  of  the  gas,  etc.,  give  a  moisture 
to  the  hands  that  spoils  the  gloves;  do 
not  wear  them  in  very  wet  weather,  as 
carrying  umbrellas,  and  drops  of  rain 
spoil  them. 

Gloves  (Kid) — To  Clean. 

Put  the  gloves  on  your  hand  and  wrash 
them,  as  if  you  were  washing  your 
hands,  in  some  spirits  of  turpentine, 
until  quite  clean;  then  hang  them  up 
in  a  warm  place,  or  where  ik?re  is  a 


’Tis  what  I  love  determines  how  I  love. 


215 


current  of  air,  and  all  smell  of  the  tur¬ 
pentine  will  be  removed. 

Another  Mode. — To  clean  kid  gloves, 
have  ready  a  little  new  milk  in  one  sau¬ 
cer,  a  piece  of  white  soap  in  another,  and 
a  clean  cloth  fo'ded  two  or  three  times. 
On  the  cloth  spread  out  the  glove, 
smooth  and  neat.  Take  a  piece  of  flan¬ 
nel,  dip  it  in  the  milk,  then  rub  off  a 
good  quant'ty  of  soap  on  the  wetted 
flannel,  and  commence  to  rub  the 
glove  toward  the  fingers,  holding  it 
firmly  with  the  left  hand.  Continue 
this  process  until  the  glove,  if  white, 
looks  of  a  dingy  yeJ.ow,  though  clean; 
if  colored,  till  it  looks  dry  and  spoiled. 
Lay  it  to  dry,  and  the  operator  will 
soon  be  gratified  to  see  that  the  old 
glove  looks  nearly  new.  It  will  be 
soft,  glossy,  smooth,  and  elastic. 

Another. — Wrap  a  fine  cloth  around 
your  finger,  dip  it  in  new  milk,  and 
then  rub  on  fine  soap  and  rub  the  glove 
lightly.  In  all  the  above  operation  - 
the  glove  must  be  on  the  hand. 

Another. — Take  fine  curd  soap,  one 
pound,  scrape  it  into  a  powder,  put  it 
into  a  jar,  and  pour  upon  itfromtimeto 
time,  sufficient  strong  alcohol  to  make 
it  into  a  thick  jelly;  add  one  teaspoon¬ 
ful  of  ether  on  one  half  teaspoonful 
liquor  potassae;  mix  and  put  into 
bottles  well  corked.  To  use,  put  the 
gloves  on  the  hands,  rub  on  the  prep¬ 
aration  with  a  piece  of  flannel,  when 
the  dirt  will  disappear. 

Another. — It  is  well  known  that 
common  benzine  is  the  best  substance 
to  take  the  greasy  dirt  out  of  leather 
gloves,  as  it  does  not  attack  the  leather 
like  most  of  the  other  substances  some¬ 
times  used  for  that  purpose.  Those 
who  make  it  a  profession  to  clean 
gloves  put  them  all  together  in  a 
.arge,  wide-mouthed  jar  with  glass 
stopper,  until  it  is  about  half  lull,  cover 
the  gloves  with  benzine,  close  the 
stopper  and  shake  the  whole  several 
time?,  letting  it  rest  alternately.  The 


gloves  are  then  taken  out,  one  by  one 
and  examined.  If  any  dirt  spots  have 
remained,  they  are  rubbed  out  with 
benzine;  the  glove  is  then  wrung  out 
and  hung  up  to  dry.  If  such  gloves 
were,  however,  to  be  worn  after  simply 
air  drying,  the  h’gher  temperature  of 
the  hand  would  cause  the  evaporation, 
with  an  unpleasant  odor  of  the  ben¬ 
zine  which,  at  the  lower  temperature 
was  left  behind.  Hence  they  are  dried 
at  a  temperature  of  some  200°  between 
plates  heated  with  boiling  water,  which 
removes  all  traces  of  benzine,  and  con¬ 
sequent  odor. 

The  benzine  remaining  in  the  bottle 
after  having  been  used  a  few  times 
becomes  dirty;  but  as  benzine  is  so 
cheap  as  to  make  it  not  worth  while  to 
recover  it  by  redistillation,  when  thus 
soiled,  all  glove  cleaners  throw  it  away. 

Gloves,  White  Leather — To 
Clean. 

White  leather  gloves  may  be  cleaned 
to  look  very  well,  by  putting  on  one  at 
a  time,  and  going  over  them  thoroughly 
with  a  shaving  brush  and  lather.  Then 
wipe  them  off  with  a  clean  handker¬ 
chief  or  sponge,  and  dry  them  on  the 
hands  by  the  fire,  or  in  the  sun. 

Gloves  (Kid) — To  Color. 

Put  one  half  ounce  extract  of  log¬ 
wood  into  a  two  ounce  phial,  and  fill  up 
with  good  brandy.  This  dye  will  keep 
for  years  if  well  corked.  Put  the 
gloves  on  the  hand,  and  with  a  small 
swab  (a  piece  of  sponge  tied  to  a  stick 
is  best),  apply  the  dye  evenly  all  over 
them.  Then  rub  the  one  hand  with 
the  other,  smoothly  and  firmly,  until 
the  gloves  are  dry — a  few  minutes  only, 
as  the  spirit  soon  evaporates.  More 
logwood  gives  a  nearly  black  color;  less 
produces  a  delicate  lilac. 

Another. — Dissolve  India  ink  in 
water,  and  apply  with  a  camel’s  hair 
brush.  A  fine  brown  may  be  obtained 
by  rubbing  lightly  with  a  strong  de 
coction  of  tea. 


216 


What  makes  life  dreary  is  the  ivant  of  motive. 


Glue — How  to  Use  It. 

To  do  good  gluing,  the  work  must  be 
well  fitted,  the  parts  to  be  glued  well 
warmed,  and  the  glue  well  cooked  and 
brought  to  the  proper  consistency. 
Having  clamps,  hand-screws,  etc., 
ready,  after  applying  the  glue  put  to¬ 
gether  immediately,  bringing  the  parts 
firmly  together,  leaving  no  body  of 
glue  between.  Finally,  use  only  the 
best  glue. 

(See  also  Cements.) 

Glue — Cement. 

Take  of  ising'ass  and  parchment  size, 
each  one  ounce;  sugar  candy  and  gum 
tragacanth,  each  two  drachms;  add  to 
them  one  ounce  of  water,  and  boil  the 
whole  together  till  the  solution  appears 
(when  cold)  of  the  consistency  of  glue; 
then  pour  it  into  any  form  you  please. 
If  this  glue  be  wet  with  the  tongue, 
and  rubbed  on  the  edges  of  the  paper, 
silk,  or  leather  that  are  to  be  cemented, 
they  will,  being  laid  together,  pressed 
slightly,  and  suffered  to  dry,  be  as 
firmly  united  as  other  parts  of  the  sub¬ 
stance. 

Glue — Flexible. 

A  German  chemist  has  discovered 
that  if  glue  or  gelatine  be  incorporated 
with  about  one-fourth  its  weight  of 
glycerine,  it  loses  its  brittleness,  and 
becomes  useful  for  many  purposes  for 
which  it  is  otherwise  unfit  such  as 
dressing  leather,  giving  elasticity  to 
porcelain,  parchment,  or  enameled 
paper,  and  for  bookbinding. 

Glue— Liquid. 

Formula  I. — Dissolve  bruised  orange 
shellac  in  %  of  its  weight  of  rectified 
spirit,  or  of  rectified  wood  naphtha, 
by  a  gentle  heat.  It  is  very  useful  as 
a  general  cement  and  substitute  for 
glue. 

Formula  2. — Another  kind  may  be 
made  by  dissolving  1  oz.  of  borax  in 
12  oz.  of  soft  water,  adding  2  oz.  of 
bruised  shellac,  and  boiling  till  dis¬ 
solved,  stirring  it  constantly. 


Formula  3. — Dissolve  1,000  parts  of 
glue  in  1,000  parts,  by  weight,  of  water, 
in  a  glazed  pot  over  a  gentle  fire. 
When  it  is  melted,  add  nitric  acid  (sp. 
gr.  1.32)  200  parts,  pouring  it  in  very 
gradually.  An  effervescence  is  caused 
by  the  escape  of  hyponitrous  acid. 
When  all  the  acid  is  added,  allow  the 
solution  to  cool. 

Formula  4. — Dissolve  1  part  of  pow¬ 
dered  alum  in  120  parts  of  water;  add 
120  parts  of  glue,  10  of  acetic  acid,  and 
40  of  alcohol,  and  digest.  Prepared 
glue  is  made  by  dissolving  common 
glue  in  warm  water,  and  then  adding 
acetic  acid  (strong  vinegar)  to  keep  it. 
Dissolve  one  pound  of  best  glue  in  one 
and  one  half  pints  of  water,  and  add 
one  pint  of  vinegar.  It  is  ready  for 
use. 

Glue  (Liquid)— For  Labeling 
upon  Tin. 

Boiling  water,  1  quart;  borax,  pul¬ 
verized,  2  oz. ;  put  in  the  borax;  then 
add  gum  shellac,  4  oz.,  and  boil  until 
dissolved. 

Glue — Marine. 

Mix  together  gum  sandarac,  lb. ; 
gum  mastic,  )4  lb-,  and  methylated 
spirit,  8  lbs.  When  the  gums  are  dis¬ 
solved,  add  %  lb.  turpentine,  and  in¬ 
corporate  this  with  a  thick,  hot  solu¬ 
tion  of  the  best  glue  (to  which  a  little 
isinglass  has  been  added  to  clarify  it), 
and  filter  through  muslin.  The  marine 
glue  will  be  impervious  to  moisture, 
and  will  not  soften  in  any  ordinarily 
hot  weather. 

Glue — Parchment . 

Parchment  shavings,  one  pound; 
water,  six  quarts.  Boil  until  dissolved, 
then  strain  and  evaporate  slowly  to 
the  proper  consistency.  Use  a  water- 
bath  if  you  want  it  very  light  colored. 

Glue  —  Portable,  for  Draughts¬ 
men,  Etc. 

Glue,  5  parts;  sugar,  2  parts;  water, 


Truth  crushed  to  earth  shall  rise  again. 


217 


8  parts.  Melt  in  a  water-bath,  and 
cast  it  in  moulds.  For  use,  dissolve 
in  warm  water. 

Glue — Spaulding’s. 

First  soak  in  cold  water  all  the  glue 
you  wish  to  make  at  one  time,  using 
only  glass,  earthen  or  porcelain  dishes; 
then  by  gentle  heat  dissolve  the  glue 
in  the  same  water,  and  pour  in  a 
little  nitric  acid,  sufficient  to  give  the 
glue  a  sour  taste,  like  vinegar,  or  one 
ounce  to  each  pound  of  glue. 

Glue — Water-proof. 

One  ounce  of  gum  sandarac  and 
one  ounce  of  mastic  are  to  be  dis¬ 
solved  together  in  a  pint  of  alcohol,  to 
which  one  ounce  of  white  turpentine 
is  to  be  added.  At  the  same  time  a 
very  thick  glue  is  to  be  kept  ready, 
mixed  with  a  little  isinglass.  The  so¬ 
lution  of  the  resins  in  alcohol  is  to  be 
heated  to  boiling  in  a  glue  pot,  and 
the  glue  added  gradually  with  con¬ 
stant  stirring,  so  as  to  render  the 
whole  mass  homogeneous.  After  the 
solution  is  strained  through  a  cloth,  it 
is  ready  for  use,  and  is  to  be  applied 
hot.  It  dries  quickly  and  becomes 
very  hard,  and  surfaces  of  wood  united 
by  it  do  not  separate  when  immersed 
in  water. 

Gold — To  Make  of  Four 
Carats. 

Four  carat  gold  is  used  to  a  consid¬ 
erable  extent  for  cheap  rings,  pin- 
tongues  and  the  like.  It  is  a  very  nice 
metal,  wears  well,  does  not  black  the 
finger,  and  presents  somewhat  the  ap¬ 
pearance  of  Guinea  gold.  You  make 
it  by  melting  together  eighteen  parts 
copper,  four  parts  gold,  and  two  parts 
silver. 

Gold— To  Make  of  Twelve 
Carats. 

Melt  together,  in  the  usual  way, 
twenty-five  grains  gold — if  coin — 
thirteen  and  a  half  grains  copper,  and 


seven  and  a  third  grains  silver.  This 
is  a  very  good  gold  for  rings,  etc. — 
stands  acids  almost  equal  to  the  higher 
grades,  and  looks  fully  as  well.  Of 
course  it  is  deficient  in  weight. 

Gold — To  Make  of  Sixteen 
Carats. 

Compound  sixteen  grains  pure  gold 
with  five  and  a  half  grains  pure  silver. 
Or,  if  gold  coin  is  used,  seventeen  grains 
gold,  five  grains  copper  and  two  grains 
silver. 

Gold — To  Make  of  Eighteen 
Carats. 

To  make  the  eighteen-carat  gold, 
generally  in  use,  melt  together  as 
above,  eighteen  grains  pure  gold,  four 
grains  pure  copper  and  two  grains  pure 
silver.  In  cases  where  you  find  it 
necessary  to  use  gold  coin,  weigh  out 
in  the  proportion  of  nineteen  and  a 
half  grains  gold,  three  grains  copper, 
and  one  and  a  half  grains  silver. 

Gold  Amalgam — To  Make. 

Eight  parts  of  gold  and  one  of  mer¬ 
cury  are  formed  into  an  amalgam  for 
plating,  by  rendering  the  gold  into  thin 
plates,  making  it  red  hot,  and  then  put¬ 
ting  it  into  the  mercury  while  the  latter 
is  also  heated  to  ebullition.  The  gold 
immediately  disappears  in  combina¬ 
tion  with  the  mercury,  after  which, 
the  mixture  may  be  turned  into  water 
to  cool .  It  is  then  ready  for  use. 

Gold  Amalgam — To  Plate  with. 

Gold  amalgam  is  chiefly  used  as  a 
plating  for  silver,  copper  or  brass.  The 
article  to  be  plated  is  washed  over  with 
diluted  nitric  acid  or  potash  lye  and 
prepared  chalk,  to  remove  any  tarnish 
or  rust  that  might  prevent  the  amal¬ 
gam  from  adhering.  After  having 
been  polished  perfectly  bright  the 
amalgam  is  applied  as  evenly  as  pos¬ 
sible,  usually  with  a  fine  scratch 
brush.  It  is  then  set  upon  a  grate  over 
a  charcoal  fire,  or  placed  in  an  oven 


218 


Go  forth  under  the  open  sky. 


and  heated  to  that  degree  at  which 
mercury  sublimes.  The  gold,  when 
the  mercury  has  evaporated,  presents 
a  dull  yellow  color.  Cover  it  with  a 
coating  of  pulverized  nitre  and  alum 
in  equal  parts,  mixed  to  a  paste  with 
water,  and  heat  again  till  it  is  thor¬ 
oughly  melted,  then  plunge  into  water. 
Burnish  up  with  a  steel  or  bloodstone 
burnisher. 

Gold  Articles — Polishing 
Powder  for. 

Dr.  W.  Hofmann  has  analyzed  a 
polishing  powder  sold  by  gold  workers 
in  Germany,  which  always  commands 
a  very  high  price,  and  hence,  it  may 
be  inferred,  is  well  adapted  for  the 
purpose.  He  found  it  to  be  a  very 
simple  composition,  being  a  mixture 
of  about  seventy  per  cent,  of  sesqui- 
oxide  of  iron,  and  thirty  per  cent,  of  sal 
ammoniac.  To  prepare  it,  protochlo¬ 
ride  of  iron,  prepared  by  dissolving 
iron  in  hydrochloric  acid,  is  treated 
with  liquid  ammonia  until  a  precipi¬ 
tate  is  no  longer  formed.  The  pre¬ 
cipitate  is  collected  on  a  filter,  and 
without  washing,  is  dried  at  such  a 
temperature  that  the  adhering  sal 
ammoniac  shall  not  be  volatilized. 
The  peroxide  of  iron  precipitate  at 
first  becomes  charged  with  sesqui- 
oxide. 

Gold — Artificial, 

An  American  has  discovered  a  beau¬ 
tiful  alloy,  which  has  been  most  suc¬ 
cessfully  applied  as  a  substitute  for 
gold;  it  is  composed  of  pure  copper,  100 
parts;  pure  tin,  17  parts;  magnesia,  6 
parts;  tartar  of  commerce,  9  parts; 
sal  ammoniac,  3.6  parts;  and  quick¬ 
lime,  1.6  part.  The  copper  is  first 
melted,  then  the  lime,  magnesia,  sal 
ammoniac  and  tartar  are  added,  little 
at  a  time,  and  the  whole  is  briskly 
stirred  for  about  half  an  hour,  so  as  to 
mix  thoroughly,  after  which  the  tin  is 
thrown  on  the  surface  in  small  grains; 


stirring  until  entirely  fused.  The  cru¬ 
cible  is  now  covered,  and  the  fusion 
kept  up  for  about  thirty-five  minutes, 
when  the  dross  is. skimmed  off,  and  the 
alloy  found  ready  for  use.  It  is  quite 
malleable  and  ductile,  and  may  be 
drawn,  stamped,  chased,  beaten  into 
powder,  or  into  leaves  like  gold  leaf. 
In  all  of  these  conditions  it  is  not  dis¬ 
tinguishable  from  gold  even  by  good 
judges,  except  by  its  inferior  weight. 

Gold — To  Clean. 

Powder  some  whiting  and  make  it 
into  a  moist  paste  with  some  sal  vola¬ 
tile.  Cover  over  the  gold  ornaments 
and  surface  with  a  soft  brush,  let  it 
dry,  and  then  brush  it  off  with  a  mod¬ 
erately  hard  brush. 

Gold  Chain — To  Clean, 

Put  it  in  a  small  glass  bottle,  with 
warm  soapsuds  and  a  little  prepared 
chalk ;  shake  it  well,  rinse  in  clear,  cold 
water,  and  wipe  on  a  towel. 

Gold— Coloring. 

Gold  is  colored  by  two  processes, 
called  the  dry  and  wet  color;  but  the 
materials  used  in  both  cases  are  the 
same.  They  are  as  follows; — One 
part  salt,  one  part  alum,  and  two  parts 
saltpetre;  each  material  to  be  pounded 
separately  in  a  mortar,  taking  care 
they  are  perfectly  clean  (this  is  the  dry 
process).  After  being  well  pounded 
they  are  put  into  an  iron  color-pot  and 
slowly  heated  over  a  fire.  The  color 
must  boil  gradually,  and  must  be 
stirred  with  an  iron  rod.  It  will  then 
rise,  and  then  it  is  ready  for  the  recep¬ 
tion  of  the  articles  to  be  colored,  which 
must  not  be  less  than  eighteen  carat. 
They  are  suspended  in  the  color  by 
eighteen  carat  wire,  and  kept  in  motion 
till  the  liquid  begins  to  sink,  then  they 
are  taken  out  and  dipped  in  aquafortis 
pickle.  The  color  will  rise  again,  and 
then  another  dip — sometimes  two — 
is  necessary  to  give  them  the  proper 
color.  The  wet  color  process  is  a 


Curb  the  high  spirit  in  thy  breast. 


219 


much  inferior  method,  except  for  gold 
of  lower  standard,  and  then  not  below 
fifteen  carat,  as  the  alloy  would  suffer 
so  seriously  from  the  coloring.  The 
fact  is,  coloring  is  no  more  than  taking 
from  the  surface  the  inferior  metals, 
leaving  a  thin  coating  of  pure  gold. 

Gold — Counterfeit. 

Fuse  together  with  saltpetre,  sal 
ammoniac  and  powdered  charcoal, 
four  parts  platinum,  two  and  one-half 
parts  pure  copper,  one  part  pure  zinc, 
two  parts  block  tin  and  one  and  a 
half  parts  pure  lead. 

Another  good  recipe  calls  for  two 
parts  platinum,  one  part  silver  and 
three  parts  copper. 

A  metal  compounded  in  accordance 
with  either  formula  as  exhibited  above 
will  so  nearly  resemble  gold  as  to  al¬ 
most  defy  detection  without  a  resort 
to  thorough  tests.  The  platinum  re¬ 
quires  a  high  temperature  to  melt,  but 
nothing  could  be  substituted  that 
would  act  so  well,  as  it  adds  to  the  ring 
of  the  metal,  and  to  a  great  extent  for¬ 
tifies  it  against  the  action  of  acids. 

If  at  any  time  you  should  find  your 
metal  too  hard  or  brittle  for  practical 
use,  re-melt  it  with  sal  ammoniac.  It 
may,  in  some  cases,  be  necessary  to 
repeat  this  operation  several  times, 
but  it  will  be  sure  to  produce  the  de¬ 
sired  effect  eventually. 

Gold— To  Separate  from  Gilt 
Copper  or  Silver. 

Take  a  solution  of  borax  in  water, 
apply  to  the  gilt  surface,  and  sprinkle 
over  it  some  finely  powdered  sulphur ; 
make  the  article  red  hot  and  quench  it 
in  water,  then  scrape  off  the  gold  and 
recover  it  by  means  of  lead. 

Gold  or  Silver — Enamel  For. 

Take  half  a  pennyweight  of  silver, 
two  pennyweights  and  a  half  of  cop¬ 
per,  three  pennyweights  and  a  half  of 
lead  and  two  pennyweights  and  a  half 
of  muriate  »of  ammonia.  Melt  to¬ 


gether  and  pour  into  a  crucible  with 
twice  as  much  pulverized  sulphur; 
the  crucible  is  then  to  be  immediately 
covered  that  the  sulphur  may  not  take 
fire,  and  the  mixture  is  to  be  calcined 
over  a  smelting  fire. 

Gold — To  Gild  with  upon  Silver. 

Beat  a  ducat  thin,  and  dissolve  it  in 
two  ounces  of  aqua  regia;  dip  clean 
rags  in  it  and  let  them  dry;  burn  the 
rags,  and  with  the  tinder  thereof  rub 
the  silver  with  a  little  spittle;  be  sure 
first  that  the  silver  be  cleansed  from 
grease. 

Gold — Imitation. 

Four  ounces  platinum,  three  ounces 
silver,  one  ounce  copper. 

Another— With  100  parts  copper 
melt  six  parts  magnesia  three  and  one- 
half  parts  sal  ammoniac,  one  and  eight 
tenths  parts  quicklime,  and  nine  parts 
cream  tartar,  and,  when  fusing  for 
some  time,  add  seventeen  parts  zinc, 
and  stir  it  quickly. 

Another — Sixteen  parts  copper, 
seven  parts  platinum ;  melt  with  borax 
and  charcoal  and  one  part  zinc  added. 

Another — Platinum,  sixteen  parts; 
copper,  seven  parts ;  zinc,  one  part ;  put 
in  a  crucible,  cover  wTith  charcoal  pow¬ 
der,  and  melt  into  a  masp. 

Gold  Lacquer. 

Gold  Lacquer  is  made  by  dissolving 
gum  shellac  in  alcohol,  and  coloring 
it  with  turmeric  or  gamboge.  It  is 
strained  through  a  cloth  before  it  is 
used,  and  generally  takes  several  days 
to  macerate. 

Gold — Mosaic. 

Copper  and  zinc,  equal  parts.  Fuse 
at  the  lowest  possible  temperat  ure,  and 
stir  well  to  produce  a  perfect  admix¬ 
ture,  then  add  more  zinc  until  the 
fused  alloy  becomes  perfectly  white; 
lastly,  pour  it  into  moulds.  The  pro¬ 
portion  of  zinc  to  the  copper  is  from 
fifty  to  fifty-five  per  cent.,  exclusive 
of  w'hat  is  lost  by  the  heat  employed. 


220 


Gentle  ways  are  best. 


Gold — Oreide. 

The  best  article  is  made  by  com¬ 
pounding  four  parts  pure  copper,  one 
and  three  fourths  parts  of  pure  zinc, 
one  fourth  part  magnesia,  one  tenth 
part '  sal  ammoniac,  one  twelfth  part 
quicklime,  and  one  part  cream  tartar. 
Melt  the  copper  first,  then  add  as  rap¬ 
idly  as  possible  the  other  articles  in 
the  order  named. 

Gold  Powder. 

Put  some  gold-leaf,  with  a  little 
honey,  or  thick  gum-water  made  with 
gum  arabic,  into  an  earthen  mortar, 
and  pound  the  mixture  till  the  gold  is 
reduced  to  very  small  particles;  then 
wash  out  the  honey  or  gum  repeatedly 
with  warm  water,  and  the  gold  in  pow¬ 
der  will  be  left  behind.  When  dry,  it 
is  fit  for  use. 

Gold  Plating  Solution— To  Make 
and  Apply. 

Dissolve  half  an  ounce  of  gold  amal¬ 
gam  in  one  ounce  of  nitro-muriatic 
acid.  Add  two  ounces  of  alcohol,  and 
then,  having  brightened  the  article  in 
the  usual  way,  apply  the  solution  with 
a  soft  brush.  Rinse  and  dry  in  saw¬ 
dust,  or  with  tissue  paper,  and  polish 
with  chamois  skin. 

Gold  Fish — How  to  Breed. 

The  following  is  the  experience  of  a 
well  known  naturalist.  He  says:  “In 
the  spring  I  put  into  one  of  my  tanks 
two  feet  long,  one  foot  wide,  and  six 
inches  deep,  with  a  rustic  basket  in 
the  center  filled  with  gravel,  and 
planted  with  watercresses  and  other 
water  plants,  three  gold-fish,  two  fe¬ 
males  and  one  male.  Going  into  the 
room  one  day  I  observed  the  water, 
which  had  always  been  clear,  very 
muddy.  Seeing  the  water  in  such  a 
disturbed  state,  I  at  once  knew  that 
spawning  was  going  on.  I  looked  with 
a  microscope  and  saw  a  number  of 
little  golden  balls  sticking  on  the  roots 
of  the  cresses.  The  thought  struck 


me  that,  if  I  removed  the  ova,  I  could 
breed  them,  as  the  fish  are  known  to 
devour  their  young.  I  put  a  handful 
of  gravel  and  some  weeds  into  a  glass 
sugar-basin.  I  then,  with  a  pair  of 
tweezers,  picked  off  the  roots,  with  the 
ova  sticking  on  them,  and  put  them 
into  the  basin.  In  eight  days  I  had 
a  shoal  of  little  fishes.” 

Gold  Fish — Care  of. 

Gold  fish  may  be  kept  ten  or  twelve 
years  in  vessels— the  average  period 
of  existence — by  the  following  pre¬ 
cautions  : — 

Allow  not  more  than  one  fish  to  a 
quart  of  water. 

Use  the  same  kind  of  water,  whether 
spring  or  river  water,  and  change  it 
daily  in  summer;  every  other  day  in 
winter. 

Use  deep  rather  than  shallow  ves¬ 
sels,  with  small  pebbles  on  the  bot¬ 
tom — to  be  kept  clean — and  keep  them 
in  the  shade  and  in  a  cool  part  of  the 
room. 

Use  a  small  net  rather  than  the 
hand  while  changing  the  water. 

Feed  the  fish  with  cracker,  yolk  of 
egg,  lettuce,  flies,  etc.,  rather  than  with 
bread,  and  only  every  third  or  fourth 
day,  and  but  a  little  at  a  time. 

Do  not  feed  them  at  all  from  Novem¬ 
ber  to  the  end  of  February,  and  but 
little  during  the  three  following  months 

Golf. 

This  is  a  Scottish  game  of  great 
antiquity,  and  is  played  upon  tracts 
of  ground  covered  with  short  grass, 
called  “links,”  “golf  course,”  or 
“  golf  green.  ” 

A  number  of  small  holes  are  cut  in 
the  ground  at  distances  varying  from 
one  hundred  to  five  (or  even  six) 
hundred  yards  from  one  another,  ac¬ 
cording  to  the  extent  and  character  of 
the  course.  This  is  called  a  circuit,  or 
“  round,  ”  and  a  full  links  usually 
contains  of  eighteen  holes;  but  a 
course  very  frequently  contains  fifteen. 


Keep  aloof  from  sharp  contentions. 


221 


twelve,  nine,  or  six  holes.  The  size 
of  the  holes  as  fixed  by  the  laws  of  golf 
is  four  and  a  quarter  inches  in  diameter 
and  at  least  four  inches  deep. 

The  game  is  played  either  by  two 
persons  or  four  (two  against  two),  the 
two  players  in  the  latter  case  playing 
alternately. 

At  various  points  along  the  “  rounds  ” 
"  teeing  grounds  ”  are  marked  off,  from 
which  the  players  begin  the  play  to 
each  hole,  and  at  point  s  of  100  to  500 
yards  from  the  teeing-grounds,  are  the 
"putting-greens”  in  which  the  holes 
are  cut  into  which  the  ball  is  to  be 
played. 

Flags  are  set  in  these  holes  to  indi¬ 
cate  their  position,  and  they  must  be 
capable  of  being  taken  out  when  the 
hole  is  being  played  for. 

There  are  also  various  obstructions 
(either  natural  or  artificial)  called 
“hazards ’’and  "bunkers;”  these  are 
generally  between  the  teeing-grounds 
and  putting-greens,  and  consist  of 
mounds,  sandholes,  rushes,  etc.  They 
are  intended  as  a  punishment  for  badly 
played  balls,  and  sometimes  lie  right 
across  the  line  of  play,  or  in  some 
cases  on  either  side  of  it. 

Mode  of  Play — Commencing  at  a 
few  yards  in  front  of  the  “  home 
hole”,  on  the  first  teeing-ground, 
each  player  drives  his  ball  towards 
the  first,  hole,  his  object  being  to  put 
the  ball  into  the  hole  in  fewer  strokes 
than  his  opponent. 

The  ball  has  to  be  struck  as  it  hap¬ 
pens  to  lie  on  the  ground,  except  in 
playing  off  from  a  hole,  when  it  may 
be  teed,  i.  e.  placed  on  the  top  of  a 
little  heap  of  sand  called  a  tee.  If  the 
two  players  make  an  equal  number 
of  strokes  in  holding  the  ball,  the  hole 
is  said  to  be  “  halved  ”  and  there  is 
no  score;  but  if  one  player  holes  the 
ball  in  fewer  strokes  than  the  other, 
he  gains  that  hole,  and  has  the  right 
of  making  the  first  stroke  for  the 
next  hole,  or,  as  it  is  termed,  takes 


“  the  honor.”  So  the  players  con¬ 
tinue  until  the  entire  round  has  been 
traversed,  the  game  being  won  by  the 
player  who  has  taken  most  holes.  It 
is  often  agreed  that  the  match  shall 
consist  in  completing  the  round  in 
the  fewest  strokes.  The  player  who 
is  about  to  make  an  equal  number  of 
strokes  with  his  opponent  is  said  to 
play  the  like;  if  he  plays  one  more 
stroke  than  his  opponent,  he  plays 
the  odds,  and  if  two  strokes  more,  two 
more,  and  so  on. 

Implements  Required —  The  balls 
are  made  of  gutta-percha  painted 
white,  in  order  that  they  may  be 
easily  seen,  and  they  weigh  a  trifle 
under  two  ounces. 

The  clubs  consist  of  a  shaft  and 
head  spliced  together,  made  of  lance- 
wood  or  hickory.  The  head  is  weight¬ 
ed  with  lead,  and  has  a  piece  of  horn 
fixed  to  the  front  of  the  sole.  Some¬ 
times  the  ball  lies  in  such  a  position 
that  a  club  with  an  iron  head  has  to 
be  used. 

The  usual  number  of  clubs  employed 
is  seven,  but  some  players  use  ten,  or 
even  twelve,  and  each  player  has  an 
attendant  called  a  caddie  to  carry  his 
clubs,  and  tee  the  balls  for  him. 

The  principal  clubs  are  the  Driver, 
Brassy-Niblick,  Putter,  Cleek,  Iron, 
Mashie  and  Iron  Niblick.  The  first 
two  are  made  wholly  of  wood,  and 
the  others  have  iron  heads.  Then 
there  are  the  Spoons  (long,  mid,  and 
short),  Driving  Cleek,  Driving  Mashie, 
Putting  Cleek,  Putting  Iron,  Metal 
Putter,  Driving  Putter,  Driving  Iron, 
and  Lofting  Iron.  These  all  have 
iron  heads,  with  the  exception  of  the 
Driving  Putter  and  the  Spoons. 

Gongs — Chinese. 

It  is  said  they  are  of  an  alloy  con¬ 
sisting  of  78  per  cent,  of  copper  and 
22  of  zinc.  The  operation  of  making 
them  chiefly  consists  in  a  well-managed 
beating  out  and  annealing  of  the  disc. 


222 


The  greatest  fault,  I  should  say, 


Grafting. 

In  grafting,  a  sharp  pocket  knife  and 
a  good  fine  saw  are  indispensable. 
Splitting  the  stalk  so  that  the  bark 
shall  not  be  at  all  bruised,  and  shap¬ 
ing  the  scion  wedge-fashion  both  ways, 
preserving  also  the  bark  uninjured, 
and'  placing  the  rim  of  the  wood  of 
both  stock  and  scion  exactly  together, 
so  that  the  sap  can  intermingle — there 
is  no  danger  of  failure  if  they  are  prop¬ 
erly  waxed.  One-year’s  wood  should 
always  be  used  when  it  can  be  ob¬ 
tained,  as  it  is  more  certain  to  take 
and  grows  more  vigorously.  For 
grafting  generally,  any  time  is  good 
when  growth  is  going  on,  and  there  is 
not  too  much  sap  in  the  scion;  the 
amount  in  the  stock  makes  no  dif¬ 
ference.  If  there  is  much  in  the  scion, 
it  is  liable  to  rot  before  the  union  takes 
place.  If  scions  are  taken  from  trees 
in  health,  and  then  kept  from  drying, 
sprouting,  or  other  injuries,  grafting 
may  go  on  from  early  in  the  spring  till 
mid-summer. 

Grafting  (Root)  Apple  Trees. 

This  kind  of  grafting  is  performed 
as  follows:  Take  seedling  stocks  one  or 
two  years  old,  cut  off  the  stock  at  the 
collar  of  the  plant,  and  remove  the  top 
root  and  all  unnecessary  fibrous  roots, 
leaving  only  a  few  of  them  four  or  five 
inches  long.  Wash  the  stocks,  and 
make  a  very  smooth  cut  sloping  up¬ 
ward  an  inch  or  so  across  the  collar. 
In  the  center  of  this  cut  make  a  slit  or 
tongue  to  receive  the  scion.  The 
scion,  three  or  four  inches  long,  should 
be  made  to  fit  the  tongue  exactly,  both 
the  woody  part  and  the  inner  bark. 
On  this  close  fitting  depends  the  suc¬ 
cess  of  the  operation.  This  done,  cov¬ 
er  the  entire  graft  with  the  wax,  or 
with  prepared  wax  cloth,  which  is 
nothing  more  than  cotton  cloth  spread 
thinly  with  grafting  composition  while 
it  is  hot.  This  work  is  commonly  done 
in  the  leisure  of  winter.  After  the  re¬ 


quired  number  of  stocks  have  been 
grafted,  they  are  packed  away  in  sand 
in  a  cool  cellar  to  be  planted  in  the 
spring. 

Grafting  Grapes. 

Grafting  grape  vines  may  be  done 
early  in  the  spring,  before  the  sap  be¬ 
gins  to  flow,  or  after  the  vines  have 
leaved  out  partially,  and  just  after  the 
main  flow  of  sap  is  over;  or  it  may  be 
"done  in  the  fall,  but  in  all  cases  it  is  to 
be  done  on  the  stock  so  low  down  that 
the  scions  may  be  covered  with  earth 
up  to  their  buds.  Attention  to  this 
point  is  necessary  to  success. 

The  operation  is  similar  to  grafting 
fruit  trees — the  scions  should  each 
have  a  single  bud,  and  they  should  be 
cut  off  an  inch  above,  and  not  less  than 
three  inches  below  the  buds.  The 
grape  stocks  are  to  be  split,  and  the 
scions  made  with  long,  wedge-shaped 
ends,  with  shoulders,  just  as  apple  or 
other  fruit-tree  grafts  are  made,  and 
with  the  inner  sides  of  the  wedges 
narrowest,  so  that  the  pressure  will  be 
greatest  where  the  inner  bark  of  vine 
and  scion  meet.  These  stocks  are 
then  bound  with  bassw'ood  bark, 
grafting  wax  applied,  and  the  soil 
packed  firmly  around  the  scion,  leav¬ 
ing  the  buds  just  above  the  ground. 

When  the  grafting  is  done  in  the 
fall — and  we  think  that  The  best  sea¬ 
son  to  do  it — a  flower  pot  should  be 
inverted  over  such  stock  and  grafts, 
( insert  two  scions  to  each  stock )  and 
covered  with  straw  or  barnyard  litter 
around  the  stocks  as  above.  It  is 
thought  by  those  who  graft  in  the  fall 
that  the  stocks  and  scions  have  more 
time  to  unite,  and  form  a  complete 
junction  during  the  winter,  and  will 
grow  sooner  than  when  grafted  in  the 
spring. 

When  grape  vines  are  cut  off,  when 
the  sap  is  flowing  freely,  for  the  pur¬ 
pose  of  grafting  them,  they  will  be 
liable  to  “  bleed  ”  to  death — that  is,  the 


is  to  be  conscious  of  none. 


223 


sap  will  escape  to  such  a  degree  that 
the  vitality  of  the  roots  will  be  de¬ 
stroyed;  consequently  all  grafting  in 
the  spring  should  be  done  before  the 
sap  begins  to  flow,  or  after  the  flow  of 
sap  is  over,  early  in  June,  in  the  cli¬ 
mate  of  New  York. 

If  vines  are  to  be  grafted  above  the 
ground,  they  should  be  bent  over  and 
covered  with  earth  where  the  junc¬ 
tion  takes  place,  and  a  mulch  of  grass, 
or  otherwise,  put  upon  them,  to  cause 
them  to  continue  moist.  It  is  a  rather 
difficult  operation  to  graft  grape  vines 
three,  four  or  more  feet  from  the 
ground;  yet  we  think  it  can  be  done, 
and  a  dozen  varieties  of  grapes  made 
to  grow  on  one  vine. 

Grafting  Wax. 

Take  1  lb.  of  tallow,  3  lbs.  of  bees¬ 
wax,  and  4  lbs.  of  resin ;  put  into  a  ket¬ 
tle  and  melt  slowly  until  all  the  ingre¬ 
dients  are  combined.  If  to  be  used  in 
the  open  air  in  cool  weather,  add  34 
to  34  lb.  more  tallow.  Melt  the  resin 
first,  and  be  sure  it  is  well  melted  be¬ 
fore  adding  the  wax  and  tallow.  If 
this  be  not  done,  the  grafting  wax  will 
be  full  of  lumps.  When  melted  pour 
it  into  cold  water,  and  work  it  by  hand 
into  rolls  of  convenient  size.  In  cold 
weather,  soften  the  wax  by  putting  it 
into  warm  water  before  using.  When 
the  scions  are  set — say  as  many  as  20 
or  30,  or  few  as  is  wished — have  the 
mixture  ready  and  apply  it  warm,  with 
a  small  wooden  paddle.  See  that 
every  part  is  covered  and  the  air  com¬ 
pletely  excluded.  It  requires  no  band¬ 
age. 

Grafting  Wax — Liquid. 

M.  L’Homme-Lefort  invented,  not 
many  years  ago,  a  grafting  composi¬ 
tion,  which,  when  generally  known, 
will  no  doubt  supersede  all  others  now 
in  use,  either  for  grafting  purposes  or 
for  covering  the  wounds  of  trees.  It  is 
very  cheap,  very  easily  prepared,  and 
keeps,  corked  up  in  a  bottle  with  a 


tolerably  wide  mouth,  at  least  six 
months  unaltered.  It  is  laid  on  in  as 
thin  a  coat  as  possible,  by  means  of  a 
flat  piece  of  wood.  Within  a  few  days 
it.  will  be  as  hard  as  a  stone.  In  ad¬ 
dition  to  all  the  advantages  indicated 
above,  it  is  not  in  the  least  affected  by 
the  severe  cold  of  our  winters ;  it  never 
softens  or  cracks  when  exposed  to  at¬ 
mospheric  action  or  changes.  There 
is  no  better  preparation  for  covering 
the  wounds  of  trees.  As  long  as  the 
inventor  kept  it  a  secret  it  was  sold  at 
a  very  high  price,  and  even  now  it  is 
generally  unknown.  The  recipe  is  as 
follows:  Melt  1  lb.  of  common  resin 
over  a  gentle  fire.  Add  to  it  1 
oz.  of  beef  tallow,  and  stir  it  well. 
Take  it  from  the  fire,  let  it  cool  down  a 
little,  and  then  mix  with  a  tablespoon¬ 
ful  of  spirits  of  turpentine,  and  after 
that  about  7  oz.  of  very  strong  alcohol 
(95  per  cent.)  to  be  had  at  any 
drug  store.  The  alcohol  cools  it 
down  so  rapidly  that  it  will  be  neces¬ 
sary  to  put  it  once  more  on  the  fire, 
stirring  it  constantly.  Still  the  ut¬ 
most  care  must  be  exercised  to  prevent 
the  alcohol  from  getting  inflamed.  To 
avoid  it,  the  best  way  is  to  remove  the 
vessel  from  the  fire,  when  lumps  that 
may  have  been  formed  commence 
melting  again.  This  must  be  con¬ 
tinued  till  the  whole  is  a  homogeneous 
mass  similar  to  honey. 

Grains,  Vegetables  and  Fruits — 
Comparative  Yield  of  Various. 

The  following  table  expresses  in 
pounds  per  acre  the  comparative 
giowth  of  various  grains,  fruits,  etc. 


Hops . 

Lbs.  per  acre. 
.  442 

Wheat.  .  .  . 

.  1,200 

Barley.  .  .  . 

. .  1,600 

Oats . 

.  1,840 

Peas . 

. . .  1,920 

Beans . 

.  2,000 

Plums . 

.  2,000 

Cherries.  .  . 

.  2,000 

224 


All  men  are  to  an  unspeakable  degree  brothers, — 


Vegetable  Productiveness — Continued. 

Lbs.  per  Acre. 


Onions .  2,800 

Hay .  4,000 

Pears .  5,000 

Grass .  7,000 

Carrots .  6,800 

Potatoes .  7,500 

Apples .  8,000 

Turnips .  8,420 

Cinquefoil  grass .  9,600 

Vetches,  green .  9,800 

Cabbages .  10,900 

Parsnips .  11,200 

Mangel  wurzel .  22,000 


Grapes — The  Best  Soil. 

The  best  soil  for  the  vine  is  a  light, 
dry  loam,  with  a  slight  intermixture 
of  clay  and  calcareous  matter,  moder¬ 
ately  rich,  the  soil  inclining  a  little  to 
the  south.  This  should  be  plowed  in  the 
fall  of  the  year,  at  least  one  foot  deep, 
and  trench  plowing  would  be  better, 
making  one  plow  follow  directly  after 
another  in  the  same  furrow,  turning 
up  the  ground,  if  possible,  15  or  18 
inches  deep.  The  utility  of  this  is  to 
give  a  light,  deep  surface  for  the  roots 
to  strike  into  the  earth,  and  thus  draw 
the  more  nourishment  from  it,  and  be 
sufficiently  low  and  out  of  the  way  of 
being  cut  off,  when  the  plow  is  run 
between  the  rows  for  after-cultivation. 

Grape  Culture. 

Mr.  W.  Mead,  of  Western  Virginia,  is 
a  practical,  all-round  fruit-grower,  and 
has  the  following  advice  to  give  in 
regard  to  grape  culture  for  Green’s 
Fruit  Grower : 

I  apply  manure  to  the  soil  for  three 
years  after  planting,  and  yet  on  some 
soils  this  might  not  be  necessary.  My 
object  is  to  give  health  and  vigorous 
growth  to  the  vines  and  to  get  the  trel¬ 
lis  covered  as  soon  as  possible.  After 
this  my  attention  is  given  to  the  canes 
and  body  of  the  vine.  In  future  years, 
after  the  vineyard  has  borne  several 
crops,  I  manure  it  every  other  year. 
After  three  years’  growth  I  prune  back 


to  two  buds.  When  the  vine  is  seven 
or  eight  years  old  I  cut  back  to  one 
bud.  My  practice  is  to  have  as  little 
of  the  old  bark  left  on  the  main  cane 
as  possible,  as  it  makes  a  place  for  in¬ 
sects  to  hide.  If  you  want  fine,  large 
clusters,  prune  your  vines  back  closely 
and  do  not  let  the  canes  run  over  seven 
or  eight  feet.  Thin  out  the  arms  dur¬ 
ing  the  summer.  Do  not  allow  the 
clusters  to  form  too  quickly.  Clip  out 
where  the  clusters  are  too  close,  when 
the  grapes  are  about  the  size  of  shot. 
Do  not  remove  the  leaves  from  the 
vine,  as  some  people  recommend. 

Grape-vines  are  desirable  and  at¬ 
tractive  for  covering  sides  of  buildings, 
barns,  or  walls,  and  you  need  not  be 
afraid  that  the  vines  will  do  the  build¬ 
ing  or  walls  any  harm.  They  will  pro¬ 
tect  them.  Plant  grape-vines  for  the 
health  of  your  family,  and  for  their  en¬ 
joyment. 

The  longer  you  permit  your  canes  of 
the  grape-vine  to  run  the  smaller  the 
fruit  will  grow. 

The  greatest  percentage  of  sugar  is 
formed  close  to  the  roots  of  the  grapes, 
and  not  at  the  extremities. 

Grape-vines — Propagation  of 
by  Layering. 

Layering  is  a  method  of  raising 
young  vines  by  burying  a  branch  of  an 
old  vine  while  it  is  still  attached  to  the 
original  root.  The  plan  is  especially 
desirable  for  growing  vines  which  do 
not  root  readily  from  cuttings,  as  well 
as  to  get  bearing  vines  quickly.  Lay¬ 
ers  usually  fruit  at  least  a  year  sooner 
than  those  grown  from  cuttings. 
Strong  canes  of  well-ripened  wood 
should  be  selected,  choosing  those  that 
can  be  bent  to  the  ground  without 
breaking.  The  soil  should  be  dug 
away  to  a  depth  of  two  or  three  inches 
and  the  cane  laid  into  the  trench  with 
the  end  left  out.  The  cane  should  be 
fastened  down  firmly  with  pegs  and  be 
covered  with  only  a  small  depth  of  soil, 


Each  man’s  life  a  strange  emblem  of  every  man’s. 


225 


perhaps  an  inch  at  first.  The  work  is 
usually  done  in  June,  but  can  be  done 
later  if  water  is  given  occasionally,  so 
the  young  roots  will  not  dry  out.  At 
every  joint  of  the  covered  cane  roots 
will  start  out,  and  the  latent  buds  will 
develop  into  new  shoots.  Not  all 
should  be  allowed  to  grow,  however,  as 
there  is  not  sufficient  strength  for  all; 
so  the  rankest-growing  shoots  are  se¬ 
lected  and  the  others  are- broken  off, 
only  about  half  that  start  being  al¬ 
lowed  to  grow.  When  the  shoots  are 
a  few  inches  in  height  stakes  should 
be  provided,  as  the  growth  is  much 
more  rapid  when  support  is  given 
them.  When  the  shoots  get  nicely 
above  ground  a  little  more  soil  may  be 
hoed  around  them  every  time  they  are 
cultivated,  until  the  trench  is  a  little 
more  than  even  full.  The  reason  for 
filling  it  up  slowly  is  because,  if  too 
great  depth  of  earth  is  over  the  cane  at 
first,  it  will  be  liable  to  rot.  These  lay¬ 
ered  vines  should  be  cultivated  once  a 
week  until  late  in  the  season,  except 
there  should  be  a  period  of  very  dry 
weather,  when  it  might  be  best  to 
mulch  them  heavily  with  strawy  ma¬ 
nure  and  give  up  cultivation  for  the 
rest  of  the  season.  In  late  fall  the 
young  plants  can  be  separated  and  set 
out  in  the  vineyard,  or  stored  in  a  cool 
cellar  till  spring. 

Grapes — Propagation  by 
Cuttings. 

In  pruning  vines,  the  wood  of  which 
I  wish  to  propagate,  I  merely  cut  loose 
from  the  trellis,  cut  out  the  old  wood 
that  is  to  be  abandoned,  and  cut  the 
lateral  branches  and  tendrils  off;  then, 
afterward,  cut  them  to  the  proper 
shape,  carrying  the  wood  in  canes  to 
the  house  to  dress  the  cuttings  ready 
for  planting,  which  I  have  often  done 
in  the  fall  with  success.  Owing  to  the 
danger  of  having  them  heaved  out 
somewhat  by  frost,  it  is  better  to  plant 
them  out  in  the  spring.  Make  the  cut¬ 


tings  six  to  ten  inches  long,  according 
to  the  joints,  as  a  cutting  should  have 
two  or  three  eyes,  and  some  short- 
jointed  varieties  may  have  four  or  five 
eyes.  Cut  under  the  lower  bud,  at 
right  angles  with  the  bud  (that  is, 
square  across)  and  one-half  inch  above 
the  upper  bud.  Tie  in  bundles  of  100 
or  200  each  and  bury,  covering  about 
six  inches  with  earth.  Some  recom¬ 
mend  burying  them  upside  down,  but 
I  have  found  out  it  makes  but  little  dif¬ 
ference  whether  right  or  wrong  side  up, 
or  lying  horizontally.  If  the  wood  is 
sound  when  put  in,  the  cuttings  will 
come  out  all  right  in  the  spring. 

As  soon  as  the  frost  is  out  of  the 
ground  in  the  spring,  and  it  is  dry 
enough  to  work  well,  they  may  be 
planted  in  rows  three  feet  apart,  and 
from  three  to  six  inches  apart  in  the 
rows.  Make  a  slanting  trench  at  an 
angle  of  forty-five  degrees,  deep  enough 
to  hold  the  cuttings,  so  that  the  upper 
eye  will  be  half  an  inch  under  ground 
when  the  earth  is  leveled.  When  the 
cuttings  are  laid  in,  always  have  the 
top  bud  on  the  upper  side,  so  that  the 
shoot  can  start  straight  out;  fill  the 
trench  over  half  full  and  tread  the 
ground  firmly,  then  fill  in  the  rest  of  the 
soil  loosely.  Of  about  10,000  put  in 
last  spring,  not  five  per  cent,  failed. 
These  are  as  fine  lot  of  plants  as  I  ever 
grew.  The  sestivalis  class  is  difficult 
to  grow  from  cuttings,  and  these  are 
propagated  by  layers.  At  times,  when 
ready  to  set  out  my  grape  cuttings,  I 
found  the  base  of  them  calloused,  and 
the  buds  swollen,  ready  to  burst. 
When  in  this  condition,  they  should 
not  be  exposed  to  the  sun  or  air  any 
length  of  time. 

Grass — To  Crystallize. 

Having  secured  the  grass  during 
the  summer  and  fall  months,  and  dried 
it  in  a  dark  room,  procure  one-half  pint 
of  white  spirit  varnish,  and  1  oz.  of 
white  frosting;  dip  the  blades  of  grass 


226 


Ignorance  and  superstition  ever  bear 


into  the  varnish  separately;  and  im¬ 
mediately  sprinkle  on  the  powdered 
frosting;  then  put  it  away  carefully  to 
dry. 

Grass — To  Prevent  Growing  in  a 
Paved  Yard. 

Pour  boiling  water  over  the  stones 
whenever  the  grass  shows  itself. 

Grates — V  arnishing. 

Melt  four  pounds  of  common  as- 
phaltum,  and  add  two  pints  of  linseed 
oil,  and  one  gallon  of  oil  of  turpentine. 
This  is  usually  put  up  in  stoneware  bot¬ 
tles  for  sale,  and  is  used  with  a  paint 
brush.  If  too  thick,  more  turpentine 
may  be  added. 

Grease  Spots  or  Wax — To 
Extract  from  Cloth. 

Hold  a  red-hot  iron  within  an  inch 
or  two  of  the  marks,  and  afterwards  rub 
them  with  a  soft  clean  rag. 

Grease  and  Paint  Spots— Balls 
for  Removing  from  Cloth,  etc. 

Fuller’s  earth,  30  parts;  French 
chalk,  1  part;  yellow  soap,  20  parts; 
pearl  ash,  15  parts.  Make  into  a  paste 
with  spirits  of  turpentine,  and  give  it  a 
slight  color  with  a  little  yellow  ochre, 
and  then  cut  it  into  cakes. 

Grease — Scouring  Drops  for 
Removing. 

There  are  several  preparations  of 
this  name;  one  of  the  best  is  made  as 
follows : — Camphene,or  spirit  of  turpen¬ 
tine,  three  ounces;  essence  of  lemon, 
one  ounce;  mix  and  put  in  a  small 
phial  for  use  when  required. 

Grease — T9  Take  out  of  Velvet 
or  Cloth. 

Pour  some  turpentine  over  the  part 
that  is  greasy;  rub  it  till  quite  dry  with 
a  piece  of  clean  flannel ;  if  the  grease  be 
not  quite  removed,  repeat  the  applica¬ 
tion,  and  when  done  brush  the  part 
well,  and  hang  up  the  garment  in  the 
open  air  to  take  awav  the  smell. 


Grease — To  Extract  from  Books 
or  Paper 

Gently  warm  the  greased  or  spotted 
part  of  the  book  or  paper,  and  then 
pi  ess  upon  it  pieces  of  blotting  paper, 
one  after  another,  so  as  to  absorb  as 
much  of  the  grease  as  possible.  Have 
ready  some  fine  clear  essential  oil  of 
turpentine  heated  almost  to  a  boiling 
state,  warm  the  greased  leaf  a  little, 
and  then,  with  a  soft  clean  brush, 
apply  the  heated  turpentine  to  both 
sides  of  the  spotted  part.  By  repeat¬ 
ing  this  application,  the  grease  will  be 
extracted.  Lastly,  with  another  brush 
dipped  in  rectified  spirit  of  wine,  go 
over  the  place,  and  the  grease  will  no 
longer  appear,  neither  will  the  paper 
be  discolored. 

Grease  Spots— To  Extract 
from  Linen. 

Take  magnesia  in  the- lump,  wet  it 
and  rub  it  on  the  spot  thoroughly; 
let  it  remain  an  hour  or  so,  and  brush 
it  off.  Another  way  is  to  scrape  French 
chalk  upon  the  spot  until  it  is  well  cov¬ 
ered.  Now  hold  a  hot  iron  near  it  for 
a  few  minutes,  and  then  brush  off  the 
chalk. 

Grease— To  Remove  from  Stone 
Steps  or  Passages. 

Pour  strong  soda  and  water  boiling 
hot  over  the  spot,  lay  on  it  a  little  ful¬ 
ler’s  earth  made  into  a  thin  paste  with 
boiling  water,  let  it  remain  all  night, 
and  if  the  grease  be  not  removed,  re¬ 
peat  the  process.  Grease  is  some¬ 
times  taken  out  by  rubbing  the  spot 
with  a  hard  stone  (not  hearthstone), 
using  sand  and  very  hot  water  with 
soap  and  soda. 

Green  Paint. 

Every  green  color,  simple  or  com¬ 
pound,  when  mixed  up  with  a  white 
ground,  becomes  soft,  and  gives  a  sea 
green  of  greater  or  less  strength,  and 
more  or  less  delicate,  in  the  propor 


a  close  relation  to  each  other. 


227 


tion  of  the  respective  quantities  of 
the  principal  colors.  Thus,  green  ox¬ 
ides  of  copper,  such  as  chrome  green, 
verdigris,  dry  crystallized  acetate  of 
copper,  green  composed  with  blue  ver- 
diter,  and  the  Dutch  pink  of  Troyes, 
or  any  other  yellow,  will  form,  with  a 
base  of  a  white  color,  a  sea-green,  the 
intensity  of  which  may  be  easily 
changed  or  modified.  The  white 
ground  for  painting  in  distemper  is 
generally  composed  of  Bougival  (white 
marl),  or  white  of  Troyes  (chalk), 
or  Spanish  white  (pure  clay) ;  but  for 
varnish  or  oil  painting,  it  is  sought 
for  in  a  metallic  oxide.  In  this  case, 
ceruse  or  pure  white  oxide  of  lead 
is  employed. 

Green — Chrome. 

Take  Paris  white,  6^  lbs.;  sugar  of 
lead,  and  blue  vitrol,  of  each  3  A  lbs.; 
alum,  10  'A  ozs. ;  best  soft  Prussian 
blue  and  chrome  yellow,  of  each  3  j/^lbs. 
Mix  thoroughly  while  in  fine  powder, 
and  add  water,  1  gal.,  stirring  well  and 
let  stand  3  or  4  hours. 

Green — Paris. 

Take  unslaked  lime  of  the  best  qual¬ 
ity;  slake  it  with  hot  water;then  take 
the  finest  part  of  the  powder  and  add 
alum  water,  as  strong  as  can  be  made, 
sufficient  to  form  a  thick  paste,  then 
color  it  with  bi-chromate  of  potash  and 
sulphate  of  copper  until  the  color  suits 
your  fancy.  N.  B. — The  sulphate  of 
copper  gives  the  color  a  blue  tinge — 
the  bi-chromate  of  potash  a  yellow. 
Observe  this  and  you  will  never  fail. 

Green — Scheele’s. 

Carbonate  of  potash,  32  parts ;  water 
325  parts.  Dissolve,  then  add  arseni- 
ous  acid,  11  parts.  Next,  sulphate  of 
of  copper,  32  parts;  water,  480  parts. 
Dissolve  and  filter  each  solution  sep¬ 
arately  ;  then  add  the  first  to  the  second 
until  it  ceases  to  produce  a  rich  grass- 
green  precipitate;  collect  and  wash  the 
green  powder  in  clean  water. 


Green  for  Walls. 

Take  four  pounds  Roman  vitriol; 
and  pour  on  it  a  tea-kettle  full  of  boil¬ 
ing  water.  When  dissolved,  add  two 
pounds  pearl  ash,  and  stir  the  mixture 
well  with  a  stick  until  the  effervescence 
ceases;  then  add  one-fourth  of  a 
pound  pulverized  yellow  arsenic,  and 
stir  the  whole  together.  Lay  it  on 
with  a  paint  brush;  and,  if  the  wall  has 
not  been  painted  before,  two,  or  even 
three  coats  will  be  requisite.  If  a 
pea-green  is  required,  put  in  less,  if  an 
apple-green,  more  of  the  yellow  arse¬ 
nic.  This  paint  does  not  cost  the 
quarter  of  oil-paint,  and  looks  better. 

Greenhouse,  or  Conservatory — 
To  Make. 

The  depth  of  greenhouses  should 
never  be  greater  than  their  height  in 
the  clear,  which  in  small  or  middling 
houses  may  be  sixteen  or  eighteen  feet, 
but  in  large  ones  from  twenty  to 
twenty-four  feet;  and  the  length  of 
the  windows  should  reach  from  about 
one  foot  and  a  half  above  the  pave¬ 
ment,  and  within  the  same  distance  of 
the  ceiling. 

The  Floor  of  the  Greenhouse. — This 

should  be  laid  either  with  Bremen 
squares,  Purbeck  stone,  or  flat  tiles,  and 
must  be  raised  two  feet  above  the  sur¬ 
face  of  the  adjoining  ground,  or  if  the 
situation  be  damp,  at  least  three  feet; 
and  if  the  whole  is  arched  with  low 
brick  arches  under  the  floor,  they  will 
be  of  great  service  in  preventing 
damp,  and  under  the  floor,  about  two 
feet  from  the  front,  it-  will  be  advis¬ 
able  to  make  a  flue  ten  inches  wide, 
and  two  feet  deep ;  this  should  be  car¬ 
ried  the  whole  length  of  the  house,  and 
then  returned  back  along  the  hinder 
part,  and  there  be  carried  up  into 
funnels  adjoining  to  the  tool-house,  by 
which  the  smoke  may  be  carried  off. 
The  fire-place  may  be  contrived  at  one 
end  of  the  house,  and  the  door  at 
which  the  fuel  is  put  in,  as  also  the 


228 


Happiness  is  not  the  end  of  life;  character  is. 


ash-grate,  may  be  contrived  to  open 
into  the  tool-house. 

The  Front  of  the  Greenhouse. — While 
the  front  of  the  greenhouse  is  exactly 
south,  one  of  the  wings  may  be  made 
to  face  the  southeast,  and  the  other 
the  southwest.  By  this  disposition 
the  heat  of  the  sun  is  reflected  from 
one  part  of  the  building  to  the  other 
all  day,  and  the  front  of  the  main 
green-house  is  guarded  from  the  cold 
winds.  These  two  wings  may  be  so 
contrived  as  to  maintain  plants  of 
different  degrees  of  hardiness,  which 
may  be  easily  affected  by  the  situa¬ 
tion  and  extent  of  the  fire-place,  and 
the  manner  of  conducting  the  flues. 

The  Sloping  Glasses  of  these  houses 
should  be  made  to  slide  and  take  off, 
so  that  they  may  be  drawn  down  more 
or  less  in  warm  weather  to  admit  air 
to  the' plants;  and  the  upright  glasses 
in  the  front  may  be  so  contrived  as 
that  every  other  may  open  as  a  door 
upon  hinges,  and  the  alternate  glasses 
may  be  divided  into  two;  the  upper 
part  of  each  should  be  so  contrived 
as  to  be  drawn  down  like  a  sash,  so 
that  either  of  them  may  be  used  to 
admit  air  in  a  greater  or  less  quantity 
as  there  may  be  occasion.  As  to  the 
management  of  plants  in  a  greenhouse, 
open  the  mould  about  them  from  time 
to  time,  and  sprinkle  a  little  fresh 
mould  in  them,  and  a  little  warm  dung 
on  that;  also  water  them  when  the 
leaves  begin  to  wither  and  curl,  and 
not  oftener,  which  would  make  them 
fade  and  be  sickly;  and  take  off  such 
leaves  as  wither  and  grow  dry. 

Grindstones — Artificial. 

Washed  siliceous  sand,  three  parts; 
shellac,  one  part;  melt  and  form  it 
into  the  proper  shape  while  warm. 
The  fineness  of  the  sand  must  depend 
on  the  work  the  stone  is  intended  for. 
Powdered  emery  may  be  substituted 
for  sand.  The  same  composition  is 
formed  upon  pieces  of  wood,  for  the 


purpose  of  sharpening  knives,  and 
cutting  stones,  shells,  etc. 

Grindstones — Use  of. 

The  periphery  of  every  grindstone 
on  which  edged  tools  are  ground 
should  run  as  true  as  the  dressed  sur¬ 
face  of  a  millstone,  as  it  is  impracti¬ 
cable  to  grind  a  tool  correctly  on  a 
stone  that  revolves  with  an  uneven 
motion.  If  the  periphery  of  a  stone 
varies  half  an  inch  in  each  revolution, 
the  most  expeditious  way  to  put  it  in 
order  is  to  loosen  the  wedges  with 
which  it  is  keyed  to  the  journal,  and 
rehang  it.  Then  secure  the  bearings 
of  the  journal,  so  that  they  cannot  be 
easily  lifted  out  of  the  boxes,  and  turn 
periphery  off  true  and  smooth.  Let 
a  firm  rest  be  fixed  close  to  the  stone, 
so  that  when  the  turning  instrument 
comes  in  contact  with  the  stone  it  will 
remove  a  thin  chip  without  springing 
away  from  the  stone.  Stone-turners 
always  employ  for  a  turning  tool  the 
end  of  a  bar  of  very  soft  iron,  drawn 
out  to  a  point,  and  turned  up  at  the 
end  for  gouging.  A  piece  of  soft  iron 
is  far  more  effective  than  steel. 

It  is  recommended  to  tar  the  center 
of  grindstones,  in  order  to  compel 
those  who  grind  upon  them,  to  grind 
on  the  edges,  forming  a  raised  center 
which  gives  a  better  opportunity  to 
put  a  good  edge  on  a  tool,  than  a  level 
surface  does.  The  ring  of  tar  should 
be  quite  narrow,  and  all  who  grind 
are  compelled  to  use  the  edges  of  the 
stone,  as  they  cannot  grind  where  the 
tar  is.  This  remedy  should  be  tried 
where  farm  hands  will  not  heed  your 
request  to  wear  the  stone  off  the  edges. 

Grubs  (White)— Remedies  for. 

An  authority  says:  A  good  coat  of 
unrotted  manure,  plowed  in  six  or 
eight  inches  deep,  is  almost  a  specific 
against  white  grubs  in  corn  or  pota¬ 
toes.  We  suppose  the  grubs  work  in 
the  manure  and  leave  the  corn  plants* 


God  bless  her  for  her  sweet  compassion. 


229 


alone.  Plowing  under  clover,  im¬ 
mediately  before  planting,  often  has 
the  same  effect. 

Guinea  Fowl. 

This  bird  is  a  native  of  that  part  of 
Africa  which  its  name  indicates,  but 
it  is  also  said  to  be  indigenous  in 
America.  It  is  a  larger  bird  than  our 
ordinary  barn-door  fowl — but  the  eggs 
are  small,  three  of  them  being  hardly 
equal  to  an  ordinary  hen’s  egg;  they 
are,  however,  numerous  and  well 
flavored.  This  fowl  does  not  thrive 
in  confinement,  but  requires  perfeet 
liberty,  and  a  wide  space  over  which 
to  wander.  And  it  is  of  so  pugna¬ 
cious  a  character,  moreover,  that  it 
can  hardly  be  got  to  associate  with 
other  poultry  on  amicable  terms.  The 
difficulty  of  rearing  the  young  ones  in 
this  damp  climate,  and  the  very  noisy 
and  destructive  habits  of  the  old  birds, 
may  account  for  their  absence  gener¬ 
ally  from  our  poultry  yards.  They 
are,  however,  very  excellent  eating, 
and  well  worth  the  trouble  of  keeping. 
The  best  way  to  raise  and  keep  them 
is ,  to  procure  some  eggs  of  a  good 
stock,  hatch  them  under  a  small  vari¬ 
ety  of  fowl,  such  as  game-fowl  or 
bantams;  when  the  chicks  appear,  keep 
them  under  cover  where  they  can  have 
plenty  of  air  and  dry  gravel ;  feed  them 
frequently — at  least  once  in  every 
three  hours.  Begin  by  giving  eggs  and 
milk  made  into  a  rather  dry  custard; 
toward  the  end  of  the  first  month  a 
a  little  oatmeal  mixed  with  milk,  and 
as  they  grow  older  boiled  vegetables 
small  wheat  and  potatoes  may  be 
given.  Ants’  eggs  are  their  favorite 
delicacy,  and  will  be  found  most 
nourishing  food  for  them.  These  birds 
are  very  fond  of  scratching  in  a  gar¬ 
den,  not  for  seeds,  but  for  insects  and 
grubs,  and  it  is  questionable  whether 
they  do  most  harm  in  rooting  out  the 
gardener’s  seeds,  or  good  in  destroy¬ 
ing  the  insects  that  would  destroy 


his  plants  after  they  had  grown  up. 

Guinea-pig — The. 

This  little  animal,  although  called 
by  the  name  of  “pig,”  is  in  no  way 
whatever  related  to  the  family  to  which 
the  wild  boar  and  the  domestic  hog  be¬ 
long.  It  is,  on  the  contrary,  compre¬ 
hended  in  the  order  Rodentia,  along 
with  mice,  rats,  squirrels,  and  the 
various  kinds  of  animals  remarkable 
as  the  name  of  the  order  implies,  for 
their  habits  of  gnawing.  The  guinea- 
pig  is  a  native  of  Brazil  and  Paraguay, 
where  it  is  found  wild;  and  there  are 
various  species  of  the  same  animal. 
When  domesticated  in  this  country,  it 
very  much  resembles  the  rabbit,  al¬ 
though  it  is  smaller  in  size.  It  is  fre¬ 
quently  marked  with  irregular  patches 
of  black,  white,  and  orange.  The  ears 
are  round  and  almost  naked,  the  feet 
are  short,  and  there  is  no  tail.  It  is  a 
very  cleanly  animal,  and  the  male  and 
female  spend  much  of  their  time  in 
licking  and  smoothing  each  other’s 
fur.  It  breeds  at  two  months  old,  and 
brings  forth  from  four  to  twelve  young 
ones  at  a  time.  It  is  a  pretty  little 
animal,  but  can  hardly  be  said  to 
make  a  desirable  pet,  as  it  •eems 
entirely  devoid  of  attachment.  In 
order  to  keep  the  little  creature  in 
comfort,  the  chief  object,  besides  that 
of  furnishing  it  with  appropriate  food, 
is  to  keep  it  scrupulously  clean, — an 
object  which  its  own  instinctive  habits 
ought  to  suggest  to  its  owner. 

Guns— Cleaning  with  Petroleum. 

Cleansing  a  weapon  with  fats  and 
oils  does  not  entirely  protect  it  from 
rust;  the  so-called  drying  oils  get 
gummy  and  resinous,  while  the  non¬ 
drying  oils  become  rancid,  and  by 
exposure  to  the  air  acids  are  formed, 
and  these  attack  the  iron.  For  these 
reasons  petroleum  is  to  be  preferred 
for  this  purpose.  Petroleum  is  as 
great  an  enemy  to  water  as  are  the 


230 


Friendship  which  flows  from  the  heart 


fatty  oils,  and  hence,  when  a  gun- 
barrel  is  covered  with  a  film  of  petro¬ 
leum,  it  keeps  the  water  away  from 
the  metal.  The  water  resting  upon 
this  film  evaporates,  but  the  oil  does 
not,  and  hence  no  rust  can  be  formed. 
It  is  very  essential,  however,  that 
the  petroleum  employed  be  perfectly 
pure,  for  impure  oil,  such  as  is  often 
met  with  in  commerce,  attacks  the 
metal.  Care  must  be  taken  not  to 
allow  it  to  come  in  contact  with  the 
polished  stock.  When  about  to  clean 
a  gun  some  tow  is  wrapped  around  the 
ramrod  and  pet  roleum  poured  upon  it  to 
thoroughly  moisten  it ;  it  is  then  pushed 
in  a  rotary  manner  through  the  barrel 
and  back  a  dozen  times,  and  the  tow 
taken  out  and  unrolled,  and  the  upper 
and  lower  ends  of  the  barrel  rubbed 
with  the  clean  part,  after  which  it  is 
thrown  away.  This  removes  the 
coarser  portion  of  the  dirt.  A  round 
brush  of  stiff  bristles  and  fitting  the 
barrel  is  now  screwed  to  the  ramrod, 
then  moistened  thoroughly  with  petro¬ 
leum  and  twisted  into  the  barrel, 
running  it  back  and  forth  at  least  a 
dozen  times,  thus  loosening  the  dirt 
that^is  more  firmly  attached  to  it. 
The  first  operation  is  now  repeated, 
except  that  the  tow  on  the  ramrod  is 
left  dry,  and  the  rubbing  with  this 
must  be  continued  in  all  directions  as 
long  as  it  comes  out  soiled.  The  use 
of  wire  brushes  is  objectionable  for 
cleaning  guns,  as  the  numerous  steel 
points  cut  into  the  tube.  Only  soft 
tow,  hemp,  woolen  rags,  or  the  like 
should  be  used,  as  the  petroleum  dis¬ 
solves  the  dirt  sufficiently. 

Gun  Barrels  —  Browning  for. 

Spirits  of  nitre  1  lb. ;  alcohol  1  lb. ; 
corrosive  sublimate  1  oz.;  mix  in  a 
bottle  and  keep  corked  for  use.  Plug 
both  ends  of  the  barrel,  and  let  the 
plugs  stick  out  three  or  four  inches,  to 
handle  by,  and  also  to  prevent  the 
fluid  from  entering  the  barrel,  causing 


it  to  rust;  polish  the  barrel  perfectly; 
then  rub  well  with  quicklime  by  means 
of  a  cloth,  which  removes  oil  or  grease; 
now  apply  the  browning  fluid  with  a 
clean  white  cloth ;  apply  one  coat  and 
set  in  a  warm,  dark  place,  until  a  red 
rust  is  formed  over  the  whole  surface, 
which  will  require,  in  warm  weather, 
from  ten  to  twelve  hours,  and  in  cold 
weather,  from  fifteen  to  twenty  hours, 
or  until  the  rust,  becomes  red;  then 
card  it  down  with  a  gun-maker’s  card 
and  rub  off  with  a  clean  cloth;  repeat 
the  process  until  the  color  suits,  as 
each  coat  gives  a  darker  shade. 

Gun  Barrels  (Twist)  —  Brown¬ 
ing  for. 

Take  spirits  of  nitre  %  oz.;  tincture 
of  steel  %  oz.  (if  the  tincture  of  steel 
cannot  be  obtained,  the  unmedicated 
tincture  of  iron  may  be  used,  but  it  is 
not  so  good) ;  black  brimstone  M  oz. ; 
blue  vitriol  'A  oz.;  corrosive  sublimate 
X  oz.;  nitric  acid  1  dr.  or  60  drops; 
copperas  M  oz. ;  mix  with  lA  pts.  of 
rain  water.  Keep  corked,  also,  as  the 
other,  and  the  process  of  applying  is 
also  the  same. 

Gun  Cotton. 

Mix  three  parts  of  sulphuric  acid 
(spec,  grav.,  1.85)  with  one  part  of 
nitric  acid  (spec,  grav.,  1.45  to  1.50), 
and  when  the  mixture  cools  down  to 
between  50  and  60  degrees  Fahrenheit, 
clean  rough  cotton,  in  an  open  state, 
is  dipped  in  it.  Let  soak,  then  pour  off 
the  excess  of  acid,  and  press  the  cotton 
tightly  to  remove  as  much  as  possible 
of  what  remains.  Then  cover  the 
cotton  and  let  stand  for  half  an  hour; 
press  again,  and  thoroughly  wash  in 
running  water.  Partially  dry  it  by 
pressure,  then  wash  in  a  solution 
made  by  dissolving  one  ounce  of 
carbonate  of  potash  in  a  gallon  of 
water.  Press  again,  so  that  the  cotton 
will  be  nearly  dry;  then  wash  in  a 
solution  of  pure  nitrate  of  potash, 


1  *■  • 


cannot  be  frozen  by  adversity. 


231 


one  ounce  to  the  gallon  of  water 
and  again  press,  after  which  dry  at  a 
temperature  of  from  150  to  170  de¬ 
grees.  Its  projectile  force  is  equal 
to  about  twice  its  weight  of  the  best 
gunpowder,  but  on  account  of  its 
quickness  of  action,  can  hardly  be 
used  with  safety. 

Gun  Metal  -Brass. 

Melt  together  112  lbs.  of  Bristol 
brass,  14  lbs.  of  spelter,  and  7  lbs.  of 
block  tin. 

Another. — Melt  together  9  parts  of 
copper  and  1  part  of  tin.  The  above 
compounds  are  those  used  in  the 
manufacture  of  small  and  great  brass 
guns,  swivels,  etc. 

Gunpowder. 

Gunpowder  is  made  by  carefully 
grinding  and  mixing  75  parts  willow 
or  birch  charcoal,  15  parts  saltpetre 
and  10  parts  brimstone. 

A  cheap  gunpowder,  in  which 
charcoal  is  replaced  by  common  glue, 
is  thus  prepared :  The  glue  or  gelatine 
is  first  soaked  in  cold  water,  and  then 
heated  in  diluted  nitric  acid  until  it 
dissolves.  It  is  next  evaporated  to 
dryness,  re-dissolved  in  water,  and 
then  carbonate  of  baryta  is  added  to 
neutralize  the  acid.  The  solution  is 
again  evaporated,  one  part  of  sulphur 
and  six  parts  of  nitrate  of  potash  for 
every  two  parts  of  glue  being  incor¬ 
porated  as  the  evaporation  proceeds. 
This  gives  a  slow-burning  powder, 
which  may  be  rendered  more  energetic 
by  replacing  nitrate  by  chlorate  of 
potash. 

Guns — How  to  Use  Effectively. 

The  secret  of  success  is  a  very  simple 
matter  after  all.  It  consists  in  aim¬ 
ing  well  forward;  nine  out  of  ten 
misses  are  owing  to  the  aim  not  being 
sufficiently  forward.  When  game  is 
going  from  you  near  the  ground,  the 
aim  should  be  full  high,  or  the  bulk 
of  the  charge,  if  not  the  whole  of  it, 


will  pass  below  it;  and  when  birds  are 
higher  than  the  gun  going  from  you, 
the  aim  should  be  equally  low,  or  the 
charge  will  pass  above  them.  In  cross- 
shots  within,  say,  thirty-five  or  forty 
yards,  the  aim  should  be  at  least  a 
foot  or  a  foot  and  a  half  in  front  of  it; 
at  greater  distance  the  allowance 
should  of  course  be  more.  In  part¬ 
ridge  shooting,  always  endeavor  to  get 
cross-shots  if  possible,  and  this  may 
generally  be  done  by  walking  across, 
or  heading  your  dog  when  pointing. 
If  you  go  straight  from  him  to  the 
birds,  they  will  generally  go  straight 
away;  birds  when  flying  across  you 
present  a  far  easier  shot,  and  expose 
a  more  vital  part. 

Gun  (Scattering  Shot) — How  to 
Remedy. 

The  only  remedy  known  to  gun¬ 
smiths  is  by  choke-boring,  that  is, 
boring  from  the  breech  of  the  gun,  so 
as  to  have  a  gradual  taper  toward 
the  muzzle.  This  method  of  boring 
greatly  improves  the  shooting  qualities 
of  the  gun,  as  the  charge  concen¬ 
trates  at  the  muzzle.  Large  shot  are 
more  apt  to  scatter  than  fine,  but  this 
depends  on  the  bore  of  the  gun.  A 
large-bored  gun  does  not  shoot  fine 
shot  so  well  as  medium.  A  small- 
bored  gun  throws  fine  shot  with  great¬ 
er  force  than  a  large-bored  one.  As 
a  general  thing,  a  small-bored  gun  is 
not  adapted  to  large  shot,  as  it  does 
not  chamber  them  well.  The  length  of 
gun  also  depends  on  the  size  of  bore — 
28  or  30  inches  for  a  gun  of  from  10  to 
14  gage;  30  to  34,  of  guns  from  8  to 
10;  26  to  28,  guns  of  15  to  18  gage. 

Gun  (Shot) — How  to  Clean. 

Place  your  hammers  at  half-cock, 
then  lift  the  barrels  from  the  stock 
and  you  are  ready  to  wash.  Place 
the  barrels  in  cold  water,  being  careful 
the  water  is  clean  and  that  there  is 
not  any  dirt  or  sand  in  the  pail ;  then, 


I  believe  that  virtue  shows  quite  as  well 


232 


if  you  have  the  three-jointed  washing 
rod  with  the  necessary  implements 
that  accompany  it,  first  use  the  brush 
until  you  have  removed  most  of  the 
dirty  powder;  next  take  tow,  and 
wash  until  you  have  gotten  it  per¬ 
fectly  clean;  then  take  soft  cotton  rags, 
and  dry  it  out  thoroughly.  It  is  best 
to  rub  the  barrels  until  they  feel  warm 
to  the  hand,  then  you  may  know  your 
gun  is  dry,  and  in  no  danger  of  rusting. 
Hot  or  boiling  water  should  never 
be  used  in  the  cleaning  of  a  shot  gun 
because  it  will — can  not  help — in¬ 
jure  the  “temper”  of  it. 

Gutta-percha,  Pure  White — 
Preparation  of. 

This  substance  is  now  much  used 
in  dentistry  and  for  other  purposes; 
and  as  different  qualities,  some  of 
them  very  inferior,  are  in  the  market, 
many  of  our  professional  readers  may 
thank  us  for  the  details  of  a  simple 
process  for  manufacturing  it.  Four 
ounces  of  the  purest  gutta-percha  that 
can  be  selected  are  to  be  digested 
for  several  days  with  five  pounds 
methyl  chloroform  until  a  solution 
is  obtained  thin  enough  to  pass  through 
filtering  paper,  care  being  taken  dur¬ 
ing  the  operation  to  prevent  any  loss 
of  the  chloroform  by  using  the  appa¬ 
ratus  constructed  for  that  purpose. 
The  solution  is  then  to  be  filtered  (an 
additional  pound  of  chloroform  will 
facilitate  this)  and  should  then  be 
clear  and  nearly  colorless.  Alcohol  is 


now  to  be  added  in  sufficient  quantity 
to  precipitate  the  gutta-percha  in  a 
voluminous  white  mass,  which  then 
is  to  be  washed  with  alcohol,  pressed 
in  a  cloth,  and  dried  in  the  air.  It 
must  finally  be  boiled  in  water  in  a 
porcelain  vessel  for  half  an  hour,  and 
while  still  hot  rolled  into  sticks.  The 
chloroform  can  be  separated  from 
the  alcohol  by  adding  water,  and 
the  alcohol  recovered  by  distillation. 

Gutta-percha  and  Rubber — To 
Utilize  the  Waste  of. 

The  waste  is  cut  into  small  pieces, 
and  100  pounds  of  the  same  are  placed 
in  a  well-closed  boiler  with  10  pounds 
of  bisulphide  of  carbon  and  4  ounces 
absolute  alcohol,  well  stirred ;  then  the 
boiler  is  closed,  and  left  a  few  hours  to 
soak.  After  this  time  it  is  found  to  be 
changed  into  a  soft,  dough-like  mass, 
which,  after  being  ground  or  kneaded, 
is  fit  to  be  formed  into  any  shape, 
when  the  solvent  will  evaporate.  If 
too  much  of  the  latter  has  been  used, 
a  thick,  unmanageable-  liquid  is  ob¬ 
tained.  This  process  was  patented  in 
England  many  years  ago. 

Gymnastic  Rules. 

The  two  great  rules  are:  (1)  that  the 
strength  of  any  machine,  human  or 
otherwise,  is  the  strength  of  the  weak¬ 
est  part,  and  (2)  muscles  are  developed 
by  exercise  within  their  extreme  power, 
but  injured  by  exercise  beyond  their 
power. 


IT 


Hair. 

To  cleanse  the  hair,  make  a  wash 
with  soft  water,  sal  soda  1  oz.,  and  14 
oz.  cream  of  tartar.  Some  of  the 
much  -  advertised  hair  restorers  are 
made  of  glycerine  and  borax. 

Hair  Brushes — To  Clean. 

Fill  a  pan  with  warm  water,  and  dis¬ 
solve  in  it  a  quarter  of  an  ounce  of  soda 


to  half  a  gallon  of  water.  Comb  out 
the  loose  hairs;  take  one  brush  at  a 
time  by  the  handle  and  dip  it  several 
times  in  the  water  without  wetting  the 
back;  then  rinse  in  cold  water,  and 
put  near  the  fire  or  in  the  open  air  to 
dry.  Never  use  soap  in  washing  hair 
brushes,  or  allow  the  water  to  be  more 
than  lukewarm,  as  hot  water  will  soften 
bristles  and  melt  the  glue  in  the 
back,  and  also  turn  ivory  baclcsyellow. 


in  rags  and  patches  as  she  does  in  -fine  linen. 


233 


Hair  Dyes. 

Hail-  dyes  color  the  hair  only  as  far 
as  the  roots,  and  require  to  be  applied 
as  frequently  as  the  growth  of  hair 
shows  both  the  false  and  real  color. 

Dr.  Hanman’s.  - —  Litharge,  %  oz. ; 
quicklime,  3  oz.;  starch,  2  oz.;  mix  in 
powder.  For  use,  mix  in  warm  water, 
and  rub  on  the  hair  to  the  roots.  Cover 
the  hair  with  oil  skin  or  wadding  for 
the  night. 

Orfila’s.— Litharge,  6  parts;  quick¬ 
lime  5  parts;  starch  1  part;  mix  and 
apply  as  above. 

Spencer’s. —  Sap  green  l/2  drachm; 
nitrate  of  silver,  1  drachm;  hot  water 
1  oz.;  dissolve.  Comb  into  the  hair. 

Warren ’s. — Lime,  4  oz. ;  white,  Li  oz.  ; 
litharge  1  drachm;  mix  in  powder. 
Used  with  a  Sponge  and  water,  to  dye 
black,  or  with  milk  to  dye  brown. 

Batchelor’s.  —  To  1  ounce  of  gallic 
acid,  dissolved  in  8  ounces  of  alcohol, 
add  K  a  gallon  of  soft  water.  To  1 
ounce  of  nitrate  of  silver,  dissolved  in 
1  ounce  of  concentrated  ammonia  and 
3  ounces  of  soft  water,  add  1  ounce 
of  gum  Arabic  and  4  ounces  of  soft 
water. 

Hair  Dyes — Lead  in. 

There  is  no  doubt  that  the  lead  which 
forms  so  large  a  part  of  the  various  hair 
dyes  in  general  use  is  injurious,  if  not 
actually  dangerous,  to  the  system. 
Headache,  neuralgia,  paralysis,  etc., 
have  in  numberless  cases  been  caused 
by  the  use  of  lead  preparations  for  the 
hair,  and  foi  this  reason  they  should 
never  be  used.  Gray  hairs,  whether 
on  the  head  of  a  middle-aged  or  old 
person,  are  invariably  becoming,  and 
are,  or  should  be,  “  a  crown  of  glory.  ” 
Another  objection  to  the  dyeing  of  the 
hair  is  that  it  oan  be  detected  by  the 
most  casual  observer,  and,  in  fact,  de¬ 
ceives  no  one. 


Hair  Invigorator. 

Take  bay  rum,  1  pint;  alcohol  Yi  a 
pint;  castor  oil,  1  ounce;  carbonate  of 
ammonia,  pi  of  an  ounce;  tincture  of 
cantharides,  M  of  an  ounce.  Mix,  and 
shake  when  used.  To  be  used  daily. 

Another. — Vinegar  of  cantharides  1 
ounce,  Cologne  water  1  ounce,  and 
rose  water  1  ounce,  mixed  and  rubbed 
to  the  roots  of  the  hair,  until  the  scalp 
smarts,  twice  daily;  has  been  very  high¬ 
ly  recommended  for  bald  heads,  or 
where  the  hair  is  falling  out. 

Another. — Carbonate  of  ammonia  1 
ounce,  rubbed  up  in  1  pint  of  sweet 
oil.  Apply  daily  until  the  hair  stops 
falling  out,  or  is  sufficiently  grown  out. 

Another.— Strong  sage  tea  as  a  daily 
wash,  will  be  found  to  promptly  stop 
the  hair  from  falling  out,  and,  if  its  use 
is  persevered  in,  it  will  make  it  grow 
thick  and  strong. 

Hair  Restorative,  Phalon’s. 

To  8  ounces  of  90  per  cent, 
alcohol,  colored  by  a  few  drops  of 
tincture  of  alkanet  root,  add  1  ounce 
of  castor  oil,  and  perfume  with  a  com¬ 
pound  Of  bergamotte,  neroli,  verbena, 
and  orange. 

Hair— Saponaceous  Wash  for  the. 

Rectified  spirit  1  pint,  rose  water 
1  gallon,  extract  of  rondeletia  Yi  a  pint, 
transparent  soap  pi  of  an  ounce,  hay 
saffron  %  of  a  drachm.  Shave  up 
the  soap  very  fine;  boil  it  and 
the  saffron  in  a  quart  of  the  rose  water  ; 
when  dissolved,  add  the  remainder  of 
the  water,  then  the  spirit,  and  finally 
the  rondeletia,  which  is  used  by  W'ay 
of  perfume.  After  standing  for  2  or  3 
days,  it  is  fit  for  bottling. 

Halma. 

This  game  is  played  by  either  two 
or  four  players,  upon  a  special  . 
board  containing  256  squares,  or  it 
may  be  played  by  one  person  A  la  soli¬ 
taire. 


234 


0  friend,  never  strike  sail  to  fear. 


The  board  is  so  marked  that  in  each 
corner  there  is  a  “goal”  or  “yard”  of 
thirteen  squares  bounded  by  a  black  or 
colored  line.  The  thirteen  square 
goals  are  used  when  four  persons  play. 
In  two  of  the  corners,  however,  six  ex¬ 
tra  squares  are  marked  off  by  a  thicker 
line,  and  these  nineteen  square  goals 
are  used  when  only  two  persons  play. 

Place  the  board  in  position  with  a 
nineteen  square  goal  at  the  left  hand 
of  each  player.  Each  player  selects 
his  color  and  fills  his  nineteen  squares 
with  his  own  men. 

The  object  of  each  player  is  to  get  all 
his  nineteen  men  into  his  opponent’s 
goal,  and  the  one  who  does  so  first 
wins  the  game. 

Each  player  steps  or  hops  one  of  his 
pieces,  in  turn.  A  step  means  shoving 
or  pushing  a  piece  into  any  adjoining 
square  which  is  vacant,  either  forward, 
backward,  sideways,  or  any  way  (but 
only  one  square  at  a  time). 

A  hop  means  jumping  over  one  or  a 
series  of  men  (like  leapfrog),  but  not 
more  than  one  man  can  be  jumped 
over  at  a  time,  and  each  man  jumped 
over  must  necessarily  have  a  vacant 
square  behind  it  to  jump  into.  The 
move  is  just  the  same  as  in  checkers, 
but  there  is  no  “taking  ”  of  pieces,  and  a 
hop  may  be  made  backwards,  or  in  any 
direction  the  player  chooses.  The  hop 
also  may  mean  a  series,  right  across 
the  board,  even  until  there  is  no  piece 
in  an  adjoining  square  to  hop  over — 
when  the  jump  ends. 

A  player  may  hop  over  either  his  own 
or  his  opponent’s  pieces  at  his  discre¬ 
tion,  and  then  hop  again  in  any  direc¬ 
tion,  as  often  and  as  far  as  he  finds  op¬ 
portunity,  but  he  must  not  move  in  the 
same  way  as  a  knight  does  in  chess. 

As  we  have  before  stated,  the  board 
in  this  case  is  placed  with  a  thirteen- 
square  goal  on  the  left  of  each  player. 


Halma  for  Four  Players. 

Each  player  may  play  for  himself, 
when  the  game  is  virtually  the  same 
as  with  two  players. 

Two  opposite  players  may  be  part¬ 
ners,  in  which  case  the  object  of  the 
game  is  reversed,  as  they- try  to  assist 
each  other  across  the  board,  instead  of 
blocking  the  way. 

Hanging  Basket — Novel. 

Procure  a  large-sized  turnip  and 
scrape  out  the  inside,  leaving  a  pretty 
thick  wall  all  around ;  fill  cavity  with 
earth,  and  plant  in  it  some  cling¬ 
ing  vine  or  morningglory.  Suspend 
the  turnip  with  cords,  and  in  a  little 
time  the  vines  will  twine  around 
the  strings,  and  the  turnip  sprouting 
from  below  will  put  forth  leaves  and 
stems  that  will  turn  upwards  and  curl 
gracefully  around  the  base. 

Harness — Varnish  for. 

Half  pound  India  rubber,  one  pound 
of  spirits  of  turpentine;  dissolve  by  a 
little  heat  to  make  it  into  a  jelly, 
then  take  equal  quantities  of  hot  lin¬ 
seed  oil  and  above  mixture,  and  in¬ 
corporate  them  well  on  a  slow  fire. 

Harp  (Eolian) — To  Make. 

Of  very  thin  cedar,  pine,  or  other 
soft  wood  make  a  box  5  or  6  inches  deep, 
7  or  8  inches  wide,  and  of  a  length 
just  equal  to  the  width  of  the  window 
in  which  it  is  to  be  placed.  Across  the 
top,  near  each  end,  glue  a  strip  of  wood 
half  an  inch  high  and  a  quarter  of  an 
inch  thick,  for  bridges.  Into  the  ends 
of  the  box  insert  wooden  pins,  like  those 
of  a  violin,  to  wind  the  strings  around, 
two  pins  in  each  end.  Make  a  sound 
hole  in  the  middle  of  the  top,  and  string 
the  box  with  small  catgut  or  blue  first- 
fiddle  strings.  Fastening  one  end  of 
each  string  to  a  metallic  pin  in  one  end 
of  the.  box,  and  carrying  it  over  the 
bridges,  wind  it  around  the  turning-pin 
in  the  opposite  end  of  the  box.  The  ends 
of  the  box  should  be  increased  in  thick- 


Come  into  port  grandly,  or  sail  with  God  the  seas. 


235 


ness,  where  the  wooden  pins  enter,  by 
a  piece  of  wood  glued  upon  the  inside. 
Tune  the  strings  in  unison  and  place 
the  box  in  the  window.  It  is  better  to 
have  four  strings,  as  described,  but  a 
harp  with  a  single  string  produces  an 
exceedingly  sweet  melody  of  notes, 
which  vary  with  the  force  of  the  wind. 

Hats — Care  of  High. 

Should  you  get  caught  in  a  shower, 
always  remember  to  brush  your  hat 
while  wet.  When  dry,  brush  the 
glaze  out,  and  gently  iron  it  over 
with  a  smooth  flat  iron. 

If  your  hat  is  very  wet,  or  stained 
with  sea-water,  get  a  basin  of  clean  cold 
water,  and  a  good  Stiff  brush;  wash  it 
well  all  over,  but  be  careful  to  keep 
the  nap  straight ;  brush  it  as  dry  as  you 
can,  then  put  it  on  a  peg  to  dry.  When 
dry,  brush  the  glaze  out,  and  gently 
iron  it  over  as  above. 

Should  you  get  a  spot  of  grease  on 
your  hat,  just  drop  one  drop  of  benzine 
on  the  place,  and  then  rub  it  briskly 
with  a  piece  of  cloth  until  out. 

Should  you  be  traveling  always  tie 
your  hat  up  in  a  handkerchief  before 
putting  it  into  your  case;  this  will  save 
it  from  getting  rubbed  or  damaged 
through  friction. 

Never  put  your  hat  flat  on  the  brim, 
as  it  will  spoil  its  shape;  but  always 
hang  it  up  on  a  peg. 

Never  put  your  hat,  wet  or  dry,  in 
front  of  the  fire,  as  it  will  soften  it,  and 
throw  it  all  out  of  shape. 

Before  putting  your  hat  down,  be 
careful  to  see  if  the  place  is  free  from 
spot  of  grease,  beer,  sugar,  etc.,  as  these 
tilings  often  spoil  a  good  hat  more 
than  a  twelvemonth’s  wear,  and  are 
often  very  difficult  to  remove.  These 
simple  rules  will  save  a  good  hat  for  a 
very  long  time. 

Hats  (Panama) — How  Made. 

The  process  of  making  Panama  hats 
is  as  follows: — The  leaves  of  the  pan* 


damus,  or  Seren  pine,  from  which  these 
hats  are  made,  are  gathered  before 
they  unfold,  the  ribs  and  coarser  vines 
are  removed,  and  the  rest,  without  be¬ 
ing  separated  from  the  base  of  the  leaf, 
is  reduced  to  shreds.  After  having 
been  put  in  the  sun  for  a  day  and  tied 
into  a  knot,  the  straw  is  immersed  in 
boiling  water  until  it  becomes  white. 
It  is  then  hung  up  in  a  shady  place, 
and  subsequently  bleached  for  two 
or  three  days,  after  which  the 
straw  is  ready  for  use.  The  plaiting 
of  the  straw  commences  at  the  crown 
and  finishes  at  the  brim,  and  is  a  very 
troublesome  operation.  The  hats  are 
made  on  a  block  placed  on  the  knees 
and  require  to  be  constantly  pressed 
with  the  breast.  The  coarser  hat  may 
be  finished  in  two  or  three  days,  but 
the  finest  may  require  as  many  months. 

Hawk  and  Owl  Traps. 

To  catch  hawks  or  owls,  take  a  pole 
20  feet  long,  to  be  set  a  short  distance 
from  the  house  or  barn  or  on  the  poul¬ 
try  house.  Split  the  top  so  as  to  ad¬ 
mit  the  base  of  a  common  steel  trap, 
which  should  be  made  fast.  When 
both  trap  and  pole  are  set  you  may  be 
sure  of  game  of  some  kind.  These 
birds  naturally  light  on  high  objects 
such  as  dead  branches  of  trees  or  tops 
of  stacks,  and  one  should  use  judgment 
about  the  place  where  he  puts  the  traps. 
An  open  field,  near  the  chicken  yard, 
is  probably  best. 

Hay  Stacks — To  Ventilate. 

Stacks  of  hay,  corn-stalks,  etc.,  may 
be  ventilated  by  making  a  hole  per¬ 
pendicularly  through  the  centre,  with 
apertures  through  the  base  and  top  or 
sides  of  the  stack  to  admit  a  current  of 
air.  The  orifice  should  be  constructed 
when  the  stack  is  being  built,  which 
can  easily  be  done  by  filling  a  bag  of  the 
requisite  size  with  hay  or  straw,  placing 
it  upright  in  the  center  of  the  stack, 
drawing  it  upward  according  as  the 
stack  rises.  In  this  way  a  chimney 


236 


There  is  always  time  enough  for  courtesy. 


will  be  formed  in  the  center  of  the 
stack,  which  will  carry  off  the  steam, 
if  the  hay  or  corn-stalks  should  fer¬ 
ment,  and  bjr  admitting  air  will  pre¬ 
vent  damage  from  mold.  The  top  of 
the  air  tunnel  should  be  protected  by 
a  roof  to  keep  out  rain. 

Health. 

Sir  Astley  Cooper  said:  “The  me¬ 
thods  by  which  I  have  preserved  my 
own  health  are  temperance,  early 
rising,  and  sponging  the  body  every 
morning  with  cold  water,  immediately 
after  getting  out  of  bed, — a  practice 
which  I  have  adopted  for  thirty  years 
without  ever  catching  cold.  ” 

Health — Royal  Road  to. 

The  royal  road  to  health  leads 
through  the  orchards,  fruit  gardens, 
vineyards,  wheatfields,  and  along  by 
the  springs  of  pure  water.  It  also  goes 
by  way  of  the  fish  and  fresh  meat 
markets.  But  everything  must  be 
handled  with  caution  as  you  pass. 

Warnings. — Disease  is  a  thing  that 
comes  from  an  abnormal  state  of  the 
chief  organs  of  the  body;  it  does  not 
coma  suddenly,  but  gives  various  warn¬ 
ings;  heed  these  warnings. 

A  very  accurate  knowledge  of  the 
body  and  its  organs,  their  work  in  a 
state  of  health  and  disease  can  be  ac¬ 
quired  by  almost  any  one,  sufficiently, 
at  least,  to  guide  them  in  matters  of 
food,  hygiene,  and  sanitation.  This 
education  is  within  the  reach  of  all. 

Prevention.  —  The  best  remedy  for 
disease  is  prevention.  When  disease 
first  gives  warning,  look  carefully  to 
what  you  have  eaten  or  drunk,  or  to 
how  you  have  exposed  yourself  when 
fatigued  or  out  of  sorts.  Disease 
comes  gradually,  and  so  does  the  cure. 

The  popular  mind  need  no  longer  be 
deluded  by  the  idea  that  every  disease 
has  a  specific  remedy.  To  get  rid  of 
diseases,  root  and  branch,  live  a  godly, 
righteous  and  sober  life,  always  obey¬ 
ing  the  rules  of  health. 


Heat. 

The  extreme  summer  heat,  of  course, 
varies  in  different  places  with  latitude, 
altitude,  etc.  Roughly,  the  extreme 
varies  from  about  150  degrees  Fahren¬ 
heit  in  Bengal  to  34  degrees  Fahrenheit 
in  N ova  Zembla.  Ice  forms  at  32  degrees ; 
blood  heat  is  98  degrees;  alcohol  boils 
at  174  degrees  and  water  at  212  de¬ 
grees;  lead  melts  at  594  degrees,  brass 
at  2233  degrees,  and  iron  at  3479  de¬ 
grees. 

Hedges — To  Plant. 

A  good  way  of  planting  hedges  is  to 
plow  the  ground  about  12  or  15 
inches  deep,  and  pulverize  completely ; 
then  set  stakes  in  range  as  the  hedge 
is  to  stand.  Then  take  a  common 
garden  hoe  and  dig  a  hole  as  deep  as 
the  plants  are  to  be  set,  standing 
with  the  face  in  range  with  the  stakes ; 
then  put  a  plant  down  with  the  top 
toward  you,  leaning  at  an  angle  of  about 
45  degrees,  being  careful  to  put  it  a 
little  deeper  than  it  grew  in  the  nurse¬ 
ry;  then  cover  that  one  up  by  dig¬ 
ging  the  dirt  out  for  the  next  plant,  and 
so  on,  standing  in  the  range  of  the 
stakes.  It  will  facilitate  the  job  by 
having  a  dropper  to  put  the  plants  in 
their  places  as  you  need  them. 

Hedge — Barberry. 

After  obtaining  good  seed,  mix  it 
with  moist  earth,  and  keep  it  in  a  cool 
cellar,  free  from  frost,  until  the  spring 
opens.  Then  sow  it  in  drills,  like 
carrot  seed.  Thin  out  the  plants  to 
six  inches  apart,  and  keep  the  rows  free 
from  weeds.  The  following  spring 
they  will  be  ready  to  transplant.  Set 
them  out  by  a  line,  six  inches  apart 
in  the  row. 

Hedge — Cedar,  for  Cold 
Latitudes. 

First  dig  a  ditch  about  1  foot  deep 
by  2  feet  wide  where  the  hedge  is  to 
be,  then  go  and  cut  down  second- 
growth  cedars  (out  of  thick  clumps 


N othing  is  high  because  it  is  in  a  high  place. 


237 


or  clusters  are  best,  they  having 
almost  all  their  branches  on  one  side), 
about  3  or  4  inches  through  at  the 
butt;  take  branches  and  all  and  lay 
them  in  the  ditch,  with  the  thickest 
branches  up;  turn  up  the  branches  so 
they  are  not  more  than  8  inches 
apart,  and  if  there  are  not  enough 
on  one  tree,  lay  down  two,  side  by  side, 
butt  and  top  together;  then  chop  off 
all  branches  that  cannot  be  got  to 
lay  in  the  ditch  to  about  10  inches 
long  or  so,  so  that  they  will  cover 
up;  then  cover  up,  taking  a  little 
pains  to  stake  and  bend  the  branches 
that  are  to  form  the  hedge  into  a 
straight  row,  or  nearly  so;  then  cover 
about  two-thirds  up,  and  then  water 
and  finish  covering,  and  with  a  very 
little  trouble  the  hedge  in  5  years  will 
be  so  thick  that  a  hen  cannot  get 
through  it,  or  sheep  or  cattle  get  over 
it,  and  will  get  stronger  and  larger 
every  year.  Where  small  second- 
growth  cedars  cannot  be  gotten,  small 
trees  will  answer  nearly  as  well — 
or  even  sow  the  seeds,  which  is  a  rather 
slow  process,  but  sure. 


Height — Normal. 

A  child  of  4  years  should  be  3  ft.  high, 
and  should  weigh  at  least  28  lbs. ;  one 
of  6  should  be  ft.,  and  weigh  42 
lbs. ;  one  of  twelve  should  be  5  ft.,  and 
weigh  70  lbs.  Men  obtain  their  maxi¬ 
mum  height  about  their  40th  year, 
and  women  about  their  50th. 

Height — Relative  to  Weight  of  the 
Body.  The  late  Dr.  John  Hutchinson, 
after  obtaining  the  height  and  weight 
of  over  five  thousand  persons,  pre¬ 
pared  the  following  tabular  state¬ 
ment,  showing  the  relative  height  and 
weight  of  persons  in  health: 


5  feet 
5  feet 
5  feet 
5  feet 
5  feet 
5  feet 


1  inch, 

2  inches, 

3  inches, 

4  inches, 

5  inches, 

6  inches, 


120  pounds. 
125  pounds. 
133  pounds. 
139  pounds. 
142  pounds. 
145  pounds. 


5  feet  7  inches,  148  pounds. 

5  feet  8  inches,  155  pounds. 

5  feet  9  inches,  162  pounds. 

5  feet  10  inches,  169  pounds. 

5  feet  11  inches,  174  pounds. 

6  feet,  178  pounds. 

Of  course  there  are  cases  of  varia¬ 
tion. 


Hemp  Culture. 

The  land  should  be  thoroughly 
pulverized  with  plow  and  harrow. 
The  seed-bed  cannot  be  put  in  too  fine 
tilth.  Fifty  to  seventy-five  pounds 
of  seed  per  acre  should  be  sown  evenly 
broadcast.  The  amount  should  de¬ 
pend  upon  the  strength  of  the  land; 
the  stronger  or  richer  the  soil  the 
more  seed  may  be  sown,  the  object  be¬ 
ing  to  secure  all  the  plants  the  land 
will  develop,  and  thereby  a  fine  and  a 
long  fibre.  The  seed  should  be  cov¬ 
ered  with  a  light  harrow,  running 
it  both  ways.  The  sowing  should 
commence  as  soon  as  the  ground  is 
dry  and  warm  enough  to  put  into 
proper  condition  to  receive  the  seed. 
There  is  no  after-culture. 


Hens — To  Make  Lay. 

A  hen  is  said  to  have  the  capacity 
of  laying  600  eggs  and  no  more — a 
few  in  her  first  year,  from  320  to  375 
in  the  next  three,  and  the  rest  from 
the  fifth  to  the  ninth  inclusive.  The 
true  economy,  therefore,  is  not  to  keep 
hens  after  their  fourth  year.  By 
feeding  stimulating  food,  the  hen  can 
be  made  to  lay  the  quantum  of  eggs 
with  which  she  is  endowed  in  a  much 
shorter  time  than  if  left  to  scratch 
for  herself.  There  is  no  better  food 
for  this  purpose,  fed  each  alternate 
day,  than  the  following:  To  3  gals,  of 
boiling  water  add  pi  oz.  of  common 
salt,  a  teaspoonful  of  Cayenne  pepper, 
and  4  oz.  lard.  Stir  the  mixture 
until  the  pepper  has  imparted  consid¬ 
erable  of  its  strength  to  the  water. 
Meantime  the  salt  will  have  been 
dissolved  and  the  lard  melted.  Then, 


238 


The  manly  part  is  to  do 


while  yet  boiling  hot,  stir  in  a  meal 
made  of  oats  and  corn,  ground  to¬ 
gether  in  equal  proportions,  until  a 
stiff  mush  is  formed.  Set  away  to  cool 
down  to  a  milk  warmth.  Before 
feeding  taste  to  see  that  you  have  an 
overdose  neither  of  salt  nor  pepper, 
and  to  prevent  the  hens  from  being 
imposed  upon  with  a  mixture  not  fit 
to  be  eaten.  Besides  this,  especially 
during  the  winter,  give  them  on  the 
days  on  which  the  above  mixture  is 
omitted,  ^  oz.  of  fresh  meat  chopped 
fin$,  and  at  all  times  plenty  of  pure 
water,  grain,  gravel,  and  lime. 

Hen-roosts — To  Destroy 
Vermin  on. 

This  can  be  done  promptly  and  sim¬ 
ply  by  sprinkling  kerosene  on  their 
roosts. 

Hens — To  Set. 

The  most  convenient  way  to  set 
hens  is  to  get  a  common  tea  chest  or 
box,  put  a  portable  sloping  roof  to  it, 
made  of  a  few  pieces  of  board.  Put  a 
hole  at  one  end,  like  that  for  a  dog- 
kennel.  In  front  of  this  put  a  wire 
pen  or  frame  made  of  lath.  Provide 
the  hen  with  food  and  water  daily, 
and  you  need  not  be  under  anxiety 
about  your  hen  leaving  her  eggs;  she 
cannot  get  out,  and  will  return  on  the 
eggs,  if  really  broody,  in  a  very  short 
time.  In  this  way  you  can  have 
them  entirely  under  your  command. 

Hens — To  Prevent  Setting. 

Setting  hens  can  be  cured  by  put¬ 
ting  water  in  a  vessel  to  the  depth  of 
one  inch,  putting  the  hen  into  it, 
and  covering  the  top  of  the  vessel  for 
about  twenty-four  hours.  The  vessel 
should  be  deep  enough  to  allow  the 
fowl  to  stand  up. 

Herbs — Drying. 

Fresh  herbs  are  preferable  to  dried 
ones,  but  as  they  cannot  always  be 
obtained,  it  is  most  important  to  dry 
herbs  at  the  proper  seasons: — Basil  is 


in  a  fit  state  for  drying  about  the 
middle  of  August.  Burnet  in  June, 
July,  and  August.  Chervil  in  May„ 
June,  and  July.  Elder  Flowers  in 
May,  June,  and  July.  Knotted  Mar¬ 
joram  during  July.  Lemon  Thyme 
end  of  July  and  through  August. 
Mint,  end  of  June  and  July.  Orange 
Flowers,  May,  June  and  July.  Parsley 
May,  June,  and  July.  Sage,  August 
and  September.  Summer  Savory, 
end  of  July  and  August.  Tarragon, 
June,  July  and  August.  Winter  Sav¬ 
ory,  end  of  July  and  August. 

These  herbs,  always  on  hand,  will  be  a 
great  aid  to  the  cook.  Herbs  should  be 
gathered  on  a  dry  day;  they  should  be 
immediately  well  cleansed,  and  dried 
by  the  heat  of  a  stove  or  Dutch  oven. 
The  leaves  should  then  be  picked  off, 
pounded  and  sifted,  put  into  stoppered 
bottles,  labeled  and  put  away  for 
use.  Those  who  are  unable,  or  may 
not  take  the  trouble,  to  dry  herbs,  can 
obtain  them  prepared  for  use  at  the 
drug  store. 

Hides — New  Mode  of  Taking  Off. 

A  new  machine  for  taking  off  hides 
is  now  in  use  in  South  America.  The 
operation  is  short,  sharp,  and  decisive, 
requiring  only  a  minute  for  each  hide. 
Cold  air  is  forced  by  a  pump  between 
the  flesh  and  the  hide,  and  the  thing 
is  done.  The  process  ought  to  be  an 
improvement  on  the  old  hacking  and 
scraping  system. 

Hides,  Green — To  Cure. 

A  great  many  butchers  do  not  use 
proper  care  in  this  branch,  and  the 
consequence  is  that  the  hides  will  not 
pass  city  inspection,  owing  entirely  to 
the  ignorance  and  carelessness  of  the 
persons  preparing  them  for  market. 
The  proper  way  to  salt  hides  is  to  lay 
them  flat,  flesh  side  up,  and  form  a 
nearly  square  bed  say  12  by  15  feet, 
folding  in  the  edges  so  as  to  make 
them  as  nearly  solid  as  possible. 


with  might  and  main,  wnai  yon  can  ao. 


239 


Split  the  ear  in  the  cords  that  run 
up  the  ear  in  each  one,  so  as  to 
make  them  lie  out  flat.  Sprinkle 
the  hide  with  two  or  three  shovelfuls 
of  coarse  salt,  as  the  size  may  re¬ 
quire — say  for  a  sixty  or  eighty  pound 
hide,  from  ten  to  fifteen  pounds  of  salt. 
At  any  rate  cover  the  hide  well,  as  it 
need  not  be  wasted ;  then  let  them  lie 
in  this  from  12  to  20  days,  after  which 
take  them  up,  shake  the  salt  out  and 
use  it  again. 

Hog— The  American. 

It  has  been  said  by  high  authority 
that  in  the  American  hog  we  have  an 
automatic,  combined  machine  for  re¬ 
ducing  the  bulk  in  corn  and  enhancing 
its  value.  A  machine  that  oils  itself 
puts  ten  bushels  of  corn  into  less  than 
a  bushel  measure  and  quadruples  the 
value  of  the  grain.  Corn  loaned  to  a 
well-bred  hog  is  cash  at  a  big  interest. 
A  good  brood  sow  is  the  ideal  of  a  safe 
investment,  a  sort  of  bucolic  bond, 
the  coupons  of  which  materialize  in 
large  litters  of  pigs,  convertible  into 
cash  on  demand. 

Breeds.— In  swine  there  are  few 
breeds  and  of  these  one  great  breed 
dominates  all  the  others.  It  is  es¬ 
timated  that  nine-tenths  of  all  the 
pure-bred  swine  in  the  United  States 
are  Poland-Chinas,  a  breed  that  has 
proven  itself  to  be  exactly  adapted  to 
every  condition  it  is  likely  to  encounter 
on  the  average  “corn  belt”  farm  of 
America.  However,  the  Poland-China 
has  some  very  sturdy  competitors  for 
favor.  The  Berkshires  are,  no  doubt, 
a  great  breed  of  swine  and  they  are 
making  marvelously  rapid  strides  to¬ 
ward  the  leadership  in  the  swine  king¬ 
dom.  Within  a  few  years  they  have 
been  greatly  improved,  and  on  account 
of  their  heavy  hams  and  shoulders, 
and  the  quality  of  the  bacon  that  is 
made  from  their  flesh,  they  are  coming 
more  and  more  into  demand  in  the 
great  markets  of  the  country. 


The  Chester- Whites  are  an  old 
breed,  which  is  in  high  favor  in  some 
sections,  but,  being  a  white  breed,  they 
have  never  been  great  favorites  in 
the  corn  belt  where  the  black  Poland- 
China  or  Berkshire  is  preferred. 

The  Duroc-Jersey,  a  red  or  sandy- 
colored  hog,  is  being  very  much  im¬ 
proved  of  late  years,  and  from  being  a 
rough  and  bony  hog  has  been  bred  to 
such  perfect  shape  that  it  is  sometimes 
called  the  “  Red  Berkshire.  ”  That  it 
has  many  good  qualities  no  one  doubts, 
but  it  is  equally  true  that  it  is  not  a 
favorite  with  more  than  a  few  breed¬ 
ers,  compared  with  the  number  that 
hold  to  other  breeds. 

Besides  these  four  breeds  there  are 
the  Victoria,  the  Essex,  the  York¬ 
shire  and  a  few  other  breeds  rarely 
seen  outside  live  stock  shows. 

Honey  Water. 

Rectified  spirit,  eight  ounces;  oil  of 
cloves,  oil  of  bergamot,  oil  of  lavender, 
of  each  half  a  drachm;  musk,  three 
grains;  yellow  sanders  shavings,  four 
drachms.  Let  it  stand  for  eight  days, 
then  add  two  ounces  each  of  orange- 
flower  water  and  rose  water. 

Horn — To  Color  Black. 

A  process  for  imparting  a  black 
color  to  horn,  without  the  aid  of  heat, 
consists  in  taking  the  articles,  finished 
and  ready  for  polish,  and  immersing 
them  in  a  lye  of  caustic  potash  or 
soda,  until  the  outer  surface  of  the 
horn  is  somewhat  dissolved,  as  shown 
by  a  greasy  feel.  With  care,  fine-tooth 
combs  can  be  treated  in  this  way 
without  any  injury.  They  are  then 
washed  off  and  dipped  in  aniline  black, 
slowly  dried,  and  then  again  washed 
off.  By  transmitted  light  the  horn  is  of 
a  dark  brown  color,  but  by  reflected 
light  it  is  of  a  deep  black. 

Horn — In  Imitation  of  Tortoise-- 
Shell. 

First  steam  and  then  press  the 


240 


Throxo  the  best  light  on  a  man’s  acts, 


horn  into  proper  shapes,  and  after¬ 
wards  lay  the  following  mixture  on 
with  a  small  brush,  in  imitation  of 
the  mottle  of  tortoise  shell:  Take 
equal  parts  of  quicklime  and  litharge, 
and  mix  with  strong  soap-lees;  let 
this  remain  until  it  is  thoroughly  dry ; 
brush  off,  and  repeat  two  or  three 
times  if  necessary.  Such  parts  as  are 
required  to  be  of  a  reddish-brown 
should  be  covered  with  a  mixture 
of  whiting  and  the  stain. 

Horses — How  to  Judge  and 
Select. 

Light  sorrel  or  chestnut  with  feet, 
legs,  and  face  white,  is  a  mark  of 
kindness.  A  deep  bay,  with  no  white 
hair,  will  be  a  horse  of  great  bottom, 
but  a  fool,  especially  if  his  face  is  a 
little  dished.  They  are  always  tricky 
and  unsafe.  A  black  horse  cannot 
stand  the  heat,  nor  a  white  one 
the  cold.  The  more  white  about 
the  head  the  greater  his  docility  and 
gentleness. 

Eyes. — If  broad  and  full  between 
the  eyes,  he  may  be  depended  on  as  a 
horse  for  being  trained  to  anything. 

Ears. — Intelligent  animals  prick  up 
their  ears  when  spoken  to;  vicious 
ones  throw  theirs  back. 

Face  and  Neck. — Dish-faced  horses 
must  always  be  avoided,  and  a  broad 
forehead,  high  between  the  ears,  indi¬ 
cates  a  very  vicious  disposition ;  while  a 
long,  thin  neck  indicates  a  good  disposi¬ 
tion  ;  contrawise,  if  short  and  thick ;  the 
nostrils  of  a  good  horse  should  be  large. 

Horse — Points  of  a  Good. 

He  should  be  about  154£  hands  high; 
the  head  light  and  cleanly  made;  wide 
between  the  nostrils,  and  the  nostrils 
themselves  large,  transparent  and  open ; 
broad  in  the  forehead;  eyes  prominent, 
clear  and  sparkling;  ears  small  and 
neatly  set  on;  neck  rather  short,  and 
well  set  up;  large  arm  or  shoulder, 
well  thrown  back,  and  high;  withers 
arched  and  high;  legs  fine,  flat,  thin 


and  small  boned;  body  round  and 
rather  light,  though  sufKcient.y  large 
to  afford  substance  when  it  is  needed; 
full  chest,  affording  play  for  the  lungs; 
back  short,  with  the  liind-quarters  set 
on  rather  obliquely.  Any  one  possess¬ 
ing  a  horse  of  this  precise  make  and 
appearance,  and  weighing  1100  or 
1200  lbs.,  may  rest  assured  he  has 
a  horse  for  all  work,  and  a  bargain 
well  worth  getting  hold  of. 

Horse  (Cart) — Points  of  a  Good. 

A  well  shaped  head,  rather  large; 
a  long  clear  ear,  full  eye,  neck  rather 
long,  but  not  too  much  arched ;  strong 
withers,  lying  well  forward  to  catch 
the  collar  at  the  proper  angle  for 
draught,  and  broad  shoulders  well 
spread  into  the  back;  back  very 
straight,  ribs  long  and  well  rounded, 
hind  legs  bent  at  the  hock,  fore¬ 
legs  forward,  hind-quarters  somewhat 
round,  but  not  sufficiently  so  to  make 
them  look  short;  the  mane  and  tail 
of  strong  but  not  coarse  hair,  and 
with  a  fetlock  about  2  inches  long; 
broad  knees,  long  hocks,  short  shanks, 
and  hard  ankles  or  fetlock  joints,  and 
round  hoofs,  well  opened  behind;  the 
nearer  you  can  approach  this  descrip¬ 
tion,  the  nearer  the  horse  will  be  to 
perfection. 

Horse— Cure  for  Pawing. 

Nail  iron  strips  across  the  horse’s 
stall — say  strips  one  inch  wide  and 
one-half  inch  thick,  six  inches  apart, 
securely  nailed  crossways  his  stall — 
and  they  will  soon  make  him  sick  of 
pawing,  when  he  will  no  doubt  find 
some  other  way  of  passing  away  the 
time.  If  he  takes  to  kicking,  fasten 
the  trace  chain  around  his  fetlock; 
if  to  cribbing,  trade  him  off  and  let  some 
one  else  cure  him  of  that  detestable 
habit. 

Horses — Age  of,  by  Teeth. 

A  horse  has  40  teeth — 24  double  teeth 
or  grinders,  4  tushes,  or  single  cusp 


as  you  would  on  a  'picture. 


241 


teeth,  and  12  front  teeth,  called 
gatherers.  As  a  general  thing,  mares 
have  no  tushes.  Between  2  and  3 
years  old,  the  colt  sheds  his  4  middle 
teeth — 2  above  and  2  below.  After 
3  years  old  2  other  teeth  are  shed,  1 
on  each  side  of  those  formerly  changed ; 
he  now  has  8  colt’s  teeth  and  S  horse’s 
teeth;  when  4  years  of  age  he  cuts  4 
new  teeth.  At  5  years  of  age  the  horse 
sheds  his  remaining  colt’s  teeth,  4  in 
number,  when  his  tushes  appear. 
At  6  years  of  age  his  tushes  are  up, 
appearing  white,  small  and  sharp, 
while  a  small  circle  of  young  growing 
teeth  is  observable.  The  mouth  is 
now  complete.  At  8  years  of  age  the 
teeth  have  filled  up,  the  horse  is  aged, 
and  his  mouth  is  said  to  be  full. 

By  Eyelid. — After  a  horse  is  9  years 
old,  a  wrinkle  comes  on  the  eyelid,  at  the 
upper  corner  of  the  lower  lid,  and  every 
year  thereafter  he  has  1  well-defined 
wrinlde  for  each  year  over  9.  If,  for 
instance,  a  horse  has  three  of  these 
wrinkles,  he  is  12;  if  four,  he  is  13. 
Add  the  number  of  wrinkles  to  9,  and 
you  will  invariably  judge  correctly  of 
a  horse’s  age. 

Horse’s  Eyes — To  Test  a. 

To  test  a  horse’s  eyes,  look  at  the 
eye  carefully,  when  the  horse  is  in 
rather  a  dark  stable.  Note  the  shape 
and  size  of  the  pupil  carefully,  carry 
this  in  your  mind  while  you  turn  the 
horse  about  to  a  strong  light.  If  the 
pupil  contracts  and  appears  much 
smaller  than  in  the  first  instance,  you 
may  infer  that  the  horse  has  a  good 
strong  eye;  but  if  the  pupil  remains 
nearly  of  the  same  size  in  both  cases, 
his  eyes  are  weak,  and  you  w'ould 
better  have  nothing  to  do  with  him. 

Horses — When  Unsound. 

Any  of  the  following  defects  con¬ 
stitute  unsoundness  in  a  horse: 

Lameness  of  all  kinds  and  degrees. 
Diseases  of  any  of  the  internal  or¬ 
gans.  Cough  of  every  kind,  as  long 


as  it  exists.  Colds  or  catarrhs,  while 
they  last.  Roaring,  broken  wind, 
thick  wind,  grease,  mange,  farcy 
and  glanders;  megrims  or  staggers, 
founder,  convex  feet,  contracted  feet, 
spavins  and  ringbones,  enlargement 
of  the  sinew's  or  ligaments,  cataracts 
and  other  defects  of  the  eyes,  im¬ 
pairing  sight. 

The  following  may  or  may  not  oc¬ 
casion  unsounclness,  according  to  the 
state  or  degree  in  which  they  exist: 
Corns,  splints,  thrushes,  bog-spavins, 
through  pins,  w'ind-galls,  crib-biting. 
Curbs  are  unsoundness,  unless  the 
horse  has  worked  with  them  for  some 
months  w'ithout  inconvenience. 

Cutting,  particularly  speedy  cutting, 
constitutes  unsoundness  when  it  can¬ 
not  be  remedied  by  care  and  skill. 
Quidding,  w'hen  a  confirmed  habit, 
injures  the  soundness  of  a  horse. 

Defects,  called  blemishes,  are:  Scars 
from  broken  knees;  capped  hocks, 
splints,  bog-spavins,  and  through  pins; 
loss  of  hair  from  blisters  or  scars,  en¬ 
largements  from  blows  or  cutting,  also 
specks  or  streaks  on  the  corner  of 
the  eye. 

•  Vices  are:  Restiveness,  shying,  bolt¬ 
ing,  running  away,  kicking,  rearing 
weaving,  or  moving  the  head  from 
side  to  side,'  stringhalt,  quidding, 

slipping  the  halter. 

• 

Horses — Care  of. 

The  man  having  the  care  of  horses 
should  be  the  embodiment  of  patience. 
His  temper  should  always  be  under 
perfect  control.  He  should  never  in¬ 
flict  any  unnecessary  pain,  for  it  is 
only  by  the  law  of  kindness  that  a 
horse  can  be  trained  and  managed. 
No  man  ever  yet  struck  a  horse,  but 
that  he  made  the  horse  the  worse  for 
it.  Patience  and  kindness  will  accom¬ 
plish  in  every  instance  what  whipping 
will  fail  to  do.  Horses  having  a 
vicious  disposition  are  invariably  made 
so  from  cruel  treatment. 


242  Errors,  like  straws,  upon  the  surface  flow; 


Horses  are  designed  to  work,  and 
daily  labor  for  them  is  as  much  a 
necessity  to  their  existence  as  to  that 
of  man’s.  It  is  not  the  hard  drawing 
and  ponderous  loads  that  wear  out 
horses,  and  make  them  poor,  balky 
and  worthless;  but  it  is  the  hard 
driving,  the  worry  by  rough  and  in¬ 
human  drivers,  that  use  up  more 
horseflesh,  fat,  and  muscle  than  all  the 
labor  a  team  performs.  Another  great 
reason  why  there  are  so  few  really  sound 
animals,  is  because  of  their  being 
put  to  work  too  soon.  Horses  are  not 
developed  until  they  are  five,  six  or 
seven  years  old,  and  they  should  do 
very  little  work  until  they  reach  that 
period. 

When  a  horse  is  worked  hard,  its 
food  should  chiefly  be  oats;  if  not 
worked  hard,  its  food  should  chiefly 
be  hay;  because  oats  supply  more 
nourishment  and  flesh-making  mate¬ 
rial  than  any  other  kind  of  food;  hay 
not  so  much. 

Horses — Food  for. 

Horses  are  usually  fed  thrice  daily— 
namely,  in  the  morning,  at  midday 
and  at  night.  It  is  not  possible  to 
state  the  exact  quantity  of  food  a  horse 
requires  to  keep  him  in  good  working 
condition.  In  all  cases  the  •  horse 
himself  tells  whether  he  is  getting  too 
much  or  too  little.  The  best  feed  for 
ordinary  road  horses  is  hay  and  oats. 
Ten  pounds  is  a  fair  allowance  of 
good  hay,  and  to  fast-working  horses 
15,  20,  or  25,  pounds  of  oats;  one- 
third  of  the  hay  may  be  given  during 
the  day,  the  balance  at  night.  Horses 
differ  so  much  in  the  quantity  of  hay 
they  may  eat  without  inconvenience — 
in  fact,  they  vary  so  much  in  size,  age, 
breeding,  temper,  condition  and  labor 
they  are  called  upon  to  perform,  that 
it  is  impossible  to  fix  upon  any  specific 
rules  for  feeding  them. 


Oats — Oats  should  be  bruised  for 
an  old  horse,  but  not  for  a  young  one, 
because  the  former,  through  age  and 
defective  teeth,  cannot  chew  them 
properly;  the  young  horse  can  do  so, 
and  they  are  thus  properly  mixed  with 
the  saliva  and  turned  into  wholesome 
nutriment.  Carrots  given  occasion¬ 
ally  will  give  a  fine,  silky  appearance 
to  the  coat,  and  experiments  have 
shown  that  the  best  way  to  feed  car¬ 
rots  is  to  give  them  with  oats.  If 
you  are  in  the  habit  of  feeding  4  quarts 
of  oats  to  a  mess,  give  2  of  oats  and  2 
of  sliced  carrots,  and  the  result  will  be 
very  gratifying 

Carrots. — Youatt  writes  of  the  car¬ 
rot  :  “  This  root  is  held  in  much  esteem. 
There  is  none  better,  nor  perhaps  so 
good;  when  first  given  it  is  slightly 
diuretic  and  laxative,  but  as  the  horse 
becomes  accustomed  to  it  these  effects 
cease  to  be  produced.  They  improve 
the  state  of  the  skin.  They  form  a 
good  substitute  for  grass  and  an  ex¬ 
cellent  alterative  for  horses  out  of  con¬ 
dition.  To  sick  and  idle  horses  they 
render  grain  unnecessary.  They  are 
beneficial  in  all  chronic  diseases  con¬ 
nected  with  breathing,  and  have  a 
marked  influence  upon  a  chronic  cough 
and  broken  wind.  They  are  service¬ 
able  in  diseases  of  the  skin,  and,  in 
combination  with  oats,  they  restore 
a  worn  horse  more  than  oats  alone.” 
It  is  also  advantageous  to  chop  hay 
fed  to  a  horse,  and  to  sprinkle  the 
hay  with  water  that  has  salt  dis¬ 
solved  in  it  —  a  teaspoonful  of 
salt  to  a  bucket  of  water  is  sufficient. 
Rack-feeding  is  wasteful.  The  better 
plan  is  to  feed  with  hay  (chopped) 
from  a  manger,  because  the  food  is 
not  then  thrown  about,  and  is  more 
easy  to  chew  and  digest. 

Vetches  and  Cut  Grass. — Vetches 
and  cut  grass  should  always  be  given 
in  the  spring  to  horses  that  can  not  be 
turned  out  into  the  fields,  because 


He  who  would  search  for  pearls  must  dive  below. 


243 


they  are  very  cool  and  refreshing,  and 
almost  medicinal  in  their  effects;  but 
they  must  be  supplied  in  moderation, 
as  they  are  liable  to  ferment  in  the 
stomach,  if  given  largely. 

Change  of  Food. — As  often  as  once 
a  week  a  change  of  food  should  be 
made — one  feed  of  cut  hay  and  meal, 
or  cut  hay  with  shorts  will  do.  Musty 
hay  on  no  account  should  be  fed  to 
horses.  Let  the  food  be  the  best  of 
its  kind,  for  in  the  end  it  is  cheapest. 

Horses — Water  for. 

Water  is  usually  given  three  times 
a  day;  but  in  summer,  when  the 
horse  sweats  much,  he  should  have 
water  four  or  five  times;  under 
ordinary  circumstances,  two  rules  will 
guide  the  attendant.  The  first  is, 
never  to  let  the  horse  get  very  thirsty ; 
the  second  to  give  him  water  so  often 
and  in  such  quantity  that  he  will 
not  care  to  take  any  within  an  hour 
of  going  to  fast  work.  The  quantity 
of  water  which  a  horse  will  drink  in 
twrenty-f  our  hours  is  uncertain ;  it  varies 
so  much  that  one  will  drink  quite  as 
much  as  two  or  three  others.  It  is  in¬ 
fluenced  by  the  food,  the  work,  the  wea¬ 
ther,  and  the  number  of  sendees;  the 
demand  for  water  also  increases  with 
the  perspiration.  Horses  at  fast  work, 
and  kept  in  hot  stables,  need  a  large  al¬ 
lowance;  horses  at  slow  work  may 
be  permitted  to  take  what  quantity 
they  please;  but  to  those  at  fast  work 
occasional  restriction  is  necessary. 
Restriction  is  always  necessary  before 
fast  work.  A  few  quarts  given  an  hour 
before  going  to  work  ought  to  suffice. 
Water  should  always  be  given  before 
rather  than  after  grain.  Water  your 
horses  from  a  pond  or  stream  rather 
than  from  a  spring  or  well,  because  the 
latter  is  generally  hard  and  cold,  while 
the  former  is  soft  and  comparatively 
warm.  The  horse  prefers  soft,  muddy 
water  to  hard  water,  though  ever  so 
clear. 


Horse-feeding  on  the  Road. 

Many  persons,  in  travelling,  feed 
their  horses  too  much  and  too  often, 
continually  stuffing  them,  and  not  al¬ 
lowing  them  time  to  rest  and  digest 
their  food;  of  course  they  suffer  from 
over-fullness  and  carrying  unnecessary 
weight.  Horses  should  be  well  fed  in 
the  evening,  and  must  not  be  stuffed 
too  full  in  the  morning,  and  the  travel¬ 
ing  should  be  moderate  on  starting 
when  the  horse  has  a  full  stomach.  He 
can  go  20  or  25  miles  without  feeding. 
•Horses — Cleaning. 

When  brought  in  from  work,  warm 
with  exertion,  the  horse  must  be  rub¬ 
bed  down  and  then  blanketed;  but  we 
would  not  blanket  a  horse  in  a  good 
stable,  as  a  general  rule,  except  in  ex¬ 
tremely  cold  weather.  A  sharp-tooth¬ 
ed  curry-comb  is  the  dread  of  a  fine¬ 
skinned  horse,  and  the  brush  and  straw 
wisp  answer  the  same  purpose  much 
better,  if  used  as  frequently  as  they 
should  be.  Mud  should  not  be  allowed 
to  dry  on  the  legs  of  a  horse;  it  is  the 
cause  of  half  the  swelled  legs,  scratches 
and  other  affections  of  the  feet  with 
which  they  are  afflicted. 

Horses — Stables  for. 

The  floor  of  the  stable  should  be 
level,  or  nearly  so.  When  it  is  in¬ 
clined  it  causes  the  horse  to  hang  back, 
because  the  incline  causes  his  loins  and 
hind  parts  to  ache  intolerably,  and  he 
hangs  back  in  order,  if  possible,  to  get 
his  hind  legs  beyond  the  gutter,  thus 
diminishing  by  many  degrees  his  stand¬ 
ing  up  hill.  The  best  bedding  is  that 
of  straw,  fine  shavings  from  a  planing 
mill,  or  sawdust — pine  sawdust  being 
best,  and  oak  sawdust  the  worst.  They 
should  be  allowed  to  stand  on  the 
naked  floor  as  little  as  possible.  “  If  I 
were  asked,  ”  said  a  noted  stock  raiser, 
“  to  account  for  my  horses’  legs  and 
feet  being  in  better  order  than  those  of 
my  neighbor,  I  should  attribute  it  to 
the  four  folio-wing  circumstances:  First, 
they  are  all  shod  with  a  few  nails,  so 


244 


Live  always  within  our  means, 


placed  in  the  shoe  as  to  permit  the  foot 
to  expand  every  time  they  move. 
Second,  they  all  live  in  boxes,  instead 
of  stalls,  and  can  move  whenever  they 
please.  Third,  they  spend  two  hours 
daily  in  walking  exercise,  when  they 
are  not  at  work.  Fourth,  that  I  have 
not  a  head-stall  or  trace-chain  in  my 
stable.  These  four  circumstances  com¬ 
prehend  the  whole  mystery  of  keeping 
horses’  legs  fine,  and  their  feet  in  sound 
working  condition  up  to  old  age.” 

Horse  Stables — To  Deodorize. 

Sawdust,  wetted  with  sulphuric  acid 
diluted  with  forty  parts  of  water,  and 
distributed  about  horse  stables,  will,  it 
is  said,  remove  the  disagreeable  am- 
moniacal  smell,  the  sulphuric  acid 
combining  with  the  ammonia  to  form 
a  salt.  Chloride  of  lime  slowly  evolves 
chlorine,  which  will  do  the  same  thing, 
but  then  the  chlorine  smells  worse  than 
the  ammonia.  Sulphuric  acid,  on  the 
contrary,  is  perfectly  inodorous.  The 
mixture  must  be  kept  in  shallow  earth¬ 
enware  vessels.  The  sulphuric  acid 
used  alone;  either  diluted  or  strong, 
would  absorb  more  or  less  of  the  am¬ 
monia,  but  there  would  be  danger  of 
spilling  it  about,  and  causing  serious 
damage;  and  beside  this,  the  sawdust 
offers  a  large  surface  to  the  floating  gas. 

Horses — Blanketing. 

In  reference  to  blanketing  horses  in 
winter,  it  is  doubtless  true  that  blan¬ 
keting  keeps  a  horse’s  coat  smoother 
in  winter,  and  hence  fine  carriage 
horses  and  saddle  horses  will  continue 
to  be  blanketed.  But  where  horses 
are  kept  more  for  service  than  for  show, 
we  think  they  would  better  dispense 
with  the  blanket.  Keeping  them  con¬ 
stantly  covered  makes  them  tendef  and 
liable  to  take  cold.  It  is  better  to  give 
them  a  warm  stable,  and  plenty  of 
straw  for  bedding,  and  good  food. 
When  they  are  to  stand  for  any  length 
of  time  out  of  doors  on  a  cold  winter’s 
day,  they  should  have  blankets.  And 


so  when  they  come  in  from  work  steam¬ 
ing  hot,  they  should  be  allowed  to 
stand  for  a  short  time  until  they  have 
partially  cooled  off;  then  the  blankets 
should  be  put  on  for  an  hour.  Be 
careful  and  not  delay  putting  on  the 
blanket  until  they  have  become  cliilled. 

Horse — Well  Tried  Remedies. 

Ball,  Cough. — Pulverized  ipecac,  % 
oz.;  camphor,  2  oz.;  squills,  oz. 
Mix  with  honey  to  form  into  mass, 
and  divide  into  eight  balls.  Give  one 
every  morning. 

Balls,  Diuretic. — Castile  soap  scraped 
fine  and  powdered  rosin,  each  3  tea¬ 
spoonfuls  ;  powdered  nitre,  4  teaspoon¬ 
fuls;  oil  of  juniper,  1  small  teaspoonful; 
honey,  a  sufficient  quantity  to  make 
into  a  ball. 

Balls,  Fever. — Emetic  tartar  and 
camphor,  each,  oz.;  and  nitre,  2 
ounces.  Mix  with  linseed  meal  and 
molasses  to  make  eight  balls  and  give 
one  twice  a  day. 

Ball,  Physic. — Take  2  oz.  of  aloes; 
1  oz.  of  turpentine,  and  1  oz.  of  flour; 
make  into  a  paste  with  a  few  drops  of 
water,  wrap  in  a  paper,  and  give  them 
with  a  balling  iron. 

Ball,  Purgative. — Aloes,  1  oz. ;  cream 
tartar  and  Castile  soap,  l/L  oz.  Mix 
with  molasses  to  make  a  ball. 

Ball,  Worm. — Assafcetida,  4  oz. ;  gen¬ 
tian,  2  oz. ;  strong  mercurial  ointment, 
1  oz.  Make  into  mass  with  honey. 
Divide  into  sixteen  balls.  Give  one  or 
more  every  morning. 

Horses,  Balky — What  to  Do 
to  Cure. 

A  man,  in  order  to  be  able  to  con¬ 
trol  a  horse,  must  first  learn  to  control 
himself ;  for,  as  a  rule,  when  a  horse  is 
patiently  made  to  understand  what  is 
required  of  him,  he  becomes  a  willing 
subject.  To  attempt  to  force  him  to 
do  what  he  does  not  understand,  or  to 
use  the  whip  under  such  circum¬ 
stances,  only  excites  him  to  more  deter¬ 
mined  resistance.  One  method  to 


without  extravagance ,  and  be  happy. 


245 


cure  a  balky  horse  is  to  take  him  from 
the  carriage,  and  whirl  him  rapidly 
round  till  he  is  giddy.  It  requires  two 
men  to  accomplish  this — one  at  the 
horse’s  tail.  Don’t  let  him  step  out. 
Hold  him  to  the  smallest  possible  cir¬ 
cle.  One  dose  will  often  cure  him; 
two  doses  are  final  with  the  worst 
horse  that  ever  refused  to  stir.  An¬ 
other  is  to  fill  his  mouth  with  dirt  or 
gravel  from  the  road,  and  he  will  at 
once  go — the  philosophy  of  this  being 
that  it  gives  him  something  else  to 
think  about. 

Horse-Wound  Balsam. 

Gum  benzoin  in  powder,  6  oz.;  bal¬ 
sam  of  tolu  in  powder,  3  oz. ;  gum  sto- 
rax,  2  oz.;  frankincense  in  powder,  2 
oz. ;  gum  myrrh  in  powder,  2  oz. ;  Soco- 
trine  aloes  in  powder,  3  oz.;  alcohol, 
1  gal.  Mix  them  all  together  and  put 
them  in  a  digester,  and  give  them  a 
gentle  heat  for  three  or  four  days,  and 
then  strain. 

Horses — Blister,  Liquid  for. 

Take  a  pint  of  linseed  oil,  1  pint 
of  spirits  of  turpentine,  and  4  oz.  of 
aqua  ammonia;  shake  well  and  it  is  fit 
for  use.  Apply  every  third  hour  until 
it  blisters. 

Horses— Big  Leg  in. 

To  cure,  apply  the  above  Liquid 
Blister  every  third  hour  until  it  blis¬ 
ters.  In  three  days  wrash  the  leg  with 
linseed  oil.  In  six  days  wash  it  clean 
with  soap  and  water.  Repeat  every 
six  days  until  the  swelling  goes  down. 
If  there  should  be  any  callus  left,  ap¬ 
ply  spavin  ointment. 

Horses— Big  Head  in. 

When  this  disease  occurs,  every  care 
must  be  devoted  to  improving  the  gen¬ 
eral  health.  Let  work  be  regular  and 
moderate.  Have  the  stable  clean,  dry, 
and  well  ventilated.  Feed  on  sound 
hay  and  oats,  either  bruised  or  cooked. 
Withhold  all  Indian  corn — above  all  if 
raw  and  hard.  Four  or  five  pounds  of 


linseed  cake  may  be  given  daily.  Give 
every  day,  in  the  feM,  2  drachms  of 
phosphate  of  iron,  and  4  drachms  of 
powdered  gentian. 

Horses— Big  Shoulder  in. 

See  Big  Head. 

Horses — Sore  Breasts  in. 

This  generally  occurs  in  the  spring, 
at  the  commencement  of  plowing.  At 
times  the  fault  is  in  having  poor,  old 
collars,  and  not  having  the  collar  prop¬ 
erly  fitted  to  the  horse’s  breast;  and 
at  others,  the  hames  are  either 
too  tight  or  too  loose.  There  is  a 
great  difference  in  horses  about  getting 
chafed  or  galled,  and  at  times  it  has 
seemed  to  be  impossible  to  keep  their 
breasts  from  getting  sore;  but  a  thor¬ 
ough  application  of  strong  alum  water 
or  white  oak  bark  to  the  breast  of  the 
animal,  three  days  before  going  to 
wrork,  will  toughen  them  so  that  they 
will  not  get  sore.  Another  excellent 
plan  is,  when  you  let  your  team  rest 
for  a  few  moments  during  work,  to 
raise  the  collar  and  pull  it  a  little  for¬ 
ward,  and  rub  the  breast  thoroughly 
with  your  naked  hand. 

Horses— Blood,  Fullness  of,  in. 

When  this  condition  appears,  the 
eyes  appear  heavy,  dull,  red  or  in¬ 
flamed,  and  are  frequently  closed  as  if 
asleep;  the  pulse  is  small  and  depressed; 
the  heat  of  the  body  somewhat  in¬ 
creased;  the  legs  swell;  the  hair  also 
rubs  off.  Horses  that  are  removed 
from  grass  to  a  warm  stable,  and  full 
fed  on  hay  and  com  and  not  suffi¬ 
ciently  exercised,  are  very  subject  to 
one  or  more  of  these  symptoms.  By 
regulating  the  quantity  of  food  given 
to  him,  by  proper  exercise  and  occa¬ 
sional  laxatives,  a  cure  may  soon  be 
effected. 

Horses— Bowels,  Loose,  in. 

In  cases  of  chronic  diarrhoea,  a  good 
remedy  ,is  to  put  powdered  charcoal 
in  the  feed,  and  if  the  disease  depends 


246 


Beware  the  fury  of  a  patient  man. 


on  a  digestive  function — the  liver  in¬ 
cluded — give  a  few  doses  of  the  follow¬ 
ing:  Powdered  golden  seal,  2  oz.;  gin¬ 
ger,  1  oz.;  salt,  1  oz.  Dose  an  oz. 
twice  a  day. 

Horses — Bots  in. 

Bots  are  the  larvte  of  the  gad  fly, 
of  which  there  are  three  different  kinds. 
The  female  gad  fly,  during  the  sum¬ 
mer  months,  deposits  her  ova  on  the 
horses’  legs  or  sides  and  they  become 
firmly  attached  to  the  hair.  After  re¬ 
maining  on  the  leg  for  some  time,  per¬ 
haps  four  or  five  days,  they  become 
ripe,  and  at  this  time  the  slightest  ap¬ 
plication  of  warmth  and  moisture  is 
sufficient  to  bring  forth  the  latent  lar¬ 
vae.  At  this  period,  if  the  tongue  of 
the  “horse  chances  to  touch  the  egg,  its 
operculum  is  thrown  open,  and  a  small 
worm  is  produced,  which  readily  ad¬ 
heres  to  the  tongue,  and  with  the  food 
is  com  eyed  into  the  stomach,  and 
therein  is  lodged  and  hatched.  It 
clings  to  the  cuticular  coat  by  means 
of  its  tenacula,  between  which  is  its 
mouth ;  and  in  such  a  firm  manner  does 
it  adhere  to  the  lining  of  the  stomach, 
that  it  will  suffer  its  body  to  be  pulled 
asunder  without  quitting  its  hold. 
Bots  are  often  supposed  to  do  a  good 
deal  of  harm,  but  except  in  cases  where 
they  accumulate  in  very  large  num¬ 
bers,  we  are  of  the  opinion  that  they 
are  almost  harmless,  because  in  ordi¬ 
nary  cases  they  are  chiefly  attached  to 
the  cuticular  coat,  and  the  cuticular 
coat  of  the  stomach  is  not  possessed  of 
a  great  degree  of  sensibility.  Most 
horses  that  have  been  running  at  pas¬ 
ture  during  the  summer  months  be¬ 
come  affected  more  or  less  with  bots, 
and  their  presence  in  the  stomach  is 
thus  accounted  for. 

Symptoms. — When  a  horse  is  trou¬ 
bled  with  the  bots,  it  may  be  known  by 
the  occasional  nipping  at  their  own 
sides,  and  by  red  pimples  and  projec¬ 
tions  on  the  inner  surface  of  the  upper 


lip, which  may  be  seen  plainly  by  turn¬ 
ing  up  the  lip.  To  remove  them, 
take  of  new  milk  2  quarts,  molasses,  1 
quart,  and  give  the  horse  the  whole 
amount.  Fifteen  minutes  afterward 
give  2  quarts  of  very  warm  sage  tea, 
and  thirty  minutes  after  the  tea  give 
1  pint  of  linseed  oil,  (or  enough  to 
operate  as  a  physic).  Lard  has  been 
used,  when  the  oil  could  not  be  ob¬ 
tained,  with  the  same  success.  The 
cure  will  be  complete,  as  the  milk 
and  molasses  cause  the  bots  to  let  go 
their  hold,  the  tea  puckers  them  up 
and  the  oil  carries  them  entirely  away. 
The  spring  is  the  only  season  in  which 
there  is  a  chance  to  effectually  remove 
them. 

Horses— Cataract  in  Eye. 

This  can  be  removed  from  a  horse’s 
eye  with  finely  pulverized  burnt  alum, 
blown  into  the  horse’s  eye  through  a 
goose  quill.  Or  take  oil  of  winter- 
green,  get  a  small  glass  syringe,  and 
inject  a  few  drops  into  the  eye,  and 
after  three  days  repeat  the  applica¬ 
tion. 

Horses— Nasal  Catarrh  or 
Coryza  in. 

This  malady  is  commonly  known  as 
a  cold;  it  is  an  inflammation  of  the 
membrane  lining  the  interior  of  the 
nose,  and  is  observed  in  all  the  domes¬ 
tic  animals.  It  occurs  frequently  after 
sudden  changes  in  the  temperature  of 
the  atmosphere,  which  checks  or  dimin¬ 
ishes  largely  the  action  of  the  skin.  In 
the  early  stage  the  animal  is  feverish; 
the  membrane  of  the  nose  is  diy  and 
infected;  the  animal  also  frequently 
sneezes  and  coughs.  There  is  a  watery 
mucous  discharge  from  one  or  both 
nostrils,  which  by  degrees  assumes  a 
yellowish  color.  In  young  animals 
this  affection  is  generally  associated 
with  swellings  beneath  the  jaws.  When 
the  disease  extends  ‘over  a  longer 
period  than  a  fortnight  it  assumes  a 
chronic  type. 


Virtue,  though  in  rags,  wilt  keep  one  warm. 


247 


Treatment. — Dissolve  an  ounce 

of  nitre  in  a  pint  of  water,  and  admin¬ 
ister  this  to  the  patient  daily,  or  it  may 
be  mixed  with  the  water  which  the 
horse  drinks.  A  bran  mash  should  be 
given  every  other  day.  When  the  dis¬ 
ease  assumes  a  chronic  form,  which  is 
seldom  the  case,  injecting  the  nose 
with  a  weak  solution  of  alum  will  re¬ 
move  the  discharge.  Young  horses 
are  very  apt  to  have  swelled  legs  un¬ 
less  they  get  walking  exercise  for  a 
short  time  every  day.  This  is  owing 
partly  to  the  weakness  of  the  circula¬ 
tion,  and  partly  to  a  deteriorated  state 
of  the  blood  having  been  engendered 
during  the  horse’s  sickness. 

Horses — Clicking,  to  Prevent. 

This  is  noticeable  by  a  disagreeable 
clicking  noise  made  by  the  horse  strik¬ 
ing  the  toe  of  his  hind  shoe  against  the 
inner  edge  of  the  fore  one.  To  pre¬ 
vent  this  annoying  habit,  shoe  the 
hind  foot  short  at  the  toe — that  is  to 
say,  set  the  shoe  as  far  back  as  is  com¬ 
patible  with  security  and  safety;  the 
fore  shoe  should  be  forged  narrow  with 
the  inner  margin  filed  round  and 
smooth. 

Horse  Colic. 

The  horse  often  lies  down,  and  sud¬ 
denly  rises  again  with  a  spring;  strikes 
his  belly  with  his  hind  feet,  stamps 
with  his  fore  feet,  and  refuses  every 
kind  of  food,  etc.  The  following  is 
said  never  to  fail  in  curing  cases  of  colic: 
Aromatic  spirits  of  ammonia,  oz. ; 
laudanum,  1J4  oz.;  mix  with  1  pint  of 
water,  and  administer.  If  not  re¬ 
lieved,  repeat  the  dose  in  a  short  time. 
Another  and  a  better  remedy  is  to  take 
a  piece  of  carpet,  blanket,  or  any 
thick  material,  large  enough  to  cover 
the  horse  from  his  fore  to  his  hind  legs, 
and  from  the  spine  to  the  floor  as  he 
lies,  and  wrring  it  out  in  hot  water  as 
hot  as  you  can  stand.  You  need  not 
fear  scalding  the  animal.  Apply  this 
to  the  horse  and  cover  it  with  a  similar 


dry  cloth.  As  soon  as  the  heat  dimin¬ 
ishes  much,  dip  the  wet  cloth  again 
in  hot  water. 

Horse  Collar — How  to  Fit  a. 

An  excellent  plan  and  one  that  will 
not  injure  the  collar,  is  to  dip  it  in 
water  until  the  leather  is  thoroughly 
wet,  then  put  it  on  the  horse;  secure 
the  hames  firmly,  keeping  it  there  until 
it  becomes  dry.  It  is  all  the  better  if 
heavy  loads  are  to  be  drawn,  as  that 
causes  the  collar  to  be  more  evenly 
fitted  to  the  neck  and  shoulder.  If 
possible,  the  collar  should  be  kept  on 
from  four  to  five  hours,  when  it  will  be 
perfectly  dry,  and  retain  the  same 
shape  ever  afterwards;  and  as  it  is  ex¬ 
actly  fitted  to  the  form  of  the  neck,  will 
not  produce  chafes  nor  sores  on  the 
horse’s  neck. 

Horses— Corns. 

There  are  no  fixed  rules  for  the 
treatment  of  horses  with  corns.  Corns 
occur  to  horses  with  the  best  of  feet. 
The  high-heeled  and  contracted-quar- 
tered,  the  low  as  well  as  the  broad,  all 
occasionally  become  afflicted  with  tins 
annoying  disease,  the  common  cause 
being  the  worst  of  shoeing.  Success  in 
the  treatment  of  corns  must  rest  en¬ 
tirely  upon  the  intelligent  understand¬ 
ing  of  the  shoer.  If  he  is  master  of  the 
art,  he  will  see  at  a  glance  what  parts 
of  the  foot  require  to  be  removed.  In 
the  preparation  of  the  foot,  no  matter 
what  its  form,  so  long  as  there  is  no 
reason  to  suspect  suppuration,  no 
“  paring  out  the  corn  ”  should  be  per¬ 
mitted.  When  such  officious  explo¬ 
ration  is  permitted,  the  healthy  con¬ 
dition  of  the  whole  foot  is  interfered 
with;  the  scooping  out  of  the  horn  at 
the  angle  formed  by  the  wall  and  bar 
interferes  writh  the  natural  growth  of 
those  parts,  causes  them  to  tilt  over 
and  to  press  directly  upon  the  seat  of 
the  corn,  thus  inflicting  injuries  which 
frequently  terminate  in  suppuration. 
Let  the  horse’s  foot  be  properly  ad- 


248 


Second  thoughts,  they  say,  are  best. 


justed  in  all  its  parts,  always  leaving 
as  broad  and  level  a  bearing  surface  as 
possible.  With  regard  to  the  shoe, 
unless  the  condition  of  the  horse’s  foot 
requires  some  special  modification  for 
its  protection,  we  prefer  a  plain  shoe, 
a  small  clip  at  the  toe,  moderately 
broad  web,  and  of  uniform  thickness 
from  toe  to  heel. 

Colts — Their  Care  and 
Management. 

Much  harm  arises  from  improper 
weaning.  A  good  method  is,  when  tfie 
colt  is  four  or  five  months  old,  to  put  a 
strong  halter  upon  him,  place  him  in 
a  stall,  and  put  his  mother  in  an  ad¬ 
joining  stall,  with  a  partition  between 
so  arranged  that  they  can  see  each 
other,  and  if  possible  get  their  heads 
together.  The  first  day  let  the  colt 
nurse  twice — the  next  day  once.  Feed 
the  mare  upon  dry  hay  and  dry  feed, 
and  about  half  milk  her  two  or  three 
times  a  day  until  dry.  F eed  the  colt  upon 
new-mown  grass  or  fine  clover  hay,  and 
give  him  a  pint  of  oats  twice  per  day, 
and  in  about  two  wTeeks  you  will  have 
your  colt  weaned,  and  your  mare  dry, 
and  your  colt  looking  as  well  as  ever. 
When  he  is  one  year  old,  he  has  as 
much  growth  and  development  of 
muscle  as  one  two  years  old  weaned  in 
the  usual  manner. 

When  the  mare  becomes  dry,  colt 
and  mare  may  be  again  turned  in  pas¬ 
ture.  An  opinion  generally  prevails 
among  farmers  that,  from  the  time  the 
foal  is  taken  from  its  dam  up  to  coming 
to  maturity  it  should  not  be  “  pushed,  ” 
as  the  saying  is,  nor  fed  on  grain,  for 
fear  it  would  injure  one  so  young  and 
tender.  This  accounts  for  the  great 
number  of  moping  or  spiritless  and  un¬ 
thrifty  colts,  that  are  scarcely  able  to 
drag  one  leg  after  another.  Their  very 
appearance,  their  cadaverous  and  pitiful 
looks,  seem  to  convey  to  the  mind  of 
every  sensible  man  that  they  are  the 
victims  of  a  wretched  system  of  star¬ 


vation,  which  enervates  the  digestive 
organs,  impairs  the  secretions,  and  im¬ 
poverishes  the  blood.  Hence  the  de¬ 
ficiency  in  the  development  of  bone 
and  muscle.  The  muscles  and  ten¬ 
dons,  being  so  illy  supplied  'with  ma¬ 
terial  for  growth  and  development, 
become  very  weak,  and  afford  but 
little  support  to  the  bones  and  joints, 
so  that  the  former  become  crooked  and 
the  latter  weak — defects  which  no  after 
feeding,  no  skill  in  training  can  coun¬ 
teract. 

It  must  be  known  to  breeders  that 
from  the  time  of  birth  up  to  maturity, 
colts  require  food  abounding  in  flesh- 
making  principles,  nitrogenous  com¬ 
pounds — oats,  corn,  etc.;  otherwise 
they  must  naturally  be  deficient  in 
size,  symmetry,  and  powTers  of  endur¬ 
ance.  *  Therefore  they  should  be  regu¬ 
larly  fed  and  watered;  and  their  food 
should  consist  of  ground  oats,  wheat 
bran,  and  sweet  hay,  in  quantities 
sufficient  to  promote  their  growth. 
Finally,  proper  shelter  should  always 
be  provided  for  them.  They  should 
not  be  exposed,  as  they  often  are,  to 
the  vicissitudes  of  the  weather,  under 
the  false  notion  of  making  them  tough 
and  hardy.  Equally  unwise  is  it  to 
confine  colts  to  close,  unventilated, 
and  filthy  stables,  deprived  of  light, 
exercise,  and  pure  air.  They  should 
be  groomed  every  day;  a  clean  skin 
favors  the  vitalization  of  the  blood. 
They  should  be  permitted  to  gambol 
about  as  much  as  they  choose.  Exer¬ 
cise  develops  muscle,  makes  an  ani¬ 
mal  active  and  spirited,  and  increases 
the  capacity  of  the  lungs  and  chest.  By 
the  above  means,  and  proper  attention 
to  the  principles  of  breeding,  the  busi¬ 
ness  of  raising  colts  may  become  both 
creditable  and  profitable. 

Colt — To  Prevent  from  Jumping. 

Pass  a  good  stout  surcingle  around 
his  body;  put  on  his  halter,  and  have 
the  halter  strap  long  enough  to  go 


249 


Many  little  leaks  may  sink  a  ship. 


from  his  head,  between  his  fore  legs, 
then  through  the  surcingle,  and  back 
to  one  of  his  hind  legs.  Procure  a  thill 
strap,  and  buckle  around  the  leg  be¬ 
tween  thefoot  and  joint; fasten  the  hal¬ 
ter  strap  in  this — shorter  or  longer,  as 
the  obstinacy  of  the  case  may  require. 
It  is  also  useful  to  keep  colts  from  run¬ 
ning  where  there  is  likely  to  be  danger 
from  the  result.  If  the  th  11  strap 
should  cause  any  soreness  on  the  leg,  it 
may  be  wound  with  a  woolen  cloth,  and 
it  would  be  well  to  change  from  one  leg 
to  the  ether  occasionally. 

Colt — Callus  on. 

Take  1  oz.  of  bitter  sweet,  1  oz.  of 
skunk  cabbage,  1  oz.  of  blood  root; 
steep  and  mix  with  lard ;  make  an  oint¬ 
ment,  and  apply  once  or  twice  a  day. 
This  is  considered  a  sure  remedy. 

Horse’s  Cough. 

Take  powdered  squills  1  oz.,  ginger 
2  oz.,  cream  of  tartar  1  oz.;  mix  well, 
and  give  a  spoonful  every  morning  in 
bran.  Another  remedy  is  to  give  the 
animal  a  feed  of  sunflower  seed. 

Horses— Cribbing  a  Habit  of. 

There  is  supposed  to  be  no  remedy 
for  this  habit,  but  a  person  who  has 
tried  it  says  that  a  horse  can  be  cured 
of  cribbing  by  nailing  a  sheepskin, 
wool  side  up,  wherever  there  is  any 
chance  for  the  horse  to  bite. 

Horses— Distemper  in. 

The  treatment  of  distemper  should 
consist  in  good  nursing  rather  than  ac¬ 
tive  or  officious  medication.  In  the 
first  instance  the  animal  should,  if  con¬ 
venient,  be  removed  to  a  loose  box, 
with  extra  warm  clothing,  flannel  band¬ 
ages  to  the  legs,  deprivation  of  grain, 
warm  mashes,  and  a  small  quantity  of 
damped  hay.  If  the  running  at  the 
nose  is  considerable,  the  throat  very 
sore,  and  the  cough  troublesome,  itwill 
be  advisable  to  wrap  several  folds  of 
thick  flannel  around  the  throat,  which 
should  be  kept  constantly  wet  with  al¬ 


cohol,  or  weak  camphor  and  spirit — 
that  is,  1  part  camphor  dissolved  in  16 
parts  alcohol.  A  dose  of  4  drs.  of  ether 
nitrate  or  sulphate  of  potash,  dissolved 
in  the  drinking  water,  may  be  given 
once  or  twice  each  day.  Active  stim¬ 
ulants,  particularly  blisters,  are  wholly 
inadmissible.  Demulcent  drinks,  such 
as  linseed  tea,  hay  tea,  or  oat  or 
commeal,  are  useful  and  often  accept¬ 
able.  The  animal  should  remain  quiet 
in  his  box  until  all  irritation  in  Iris 
throat  has  completely  passed  away. 
Even  when  the  horse  is  “convalescent,” 
the  owner  must  not  be  in  a  hurry  to  get 
him  into  fast  work,  because  the  mem¬ 
brane  of  the  larynx  (upper  portion  of 
the  windpipe)  will  continue  to  be  for 
some  time  very  susceptible  of  irritation 
and  inflammation.  In  the  advanced 
stages,  if  the  debility  is  great  and  the 
appetite  poor,  much  benefit  is  derived 
from  the  administration  of  tonics  and 
Stimulants.  The  following  may  be 
given  daily:  Iodide  of  iron  1  dr.;  ex¬ 
tract  of  gentian  4  drs. ;  mix  to  make 
1  ball,  or  dissolve  in  a  pint  of  ale  and 
then  give  as  a  drink.  In  cases,  how¬ 
ever,  which  are  progressing  favorably, 
Nature  better  be  left  to  herself,  and 
tonics  should  only  be  resorted  to 
when  the  symptoms  really  indicate  the 
need  of  them. 

Horses — Dressing  Hoof  in. 

A  good  preparation,  and  one  that 
wi'l  give  the  horse’s  hoof  a  rapid  and 
healthy  growth,  is  to  take  of  oil  of  tar 
1  pt.,  beeswax  lK  lbs.,  whale  oil  4pts. 
The  above  ingredients  should  be  mixed 
and  melted  together  over  a  slow  fire, 
and  applied  to  all  parts  of  the  hoof  at 
least  once  or  twice  a  week. 

Horses — Eye,  Inflammation  of. 

Keep  the  horse  quiet,  and  dress  the 
eye  repeatedly  with  the  following  lo¬ 
tion:  Take  of  tincture  of  opium  2  oz., 
and  of  water  1  pt.;  mix.  Much  de¬ 
pends  upon  a  proper  application  of  the 
lotion,  and  a  most  advantageous  pro- 


250 


It  is  not  calling  your  neighbors 


ceeding  is  to  attach  several  folds  of 
linen  rag  to  the  headstall  so  as  to  cover 
the  eye,  and  by  being  repeatedly  sat¬ 
urated  it  will  keep  up  constant  evapor¬ 
ation,  as  well  as  a  cooling  effect.  The 
horse  should  also  be  removed  from  ex¬ 
cessive  light.  When  the  inflamma¬ 
tion  has  been  subdued,  the  opacity — 
more  or  less  of  which  is  sure  to  remain 
— must  be  treated  by  the  application  of 
either  iodide  of  potassium  or  nitrate  of 
silver,  prepared  thus:  Take  of  iodide  of 
potassium  20  grs;  water  1  oz.;  mix;  or 
take  of  nitrate  of  silver  5  grs.,  distilled 
water  1  ounce;  mix.  To  be  applied 
daily  by  means  of  a  camel’s-hair  brush 
saturated  with  the  lotion  and  drawn 
gently  across  the  eye. 

Horses— Farcy,  Eoils  or  Ulcers  on 

In  most  cases  farcy  is  indicated  by 
the  appearance  of  one  or  more  pus¬ 
tules,  which  break  into  a  very  peculiar 
deep,  abrupt  ulcer,  having  thick  in¬ 
verted  edges,  which  bleed  freely  on  the 
slightest  touch.  The  matter  dis¬ 
charged  from  a  farcy  bud  is  either  of  a 
dirty,  dingy  yellow  color  or  of  a  glue¬ 
like  character ;  in  either  case  it  is  offen¬ 
sive.  Or  it  may  be  bloody  or  ichorous. 
In  the  latter  case  it  abrades  the  surface 
on  which  it  falls,  or  gravitates  its  irreg¬ 
ular  corded  lines  into  the  cellular  tis¬ 
sues,  and  hence  it  helps  to  spread  the 
disease.  In  other  cases  this  complaint 
commences  with  a  very  painful  swell¬ 
ing  of  the  hind  leg,  followed  by  the  pe¬ 
culiar  intractable  ulcers  described 
above.  In  treatment,  the  horse  should 
receive  good  care,  fresh  air,  regular, 
moderate  exercise,  and  be  carefully 
kept  apart  from  all  others.  Give  daily 
in  food  for  a  fortnight  2  drs.  of  iodide  of 
iron,  4  grs.  of  cantharides,  with  2  drs. 
each  of  powdered  ginger  and  aniseed. 
The  ulcers  or  sores  should  be  dressed 
daily  with  carbolic  acid. 

Horses’  Feet — Contracted. 

Horses  which  stand  nearly  or  quite 


the  year  round,  sometimes  from  year 
to  year  in  the  stable,  are  apt  to  have 
the  feet  get  into  a  dry  and  fevered  con¬ 
dition,  the  hoof  becomes  dry,  hard, 
and  often  contracted,  frequently  also 
very  brittle,  and  the  horse  sometimes 
suffers  lameness  in  consequence.  One 
of  the  most  effective  means  of  remedy¬ 
ing  these  difficulties,  where  the  horse 
cannot  be  spared  to  be  turned  loose 
into  pasture  for  quite  a  season,  is  in  the 
spring,  when  the  ground  is  breaking 
up,  and  the  winter’s  frost  disappearing 
and  no  lasting  freeze  is  to  be  appre¬ 
hended,  to  have  all  the  shoes  taken  off 
and  drive  the  horse  daily  about  busi¬ 
ness  as  usual  without  them.  The  roads 
remain  muddy  and  soft,  usually,  so 
that  a  horse  may  be  thus  driven  daily 
for  a  period  of  3  or  4  weeks  and  a  great 
improvement  is  effected  in  the  feet  in 
every  respect. 

Horses — Foot  Pumice  for. 

This  is  indicated  by  the  hoofs  spread¬ 
ing  more  and  more  and  losing  their 
shape.  A  properly  constructed  round 
(bar)  shoe  is  the  only  reliable  remedy, 
for  it  can  be  worn  indefinitely  without 
detriment  to  any  part  of  the  foot.  The 
main  object  of  treatment  is  to  protect 
and  preserve  the  deformed  sole.  The 
shoe  must  be  chambered  so  as  not  to 
touch  the  sole,  and  no  paring  away  of 
the  latter  must  be  allowed.  Keep  the 
feet  clean  and  dry  as  possible. 

Horse’s  Foot — Sand  Crack  in. 

This,  as  its  name  imports,  is  a  crack 
or  division  of  the  hoof  from  above 
downward,  and  into  which  sand  and 
dirt  are  too  apt  to  insinuate  them¬ 
selves.  It  occurs  both  in  the  fore  and 
hind  feet.  In  the  fore  feet  it  is  usually 
found  in  the  inner  quarter,  but  occa¬ 
sionally  in  the  outer  quarter,  because 
there  is  the  principal  stress  or  effort  to¬ 
ward  expansion  in  the  foot,  and  the  in¬ 
ner  quarter  is  not  so  strong  as  the  outer. 
In  the  hind  feet  the  crack  is  almost  in¬ 
variably  found  in  the  front,  because 


navies  that,  settles  a  question. 


251 


in  the  digging  of  the  toe  into  the  ground 
in  the  act  of  drawing,  the  principal 
stress  is  in  front.  If  the  crack  be  su¬ 
perficial-does  not  penetrate  through 
the  horn — it  will  cause  no  lameness, 
yet  must  not  be  neglected.  If  the 
crack  has  extended  to  the  sensible 
parts,  and  you  can  see  any  fungous  flesh, 
with  a  small  drawing  knife  remove  the 
edges  of  the  cracked  horn  that  press 
upon  it.  Touch  the  fungus  with  caus¬ 
tic,  dip  a  roll  of  tow  or  linen  in  tar,  and 
bind  it  very  firmly  over  it.  The  whole 
foot  is  to  be  kept  in  a  bran  poultice  for 
a  few  days,  or  until  the  lameness  is  re¬ 
moved.  A  shoe  may  be  then  put  on, 
so  as  not  to  press  on  the  diseased  part. 
The  pledget  of  tow  may  now  be  re¬ 
moved,  the  crack  filled  with  the  com¬ 
position,  and  the  animal  may  be  then 
turned  into  some  soft  meadow. 

Horses,  Foundered — To  Cure. 

Clean  ut  the  bottom  of  the  foot 
thoroughly,  hold  up  firmly  in  a  horizon¬ 
tal  position,  and  pour  in  a  tablespoon¬ 
ful  of  spirits  of  turpentine,  if  the  cavity 
will  hold  that  much;  if  not,  pour  in 
what  it  will  hold  without  running  over; 
touch  the  turpentine  with  a  red  hot 
iron  (this  wall  set  it  on  fire) ;  hold  the 
hoof  firmly  in  this  position  till  it  burns 
out,  and  care  must  be  taken  that  none 
runs  on  the  hair  of  the  hoof,  lest  the 
skin  be  burned.  If  all  the  feet  are  af¬ 
fected,  burn  turpentine  in  all  of  them. 
Relief  will  speedily  follow,  and  the 
animal  will  be  ready  for  service  in  a 
short  time. 

Another. — The  seeds  of  the  sunflower 
— a  pint  of  the  whole  seed — given  in  his 
feed,  immediately  the  founder  is  dis¬ 
covered. 

Another. — By  standing  the  found¬ 
ered  horse  up  to  his  belly  in  water. 

Galled  Shoulders  or  Back 
in  Horses. 

So  soon  as  an  abrasion  is  discov¬ 
ered  on  the  back  of  a  horse,  the  animal 
should  be  excused  from  duty  for  a  few 


days;  the  abraded  parts  should  be 
dressed  twice  daily  with  a  lotion  of 
the  tincture  of  aloes  and  myrrh.  This 
simple  treatment  will  soon  heal  the 
parts.  Should  there  be  no  abrasion, 
but  simply  a  swelling  attended  with 
heat,  pain  and  tenderness,  the  part 
should  be  frequently  sponged  with 
cold  water.  Occasionally  the  skin 
undergoes  the  process  of  hardening 
(induration).  This  is  a  condition  of 
the  parts  known  to  the  farriers  of  old 
as  “  sitfast,”  and  the  treatment  is  as 
follows:  Procure  1  oz.  of  iodine,  and 
smear  the  indurated  spot  with  a  por¬ 
tion  of  the  same  twice  daily.  Some 
cases  of  galled  back  and  shoulders  are 
due  to  negligence  and  abuse ;  yet  many 
animals,  owing  to  a  peculiarity  of  con¬ 
stitution,  will  chafe,  as  the  saying  is, 
in  those  parts  which  come  in  contact 
with  the  collar,  and  neither  human 
foresight  nor  mechanical  means  can 
prevent  the  same. 

Horses— Gravel  in. 

Steep  Y2.  lb.  of  hops  in  a  quart  of  wa¬ 
ter,  and  give  it  as  hot  as  the  horse  can 
stand  it. 

Horses — Grease  in. 

This  is  a  white,  offensive  discharge 
from  the  skin  of  the  heels.  Wash  the 
part  well  with  warm  soap-suds  twice 
a  day,  and  if  the  swelling  be  great  ap¬ 
ply  a  poultice  to  it;  when  the  sores 
are  cleansed  touch  them  with  a  rag  or 
feather  dipped  in  a  solution  of  chlo¬ 
ride  of  zinc,  1  grain  to  the  ounce  of 
water. 

Halter-pulling  Horses. 

A  good  way  to  prevent  horses  pull¬ 
ing  at  the  halter,  is  to  put  a  very 
small  rope  under  the  horse’s  tail, 
bringing  the  ends  forward,  crossing 
them  on  the  back,  and  tying  them  on 
the  breast.  Put  the  halter  strap 
through  the  ring,  and  tie  to  the  rope  in 
front  of  the  breast.  When  the  horse 
pull*  ha  win  of  course,  find  himself  in 


252 


Circumstances  are  the  creatures  of  men. 


rather  an  uncomfortable  position,  and 
discontinue  the  effort  to  free  himself. 

Horse’s  Harness — Care  of. 

First  take  the  harness  apart,  hav¬ 
ing  each  strap  and  piece  by  itself, 
and  then  wash  it  in  warm  soap-suds. 
When  it  has  been  cleaned,  black  every 
part  with  the  following  dye:  1  oz.  ex¬ 
tract  of  logwood,  12  grs.  of  bichromate 
of  potash,  both  pounded  fine;  put  it 
into  2  quarts  of  boiling  rain-water,  and 
stir  until  all  is  dissolved.  When  cool 
it  may  be  used.  You  can  bottle  and 
keep  for  future  use  if  you  wish.  It 
may  be  applied  with  a  shoe-brush,  or 
anything  else  convenient.  When  the 
dye  has  struck  in,  you  may  oil  each 
part  with  neat’s-foot  oil,  applied  with 
a  paint-brush,  or  anything  convenient. 
F or  second  oiling  use  one-third  castor  oil 
and  double  that  quantity  of  neat’s-foot 
„oil,  mixed.  A  few  hours  after  wipe 
clean  with  a  woolen  cloth,  which  gives 
the  harness  a  glossy  appearance.  The 
preparation  will  not  injure  the  leather 
or  stitching,  makes  it  soft  and  pliable, 
and  obviates  the  necessity  of  oiling  as 
often  as  is  necessary  by  the  ordinary 
method. 

Horses — Heaves  in. 

This  disease  is  indicated  by  a  short, 
dull,  spasmodic  cough,  and  a  double- 
jerking  movement  at  the  flank  during 
expiration.  If  a  horse  suffering  from 
this  disease  is  allowed  to  distend  his 
stomach  at  his  pleasure,  with  dry  food 
entirely,  and  then  to  drink  cold  water, 
as  much  as  he  can  hold,  he  is  nearly 
worthless.  But  if  his  food  be  moist¬ 
ened,  and  he  be  allowed  to  drink  a 
moderate  quantity  only  at  a  time,  the 
disease  is  much  less  troublesome.  To 
cure  this  complaint,  feed  no  hay  to 
the  horse  for  36  or  48  hours,  and  give 
•only  a  pailful  of  water  at  a  time. 
Then  throw  an  armful  of  well-cured 
smart  weed  before  him,  and  let  him 
eat  all  he  will.  In  all  cases  where  the 
cells  of  the  lungs  are  not  broken 


down,  great  relief,  if  not  a  perfect 
cure,  will  follow.  Another  remedy  is 
sunflower  seed,  feeding  1  or  2  quarts  of 
the  seed  daily. 

Horses— Hide-bound. 

To  recruit  a  hide-bound  horse,  give 
nitrate  potassium  (or  saltpetre)  4  oz., 
crude  antimony  1  oz.,  sulphur  3  oz. 
Nitrate  of  potassium  and  antimony 
should  be  finely  pulverized,  then  add 
the  sulphur,  and  mix  the  whole  well 
together.  Dose — A  tablespoonful  of 
this  mixture  in  a  bran  mash  daily. 

Horses— Hoof-bound. 

Cut  down  several  lines  from  the  cor¬ 
onet  to  the  toe  all  around  the  hoof, 
and  fill  the  cuts  with  tallow  and  soap 
mixed ;  take  off  the  shoes,  and  (if  you 
can  spare  him)  turn  the  animal  into  a 
wet  meadow,  where  his  feet  will  be 
kept  moist.  Never  remove  the  sole 
nor  burn  the  lines  down,  as  this  in¬ 
creases  instead  of  diminishing  the  evil. 

Horses’  Itch. 

To  cure  a  horse  affected  with  itch, 
first  reduce  his  daily  allowance  of  food, 
putting  him  on  a  low  diet,  and  then 
give  him  a  teaspoonful  of  a  mixture  of 
equal  parts  of  sulphur  and  antimony, 
and  at  the  end  of  a  week  or  10  days 
the  sores  will  have  disappeared,  and 
the  horse  will  be  covered  with  a  fine 
coat  of  new  hair. 

Horse’s  Kidneys — Inflamma¬ 
tion  of  (Nephritis). 

Symptoms:  Gradual  loss  of  flesh, 
pain  across  the  back,  impaired  action 
of  the  hind  extremities,  and  the  frequent 
passing  of  urine,  which  is  very  highly 
colored.  In  treating  this  affection, 
the  horse  should  be  allowed  perfect 
rest,  and  he  should  also  have  a  gener¬ 
ous  diet  of  easily-digested  food,  and 
plenty  of  mucilaginous  drinks.  The 
loins  may  be  rubbed  every  third  or 
fourth  day  with  mustard,  and  1  drachm 
of  tartar  emetic  given  every  night. 


We  are  free  agents,  and  man  is  more  powerful  than  matter.  253 


This  medecine  can  be  conveniently  ad¬ 
ministered  mixed  with  the  food. 

Horses— Kicking  in  Stall. 

To  prevent  your  horse  from  kick¬ 
ing  in  the  stall,  fasten  a  short  trace- 
chain,  about  2  feet  long,  by  a  strap  to 
each  hind  foot.  A  better  way  is  to 
have  the  stalls  made  wide  enough  so 
that  the  horse  can  turn  in  them  easily. 
Close  them  with  a  door  or  bars,  and 
turn  the  animal  loose.  After  a  while 
he  will  forget  the  habit,  and  stand  tied 
without  further  trouble. 

Horses — Lampas  in. 

This  consists  in  a  swelling  of  the 
first  bar  of  the  upper  palate.  It  is 
cured  by  rubbing  the  swelling  two  or 
three  times  a  day  with  V2  an  ounce  of 
alum  and  the  same  quantity  of 
double  refined  sugar  mixed  with  a 
little  honey. 

Horse’s  Legs— Inflammation  and 
Swelling  of. 

Rest  and  the  application  of  an  act¬ 
ive  blister  to  the  swollen  parts  will 
effect  a  cure.  No  better  blister  can 
be  used  than  the  following:  Take  resin 
and  black  pitch  each  4  parts,  beeswax 
3  parts,  sweet  oil  11  parts,  Spanish 
flies  6  parts,  euphorbium  2  parts. 
Melt  the  resin,  pitch  and  wax  first, 
then  add  the  oil,  and  when  thoroughly 
mixed  remove  from  the  fire;  lastly, 
add  very  slowly  the  powdered  flies 
and  euphorbium.  Before  the  blister 
is  applied  the  hair  should  be  cut  close 
off,  and  the  skin,  if  scurfy,  washed 
with  Castile  soap  and  warm  water,  af¬ 
ter  which  it  must  be  thoroughly  dried, 
and  the  blistering  ointment  rubbed  in 
for  ten  minutes.  After  applying  the 
blister,  the  horse’s  head  should  be  tied 
up  to  prevent  his  biting  the  part,  or  rub¬ 
bing  it  with  his  nose.  At  the  expir¬ 
ation  of  two  or  three  days  most 
horses  may  be  set  at  liberty.  In  about 
a  week  rub  sweet  oil  over  the  blistered 
part. 


Horses’  Legs — Broken,  to  Cure. 

Instead  of  summarily  shooting  the 
horse,  in  the  greater  number  of  frac¬ 
tures  it  is  only  necessary  to  partially 
sling  the  horse  by  means  of  a  broad 
piece  of  sail  or  other  strong  cloth, 
placed  under  the  animal’s  belly,  fur¬ 
nished  with  2  breechings  and  2  breast- 
girths,  and,  by  means  of  ropes  and 
pulleys  attached  to  a  cross  beam  above, 
he  is  elevated  or  lowered,  as  may  be  re¬ 
quired.  By  the  adoption  of  this  plan 
every  facility  is  allowed  for  the  satis¬ 
factory  treatment  of  the  fractures. 

Horse  Liniment— For  Bruises, 
Sprains,  Etc. 

Take  1  pint  of  alcohol,  4  oz.  of  Cas¬ 
tile  soap,  34  oz.  of  gum  camphor,  34 
oz.  sal  ammoniac.  When  these  are 
dissolved,  add  1  oz.  of  laudanum,  1  oz. 
origanum,  J4  oz.  oil  of  sassafras,  and 
2  oz.  spirits  of  hartshorn.  Bathe  freely. 

Horse  Liniment-  Nerve  and  Bone. 

Take  beef’s  gall  1  qt,,  alcohol  1  pt., 
volatile  liniment  1  lb.,  spirits  of  tur¬ 
pentine  1  lb.,  oil  of  origanum  4  oz., 
aqua  ammonia  4  oz.,  tincture  of  Cay¬ 
enne  pi  pt.,  oil  of  amber  3  oz.,  tinc¬ 
ture  of  Spanish  flies  6  oz.  Mix. 

Horse — Condition  Powders  for. 

2  oz.  resin,  2  oz.  saltpetre,  2  oz.  black 
antimony,  2  oz.  sulphur,  2  oz.  saleratus, 
2  oz.  ginger,  1  oz.  copperas.  1  table¬ 
spoonful  to  a  dose  once  a  day  for  3  days, 
then  skip  2  or  3  days,  and  give  again 
until  you  have  given  in  this  way  nine 
doses,  or  even  more  if  you  like.  It 
should  be  given  in  the  spring  and  fall, 
or  at  any  time  when  the  animal  is  not 
doing  well. 

Horse — Cleansing  Powders  for. 

Take  of  ginger  2  oz.,  4  oz.  fenugreek, 
1  oz.  black  antimony,  and  2  oz.  rhu¬ 
barb.  Grind  all  fine,  mix  it  well,  and 
it  is  fit  for  use.  Give  a  large  spoonful 
every  morning  and  night.  It  gives  a 
good  appetite,  and  fine  coat  and  life  to 
the  animal. 


254 


He  who  overvalues  himself  will  undervalue  others 


Horses — Medical  Doses  for  the — by  dr.  kendall 


Name  of  Drug. 


Action  and  Use. 


Aloes. 

Alum. 

Anise  Seed. 

Aqua  Ammonia. 

Arsenic. 

Asafoetida. 
Bicarbonate  of  I 
Potash.  j 

Bismuth. 

Black  Antimony. 
Blue  Vitriol. 
Calomel. 

Camphor. 
Cantharides. 
Carbolic  Acid. 
Castor  Oil. 
Cayenne 

Chlorate  of  I 

Potash.  f 

Copperas. 

Croton  Oil. 
Digitalis  leaf. 
Epsom  Salts. 
Ether. 

Fowler’s  Solution. 
Gentian  Root. 
Ginger. 

Glauber’s  Salts. 

Iodide  of  1 

Potassium.  ( 

Linseed  Oil,  Raw. 
Magnesia. 

Mercurial  O  i  n  t  - 
ment. 

Nux  Vomica. 


Opium. 

Prepared  Chalk. 
Quinine. 

Saltpetre. 

Soda  Bicarb. 

Soda  Sulphite. 

Solution  of  Lime. 

Spirits  of  Chlo¬ 
roform. 

Strychnia. 

Sulphur 

Sweet  Spirits  of 
Nitre. 

Tannic  Acid. 
Tartar  Emetic. 
Tincture  of  Ac¬ 
onite  Root. 
Tincture  of  Can¬ 
tharides. 
Tincture  Ergot. 
Tincture  Iodine. 

Tincture  Iron. 

Tr  Nux  Vomica. 


Laxative  and  Tonic. 

Astringent. 

Aromatic  and  Stomachic. 
Stimulant  and  Antacid. 

(  Alterative  and  Tonic.  Used  for  j 
l  Paralysis,  Mange,  etc. 
Anti-spasmodic  Coughs,  etc. 
i  Diuretic  and  Antacid.  Good  for 
1  Rheumatism. 

For  Chronic  Diarrhoea,  etc. 
Promotes  the  Secretions. 
Astringent  and  Tonic. 

Cathartic. 

Anti-spasmodic. 

Diuretic  and  Stimulant. 
Externally.and  Disinfectant. 
Cathartic. 

Stimulant  and  Carminative. 

(  Diuretic.  Given  for  Bloating, 

?  etc. 

Tonic  and  Astringent. 

Powerful  Purgative. 

Sedative  and  Diuretic. 

Cathartic  and  Febrifuge. 
Anti-spasmodic . 

j  Used  for  Skin  diseases.  See 
(  Arsenic. 

Tonic. 

Tonic,  Stimulant  and  Stomach 
ic,  Used  for  flatulent  Colic 
Dyspepsia,  etc. 

Cathartic. 

Diuretic  and  Alterative.  Used 
for  Rheumatism,  Dropsy,  En 
larged  Glands,  etc. 

Cathartic  and  Nutritive. 

For  colts  as  an  Antacid  and 
Laxative. 

Used  for  Mange,  Itch,  Lice,  and 
other  parasites. 

(  Nervous  Stimulant.  Used  for 
(  Paralysis. 

1  Anodyne  and  Anti-spasmodic. 

-<  Given  in  Colic,  Inflammation 
(  of  Bowels,  Diarrhoea,  etc. 
Antacid. 

Tonic.  Given  during  convalescence. 
Diuretic  and  Febrifuge. 

Similar  to  Bicarb.  Potash, 
j  Antiseptic  and  Alterative. 

(  Used  for  Blood  diseases, 
i  Antacid,  used  as  an  antidote  to 
?  poisoning  by  acids. 

i  Anodyne  and  Anti-spasmodic. 

i  Tonic  and  Stimulant.  Used  for 
(  Paralysis. 

I  Alterative  and  Laxative.  Used 
<  for  Skin  diseases  and  Rheu- 
(  matism. 

Diuretic  and  Diaphoretic. 
Astringent. 

Sedative  and  Alterative. 


s 

"dl 


•  Sedative,  jUsed  forLung  fever, etc. 


Stimulant  and  Tonic. 

Parturient. 

Used  externally. 

Tonic  and  Astringent.  Used  for 
Typhoid  diseases. 

Tonic.  Stimulant  in  Paralysis 
and  Dyspepsia. 


Dose. 


1-2  to  1  oz. 

2  to  3  drs. 

1-2  to  2  ozs. 

1  to  4  drs. 

1  to  5  grs. 

1  to  3  drs. 

3  to  5  drs. 

1-2  to  1  oz. 

1-4  to  1-2  dr. 
1-2  to  1  dr. 

10  to  40  grs. 
1-2  to  1  dr. 

3  to  6  grs. 

1-2  to  1  pt. 

5  to  25  grs. 

1-2  to  2  drs. 

H  to  1)^  drs. 
10  to  15  d’p’s. 
10  to  20  grs. 

2  to  8  ozs. 

1-2  to  2  ozs. 

1  to  4  drs. 

1  to  2  drs. 

2  to  5  drs. 

6  to  12  ozs. 
1-2  to  1  1-2  drs. 

1  to  2  pts. 

1-4  to  1  oz. 


15  to  25  grs. 

1-4  to  1  dr. 

1-2  to  1  oz. 
15  to  50  grs. 
1  to  3  drs. 

3  to  8  drs. 

1-2  to  1  oz. 

4  to  6  ozs. 

1  to  2  ozs. 
1-2  to  1  gr. 
1-2  to  2  ozs. 


^  to  1^  ozs. 
20  to  40  grs. 


1-8  to 

1-2  dr. 

15  to 

35  d’p’s 

1  to  2 

ozs. 

1  to  2 

ozs. 

1-2  to 

1  oz. 

2  to  4 

drs. 

Antidote. 


Vinegar. 

Magnesia  and  Oil. 


j  Vinegar  and  raw 
|  Linseed  Oil. 

i  Infus’n  of  oak  bark. 
I  Give  also  lins’d  oil. 
Eggs,  Milk,  etc. 

Eggs  and  Milk. 

Eggs;  soap;  gruel. 


Opium. 

Stimulate. 


Hydrated  peroxide 
of  Iron. 


Give  freely  starch  or 
flour,  with  water 
largely. 


Whites  of  Eggs  with 
milk  given  freely. 
Saleratus,  followed 
quickly  by  coperas.both 
dissolved  in  water. 
Belladona.strong  coff’e, 
brandy  and  ammonia 
Dash  cold  water  on,  and 
keep  the  horse  moving, 


5  Linseed  Oil  largely. 
I  Raw. 


Tobacco. 


Tannic  Acid. 

{Give  small  doses  of 
Nux  Vomica,  and 
stimulants  largely 
and  keep  moving. 


See  Nux  Vomica. 


Defer  no  time;  delays  have  dangerous  ends. 


255 


Horses — Medical  Doses  for  the — by  dr.  nendall 


Name  of  Drug. 

Action  and  Use. 

Dose. 

Antidote. 

Tincture  Opium. 
White  Vitriol. 

Anodyne  and  Anti-spasmodic. 

.(  Astringent.  Used  for  cuts,  > 
l  wounds,  and  sores,  in  solution,  f 

1  to  2  ozs. 

5  to  15  grs. 

See  Opium. 

i  Milk,  Eggs  and 

(  flour. 

For  a  colt  one  month  old  give  one  twenty-fourth  of  the  full  dose  for  an  adult  horseas 
pven  above  three  months  old,  one-twelfth;  six  months  old,  one-sixth;  one  year  old  one-third- 
two  years  old,  one-half ;  three  years  old,  three-fourths.  U,  one  year  om,  onetmra, 


IN  MEASURING  MEDICINES. 

A  tablespoonful  is  equal  to  half  an  ounce  by  measure. 

A  dessert-spoonful  is  equal  to  one-fourth  ounce,  or  two  drachms. 

A  teaspoonful  is  equal  to  one  drachm. 

A  teacup  is  estimated  to  contain  about  four  fluid  ounces,  or  a  gill. 

A  wine  glass  about  two  fluid  ounces. 

The  above  named  household  implements  vary  in  size  and  capacity,  so  that 
usually  it  is  difficult  to  measure  with  them  accurately;  yet,  for  nearly  all 
medicines,  it  will  be  near  enough  for  all  practical  purposes,  excepting  some 
teacups  are  now  made  to  hold  six  or  eight  ounces,  so  that,  if  the  medicine  to 
be  measured  is  poison,  it  is  well  to  give  smaller  doses  if  the  exact  capacity  is 
not  known.  It  is  best  for  those  having  much  use  for  measures  to  procure  a 
glass  graduate  which  will  measure  drachms  and  ounces. 


Horse  Pneumonia,  Acute — 
Symptoms. 

They  are  first  taken  with  a  dry,  de¬ 
pressed  cough,  loss  of  appetite,  but 
thirsty;  pulse  feeble,  but  frequently 
the  extremities  are  cold — sometimes 
when  first  taken ;  at  others  they  retain 
their  natural  heat  until  the  disease  as¬ 
sumes  its  worst  appearance,  and  then 
the  legs  become  cold.  Respiration  is 
very  active  and  laborious;  the  animal 
pants  all  the  time,  stands  with  fore  legs 
widely  separated,  never  lies  down,  and 
is  loth  to  move.  Some  discharge  copi¬ 
ously  from  both  nostrils  a  thick,  slimy 
matter,  sometimes  mixed  with  blood 
— in  that  case  the  whole  body  is  exces¬ 
sively  hot,  and  the  extremities  also, 
but  other  symptoms  the  same.  The 
treatment  in  the  early  stage  of  this 
disease  should  be:  1.  An  abundant 
supply  of  cool,  fresh  air.  2.  Absti¬ 
nence  from  grain  or  corn.  3.  Extra 
clothing  and  warm  bandages  to  the 
legs.  In  all  cases  it  is  desirable  that 
the  patient  should  at  once  be  removed 
to  an  airy,  loose  box.  If  these  simple 
remedies  do  not  bring  about  a  subsi¬ 


dence  of  the  attack  within  a  short  time, 
recourse  must  be  had  to  medical  treat¬ 
ment. 

Horses— Ringbone  in 

This  disease  is  generally  caused  by 
heavy  draught,  especially  in  up-hill 
work.  The  first  appearance  of  the 
complaint  is  indicated  by  a  hard  swell¬ 
ing  upon  the  top  of  the  fetiock  or 
pastern  joint,  accompanied  by  tender¬ 
ness,  pain,  heat,  etc.  Cooling  appli¬ 
ances,  such  as  cold  water,  soap,  cam¬ 
phor,  etc.,  with  a  little  laudanum, 
should  be  promptly  applied,  giving 
the  animal  perfect  rest,  with  green  food 
or  roots  in  connection  with  hay — 
no  grain.  This  may  be  followed  by 
some  convenient  preparation  of  iodine, 
like  an  ointment  of  iodide  of  lead  and 
lard.  Rub  in  the  ointment  well, 
follow  up  the  treatment  for  several 
weeks.  If  the  case  is  an  obstinate 
one,  try  blistering  with  cerate  of  can- 
tharides,  continuing,  at  intervals,  the 
use  of  the  iodine.  Equal  parts  of 
turpentine  and  kerosene  would,  no 
doubt,  form  a  most  excellent  wasn — 


256 


If  a  man  is  worth  knowing  at  all, 


-  ■ 


the  crude  coal  oil  would  be  better  than 
that  which  has  been  refined.  Rub  it 
well  into  the  hair  around  and  above 
the  hoof. 

Ringbone  Remedy. 

Take  one-half  pint  spirits  of  tur¬ 
pentine,  one-half  oz.  blue  stone,  oz 
of  red  precipitate.  Shake  well  and 
use  every  morning;  and  keep  the 
hoof  well  greased.  This  will  not  only 
take  off  the  hair,  but  cause  a  severe 
be  blister.  After  healing,  if  there  still 
signs  of  lameness,  repeat  the  remedy. 

Horses — Ringworm  in 

Wash  the  parts  with  a  very  strong 
infusion  of  bayberry  bark,  wipe  dry, 
and  then  smear  the  denuded  spots 
with  a  mixture  of  4  oz.  of  pyroligne¬ 
ous  acid  and  1  oz.  of  turpentine, 
the  washing  and  dressing  to  be  re¬ 
peated  until  healthy  action  is  estab¬ 
lished.  If  the  disease  does  not  readily 
disappear,  give  sulphur,  cream  of 
tartar  and  sassafras,  equal  parts,  in  a 
dose  of  6  drachms  daily.  If  the  dis¬ 
ease  still  lingers,  sponge  the  denuded 
parts  with  tincture  of  muriate  iron. 

Horses— Roaring  in 

This  is  a  loud  sound  which  some 
horses  emit  during  the  act  of  breath¬ 
ing,  and  is  caused  by  a  diminution  in 
the  diameter,  or  by  a  distortion  of 
the  windpipe,  or  by  a  wasting  of  the 
muscles  of  the  larynx,  and  imperfect 
opening  of  the  latter.  It  is  incurable. 
Horses  —  Runaway,  To  Prevent 
Injury  from. 

This  can  be  done  by  electricity.  A 
dry  battery  can  be  purchased  in  a 
small  case.  Let  one  of  these  be  fixed 
in  an  out-of-the-way  nook  in  the  car¬ 
riage,  2  wires  to  hook  to  harness,  be¬ 
neath  which  have  2  very  thin  copper 
plates  properly  placed.  In  the  event 
of  a  runaway,  the  driver  and  inside 
occupants  will  only  have  to  press  a 
glass  knob  to  stop  instantly  the  mad 
career  of  the  strongest  horses. 


Horses— Rupture  in. 

Rupture  or  hernia  is  the  protrusion 
of  a  bowel,  or  some  other  part,  from 
its  proper  cavity.  It  is  sometimes 
congenital,  and  then  may  be  reduced 
at  the  same  time  that  castration  is 
performed.  At  other  times  rupture 
may  be  produced  by  blows,  kicks  or 
falls.  A  hernia  is  dangerous  to  life 
when  it  becomes  compressed  or  stran¬ 
gulated  by  a  stricture  at  the  orifice 
of  protrusion.  Skillful  surgical  aid 
should  always  be  obtained  in  any  such 
case  at  once  But  sometimes,  in  the 
absence  of  a  veterinarian,  any  one  may 
restore  the  gut  by  introducing  the 
hand  into  the  bowel  and  drawing  it  up ; 
the  other  hand,  at  the  same  time,  mak¬ 
ing  gentle  pressure  upon  the  swelling  in 
the  abdomen.  No  violence  should  ever 
be  used  in  attempting  this;  and  the 
bowels  should  first  be  emptied  by  a 
clyster. 

Horses— Scratches  in. 

If  a  horse’s  blood  is  pure,  he  will  not 
have  the  scratches.  Give  him  a  table¬ 
spoonful  of  saltpetre  every  day  for 
fifteen  days,  and  be  careful  about  his 
taking  cold  while  feeding  it.  It  opens 
the  pores  so  that  he  will  take  cold  very 
easily.  Along  with  this  take  pure,  dry 
white  lead,  pure  oxide  of  zinc,  and 
glycerine,  of  each  an  ounce;  fresh 
lard  (free  from  rancidity)  ounce. 
Mix  the  white  lead,  pure  oxide  of  zinc 
and  glycerine  to  a  uniform,  smooth 
paste,  then  add  the  lard  a  little  at  a 
time,  till  a  uniform,  smooth  ointment 
is  formed.  Wash  the  parts  with  Cas¬ 
tile  soap  and  water,  and  dry  with  a 
cloth,  then  apply  the  ointment  two  or 
three  times  daily,  with  the  fingers. 
Wash  once  in  two  or  three  days,  and 
dry  the  spot  well  before  dressing  again. 

The  horse  should  stand  on  a  plank 
floor  kept  clean  and  dry,  and  if 
used  all  dust,  sand  and  dirt  should  be 


may  remain  clean.  If  these  directions 


he  is  worth  knowing  well. 


257 


are  strictly  carried  out,  it  will  seldom, 
if  ever,  fail  to  cure  the  very  worst  cases 
within  a  reasonable  time. 

Horses — Shoeing. 

Few  horseshoers  understand  thor¬ 
oughly  the  anatomy  of  the  horse’s  foot. 
The  great  mistake  is  made  in  attempt¬ 
ing  to  trim  the  hoof  to  fit  the  shoe, 
whereas  the  shoe  should  be  made  to 
fit  the  hoof.  Very  little  trimming  is 
needed  if  the  shoe  is  made  right.  The 
frog  should  never  be  touched  by  the 
buttress,  if  the  foot  is  healthy,  as 
Nature  has  intended  that  to  be 
the  spring  or  cushion  to  first  receive 
the  blow  when  the  foot  is  set  down  on 
the  road,  to  guard  the  knee  and  should¬ 
er  from  the  concussion. 

Nothing  can  be  more  barbarous  than 
the  carving  and  cutting  of  a  horse’s  foot 
before  shoeing,  though  on  his  skill  in 
this  many  a  farrier  prides  himself. 
The  idea  that  the  frog  must  not  be 
allowed  to  bear  on  the  ground — that 
the  sole  must  be  thinned  till  it“  springs 
on  the  thumb,”  is  a  most  pernicious 
one. 

As  you  value  your  horse,  do  not  let 
the  blacksmith  even  scrape  the  dirt  off 
the  frog.  It  would  be  better  if  he 
could  not  see  it,  because,  if  anything 
fit  to  be  called  a  frog,  he  will  beg, 
argue,  and  try  every  means  to  per¬ 
suade  you  to  let  him  cut  it.  Do  not 
turn  your  back  to  him  while  he  has 
the  foot  in  his  lap  and  knife  in  his 
hand,  or  else  off  comes  a  portion  of 
frog.  If  the  frog  is  left  to  itself  it  will, 
when  Nature  gets  ready,  shed  itself; 
but  the  difference  between  shedding 
and  cutting,  is  that  before  shedding, 
the  under  frog  is  protected  by  a  suit¬ 
able  covering,  but  when  cut  it  is  ex¬ 
posed  to  the  action  of  the  air  and 
water,  which  causes  it  to  crack,  leaving 
those  “rags”  which  the  blacksmiths 
love  so  well  to  cut.  Do  not  open  the 
heels,  as  it  increases  the  resistance 
offered  to  contraction. 


The  Summer  Shoe  needs  to  present 
a  flat  surface  to  the  ground.  Make  it 
of  the  same  width  and  thickness  from 
the  toe  to  the  heel.  Have  the  seating 
deep,  so  as  to  prevent  the  sole  pressing 
upon  the  shoe  as  it  descends.  Have  a 
clip  at  the  toe  to  prevent  the  shoe 
slipping  back,  but  none  at  the  sides, 
as  they  not  only  destroy  too  much  of 
the  hoof,  but  prevent  expansion. 
Have  the  fullering  deep  to  receive  the 
nail  heads,  and  have  the  nail  holes 
straight — neither  inclined  inwardly  or 
outwardly.  Have  only  five  nails  to 
hold  on  the  shoe — two  on  the  inner, 
and  three  on  the  outer  side.  Place  the 
two  on  the  inner  side  about  1  Yi  inches 
from  the  top ;  those  on  the  outside  may 
be  placed  further  back  toward  the 
heel.  The  reason  is,  that  -when  the 
foot  strikes  the  ground  it  expands  to 
relieve  the  horse  of  the  shock  of  his 
weight,  and  the  inner  side  being  thin¬ 
ner  than  the  outside,  the  expansion  is 
greater.  By  placing  the  nails  far  back 
we  prevent  that  expansion,  thereby 
cramping  the  foot,  which  makes  the 
animal  step  short  and  quick,  like  one 
with  tight  boots.  If  we  take  an  old 
shoe,  we  find  at  the  heels  that  it  is 
worn  down,  and  also  that  it  is  smaller 
and  bright,  which  is  not  done  by  the 
shifting  of  the  shoe,  as  you  only  find 
it  at  the  heels,  by  the  action  of  the  foot 
while  expanding  and  contracting.  Of 
course,  this  action  wears  upon,  but  the 
foot  is  continually  growing. 

Fitting  the  Shoe. — On  fitting  the 
shoe  do  not  let  it  burn  the  foot,  as  it 
makes  a  strong  foot  brittle,  and  on  a 
weak  one  hurts  the  horse.  Be  sure 
it  fits  close  to  the  foot.  Bring  in  the 
heels,  as  they  do  not,  but  the  nails  do 
prevent  expansion.  Do  not  get  the 
nails  larger  than  necessary;  bring 
them  out  low  down  in  the  crust,  and 
make  the  clinchers  very  broad.  Rasp 
below  but  not  above  the  clinchers,  as 
the  foot  above  is  covered — if  healthy- 


258 


Acting  is  the  moving  picture  of  nature. 


with  a  varnish  which  excludes  the  air 
and  water. 

The  hind  shoe  need  not  be  so  broad, 
but  a  little  higher  at  the  heels.  In 
this  put  seven  nails,  as  the  hind  legs 
propel  and  the  front  legs  receive  the 
weight. 

The  winter  shoe  needs  toe  and  heel 
pieces  to  prevent  the  horse  from  slip¬ 
ping.  Have  the  inner  calk  not  quite 
so  sharp  as  the  outer  one,  so  that  if  he 
steps  upon  the  other  foot  it  will  not 
cut  it. 

The  outside  of  the  hoof  ought  not  to 
be  at  all  touched  by  the  rasp,  save  at 
the  very  edge,  as  rasping  tends  to 
thicken  the  hoof  and  make  it  coarse 
and  clumsy.  Shoes  should  be  made 
just  as  light  as  they  possibly  can  be  to 
answer  the  purpose.  Ordinarily  they 
are  one-third  too  heavy.  A  horse’s 
hoof  should  be  carefully  cleaned  every 
day,  and  oiling  the  hoof  once  or  twice 
a  week  is  recommended. 

Horses — Spavin. 

Take  J4  oz.  oil  of  amber;  1  oz.  oil  of 
spike;  2  oz.  spirits  of  turpentine; 
oz.  nitric  acid  The  acid  must  be  put 
into  the  bottle  last.  Apply  this  mix¬ 
ture  thoroughly,  and— though  it  will 
not  remove  the  bunch — the  lameness 
will  generally  disappear.  If  the  horse 
is  over  four  years  old,  you  will  fit  a  bar 
of  lead  just  above  it,  wiring  the  ends 
together  so  that  it  will  constantly  bear 
upon  the  enlargement,  and  the  two 
together  will  cure  nine  cases  out  of 
every  ten  in  six  weeks. 

Horses — Spavin  Cure. 

Take  1  oz.  of  origanum  oil;  1  oz.  of 
British  oil;  1  oz.  of  oil  of  spike,  1  oz.  oil 
of  wormwood;  1  oz.  gum  myrrh;  1  gill 
of  alcohol.  Put  the  oils  together;  put 
the  gum  in  the  alcohol,  and  let  it 
stand  for  twenty-four  hours,  and  then 
add  it  to  the  oils ;  shake  well  before 
using;  apply  it  to  the  parts  affected 
and  rub  it  in  well  with  the  hand,  or, 
heat  it  in  with  a  hot  iron.  If  it  is 


applied  for  a  sprain,  use  it  morning 
and  evening.  Wash  clean  once  in 
three  days. 

Horses— Splint  in. 

When  a  splint  does  not  occasion 
lameness  it  need  not  be  interfered  with. 
To  cure,  s.  take  volatile  liniment  to 
which  add  one  drachm  of  oil  of  origan¬ 
um.  Apply  this  thoroughly  twice  a 
day,  followed  by  rubbing  the  splint 
with  a  round  pine  or  bass  wood  stick, 
as  hard  as  can  be  done  without  abrad¬ 
ing  the  skin.  This  treatment  should 
be  continued  several  weeks,  when  it 
will  be  discovered  that  the  splints  will 
grow  less  and  finally  disappear. 

Horse — Sprains,  General  Treat¬ 
ment  of. 

Rest  is  the  first  requirement.  Next 
apply  wet  bandages  until  the  heat  is 
abated,  and  until  there  is  no  pain  or 
pressure;  then  rub  with  some  simple 
ointment. 

Horses— Staggers  in. 

This  is  a  functional  disorder  of  the 
brain,  which,  when  once  it  has  de¬ 
clared  itself,  is  said  to  be  beyond  cure. 
The  following  prescription  may  be 
tried.  Give  a  mess  twice  per  week 
composed  of  1  gal.  of  bran;  1  table¬ 
spoonful  of  sulphur;  1  spoonful  of 
saltpetre;  1  quart  of  boiling  sassafras 
tea;  1 34  oz.  asafoetida.  Keep  the 
horse  from  cold  water  for  half  a  day 
afterwards. 

Horse’s  Throat — Strangles  in. 

Feed  with  light,  cooling  (green  if 
it  can  be  had)  food ;  mix  the  food  with 
sassafras  tea,  in  which  a  spoonful  of 
powdered  sulphur  and  a  teaspoonful  of 
saltpetre  have  been  added. 

Horse — Sweeny  in. 

A  horse  is  said  to  be  sweenied  when 
the  muscles  of  the  shoulder  appear  to 
have  withered  away,  and  the  skin 
seems  to  be  attached  closely  to  the 
shoulder  blade.  These  symptoms  may 
arise  from  chronic  lameness  in  the  toot 


Poverty  is  a  spur  to  action. 


259 


or  other  part  of  the  limb.  In  such 
case,  of  course  it  is  of  no  use  to  apply 
remedies  to  the  shoulder.  Cure  the 
foot,  and  the  shoulder  will  come  right, 
although  stimulants  and  rubbing  will 
expedite  it.  But  genuine  sweeny  is 
quite  different  from  the  above,  al¬ 
though  the  appearances  are  the  same. 
It  is  caused  by  hard  drawing  in  a  collar 
that  is  too  large;  or  where  no  whiffletree 
is  ever  used,  but  the  traces  are  hitched 
directly  to  the  thills,  as  in  “jump¬ 
ers,  ”  as  they  are  called;  or  by  jumping 
fences,  or  the  like.  The  presence  of 
real  sweeny  may  be  discovered  by 
moving  the  horse  in  a  circle,  or  causing 
him  to  step  over  the  bars,  when  you 
can  generally  determine  the  seat  of  the 
lameness.  For  such  cases  irritants 
with  friction,  is  the  proper  treatment. 
Blistering  liniment,  or  seton,  or  a  piece 
of  leather  inserted  under  the  skin,  will 
cure,  with  rest. 

Horse— Taming  and  Training. 

Many  persons  pay  for  instructions 
in  training  horses,  and  yet  they  nearly 
all  fail,  simply  because,  with  all  the 
instructions  in  the  world,  they  cannot 
handle  a  horse — it  is  not  in  them.  To 
be  a  successful  trainer  you  must  have 
a  sympathy  with  the  horse  and  a  per¬ 
sonal  power  of  control.  That  which 
partakes  of  the  power  necessary  to 
subdue  and  train,  you  will  find  in 
your  own  mind,  your  own  love,  will, 
and  wisdom.  If  you  have  little  or  no 
instinctive  love  for  the  horse,  of  course 
you  are  not  the  person  to  control  him. 
Men  and  women  are  often  found  who 
are  said  to  have  the  natural  gift  of 
controlling  the  horse;  they  love  horses 
from  instinct,  as  it  were.  The  secret 
in  these  cases  consists  in  their  intense 
love  for  the  horse.  If  you  love  the 
horse,  you  will,  you  can  but  know  how 
to  make  the  horse  love  you.  Love,  in 
all  grades  of  animals,  has  its  appro¬ 
priate  language;  and  when  this  lan¬ 
guage  is  addressed  to  the  horse  it 


excites  love,  of  course.  A  blow  with 
a  whip  or  club  does  not  coifie  from 
love,  but  from  combativeness,  and  it 
excites  combativeness  or  fear  in  the 
horse.  If  you  want  to  make  a  horse 
love  you,  (and  you  must  cause  him  to 
love  you  if  you  control  him),  why  of 
course  you  must  love  him  and  treat 
him  accordingly.  Study  the  charac¬ 
ter  of  your  horse — not  the  nature  of 
horses  in  general,  but  of  the  horse  that 
you  wish  to  control.  Horses  differ  in 
their  dispositions  as  really  as  men 
do,  and  each  one  is  to  be  approached, 
attracted,  pleased  and  controlled  ac¬ 
cordingly. 

Horse— To  Make  Him  Lie  Down. 

First,  catch  your  horse,  then  strap 
the  near  fore  leg  up  round  the  arm  of 
the  animal;  lead  him  about  on  three 
legs  until  he  becomes  tired  or  weary; 
he  will  then  allow  you  to  handle  him 
anywhere;  then  attach  a  strap  with  a 
ring  to  the  off  fore- fetlock ;  to  this 
ring  fasten  another  strap,  which 
being  brought  over  the  horse’s  back 
to  the  near  side,  is  put  through  the 
ring  on  the  off  fore  -  fetlock ;  return 
the  end  of  the  strap  to  the  near  side, 
still  keeping  fast  hold,  and  move  the 
animal  on,  and  pull;  he  will  then  be 
thrown  upon  his  knees,  when  after 
struggling  for  some  time  by  gentle 
usage  he  will  lie  down.  After  un¬ 
loosing  the  straps,  put  him  through 
the  same  process  as  before,  when  the 
horse  will  lie  down  whenever  required. 
Uniformity  is  nece'ssary  in  our  method. 
It  is  by  the  repetition,  by  the  constant 
recurrence  of  certain  motions,  words 
or  actions,  that  we  succeed.  Many 
fail  for  the  want  of  uniformity  in  their 
method.  They  are  loving  and  kind  by 
spells ;  then  they  are  harsh  and  cruel . 
The  horse  is  “  impressed,  ”  as  it  is  said, 
with  his  master’s  wishes,  when  those 
wishes  are  often  and  uniformly  ex¬ 
pressed  in  motions,  words  and  actions. 
If  man  needs  “precept  upon  precept, 


260 


For  one  man  who  can  stand  'prosperity, 


line  upon  line,  ”  etc.,  in  order  to  learn 
his  lessons  well,  how  much  more  true 
is  this  of  the  horse,  which  is  below 
man  in  consciousness  and  the  reflect¬ 
ive  faculties. 

Horse — Teaching  Him  to  Pace. 

Buckle  a  four  pound  weight  around 
the  ankles  of  his  hind  legs  (lead  is 
preferable);  ride  your  horse  briskly 
with  these  weights  upon  his  ankles, 
at  the  same  time  twitching  each  rein 
of  the  bridle  alternately;  by  this  means 
you  will  immediately  throw  him  into 
a  pace.  After  you  have  trained  him 
in  this  way  to  some  extent,  change 
your  leaded  weights  for  something 
lighter;  leather  padding,  or  some¬ 
thing  equal  to  it,  will  answer  the  pur¬ 
pose;  let  him  wear  these  light  weights 
until  he  is  perfectly  trained.  This 
process  will  make  a  smooth  and  easy 
pacer  of  any  horse. 

Horse — To  Make  Him  Trot. 

The  secret  consists  in  using  rollers 
on  the  front  feet.  These  rollers  are 
made  of  pieces  of  wood  or  horn  turned 
round,  as  big  as  a  hickory  nut,  with  a 
gimlet  hole  bored  through  the  center 
of  each,  and  about  twelve  of  them 
strung  on  a  string  or  narrow  strap, 
which  should  be  much  smaller  than 
the  hole,  and  then  tied  or  buckled 
very  loose  around  the  fet-lock  joint 
next  to  the  hoof,  so  that  they  will  play 
loose  up  and  down  when  the  horse  is 
in  motion.  As  soon  as  the  horse  finds 
something  on  his  feet,  he  will  lift 
them  up  higher  and  throw  them  out 
further  and  handsomer;  this  he  will 
soon  learn  permanently.  Another  se¬ 
cret  is  that  a  small  or  medium  sized 
flat  is  the  best,  and  far  superior  to  the 
track  system  for  teaching  the  horse  or 
colt  to  gather  quickly.  A  very  light 
skeleton  or  gig  should  be  used  in  train¬ 
ing. 

Horse — To  Sit  on  His  Haunches. 

First  teach  the  horse  to  obey  you, 
so  that  when  you  say  “  Ho !  ”  he  will 


remain  still.  Then,  having  taught 
him  to  lie  down,  let  him  get  up  on  his 
fore  legs,  and  then  stop  him.  The 
horse  gets  up  in  this  way,  and  you 
have  only  to  teach  him  to  hold  his 
position  for  a  while.  It  does  not 
strain  the  horse  to  sit,  and  you  must 
always  use  the  word  “sit”  in  connec¬ 
tion  with  the  feat.  Also  the  word 
“  down  ”  when  you  wish  him  to  fall. 

Horse — To  Make  Him  Follow 
You. 

Take  your  horse  to  the  stable,  put 
on  a  surcingle  and  a  bridle  with  short 
reins,  which  may  be  checked  up  a 
little  and  fastened  to  the  surcingle. 
Then  lead  him  about  a.  few  times,  and 
letting  go  the  bridle  continue  to  caress 
him,  as  you'  constantly  say,  “Come 
along.  ”  If  he  lag  give  him  a  light  cut 
behind  with  a  long  whip.  Continue 
this  until  you  succeed.  Do  not  forget 
the  element  of  “love”  in  this  as  well 
as  other  feats. 

Horse — To  Teach  Him  to  Pick 
Up  a  Handkerchief. 

Spread  on  the  sawdust  a  white  cloth 
containing  a  liberal  supply  of  oats; 
lead  the  animal  round  the  ring,  and  let 
him  take  some  of  the  oats.  This  is 
lesson  No.  1 — its  object  being  to  fix  in 
the  horse’s  mind  a  connection  between 
the  cloth  and  the  oats.  The  march 
round  the  circle  being  once  or  twice 
repeated,  he  stops  at  the  handkerchief 
as  a  matter  of  course.  By  dint  of 
practice — say  a  couple  of  weeks — he 
will  learn  to  stop  as  readily  in  a  trot  or 
a  gallop  as  in  a  walk.  After  a  time 
the  handkerchief  must  be  doubled  over 
and  tied  in  a  knot;  the  animal  shakes 
it  to  get  at  the  grain,  but  not  succeed¬ 
ing,  lifts  it  from  the  ground,  which  is 
just  the  thing  wanted.  When  the 
horse  has  done  this  a  few  times,  and 
finds  that,  though  he  can  shake  noth¬ 
ing  out,  he  will  receive  a  handful  of  oats 
as  a  reward,  he  may  be  trusted  to 


there  are  a  hundred  who  can  stand  adversity. 


261 


perform  in  public.  The  last  step  of 
all — persuading  the  horse  to  carry  the 
handkerchief  to  his  owner — is  easily 
done.  Of  his  own  accord  he  will  hold 
the  cloth  till  it  is  taken  from  his  mouth 
and  there  will  be  little  difficulty  in 
coaxing  him  to  walk  a  few  steps — 
when  he  knows  that  he  will  get  a  hand¬ 
ful  of  oats  or  a  carrot  for  his  obedience. 

Horse — Teaching  Him  to  Walk. 

For  every-day  use,  the  most  econom¬ 
ical  gait  for  a  horse  is  a  fast  walk;  and 
yet  not  half  the  thought  is  given  to  this 
essential  that  there  is  to  other  things 
that  secure  to  the  horse  a  name,  rather 
than  intrinsic  value.  Colts  can  be 
taught  to  walk  fast  by  following  them 
for  a  half  day  together  (some  one 
leading)  with  a  small  switch,  starting 
them,  when  inclined  to  go  slow,  into  a 
quicker  pace.  After  they  are  har¬ 
nessed  keep  fast  walking  in  mind,  and 
when  on  level  ground,  or  going  up  a 
hill  with  a  very  light  load,  urge  them 
to  their  utmost,  until  4  miles  an  hour 
*  becomes  a  habit. 

Horse — Teaching  Him  to  Stand. 

Take  your  horse  on  the  bam  floor,  and 
throw  a  strap  over  his  back  and  fasten  it 
to  his  right  forefoot;  lead  him  along  and 
say  “  Whoa,  ”  and  at  the  same  time  pull 
down  the  strap,  which  will  throw  him  on 
three  feet,  and  make  him  stop  suddenly. 
This  is  the  best  way  known  to  teach 
“Whoa,”  though  you  can  put  on  the 
war  bridle,  and  give  him  a  sharp 
jerk  that  will  stop  him  about  as  soon 
as  the  strap  to  his  foot.  Then  put 
him  in  harness,  with  the  foot  strap, 
as  directed  under  the  head  of  “  Train¬ 
ing  to  Harness,  ”  and  drive  him  up  to 
the  door.  The  moment  he  undertakes 
to  move,  take  his  foot  and  say  “  Whoa.” 
Get  in  your  carriage  and  get  out  again  ; 
rattle  the  thills ;  make  all  the  noise  get¬ 
ting  in  and  out  you  can;  give  him  to 
understand,  by  snatching  his  foot  each 
time  he  moves,  that  he  must  stand 
until  you  tell  him  to  go;  and  after  a 


few  times  you  can  put  the  whole  family 
in  the  carriage,  and  he  will  not  stir 
out  of  his  tracks. 

Horse-Taming — Preparation  for. 

Take  finely  grated  horse  castor,  and 

oils  of  rhodium  and  cummin,  keep  these 

in  separate  bottles,  well  corked;  put 

some  of  the  oil  of  cummin  on  your 

hand,  and  approach  the  horse  on  the 

windy  side.  He  will  then  move 

toward  you;  then  rub  some  of  the 

cummin  on  his  nose;  give  him  a  little 

of  the  castor  on  anything  he  likes,  and 

get  8  or  10  drops  of  the  oil  of  rhodium 

on  the  point  of  his  tongue;  you  can 

then  get  him  to  do  anything  you  please. 

Follow  up  your  advantage  by  all  the 

kindness  and  attention  possible  toward 

the  animal,  and  your  control  is  certain. 

* 

Horse’s  Tendons  Contracted. 

First  try  the  effect  of  lowering  the 
heels  a  little  more  than  the  toe  at  each 
shoeing,  and  applying  a  shoe  with  a 
plate  projecting  an  inch  or  two  in  front 
of  the  toe.  If  there  is  much  tender¬ 
ness  of  the  back  sinews  on  pressure, 
this  form  of  shoeing  must  be  avoided 
until  that  has  been  removed.  The 
thickened  tendons  must  be  rubbed 
daily  with  a  mixture  of  equal  parts  of 
strong  iodine  ointment  and  blue  oint¬ 
ment,  until  blistering  takes  place, 
when  it  may  be  discontinued  until  the 
effects  have  passed  off.  The  horse 
should  have  a  yard  or  small  paddock 
to  run  in  where  he  is  not  very  likely  to 
be  excited  to  vigorous  or  irregular 
action,  or,  if  kept  indoors,  let  it  be  in  a 
roomy  box,  and  give  a  moderate 
amount  of  walking  exercise  daily. 
Should  several  months  of  this  sort  of 
treatment  fail  to  restore  in  part,  it 
may  be  advisable,  perhaps,  to  have  the 
back  sinews  cut  through. 

Horses— Thrush  in. 

This  is  a  discharge  of  very  offensive 
matter  from  the  cleft  of  the  frog.  It 
is  inflammation  of  the  lower  surface 


262  A  man  without  self-restraint  is  like  a  barrel  without  hoops. 


of  the  sensible  frog,  and  during  which 
pus  is  secreted  together  with,  or  in¬ 
stead  of,  horn.  In  its  treatment,  al¬ 
most  any  astringent  substance  will 
check  thrush  in  its  early  stage.  Tar 
and  common  salt  mixed  are  a  very  good 
application,  and  tar  and  sulphate  of 
zinc  can  also  be  highly  recommended. 
Before  the  introduction  of  either  of 
these  preparations,  the  frog  should  be 
carefully  inspected  and  all  decayed 
parts  removed.  The  dressing  must 
be  pressed  to  the  bottom  of  the  cleft 
and  commissures  of  the  frog,  and  this 
should  be  repeated  every  other  day  or 
twice  a  week. 

Horse-dealers — Tricks  of. 

Unless  a.  man  is  accustomed  to 
horses,  it  is  the  greatest  folly  in  the 
world  to  depend  upon  his  own  knowl¬ 
edge  in  purchasing  them,  for  there  is 
a  class  of  men  who  make  their  living 
by  bringing  up  horses  with  all  manner 
of  defects,  which  their  art  enables 
them  to  disguise  just  as  long  as  is 
sufficient  to  take  in  their  dupes.  In 
buying  as  well  as  selling  are  these 
deceptions  practiced.  A  few  of  these 
“tricks”  are  as  follows: 

To  Make  a  True-pulling  Horse 
Balk. — Take  tincture  of  cantharides 
1  oz.  and  corrosive  sublimate  1  dr. 
MLx,  and  bathe  his  shoulders  freely  at 
night. 

To  Make  a  Horse  Appear  as  if  Lame. 

— Take  a  single  hair  from  the  tail;  put 
through  the  eye  of  a  needle;  lift  the 
front  leg,  and  presg  the  skin  between 
the  outer  and  middle  tendon  or  cord; 
shove  the  needle  through;  cut  off  the 
hair  on  each  side,  and  let  the  foot 
down ;  the  horse  will  go  lame  in  20 
minutes. 

To  Make  a  Horse  Stand  by  His  Food 
and  Not  Eat  It. — Grease  the  front  teeth 
and  the  roof  of  the  mouth  with  com¬ 
mon  beef  tallow,  and  he  will  not  eat 
till  you  have  washed  it  out. 


To  Make  a  Horse  Appear  as  if  Badly 
Foundered. — Take  a  fine  wire  and 
fasten  it  tightly  around  the  fetlock, 
between  the  foot  and  heel,  and  smooth 
the  hair  over  it.  In  20  minutes  the 
horse  will  show  lameness.  Do  not 
leave  it  on  over  9  hours. 

To  Cure  a  Horse  of  Cribbing  or  Suck¬ 
ing  Wind. — Saw  between  the  upper 
teeth  to  gums. 

To  Cover  Up  the  Heaves. — Drench 
the  horse  with  %  lb.  of  common 
bird  shot,  and  he  will  not  heave  until 
they  pass  through  him. 

To  Make  a  Horse  Appear  as  if  He 
Had  the  Glanders. — Melt  4  oz.  of  fresh 
butter,  and  pour  it  into  his  ear. 

To  Nerve  a  Horse  that  is  Lame. — 
Make  a  small  incision  about  half  way 
from  the  knee  to  the  joint  on  the  out¬ 
side  of  the  leg,  and  at  the  back  part 
of  the  shin  bone  you  will  find  a  small 
white  tendon  or  cord;  cut  it  off  and 
close  the  external  wound  with  a  stitch, 
and  he  will  walk  off  on  the  hardest 
pavement  and  not  limp  a  particle. 

To  Disguise  Lameness. — When  a 
horse  goes  dead  lame  in  one  shoulder, 
it  can  be  disguised  by  creating  a 
similar  lameness  in  the  corresponding 
leg,  by  taking  off  the  shoe  and  insert¬ 
ing  a  bean  between  it  and  the  foot. 

To  Put  Black  Spots  on  a  White 
Horse. — Take  of  powdered  quick¬ 
lime  a  lb.  and  litharge  4  oz.  Well 
beat  and  mix  the  litharge  with  the 
lime.  The  above  is  to  be  put  into  a 
vessel,  and  a  sharp  lye  is  to  be  poured 
over  it.  Boil  and  skim  off  the  sub¬ 
stance  which  rises  on  the  surface. 
This  is  the  coloring  matter  which  must 
be  applied  to  such  parts  of  the  animal 
as  you  wish  to  have  dyed  black. 

To  Produce  a  Star  on  a  Horse. — 
Take  a  piece  of  coarse  tow  linen,  the 
size  of  the  wished-for  star;  spread  on 
it  warm  pitch,  and  apply  it  to  the 
shaved  spot ;  leave  it  on  for  2  or  3  days, 
when  wash  with  a  little  arse-smart 


There  is  no  education  like  adversity. 


263 


water  or  elixir  of  vitriol  2  or  3  times  a 
day  until  well.  When  the  hair  grows  it 
will  be  white. 

To  Make  an  Old  Horse  Appear 
Young. — This  is  done  by  filing  down 
the  teeth,  the  dark  markings  on  which 
are  removed  by  a  hot  iron;  filling 
up  the  depressions  over  the  horse’s 
eyes,  by  puncturing  the  skin  over  the 
cavity,  and  filling  through  a  tube  by 
air  from  the  mouth,  and  then  closing 
the  aperture,  when  the  brow  will 
become  smooth — for  a  time.  The 
white  hairs  are  painted  out,  when  the 
animal  will  altogether  have  a  youthful 
appearance. 

Horses — Urine  Stoppage  of. 

Symptoms:  Frequent  attempts  to 
urinate,  looking  round  at  his  sides 
lying  down,  rolling  and  stretching. 
To  cure,  take  Yi  lb.  hops,  3  drs.  oil 
of  camphor;  grind  and  mix.  Make  this 
into  3  pills.  Give  1  every  day,  with 
a  drench  made  of  a  small  spoonful 
of  saltpetre  and  2  oz.  of  water.  This 
will  cure,  as  a  general  thing. 

Horses — Warts,  To  Cure,  in. 

The  safest  and  most  effectual  caus¬ 
tic  for  destroying  warts  is  chromic 
acid.  Having  first  picked  off  the 
rough  outer  surface  of  the  warts  so 
as  to  make  them  bleed,  apply,  by 
means  of  a  small  wooden  spatula,  a 
little  of  the  dry  acid,  rubbing  it  well 
in.  This  will  cause  a  free  discharge  of 
watery  fluid  from  the  surface.  In  a 
few  days  the  wart  is  converted  into 
a  tough,  leather  -  like  substance, 
which  ultimately  falls  off,  generally 
leaving  a  healthy  sore,  which  soon 
heals. 

Horses— Warts  on  Nose. 

Dissolve  Y  lb.  of  alum  in  a  quart  of 
water;  with  a  brush  or  cloth  wet  the 
warts  twice  each  day  for  4  days,  and 
they  will  disappear.  Another  remedy 
is  to  smear  the  warts  with  salted 
butter. 


Horses— Water  Farcy  in. 

Symptoms:  The  horse  is  dull  and 

loses  his  appetite,  and  swells  along  the 
belly  or  chest  and  between  the  fore 
legs.  To  cure:  Rowel  in  the  breast, 
and  along  each  side  of  the  chest,  as 
far  as  the  swelling  goes.  Leave  the 
rowels  in  until  the  swelling  goes  down. 
Give  a  spoonful  of  cleansing  powders 
morning  and  night. 

Horses — Wen,  to  Cure  a. 

Take  equal  parts  of  soft  soap  and 
slaked  lime,  well  mixed.  Lance  the 
wen  at  the  time  of  making  the  ap¬ 
plication,  or  two  or  three  days  after. 
Two  or  three  applications  will  cure. 

Horses— Wind  Galls  in. 

Wind  galls  are  puffy  swellings  above 
and  behind  the  fetlocks,  caused  by 
the  enlargement  of  the  sheathes  through 
which  the  tendons  pass.  In  recent 
cases  nothing  further  is  required  than 
rest,  aperient  medicine,  and  wet 
bandages  wrapped  firmly  around  the 
swellings.  It  may  also  be  advisable  to 
remove  the  shoe  and  shorten  the  toe 
to  remove  the  tension  of  the  ten¬ 
dons.  When  there  is  lameness,  and 
the  swelling  is  indurated,  hot  fomen¬ 
tations  for  several  hours  a  day,  or  poul¬ 
tices,  should  be  applied.  A  woolen 
bandage  should  afterwards  be  applied, 
and  camphorated  spirits  well  rubbed 
in  daily. 

Horses — Wind  in,  to  Improve. 

It  will  be  found,  if  tar  water  and 
powdered  charcoal  are  mixed  with 
the  horse’s  feed,  that  it  will  have 
most  beneficial  effect  on  his  wind  and 
condition. 

Horses — Worms  in. 

Give  every  morning,  one  hour 
before  feeding,  3  drs.  of  sulphate  of 
iron  and  2  drs.  of  asafoetida;  and 
every  night,  for  a  week,  throw  up  an 
injection  of  1  oz.  oil  of  turpentine  and 
10  oz.  of  linseed  oil.  Green  food  is  to 
be  preferred. 


264  Prosperity  is  a  great  teacher;  adversity  is  a  greater. 


Another. — White-ash  bark  burnt  to 
ashes  and  made  into  rather  a  very 
strong  lye;  then  mix  pt.  of  it  with 
1  pt.  of  warm  water,  and  give  all  2  or 
3  times  daily. 

Horse-power 

Is  ascertained  by  finding  what 
weight  the  animal  can  raise,  and  to 
what  height  in  a  given  time,  it  being 
supposed  to  pull  horizontally.  At  an 
average,  a  horse  can  raise  160  lbs. 
weight  at  a  speed  of  2^2  miles  per 
hour.  Horse-power  is  made  the  actual 
standard  for  estimating  the  power  of  a 
steam-engine.  The  estimate  given  is 
based  on  the  work  of  London  dray- 
horses,  and  it  is  considered  too  high, 
17,400  foot-pounds  per  minute  being 
the  general  estimate.  One  horse¬ 
power  of  machinery  is  nearly  equal 
to  4. 4 horses,  as  they  vary  when  tired. 

Horse-radish. 

For  the  cultivation  of  this  vege¬ 
table  the  soil  should  be  deep  and  moist. 
Cut  off  slips  from  a  root  with  a  little 
of  the  crown  and  plant  3  or  4  inches 
deep  in  rows,  if  for  field  culture,  so 
as  to  admit  of  handy  working.  If 
in  a  garden  it  matters  little  whether 
in  rows  or  not,  as  it  soon  sprouts  up 
in  every  direction.  Unless  the  whole 
crop  is  removed  the  bed  will  supply 
itself  year  after  year,  and  a  plat  10 
feet  square  will  be  enough  for  an 
ordinary  family. 

Hose  (Rubber) — To  Mend. 

Cut  the  hose  apart  where  it  is  defect¬ 
ive;  obtain,  from  any  gas-fitter,  a 
piece  of  iron  pipe  two  or  three  inches 
long;  twist  the  hose  over  it  until  the 
ends  meet,  wrap  with  strong  twine, 
well  waxed,  and  it  will  last  a  long 
time. 

Hotbed — To  Make  a. 

Make  a  frame  6  feet  long  by  4  feet 
wide;  let  one  end  be  2  feet  in  height 
and  the  other  end  1  foot.  Along  the 
top  of  the  long  sides,  about  an  inch 


from  the  upper  edges,  nail  2  cleats. 
This  frame  may  be  made  of  one-inch 
boards.  Glaze  the  sash  and  fit  it 
upon  these  cleats,  thus  forming  an 
inclined  plane,  which,  when  the  bed  is 
completed  and  the  frame  permanently 
arranged,  should  be  made  to  face 
the  south-east.  In  this  manner  the 
rays  of  the  morning  and  noonday  sun 
fall  directly  upon  the  growing  plants. 

To  make  the  bed,  draw  well-rotted 
horse  manure  and  pile  it  in  a  square 
heap,  about  3  feet  deep,  and  of  suffi¬ 
cient  dimensions  to  admit  of  the 
frame  being  placed  securely  upon  the 
top.  Within  the  frame,  cover  the 
manure  heap  with  about  6  inches  of 
rich  earth.  Put  on  your  sash  and  leave 
it  until  the  fermentation  of  the  heap 
causes  the  earth  to  become  warm. 
When  this  is  effected,  large  dewdrops 
will  form  upon  the  inside  of  the  glass. 
If  the  fermentation  is  not  very  active, 
cover  the  sash  with  boards,  so  as  to 
prevent  all  radiation  of  heat  from  the 
pile.  The  frame  may  be  kept  still 
warmer  by  banking  up  the  outside  to 
the  top  with  manure. 

When  the  earth  has  become  thor¬ 
oughly  heated  the  bed  is  ready  for 
sowing.  To  sow  with  the  finger,  draw 
drills  about  half  an  inch  deep,  take  the 
seed  of  cabbages,  cauliflowers,  toma¬ 
toes,  peppers,  etc.,  between  the  fore¬ 
finger  and  thumb,  and  by  rubbing  the 
two  gently  and  moving  the  hand  along 
the  drill,  the  seed  may  be  sown  evenly 
and  thickly. 

The  great  principle  in  the  successful 
forcing  of  plants  in  a  hotbed  is  to 
subject  them  to  a  sufficient  amount  of 
heat  without  allowing  them  to  burn. 
This  can  only  be  regulated  by  experi¬ 
ence  and  judgment.  If,  however, 
the  weather  be  very  warm,  by  throw¬ 
ing  open  the  sash  during  the  day  and 
closing  at  night,  the  plants  may  be 
brought  in  contact  with  external  air, 
and  will  become  more  hardy  and  bet- 


We  ask  advice,  but  we  mean  approbation. 


265 


ter  able  to  bear  the  chilling  effects  of 
transplanting  into  the  open  air. 

A  constant  succession  of  early  plants 
may  in  this  manner  be  forced,  and 
after  their  removal  melons  and  cucum¬ 
bers  may  be  planted  in  their  places 
in  small  sods,  and,  when  sufficiently 
forced,  may  be  removed  without 
being  at  all  disturbed. 

Hot  Weather— Beverage  for. 

The  yolk  of  eggs  beaten  up;  lump 
sugar  (to  taste) ;  citric  acid  powdered, 
or  tartaric  acid  (small  quantity,  exact 
quantity  soon  found  out) ;  one  or  two 
drops  of  essence  of  lemon  on  a  lump  of 
sugar,  to  make  it  mix  readily  with  the 
water.  This  is  really  an  excellent, 
agreeable,  and  inexpensive  beverage. 

Houses,  Building — Hints  on. 

Build  solid,  substantial  foundations 
laid  up  in  cement  or  mortar,  with  foot¬ 
ing-course  projecting  6  inches  on  either 
side,  as  this  is  a  preventive  against 
rats,  burrowing  under  the  foundation 
and  entering  the  house  from  the  out¬ 
side.  Plaster  the  walls  on  the  outside, 
flush  and  smooth,  with  cement,  where 
coming  against  the  earth ;  this  prevents 
the  surface  water  from  percolating 
through  the  joints  of  the  walls  and 
making  your  cellar  wet  and  damp. 
If  it  is  a  clay  soil,  and  your  house  is 
situated  on  a  hillside,  sub-drain  your 
cellar,  lead  the  drain  out  to  the  lowest 
part  of  your  ground,  and  let  it  dis¬ 
charge  on  the  surface.  If  your  ground 
slopes  in  all  directions  away  from  the 
house,  the  above  precaution  is  not 
necessary. 

Do  not  support  the  interior  par¬ 
titions  to  your  house  upon  brick  piers 
in  the  cellar  with  a  timber  girder  run¬ 
ning  from  pier  to  pier,  and  the  floor- 
beams  resting  thereon.  This  is  very 
faulty  construction,  as  it  admits  of  the 
shrinkage  of  the  timber  girder  and  the 
floor  beams  above  it,  producing  settling 
and  cracks  throughout  the  building. 
These  interior  partitions  sustain  fully 


as  much,  if  not  more,  weight  than  the 
exterior  walls,  and  therefore  should 
have  eight  or  twelve  inch  walls  under 
all  bearing  partitions.  Build  these 
supporting  walls  up  to  the  top  of  the 
floor-beams,  so  as  to  permit  the  stud 
partitions  above  to  rest  directly  on 
the  brick  work,  and  thereby  avoid 
the  shrinkage  of  the  beams.  All  stud 
partitions  above  the  first  story  should, 
if  possible,  rest  on  the  heads  of  the 
partitions  beneath,  thus  again  avoid¬ 
ing  shrinkage  and  consequent  settling. 

It  is  beyond  denial,  false  economy  to 
use  light  floor-beams,  as  their  constant 
vibration  when  walked  upon  is  exces¬ 
sively  annoying  and  unpleasant.  They 
should  never  be  placed  more  than  16 
inches  apart  between  centres,  and  for 
ordinary  spans  should  be  at  least  2  by 
10  inches,  and  2  by  11  and  2  by  12 
inches  for  spans  not  over  18  feet.  All 
beams  should  be  thoroughly  cross- 
bridged,  and  all  floors  should  be  deaf¬ 
ened.  This  deafening  is  not  only  for 
the  purpose  of  deadening  the  sound, 
but  it  also  prevents  any  water  that 
may  be  spilled  on  the  floor  above 
staining  the  ceiling  underneath. 
It  also  prevents  the  rapid  spread  of 
fire. 

All  ceilings  should  be  cross- 
furred,  the  purpose  of  which  is  to 
bring  the  ceiling  to  a  true  level  and 
to  prevent  cracking. 

It  is  a  very  good  plan  to  have  all 
doors  hung  on  loose-jointed  butts,  so 
as  to  allow  of  their  being  easily  lifted 
off  the  hinges,  should  they  require  at 
any  time  to  be  eased  or  planed  off.  This 
is  also  a  great  convenience  on  occasion 
of  an  entertainment,  as  the  doors  can 
be  removed  and  stored  away,  and  the 
house  thoroughly  thrown  open  to  the 
company. 

All  first-class  houses  should  have 
double  doors.  The  first  flooring  may 
be  of  mill  -  worked  boards,  and  the 
finishing  floor  (which  may  be  of  any 


266 


They  that  will  not  he  counseled  cannot  be  helped. 


wood  desired)  should  not  be  put  down 
until  the  plastering  is  complete,  and 
the  base  and  casings  to  the  door  are 
up;  by  adopting  this  plan  a  very 
thorough  floor  is  obtained,  as  we  avoid 
all  the  dirty  and  wet  work  of  the 
plasterer,  and  the  wear  and  tear  inci¬ 
dent  to  the  passing  to  and  fro  of  the 
workmen.  The  effect  of  the  shrink¬ 
age  of  the  base  from  the  floor  is 
also  avoided,  giving  the  work  a  better 
finish.  It  makes  a  much  more  rigid 
floor,  and  ties  the  building  together 
much  better,  to  lay  the  second  floor  at 
right  angles  with  the  first  floor. 

Always  see  that  the  plastering  is 
carried  down  to  the  floor,  and  by  this 
means  avoid  as  far  as  possible  having 
any  space  at  the  back  of  the  base-board, 
wherein  cockroaches  and  other  vermin 
may  find  refuge.  Also  plaster  behind 
panel  backs,  under  all  windows,  and 
where  the  subsill  rests  on  the  stone  sill, 
to  prevent  the  cold  air  and  snow  from 
drifting  in. 

In  wooden  houses,  be  careful  to 
have  all  of  the  cappings  and  tops  to 
the  windows  and  doors  covered  with  tin, 
the  tin  to  be  carried  up  underneath 
the  outside  covering  or  clap-boarding. 

In  conclusion,  put  yourself  at  the 
outset  in  the  hands  of  a  good,  thorough 
architect,  and  be  governed  by  him 
in  the  mode  of  construction.  Listen 
to  his  suggestions,  for  he  has  had  much 
more  experience  than  you.  Do  not 
desert  him  because  he  tells  you 
candidly  what  your  building  will  cost, 
and  go  to  others  who  will  seek  to  per¬ 
suade  you  that  they  can  produce  the 
same  amount  of  room  at  much  less 
cost;  for  this  can  only  be  done  by  the 
process  of  skinning,  winch  means  leav¬ 
ing  out  those  matters  which  are  con¬ 
tained  in  the  above  suggestions,  and 
very  many  more,  all  of  which  greatly 
contribute  to  the  durability  of  the 
house  and  the  actual  comfort  of  ex¬ 
istence  within  it.  In  this,  as  in  many 
other  cases,  the  best  economy  does  not 


lie  in  the  fancied  saving  of  money  at  the 
outset,  but  in  the  adoption  of  wise 
plans. 

House-cleaning. 

In  cleaning  a  room,  the  carpet  should 
come  up  first,  not  only  because  of  the 
dust,  but  to  give  the  floor  all  day  to 
dry,  not  leaving  it  to  be  scrubbed  last, 
as  we  have  seen  some  bad  managers  do, 
and  pay  for  it  by  influenzas.  Where 
the  walls  are  papered,  they  should  next 
be  swTept  with  a  clean  towel  pinned 
firmly  round  a  broom,  if  there  is  not  a 
brush  kept  for  the  purpose.  The  ceil¬ 
ings  of  chambers  are  usually  white¬ 
washed  ;  this  is  the  next  proceeding ;  and 
the  walls  scrubbed,  if  painted  or  hard 
finished.  Then  come  windows  and 
woodwork,  in  all  things  being  careful 
to  use  as  little  slop  as  will  thoroughly 
answer  the  purpose.  In  cleaning  wood 
work,  use  little  soap,  but  plenty  of 
clean  water,  which  will  prevent  dis¬ 
coloration.  If  dirty  spots  and  patches 
are  wiped  off  the  year  round,  faithfully, 
there  will  be  much  less  need  of  scrub¬ 
bing  the  boards  bare  in  “house  clean¬ 
ing.  ”  Oak  or  dark  woods,  now  so 
much  the  fashion,  need  not  be  touched, 
with  good  care,  more  than  once  a  year ; 
frequent  dry  rubbing  will  answer 
every  purpose. 

House — How  to  Furnish  a. 

If  you  are  about  to  furnish  a  house, 
do  not  spend  all  your  money,  be  it 
much  or  little.  Do  not  let  the  beauty 
of  this  thing  and  the  cheapness  of  that 
tempt  you  to  buy  unnecessary  articles. 
Doctor  Franklin’s  maxim  was  a  wise 
one — “Nothing  is  cheap  that  we  do 
not  want.  ”  Buy  merely  enough  to  get 
along  with  at  first.  It  is  only  by  ex¬ 
perience  that  you  can  tell  what  will  be 
the  wants  of  your  family.  If  you 
spend  all  your  money,  you  will  find  you 
have  purchased  many  things  you  do 
not  want,  and  have  no  means  left  to 
get  many  things  which  you  do  want. 
If  you  have  enough,  and  more  than 


We  may  give  advice,  but  we  cannot  give  conduct. 


267 


enough,  to  get  everything  suitable  to 
your  situation,  do  not  think  you  must 
spend  it  all,  merely  because  you  have 
it.  Begin  humbly.  As  riches  increase 
it  is  easy  and  pleasant  to  increase  in 
comforts;  but  it  is  always  painful  and 
inconvenient  to  decrease.  After  all, 
these  things  are  viewed  in  their  proper 
light  by  the  truly  judicious  and  re¬ 
spectable.  Neatness,  tastefulness  and 
good  sense  may  be  shown  in  the 
management  of  a  small  household, 
and  the  arrangement  of  a  little  furni¬ 
ture,  as  well  as  upon  a  larger  scale; 
and  these  qualities  are  always  praised, 
and  always  treated  with  respect  and 
attention.  The  consideration  which 
many  purchase  by  living  beyond  their 
income,  and,  of  course,  living  upon 
others,  is  not  worth  the  trouble  it 
costs.  The  glare  there  is  about  this 
false  and  wicked  parade  is  deceptive; 
it  does  not,  in  fact,  procure  a  man 
valuable  friends  or  extensive  in¬ 
fluence. 

Houses — To  Keep  Cool  in  Hot 
Weather. 

In  very  hot  days  a  cool  apartment 
is  a  real  luxury  to  be  had  far  oftener 
than  most  people  suppose  possible. 
The  secret  consists,  not  in  letting  in 
cool  air,  for  naturally  all  do  that  when¬ 
ever  they  have  the  chance;  but  in 
keeping  out  the  hot  air.  If  the  air 
outside  a  room  or  house  be  cooler 
than  the  air  inside,  let  it  in  by  all 
means;  but  if  it  be  hotter,  carefully 
keep  it  out. 

A  stair-case  window  left  open  dur¬ 
ing  the  night  will  often  cool  the  pas¬ 
sages  of  a  house,  and  the  rooms,  too, 
if  the  doors  be  not  shut;  but  it  must 
be  closed  at  8  or  9  o’clock  in  the  morn¬ 
ing,  or,  if  on  the  sunny  side,  at  4  or  5 
o’clock,  and  the  blind  drawn  down. 
The  mistake  people  generally  make  is 
to  throw  open  their  windows  at  all 
hours  of  the  day,  no  matter  whether 


the  atmosphere  outside  be  cool  or 
scorching. 

Let  us  have  some  air,  they  say,  and 
in  comes  the  treacherous  breeze — for 
even  hot  air  is  pleasant  while  it  is 
gently  blowing,  taking  away  perspi¬ 
ration,  and  thereby  cooling  the  skin; 
but  the  apartment  is  made  warmer, 
instead  of  cooler,  and  as  soon  as  they 
move  out  of  the  draught  they  find 
their  room  to  be  more  uncomfortable 
than  before. 

Let  in  cool  air — keep  out  hot — that 
is  the  only  formula  to  insure  the  min¬ 
imum  of  discomfort.  Sitting-rooms 
may  generally  be  kept  cool  during  the 
whole  day  if  the  doors  be  only  opened 
for  ingress  and  egress,  and  the  win¬ 
dows  kept  closed  and  shielded  from 
direct  sunshine  by  a  blind.  If  the  at¬ 
mosphere  of  a  room  be  impure  from 
any  cause,  let  it  be  renewed;  hot  air 
is  less  injurious  than  bad  air.  If  a 
room  be  small  in  comparison  with  the 
number  of  persons  engaged  in  it,  free 
ventilation  becomes  indispensable. 

In  cooking  apartments  the  tem¬ 
perature  will  probably  be  higher  than 
outside,  hence  the  free  admission  even 
of  hot  air  will  be  desirable.  If  per¬ 
sons  do  not  object  to  sitting  in  a  direct 
draught  of  air,  windows  and  doors 
may  be  opened,  a  breeze  being  more 
refreshing,  even  though  several  de¬ 
grees  warmer  than  still  air;  but  under 
nearly  all  other  circumstances  rooms 
should  be  kept  closed  as  much  as  pos¬ 
sible  until  after  sun-down,  or  till  the 
air  outside  is  cooler  than  that  inside. 
Let  in  cool  air;  keep  out  hot. 

Houses — When  to  Paint. 

Repeated  experiments  prove  that 
paint  applied  between  November  and 
March  will  last  twice  as  long  as  that 
applied  in  warm  weather.  The  rea¬ 
son  is  that  in  cold  weather  the  com¬ 
ponent  parts  of  the  paint  form  a  hard 
substance  on  the  surface,  as  hard  al¬ 
most  as  glass.  But  in  warm  weather 


268 


Contempt  is  the  proper  punishment  of  affectation. 


the  oil  penetrates  the  boards,  and  the 
paint  soon  wears  off. 

Houses — Choice  of  Color  for. 

The  choice  of  color  for  country 
houses  requires  the  exercise  of  taste, 
judgment,  and  an  eye  for  harmonious 
combinations.  It  is  laid  down  as  a 
rule  by  Calvert  Vaux,  that  every 
building  requires  four  tints  to  make 
it  a  pleasant  object  in  the  way  of  color. 
“  The  main  walls,”  he  remarks,  “  should 
be  of  some  agreeable  shade  of  color, 
the  roof-trimmings,  verandas,  and 
other  wood-work,  being  either  of  a 
different  color,  or  of  a  different  shade 
of  the  same  color,  so  that  a  contrast, 
but  not  sharp  one,  may  be  estab¬ 
lished — a  third  and  fourth  color,  not 
widely  different  from  the  other  wood¬ 
work,  should  be  applied  to  the  win¬ 
dows,  blinds,  etc.” 

The  greatest  defect  in  the  general¬ 
ity  of  country  buildings  is  the  too  fre¬ 
quent  use  of  white.  Another  most 
decidedly  objectionable  color  is  un¬ 
modified  red,  or  those  brown-stone 
tints,  approaching  to  chocolate  color, 
which  are  so  frequently  used  in  the 
construction  of  town  dwellings. 

The  simplest  practical  rule  in  the 
painting  of  houses,  is  to  choose  paint 
of  some  neutral  tint  that  is  quiet  and 
satisfactory,  and  let  the  facings  of  the 
windows,  cornices,  etc.,  be  painted 
several  shades  darker  of  the  same 
color. 

House  Plants— To  Keep 
Without  Fire. 

Take  an  old  bed  quilt,  put  it  on 
the  floor,  and  set  the  plants  together 
in  the  center.  Set  a  stand  over  them, 
and  bring  the  quilt  up  over  the  top. 
If  any  of  the  plants  are  very  sensitive 
to  the  cold,  a  newspaper  pinned  around 
them  would  be  an  additional  protec¬ 
tion. 

House — Hints  on  Taking  a. 

Rent. — Before  taking  a  house.,  be 


careful  to  calculate  that  the  rent  is 
not  too  high  in  proportion  to  your 
means;  for  remember  that  the  rent  is 
a  claim  that  must  be  paid  with  but 
little  delay,  and  that  the  landlord  has 
greater  power  over  your  property  than 
any  other  creditor.  It  is  difficult  to 
assign  any  fixed  proportion  between 
income  and  rental  to  suit  all  cases, 
but  a  reasonable  basis  for  the  settle¬ 
ment  of  this  point  may  be  found  in 
the  assertion  that  while  not  less  than 
one-tenth  of  a  man’s  entire  income 
need  be  set  apart  for  rent,  not  more 
than  a  sixth,  or  at  the  very  utmost  a 
fifth,  should  be  devoted  to  this  pur¬ 
pose.  Having  determined  the  amount 
of  rent  which  you  can  afford  to  pay, 
be  careful  to  select  the  best  and  most 
convenient  house  which  can  be  ob¬ 
tained  for  that  sum.  And  in  making 
that  selection  let  the  following  mat¬ 
ters  be  carefully  considered : 

Situation,  Healthful. — Find  out  the 
nature  of  the  sub-soil  on  which  the 
house  stands — for  example,  a  gravel 
or  chalk  subsoil  is  better  than  a 
subsoil  of  clay,  because  the  former 
admits  of  a  speedy  escape  of  the  sur¬ 
plus  water  in  time  of  heavy  and  con¬ 
tinuous  rain,  while  the  latter  does  not. 
Avoid  the  neighborhood  of  grave¬ 
yards,  and  of  factories  giving  forth 
unhealthy  vapors.  Avoid  low  and 
damp  districts,  the  course  of  canals, 
the  localities  of  reservoirs  of  water, 
gas  works,  etc.  Make  inquiries  as  to 
the  drainage  of  the  neighborhood, 
and  inspect  the  drainage  and  water 
supply  of  the  premises.  A  house 
standing  on  an  incline  is  likely  to  be 
better  drained  than  the  one  standing 
upon  the  summit  of  the  hill,  or  on  a 
level  below  a  hill.  Endeavor  to 
obtain  a  position  where  the  direct 
sunlight  falls  upon  the  house,  for  this 
is  absolutely  essential  to  health;  and 
give  preference  to  a  house  the  open¬ 
ings  of  which  are  sheltered  from  the 
north  and  east  winds.  Consider  the 


Age  is  a  matter  of  feeling,  not  of  years. 


269 


distance  of  the  house  from  your  place 
of  business,  and  its  relation  to 
provision  markets,  and  shops  in  the 
neighborhood,  and  to  the  church. 

Sanitary  Condition  and  State  of 
Repair. — Having  considered  these  ma¬ 
terial  and  leading  features,  examine 
the  house  in  detail,  carefully  looking 
into  its  state  df  repair.  When  a  fur¬ 
nished  house  is  let,  the  law  implies 
that  it  shall  be  fit  for  habitation;  but 
this  is  not  the  case  with  regard  to  an 
unfurnished  house.  In  the  latter 
case  the  tenant  is  presumed  to  have 
satisfied  himself  beforehand  as  to  its 
condition,  and  therefore  a  person  who 
intends  taking  an  unfurnished  house 
should  have  it  examined,  and  should 
know  that  the  drainage  is  in  perfect 
order.  Ascertain,  if  possible,  that  the 
foundations  are  air-tight  and  water¬ 
tight;  whether  the  cellars  are  dry  or 
damp;  state  of  the  water  supply  and 
sources  of  supply;  water-closet  appar¬ 
atus;  bathroom;  ventilation;  gas  sup¬ 
ply;  electric  lighting  or  bells.  Also 
notice  the  windows  that  are  broken; 
whether  the  chimneys  smoke. 

Do  not  commit  yourself  by  the 
signing  of  any  agreement  until  you 
are  satisfied  upon  all  these  points, 
and  see  that  all  has  been  done  which 
the  landlord  may  have  undertaken  to 
do,  before  you  take  possession  of  the 
house.* 

Housewives  and  Home  Com¬ 
forts,  Golden  Hints  for. 

Household  Management. — Between 
husband  and  wife  little  attentions 
beget  much  love. 

Always  lay  your  table  neatly, 
whether  you  have  company  or  not. 

Whatever  you  may  choose  to  give 
away,  always  be  sure  to  keep  your 
temper. 

Late  at  breakfast — hurried  for  din¬ 
ner — cross  at  supper. 

Breakfast  should  always  be  served 
regularly,  as  it  is  the  starting  point 


of  the  day’s  duties  and  engagements; 
if  it  is  late,  it  upsets  the  whole  day’s 
programme. 

Matches  should  be  kept  in  every 
bedroom,  well  out  of  reach  of  chil¬ 
dren.  They  are  cheap  enough. 

A  wire  fire-guard,  for  each  fire¬ 
place  in  a  house  costs  little,  and 
greatly  diminishes  the  risk  to  life  and 
property.  Fix  them  before  going  to 
bed. 

Allowing  children  to  talk  inces¬ 
santly  is  a  mistake.  We  do  not  mean 
to  say  that  they  should  be  restricted 
from  talking  at  proper  seasons,  but 
they  should  be  taught  to  know  when 
it  is  proper  for  them  to  cease. 

Economy. — Much  knowledge  may 
be  obtained  by  the  good  housewife 
observing  how  tilings  are  managed  in 
well-regulated  families. 

Regularity  in  the  payment  of  ac¬ 
counts  is  essential  to  housekeeping. 
All  tradesmen’s  bills  should  be  paid 
weekly,  for  then  any  errors  can  be 
detected  while  the  transactions  are 
fresh  in  the  memory. 

It  is  better  to  accomplish  perfect¬ 
ly  a  very  small  amount  of  work  than 
to  half-do  ten  times  as  much. 

See  that  nothing  is  thrown  away 
which  might  have  served  to  nourish 
your  own  family  or  a  poorer  one. 

If  you  have  children  who  are  learn¬ 
ing  to  write,  buy  coarse  white  paper 
by  the  quantity,  and  make  it  up  into 
writing-books.  This  does  not  cost 
half  so  much  as  it  does  to  buy  them 
ready  made  at  the  stationer’s. 

All  linen  rags  should  be  saved,  for 
they  are  useful  in  sickness.  If  they 
have  become  dirty  and  worn  by  clean¬ 
ing  silver,  etc.,  wash  them  and  scrape 
them  into  lint. 

New  iron  should  be  very  gradually 
heated  at  first.  After  it  has  become 
inured  to  the  heat,  it  is  not  so  likely 
to  crack. 

Dirty  windows  speak  to  £he  passer¬ 
by  of  the  negligence  of  the  inmates. 


270 


Hitch  your  wagon  to  a  star. 


The  oftener  carpets  are  shaken  the 
longer  they  wear;  the  dirt  that  col¬ 
lects  under  them  grinds  out  the 
threads. 

Never  put  away  plates,  knives  and 
forks,  etc.,  uncleaned,  or  great  in¬ 
convenience  will  arise  when  the  art¬ 
icles  are  wanted. 

Do  not  let  the  knives  be  dropped 
into  hot  dish-water.  It  is  a  good  plan 
to  have  a  large  tin  pot  to  wash  them 
in,  just  high  enough  to  wash  the 
blades  without  wetting  the  handles. 

Charcoal  powder  will  be  found  a 
very  good  thing  to  give  knives  a  first- 
rate  polish. 

Scald  your  woodenware  often,  and 
keep  your  tinware  dry. 

New  wooden  utensils  should  be 
first  well  soaked  in  cold  and  then  in 
scalding  water.  Wooden  bowls  very 
frequently  split  when  hot  water  is 
put  into  them;  they  should  be  well 
greased,  inside  and  out,  and  laid  by 
for  a  day  or  two,  and  then  scour  them 
well  for  several  days  till  clean  and 
free  from  grease. 

Clean  a  brass  kettle  with  salt  and 
vinegar  before  using  it  for  cooking. 

A  warming-pan  full  of  coals,  or  a 
shovel  of  coals,  held  over  varnished 
furniture,  will  take  out  white  spots. 
Care  should  be  taken  not  to  hold  the 
pan  near  enough  to  scorch;  the  place 
to  which  heat  has  thus  been  applied 
should  be  rubbed  with  a  flannel  while 
warm. 

Sal-volatile  or  hartshorn  will  re¬ 
store  colors  taken  out  by  acid.  It 
may  be  dropped  upon  any  garment 
without  doing  harm. 

Health.— Eat  slowly  and  you  will 
not  overeat. 

Persons  very  commonly  complain 
of  indigestion ;  how  can  it  be  wondered 
at,  when  they  seem,  by  their  habit  of 
swallowing  their  food  wholesale,  to 
forget  for' what  purpose  they  are  pro¬ 
vided  with  teeth? 


Keeping  the  feet  warm  will  tend  to 
prevent  headaches. 

Take  pains  to  keep  your  children’s 
feet  dry  and  warm.  Don’t  bury  their 
bodies  in  heavy  flannels  and  woolens, 
and  leave  their  ^rms  and  legs  naked. 

People  in  general  are  not  aware 
how  very  essential  to  the  health  of 
the  inmates,  is  the  free  admission  of 
light  into  their  houses. 

Feather  beds  should  be  opened 
every  third  year,  the  ticking  well 
dusted,  soaped,  and  waxed,  the  fea¬ 
thers  dressed  and  returned. 

There  is  much  more  injury  done 
by  admitting  visitors  to  invalids  than 
is  generally  supposed. 

When  reading  by  lamp-light,  place 
the  lamp  behind  you,  that  the  rays 
may  pass  over  your  shoulder  on  to  the 
book.  This  will  relieve  the  eyes. 

Food. — When  you  are  particular  in 
wishing  to  have  precisely  what  you 
want  from  a  butcher,  go  and  buy  it 
yourself. 

In  cold  weather  a  leg  of  mutton 
improves  by  being  hung  three  or  four 
weeks. 

When  the  meat  is  hanging,  change 
its  position  frequently,  to  equally  dis¬ 
tribute  the  juices. 

“  Wilful  waste  makes  woeful  want.” 
Do  not  cook  afresh  joint  while  any  of 
the  last  remains  uneaten — hash  it  up, 
and  with  gravy  and  a  little  manage¬ 
ment,  eke  out  another  day’s  dinner. 

The  shanks  of  mutton  make  a  good 
stock  for  nearly  any  kind  of  gravy, 
and  they  are  very  cheap. 

As  far  as  possible,  have  pieces  of 
bread  eaten  up  before  they  become 
hard:  spread  those  that  are  not  eaten, 
and  let  them  dry,  to  be  pounded  for 
puddings.  Do  not  let  the  crusts  ac¬ 
cumulate  in  such  quantities  that  they 
cannot  be  used.  With  proper  care, 
there  is  no  need  of  losing  a  particle  of 
bread. 

Brewis  is  made  of  crusts  and  dry 


The  poor  make  themselves  poorer  as  apes  of  the  rich. 


271 


pieces  of  bread,  soaked  a  good  while  in 
hot  milk,  mashed  up,  and  eaten  with 
salt. 

Apples  intended  for  dumplings 
should  not  have  the  core  taken  out  of 
them,  as  the  pips  impart  a  delicious 
flavor  to  the  dumpling. 

Apple  and  suet  dumplings  are 
lighter  when  boiled  in  a  net  than  in  a 
cloth.  Skim  well. 

Apples  and  pears,  cut  into  quarters 
and  stripped  of  the  rind,  baked  with 
a  little  water  and  sugar,  and  eaten 
with  boiled  rice,  are  capital  food  for 
children. 

A  rice  pudding  is  excellent  with¬ 
out  either  eggs  or  sugar,  if  baked 
gently;  it  keeps  better  without  eggs. 

When  you  dry  salt  for  the  table, 
do  not  place  it  in  the  salt  cellars  until 
it  is  cold,  otherwise  it  will  harden  into 
a  lump. 

Washing. — If  you  have  difficulty  in 
getting  soft  water  for  washing,  fill  a  tub 
or  barrel  half  full  of  wood  ashes,  and 
fill  it  up  with  water,  so  that  you  may 
have  lye  whenever  you  want  it.  A 
gallon  of  strong  lye,  put  into  a  boiler 
of  hard  water,  will  make  it  as  soft  as 
rain  water.  Some  people  use  pearlash, 
or  potash;  but  this  costs  something, 
and  is  very  apt  to  injure  the  texture 
of  the  cloth. 

Woolen  clothes  should  be  washed 
in  very  hot  suds,  and  not  rinsed. 
Lukewarm  water  shrinks  them. 

Soapsuds  form  a  good  manure  for 
bushes  and  young  plants;  therefore 
do  not  throw  them  all  down  the  sink 
or  drains. 

Mending.— All  the  mending  in  the 
house  should  be  done  once  a  week  if 
possible. 

After  washing,  overlook  linen  and 
stitch  on  buttons,  hooks  and  eyes,  etc. ; 
for  this  purpose  keep  a  “  house-wife’s 
friend,”  full  of  miscellaneous  threads, 
cottons,  buttons,  hooks,  etc. 


A  short  needle  makes  the  most 
expedition  in  plain  sewing. 

Put  your  balls  or  reels  of  cotton 
into  little  bags,  leaving  the  ends  out. 

When  sheets  or  chamber  towels 
get  thin  in  the  middle,  cut  them  in 
two,  sew  the  selvages  together  and 
hem  the  sides. 

In  mending  sheets  and  shirts,  put 
in  pieces  sufficiently  large,  or  in  the 
first  washing,  the  thin  parts  will  give 
way,  and  the  work  done  is  of  no  avail. 

Persons  of  defective  sight,  when 
threading  a  needle,  should  hold  it 
over  something  white,  by  which  the 
sight  will  be  assisted. 

Sitting  to  sew  by  lamp-light  at 
a  table  with  a  dark  cloth  on  it  is  injur¬ 
ious  to  the  eyesight.  When  no  other 
remedy  presents  itself,  put  a  sheet  of 
white  paper  before  you. 

Clothes.— A  bonnet  and  trimmings 
may  be  worn  a  much  longer  time,  if 
the  dust  be  brushed  well  off  after  use 
before  putting  them  away. 

No  article  of  dress  tarnishes  so 
readily  as  black  crape  trimmings,  and 
few  things  injure  them  more  than 
damp ;  ladies  should  therefore  be  care¬ 
ful  to  protect  them  as  much  as  pos¬ 
sible. 

Husbands — Counsel  for. 

You  can  hardly  imagine  how  refresh¬ 
ing  it  is  to  occasionally  call  up  the 
recollection  of  your  courting  days. 
How  tediously  the  hours  rolled  away 
prior  to  the  appointed  time  of  meet¬ 
ing;  how  swiftly  they  seemed  to  fly 
when  you  had  met;  how  fond  was  the 
first  greeting;  how  vivid  your  dreams 
of  future  happiness,  when,  returning 
to  your  home,  you  felt  yourself  secure 
in  the  confessed  love  of  the  object  of 
your  warm  affection!  Is  your  dream 
realized? — are  you  as  happy  as  you 
expected?  Consider  whether,  as  a 
husband,  you  are  as  fervent  and  con¬ 
stant  as  you  were  when  a  lover.  Re¬ 
member  that  the  wife’s  claims  to 


272 


Laboring  toward  distant  aims 


your  unremitting  regard,  great  before 
marriage,  are  now  exalted  to  a  much 
higher  degree.  She  has  left  the  world 
for  you — the  home  of  her  childhood, 
the  fireside  of  her  parents,  their 
watchful  care  and  sweet  intercourse 
have  all  been  yielded  up  for  you. 
Look,  then,  most  jealously  upon  all 
that  may  tend  to  attract  you  from 
home,  and  to  weaken  that  union  upon 
which  your  temporal  happiness  mainly 
depends ;  and  believe  that  in  the  solemn 
relationship  of  husband  is  to  be  found 
one  of  the  best  guarantees  for  man’s 
honor  and  happiness. 

Hyacinth  Culture. 

The  hyacinth  requires  a.  light  but 
rich  soil,  sandy  loam,  well  dressed, 
and  mixed  with  thoroughly  rotted 
manure,  but  if  the  soil  is  not  sandy, 
add  a  third  of  silver  sand.  The  soil 
for  a  hyacinth  bed  must  be  deeply  dug, 
well  mixed  and  turned  over.  Plant 
the  bulbs  eight  inches  apart,  and  four 
inches  under  the  soil. 

To  Grow  Hyacinths  in  Pots. — Select 
the  bulbs,  and  plant  each  one  sepa¬ 
rately  in  a  four-inch  pot,  well  drained 
with  potsherds,  and  filled  within  an 
inch  of  the  top  with  the  same  soil  re¬ 
commended  for  the  beds.  If  the  plants 
are  to  remain  outdoors  until  rooted, 
place  them  in  a  dry,  level  place,  and 

I 


cover  them  about  six  inches  deep  with 
straw,  decayed  leaves,  or  cocoanut 
fibre,  putting  a  piece  of  bass  mat  over 
to  keep  off  the  rain;  they  will  not  re¬ 
quire  watering.  In  ten  weeks  they 
will  have  made  sufficient  roots,  and 
may  be  brought  into  the  house  and 
watched  carefully.  If  brought  into  the 
house  directly  they  are  potted,  keep 
them  in  a  dark,  moist  atmosphere  for 
about  ten  weeks,  then  gradually  ex¬ 
pose  them  to  the  light,  and  give  them 
water  frequently. 

To  Grow  Hyacinths  in  Glasses. — 

Single,  flowering  hyacinths  are  the 
best  for  this  purpose.  Fill  the  glasses 
with  soft  water  (rain  water  is  the 
best),  so  as  nearly  to  touch  the  bulb. 
Exclude  the  light  totally  from  them 
for  five  weeks,  by  which  time  the  glass 
ought  to  be  full  of  roots;  they  may 
then  be  placed  where  they  will  have 
plenty  of  light  and  an  equable  tem¬ 
perature.  Do  not  change  the  water 
while  they  are  in  the  dark,  but  when 
exposed  to  the  light  pour  out  half  the 
water  in  each  glass  once  a  week,  and 
fill  it  up  with  fresh  water,  which  should 
have  been  kept  for  some  time  in  the 
same  room,  that  the  temperature  may 
be  the  same.  A  very  little  guano, 
mixed  with  the  water,  strengthens  the 
plant. 


Ice. 

Ice  is  specifically  lighter  than  water 
which  is  just  going  to  freeze,  and  there¬ 
fore  does  not  sink  in  it.  Water  in 
freezing  expands  about  one-eleventh  in 
bulk,  which  accounts  for  so  many  burst 
pipes,  etc.  Freezing  takes  place  usu¬ 
ally  at  32  degrees  Fahrenheit,  but  if  the 
water  is  kept  perfectly  still,  it  can  be 
cooled  to  22  degrees  Fahrenheit  without 
freezing.  The  least  shake,  however, 
will  make  it  freeze  instantly,  and  re¬ 
sume  the  32  degrees  temperature.  Sea 
water  does  not  freeze  till  29  degrees 


Fahrenheit.  The  color  of  pure  ice  is 
deep  blue,  but  it  can  only  be  detected 
when  the  ice  is  in  large  masses.  In 
the  severe  winter  of  1740  a  whole  house 
was  built  of  ice  on  the  Neva.  The 
trade  in  ice  is  as  old  as  Nero’s  time, 
b.ut  it  has  been  important  only  within 
recent  times — for  preserving  provisions, 
for  brewing,  for  surgical  operations, 
etc.  America  exports  enormous  quan¬ 
tities,  especially  from  the  Wenham 
Lake  via  Boston,  to  all  parts  of  the 
world;  but  Britain  is  supplied  almost 
entirely  from  Norway,  where  a  lake 


sets  the  mind  in  a  higher  key. 


273 


near  Christiania  has  been  christened 
“  Lake  Wenham.  ” 

Ice  Chests— To  Make. 

Take  two  dry  goods  boxes,  one  of 
which  is  enough  smaller  than  the  other 
to  leave  a  space  of  about  three  inches 
all  around  when  it  is  placed  inside. 
Fill  the  space  between  the  two  with 
sawdust  packed  closely,  and  cover  with 
heavy  lid  made  to  fit  neatly  inside  the 
larger  box.  Insert  a  small  pipe  in  the 
bottom  of  the  chest  to  carry  off  the 
water  from  the  melting  ice.  Foi 
family  use  this  has  proved  quite  as 
serviceable  and  as  economical  as  more 
costly  “  refrigerators.  ” 

Ice — To  Gather. 

Ice  should  be  cut  early,  as  the  first 
ice  keeps  best,  and  is  easier  procured. 
Snow  has  to  be  removed  from  the  sur¬ 
face  of  the  ice  before  cutting,  as  it 
injures  the  quality.  It  should  be 
gathered  in  December;  select  a  cleai, 
cold  day,  and,  with  ice  tools— which 
should  consist  of  a  cross-cut  saw,  an 
axe,  a  pike  pole,  and  an  ice  ladder 
go  to  the  scene  of  your  operations. 
Cut  three  feet  wide  with  the  saw,  and 
split  off  with  the  axe,  by  chipping  out 
a  V,  or  wedge-shaped  hole,  at  each 
edge;  then  strike  a  few  light  blows  in 
each  hole  until  the  block  separates 
from  the  mass.  In  this  manner  you 
can  get  your  blocks  out  nearly  as  true 
as  with  the  saw. 

A  convenient  size  to  handle  and  pack 
is  about  two  by  three  feet.  Twelve 
cakes  will  pack  one  layer  eight  by  nine 
feet  square,  which  laid  up  eight  or  nine 
feet  high,  is  sufficient  to  last  a  large 
family. 

The  ice  ladder  is  used  to  draw  the 
floating  cakes  of  ice  upon  the  suiface, 
and  to  load  them  upon  the  sled  or 
stone-boat,  for  removal  to  the  ice¬ 
house.  The  ladder  is  about  twelve  feet 
long  and  twenty  inches  wide.  The 
upright  pins  must  be  strong,  and  the 
round  at  one  end  extend  through  both 


sides,  to  make  handles.  The  ladder  is 
lowered  into  the  water,  and  the  cake  of 
ice  floated  over  it.  Then  draw  out  the 
ladder,  and  at  the  same  time  lower  the 
handles.  The  pins  will  hold  the  cakes 
upon  the  ladder ;  when  upon  the  surface, 
it  can  be  quickly  unloaded  by  raising 
one  side  of  the  ladder .  The  ice  should  be 
taken  to  the  house,  and  packed  at  once. 
Use  a  plank  to  move  the  cakes,  where 
needed,  when  packing. 

Look  to  your  drainage ;  also  see  that 
your  house  is  tight  at  the  bottom;  for 
a  current  of  air  passing  through  the  ice, 
causes  it  to  melt  rapidly.  Leave  a  space 
of  six  inches  between  the  ice  and  avails, 
and  fill  in  with  straw,  packed  close,  or 
sawdust,  tanbark,  or  swamp  moss. 
The  latter  is  to  be  preferred.  Cover 
with  a  thick  layer,  and  fill  to  the  roof 
with  straw.  Use  double  doors,  with 
a  cooling  room. 

Ice-House — To  Build. 

A  family  ice-house  need  not  be  an 
expensive  structure.  It  may  be  built- 
cheaply,  subserve  its  object  excellently, 
and  add  to  the  attractions  of  a  home¬ 
stead  by  being  a  sightly  object. 
A  building  twelve  feet  square  and 
eight  or  nine  feet  high,  is  sufficient 
for  the  wants  of  the  most  exacting 
family.  It  may  be  a  frame  building, 
entirely  above  the  surface  of  the  ground, 
and  better  if  supported  on  posts  ele¬ 
vated  a  few  inches,  to  be  certain  of 
good  drainage.  Built  of  joists  two  by 
three  inches,  with  an  outer  boarding, 
having  inside  another  series  of  up¬ 
rights  also  boarded;  from  six  to  ten 
inches  removed  from  the  outer  shell , 
with  a  solid  plank  floor;  the  space  be¬ 
tween  the  two  walls  filled  with  tanbark, 
sawdust,  straw  or  chaff ;  and  a  roof  of 
good  pitch;  the  ice-house  is  complete. 
A  drain  for  water  should  be  made  from 
the  floor,  and  the  pitch  of  the  roof  filled 
with  straw,  hay,  or  some  similar  dry, 
porous  material.  On  the  roof  should 
be  a  ventilator,  the  top  defended  from 


274 


The  greatest  remedy  for  anger  is  delay. 


the  rain  or  snow.  The  ice  should  be 
packed  in  one  solid  mass,  the  sides  not 
reaching  the  inner  walls  of  the  build¬ 
ing,  but  allowing  a  space  of  from  six 
to  twelve  inches  all  around.  The  top 
of  the  ice  should  be  covered  with  straw, 
and  the  doors  should  be  like  the  sides 
of  the  building,  or  double  doors  should 
be  made,  one  in  the  outer  and  the 
other  in  the  inner  wall.  Plant  morn¬ 
ing-glories  or  any  climbing  plant 
around  the  building  and  induce  them 
to  creep  up  the  walls  and  over  the  roof 
as  an  additional  defense  against  the  fer¬ 
vid  sun  of  summer.  Two  workmen, 
if  not  practical  carpenters,  can  put  up 
such  a  building  in  one,  or  at  most,  two 
days,  which,  if  taste  and  judgment  are 
used,  will  prove  to  be  a  sightly  ad¬ 
dition  to  the  attraction  of  a  country 
home,  and  a  useful  adjunct  to  the 
farm,  its  contents  being  invaluable  in 
sickness.  Such  an  ice-house  would 
prove  also  convenient  as  a  refrigerator 
on  a  large  scale,  preserving  food  of 
various  kinds  and  the  products  of  a 
dairy. 

A  Cheap  Tee-house. — It  costs  hut  little 
to  build  an  ice-house  that  will  keep  ice 
the  year  round,  where  practical  utility 
only  is  aimed  at,  and  not  elegance  of 
structure.  A  writer  on  this  subject 
says :  Last  J anuary  I  drew  one  large  load 
of  sawdust  and  spread  on  the  ground  on 
the  north  side  of  my  horse  barn,  then 
drew  the  ice  (sawed  in  square  cakes) 
and  built  up  a  square  pile  some  eight 
by  ten  feet  and  seven  or  eight  feet 
high,  filling  up  the  space  between  the 
cakes  with  pounded  ice.  I  then  set 
up  scantling  and  built  a  board  house 
around  it  two  feet  larger  each  way 
than  the  ice;  then  filled  in  sawdust 
around  and  two  to  three  feet  on  top 
and  covered  with  boards  and  slabs. 
We  have  used  freely  through  the  season 
and  sold  to  picnic  parties,  given  away  to 
sick  neighbors,  and  have  plenty  of  ice 
yet. 


Another. — Another  writer  thus  tells 
how  he  constructed  an  ice-house:  I 
set  posts  in  the  ground,  so  as  to  make  a 
house  twelve-foot  squarefthree  posts  on 
each  side),  and  board  or  plank  it  up 
eight  feet  high,  on  the  inside.  The 
surface  earth  is  now  dug  out  six  inches 
deep,  and  sawdust  filled  in  one  foot 
deep,  making  it  six  inches  above  the 
level  of  the  earth.  The  ice  is  care¬ 
fully  packed,  nine  feet  square  and  six 
feet  high,  leaving  a  space  of  eighteen 
inches  between  ice  and  boards,  closely 
packed  with  sawdust,  and  the  same 
thickness  of  sawdust  placed  on  top.  I 
have  an  old-fashioned  board  roof  over 
this  ice-house.  The  space  above  the 
sawdust  is  left  open,  so  that  the  air 
can  circulate  through,  and  the  sun 
shine  in.  The  result  is  that  we  have 
used  ice  daily  and  have  a  plenty  yet. 
As  to  the  cost,  four  men  with  one  team, 
cut,  handled  and  packed  the  ice,  and 
filled  in  the  sawdust  in  less  than  two 
days,  notwithstanding  we  had  to  haul 
the  ice  half  a  mile. 

Ice-House — Extemporaneous. 

An  ice-house  can  be  extemporised 
without  making  a  tenon  or  sawing  a 
board.  Construct  a  pen  near  the  pond 
or  stream  where  the  ice  is  to  be  gather¬ 
ed,  choosing,  if  possible,  a  gravel  bank 
where  there  will  be  good  drainage. 
The  pen  may  be  made  of  rails  twelve 
feet  long,  or  of  any  desired  length. 
The  larger  the  pen,  the  better  the  ice 
will  keep.  Lay  up  two  rails  upon  each 
of  the  four  sides.  Make  the  bottom 
level,  and  cover  it  a  foot  or  more  with 
straw,  sea-weed,  or  any  convenient 
refuse  vegetable  matter.  Sawdust  is 
better  than  straw,  if  it  can  be  had. 
Spent  tanbark  is  a  good  material  for 
this  foundation.  Cut  the  cakes  of  ice 
in  the  usual  manner,  and  pack  them 
closely,  filling  the  interstices  with 
pounded  ice,  and  if  the  weather  is 
freezing,  pour  on  a  little  water  to  make 
it  solid.  Pack  the  outside  with  a  foot 


Apologies  only  account  for  that  which  they  do  not  alter. 


275 


of  straw,  sawdust,  or  other  material, 
and  put  up  the  fence  as  the  pile  of  ice 
rises.  The  pile  can  be  conveniently 
made  about  eight  feet  high.  Cover 
the  top  with  at  least  eighteen  inches  of 
sawdust,  or  two  feet  of  straw  trodden 
down  closely.  Make  a  roof  of  boards 
or  slabs  slanting  to  the  north,  suffi¬ 
ciently  steep  to  shed  water,  and  fasten 
with  a  few  nails.  Such  a  pile-of  ice  as 
this  can  be  secured  by  a  couple  of 
men  and  a  team  in  a  day.  A  cheap 
ice-box  made  with  double  sides  and 
packed  with  sawdust  will  be  wanted. 
The  inner  chamber  should  be  about  2 
feet  long,  2  feet  deep,  and  18  inches 
wide.  This  will  hold  a  single  cake  of 
ice  weighing  a  hundred  pounds  or  more, 
and  leave  room  on  top  to  keep  milk, 
fresh  meats,  fruit  and  other  substances. 
It  will  last  from  four  days  to  a  week, 
according  to  the  quantity  that  is  used 
in  the  drinking  water.  If  the  extem¬ 
poraneous  ice-house  is  not  disturbed 
more  than  once  a  week,  it  will  probably 
supply  the  family  through  the  sum¬ 
mer  with  abundance  of  ice. 

Implements  (Farm) — Care  of. 

It  is  a  lamentable  fact  that  a  large 
majority  of  our  farmers  lose  as  much 
from  a  want  of  proper  care  of  tools  as 
from  the  actual  wear  and  tear  of  them. 
Repeated  wetting  and  drying  injure, 
sooner  or  later,  any  kind  of  wood¬ 
work;  the  moisture  getting  into  the 
cracks  soon  begins  the  work  of  decay. 
This  may  be  prevented  by  the  timely 
and  occasional  application  of  some 
cheap  paint.  The  shovels,  spades, 
and  forks  are  brought  into  the  tool- 
house  with  the  dirt  sticking  to  them, 
and  in  that  condition  they  remain 
through  the  winter,  or  until  they  are 
again  needed.  All  practical  farmers 
know  how  much  better  a  bright  plow 
turns  the  furrow,  how  much  easier  it 
is  on  the  team  and  driver,  and  yet  they 
will  bring  their  plows  and  harrows  in 
every  fall  with  the  dirt  sticking  to 


them,  and  allow  them  to  remain  in 
that  condition  until  again  wanted, 
much  to  their  irreparable  injury,  and 
also  to  their  own  loss  and  expense. 

Anti-rust  Mixtures. — There  are  vari¬ 
ous  mixtures  which  might  be  applied  to 
the  iron  to  prevent  rusting,  the  cheapest 
of  which  is  common  (unsalted)  grease. 
A  better  article  may  be  formed  by  the 
melting  together  of  six  pounds  of  fresh 
(not  salted)  lard  and  two  of  resin.  An 
old  iron  pot  is  a  good  thing  to  keep  and 
compound  the  mixture  in.  As  soon 
as  the  tool  is  done  being  used  for  the 
season,  clear  it  off  and  give  it  a  coat  of 
this  mixture,  and  even  if  it  remains 
undisturbed  for  years  it  will  come  out 
as  bright  as  when  put  away.  Imple¬ 
ments  properly  cared  for  will  not  only 
last  twice  as  long  as  where  this  is  not 
the  case,  but,  as  we  said  before,  they 
are  far  better  in  every  way. 

Incense — To  Make. 

Powdered  cascarilla,  2  ounces ;  myrrh, 
styrax,  benzoin,  and  Burgundy  pitch, 
of  each  one  ounce. 

India  Rubber — Artificial. 

Prof.  Sonnenschein  has  discovered 
that  an  elastic  mass  resembling  caout¬ 
chouc  may  be  obtained  by  combin¬ 
ing  tungstate  of  soda  with  certain  or¬ 
ganic  substances.  If  tungstic  acid  or 
tungstate  of  soda  be  added  to  glue, 
and  afterward  muriatic  acid,  a  com¬ 
pound  of  tungstic  acid  and  glue  is  pre¬ 
cipitated  which  is  so  elastic  at  85-105 
degrees  F ahrenheit,  that  it  can  be  drawn 
out  into  very  thin  fibres.  On  cooling, 
the  mass  becomes  very  solid  and  brittle. 
It  is  proposed  to  employ  this  substance 
in  place  of  the  costly  albumen  for 
mordanting  cotton,  especially  for  ani¬ 
line  colors.  The  same  material  has 
been  used  in  tanning  leather ;  but  this 
became  hard  as  stone,  and  consequently 
unsuitable  for  ordinary  purposes.  By 
adding  tungstate  of  soda  and  muriatic 
acid  to  a  solution  of  gelatin,  and  heat¬ 
ing  the  precipitate,  a  substance  is 


276 


A  work  of  real  merit  finds  favor  at  last. 


obtained  which  may  be  used  as  a  putty 
or  cement  in  many  cases. 

Inks. 

Asiatic. — Logwood  shavings  and 
powdered  galls,  of  each  2  lbs.;  green 
vitriol,  1  lb.;  gum,  ^2  lb.;  pomegranate 
bark,  54  lb.;  water,  1  gallon;  infuse  14 
days,  with  frequent  agitation. 

Copying. — Take  two  gallons  of  rain 
water,  and  put  into  it  34  pound  of 
gum  arabic,  J 4  pound  brown  sugar,  34 
pound  clean  copperas,  54  pound 
powdered  nut  galls.  Mix,  and  shake 
occasionally  for  ten  days,  and  strain. 
If  needed  sooner,  let  it  steep  in  an  iron 
kettle  until  the  strength  is  obtained. 

Another. — Take  two  gallons  rain 
water,  and  put  into  gum  arabic,  34  lb. ; 
brown  sugar,  34  lb.;  clean  copperas,  }4 
lb. ;  powdered  nutgalls,  54  lb. ;  mix,  and 
shake  occasionally  for  ten  days,  and 
strain;  if  needed  sooner,  let  it  stand  in 
an  iron  kettle  until  the  strength  is  ob¬ 
tained.  This  ink  will  stand  the  action 
of  the  atmosphere  for  centuries,  if  re¬ 
quired. 

Inks,  Copying — Requiring  no 
Press. 

A  black  copying  ink,  which  flows  easily 
from  the  pen,  and  will  enable  any  one 
to  obtain  very  sharp  copies  without 
the  aid  of  a  press,  can  be  prepared  in 
the  following  manner:  One  ounce 
of  coarsely  broken  logwood  extract 
and  two  drachms  of  crystalized 
carbonate  of  soda  are  placed  in  a 
porcelain  crucible  with  eight  ounces  of 
distilled  water,  and  heated  until  the 
solution  is  of  a  deep  red  color,  and  all 
the  extract  is  dissolved.  The  crucible 
is  then  taken  from  the  fire.  Stir 
well  into  the  mixture  one  ounce  of 
glycerine  of  specific  gravity  of  1.25, 
fifteen  grains  of  neutral  chromate  of 
potash  dissolved  ip  a  little  water,  and 
two  drachms  of  finely-pulverized  gum 
arabic,  which  may  be  previously  dis¬ 
solved  in  a  little  hot  water  so  as  to 
produce  a  mucilaginous  solution.  The 


ink  is  now  complete  and  ready  for  use. 
In  well-closed  bottles  it  may  be  kept 
for  a  long  time  without  getting  mouldy 
and,  however  old  it  may  be,  will  al¬ 
low  copies  of  writing  to  be  taken  with¬ 
out  the  aid  of  a  press.  It  does  not 
attack  steel  pens.  This  ink  cannot 
be  used  with  a  copying  press.  Its 
impression  is  taken  on  thin  moistened 
copying  paper,  at  the  back  of  which  is 
placed  a  sheet  of  writing  paper. 

Ink,  Mould  in — To  Prevent. 

The  microscope  has  revealed  the 
fact  that  mould  is  a  plant,  propa¬ 
gated  like  other  plants;  and  anything 
that  will  kill  vegetation  will  prevent 
ink  or  any  other  mould.  The  com¬ 
mon  remedies  applied  for  this  purpose 
are  creosote,  carbolic  acid,  oil  of 
cloves,  acetic  acid,  alcohol,  corrosive 
sublimate,  arsenic,  etc.;  but  always 
added  in  comparatively  small  quanti¬ 
ties. 

Ink — To  Remove  Oiliness  in. 

Add  a  little  ox-gall  and  vinegar  to 
the  ink. 

Ink,  Permanent — For  Stamps 
or  Type. 

Equal  parts  of  black  oxide  of  man¬ 
ganese  and  hydrate  of  potash  are 
mixed,  heated  to  redness,  rubbed, 
with  an  equal  quantity  of  smooth, 
white  clay,  into  a  paste,  water  being 
added  for  the  purpose. 

Another.  —  Sulphate  of  manganese, 
2  drams;  lampblack,  1  dram;  pow¬ 
dered  loaf  sugar,  4  drams;  rubbed  into 
paste  with  water.  After  stamping, 
dry  the  linen,  etc.,  and  wash  well  in 
water. 

Inks,  Sympathetic. 

For  Secret  and  Other  Correspondence. 

— Chemistry  gives  us  the  means 
of  performing  many  curious  feats. 
Among  the  most  interesting  of  these 
are  the  perfectly  colorless  fluids,  clear 
as  water,  which  however,  when  writ¬ 
ten  with,  produce  a  variety  of  colored 


Great  edifices,  like  great  mountains,  are  the  work  of  ages.  277 


letters,  by  reason  of  simple  chemical 
changes  taking  place  as  soon  as  the 
fluid  touches  the  paper.  We  will  de¬ 
scribe  a  few  of  these  transformations. 

To  Write  Blue  Letters  with  a  Color¬ 
less  Liquid. — A  piece  of  writing  paper 
is  prepared  by  moistening  with  a  solu¬ 
tion  of  oxalic  acid,  and  drying;  and  a 
diluted  (colorless)  solution  of  nitrate  of 
cobalt  is  used  for  writing.  The  oxal¬ 
ate  of  cobalt  which  results  from  the 
contact  is  blue.  Or  the  paper  may  be 
moistened  with  the  nitrate  of  cobalt, 
and  the  writing  done  with  the  oxalic 
acid.  Another  shade  of  blue  is  pro¬ 
duced  by  moistening  the  paper  with  a 
solution  of  yellow  prussiate  of  potash. 
After  drying  it  is  ready  for  use;  and 
when  it  is  written  on  with  a  solution  of 
chloride  or  sulphate  of  iron,  letters  of 
Prussian  blue  will  appear.  The  paper 
may  also  be  prepared  with  sulphate  of 
iron,  and  the  writing  performed  with 
the  prussiate  of  potash. 

To  Write  Red  Letters  with  a  Colorless 
Liquid.  —  Prepare  the  paper  with  a 
weak  solution  of  sulphate  of  iron,  to 
which  a  little  nitric  acid  has  been 
added;  then  write  with  a  very  dilute 
solution  of  sulpho-cyanide  of  potas¬ 
sium.  If  the  solution  is  strong,  the 
color  is  very  dark;  if  weak,  bright  red 

To  Write  Black  Letters  with  a  Color¬ 
less  Liquid. — Prepare  the  paper  with  a 
decoction  of  gall-nuts,  or  a  solution 
of  tannic  acid,  and  write  with  a  solu¬ 
tion  of  sulphate  of  iron;  or,  prepare 
with  the  latter  and  write  with  the  for¬ 
mer.  Another  black  is  obtained  by 
preparing  the  paper  with  a  weak  solu¬ 
tion  of  bichromate  of  potash,  and 
writing  with  a  solution  of  extract  of 
logwood,  or  inversely.  Or  prepare  the 
paper  with  a  solution  of  nitrate  of 
bismuth  or  acetate  of  lead,  and  write 
with  a  fresh  solution  of  sulphate  of 
potassium. 

To  Write  Yellow  Letters  with  a  Col¬ 
orless  Liquid. — Prepare  the  paper  with 


acetate  of  lead,  and  write  with  bichro¬ 
mate  of  potash;  or  inversely.  Or, 
prepare  the  paper  with  a  decoction  of 
gall-nuts,  and  write  with  chloride  of 
antimony,  or  inversely. 

To  Write  Orange  Letters  with  a  Col¬ 
orless  Liquid. — Prepare  the  paper  with 
a  solution  of  the  yellow  protochromate 
of  potash,  and  write  with  the  ex- 
tractum  saturni  of  the  druggists,  or 
inversely. 

To  Write  Beautiful  Purple  Letters 
with  a  Colorless  Liquid. — Prepare  the 
paper  with  a  solution  of  chloride  of 
tin,  and  write  with  a  solution  of  chlo¬ 
ride  of  gold. 

If  in  any  of  the  above  manipula¬ 
tions  the  preparation  of  the  paper  is 
omitted,  the  letters  written  will  be 
entirely  invisible,  or  nearly  so,  and 
will  become  visible  in  their  respec¬ 
tive  colors  when  moistened  with  the 
solution  otherwise  used  for  the  prepar¬ 
ation.  In  this  manner,  a  secret  cor¬ 
respondence  is  often  kept  up,  one 
party,  for  instance,  writing  with  a  so¬ 
lution  of  yellow  prussiate  of  potash, 
while  another,  for  whom  the  writing  is 
intended,  knows  the  secret  to  moisten 
the  paper  with  a  solution  of  sulphate 
of  iron,  when  the  letters  will  appear  in 
blue;  or  one  writing  with  chloride  of 
gold,  the  other  party  moistening  with 
a  tin-salt,  when  the  letters  appear  in 
purple. 

Sometimes  it  is  desirable  that  the 
writing  may  be  made  to  disappear 
again.  For  this  purpose  the  writing  is 
performed  with  a  solution  of  nitrate  of 
silver.  After  becoming  dry,  it  is  made 
visible  by  means  of  a  solution  of  com¬ 
mon  salt,  and  exposure  to  the  sun  or 
daylight.  When  desired  to  disappear 
it  is  washed  with  a  solution  of  bichlo¬ 
ride  of  mercury;  and  then  it  may  be 
made  to  reappear  a  second  time  by 
moistening  with  a  solution  of  hyposul¬ 
phite  of  soda. 


278 


There  is  no  good  in  arguing  with  the  inevitable. 


Ink — Transfer. 

Mastic  in  tears,  4  ounces;  shellac, 
6  ounces;  Venice  turpentine,  Yi  ounce; 
melt  together;  add  wax,  pound; 
tallow,  3  ounces.  When  dissolved, 
further  add  hard  tallow  soap  (in  shav¬ 
ings),  3  ounces;  and  when  the  whole  is 
combined,  add  lampblack,  2  ounces. 
Mix  well,  cool  a  little,  and  then  pour  it 
into  molds.  This  ink  is  rubbed  down 
with  a  little  water  in  a  cup  or  saucer, 
in  the  same  way  as  water-color  cakes. 
In  winter,  the  operation  should  be 
performed  near  the  fire. 

Ink,  Ticketing — For  Grocers. 

Dissolve  1  ounce  of  gum  arabic  in 
6  ounces  water,  and  strain;  this  is  the 
mucilage;  for  a  black  color,  use  drop- 
black,  powdered,  and  ground  with  the 
mucilage  to  extreme  fineness ;  for  blue, 
ultramarine  is  used  in  the  same  man¬ 
ner  ;  for  green,  emerald  green ;  for  white 
flake  white ;  -  for  red,  vermilion,  lake, 
or  carmine;  for  yellow,  chrome  yellow. 
When  ground  too  thick  they  are  thin¬ 
ned  with  water.  Apply  to  the  cards 
with  a  small  brush.  The  cards  may  be 
sized  with  a  thin  glue,  and  afterwards 
varnished,  if  it  is  desired  to  preserve 
them. 

Ure’s. — Galls,  12  lbs.;  gum,  5  lbs.; 
copperas,  5  lbs.;  rain  water,  12  gals. 
Boil  the  galls  in  nine  gallons  of  water 
for  three  hours,  adding  water  as  it 
evaporates.  Pour  off  the  clear,  add 
the  strained  solution  of  gum,  dissolve 
the  copperas  separately;  and  mix  the 
whole.  To  make  twelve  gallons. 

Violet. — Take  aniline  violet,  oz., 
and  digest  it  in  5  ounces  of  alcohol  in  a 
glass  or  an  enameled  iron  vessel  for 
three  hours;  then  add  a  full  quart  of 
distilled  water  and  heat  gently  for 
several  hours,  or  until  the  odor  of  the 
spirit  has  disappeared ;  then  mix  in  two 
drachms  of  gum  arabic  dissolved  in 
Yi  pint  of  water,  and  allow  the  whole 
to  settle.  Experiment  will  determine 


for  you  the  precise  quantity  of  color¬ 
ing  matter  that  will  be  required. 

Another. — Eight  parts  of  logwood, 
and  64  parts  of  water;  boil  down  to 
one-half,  then  strain  and  add  1  part 
of  chloride  of  tin. 

Ink,  Black — Various  Other  For¬ 
mulas. 

A  method  of  making  this  has  been 
recommended  which  is  worthy  of  no¬ 
tice.  Put  into  a  stoneware  jar,  con¬ 
taining  a  gallon  of  water,  %  of  a 
pound  of  bruised  nutgalls,  and  then, 
24  hours  after,  add  6  oz.  of  gum  arabic, 
24  hours  after  add  6  oz.  of  copperas, 
6  oz.  of  gum  arabic,  and  4  or  5  drops 
of  creosote.  The  vessel  is  to  be  closed 
and  left  for  two  or  three  weeks,  but 
shaken  every  two  days.  The  contents 
are  then  allowed  to  settle,  and  the 
clear  liquor  will  be  fit  for  use,  of  a  deep 
black. 

Another. — To  1  gal.  boiling  soft 
water,  add  %  ounce  extract  logwood, 
boil  two  minutes,  remove  from  the  fire, 
and  stir  in  48  grains  of  bichromate  of 
potash,  48  grains  of  powdered  gum 
arabic,  and  8  grains  of  prussiate  potash. 
For  ten  gallons,  use  7J^  ounces  ex¬ 
tract  of  logwood,  1  ounce  bichromate 
of  potash. 

Another. — Take  2  ounces  extract 
logwood;  1  gallon  soft  water;  boil 
slightly,  or  simmer  in  an  iron  vessel 
fifteen  minutes;  dissolve  in  a  little  hot 
water,  24  grains  bichromate  of  potash, 
12  grains  prussiate  of  potash,  and  stir 
into  the  liquid  a  few  minutes  while 
over  the  fire;  take  off,  and  when  set¬ 
tled,  strain  it  twice  through  common 
muslin  or  sheeting  cloth.  The  above 
ink  is  a  jet  black  from  the  first,  flows 
beautifully  from  the  pen,  and  is  so  in¬ 
delible  that  even  oxalic  acid  will  not 
remove  it  from  paper. 

Another. — One  pound  of  logwood  is 
boiled  for  two  hours  with  seven  pounds 
of  water;  the  latter  must  be  renewed 
as  fast  as  it  evaporates;  after  cooling, 


Kindness,  out  of  season,  destroys  authority. 


279 


50  grains  of  yellow  chromate  of  potash 
are  added,  and  the  whole  strained 
through  a  cloth.  It  is  then  ready  for 
use. 

Another. — Take  copperas,  4  ounces; 
nutgalls,  12  ounces ;  logwood,  8  ounces; 
gum  arabic,  1  ounce;  glycerine 
ounce;  water  48  ounces;  all  the  sub¬ 
stances  are  to  be  pulverized  and  boiled 
for  an  hour  together;  they  are  then  set 
to  cool,  strained  through  a  flannel  bag, 
and  after  that  through  a  folded  filter. 
A  drop  of  oil  of  cloves  is  added,  the 
whole  well  shaken  and  filled  into  bot¬ 
tles. 

Ink — Writing. 

Boil  eight  ounces  of  galls  in  coarse 
powder,  and  four  ounces  of  logwood, 
in  thin  chips,  in  twelve  pints  of  rain 
water  for  one  hour;  strain  the  liquor, 
and  add  four  ounces  of  green  copperas, 
three  ounces  of  powdered  gum  arabic, 
one  ounce  of  blue  vitriol,  and  one 
ounce  of  coarse  sugar;  stir  the  mixture 
until  the  whole  is  dissolved,  then  let 
it  subside  for  twenty-four  hours;  strain 
it  off  speedily,  and  put  it  by  in  stone 
bottles  for  use. 

Ink  Powder. 

Ink  powder  is  formed  of  the  dry 
ingredients  for  ink,  powdered  and 
mixed.  Powdered  galls,  two  pounds; 
powdered  green  vitriol,  one  pound; 
powdered  gum,  eight  ounces.  Two 
ounces  of  this  mixture  will  make  one 
pint  of  ink. 

Ink — Red  Writing. 

Best  ground  Brazil  wood,  four 
ounces;  diluted  acetic  acid,  one  pint; 
alum,  half  an  ounce.  Boil  the  in¬ 
gredients  slowly  in  an  enameled  ves¬ 
sel  for  one  hour,  strain,  and  add  an 
ounce  of  gum. 

Ink — Indian. 

Take  finest  lampblack  and  make  it 
into  a  thick  paste  with  thin  isinglass; 
size  it,  then  mold  it,  and  scent  with  a 
little  essence  of  musk. 


Ink — Marking. 

There  are  several  recipes  for  this  ink, 
but  the  following  is  said  to  be  one  of 
the  best  of  its  kind:  Dissolve,  separ¬ 
ately,  one  ounce  of  nitrate  of  silver, 
and  one  and  a  half  ounces  of  best  wash¬ 
ing  soda  in  distilled  or  rain  water. 
Mix  the  solutions,  and  collect  and  wash 
the  precipitate  in  a  filter;  whilst  still 
moist,  rub  it  up  in  a  marble  or  Wedg¬ 
wood  mortar  with  three  drachms  of 
tartaric  acid;  add  two  ounces  of  dis¬ 
tilled  water,  mix  six  drachms  of  white 
sugar,  and  ten  drachms  of  powdered 
gum  arabic,  half  an  ounce  of  archil, 
and  water  to  make  up  six  ounces  in 
measure. 

Ink  for  Zinc  Garden  Labels. 

Verdigris,  one  ounce ;  sal  ammoniac, 
one  ounce;  lampblack,  half  an  ounce; 
water,  half  a  pint.  Mix  in  an  earthen¬ 
ware  mortar,  without  using  a  metal 
spatula.  Directions. — To  be  shaken 
before  use,  and  used  with  a  clean  quill 
pen  on  bright  zinc. 

Note. — Another  kind  of  ink  for  zinc 
is  also  used,  made  of  chloride  of  plati¬ 
num,  five  grains,  dissolved  in  one 
ounce  of  distilled  or  rain  water;  but 
the  first,  which  is  much  less  expensive, 
answers  perfectly,  if  used  as  directed, 
on  clean,  bright  zinc. 

Ink — To  Take  Out  of  Boards. 

Apply  strong  muriatic  acid,  or  spirits 
of  salts,  with  a  piece  of  cloth;  after¬ 
wards  wash  well  with  water. 

Ink  Stains — To  Remove  from 
Books. 

To  remove  ink  stains  from  a  book, 
first  wash  the  paper  with  warm  water, 
using  a  camel’s  hair  pencil  for  the 
purpose.  By  this  means  the  surface 
ink  is  got  rid  of ;  the  paper  must  now 
be  wet  with  a  solution  of  oxalate  of 
potash,  or  better  still,  oxalic  acid,  in 
the  proportion  of  one  ounce  to  half  a 
pint  of  water.  The  ink  stains  will 
immediately  disappear.  Finally,  then 


280  Fine  manners  need  the  support  of  fine  manners  in  others. 


again  wash  the  stained  place  with 
clean  water,  and  dry  it  with  white 
blotting  paper. 

Ink — To  Remove  from  Dress 
Goods  and  Table  Covers. 

Oxalic  acid  is  considered  one  of  the 
best  agents  for  this  purpose.  Dis¬ 
solve  ten  cents’  worth  in  a  pint  of  soft 
water;  dip  the  stained  spots  in  it 
quickly,  and  then  into  clear  water, 
and  rub  well;  repeat  the  process  until 
the  stains  are  removed.  If  the  goods 
remain  in  the  acid,  the  texture  will  be 
destroyed.  The  skin  of  the  hands  is 
unpleasantly  affected,  if  brought  into 
frequent  contact  with  a  strong  solu¬ 
tion;  care  should  be  taken  to  dip  only 
the  spots  into  this  liquid.  If  the  color 
of  the  dress  is  affected  mix  with  warm 
water  and  wet  with  a  dilute  solution 
of  ammonia  which  will  restore  the 
original  color.  Ink  stains  on  table 
covers  can  be  removed  in  the  same  way. 

Ink  Stains — To  Remove  from 
Linen. 

With  a  clean  rag  or  sponge  rub  the 
soiled  spot  with  lemon  juice  in  which 
has  been  dissolved  a  small  quantity  of 
salt. 

Ink — To  Extract  from  Ma¬ 
hogany. 

Dilute  half  a  teaspoonful  of  oil  of 
vitriol  with  a  large  spoonful  of  water 
and  apply  the  mixture  with  a  feather 
to  the  stained  wood.  The  ink  mark 
will  disappear. 

Ink  (Marking) — To  Remove. 

Wet  the  stain  with  a  fresh  solution  of 
chloride  of  lime;  and  after  ten  or 
twelve  minutes,  if  the  marks  have 
become  white,  dip  the  part  in  solu¬ 
tion  of  ammonia  (the  liquor  ammonia 
of  chemists),  or  hyposulphate  of  soda. 
In  a  few  minutes,  wash  in  clean  water. 

Ink — To  Take  Out  of  Paper. 

Solution  of  muriate  of  tin,  two 
tlrAohmi.  To  be  applied  with  a  cam¬ 


el’s  hair  brush.  After  the  writing  has 
disappeared,  the  paper  should  be 
passed  through  water,  and  dried. 

Insects — To  Exterminate. 

By  scattering  chloride  of  lime  on  a 
plank  in  a  stable,  biting  fleas  are  driven 
away.  Sprinkling  beds  of  vegetables 
with  a  weak  solution  of  this  salt  effectu¬ 
ally  preserves  them  from  caterpillars, 
slugs,  etc.  It  has  the  same  effect 
when  sprinkled  on  fruit  trees  or  shrub¬ 
bery.  Mixed  in  a  paste  with  fatty 
matter,  and  applied  in  a  narrow  band 
around  the  trees,  it  prevents  insects 
from  creeping  up.  Another  plan  is  to 
carry  all  the  toads  you  may  find  to 
your  gardens.  They  will  devour  im¬ 
mense  number  of  bugs.  A  toad  will 
swallow  the  largest  specimen  of  the  to¬ 
mato  worm,  though  sometimes  he  will 
have  a  hard  time  of  it.  Hens  and 
wasps  and  spiders  are  all  devour- 
ers  of  your  enemies.  A  common  duck 
will  go  up  and  down  rows  of  tomato 
and  potato  vines,  and  pick  off  the 
large  worms  on  such  vines,  as  fast 
as  it  can  see  them ;  and  they  will  see 
a  half  dozen  when  a  man  would  not 
see  one.  Young  turkeys  will  do  the 
same  service,  though  they  are  not  so 
easily  controlled  and  guided.  All  fall¬ 
en  fruit  is  to  be  picked  up  twice  a  day 
— at  any  rate,  once — boiled,  and 
then  given  to  your  cattle  to  be  devour¬ 
ed.  By  doing  this  it  will  pay  ten  times 
over,  and  the  result  of  it  will  be  that 
the  next  year  you  will  not  have  in¬ 
sects. 

Insects — To  Preserve. 

After  killing  the  insect  with  chloro¬ 
form,  paint  it  with  a  solution  of  carbolic 
acid  in  alcohol — 4  grains  to  the  ounce 
— and  then  dry  in  the  sun.  This  will 
keep  it  fresh  and  beautiful.  Insects 
of  fine  colors,  and  also  butterflies 
and  moths,  should  be  pinned  down 
in  a  box  prepared  for  that  pur¬ 
pose,  with  their  wings  expanded. 


To  pity  distress  is  but  human;  to  relieve  it  is  God-like.  281 


Interest  Laws  of  All  the  States,  and  Days  of  Grace. 


STATES  AND 
TERRITORIES. 

DAYS  OF 
GRACE 

Notes. 

Sight 

Drafts. 

Alabama . 

Yes 

Yes  I 

Arizona . 

Yes 

Yes  t 

Arkansas . 

Yes 

Yes  I 

California . 

No 

No  I 

Colorado . 

Yes 

No  1 

Connecticut . 

No 

No 

Delaware . 

Yes 

No  I 

District  of  Columbia.  .  .  . 

No 

No 

Florida . 

Yes 

No 

Georgia . 

Yes 

No 

Idaho . 

No 

No 

Illinois . 

No 

No 

Indiana . 

Yes 

Yes 

Iowa . 

Yes 

Yes 

Kansas . 

Yes 

No 

Kentucky . 

Yes 

Yes 

Lousiana . 

Yes 

No 

Maine . 

Yes 

Yes 

Maryland . 

No 

No 

Massachusetts . 

No 

Yes 

Michigan . 

Yes 

yes 

Minnesota . 

Y  es 

Aes 

Mississippi . 

Yes 

Yes 

Missouri . 

Yes 

No 

Montana . 

No 

No 

Nebraska . 

Yes 

Aes 

Nevada . 

Yes 

No 

New  Hampshire . 

No 

No 

New  Jersey . 

No 

1  No 

New  Mexico . 

Yes 

Yes 

New  York . 

No 

No 

North  Carolina . 

Yes 

Yes 

North  Dakota . 

Yes 

Yes 

Ohio . 

No 

No 

Oklahoma . 

Yes 

No 

Oregon . 

No 

No 

Pennsylvania . 

No 

No 

Rhode  Island . 

Yes 

Yes 

South  Carolina . 

Yes 

Yes 

South  Dakota . 

Yes 

Yes 

Tennessee . 

Yes 

No 

Texas . 

Yes 

Yes 

Utah . 

No 

No 

Vermont . 

No 

No 

Virginia  . 

Yes 

No 

Washington . 

Yes 

Yes 

West  Virginia . 

Yes 

No 

Wisconsin . 

No 

No 

Wyoming . 

1  Yes 

Yes 

PENALTY  OF 
USURY. 


RATES  OF 
INTEREST. 


Special 

or 

Contract. 


Forfeit  treble  excess  of  interest . 

Forfeit  interest,  and  costs . 

Forfeit  double  amount  of  interest . 

Forfeit  contract,  fine,  imprisonment.... 

Forfeit  double  amount  of  interest . 

Fine  not  exceeding  $200,  imprisonment, 
Forfeiture  of  excess . 


Forfeit  principal  and  interest — costs  .  . 

Forfeit  excess  of  interest . 

None . 

Forfeit  of  interest . 

Forfeit  interest,  fine,  imprisonment. . 

Forfeit  excess  of  interest . 

Forfeit  entire  interest.  .  . . .■ . 

None . 

Forfeit  of  excess . 

Forfeit  excess  over  6  per  cent . 

Double  amount  of  interest,  and  costs. 

Forfeit  of  interest . 

Forfeit  entire  interest . 

None . 


8  per  ct. 
No  limit. 
10  per  ct. 
No  limit. 
No  limit. 
No  limit. 

6  per  ct. 
10  per  ct. 
10  per  ct. 

8  per  ct, 
12  per  ct. 

7  per  ct. 

8  per  ct. 

8  per  ct. 

10  per  ct. 

6  per  ct. 

8  per  ct. 
No  limit. 

6  per  ct. 
No  limit. 

7  per  ct. 
10  per  ct. 
10  per  ct. 

8  per  ct. 
No  limit. 
10  per  ct. 
No  limit. 
6  per  ct. 
6  per  ct. 

12  per  ct. 
6  per  ct. 
6  per  ct. 
12  per  ct. 
8  per  ct. 
12  per  ct. 
10  per  ct. 
6  per  ct. 
No  limit. 
8  per  ct. 
12  per  ct. 
No  limit. 
10  per  ct. 
No  limit. 
6-per  ct. 
6  per  ct. 
12  per  ct. 

6  per  ct. 
10  per  ct. 
8 1 12  per  ct. 


Iron— To  Give  the  Color  of 
Copper. 

Take  one  ounce  of  copper-plates, 
cleansed  in  the  fire;  three  ounces  of 
aqua  fortis;  dissolve  the  copper,  and 
when  it  is  cold,  use  it  by  washing  your 
iron  with  it  by  the  help  of  a  feather ; 
it  is  presently  cleansed  and  smooth, 
and  will  be  of  a  copper  color;  by  much 
using  or  rubbing  it  will  wear  off, 
but  the  color  may  be  renewed  to  its 
pristine  luster  by  using  again  the 
same  process. 


Iron,  Holes  in — Chinese 
Method  of  Mending. 

The  Chinese  mend  holes  in  cast- 
iron  vessels  as  follows:  They  melt  a 
small  quantity  of  iron  in  a  crucible, 
the  size  of  a  thimble,  and  pour  the 
molten  metal  on  a  piece  of  felt  covered 
with  wood-ashes.  This  is  pressed  in¬ 
side  the  vessel  against  the  hole,  and 
as  it  exudes  on  the  other  side,  it  is 
struck  by  a  small  roll  of  felt  covered 
with  ashes.  The  new  iron  then  ad¬ 
heres  to  the  old. 


282 


Some  books  are  to  be  tasted;  others  to  be  sivallowed, 


Interest  Table — Six  Per  Cent.  the  use  of  muriatic  acid  diluted  with 


Time  SI  $2  S3  S4  $5  S6  $10  $20  $50  $100  $1000 


f  1 

0 

0 

0 

0 

0 

0 

0 

0 

1 

2 

17 

2 

0 

0 

0 

0 

0 

0 

0 

1 

2 

3 

38 

3 

0 

0 

0 

0 

0 

0 

1 

1 

3 

5 

50 

4 

0 

0 

0 

0 

0 

0 

1 

1 

3 

7 

67 

5 

0 

0 

0 

0 

0 

1 

1 

2 

4 

8 

83 

6 

0 

0 

0 

0 

1 

1 

1 

2 

5 

10 

1  00 

7 

0 

0 

0 

0 

1 

1 

1 

2 

6 

12 

1  17 

CO  8 

0 

0 

0 

1 

1 

1 

1 

3 

7 

13 

1  33 

£  9 

0 

0 

0 

I 

1 

1 

2 

3 

8 

15 

1  50 

SlO 

0 

0 

1 

1 

1 

1 

2 

3 

8 

17 

1  67 

15 

0 

1 

1 

1 

1 

2 

3 

5 

13 

25 

2  50 

20 

0 

1 

1 

1 

2 

2 

3 

7 

17 

33 

3  33 

25 

0 

1 

1 

2 

2 

2 

4 

8 

21 

42 

4  17 

30 

1 

1 

2 

2 

3 

3 

5 

10 

25 

50 

5  00 

33 

1 

1 

2 

2 

3 

3 

6 

11 

28 

55 

5  50 

63 

1 

2 

3 

4 

5 

6 

11 

21 

53  1  05  10  50 

93 

2 

3 

5 

6 

8 

9 

16 

31 

78  1  55  15  50 

■  1 

1 

1 

2 

2 

3 

3 

5 

10 

25 

50 

5  00 

2 

1 

2 

3 

4 

5 

6 

10 

20 

50  1  00  10  00 

3 

2 

3 

5 

6 

8 

9 

15 

30 

75  1  50  15  00 

L 

5  4 

2 

4 

6 

8  10  12 

20 

40  1  00  2  00  20  00 

M  5 

3 

5 

8  10  13  15 

25 

50  1  25  2  50  25  00 

Eh  6 

3 

6 

9 12  15  18 

30 

60  1  50  3  00  30  00 

fc  7 

4 

7  11  14  18  21 

35 

70  1  75  3  50  35  00 

2  8 

4 

8  12  18  20  24 

40 

80  2  00  4  00  40  00 

£  9 

5 

9  14  18  23  27 

45 

90  2  25  4  50  45  00 

10 

5  10  15  20  25  30 

50  1 

00  2  50  5  00  50  00 

11 

6  11  17  22  28  33 

55  1  10  2  75  5  50  55  00 

12 

6  12  18  24  30  36 

60  1  20  3  00  6  00  60  00 

A  VALUABLE  INTEREST  TABLE. 

The  following  will  be  found  convenient  in 
the  absence  of  extended  interest  tables: 

To  find  the  interest  on  a  given  sum,  for  any 
number  of  days,  at  any  rate  of  interest. 

At  5  per  cent.,  multiply  the  principal  by 

the  number  of  days  and  divide  by.  .  72 
At  6  per  cent.,  as  above  and  divide  by.  .  60 

At  7  per  cent.,  as  above  and  divide  by.  .  52 

At  8  per  cent.,  as  above  and  divide  by.  .  45 

At  9  per  cent,,  as  above  and  divide  by.  .  40 

At  10  per  cent.,  as  above  and  divide  by.  .  36 

At  12  per  cent.,  as  above  and  divide  by.  .  30 

At  15  per  cent.,  as  above  and  divide  by.  .  24 

At  20  per  cent.,  as  above  and  divide  by.  .  18 

Length  of  Time  at  which  Money 
Doubles  at  Interest. 

Rate 

per  ct.  Simple  Interest.  Compound  Interest. 

2 .. ..  50  years  .  .  35  years  1  day 

2}^  .  .40  years  .  .28  years  26  days 

3.  .  .  .33  years  4  months  .  .23  years  164  days 

3  .28  years  208  days  .  .  20  years  54  days 

4 .. ..  25  years  .  .  17  years  246  days 

4  Yi  .  .22  years  81  days  .  .  15  years  273  days 

5.  .  .  .20  years  .  .  15  years  75  days 

6 .. ..  16  years  8  months  .  .  14  years  327  days 

7 .. ..  14  years  104  days  .  .  10  years  89  days 

8.  .  .  .  12p£  years  .  .  9  years  2  days 

9.  ...  11  years  40  days  .  .  8  years  16  days 

10.  .  .10  years  .  .  7  years  100  days 

Iron  Mold — To  Remove. 

Rub  on  the  spot  a  little  powdered 
oxalic  acid,  or  salts  of  lemon,  and 
warm  water,  let  it  remain  a  few  min¬ 
utes  and  rinse  well  in  clean  water. 

Iron  Mold  (Old) — To  Remove. 

The  part  stained  should  be  remoist- 


five  or  six  tunes  its  weight  of  water, 
when  it  will  be  found  that  the  old  and 
new  stain  will  be  removed  simul¬ 
taneously. 

Iron — To  Preserve  from 
Oxidation. 

Among  the  many  processes  and 
preparations  for  preserving  iron  from 
the  action  of  the  atmosphere,  the  fol¬ 
lowing  will  be  found  the  most  efficient 
in  all  cases  where  galvanization  is 
impracticable— and,  being  unaffected 
by  sea  water,  it  is  especially  applicable 
to  the  bottoms  of  iron  ships,  and 
marine  work  generally:  Sulphur,  17 
lbs.;  caustic  potash  (lye  of  35°  B.), 
5  lbs.,  and  copper  filings,  1  lb.  To  be 
heated  until  the  copper  and  sulphur 
dissolve.  Heat,  in  another  vessel, 
tallow,  750  lbs.,  and  turpentine,  150 
lbs.,  until  the  tallow  is  liquefied.  The 
compositions  are  to  be  mixed  and 
stirred  together  while  hot,  and  may 
be  laid  on,  as  paint,  to'  the  iron. 

Irons,  Polished — To  Preserve 
from  Rust. 

Polished  iron-work  maybe  preserved 
from  rust  by  a  mixture,  not  very 
expensive,  consisting  of  copal  varnish 
intimately  mixed  with  as  much  olive 
oil  as  will  give  it  a  degree  of  greasiness, 
adding  thereto  nearly  as  much  spirit 
of  turpentine  as  of  varnish;  or  var¬ 
nish  with  wax  dissolved  in  benzine. 

Cast  Iron  Work  is  best  preserved 
by  rubbing  it  with  black-lead. 

Grates  or  Fire  Irons. —  But  where 
rust  has  begun  to  make  its  appearance 
on  grates  or  fire-irons,  apply  a  mixture 
of  tripoli,  with  half  its  quantity  of 
sulphur,  intimately  mingled  on  a  mar¬ 
ble  slab  and  laid  on  with  a  piece  of  soft 
leather;  or  emery  and  oil  may  be  ap¬ 
plied,  with  excellent  effect;  not  laid  on 
in  the  usual  slovenly  way,  but  with  a 
spongy  piece  of  the  fig  tree  fully  satu- 


ened  with  ink,  and  this  removed  by  rated  with  the  mixture.  This  will  not 


and  some  few  to  be  chewed  and  digested. 


283 


only  clean  but  polish,  and  render  the 
use  of  whiting  unnecessary. 

Iron — To  Test  the  Quality  of. 

Iron  men  of  long  experience  are 
often  able,  or  at  least  claim  to  be  able, 
to  tell  the  quality  of  iron  by  the  eye 
alone.  But  the  tegt  of  the  eye  in  de¬ 
ciding  the  quality  of  any  iron  must  not 
be  definitely  relied  upon.  It  has  been 
laid  down  that  good  wrought-iron 
should  be  silvery  white,  fibsous,  having 
a  fresh  and  somewhat  reflex  appear¬ 
ance  in  its  fibres,  silky;  when  carbon 
is  in  excess,  it  is  claimed  to  have  a 
bluish,  and  often  gray,  color;  sulphur 
in  excess,  a  dead  color,  with  a  tinge  of 
blue;  silica,  phosphorus,  and  carbon  in 
excess,  a  bright  color,  which  is  the 
more  beautiful  the  more  silica  and 
phosphorus  exist.  But  the  luster  of 
iron  does  not  depend  principally  upon 
its  color,  for  pure  iron,  though  silvery 
white,  reflects  little  fight.  A  small 
quantity  of  carbon  in  chemical  combi¬ 
nation,  as  well  as  of  phosphorus  or 
silica,  increases  the  brilliancy  of  its 
luster,  while  the  luster  is  generally 
diminished  by  silica,  lime,  sulphur, 
magnesia,  or  carbon  in  larger  quanti¬ 
ties.  The  most  reliable  test  is  ductil¬ 
ity  and  malleability,  with  a  due  ad¬ 
mixture  of  the  eye-test  just  described. 

Iron  Railings — Decay  of. 

Every  one  must  have  noticed  the 
destructive  combination  of  lead  and 
ron,  from  railings  being  fixed  in  stone 
with  the  former  metal.  The  reason 
for  this  is,  that  the  oxygen  of  the  at¬ 
mosphere  keeps  up  a  galvanic  action 
between  the  two  fiietals.  This  waste 
may  be  prevented  by  substituting  zinc 
for  lead,  in  which  case  the  galvanic 
influence  would  be  inverted ;  the  whole 
of  its  action  would  fall  on  the  zinc ;  the 
one  remaining  uninjured,  the  other 
nearly  so.  Paint  formed  of  the  oxide 
of  zinc,  for  the  same  reason,  preserves 
iron  exposed  to  the  atmosphere  in¬ 


finitely  better  than  the  ordinary  paint, 
composed  of  the  oxide  of  lead. 

Iron  Rust — To  Remove. 

Every  particle  of  rust  on  iron  may 
be  removed  by  first  softening  it  with 
petroleum,  and  then  rubbing  well 
with  coarse  sand-paper.  To  paint  iron, 
take  lamp-black  sufficient  for  two 
coats,  and  mix  with  equal  quantities 
of  Japan  varnish  and  boiled  linseed  oil. 

Iron  Slag  Cement  or  Artificial 
Marble. 

A  new  form  of  cement,  of  much  value, 
may,  it  is  said,  be  prepared  by  finely 
pulverizing  the  slag  of  iron  furnaces, 
and  passing  this  through  a  fine  sieve. 
This  powder  is  then  to  be  mixed  in  a 
mill  with  calcined  gypsum,  to  which  a 
variable  amount  of  soluble  phosphate 
of  lime  has  been  previously  added. 
The  best  proportion  of  the  different 
ingredients  is  said  to  consist  of  700 
parts  of  gypsum  and  300  of  slag,  to 
which,  for  use  in  the  open  air,  28  parts 
of  soluble  phosphate  of  lime  are  to  be 
added.  This,  however,  may  be  re¬ 
placed  by  a  corresponding  quantity — 
six  to  fourteen  parts— of  phosphoric 
or  boracic  acid,  or  any  other  substance 
capable  of  combination  with  the  iron. 
The  superphosphate  of  lime  may  also  be 
substituted  for  the  soluble  phosphate. 
For  this,  however,  an  equal  quantity 
of  slag  must  be  used.  On  the  other 
hand,  if  the  quantity  of  soluble  phos¬ 
phate  of  lime  is  increased,  the  sulphate 
may  be  entirely  omitted. 

It  is  always  necessary  to  have  the 
different  ingredients  finely  pulverized 
and  well  mixed.  When  used,  a  suf¬ 
ficient  quantity  of  water  is  to  be  added, 
and  the  whole  thoroughly  stirred 
together.  With  these  substances 
blocks  can  be  made  as  hard  as  mar¬ 
ble,  and  capable  of  imitating  this  sub¬ 
stance  very  closely.  For  this  purpose 
the  necessary  molds  are  to  be  laid 
upon  a  porous  bed- — gypsum,  for 


284 


That  which  is  everybody's  business  is  nobody's  business. 


instance — and  subjected,  by  means  of 
a  screw  or  hydraulic  press,  to  a  great 
pressure.  The  cement,  thus  com¬ 
pressed,  is  removed  from  the  mold 
in  the  form  of  a  very  hard  block,  which 
takes  as  fine  a  polish  as  marble,  and 
may  be  stained  or  colored  previous  to 
the  pressure  in  such  a  way  as  closely 
to  resemble  the  different  colors  of  this 
rock.  This  artificial  marble  resists  the 
influence  of  air,  moisture  and  frost, 
and  is  said  to  be  well  adapted  for  the 
fronts  of  houses,  floor  tiles,  etc. 

Iron — Silvering. 

Small  articles  of  iron  may  be  effectu¬ 
ally  silvered  without  battery  thus: 
The  articles  are  suspended  in  dilute 
sulphuric  acid  until  the  iron  shows  a 
clean,  bright  surface.  After  rinsing  in 
pure  water,  they  are  placed  in  a  bath 
of  a  mixed  solution  of  sulphate  of  zinc, 
sulphate  of  copper  and  cyanide  of 
potassium,  and  here  remain  until  they 
receive  a  bright  coating  of  brass.  Lastly 
they  are  transferred  to  a  bath  of  ni¬ 
trate  of  silver,  cyanide  of  potassium  and 
sulphate  of  soda,  in  which  they  quickly 
receive  a  coating  of  silver. 

Iron — To  Tin. 

To  tin  iron,  clean  the  surface  with  di¬ 
lute  sulphuric  acid — -scratch-brushing 
if  necessary — until  the  entire  surface  is 
bright.  Take  it  from  the  acid,  and  dip 
it  in  a  bath  of  hot  limewater,  and  rub 
dry  with  bran  or  sawdust.  Then  dip 
it  in  melted  tin,  having  upon  its  surface 
a  stratum  of  melted  tallow. 

Iron  Work — To  Paint. 

There  is  no  protection  for  iron  work 
so  efficacious  as  well-boiled  linseed  oil, 
properly  laid  on.  The  iron  should  be 
first  well  cleaned  and  freed  from  all  rust 
and  dirt;  the  oil  should  be  of  the  best 
quality,  and  well  boiled,  without  lith¬ 
arge  or  any  dryer  being  added.  The 
iron  should  be  painted  over  with  this, 
but  the  oil  must  be  laid  on  as  bare  as 
possible,  and  on  this  fact  depends  in  a 


great  measure  the  success  of  the  appli¬ 
cation,  for  if  there  be  too  thick  a  coat 
of  oil  put  upon  the  work,  it  will  skin 
over,  be  liable  to  blister,  and  scarcely 
ever  get  hard;  but  if  iron  be  painted 
with  three  coats  of  oil,  and  only  so 
much  put  on  each  coat  as  can  be  made 
to  cover  it  by  hard  brushing,  we  will 
guarantee  that  the  same  will  preserve 
the  iron  from  the  atmosphere  for  a 
much  longer  time  than  any  other  pro¬ 
cess  of  paipting.  If  a  dark  coloring 
matter  be  necessary,  we  prefer  burnt 
umber  to  any  other  pigment  as  a  stain ; 
it  is  a  good  hard  dryer;  has  many 
other  good  properties;  and  mixes  well 
with  the  oil  without  injuring  it. 

Iron — To  Improve  when  Poor. 

Black  oxide  of  manganese  1  part ;  cop¬ 
peras  and  common  salt  4  parts  each; 
dissolve  in  soft  water  and  boil  until 
dry;  when  cool  pulverize  and  mix 
quite  freely  with  nice  welding  sand. 
When  you  have  poor  iron  which  you 
cannot  afford  to  throw  away,  heat  it 
and  roll  it  in  this  mixture,  working  for 
a  time,  re-heating,  etc. ;  it  will  soon  be 
free  from  all  impurities,  which  is  the 
cause  of  its  rottenness. 

Iron — To  Prevent  Welding. 

Where  it  is  desired  to  weld  two  bars 
of  iron  together,  for  making  axletrees 
or  other  purposes  through  which  you 
wish  to  have  a  bolt-hole, without  punch¬ 
ing  out  a  piece  of  the  iron,  you  will 
take  a  piece  of  wet  paste-board,  the 
width  of  the  bar  and  the  length  you 
desire  not  to  weld,  and  place  it  be¬ 
tween  the  two  pieces  ol  iron,  and  hold 
them  firmly  upon  the  pasteboard  while 
taking  the  heat,  and  the  iron  will  weld 
up  to  the  pasteboard,  but  not  where  it 
is ;  then  open  the  hole,  with  swedge  and 
punch  to  the  desired  size. 

Iron  and  Copper — Delicate 
Test  for. 

The  alcoholic  tincture  of  logwood  will 
produce  a  blue  or  bluish-black  tint  in 


.  -  .  ;  -  •  y  ?«* 


Forewarned,  forearmed;  to  be  'prepared  is  half  the  victory.  285 


water  which  has  been  rim  through 
iron  or  copper  pipes,  when  neither 
tincture  of  galls,  sulphocyanide,  nor  the 
ferric  and  ferrocyanides  of  potassium 
show  any  reaction. 

Isinglass  Glue — To  Make. 

This  is  made  by  dissolving  beaten 
isinglass  in  water  by  boiling,  arid  having 
strained  it  through  a  coarse  linen  cloth, 
evaporating  it  again  to  such  a  consist¬ 
ence,  that,  being  cold,  the  glue  will  be 
perfectly  hard  and  dry. 

A  great  improvement  is  made  in  this 
glue  by  adding  spirit  of  wine  or  brandy 
after  it  is  strained,  and  then  renewing 
the  evaporation  till  it  gains  the  due 
consistence. 

Isinglass  Size. 

This  may  also  be  prepared  in  the 
manner  above  directed  for  the  glue, 
by  increasing  the  proportion  of  the 
water  for  dissolving  it,  and  the  same 
holds  good  of  parchment  size.  A 
better  sort  of  the  common  size  may  be 
likewise  made  by  treating  cuttings  of 
glovers’  leather  in  the  same  manner 

Ivory — To  Bleach. 

First  rub  it  with  finely-ground  pum¬ 
ice-stone  and  water.  Then,  while  it  is 
moist,  expose  it  (under  a  bell-glass)  to 
the  sun,  to  prevent  dryness  and  crack¬ 
ing.  Repeat  this  until  the  desired 
effect  is  produced ;  or  the  ivory  may  be 
bleached  by  dipping  it  for  a  little  while  in 
water  containing  a  small  quantity  of 
sulphurous  acid,  chlorine,  or  chloride  of 
lime;  or  also,  by  exposing  it,  while 
moist,  to  fumes  of  burning  sulphur, 
mixed  with  air  to  reduce  their  strength. 

Ivory — To  Make  Artificial. 

Make  a  fine  paste  of  isinglass, 
finely  powdered  egg-shells  and  brandy. 
Impart  the  required  color  to  it,  and 
while  it  is  warm  pour  it  into  well-oiled 
moulds,  and  leave  it  until  it  becomes 
hard. 

Ivory — To  Whiten. 

Slake  some  lime  in  wafer ;  put  your 


ivory  in  that  water,  after  being  decant¬ 
ed  from  the  grounds,  and  boil  it  till  it 
looks  quite  white.  To  polish  it  after¬ 
wards,  set  in  the  turner’s  wheel;  and, 
after  having  worked,  take  rushes  and 
pumice  stones,  subtile  powder,  with 
water,  and  rub  it  till  it  looks  perfectly 
smooth.  Next  to  that,  heat  it  by 
turning  it  against  a  piece  of  linen  or 
sheepskin  leather;  and,  when  hot,  rub  it 
over  with  a  little  whiting  diluted  in 
oil  of  olive;  then,  with  a  little  dry 
whiting  alone;  finally  with  a  piece 
of  soft  white  rag.  When  all  this  is 
performed  as  directed,  the  ivory  will 
look  very  white. 

Dr.  Artus  has  published  a  process 
for  whitening  ivory,  which  he  specially 
recommends  for  the  finger  pieces  of 
pianos;  but  it  is  also  applicable  to  all 
articles  made  of  this  material,  which 
is  so  apt  to  change  its  color.  After 
lying  some  days  in  a  solution  of  car¬ 
bonate  of  soda,  the  pieces  must  be 
thoroughly  washed  in  clear  water  and 
again  placed  in  a  bath  composed  of 
three-quarters  of  a  pound  of  sulphite 
of  soda  dissolved  in  two  gallons  of 
water,  in  which  they  must  remain 
five  or  six  hours.  Then  without  tak¬ 
ing  them  from  the  bath,  a  mixture  of 
one  ounce  of  hydrochloric  acid  and  four 
ounces  of  water  must  be  added  to  it. 
In  this,  after  shaking  it  well  and  re¬ 
covering  the  vessel,  they  must  remain 
thirty-six  hours.  The  solution  is  then 
thrown  off  and  the  ivory  washed  as 
before  in  clean  water.  If  not  as 
white  as  desired  the  operation  must 
be  repeated.  The  quantity  of  the  so¬ 
lution  that  has  been  indicated  is  suffi- 
cent  to  whiten  a  pound  of  ivory. 

When  ivory  ornaments  get  yellow 
or  dusky-looking,  wash  them  well  in 
soap  and  water,  with  a  small  brush  to 
clean  the  carvings,  and  place  them 
while  wet  in  full  sunshine;  wet  them 
for  two  or  three  days,  several  times  a 
day,  with  soapy  water, .  still  keeping 


286  Laughing  cheerfulness  throws  sunlight  on  all  paths  of  life. 


them  in  the  sun;  then  wash  them 
again,  and  they  will  be  beautifully 
white. 

Another. — Immerse  the  ivory  in  a 
saturated  solution  of  alum  and  allow 
it  to  soften  in  it  for  an  hour;  then  take 
it  out,  rub  with  a  woolen  cloth,  wrap  in 
a  piece  of  linen  to  dry  throughout,  and 
polish  afterward.  . 

Another. — The  ivory  is  heated  in  a 
thin  paste  of  lime  until  it  turns  white, 
it  is  then  dried  and  polished. 


Jet — To  Clean. 

Use  the  softest  brush  that  can  be 
procured,  to  remove  the  dust  in  the 
most  gentle  manner  from  the  carving, 
and  then  touch  the  jet  with  a  little 
good  oil  on  a  bit  of  cotton  wool,  and 
polish  with  -wash-leather.  The  pro¬ 
cess  requires  the  greatest  care,  as  the 
carving  makes  the  jet  so  brittle. 
Jewelry — To  Clean. 

Dissolve  one  ounce  of  cyanide  of 
potassium  in  three  gills  of  soft  water. 
Turn  up  the  end  of  a  piece  of  brass  or 
iron  wire  into  a  hook.  Attach  to  it 
the  article  to  be  cleaned,  and  immerse 
it  in  the  solution,  shaking  it  backward 
and  forward  for  a  second  or  two,  then 
take  it  out  and  rinse  well  in  clean 
water.  Wash  it  with  warm  water 
and  soap  to  remove  any  film  of  cya¬ 
nide  that  may  remain;  rinse  again, 
dip  into  spirits  of  wine,  and  dry  in 
boxwood  sawdust.  The  advantage 
of  dipping  in  spirits  of  wine  is  the  im¬ 
mediate  drying  of  the  work  without 
any  sticking  of  the  sawdusC  to  it. 
When  done  with  the  solution,  put  it 
in  a  bottle  and  cork  tightly.  It  may 
be  used  again  and  again  for  some 
months.  Do  not  forget  to  label  the 
bottle  “Poison.”  One  caution  is  neces¬ 
sary;  do  not  bend  over  the  solution 
so  as  to  inhale  its  odor,  nor  dip  the 
fipgers  in  it;  if  one  of  the  articles 
drops  from  the  hook  better  empty  the 


Ivory — To  Remove  Stains  from. 

A  little  prepared  white  chalk, 
tinged  with  sweet  oil  and  sal  volatile 
into  a  paste ;  rub  it  on  wet  with  a  piece 
of  wash-leather;  let  it  remain  until 
dry,  then  brush  it  off. 

Ivory — Etching  or  Engraving  on. 

The  ivory  should  be  covered  with 
wax,  and  then  oil  of  vitriol  used  for 
etching  fluid. 

J 

solution  into  another  vessel.  The 
cyanide  is  a  violent  poison,  and  al¬ 
though  there  is  no  danger  in  cau¬ 
tiously  using  it,  carelessly  inhaling  it  is 
injurious,  and  its  absorption  through 
the  pores  of  the  skin  even  more  so. 

Jewelry  (Gilt) — To  Clean. 

Take  a  half  pint  of  boiling  water, 
or  a  little  less,  and  put  it  into  a  clean 
oil  flask.  To  this  add  one  ounce  of 
cyanide  of  potassium;  shake  the  flask, 
and  the  cyanide  will  dissolve.  When 
the  liquid  is  cold,  add  half  a  fluid 
ounce  of  liquid  ammonia,  and  one 
fluid  ounce  of  rectified  alcohol.  Shake* 
the  mixture  together,  and  it  will  be 
ready  for  use.  All  kinds  of  gilt  art¬ 
icles,  whether  Birmingham  ware  or 
“  articles  de  Paris,”  which  have  be¬ 
come  discolored,  may  be  rendered 
bright  by  brushing  them  with  the 
above  mentioned  fluid. 

Jewelers’  Rouge. 

Dissolve  sulphate  of  iron  in  hot 
water,  add  a  solution  of  pearl  ash  as 
long  as  any  precipitate  falls,  wash 
this  often  with  warm  water,  drain  it, 
and  calcine  to  a  bright  red  color. 

Another. — Precipitate  a  dilute  solu¬ 
tion  of  sulphate  of  iron,  with  am¬ 
monia  in  excess,  wash  and  express  the 
precipitate,  then  calcine  it  to  redness. 
Used  as  a  polishing  powder,  and  fo; 
covering  razor  strops. 


A  man’s  task  is  always  light  if  his  heart  is  light. 


287 


K 


Kalsomining. 

The  rough,  unfinished  appearance  of 
a  white  or  yellow  washed  wall  is  not 
its  most  disagreeable  peculiarity.  It 
perpetually  gives  off  its  dirt,  and  its 
own  fabric  in  powder,  to  any  one  who 
brushes  it  with  his  garments,  or  who 
hangs  his  clothes  against  it.  The  supe¬ 
rior  smoothness  and  glaze  of  a  good 
kalsomined  wall  is  a  great  improve¬ 
ment  to  the  style  of  the  interior  of  a 
house,  and  if  well  made,  such  a  sur¬ 
face  is  suitable  for  the  best  rooms  of  a 
good  house,  and  is  so  cheap  as  to  be 
within  the  means  of  every  one.  It 
requires  care  and  judgment  in  the 
selection  of  the  not-expensive  mate¬ 
rials,  and  above  all,  capability  and 
skill  in  applying  it  to  the  wall. 

The  plaster  is  made  of  Paris  white, 
a  fine  powder  produced  by  the  pul¬ 
verization  and  elutriation  of  common 
chalk,  mixed  with  fine,  clear,  white 
glue,  dissolved  in  water.  The  Paris 
white  costs  about  three  cents  a  pound, 
but  the  wandering  operatives  who  ap¬ 
ply  for  jobs  ask  a  much  higher  price 
for  it. 

The  process  should  be  commenced 
by  soaking  four  ounces  of  glue  in  a 
quart  of  warm  water  for  twenty  or 
twenty-four  hours;  then  a  pint  of 
water  should  be  added;  and  the  ves¬ 
sel  (of  tin  or  other  thin  metal)  should 
be  placed  in  a  kettle  of  hot  water  over 
a  fire,  the  glue  being  agitated  till  it  is 
thoroughly  dissolved  and  the  solution 
quite  clear.  Put  five  or  six  pounds  of 
powdered  Paris  white  into  a  large 
bucket, 'and  add  hot  water  sufficient 
for  the  mixture  to  be  of  the  consist¬ 
ency  of  cream.  Then  mix  the  glue 
water  with  it,  stir  it  well,  and  paint 
the  walls  with  the  mixture  with  the 
usual  whitewash  brush. 

It  is  of  the  utmost  importance  that 
the  kalsomining  mixture  be  spread 
very  smoothly,  and  to  secure  this,  a 


little  hot  water  must  be  added,  if  the 
stuff  be  too  thick  for  easy  and  level 
application.  The  quantities  given 
above  are  sufficient  for  two  coats  on  a 
large  room,  say  one  eighteen  feet 
square,  and  for  good  work  two  coats 
should  always  be  applied.  A  little 
care  in  manipulation  will  produce  by 
kalsomining  a  neat  and  handsome 
effect,  even  in  the  hands  of  the  most 
inexperienced  operator. 

Killing  Grease. 

Old  work  is  always  more  or  less 
greasy  and  smoky.  Wash  over  the 
smoky  or  greasy  parts  with  nitre, 
or  with  very  thin  lime  whitewash. 
Soda  will  do,  but  lime  is  the  best  and 
cheapest. 

Killing  Knots. 

Glue  size  and  red  lead.  Gum  shel¬ 
lac  dissolved  in  alcohol,  and  mixed 
with  red  lead.  Gutta-percha  dis¬ 
solved  in  ether.  But  through  all  or 
any  of  these  will  the  pitch  of  the  knot 
exude  if  exposed  to  the  sun.  Perhaps 
the  very  best  method  is,  to  size  the 
knot  with  oil  size,  and  then  lay  a  leaf 
of  gold  or  silver  on  it.  In  a  very 
choice  piece  of  work,  a  hot  iron  may 
be  held  over  the  knot  till  a  good  por¬ 
tion  of  the  pitch  has  come  out  and 
been  scraped  off,  when  the  two  coats 
of  the  leaf  will  be  sure  to  keep  out  both 
the  pitch  and  any  discoloration. 

Knives — Butcher. 

In  forging  out  the  knife,  as  you  get 
it  near  to  its  proper  thickness,  be  very 
careful  not  to  heat  it  too  high, 
and  to  water-hammer  as  for  mill 
picks;  when  about  to  temper,  heat 
only  to  a  cherry-red  and  hold  it  in 
such  a  way  that  you  can  hold  it  plumb 
as  you  put  it  into  the  water,  which 
prevents  it  from  springing — put  it 
plumb  into  the  water  and  it  will  come 
out  straight. 


288 


They  are  never  alone  that  are 


Take  it  from  the  water  to  the  fire, 
and  pass  it  through  the  blaze  until  a 
little  hot;  then  rub  a  candle  over  it 
upon  both  sides  and  back  to  the  fire, 
passing  it  backward  and  forward 
in  the  blaze,  turning  it  over  often  to 
keep  the  heat  even  over  the  whole 
surface,  until  the  tallow  passes  off, 
as  though  it  went  into  the  steel;  then 
take  out  and  rub  the  candle  over  it 
again  (on  both  sides,  each  time)  and 
back  to  the.  fire,  passing  it  as  before, 
until  it  starts  into  a  blaze  with  a 
snap,  being  careful  that  the  heat  is 
even  over  the  whole  length  and 
width  of  the  tool,  then  rub  the  tal¬ 
low  over  it  again  and  back,  three 
times,  quickly  as  it  burns  off;  and 
lastly  rub  the  tallow  over'  it  again 
and  push  it  into  the  dust  of  the  forge, 
letting  it  remain  until  cold. 

If  these  directions  are  followed 
with  dexterity  you  will  have  the 
temper  alike  from  edge  to  back;  and 
the  edge  will  be  the  best  ever  made. 

Knives — To  Clean. 

Cut  a  good-sized  solid,  raw  potato 
in  two;  dip  the  flat  surface  in  pow¬ 
dered  brick-dust,  and  rub  the  knife- 
blades.  Stains  and  rust  will  dis¬ 
appear. 

Another.-— One  of  the  best  sub¬ 
stances  for  cleaning  knives  and  forks 
is  charcoal,  reduced  to  a  fine  pow¬ 
der,  and  applied  in  the  same  man¬ 
ner  as  brick  dust  is  used. 

Another. — Water  lime  is  also  used 
for  this  purpose.  Have  a  box  with 
a  partition  and  keep  the  lime  in  one 
part  and  the  cloths  in  the  other.  Wet 
a  small  cloth  a  little  and  dip  it  in  the 
lime,  and  after  the  articles  are  well 
washed  and  wiped,  rub  them  until 
the  spots  are  removed.  Then  take  a 
larger,  dry  cloth,  dip  it  in  the  lime, 


and  rub  the  articles  until  polished  to 
suit.  Wipe  off  the  dust  from  the 
knives  and  forks  with  a  dry  cloth, 
and  they  are  ready  to  put  away. 

Knives — To  Preserve  from 
Rust. 

Never  wrap  them  in  woolen  cloths. 
When  they  are  not  to  be  used  for 
some  time,  have  them  made  bright 
and  perfectly  dry;  then  take  a  soft 
rag,  and  rub  each  blade  with  dry 
wood  ashes. — Wrap  them  closely  in 
brown  paper,  and  lay  them  in  a 
drawer  or  closet.  A  set  of  elegant 
knives,  used  only  on  great  occasions, 
were  kept  in  this  way  for  over  a  hun¬ 
dred  years  without  a  spot  of  rust. 

Knife  Handles,  Ivory — To 
Prevent  Being  Cracked. 

Never  let  knife-blades  stand  in 
hot  water,  as  is  sometimes,  done  to 
make  them  wash  easily.  The  heat 
expands  the  steel  which  runs  up 
into  the  handle  a  very  little,  and  this 
cracks  the  ivory.  Knife-handles  should 
never  lie  in  water.  A  handsome 
knife,  or  one  used  for  cooking,  is  soon 
spoiled  in  this  way. 

Knife  Handles  (Loose) — To 
Fasten. 

The  best  cement  for  this  purpose 
consists  of  one  pound  of  colophony 
(purchasable  at  the  druggist’s)  and 
eight  ounces  of  sulphur,  which  are 
to  be  melted  together,  and  either 
kept  in  bars  or  reduced  to  powder. 
One  part  of  the  powder  is  to  be  mixed 
with  half  a  part  of  iron  filings,  fine 
sand  or  brick  dust,  and  the  cavity 
of  the  handle  is  then  to  be  filled  with 
this  mixture.  The  stem  of  the  knife  or 
fork  is  then  firmly  inserted  and  kept 
in  position  until  the  cement  hardens- 


accompanied  by  noble  thoughts. 


289 


L 


Lace  (Black) — To  Clean. 

Sponge  the  lace  carefully  with  green 
tea,  and  wind  it  round  and  round  a  bot¬ 
tle  to  dry,  for  if  touched  with  an  iron 
it  would  look  glossy  and  flattened. 
Some  people  fill  the  bottle  with  warm 
water,  which  causes  the  lace  to  dry 
more  quickly.  It  must  not  be  placed 
near  the  fire,  as  it  would  give  it  a 
rusty  appearance. 

Lace  (Gold  or  Silver) — To  Clean. 

Lay  the  lace  smooth  on  a  woolen 
carpet  or  a  piece  of  woolen  cloth,  and 
brush  it  free  from  dust,  then  burn 
rock  alum  and  powder  it  fine,  and 
afterwards  sift  it  through  a  lawn 
sieve;  then  rub  it  over  the  lace  with 
a  fine  brush,  and  in  so  doing  it  will 
take  off  the  tarnish  and  restore  it  to 
its  brightness,  if  it  be  not  too  much 
worn  on  the  threads. 

Another. — Grate  the  crumb  part 
of  a  small  loaf  into  fine  crumbs  and 
mix  them  with  a  quarter  of  a  pound 
of  powder-blue,  sift  some  of  the  mix¬ 
ture  over  the  lace,  and  then  rub  with 
a  piece  of  flannel.  Brush  away  the 
crumbs,  and  finally  rub  with  a  piece 
of  red  velvet. 

Lace  Veil — To  Wash  a  White. 

Put  the  veil  into  a  strong  lather  of 
white  soap  and  very  clear  water,  and 
let  it  simmer  slowly  for  a  quarter  of  an 
hour;  take  it  out  and  squeeze  it  well, 
but  be  sure  not  to  rub  it ;  rinse  it  twice 
in  cold  water,  the  second  time  with  a 
drop  or  two  of  liquid  blue.  Have  ready 
some  very  clear  weak  gum  arabic  water, 
or  some  thin  starch,  or  rice  water, 
pass  the  veil  through  it  and  clear  it  by 
clapping;  then  stretch  it  out  evenly 
and  pin  it  to  dry  on  a  linen  cloth,  mak¬ 
ing  the  edge  as  straight  as  possible, 
opening  out  all  the  scallops,  and  fasten¬ 
ing  each  with  pins.  When  dry,  lay  a 
piece  of  thin  muslin  smoothly  over  it, 
and  iron  it  on  the  wrong  side. 


Lace — To  Renovate. 

Lace,  we  are  told,  may  be  restored 
to  its  original  whiteness  by  first  ironing 
it  slightly,  then  folding  it  up  neatly, 
and  sewing  it  into  a  clean  linen  bag. 
This  bag  is  now  kept  for  twenty-four 
hours  in  pure  olive  oil,  while  in  the 
meantime  a  strong  solution  of  soap  is 
made  in  water.  The  bag,  on  being 
taken  out  of  the  oil,  is  put  into  this 
boiling  solution,  and  kept  there  for  a 
quarter  of  an  hour;  after  which  it  is 
taken  out,  wTell  rinsed  in  lukewarm 
water,  and  then  dipped  into  water 
containing  a  slight  proportion  of 
starch.  All  that  remains  to  be  done 
now  is  to  take  the  lace  out  of  the  bag, 
iron  it,  and  stretch  it  with  pins  till 
perfectly  dry. 

Lacquers. 

Deep  Golden  Lacquer. — Seed-lac,  3 
ozs.;  tumeric,  1  oz.;  dragon’s-blood, 
24  oz.;  alcohol,  1  pint.  Digest  for  a 
week,  shaking  frequently;  then  decant 
and  filter. 

Golden  Lacquer. — Turmeric,  1  lb.; 
gamboge,  1 3d>  ozs.;  gum  sandarac,  3)4 
lbs.;  shellac,  )4  lb.  (all  in  powTder); 
rectified  alcohol,  2  gallons.  Dissolve, 
strain,  and  add  1  pint  of  turpentine 
varnish. 

Red  Lacquer. — Spanish  annotto,  3 
lbs.;  dragon’s-blood,  1  lb.;  gum  san¬ 
darac,  3 J4  lbs.;  rectified  alcohol,  2  gal¬ 
lons  ;  turpentine  varnish,  1  quart.  Dis¬ 
solve  and  mix  as  in  the  above. 

Pale  Brazen  Lacquer.— Gamboge, 
(cut  small)  1  oz.;  cape  aloes  (do.)  3 
ozs. ;  pale  shellac,  1  lb. ;  rectified  alcohol 
2  gallons.  Dissolve  and  mix,  as  in 
the  second. 

Another  Brazen  Lacquer. — Seed-lac, 
dragon’s-blood,  annotto,  and  gamboge, 
each',  4  ozs.;  saffron,  1  oz.;  rectified 
alcohol,  10  pints.  Dissolve,  etc.,  as  in 
the  second. 

As  these  lacquers  are  often  wanted 


290 


To  hear  complaints  is  wearisome 


of  different  shades  of  color,  it  is  well 
to  keep  on  hand  a  concentrated  so¬ 
lution  of  each  coloring  ingredient,  so 
that  it  may  be  added  at  any  time  to 
produce  the  desired  tint. 

Lacquer — Colorless. 

Dissolve  2  x/i  ounces  of  shellac  in  1 
pint  of  rectified  spirits  of  wine;  boil 
for  a  few  minutes  with  5  ounces  of 
well-burned  and  recently  heated  ani¬ 
mal  charcoal.  A  small  portion  of  the 
solution  should  then  be  filtered,  and  if 
not  colorless,  more  charcoal  must  be 
added.  When  all  color  is  removed, 
press  the  liquid  through  a  piece  of 
silk,  and  afterward  filter  through  fine 
blotting  paper. 

Lacquered  Articles — To  Clean. 

Brush  with  hot  water  and  soap, 
wipe  and  dry  before  the  fire ;  finish  with 
a  soft  cloth.  Avoid  the  use  of  pearl  ash 
or  sod,  awhich  may  remove  the  lacquer. 

Lambskins — To  Prepare  for 
Ladies’  Coats. 

Make  a  strong  suds  with  hot  water; 
let  them  get  cold,  and  wash  the  skins, 
squeezing  them  carefully  to  get  out 
all  the  dirt  from  the  wool;  wash  the 
soap  out  with  clean  cold  water,  and 
cover  them  with  water  for  12  hours; 
then  hang  them  over  a  pole  to  drain; 
when  partially  dry,  stretch  them  care¬ 
fully  on  a  board,  and  when  a  little 
damp,  sprinkle  on  them  an  ounce  each 
of  pulverized  saltpeter  and  alum; 
lay  the  flesh  sides  together,  and  hang 
in  the  shade  for  two  ot  three  days, 
turning  them  over  every  day  to  bring 
the  under  skin  uppermost  till  they  are 
perfectly  dry;  then  scrape  the  flesh 
side  till  all  scraps  of  flesh  are  removed ; 
rub  it  with  pumice  or  rotten  stone  and 
with  the  hands;  then  lay  the  cloak  pat¬ 
tern  down  on  the  flesh  side  of  the  skin, 
trace  it  round  with  a  pencil,  and  cut 
it  out  with  a  sharpe  knife ;  overcast  the 
edges  together  on  the  wrong  side,  and 
line  with  quilted  silk.  No  collar,  fur, 


or  trimming  is  worn  with  an  astrachan 
or  lambskin  cloak. 

Lamp  Accidents— To  Prevent. 

Scarcely  a  week  passes,  during  the 
winter  months,  but  we  read  accounts 
of  frightful  accidents  from  kerosene 
lamps  exploding  and  killing  or  scarring 
for  life,  women  and  children.  A 
simple  knowledge  of  the  inflammable 
nature  of  the  fluid,  would  probably 
put  a  stop  to  nearly  all  of  the  accidents. 
As  the  oil  burns  down  in  the  lamp, 
a  highly  inflammable  gas  gathers 
over  its  surface,  and  as  the  oil  de¬ 
creases,  the  gas  increases.  When  the 
oil  is  nearly  consumed  a  slight  jar  will 
often  inflame  the  gas,  and  an  exj^sion 
is  sure  to  follow,  dealing  death  and 
destruction.  A  bombshell  is  not  more 
to  be  dreaded.  Now  if  the  lamp  is 
not  allowed  to  burn  more  than  half 
way  down,  such  accidents  are  almost 
impossible.  Always  fill  your  lamps 
in  the  morning;  then  you  nevet  need 
fear  an  explosion. 

The  charred  wick  should  also  be  cut 
off,  for  observation  shows  that  in  a  few 
times  using  the  wick  becomes  charred, 
and  after  the  lamp  has  been  burned  a 
little  time  the  tube  becomes  over¬ 
heated,  and  the  charred  wick  is  all  on 
fire.  From  this  extra  heat  the  oil  is  set 
on  fire,  and  then  comes  an  explosion. 

It  would  seem  as  though  no  one  need 
|je  told  that  it  is  dangerous  to  use  any 
burning  oil  for  the  purpose  of  kindling 
a  fire,  but  the  frequent  record  of  deaths 
from  that  practice,  shows  that  great 
numbers  follow  that  wasteful  and 
dangerous  way. 

Lamps  (Kerosene) — Turning 
Down  the  Wicks  of. 

Many  people  who  use  kerosene  oil 
are  in  the  habit  of  burning  night-lamps, 
and  turning  them  down  as  they  would 
gas,  not  knowing  how  much  mischief 
they  thus  do.  When  the  light  of  the 
kerosene  lamp  is  turned  down  low,  the 


alike  to  the  wretched  and  happy. 


291 


combustion  is  not  perfect,  and  the 
atmosphere  of  the  room  becomes  viti¬ 
ated  by  the  unconsumed  oil  vapor, 
by  the  gas  produced  by  combustion, 
and  also  legitimate  particles  of  smoke 
and  soot  thrown  off,  to  be  taken  into 
the  lungs  of  the  occupants.  Air  thus 
poisoned  is  deadly  in  its  effects,  and 
the  wonder  is  that  the  people  are  not 
immediately  and  fatally  injured  by 
breathing  it.  Its  consequences  are  the 
unaccountable  and  mysterious  head¬ 
aches,  irritation  of  throat  and  lungs, 
dizziness  and  nausea. 

Lampblack — To  Make. 

Suspend  over  a  lamp  a  funnel  of  tin 
plate,  having  above  it  a  pipe  to  convey 
from  the  apartment  the  smoke  which 
escapes  from  the  lamp.  Large  mush¬ 
rooms,  of  a  very  black,  carbonaceous 
matter,  and  exceedingly  light,  will  be 
formed  at  the  summit  of  the  cone. 
This  carbonaceous  part  is  carried  to 
such  a  state  of  division  as  cannot  be 
given  to  any  other  matter,  by  grinding 
it  on  a  piece  of  porphyry. 

This  black  goes  a  great  way  in  every 
kind  of  painting.  It  may  be  rendered 
drier  by  calcination  in  close  vessels. 

The  funnel  ought  to  be  united  to  the. 
pipe  which  conveys  off  the  smoke, 
by  means  of  wire,  because  solder  would 
be  melted  by  the  flame  of  the  lamp. 

Lamps — To  Clean. 

Bronzed  lamps  should  be  wiped  care¬ 
fully;  if  oil  be  frequently  spilled  over 
them,  it  will  cause  the  bronzing  to  be 
rubbed  off  sooner  than  it  would  dis¬ 
appear  by  wear.  Brass  lamps  are  best 
cleaned  with  crocus,  or  rotten  stone 
and  sweet  oil.  Lacquered  lamps  may 
be  washed  with  soap  and  water,  but 
should  not  be  touched  with  acid,  very 
strong  lye  or  turpentine,  else  the 
lacquer  will  soon  come  off.  When 
lamps  are  foul  inside,  wash  them  with 
potash  and  water,  rinse  them  well ; 
set  them  before  the  fire,  and  be  sure 


that  they  are  dry  before  oil  is  again 
put  into  them. 

Lamp  Chimneys — To  Clean. 

Most  people  cleaning  lamp  chimneys, 
use  either  a  brush  made  of  bristles 
twisted  into  a  wire,  or  a  rag  on  the 
point  of  scissors.  Both  of  these  are 
bad;  for,  without  great  care,  the  wire, 
or  scissors  will  scratch  the  glass  as  a 
diamond  does,  which  under  the  expan¬ 
sive  power  of  heat,  soon  breaks,  as  all 
scratched  glass  will.  If  you  want  a 
neat  thing  that  costs  nothing,  and  will 
save  half  your  glass,  tie  a  piece  of 
soft  sponge  the  size  of  your  chimney 
to  a  pine  stick. 

Lamp  Chimneys — To  Prevent 
Breaking. 

To  prevent  lamp  glasses  breaking 
by  the  sudden  contact  with  heat,  the 
best  way  is  to  cut  or  scratch  the  base 
of  the  glass  with  a  glazier’s  diamond. 
Another  method  is  to  put  the  glasses 
into  a  saucepan  of  water  and  boil  them. 
This  seasons  them. 

Lamps — To  Prevent  Smoking. 

Soak  the  wick  in  strong  vinegar, 

•  , 
and  dry  it  well  before  you  use  it;  it 

will  then  burn  both  sweet  and  pleasant, 

and  give  much  satisfaction  for  the 

trifling  trouble  taken  in  preparing  it. 

Lampwicks — Home-Made. 

A  lamp  wick,  equally  good  with  those 
we  buy,  may  be  made  out  of  Canton 
flannel.  Take  a  strip  three  times  as 
wide  as  you  wish  the  wick  to  be,  and 
as  long  as  you  like.  Fold  it  with  the 
fleecy  side  in,  so  that  it  will  have  three 
thicknesses,  and  baste  or  overcast  it 
up  the  side.  Almost  every  housekeeper 
has  bits  of  canton  flannel  which  would 
be  used  for  nothing  else,  and  it  saves 
quite  a  little  item  of  expense,  to  say 
nothing  of  the  convenience  of  being 
able  to  make  a  new  lamp  wick  when¬ 
ever  it  is  needed. 


292  Men  lose  wisdom  just  in  proportion  as  they  are  conceited. 


Land— To  Drain. 

A  strong  metal  pipe,  about  twenty- 
feet  in  length  and  six  inches  in  diame¬ 
ter,  is  adjusted  in  a  slanting  position 
over  the  lot  to  be  drained.  To  an 
opening  in  the  bottom  of  this  pipe, 
another  is  firmly  jointed,  inclining 
backwards  at  an  angle  sufficient  to 
allow  of  its  end  resting  on  the  ground 
of  the  lot.  Connected  with  the  principal 
pipe,  is  a  strong  canvas  hose,  down 
which  a  current  of  water  descends, 
and  issues  at  the  mouth  of  the  pipe. 
In  its  course,  it  forms  a  vacuum  in 
the  second  pipe,  and  the  water  is  thus 
sucked  up  and  discharged  with  the 
current  flowing  through  the  principal 
pipe.  This  device  is  in  use,  for  the 
purpose  described,  in  Australia,  but  is 
known  to  most  men  practically  ac¬ 
quainted  with  hydraulics. 

Latitude — Degrees  of 

Are  about  69  miles,  but  degrees  of 
longitude  vary  with  the  size  of  the 
earth  in  the  particular  latitude.  At 
London  they  are  about  37  miles,  at 
Calcutta  about  50. 

Laugh — A  Hearty. 

“Laugh  and  grow  fat”  is  a  saying 
as  old  as  the  hills.  It  has  long  been  an 
accepted  fact  that  humor  is  a  promoter 
of  digestion  and  merry  words  the 
deadliest  foes  of  disease.  Dr.  J.  E. 
Kennedy,  editor  of  the  “Iowa  Health 
Bulletin,”  writes  an  interesting  article 
on  the  value  of  laughter,  in  which 
he  shows  it  is  not  only  a  remedial 
agent,  but  is  also  a  valuable  preven¬ 
tive  against  a  host  of  diseases.  The 
physical  effects  of  laughter  are  thus 
put  down  by  Dr.  Kennedy : 

Laughter  increases  the  blood  cir¬ 
culation. 

It  enlarges  the  heart. 

It  expands  the  lungs.  ' 

It  jiggers  the  diaphragm. 

It  promotes  the  functions  of  the 
spleen. 


In  other  words,  laughter  stirs  up  the 
vital  regions  of  the  body,  gives  them 
healthful  exercise  and  produces  a  men¬ 
tal  exhilaration  which  acts  upon  the 
system  much  as  a  brisk  walk  in  a  crisp 
atmosphere  does  upon  the  appetite. 
As  strong  allies  to  laughter  Dr.  Ken¬ 
nedy  gives  the  following  directions  for 
mental  peace  of  mind: 

Beware  of  theologians  who  have  no 
sense  of  mirth.  They  are  not  alto¬ 
gether  human. 

Keep  your  chin  up. 

Don’t  take  your  troubles  to  bed  with 
you.  Hang  them  on  a  chair  with  your 
trousers  or  drop  them  in  a  glass  of  wa¬ 
ter  with  your  teeth. 

Dr.  Kennedy  has  surely  hit  the  nail 
on  the  head.  If  his  prescription  and 
advice  are  followed,  his  own  bills  will 
be  decidedly  cut  down. 

Laundry  “Tips.” 

A  spoonful  of  ox-gall  in  one  gallon  of 
water  will  set  the  colors  of  almost  any 
goods  soaked  in  it  before  washing.  A 
teacup  full  of  lye  in  a  pail  of  water  will 
improve  the  color  of  any  black  goods. 
Vinegar  in  the  rinsing  water  will 
brighten  pink  or  green  calico,  and  soda 
will  do  the  same  for  purple  or  blue 
calicoes. 

Lavender  Water. 

Essence  of  musk,  four  drachms; 
essence  of  ambergris,  four  drachms; 
oil  of  cinnamon,  ten  drops;  English 
lavender,  six  drachms;  oil  of  ge¬ 
ranium,  two  drachms;  spirit  of  wine, 
twenty  ounces.  To  be  all  mixed  to¬ 
gether. 

Lavender  Scent  Bag. 

Take  of  lavender  flowers,  free  from 
stalk,  half  a  pound;  dried  thyme  and 
mint,  of  each  half  an  ounce;  ground 
cloves  and  caraway,  of  each  a  quarter 
of  an  ounce;  common  salt,  dried,  one 
ounce;  mix  the  -whole  well  together, 
and  put  the  product  into  silk  or  cam¬ 
bric  bags.  In  this  way  it  will  perfume 
the  drawers  and  linen  very  nicely. 


Conscience  is  your  magnet  needle;  reason  is  your  chart.  293 


Law  Suit — Requisites  for  a 
Successful. 

A  lady  asked  an  attorney  what  were 
the  requisites  for  going  to  law.  He 
replied,  “  First,  you  must  have  a  good 
cause;  secondly,  a  good  attorney; 
thirdly,  good  evidence;  fourthly,  a 
good  jury ;  fifthly,  a  good  judge ;  sixthly, 
a  good  pocketbook;  and  lastly,  good 
luck.” 

Lawns — Keeping  Grass. 

JLawms  must  be  kept  rich,  if  you 
would  have  a  good,  fresh,  green  carpet 
of  grass.  Mowing  them  repeatedly, 
year  after  year,  and  raking  off  the  fallen 
leaves  that  drop  from  the  trees, 
which  neatness  demands,  and  which 
thus  removes  a  useful  top  dressing, 
requires  an  occasional  addition  of 
manure.  By  far  the  best  time  to  apply 
this  manure  is  late  in  autumn.  If 
spread  earlier,  it  defaces  the  lawn  at  a 
time  when  it  proves  offensive.  Fine, 
dry  manure,  which  may  be  readily 
pulverized,  is  best,  as  it  spreads  evenly 
and  neatly  over  the  surface.  But 
where  this  cannot  be  had,  coarse  or 
lumpy  manure  will  answer  a  good  pur¬ 
pose,  if  treated  in  the  following  manner: 
Spread  it  as  evenly  as  may  be  conve¬ 
nient,  and  if  there  happens  to  be  a 
sharp  November  freeze,  followed  by 
thaw,  it  will  loosen  the  lumps  and  ren¬ 
der  them  quite  friable.  Then  imme¬ 
diately  run  a  smoothing  harrow  over 
the  ground,  and  it  will  grind  these 
lumps  to  powder  and  spread  them 
over  the  grass  in  better  style  than  can 
be  done  by  a  skillful  hand,  and  with 
great  rapidity. 

Lawns  and  Muslins — To  Wash. 

Delicate  lawn  and  muslin  dresses  are 
so  frequently  spoiled  by  bad  washing, 
the  colors  of  the  fabric  yielding  so 
readily  to  the  action  of  soap,  that  it  is 
well  to  adopt  a  new  method  of  cleans¬ 
ing  the  finest  materials,  and  imparting 
to  them  the  appearance  of  newness. 


Take  two  quarts  of  wheat  bran  and 
boil  it  for  half  an  hour  in  soft  water. 
Let  it  cool,  then  strain  it,  and  pour  the 
strained  liquor  into  the  water  in  which 
the  dress  is  to  be  washed.  Use  no 
soap;  one  rinsing  alone  is  required,  and 
no  starch.  The  bran  water  not  only 
removes  the  dirt,  and  insures  against 
change  of  color,  but  gives  the  fabric  a 
pleasanter  stiffness  than  any  prepara¬ 
tion  of  starch.  If  the  folds  are  drawn 
from  the  skirts  and  sleeves,  the  dress 
will  iron  better;  and  will  appear,  when 
prepared  in  this  way,  as  fresh  as  new. 

Lead  Pipes — To  Protect. 

It  is  recommended  to  provide  them 
with  a  coat  of  sulphide  of  lead.  Dis¬ 
solve  one  half  ounce  of  caustic  soda  in 
one  and  a  half  quarts  of  water  mix  the 
solution  with  one  of  one  half-ounce  of 
lead  nitrate  (or  an  equivalent  of  other 
lead  salt  soluble  in  water)  in  one  half 
pint  of  water  and  heat  the  mixture  to 
195°  F.  As  soon  as  a  sufficient  quantity 
of  lead  salt  has  been  added  the  fluid 
becomes  turbid,  and  must  be  very 
quickly  filtered  through  asbestos  or  a 
similar  material.  To  the  clear  fluid 
is  added  two  and  one-half  ounces  of  hot 
water,  containing  one  drachm  of  sul- 
phocarbamide  in  solution.  In  using 
the  fluid  it  is  best  to  heat  it  to  150°  F., 
and  to  hold  the  thoroughly  cleansed 
lead  pipe  in  it  for  a  few  moments,  when 
it  will  be  quickly  coated  with  a  fine 
layer  of  sulphide  of  lead.  If  the  lead 
has  been  thoroughly  cleansed,  the  sul¬ 
phide  of  lead  adheres  very  tenaciously 
and  can  be  easily  polished  with  a 
piece  of  leather. 

Lead  (White) — To  Test. 

Take  a  pine  sliver,  put  some  of  the 
lead  on  the  end  of  it,  set  it  on  fire;  it 
pure,  you  will  see  the  small  shots  of 
lead  drop  from  it;  if  a  white  incrusta¬ 
tion,  you  may  know  it  is  not  pure. 
Rub  this  on  a  clean,  white  paper;  if  any 
lead  is  present  it  will  black  the  paper; 


294 


Guilty  consciences  make  men  cowards. 


if  no  lead  is  present  it  will  be  a  pale, 
sulphur  color. 

Leak — To  Stop  a. 

Beat  yellow  soap,  and  whiting,  with 
a  little  water,  into  a  thick  paste.  Rub 
this  over  the  part  where  the  leakage  is 
and  it  will  be  instantly  stopped. 

Learn — Good  Things  to. 

Learn  to  laugh.  A  good  laugh  is 
better  than  medicine.  Learn  to  keep 
your  troubles  to  yourself ;  the  world  is 
too  busy  to  care  for  your  ills  and  sor¬ 
rows.  Learn  to  stop  croaking.  If  you 
cannot  see  any  good  in  this  world,  keep 
the  bad  to  yourself. 

Learn  to  hide  your  aches  and  pains 
under  a  pleasant  smile.  Learn  to  at¬ 
tend  strictly  to  your  own  business — a 
very  important  point.  Learn  to  greet 
your  friends  with  a  smile.  They  carry 
too  many  frowns  in  their  own  hearts 
to  be  bothered  with  any  of  yours. 

Do  not  keep  young  children  in  over¬ 
heated  rooms  during  bad  weather  or 
in  the  winter  season.  When  they  are 
kept  in  too  much  they  become  puny, 
weak,  and  ailing.  Learn  to  train 
them  so  they  can  escape  colds,  coughs, 
sore  throats,  and  such  like  troubles. 

Feed  them  on  good,  substantial  food, 
which  contains  all  the  elements  neces¬ 
sary  to  produce  strong  bone,  nerve, 
muscle  and  brain.  Learn  to  treat 
them  as  the  highest  created  animals — < 
for  they  are  such — but  intelligent 
beings,  to  be  loved  dearer  than  any 
others. 

Teach  children  to  breathe  through 
the  nose,  to  sleep  with  the  mouth 
shut,  and  to  inhale  plenty  of  fresh  air 
by  long  inhalations.  Teach  them  to 
sleep  in  the  dark;  it  is  better  for  their 
eyes  and  health.  Never  put  their  beds 
near  windows. 

Candy  or  sweets — bad  at  any  time — 
should  never  be  eaten  before  meals,  as 
they  destroy  the  appetite  for  other 
food.  Learn  that  the  supply  of  sugar 


should  be  adjusted  to  that  of  other 
foods  in  a  natural  and  sensible  way. 

Learn  the  botany  of  herbs,  the  chem¬ 
istry  of  foods,  the  physiology  of  diges¬ 
tion,  and  the  common  sense  of  eating 
and  drinking.  It  is  a  pleasing  study, 
and  a  little  knowledge  gained  every 
day  will  increase  the  interest  in  these 
things  and  add  to  your  happiness. 

Leap  Year. 

To  ascertain  if  any  year  is  leap  year, 
divide  it  by  4,  and  if  there  be  no  re¬ 
mainder,  it  is  a  leap  year ;  if  there  be  a 
remainder,  the  number  over  indicates 
how  many  years  it  is  after  last  leap 
year. 

The  even  centuries  are  not  reckoned 
as  leap  years,  unless  they  can  be 
divided  by  400  without  a  remainder; 
thus,  1900  (which  was  the  last  year  of 
the  19th  century,  not,  as  was  com¬ 
monly  supposed  the  first  year  of  the 
twentieth  century  since  the  last 
century  began  on  Jan.  1,  1801,  and 
ended  on  Dec.  31,  1900,  was  not  a  leap 
year,  but  2000  will  be  one. 

Leather  (Black)  of  Old  Furni¬ 
ture — To  Restore. 

Eggs,  yolk  and  white  well  beaten,  6 
parts;  syrup,  1  part;  isinglass,  1  part; 
water,  5  parts.  Dissolve  the  isinglass 
in  the  water,  then  add  it  to  the  other 
articles.  Mix  well.  Color  with  lamp¬ 
black.  This  also  forms  a  good  varnish 
for  dress  shoes. 

Leather — Bronzing  for. 

A  small  amount  of  so-called  insoluble 
(in  water)  aniline  violet  is  dissolved  in 
a  little  water,  and  the  solution  is 
brushed  over  the  articles;  it  will  dry 
quickly,  and  perhaps  may  have  to  be 
repeated. 

Leather — To  Gild  or  Silver. 

In  order  to  impress  gilt  figures,  let¬ 
ters,  and  other  marks  upon  leather,  as 
on  the  covers  of  books,  edgings  for 
doors,  etc.,  the  leather  must  first  be 
dusted  over  with  very  finely  powdered 


The  fewer  desires,  the  more  peace. 


295 


yellow  resin  or  mastic  gum.  The  iron 
tools  or  stamps  are  now  arranged  on  a 
rack  before  a  clear  fire,  so  as  to  be  well 
heated,  without  becoming  red  hot.  If 
the  tools  are  letters,  they  have  an 
alphabetical  arrangement  on  the  rack. 
Each  letter  or  stamp  must  be  tried  as 
to  its  heat,  by  imprinting  its  mark  on 
the  raw  side  of  a  piece  of  waste  leather. 
A  little  practice  will  enable  the  work¬ 
man  to  judge  of  the  heat.  The  tool  is 
now  to  be  pressed  downwards  on  the 
gold  leaf,  which  will,  of  course,  be  in¬ 
dented,  and  show  the  figure  imprinted 
on  it.  The  next  letter  or  stamp  is  now 
to  be  taken  and  stamped  in  like  man¬ 
ner,  and  so  on  with  the  others,  taking 
care  to  keep  the  letters  in  an  even  line 
with  each  other,  like  those  in  a  book. 
By  this  operation  the  resin  is  melted, 
consequently  the  gold  adheres  to  the 
leather.  The  superfluous  gold  may 
then  be  rubbed  off  by  a  cloth,  the  gild¬ 
ed  impressions  remaining  on  the  leather. 
In  this,  as  in  every  other  operation, 
adroitness  is  acquired  by  practice. 

The  cloth  alluded  to  should  be 
slightly  greasy,  to  retain  the  gold 
wiped  off  (otherwise  there  will  be 
great  waste  in  a  few  months) ;  the  cloth 
will  thus  be  soon  completely  saturated 
or  loaded  with  the  gold.  When  this  is 
the  case,  these  cloths  are  generally 
sold  to  the  refiners,  who  burn  them 
and  recover  the  gold.  Some  of  these 
afford  so  much  gold  by  burning  as  to 
be  worth  from  seven  to  ten  dollars. 

Leather — Oiling. 

Oils  should  not  be  applied  to  dry 
leather,  as  they  will  invariably  injure  it. 
If  you  wish  to  oil  a  harness,  wret  it  over 
night,  cover  it  with  a  blanket,  and  in 
the  morning  it  will  be  dry  and  supple; 
then  apply  neat’s-foot  oil  in  small 
quantities,  and  with  so  much  elbow 
grease  as  will  insure  its  being  ab¬ 
sorbed  throughout  the  leather.  A 
soft,  pliaDt  harness  is  easier  to  handle, 
and  lasts  longer  than  a  neglected  one. 


Never  use  vegetable  oils  on  leather; 
and  among  animal  oils,  neat’s-foot  is 
the  best. 

Leather,  French  Patent. 

Work  into  the  skin  with  appropriate 
tools,  three  or  four  successive  coatings 
of  drying  varnish,  made  by  boiling 
linseed  oil  with  white  lead  and  litharge 
in  the  proportion  of  one  pound  of  each 
of  the  latter  to  one  gallon  of  the  former, 
and  adding  a  portion  of  chalk  or  ochre, 
each  coating  being  thoroughly  dried 
before  the  application  of  the  rest. 
Ivory  black  is  then  substituted  for 
the  chalk  or  ochre,  the  varnish  thinned 
with  spirits  of  turpentine,  and  five  ad¬ 
ditional  applications  made  in  the  same 
manner  as  before,  except  that  it  is 
put  on  thin  and  not  worked  in.  The 
leather  is  rubbed  down  with  pumice- 
stone,  in  powder,  and  then  placed  in 
a  room  at  90  degrees,  out  of  the  way  of 
dust.  The  last  varnish  is  prepared 
by  boiling  Yi  lb-  of  asphaltum  with  10 
lbs.  of  the  drying  oil  used  in  the  first 
stage  of  the  process,  and  then  stirring 
in  5  lbs.  copal  varnish  and  10  lbs.  of 
turpentine.  It  must  have  one  month’s 
age  before  using  it. 

Leather — French  Polish  or 
Dressing  for. 

Mix  2  pts.  best  vinegar  with  1  pt. 
soft  water;  stir  into  it  Y  lb-  glue, 
broken  up,  Yi  lb.  logwood  chips,  Y  oz. 
of  finely  powdered  indigo,  Y  oz.  of 
the  best  soft  soap,  Y  oz.  of  isinglass; 
put  the  mixture  over  the  fire,  and  let 
it  boil  ten  minutes  or  more;  then 
strain,  bottle  and  cork.  When  cold, 
it  is  fit  for  use.  Apply  with  a  sponge. 

Leather  (Enameled) — To 
Polish. 

Two  pints  of  the  best  cream;  1  pint  of 
linseed  oil ;  make  them  each  lukewarm, 
and  then  mix  them  wTell  together. 
Having  previously  cleaned  the  shoe 
from  dirt,  rub  it  over  with  a  sponge 
dipped  in  the  mixture;  then  rub  it  with 


296  A  stout  heart  may  he  ruined  in  fortune,  hut  not  in  spirit. 


a  soft  dry  cloth  until  a  brilliant  color 
is  produced. 

Leather — To  Tan. 

Soak  the  hide  eight  or  nine  days  in 
water,  then  put  it  in  lime;  take  it  out, 
and  remove  the  hair  by  rubbing  it, 
and  soak  it  in  clear  water  until  the 
lime  is  entirely  out.  Put  one  pound 
of  alum  to  three  of  salt,  dissolve  in  a 
vessel  sufficiently  large  to  hold  the 
hide;  soak  the  hide  in  it  for  three  or 
four  days,  then  take  it  out,  let  it  get 
half  dry,  and  then  beat  or  rub  until 
it  is  soft  and  pliable. 

Leather  (Patent)  Goods — 
Polish  For. 

Take  half  a  pound  of  molasses  or 
sugar,  one  ounce  of  gum  arabic,  and  two 
pounds  of  ivory  black ;  boil  them  well 
together,  then  let  the  vessel  stand  until 
quite  cooled,  and  the  contents  are 
settled;  after  which  bottle  up.  This  is 
an  excellent  reviver,  and  may  be  used 
as  a  blacking  in  the  ordinary  way,  no 
brushes  for  polishing  being  required. 

Leather  (Patent) — Care  of. 

The  old  plan  of  washing  them  with 
milk  is  simply  absurd — a  waste  of  time. 
If  they  crack,  brush  a  little  blacking 
into  the  cracks,  and  then  rub  them 
over  with  French  polish,  or  common 
furniture  polish,  using  the  finger  to 
lay  on  the  polish,  and  a  soft  dry  rag  to 
finish  off  with.  In  lieu  of  furniture 
polish,  a  mixture  of  sweet  oil  and  tur¬ 
pentine  will  answer.  This  treatment 
will  preserve  their  bright  polish  until 
they  are  utterly  worn  out. 

Leather  (Shoe) — Preservation  of. 

Shoe  leather  is  generally  abused. 
Persons  know  nothing  or  care  less 
about  the  kind  of  material  used  than 
they  do  about  the  polish  produced. 
Vitriol  blacking  is  used  until  every 
particle  of  the  oil  in  the  leather  is  de¬ 
stroyed.  To  remedy  this  abuse,  the 
leather  should  be  washed  once  a  month 
with  warm  water,  and  when  about  half 


dry,  a  coat  of  oil  and  tallow  should  be 
applied,  and  the  shoes  set  aside  for  a 
day  or  two.  This  will  renew  the 
elasticity  and  life  in  the  leather,  and 
when  thus  used  upper  leather  will  sel¬ 
dom  crack  or  break. 

Russsia  Leather  owes  its  pleasant 
scent  to  the  birch-bark  oil  with  which 
it  is  prepared. 

Leaves — To  Take  Impressions  of. 

Prepare  two  rubbers  by  tying  up  wool 
or  any  other  soft  substance  in  wash- 
leather;  then  prepare  the  colors  in  which 
you  wish  to  print  leaves,  by  rubbing  up 
with  cold  drawn  linseed  oil  the  tints 
that  are  required,  as  indigo  for  blue, 
chrome  for  yellow,  indigo  or  chrome 
for  green,  etc.  Get  a  number  of  leaves 
the  size  and  kind  you  wish  to  stamp, 
then  dip  the  rubbers  into  paint,  and 
rub  them  one  over  the  other,  so  that 
you  may  have  but  a  small  quantity 
of  the  composition  upon  the  rub¬ 
bers.  Having  warmed  a  leaf  between 
your  hands,  that  it  may  be  pliable, 
place  it  upon  one  rubber  and  moisten 
it  gently  with  the  other;  take  the  leaf 
off  and  apply  it  to  the  substance  on 
which  you  wish  to  make  the  imprint; 
upon  the  leaf  place  a  piece  of  white 
paper,  press  gently,  and  a  beautiful 
impression  of  all  the  veins  of  the  leaf 
will  be  obtained. 

Another. — Hold  oiled  paper  in  the 
smoke  of  a  lamp  or  of  pitch  until 
it  becomes  coated  with  the  smoke;  to 
this  paper  apply  the  leaf  of  which  you 
wish  an  impression,  previously  warm¬ 
ing  it  between  your  hands,  that  it  may 
be  pliable.  Place  the  lower  surface  of  the 
leaf  upon  the  blackened  surface  of  the 
oil  paper,  that  the  numerous  veins  that 
are  so  prominent  on  this  side  may  re¬ 
ceive  from  the  paper  a  portion  of  the 
smoke.  Lay  a  paper  over  the  leaf,  and 
then  press  it  gently  upon  the  smoked 
paper  with  the  fingers  or  with  a  small 
roller  (covered  with  woolen  cloth,  or 
some  like  soft  material),  so  that  every 


Crimes  generally  punish  themselves. 


297 


part  of  the  leaf  may  come  in  contact 
with  the  sooted  oil-paper.  A  coating 
of  the  smoke  will  adhere  to  the  leaf. 
Then  remove  the  leaf  carefully,  and 
place  the  blackened  surface  on  a  sheet 
of  white  paper,  not  ruled,  or  in  a  book 
prepared  for  the  purpose,  covering  the 
leaf  with  a  clean  slip  of  paper,  and  press¬ 
ing  upon  it  with  the  fingers,  or  roller, 
as  before.  Thus  may  be  obtained  the 
impression  of  a  leaf,  showing  the  perfect 
outlines,  together  with  an  acccurate 
exhibition  of  the  veins  which  extend 
in  every  direction  through  it,  more 
correctly  than  the  finest  drawing.  And 
this  process  is  so  simple,  and  the  ma¬ 
terials  so  easily  obtained,  that  any  per¬ 
son,  with  a  little  practice  to  enable 
him  to  apply  the  right  quantity  of 
smoke  to  the  oil  paper,  and  give  the 
leaf  a  proper  pressure,  can  prepare 
beautiful  leaf  impressions,  such  as  a 
naturalist  would  be  proud  to  possess. 

Leaf — To  Make  a  Fac-Simile 
in  Copper. 

This  beautiful  experiment  can  be 
performed  by  any  person  in  possession 
of  a  common  galvanic  battery.  The 
process  is  as  follows : — Soften  a  piece  of 
gutta-percha  over  a  candle,  or  before  a 
fire;  knead  it  with  the  moist  fingers 
upon  a  table,  until  the  surface  is  per¬ 
fectly  smooth,  and  large  enough  to 
cover  the  leaf  to  be  copied ;  lay  the  leaf 
3 at  upon  the  surface,  and  press  every 
part  well  into  the  gutta-percha.  In 
about  five  minutes  the  leaf  may  be  re¬ 
moved,  when,  if  the  operation  has  been 
carefully  performed,  a  perfect  impres¬ 
sion  of  the  leaf  will  be  made  on  the 
gutta-percha.  This  must  now  be  at¬ 
tached  to  the  wire  in  connection  with 
the  zinc  end  of  the  battery  (which  can 
easily  be  done  by  heating  the  end  of 
the  wire,  and  pressing  it  into  the  gutta¬ 
percha),  dusted  well  over  with  the  best 
black  lead,  with  a  camel’s  hair  brush — 
the  object  of  which  is  to  render  it  a 
conductor  of  electricity — and  then 


completely  immersed  in  a  saturated 
solution  of  sulphate  of  copper.  A 
piece  of  copper  attached  to  the  wire  in 
connection  with  the  copper  end  of  the 
battery,  must  also  be  inserted  into  the 
copper  solution,  facing  the  gutta-percha 
but  not  touching  it;  this  not  only  acts 
as  a  conductor  to  the  electricity,  but 
also  maintains  the  solution  of  copper 
of  a  permanent  strength.  In  a  short 
time,  the  copper  will  be  found  to 
creep  over  the  whole  surface  of  the 
gutta  .percha,  and  in  about  twenty- 
four  hours  a  thick  deposit  of  copper 
will  be  obtained,  which  may  then  be 
detached  from  the  mold.  The  accu¬ 
racy  with  which  a  leaf  may  thus  be 
cast  is  truly  surprising.  I  have  in  my 
possession  a  cast  of  a  hazel-leaf  made 
by  the  process,  which  nobody  would 
take  to  be  a  production  of  art; 
every  fibre  and  nerve,  in  fact,  the 
minutest  part,  is  delineated  with  the 
utmost  fidelity. 

Leaves  (Autumn) — To  Preserve. 

The  beautiful  colors  of  the  leaves  at 
this  season  are  indicative  of  the  first 
stage  of  decay.  If  rapidly  dried,  the 
process  may  be  arrested  and  the  fine 
colors  preserved.  Dry  as  quickly  as 
possible,  by  putting  the  leaves  between 
folds  of  any  very  absorbent  paper,  and 
change  frequently — as  often  as  once 
a  day.  A  warm  flat-iron  judiciously 
used  will  help  the  drying,  but  over¬ 
heating  will  spoil  all.  When  the  leaves 
are  quickly  and  thoroughly  dried,  they 
will  retain  their  colors  for  some  months. 
In  making  up  ornamental  work,  the 
leaves  should  have  a  light  coat  of  boiled 
linseed  oil.  This  brings  out  the  color 
and  gives  a  more  natural  appearance 
than  varnish  of  any  kind.  For  fasten¬ 
ing  them  to  cardboard  or  any  other 
support,  glue  is  best.  Do  not  oil  the 
under  sides  of  the  leaves,  as  this  will 
prevent  the  glue  from  adhering. 

Lemons — Salt  of. 

Take  cream  of  tartar,  2  ounces,  salt 


298 


Purposelessness  is  the  fruitful  mother  of  crime. 


of  sorrel  ( quadroxalate  of  potassa) 
4  ounces.  Reduce  both  to  fine  pow¬ 
der  and  mix.  To  remove  fruit  stains 
and  such  like  from  linen,  by  rubbing  a 
little  of  it  on  the  part,  moistened  with 
warm  water. 

Lemons — Five  Uses  of. 

Green’s  “Fruit  Grower”  gives  the  fol¬ 
lowing  five  uses  of  lemons: 

1 .  Lemon  juice  removes  stains  from 
the  hands. 

2.  A  dash  of  lemon  in  plain  water 
is  an  excellent  tooth  wash.  It  removes 
tartar  and  sweetens  the  breath. 

3.  Two  or  three  slices  of  lemon  in 
a  cup  of  strong  tea  will  often  cure  a 
nervous  headache. 

4.  Lemon  juice  (outside  applica¬ 
tion)  will  allay  the  irritation  caused 
by  the  bites  of  gnats  and  flies. 

5.  A  teaspoonful  of  lemon  juice  in 
a  small  cup  of  black  coffee  will  relieve 
a  bilious  headache. 

Letter-Writing — Hints  On. 

At  the  head  of  your  Letter,  in  the 

right-hand  corneif  put  your  address. in 
full,  with  the  day  of  the  month  under¬ 
neath;  do  not  omit  this,  though  you 
may  be  writing  to  your  most  intimate 
friend  for  the  third  or  even  the  fourth 
time  in  the  course  of  a  day. 

What  you  have  to  say  in  your  Letter, 
say  as  plainly  as  possible,  as  if  you  were 
speaking ;  this  is  the  best  rule.  Do  not 
revert  three  or  four  times  to  one  cir¬ 
cumstance,  but  finish  as  you  go  on. 

Do  not  Cross  your  Letters ;  surely  pa¬ 
per  and  postage  are  cheap  enough  now 
to  admit  of  using  an  extra  half  sheet, 
in  case  of  necessity.  Frequent-under¬ 
lining  of  words  is  another  fault,  and  is 
generally  unnecessary.  If  your  letter 
i§  properly  expressed,  the  reader  will 
supply  the  emphasis. 

Let  your  Signature  be  written  as 
plainly  as  possible  (many  mistakes  will 
be  avoided,  especially  in  writing  to 
strangers),  and  without  any  flourishes, 
as  these  do  not  add  in  any  w7ay  to  the 


harmony  of  your  letter.  We  have  seen 
signatures  that  have  been  almost  im¬ 
possible  to  decipher,  being  a  mere 
mass  of  strokes,  without  any  form 
to  indicate  letters.  This  is  done 
chiefly  by  the  ignorant,  and  would  lead 
one  to  suppose  that  they  wrere  ashamed 
of  signing  what  they  had  written. 

If  you  are  not  a  good  Writer  it  is  ad¬ 
visable  to  use  the  best  ink,  paper  and 
pens.  For  although  they  may  not  alter 
the  character  of  your  handwriting, 
yet  they  will  assist  to  make  your  writing 
look  better.  The  paper  on  which  you 
write  should  be  clean,  and  neatly 
folded. 

If  you  write  to  a  stranger  for  informa¬ 
tion,  or  on  your  own  business,  be  sure 
to  send  a  stamped  envelope  with  your 
address  plainly  written;  this  will  not 
fail  to  procure  you  an  answer. 

Let  the  direction  be  w7ritten  very 
plainly;  this  will  save  the  postman 
trouble,  and  facilitate  business  by  pre¬ 
venting  mistakes 

As  this  branch  of  epistolary  cor¬ 
respondence  is  one  of  the  most  im¬ 
portant,  wre  subjoin  a  few  additional 
hints  which  letter  writers  generally 
would  do  well  to  attend  to. 

When  writing  several  letters,  place 
each  in  its  envelope,  and  address  it  as 
soon  as  it  is  w'ritten,  otherwise  awk¬ 
ward  mistakes  may  occur,  your  cor¬ 
respondents  receiving  letters  not  in¬ 
tended  for  them. 

When  addressing  a  gentleman  with 
the  prefix  “  Mr.  ”  the  Christian  name 
or  initials  should  always  follow,  being 
more  polite,  as  well  as  avoiding  con¬ 
fusion  where  persons  of  the  same  sur¬ 
name  may  reside  in  one  house. 

In  addressing  a  letter  to  two  or  more 
unmarried  ladies,  write,  “The  Misses 
Johnson,  ”  and  not  “  The  Miss  John¬ 
sons”;  and,  lastly,  ahvays  write  an  ad¬ 
dress  clearly  and  legibly,  so  that  it 
may  not  be  delayed  in  delivery,  nor  be 
missent. 


Curiosity  is  lying  in  wait  for  every  secret. 


299 


Lettuce  in  Winter. 

It  is  said  that  heads  of  lettuce  can  be 
produced  in  winter  in  from  24  to  48 
hours,  by  taking  a  box  filled  with 
rich  earth,  in  which  one-third  part  of 
slaked  lime  has  been  mixed,  and 
watering  the  earth  with  lukewarm 
water;  then  taking  seed  which  had 
been  previously  softened  by  soaking 
in  strong  brandy  for  twenty-four  hours, 
and  sowing  in  the  usual  way.  We  are 
assured,  but  will  not  vouch  for  the  fact, 
that  a  good-sized  head  of  lettuce  may 
be  obtained  in  the  time  mentioned. 

Life — Rules  For. 

Benjamin  Franklin  the  philosopher 
and  statesman,  gives  the  following  list 
of  virtues,  to  aid  in  living  aright. 

Temperance. — Eat  not  to  dullness; 
drink  not  to  elevation. 

Silence. — Speak  not  but  what  may 
benefit  others  or  yourself ;  avoid  trifling 
conversation. 

Order. — Let  all  your  things  have 
their  places ;  let  each  part  of  your  busi¬ 
ness  have  its  time. 

Resolution. — Resolve  to  perform 
what  you  ought;  perform  without  fail 
what  you  resolve. 

Frugality. — Make  no  expense  but  to 
do  good  to  others  or  yourself;  i.  e., 
waste  nothing. 

Industry. — Lose  no  time;  be  always 
employed  in  something  useful;  cut  off 
all  unnecessary  actions. 

Sincerity. — Use  no  hurtful  deceit; 
think  innocently  and  justly;  and  if 
you  speak,  speak  accordingly. 

Justice. — Wrong  none  by  doing  in¬ 
juries,  or  omitting  the  benefits  that 
are  your  duty. 

Moderation. — Avoid  extremes ;  for¬ 
bear  resenting  injuries  so  much  as  you 
think  they  deserve. 

Cleanliness. — Tolerate  no  unclean¬ 
liness  in  body,  clothes,  or  habitation. 

Tranquillity. — Be  not  disturbed  at 
trifles,  of  at  accidents,  common  or  un¬ 
avoidable. 


Chastity. — Rarely  use  venery,  but 
for  health  or  offspring,  never  to  dullness, 
weakness,  or  the  injury  of  your  own 
or  another’s  peace  or  reputation. 

Humility. — Imitate  Jesus  and  Soc¬ 
rates. 

Lights — Bengal. 

Take  nitrate  of  potassium  (saltpetre) 
8  parts;  sublimed  sulphur,  4  parts, 
and  antimony,  1  part,  and  let  them  be 
well  mixed  in  powder  and  beat  firmly  in¬ 
to  a  stout  iron  cup  and  set  on  fire ;  and  if 
a  little  camphor  be  added  it  is  still 
more  brilliant.  Such  lights  are  made 
use  of  for  communicating  at  a  great 
distance  by  sea  at  night. 

Light  Bottle. 

Dry  phosphorous,  1  part;  olive  oil, 
6  parts.  Put  them  in  a  phial,  cork 
it,  and  place  it  in  warm  water  for  two 
or  three  hours.  For  use,  pull  out  the 
cork,  and  sufficient  light  will  be  emit¬ 
ted  to  enable  you  to  see  the  time  by  a 
watch.  One  bottle  will  last  for  years 
if  well  corked  as  soon  as  used.  Ether 
may  be  employed  instead  of  olive  oil. 

Light — Electric. 

This  illuminant  is  fast  coming  into 
general  use,  and  is  in  many  respects 
superior  to  gas-lighting.  It  is  cooler, 
cleaner,  and  in  every  respect  handier. 
If  we  come  home  late  at  night  from 
the  theatre  or  elsewhere,  and  have  an 
electric  light  in  the  hall,  we  have  mere¬ 
ly  to  press  the  button  and  there  is  a 
light  at  once. 

Lamps — Incandescent. 

These  are  the  most  suitable  for 
lighting  interiors  of  houses  and  other 
buildings,  and  are  made  in  a  variety  of 
sizes  and  degrees  of  power,  and  com¬ 
bined  with  innumerable  styles  and  de¬ 
signs  of  fittings,  from  quite  plain  to 
extremely  ornamental  and  artistic.  * 

Lightning  Rods — How  to  Erect. 

The  rod  should  consist  of  round  iron 
of  about  five-eighths  of  an  inch  in  diam¬ 
eter;  its  parts,  throughout  its  whole 


300 


Danger  for  danger's  sake  is  senseless. 


length,  should  be  in  perfect  metallic 
continuity,  by  being  secured  together 
by  coupling  ferrules.  To  secure  it 
from  rust  the  rod  should  be  coated 
with  black  paint,  itself  a  good  conduc¬ 
tor.  It  should  terminate  in  a  single 
platinum  point.  The  shorter  and  more 
direct  the  course  of  the  rod  to  the 
earth  the  better;  bendings  should  be 
rounded,  and  not  formed  in  acute  an¬ 
gles.  It  should  be  fastened  to  the 
building  by  iron  eyes,  and  may  be  in¬ 
sulated  from  these  by  cylinders  of 
glass  (I  do  not,  however,  consider  the 
latter  of  much  importance).  The  rod 
should  be  connected  with  the  earth  in 
the  most  perfect  manner  possible,  and* 
nothing  is  better  for  this  purpose  than 
to  place  it  in  metallic  contact  with  the 
gas  pipes,  or  better,  the  water  pipes  of 
the  city.  This  connection  may  be 
made  by  a  ribbon  of  copper  or  iron 
soldered  to  the  end  of  the  rod  at  one  of 
its  extremities,  and  wrapped  around 
the  pipe  at  the  other.  If  a  connection 
of  this  kind  is  impracticable,  the  rod 
should  be  continued  horizontally  to 
the  nearest  well,  and  then  turned  ver¬ 
tically  downward  until  the  end  enters 
the  water  as  deep  as  its  lowest  level. 
The  horizontal  part  of  the  rod  may  be 
buried  in  a  stratum  of  powdered  char¬ 
coal  and  ashes.  The  rod  should  be 
placed,  in  preference,  on  the  west  side 
of  the  building.  A  rod  of  this  kind 
may  be  put  up  by  an  ordinary  black¬ 
smith.  The  rod  in  question  is  in  ac¬ 
cordance  with  our  latest  knowledge  of 
all  the  facts  of  electricity.  Attempted 
improvements  on  it  are  worthless,  and, 
as  a  general  thing,  are  proposed  by 
those  who  are  but  slightly  acquainted 
with  the  subject. 

Lime — To  Burn  Without  a  Kiln. 

Make  a  pyramidal  heap  of  large 
lime  stones,  with  arched  furnace  next 
the  ground  for  putting  in  the  fuel, 
leaving  a  narrow  vent  or  funnel  at  the 
top;  now  cover  over  the  whole  pile  with 


earth  and  turf,  in  the  way  that  char¬ 
coal  heaps  are  covered,  and  put  in  the 
fire.  The  heat  will  be  more  com¬ 
pletely  diffused  through  the  pile  if  the 
aperture  in  the  top  is  partially  closed. 
This  produces  a  superior  article  of 
lime. 

Lime  Water  in  Painting. 

Equal  parts  of  limewater  and  lin¬ 
seed  oil,  which  will  mix  if  well  shaken, 
when  united  with  any  body  matter, 
particularly  lead,  form  a  solid  and 
almost  imperishable  cement,  which  for 
priming  and  second  coating,  or  even 
the  last  coat,  is  far  superior  to  oil  paint. 
The  color,  however,  works  badly, 
as  it  is  thick,  light,  and  creamy, 
and  harder  to  spread;  and  if  fifty 
per  cent,  is  saved  in  the  oil,  thirty 
per  cent,  is  lost  in  time,  and  ten  per 
cent,  in  the  extra  quantity  used;  so, 
after  all,  there  is  not  much  saved  in 
its  use. 

Linen — Care  of. 

When  linen  is  well  dried  and  laid  by 
for  use,  nothing  is  more  necessary  than 
to  secure  it  from  damp  and  insects. 
The  latter  may  be  agreeably  performed 
by  a  judicious  mixture  of  aromatic 
shrubs  and' flowers,  cut  up  and  sewed 
in  silken  bags,  to  be  interspersed 
among  the  drawers  and  shelves.  These 
ingredients  may  consist  of  lavender, 
thyme,  roses,  cedar  shavings,  pow¬ 
dered  sassafras,  cassia  lignea,  etc.,  into 
which  a  few  drops  of  otto  of  roses,  or 
other  strong-scented  perfume,  may  be 
thrown.  In  all  cases,  it  will  be  found 
more  consistent  with  economy  to  ex¬ 
amine  and  repair  all  washable  articles, 
more  especially  linen,  that  may  stand 
in  need  of  it,  previous  to  sending  them 
to  the  laundry.  It  will  also  be  pru¬ 
dent  to  have  every  article  carefully 
numbered,  and  so  arranged,  after  wash¬ 
ing,  as  to  have  their  regular  turn  and 
term  in  domestic  use. 


Industry  pays  debts,  while  despair  increase  them. 


301 


Linen — To  Remove  Fruit 
Stains  In. 

To  remove  them,  rub  the  part  on 
each  side  with  soap,  then  tie  up  a  piece 
of  pearlash  in  the  cloth,  etc.,  and  soak 
well  in  hot  water,  or  boil.;  afterwards 
expose  the  stained  part  to  the  sun  and 
air  until  removed. 

Linen — To  Take  Ink  Out  of. 

Ink  spots  may  be  effectually  re¬ 
moved  from  linen  by  a  simple  and 
ready  process.  Take  a  piece  of  tallow, 
melt  it,  and  dip  the  spotted  part  of  the 
linen  into  the  tallow ;  the  linen  may  be 
washed  and  the  spot  will  disappear, 
the  linen  remaining  uninjured. 

Linen — To  Take  Marking-Ink 
Out  of. 

A  saturated  solution  of  cyanuret  of 
potassium,  applied  with  a  camel’ s-hair 
brush.  After  the  marking  ink  disap¬ 
pears,  the  linen  should  be  well  washed 
in  cold  water. 

Linen — To  Remove  Mold  From. 

Spots  of  mold  on  fabrics  can,  it  is 
said,  be  removed  from  cotton  or  linen, 
by  first  rubbing  them  over  with  butter 
and  afterwards  applying  potassa  mois¬ 
tened  with  a  little  water,  and  then  rub¬ 
bing  the  spot,  when  all  traces  of  it  will 
disappear. 

Linen — Mildewed 

May  be  restored  by  soaping  the 
.pots  while  wet,  covering  them  with 
fine  chalk  scraped  to  powder,  and  rub¬ 
bing  it  well  in. 

Linen— To  Remove  Stains  From. 

Stains  caused  by  acids  can  be  re¬ 
moved  by  wetting  the  part  and  laying 
it  on  some  salt  of  wormwood ;  then  rub 
it  without  diluting  it  with  more  water. 
Or,  tie  up  in  stained  part  some  pearl  ash, 
then  scrape  some  soap  into  cold,  soft 
water,  to  make  a  lather,  and  boil  the 
linen  till  the  stain  disappears.  Re¬ 
cent  stains  of  fruit  may  be  removed  by 
holding  the  linen  tightly  stretched  over 
a  tub  and  pouring  hot  water  over  the 
part.  This  must  be  done  before  any 


soap  has  been  applied  to  it.  As  soon 
as  the  stain  is  made  on  table  linen,  etc., 
rub  on  it  common  table  salt,  before  it 
has  had  time  to  dry ;  the  salt  will  keep 
it  damp  till  the  cloth  is  washed,  when 
the  stain  will  disappear;  or,  wash  the 
stain  lightly  when  the  cloth  is  removed. 

Linen — To  Make  Fire  Proof. 

A  quantity  of  phosphoric  acid  and 
lime  is  dissolved  in  water ;  to  this  a  little 
ammonia  is  added  and  the  whole  fil¬ 
tered  and  discolored  -with  animal  car¬ 
bon.  It  is  then  put  on  the  fire  and 
left  to  evaporate  until  it  is  concen¬ 
trated,  when  gelatine  and  five  per  cent, 
silicic  acid  is  added,  and  again  reduced 
by  evaporation  to  a  crystalline  sub¬ 
stance,  which  is  dried  and  pulverized. 
This  powder  is  called  Hottina,  ”  from 
the  name  of  the  inventor.  The  cloth 
to  be  made  fire-proof  is  dipped  in  a  so¬ 
lution  made  of  thirty  per  cent,  of  the 
above  powder,  thirty-five  per  cent,  of 
gum,  and  thirty-five  per  cent,  of  starch. 
The  cloth,  when  dry,  will  be  perfectly 
fire-proof,  and  preserve  its  color. 

Linen  (Scorched) — To  Restore. 

Take  two  onions,  peel  and  skin  them 
and  extract  the  juice  by  squeezing  or 
pounding.  Then  cut  up  half  an  ounce 
of  white  soap,  and  two  ounces  of  ful¬ 
ler’s  earth;  mix  with  them  the  onion 
juice  and  half  a  pint  of  vinegar.  Boil 
the  composition  well,  and  spread  it, 
when  cool,  over  the  scorched  part  oi 
the  linen,  leaving  it  to  dry  thereon. 
Afterward  wash  out  the  linen. 

Linen — To  Remove  Coffee  Stains 
From. 

Apply  a  mixture  of  egg  yolk  and 
glycerine,  wash  out  -with  warm  water, 
and  iron,  while  damp,  on  the  reverse 
side,  with  a  fairly  hot  iron. 

Linen,  To  Bleach — Discolored. 

Let  it  lie  on  the  grass  exposed  to  the 
sun,  air,  and  dews,  day  and  night,  as 
long  as  may  be  necessary. 


302 


Rather  go  to  hed  supperless  than  rise  in  debt. 


Linen  (Table) — To  Wash. 

It  is  poor  economy  to  boil  or  freeze 
table  cloths  if  brown.  It  gives  them 
an  old  yellow  look.  White  ones  may 
be  kept  clean  by  spreading  for  a  few 
hours  in  the  hot  sun,  or  on  the  snow 
when  the  sun  shines.  If  there  are 
fruit  stains  on  them,  pour  boiling  water 
over  them  before  washing.  The  boil¬ 
ing  and  freezing  make  them  soft,  and 
once  hanging  on  the  line  in  the  air  and 
freezing  dry  wears  linen  more  than  two 
weeks’  constant  use.  A  little  starch 
should  be  added  to  the  last  water  and 
they  should  be  hung  up  straight  on 
frames  to  dry.  If  they  dry  in  a  twist, 
they  cannot  be  ironed  smooth  without 
extra  pains. 

Lines — Capping. 

In  this  game  the  company  sit  round 
the  room,  and  one  is  selected  as  Head 
of  the  class,  and  reads  or  speaks  a  line 
of  poetry.  He  or  she  then  challenges 
the  next  player  to  give  the  following 
line,  and  the  name  of  the  author.  If 
he  cannot  do  either  he  pays  two  for¬ 
feits  ;  but  if  he  can  cap  the  line  or  give 
the  author’s  name,  he  only  pays  one, 
goes  to  the  top  of  the  class  and  is  ex¬ 
empted  from  all  forfeits  for  the  rest  of 
the  round.  He  then  in  his  turn  gives 
a  line  and  so  on  through  the  game. 

Example:  —  (First  player)  “The 
way  was  long,  the  wind  was  cold,  ” 

(Second  player)  “  The  minstrel  was 
infirm  and  old.  ”  (Scott). 

Linoleum  Oil  Cloths,  etc. 

These  are  now  very  generally  used 
as  floor  coverings  for  halls,  kitchens, 
etc.,  on  account  of  their  cleanliness  and 
warmth;  and  with  proper  care  they 
may  be  made  to  last  a  long  while,  but 
the  tile,  or  inlaid  linoleum,  though 
more  expensive,  will  be  found  best 
suited  for  hard  wear,  as  the  pattern, 
instead  of  being  merely  on  the.  surface, 
goes  through  the  material.  They  are, 
as  a  rule  made  of  canvas  painted  over. 
The  best  way  to  clean  these  floor 


coverings  is  to  wash  them  with  soap 
and  luke-warm  water,  and  then  rub 
them  over  with  a  cloth  and  a  little  oil. 
Do  not  use  too  much  water,  or  it  will 
get  underneath  and  rot  the  material. 
In  buying  linoleum  or  oil  cloth,  test  it 
by  its  weight,  for  the  heavier  it  is  the 
better  it  is. 

Linseed  Oil  — To  Bleach. 

To  bleach  linseed  oil  expose  the  oil 
to  the  rays  of  the  sun  in  glass  bottles, 
and  it  very  soon  becomes  white  and 
clear,  with  a  deposit  of  the  impure 
matters  at  the  bottom.  Some  persons 
filter  the  oil  through  animal  charcoal. 
Another  good  method  is  to  heat  the  oil 
in  a  wooden  vessel  by  means  of  a  steam 
pipe,  having  first  added  to  each  gallon 
about  one  pound  of  “  filtering  powder  ” 
made  by  drying  pure  clay  of  fuller’s 
earth  by  a  gentle  heat  and  grinding  it 
to  powder.  The  oil  must  then  be  fil¬ 
tered  through  bags  made  of  canton 
flannel  or  felt.  Bags  are  now  made 
from  the  latter  material  for  this  pur¬ 
pose,  without  seam,  by  the  same  pro¬ 
cess  as  that  employed  for  hat  bodies. 

Lipogram. 

From  leipo,  “I  leave  out”,  and  gram¬ 
ma,  a  letter — is  a  riddle  in  which  a  name 
or  sentence  is  written  without  its  vow¬ 
els,  as:  Thprffthpddngsnthtng  —  The 
proof  of  the  pudding  is  in  the  eating. 

Whn  hnrs  1st  ts — rlf  t  d, 

Dths  bt — sr  rtrt  fm  nfmy 
“  When  honor’s  lost  ’tis  a  relief  to  die, 
Death’s  but  a  sure  retreat  from  in¬ 
famy.  ” 

Live  for  Something. 

“  Thousands  of  men,  ”  says  Chal¬ 
mers,  “  breathe,  move  or  live,  pass  off 
the  stage  of  life,  and  are  heard  of  no 
more — Why?  they  do  not  partake  of 
good  in  the  world,  and  none  were 
blessed  by  them;  none  could  point  to 
them  as  the  means  of  their  redemption ; 
not  a  line  they  wrote,  not  a  word  they 
spake,  could  be  recalled;  and  so  they 


303 


Diligence,  above  all,  is  the  mother  of  good  luck. 


perished ;  their  light  went  out  in  dark¬ 
ness  and  they  were  not  remembered 
more  than  insects  of  yesterday.  Will 
you  thus  live  and  die,  0  man  immor¬ 
tal?” 

Logs  and  Planks — To  Prevent 
the  Splitting  of. 

Logs  and  planks  split  at  the  ends  be¬ 
cause  the  exposed  surface  dries  faster 
than  the  inside.  Saturate  muriatic  acid 
with  lime,  and  apply  like  whitewash 
to  the  ends.  The  chloride  of  calcium 
formed,  attracts  moisture  from  the  air, 
and  prevents  the  splitting. 

Logogriph. 

This  is  a  riddle  (logos,  a  word,  and 
griphos,  a  riddle),  in  which  a  word  is 
made  to  undergo  several  changes. 
These  changes  are  brought  about  by 
the  addition,  subtraction,  omission,  or 
substitution  of  a  letter  or  letters.  The 
following  by  the  late  Lord  Macaulay 
is  an  excellent  example: — 

“  Cut  off  my  head,  how  singular  I  act ! 

Cut  off  my  tail,  and  plural  I  appear. 
Cut  off  my  head  and  tail — most  curious 
fact, 

Although  my  middle’s  left,  there’s 
nothing  there ! 

What  is  my  head  cut  off? — a  sounding 
sea! 

What  is  my  tail  cut  off? — a  flowing 
river ! 

Amid  their  mingling  depths  I  fearless 

play, 

Parent  of  softest  sounds,  though 
mute  for  ever! 

The  answer  is  cod.  Cut  off  its  head 
and  it  is  od  (odd,  singular) ;  its  tail, 
and  it  is  Co.,  plural,  for  company; 
head  and-  tail,  and  it  is  o,  nothing. 
Its  head  is  a  sounding  C  (sea),  its  tail 
a  flowing  D  (river  Dee),  and  amid 
their  depths  the  cod  may  fearless 
play,  parent  of  softest  sounds  yet 
mute  for  ever. 

Longevity. 

Plutarch  tells  of  the  Ancient  Britons 


whose  food  was  chiefly  acorns,  berries, 
and  water,  who  only  began  to  grow 
old  at  120.  Carnot  at  the  age  of  40 
began  to  restrict  his  diet  to  12  ozs.  of 
food  and  14  ozs.  of  drink  daily.  He 
lived  to  104  years  of  age. 

Peter  Czartan,  a  Hungarian  peas¬ 
ant,  was  born  1539,  and  died  1724. 
He  lived  185  years.  Thomas  Parr,  of 
Shropshire,  is  said  to  have  lived  169 
years.  There  are  many  deaths  record¬ 
ed  of  people  who  have  lived  over  100 
years. 

Almost  all  the  people  who  live  to  a 
great  age  have  been  very  poor.  They 
did  not  have  the  variety  and  quantity 
of  rich  food  that  most  people  crave. 
This  is  a  subject  for  thought  and  inves¬ 
tigation. 

Cato  at  80  began  to  study  the  Greek 
language.  Socrates  at  an  extreme 
old  age  learned  to  play  on  musical  in¬ 
struments.  Plutarch  when  between 
70  and  80  began  to  learn  Latin.  The 
Earl  of  Dufferin,  when  over  70,  be¬ 
gan  to  learn  the  Persian  language. 

Looking  Glasses — To  Clean. 

Take  a  newspaper,  or  part  of  one, 
according  to  the  size  of  the  glass. 
Fold  it  small,  and  dip  it  into  a  basin 
of  clean  cold  water;  when  thoroughly 
wet,  squeeze  it  out  in  your  hand  as  you 
would  a  sponge,  and  then  rub  it  hard 
all  over  the  face  of  the  glass,  taking 
care  that  it  is  not  so  wet  as  to  run 
down  in  streams.  In  fact,  the  paper 
must  only  be  completely  moistened, 
or  damped  all  through.  After  the 
glass  has  been  well  rubbed  with  a  wet 
paper,  let  it  rest  a  few  minutes,  and 
then  go  over  it  with  a  fresh  dry  news¬ 
paper  (folded  small  in  your  hand), 
till  it  looks  clear  and  bright — which 
it  will  almost  immediately,  and  with 
no  further  trouble. 

This  method,  simple  as  it  is,  is  the 
best  and  most  expeditious  for  clean¬ 
ing  mirrors,  and  it  will  be  found  so  on 
trial — giving  it  a  clearness  and  polish 


304 


Difficulties  are  meant  to  rouse,  not  discourage. 


that  can  be  produced  by  no  other 
process.  It  is  ecpially  convenient, 
speedy,  and  effective.  The  inside 
of  window  frames  may  be  cleaned  in 
this  manner  to  look  beautifully  clear; 
the  windows  being  first  washed  on  the 
outside. 

Looking-Glasses — To  Clean. 

First  wash  the  glass  all  over  with 
lukewarm  soapsuds  and  a  sponge. 
When  dry,  rub  it  bright  with  a  cha¬ 
mois  leather  on  which  a  little  prepared 
chalk,  finely  powdered,  has  been 
sprinkled. 

Lovage. 

Lovage  root  (fresh),  1  pound;  vale¬ 
rian,  )4  pound;  celery,  34  pound; 
sweet  fennel,  34  pound;  caraway 
seeds,  1  ounce;  cassia,  1  ounce;  proof- 
spirit,  12  gallons.  Macerate  for  a 
week,  then  add  loaf-sugar,  20  pounds, 
dissolved  in  water,  10  gallons.  Mix 
and  fine.. 

Lumber — Facts  About. 

Remember  that  drying  lumber  does 
not  season  it,  and  seasoning  lumber  is 
not  drying  it.  Any  amount  of  common 
air  drying  does  not  necessarily  (if  ever) 
produce  a  thorough  shrinkage,  even 
though  the  time  be  a  hundred  years. 
That  time  has  nothing  to  do  with 
either  seasoning,  shrinking  or  drying, 
but  is  alone  the  result  of  condition  and 
heat.  That  lumber  may  be  thorough¬ 
ly  seasoned  without  being  either  dried 
or  shrunk. 

That  lumber  may  be  made  as  dry 


as  desired,  and  yet  not  be  seasoned  at 
all,  and  with  only  a  partial  or  very 
slight  shrinkage.  That  common  air 
never  seasons  lumber  (though  it  dries 
it),  and  can  never  more  than  partially 
shrink  the  wood.  That  seasoning, 
shrinking  and  drying  are  each  separate 
and  distinct  operations,  and  in  most 
cases  do  not  depend  at  all  upon 
each  other.  That  they  are  all  necessa¬ 
ry,  though  not  in  the  same  degree. 
That  the  ratio  of  their  value"  to  the 
wood  is  in  the  order  named;  the  sea¬ 
soning  being  of  the  greatest,  and  the 
drying  of  the  least  value. 

Lye — To  Make. 

Have  a  large  tub,  or  cask,  and  bore 
a  hole  in  one  side,  for  a  tap,  near  the 
bottom;  place  several  bricks  near  the 
hole,  and  cover  them  with  straw. 
Fill  the  barrel  with  strong  wrood 
ashes.  Oak  ashes  are  strongest;  and 
those  of  apple-tree  wood  make  the 
whitest  soap.  Pour  on  boiling  water 
until  it  begins  to  run,  then  put  in  the 
tap  and  let  it  soak.  If  the  ashes  settle 
down  as  they  are  wet,  fill  in  until  full. 

Lye — White. 

Tins  is  made  by  pouring  a  pailful  of 
boiling  water  over  4  or  5  quarts  of 
ashes.  Let  it  stand  a  while  to  infuse ; 
then  pour  in  cold  water  to  settle  it, 
when  you  can  pour  it  off  clear.  This 
is  very  good  to  boil  dirty  clothes  in. 
When  made  nice,  it  is  equal  to  soda, 
and  does  not,  unless  made  extremely 
strong,  injure  the  clothes.  I 


M 


Madder-Lake  Color. 

Ground  madder,  1  pound;  water, 
8  pounds.  Boil  for  fifteen  minutes,  then 
add  alum,  2  ounces.  Dissolve  and  strain, 
then  precipitate "  the  color,  with  a 
strained  solution  of  pearl  ash,  added 
gradually ;  lastly,  collect  and  well  wash 
the  powder.  The  lake  thrown  down 
on  the  first  addition  of  the  potash  is  of 


the  finest  quality,  and  each  successive 
portion  decreases  in  value. 

Mahogany — To  Imitate. 

The  surface  of  any  close-grained 
wood  is  planed  smooth,  and  then  rub¬ 
bed  with  a  solution  of  nitrous  acid. 
Next  apply  with  a  soft  brush  a  mixture 
of  one  ounce  of  dragon’s-blood  dis¬ 
solved  in  a  pint  of  alcohol  and  with  the 


A  man’s  real  possession  is  memory. 


305 


addition  of  a  third  of  an  ounce  of  car¬ 
bonate  of  soda.  When  the  polish 
diminishes  in  brilliancy,  it  may  be 
restored  by  the  use  of  a  little  cold- 
drawn  linseed  oil. 

Mahogany  Color  for  Wood. 

Logwood,  two  ounces,  is  boiled 
down  half  with  a  pint  of  water,  then 
strained,  and  the  filtrate  mixed  with 
half  an  ounce  of  chloride  of  barium. 
Most  woods  employed  for  furniture 
may  be  stained  a  close  imitation  of 
mahogany,  varying  in  depth  with  the 
length  of  immersion.  An  oak  color 
results  when  the  bath  is  diluted  with 
rain  water. 

Mahogany  Frames 

Of  sofas,  chairs,  etc.,  should  be  first 
well  dusted,  and  then  cleaned  with  a 
flannel  dipped  in  sweet  oil  or  linseed 
oil. 

Mahogany  Furniture — To  Give 
a  Good  Color  to. 

Let  the  tables  be  washed  perfectly 
clean  -with  vinegar,  having  first  taken 
out  any  ink-stains  there  may  be, 
with  spirits  of  salt.  Use  the  following 
liquid:  Into  a  pint  of  cold-drawn  lin¬ 
seed  oil,  put  a  mixture  of  alkanet- 
root  and  rose  pink  in  an  earthen  vessel ; 
let  it  remain  all  night,  then,  stirring 
well,  rub  some  of  it  all  over  the  tables 
with  a  linen  rag;  -when  it  has  lain 
some  time,  rub  it  bright  with  linen 
cloths. 

Mahogany — To  Take  Stains 
Out  of. 

Stains  and  spots  may  be  taken  out 
of  mahogany  with  a  little  aquafortis 
or  oxalic  acid  and  water,  rubbing  the 
part  with  a  cork  dipped  in  the  liquid 
till  the  color  is  restored.  Then  wash 
the  wood  well  with  water,  and  dry  and 
polish  as  usual. 

Mahogany — To  Take  Ink  Stains 
Out  of. 

Put  a  few  drops  of  spirits  of  nitre  in 
a  teaspoonful  of  water;  touch  the  spot 


with  a  feather  dipped  in  the  mixture, 
and  as  soon  a§  the  ink  disappears, 
rulb  it  over  with  a  rag  wet  in  cold 
water,  or  there  will  be  a  white  mark, 
which  will  not  be  easily  effaced. 

Man — Average. 

The  average  man  weighs  about  140 
lbs.,  and  his  skeleton  will  weigh 
about  14  lbs.  He  has  240  bones,  and 
the  skeleton  will  measure  about  1  inch 
less  than  the  living  man  does.  His 
brain  weighs  about  3^2  lbs.,  which  is 
about  Yl  lb.  more  than  the  average 
woman’s,  and  twice  as  much  as  that 
of  any  other  animal.  He  has  32  teeth, 
breathes  about  20  times  a  minute,  and 
uses  about  7  hogsheads  of  air  a  day. 

Manures. 

There  are  two  important  requisites 
to  the  luxuriant  and  healthy  growth 
of  plants — plenty  of  nutriment,  and  a 
suitable  place  for  growth.  There  are 
soils,  it  is  true,  so  rich  in  the  elements 
of  plant  food,  and  so  bountifully  sup¬ 
plied  with  those  partially  decayed 
remains  of  vegetable  growth  which 
we  call  humus,  that  decades  of  con¬ 
tinued  cropping  do  not  suffice  to  ex¬ 
haust  their  supply  of  the  one,  nor  to 
rob  them  of  the  mellowness  imparted 
by  the  other.  Unfortunately,  how¬ 
ever,  but  little  of  the  earth’s  surface  is 
of  this  character,  and  the  question: 
“  How  much  and  what  sort  of  fertiliz¬ 
ers  shall  we  use?”  is  a  very  weighty 
one. 

Manures — Stable. 

Careful  experiments  by  German 
agriculturists  have  demonstrated  that 
the  plant  requires  a  certain  list  of 
substances  for  its  nourishment,  its 
food,  such  as  nitrogen,  carbon,  potash, 
lime,  soda,  iron,  phosphoric  acid, 
sulphuric  acid,  and  that  as  far  as  its 
nourishment  alone  is  concerned,  it  is  a 
matter  of  total  indifference  to  the  plant 
whether  these  are  applied  in  the 


306 


To  repel  one’s  cross  is  to  make  it  heavier. 


form  of  stall  manure,  guanoes,  or  of 
superphosphates;  the  one  and  the 
only  requisite  being  that  these  sub¬ 
stances  be  present  in  the  soil  in  suffi¬ 
cient  quantity  and  in  an  assimilable 
form.  Farmers  followed  the  teach¬ 
ings  of  science  in  supplying  food  to 
plants  in  the  form  of  artificial  rather 
than  natural  fertilizers.  Science  had 
told  them  that  the  nitrogen  and  phos¬ 
phoric  acid  of  the  one  were  just  as 
nutritious  as  those  of  the  other.  But 
this  was  not  all  that  science  had  to  say. 
The  use  of  a  part  of  its  teaching,  and 
not  the  whole,  was  the  mistake.  The 
reason  of  the  failure  here  is  clear. 
Science  informs  us  that  the  plant,  like 
the  animal,  requires  not  only  good  and 
sufficient  food,  but  also  an  appro¬ 
priate  place  to  grow  in — or,  in  other 
words,  that  the  physical  character  of 
the  soil,  its  condition  as  regards 
warmth,  moisture,  compactness,  or 
looseness,  are  just  as  important  as  its 
chemical  contents,  or  the  supply  of 
nutritive  elements  it  furnishes  to  the 
plant. 

And  it  is  precisely  here  that  the  supe¬ 
riority  of  stable  manure  appears.  Not 
only  is  it  a  complete  manure,  furnishing 
all  the  elements  of  plant  food,  as 
special  fertilizers  do  not,  but  it  con¬ 
tains  also  a  large  amount  of  organic 
matter,  undigested  portions  of  the  food 
of  the  animal,  and  straw  used  for  bed¬ 
ding,  and  the  like.  This  organic 
matter  decays  in  the  ground,  and  by 
its  decay  warms  the  soil,  loosens  it  if 
it  be  too  compact,  and  aids  in  binding 
it  together  if  it  be  too  loose,  and  assists 
in  the  working  over  of  the  mineral 
matter  contained  therein  into  a  con¬ 
dition  fit  for  the  use  of  the  plant. 

The  general  rule  to  be  deduced  from 
the  above  facts  would  be,  if  tersely 
expressed,  keep  stock  upon  the 
farm  to  produce  such  an  amount  of 
stall  manure  as  will  be  sufficient  to 
keep  the  soil  in  good  physical  con¬ 
dition,  and  rely  on  artificial  fertilizers 


only  to  supply  the  still  remaining 
deficiencies  of  plant  nourishment. 

Manure  Heap — Management  of. 

Every  manure  heap  consists  of  three 
portions,  and  all  of  these  require  very 
different  means  for  their  preservation. 
We  have  first  the  carbonaceous  mat¬ 
ter.  This  forms  the  chief  bulk  of 
every  manure  heap,  and  from  the  fact 
that  it  came  originally  from  the 
atmosphere,  and  that  it  can  be  replaced 
from  the  same  source,  theorists  who 
have  not  carefully  watched  the  re¬ 
sults  attained  in  the  practice,  are  apt 
to  depreciate  its  value.  It  is  not  as 
valuable  as  the  other  two  constituents, 
but  it  serves  to  bring  the  land  into 
fine,  friable,  mellow  condition,  and  it 
is  by  no  means  certain  that  the  car¬ 
bonic  acid,  furnished  by  its  decomposi¬ 
tion,  is  not  a  source  of  plant-food. 
Under  any  circumstances,  however, 
it  is  well  to  be  economical  of  it,  and 
allow  none  to  go  to  waste. 

The  second  portion  is  the  inorganic 
plant-food  of  animals.  It  consists  of 
phosphoric  acid,  lime,  potash,  soda, 
magnesia,  soluble  silica,  etc.,  and  the 
great  source  of  loss  of  these  constitu¬ 
ents  is  from  their  being  washed  out. 
They  cannot  evaporate,  but  if  the  rain 
and  liquid  manure  are  allowed  to  fall 
on  a  manure  heap,  and  drain  through 
it  and  out  of  it,  the  manure  pile 
becomes  a  mere  caput  mortuum — a 
worthless  residuum  of  originally  valu¬ 
able  materials.  Hence  every  barn¬ 
yard  where  manure  is  kept  exposed  to 
the  weather,  should  be  hollowed  out 
in  the  centre  and  well  puddled,  so  as 
to  prevent  the  soluble  matters  from 
draining  or  soaking  away.  Moreover, 
if  the  farm  is  located  in  a  region  where  a 
great  deal  of  rain  falls,  it  is  necessary 
to  place  a  large  portion  of  the  barn¬ 
yard  under  the  cover  of  sheds,  which 
prevent  excessive  wetting.  Some  mois¬ 
ture  is  absolutely  necessary.  Too 
much  is  decidedly  injurious. 


Nothing  great  was  ever  achieved  without  enthusiasm.  307 


The  third  constituent  of  the  manure 
heap  is  nitrogen.  This  is  a  sub¬ 
stance  of  great  and  undoubted  value, 
and  every  care  should  be  taken  to 
preserve  and  increase  it.  When  vege¬ 
table  substances  containing  nitrogen 
undergo  putrefaction,  in  a  moist  state, 
the  nitrogen  in  general  becomes  con¬ 
verted  into  ammonia.  The  same 
process  of  putrefaction,  however,  pro¬ 
duces  carbonic  acid  in  large  quantities, 
and  this  combines  with  the  ammonia  to 
form  carbonate  of  ammonia.  This 
salt  is  comparatively  volatile,  and  if 
the  manure  is  allowed  to  dry  up,  while 
exposed,  to  thin  layers,  the  ammonia 
disappears.  Several  agents  may  be  set 
to  work  to  fix  and  retain  it. 

Water  is  one  of  these — carbonate 
of  ammonia  dissolves  very  readily  in 
water,  and  does  not  then  evaporate 
to  the  same  extent  that  it  would 
from  a  dry  mass. 

The  great  agent  in  the  fixing  of 
ammonia  on  the  manure  heap  is  the 
humic  and  similar  acids  produced 
during  the  decomposition  of  the  straw. 
These  acids  do  it  very  effectually,  and 
hence  the  importance  of  mining  ani¬ 
mal  excrement  with  a  large  propor¬ 
tion  of  moist  straw. 

One  of  the  most  powerful  fixers  of 
ammonia  is  plaster,  or  sulphate  of 
lime.  When  this  meets  carbonate 
of  amnlonia  in  solution,  decomposi¬ 
tion  ensues.  Carbonate  of  lime  and 
sulphate  of  ammonia  are  formed,  and 
as  sulphate  of  ammonia  is  not  volatile 
at  ordinary  temperatures,  there  is  no 
danger  of  loss  except  by  its  being 
washed  out. 

Hence  a  few  simple  rules  will 
enable  us  to  manage  a  manure  heap 
so  as  to  avoid  any  very  great  loss : 

1.  Prevent  all  loss  by  drainage  and 
soaking. 

2.  See  that  the  animal  excrements 
are  covered  with  moist  straw. 

3.  See  that,  while  too  much  water 


is  avoided,  there  is  a  sufficiency  to 
keep  the  manure  moist. 

4.  Moisture  and  packing  prevent 
fire-fanging — that  is,  too  rapid  fer¬ 
mentation. 

5.  If  you  find  it  convenient  to  use  a 
few  bushels  of  plaster,  sprinkle  them 
over  the  heap  so  that  the  plaster  will 
be  incorporated  with  the  successive 
layers.  It  will  thus  prove  of  great 
service. 

Manure — Applying. 

In  spreading  manure,  care  should 
be  taken  to  scatter  it  evenly  over  the 
land,  breaking  to  pieces  all  large  and 
hard  lumps.  This  should  always  be 
done  immediately,  or  not  more  than 
half  a  day,  before  plowing,  especially 
if  the  weather  is  dry  and  very  windy. 
The  manure  should  be  plowed  under, 
before  it  dries  very  much,  or  loss  will 
accrue.  Another  way  is  to  plow  the 
land  first,  and  then  put  the  manure  on 
and  harrow  it  in,  if  put  on  plowed 
land ;  if  on  meadow,  spread  on  in  early 
spring  on  the  latest  seeded  piece. 
That  ground  is  mellow,  and  when  it 
rains  it  carries  the  manure  down  around 
the  young  roots,  and  the  result  is  a 
heavy  crop  of  grass. 

Manure — Hen. 

A  mixture  of  hen  dung,  unleached 
wood  ashes  and  plaster,  frequently 
has  a  wonderful  effect  on  plants.  If 
the  ashes  and  the  hen  manure  are  per¬ 
fectly  dry,  no  decomposition  or  chemi¬ 
cal  change  null  take  place  when  they 
are  mixed  together.  But  if  moist, 
more  or  less  ammonia  will  escape, 
and  the  plaster  will  not  hold  it.  The 
only  advantage  of  mixing  these  articles 
together,  aside  from  the  ease  of  ap¬ 
plying  them,  is  probably  this:  When 
the  dry  hen-manure  is  thoroughly 
broken  up  fine,  and  mixed  with  the 
ashes  and  plaster,  and  applied  in  the 
hill,  the  moist  soil  soon  induces  chemi¬ 
cal  action.  This  produces  more  or  less 
heat  immediately  under  the  seed  and 


308 


Experience  is  the  school  of  mankind, 


favors  germination ;  carbonate  of  am¬ 
monia  would  also  be  given  off,  and 
would  be  absorbed  by  the  soil  im¬ 
mediately  in  contact  with  the  roots  of 
the  young  plants,  and'would,  if  every¬ 
thing  is  favorable,  cause  them  to  grow 
rapidly  and  assume  a  dark  green  color. 
But  care  must  be  used  in  applying  the 
mixture,  or  it  may  do  more  harm  than 
good  by  burning  the  roots.  It  should 
be  well  mixed  with  the  soil,  and  not 
come  in  direct  contact  with  the  seed. 
Some  persons  apply  it  on  the  hill  after 
the  plants  are  up,  just  as  they  frequent¬ 
ly  apply  the  plaster  or  ashes  alone. 

Manure — Leaves  as. 

Forest  leaves  are  excellent  to  supply 
the  stable  yards,  and,  where  straw  is 
scarce,  also  the  cow  stables  and  hog¬ 
pens.  They  can  be  most  conveniently 
gathered  after  the  first  snow,  or  at  least 
before  the  wintry  blasts  have  scattered 
them.  They  then  lay  compactly,  and, 
being  moist,  can  be  handled  with  great¬ 
er  facility.  Leaves  absorb  large 
quantities  of  liquid  manure,  and  are 
an  excellent  fertilizer  in  spring.  They 
can  be  gathered,  too,  when  other  labor 
about  the  farm  is  slack. 

Manure — Liquid. 

In  every  100  lbs.  of  cow’s  urine  there 
are  60  lbs.  of  water,  5  lbs.  of  urea,  5 
lbs.  of  phosphate  of  lime,  12  lbs.  of 
sal  ammoniac  and  muriate  of  potash, 
and  10  lbs.  carbonate  of  of  potash  and 
ammonia,  while  the  solid  excre¬ 
ments  obtained  from  one  cow  are  esti¬ 
mated  to  manure  three  times  the 
amount.  Our  dairy  farmers  wall  see, 
therefore, -how  important  it  is  to  have 
tanks  connected  with  their  stables  in 
which  to  deposit  this  material,  or  a 
good  supply  of  sawdust,  dry  earth,  or 
muck,  for  absorbing  it  in  the  gutters 
of  the  stable.  A  careful  and  accurate 
farmer  in  Scotland  has  found  that 
while  14  head*  of  cattle  would  make 
six  loads  of  solid  manure  the  liquid 
would  saturate  7  loads  of  loam,  render¬ 


ing  it  of  equal  value.  He  had  repeated 
the  experiment  for  10  years,  and  found 
the  saturated  earth  fully  equal  to  the 
best  putrescent  manure. 

Map  Colors. 

Blue. — A  weak  mixture  of  sulphate 
of  indigo  and  water,  to  which  add  a 
little  gum. 

Green. — Dissolve  crystals  of  verdi¬ 
gris  in  water,  and  add  a  little  gum. 

Another. — Dissolve  sap  green  in 
water  and  add  gum. 

Red. — Make  a  decoction  of  Brazil 
dust  in  vinegar,  and  add  a  little  gum 
and  alum. 

Another. — Make  an  infusion  of  cochi¬ 
neal  and  add  a  little  gum. 

Yellow. — Dissolve  gamboge  in  water. 

Another. — Make  a  decoction  of 
French  berries,  strain,  and  add  a  little 
gum  arabic. 

Map  Varnishes. 

A  very  good  varnish  for  covering 
over  architectural  drawings,  maps, 
etc.,  can  be  made  by  dissolving  one 
pound  of  white  shellac,  a  quarter  of  a 
pound  of  camphor  and  two  ounces  of 
Canada  balsam  in  one  gallon  of  alcohol. 

The  following  method  affords  also  a 
good,  quick-drying  varnish.  Thin 
down  Canada  balsam  with  turpentine, 
and  add  one  fourth  of  the  bulk  of 
quick-drying,  pale  copal  varnish;  lay 
on  smoothly  with  a  flat  camel’s-hair 
brush,  and  let  the  map  lie  flat  for  a 
few  hours. 

Maps — To  Waterproof  Maps, 
Charts,  &c. 

Maps,  charts  or  engravings  may  be 
effectually  varnished  by  brushing  a 
very  delicate  coating  of  gutta-percha 
solution  over  their  surface.  It  is  per¬ 
fectly  transparent,  and  is  said  to  im¬ 
prove  the  appearance  of  pictures.  By 
coating  both  sides  of  important  docu¬ 
ments  they  can  be  kept  waterproof  and 
preserved  perfectly. 


and  they  will  learn  at  no  other. 


309 


Maple  Trees — To  Tap. 

Much  injury  is  often  ignorantly 
and  thoughtlessly  inflicted  on  '  sugar 
maple  trees  by  excessive  tapping,  and 
various  negligent  practices  in  con¬ 
nection  with  the  operation.  As  a 
guard  against  such  malpractice  the 
following  rules  will  be  useful:  1. 
Use  nothing  larger  than  a  three-fourths 
nch  auger  or  bitt.  One-half  to  five- 
eighths  of  an  inch  is  best.  2.  Do  not 
open  the  trees  until  they  will  run  equal¬ 
ly  well  on  all  sides.  3.  Select  the 
thriftiest  part  of  the  tree  that  is 
farthest  from  an  old  orifice.  4.  Never 
put  more  than  one  spout  to  a  tree  that 
is  less  than  one  foot  in  diameter,  nor 
more  than  one  bucket  to  one  less  than 
18  inches  in  diameter.  5.  Never 
bore  trees  more  than  once  in  a  season, 
but  freshen  them  once,  or  any  time 
after  a  long  and  hard  freeze.  6.  Never 
leave  spouts  in  the  trees  a  single 
day  after  they  have  done  running;. 
The  quicker  the  orifices  dry,  the  less 
they  decay. 

The  following  facts  should  also  be 
remembered:  The  root  of  a  tree  will 
sometimes  run  more  than  the  body. 
A  healthy  tree  runs  in  proportion  to 
the  size  of  its  top,  and  should  be 
opened  with  respect  to  its  capacity 
for  production.  Trees  in  open  grounds, 
with  spreading  tops,  discharge  more 
and  much  sweeter  liquid  than  those 

in  the  forest. 

•> 

Marble — To  Clean. 

Brush  the  dust  off  the  piece  to  be 
cleaned,  then  apply  with  a  brush  a 
good  coat  of  gum  arabic,  about  the 
consistency  of  a  thick  office  mucilage, 
expose  it  to  the  sun  or  dry  wind,  or 
both.  In  a  short  time  it  will  crack 
and  peel  off.  If  all  the  gum  should 
not  peel  off,  wash  it  with  clean  water 
and  a  clean  cloth.  Of  course,  if  the 
first  application  does  not  have  the 
desired  effect,  it  should  be  applied 
again. 


Another. — Make  a  paste  with  soft 
soap  and  whiting.  Wash  the  marble 
first  with  it,  and  then  leave  a  coat  of 
the  paste  upon  it  for  two  or  three  days. 
Afterwards  wash  off  with  warm  (not 
hot)  water  and  soap. 

Another. — Chalk  (in  fine  powder),  1 
part;  pumice,  1  part;  common  soda,  2 
parts.  Mix.  Wash  the  spots  with 
this  powder,  mixed  with  a  little 
water,  then  clean  the  whole  of  the 
stone,  and  wash  off  with  soap  and 
water. 

Marble  (Artificial) — For  Paper 
Weights. 

Soak  plaster  of  Paris  in  a  solution 
of  alum;  bake  it  in  an  oven,  and  then 
grind  it  to  a  powder.  In  using,  mix 
with  water,  and  to  produce  the  clouds 
and  veins,  stir  in  any  dry  color  you 
wish ;  this  will  become  very  hard  and 
is  susceptible  of  a  very  high  polish. 

Marble— To  Cut  and  Polish. 

The  marble  saw  is  a  thin  plate  of 
soft  iron,  continually  supplied,  during 
its  sawing  motion,  with  water  and  the 
sharpest  sand.  The  sawing  of  mod¬ 
erate-sized  pieces  is  performed  by  hand ; 
but  that  of  large  slabs  is  most  econom¬ 
ically  done  by  a  proper  mill.  The 
first  substance  used  in  the  polishing 
process  is  the  sharpest  sand,  which 
must  be  worked  with  till  the  surface 
becomes  perfectly  flat.  Then  a  second, 
and  even  a  third  sand,  of  increasing 
fineness,  is  to  be  applied.  The  next 
substance  is  emery,  of  progressive 
degrees  of  fineness;  after  which,  tripoli 
is  employed:  and  the  last  polish  is 
given  with  tin  putty.  The  body  with 
which  the  sand  is  rubbed  upon  the 
marble  is  usually  a  plate  of  iron;  but. 
for  the  subsequent  process,  a  plate  of 
lead  is  used,  with  fine  sand  and  emery. 
The  polishing-rubbers  are  coarse  linen 
cloths,  or  bagging,  wedged  tight  into 
an  iron  planing-tool.  In  every  step 
of  the  operation,  a  constant  trickling 
supply  of  water  is  required. 


310 


Children  have  more  need  of  models  than  critics. 


Marble — Colors  for  Staining. 

It  is  necessary  to  heat  the  marble 
hot,  but  not  so  hot  as  to  injure  it,  the 
proper  heat  being  that  at  which  the 
colors  nearly  boil.  Blue;  alkaline 
indigo  dye,  or  turnsole  with  alkali. 
Red;  dragon’s-blood  in  spirits  of  wine. 
Yellow;  gamboge  in  spirits  of  wine. 
Gold  Color;  sal  ammoniac,  sulphate 
of  zinc,  and  verdigris,  equal  parts. 
Green;  sap  green,  in  spirits  of  potash; 
Brown;  tincture  of  logwood.  Crimson; 
alkanet  root  in  turpentine.  Marble 
may  be  veined  according  to  taste.  To 
stain  marble  well  is  a  difficult  operation. 

Marble  and  Glass — To  Polish. 

Marble  of  any  kind,  alabaster,  and 
hard  stone,  or  glass,  may  be  repolished 
by  rubbing  it  with  a  linen  cloth 
dressed  with  oxide  of  tin  (sold  under 
the  name  of  putty  powder).  For  this 
purpose,  a  couple  or  more  folds  of 
linen  should  be  fastened  tight  over  a 
piece  of  wood,  flat  or  otherwise, 
according  to  the  form  of  the  stone. 
To  repolish  a  mantelpiece,  it  should 
be  first  perfectly  cleaned.  This  is 
best  done  by  making  a  paste  of  lime, 
soda,  and  water,  wetting  well  the 
marble,  and  applying  the  paste. 
Then  let  it  remain  for  a  day  or  so, 
keeping  it  moist  during  the  interval. 
When  this  paste  has  been  removed, 
the  polishing  may  begin.  Chips  in  the 
the  marble  should  be  rubbed  out 
first  with  emery  and  water.  At  every 
stage  of  polishing,  the  linen  and  putty 
powder  must  be  kept  constantly  wet. 
Glass,  such  as  jewelers’  show-counter- 
cases,  wdiich  becomes  scratched,  may 
be  polished  in  the  same  way! 

Marble— To  Remove  Grease  or 
Oil  in. 

French  chalk  reduced  to  powder, 
dusted  over  the  spot,  and  a  hot  flat¬ 
iron  held  very  near,  to  soften  the  grease 
and  make  the  chalk  absorb  it.  If 
this  will  not  do,  try  common  clay 


mixed  with  benzine  smeared  over  the 
spot. 

Marble — To  Remove  Smoke 
Stains  from. 

Take  a  large  lump  of  Spanish  whit¬ 
ing,  soak  it  in  water,  not  more  than 
enough  to  moisten  it,  and  put  into  the 
water  a  piece  of  washing  soda;  put 
some  of  this  whiting  on  a  flannel, 
and  rub  the  marble  repeatedly,  leav¬ 
ing  the  whiting  on  for  some  hours. 
Wash  it  all  off  with  soap  and  water, 
dry  wTell,  and  polish  with  a  soft  duster. 

Marble — To  Remove  the  Stains 
of  Iron  From. 

Carefully  rub  the  spot  only  with 
strong  hydrochloric  acid.  If  the 
polish  is  taken  off,  it  may  be  restored 
with  emery  paper  and  putty  powder. 

Marbles — To  Imitate. 

Paint  the  ground-work,  and  when 
dry  and  rubbed  down,  dampen  the 
whole  surface  with  boiled  oil,  rubbed 
on  with  a  cloth.  For  the  light  marbles, 
howTever,  some  prefer  to  work  the 
grain  in  the  ground  color  while  wet. 

Marble— Gray  and  White. 

This  is  very  simple,  though  it  re¬ 
quires  some  skill  to  do  it  nicely.  Paint 
with  white  or  lead  color,  and  vein  and 
mottle  with  black  and  slate  color,  in 
the  wet  paint,  and  blend  it  all  down 
softly  with  a  paint  brush. 

Marble— Italian. 

Tools. — Camel’s  hair  pencils,  blender 
and  sponge. 

Ground. — Black. 

Grain  Color. — Gold  tint,  for  bright 
veins.  Burnt  sienna,  white  and  yellow 
ochre  fluid,  oil  and  turpentine. 

Scramble  out,  in  patches,  using 
thin  white  lead,  with  a  sponge ;  blend  ; 
then,  with  the  hair  pencil,  trace  in  the 
larger  dark  veins  with  burnt  sienna, 
then  with  yellow  ochre,  and  lastly 
with  the  gold  tint,  running  lines  over 
each  other,  yet  all  having  the  same 


311 


Fashionability  is  a  hind  of  elevated  vulgarity. 


general  direction.  It  will  be  seen, 
from  the  specimens,  that  these  veins 
are  a  series  of  irregular  loopholes  and 
patches  of  light,  crossed  and  con¬ 
nected  by  sharp,  crinkled,  and  angu¬ 
lar  lines,  the  whiter  lines  being  the 
sharpest. 

When  veined  and  dry,  glaze  with 
very  thin  asphaltum,  in  patches,  to  give 
it  depth.  Then  varnish,  and,  if 
'esired,  polish. 

Massage — Methods  of. 

Place  the  balls  of  the  fingers  and  the 
thumbs  on  the  skin  and  pressing 
moderately,  describe  small  circles. 
Grasp  small  pieces  of  flesh  between 
the  thumb  and  the  fingers  and  give 
a  sort  of  rolling  but  gentle  pinch. 
With  considerable  pressure  rub  the 
skin,  always  rubbing  toward  the 
heart.  Knead  the  flesh  as  though  it 
were  dough.  Place  the  hands  on  the 
opposite  sides  of  the  leg  and  roll  the 
muscles.  A  gentle  slapping  with  the 
ends  of  the  fingers  is  a  good  form  of 
massage. 

Matches — To  Make. 

Chlorate  of  potash  and  flowers  of 
sulphur,  each  10  parts;  vermilion,  2 
parts.  Oil  of  turpentine  to  mix.  Dip 
the  ends  of  the  matches  previously 
sulphured  and  steeped  in  turpentine 
into  this  paste  and  dry. 

Another. — Dip  the  end  of  the  wood 
in  hot  melted  sulphur,  and  let  it 
dry.  To  4  parts  of  melted  glue,  add 
while  hot  1  part  of  phosphorus  and 
stir  in  whiting  to  the  desired  thick¬ 
ness,  color  with  lampblack;  dipping 
in  this  mixture,  which  is  to  be  kept 
hot  by  being  suspended  over  a  fire  or 
lamp. 

Another. — About  the  best  known 
preparation  for  friction  matches  con¬ 
sists  of  gum  arabic,  16  parts  by 
weight;  phosphorus,  9  parts;  nitre, 
14  parts;  peroxide  of  manganese,  in 
powder,  16  parts.  The  gum  is  first 
made  into  a  mucilage  with  water, 


then  the  manganese,  then  the  phos¬ 
phorus,  and  the  whole  is  heated  to 
about  130  deg.  Fah.  When  the 
phosphorus  is  melted  the  nitre  is 
added,  and  the  whole  is  thoroughly 
stirred. 

Matting  and  Oil  Cloth— To 
Brighten. 

Wash  it  twice  during  the  summer 
with  salt  and  water,  say  about  a  pint 
of  salt,  dissolved  in  half  a  pailful  of 
warm  soft  water,  drying  the  matting 
quickly  with  a  soft  cloth.  The  salt 
will  prevent  it  from  turning  yellow. 
Another  plan  is,  after  the  oilcloth 
is  scrubbed  and  dried,  to  rub  it  all 
over  with  a  cloth  dipped  in  milk. 
This  will  bring  the  colors  out  very 
bright. 

Meadows— Worn  Out. 

There  is  no  more  profitable  field 
belonging  to  the  farm  than  a  good 
meadow,  and  yet  comparatively  few 
farmers  understand  the  art  of  keeping 
them  in  a  productive  state.  Meadows 
become  worn  out,  and  consequently 
unprofitable,  from  two  causes  — 
namely,  from  want  of  proper  manures, 
or  from  “fog”.  The  first  is  easily 
remedied  by  spreading  a  light  coat  of 
chaff  of  any  kind  over  the  sod,  any 
time  between  November  and  the 
middle  of  April,  as  this  is  not  only  the 
best  manure  for  meadows,  but  must 
not  be  put  on  farm  lands  at  any  time, 
as  it  contains  a  great  quantity  of  the 
seeds  of  noxious  plants  that  greatly 
thin,  and  sometimes  almost  destroy, 
the  grain  crop.  The  second  is  effectu¬ 
ally  and  permanently  destroyed  and 
converted  into  a  highly  nutritious 
manure  by  a  top-dressing  of  lime,  say 
twenty  bushels  to  the  acre. 

Measure — Cubic. 

A  load  of  earth  contains  a  cubic 
yard,  and  weighs  about  3,350  pounds. 

A  pile  of  wood  4  feet  wide,  4  feet 
high  and  8  feet  long  contains  1  cordj 


312 


The  fashion  wears  out  more  apparel  than  the  man. 


and  a  cord  foot  is  one  foot  in  length  in 
such  a  pile. 

A  perch  of  stone  or  masonry  is  16)4 
feet  long,  1  )4  feet  wide  and  1  foot  high 
and  contains  24)4  cubic  feet. 

A  brick  is  usually  8  inches  long,  4 
inches  wide  and  2  inches  thick,  hence 
27  bricks  make  a  cubic  foot. 

Measure  Land — How  to. 

A  square  acre  is  about  208  feet  8)4 
inches  on  every  side. 

In  order  to  lay  out  one  acre  of  land 
four  times  as  long  as  the  width,  the 
length  must  be  417  feet  5  inches,  and 
the  width  104  feet  4  inches. 

Twenty  feet  front  and  2,187  feet 
deep  is  one  acre. 

Twenty-five  feet  front  and  1,742)4 
feet  deep  is  one  acre. 

Thirty-three  feet  front  and  1,320 
feet  deep  is  one  acre. 

Forty  feet  front  and  1,089  feet  deep 
is  one  acre. 

Fifty  feet  front  and  876)4  feet  deep 
is  one  acre. 

On  hundred  feet  front  and  435)4 
feet  deep  is  one  acre. 

In  one  square  acre  there  are  43,560 
superficial  feet. 

Measures — Table  of. 

A  barrel  contains  40  gallons,  of  231 
cubic  inches  each,  or  9240  cubic  inches. 

The  United  States  standard  bushel 
is  the  Winchester;  its  regular  dimen¬ 
sions  are  a  cylinder  of  18.5  inches,  in¬ 
terior  diameter,  and  8  inches  deep; 
its  cubic  contents  are,  therefore, 
9.25x9.25x3.1416x8,  or  nearly  2150.5 
cubic  inches. 

The  United  States  standard  gallon 
measures  231  cubic  inches ;  consequent¬ 
ly  a  box,  24  inches  by  24  inches  square, 
and  16  inches  deep,  will  contain  9232 
cubic  inches,  or  nearly  a  barrel. 

A  box,  17)4  by  15  inches,  and  8 
inches  deep,  will  contain  2130  cubic 
inches,  or  nearly  a  bushel. 

A  box,  14)4  by  10  inches,  and  7)4 


inches  deep,  will  contain  1075  cubic 
inches,  or  half  a  bushel. 

A  box,  8  by  8  inches  square,  and 
8  \  2  inches  deep,  will  contain  538 
cubic  inches,  or  a  peck,  very  nearly. 

A  box,  7  by  8  inches,  and  4)4  inches 
deep,  will  contain  231  cubic  inches,  or 
a  gallon  exactly. 

A  box,  6  by  6  inches  square,  and  3)4 
inches  deep,  will  contain  117  cubic 
inches,  or  nearly  half  a  gallon,  (of 
115)4  cubic  inches). 

A  box,  4  by  4  inches  square,  and  3)4 
inches  deep,  will  contain  56  cubic 
inches,  or  nearly  a  pint  (of  57)4  cubic 
inches) . 

Meat — Phenyl  Paper  to  Preserve. 

This  article  would  be  useful  for  pack¬ 
ing  meat  and  other  substances  liable 
to  decay.  It  can  be  prepared  by  fus¬ 
ing  five  parts  stearic  acid  at  a  gentle 
heat,  mixing  well  with  two  parts  car¬ 
bolic  acid  and  five  parts  melted  paraf¬ 
fine,  and  stirring  until  the  whole  has 
become  solid,  and  applying  in  the  same 
manner  as  wax  paper  is  made. 

Medals— -Molds  for. 

Take  a  thin  piece  of  wood,  of  the 
thickness  of  the  cast  around  the  edge. 
Then  cut  a  hole  and  fit  in  the  metal 
perfectly.  Dampen  some  soft  news¬ 
paper,  and  spread  over  the  face.  Beat 
to  a  pulp  about  one-eighth  inch  thick 
all  over  one  face  of  the  medal,  and 
about  one-half  inch  around  on  the 
wood.  Now  spread  some  more  over 
without  beating,  and  clamp  fast  to  the 
wood.  Dry  by  the  fire  perfectly. 
The  pulp  will  remove  when  dry. 
Then  operate  the  other  side  in  the  same 
manner.  You  will  then  have  molds 
more  perfect  than  can  be  made  in  any 
other  way  I  know  of,  except  they  are 
made  of  metal.  Take  out  the  medal, 
and  place  the  papers  in  position, 
making  a  vent  through  the  wood  for 
air  and  gases.  You  need  not  be  afraid 
of  the  paper’s  burning. 


Imitation  is  the  sincerest  flattery. 


31% 


Medical  Suggestions  in 
Emergencies. 

Ague. — As  a  preventive,  give  five 
grains  of  quinine  every  morning.  As 
a  cure,  act  on  the  bowels,  give  ten 
grains  of  quinine  three  times  a  day, 
and  a  vapor  bath  every  evening. 

Apoplexy. — Act  on  the  bowels,  ap¬ 
ply  wet  cloths  to  the  head,  undo  the 
collar. 

Bites  of  snakes,  mad  dogs,  etc. — 
Apply  a  ligature  (a  cord)  on  the  side 
nearest  the  heart;  suck  the  wound, 
scratch  the  edges  with  a  penknife, 
and  apply  caustic  or  carbolic  acid 
to  the  wound. 

Burns. — Place  the  injured  part  in 
a  natural  position,  and  apply  cloths 
soaked  in  oil. 

Colic  and  Diarrhoea. — Give  20  drops 
of  chlorodyne  in  a  little  brandy  and 
water. 

Dysentery. — A  small  teaspoonful  of 
ipecacuanha,  and  a  powder  of  opium, 
7gr.,  every  two  hours. 

Drunkenness. — An  emetic  of  a  tea¬ 
spoonful  of  mustard  in  water,  and 
douche  the  head  in  cold  water. 

Delirium  Tremens. — Act  on  the 
bowels,  beef-tea  every  half  hour,  20 
grains  of  chloral  in  water  as  a  sleep¬ 
ing  draught. 

Emetics. — Substances  which  cause 
vomiting.  A  tablsspoonful  of  salt, 
or  mustard  and  water;  an  ounce  of 
ipecacuanha  wine;  15  grains  of  sul¬ 
phate  of  zinc  in  water. 

Fainting  from  loss  of  blood,  weak¬ 
ness,  or  shock. — Keep  the  body  in 
the  lying  position;  undo  the  dress; 
give  plenty  of  air;  sprinkle  the  face 
and  chest  with  cold  water;  apply 
smelling  salts  to  nostrils. 

Fits. — Loosen  the  clothing  about 
the  neck;  fresh  air,  and  prevent  pa¬ 
tient  from  injuring  himself. 

Frostbite. — Avoid  heat,  and  restore 
circulation  in  the  part  by  rubbing  the 
skin. 


Rheumatism. — Avoid  its  causes : 
wet  clothes,  damp  ground,  liquor. 
Celery  is  said  to  relieve,  if  not  wholly 
cure,  this  painful  complaint:  cut  the 
celery  into  pieces,  and  boil  in  water  till 
soft,  and  let  the  sufferer  drink  the 
water.  Put  new  milk,  with  a  little 
flour  and  nutmeg,  into  a  saucepan  with 
boiled  celery,  serve  it  warm  with 
pieces  of  toast ;  eat  it  with  potatoes. 

Scalds. — Smear  with  a  solution  of 
lime  and  oil,  and  envelop  in  cotton 
wool. 

Sprains. — Elevate  and  rest  limb; 
apply  cold-water  cloths. 

Sunstroke. — Loosen  dress  at  neck; 
act  on  bowels;  cold  water  to  the  head. 

(See  Medical  Department.) 

Melons. 

First  give  the  ground  a  good  coat  of 
fine  manure,  thoroughly  dig  or  plow 
the  ground,  and  then  level  with  a  rake 
or  otherwise.  Then  make  a  marker, 
by  taking  any  piece  of  wood  that  will 
not  bend,  eight  feet  long;  fasten  two 
pegs  to  this,  seven  feet  apart,  and  nail 
a  handle  in  the  center,  bracing  it  both 
ways;  then  draw  a  tight  line  for  the 
first  mark,  drawing  the  marker  the 
first  time  through  with  one  peg  against 
the  line;  the  next  time  through,  but 
one  peg  run  in  the  last  mark ;  then  you 
get  all  perfectly  straight.  Mark  across 
these  in  the  same  manner,  and  then 
place  on  each  corner  or  hill  two  shov¬ 
elfuls  of  well  rotted  manure;  take  the 
digging  fork  and  mix  with  the  soil 
thoroughly  to  the  depth  of  the  fork 
tines.  After  this  take  the  rake  and 
rake  the  soil  on  top  of  this  to  the  depth 
of  three  inches,  which  makes  a  hill  a 
little  higher  than  the  surface  of  the 
ground. 

The  seed  should  not  be  planted  till 
the  ground  gets  thoroughly  warm — 
say  the  last  of  May  or  the  first  of  June 
in  this  section.  Too  early  planting  is 
one  cause  of  failure.  Then  stick  nine 
seeds  in  each  hill.  As  soon  as  they 


314 


Quit  the  world,  and  the  world  forgets  you. 


come  up,  sprinkle  a  little  plaster  on  the 
plants  while  the  dew  is  on,  to  keep  the 
bugs  off ;  do  this  as  often  as  the  plaster 
gets  off,  until  the  plants  get  to  be  of 
good  size,  and  then  thin  out  to  four 
plants  in  a  hill.  When  these  begin  to 
run  nicely,  pinch  off  the  tip  end  of  the 
runners,  which  will  cause  them  to 
throw  out  side  runners;  pinch  these  in 
the  same  manner;  keep  the  ground  well 
cultivated  and  free  from  weeds  till  the 
vines  take  possession.  If  treated  in 
this  manner  they  will  cover  the  ground 
completely,  and  you  will  have,  from  a 
small  patch,  watermelons  by  the  hun¬ 
dred,  while  others,  pursuing  a  different 
course,  will  frequently  lose  all  their 
plants  by  the  dry  weather,  because 
they  had  no  manure  pile  underneath 
the  plants. 

Melons  and  Cucumbers — 
Barrel  Culture  for. 

The  plan  recommended  is  to  take  a 
tight  barrel  or  cask,  remove  one  head, 
and  partially  fill  the  barrel  or  cask  with 
large  pebbles  or  stones — say  half  full; 
upon  these  stones  place  a  mixture  of 
compost  with  rich  alluvial  soil,  or  fine, 
fresh  vegetable  mold,  until  the  barrel 
or  cask  is  filled  to  within  three  or  four 
inches  of  the  top,  and  in  this  plant  the 
seed  and  cover  to  the  requisite  depth. 
This  barrel  or  cask  may  be  set  in  any 
convenient  situation  where  sufficient 
room  or  space  can  be  obtained,  and 
around  which  arrange  lattice  work  or 
brush  to  sustain  the  outspreading 
plants,  in  whatever  manner  may  be 
found  most  convenient  for  affording 
access  at  all  times  to  both  the  barrel 
and  the  plants. 

Upon  the  outer  side  of  the  cask  in¬ 
sert  a  pipe  of  convenient  size,  through 
which  water  may  be  introduced  to  the 
lower  or  under  half  of  the  barrel  daily, 
or  as  often  as  occasion  may  require; 
this  portion  of  the  cask  should  be  kept 
constantly  filled  with  water.  Midway 
of  the  cask  the  staves  should  be  per¬ 


forated  with  several  half-inch  holes,  for 
the  free  escape  of  any  surplus  water, 
and  at  the  same  time  to  permit  the  ad¬ 
mission  of  an  equal  distribution  of  air; 
the  purpose  would  be  bettr  accom¬ 
plished  if  the  holes  were  bored  upon  a 
line  at  equal  distances  apart  around 
the  cask. 

The  effect  of  this  arrangement,  as 
will  be  very  readily  seen,  is  that,  through 
the  capillary  attraction  of  the  soil, 
sufficient  moisture  is  absorbed  at  all 
times  to  nourish  the  plants,  while  the 
admission  of  air  can  be  controlled  at 
pleasure  by  opening  or  closing  the 
apertures  upon  the  sides  of  the  cask. 

As  to  the  production  of  cucumbers 
alone  under  this  plan,  it  has  been  found 
to  greatly  exceed  any  other;  the  yield, 
under  proper  management,  from  one 
“  generating  tub  ”  has  been  found  am¬ 
ply  sufficient  to  fill  a  closely  packed 
barrel  with  salted  pickles. 

Memory  Rhymes. 

Birthdays. 

Monday  for  health, 

Tuesday  for  wealth, 
Wednesday  best  of  all; 
Thursday  for  crosses, 

Friday  for  losses, 

Saturday  no  luck  at  all. 

Days  in  Each  Month. 

Thirty  days  hath  September, 

April,  June,  and  November; 

All  the  rest  have  thirty-one, 

February  alone  hath  twenty-eight. 

Except  in  leap  year  twenty-nine. 

Bees. 

A  swarm  of  bees  in  May, 

Is  worth  a  load  of  hay; 

A  swarm  of  bees  in  June, 

Is  worth  a  silver  spoon ; 

A  swarm  of  bees  in  July, 

Is  not  worth  a  fly. 

Rules  for  Riding. 

Keep  your  head  and  your  heart  well  up, 
Your  hands  and  your  heels  keep  down; 


True  friends  have  no  solitary  joy  or  sorrow. 


315 


Press  your  knees  close  to  your  horse’s 
side, 

And  your  elbows  close  to  your  own. 

Metagram. 

A  riddle  in  which  the  change  of  the 
initial  letter  produces  a  series  of  words 
of  different  meanings;  from  meta,  im¬ 
plying  change,  and  gramma,  a  letter. 
Thus: 

I  cover  your  head;  change  my  head, 
and  I  set  you  to  sleep ;  change  it  again 
and  again,  and  with  every  change  comes 
a  new  idea. — Cap,  Nap,  Gap,  Sap,  Hap, 
Map,  Lap,  Pap,  Rap,  Tap.  This  kind 
of  riddle  is  also  known  as  word-capping. 

Metals — Casting. 

Any  design,  whether  in  high  or  low 
relief,  chased  on  metal  of  any  required 
pattern  or  shape,  whether  flat  as  a  door¬ 
plate  or  round  as  a  vase,  can  be  re¬ 
produced  by  casting  ad  infinitum,  and 
each  casting  will  show  upon  it  all  the 
sharpness  of  the  original  chasing. 
Molds  are  made  with  a  preparation  of 
fine  clay.  The  making  of  one  of  these 
molds  takes  from  five  to  ten  minutes. 
They  have  then  to  stand  twenty-four 
hours  exposed  to  dry  air,  after  which 
they  are  baked  in  a  furnace  for  eight 
hours.  These  clay  molds,  into  which 
the  metal  is  afterwards  poured,  are,  to 
all  intents  and  purpose,  encaustic  tiles. 
The  molds  are  placed  in  a  box,  and  the 
air  is  extracted  from  them  so  as  to  form 
a  vacuum,  after  which  the  molten 
metal  is  forced  into  them ;' and  in  this 
way  in  ten  minutes  a  casting  can  be 
completed.  When  the  casting  is  taken 
out,  the  design,  however  intricate,  is 
found  to  be  perfectly  represented, 
with  the  exception  of  removing  a  slight 
surface  of  clay  from  it,  which  can  be 
done  in  half  an  hour,  and  the  article  is 
then  ready  to  be  sent  to  the  bronzer, 
instead  of  having  to  be  put  in  the 
chaser’s  hands.  In  this  way  an 
enormous  amount  of  cost  and  labor  on 
ornamental  articles  in  metals  is  saved. 


Metal — To  Clean. 

Mix  ^  pint  of  refined  neat’s-foot  oil, 
and  \  a  gill  of  spirit  of  turpentine. 
Scrape  a  little  rotten-stone;  wet  a 
woolen  rag  with  the  liquid,  dip  it  into 
the  scraped  kernel,  and  rub  the  metal 
well.  Wipe  it  off  with  a  soft  cloth, 
polish  with  dry  leather,  and  use  more 
of  the  kernel.  In  respect  to  steel,  if  it 
is  very  rusty,  use  a  little  powder  of 
pumice  with  the  liquid,  on  a  separate 
woolen  rag  first. 

Metals — Paste  for  Cleaning. 

Take  oxalic  acid,  1  part ;  rotten-stone 
6  parts.  Mix  with  equal  parts  of  train 
oil  and  spirits  of  turpentine  to  a  paste. 

Metals — Fancy  Coloring  for. 

1.  A  solution  is  made  in  the  follow¬ 
ing  manner:  Dissolve  four  ounces  of 
the  hyposulphite  of  soda  in  one  and 
a  half  pints  of  water,  and  then  add  a 
solution  of  one  ounce  of  acetate  of 
lead  in  the  same  quantity  of  water. 
Articles  to  be  colored  are  placed  in  the 
mixture,  which  is  then  gradually  heated 
to  boiling  point.  The  object  of  this 
solution  is  to  give  iron  the  effect  of 
blue  steel;  zinc  becomes  bronze;  and 
copper  or  brass  becomes  successively 
yellowish,  red,  scarlet,  deep  blue,  light 
blue,  bluish  white,  and,  finally,  white, 
with  a  tinge  of  rose.  This  solution  has 
no  effect  on  lead  or  tin. — 2.  By 
replacing  the  acetate  of  lead  in  the 
solution  by  sulphate  of  copper,  brass 
becomes  first  of  a  fine  rosy  tint,  then 
green,  and  finally  of  an  iridescent 
brown  color.  Zinc  does  not  color  in 
this  solution — it  throws  down  a  pre¬ 
cipitate  of  brown  sulphuret  of  copper; 
but  if  boiled  in  a  solution  containing 
both  lead  and  copper,  it  becomes 
covered  with  a  black  adherent  crust, 
which  may  be  improved  by  a  thin 
coating  of  wax. — 3.  If  the  lead  solu¬ 
tion  be  thickened  with  a  little  gum 
tragacanth,  and  patterns  be  traced 
with  it  on  brass  which  is  afterward 
heated  to  two  hundred  and  twelve 


316 


Be  slow  in  choosing  a  friend,  shiver  in  changing. 


degrees,  and  then  plunged  in  solution 
No.  1,  a  good  marked  effect  is  produced. 

Metallique  Moiree — A  Method 
of  Ornamenting  the  Surface 
of  Tin  Plate  by  Acid. 

The  plates  are  washed  by  an  alka¬ 
line  solution,  then  in  water,  heated,  and 
sponged  or  sprinkled  with  the  acid 
solution.  The  appearance  varies  with 
the  degree  of  heat  and  the  nature  and 
strength  of  the  acids  employed.  The 
plates,  after  the  application  of  the 
acids,  are  plunged  into  water  slightly 
acidulated,  dried,  and  covered  with 
white,  or  colored  varnishes.  The  fol- 
fowing  are  some  of  the  acid  mixtures 
used:  Nitro-muriatic acid,  in  different 
degrees  of  dilution;  sulphuric  acid, 
with  5  parts  of  water;  1  part  of  sul¬ 
phuric  acid,  2  of  muriatic  acid,  and 
8  of  water;  a  strong  solution  of  citric 
acid;  1  part  of  nitric  acid,  2  of  sul¬ 
phuric  acid,  and  18  of  water.  Solu¬ 
tion  of  potash  is  also  used. 

Metal— Staining. 

The  following  receipts  have  all  been 
tested  in  the  laboratory  of  Dr. 
Winc-kler  by  a  practical  armorer  and 
given  excellent  results : 

Blue  Stain  on  Iron  and  Steel. — 
Polish  and  cleanse  the  steel  thoroughly 
with  lime,  and  then  brush  it  over  with 
the  following  mixture:  Butter  of 
antimony  8  parts,  fuming  nitric  acid 
8  parts,  and  muriatic  acid  16  parts. 
Add  the  spirit  of  salt  very  slowly  and 
drop  by  drop,  to  avoid  too  strong 
heating.  Apply  the  mixture  to  the 
steel  with  a  rag,  and  rub  it  with  green, 
young  oak  wood  until  the  desired 
blue  color  is  produced. 

Gray  Stain  on  Steel  and  Iron. — 
Polish  the  steel  and  coat  it  with  a 
mixture  of  butter  of  antimony  8  parts 
and  sulphuric  acid  2  parts.  If  the 
color  does  not  turn  out  handsome 
enough,  add  a  few  drops  of  empyreu- 
matic  pyroligneous  acid  or  gallic  acid. 


Metal  Sheathing  for  Ships. 

Best  selected  copper,  60  parts;  best 
zinc,  40  parts ;  melt  together  in  the  usual 
manner,  and  roll  into  sheets  of  suitable 
thickness.  This  composition  resists 
oxidation  from  exposure  to  sea-water, 
and  prevents  the  adhesion  of  bar¬ 
nacles. 

Metal  (Specula)— For  Telescopes. 

Melt  7  lbs.  of  copper,  and  when  fused 
add  3  lbs.  of  zinc  and  4  lbs.  of  tin. 
These  metals  will  combine  to  form 
a  beautiful  alloy  of  great  lustre,  and  of 
a  light  yellow  color,  fitted  to  be  made 
into  specula  for  telescopes.  Mr.  Mudge 
used  only  copper  and  grain  tin,  in  the 
proportion  of  2  lbs.  to  14^  ounces. 

Metal — Printers’  Type. 

Put  into  a  crucible  10  lbs.  of  lead, 
and  when  it  is  in  a  state  of  fusion, 
throw  in  2  lbs.  of  antimony;  these 
metals,  in  such  proportions,  form  the 
alloy  of  which  common  printing  types 
are  made.  The  antimony  gives  a 
hardness  to  the  lead,  without  which 
type  would  speedily  be  rendered  use¬ 
less  in  a  printing  press.  Different  pro¬ 
portions  of  lead,  copper,  brass,  and 
antimony,  frequently  constitute  this 
metal.  Every  artist  has  his  own  pro¬ 
portions,  so  that  the  same  composition 
cannot  be  obtained  from  different 
foundries ;  each  boasts  of  the  superiority 
of  his  own  mixture. 

Metal — White. 

1 .  Melt,  together  10  oz.  of  lead,  5  oz. 
of  bismuth,  and  4  drs.  of  regulus  of 
antimony. — 2.  Melt  together  2  lbs. 
of  regulus  of  antimony,  8  oz.  of  brass, 
and  10  oz.  of  tin. 

Metals — Writing  Inscriptions  on. 

Take  \  lb.  of  nitric  acid  and  1  oz.  of 
muriatic  acid.  Mix,  shake  well  to¬ 
gether,  and  it  is  ready  for  use.  Cover 
the  place  you  wish  to  mark  with  melted 
beeswax;  when  cold,  write  your  in¬ 
scription  plainly  in  the  wax  clear  to 
the  metal  with  a  sharp  instrument; 
then  apply  the  mixed  acids  with  a 


317 


Our  generosity  never  should  exceed  our  ability. 


feather,  carefully  filling  each  letter. 
Let  it  remain  from  one' to  ten  minutes 
according  to  appearance  desired ; 
then  throw  in  water,  which  stops  the 
process,  and  remove  the  wax. 

Mice — To  Drive  Away. 

Gather  any  kind  of  mint  and  scatter 
it  about  your  shelves,  and  they  will 
forsake  the  premises.  See  also  “Rats.” 

Mice — To  Get  Rid  of. 

To  get  rid  of  mice,  use  tartar  emetic, 
mingled  with  any  favorite  food;  they 
take  it,  get  sick,  and  take  their  leave. 

Microscope — Home-Made . 

A  simple  microscope  may  be  made 
out  of  a  common  pill-box  for  a  few 
cents.  Take  out  the  bottom  and  put 
in  a  piece  of  window-glass;  then  paint 
the  inside  black,  and  make  a  small 
eye-hole  in  the  lid.  In  this  hole  place 
a  single  drop  of  Canadian  balsam,  and 
allow  it  to  cool.  This  drop  of  the 
transparent  resin  assumes, when  cooling, 
the  proper  form  of  the  glass  lens,  with 
considerable  magnifying  power. 

Microscopical  Objects — Mount¬ 
ing  Fluid  for. 

Best  gelatine,  1  oz.,  honey,  5  oz., 
distilled  water,  5  oz.,  rectified  spirit, 
$  oz.,  creosote,  6  drops.  Dissolve  the 
gelatine  in  the  water  by  heat,  and  add 
to  it  the  honey,  previously  made  boil¬ 
ing  hot.  When  cooled  a  little,  add  the 
creosote  dissolved  in  the  spirit,  and, 
while  still  hot,  filter  through  coarse 
filtering  paper,  or  fine  flannel.  For 
use,  the  bottle  in  which  it  is  con¬ 
tained  may  be  set  in  a  vessel  of  hot 
water.  ' 

Milk — To  Detect  When 
Adulterated. 

The  cheapest  and  easiest  method 
of  adulterating  milk  is  by  adding  water, 
and  we  may  readily  ascertain  the 
exact  extent  of  adulteration  by  the 
following  plan.  If  a  glass  tube,  divided 
into  100  parts,  be  filled  with  milk  and 
left  standing  for  24  hours,  the  cream 


will  rise  to  the  upper  part  of  the  tube, 
and  occupy  from  11  to  13  divisions,  if 
the  milk  is  genuine. 

Milk— Condensed. 

Condensed  Milk  is  milk  preserved  by 
evaporating  parts  of  its  moisture  and 
sometimes  mixing  with  refined  powder- 
ered  sugar,  and  packing  in  air-tight 
cans. 

Mildew. 

This  term  is  generally  applied  to  a 
particular  moldy  appearance  on  the 
leaves  of  plants,  which  is  produced  by 
innumerable  minute  fungi,  which,  if  not 
checked  in  their  growth,  will  occasion 
the  decay  and  death  of  the  parts  on 
which  they  grow,  and  sometimes 
of  the  entire  plant.  In  agriculture 
this  appearance  is  frequently  termed 
rust,  and  sometimes  blight.  It  is 
common  on  wheat  and  on  the  hops; 
and  in  gardens  on  the  .leaves  of  the 
peach,  the  nectarine,  and  other  fruit- 
trees.  The  causes  favorable  to  the 
production  of  mildew,  are  a  rich  soil 
and  a  moist  atmosphere,  without  a 
free  circulation  of  air  or  sunshine.  ..In 
agriculture  this  parasitical  disease  is 
generally  considered  without  remedy; 
but  in  gardening  it  may  be  checked 
by  the  application  of  powdered  sulphur 
to  the  leaves  covered  by  the  fungi, 
which  is  found  to  destroy  them  with¬ 
out  greatly  injuring  the  leaf.  Dry  rot 
is  only  mildew  of  a  more  formidable 
kind. 

Mildew  on  Cloth — To  Remove. 

Mix  soft  soap  with  powdered  starch, 
half  as  much  salt,  and  the  juice  of  a 
lemon;  lay  the  mixture  on  both  sides 
of  the  stain  with  a  painter’s  brush ;  let 
it  lie  on  the  grass  day  and  night  till  the 
mildew  mark  disappears. 

Mink  Breeding. 

We  give  the  following  experience  of 
a  gentleman  in  Vermont :  “  I  pur¬ 

chased  one  female  and  her  litter  of  five, 
two  males  and  four  females  in  all,  and 
constructed  a  building  of  rough  boards , 


318 


Friendship  is  the  gift  of  the  gods, 


10  by  4  feet,  for  a  minkery.  It  had  a 
floor  tight  enough  to  prevent  the  escape 
of  the  animals;  was  properly  ventilated, 
and  divided  into  6  apartments,  one  of 
which  is  an  ante-room  into  which  to 
step  from  the  outside  and  close  the 
door.  Water  is  supplied  by  a  lead 
pipe  running  in  at  one  side,  through  all 
the  rooms,  and  out  at  the  other  into 
a  trough  where  small  fish  are  kept, 
and  ocasionally  given  to  the  minks. 
They  were  kept  together  until  De¬ 
cember  the  18th,  when  the  males  were 
put  in  an  apartment  by  themselves. 
On  the  10th  of  March  each  male  was 
put  in  with  a  female,  each  pair  separate 
and  after  a  couple  of  days  one  of  the 
males  was  put  in  with  another  female, 
and  finally  with  the  third.  They  were 
separated  about  the  1st  of  April,  each 
female  being  kept  alone  and  supplied 
with  a  suitable  box,  with  warm  ma¬ 
terial  for  a  nest.  When  it  was  sup¬ 
posed  they  were  about  to  bring  forth 
their  young,  they  were  disturbed  as 
little  as  possible;  anything  to  excite 
them  at  tins  time,  should  be  avoided, 
for  when  irritated,  they  will  sometimes 
eat  their  young.  The  first  female  put 
with  the  perfect  male  brought  forth 
seven,  one  of  which  disappeared  after 
they  began  to  crawl  around  out  of  their 
nest.  The  other  two  females  had  each 
a  pair,  all  of  which  (but  the  one  men¬ 
tioned)  are  now  alive,  fine,  fat,  sleek 
fellows,  and  fully  grown.  They  are 
very  easily  kept,  being  fed  once  a  day 
upon  warm  milk  with  wheat  bread 
crumbs,  a  quart  sufficing  now  for  the 
whole  lot,  and  once  upon  fresh  meat, 
care  being  taken  not  to  overfeed.  Any 
kind  of  meat  and  offal  that  is  not  too 
fat  will  answer.  They  are  very  fond 
of  beef  liver,  chickens’  heads  and 
entrails,  woodchucks  (being  careful 
not  to  give  them  the  gall  or  the  liver, 
which  are -poisonous),  rats,  mice,  etc. 
They  are  more  easily  cared  for  than 
one  hog,  and  much  more  cheaply  kept. 


Nothing  was  paid  out  for  meat  for 
them,  until  after  1st  of  July,  when 
a  contract  was  made  with  a  butcher  to 
leave  a  bullock’s  head  once  a  week.  I 
am  confident  that  the  increase  of  the 
minkery  would  have  been  fully  one- 
third  more  if  both  the  males  had  been 
perfect.  I  intend  to  keep  them  in 
pairs  hereafter.  They  are  not  easily 
handled,  but  struggle  when  caught 
against  their  will,  and  exude  the 
thick  foetid  substance  from  glands  near 
the  vent.  They  will  bite  severely, 
but  can  be  handled  safely  with  thick 
buckskin  gloves. 

Mink — To  Trap. 

For  mink  the  trap  should  nc  set  near 
some  stream.  If  their  holes  cannot 
be  found  make  one.  Set  the  trap  in  the 
cavity,  three  sides  of  which  should  be 
barricaded  with  stones,  bark  or  any 
equivalent  substance.  Place  the  bait 
at  the  farther  extremity  of  the  cavity, 
beyond  the  trap.  Bait  with  any  kind 
of  fresh  meat;  muskrat,  meat  is  good, 
but  fish,  either  fresh  or  stale  is  better. 
Bait  should  be  smoked  in  cold  weather, 
to  give  it  a  stronger  smell.  The  best 
scent  for  attracting  mink  is  prepared 
from  the  decomposition  of  minnows, 
eels  or  trout.  Cut  the  fish  into  small 
pieces;  put  into  a  bottle,  cork  closely, 
and  let  it  hang  in  the  sunshine  two 
or  three  weeks  in  the  summer.  A  few 
drops  of  this  on  the  bait,  or  on  a  stick 
near  the  trap,  will  draw  the  mink  a  long 
distance. 

Mirrors — To  Clean. 

Take  a  piece  of  soft  sponge,  well 
washed,  and  cleaned  from  everything 
gritty,  dip  it  into  water  and  squeeze 
it  almost  dry,  dip  it  into  some  spirit 
of  wine,  and  then  rub  it  over  the  glass.. 
Next,  dust  the  glass  over  with  some 
powder  blue  or  whiting  sifted 
through  muslin;  wipe  the  powder 
lightly  and  quickly  off  again  with  a 
cloth;  then  take  a  clean  cloth,  and 
mb  the  glass  well  once  more,  and  finish 


And  the  most  precious  boon  to  man. 


319 


by  rubbing  it  with  a  silk  handkerchief. 
If  the  glass  be  very  large,  clean  one- 
half  at  a  time,  as  otherwise  the  spirit 
of  wine  will  dry  before  it  can  be 
rubbed  off.  If  the  frames  are  not 
varnished,  the  greatest  care  must  be 
taken  not  to  touch  them  with  the 
sponge,  as  this  will  discolour  or  take 
off  the  gilding.  To  clean  the  frames, 
take  a  little  cotton  wool,  and  rub  the 
frames  with  it ;  this  will  take  off  all  the 
dust  and  dirt  without  injuring  the 
gilding.  If  the  frames  are  well  varn¬ 
ished,  rub  them  with  spirit  of  wine, 
which  will  take  out  all  spots,  and  give 
them  a  fine  polish.  Varnished  doors 
may  be  done  in  the  same  manner. 
Never  use  any  cloth  to  frames  or 
drawings,  or  oil  paintings,  when 
cleaning  and  dusting  them. 

Mixing  Ink  and  Paint  for  Various 
Tints. 

Mixing  black  and  red  gives  brown. 

Mixing  brown  and  white  gives  chest¬ 
nut. 

Mixing  white,  yellow  and  Venetian 
red  gives  buff. 

Mixing  yellow  and  white  gives  straw 
color. 

Mixing  black,  blue  and  white  gives 
pearl  grey. 

Mixing  lamp  black  and  white  gives 
lead  color. 

Mixing  lamp  black,  white  and  indigo 
gives  silver  grey. 

Mixing  green  and  white  gives  pea 
green. 

Mixing  light  green  and  black  gives 
dark  green. 

Mixing  red,  blue  and  black  gives 
olive. 

Mixing  yellow  and  red  gives  orange. 

Mixing  carmine  and  white  gives  pink. 

Mixing  emerald  green  and  white  gives 
brilliant  green. 

Mixing  blue,  white  and  lake  gives 
purple. 

Mixing  Venetian  red  and  black  gives 
chocolate. 


Mixing  lake,  white  and  vermilion 
gives  flesh  color. 

Mixing  blue  and  lead  color  gives 
pearl. 

Mixing  white  and  lake  gives  rose 
color. 

Mocking  Birds — Food  for. 

Mix  thoroughly  together  corn  meal, 
pea  meal,  each  one  part;  moss  meal, 
half  a  part;  add  to  the  mixture  enough 
melted  lard  not  to  make  it  too  fat  or 
greasy,  and  sweeten  with  molasses. 
Now  fry  this  mixture  in  a  frying-pan 
for  about  half  an  hour,  stirring  it  all 
the  time,  and  being  very  careful  not 
to  let  it  burn.  If  not  fried  sufficiently 
it  will  not  keep.  When  properly  made 
it  will  keep  in  a  covered  glass  jar  for 
several  weeks.  Mocking,  and  other 
birds  of  similar  nature,  will  leave  all 
other  food  for  this,  which  is  rather 
healthful  than  injurious  to  them.  Pea 
meal  is  made  by  drying  split  peas  in  an 
oven,  and  then  finely  grinding  them  in 
a  mill.  Moss  meal  is  prepared  from 
the  moss  seed  imported  into  this 
country  from  Germany. 

Modeling  in  Clay. 

As  an  interesting,  intellectual  occu¬ 
pation  for  leisure  hours,  modeling  in 
clay  has  recently  been  looked  upon, 
especially  by  ladies,  with  growing 
favor.  The  occupation  is  really  a 
cleanly  one,  though  at  first  it  might  not 
be  thought  so.  The  clay  employed 
is  fine  white  clay — the  clay  of  which 
pipes  are  made — and  is  readily  re¬ 
moved  by  washing.  And  though  no 
sensible  amateur  would  willingly  set  up 
his  modeling  apparatus  in  a  parlor 
if  he  could  obtain  the  use  of  a  room 
less  expensively  furnished,  yet  even* 
here  the  work  may  be  carried  on 
by  an  ordinarily  careful  person  without 
endangering  carpet  or  furniture. 

Of  the  noble  art  of  sculpture,  model¬ 
ing  is  by  far  the  most  important  part — 
is  the  only  part,  in  fact,  which  exclu¬ 
sively  employs  the  genius  of  the 


320 


Genius  is  only  another  name  for  energy. 


sculptor  himself;  for  the  subsequent 
processes  of  casting  and  carving  in 
marble  are  carried  out  in  great  part, 
if  not  entirely,  by  workmen  and  as¬ 
sistants.  The  tools  employed  are 
chiefly  those  with  which  nature  has 
furnished  us — the  fingers  and  thumbs; 
and,  as  clay  can  be  purchased  for  a 
mere  trifle,  the  material  required  in 
modeling  will  cost  the  amateur  little. 

In  carving  we  cut  down  our  material 
to  the  desired  form;  in  modeling  we 
build  up  our  clay  to  the  required  form. 
The  process  consists  of  laying  on  the 
clay  and  smoothing  down  until  gra¬ 
dually  the  model  assumes  the  full  pro¬ 
portions  of  the  object  we  desire  to 
reproduce.  Suppose,  then,  we  have 
to  copy  a  vase  in  low  relief,  from  a 
plaster  cast.  We  place  the  cast  before 
us;  and  having  provided  a  slate  slab, 
we  draw  upon  the  slab  the  outline  of 
the  cast  with  a  slate  pencil.  Preserv¬ 
ing  this  drawing  as  the  outline,  we 
commence  to  lay  on  the  clay,  modeling 
it  as  we  proceed  wflth  the  fingers.  This 
process  is  continued  until  the  model 
projects  from  the  slab  precisely  as  the 
vase  does  in  the  casts;  and  is,  in  fact,  a 
fac-simile  of  it.  If  the  vase  have  no 
ornamentation  upon  it — and  the  simp¬ 
lest  possible  copy  should  be  selected 
for  a  first  attempt  in  modeling— this 
work  may  all  be  done  with  the  fingers. 
When  there  is  ornamentation,  the  clay 
must  be  laid  on  cautiously  and  worked 
into  form  by  means  of  the  tools  winch 
are  usually  made  of  boxwood,  wflth 
points  resembling  the  extremities  of  the 
fingers  in  shape  When  the  student 
has  had  some  little  practice  in  manipu¬ 
lating  the  clay  and  reproducing  simple 
forms,  he  should  attempt  to  copy  a 
simple  mask — like  that,  of  Dante — in 
which  the  surfaces  are  broad,  the 
features  large  and  sharply  defined,  so 
that  the  whole  of  the  work  may  be  done 
with  the  thumbs  and  fingers.  These 
masks  or  face,  may  be  obtained  at  a 
trifling  cost  from  any  figure  moulder. 


Modeling  Flowers  in  Wax. 

There  is'  no  art  more  easily  acquired 
or  more  encouraging  in  its  immediate 
results,  than  that  of  modeling  flowers 
and  fruit  in  wax.  The  art,  however, 
is  attended  by  this  drawback — that  the 
materials  required  are  somewhat  ex¬ 
pensive. 

Materials  required  may  be  obtained 
at  most  fancy  repositories  in  large 
towns.  Persons  wishing  to  commence 
the  art  would  do  well  to  inquire  for 
particulars,  and  see  specimens  of  ma¬ 
terials;  because  in  this,  as  in  every 
other  pursuit,  there  are  novelties  and 
improvements  being  introduced,  which 
no  book  can  give  an  idea  of. 

Petals  and  Leaves  are  made  of 
sheets  of  colored  wax,  which  may 
be  purchased  in  packets  of  assorted 
colors.  They  are  frequently  made 
of  thin  sheets  of  wax  pressed  upon 
leaves  of  embossed  calico.  Leaves  of 
various  descriptions  are  to  be  obtained 
of  the  persons  who  sell  the  materials. 

The  Stems  are  made  of  wire  of  suita¬ 
ble  thicknesses,  covered  with  silk,  and 
overlaid  with  wax. 

Copies  for  Models. — Ladies  will  often 
find  among  their  discarded  artificial 
flowers,  leaves  and  buds  that  will  serve 
as  the  base  of  their  wax  model,  but 
natural  flowers  are  the  best  guides  to 
the  construction  of  a  flower,  and  far 
better  than  printed  diagrams  or  pat¬ 
terns.  Take  a  flower,  say  a  tulip,  a 
rose,  or  camellia.  If  possible,  procure 
two  flowers,  nearly  alike,  and  carefully 
pick  one  of  them  to  pieces;  lay  the 
petals  down  in  the  order  in  which  they 
are  taken  from  the  flower,  and  then 
cut  paper  patterns  from  them,  and 
number  them  from  the  centre  of  the 
flower,  that  you  may  know  their 
relative  positions. 

The  perfect  flower  will  guide  you  in 
getting  the  wax  petals  together,  and 
will  enable  you  to  give,  not  only  to 
each  petal  but  to  the  contour  of  the 


He  is  good  that  does  good  to  others. 


321 


flower,  the  characteristics  which  are 
natural  to  them.  In  most  cases  they 
are  merely  pressed  together  and  held 
in  their  places  by  the  adhesiveness  of 
the  wax.  They  should  be  cut  singly, 
and  the  scissors,  should  be  frequently 
dipped  in  water,  to  prevent  the  wax 
adhering  to  the  blades. 

The  scraps  of  wax  that  fall  from 
the  cutting  will  be  found  useful  for 
making  seed  vessels,  and  other  parts  of 
the  flowers. 

Leaves  of  Flowers.— Where  the  man¬ 
ufactured  foundations  cannot  be  ob¬ 
tained,  patterns  of  them  should  be  cut 
in  paper;  the  venous  appearance  may 
be  imparted  to  the  wax  by  pressing 
the  leaf  upon  it. 

Sprigs  of  Plants. — In  the  construc¬ 
tion  of  these,  it  is  most  important  to 
be  guided  by  sprigs  of  the  natural  plant, 
as  various  kinds  of  plants  have  many 
different  characteristics  in  the  grouping 
of  their  flowers,  leaves  and  branches. 

Selection  of  Wax. — When  about  to 
copy  a  flower,  take  care  in  the  selection 
of  good  sheets  of  wax,  and  see  that 
their  colors  are  precisely  those  of  the 
flower  you  desire  to  imitate.  For 
the  tints,  stripes,  and  spots  of  varie¬ 
gated  flowers,  you  will  be  supplied  with 
colors  among  the  other  materials,  and 
the  application  of  them  is  precisely 
upon  the  principle  of  water-color 
painting. 

Modeling  Fruit,  &c.,  in  Wax. 

For  the  imitating  of  fruit  in  wax, 
very  different  rules  are  to  be  observed. 
The  following  directions  may,  however, 
be  generally  followed : — The  material 
of  which  moulds  for  waxen  fruit  should 
be  composed  is  the  best  plaster  of 
Paris,  such  as  is  used  for  plaster  casts, 
etc.  If  the  plaster  is  faulty,  the  results 
of  the  modeling  will,  of  course,  be 
more  or  less  faulty  also. 

The  use  of  an  elastic  fruit  in  early 
experiments  often  leads  to  a  want  of 
accuracy  in  the  first  steps  of  the  opera¬ 
tion,  which  causes  very  annoying  diffi¬ 


culties  afterwards;  and  therefore  a 
solid,  inelastic  body — an  egg  boiled 
hard — is  recommended  as  the  first 
object  to  be  imitated. 

Casting  Egg  in  Wax. — For  the  first 
experiments  common  yellow  wax  may 
be  used  as  the  material,  or  the  ends  of 
half-burnt  wax  candles.  The  ma¬ 
terials  of  the  hard  (not  tallow)  com¬ 
position  mould  candles  will  also  answer. 

(See  page  ante.) 

Moldy  Substances  in  Rooms. 

It  has  long  been  known  that  the 
presence  of  mold  in  rooms  is  highly 
injurious  to  human  health;  under  cer¬ 
tain  conditions  of  dampness  and  bad 
ventilation,  it  is  no  uncommon  thing 
to  see  mildew  run  all  over  a  large  ex¬ 
panse  of  white-washed  wall  or  ceiling. 
If  this  mold  occur  in  a  living  room,  and 
it  be  not  destroyed,  it  frequently  brings 
on  a  complication  of  painful  symptoms 
in  the  human  patient,  or,  in  other  words 
the  membranes  and  tissues  of  the  body 
are  known  to  offer  a  fitting  habitat  for 
the  plant,  and  it  is  transferred  from 
the  original  objects  to  the  human 
frame.  A  weak  solution  of  hypo- 
chloride  of  lime  (bleaching  powder)  has 
been  recommended  as  a  destroyer  of 
mold  in  rooms,  and  as  the  growth  is 
both  common  and  rapid  in  damp  and 
ill-ventilated  situations,  the  remedy  is 
worth  a  trial. 

Mold  in  Books  and  Ink — To 
Prevent. 

A 'few  drops  of  lavender  will  save  a 
library  from  mold;  a  single  drop  will 
save  a  pint  of  ink.  A  little  salt  or 
white  wine  will  also  preserve  ink  from 
mold. 

Mold  in  Safes — To  Prevent. 

By  the  placing  of  a  small  lump  of 
camphor  in  the  safe,  the  accumulation 
of  mold  upon  money,  papers,  books 
etc.,  will  be  prevented. 

Moles  (Ground) — To  Destroy. 

Several  mole  traps  are  on  the  mar¬ 
ket  that  work  well,  provided  the  moles 


322 


A  man  in  'pursuit  of  greatness  feels  no  little  wants. 


can  be  induced  to  go  where  they  will  be 
caught.  In  addition  to  the  traps,  set, 
men  to  watching  the  moles  during  light 
showers  in  summer,  at  which  time  they 
are  more  active,  and  when  one  is  found 
moving  the  soil  he  is  to  be  dug  out  and 
killed.  More  moles  have  been  caught 
in  this  way  than  with  all  the  traps  used. 
Poisons  of  various  kinds  have  been 
recommended,  but  on  trial  they  have 
proved  worthless. 

Monochromatic  Drawing. 

The  board,  or  material  suitable  for 
this  drawing,  can  be  purchased  at  any 
art  store,  either  in  tinted  or  plain 
colors.  You  need  for  this  painting  a 
knife  or  eraser,  crayons,  fine  sponge, 
pencils,  cork,  rubber,  piece  of  kid,  and 
crayon  holders.  Fold  several  pieces 
of  kid  and  soft  leather,  and  use  in 
shading  the  sharp-folded  corners ;  also, 
double  some  pieces  over  the  ends  of 
pointed  and  rounded  sticks ;  the  learner 
will  find  use  for  several  kinds.  Always 
commence  painting  with  the  dark 
shades,  and  blend  gradually  into  the 
light.  For  very  dark  shades,  rub 
the  crayon  directly  upon  the  surface 
with  a  light  hand,  and  blend  off  care¬ 
fully. 

Paint  the  sky  first,  as  in  water  colors. 
It  is  well  to  shade  distant  mountains 
very  light  first,  and  be  sure  to  have 
the  edges  soft  and  faint. 

For  water,  scrape  some  black  crayon 
into  powder,  and  lay  it  on  your  board 
with  the  kid,  working  it  horizontally, 
and  making  the  light  and  shades 
stronger  as  it  comes  nearer.  Your 
sponge  may  do  good  in  rendering  the 
water  transparent.  Make  sharp  lights 
with  the  pen  knife.  Ruins  overgrown 
with  moss,  and  dilapidated  buildings, 
make  pretty  pictures.  We  have  seen 
moonlight  views,  in  this  style  of  paint¬ 
ing,  more  beautiful  than  anything  else. 

Great  care  should  be  taken  to  do  the 
foliage  well.  Many  a  picture,  which 
would  otherwise  have  been  good, 


has  been  spoiled  by  a  stiff,  ugly  tree. 
By  the  delicate  use  of  the  round  point 
of  a  pen  knife,  beautiful  effects  can 
be  produced  in  crayon  shading.  Fig¬ 
ures,  animals,  etc.,  are  put  in  last,  and 
a  person  knowing  how  to  shade  in 
pencil  will  find  no  difficulty  in  this. 

Mortar. 

Much  of  the  mortar  used  in  building 
is  said  to  be  imperfectly  made.  Four 
parts  coarse  and  three  parts  fine  sand, 
with  one  part  of  quick  lime,  well  mixed 
with  but  little  water,  makes  mortar 
which  soon  becomes  as  hard  as  ada¬ 
mant  ;  resisting  all  atmospheric  action 
and  proving  as  durable  as  the  material 
it  unites;  and  with  the  addition  of  a 
portion  of  manganese,  it  will  harden 
under  water. 

Mortar — Hydraulic. 

An  easy  way  of  making  hydraulic 
mortar  out  of  ordinary  lime  consists 
in  adding  to  burned  lime  as  much  water 
as  it  will  take  up  without  becoming 
pasty,  and  allowing  it  to  stand  in  heaps 
for  8  days,  and  swell  up.  It  is  then 
passed  through  a  wire  sieve  with 
meshes  about  the  fifteenth  of  an  inch 
in  diameter,  for  the  purpose  of  separat¬ 
ing  the  hard  particles.  The  residuum 
of  preceding  siftings,  that  have  been 
exposed  to  water  or  moist  air,  are  to 
be  rubbed  up  and  added  to  the  mass, 
the  whole  to  be  well  mixed  together 
and  then  piled  up  in  heaps,  protected 
from  rain  till  needed.  It  may  be 
preserved  thus  for  years,  ready  for  use 
at  any  moment. 

Mosquitoes— To  Keep  Out  of  a 
Room. 

Oil  of  pennyroyal,  scattered  about  in 
small  quantities. 

Take  of  gum  camphor  a  piece  about 
one  third  the  size  of  an  egg,  and  evapo¬ 
rate  it  by  placing  it  in  a  tin  vessel,  and 
holding  it  over  a  lamp  or  candle, 
taking  care  that  it  does  not  ignite.  The 
smoke  will  soon  fill  the  room  and 
expel  the  mosquitoes. 


Great  men  are  sincere. 


323 


Jagor,  a  celebrated  German  traveller, 
who  spent  a  number  of  years  in  the 
jungles  of  the  Malayan  Archipelago, 
recommended  the  roots  of  pyrethrum 
roseum.  In  a  paper  recently  published 
by  Dr.  Birdwood,  on  olibanum,  the 
author  say  that  in  Bombay  nothing 
so  quickly  clears  one’s  room  of  mos¬ 
quitoes  as  the  burning  of  a  little 
olibanum  or  myrrh  in  it. 

Carbonic  acid  has  recently  beer  suc¬ 
cessfully  used  for  the  extermination 
of  mosquitoes  and  flies.  A  small  piece 
of  cloth,  saturated  with  the  acid,  was 
hung  in  the  room,  and  in  two  hours 
the  flies  had  entirely  disappeared. 
In  the  evening  the  acid  was  tried  in  the 
kitchen,  where  the  mosquitoes  were 
very  troublesome,  with  like  success. 

Mosquitoes— To  Prevent  Biting. 

Dilute  a  little  of  the  oil  of  thyme  with 
sweet  oil,  and  dip  pieces  of  paper  in  it. 
Hang  it  in  your  room  or  rub  a  little  on 
the  hands  or  face  when  going  to  bed. 

It  is  said  that  petroleum  is  a  good 
mosquito-bar  if  used  in  this  way.  A 
little  coal  oil  is  dropped  on  some  raw 
cotton,  the  excess  of  it  squeezed  out, 
and  the  cotton  then  rubbed  over  face 
and  hands.  It  is  said  the  little  pests 
will  not  come  near  it.  To  us  the 
remedy  seems  nearly  as  bad  as  the 
disease;  to  those  who  do  not  mind  the 
smell  of  kerosene  it  may  be  useful. 

Mosquito  Bites — Solution  for. 

Apply  at  once  a  few  drops  of  aqua 
ammonia,  or  an  infusion  of  tobacco, 
either  of  which  will  allay  the  itching 
almost  instantaneously.  Carbolic  acid 
has  also  been  tried,  and  with  good 
success,  but  it  should  be  very  much 
diluted,  to  prevent  producing  a 
blister. 

Moss  Work. 

Collecting  and  arranging,  in  various 
forms  of  grace  and  beauty,  the  delicate 
and  many-colored  mosses  with  which 
our  fields  and  forests  abound,  has  long 
been  a  favorite  pastime  with  all  lovers 
of  the  beautiful  in  nature.  A  fertile 


imagination  and  inventive  mind  will 
readily  perceive  the  many  objects  for 
■which  moss  work  is  well  adapted. 
Vases,  neatly  and  tastefully  covered 
with  delicate  mosses,  arranged  with 
an  eye  to  the  harmony  of  colors,  are 
very  appropriate  for  holding  dried 
grasses;  crosses,  little  towers,  “  ancient 
and  moss-grown,”  for  watch  stands; 
frames  for  holding  collections  of  leaves, 
grasses  or  flowers;  indeed,  it  is  needless 
to  particularize.  Beautiful  landscapes 
can  be  made,  closely  resembling  nat  ure. 

Collect  all  the  varieties  of  wood  moss, 
beautiful  bits  of  bark  and  dried  leaves 
within  your  reach.  Make  a  design — 
perhaps  a  landscape — in  which  are 
ruins,  rocks,  etc.  Paint  a  sky,  as  in 
water  colors;  then  glue  thin  bits  of 
bark  and  moss  on  the  ruins;  moss  on 
rocks ;  dried  forest  leaves  on  the  distant 
mountains,  and  the  bright-colored 
and  green  mosses  of  various  hues 
on  the  foreground.  Such  a  landscape 
is  calculated  to  draw  out  the  ingenuity 
of  the  pupil,  and  requires  no  little  study  ^ 
and  when  well  done,  is  a  very  pleasant 
picture.  Set  in  a  deep  frame. 

Moths — Different  Methods  to 
Preserve  Clothing  and 
Furs  from 

Procure  shavings  of  cedar-wood,  and 
enclose  in  muslin  bags,  which  should 
be  distributed  freely  among  the  clothes. 

Procure  shavings  of  camphor-wood, 
and  enclose  in  bags. 

Sprinkle  pimento  (allspice)  berries 
among  the  clothes. 

Sprinkle  the  clothes  with  the  seeds 
of  the  musk  plant. 

An  ounce  of  gum  camphor  and  one  of 
the  powdered  shell  of  red  pepper  are 
macerated  in  8  ounces  of  strong 
alcohol  for  several  days,  then  strained. 
With  this  tincture  the  furs  or  cloths 
are  sprinkled  over,  and  rolled  up  in 
sheets. 

Carefully  shake  and  brush  woolens 
early  in  the  spring,  so  as  to  be  certain 


324 


I  would  embrace  any  sacrifice  for 


that  no  eggs  are  in  them;  then  sew 
them  up  in  cotton  or  linen  wrappers, 
putting  a  piece  of  camphor  gum,  tied 
up  in  a  bit  of  muslin,  into  each  bundle, 
or  into  the  chests  and  closets  where  the 
articles  are  to  lie.  No  moth  will  ap¬ 
proach  while  the  smell  of  the  camphor 
continues.  When  the  gum  is  evapo¬ 
rated,  it  must  be  renewed.  Enclose 
them  in  a  moth-proof  box  with  cam¬ 
phor,  no  matter  whether  made  of  white 
paper  or  white  pine,  before  any  eggs 
are  laid  on  them  by  early  spring  moths. 
The  notion  of  having  a  trunk  made  of 
some  particular  kind  of  wood  for  this 
purpose,  is  nonsense.  Furs  or  wool¬ 
ens,  put  away  in  the  spring  time,  before 
moth  eggs  are  laid,  into  boxes,  trunks, 
drawers,  or  closets  even,  where  moths 
cannot  enter,  will  be  safe  from  the 
ravages  of  mothworms,  provided  none 
were  in  them  that  were  laid  late  in  the 
autumn,  for  they  are  not  of  spontaneous 
production. 

Moths  in  Carpets — To  Kill. 

Wring  a  coarse  crash  towel  out  in 
clear  water,  spread  it  smoothly  on  the 
carpet,  iron  it  dry  with  a  good  hot  iron, 
repeating  the  operation  on  all  parts  of 
the  carpet  suspected  of  being  infested 
with  moths.  No  need  to  press  hard, 
and  neither  the  pile  nor  color  of  the 
carpet  will  be  injured,  and  the  moths 
will  be  destroyed  by  the  heat  and  steam. 

Moth  Patches — To  Remove. 

Wash  the  patches  with  solution  of 
common  bicarbonate  of  soda  and 
water  several  times  during  the  day  for 
two  days,  or  until  the  patches  are  re¬ 
moved,  which  will  usually  be  in  forty- 
eight  hours.  After  the  process  wash 
with  some  nice  toilet  soap,  and  the 
skin  will  be  left  nice,  smooth  and  clear 
of  patches. 

Mourning  Dresses — To  Re¬ 
move  Stains  from. 

Boil  a  handful  of  fig  leaves  in  two 
quarts  of  water  until  reduced  to  a 
pint.  Bombazines,  crape,  cloth,  etc., 


need  only  be  rubbed  with  a  sponge 
dipped  in  this  liquor,  and  the  stains 
will  be  instantly  removed. 

Mouth — Hygiene  of. 

The  teeth,  the  great  ornament  of  the 
mouth,  play  an  important  part  in 
maintaining  the  health.  It  is  of  the 
highest  necessity  to  attend  to  and 
preserve  one’s  teeth  as  long  as  possible. 

This  end  is  easily  attained  by  using 
a  really  good  tooth-powder  or  paste, 
and  gargling  with  a  disinfectant,  al¬ 
ways  after  cleaning  the  teeth. 

Some  tooth  powders  contain  acids, 
cream  of  tartar,  alum,  pumice  stone, 
etc.,  intended  to  whiten  the  teeth,  but, 
unfortunately,  to  the  detriment  of  the 
enamel,  and  consequently  their  em¬ 
ployment  should  be  avoided. 

It  is  important  to  observe  that  a  good 
tooth  powder  should  not  be  acid  but 
neutral  or  slightly  alkaline.  It  must 
be  pleasant  to  the  taste  and  possess 
antiseptic  properties  to  neutralize  the 
ferments  that  form  in  the  buccal 
cavity. 

Mucilage. 

Put  3  oz.  of  gum  arabic  in  an 
earthenware  vessel  containing  \  a  pint 
of  cold  water.  If  the  liquid  is  oc¬ 
casionally  stirred,  the  gum  in  24 
hours  will  be  dissolved  and  the  mixture 
ready  for  use.  Cloves  will  keep  it  from 
molding. 

Fine  clean  glue,  1  lb.;  gum  arabic 
10  oz. ;  water,  1  quart ;  melt  by  heat  in  a 
glue  kettle  or  water-bath;  when  en¬ 
tirely  melted,  add  slowly  10  oz.  strong 
nitric  acid,  and  set  off  to  cool.  Then 
bottle,  adding  a  couple  of  cloves  to 
each  bottle. 

Mucilage,  Salep. 

For  a  6  oz.  mixture,  place  in  a  flask 
1  oz.  of  cold  water,  and  30  grs.  of 
powdered  salep;  shake  well  together; 
then  add  7  oz.  of  boiling  water,  with 
which  the  whole  is  shaken  until  nearly 
cold. 


you  and  for  those  dear  to  you. 


325 


'  } 


Mucilage,  Damp-Proof  for 
Labels. 

Macerate  five  parts  of  good  glue  in 
eighteen  to  twenty  parts  of  water  for  a 
day,  and  to  the  liquid  add  nine  parts  of 
rock  candy  and  three  parts  of  gum 
arabic.  The  mixture  can  be  brushed 
upon  paper  while  lukewarm;  it  keeps 
well,  does  not  stick  together,  and 
when  moistened,  adheres  firmly  to 
bottles.  For  the  labels  of  soda  or 
seltzer  water  bottles,  it  is  well  to  pre¬ 
pare  a  paste  of  good  rye  flour  and  glue, 
to  which  linseed  oil,  varnish  and 
turpentine  have  been  added,  in  the 
proportion  of  half  an  ounce  to  the 
pound.  Labels  prepared  in  the  latter 
way  do  not  fall  off  in  damp  cellars. 
Mucilage — Mold  in. 

Solutions  of  gum  arabic  are  very 
liable  to  become  moldy;  and  while 
the  introduction  of  creosote,  corrosive 
sublimate,  etc.,  frequently  used  to 
remedy  this  evil,  is  objectionable  on 
account  of  the  danger  of  poisoning, 
according  to  the  “Industrie  Blatter” 
sulphate  of  quinine  is  a  complete  pro¬ 
tection  against  mold, a  very  small  quan¬ 
tity  of  it  being  sufficient  to  prevent 
gum  mucilage  from  spoiling.  It  is 
quite  possible  that  writing  ink  might 
be  protected  by  the  same  application 
from  a  like  difficulty.  The  use  of 
ammonia  for  the  same  purpose  is  also 
recommended. 

Mushroom  Beds — Artificial. 

Mushrooms  may  be  grown  in  pots, 
boxes,  or  hampers.  Each  box  may  be 
three  feet  long,  one  and  a  half  broad, 
and  seven  inches  in  depth.  Let  each 
box  be  half  filled  with  manure  from 
the  stables,  the  fresher  the  better, 
and  if  wet,  to  be  dried  for  three  or  four 
days  before  it  is  put  into  the  boxes; 
the  manure  is  to  be  well  beaten  down 
in  the  box.  After  the  secoqd  or  third 
day,  if  any  heat  has  arisen  amongst  the 
manure,  break  each  spawn,  brick  into 
three  parts  as  equally  as  possible,  then 
lay  the  pieces  about  four  inches  apart 


upon  the  surface  of  the  manure  in  the 
box;  here  they  are  to  lie  for  six  days, 
when  it  will  probably  be  found  that 
the  side  of  the  spawn  next  to  the  ma¬ 
nure  has  begun  to  run  in  the  manure  be¬ 
low  ;  then  add  one  and  a  half  inch  more 
of  fresh  Manure  on  the  top  of  the  spawn 
in  the  box,  and  beat  it  down  as  for¬ 
merly.  In  the  course  of  a  fortnight 
when  you  find  that  the  spawn  has  run 
through  the  manure,  the  box  will  be 
ready  to  receive  the  mould  on  the  top ; 
this  mould  must  be  two  and  a  half 
inches  deep,  well  beaten  down,  and  the 
surface  made  quite  even.  In  the  space 
of  five  or  six  weeks  the  mushrooms  will 
begin  to  come  up.  If  then  the  mould 
seems  dry,  give  a  gentle  watering  with 
lukewarm  water.  The  box  will  con¬ 
tinue  to  produce  from  six  weeks  to  two 
months,  if  duly  attended  to  by  giving 
a  little  water  when  dry,  for  they  need 
neither  light  nor  free  air.  If  cut  as 
button  mushrooms,  each  box  will 
yield  from  twenty-four  to  forty-eight 
pints,  according  to  the  season  and 
other  circumstances.  They  may  be 
kept  in  dry,  dark  cellars,  or  any  other 
places  where  the  frost  will  not  reach 
them;  and  by  preparing,  a  succession 
of  boxes,  mushrooms  may  be  had  all 
the  year  through. 

.  Without  Manure. —  They  may  be 
grown  without  manure,  and  be  of  a 
finer  flavor.  Take  a  little  straw,  and  lay 
it  carefully  in  the  bottom  of  the  mush¬ 
room-box,  about  an  inch  thick,  or 
rather  more.  Then  take  some  of  the 
spawn  bricks  and  break  them  down — 
each  brick  into  about  ten  pieces,  and 
lay  the  fragments  on  the  straw,  as  close 
to  each  other  as  they  will  lie.  Cover 
them  up  with  mould  three  and  a  half 
inches  deep,  and  well  pressed  down. 
When  the  surface  appears  dry  give  a 
little  tepid  water,  as  directed  for  the 
last  way  of  raising  them;  but  this 
method  needs  about  double  the  quan¬ 
tity  of  water  that  the  former  does, 
owing  to  having  no  moisture  in  the 


326 


Only  time  shall  show  us 


bottom,  while  the  other  has  the  ma¬ 
nure.  The  mushrooms  will  begin  to 
start  in  a  month  or  five  weeks — some¬ 
times  sooner,  sometimes  later,  accord¬ 
ing  to  the  heat  of  the  place  where  the 
boxes  are  situated.  The  spawn  bricks 
may  be  obtained  from  seedsmen,  or  be 
collected  from  meadows. 

Musical  Instruments — To 
Stain. 

Crimson.— Boil  1  lb.  of  ground  Bra¬ 
zil-wood  in  3  quarts  of  water  for  an 
hour ;  strain  it,  and  add  half  an  ounce 
of  cochineal;  boil  it  again  for  half  an 
hour  gently,  and  it  will  be  fit  for  use. 

Purple. — Boil  a  pound  of  chip  log¬ 
wood  in  3  quarts  of  water  for  an  hour 
then  add  four  ounces  of  alum. 

Muskrat — To  Trap. 

Find  a  log  with  some  recent  droppings 
of  the  muskrat  on  it ;  a  notch  is  cut  in 
the  log  for  the  trap,  an  inch  or  two 
under  the  water.  The  trap  is  fastened 
to  a  tally-stick.  These  tally-sticks 
are  green  saplings  with  a  fork  at  the 
upper  end,  and  a  hook  near  the  bottom 
to  hold  it  in  the  loose  ground.  The 
chain-ring  is  slipped  on  to.  this  tally 
stick,  and  care  is  taken  to  so  place  the 
tally-stick  and  trap  that  when  caught, 
the  muskrat  shall  take  to  the  water 
and  be  drowned.  If  on  the  land, 
among  weeds  and  bushes,  he  will  not> 
^infrequently  twist  off  his  leg  and  es¬ 
cape.  The  traps  are  also  placed  in  the 
runs,  on  bogs  and  old  muskrat  houses, 
and  wherever  there  are  indications 
that  the  muskrats  come  to  feed. 
Where  the  game  is  scarce,  the  traps 
are  sometimes  baited,  but  otherwise 
this  is  not  necessary.  Carrots,  pars¬ 
nips,  apples,  potatoes,  or  a  piece  of 
flesh  of  muskrat  can  be  used  for  bait. 
A  stick  is  stuck  in  the  ground,  slanting  * 
in  such  a  manner  that  the  end  shall  be 
6  or  8  inches  above  the  treadle  of  the 
trap.  The  bait  is  stuck  on  the  end  of 
the  stick,  and  in  this  way,  if  there  are 
any  rats  in  the  vicinity,  you  are  pretty 
sure  to  catch  them.  Sometimes  the 


traps  are  covered  with  an  inch  or  two 
of  weed ;  and  some  trappers  put  a  drop 
or  two  of  oil,  found  in  the  glands  of  the 
muskrat,  on  or  near  the  traps.  The 
next  morning  the  hunter  takes  his 
boat  and  visits  his  traps 

Muskrats — Home-made  Trap 
for. 

A  trap  equal  if  not  better  than  a 
steel  trap  is  an  old  barrel,  Sink  it 
near  the  bank  of  the  ditch,  where  there 
are  evidences  of  the  presence  of  the 
animals,  to  the  level  of  the  ground,  and 
half  fill  it  with  water.  Put  in  a  couple 
of  shingles,  or  light  strips  of  board,  to 
float  on  the  water.  Place  sweet  apples 
or  carrots  cut  in  small  bits  in  the  runs 
of  the  muskrats,  and  toll  them  to  the 
barrel.  Put  several  pieces  upon  the 
floats,  inside.  The  rats  will  jump  in 
after  their  food,  and  will  not  be  able 
to  get  out.  Where  they  are  plenty, 
several  muskrats  may  be  taken  in  a 
night  by  this  simple  trap.  It  costs  noth¬ 
ing  but  labor,  can  be  visited  at  one’s 
convenience,  and  there  is  plenty  of 
room  in  it  for  a  dozen  or  more  at  once. 

Muskrats— To  Catch  With¬ 
out  Traps. 

It  is  a  mystery  to  many  how  musk¬ 
rats,  beavers,  and  other  animals,  are 
able  to  stay  so  long  under  water,  ap¬ 
parently  without  breathing,  especially 
in  winter.  The  way  they  manage  is, 
they  take  in  a  good  breath  at  starting, 
and  then  remain  under  water  as  long 
as  possible.  Then  they  rise  up  to  the 
ice  and  breathe  out  the  air  in  their 
lungs,  which  remains  in  a  bubble 
against  the  lower  part  of  the  ice.  The 
water  near  the  ice  is  highly  charged 
with  oxygen,  which  it  readily  imparts 
to  the  air  breathed  out.  After  a  time 
this  air  is  taken  back  in  the  lungs,  and 
the  animal  again  goes  under  the  water, 
repeating  this  process  from  time  to 
time.  In  this  way,  they  can  travel 
almost  any  distance,  and  live  almost 
any  length  of  time  under  the  ice.  The 
hunter  takes  advantage  of  this  habit 


whither  each  traveler  is  hound. 


327 


the  muskrat  in  the  following  manner. 
When  the  marshes  and  ponds  where 
the  muskrats  abound  are  first  frozen 
over,  and  the  ice  is  thin  and  clear,  on 
striking  into  their  houses  with  his 
hatchet,  for  the  purpose  of  setting  his 
trap,  he  frequently  sees  a  whole 
family  plunge  into  the  water  and  swim 
away  under  the  ice.  Following  one 
for  some  distance,  he  sees  him  come  up 
to  recover  his  breath,  in  the  manner 
above  described.  After  the  animal 
has  breathed  against  the  ice,  and  be¬ 
fore  he  has  time  to  take  his  bubble  in 
again,  the  hunter  strikes  with  his  hat¬ 
chet  directly  over  him,  and  drives  him 
away  from  his  breath.  In  this  case 
he  drowns,  and  the  hunter,  cutting  a 
hole  in  the  ice,  takes  him  out. 

Muskrats— To  Skin. 

The  muskrat  is  usually  skinned  by 
beginning  at  the  head,  ripping  from 
the  chin  to  between  the  fore  legs,  and 
then  stripping  the  skin  off  over  the 
body.  When  taken  off  in  this  manner 


the  skin  is  stretched  on  a  bent  rod  of 
tough,  pliable  wood.  When  skinned 
from  the  tail  it  is  stretched  on  a  board. 

Muskrat  Skins — To  Tan  with 
the  Fur  on. 

First,  for  soaking,  to  10  gallons  of 
cold  soft  water  add  8  parts  of  wheat 
bran,  \  pint  of  old  soap,  1  ounce  of 
borax;  by  adding  2  ounces  of  sulphuric 
acid  the  soaking  may  be  done  in  one- 
half  the  time.  If  the  hides  have  not 
been  salted,  add  a  pint  of  salt.  Green 
hides  should  not  be  soaked  more  than 
8  or  10  hours.  Dry  ones  should  soak 
till  very  soft. 

For  tan  liquor,  to  10  gallons  warm 
water  add  \  bushel  of  bran;  stir  well 
and  let  stand  in  a  warm  room  till  it 
ferments.  Then  add  slowly  pounds 
sulphuric  acid ;  stir  all  the  while.  Musk¬ 
rat  hides  should  remain  in  about  4 
hours;  then  take  out  and  rub  with  a 
fleshing  knife — an  old  chopping  knife 
with  the  edge  taken  off  will  do.  Then 
work  it  over  a  beam  until  entirely  dry. 


Nails — The  Finger. 

Josh  Billings  said,  “Yu  kant 
alwus  tell  a  gentleman  by  hiz  clothes, 
but  yu  kan  by  his  finger  nails.” 

Names — Choice  of. 

To  choose  names  for  children,  parents 
should  consult  the  following  list. 

NAMES,  Significance  of. — 

Aaron,  Hebrew,  a  mountain. 

Abel,  Hebrew,  vanity. 

Arbaham,  Hebrew,  the  father  of  many. 
Adam,  Hebrew,  red  earth. 

Adolphus,  Saxon,  happiness  and  help. 
Albert,  Saxon,  all  bright. 

Alexander,  Greek,  a  helper  of  men. 
Alfred,  Saxon,  all  peace. 

Ambrose,  Greek,  immortal. 

Amos,  Hebrew,  a  burden. 

Andrew,  Greek,  courageous. 

Anthony,  Latin,  flourishing. 

.Archibald,  German,  a  bold  observer. 
Arnold,  German,  a  maintainer  of  honor. 
Arthur,  British,  a  strong  man. 


Augustin'  } ^at^n>  venerable,  grand. 

Baldwin,  German,  a  bold  winner. 
Bardulph,  German,  a  famous  helper. 
Barnaby,  Hebrew,  a  prophet’s  son. 
Bartholomew,  Hebrew,  the  son  of  him 
who  made  the  waters  to  rise. 
Beaumont,  French,  a  pretty  mound. 
Bede,  Saxon,  prayer. 

Benjamin,  Hebrew,  the  son  of  the  [my] 
right  hand. 

Bennet,  Latin,  blessed. 

Bernard,  German,  bear’s  heart. 
Bertram,  German,  fair,  illustrious. 
Boniface,  Latin,  a  well-doer. 

Brian,  French,  having  a  thundering 
voice. 

Cadwallader,  British,  valiant  in  war. 
Caesar,  Latin,  adorned  with  hair. 

Caleb,  Hebrew,  a  dog. 

Cecil,  Latin,  dim-sighted. 

Charles,  German,  noble-spirited. 
Christopher,  Greek,  bearing  Christ. 


328 


The  greatest  truths  are  the  simplest; 


Clement,  Latin,  mild-tempered. 

Conrad,  German,  able  counsel. 
Constantine,  Latin,  resolution. 

Crispin,  Latin,  having  curled  locks. 
Cuthbert,  Saxon,  known  famously. 
Daniel,  Hebrew,  God  is  judge. 

David,  Hebrew,  well-beloved. 

Denis,  Greek,  belonging  to  the  god  of 
wine. 

Dunstan,  Saxon,  most  high. 

Edgar,  Saxon,  happy  honor. 

Edmund,  Saxon,  happy  peace. 
Edward,  Saxon,  happy  keeper. 

Edwin,  Saxon,  happy  conqueror. 
Egbert,  Saxon,  ever  bright. 

Elijah,  Hebrew,  God,  the  Lord. 

Elisha,  Hebrew,  the  salvation  of  God. 
Ephraim,  Hebrew,  fruitful. 

Erasmus,  Greek,  lovely,  worthy  to  be 
loved. 

Ernest,  Greek,  earnest,  serious. 

Evan  or  Ivon,  British,  the  same  as  John 
Everard,  German,  well  reported. 
Eugene,  Greek,  nobly  descended. 
Eustace,  Greek,  standing  firm. 

Ezekiel,  Hebrew,  the  strength  of  God. 
Felix,  Latin,  happy. 

Ferdinand,  German,  pure  peace. 
Francis,  German,  free. 

Frederic,  German,  rich  peace. 

Gabriel,  Hebrew,  the  strength  of  God. 
Geoffery,  German,  joyful. 

George,  Greek,  a  husbandman. 

Gerard,  Saxon,  all  towardliness. 
Gideon,  Hebrew,  a  breaker. 

Gilbert,  Saxon,  bright  as  gold. 

Giles,  Greek,  a  little  goat. 

Godard,  German ,  a  godly  disposition. 
Godfrey,  German,  God’s  peace. 
Godwin,  German,  victorious  in  God. 
Griffith,  British,  having  great  faith. 
Guy,  French,  the  mistletoe  shrub. 
Hannibal,  Punic,  a  gracious  lord. 
Harold,  Saxon,  a  champion. 

Hector,  Greek,  a  stout  defender. 

Henry,  German,  a  rich  lord. 

Herbert,  German,  a  bright  lord. 
Hercules,  Greek,  the  glory  of  Hera  or 
Juno. 

Hezekiah,  Hebrew,  cleaving  to  the  Lord 


Horatio,  Italian,  worthy  to  be  beheld. 
Hubert,  German,  a  bright  color. 

Hugh,  Dutch,  high,  lofty. 

Humphrey,  German,  domestic  peace. 
Ingram,  German,  of  angelic  purity. 
Jacob,  Hebrew,  a  supplanter. 

James  or  Jacques,  beguiling. 

Joab,  Hebrew,  fatherhood. 

Job,  Hebrew,  sorrowing. 

Joel,  Hebrew,  acquiescing. 

John,  Hebrew,  the  grace  of  the  Lord. 
Jonah,  Hebrew,  a  dove. 

Jonathan,  Hebrew,  the  gift  of  the  Lord. 
Joseph,  Hebrew,  addition. 

Josias,  Hebrew,  the  fire  of  the  Lord. 
Joshua,  Hebrew,  a  Saviour. 

Isaac,  Hebrew,  laughter. 

Lambert,  Saxon,  a  fair  lamb. 

Lancelot,  [Launce,]  Spanish,  a  little 
lance. 

Laurence,  Latin,  clowned  with  laurels. 
Lazarus,  Hebrew,  destitute  of  help. 
Leonard,  German,  like  a  lion. 

Leopold,  German,  defending  the  people. 
Llewellyn,  British,  like  a  lion. 

Lewis,  French,  defender  of  the  people. 
Lionel,  Latin,  a  little  lion. 

Lucius,  Latin,  shining. 

Luke,  Greek,  a  wood  or  grove. 

Mark,  Latin,  a  hammer. 

Martin,  Latin,  martial. 

Matthew,  Hebrew,  a  gift  or  present. 
Maurice,  Latin,  sprung  of  a  Moor. 
Meredith,  British,  the  roaring  of  the  sea. 
Michael,  Hebrew,  who  is  like  God? 
Morgan,  British  a  mariner. 

Moses,  Hebrew,  drawn  out. 

Nathaniel,  Hebrew,  the  gift  of  God. 
Nicolas,  Greek,  victorious  over  the 
people. 

Norman,  French,  one  bom  in  Nor¬ 
mandy. 

Obadiah,  Hebrew,  the  servant  of  the 
Lord. 

Oliver,  Latin,  an  olive. 

Orlando,  Italian,  counsel  for  the  land. 
Osmund,  Saxon,  house  peace, 

Oswald,  Saxon,  ruler  of  a  house. 

Owen,  British,  well  descended. 
Patrick,  Latin,  a  nobleman. 


329 


and  so  are  the  greatest  men. 


Paul,  Latin,  small,  little. 

Percival,  French,  a  place  in  France. 
Peregrine,  Latin,  outlandish. 

Peter,  Greek,  a  rock  or  stone. 

Philip  Greek,  a  lover  of  horses. 

Phineas,  Hebrew,  of  bold  countenance. 
Ralph,  contracted  from  Radolph,  or 
Rudolf,  red  ensign. 

Raymond,  German,  quiet  peace. 
Randal,  or  Ranulph,  Saxon,  pure 
help. 

Reuben,  Hebrew,  the  son  of  vision. 
Reynold,  German,  a  lover  of  purity. 
Richard,  Saxon,  powerful. 

Robert,  German,  famous  in  counsel. 
Roger,  German,  strong  counsel. 
Rowland,  German,  counsel  for  the  land. 
Rufus,  Latin,  reddish. 

Solomon,  Hebrew,  peaceable. 

Samson,  Hebrew,  a  little  son. 

Samuel,  Hebrew,  heard  by  God. 

Saul,  Hebrew,  desired. 

Sebastian,  Greek,  to  be  reverenced. 
Simeon,  Hebrew,  hearing. 

Simon,  Hebrew,  obedient. 

Stephen,  Greek,  a  crown  or  garland. 
Theobald,  Saxon,  bold  over  the  people. 
Theodore,  Greek,  the  gift  of  God. 
Theodosius,  Greek,  given  of  God. 
Theophilus,  Greek,  a  lover  of  God. 
Thomas,  Hebrew,  a  twin. 

Timothy,  Greek,  a  fearer  of  God. 

Toby  or  Tobias,  Hebrew,  the  goodness 
of  the  Lord. 

Valentine,  Latin,  powerful. 

Vincent,  Latin,  conquering. 

Vivian,  Latin,  living. 

Walter,  German,  a  wood  master. 
William,  German,  defending  many. 
Zaccheus,  Syriac,  innocent. 

Zachary,  Hebrew,  remembering  the 
Lord. 

Zebedee,  Syriac,  having  an  inheritance. 
Zedekiah,  Hebrew,  the  justice  of  the 
Lord. 

Adeline,  German,  a  princess. 

Agatha,  Greek,  good. 

Agnes,  German,  chaste. 

Alethea,  Greek,  the  truth. 


Althea,  Greek,  hunting. 

Alice,  Alicia,  German,  noble. 

Amy,  Amelia,  French,  a  beloved. 

Anna,  Anne,  or  Hannah,  Hebrew, 
gracious. 

Arabella,  Latin,  a  fair  altar. 

Aureola,  Latin,  like  gold. 

Barbara,  Latin,  foreign  or  strange. 
Beatrice,  Latin,  making  happy. 
Benedicta,  Latin,  blessed. 

Berenice,  Greek,  bringing  victory. 
Bertha,  Greek,  bright  or  famous 
Blanche,  French,  fair. 

Bridget,  Irish,  shining,  bright. 
Cassandra,  Greek,  a  reformer  of  men. 
Catherine,  Greek,  pure  and  clean. 
Charity,  Greek,  love,  bounty. 
Charlotte,  French,  all  noble. 

Caroline,  feminine  of  Carolus,  the  Latin 
of  Charles,  noble-spirited. 

Chloe,  Greek,  a  green  herb. 

Christina,  Greek,  belonging  to  Christ. 
Cecilia,  Latin,  from  Cecil. 

Cicely,  a  corruption  of  Cecilia. 

Clara,  Latin,  clear  or  bright. 

Constance,  Latin,  constant. 

Deborah,  Hebrew,  a  bee. 

Diana,  Greek,  Jupiter’s  daughter. 
Dorcas,  Greek,  a  wild  roe. 

Dorothy,  Greek,  the  gift  of  God. 

Edith,  Saxon,  happiness. 

Eleanor,  Saxon,  all  fruitful. 

Eliza,  Elizabeth,  Hebrew,  the  oath  of 
God. 

Emily,  corrupted  from  Amelia. 
Emma,  German,  a  nurse. 

Esther,  Hester,  Hebrew,  secret. 

Eve,  Hebrew,  causing  life. 

Eunice,  Greek,  fair  victory. 

Frances,  German,  free. 

Gertrude,  German,  all  truth. 

Grace,  Latin,  favor. 

Hagar,  Hebrew,  a  stranger. 

Helena,  Greek,  alluring. 

Jane,  softened  from  Joan;  or, 

Janne,  the  feminine  of  John. 

Janet,  Jeannette,  little  Jane. 

Joyce,  French,  pleasant. 

Isabella,  Spanish,  fair  Eliza. 


330 


The  first  step  to  greatness  is  to  he  honest. 


Judith,  Hebrew,  praising. 

Julia,  Juliana,  feminine  of  Julius. 
Letitia,  Latin,  joy  or  gladness. 

Lois,  Greek,  better. 

Lucretia,  Latin,  a  chaste  Roman  lady. 
Lucy,  Latin,  feminine  of  Lucius. 

Lydia,  Greek,  descended  from  Lud. 
Mabel,  Latin,  lovely. 

Magdalene,  Syriac, ^magnificent. 
Margaret,  German,  a  pearl. 

Martha,  Hebrew,  bitterness. 

Mary,  Hebrew,  bitter. 

Maud,  Matilda,  Greek,  a  lady  of  honor. 
Mercy,  English,  compassion. 

Mildred,  Saxon,  speaking  mild. 

Nicola,  Greek,  feminine  of  Nicholas. 
Olympia,  Greek,  heavenly. 

Orabilis,  Latin,  to  be  entreated. 
Patience,  Latin,  bearing  patiently. 
Paulina,  Latin,  feminine  of  Paulinus. 
Penelope,  Greek,  a  turkey. 

Persis,  Greek,  destroying. 

Philadelphia,  Greek,  brotherly  love. 
Philippa,  Greek,  feminine  of  Philip. 
Phoebe,  Greek,  the  light  of  life. 

Phyllis,  Greek,  a  green  bough. 

Priscilla,  Latin,  somewhat  old. 
Prudence,  Latin,  discretion. 

Psyche,  Greek,  the  soul. 

Rachel,  Hebrew,  a  lamb. 

Rebecca,  Hebrew,  fat  or  plump. 
Rhoda,  Greek,  a  rose. 

Rosamund,  Saxon,  a  rose  of  peace. 
Rosa,  Latin,  a  rose. 

Rosabella,  Italian,  a  fair  rose. 

Ruth,  Hebrew,  trembling. 

Sabina,  Latin,  sprung  from  the  Sabine. 
Salome,  Hebrew,  perfect. 

Sapphira,  Greek,  like  a  sapphire  stone. 
Sarah,  Hebrew,  a  princess. 

Sibylla,  Greek,  the  counsel  of  God. 
Sophia,  Greek,  wisdom. 

Sophronia,  Greek,  of  a  sound  mind. 
Susan,  Susanna,  Hebrew,  a  lily. 
Tabitha,  Syriac,  a  roe. 

Temperance,  Latin,  moderation. 
Theodosia,  Greek,  given  by  God. 
Tryphosa,  Greek,  delicious. 

Tryphena,  Greek,  delicate. 

Ursula,  Latin,  a  female  bear. 


Winifred,  Saxon,  winning  peace. 
Zenobia,  Greek,  the  life  of  Jupiter. 

Night  Clothes. 

The  perfection  of  dress,  for  day  or 
night,  where  warmth  is  the  purpose,  is 
that  which  confines  around  the  body 
sufficient  of  its  own  warmth,  while  it 
allows  escape  to  the  exhalations  of  the 
skin.  Flannel  best  fulfills  these  con¬ 
ditions.  Where  the  body  is  allowed 
to  bathe  protractedly  in  its  own 
vapors  we  must  expect  an  unhealthy 
effect  upon  the  skin.  Where  there  is 
too  little  allowance  for  ventilation, 
insensible  perspiration  is  checked,  and 
something  analogous  to  fever  super¬ 
venes;  foul  tongue,  ill  taste,  and  lack 
of  morning  appetite  betray  the  evil. 

Nitro-Glycerin. 

When  glycerine  is  allowed  slowly  to 
trickle  into  a  mixture  of  equal  measures 
of  nitric  acid  and  oil  of  vitriol,  at  a  low 
temperature,  two  atoms  of  its  hydro¬ 
gen  are  replaced  by  two  atoms  of  pro¬ 
toxide  of  nitrogen,  and  there  results  a 
heavy  oily  liquid  known  as  nitro¬ 
glycerin,  a  body  which  has  more  than 
ten  times  the  explosive  power  of  gun¬ 
powder.  It  has  come  into  extensive 
use  for  blasting,  and  the  number  of 
terrible  accidents  that  have  happened 
from  it,  by  explosion  from  mere  friction, 
illustrates  not  only  the  tremendous 
forces  that  can  be  stored  up  in  the 
shape  of  atomic  tensions,  but  how  ex¬ 
quisite  is  the  balance  by  which  such 
terrible  agencies  are  kept  in  equili¬ 
brium. 

This  terrible  explosive  seems  little 
to  respect  its  company  and  surround¬ 
ings.  Dr.  Gorap  Besamez  reports  the 
account  of  an  explosion  of  ten  drops 
of  the  substance  in  his  laboratory,  and 
the  astonishing  effects  he  records  as 
resulting  from  this  explosion  are  well 
calculated  to  give  a  most  respectable 
and  respectful  notion  of  the  properties 
of  nitro-glycerin.  One  of  the  doctor’s 
pupils,  in  the  course  of  an  investiga- 


Great  men  will  always  pay  deference  to  greater. 


331 


tion,  placed  the  above  mentioned 
quantity  of  the  substance  in  question 
in  a  small  cast  iron  dish  heater  over 
the  small  Bunsen  gas  burner  in  com¬ 
mon  use  in  laboratories.  Result: 
forty-six  panes  of  glass  in  the  windows 
of  the  laboratory  demolished,  the  iron 
dish  hurled  through  a  brick  wall,  the 
iron  stand  upon  which  it  was  supported 
partly  split  and  partly  twisted  out  of 
shape,  and  the  tube  of  the  Bunsen 
burner  split  and  flattened.  Those  in 
the  laboratory,  fortunately,  escaped 
without  injury.  This  circumstance 
confirms  the  results  of  Dr.  E.  Kopp’s 
observations  upon  the  conditions  upon 
which  nitro-glycerin  explodes  or 
quietly  bums.  When  caused  to  fall 
drop  by  drop  on  an  iron  plate  at  a  full 
red  heat,  it  bums  off  like  gunpowder; 
but  should  the  iron  plate  not  be 
thoroughly  red,  but  still  sufficiently 
heated  to  make  the  nitro-glycerin  boil 
suddenly,  an  explosion  invariably 
occurs.  The  latter  must  have  been 
the  conditions  under  which  the  nitro¬ 
glycerin  was  heated  in  the  case  above 
cited.  Nobel  claims  that  nitro-glycerin 
can  be  rendered  perfectly  harmless 
and  safe  for  transportation  by  mixing 
it  with  ten  per  cent,  of  wood  spirit  or 
methylic  alcohol.  When  required  for 
use  this  added  substance  must  be  re¬ 
moved,  its  removal  bringing  the  ex¬ 
plosive  back  to  its  original  dangerous 
state.  An  admixture  with  twenty- 
five  per  cent,  of  its  weight  of  sand  will, 
it  is  said,  allow  it  to  burn  quietly  with¬ 
out  explosion,  but  if  struck  with  a 
sudden  and  violent  blow,  it  takes  fire, 


but'  only  the  portion  struck  burns. 
Such  a  mixture,  now  known  as  dyna¬ 
mite,  may  be  exploded  by  means  of 
fulminate  of  mercury,  itself  fired  by 
the  electric  spark  or  by  a  slow  match. 

Numerals— Roman. 

These  have  been  used  largely  in 
printing  the  dates  on  the  title  pages  of 
books,  especially  old  books,  the  head¬ 
ings  of  chapters  and  clauses,  and  on  the 
dials  of  clocks  and  watches,  etc.  The 
following  are  the  characters,  with  their 
relative  values:  1-1,  V-5,  X-10,  L-50, 
CM  00,  D-500,  M-1000.  MDCCCXCVI- 
1896.  When  a  character  -is  followed 
by  another  of  less  or  equal  value, 
the  number  expressed  denotes  the 
sum  of  their  single  values,  but  when 
'preceded  by  one  of  less  value  it  signifies 
the  difference.  For  instance,  III 
stands  for  3,  IV  for  4,  and  VI  for  6,  XL 
for  40,  LXX  for  70,  and  so  on.  Our 
forefathers  displayed  considerable  in¬ 
genuity  and  eccentricity  in  the  ar¬ 
rangement  of  these  symbols,  so  much 
so  that  they  often  prove  a  vexatious 
puzzle  to  our  modem  bibliographers; 
but  the  above  simple  explanation  is 
sufficient  for  all  purposes  in  these 
practical  times. 

Nursing 

Nursing  is  generally  done  better  by 
women  than  by  men ;  but  if  a  man  does 
it  well  at  all,  he  is  almost  certainly 
better  than  any  woman.  The  five  im¬ 
portant  qualifications  are — Temper¬ 
ance,  cleanliness,  firmness,  gentleness 
and  patience. 


332 


Happiness  is  the  natural  floioer  of  duty. 


Oceans — Area  of  in  Square 
Miles. 

Pacific  . 80,000,000 

Atlantic  . 40,000,000 

Indian  . 20,000,000 

Southern  . 10,000,000 

Arctic .  5,000,000 

Oil-Cloth — How  to  Clean. 

To  ruin  them — clean  them  with  hot 
water  or  soap  suds,  and  leave  them  half 
wiped,  and  they  will  look  very  bright 
while  wet,  and  very  dingy  and  dirty 
when  dry,  and  soon  crack  and  peel  off. 
But  if  you  wish  to  preserve  them,  and 
have  them  look  new  and  nice,  wash 
them  with  soft  flannel  and  luke-warm 
water  and  wipe  thoroughly  dry.  If 
you  want  them  to  look  extra  nice, 
after  they  are  dry,  drop  a  few  spoon¬ 
fuls  of  milk  over  them,  and  rub  them 
with  a  small  dry  cloth. 

Oil — Drying. 

A  good  drying  linseed  oil,  prepared 
without  the  usual  process  of  boiling: 
Mix  with  old  linseed  oil,  the  older  you 
can  get  it  the  better,  2  per  cent,  of  its 
weight  of  manganese  borate  (this  salt 
is  readily  prepared  by  precipitating  a 
solution  of  sulphate  of  manganese 
with  a  solution  of  borax,  wash  the  pre¬ 
cipitate,  and  dry  it  either  at  the  ordi¬ 
nary  temperature  of  the  air  or  at  100°), 
and  heat  this  mixture  on  a  water-bath, 
or,  if  you  have  to  work  with  large 
quantities,  with  a  steam-bath  to  100°, 
or  at  most  110°;  you  thus  obtain  a 
very  excellent,  light-colored,  rapidly- 
drying  oil;  by  keeping  the  mixture 
stirred,  that  is  to  say,  by  always  ex¬ 
posing  fresh  portions  to  air,  the  drying 
property  of  the  oil  is  greatly  promoted. 
The  rapidity  of  the  drying  of  the  oil 
after  it  has  been  mixed  with  paint,  on 
surfaces  besmeared  therewith,  does  not 
simply  depend  upon  the  drying  prop¬ 
erty  of  the  oil,  but,  in  a  very  great 
measure,  upon  the  state  of  the  atmos¬ 
phere — viz.,  whether  dry  or  moist,  hot 
or  cold — the  direct  action  of  sunlight, 


and  the  state  of  the  surfaces  on  which 
the  paint  is  brought.  Really  genuine 
boiled  linseed  oil,  if  well  prepared, 
leaves  nothing  to  be  desired  as  regards 
rapidity  of  drying,  but  it  is  retarded 
by  various  substances  which  are  added 
in  practice,  among  which,  especially, 
oil  of  turpentine  is  injurious. 

Oil — Furniture. 

Take  linseed  oil,  put  it  into  a  glazed 
pipkin  with  as  much  allcanet  root  as  it 
will  cover.  Let  it  boil  gently,  and  it 
will  become  of  a  strong  red  color;  when 
cool,  it  will  be  fit  for  use. 

Oil,  Prepared  for  Carriages,  Etc. 

To  1  gallon  linseed  oil  add  2  lbs.  gum 
shellac;  litharge,  £  lb.;  red  lead,  |  lb.; 
umber,  1  oz.  Boil  slowly  as  usual  until 
the  gums  are  dissolved;  grind  your 
paints  in  this  (any  color),  and  reduce 
with  turpentine. 

Oil  (Kerosene) — To  Test. 

The  only  reliable  test  is  the  tem¬ 
perature  of  the  flashing  point,  that  is, 
the  temperature  at  which  the  pe¬ 
troleum  takes  fire  when  a  burning 
match  is  applied  to  its  surface.  This 
test  can  be  easily  applied.  Into  a  flat 
dish  or  saucer,  pour  the  oil  to  be  tried, 
until  it  is  at  least  half  an  inch  deep; 
then  hold  a  burning  match  or  paper 
near  the  surface.  At  the  point  of  con¬ 
tact  the  combustion  is  often  very 
lively,  as  the  taper  draws  up  some  of 
the  liquid,  but  if  the  petroleum  be  safe 
and  free  from  naphtha,  the  flame  does 
not  spread  over  the  surface.  If  the 
petroleum  has  been  adulterated,  as 
soon  as  the  match  touches  the  surface 
a  blue  lambent  flame  flashes  across  it, 
and  in  a  few  moments  the  body  of  the 
oil  will  be  on  fire.  Such  an  oil  is 
dangerous — liable  to  explode  in  lamps 
and  to  give  off  inflammable  vapors  at 
all  times.  Any  oil  which  takes  fire 
when  a  match  is  held  near  its  surface, 
and  continues  to  burn,  ought  to  be  con¬ 
demned  at  once  and  thrown  into  the 
streets. 


Happiness  lies,  first  of  all,  in  health. 


333 


Oil  (Lamp) — To  Purify. 

Take  chloride  of  lime,  1  lb.;  water, 
12  lbs.  Triturate  the  chloride  of  lime 
in  a  large  mortar,  gradually  adding  the 
water  so  as  to  form  a  smooth  and  soft 
paste,  and  then  add  the  remainder  of 
the  water,  which  will  give  the  whole 
the  consistence  of  cream.  Now 
mix  this  thoroughly  with  the  oil  by 
frequent  and  careful  stirring,  in  the 
proportion  of  1  quart  of  the  paste  for 
100  lbs.  of  oil,  or  a  little  more,  if  the 
oil  be  very  putrid.  Let  it  remain  a 
few  hours,  when  add  1  lb.  of  sulphuric 
acid,  previously  diluted  with  20  or  30 
parts  of  water,  and  boil,  with  a  gentle 
heat,  constantly  stirring  during  the 
process,  until  the  oil  drops  clear  from 
the  end  of  a  piece  dipped  into  it. 
After  the  boiling  has  been  finished, 
allow  the  oil  to  settle  for  a  few  hours ; 
then  draw  it  off  from  the  acidulated 
water.  The  boiler  should  be  lined 
with  lead,  and  the  mortar  for  the 
trituration  of  the  chloride  of  lime 
should  neither  be  iron  nor  copper. 

Oil — Neat’s-Foot. 

In  the  manufacture  of  this  oil  the 
bones  of  the  foot  only  are  used  after  re¬ 
jecting  the  hoofs.  In  the  hind  feet  of 
the  animals  the  foot  goes  up  to  the 
first  point,  which  bends  inside,  pre¬ 
senting  a  very  large  bone.  These 
bones,  as  fresh  and  as  clean  as  possible, 
are  boiled  for  half  an  hour  in  a  suitable 
vessel,  and  the  oil  after  cooling  is 
poured  or  syphoned  off.  It  is  then 
filtered  through  a  piece  of  flannel  and 
is  ready  for  use.  If  the  bones  are  not 
fresh  the  oil  may  have  a  disagreeable 
odor,  and  it  has  then  to  be  purified, 
which  can  be  done  by  shaking  it  with 
a  weak  solution  of  bleaching  powder, 
to  which  a  little  hydrochloric  acid  has 
been  added,  washing  it  with  water  and 
filtering.  The  solid  fats  are  removed, 
melted  again,  poured  through  muslin, 
and  constitute,  when  odorless,  an  ex¬ 
cellent  material  for  pomatums.  If  they 


are  rancid  they  may  be  sold  to  the 
soap  makers. 

Oil — Manufacture  of  Neat’s-Foot 

The  feet  of  about  100  wethers  are 
placed  in  a  tank  and  heated  by  steam 
for  a  few  horns  to  165°  or  175°  F. 
when  the  woolly  hair  can  be  removed 
the  tank  is  emptied,  the  feet  scraped  off, 
and  the  claws  removed.  The  feet  thus 
cleansed  are  tied  together  in  bundles 
of  18  each,  and  boiled  until  the  oil 
contained  in  them  is  gained,  while  the 
half-boiled  feet  themselves  are  brought 
into  commerce;  100  to  125  of  these 
bundles  are  boiled  at  a  time.  The 
yield  of  fat  varies  very  much,  amount¬ 
ing  to  If  to  3§  pints  from  100  wethers. 
The  feet  of  animals,  having  travelled 
long  distances  before  being  killed,  give 
only  traces  of  oil.  After  having  been 
boiled  the  feet  are  at  once  thrown  into 
a  current  of  cold  water  and,  when  cold, 
are  ready  for  the  market.  The  oil  has 
a  specific  weight  of  0.915;  it  is  of  a 
transparent  gray  color,  becomes  clear 
by  standing  or  filtration,  and  is  then 
very  pale  yellow.  More  than  75  per 
cent,  of  commercial  neat’s  foot  oil  con¬ 
tain  other  fats. 

Oils  of  Orange  and  Lemon — 
To  Preserve. 

To  every  pound  of  oil  1  oz.  of  alcohol 
is  to  be  added,  and  well  mixed;  then 
1  oz.  of  water  is  put  with  it,  which 
again  withdraws  the  alcohol  from  the 
oil,  and  collects  at  the  bottom  of  the 
bottle  as  dilute  alcohol. 

Oil-Parchment. 

According  to  Dr.  J.  C.  Hofmann’s 
directions  for  the  preparation  of  what 
he  calls  oil-parchment,  the  basis  may 
be  either  linen  or  cotton-cloth,  or  even 
strong  paper.  The  material,  which¬ 
ever  is  chosen,  is  to  be  stretched  out, 
and  then  covered  with  the  following 
preparation:  One  part  of  fine  white 
lead,  two-thirds  of  a  part  of  well-burnt, 
ground  and  sifted  plaster  of  Paris,  and 
one-fourth  of  a  part  of  fine  slaked  lime 


334 


Biography  is  the  only  true  history. 


are  intimately  mixed  and  ground  with 
water  until  a  perfectly  smooth,  doughy 
mass  is  obtained.  Then  two-thirds  of 
a  part  of  best  clear  glue,  dissolved  in 
sufficient  water,  is  gradually  added 
until  the  mass  is  of  such  a  consistence 
that  it  can  be  easily  spread  with  a 
brush.  Three  or  four  layers  of  this  are 
to  be  put  upon  the  cloth,  one  being  al¬ 
lowed  to  get  thoroughly  dry  before 
another  is  put  on.  The  last,  when  dry, 
is  to  be  rubbed  down  smooth  with 
pumice  stone.  The  ground  is  now 
ready  for  the  surface  of  oil  or  paint.  If 
a  white  surface  is  desired,  a  mixture  of 
one  part  of  best  linseed  oil  and  one- 
third  of  well-bleached  lead-varnish 
alone  is  used ;  but  this  mixture,  if  wished, 
may  be  colored  yellow  with  ochre,  red 
with  cinnabar,  blue  with  Prussian  blue, 
or  black  with  Frankfort  black.  Three 
or  four  thin  layers  of  the  paint  may  be 
applied,  care  being  again  taken  that 
each  coat  is  well  dried  before  another 
is  laid  on.  The  oil,  we  are  told,  unites 
to  the  other  surface  so  as  to  form  a 
solid  material,  which  is  quite  im¬ 
pervious  to  water,  and  cannot  be 
rubbed  off.  The  material  so  prepared 
may  be  written  upon  with  a  lead  or 
colored  pencil,  and  the  writing  or 
drawing  can  be  washed  off  again  any 
number  of  times.  It  might  be  ex¬ 
pected  that  the  mixture  with  plaster  of 
Paris,  which  forms  the  ground-work, 
would  set  into  a  solid  mass  too  quickly 
to  allow  of  three  or  four  coats  of  the 
same  mixture  being  applied,  but  the 
author  gives  no  intimation  of  such  a 
danger. 

Oils — To  Solidify  Petroleum  and 
other  Mineral. 

Mosses  containing  lichenine  and  other 
pectine  substances,  for  instance  Japa¬ 
nese  moss,  are  lixiviated  with  hot  water 
and  the  lye  obtained  is  intimately 
mixed  with  the  petroleum  or  other  oil. 
The  compound,  which  becomes  thick 
and  even  solid,  can  be  easily  trans¬ 


ported.  By  adding  alkali  and  filter¬ 
ing,  or  pressing,  the  petroleum  is  re¬ 
gained  in  a  fluid  state. 

Oil  for  Railway  Cars  and 
Machinery. 

Soda  56  lbs.,  thoroughly  dissolved  in 
3  gals,  water  in  a  small  boiler;  then 
to  be  poured  into  a  large  cooler  con¬ 
taining  30  to  36  gals,  water,  and  well 
mixed;  melt  1  cwt.  2  qrs.  of  tallow  in 
a  large  boiler,  then  add  1  cwt.  3  qrs.  of 
palm  oil;  boil  together;  as  soon  as  it 
boils,  the  mixture  is  to  be  gradually 
cooled  down  to  blood  heat,  stirring  all 
the  time.  It  is  then  to  be  run 
through  a  sieve  into  the  cooler  con¬ 
taining  the  soda  and  water;  and  must 
be  stirred  all  the  time  it  is  running  off, 
in  order  to  mix  properly. 

Oil  (Rape) — To  Purify. 

Rape  oil,  100  gallons;  strong  oil  of 
vitriol,  2  gallons.  Put  them  into  a 
cask  and  agitate  for  one  hour,  decant 
the  clear  oil  in  three  days,  and  then 
divide  the  oil  into  two  portions  and 
put  each  into  separate  casks,  add  forty 
or  fifty  gallons  of  hot  water  to  each, 
and  agitate  for  one  hour  more ;  in  three 
days  or  more,  decant  the  clear  for  use. 

Oil  for  Sewing  Machines, 
Watches,  etc. 

Refined  oil,  for  fine  mechanism,  can 
be  prepared  by  putting  zinc  and  lead 
shavings,  in  equal  parts,  into  good 
Florence  olive  oil,  and  placing  it  in  a 
cool  place  till  the  oil  becomes  color¬ 
less. 

Oil — Watchmakers’. 

This  is  prepared  by  placing  a  clean 
slip  of  lead  in  a  small,  white  glass 
bottle  filled  with  olive  oil,  and  exposing 
it  to  the  sun’s  rays  for  some  time,  till  a 
curdy  matter  ceases  to  deposit,  and  the 
oil  has  become  quite  limpid  and  color¬ 
less. 

Oil  Paintings — To  Preserve  and 
Restore. 

Many  valuable  paintings  suffer  pre¬ 
mature  decay,  from  the  attacks  of  a 


An  honest  man  is  respected  by  all  parties. 


335 


microscopic  insect  of  the  mite  class. 
The  best  method  of  preventing  this 
species  of  decay,  is  to  add  a  few  drops 
of  creosote  to  the  paste  and  glue  used 
to  line  the  picture,  as  well  as  to  make 
a  similar  addition  to  the  varnish.  If 
it  has  already  commenced,  the  paint¬ 
ing  should  be  at  once  carefully  cleaned 
and  relined,  observing  to  employ  a 
little  creosote  in  the  way  just  mentioned . 
Paintings  should  be  kept  in  as  pure 
an  atmosphere  as  possible  and  in  a 
moderately  dry  situation;  as  it  is  the 
presence  of  sulphureted  hydrogen 
in  the  air  that  blackens  the  “lights,” 
and  causes  most  of  the  middle  tints 
and  shades  to  fade;  and  it  is  exposure 
to  damp  that  produces  mouldiness 
and  decay  of  the  canvas.  For  this 
reason  valuable  paintings  should  not 
be  kept  in  churches,  nor  suspended 
against  heavy  walls  of  masonry, 
especially  in  badly-ventilated  build¬ 
ings.  Excess  of  light,  particularly 
the  direct  rays  of  the  sun,  also  acts 
injuriously  on  paintings.  The  black¬ 
ened  lights  of  old  pictures  may  be 
instantly  restored  to  their  original 
hue,  by  touching  them  with  deutoxide 
of  hydrogen,  diluted  with  6  or  8  times 
its  weight  of  water.  The  part  must  be 
afterwards  washed  with  a  clean  sponge 
and  water. 

(See  Paintings — To  Clean.) 

Oleographs — Marbled  Paper. 

A  so-called  novelty  has  been 
advertised  in  England  under  this 
name.  It  is  simply  paper,  on  which 
peculiar  accidental  figures  are  formed 
by  the  following  process :  Oil  is 
dropped  on  water;  paper  is  laid  on  the 
surface;  this  is  allowed  to  float  an 
instant,  and  then  drawn  through  ink, 
and  washed  with  water.  It  appears  to 
us  that  the  main  principle  of  this  so- 
called  novel  method  is  identical  with 
the  manner  in  which  thus  far  all 
marbled  papers  have  been  manu¬ 
factured,  namely,  a  shallow  bath  of 


water  mixed  with  some  ox-gall  is  pre¬ 
pared  and  sprinkled  with  water  colors 
mixed  with  gum,  etc.,  on  the  surface, 
so  that  they  float  and  form  all  kinds  of 
accidental  figures.  Then  a  sheet  of 
white  paper  is  laid  on  the  water  for 
an  instant,  and  taken  up  directly ;  after 
which  it  is  dried. 

Orchard — Care  of. 

Professor  Bailey,  of  Cornell  Univer¬ 
sity,  says: 

Good  drainage,  natural  or  artificial, 
is  essential  to  success.  Trees  are  im¬ 
patient  of  wet  feet. 

Good  tillage  increases  the  available 
food  supply  of  the  soil,  and  also  con¬ 
serves  its  moisture. 

Tillage  should  be  begun  just  as  soon 
as  the  ground  is  dry  enough  in  the 
spring,  and  should  be  repeated  as  often 
as  once  in  ten  days  throughout  the 
growing  season,  which  extends  from 
spring  until  July  or  August. 

..Only  cultivated  crops  should  be  al¬ 
lowed  in  orchards  early  in  the  season 
Grain  and  hay  should  never  be  grown.. 

Even  hoed  or  cultivated  crops  may 
rob  the  trees  of  moisture  and  fertility 
if  they  are  allowed  to  stand  above  the 
tree  roots. 

Watch  a  sod  orchard.  It  will  begin 
to  fail  before  you  know  it. 

Probably  nine-tenths  of  the  apple 
orchards  are  in  sod,  and  many  of  them 
are  meadows.  Of  course  they  are 
failing. 

The  remedy  for  these  apple  failures 
is  to  cut  down  many  of  the  orchards. 
For  the  remainder  the  treatment  is 
cultivation,  fertilization,  spraying — 
the  trinity  of  orthodox  apple  growing. 

Potash  is  the  chief  fertilizer  to  be 
applied  to  fruit  trees,  particularly  after 
they  come  into  bearing. 

Potash  may  be  had  in  wood  ashes  and 
muriate  of  potash.  It  is  most  com¬ 
monly  used  in  the  latter  form.  An 
unusual  application  of  potash  should 
be  made  upon  bearing  orchards,  500 
pounds  to  the  acre. 


336  Purity  is  the  feminine,  truth  the  masculine,  of  honor. 


Phosphoric  acid  is  the  second  im¬ 
portant  fertilizer  to  be  applied  artifi- 
ficially  to  orchards.  Of  the  plain 
superphosphates  from  300  to  500 
pounds  may  be  applied  to  the  acre. 

Nitrogen  can  be  obtained  cheapest 
by  means  of  thorough  tillage  (to  pro¬ 
mote  nitrification)  and  nitrogenous 
green  manures. 

Barn  manures  are  generally  more 
economically  used  when  applied  to 
farm  crops  than  when  applied  to  or¬ 
chards  ;  yet  they  can  be  used  with  good 
results,  particularly  when  rejuvenating 
the  old  orchards. 

Ornaments — Crystal . 

Alaska  icebergs  can  be  produced  by 
making  a  saturated  solution  of  plum- 
bi  nitras,  then  adding  small,  nice, 
white,  and  long  pieces  of  ammonium 
chloride,  and  exposing  undisturbed  to 
the  direct  light  of  the  sun  for  several 
days.  Upon  examination  you  will  find 
formed  beautifully  white,  opaque, 
needle-shaped  crystals  of  chloride  of 
lead  representing  the  Alaska  icebergs. 

Another — Over  a  concentrated  so¬ 
lution  of  nitrate  of  lead,  contained  in 
a  globe,  is  poured  a  solution  of  chlo¬ 
ride  of  ammonium;  this  must  be  done 
carefully  so  that  the  two  fluids  do  not 
mix,  when  the  formation  of  the  Alaska 
iceberg  will  commence. 

Otter — To  Trap. 

Of  all  animals,  the  otter  is  the  most 
cunning;  its  sense  of  smell  is  remark¬ 
ably  good.  If  a  person  visits  an  otter 
slide,  they  will  leave  it  immediately, 
and  perhaps  not  return  for  two  or 
three  weeks.  They  appear  to  have  a 
natural  dread  of  man,  and  in  their 
travels,  will  scarcely  ever  follow  the 
creek  or  river  close  by  a  house.  They 
land  some  distance  above  or  below  the 
dwelling  of  their  dreaded  enemy,  and 
transport  their  precious  coats  over  land, 
through  the  fields,  to  the  water  again. 
To  trap  the  otter  is  almost  out  of  the 
question.  You  must  take  a  large  sized 


steel  trap,  set  it,  hang  it  over  a  fire 
and  smoke  it  for  two  or  three  hours; 
then  take  a  stick  or  board,  and  get 
into  your  canoe,  (if  you  have  one), 
go  to  the  place  most  frequented 
by  them,  and  place  the  trap  about  3 
inches  under  water  and  carefully  cover 
it  with  leaves,  light  trash  or  grass, which 
you  can  fish  up  from  the  bottom  of 
the  stream.  Be  very  careful  not  to 
touch  the  bank  above  water,  if  you 
do,  it  is  all  over  with  you.  He  can 
read  in  the  print  of  boot  heels  his 
death  warrant  ,  and  he  bids  adieu  to  his 
haunts  and  seeks  a  peaceful  home 
many  miles  distant.  In  going  to  your 
trap,  never  go  nearer  than  the  opposite 
side  of  the  stream.  If  Mr.  Otter 
should  accidentally  put  on  a  wristlet, 
he  will  make  directly  for  his  den. 
If  the  trap  is  not  heavy  enough  to 
drown  him,  a  weight  can  be  attached 
to  the  chain. 

Otter — To  Skin. 

This  is  done  by  ripping  down  the 
back  of  each  hind  leg  until  the  slits 
meet  in  the  crotch;  skin  the  body 
whole;  don’t  rip  up  the  belly;  put  a 
split  stick  over  the  bone  of  the  tail 
between  the  hide  and  body  and  skin 
in  this  way;  when  skinned  draw  the 
head  over  a  stretcher  and  let  it  remain 
until  dry. 

Otto  of  Roses. 

Fill  a  large  glazed  earthen  jar  with 
rose  leaves,  carefully  separated  from 
the  cups ;  pom  upon  them  spring  water, 
just  sufficient  to  cover  them,  and  set  the 
jar  with  its  contents  in  the  sun  for  two 
or  three  days,  taking  it  under  cover  at 
night.  At  the  end  of  the  third  or  fourth 
day,  small  particles  of  yellow  oil  wall 
be  seen  floating  on  the  surface  of  the 
water,  which,  in  the  course  of  a 
week,  will  have  increased  to  a  thin 
scum.  The  scum  is  the  otto  of  roses; 
take  it  up  with  a  little  cotton  tied  to  the 
end  of  a  stick,  and  squeeze  it  into  a 
phial. 


Houses  are  like  the  human  beings  that  inhabit  them. 


337 


Oven  and  Iron  Ware  (New) 

— To  Temper. 

Before  new  ovens  are  used,  they 
should  be  heated  half  a  day,  and  then 
put  up  the  lid  to  keep  the  heat  in. 
When  heated  the  second  time,  they 
may  be  used  for  baking.  If  not 
treated  in  this  way,  they  will  never 
retain  heat  well.  New  flat-irons  should 
be  heated  half  a  day  before  they  are 
used.  Iron  ware  of  all  kinds,  and 
stoves  should  be  heated  gradually  at 
first  or  they  may  crack. 

Owl  (The) — To  Catch. 

Owls  are  very  destructive  to  poultry, 
especially  in  the  breeding  season,  and 
are  much  more  dangerous  than  hawks, 
inasmuch  as  they  pay  their  visits  to 
the  roosts  in  the  night.  There  is  no 
effectual  safe  guard  against  their  visits 
unless  you  have  the  hennery  made 
owl-proof.  Many  farmers  make  their 
roosts  under  an  open  shed,  or  upon  the 
trees,  which  are  as  free  to  birds  of  prey 
as  to  the  hens.  Chickens  are  very 
delicate  food  for  young  owls,  and 


sometimes  a  dozen  will  be  missing 
from  the  perch  in  a  night,  and  their 
feather  and  claws  be  found  the  next 
day  in  a  neighboring  owl’s  nest.  Old 
hens  will  be  taken  and  their  heads  be 
eaten  off  and  the  carcass  be  dropped 
under  the  tree,  quite  too  heavy  for  the 
owl  to  carry  off.  Not  a  moment  should 
be  lost  when  these  depredations  occur. 
Tie  the  dead  fowl  upon  the  limb  or  the 
perch  where  it  was  accustomed  to 
roost,  and  shut  up  the  other  fowls. 
The  dead  fowl  should  be  tied  in  a  roost¬ 
ing  position,  so  as  to  seem  alive  to  the 
owl.  Place  a  small  steel  trap  on  the 
back  of  the  hen  and  fasten  it  to  a 
neighboring  limb.  The  owl  will  gen¬ 
erally  make  his  appearance  the  follow¬ 
ing  night,  and  in  swooping  down  upon 
the  back  of  the  hen  will  find  his 
claws  securely  fastened  in  the  trap.  A 
small  rat-trap  without  teeth  is  the  best, 
the  teeth  would  be  apt  to  cut  off  the 
legs  or  claws  and  release  the  owl.  The 
trap  will  often  save  many  days  of 
hunting  a  mean,  skulking  enemy,  who 
only  plunders  in  the  night. 


Packing — Hints  on. 

In  packing  up  a  parcel  of  books,  be 
careful,  in  order  to  preserve  them 
from  rubbing,  to  place  a  sheet  of 
white  paper  over  the  cover  of  each, 
and  pack  the  books  together  in  such 
a  way  that  one  will  bind  the  other, 
and  thus  form  a  secure  parcel.  Use 
abundance  of  wrapping  paper  and 
strong  cord.  If  the  parcel  exceeds 
twelve  inches  in  breadth,  draw  a 
cord  tightly,  but  not  too  much  so, 
round  the  sides,  which  will  materially 
aid  in  keeping  it  secure  and  compact. 

As  a  rule,  furniture  and  earthen¬ 
ware  should  be  packed  by  those  who 
are  accustomed  to  it. 

The  packing  of  flowers  and  fruit 
may  be  left  in  the  hands  of  the  gar¬ 
dener. 


Every  packer  should  be  very  care¬ 
ful  in  driving  nails  into  packed  boxes; 
screws  are  much  to  be  preferred.  In 
packing  articles  which  are  liable  to 
break,  place  the  heaviest  articles  at 
the  bottom,  and  see  that  plenty  of 
straw,  soft  paper,  and  paper  shavings 
are  provided,  wherewith  to  wrap  up 
and  separate  each  particular  article. 

Packages  of  glass  and  other  fragile 
materials  ought  to  be  marked  “  Brit¬ 
tle  (or  fragile).  With  care,”  in  plain 
and  conspicuous  letters  on  the  par¬ 
cel,  or  packing  case. 

Painters — Rules  for. 

Avoid  spattering,  for  it  is  unpleas¬ 
ant  as  well  as  dangerous  to  be  con¬ 
tinually  enveloped  in  robes  of  pois¬ 
onous  paint. 

Never  attempt  to  eat  or  sleep  with- 


338 


Idleness  is  paralysis. 


out  first  washing  the  hands  and  face 
and  rinsing  the  mouth. 

Wash  the  whole  surface  of  the 
body  at  least  once  a  week,  with  soft 
water. 

Keep  the  buckets,  brushes,  etc., 
clean,  so  that  they  may  be  handled 
without  smearing  the  hands. 

Every  painter  should  wear  over¬ 
alls,  or  change  his  clothing  through¬ 
out  once  a  week  at  least,  in  the  mean¬ 
time  thoroughly  airing  those  he  has 
thrown  off. 

Keep  the  shops  clean  and  well  venti¬ 
lated. 

Never  sleep  in  a  paint-shop,  nor  in 
a  newly-painted  room,  nor  paint 
the  walls  of  a  room  with  any  of  the 
metallic  greens. 

Never  suffer  the  paint  to  accu¬ 
mulate  upon  the  clothing,  nor  upon 
the  finger  nails. 

Never  wash  the  hands  in  turpen¬ 
tine,  as  it  relaxes  the  muscles  and 
injures  the  joints.  Any  animal  oil, 
or  even  linseed  oil,  is  better. 

Never  drink  water  that  has  stood  any 
length  of  time  in  a  paint-shop,  or  in 
a  newly-painted  room.' 

Never  use  spirituous  liquors,  espe¬ 
cially  when  ailing  from  the  effect  of 
paint,  as  it  unites  with  the  mineral 
salts  and  tends  to  harden  them,  and 
causes  inflammation  of  the  parts 
where  they  concrete. 

Milk,  sweet  oil,  and  such  liquids, 
should  be  used  freely,  as  they  tend 
to  soften  the  accumulated  poisons, 
and  carry  them  off. 

Vinegar  and  acid  fruits,  used  con¬ 
stantly,  unite  with  the  lead  that  may 
be  in  the  stomach,  chemically  chang¬ 
ing  it  to  the  acetate,  or  sugar  of  lead, 
which  is  by  far  the  least  dangerous. 
Acetate  of  lead  is  scarcely  recognized 
as  a  poison.  x 

Avoid  breathing  the  dust  when 
emptying  papers  of  dry  colors. 

Make  your  smalts  where  there  is 
a  current  of  air;  and.  while  stirring, 


stand  to  the  windward,  that  you 
may  not  inhale  the  smoke. 

Painting  Outside  Houses. 

Repeated  experiments  prove  that 
paint  applied  between  November  and 
March,  will  last  twice  as  long  as  that 
applied  in  warm  weather.  The  rea¬ 
son  is  that  in  cold  weather  the  com¬ 
ponent  parts  of  the  paint  form  a  hard 
substance  on  the  surface;  almost  as 
hard  as  glass;  but  in  warm  weather 
the  oil  penetrates  the  boards  and  the 
paint  wears  off. 

Paints — To  Mix. 

In  mixing  paints,  observe,  that 
for  out-door  work  you  must  use 
principally,  or  wholly,  boiled  oil, 
unless  it  is  for  tire  decorative  parts  of 
houses,  etc.,  then  mix  as  for  in-door 
work. 

For  in-door  work  use  linseed  oil, 
turpentine,  and  a  little  dryer,  ob¬ 
serving  that  the  less  the  oil,  the  less 
will  be  the  gloss,  and  that  for  flatted 
white,  etc.,  the  color,  begin  ground  in 
oil,  will  scarcely  require  any  further 
addition  of  that  article,  as  the  object 
is  to  have  it  dull. 

Paint — Flexible. 

Yellow  soap  cut  into  slices, 
lbs.;  boiling  water,  1  gall.;  dissolve 
and  mix  while  hot  with  oil  paint, 
1  pi  cwt.  Used  to  paint  canvas. 

Paint — Cheap. 

Take  a  bushel  of  well-burnt  lime, 
white  and  unslaked;  20  pounds  of 
Spanish  whiting,  17  pounds  of  rock 
salt,  and  12  poimds  of  brown  sugar. 
Slake  the  lime  and  sift  out  any  coarse 
lumps  and  mix  it  into  a  good  white¬ 
wash  with  about  40  gallons  of  water, 
and  then  add  the  other  ingredients, 
and  stir  the  whole  together  thoroughly, 
and  put  on  two  or  three  coats,  with  a 
common  brush.  This  is  a  cheap 
paint.  Five  dollars’  worth  ought  to 
make  the  building  look  a  hundred 
dollars’  worth  better.  This  makes 


Ignorance  is  the  dominion  of  absurdity. 


339 


a  coat  that  does  not  wash  off,  or  easily 
rub  off,  and  it  looks  well,  while  it 
will  go  far  to  preserve  the  wood. 
It  is,  therefore,  especially  adapted 
to  the  outside  of  buildings  that  are 
exposed  to  the  weather.  Three  coats 
are  needed  on  brick  and  two  on  wood. 
If  you  want  to  get  a  fine  cream  color, 
add  three  pounds  of  yellow  ochre  to 
the  above.  If  you  prefer  a  fawn 
color,  add  four  pounds  of  umber,  one 
pound  of  Indian  red,  and  one  pound 
of  lampblack.  If  you  want  a  gray 
or  stone  color,  add  four  pounds  of 
raw  umber  and  two  pounds  of  lamp¬ 
black.  This  will  be  more  durable 
than  common  whitewash. 

Another. — Take  freshly-burned  un¬ 
slaked  lime  and  then  reduce  it  to  a 
powder.  To  one  peck  or  one  bushel  of 
this  add  the  same  quantity  of  fine 
sand  or  fine  coal  ashes,  and  twice  as 
much  fresh  wood  ashes,  all  these  be¬ 
ing  sifted  through  a  fine  sieve.  They 
should  then  be  thoroughly  mixed 
together  while  dry.  Afterwards  mix 
them  with  as  much  common  linseed 
oil  as  will  make  the  whole  thin  enough 
to  work  freely  with  a  painter’s  brush. 
This  will  make  a  paint  of  light  gray 
stone  color,  nearly  white.  To  make 
it  fawn  or  drab,  add  yellow  ochre  and 
Indian  red;  if  drab  is  desired,  add, 
bumf  umber,  Indian  red,  and  a  lit¬ 
tle  black;  if  dark  stone  color,  add 
lamp-black;  or  if  brown  stone,  then 
add  Spanish  brown.  All  these  colors 
should,  of  course,  be  mixed  in  oil 
and  then  added.  This  paint  is  much 
cheaper  than  common  oil  paint.  It 
is  equally  well  suited  to  wood,  brick, 
or  stone.  It  is  better  to  apply  it  in 
two  coats;  the  first  thin,  the  second 
thick. 

Paint — Drying  (Quick). 

Twelve  parts  of  shellac  and  four 
parts  of  boiax  are  added  to  one  hun¬ 
dred  parts  of  water;  heat  is  carefully 
applied  while  the  mixture  is  con¬ 


tinually  stirred,  and  soon  a  com¬ 
plete  solution  is  obtained  which  is 
colorless  or  brown  according  to  the 
color  of  the  shellac  employed. 

This  solution  forms  a  varnish  per¬ 
fectly  impermeable  to  water,  and 
not  acted  on  by  the  atmosphere. 
It  can  be  used  with  oil  paints,  to 
make  them  dry  quickly,  by  adding 
an  equal  part  of  the  varnish  with  a 
little  turpentine  to  the  oil  color,  and 
rubbing  them  together  until  a  homo¬ 
geneous  fluid  mixture  is  obtained. 
This  mixture  dries  in  from  ten  to 
fifteen  minutes,  and  hence  only  a 
small  quantity  must  be  prepared 
at  a  time. 

Paint — Enamel. 

Special  preparations  of  paint,  styled 
“  enamel,”  are  now'  made,  suitable 
for  both  useful  and  decorative  pur¬ 
poses — garden  stands,  indoor  fur¬ 
niture  or  ornaments,  baths,  etc.  They 
are  ready  mixed  in  a  variety  of  shades, 
can  be  easily  applied,  and  dry  wath 
a  hard  glossy  surface. 

Paint,  Fire-Proof — For 
Roofs,  etc. 

Slake  stone  lime  by  putting  it 
into  a  tub,  to  be  covered,  to  keep  in 
the  steam.  When  slaked,  pass  the 
powder  through  a  fine  sieve;  and 
to  each  6  qts.  of  it  add  1  qt.  of  rock- 
salt,  and  water  1  gal.;  then  boil  and 
skim  clean.  To  each  5  gals,  of  this 
add  pulverized  alum  1  lb.,  pulverized 
copperas  lb.;  and  still  slowly  add 
powdered  potash  )4  lb..;  then  fine 
sand  or  hickory  ashes  4  fbs.  Now 
add  any  desired  color,  and  apply 
with  a  brush.  Looks  better  than 
paint,  and  is  as  durable  as  slate.  It 
stops  small  leaks  in  roofs,  prevents 
moss,  and  makes  roofs  incombustible 
and  renders  brick  impervious  to  wet. 

Paint,  Milk — For  Barns,  etc. 

Mix  water  lime  with  skim-milk 
to  a  proper  consistence  to  apply  with 
a  brush,  and  it  is  ready  to  use.  It 


340 


Ride  on  over  all  obstacles  and  win  the  race. 


will  adhere  wrell  to  wrood,  whether 
smooth  or  rough,  to  brick,  mortar, 
or  stone,  where  oil  has  not  been  used, 
(in  which  case  it  cleaves  to  some 
extent)  and  forms  a  very  hard  sub¬ 
stance,  as  durable  as  the  best  oil 
paint.  It  is  too  cheap  to  estimate, 
and  any  one  who  can  use  a  brush  can 
put  it  on. 

Paint — Petroleum  as. 

This  can  be  used  to  great  advan¬ 
tage  on  a  farm  as  a  preserver  of  wood. 
It  is  not  properly  a  paint.  No  color¬ 
ing  matter  should  ever  be  mixed 
with  it.  Ordinary  linseed-oil  paint 
preserves  wood  by  forming  a  coat 
that  excludes  the  atmosphere  from 
the  pores.  Petroleum  penetrates  the 
wood  and  excludes  the  air  by  filling 
up  the  pores. 

Old  bams  from  which  the  paint  is 
worn  off  will  be  much  improved  by 
a  liberal  coat  of  petroleum.  It  can 
be  put  on  with  a  whitewash  brush. 
The  point  is  to  get  on  as  much  as  the 
wood  will  absorb.  It  is  better  to  go 
over  the  work  rapidly  and  then  the 
next  day  go  over  it  again.  For 
shingle  roofs,  new  or  old,  nothing  is 
better  than  petroleum.  In  making  a 
new  roof  we  would  dip  the  shingles 
by  the  bunch  in  petroleum,-  until  they 
were  saturated,  before  putting  them 
on.  This  would  save  the  expense 
of  applying  it  on  the  roof  with  a  brush. 

To  make  wood  durable.— The 
timbers  of  barns  and  other  build¬ 
ings  in  the  parts  most  liable  to  decay, 
should  be  treated  with  petroleum. 
A  good  way  to  do  this  is  to  bore  a  hole 
with  an  auger  into  the  stick  of  timber, 
and  fill  it  with  the  oil,  and  as  it  is 
absorbed,  add  more.  The  hole  should 
afterwards  be  plugged  up.  The  ends 
of  all  the  timber  should  also  be  washed 
over  repeatedly  with  petroleum  be¬ 
fore  being  put  into  the  building.  In 
this  way  soft  maple,  black  ash,  and 
bass  wood  may  be  made  durable 


timber,  and  as  useful  as  oak  when 
strength  is  not  required. 

Paint  Skins — To  Use. 

Dissolve  sal-soda,  lb.,  in  rain¬ 
water,  1  gal.  The  skins  that  dry 
upon  the  top  of  paint,  which  has 
been  left  standing  -for  any  length 
of  time,  may  be  made  fit  for  use  again 
by  covering  them  with  the  sal-soda- 
water  and  soaking  them  therein  for 
a  couple  of  days;  then  heat  them, 
adding  oil  to  reduce  the  mixture  to  a 
proper  consistence  for  painting,  and 
straining.  Painters  who  are  doing 
extensive  business  will  save  many 
dollars  yearly  by  this  simple  pro¬ 
cess. 

Paint  (Oil) — To  Reduce  with 
Water. 

Gum  shellac,  1  lb.;  sal-soda, 
lb.;  water,  3  parts;  boil  all  together 
in  a  kettle,  stirring  till  dissolved.  If 
it  does  not  dissolve,  add  a  little  more 
sal-soda;  when  cool,  bottle  for  use; 
mix  up  two  quarts  of  oil  paint  as 
usual,  any  color  desired,  using  no 
turpentine;  put  1  pint  of  the  gum 
shellac  mixture  with  the  oil  paint 
when  it  becomes  thick;  it  can  then 
be  reduced  with  water  to  a  proper 
thickness  to  lay  on  with  a  brush. 

Paint— W  aterproof . 

Ochre,  '  96  parts,  lamp-black,  16 
parts;  boiled  oil  to  mix.  Then  add 
yellow  soap,  2  parts,  dissolved  in 
water,  8  parts.  Well  mix,  and  ap¬ 
ply  two  coats  of  this  mixture  with  a 
paint-brush,  at  intervals  of  two  or 
three  days;  lastly,  give  a  finishing 
coat  of  varnish  formed  of  lamp-black 
and  boiled  oil,  well  ground  together. 
Sufficient  boiled  oil  must  be  used  to 
reduce  the  mixture  to  the  consist¬ 
ence  of  a  thick  varnish. 

Paints — White. 

Nearly  all  whites  have  their  base 
in  the  oxides  and  carbonates  of  dif¬ 
ferent  metals. 

White  Lead  is  a  carbonate  of 


Imagination  is  the  mightiest  despot. 


341 


lead,  prepared  by  submitting  com¬ 
mon  lead  to  the  action  of  acetic  acid, 
or  vinegar,  at  a  high  temperature. 
It  is  poisonous,  especially  when  com¬ 
bined  with  oils  or  fatty  matter.  The 
chief  adulterations  are  barytes,  whit¬ 
ing,  and  silicate  of  potash. 

Carbonate  of  Barytes  is  less  pois¬ 
onous  than  lead;  it  is  certainly  not 
as  valuable,  and  has  very  little  body, 
though  it  is  whiter,  and  when  com¬ 
bined  with  lead  in  proper  propor¬ 
tions,  makes  a  very  good  white,  and 
does  not  injure  the  lead  for  ordinary 
purposes.  The  sulphate  of  barytes  is 
often  used  in  the  cheaper  leads,  but  is 
an  inferior  article. 

Zinc  White  is  an  oxide  of  zinc.  It 
is  a  durable  and  beautiful  white,  be¬ 
sides  being  harmless.  All  the  very 
best  and  finest  work  in  the  cities 
is  now  finished  with  zinc.  It  has 
less  body  than  lead,  but  is  vastly 
whiter  and  more  durable,  and  does 
not,  like  lead,  turn  yellow  when  ex¬ 
cluded  from  the  light  and  air. 

China  White  is  lead  that  has  been 
elutriated,  or  washed,  thereby  free¬ 
ing  it  from  all  impurities. 

Whiting  is  well  known  to  all.  It 
is  a  carbonate  of  lime.  It  is  of  no 
utility  as  a  paint,  as  it  wall  become 
spotted,  and  rubs  off  after  the  oil  is 
evaporated.  It  is  properly  fit  for 
putty,  and  various  room  washes. 

Pearl  White  is  generally  used  for 
the  finer  and  more  delicate  branches 
of  painting.  It  is  a  submuriate  of 
bismuth. 

Kremlitz  White  is  a  superior  qual¬ 
ity  of  lead.  All  German  leads  are 
considered  the  best,  as  their  ores  con¬ 
tain  less  iron. 

Silver  White  is  also  a  lead  pre¬ 
pared  by  elutriating.  It  is  the  best 
of  the  tube  colors  for  general  use. 

Paints — Yellow. 

Yellows  have  their  bases  in  iron, 
lead,  quicksilver,  and  arsenic. 


Chrome  Yellow.  The  best  is  made 
from  chromium  and  the  acetate  or 
the  nitrate  of  lead,  and  is  properly  a 
chromate  of  lead.  An  inferior  article 
is  prepared  with  whiting.  The  best 
now  in  use  for  general  painting  has 
its  base  in  silicate  of  potash  and  ba¬ 
rytes. 

Gamboge  is  the  concrete  juice  of 
various  trees  in  Ceylon.  It  is  a 
transparent  color,  and  consequently 
useful  as  a  glazing  color. 

Yellow  Ochre  is  an  earth.  The 
best  comes  from  France. 

Stone  Ochre  is  also  an  earth,  found 
in  many  parts  of  Europe 

Naples  Yellow  is  an  earth  found 
near  Naples,  but  most  of  that  now 
in  the  market  is  composed.  of  lead, 
alum,  sal-ammonia,  and  antimony. 
It  is  a  soft,  bright,  and  durable  color. 

Turner’s  Yellow,  a  muriate  of  lead. 
'This  is  a  beautiful  tint,  and  has  for¬ 
merly  been  much  used  among  coach- 
painters. 

Paint,  Zinc — Preparation  of. 

A  useful  hint  in  regard  to  the 
preparations  of  paint  with  oxide  of 
zinc  instead  of  white  lead  will  be 
found  in  the  following  instructions, 
published  in  a  German  journal:  The 
ordinary  boiled  linseed  oil-  should  be 
replaced  in  the  mixing  operation  by 
one  prepared  by  gently  boiling  two 
hundred  pounds  of  the  raw  oil  for 
five  or  six  hours,  then  adding  about 
twenty-four  pounds  of  coarsely  broken 
lumps  of  binoxide  of  manganese, 
and  continuing  the  boiling  operation 
for  about  ten  hours  longer.  In  this 
manner  a  very  quickly  drying  lin¬ 
seed  oil  is  obtained,  which  is  emi¬ 
nently  fit  for  the  purpose  of  being 
used  with  zinc-white  and  other  zinc 
colors.  According  to  the  writer  of 
•the  article,  much  depends  upon  the 
use  of  old  linseed  oil,  and  also  upon 
the  pains  taken  with  the  boiled  oil, 
which,  unless  carefully  kept  from  the 


342 


There  is  a  great  deal  in  the  first  impression. 


contact  of  the  air,  becomes  thick 
in  a  very  short  time.  The  boiled  oil 
so  prepared  is  not  to  be  used  alone  in 
painting  with  zinc-white,  but  must 
be  mixed  with  from  three  to  five  per 
cent,  of  raw  linseed  oil  while  the 
paint  is  being  mixed  together. 

Paint — Zinc-W  ater. 

Th„  unpleasantness  of  occupying 
a  newly-painted  house  may,  it  is 
said,  be  avoided  by  the  use  of  zinc- 
water  paint.  Powdered  oxide  of  zinc 
(which  may  be  heated  with  a  little 
potato  starch  if  more  “  body  ”  be 
wanted)  is  combined  with  the  de¬ 
sired  mineral  or  vegetable  color,  and 
with  this  an  aqueous  solution  of 
chloride  of  zinc,  to  which  some  tar¬ 
trate  of  potassa  has  been  added,  is 
then  mixed;  the  water  paint  thus 
formed  being  applied  with  a  brush 
on  the  surface  to  be  coated.  In  half 
an  hour  this  paint  will  be  perfectly 
dry;  and  the  object  of  the  alkaline 
tartrate  is  to  make  the  drying  pro¬ 
cess  less  rapid.  The  advantages  of 
using  the  water  paints  are  very  nu¬ 
merous:  they  are  more  durable  than 
oil  paints,  do  not  blacken  by  ex¬ 
posure  to  sulphurous  vapors,  are 
devoid  of  odor,  dry  quickly,  resist 
dampness  and  the  action  of  water, 
can  be  cleansed  with  boiling  water 
and  soap  like  oil  paints,  and  preserve 
the  wood  to  which  they  are  applied 
from  decay  and  render  it  less  com¬ 
bustible.  This  latter  property  may 
be  increased  by  the  addition  of  borax. 
Both  the  oxide  and  the  chloride 
of  zinc  can  be  manufactured  with¬ 
out  danger  to  the  health  of  the  work¬ 
man,  sold  at  low  price,  and  kept  for 
any  length  of  time  in  any  climate. 

Painted  Surface — To  Clean. 

Provide  a  plate  with  some  of  the 
best  whiting  to  be  had,  and  have 
ready  some  clean  warm  waW  and 
a  piece  of  flannel,  which  dip  inlo  the 
water  and  squeeze  nearly  dry;  then 


take  as  much  whiting  as  will  adhere 
to  it,  apply  it  to  the  painted  sur¬ 
face,  when  a  little  rubbing  will  in¬ 
stantly  remove  any  dirt  or  grease. 
After  which  wash  well  with  clean 
water,  rubbing  it  dry  with  soft  flan¬ 
nels.  Paint  thus  cleaned  looks  as 
well  as  when  first  laid  on,  without 
any  injury  to  the  most  delicate  colors. 
It  is  far  better  than  using  soap,  and 
does  not  require  more  than  half  the 
time  and  labor. 

Paint — To  Remove  Odor  of. 

Place  a  vessel  full  of  lighted  char 
coal  in  the  middle  of  the  room  and 
throw  on  it  two  or  three  handfuls 
of  juniper  berries.  Shut  closely  the 
windows,  doors  and  all  means  of 
ventilation  for  about  twenty-four 
hours,  when  they  may  be  opened 
and  it  will  be  found  that  the  un¬ 
pleasant  smell  will  be  entirely  gone. 
This  will  not  injure  the  articles  left 
in  the  room,  such  as  tapestry,  etc., 
and  can  be  considered  reliable. 

Paintings,  Oil — To  Clean. 

Rub  freely  with  a  slice  of  raw 
potato.  Will  not  injure  any  paint¬ 
ing. 

Paint — To  Remove  from  Stone. 

A  writer  having  to  clean  a  pulpit  and 
sedilia  in  which  the  carving  and 
tracery  were  almost  filled  up  with  suc¬ 
cessive  coats  of  paint,  was  informed 
that  common  washing-soda,  dissolved 
in  boiling  water,  and  applied  hot, 
would  remove  it.  He  says,  “I  found 
that  3  lbs.  of  soda,  to  a  gallon  of  water, 
laid  on  with  a  common  paint-brush, 
answered  the  purpose  admirably,  soft¬ 
ening  the  paint  in  a  short  time,  so  that 
it  was  easily  removed  with  a  stiff 
scrubbing-brush;  afterward,  on  add¬ 
ing  a  few  ounces  of  potash  to  the  solu¬ 
tion,  it  softened  more  readily  than  with 
soda  only.  The  stone  in  both  cases 
was  a  fine  freestone.’  ’ 


Few  things  are  impossible  to  diligence  and  skill. 


343 


Painted  Wainscot— To  Clean. 

To  clean  painted  wainscot  or  other 
woodwork,  fuller’s  earth  will  be  found 
cheap  and  useful :  on  wood  not  painted 
it  forms  an  excellent  substitute  for 
soap. 

Palindrome. 

Palindrome,  from  the  Greek  pa- 
lin-dromos,  running  back  again.  This 
is  a  word,  sentence,  or  verse  that 
reads  the  same  both  forwards  and 
backwards — as,  madam,  level,  re¬ 
viver;  live  on  no  evil;  love  your 
treasure  and  treasure  your  love;  you 
provoked  Harry  before  Harry  pro¬ 
voked  you;  servants  respect  masters 
when  masters  respect  servants.  Nu¬ 
merous  examples  of  Palindrome  or 
reciprocal  word-twisting  exist  in  Latin 
and  French;  but  in  English  it  is  diffi¬ 
cult  to  get  a  sentence  which  will  be 
exactly  the  same  when  read  either 
way.  The  best  example  is  the  sen¬ 
tence  which,  referring  to  the  first 
banishment  of  the  Great  Napoleon, 
makes  him  say,  as  to  his  power  to 
conquer  Europe: 

“  Able  was  I  ere  I  saw  Elba.’  ’ 

Panes  (Window)— To  Remove 
Broken. 

If  you  have  not  a  glazier’s  knife 
you  can  melt  the  putty  in  a  few  hours 
by  putting  soft  soap  upon  it;  then 
you  can  cut  it  away  easily  with  a 
knife,  without  risk  of  breaking  the 
glass. 

Paper — Copying. 

To  make  black  paper,  lamp-black 
mixed  with  cold  lard;  red  paper, 
Venetian  red  mixed  with  lard;  green 
paper,  chrome  green  mixed  with 
lard ;  blue  paper,  Prussian  blue  mixed 
with  lard.  The  above  ingredients 
to  be  mixed  to  the  consistency  of 
thick  paste,  and  to  be  applied  to  the 
paper  with  a  rag.  Then  take  a  flannel 
rag  and  rub  till  all  color  ceases  to  come 
off.  Cut  your  sheets  four  inches  wide, 


and  six  inches  long,  put  four  sheets  to¬ 
gether,  one  of  each  color,  and  sell  for 
tw'enty-five  cents  per  package.  The 
first  cost  will  not  be  over  three  cents. 
Directions  for  waiting:  Lay  down  your 
paper  upon  which  you  wish  to  write; 
then  lay  on  the  copying  paper,  and 
over  this  lay  another  sheet  of  paper, 
then  take  a  hard  lead  pencil  and  wrrite 
as  you  wrould  without  the  copying 
paper. 

Paper — Oiled. 

Brush  sheets  of  paper  over  with 
boiled  oil,  and  suspend  them  on  a  line 
until  dry.  This  paper  is  water-proof, 
and  is  employed  to  tie  over  pre¬ 
serve  pots  and  jars,  and  to  wrap  up 
paste  blacking,  etc. 

Paper — Parchment. 

To  convert  paper  into  vegetable 
parchment,  immerse  it  for  a  few 
seconds  in  a  cold  mixture  of  one 
volume  water  and  two  volumes  sul¬ 
phuric  acid.  Wash  out  rapidly  by 
plunging  into  a  large  quantity  of  cold 
water;  and  finally  remove  all  traces 
of  the  acid  by  further  immersion 
in  water,  to  which  a  small  quan¬ 
tity  of  ammonia  has  been  added. 
On  drying,  the  parchment  has  a 
tendency  to  contract  unequally.  This 
can  be  prevented  by  attaching  it 
to  a' frame  while  still  wet,  or  by  al¬ 
lowing  it  to  dry  under  a  press. 

Paper  prepared  in  this  w7ay  is  very 
transparent,  and  can  be  used  for 
copying  by  tracing.  It  is  also  ex¬ 
tensively  employed  as  a  substitute 
for  parchment  made  from  sheep¬ 
skin  in  diplomas,  certificates,  patents 
and  for  letter  envelopes. 

The  precautions  to  be  observed 
in  its  manufacture  are,  not  to  keep 
it  too  long  in  the  bath,  and  after¬ 
ward  to  be  sure  to  remove  every 
trace  of  the  acid. 

The  Applications  of  Parchment  Paper 

are  daily  extending.  One  variety  can 


344 


The  way  to  make  others  better  is  to  be  good  yourself. 


be  employed  as  a  substitute  for  cloth 
in  binding,  and  a  thicker  variety 
for  imitation  of  half-calf  bindings. 
One  of  the  most  important  applica¬ 
tions  is  to  prepare  ice-sacks  for 
medical  use.  These  bags  are  a  great 
improvement  on  the  India  rubber 
or  beef-bladder  bags  usually  em¬ 
ployed  for  this  purpose.  The  parch¬ 
ment  bag,  in  consequence  of  the  slow 
escape  of  the  water  through  the 
membrane,  is  kept  constantly  cold, 
and  no  change  of  its  contents  be¬ 
comes  necessary.  The  evaporation 
of  the  water  from  the  surface  keeps 
down  the  temperature  of  the  con¬ 
tents  of  the  bag.  Parchment  paper 
is  also  recommended  for  wrappers 
for  goods  which  may  be  injured  by 
dust  or  moisture,  and  is  prepared 
for  this  purpose. 

The  principal  use,  however,'  of  the 
parchment  paper  at  present  is  as  a 
porous  membrane  in  the  refining  of 
sugar.  This  paper  will  separate  dif¬ 
ferent  impurities,  and  finally  the 
crystallizable  sugar  from  molasses, 
if  placed  between  the  latter  substance 
and  water.  This  peculiar  action  of 
the  pores  of  the  paper  is  called  osmose, 
and  the  whole  operation  diffusion. 
Dubrunfaut  some  three  or  four  years 
ago  introduced  this  system  for  the 
refining  of  sugar  into  Germany  and 
France.  Extensive  pieces  of  appa¬ 
ratus  have  been  constructed  for  this 
purpose,  called  osmometers  and  osmo- 
genes. 

Paper — Tracing. 

In  order  to  prepare  a  beauti¬ 
ful  transparent,  colorless  paper,  it 
is  best  to  employ  the  varnish  formed 
with  Demarara  resin  in  the  follow¬ 
ing  way :  The  sheets  intended  for 
this  purpose  are  laid  flat  on  each 
other,  and  the  varnish  spread  over 
the  uppermost  sheet  by  means  of 
a  brush,  until  the  paper  appears 
perfectly  colorless,  without,  however 


the  liquid  therein  being  visible.  The 
first  sheet  is  then  removed,  hung 
up  for  drying,  and  the  second  treated 
in  the  same  manner.  After  being 
dried,  this  paper  is  capable  of  being 
written  on,  either  with  chalk,  or 
pencil,  or  steel  pens.  It  preserves 
its  colorless  transparency  without 
becoming  yellow,  as  is  frequently 
the  case  with  that  prepared  in  any 
other  way. 

Another. — Open  a  quire  of  double 
crown  tissue  paper,  and  brush  the 
first  sheet  with  a  mixture  of  mastic 
varnish  and  oil  of  turpentine,  equal 
parts;  proceed  with  each  sheet  simi¬ 
larly,  and  dry  them  on  lines  by  hang¬ 
ing  them  up  singly.  As  the  process 
goes  on,  the  under  sheets  absorb  a 
portion  of  the  varnish,  and  require 
less  than  if  single  sheets  were  brushed 
separately.  It  leaves  the  paper  quite 
light  and  transparent,  it  may  readily 
be  written  on,  and  drawings  traced 
with  a  pen  are  permanently  visible. 
Used  by  learners  to  draw  outlines. 
The  paper  is  placed  on  the  drawing, 
which  is  clearly  seen,  and  an  out¬ 
line  is  made,  taking  care  to  hold 
the  tracing  paper  steady.  In  this 
w-ay  elaborate  drawings  are  easily 
copied. 

Tissue  paper  may  also  be  made 
transparent  by  using: — Nut  oil  and 
oil  of  turpentine,  equal  parts,  dry 
the  paper  with  wheat-flour  immedi¬ 
ately.  Or  Canada  balsam,  and  tur¬ 
pentine  to  thin  it. 

Paper — To  Make  Transparent. 

Any  paper  is  capable  of  the  trans¬ 
fer  of  a  drawing  in  ordinary  ink, 
pencil,  or  water  color,  and  even  a 
stout  drawing  paper  can  be  made 
as  transparent  as  the  thin  yellowish 
paper  at  present  used  for  tracing 
purposes.  The  liquid  used  is  ben¬ 
zine.  If  the  paper  is  dampened 
with  pure  and  fresh  distilled  ben¬ 
zine,  it  at  once  assumes  transpa- 


There  is  more  self-love  than  love  in  jealousy. 


345 


rency,  and  permits  of  tracing  being 
made,  and  of  ink  or  water  colors 
being  used  on  its  surface  without 
any  “  running.”  The  paper  resumes 
its  opacity  as  the  benzine  evaporates, 
and  if  the  drawing  is  not  then  com¬ 
pleted,  the  requisite  portion  of  the 
paper  must  again  be  dampened  with 
the  benzine.  This  new  discovery 
of  the  property  of  benzine  will  prove 
of  service  to  the  art  profession,  in 
allowing  the  use  of  stiff  paper  where 
formerly  only  a  slight  tissue  could 
be  used. 

Paper — Test  for  Wood  in. 

A  weak  solution  of  sulphate  of 
aniline  is  now  used  for  detecting  the 
presence  of  wood  fiber  in  paper. 
One  drop  of  the  liquid  on  a  pointed 
glass  rod  applied  to  paper  con¬ 
taining  such  fiber,  even  in  minute 
quantities,  if  prepared  in  a  mechanical 
way,  will  produce  an  intense  yellow 
color.  This  reaction  does  not  take 
place  when  the  wood  fiber  has  been 
chemically  prepared. 

Paper — Waxed. 

Place  a  sheet  of  stout  paper  on  a 
heated  iron  plate,  and  over  this  place 
the  sheets  of  tissue  paper  to  be  waxed. 
Inclose  wax  or  stearine  in  a  piece  of 
muslin,  and  as  it  melts  spread  over 
the  tissue  paper  equally;  proceed 
with  others  similarly  until  enough 
are  prepared.  Used  to  cover  gal¬ 
lipots,  ointments,  etc. 

Paper — To  Remove  Stains  from. 

The  process  must  depend  on  what 
the  stains  are.  If  they  are  those  of 
writing  ink,  a  solution  of  citric,  tar¬ 
taric,  or  oxalic  acid  will  be  successful. 
If  grease,  take  a  heated  iron  and  press 
it  upon  blotting-paper  placed  on  the 
stains.  After  this  process  has  been 
frequently  repeated,  take  a  soft 
brush  and  apply  oil  of  turpentine 
to  the  stains  on  both  sides  of  the 
paper;  lastly,  with  a  clean  brush, 


apply  to  the  spots  already  almost 
gone  rectified  spirit  of  wine. 

Paper — To  Take  Writing  Out  of. 

Solution  of  muriate  of  tin,  two 
drachms;  water,  four  drachms.  To 
be  applied  with  a  camel’s  hair  brush. 
After  the  writing  has  disappeared,  the 
paper  should  be  passed  through  water f 
and  dried. 

Papier-Mache — To  Clean. 

Wash  the  article  well  with  cold 
water  and  a  sponge,  dust  flour  over 
it  while  still  damp,  and  rub  dry  with 
flannel. 

Paper — Wrapping. 

This  may  be  piled  on  the  floor  under 
the  large  shelf  in  the  tool  closet.  It 
can  be  bought  at  a  low  price  by  the 
ream,  at  the  large  paper  warehouses; 
and  every  house  should  keep  a  supply 
of  it  in  several  varieties. 

Coarse  brown  paper  for  common  pur¬ 
poses,  which  is  strong,  thick,  and  in 
large  sheets,  is  useful  for  packing  heavy 
articles;  and  equally  so  for  keeping 
silks,  ribbons,  etc.,  as  it  preserves 
their  colors. 

Printed  Papers  are  unfit  for  wrapping 
anything,  as  the  printing  ink  rubs  off 
on  the  articles  enclosed  in  them,  and 
also  soils  the  gloves  of  the  person  who 
carries  the  parcel. 

Waste  Newspapers  better  be  used  for 
lighting  fires  and  singeing  poultry.  If 
you  have  accumulated  more  than  you 
can  use  sell  them. 

Waste  Paper  that  has  been  written 
on,  cut  into  slips,  and  creased  and 
folded,  makes  very  good  lamp-lighters. 
These  matters  may  appear  of  trifling 
importance,  but  order  and  regularity 
are  necessary  to  happiness. 

Paper  Flowers. 

Occasionally  we  see  very  handsome 
paper  flowers;  but  then  they  are  made 
by  persons  of  taste  with  great  care  and 
from  the  best  French  tissue  paper. 

Dip  a  large  camel’s  hair  pencil  in 


346 


Justice  is  truth  in  action. 


thin  gum  arabic,  and  brush  quickly 
over  the  whole  surface  of  the  paper 
from  which  you  intend  to  cut  your 
flower;  this  fills  the  pores  of  the  paper 
and  gives  it  a  little  stiffness. 

Cut  roses,  japonicas,  etc.,  from 

paper  patterns;  then  paint  with  w^ater 
color.  Form  the  petal  with  your 

fingers  and  a  pair  of  scissors.  Cut  a 
fringe  of  yellow  paper  for  stamens. 
Make  your  leaves  and  calyx  of  green 
tissue  papei',  well  sized  with  gum. 

Cover  fine  well-annealed  wire  with 

green  paper  for  stalks,  and  fasten  the 
parts  of  the  flower  together  with  gum. 

For  a1  daisy,  chrysanthemum,  or 
aster,  double  the  paper  two  or  three 
times;  cut  down  two-thirds;  roll  the 
uncut  side  firmly  round  and  round  the 
bent  end  of  a  piece  of  wire  suitable  for 
the  stalk. 

Buds,  pericarps,  etc.,  are  made  either 
by  stuffing  with  a  bit  of  cotton,  or 
winding  up  paper. 

Variegated  pinks  look  well.  Paint 
strips  of  paper  in  plashes  here  and  there 
as  you  see  on  the  petal  of  the  carna¬ 
tion — some  very  dark  carmine,  some 
merely  light  touches.  Cut  off  suita¬ 
ble  width  for  petals,  and  wind  around 
a  paper  center.  Take  natural  flowers 
for  models. 

Paper  Hanging — Improved 
Paste  for. 

A  form  of  paste  for  attaching  paper 
hangings  to  walls,  and  one  which,  be¬ 
sides  possessing  the  merit  of  cheap¬ 
ness,  has  the  advantage  of  preventing 
the  paper  from  separating  or  peeling 
off,  is  prepared  by  first  softening  18 
pounds  of  finely  powdered  bole  in 
water,  and  then  draining  off  the  sur¬ 
plus  water  from  the  mass.  One  and 
a  quarter  pounds  of  glue  are  next  to  be 
boiled  into  glue  water,  and  the  bole 
and  two  pounds  of  gypsum  are  then 
stirred  in,  and  the  whole  mass  forced 
through  a  sieve  by  means  of  a  brush. 
This  is  afterwards  diluted  with  water 


to  the  condition  of  a  thin  paste  or  dress¬ 
ing,  when  it  is  ready  for  use.  This 
paste  is  not  only  much  cheaper  than 
the  ordinary  flour  paste,  but  it  has  the 
advantage  of  adhering  better  to  white¬ 
washed  surfaces,  especially  to  walls 
that  have  been  coated  over  several 
times,  and  from  which  the  coating  has 
not  been  carefully  removed.  In  some 
cases  it  is  advisable,  when  putting  fine 
paper  on  old  walls,  to  coat  them  by 
means  of  this  paste  with  a  ground 
paper,  and  to  apply  the  paper  hanging 
itself  to  this  with  the  ordinary  paste. 

Paper  Hangings — To  Clean. 

Cut  into  8  half-quarters  a  stale  loaf 
of  bread ;  with  one  of  these  pieces,  after 
having  blown  off  all  the  dust  from  the 
paper  to  be  cleaned  by  means  of  a  good 
pair  of  bellows,  begin  at  the  top  of  the 
room,  holding  the  crust  in  the  hand, 
and  wiping  lightly  downward  with  the 
crumb,  about  half  a  yard  at  each  stroke 
till  the  upper  part  of  the  hangings  are 
completely  cleaned,  all  around ;  then  go 
again  round  with  the  like  sweeping 
stroke  downward,  always  commenc¬ 
ing  each  successive  course  a  little 
higher  than  the  upper  stroke  had  ex¬ 
tended,  till  the  bottom  be  finished. 
This  operation,  if  carefully  performed, 
will  frequently  make  very  old  paper 
look  almost  equal  to  new.  Great  cau¬ 
tion  must  be  used  not  by  any  means 
to  rub  the  paper  hard,  nor  to  attempt 
cleaning  it  the  cross  or  horizontal  way. 
The  dirty  part  of  the  bread  must  be 
each  time  cut  away,  and  the  pieces 
renewed  as  often  as  necessary. 

Paper-Hangings  (Poisonous) 
— Test  for. 

A  good  test  for  poisonous  paper¬ 
hanging  is  common  spirits  of  hartshorn ; 
or  ammonia  is  a  sure  one  for  arsenic. 
On  application  the  beautiful  but 
dangerous  green  turns  to  a  blue.  The 
existence  of  arsenic  in  rooms  hung  with 
green  paper  may  also  be  immediately 
detected  by  lighting  a  bit  of  the  sus- 


347 


The  only  wealth  which  will  not  decay  is  knowledge. 


pected  paper  at  a  candle.  When  the 
paper  is  well  lighted,  blow  it  out,  then 
smell  the  smoke,  if  it  contains  arsenic, 
the  smell  will  be  that  of  garlic. 

Parchment. 

Is  the  skins  of  sheep,  she-goats,  or 
other  animals,  stretched  on  a  frame, 
separating  the  flesh  and  hair  from  the 
skin,  the  thickness  reduced  by  a  sharp 
instrument,  and  the  sui'faee  smoothed 
and  dried  for  use.  The  name  means 
“paper  of  Pergamos”  (Asia  Minor), 
where  parchment  was  first  used  in 
200  B.C.  “Vellum”  is  prepared  from 
the  skins  both  of  kids  and  of  calves. 

Parchment— How  to  Make. 
This  article  is  manufactured  from  sheep 
skin,  cleared  from  lime.  The  skin  is 
stretched  on  a  frame  where  the  flesh  is 
pared  off  with  an  iron  circular  knife;  it 
is  then  moistened  with  a  rag,  and 
whiting  spread  over  it;  the  workman 
then,  with  a  lai’ge  pumice-stone,  flat 
at  the  bottom,  rubs  over  the  skin,  and 
scours  off  the  flesh.  He  next  goes  over 
it  with  the  iron  instrument  as  before, 
and  rubs  it  carefully  with  the  pumice- 
stone  without  chalk ;  this  serves  to 
smooth  the  flesh  side.  He  di’ains  it 
again  by  passing,  over  it  the  iron  in¬ 
strument  as  before;  he  passes  it  over 
the  wool  side,  then  stretches  it  tight  on 
a  frame.  He  now  throws  more  whit¬ 
ing  and  sweeps  it  over  with  a  piece  of 
woolly  lambskin.  It  is  now  dried,  and 
taken  off  the  frame  by  cutting  it  all 
round.  Thus  prepared  it  is  taken  out 
of  the  skinner’s  hands  by  the  parch¬ 
ment  maker,  who,  while  it  is  dry,  pares 
it  on  a  summer  (which  is  a  calf-skin 
stretched  on  a  frame),  with  a  sharper 
instrument  than  that  used  by  the  skin- 
ner,  who,  working  it  with  the  arm  from 
the  top  to  the  bottom  of  the  skin, 
takes  away  about  half  its  substance, 
which  leaves  the  parchment  finished. 
Parrots — Cages  for. 

The  first  requisite  for  all  parrots  is  a 
strong  roomy  cage.  The  “Indestruc¬ 


tible  Cage,  ”  made  of  corrugated  wire, 
with  pei'ches  of  lignum  vita',  is  the  best 
as  they  are  most  destructive  birds,  and 
delight  in  mischief.  If  it  be  possible 
to  find  a  loose  wire  or  a  weak  spot 
in  the  cage,  it  is  worked  upon  with 
beak  and  claws  till  it  is  quite  destroyed. 
Macaws  and  cockatoos  are  chained  to 
a  perch  by  the  leg,  and  two  little  tins, 
one  containing  food,  the  other  water, 
are  fastened  to  the  perch,  and  a  lai'ge 
flat  tin  underneath  contains  gravel, 
which  is  indispensable  to  their  health. 
All  parrots  must  be  kept  in  a  warm 
room  during  the  winter;  they  are 
natives  of  the  tropics,  and  in  this 
climate  are  extremely  susceptible  to 
cold,  and  should  be  carefully  guarded 
from  draughts,  which  often  produce 
asthma,  of  which  disease  a  large  pro¬ 
portion  of  parrots  in  confinement  die; 
at  the  same  time  they  require  a  good 
deal  of  fresh  air  and  water,  both  to  drink 
and  bathe  in.  A  parrot  ought  to 
have  a  bath,  at  least  once  a  week  in 
summer,  and  if  the  bird  will  not  bathe 
himself,  he  should  have  tepid  water 
poured  over  him  fi'om  a  watering-pot; 
he  should  then  be  set  in  the  sun  or 
before  a  fire  to  dry,  and  great  care 
must  be  taken  that  the  cage  is  perfectly 
dry.  Parrots  are  subject  to  gout, 
and  sometimes  loose  their  toes  from 
this  disease,  which  is  brought  on  by 
damp. 

Parrots — Food  for. 

Wild  parrots  live  on  grain,  fruit,  and 
nuts  of  various  kinds;  the  food  of  the 
tame  bird  is  much  the  same, — Indian 
corn,  boiled  and  allowed  to  become 
cold,  and  canary  seed.  They  are  very 
foixd  of  hemp  seed;  this  last  is,  how¬ 
ever,  too  heating  for  general  use. 
Ripe  fruit,  and  nuts  of  any  kind,  they 
may  have  in  moderation;  a  bit  of  dry 
mealy  potato,  a  crust  of  bread  or  toast, 
is  also  a  great  favorite  with  some;  and 
a  little  white  bread,  soaked  in  fresh 
milk  with  some  sugar,  should  be  given 


348 


Knowledge  advances  by  steps,  not  by  leaps. 


once  a  day,  just  as  much  as  the  bird 
will  eat  at  one  time.  If  the  food  is 
allowed  to  remain  in  the  cage  it  will 
get  sour,  and  it  is  then  most  prejudi¬ 
cial;  in  fact,  parrots  are  like  children, 
some  prefer  one  thing  and  some 
another.  But  one  rule  must  be  scru¬ 
pulously  observed-r-never  give  them 
meat,  no  matter  how  small  the  quan¬ 
tity,  it  is  always  hurtful;  and,  indeed, 
butter  or  grease  of  any  kind  is  Very 
objectionable.  With  ordinary  care 
these  birds  live  to  a  great  age,  and 
they  are  so  amusing,  and  often  so 
affectionate,  that  it  is  a  sad  affair  to 
lose  one  by  carelessness. 

Parsnips — To  Raise. 

Select  a  heavy,  but  clean  and  rich, 
loam.  Plow  it  deep,  and  harrow  it 
thoroughly  as  early  as  it  can  be  worked ; 
mark  off  in  rows  fifteen  inches  apart, 
and  drill  in  the  seed  or  sow  by  hand. 
Use  plenty  of  the  seed,  two  or  three  to 
the  inch,  and  be  sure  it  is  fresh.  Go 
through  the  rows  with  a  pronged 
hoe,  or  other  implement,  as  soon  as 
they  can  be  distinguished.  When 
large  enough,  thin  the  plants  to  stand 
four  or  five  inches  apart,  and  be  sure 
that  they  stand  singly.  Keep  the 
land  very  clean  by  frequent  hoeing. 

Paste — That  will  Keep  a  Year. 

Dissolve  a  teaspoonful  of  alum  in 
a  quart  of  warm  water.  When  cold, 
stir  in  as  much  flour  as  will  give  it  the 
consistency  of  thick  cream,  being  par¬ 
ticular  to  beat  up  all  the  lumps;  stir  in 
as  much  powdered  resin  as  will  stand 
on  a  dime,  and  throw  in  half-a-dozen 
cloves  to  give  a  pleasant  odor.  Have 
on  the  fire  a  teacupful  of  boiling  water; 
pour  the  flour  mixture  into  it,  stirring 
well  all  the  time.  In  a  very  few 
minutes  it  will  be  of  the  consistency  of 
mush.  Pour  it  into  an  earthen  or 
china  Vessel;  let  it  cool;  lay  a  cover 
on,  and  put  it  in  a  cool  place.  When 
needed  for  use,  take  out  a  portion  and 
soften  it  with  warn  water.  Paste 


thus  made  will  last  twelve  months.  It 
is  better  than  gum,  as  it  does  not  gloss 
the  paper,  and  can  be  written  upon. 

Another. — Prepare  in  the  ordinary 
way  a  good  flour  or  starch  paste.  It 
can  be  preserved  by  adding  to  it  a  small 
quantity  of  brown  sugar,  then  corro¬ 
sive  sublimate  in  fine  powder  in  the 
proportion  of  about  a  teaspoonful  to 
a  pint  of  paste;  add  also  a  teaspoon¬ 
ful  of  oil  of  lavender,  or  rosemary,  01- 
cloves,  or  any  of  the  essential  oils,  and 
a  few  drops  of  carbolic  acid,  and  stir 
well  with  a  wooden  spatula.  This 
paste  will  keep  for  any  length  of  time 
perfectly  pure.  The  rationale  is  this: 
The  corrosive  sublimate  insures  it 
against  fermentation,  and  the  essential 
oil  and  carbolic  acid  against  mold. 
Corrosive  sublimate  in  the  above  is  a 
poisonous  agent,  but  it  is  not  expected 
that  the  paste  is  to  be  eaten  because 
of  its  containing  sugar;  and  in  the  use 
of  it  as  paste  it  is  not  in  the  least 
dangerous,  as  we  all  handle  with  im¬ 
punity  many  things  more  poisonous 
than  this. 

Paste — For  Scrap  Books. 

Take  the  best  of  laundry  starch  in  a 
clean  dish,  wet  it  with  sufficient  cold, 
soft  water,  to  permit  it  being  stirred 
smoothly.  Pour  on  boiling  water, 
slowly  stirring  until  the  starch  is  clear 
and  jelly-like.  Ready  for  use  as  soon 
as  cool.  For  many  uses*p referable  to 
a  mucilage  of  gum  Arabic. 

Paste  that  will  Adhere  to  Any 
Substance. 

Sugar-of-lead,  720  grs.,  and  alum, 
720  grs.;  both  are  dissolved  in  water. 
Take  2j^  oz.  of  gum  arabic  and  dis¬ 
solve  in  2  quarts  of  warm  water.  Mix 
in  a  dish  1  lb.  of  wheat  flour  with 
the  gum  water  cold,  till  in  pasty  con¬ 
sistence.  Put  the  dish  on  the  fire, 
pour  into  it  the  mixture  of  alum  and 
sugar  of  lead.  Shake  well,  and  take 
it  off  the  fire  when  it  shows  signs  of 
ebullition.  Let  the  whole  cool,  and 


Labor  is  the  law  of  happiness. 


349 


the  paste  is  made.  If  the  paste  is  too 
thick,  add  to  it  some  gum  water,  till, 
in  proper  consistence. 

Paste  Resembling  the  Diamond. 

Take  white  sand,  1,800  parts; 
red  lead,  1,200  parts;  pearlash,  900 
parts;  nitre,  600  parts;  arsenic,  100 
parts;  manganese,  1  part.  To  render 
this  paste  still  harder,  use  less  lead, 
and  if  it  should  incline  to  yellow,  add 
a  little  more  manganese. 

Paste  for  Labeling  on  Tin. 

Any  paste,  such  as  you  buy  in  com¬ 
merce,  or  make  yourself  from  gum 
arabic  or  gum  tragacanth,  with  the 
addition  of  a  little  wintergreen  oil, 
will  do  for  this  purpose.  It  is  only 
necessary  to  remove  from  the  tin  a  thin 
film  of  gease  which  prevents  perfect 
adhesion,  causing  it  to  blister  off  on  dry¬ 
ing.  This  is  accomplished  by  dipping 
a  rag  in  a  dilute  solution  of  caustic 
soda  or  potash — rubbing  the  spot  on 
which  to  fix  the  label,  and  drying  it 
with  another  rag.  No  label  put  on  in 
this  way  will  come  off  again. 

Pastilles — V  anilla. 

Pastilles  which  give  out  the  scent  of 
vanilla  may  be  thus  prepared:  Gal- 
banum,  24  parts;  cloves,  16  parts;  va¬ 
nilla,  32  parts ;  essence  of  cloves,  1  part ; 
and  essence  of  vanilla,  16  parts;  all 
the  ingredients  being  powdered  and 
mixed  into  a  mass  of  mucilage  of  gum 
arabic.  Liquid  compositions  of  a 
similar  nature  may  also  be  prepared, 
and  of  which  a  small  quantity  may  be 
poured  into  a  saucer  and  ignited.  A 
fluid  of  this  kind  may  be  formed  of  gum 
benzoin,  32  parts;  gum  galbanum,  24 
parts,  and  bruised  cloves,  17  parts. 
The  materials  are  to  be  well  broken 
up  into  fragments  and  put  into  a  stop¬ 
pered  bottle,  with  a  sufficient  quantity 
of  rectified  spirits  of  wine  to  dissolve 
the  gums.  The  vessel  must  be  kept  in 
a  warm  place  for  some  time,  until  the 
benzoin  and  galbanum  are  dissolved. 


and  then  the  clear  liquor  should  be 
decanted  into  another  bottle,  and 
preserved  for  use. 

Pastimes — Evening. 

Among  the  innocent  recreations  of 
the  fireside,  there  are  few  more  com¬ 
mendable  and  practicable  than  those 
afforded  by  what  are  severally  termed 
Acrostics,  Anagrams,  Arithmorems, 
Charades,  Conundrums,  Cryptographs, 
Enigmas,  Hidden  Words,  Logogriphs, 
Puzzles,  Rebuses,  Riddles,  Transpo¬ 
sitions,  etc.  Of  these  there  are  such 
a  variety  that  they  are  suited  to  every 
capacity ;  and  they  present  this  ad¬ 
ditional  attraction,  that  ingenuity 
may  be  exercised  in  the  invention  of 
them,  as  well  as  in  their  solution. 
Many  persons  who  have  become  noted 
for  their  literary  compositions  may 
date  the  origin  of  their  success  to  the 
time  when  they  attempted  the  compo¬ 
sition  of  a  trifling  enigma  or  charade. 
Peach-Grower — Principles  for. 

(1)  Select  high,  dry,  sandy,  or  sandy 
loam  soil.  The  peach  will  endure 
more  drought  than  any  other  fruit  tree. 

(2)  Careful  selection  of  those  varie¬ 
ties  most  hardy  in  fruit  buds. 

(3)  Vigorous,  healthy  stocks. 

(4)  Budded  from  healthy,  bearing 
trees. 

(5)  Thorough  cultivation  from  early 
in  the  spring  until  the  first  of  August. 

(6)  Liberal  manuring  broadcast, 
manure  rich  in  potash,  wood  ashes, 
such  as  often  can  be  obtained  at  mills. 

(7)  Low  heads,  pruned  every  year. 
Cut  off  one-third  of  each  year’s  growth. 

(8)  Wash  every  year  with  a  wash 
made  of  lime,  soft  soap,  with  a  little 
crude  carbolic  acid  added  to  protect 
from  borers. 

(9)  Look  carefully  over  the  trees 
once  or  twice  a  month;  if  any  disease 
makes  its  appearance  and  the  tree 
cannot  be  restored  to  health,  pull  it 
up  and  burn. 

(10)  If  weeds  grow  after  it  is  too 


350 


Constancy  in  labor  will  conquer  all  difficulties. 


late  to  plow  under,  mow  down  and 
leave  for  a  mulch. 

(11)  Protect  against  rabbits  with 
suitable  wash,  paper,  or  split  corn 
stalks.  The  above  holds  good  for 
plums  budded  on  peach  stock,  with 
the  exception  of  trimming.  Cherry 
trees  require  less  cultivation  and  trim¬ 
ming  than  other  trees. 

Peach— A  Short  Summary  of  the. 

The  peach  being  a  native  of  a  mild 
climate,  we  should  use  every  agency 
possible  to  protect  it  from  the  rigors  of 
cold  winter  weather. 

No  fruit  is  more  profitable  when 
well  grown. 

Peach  orchards  should  not  be 
cropped  (planted  with  crops)  after  the 
third  year,  and  if  on  sand  or  light  loam 
it  is  best  not  to  plant  anything  under 
them  at  any  time. 

Stir  the  soil  frequently  from  April 
to  August. 

Never  seed  down  a  peach  orchard, 
and  never  plant  grain  of  any  kind  in  it 
— unless  it  be  corn  for  first  two  or 
three  years,  on  good  soil. 

Carelessness  and  neglect  will  con¬ 
stantly  deteriorate  and  detract  from 
the  usefulness  and  value  of  a  peach 
orchard,  and  bring  only  a  crop  of  dis¬ 
gust  and  aggravation. 

Barn-yard  manure  must  be  used 
very  sparingly,  as  it  tends  too  much 
to  succulent  woody  growth  and  much 
leafage;  ashes  and  bones  will  produce 
the  best  results  in  fruit. 

In  pruning,  no  peach  tree  ought 
to  grow  over  twelve  to  fifteen  feet 
high;  head  back  one-third  of  each 
year’s  growth,  and  when  they  get  too 
large  cut  back  to  limb  stubs  and  form 
a  new  top. 

Peaches  growing  twelve  feet  from 
the  earth  can  scarcely  be  gathered 
with  profit,  and  if  they  fall,  either  by 
carelessness  or  accident,  they  are 
ruined,  and  thus  the  utility  of  the  tree 
and  its  growth  are  neutralized. 


Use  the  package  demanded  by  your 
market,  but  be  sure  to  pack  closely,  so 
that  they  may  not  roll  al?out  and 
chafe  or  bruise. 

Advertise  your  business,  your  coun¬ 
ty  and  your  state  by  a  nice  label 
on  every  package. 

Haul  to  market  or .  the  shipping 
place  in  a  spring  vehicle  by  a  careful 
driver. 

Finally,  buy  your  peach  trees, 
from  your  Home  Nursery — from  men 
who  have  a  reputation  to  sustain,  and 
who  consider  you  as  a  fellow  citizen 
and  neighbor,  and  will  treat  you  right. 

Peanut  Culture. 

It  requires  about  two  bushels  to 
plant  an  acre.  Well  cur.ed  seeds  are 
essential.  The  soil  selected  should  be 
friable  and  light;  red  or  chocolate- 
colored  soils  stain  the  nuts  and  impair 
their  value.  Land  that  has  been  in 
corn,  or  other  hoed  crops,  except 
sweet  potatoes,  is  preferred,  and  if  it 
has  not  been  heavily  marled  for 
previous  crops,  may  be  dressed  with 
150  bushels  of  marl  or  50  bushels  of 
lime  to  the  acre.  These  may  be  sown 
broadcast  or  strewed  in  the  furrow 
over  winch  the  beds  are  to  be  raised. 
The  soil  of  a  peanut  farm  requires  to  be 
continually  renewed  by  very  heavy 
dressings  of  marsh  mud,  woods  litter 
and  lime,  and  the  putting  of  a  piece  of 
land  in  order  for  a  single  crop  costs  a 
good  deal  more  per  acre  than  is  requir¬ 
ed  to  purchase  good  cotton  land  in  the 
South.  It  is  a  very  exhausting  crop 
— it  is  therefore  customary  not  to  take 
a  crop  of  peanuts  from  land  oftener 
than  once  in  three  years. 

Pear  Orchards. 

The  pear  is  one  of  the  finest  fruits 
that  we  have  and  when  picked  at  the 
proper  time  and  well  ripened  is  a  deli¬ 
cious  morsel.  Were  it  not  for  the 
blight  to  which  many  varieties  are 
subject  it  would  be  planted  more 
largely  than  it  is.  The  pear  should. 


A  good  laugh  is  sunshine  in  a  house. 


351 


never  be  allowed  to  ripen  on  the  tree, 
but  should  be  picked  several  days  be¬ 
fore  ripening  and  sent  immediately 
to  market.  If  retained  a  few  days 
they  soon  begin  to  -soften  and  are 
liable  to  bruise  in  carrying  to  market, 
marring  their  appearance  and  injuring 
their  sale.  In  order  to  obtain  the  top 
price  for  pears  send  them  in  nice  clean 
crates  of  one  bushel  in  each  crate, 
wrap  each  pear  in  thin,  clean  white 
paper,  and  pack  closely  together. 

Pears — Soil  For. 

Clay  soil  is  considered  best  for  pear 
culture,  and  still  it  should  not  be  too 
tenacious  and  sticky.  A  pear  orchard 
will  not  thrive  so  well  on  any  soil  that 
has  not  a  clay  sub-soil.  Next  to  a 
friable  clay  loam,  a  gravel  loam  is 
most  desirable.  A  light  sandy  soil  is 
the  least  desirable  of  any,  and  yet  pears 
can  be  grown  on  sandy  soil. 

Standard  pears  can  be  planted 
twenty  to  thirty  feet  apart  according 
to  circumstances  and  habits  of  growth. 
If  planted  thirty  feet  apart,  dwarf 
pears  can  be  planted  between  the  rows 
each  way.  I  prefer  a  standard  pear 
for  general  orchard  culture,  for  the 
reason  that  they  require  less  fertility 
and  cultivation,  and  for  the  further 
reason  that  they  are  longer  lived  and 
make  larger  and  more  permanent  trees. 

Dwarf  Pears. — Dwarf  pears  have  the 
advantage  of  coming  into  earlier  bear¬ 
ing.  The  dwarf  pear  is  not  short  lived 
It  requires  more  pruning  and  more  at¬ 
tention  than  the  standard  pear.  Many 
varieties  do  better  on  the  dwarf  pear 
than  on  the  standard. 

The  dwarf  tree  is  indispensable ;  it  is 
necessary  in  gardens  of  limited  space; 
some  desirable  varieties  can  be  grown 
only  on  quince  stock,  and  its  early 
bearing  makes  it  desirable  in  starting 
new  places.  Afterwards  a  tree  can  be 
changed  to  a  standard  by  “  lipping,  ” 
which  consists  in  removing  the  soil 
around  the  trunk  to  the  depth  of  two 


or  three  inches,  W'hen  the  pear  stock 
will  be  found  to  have  overgrown  the 
quince.  By  puncturing  this  with  a 
narrow  gouge  or  pocket  knife,  raising 
narrow"  lips  of  the  bark  and  the  wrood 
in  six  or  eight  places,  equidistant 
around  the  trunk,  returning  the  soil 
around  the  tree  and  covering  with  a 
light  mulch,  roots  will  stick  out  from 
the  incisions  and  an  even  balanced 
standard  tree  will  be  secured. 

Pear  Trees — Care  of. 

Look  over  your  pear  trees  and  cut 
out  all  limbs  that  show-  blight — and 
mind  this  to  cut  15  to  20  inches  in  the 
sound  w-ood  below  the  dead  bark.  Be 
careful  about  this.  If  you  only  cut  out 
the  dead  wrood,  before  the  summer  is 
half  gone  you  will  find  your  trees  just 
about  in  as  bad  fix  as  if  you  had  not 
cut  any.  Have  a  lot  of  courage  and 
a  sharp  saw  and  you  may  save  valu¬ 
able  trees  to  bear  crops  of  fruit  for  a 
number  of  years.  The  Bartlett  is  a 
variety  that  will  blight  and  still  live 
and  bear  fruit,  maybe  for  some 
years,  but  it  is  the  only  one,  and 
it  will  help  the  Bartlett  to  cut  the 
blight  out.  I  am  satisfied  that  we 
have  as  yet  no  such  a  thing  as* 
blight  proof  pear  trees,  and  all  who 
offer  such  for  sale  should  be  regarded 
as  frauds  or  fools. 

Perfume  for  Clothes. 

A  very  pleasant  perfume,  and  also 
a  preventive  against  moths,  may  be 
made  of  the  following  ingredients: 
Take  of  cloves,  caraway  seeds,  nutmeg, 
mace,  cinnamon,  and  Tonquin  beans, 
one  ounce  each;  then  add  as  much 
Florentine  orris  root  as  will  equal  the 
other  ingredients  put  together.  Grind 
the  whole  w  ell  to  powder,  and  then  put 
it  in  little  bags  among  your  clothes, 
etc. 

Perfume  of  Flowers — To 
Extract. 

Procure  a  quantity  of  the  petals  of 
any  flower  which  has  an  agreeable 


352 


Trouble  teaches  men  how  much  there  is  in  manhood. 


flavor;  card  thin  layers  of  cotton  wool 
which  dip  into  the  finest  Florence  oil; 
sprinkle  a  small  quantity  of  fine  salt 
on  the  flowers,  and  place  layers  of  cot¬ 
ton  and  flowers  alternately,  until  an 
earthen  or  wide-mouthed  glass  vessel 
is  quite  full.  Tie  the  top  close  with  a 
bladder,  and  lay  the  vessel  in  a  south 
aspect,  exposed  to  the  sun,  and  in  15 
days,  when  opened,  a  fragrant  oil  may 
be  squeezed  away  from  the  whole 
mass,  and  but  little  inferior  (if  roses 
are  used)  to  the  dear  and  highly  valued 
otto  or  attar  of  roses.  (See  Otto  of 
Roses.) 

Perfume  for  Sachets. 

Orris  root  in  powder,  1  lb. ;  musk,  12 
grains;  essence  of  lavender,  1  drachm; 
essence  of  ambergris,  1  drachm ;  essence 
of  bergamotte,  H  a  drachm;  essence 
of  lemon,  a  drachm. 

Another. — Take  any  quantity  of 
pure  starch  in  powder,  color  it  with  a 
little  finely-powdered  rose-pink,  and 
perfume  it  with  otto  of  roses,  oil  of  rose¬ 
mary,  lavender,  and  neroli,  letting 
the  rose  predominate. 

Another. — %  of  a  lb.  lavender  flow- 
ers ;  %  of  an  ounce  of  dried  thyme,  % 
of  an  ounce  of  dried  mint,  J4  of  an 
ounce  of  cloves ;  Y±  of  an  ounce  of  cara¬ 
way  seeds;  1  ounce  of  fine  salt.  The 
lavender  flowers  must  be  rubbed  from 
the  stalks,  the  thyme  and  mint  reduced 
to  powder,  and  the  cloves  and  caraway 
seeds  bruised  in  a  mortar.  The  whole 
should  then  be  mixed  with  the  salt 
which  must  be  well  dried  before  it  is 
used.  When  the  ingredients  have  been 
thoroughly  mixed,  the  compound 
may  be  put  into  silk  or  muslin  bags  for 
use. 

Perfume  Powder  for  Boxes  and 
Drawers. 

Coriander  powder,  Florentine  orris 
powder,  powdered  rose  leaves,  pow¬ 
dered  sweet-scented  flag-root  of  each 
two  ounces;  lavender  flowers  powdered 
four  ounces,  musk  one  scruple,  pow¬ 


der  of  sandal-wood,  1  drachm.  Mix. 

Another. — take  of  cloves,  caraway 
seeds,  nutmeg,  mace,  cinnamon  and 
Tonquin  beans,  of  each  one  ounce; 
then  add  as  much  Florentine  orris 
root  as  will  equal  the  other  ingredients 
put  together.  Grind  the  whole  well 
together,  and  then  put  it  in  little  bags 
among  your  clothes,  etc. 

Perfume  for  Gloves. 

Oil  of  lavender,  20  drops;  neroli, 
10  drops;  essence  of  musk,  5  drops; 
otto  of  roses,  2  drops ;  alcohol,  2  ounces. 
Mix. 

Petroleum  (Refined) — To 
Decolorize. 

Any  of  the  bleaching  agents  known 
may  be  employed  for  this  purpose;  it 
is  simply  a  question  of  dollars  and  cents 
and  manipulation.  Bleaching  powder, 
the  cheapest  material,  is  to  be  stirred 
into  the  oil  in  sufficient  quantity, 
which  depends,  of  course,  on  the 
amount  of  color  to  be  destroyed,  and 
a  little  hydrochloric  acid  mixed  with 
it  afterwards.  With  occasional  stir¬ 
ring  the  mixture  is  allowed  to  rest  for 
twenty-four  hours,  when  the  clear 
liquid  is  drawn  into  another  tank, 
washed  with  water  until  no  longer  acid, 
and  distilled.  This  will  yield  a  color¬ 
less,  limpid  oil. 

Pewter — Common. 

Melt  in  a  crucible  7  lbs.  of  tin,  and 
when  fused  throw  in  1  lb.  of  lead,  6  oz. 
Of  copper  and  2  oz.  of  zinc.  This 
combination  of  metals  will  form  an 
alloy  of  great  durability  and  tenacity; 
also  of  considerable  lustre. 

Pewter — Best. 

The  best  sort  of  pewter  consists  o. 
100  parts  of  tin,  and  17  of  regulus  of 
antimony. 

Pewter — Hard. 

Melt  together  12  lbs  of  tin,  1  lb.  of 
regulus  of  antimony,  and  4  oz.  of 
copper. 


A  word  to  the  wise  is  sufficient. 


353 


Pewter — To  Clean. 

Apply  to  the  surface  of  the  vessels 
a  fine  sand  mixed  with  oil  of  tartar; 
then  polish. 

Piano — Hints  About. 

Dampness  is  very  injurious  to  a 
pianoforte;  it  ought,  therefore,  to  be 
placed  in  a  dry  place,  and  not  exposed 
to  draughts. 

Keep  your  piano  free  from  dust, 
and  do  not  allow  needles,  pins,  or 
bread  to  be  placed  upon  it,  especially 
if  the  key-board  is  exposed,  as  such 
articles  are  apt  to  get  inside  and  pro¬ 
duce  a  jarring  or  whizzing  sound. 

Do  not  load  the  top  of  the  piano 
with  books,  music,  etc.,  as  the  tone  is 
thereby  deadened. 

Have  your  piano  tuned  about  every 
three  months;  whether  it  is  used  or 
not  the  strain  is  always  upon  it,  and  if 
it  is  not  kept  up  to  concert  pitch  it 
will  not  stand  in  tune  when  required, 
which  it  will  do  if  it  be  attended  to 
regularly. 

An  upright  instrument  sounds  bet¬ 
ter  if  placed  a  short  distance  from 
the  wall;  it  is  also  less  liable  to  injury 
from  damp,  and  does  not  inflict  dull 
and  confused  sounds  upon  your  next- 
door  neighbor. 

When  not  in  use  keep  the  piano 
closed. 

To  make  the  polish  look  nice,  rub 
it  with  an  old  silk  handkerchief, 
being  careful  first  of  all  to  dust  off  any 
"mall  particles,  which  otherwise  are 
apt  to  scratch  the  surface. 

Should  any  of  the  notes  keep  down 
when  struck,  it  is  a  sign  that  there  is 
damp  somewhere,  which  has  caused 
the  small  joints  upon  which  the  key 
works  to  swell. 

Pictures  for  Magic  Lanterns 
— Novel  Style. 

A  sheet  of  gelatine,  such  as  is  used 
for  tracing,  is  securely  fixed  over  an 
engraving  and  with  a  sharp  steel 


point  (made  by  grinding  down  the 
end  of  a  small  round  file)  the  lines  of 
the  original  are  traced  pretty  deeply 
on  the  transparent  substance.  Lead- 
pencil  or  crayon-dust  is  then  lightly 
rubbed  in  with  the  finger,  and  the  pic¬ 
ture  is  at  once  ready  for  use.  The 
effect  of  these  drawings  in  the  lantern 
is  said  to  be  excellent. 

Picture  Frames. 

In  the  framing  of  prints  or  water- 
color  drawings,  with  a  margin  be¬ 
tween  the  subject  and  the  frame,  we 
have  seen  the  most  unsymmetrical 
widths  taken  by  caprice  both  for 
margin  and  frame.  You  can  frame 
prints  with  harmonic  proportions  by 
the  following  rule:  1.  Find  a  har¬ 
monic  third  to  the  length  and  the 
breadth  of  the  print,  and  take  it 
for  the  collective  widths  of  the 
margin  and  frame.  2.  Divide  this 
space  harmonically,  so  that  the  whole 
space,  and  the  greater  and  smaller 
part  of  it,  are  three  successive  harmon¬ 
ic  terms,  and  you  have  then  taken 
the  less  part  for  the  margin,  and  the 
greater  part  for  the  frame.  A  practical 
rule  for  dividing  the  collective  width 
of  the  margin  and  frame  into  two 
harmonic  parts  is  to  multiply  the 
whole  width  by  the  decimal  .  5858  and 
the  product  will  be  the  width  of  the 
frame,  and  the  rest  the  width  of  the 
margin,  or  vice  versa.  In  case,  how¬ 
ever,  one  will  insist  on  a  very  wide 
margin,  he  may  take  twice  instead  of 
once  the  harmonic  third  for  the  width 
of  the  margin  and  frame. 

Picture  Frames — To  Prevent 
Flies  from  Injuring. 

Boil  three  or  four  onions  in  a  pint  of 
water:  then  with  a  gilding  brush  go 
over  your  glasses  and  frames,  and  the 
flies  will  not  alight  on  the  article  so 
washed.  This  may  be  used  without 
apprehension,  as  it  will  not  do  the 
least  injury  to  the  frames. 


354 


Well-married  a  man  is  winged; 


Pictures — How  to  Hang. 

The  worst  position  in  which  a  paint¬ 
ing  can  be  placed  is  directly  opposite 
a  window,  as  its  surface  so  reflects 
the  light  that  the  object  cannot  be  seen 
except  from  a  side  view.  The  picture 
ought  to  be  hung  so  as  to  allow  the 
light  from  the  window  to  fall  upon  it 
from  the  same  side  in  which  the 
artist  saw  or  imagined  the  picture  to 
appear  in  nature;  that  is  to  say,  the 
shadows  in  the  picture  ought  to  be  on 
that  side  of  the  objects  which  is  oppo¬ 
site  to  the  direction  from  which  the 
light  comes:  for  example,  in  the  case 
of  a  tree  or  house,  if  the  window  is  on 
the  right  hand  the  shadows  on  the  pic¬ 
ture  must  be  towards  the  left  hand  of 
the  observer,  as  if  projected  from  the 
right  side  to  the  left,  as  would  be  the 
case  in  nature  if  the  light  fell  upon  the 
objects  perceived. 

Pigs — How  to  Select  Good. 

The  desirable  points  in  a  good  pig 
are:  Sufficient  depth  and  length  of 
body  to  insure  suitable  lateral  expan¬ 
sion;  broad  on  the  loin  and  breast; 
legs  no  longer  than,  when  fully  fat,  to 
just,  prevent  the  animal’s  belly  from 
trailing  on  the  ground  when  walking; 
feet  firm  and  sound;  the  toes  to  press 
straightly  on  the  ground  and  lie  well 
together;  the  claws  should  be  healthy, 
upright  and  even.  The  head  small, 
the  snout  short,  forehead  somewhat 
convex  and  curving  upward;  the  ears 
small  but  pendulous,  somewhat  inclin¬ 
ing  forward.;  light  and  thin.  His  car¬ 
riage  should  be  lively,  sprightly,  rather 
than  dull  and  heavy;  a  lively  bright 
eye,  and  he  should  carry  his  head  up 
rather  than  down.  Those  colors  which 
are  characteristic  of  the  best  breed 
are  to  be  chosen.  The  thinner  the 
hair  of  a  black  pig  the  nearer  allied  it 
is  to  the  Neapolitan,  and  consequently 
the  less  hardy,  either  to  endure  the 
cold  and  change  of  seasons,  or  to  resist 
disease.  White  color  indicates  a  con¬ 


nection  with  the  Chinese ;  mixed  colors 
show  marks  of  particular  breeds; 
thus,  if  light  or  sandy,  or  red  with 
black  marks,  the  Berkshire  blood  is  de¬ 
tected,  etc. 

Pigs — Blind  Staggers  in. 

The  cause  of  this  disease  is  too  high 
feeding.  The  cure  is  to  withhold  their 
food  for  a  day  or  two,  and  feed  them 
on  very  small  quantities  of  sulphur 
and  charcoal. 

Pigs — Lice  on. 

Procure  some  leaf  tobacco,  and  boil 
it  to  a  strong  amber  in  water  enough 
to  float  it;  mix  in,  while  hot,  enough 
of  lard  or  refuse  grease  to  make  a  thin 
salve ;  rub  on  the  pigs  or  hogs  troubled, 
and  in  less  than  24  hours  they  will  not 
have  a  louse  on  them,  if  thoroughly 
applied.  Or  get  some  crude  petroleum 
oil  and  apply  once  a  month,  and  no 
more  lice  will  appear. 

Pigs— Mangy. 

Mange  is  a  disease  caused  by  the 
burrowing  an$"  breeding  of  a  minute 
insect  in  the  skin,  like  the  itch  in  man, 
scab  in  sheep,  etc.  If  pigs  which  have 
it,  or  have  been  exposed  to  it,  are  wash¬ 
ed  with  carbolic  or  cresylic  soap,  and 
their  pens  and  bedding  sprinkled  with 
the  same  a  cure  is  easily  effected. 
More  than  one  application  might  be 
required,  and  it  would  be  best  to  wash 
the  animals  at  the  interval  of  a  week. 

Pimples. 

Several  different  forms  of  eruptions 
are  popularly  termed  pimples,  though 
varying  considerably  in  their  character. 
As  this  article  is  designed  for  general 
reading,  we  shall  adopt  the  popular 
appellation. 

Dry  Pimples  consist  of  little  eleva¬ 
tions  sometimes  showing  themselves  on 
the  surface,  at  other  times  perceptible 
only  to  the  touch.  They  usually  itch 
considerably,  and  when  scratched  to 
allay  the  feeling,  are  liable  to  be  con¬ 
verted  into  disagreeable  sores.  We 


ill-matched,  he  is  shackled. 


355 


know  of  no  better  remedy  for  these 
than  a  solution  of  borax  in  warm 
water,  afterward  allowed  to  cool.  This 
applied  plentifully  as  a  wash  or  lotion 
will  soothe  the  irritation. 

Mattery  Pimples  are  distinguished 
from  the  above  by  containing  an 
opaque,  yellowish  fluid  (pus).  The 
little  bubbles  attain  their  full  size  in  the 
course  of  two  or  three  days,  and  .either 
dry  up  without  breaking  or  more  fre¬ 
quently  burst  and  then  dry,  forming  a 
hard  crust.  For  these  are  recom¬ 
mended  a  lotion  composed  of  alcohol 
one  part  and  five  or  six  parts  of  soft 
water,  to  which  a  very  little  distilled 
vinegar  is  added.  The  crusts  may 
be  removed  by  warm  water. 

Watery  Pimples  consist  of  little  vesi¬ 
cles  or  bladders  filled  with  transparent 
liquid.  No  local  treatment  is  usually 
available. 

In  the  treatment  of  pimples,  atten¬ 
tion  should  be  directed  to  improving 
the  general  health,  promoting  activity  of 
the  skin  by  exercise,  frequent  bathing 
of  the  whole  body,  and  the  avoidance 
of  pastry,  rich  gravies  and  similar 
articles  of  food.  Pimples  generally 
afflict  persons  of  sedentary  habits, 
especially  those  confined  in  close,  im¬ 
pure  atmospheres.  Where  the  skin 
becomes  torpid,  the  great  amount  of 
waste  usually  passing  off  in  the  form 
of  insensible  perspiration  gathers  at  the 
•openings  of  the  pores  and  clogs  them. 
If  bathing  is  not  frequent,  this  layer  cf 
dead  matter  forms  a  coating  through 
which  the  insensible  perspiration  (or 
waste  usually  passed  from  the  skin) 
is  prevented  an  egress  and  collects  in 
pimples.  It  is  probable  that  the  reason 
for  the  face  being  most  frequently  the 
part  disfigured,  is  because  it  is  more 
frequently  washed,  the  waste  matter 
seeks  an  outlet  wherever  the  skin  can 
act,  and  so  too  much  accumulates 
here  to  be  thrown  off  easily.  The 
use  of  warm  water  for  daily  ablutions 


promotes  this  attraction  of  waste 
matter  to  the  spot.  By  washing  the 
face  in  very  cold  water  and  bathing 
the  body  frequently  in  warm  water 
the  order  is  reversed,  and  the  excess 
of  the  face  is  drawn  to  other  parts  and 
diffused  over  a  large  surface,  passes  off 
naturally  and  without  any  marked 
signs. 

Smashing  pimples,  or  squeezing  out 
“  flesh  worms,”  only  tends  to  an  in¬ 
crease  of  the  trouble.  If  alarge  pimple 
seems  inclined  to  form,  the  best  way 
is  to  let  it  come  fully  to  a  head,  then 
prick  it  with  a  needle  and  gently 
press  out  the  matter,  breaking  the  skin 
as  little  as  possible.  This  will  help  to 
clear  the  face.  Borax  water  is  a 
simple,  harmless,  and  often  beneficial 
application  to  pimples  and  inflamed 
or  irritated  skin,  and  in  cases  of  chaps, 
sunburn,  or  harshness  of  the  skin. 

Pinchbeck. 

Put  into  a  crucible  5  oz.  of  pure  cop¬ 
per;  when  it  is  in  a  state  of  fusion  add 
1  oz.  of  zinc.  These  metals  combine, 
forming  an  alloy  not  unlike  jeweler’s 
gold;  pour  it  into  a  mold  of  any  shape. 
This  alloy  is  used  for  inferior  jewelry. 

Some  use  only  half  this  quantity  of 
zinc,  in  which  proportion  the  alloy  is 
more  easily  -worked,  especially  in  the 
making  of  jewelry. 

Another. — Melt  together  1  ounce  of 
brass  with  1 or  2  oz.  of  copper,  fused 
under  a  coat  of  charcoal  dust. 

Plants — The  Care  of. 

The  health  of  plants,  like  that  of 
children,  depends  largely  upon  the  at¬ 
tention  they  get,  especially  during  the 
winter  season. 

Delicate  plants  should  be  housed 
before  frosts  become  severe,  and  it  is 
September  generally  that  they  are  re¬ 
moved  to  the  greenhouses  or  conserva¬ 
tories.  It  is  a  good  rule,  after  they 
have  been  removed  to  their  winter 
quarters,  to  see  that  one  plant  does 


356 


An  infallible  characteristic  of  meanness  is  cruelty. 


not  touch  another,  because  not  only 
do  blights  pass  from  one  leaf  to  an¬ 
other,  but  coming  in  constant  con¬ 
tact,  the  leaves  become  shriveled  and 
sometimes  withered. 

Once  a  week  there  should  be  a 
“  house-cleaning  ”  in  the  nursery,  when 
the  stands  should  be  dusted  and  the 
leaves  washed  or  given  attention. 

Plenty  of  fresh  air  is  as  necessary  to 
a  plant’s  health  as  to  a  child’s,  and  it  is 
a  great  mistake  to  keep  the  conserva¬ 
tory  constantly  closed  during  the 
winter.  Fresh  air  should  now  and 
then  be  allowed  to  sweep  through  the 
room. 

With  regard  to  temperature,  an 
even  warmth  of  from  60  to  70  degrees, 
with  sunshine  in  the  daytime,  going 
down  to  45  degrees  (but  not  lower) 
on  cold  nights,  will  carry  most  plants 
safely  through  the  winter,  and  it  is  not 
desirable  to  keep  up  great  heat  in  the 
conservatory  at  any  time;  for  plants, 
when  in  flower,  last  longer  in  a  moder¬ 
ate  warmth,  and  are  less  likely  to  feel 
the  severe  cold  which  sometimes  sets 
in  than  when  unduly  coddled. 

Every  faded  flower  and  yellow  leaf 
should  be  removed  at  once  from  the 
plants,  keeping  everything  fresh  and 
clean;  not  only  do  the  plants  look  the 
better  for  this  little  attention,  but  they 
will  bloom  longer  and  become  less 
exhausted  in  doing  so  than  when  they 
are  allowed  to  seed. 

Plants  (House),  Lice  on — To 
Destroy. 

Take  some  of  the  common  fine-cut 
smoking  tobacco,  strong,  and  sprinkle 
it  over  the  top  of  the  earth  about  the 
plant,  and  keep  the  plant  well  watered. 
The  strength  of  the  tobacco  now  passes 
through  the  earth  and  about  the  roots, 
and  is  just  as  sure  to  kill  all  creeping 
things  as  it  is  used  and  is  a  great  benefit 
to  the  plant.  These  worms,  etc.,  die, 
and  with  the  strength  of  the  tobacco 
form  a  most  valuable  manure  for  the 


plant,  and  those  using  it  will  find  that 
the  plant  will  soon  show  much  more 
vigor  and  begin  to  grow  very  fast. 

Plants — Boxes  for  Starting. 

There  is  nothing  better  for  this  pur¬ 
pose  than  paper  boxes.  To  make 
these  boxes,  cut  strips  of  thick  paper 
about  6  inches  wide  and  17  long;  paste 
the  ends  together,  lapping  an  inch, 
which  will  make  a  circle  16  inches  in 
circumference;  then  press  the  sides 
of  the  circle  together  flat,  and  double 
once,  making  a  book  of  four  uncut 
leaves;  now  open  with  the  fingers, 
pinch  down  the  corners  properly,  and 
a  bottomless  box  4  inches  square  is  the 
the  result.  Place  as  many  of  these 
as  are  needed  close  together  in  a 
wooden  box,  fill  with  earth,  and  sow 
seeds  or  prick  out  the  plants.  It  is 
best  not  to  have  the  box  that  holds  the 
paper  ones  so  high  by  2  inches  as  they 
are,  as  the  paper  then  does  not  decay 
so  rapidly  as  in  higher  boxes,  and 
holds  the  earth  together  better  in  trans¬ 
planting. 

Plants  (Outdoor) — Labels  for. 

A  convenient  method  of  preparing 
outdoor  labels  for  plants,  capable  of 
resisting  weather,  consists  in  first 
cutting  them  out  of  smooth  pasteboard 
and  writing  upon  them  whatever  may 
be  desired  in  ordinary  ink.  When  this  is 
dry  they  are  immersed  in  linseed  oil, 
or,  what  is  still  better,  linseed-oil  var¬ 
nish,  until  they  are  completely  per¬ 
meated  by  the  liquid;  after  which  they 
are  hung  in  the  open  air  upon  threads 
to  dry;  they  become  like  iron,  and  re¬ 
sist  wet  for  a  long  time,  and  are  more 
durable  than  slips  of  metal. 

Plaster — Adhesive. 

Take  of  common,  or  litharge  plaster, 
5  parts,  white  resin,  1  part.  Melt  them 
together,  and  spread  the  liquid  com¬ 
pound  thin  on  strips  of  linen  by  means 
of  a  spatula  or  table  knife.  This  plaster 
is  very  adhesive,  and  is  used  for  keeping 
on  other  dressings,  etc. 


Employ  merit  and  hardships  prevent  melancholy. 


357 


Plaster  of  Paris. 

Plaster  of  Paris  is  composed  of 
anhydrous  (without  water)  sulphate 
of  lime;  it  is  chiefly  used  for  taking 
models  and  casts,  uniting  slabs  of 
marble  and  alabaster.  It  should  be 
mixed  with  water  to  the  consistence 
of  thick  cream,  and  then  applied;  it 
hardens  rapidly.  Plaster  of  Paris 
may  be  considerably  strengthened  by 
being  mixed  with  thin  glue,  or  a  solu¬ 
tion  of  size  and  gum  instead  of  water. 
When  mixed  with  iron  filings  to  the 
proportion  of  one-fifth  the  whole 
weight,  plaster  of  Paris  may  be  used 
in  uniting  iron. 

Plaster  Ornaments — Compo¬ 
sition  for. 

Molds  for  casting  plaster  ornaments 
for  ceilings  may  be  made  of  composi¬ 
tion  composed  in  the  following  pro¬ 
portion:  Resin,  %  of  alb.;  tallow,  a 
lb.;  beeswax,  6  oz.  The  object  to 
be  copied  is  first  oiled,  and  this  com¬ 
position  poured  upon  it  until  there  is 
enough  when  cooled  to  make  a  strong 
mold.  Or  a  mold  can  be  made  from 
plastei-of-Paris  itself,  by  pouring 
it  upon  the  object  to  be  copied. 
If  the  latter  be  wood  or  metal  it 
should  be  well  oiled,  but  if  it  is  also 
made  of  plaster-of-Paris  it  should  be 
moistened  with  water,  but  no  drops 
must  stand  on  it.  The  plaster-of-Paris 
may  be  colored,  while  being  mixed, with 
oxide  of  copper  (dissolved)  for  blue; 
with  ashes  for  pearl  gray;  with  the 
various  ochres  for  red,  yellow  and 
green.  Red  and  yellow  oxides  of 
lead  are  used  for  red  and  yellow 
colors.  Real  mastic  is  made  of  say 
14  parts,  by  measure,  of  clean,  sharp 
sand;  14  parts,  by  measure,  of  pul¬ 
verized  limestone  or  marble  dust, 
of  litharge  one-fourteenth  in  weight 
of  the  united  weights  of  the  sand 
and  stone,  and  one-seventh  of  the 
whole  weight  of  the  three  in  lin¬ 


seed  oil.  The  sand,  marble  dust, 
or  limestone  powder,  are  well  dried 
before  mixing.  Then  mixed  into  a 
mortar  or  plaster  and  applied  to 
an  oiled  surface. 

Plate  or  Plated  Ware — How 
to  Clean. 

In  the  first  place  every  particle 
of  grease  must  be  removed  by  means 
of  a  thorough  hot  soap  suds  in  which 
is  dissolved  a  small  bit  of  cooking 
soda,  it  must  then  be  thoroughly 
rinsed  in  clear  warm  water,  and 
wiped  with  a  dry  soft  towel  or  a  piece 
of  wash  leather.  It  may  then  be  rub¬ 
bed  with  fine  whiting  with  a  bit  of 
flannel  or  chamois  skin;  if  there 
are  stains  on  the  plate  the  whiting 
should  be  rubbed  on  mixed  with 
water  or  a  little  sweet  oil  and  al¬ 
lowed  to  remain  several  hours,  but 
if  the  silver  is  merely  tarnished  it 
wall  be  sufficient  to  give  it  a  dry 
polish  by  using  the  whiting  of  very 
fine  plate  powder,  dry,  and  polish¬ 
ing  by  a  soft  wash  leather,  cleans¬ 
ing  the  chased  portions  with  a  soft 
bristle  brush. 

All  plate  and  silver  in  common 
use  should  be  cleaned  at  least  once 
a  week,  but  too  severe  rubbing  will 
soon  wear  out  even  the  best  plate. 

Plate  should  be  -  well  protected 
in  a  dry  closet  or  drawer;  a  box  lined 
with  flannel  is  the  best  article.  The 
practice  of  leaving  plate  exposed 
on  the  side  board  is  injurious  to  the 
plate,  from  the  fact  that  there  ex¬ 
ists  in  the  air  a  portion  of  sulphur- 
eted  hydrogen  gas,  which  turns  the 
silver  black. 

The  habit  of  melting  off  sper¬ 
maceti  from  candle-sticks,  by  plac¬ 
ing  them  near  the  fire  is  also  de¬ 
structive;  if  moderately  hot  water 
will  not  remove  the  grease,  a  little 
alcohol  will. 


358 


The  true  art  of  memory  is  the  art  of  attention. 


Plating  and  Gilding  Without  a 
Battery. 

A  very  useful  solution  of  silver 
or  gold  for  plating  or  gilding  with¬ 
out  the  aid  of  a  battery  may  be  made 
as  follows:  Take,  say,  1  ounce  of 
nitrate  of  silver,  dissolved  in  1  quart 
of  distilled  or  rain  water.  When 
thoroughly  dissolved,  throw  in  a 
few  crystals  of  hyposulphite  of  soda, 
which  will  at  first  form  a  brown 
precipitate,  but  which  eventually 
becomes  redissolved  if  sufficient  hypo¬ 
sulphite  has  been  employed.  A 
slight  excess  of  this  salt  must,  how¬ 
ever,  be  added.  The  solution  thus 
formed  may  be  used  for  coating 
small  articles  of  steel,  brass,  or  Ger¬ 
man  silver,  by  simply  dipping  a 
sponge  in  the  solution  and  rubbing 
it  over  the  surface  of  the  article  to 
be  coated.  I  have  succeeded  in  coat¬ 
ing  steel  very  satisfactorily  by  this 
means,  and  have  found  the  silver 
so  firmly  attached  to  the  steel  (when 
the  solution  has  been  carefully  made) 
that  it  has  been  removed  with  con¬ 
siderable  difficulty.  A  solution  of 
gold  may  be  made  in  the  same  way, 
and  applied  as  described.  A  con¬ 
centrated  solution  of  either  gold  or 
silver  thus  made,  may  be  used  for 
coating  parts  of  articles  which  have 
stripped  or  blistered,  by  applying 
it  with  a  camel’s  hair  pencil  to  the 
part,  and  touching  the  spot  at  the 
same  time  with  a  thin  clean  strip 
of  zinc. 

Plating  on  Iron  and  Steel. 

Take  two  quarts  of  rain-water, 
dissolve  two  pounds  cyanide  of  po¬ 
tassium,  and  filter.  This  solution 
is  only  for  steel  or  iron.  In  order 
to  plate  steel  or  iron,  dip  it  into  pure 
sulphuric  acid  for  one  minute,  then 
clean  with  pumice  stone  and  brush; 
rinse,  and  hang  in  cyanide  solu¬ 
tion  of  potassium  for  three  minutes, 
or  until  it  becomes  white;  then 


hang  in  silver  solution  until  plated 
heavily  enough. 

Plated  Metal — Test  for. 

A  cold  solution  of  bichromate 
of  potassa  in  nitric  acid  is,  according 
to  Dr.  Bottger,  an  excellent  test 
for  the  genuineness  of  silver-plating 
on  metals.  The  metallic  surface  to 
be  tested  is  first  of  all  cleaned  with 
strong  alcohol,  in  order  to  remove 
dirt,  fatty  matter,  and  especially 
any  varnish.  A  drop  of  the  test- 
fluid  is  then  applied  to  the  metal¬ 
lic  surface  by  means  of  a  glass  rod, 
and  immediately  afterwards  washed 
off  with  some  cold  water.  If  pure 
silver  is  present,  there  will  appear  a 
blood-red  colored  mark  (chromate  of 
silver).  Upon  German  silver  the 
test-liquid  appears  brown,  but,  after 
washing  with  water,  the  blood-red 
colored  mark  does  not  appear;  the 
so-called  Britannia  metal  is  colored 
black;  on  platinum  no  action  is 
visible;  metallic  surfaces  coated  with 
an  amalgam  of  mercury  yield  a 
reddish  speck,  which,  however,  is 
entirely  washed  off  by  water;  on 
lead  and  bismuth  the  test-fluid  forms 
a  yellow-colored  precipitate;  zinc  and 
tin  are  both  strongly  acted  upon 
by  this  test-liquid;  the  stain,  as 
regards  the  former  metal,  is  en¬ 
tirely  removed  by  water,  while,  as 
regards  the  latter,  the  test-liquid 
is  colored  brownish,  and  addition 
of  water  produces  a  yellow  precipi¬ 
tate  which  somewhat  adheres  to 
the  tin. 

Plows  (Rusty) — To  Clean. 

Take  a  quart  of  water  and  pour 
slowly  into  it  half  a  pint  of  sul¬ 
phuric  acid.  (The  mixture  will  be¬ 
come  quite  warm  from  chemical 
action,  and  this  is  the  reason  why 
the  acid  should  be  poured  slowly 
into  water,  rather  than  the  water 
into  the  acid.)  Wash  the  mold- 
board  (or  any  other  iron  that  is 


Sweet  mercy  is  nobility’s  true  badge. 


359 


rusty)  with  this  weak  acid,  and  let 
it  remain  on  the  iron  until  it  evap¬ 
orates.  Then  wash  it  once  more. 
The  object  is  to  give  time  for  the 
acid  to  dissolve  the  rust.  Then 
wash  with  water,  and  you  will  see 
where  the  worst  rusty  spots  are. 
Apply  some  more  acid,  and  rub 
those  spots  with  a  brick.  The  acid 
and  the  scouring  will  remove  most 
of  the  rust.  Then  wash  the  mold- 
board  thoroughly  with  water,  to 
remove  all  the  acid,  and  rub  it  dry. 
Brush  it  over  with  petroleum  or 
other  oil,  and  let  it  be  until  spring, 
When  you  go  to  plowing,  take  a 
bottle  of  the  acid  water  to  the  field, 
and  apply  it  frequently  to  any  spots 
of  rust  that  may  remain.  The  acid 
and  the  scouring  of  the  earth  will 
soon  make  it  very  bright  and  smooth. 

Plum — The. 

The  plum  tree  is  hardy,  and  re¬ 
quires  but  little  attention;  it  bears 
abundantly,  and  may  be  considered 
a  sure  crop  when  the  soil  suits.  The 
best  for  it  is  stiff  clay,  which  is  not 
suitable  to  the  habits  of  the  cur- 
culio,  the  great  enemy  of  the  plum. 

Hardy  Varieties.  —  The  Japanese 
plums  differ  amongst  themselves  great¬ 
ly  in  hardiness.  The  Kelsey  is  ad¬ 
apted  only  to  the  states  of  Virginia 
and  to  the  warmer  parts  of  the  Pa¬ 
cific  coast,  but  other  varieties  are 
fully  hardy  in  parts  of  Connec¬ 
ticut,  Ontario,  New  York,  and  Iowa. 

The  varieties  now  known  to  be 
hardy  in  the  plum  regions  of  New 
York  are  Burbank,  Abundance,  Wil¬ 
lard,  Ogon,  Satsuma,  Chabot,  Yo- 
sebe,  and  Berger;  and  others  give 
promise  of  being  as  hardy  as  these. 

Time  of  ripening. — The  period  of 
ripening  of  the  various  kinds  ex¬ 
tends  over  a  long  season,  running 
from  the  middle  of  July  to  the  mid¬ 
dle  of  September.  The  same  variety 
does  not  always  appear  to  ripen  at 


the  same  period  in  successive  years. 
This  is  especially  true  of  the  Kelsey, 
which  sometimes  varies  through  a 
period  of  three  months.  The  ear¬ 
liest  market  variety  which  has  been 
tested  appears  to  be  Willard,  fol¬ 
lowed  closely  by  Ogon,  then  Abun¬ 
dance  and  Berckmans,  and  Burbank 
still  later.  Kelsey  is  generally  the 
latest  of  all  the  varieties,  but  does 
best  in  the  South. 

Lasting  Qualities. — Most  of  the  Jap¬ 
anese  plums  keep  for  several  days, 
and  some  of  them  even  for  two  weeks, 
after  they  are  ripe.  Satsuma  is  one 
the  best  keepers  known  in  the  North. 

The  larger  part  of  the  varieties  are 
red  with  deep  yellow  flesh,  and  the 
Satsuma,  and  a  few  varieties  less 
known,  have  deep  red  flesh.’  There 
are  only  four  well-known  yellow  var¬ 
ieties.  There  are  eight  freestones,  as 
follows:  Ogon,  Willard,  Kelsey,  Ber¬ 
ger,  Maru,  Munson,  Normand,  Yosebe. 

The  Varieties  which  can  be  most  con¬ 
fident  recommended  at  the  present 
time  are  Abundance,  Burbank, Willard- 
Kerr,  Berckmans,  Maru,  Red  Negate- 
Chabot,  Satsuma,  and,  perhaps,  Ogon. 
Kelsey  is  recommended  for  the  South. 

The  chief  weaknesses  of  the  Japanese 
plums  are  too  early  bloom  of  some 
varieties  and  liability  to  the  fruit-rot 
fungus.  Amongst  their  advantages 
are  partial  immunity  from  black-knot 
and  leaf-blight,  and  often  a  partial 
freedom  from  curculio  injury. 

Cultivating  Plums. — The  ground 
should  be  manured  and  kept  well 
cultivated,  as  the  plum,  especially 
when  young,  is  sensitive  to  the  effects 
of  the  weeds  and  grass  of  neglected 
culture. 

Plumb  Rule — To  Make. 

Plane  the  face  straight  and  out 
of  wind.  Plane  one  edge  straight 
and  square  with  the  face.  Run  a 
gage  mark  to  the  proper  width; 
plane  to  the  mark  exactly;  gage  to 


360  Modesty  is  the  only  sure  bait  when  you  angle  jor  praise. 


a  thickness  on  each  edge;  plane  to 
the  marks.  Run  a  guage  mark  through 
the  center  for  the  plumb  or  cord  line. 
Saw  hole  in  the  bottom  for  the 
bob.  Cut  a  saw  cut  at  the  top  of 
the  line  for  the  cord;  and  a  slanting 
saw  cut  each  side  of  the  center  one, 
to  fasten  the  cord  into.  Geometric¬ 
ally  it  is  correct  to  “  strike  a  circle 
at  each  end,  and  to  plane  so  as  to 
touch  the  sides  of  the  circle”;  prac¬ 
tical^  it  is  next  to  impossible  to 
touch  the  circle  exactly  and  have 
the  rule  exactly  straight  between 
them. 

Pointer  Dog — Characteristics 
of  a  Well  Bred. 

The  head  should  be  broad  at  the 
tip,  long  and  tapering,  the  poll  ris¬ 
ing  to  a  point;  nose  open  and  large; 
ears  tolerably  long,  slightly  erect 
and  falling  between  the  neck  and 
jaw  bone,  slightly  pointed  at  the 
top;  eyes  clear  and  bright;  neck  and 
head  set  on  straight;  chest  broad 
and  deep;  legs  and  arms  strong, 
muscular  and  straight;  elbows  well 
in;  feet  small  and  hard;  body  not 
over  long,  and  well  ribbed  up;  loins 
broad  at  the  top,  but  thin  down¬ 
wards;  hind  quarters  "broad;  hind 
legs  strong  and  large;  tail  long,  fine 
and  tapering;  hair  short,  sleek  and 
close. 

Polish  (French)— For  Boots, 
Shoes  and  Harness. 

Take  two  pints  of  the  best  vinegar 
and  one  pint  of  soft  water;  stir  into 
the  mixture  a  quarter  of  a  pound 
of  glue  broken  fine,  half  a  pound  of 
logwood  chips,  a  quarter  of  an  ounce 
of  finely-powdered  indigo,  a  quarter 
of  an  ounce  of  the  best  soft  soap, 
and  a  quarter  of  an  ounce  of  isin¬ 
glass.  Boil  for  ten  minutes  or  longer; 
then  strain  the  liquid,  bottle  and  cork. 
When  cold  it  is  fit  for  use. 

Remove  the  dirt  from  the  shoes,  etc., 
with  a  sponge  and  water.  Then 


lay  on  the  polish  with  a  clean  sponge. 
Should  it  prove  too  thick,  hold  it  near 
the  fire  to  warm  a  little,  and  the  heat 
will  liquefy  it  sufficiently. 

Polishes — French. 

Naphtha  Polish.  — Shellac,  three 
pounds;  wood  naphtha,  three  quarts. 
Put  the  shellac  in  the  naphtha  and 
let  it  dissolve. 

Spirit  Polish. — Shellac,  two  pounds; 
powdered  mastic  and  sandarac,  of 
each  one  ounce,  copal  varnish,  half- 
a-pint;  spirits  of  wine,  one  gallon. 
Digest  in  the  cold  till  dissolved. 

Polishing  Powder — Jewelers’. 

Jewelers  and  others  who  have  use 
for  jeweler’s  rouge  as  a  polish  for 
glass  or  metal  will  find  the  follow¬ 
ing  a  perfect  recipe:  Dissolve  any 
quantity  of  good  green  vitriol  (sul¬ 
phate  of  iron)  in  enough  water  not 
to  leave  a  sediment.  When  well 
dissolved,  drop  into  the  water  small 
lumps  of  carbonate  of  ammonia 
until  the  iron  falls  to  the  bottom  in 
the  form  of  fine  powder  (the  peroxide 
of  iron).  Keep  on  dropping  in  am¬ 
monia  until  no  more  iron  falls.  Let 
the  water  stand  awhile  until  it  clears, 
then  pour  it  off.  Turn  the  iron 
powder  between  two  sheets  of  blotting 
paper,  and  press  it  to  get  it  as  dry 
as  possible.  Then  turn  it  into  an  old 
teacup  or  porcelain  crucible  and 
stand  it  over  a  clear  good  fir#  until 
the  iron  is  just  red  hot  (in  the  dark) 
and  no  more.  When  this  is  done 
you  have  the  best  polishing  pow¬ 
der  known  in  the  trade,  at  a  very 
trifling  cost. 

Polishing  Wood  Carving. 

Take  a  piece  of  wadding,  soft  am. 
pliable,  and  drop  a  few  drops  of  white 
or  transparent  polish,  or  French 
polish,  according  to  the  color  of  the 
wood.  Now  wrap  the  wetted  wad¬ 
ding  up  in  a  piece  of  old  linen,  form¬ 
ing  it  into  a  pad;  hold  the  pad  by  the 


361 


A  little  neglect  may  breed  great  mischief. 


surplus  linen;  touch  the  pad  with  one 
or  two  drops  of  linseed  oil.  Now 
pas  the  pad  gently  over  the  parts 
to  be  polished,  working  it  round 
in  small  circles,  occasionally  re-wet¬ 
ting  the  wadding  in  polish,  and  the 
pad  with  a  drop  or  so  of  oil.  The 
object  of  the  oil  is  merely  to  cause 
the  pad  to  run  over  the  wood  easily 
without  sticking,  therefore  as  little 
as  possible  should  be  used,  as  it  tends 
to  deaden  the  polish  to  a  certain 
extent.  Where  a  carving  is  to  be 
polished  after  having  been  varnished, 
the  same  process  is  necessary;  but 
it  can  only  be  applied  to  the  plainer 
portions  of  the  work.  Plain  surfaces 
must  be  made  perfectly  smooth  with 
sand-paper  before  polishing,  as  every 
scratch  or  mark  will  show  twice  as 
badly  after  the  operation.  When 
the  polish  is  first  rubbed  on  the  wood, 
it  is  called  the  “  bodying-in ;”  it  will 
sink  into  the  wood  and  not  give  much 
glaze.  It  must,  when  dry,  have 
another  body  rubbed  on,  and  a  third 
generally  finishes  it;  but  if  not,  the 
operations  must  be  repeated.  Just 
before  the  task  is  completed,  greasy 
smears  will  show  themselves ;  these 
will  disappear  by  continuing  the 
gentle  rubbing  without  oiling  the 
pad.  You  should  now  be  able  to  see 
your  face  in  the  wood. 

Population — Theory  of. 

Population  is  limited  by  the  means 
of  existence,  and  increases  in  a  geo¬ 
metrical,  while  the  means  of  exist¬ 
ence  increase  only  in  an  arithmetical 
ratio.  The  checks  on  this  increase 
of  population  are  preventive  and 
positive — the  former  including  all 
causes  which  prevent  births,  and  the 
latter  including  all  those  which  cut 
off  the  extra  lives.  Moral  restraint 
is  a  very  small  factor,  vice  and  mis¬ 
ery  are  very  large  factors  in  thus 
checking  population;  but  the  form¬ 
er  becomes  more  and  more  im¬ 


portant  and  influential  as  the  stand¬ 
ard  of  comfort  is  raised. 

Population  of  the  World. 

The  population  of  the  world  is  esti¬ 
mated  at  1,479, 000, 000, scattered  over 
an  area  of  about  52,300,000  square 
miles.  It  is  calculated  that  nearly 
2,000,000  square  miles  of  the  land- 
surface  are  uninhabited,  and  that 
5,000,000  more  are  not  definitely 
occupied.  The  75  definite  states  re¬ 
turn  their  definitely  occupied  areas 
at  an  aggregate  of  45,000,000  miles, 
of  which  40  million  are  monopolized 
by  20  states.  Asia  is  much  the  most 
populous  as  well  as  the  largest,  hav¬ 
ing  826  million  persons  and  17  mil¬ 
lion  square  miles;  Africa  comes  next 
in  size — lljHj  million  square  miles; 
but  Europe  is  next  in  population — 358 
million.  America  is  about  8  mil¬ 
lion  square  miles  and  has  122  mil¬ 
lion  people.  Australia  is  3j/£  mil¬ 
lion  square  miles  and  has  5  million 
people.  Africa,  in  spite  of  its  huge 
size,  has  only  168  million  people; 
and  Europe,  with  its  large  popula¬ 
tion,  is  only  3^  million  square  miles. 
Out  of  the  1,479,000,000  total  popula¬ 
tion,  835  million  are  heathens,  214 
million  Mohammedans,  and  8  mil¬ 
lion  Jews.  Of  the  422  million  Chris¬ 
tians,  216  million  are  Roman  Catholic, 
130  million  Protestants,  76  Greek 
Church. 

Postage — Rates  of. 

Postal  Cards,  1  cent  each,  go  with¬ 
out  further  charge  to  all  parts  of  the 
United  States  and  Canada.  Cards 
for  foreign  countries  (within  the 
Postal  Union)  2  cents  each.  Postal 
cards  are  unmailable  with  any  writ¬ 
ing  or  printing  on  the  address  side, 
except  the  direction,  or  with  anything 
pasted  upon  or  attached  to  them. 

Local,  or  “Drop”  Letters,  that  are 
for  the  city  or  town  where  deposited, 

2  cents  where  the  carrier  system 


362 


Drive  thy  business,  let  not  that  drive  thee. 


is  adopted,  and  1  cent  where  there 
is  no  carrier  system. 

Letters  to  all  parts  of  the  United 
States,  Cuba,  Porto  Rico,  the  Philip¬ 
pines,  Canada  and  Mexico,  2  cents 
for  each  ounce  or  fraction  thereof. 

First  Class. — Letters  and  all  other 
written  matter,  whether  sealed  or 
unsealed,  and  all  other  matter,  sealed, 
nailed,  sewed,  or  fastened  in  any 
manner  so  that  it  cannot  be  easily 
examined,  2  cents  for  each  ounce  or 
fraction  thereof. 

Second  Class.— Only  for  publish¬ 
ers  and  news  agents,  1  cent  per 
pound. 

Newspapers  and  Periodicals  (reg¬ 
ular  publications)  can  be  mailed 
by  the  public  at  the  rate  of  1  cent 
for  each  4  ounces  or  fraction  thereof. 

Third  Class. — Printed  matter  in 
unsealed  wrappers  only  (all  matter 
enclosed  in  notched  envelopes  must 
pay  letter  rates),  1  cent  for  each  2 
ounces  or  fraction  thereof,  which 
must  be  fully  prepaid.  This  in¬ 
cludes  books,  circulars,  chromos,  en¬ 
gravings,  handbills,  lithographs,  mu¬ 
sic,  pamphlets,  proof-sheets  and  manu¬ 
script  accompanying  the  same,  re¬ 
productions  by  the  electric  pen, 
hectograph,  metallograph,  papyro- 
graph,  and,  in  short,  any  reproduc¬ 
tion  upon  paper,  by  any  process  ex¬ 
cept  handwriting,  the  copying  press, 
typewriter  and  the  neostyle  process. 
Limit  of  weight  4  lbs.,  except  for  a 
single  book,  which  may  weigh  more. 

Fourth  Class. — All  mailable  matter 
not  included  in  the  three  preced¬ 
ing  classes  which  is  so  prepared  for 
mailing  as  to  be  easily  withdrawn 
from  the  wrapper  and  examined,  1 
cent  per  ounce  or  fraction  thereof. 
Limit  of  weight  4  lbs.  Full  pre¬ 
payment  compulsory. 

Money  Orders. 

The  fees  for  the  issue  of  Domestic 
Money  Orders  are  as  follows: 


For  orders  for  sums  not  exceeding  $  2.50,  3c. 

Over  $  2,50  and 

1 4 

4  4 

5.00,  5c. 

“  l  5.00  “ 

«( 

<4 

10.00,  8c. 

“  10.00  “ 

1 1 

41 

20  00,  10c. 

“  20.00  “ 

41 

41 

30.00,  12c. 

"  30.00  “ 

It 

41 

40.00,  15c. 

“  40.00  “ 

4  ( 

4  4 

50.00,  18e. 

“  50  00  “ 

44 

44 

60.00,  20c. 

“  60.00  “ 

44 

41 

75.00,  25c. 

“  75.00  “ 

41 

11 

100.00,  30c. 

Registration. 

All  kinds  of  postal  matter,  except 
second  class  matter,  can  be  registered 
at  the  rate  of  eight  cents  for  each 
package,  in  addition  to  the  regular 
rates  of  postage,  to  be  fully  prepaid 
by  stamps.  Each  package  must 
bear  the  name  and  address  of  the 
sender,  and  a  receipt  will  be  returned 
from  the  person  to  whom  addressed. 
Mail  matter  can  be  registered  at  all 
post  offices  in  the  United  States. 

Experience  has  proven  that  the 
registration  of  a  letter  or  parcel  is 
one  of  the  safest  means  known  for 
the  transmission  of  valuable  articles, 
there  having  been  a  total  loss  during 
the  past  year  of  but  338  articles, 
out  of  a  total  of  sixteen  million  let¬ 
ters  and  parcels  registered,  and  if 
the  article  is  prepaid  at  first  class 
rates,  the  government  will  pay  to 
the  sender  or  owner,  in  case  of 
its  loss,  full  value,  not  exceeding 
Ten  Dollars  in  any  one  case. 

Free  Delivery. 

The  free  delivery  of  letters  and 
other  mail  matter  at  the  residences  of 
the  people  desiring  it  is  required  by 
law  in  every  city  of  50,000  or  more 
population,  and  may  be  established 
at  every  place  containing  not  less 
than  5,000  inhabitants. 

Postage — Foreign. 

The  rates  for  letters  are  for  the 
half  ounce  or  fraction  thereof  and 
those  for  newspapers  for  2  ounces 
or  fraction  thereof : — 

To  Great  Britain  and  Ireland, 
France,  Spain,  all  parts  of  Germany, 
including  Austria,  Denmark,  Swit¬ 
zerland,  Italy,  Russia,  Norway, 


A  wise  man  will  make  mofe  opportunities  than  he  finds.  363 


Sweden,  Turkey  (European  and 
Asiatic),  Egypt,  Australia  (all  parts): 
letters,  5  cents;  newspapers,  1  cent 
for  each  two  ounces  or  fraction 
thereof. 

China:  letters  via  San  Francisco, 
5  cents;  via  Brindisi,  13  cents;  4 
cents  for  each  paper  not  weighing 
over  four  ounces.  British  India,  Ital¬ 
ian  mail ;  letters,  5  cents ;  newspapers, 
1  cent  for  two  ounces.  Japan:  let¬ 
ters,  via  San  Francisco,  5  cents;  news¬ 
papers,  1  cent  for  two  ounces. 

Potatoes — Earthing  Up. 

It  has  been  demonstrated  that 
earthing  up  potatoes  diminishes  the 
product,  and  retards  the  ripening  of 
the  tubers.  Long  experiments  have 
fully  proved  this  fact — that  hilling  up 
the  potato  will  reduce  the  crop  one- 
fourth. 

Potatoes,  Raising — Under 
Straw. 

We  give  an  experiment  in  raising 
potatoes  under  straw,  by  a  noted 
agriculturist:  “I  fitted  the  ground  as 
for  planting  in  the  old  way,  by  mark¬ 
ing  rows  one  way,  three  feet  apart, 
and  dropped  the  potatoes  on  the  mark 
from  eighteen  inches  to  two  feet  apart, 
covering  them  slightly  with  soil.  I 
then,  covered  to  about  the  depth  of 
ten  inches  with  old  straw,  and  did 
nothing  more  with  them.  When  the 
crop  was  ripe  I  raked  off  the  straw, 
and  raked  out  the  potatoes,  which 
were  mostly  on  the  surface,  looking 
very  nice,  fresh  and  large.  The  result 
was,  I  had  at  the  rate  of  one  hundred 
and  eighty-six  bushels  per  acre; 
while  the  yield  from  those  planted  the 
old  way  in  drills,  and  cultivated  on 
ground  by  the  side  of  them,  was  only 
seventy-five  bushels  per  acre,  which 
was  rather  small  for  this  section, 
owing  to  the  dry  season.  The  soil  is 
a  sandy  loam.  ” 


Potatoes — Sweet. 

The  first  week  in  June  is  quite 
early  enough  to  set  out  sweet  potatoes 
in  northern  localities.  Where  but  a 
very  few  are  grown,  it  is  much  easier 
and  cheaper  to  buy  the  plants  than  it 
is  to  start  them.  They  carry  readily 
by  express.  In  preparing  the  soil,  put 
upon  the  level  surface  a  strip  of  fine 
manure  a  foot  wide,  and  turn  two 
furrows  over  it  to  form  a  ridge.  Dress 
up  the  ridge  with  the  spade,  and  set  the 
plants  about  fifteen  inches  apart.  Un¬ 
less  the  soil  is  moist,  water  the  holes 
before  setting  the  plants,  which 
should  be  set  well  down,  so  that  the 
stalk  of  the  first  leaf  is  covered.  Press 
the  soil  firmly  around  the  plants — 
much  of  the  success  will  depend  upon 
this.  Should  the  tops  wait  and  dry 
up,  a  new  shoot  will  spring  up  if  the 
plant  has  been  set  deep  enough.  The 
sides  of  the  ridges  should  be  kept  free 
of  weeds  by  the  proper  use  of  the  rake. 
The  vines  will  soon  get  so  large  as  to 
smother  most  of  the  weeds. 

Potato  Rot — Barnet’s  Certain 
Preventive  for  the. 

Sow  unleached  ashes  over  the  field 
once  a  week  for  six  or  seven  weeks, 
commencing  soon  after  the  second 
hoeing.  Apply  two  or  three  bushels 
to  the  acre,  using  care  to  dust  the  tops 
well. 

Potato  Bug  (Colorado) — To 
Destroy. 

A  great  many  preparations  have 
been  invented  to  destroy  this  maraud¬ 
er  on  the  potato  fields.  The  princi¬ 
pal  ingredient  in  all  is  the  powdered 
paint  known  as  Paris  green.  Its 
poisonous  effect  upon  the  plant  is 
obviated  by  the  admixture  of  other 
ingredients.  The  Paris  green,  accord¬ 
ing  to  price,  is  more  or  less  pure.  If 
unadulterated,  it  should  be  mixed 
with  four,  five,  or  six  times  the 
quantity  of  meal,  flour,  ashes,  calcined 
plaster  and  lime.  The  more  it  can  be 


364 


Plough  deep  while  sluggards  sleep. 


diluted,  without  destroying  its  efficacy 
so  much  the  less  expensive  it  will  be, 
and  the  less  injurious  to  the  vines,  and 
also  the  less  dangerous  to  the  operator. 

Pots  (Iron) — To  Mend. 

Mix  finely  sifted  lime  with  some 
white  of  an  egg,  till  a  thin  kind  of 
paste  is  formed,  then  add  some  iron 
filings.  Apply  this  to  the  fracture, 
and  the  vessel  will  be  found  nearly  as 
sound  as  ever. 

Poultry  Breeding. 

Poultry  breeding  is  one  of  the  great 
industries  of  the  United  States,  al¬ 
though  it  has  not  attracted  the  atten¬ 
tion  that  should  have  been  given  it. 

It  is  estimated  by  competent  author¬ 
ities  that  the  poultry  industry  of  this 
country  amounts  to  more  than  $300,- 
000,000  every  year,  two-thirds  of 
which  is  derived  from  the  production 
of  eggs  alone. 

Notwithstanding  this,  we  have  never 
yet  produced  as  many  eggs  as  we  have 
consumed,  and  importations  are  made 
every  year  from  foreign  countries. 

The  principal  difficulty  with  poultry 
breeding  in  this  country  is  the  careless 
system  of  breeding  that  prevails. 
While  most  farmers  insist  on  having 
well-bred  animals  among  their  live 
stock,  they  pay  but  very  little  atten¬ 
tion  to  poultry.  For  this  reason  the 
average  production  of  eggs  in  this 
country  w'as,  at  the  time  of  the  last 
census,  only  about  three  dozen  eggs 
for  each  hen,  when  it  should  have 
been  at  least  ten  dozen. 

There  is  just  as  good  argument  for 
keeping  well-bred  poultry  as  for  keep¬ 
ing  well-bred  stock  of  any  kind. 
Pure-bred  poultry  is  not  high  priced 
and  it  is  much  more  profitable  than 
mongrel  stock  of  no  particular  breed¬ 
ing. 

Pure-bred  poultry  produces  a  larger 
number  of  eggs,  makes  a  larger  growth 
on  a  given  amount  of  feed  and  uses  the 


feed  it  consumes  to  a  better  purpose 
than  mongrel  stock  does. 

The  American  Poultry  Association, 
which  determines  all  questions  relat¬ 
ing  to  pure-bred  poultry,  recognizes 
twenty-six  distinct  breeds  of  chickens, 
which  are  subdivided  into  eighty-six 
varieties.  There  are  nine  breeds  of 
ducks,  seven  breeds  of  geese  and  six 
breeds  of  turkeys. 

Many  of  these  breeds  and  varieties 
are  not  common  and  some  of  them 
are  very  rare.  Half  a  dozen  breeds 
of  chickens,  two  breeds  of  ducks,  two 
breeds  of  geese  and  twrn  of  turkeys, 
comprise  nine-tenths  of  all  the  fowls 
bred  in  this  country. 

Of  chickens  it  is  entirely  probable 
that  one-half  in  the  country  are  made 
up  of  Plymouth  Rocks  or  their  crosses, 
the  Plymouth  Rock  being  the  most 
popular  breed  in  the  country.  This 
breed  is  divided  into  Barred,  White, 
and  Buff  varieties,  all  of  equal  merit, 
the  color  being  a  mere  matter  of 
choice. 

The  second  in  point  of  numbers  is 
probably  the  Leghorn  family,  of  which 
there  are  White,  Brown,  Buff  and 
Silver  Duckwing  varieties,  the  last 
being  very  rare. 

Light  Brahmas  are  quite  numerous 
and  have  many  merits,  and  Wyan- 
dottes,  which  come  in  the  White, 
Black,  Buff  and  Silver-laced  varieties 
are  becoming  quite  popular. 

The  Hamburgs,  Cochins,  Games, 
Spanish,  Minorcas,  Andalusians  and 
other  breeds  recognized  by  the 
American  Poultry  Association  are  not 
very  common,  although  not  at  all 
rare. 

Dorkings,  La  Fleche,  Houdans, 
Creve  Couers,  Silkies,  Sultans,  Suma- 
tras,  etc.,  are  rarely  seen,  the  Hou¬ 
dans  being  most  numerous  of  these. 

Good  Care. — Success  in  poultry 
breeding  depends  on  good  care.  If 
the  fowls  are  given  a  warm  house 


Our  'patience  will  achieve  more  than  our  force. 


365 


which  is  kept  clean  and  are  provided 
with  plenty  of  light,  and  in  connec¬ 
tion  with  the  comfortable  quarters  are 
properly  fed,  they  are. very  profitable, 
and  a  great  many  people  make  a  living 
from  poultry-keeping  on  a  small  cap¬ 
ital  and  limited  space. 

Poultry  does  not  do  well  where  the 
land  is  wet  or  even  damp  a  considerable 
portion  of  the  year.  To  this  state¬ 
ment  we  except  ducks  and  geese,  as 
they  do  best  where  they  can  have 
plenty  of  water,  but  at  the  same  time 
they  want  a  dry  place  in  which  to 
sleep. 

Poultry — Cheap  Buildings  for. 

Poultry  may  be  kept  in  very  cheap 
buildings,  in  which  they  excel  most 
live  stock,  as  with  the  domestic  ani¬ 
mals  the  furnishing  of  shelter  is  one  of 
the  considerable  items  of  expense. 

Poultry — Bones,  to  Pulverize 
for  Fowls. 

Put  the  bones  in  a  stove  and  allow 
them  to  burn  white,  when  they  can 
then  be  easily  pulverized;  then  mix 
with  corn  meal  and  feed  twice  a  day. 

Poultry — Feeding  of. 

On  the  proper  feeding  of  poultry 
depends  success.  Most  farmers  feed 
too  much  corn  for  the  good  of  the  poul¬ 
try,  as  corn  is  a  very  fattening  food 
and  fat  hens  do  not  lay  well. 

Poultry — Killing  and  Dressing. 

As  much,  if  not  more,  depends  on  the 
manner  of  killing  poultry  as  in  the 
dressing  to  have  it  look  fit  for  market. 
Too  much  caution  cannot  be  used  in  this 
branch  of  business.  One  mode  of  kill¬ 
ing  fowls  (instead  of  wringing  the  necks, 
which  we  deprecate),  is  to  cut  their 
heads  off  with  a  single  blow  of  a  sharp 
axe,  hang  them  up  by  the  legs  and 
allow  them  to  bleed  freely,  and  pluck 
their  feathers  immediately — while  yet 
warm.  The  French  mode,  which  is 
highly  commended,  we  think  far  the 
best,  as  it  causes  instant  death,  with¬ 


out  pain  or  disfigurement,  and  is  simply 
done  by  opening  the  beak  of  the  fowl, 
and  with  a  sharp  pointed  and  narrow- 
bladed  knife,  make  an  incision  at  the 
back  of  the  throat  which  will  divide  the 
vertebrae,  and  cause  immediate  death, 
after  which  hang  the  fowl  up  by  the 
legs  till  the  bleeding  ceases,  and  pick 
it  while  warm,  if  you  desire  the  feathers 
to  be  removed.  With  a  little  care  the 
skin  of  the  fowl  does  not  become  as  torn 
and  ragged  as  it  does  in  the  old-fashion¬ 
ed  way  of  scalding.  Another  thing, 
the  flesh  presents  a  better  and  more 
natural  appearance  when  not  scalded. 

Poultry — Lice  and  Other  Vermin. 

Lice  and  other  vermin  on  fowl  may 
be  treated  by  making  their  roosts  per¬ 
fectly  clean  with  hot  water  and  soap¬ 
suds,  and  applying  afterwards  spirits 
of  turpentine  (to  the  roosts) .  The 
whole  of  the  building  which  they  occu¬ 
py  should  be  kept  scrupulously  clean. 
Another  method  is  to  strew  small 
branches  or  sprays  of  cedar  about  the 
hennery.  This,  also,  will  be  found  very 
effective. 

Poultry  for  Market. 

When  fowls  are  killed  before  being 
sent  to  market,  it  is  best  not  to  pack 
them  as  soon  as  they  are  plucked.  It 
is  best  to  let  poultry  hang  at  least  24 
hours  after  being  picked  before  packing, 
so  as  to  allow  the  animal  heat  to  entirely 
pass  of.  After  picking,  wash  off  the 
blood-stains  with  a  cloth  and  warm 
water  in  a  careful  manner,  for  if  any  are 
left  to  harden  and  become  dry,  their 
removal  will  prove  very  troublesome. 

Poultry — Roup  in. 

Symptoms. — The  symptoms  of  roup 
are  at  first  identical  with  those  of  a 
severe  catarrh;  the  discharge  from  the 
nostrils,  however,  soon  loses  its  trans¬ 
parent  character,  becoming  more  or 
less  opaque,  and  of  a  very  peculiar 
and  offensive  odor;  froth  appears  in  the 
inner  comer  of  the  eyes,  and  the  lids 
swell;  in  severe  cases  the  eyeball  is  en- 


366 


He  that  can  have  'patience  can  have  what  he  will. 


tirely  concealed ;  the  nostrils  are  closed 
by  the  discharge  drying  around  them, 
and  the  eyelids  are  agglutinated  to¬ 
gether  ;  the  diseased  secretion  accumu¬ 
lates  within  to  a  great  extent,  conse¬ 
quently  the  sides  of  the  face  swell  to 
an  extreme  degree,  and  the  bird,  un¬ 
able  to  see,  or  feed  itself,  suffers 
from  great  depression  and  sinks  rapidly. 
With  respect  to  the  communication  of 
this  disease,  my  experiments  prove  that 
it  is  exceedingly  contagious.  It  is  fre¬ 
quently  communicated  by  fowls  drink¬ 
ing  out  of  the  same  vessel,  as  the  dis¬ 
charge  from  the  nostrils  of  the  sick 
bird  contaminates  the  water  as  it 
drinks.  No  common  fowl  is  worth 
bothering  with  after  the  eyes  swell 
badly;  before  that  they  may  be  cured 
with  tolerable  ease.  The  mouth, 
throat,  eyes  and  nostrils  should  be 
washed  out  clean,  and  sponged  with 
strong  chloride  of  lime  water,  or,  what 
is  better,  Labaraque’s  solution,  chlorin¬ 
ated  soda,  and  the  whole  flock,  but 
the  ailing  ones  particularly,  should 
have  the  heartiest  diet— iron  in  their 
water,  soft  feed  well  peppered,  and 
meat  of  some  kind. 

Powder,  Pearl — For  the 
Complexion. 

Take  pearl  or  bismuth  white  and 
Trench  chalk,  equal  parts.  Reduce 
them  to  a  fine  powder,  and  sift  through 
lawn. 

Powder — Rose  Face. 

Wheat  starch,  7  lbs.;  rose  pink,  1 
drachm;  otto  of  rose,  2  drachms,  otto 
of  santal  2  drachms. 

Preserving  Animals. 

A  mixture  of  equal  parts  of  good 
commercial  glycerine  and  water,  to 
every  gallon  of  which  is  added  one 
ounce  of  the  crystals  of  carbolic  acid, 
constitutes  a  good  preserving  liquid 
for  all  animal  substances.  The  use  of 
pure  glycerine,  with  about  one-half 
pint  of  alcohol,  and  half  an  ounce  of 
carbolic  acid  added  to  each  gallon, 


make  an  excellent  mixture  for  preserv¬ 
ing  the  tissues  of  soft  animals,  where 
it  is  important  to  preserve  the  color 
as  well  as  the  tissues. 

Prints  and  Printed  Books — To 
Bleach. 

Simple  immersion  in  chlorine  gas, 
letting  the  article  remain  in  it  a  longer 
or  shorter  space  of  time,  according  to 
the  strength  of  the  liquor,  will  be  suf¬ 
ficient  to  whiten  an  engraving.  If  it 
is  required  to  whiten  the  paper  of  a 
bound  book,  as  it  is  neccessary  that  all 
the  leaves  should  be  acted  on  by  the 
gas,  care  must  be  taken  to  open  the 
book  well,  and  to  make  the  boards  rest 
on  the  edge  of  the  vessel,  in  such  a  man¬ 
ner  that  the  paper  alone  shall  be  dipped 
in  the  gas.  The  leaves  must  be  sep¬ 
arated  from  each  other,  in  order  that 
they  may  be  equally  acted  on  on  both 
sides.  Chlorine  water,  freshly  made, 
will  answer  instead  of  the  gas. 

Printed  Sheets — To  Clean. 

A  method  recommended  by  a  for¬ 
eign  contemporary  for  cleaning  printed 
matter  and  engravings  consists  in 
fastening  the  sheets  to  a  board  by 
broad-headed  tacks,  and  washing  it 
with  clean  water,  to  which  a  slight 
percentage  of  carbonate  of  ammonia 
has  been  added.  This  process  must 
be  conducted  very  carefully  with 
a  soft  brush.  The  paper  is  then  to  be 
rinsed  off  with  water,  and  the  opera¬ 
tion  completed  on  the  back  side  as 
soon  as  it  is  dried.  It  is  then  to  be 
moistened  with  water  acidulated  with 
pure  wine  vinegar,  and  again  washed 
with  water,  to  which  a  little  chloride 
of  lime  has  been  added.  Finally,  it  is 
washed  off  again  and  dried  in  the  air 
by  sunlight.  In  this  way  it  becomes 
extremely  white  without  any  injury 
to  the  impression.  Some  valuable 
engravings  have,  it  is  said,  been  com¬ 
pletely  restored  by  this  method. 


There  is  scarcely  a  sin  such  a  crying  one  as  ingratitude.  367 


Printing  Rollers. 

These  are  made  of  treacle  and  glue, 
with  sometimes  a  little  Paris  white,  etc. 
The  proportions  are  about  Yi  lb.  of 
glue  to  IK  lb-  of  treacle;  the  glue  is 
broken  to  pieces,  soaked  for  24  hours 
in  sufficient  water,  then  melted  with 
the  treacle,  and  cast  into  a  mold  pre¬ 
viously  oiled.  On  removing  the  com¬ 
position  it  forms  a  cylinder  without  a 
seam,  elastic,  like  India  rubber,  yet 
sufficiently  soft  to  ink  the  type  without 
injuring  them.  When  it  gets  hard; 
which  happens  in  two  to  four  months, 
according  to  the  weather,  etc.,  it  is 
necessary  to  remelt  it,  adding  a  little 
more  treacle.  Used  to  ink  the  type 
for  letter  press.  If  the  composition  is 
too  hard,  the  ink  does  not  spread 
evenly ;  if  too  soft,  pieces  are  torn  away 
from  the  roller.  When  the  printing 
is  finished,  the  roller  is  rubbed  over  a 
sink  stone  with  cold  water,  which  dis¬ 
solves  a  little  of  the  external  coat, 
and  so  leaves  it  clear  of  ink. 

Pronunciation. 

To  acquire  a  good  knowledge  of 
pronunciation,  it  is  advisable  to  listen 
attentively  to  the  examples  given  by 
good  speakers,  and  by  educated  per¬ 
sons.  We  learn  the  pronunciation  of 
words  to  a  great  extent  by  imitation, 
just  as  birds  acquire  the  notes  of  other 
birds  which  may  be  near  them 
Pronunciation — Rules  of. 

C  before  a,  o,  and  u,  and  in  some 
other  situations,  is  a  close  articulation, 
like  k.  Before  e,  i,  and  y,  c  is  precisely 
equivalent  to  s  in  same,  this;  as  in 
cedar,  civil,  cypress,  capacity. 

E  final  indicates  that  the  preceding 
vowel  is  long;  as  in  hate,  mete,  sire, 
robe,  lyre,  abate,  recede,  invite,  re¬ 
mote,  intrude. 

E  final  indicates  that  c  preceding 
has  the  sound  of  s;  as  in  lace,  lance; 
and  that  g  preceding  has  the  sound  of 
j,  as  in  charge,  page,  challenge. 

E  final,  in  English  words  proper, 


never  forms  a  syllable,  and  in  the 
most-used  words,  in  the  terminating 
unaccented  syllable  it  is  silent.  Thus, 
motive,  genuine,  examine,  granite,  are 
pronounced  motiv,  genuin,  examin, 
granit. 

E  final,  in  a  few  words  of  foreign 
origin,  forms  a  syllable;  as  syncope, 
simile. 

E  final  is  silent  after  1  in  the  follow¬ 
ing  terminations, — ble,  cle,  die,  fle, 
gle,  kle,  pie,  tie,  zle;  as  in  able, 
manacle,  cradle,  ruffle,  mangle,  wrin¬ 
kle,  supple,  rattle,  puzzle,  which  are 
pronounced  a’bl,  mana’cl,  cra’dl,  ruf’fl, 
man’pl,  wrin’kl,  sup’pl,  puz’zl. 

E  is  usually  silent  in  the  termina¬ 
tion  en;  as  in  token,  broken;  pro¬ 
nounced  tokn,  brokn. 

OUS,  in  the  termination  of  adjec¬ 
tives  and  their  derivatives,  is  pro¬ 
nounced  us;  as  in  gracious,  pious, 
pompously. 

CE,  Cl,  TI,  before  a  vowel,  have 
the  sound  of  sh;  as  in  cetaceous,  gra¬ 
cious,  motion,  partial,  ingratiate;  pro¬ 
nounced  cetashus,  grashus,  moshun, 
parshal,  ingrashiate. 

SI,  after  an  accented  vowel,  is 
pronounced  like  zh;  as  in  Ephesian, 
confusion; pronounced  Ephezhian,  con- 
fuzhion. 

When  Cl  or  TI  precede  similar 
combinations,  as  in  pronunciation, 
negotiation,  they  should  be  pro¬ 
nounced  ce  instead  of  she,  to  prevent  a 
repetition  of  the  latter  syllable;  as 
pronunceashun  instead  of  pronun- 
sheashun. 

GH,  both  in  the  middle  and  at  the 
end  of  words,  is  silent;  as  in  caught, 
bought,  fright,  nigh,  sigh;  pronounced 
caut,  baut,  frite,  ni,  si.  In  the  follow¬ 
ing  exceptions,  however,  gh  is  pro¬ 
nounced  as  f: — cough,  chough,  dough, 
enough,  laugh,  rough,  slough,  tough, 
trough. 

When  WH  begins  a  word,  the  as¬ 
pirate  h  precedes  w  in  pronunciation; 


368 


American  'patriotism  must  be  a  household  virtue. 


as  in  what,  whiff,  whale;  pronounced 
hwat,  hwiff,  hwale,  w  having  precisely 
the  sound  of  oo,  French  ou.  In  the 
following  words  w  is  silent: — who, 
whom,  whose,  whole, 

H  after  r  has  no  sound  or  use;  as 
in  rheum,  rhyme;  pronounced  reum, 
ryme. 

H  should  be  sounded  in  the  middle 
of  words;  as  in  forehead,  abhor, 
behold,  exhaust,  inhabit,  unhorse. 

H  should  always  be  sounded  except 
in  the  following  words:— heir,  honest, 
honor,  hour,  herb,  and  all  their  deriva¬ 
tives. 

K  and  G  are  silent  before  n;  as 
know,  gnaw;  pronounced  no,  naw. 

W  before  r  is  silent;  as  in  wring, 
wreath;  pronounced  ring,  reath. 

B  after  m  is  silent;  as  in  dumb, 
numb;  pronounced  dum,  num. 

L  before  k  is  silent;  as  in  balk, 
walk,  talk;  pronounced  bauk,  wauk, 
tauk. 

PH  has  the  sound  of  f ;  as  in  philos¬ 
ophy  ;  pronounced  filosofy. 

NG  has  two  sounds,  one  as  in 
singer,  the  other  as  in  fin-ger. 

N  after  m,  and  closing  a  syllable,  is 
silent;  as  in  hymn,  condemn. 

P  before  s  and  t  is  mute ;  as  in  psalm, 
pseudo,  ptarmigan;  pronounced  sam, 
sudo,  tarmigan. 

R  has  two  sounds,  one  strong  and 
vibrating,  as  at  the  beginning  of 
words  and  syllables,  such  as  robber, 
reckon,  error;  the  other  as  at  the  ter¬ 
minations  of  words,  or  when  succeeded 
by  a  consonant,  as  farmer,  morn. 

Before  the  letter  R  there  is  a  slight 
sound  of  e  between  the  vowel  and  the 
consonant.  Thus,  bare,  parent,  ap¬ 
parent,  mere,  mire,  more,  pure,  pyre, 
are  pronounced  nearly  baer,  paerent, 
appaerent,  me-er,  mier,  moer,  puer, 
pyer.  This  pronunciation  proceeds 
from  the  peculiar  articulation  of  r,  and 
it  occasions  a  slight  change  of  the 


sound  of  a,  which  can  only  be  learnt 
by  the  ear. 

There  are  other  rules  of  pronuncia¬ 
tion  affecting  the  combinations  of 
vowels,  &c.;  but  as  they  are  more 
difficult  to  describe,  and  as  they  do 
not  relate  to  errors  which  are  com¬ 
monly  prevalent,  we  will  not  mention 
them  here. 

Prussian  Blue — Turnbull’s. 

Ferrocyanide  of  potassium,  10 
ounces;  solution  tersulphate  of  iron, 
1  pint;  water,  3  pints.  Dissolve  the 
ferrocyanide  of  potassium  in  two 
parts  of  water,  and  add  the  solution, 
gradually,  to  the  solution  of  tersul¬ 
phate  of  iron  previously  diluted  with 
the  remainder  of  the  water,  stirring 
the  mixture  during  the  addition. 
Then  filter  the  liquid  and  wash  the 
precipitate  on  the  filter  with  boiling 
water  until  the  washings  pass  nearly 
tasteless.  Lastly,  dry  it,  and  rub  it 
into  fine  powder. 

Pumice  Stone. 

This  is  the  lava  of  volcanoes,  and  is 
found  floating  upon  the  surface  of  the 
sea.  It  is  a  very  useful  article,  which 
should  be  used  much  more  than  it  is 
for  rubbing  down  painted  work. 

Pump  (Nautical)— Self-Acting. 

Captain  Leslie,  in  a  voyage  from 
North  America  to  Stockholm,  adopted 
an  excellent  mode  of  emptying  water 
from  his  ship’s  hold,  when  the  crew 
were  insufficient  to  perform  that 
duty.  About  ten  or  twelve  feet 
above  the  pump  he  rigged  out  a  spar, 
one  end  of  which  projected  over¬ 
board,  while  the  other  was  fastened  as 
a  lever  to  the  machinery  of  the  pump. 
To  the  end  which  projected  over¬ 
board  was  suspended  a  water-butt, 
half  full,  but  corked  down,  so  that 
when  the  coming  wave  raised  the 
butt-end,  the  other  end  depressed  the 
piston  of  the  pump ;  but  at  the  retiring 
of  the  wave,  this  was  reversed,  for,  by 
the  weight  of  the  butt,  the  piston 


A  true  philosopher  is  beyond  the  reach  of  fortune. 


369 


came  up  again,  and  with  it  the  water. 
Thus,  without  the  aid  of  the  crew, 
the  ship’s  hold  was  cleared  of  the 
water  in  a  "few  hours. 

A  very  useful  hint  may  be  taken 
from  this  plan ;  when  a  vessel  has 
much  water,  and  there  are  not  hands 
enough  to  work  the  pumps,  one  pump 
might  be  arranged  on  this  plan,  and 
the  other  fully  manned  in  the  usual 
way. 

Punctuation. 

Punctuation  teaches  the  method  of 
placing  Points,  or  Stops,  in  written  or 
printed  matter,  in  such  a  manner  as  to 
clearly  indicate  the  pauses  which 
would  be  made  by  the  author  if  he 
were  communicating  his  thoughts 
orally  instead  of  by  written  signs; 
correct  punctuation  is  essential  to 
convey  the  meaning  intended,  and  to 
give  due  force  to  such  passages  as 
the  author  may  wish  to  impress  upon 
the  mind  of  the  person  to  whom  they 
are  being  communicated. 

Points  or  Stops 

Are  as  follows: — 

Comma , 

Semicolon  ; 

Colon  : 

Period,  oij  Full  Point  .' 

Apostrophe  ’ 

Hyphen  - 

Note  of  Interrogation  ? 

Note  of  Exclamation  ! 

Parenthesis  (  ) 

Asterisk,  or  Star  * 

As  these  are  all  the  points  required 
in  simple  epistolary  composition,  we 
will  confine  our  explanations  to  rules 
which  should  govern  the  use  of  them. 
The  other  Points,  however,  are  the 
paragraph  H  ;  the  section  2  ;  the  dag¬ 
ger  t;  the  double  dagger  t  ;  the  parallel 
||  ;  the  brackets  [];  and  some  others. 
These,  however,  are  quite  unnecessary, 
except  for  elaborate  works,  in  which 
they  are  chiefly  used  for  notes  or 


marginal  references.  The  dash  —  is 
sometimes  used  as  a  substitute  for 
the  brackets. 

£  Point— Relative  Duration  of 
the  Pauses  for  Each. 

Comma  While  you  count  one. 

Semicolon  “  “  “  two. 

Colon  “  “  “  three. 

Period  ''  “  “  four. 

This  however,  is  not  an  infallible 
rule,  because  the  duration  of  the 
pauses  should  be  regulated  by  the 
degree  of  rapidity  with  which  the 
matter  is  being  read.  In  slow  read¬ 
ing  the  duration  of  the  pauses  should 
be  increased. 

Points — Danger  of  Misplacing. 

The  misplacing  of  even  so  slight 
a  point,  or  pause,  as  the  comma,  will 
often  alter  the  meaning  of  a  sentence. 
The  contract  made  for  lighting  the 
town  of  Liverpool,  during  the  year 
1819,  was  made  void  by  the  misplac¬ 
ing  of  a  comma  in  the  advertise¬ 
ments,  thus:— “The  lamps  at  present 
are  about  4,050,  and  have  in  general 
two  spouts  each,  composed  of  not 
less  than  twenty  threads  of  cotton.  ” 
The  contractor  would  have  pro¬ 
ceeded  to  furnish  each  lamp  with  the 
said  twenty  threads,  but  this  being 
but  half  the  usual  quantity,  the 
commissioners  discovered  that  the 
difference  arose  from  the  comma 
following  instead  of  preceding  the 
word  each.  The  parties  agreed  to 
annul  the  contract,  and  a  new  one 
was  made. 

Putty — Glazier’s. 

Whiting,  70  lbs.;  boiled  oil,  30  lbs.; 
water  2  gals.  Mix.  If  too  thin,  add 
more  w  hiting ;  if  too  thick  add  more  oil. 

Putty — To  Soften. 

To  remove  old  putty  from  broken 
windows,  dip  a  small  brush  in  nitro- 
muriatic  acid  or  caustic  soda,  (con¬ 
centrated  lye)  and  with  it  anoint  or 
paint  over  the  dry  putty  that  adheres 


370 


Great  works  are  performed 


to  the  broken  glass  and  frames  of 
your  windows;  after  an  hour’s  inter¬ 
val,  the  putty  will  have  become  so 
soft  as  to  be  easily  removable. 

Putty — To  Soften  When  Hard. 

Break  the  putty  in  lumps  of  the 
size  of  a  hen’s  egg,  add  a  small  portion 
of  linseed  oil,  and  water  sufficient  to 
cover  the  putty;  boil  this  in  an  iron 
vessel  for  about  ten  minutes,  and 
Stir  it  when  hot.  The  oil  will  mix 
with  the  putty.  Then  pour  the  water 
off,  and  it  will  be  like  fresh  made. 

Putty — To  Remove. 

For  removing  hard  putty  from  a 
window  sash,  take  a  square  piece  of 
iron,  make  the  same  red  hot,  and  run  it 
along  the  putty  till  it  gets  soft.  The 
putty  will  peel  off  without  injuring 
the  wood  work.  Concentrated  lye, 
made  of  lime  and  alkali  will  affect 
the  wood  and  make  it  rot  quicker. 

Putty  Polishers. 

Melt  tin,  rake  off  the  dross  as  it  is 
formed,  and  calcine  this  dross  till  it 
becomes  whitish. 

Another. — Melt  tin,  one  ounce,  with 
an  equal  weight,  or  one  and  a  half 
ounce  of  lead,  and  then  raise  the  heat 
so  as  to  render  the  mixed  metals  red 
hot,  when  the  tin  will  be  immediately 
flung  out  in  the  State  of  putty.  Both 
are  very  hard,  used  for  polishing  glass 
and  japan  work,  and  to  color  opaque 
white  enamel. 

Puzzles 

Puzzles  vary  much.  One  of  the 
simplest  that  we  know  is  this : — 

Take  away  half  of  thirteen  and  let 
eight  remain. 

Write  XIII  on  a  slate,  or  on  a  piece 
of  paper — -rub  out  the  lower  half  of  the 
figures,  and  VIII  will  remain. 

Another. — From  forty-five  take  for¬ 
ty-five  and  let  forty-five  remain.  To 
do  this  write  the  figures  1  to  9  consecu¬ 
tively  in  a  line,  above  them  write  the 


same  figures  in  reverse  order  9  to  ], 
subtract  the  bottom  line  from  the  top 
line  and  the  result  as  well  as  the  other 
two  lines  will  each  total  45 — thus: 
987654321  =45 
123456789  =45 


864197532=45 


Upon  the  principle  of  the  square 
words,  riddlers  form  Diagonals,  Dia¬ 
monds,  Pyramids,  Crosses,  Stars,  etc- 
These  specimens  will  show  their  pecu¬ 
liarities  : — 


Puzzle,  Oblique. — Malice,  eight,  a 
polemical  meeting,  a  Scottish  river, 
what  I  -write  with,  a  decided  negative, 
the  capital  of  Ireland.  The  initials 
downward  name  a  celebrated  musician. 

Puzzle,  Diagonal. — A  direction,  a 
singer,  a  little  bird,  a  lady’s  ring,  a 
sharp  shaver.  Read  from  left  to  right 
and  right  to  left  the  centrals  show  two 
favorite  novelists. 


The  following  are  the  answers  to 
these  two  puzzles,  and  afford  good  ex¬ 
amples  of  their  construction  to  any  one 
who  wishes  to  try  his  hand  at  their 
manufacture. 


Oblique. 
REVENGE 
OCTAVE 
SYNOD 
SPEY 
I  N  K 
NO 
I 


Diagonal. 

LABEL 

TENOR 

DIVER 

JEWEL 

RAZOR 


Puzzle — Diamond. 

The  head  of  a  mouse,  what  the 
mouse  lives  in,  the  county  of  calves, 
the  city  of  porcelain,  a  German  town, 
an  American  stream,  a  royal  county,  a 
Nova  Scotian  town,  Eve’s  temptation, 
our  poor  relation,  myself.  Centrals 
down  and  across,  show  a  wide,  wide, 
long  river. 

The  construction  of  the  Diamond 
Puzzle  is  exhibited  in  the  following 
diagram,  which  is,  at  the  same  time  the 
answer  to  it. 


not  by  strength  but  by  perseverance. 


371 


Diamond. 

M 

AIR 

ESSEX 

DRESDEN 

GOTTINGEN 

MISSISSIPPI 

BERKSHIRE 

HALIFAX 

APPLE 

APE 

I 

Puzzle — Boss ;  or  the  Fifteen. 

Apparently  simple,  this  game  is 
really  difficult  of  solution.  Fifteen 
cubes  of  wood,  severally  marked  from 
1  to  15,  are  placed  indifferently  in  a 
box  made  to  hold  sixteen;  thus — 


The  puzzle  consists'  in  sliding  the 
cubes  from  square  to  square,  without 
lifting  them  or  removing  them  from 
the  box,  until  they  are  placed  in  their 
natural  order.  It  is  easy  enough  to 
move  the  squares  up  to  12;  but  to 
get  the  last  three  into  order  is  often  a 
puzzle  indeed.  If  the  figures  fall  in 
either  of  the  following  positions — 13, 
15,  14;  14,  13,  15;  or  15,  14,  13—  the 
problem  is  unsolvable;  it  follows, 
therefore,  that  the  last  row  must  be 


either  14,  15,  13;  or  15,  13,  14.  If 
you  get  the  cubes  into  either  of  these 
postions,  you  can  easily  bring  them 
light;  but  if  you  cannot,  the  only  way 
is  to  begin  the  game  all  over  again. 
Puzzle— The  Thirty-Four. 

This  is  an  adaptation  of  the  old 
magic  square,  which  amused  the  phi¬ 
losophers  of  old.  A  sketch  of  it  appears 
in  Albert  Durer’s  painting  of  Melan¬ 
cholia.  Sixteen  discs  or  squares,  num¬ 
bered  from  2  to  16,  are  placed  in¬ 
differently  on  the  table — or  they  may 
be  in  the  fifteen  box;  and  the  puzzle 
is  to  so  arrange  them  as  to  make  the 
sum  of  the  figures  add  up  to  34,  wheth¬ 
er  cciTlnted  up,  down,  across  or  angu¬ 
larly.  Here  is  the  solution: 


This  is  the  simplest;  but  a  more  elab¬ 
orate  plan  is  to  so  arrange  the  figures 
that  any  form  of  the  blocks  will  form  a 
square  sum  of  34.  See  the  annexed 
solution,  which  the  ingenious  may  still 
further  complicate: 


16 

3 

2 

13 

5 

10 

11 

8 

9 

6 

7 

12 

4 

16 

14 

1 

1 

2 

3 

4 

,  5 

b 

7 

8 

9 

10 

11 

12 

13 

14 

15 

9 

'll 

3 

7 

8 

14 

10 

15 

6 

12 

13 

2 

5 

1 

4 

1 

8 

13 

12 

14 

11 

2 

7 

4 

5 

16 

9 

15 

10 

3 

6 

1 

15 

14 

4 

12 

6 

7 

9 

8 

10 

11 

5 

13 

3 

2 

16 

Q 


Queensware — To  Make. 

This  is  made  of  the  same  materials 
as  the  flintware,  but  the  proportion  in 
which  the  materials  are  mixed  is  not 
the  same,  nor  is  the  ware  glazed  in  the 
same  way.  The  flintware  is  generally 
made  of  four  measures  of  liquid  flint, 
and  18  of  liquid  clay;  the  yellow  ware 
has  a  greater  proportion  of  clay  in  it. 
In  some  manufactories  they  mix  20, 
and  in  others  24  measures  of  clay  with 


4  of  flint.  The  proportion  for  both 
sorts  of  ware  depends  very  much  upon 
the  nature  of  the  clay,  which  is  very 
variable  even  in  the  same  pit.  Hence 
a  previous  trial  must  be  made  of  the 
quality  of  the  clay,  by  burning  a  kiln 
of  the  ware.  If  there  be  too  much  flint 
mixed  with  the  clay,  the  ware,  when 
exposed  to  the  air  after  burning,  is 
apt  to  crack,  and  if  there  be  too  little, 
the  ware  will  not  receive  the  proper 


372 


One’s  piety  is  best  displayed  in  his  pursuits. 


glaze  from  the  circulation  of  the  salt 
vapor. 

Quills — German  Method  of 
Preparing. 

Suspend  the  quills  in  a  copper  over 
water  sufficiently  high  to  touch  the  nibs ; 
then  close  it  steam-tight,  and  apply 
four  hours’  hard  boiling;  next  with¬ 
draw  and  dry  them,  and  in  24  hours 
cut  the  nibs  and  draw  out  the  pith; 
lastly,  rub  them  with  a  piece  of  cloth 
and  expose  them  to  a  moderate  heat. 
The  quills  prepared  in  this  way  are  as 
hard  as  bone,  without  being  brittle, 
and  as  transparent  as  glass. 

Quinces— To  Cultivate. 

The  quince  appears  to  flourish  best 
on  a  rather  stiff  and  moist  soil,  in  some¬ 
what  sheltered  locations.  See  that 
they  are  entirely  free  of  the  borer  before 


planting.  Set  eight  feet  apart  in  rich 
soil.  Bandage  the  stem  with  two  or 
three  wrappings  of  muslin,  or  any  kind 
of  cloth,  as  far  down  in  the  ground  as 
possible,  as  the  roots  start  less  from  near 
the  surface.  Let  this  bandage  run  six 
or  eight  inches  above  ground,  then 
pile  the  soil  compactly  a  couple  of 
inches  around  the  bandage,  and  renew 
this  early  every  spring.  Fine,  large, 
golden  quinces,  rivaling  the  largest 
oranges,  will  reward  your  efforts,  annu¬ 
ally. 

Should  the  borer  by  any  means  steal 
in,  the  same  plan  may  be  adopted  for  itB 
destruction  as  in  the  apple.  Should  it 
however,  get  the  advantage  of  you, 
and  your  trees  become  honeycombed, 
again  set  out  young  trees,  so  that  by 
the  time  the  old  ones  are  gone  the 
young  ones  will  be  in  bearing. 


Rabbit — Habits  of  the. 

The  rabbit  litters  four  or  five  times 
a  year,  bringing  forth  from  five  to 
eight  young  ones  at  a  time,  and  begin- 
ing  to  breed  at  the  age  of  six  months. 
The  animal  delights  in  a  sandy  soil, 
with  a  superficial  layer  of  fine  vegetable 
mold.  In  such  places  it  can  easily 
make  its  burrows,  and  enjoy  abundant 
food.  It  is  remarkable  that  while  the 
young  of  the  hare  are  bom  covered 
with  fur,  and  possessed  of  sight  so  as 
to  be  able  to  shift  for  themselves, 
young  rabbits  are  born  blind,  naked, 
and  helpless;  they  cannot  see  for  about 
twelve  days  after  birth,  nor  leave  the 
burrow  for  more  than  a  month. 

Rabbits  and  Hares — Best 
Kinds  of. 

The  Belgium  hare  is  the  fad  just 
now.  Usually  the  stout,  short-legged 
rabbits  are  better  breeders  than  others, 
as  well  as  more  healthy.  The  large 
hare-colored  variety  is  much  esteemed, 
but  the  white,  or  white  mottled  with 


yellow  or  black,  is  said  to  be  the  most 
delicate  for  the  table.  The  grey  is 
said  to  approach  nearest  to  the  flavor 
of  the  wild  rabbit.  Rabbit  fanciers 
have  different  opinions  as  to  the  colors 
of  the  animals.  Grey,  as  being  the 
commonest,  is  held  in  least  esteem; 
the  black  occupies  the  next  place;  the 
fawn,  the  white,  and  grey  hold  the 
third  place;  the  pure  albino  with  pink 
eyes  is  considered  better  than  any  of 
these;  various  admixtures  of  brown, 
grey,  or  black  mixed  with  white,  take 
the  highest  rank,  and  a  uniform  mouse 
color  is  greatly  admired  by  a  few  as 
superior  to  any  other. 

Rabbits — To  Rear. 

It  is  of  great  importance  that  the 
rabbit-warren  be  properly  adapted  to 
the  purpose  intended.  The  rabbit  in 
its  natural  state  prefers  a  dry  and  airy 
place,  and  the  rabbit  house  or  hutch 
ought,  on  that  account,  to  be  kept 
always  dry,  clean  and  well  aired.  The 
hutch  may  be  most  suitably  placed 
against  the  south  wall  of  a  house,  so 


Fly  from  pleasures  and  they  will  follow  you. 


373 


as  to  obtain  the  advantage  of  the  sun¬ 
light.  It  should  be  surrounded  by 
a  wire  fence,  and,  in  the  interior  of  the 
enclosure,  boxes  ought  to  be  fixed 
as  breeding  places,  separated  by 
partitions  from  other  boxes  adapted 
for  the  young  rabbits,  which  parti¬ 
tions  are  furnished  with  doors  cap¬ 
able  of  being  closed  so  as  to  sepa¬ 
rate  the  young  ones  from  the  parents, 
when  required. 

Rabbits— To  Feed. 

All  the  various  vegetables  and 
roots  used  at  table  may  be  given  to 
them,  and  celery,  parsley, .  and  the 
tops  as  well  as  the  roots  of  carrots 
are  preferred  by  them;  while  let¬ 
tuces,  stumps  of  cabbage  and  cauli¬ 
flowers,  turnips,  and  parsnips,  are 
all  useful.  In  spring,  tares  are  excel¬ 
lent,  and  the  dandelion,  the  milk 
thistle,  and  sow  thistle,  are  all  much 
relished  by  them. 

Rabbits— To  Trap. 

To  trap  rabbits,  take  brass  wire, 
make  a  noose,  large  enough  for  them 
to  put  their  head  through;  then  trim 
a  small  tree  near  the  road,  fasten 
the  wire  to  the  tree-top,  bend  over 
and  fasten  by  a  notch  to  a  peg  driven 
in  the  ground;  then  make  a  fence  of 
fine  brush  a  little  across  the  road, 
leaving  a  hole  to  hang  the  wire  in.  — 
Some  use  box  traps,  baited  with 
sweet  apple ;  also  steel  traps  laid 
in  their  roads  and  fastened. 

Raccoons— To  Catch. 

The  surest  way  to  catch  them  is 
with  a  good  cur  dog.  One  that 
will  not  bark  when  tracking  but  will 
bark  at  the  tree.  But  if  you  wish 
to  trap  them  with  steel  traps,  go  to 
the  woods,  near  a  swamp,  find  a 
big  log  lying  in  or  near  a  swamp, 
set  your  trap  on  the  log  and  then  get 
two  old  limbs,  set  one  on  each  side 
of  the  log  over  the  trap,  crossing 
at  the  top,  forming  an  x,  so  that 
the  coon  will  have  to  go  under  them 


and  over  the  trap.  Bait  if  you 
choose  with  frogs  or  chicken.  But 
whether  you  bait  or  not  the  coon  will 
run  onto  the  old  log  if  he  comes  in 
the  neighborhood.  Or,  on  the  same 
plan,  you  can  set  a  dead-fall. 

Raccoon  Skins— To  Prepare. 

The  skin  of  the  raccoon  should 
be  nailed  to  boards  to  dry,  then 
treated  to  a  paste  of  1  oz.  alum; 
1  oz.  salt;  about  Y2  drachm  sul¬ 
phuric  acid;  2  gills  water  and  a  little 
wheat  bran.  It  should  when  dry 
be  scraped  off  with  a  spoon  or  dull 
knife  as  in  the  case  of  mink  skins. 
Instead  of  nailing  it  on  boards,  roll 
it  up  and  work  it  soft. 

Rag  Carpets. 

These  useful  articles  of  the  house 
are  made  and  highly  prized  in  nearly 
all  families  in  the  country.  The 
suggestions  of  the  experienced  may 
lessen  the  labor  of  making  them, 
besides  helping  to  make  a  better  look¬ 
ing  carpet. 

First,  the  rags  or  old  garments 
ought  to  be  washed  clean;  then  rip 
them  to  pieces,  rejecting  the  parts 
too  worn  to  be  used;  if  not  ready 
to  color  them,  tie  in  bundles  all 
that  are  to  be  colored  same  color, 
and  any  that  do  not  need  coloring, 
may  be  cut  and  sewed,  or  tied  up 
by  themselves,  if  not  ready  to  com¬ 
mence  the  work.  All  woolen  rags 
ought  to  be  kept  in  linen  sacks, 
to  exclude  the  moths  from  them. 

To  color. — Any  light,  mixed,  or 
plaided  woolens  may  be  improved 
in  color  by  dipping  in  a  good  red  dye. 
Clean  white  rags  can  be  colored 
yellow,  orange,  blue,  or  green.  Dingy 
white  rags  will  look  well,  colored 
hemlock  color,  and  set  with  lime. 
This  is  a  cheap,  pretty  and  durable 
color  for  some  of  the  rags  and  warp. 
Bits  of  bark  may  be  gathered  around 
saw  mills,  when  one  cannot  get  them 
elsewhere;  boil  enough  bark  to  mak« 


374 


Politeness  has  been  well  defined. 


a  strong  dye,  and  add  to  it  a  little 
clear  lime  water,  after  removing 
all  bits  of  bark  or  straining  the  dye. 
If  dregs  remain  in  any  dye  it  will 
spot  the  cloth  or  yarn.  (See  Dyeing). 

If  a  smooth  parlor  carpet  is  wanted 
the  rags  must  be  cotton,  and  other  rags 
that  are  made  of  fine  yarn.  Coarse, 
threaded  woolen  rags  make  a  carpet 
look  rough,  and  though  it  may  do 
well  enough  for  a  kitchen,  it  is  not 
so  nice  for  a  parlor. 

Unless  the  rags  are  light,  it  will 
take  a  pound  and  a  half,  and  some¬ 
times  more,  for  each  yard  of  carpet. 
To  know  when  sufficient  rags  are 
prepared  for  the  number  of  yards 
wanted,  the  prepared  rags  must  be 
weighed.  If  the  rags  are  light,  it 
will  not  take  quite  a  pound  and  a 
half;  but  if  they  are  coarse-threaded 
or  woolen  rags,  it  will  take  some 
times  more  than  a  pound  and  a  half, 
if  the  carpet  is  well  beaten  up. 

If  a  striped  carpet  is  wanted,  tear 
each  color  separately,  and  mix  to¬ 
gether  the  different  shades  of  the 
same  color  when  sewing;  this  will 
make  the  carpet  more  uniform  in 
color  and  prettier  than  if  some  stripes 
contained  all  the  brightest  colors, 
and  other  paler  ones,  which  they 
will,  if  the  shades  of  the  same  color 
are  not  mixed  in  sewing.  A  carpet 
always  looks  much  better  if  all  the 
breadths  are  uniform  in  color,  or 
by  mixing  the  shades  of  the  same 
color  in  sewing  them. 

For  a  hap-hazard  carpet,  all  dif¬ 
ferent  colors  may  be  mixed  in  sew¬ 
ing.  This  will  use  up  all  short  rags, 
of  any  color  or  shade,  and  often  makes 
a  very  pretty  carpet,  which  may  be 
woven  easier  and  cheaper  than  a 
striped  carpet.  Short  pieces,  or  those 
not  more  than  three  or  four  yards 
long,  alternated  with  shorter  ones, 
look  the  best  in  this  kind  of  carpet. 

For  warp,  good,  strong,  prepared 


yarn  is  the  best,  and  saves  much 
labor.  It  may  be  reeled  into  skeins 
of  five  knots  before  coloring,  allow¬ 
ing  one  skein  to  a  yard,  and  about 
three  knots  over  to  be  woven  in 
at  the  end  of  each  breadth,  for  bind¬ 
ing. 

Measure  the  inside  of  a  room,  and 
let  the  weaver  know  how  long  to 
make  each  breadth.  Carpets  will 
shrink  a  little  in  length  from  the 
weaver’s  measure  after  they  come 
out  of  the  loom,  but  vail  often  stretch 
a  little  in  width.  The  stripes  will 
match  the  best,  if  the  edges  on  the 
same  side  of  the  loom  are  sewed 
together,  as  the  different  sides  of 
the  loom  sometimes  vary  a  little. 

"Rain — To  Produce. 

Rain  is  such  a  necessity  to  the 
success  of  crops,  that  whatever  will 
aid  its  occasional  appearance  should 
be  cultivated.  It  has  been  proved 
without  doubt  that  trees  do  this, 
for  it  has  been  noticed  that  wherever 
the  country  has  been  denuded  of  its 
forests,  as  Greece  or  Italy,  rains 
gradually  become  more  infrequent, 
and  that  in  parts  of  the  country 
where  formerly  there  was  little  or 
no  rain — as  on  the  western  prairies 
— and  trees  have  afterward  been 
planted,  occasional  and  copious  rains 
have  always  resulted.  Farmers  should 
be  guided  by  this  fact. 

Raspberries. 

Raspberry  canes,  when  set  out, 
should  be  planted  three  feet  apart 
in  the  row,  and  the  rows  three  and 
a  half  to  four  feet  apart.  Cut  down 
the  canes  to  within  six  inches  of  the 
ground  and  set  firmly.  Choose  a 
rather  moist  spot  for  them,  and 
if  in  the  shade  a  portion  of'  the  day 
so  much  the  better.  They  can  be 
planted  under  fruit  trees,  where 
scarcely  anything  else  will  grow  and 
the  berry  will  be  much  larger  and 


375 


as  benevolence  in  small  things. 


finer.  They  like  a  cool,  moist  soil, 
kept  so  by  liberal  mulching  with 
leaves,  light  manure,  or  any  trash. 

Rats — To  Destroy. 

The  following  recipe  is  highly  re¬ 
commended  as  the  best  known  means 
of  getting  rid  of  these  most  obnoxious 
and  destructive  vermin. — Melt  lard 
in  a  bottle  plunged  in  water,  heated 
to  about  150  degrees  Fahrenheit; 
put  into  it  half-an-ounee  of  phos¬ 
phorus  for  every  pound  of  lard; 
then  add  a  pint  of  proof  spirit,  or 
whiskey;  cork  the  bottle  firmly  after 
its  contents  have  been  heated  to  150 
degrees,  taking  it  at  the  same  time 
out  of  the  water,  and  agitate  smartly 
till  the  phosphorous  becomes  uni¬ 
formly  diffused,  forming  a  milky-look- 
ing  liquid.  This  liquid,  when  cooled, 
will  afford  a  white  compound  of  phos¬ 
phorous  and  lard.  As  the  spirit  sepa¬ 
rates  from  the  mixture  it  may  be 
poured  off  and  used  again  for  the  same 
purpose.  This  compound,  on  being 
wanned  very  gently,  may  be  poured 
out  into  a  mixture  of  wheat  flour  and 
sugar,  incorporated  therewith,  and 
then  flavored  with  oil  of  rhodium,  or 
with  oil  of  aniseed,  etc.  The  dough,  be¬ 
ing  made  into  pellets,  is  to  be  laid  in 
rat  holes.  Being  luminous  in  the 
dark  it  attracts  their  notice,  and  be¬ 
ing  agreeable  to  their  palates  it  is 
readily  eaten,  and  proves  fatal. 

Another.— Chloride  of  lime  is  a  good 
preventive,  as  rats  have  an  extreme 
aversion  to  it. 

Another. — Mix  some  fine  plaster 
of  Paris  with  an  equal  quantity  of 
flour;  put  the  mixture  in  the  place 
infested  by  the  vermin,  and  a  vessel 
full  of  water  beside  it.  The  rats  will 
devour  the  mixture,  and  then  drink ; 
whereupon  the  plaster,  brought  into 
contact  with  the  water,  will  become 
solid,  and  like  a  stone  in  their  stom¬ 
achs,  which  will  cause  their  death. 
This  method  is  evidently  highly 


preferable  to  the  use  of  arsenic, 
which  is  always  attended  with  danger. 

Another. — Flour,  6  pounds;  sugar, 
1  pound;  sulphur,  4  pounds;  phos¬ 
phorus,  4  pounds. 

Another — When  a  house  is  in¬ 
fested  by  rats  which  refuse  to  nib¬ 
ble  at  toasted  cheese,  and  the  usual 
baits,  a  few  drops  of  the  highly  scented 
oil  of  rhodium,  poured  on  the  bot¬ 
tom  of  a  cage  top,  will  always  at¬ 
tract  before  morning.  When  the 
trap  baited  with  all  manner  of  edibles 
has  failed  to  attract  a  single  rat, 
'the  oil  of  Rhodium  caused  it  to  be 
completely  crowded  night  after  night. 

Another. — Mix  powdered  nux  vom¬ 
ica  with  oatmeal,  and  lay  it  in 
their  haunts,  observing  proper  pre¬ 
caution  to  prevent  accidents. 

Another. — Cover  the  floor  near  their 
holes,  with  a  thin  layer  of  moist 
caustic  potash.  When  the  rats  walk 
on  this  it  makes  their  feet  sore. 
These  they  lick  with  their  tongues, 
which  makes  their  mouths '  sore, 
and  the  result  is  that  they  not  only 
shun  this  locality,  but  appear  to  tell 
all  the  neighboring  rats  about  it, 
and  eventually  the  house  is  entirely 
abandoned  by  them,  even  if  the 
neighborhood  is  teeming  with  them. 

Another. — Corks,  cut  as  thin  as 
wafers,  roasted  or  stewed  in  grease, 
and  placed  in  their  tracks;  or  dried 
sponge  in  small  pieces,  fried  or  dipped 
in  honey,  with  a  little  oil  of  rhodium, 
or  bird-lime,  laid  in  their  haunts, 
will  stick  to  their  fur  and  cause  their 
departure.  If  a  live  rat  be  caught, 
and  well  rubbed  or  brushed  over 
with  tar,  and  train-oil,  and  after¬ 
ward  put  to  escape  in  holes  of  others, 
they  will  disappear. 

Another. — Cover  a  common  bar¬ 
rel  with  stiff,  stout  papers,  tying  the 
edge  around  the  barrel;  place  a  board 
so  that  the  rats  may  have  an  easy 
access  to  the  top ;  sprinkle  cheese 


376 


Politeness  is  the  flower  of  humanity. 


parings  or  other  “feed”  for  the  rats 
on  the  paper  for  several  days,  until 
they  begin  to  believe  they  have  a 
right  to  their  daily  rations  from 
this  source.  Then  place  at  the  bot¬ 
tom  of  the  barrel  a  piece  of  rock 
about  six  or  seven  inches  high,  filling 
with  water  until  only  enough  of  it 
projects  above  the  water  for  one  rat 
to  lodge  upon.  Now  replace  the 
paper,  first  cutting  a  cross  in  the  mid¬ 
dle,  and  the  first  rat  that  comes 
on  the  barrel  top  goes  through  into 
the  water  and  climbs  the  rock.  The 
paper  comes  back  to  place,  and  the' 
second  rat  follows  the  first.  Then  be¬ 
gins  the  fight  for  the  possession  of 
the  dry  place  on  the  stone,  the  noise 
of  which  attracts  the  rest,  who  share 
the  same  fate. 

Another. — The  possession  of  a  ferret 
— at  once  the  safest  and  deadliest  ene¬ 
my  of  the  rat. 

Razor — To  Hone  and  Strop. 

Let  the  hone  be  seldom  and  tDut 
sparingly  resorted  to,  and  never, 
unless  by  frequent  and  repeated 
stropping  the  edge  of  the  razor  is 
entirely  destroyed;  use  the  best  oil, 
and  be  careful  to  preserve  the  hone 
clean  and  free  from  dust. 

Process  of  Shaving. — Previously  to 
the  operation  of  shaving,  it  will  be 
found  of  sendee,  particularly  to 
those  who  have  a  strong  beard  and 
a  tender  skin,  to  wash  the  face  well 
with  soap  and  water,  and  the  more 
time  is  spent  in  lathering  and  moisten¬ 
ing  the  beard,  the  easier  will  the 
process  of  shaving  become.  Dip  the 
razor  in  hot  water  before  applying 
it  to  the  face;  use  the  blade  nearly 
flat,  always  taking  care  to  give  it  a 
cutting  instead  of  a  scraping  di¬ 
rection. 

After  Using  the  Razor. — Strop  the 
razor  immediately  after  using  it, 
for  the  purpose  of  effectually  re¬ 
moving  any  moisture  that  may  re¬ 


main  upon  the  edge,  and  be  careful 
not  to  employ  a  common  strop, 
as  the  composition  with  which  they 
are  covered  is  invariably  of  a  very 
inferior  quality,  and  injurious  to 
a  razor. 

To  Renovate  Razor  Strops.  —  The 

strop  should  always  be  of  the  best 
manufacture,  and  when  the  com¬ 
position  is  worn  off  it  will  be  found 
particularly  useful  to  rub  it  over, 
lightly,  with  a  little  clean  tallow, 
and  then  put  upon  it  the  top  part 
of  the  snuff  of  a  candle,  which  be¬ 
ing  a  fine  powder,  will  be  found  the 
best  composition  ever  used  for  the 
purpose.  Another  excellent  mode  of 
renovating  a  razor-strop  is  by  rub¬ 
bing  it  well  with  soft  pewter  or  lead. 

Razor  Strop  Paste. 

Levigated  oxide  of  tin  (prepared 
putty  powder)  1  oz.;  powdered  oxalic 
acid  yi  oz.;  powdered  gum  20  grs. ; 
make  it  into  a  stiff  paste  with  water, 
and  evenly  and  thinly  spread  it  over 
the  strop.  With  very  little  friction 
this  paste  gives  a  fine  edge  to  the 
razor;  its  efficiency  is  still  further 
increased  by  moistening  it. 

Another. — Emery  reduced  to  an 
impalpable  powder  2  parts;  sper¬ 
maceti  ointment  1  part;  mix  to¬ 
gether,  and  rub  it  over  the  strop, 
Another. — Jewelers’  rouge,  black  lead, 
and  suet,  equal  parts;  mix. 

Razor  Paper — Substitute  for 
Strop. 

This  article  supersedes  the  use 
of  the  ordinary  strop;  by  merely 
wiping  the  razor  on  the  paper,  to 
remove  the  lather  after  shaving, 
a  keen  edge  is  always  maintained 
without  further  trouble;  only  one 
caution  is  necessary — that  is,  to  begin 
with  a  sharp  razor,  and  then  “the 
paper”  ‘will  keep  it  in  that  state 
for  years.  It  may  be  prepared  thus: 
First,  procure  oxide  of  iron  (by  the 
addition  of  carbonate  of  soda  to  a 


A  bad  man’s  credit  is  as  shifty  as  himself. 


377 


solution  of  persulphate  of  iron), 
wash  well  the  precipitate,  and  finally 
leaving  it  of  the  consistency  of 
cream.  Secondly,  procure  a  good 
paper,  soft  and  thin,  then  with  a 
soft  brush  spread  over  the  paper 
(on  one  side  only)  very  thinly  the 
moist  oxide  of  iron — dry,  and  cut 
into  two  inch  square  pieces.  It  is 
then  fit  for  use. 

Reds. 

Reds  have  their  bases  in  iron 
mostly,  and  some  have  supposed 
that  all  reds  are  dependent  upon 
the  presence  of  iron  for  their  color. 

Carmine  is  kaolin,  or  China  clay, 
colored  with  cochineal,  and,  being 
prepared  with  much  difficulty,  it 
is  very  expensive.  A  common  arti¬ 
cle  is  composed  of  alum  and  cream 
of  tartar,  colored  with  cochineal. 
This  color  fades  rapidly  on  the  ex¬ 
posure  to  the  sun,  and  is  of  little 
use  in  out-door  work.  It  is  a  rich, 
transparent  color. 

Vermilion  is  composed  of  sulphur 
and  quicksilver.  The  finest  quality, 
at  present,  comes  from  France,  it 
being  difficult  to  get  Chinese  ver¬ 
milion  that  is  free  from  pulverized 
glass;  in  fact,  the  greater  portion 
of  the  Chinese  vermilion  now  in 
the  market  is  almost  worthless  in 
consequence  of  this  adulteration. 

The  English  and  American  vermil¬ 
ions  are  cheaper,  and  inferior  in 
color  rather  than  quality. 

Chrome  Red — or  American  ver¬ 
milion,  as  it  is  sometimes  called, 
though  not  so  fine  a  color  when  first 
used,  is  much  cheaper  than  ver¬ 
milion,  being  one  fifth  the  price; 
it  stands  exposure  much  better, 
retaining  its  hue  long  after  the  best 
Chinese  has  turned  brown.  For  this 
reason  it  is  much  better  adapted  to 
all  out-door  painting.  Its  composi¬ 
tion  is  saltpetre  and  chrome  yel¬ 


low,  produced  by  a  process  of  heat¬ 
ing  and  wash.jg. 

Rose  Pink  is  nothing  more  than 
whiting,  tinctured  with  Brazil  wood, 
and  is  of  little  sendee  in  out-door 
painting,  as  it  immediately  fades 
on  exposure  to  light.  It  is  cheap, 
and  being  transparent,  does  very 
well  for  a  glaze  for  chairs  or  other 
furniture. 

Red  Lead  or  red  oxide  of  lead, 
is  of  more  use  in  boiling  in  oil  to 
make  it  dry  than  anything  else. 
With  chrome  yellow,  it  makes  a 
rich  ground  for  mahogany.  It  is 
a  durable  color,  and  is  therefore 
preferred  for  painting  wagons. 

Madder  Lake  is  the  only  lake  that 
does  not  fade.  A  fine,  transpar¬ 
ent  glaze  for  beautiful  and  delicate 
work,  but  too  expensive  for  com¬ 
mon  work.  Its  composition  is  alum 
and  soda,  or  silicate  of  potash,  or 
kaolin  colored  with  madder. 

Venetian  Red  is  an  earth,  found 
in  various  parts  of  the  world.  It  is 
the  principal  body  used  for  all  com¬ 
mon  purposes. 

Refrigerator —  Home  Made. 

See  “  Ice  Chest- — To  Make.” 

Rennet — (also  called  Runnet). 

The  Bavarian  mode  of  curing 
consists  in  turning  out  the  contents 
of  the  skin  of  the  stomach,  wiping 
off  all  specks  or  dirt  with  a  cloth, 
and  then  blowing  up  the  skin  or 
filling  it  with  air  like  a  bladder.  The 
ends  are  tied  with  a  string,  and  a 
little  salt  applied  to  this  part  only. 
The  skin  treated  in  this  way,  soon 
dries  perfectly,  and  is  as  sweet  and 
clean  as  can  be  desired.  Salt  neu¬ 
tralizes  in  some  degree  the  action 
of  rennet,  therefore  the  rennets 
treated  on  the  Bavarian  plan  are 
much  more  effective  than  those 
cured  in  the  old  way.  When  the  rennets 
cured  on  this  plan  are  dry,  the  air 
may  be  expelled,  and  the  skins  can 


378 


Power  cannot  have  tod  gentle  an  expression. 


be  packed  away  in  a  small  space, 
and  are  easily  kept  clear  of  insects. 
The  defect  in  salted  rennets  is,  that 
the  salt  in  wet  weather  accumulates 
dampness,  and,  if  care  is  not  taken 
to  keep  them  in  a  dry  place,  they 
drip,  and  thus  lose  their  strength. 

Rennet — Mode  of  Use. 

The  way  to  use  rennet  is  to  cut 
off  a  bit  of  suitable  size  (a  piece  an 
inch  square  is  large  enough  to  coag¬ 
ulate  several  gallons  of  milk)  and 
soak  it  for  some  hours  in  water;  then 
add  the  whole  to  the  milk,  a  little 
warmed.  The  mixture  is  now  very 
gradually  heated  to  something  above 
blood-heat,  or  about  120°.  Very 
soon  it  undergoes  a  great  change, 
and  a  solid  white  curd  is  sepa¬ 
rated  from  the  whey. 

Reversi. 

This  very  popular  game  is  played 
on  an  ordinary  chess  or  checker 
board,  with  sixty  -  four  reversible 
pieces  or  counters  (usually  red  on 
one  side  and  black  on  the  other) . 

Each  player  takes  thirty-two  of 
the  counters,  one  placing  his  with  the 
red  side  uppermost,  and  the  other  the 
black  side. 

The  first  player  places  a  counter 
on  one  of  the  centre  squares.  The 
other  player  then  places  one  of  his, 
and  so  on  until  the  four  centre  squares 
are  filled  up. 

The  object  of  the  game  is  to  cap¬ 
ture  and  keep  as  many  of  your  op¬ 
ponent’s  men  as  you  can  by  revers¬ 
ing  them.  The  centre  squares  being 
filled  up,  the  next  player  places  a  piece 
on  one  of  the  squares  adjoining  one  of 
his  opponent’s  pieces,  thus  enclosing 
it  between  two  of  his  own  color.  He 
is  then  entitled  to  reverse  and  claim 
the  piece  as  his  own.  A  player  may 
capture  all  his  opponent’s  pieces  that 
happen  to  lie  in  a  continuous  and 
unbroken  line  (either  straight  or 
diagonally)  between  two  of  his  own. 


At  every  move  at  least  one  piece 
must  be  taken,  and  unless  this  is  done 
the  player  loses  his  turn,  and  his  oppo¬ 
nent  proceeds  to  play  the  pieces  as 
long  as  he  is  so  situated. 

A  piece  once  placed  on  the  board 
must  not  be  moved  from  its  particular 
square,  but  it  can  be  reversed  by  either 
player  as  often  as  occasion  presents 
itself. 

The  player  who  succeeds  in  block¬ 
ing  his  opponent,  or  who,  when 
the  whole  sixty-four  squares  have  been 
covered  with  pieces,  has  the  greater 
number  of  his  colors  on  the  board 
wins  the  game.  It  may  happen  that 
the  game  is  finished  before  all  the 
squares  are  occupied. 

If  the  player  omits  to  reverse  all 
the  pieces  which  he  is  entitled  to 
reverse,  he  must  correct  the  omission 
if  his  opponent  calls  his  attention 
to  it. 

Rhubarb— Growing. 

All  rhubarb  plants  ought  to  have 
a  heavy  dressing  of  manure  every 
spring,  to  be  forked  in,  and  two 
or  three  hoeings  through  the  sea¬ 
son  to  keep  down  all  the  weeds. 
It  is  a  great  point  to  have  the  stalks 
tender,  and  to  secure  this  they  ought 
to  be  grown  rapidly  under  stim¬ 
ulating  manures  or  a  warm,  rich 
soil.  The  ground  before  setting  out 
ought  to  be  plowed  thoroughly  and 
sub-soiled  or  trenched  deeply,  and, 
if  necessary,  drained.  Turn  imder 
plenty  of  well-rotted  manure,  at 
the  rate  of  at  least  sixty  or  seventy 
horse  cart  loads  to  the  acre,  for  the 
greater  the  quantity  of  manure, 
the  larger  and  finer  will  the  rhubarb 
grow,  and  the  larger  and  finer  it  is 
the  more  it  will  bring. 

Rhubarb  —  Transplanting. 

Rhubarb  roots  require  replanting 
occasionally.  If  the  stools  remain 
undisturbed  for  several  years,  they 
often  commence  to  decay  in  the 


Syllables  govern  the  world. 


379 


centre,  and  after  a  while  the  whole 
plant  becomes  diseased.  Every  four 
or  five  years  the  stalks  should  be 
lifted  and  divided,  leaving  but  one 
large  crown,  with  its  accompany¬ 
ing  roots  attached.  These  may  be 
again  planted  in  the  same  soil,  or 
upon  some  fresh  plat,  the  latter 
method  being  preferable,  although 
we  are  not  a  very  strong  disciple 
of  the  theory  that  plants  run  out  if 
grown  for  many  years  in  the  same 
soil. 

Ribbons  or  Silk — To  Keep. 

In  putting  away  ribbons  or  silk, 
wrap  or  fold  them  in  coarse  brown 
paper,  which,  as  it  contains  a  portion 
of  tar  or  turpentine,  will  preserve  the 
color  of  the  article,  and  prevent  white 
silk  from  turning  yellow.  The  chlo¬ 
ride  of  lime  used  in  manufacturing 
white  paper  renders  it  improper  to 
keep  silks  in,  as  it  frequently  causes 
them  to  spot  or  to  change  color. 

Rich — How  to  Get. 

The  value  of  money  is  appreciated 
when  you  need  it  more  than  at  any 
other  time. 

Learn  to  save  something  from  your 
income,  be  it  ever  so  small. 

Do  not  be  in  a  hurry  to  invest  in 
“good  tilings”;  they  generally  prove 
to  be  the  worst. 

Never  put  your  money  in  a  business 
until  you  have  studied  it  well;  a  little 
practical  knowledge  of  your  own  is 
better  than  trusting  all  to  the  other 
fellow. 

Beware  of  loaning  money  to  enable 
others  to  start  business  or  speculate. 
When  you  are  rich  you  may  take  a  risk 
of  this  kind,  but  not  while  you  are 
struggling  yourself. 

If  you  are  a  youth,  carefully  select  a 
trade  or  profession,  and  then  master  it; 
if  you  fail  in  business,  you  will  always 
have  something  to  fall  back  upon. 

Be  truthful  and  honest.  Nothing 
serves  so  well  in  the  battle  of  life,  or  is 


so  valuable,  as  integrity  of  character. 
It  is  better  than  gold,  always  current, 
and  impossible  to  be  stolen. 

Never  brag  about  your  savings.  This 
will  save  you  the  disagreeable  expe¬ 
rience  of  refusing  to  lend  them  to  a 
friend. 

Never  tell  when  you  are  making 
money,  nor  how  you  do  it;  millions  of 
people  are  on  the  lookout  for  just  such 
information. 

Do  not  carry  your  money.  It  is 
risky  and  unwise  to  carry  your  savings 
with  you ;  it  is  still  more  foolish  to  keep 
them  about  the  house.  The  best 
thing  to  do  is  to  place  your  money  in 
a  good  savings  bank,  where  it  will  earn 
interest  and  be  safe. 

Right  Partner — To  Select. 

Before  associating  yourself  with  any 
person  in  business,  inquire  into  his  per¬ 
sonal  character,  his  habits,  and  gen¬ 
eral  fitness  for  the  proposed  enterprise. 

Recollect  that  the  savings  of  a  life¬ 
time  are  often  swept  away  in  a  day  by 
foolishly  acting  on  an  impulse,  or  being 
influenced  by  the  glib  tongue  of  a 
schemer.  Always  investigate,  even  if 
you  pay  for  the  information ;  the  money 
thus  expended  frequently  insures  you 
against  great  loss,  and  cannot  possibly 
lessen  your  chance  for  gain. 

Avoid  running  in  debt  as  you  would 
the  plague.  Never  buy  a  thing  until 
you  have  the  money  to  pay  for  it;  try 
to  observe  this  rule.  Even  if  you  suf¬ 
fer  inconvenience  you  will  at  least  be 
independent  and  free  from  possible 
humiliation. 

Riches  is  a  comparative  term;  but 
every  person  is  rich  who  has  more  in¬ 
come  than  outgo.  When  this  degree 
of  riches  is  reached  a  man  can  act  de¬ 
liberately,  he  is  more  independent,  and 
if  his  tastes  and  ambition  call  for  great¬ 
er  wealth  the  w'ay  to  affluence  is  much 
easier. 

Recollect  that  one  of  the  greatest 


380 


Prejudice  is  the  child  of  ignorance. 


helps  to  prosperity  and  riches  is  Health. 
It  is  so  priceless,  that  the  wealthiest 
person  in  the  world  would  give  his 
whole  fortune  to  possess  it,  if  it  were 
necessary.  Therefore,  always  guard 
your  health.  Health  makes  us  enjoy 
a  crust  of  bread  with  a  cup  of  water, 
while  the  most  sumptuous  banquet  has 
no  charms  for  the  sick.  Next  to  honor, 
health  is  the  dearest  possession  to  man 
or  woman.  Exercise  and  cleanliness 
are  the  vital  principles  of  health. 

Be  prudent,  but  do  not  be  mean. 
The  poorest  person  has  the  power  of 
doing  some  good  to  a  fellow  sufferer. 
If  ever  so  little,  give  to  the  worthy 
needy  according  to  your  circumstances. 
It  will  make  you  feel  better,  and  always 
gives  pleasure  when  remembered. 
Besides,  many  a  poor  person  has  be¬ 
come  fortunate,  and  the  friends  of 
adversity  should  win  the  gratitude  of 
all  true  hearts. 

Benjamin  Franklin  said :  “  The  way  to 
wealth  is  as  plain  as  the  way  to  mar¬ 
ket.  It  depends  chiefly  on  two  words, 
Industry  and  Frugality;  that  is,  waste 
neither  time  nor  money,  but  make  the 
best  use  of  both.  Without  Industry 
and  Frugality  nothing  will  do,  and 
with  them  everything.” 

Rings. 

Rings  which  have  precious  stones 
in  them  should  always  be  taken  off  the 
finger  when  the  hands  are  washed,  or 
the  stones  may  be  damaged. 

Rings — To  Remove  Tight. 

Pass  the  end  of  a  fine  string  under 
the  ring,  and  wind  it  evenly  round  the 
finger  upward  as  far  as  the  middle 
joint.  Then  take  the  lower  end  of  the 
string  under  the  ring,  and  slowly  un¬ 
wind  it  upward.  The  ring  will  then 
gradually  move  along  the  string  and 
come  off. 

Roads — Repairing. 

This  is  an  operation  which  is,  or 
should  be,  performed  immediately  after 


the  settling  of  the  ground  in  the  spring. 
In  agricultural  districts  it  is  often  de¬ 
ferred  till  later  in  the  season.  In  this 
case  the  labor  of  putting  a  road  in  good 
condition  is  often  doubled.  It  is  as 
true  of  roads  as  of  raiment  that  “  a 
stich  in  time  saves  nine,  ”  and  if  for  the 
word  stitch  we  substitute  ditch,  the  old 
saw  will  be  even  more  forcible  in  its 
meaning. 

Winter  makes  sad  havoc  in  the  earth 
roads  which  intersect  the  country  in  all 
directions.  Frosts  upheave,  and  the 
springs  wash  out  deep  gulleys  and  ruts, 
and  when  at  last  the  reign  of  frost  is 
over,  that  which  was  straight  is  all 
crooked;  level  places  are  changed  into 
alternate  rises  and  depressions,  stones 
are  left  on  top,  and,  in  short,  these 
roads  become  sloughs  of  despond,  in 
which  loaded  teams  wallow.  Wagons 
are  left  standing  for  weeks,  up  to  the 
hubs  in  mud,  simply  because  it  is  be¬ 
yond  the  power  of  horse-flesh  to  extri¬ 
cate  them. 

If,  when  the  mud  has  dried,  the  ruts 
were  filled  at  once,  and  the  ditches  at 
the  roadside  opened,  much  would  be 
gained,  but  as  this  is  generally  neglect¬ 
ed,  the  June  thunderstorms  have  things 
all  their  own  way.  Sluices  are  filled, 
bridges  undermined  and  washed  away, 
and,  finally,  when  the  “  road  master  ” 
summons  the  inhabitants  to  turn  out 
and  work  on  the  road,  they  find  a  great 
deal  to  do.  The  road  is  at  last  put  into 
passable  condition,  and  remains  so  till 
the  fall  rains,  and  the  market  wagons 
again  cut  them  all  up. 

An  old  farmer  once  remarked  to  us 
that  there  is  no  other  work  done  by 
farmers  that  pay's  so  \yell  as  road  mak¬ 
ing;  but  there  are  few  of  them  that  are 
far-sighted  enough  to  see  that  the  sav¬ 
ing  effected  by  good  roads  in  the  cur¬ 
rent  expenses  of  repairs  in  wagons  and 
harnesses,  and  the  increase  of  loads 
which  can  be  carried,  pay  liberally  for 
the  work  which  they  do  grudgingly. 


The  future  is  'purchased  by  the  present. 


381 


Robin — How  to  Tame  and  Feed. 

If  we  wish  to  tame  a  robin,  one  of 
the  most  pleasing  of  home  pets,  it  must 
be  done  very  gradually.  Make  friends 
with  a  young  bird,  and  feed  it,  when  it 
will  often  come  contentedly  to  roost 
indoors  in  the  colder  weather,  and  will 
cheerfully  introduce  its  small  brown 
brood,  to  hop  about  before  us  on  the 
gravel  walk,  later  in  the  season.  And 
one  tame  robin  will  then  bring  in  an¬ 
other,  when  they  are  at  peace.  A 
young  bird  brought  up  from  a  nest  is  a 
most  agreeable  pet.  He  ought  to  pos¬ 
sess  a  cage,  but  be  allowed  to  go  in  and 
out  at  will.  When  confined,  water 
should  be  kept  in  some  convenient 
locality  so  that  he  can  take  his  bath 
whenever  he  wishes  it.  Old  birds 
should  never  be  caught  for  the  purpose 
of  taming  or  confining. 

Robins  eat  hard-boiled  eggs,  bread 
crumbs,  German  paste,  hemp  and  ca¬ 
nary  seed,  and  must  have  abundant 
water. 

Rock  Blasting. 

Sawdust  of  soft  wood,  mixed  with 
gunpowder  in  equal  parts,  is  sad  to 
have  three  times  the  strength  of  gun¬ 
powder  alone,  when  used  in  blasting. 
Rockwork — Artificial  Coral  for. 

Take  four  parts  of  yellow  resin,  and 
one  part  of  vermilion,  and  melt  them 
together;  dip  twigs,  cinders  or  stones 
in  this  mixture,  and  it  will  give  them 
the  appearance  of  coral.  It  can  be 
used  for  rockwork,  grottoes  or  any 
fancy  work,  as  a  substitute  for  coral. 

.  Roofs — Composition  for. 

Take  one  measure  of  fine  sand,  two 
of  sifted  wood-ashes  and  three  of  lime, 
ground  up  with  oil.  Mix  thoroughly, 
and  lay  on  with  a  painter’s  brush,  first 
a  thin  coat  and  then  a  thick  one.  This 
composition  is  not  only  cheap,  but  it 
strongly  resists  fire. 

Roofing — A  Cheap. 

First  cover  the  roof  with  ordinary 
tongued  and  grooved  floor-boards,  the 


same  as  you  would  lay  a  floor;  then 
take  roofing-paper,  and  cover  the 
boards  with  that,  to  be  laid  on  as  shin¬ 
gles  are  laid,  each  sheet  lapping  about 
an  inch,  and  fastened  down  with  large 
tacks.  Over  the  paper  spread  raw  tar. 
Raw  tar  is  that  which  is  not  heated  to 
render  it  thicker.  It  can  be  spread 
with  a  trowel  (made  of  a  shingle)  about 
the  sixteenth  of  an  inch  deep.  Next 
take  a  sieve,  fill  it  with  sand,  and  sprin¬ 
kle  as  much  over  the  tar  as  it  will  ab¬ 
sorb,  sifting  on  the  sand  as  each  course 
of  tar  is  laic^on,  beginning  on  the  upper 
side  of  the  roof,  about  half  an  inch 
thick. 

Such  a  roof  should  have  a  slight  de¬ 
scent — say  one  foot  in  twelve,  more  or 
less ;  and  the  tar  should  be  laid  on  when 
the  heat  of  the  sun  will  not  cause  it  to 
run  out  of  its  place  before  the  sand  is 
put  on  it. 

A  mortar  made  of  tar  and  sand,  like 
a  thick  paste,  will  stop  any  leaks  in 
roofs,  especially  around  chimneys,  that 
can  be  covered  by  it. 

Roofs  of  Tin. 

For  a  flat  roof,  tin  is,  beyond  ques¬ 
tion,  the  most  economical  covering 
that  can  be  applied.  If  not  neglected, 
it  is  absolute^  indestructible  by  exter¬ 
nal  influences,  and  will  last  a  hundred 
years,  in  as  good  condition  as  when 
first  laid  on,  if  kept  well  painted.  Tin 
on  a  house-top  should  be  well  painted 
once  in  four  years. 

Roof  Painting.  —  For  roofs,  light, 
cool  colors  are  preferable,  because  they 
reflect  the  warm  rays  of  light,  and  there¬ 
by  lessen  the  expansion  and  contrac¬ 
tion  of  the  metal,  and  the  shrinking  of 
the  boards  underneath,  and  so  lessen 
the  liability  of  the  tin  to  crack  in  the 
seams.  The  temperature  of  attic  rooms 
in  summer  will  be  materially  lower 
if  the  roof  be  painted  with  a  light 
rather  than  a  dark  color. 

The  writer  has  learned,  from  long 
experience,  that  the  finest  French  ochre 


382  In  general,  pride  is  at  the  bottom  of  all  great  mistakes. 


is  the  most  economical  pigment  that 
can  be  used  for  that  purpose.  If,  as  is 
sometimes  the  case  in  country  houses, 
where  the  roof  is  a  conspicuous  object 
in  the  architecture  of  the  building  a 
dark  color  be  indispensable,  the  use  or 
pure  Venetian  red,  darkened  with 
lamp-black,  is  recommended  as  the 
most  durable  and  economical.  If  by 
some  process  the  oil  used  in  roof-paint¬ 
ing  could  be  prevented  from  becoming 
hard  and  brittle,  it  would  be  a  great 
gain. 

•  The  poorest  oil  paint,  however,  is 
better  than  neglect ;  and  the  best  econ¬ 
omy  consists  in  keeping  the  tin  entirely 
and  thoroughly  protected  from  the 
corroding  influence  of  dampness.  Old 
paint,  which  has  become  “  fatty  ”  from 
exposure  to  the  atmosphere,  is  better 
than  new  for  roof-painting.  Not  a 
drop  of  turpentine  should  be  used  for 
such  work. 

Roofs  of  Thatch— How  to  Make. 

Rye  or  wheat  straw  only  should  be 
used,  and  must  be  carefully  threshed 
to  leave  the  straws  unbroken.  Bind 
in  bundles,  distributing  the  butts  of 
the  straws  equally  to  each  end  of  the 
bundle.  A  good  roof  cannot  be  made 
if  the  straws  all  he  one  way.  It  is  al¬ 
ways  customary  to  make  the  band 
three  feet  long,  as  this  gives  a  bundle 
of  convenient  size  for  handling.  In  a 
dry  time  set  the  bundles  on  end  and 
throw  water  on  them  a  day  or  two 
before  using  them. 

The  rafters  are  placed  in  the  usual 
way,  and  crossed  by  slats,  two  by  two, 
nailed  fourteen  inches  apart,  though 
twelve  inches  will  do  equally  well. 

Begin  at  the  eaves  and  lay  a  row  of 
bundles  across.  Have  an  iron  needle  18 
inches  long  prepared  and  threaded  with 
oakum  8  feet  long.  Fasten  the  thread 
to  the  slat  and  pass  the  needle  through 
the  bundle  to  a  boy  stationed  under  the 
rafters,  making  three  to  four  stitches  to 
the  bundle.  The  boy  draws  the  cord 


up  tight,  and  passes  the  needle  up 
through  again,  but  on  the  other  side  of 
the  slat.  By  this  means  the  first  course 
is  sewed  on.  Succeeding  courses  are 
treated  in  the  same  way,  being  laid  so 
as  to  overlap  the  stitching.  Lay  the 
heaviest  row  of  straw  at  the  eaves  to 
make  it  look  well.  When  you  come  to 
the  ridge,  fold  the  tops  of  the  straw 
over  until  you  bring  up  the  other  side, 
then  get  some  thin  sods,  10  by  14 
inches,  and  1  y2  inches  thick,  and 
lay  them  neatly  upon  the  top,  using  a 
small  piece  of  board  to  clap  them  all 
sleek  and  smooth.  Boards  put  on  like 
ordinary  ridge  boards  will  do  instead 
of  sods,  if  preferred. 

Get  the  point  of  an  old  scythe,  about 
18  inches  long;  attach  a  handle,  so  that 
it  will  be  like  a  long  knife,  and  with  it 
“switch  down”’  the  roof  all  over,  to 
carry  off  all  the  loose  straws,  and  trim 
the  others  off  smooth.  If  well  done, 
the  roof  will  be  as  smooth  as  a  board. 
Stretch  a  cord  along  the  eaves  the 
whole  length  of  the  building,  and  trim 
off  straight  by  it,  leaving  the  outside  a 
little  lower  than  the  inside,  which  will 
prevent  its  looking  thick  and  heavy. 

A  roof  made  in  this  way  will  not  be 
injured  by  -wind  or  rain,  and  will  last 
from  twenty-five  to  thirty  years. 

Roofs— Fire-proof  and  Water¬ 
proof  Wash  for. 

Slake  lime  in  a  close  box  to  prevent 
the  escape  of  steam,  and  when  slaked 
pass  it  through  a  sieve.  To  every  six 
quarts  of  this  lime  add  one  quart  of 
rock  salt  and  one  gallon  of  water.  Af¬ 
ter  this  boil  and  skim  clean.  To  every 
five  gallons  of  this  add  by  degrees, 
three  quarters  of  a  pound  of  potash  and 
four  quarts  of  fine  sand.  Coloring 
matter  may  be  added  if  desired.  Apply 
with  a  paint  or  whitewash  brush.  This 
wash  looks  as  well  as  paint,  and  is 
almost  as  durable  as  slate.  It  will 
stop  small  leaks  in  a  roof,  prevent  the 
moss  from  growing  over  it,  and  render 


Despatch  is  the  soul  of  business. 


383 


it  incombustible  when  sparks  fall  on  it. 
When  applied  to  brickwork,  it  renders 
the  brick  utterly  impervious  to  rain ;  it 
lasts  as  long  as  paint,  and  the  expense 
is  a  mere  trifle. 

Roofs — Moss  on. 

Don’t  let  the  moss  gather  on  the 
roofs  of  your  buildings.  It  may  be 
ornamental  to  some  eyes,  but  is  not 
beneficial  to  the  shingles.  They  will 
rot  fast  by  the  moisture  it  retains;  so 
sprinkle  some  fine  lime  upon  them  just 
before  a' rain,  and  you  will  be  surprised 
to  see  how  clean  it  will  be  taken  off. 

Rooms,  Dark — To  Lighten. 

If  the  glass  in  the  window  of  a  room 
—the  darkness  in  which  is  caused  by  its 
being  situated  in  a  narrow  street  or 
lane — is  placed  within  the  outer  face  of 
the  wall,  as  is  the  custom  in  building 
houses,  it  will  admit  but  very  little 
light,  what  it  gets  being  only  the  reflec¬ 
tion  from  the  walls  of  the  opposite 
houses.  If,  however,  for  the  window 
be  substituted  another  in  which  all  the 
panes  of  glass  are  roughly  ground  on 
the  outside,  and  flush  with  the  outer 
wall,  the  light  from  the  whole  of  the 
visible  sky,  and  from  the  remotest  part 
of  the  opposite  wall,  will  be  introduced 
into  the  apartment,  reflected  from  the 
innumerable  faces  or  facets  which  the 
rough  grinding  of  the  glass  has  pro¬ 
duced.  The  whole  window  will  ap¬ 
pear  as  if  the  sky  were  beyond  it,  and 
from  every  point  of  this  luminous  sur¬ 
face  light  will  radiate  into  all  parts  of 
the  room. 

Roots — To  Dry. 

They  should  be  rubbed  in  water  to 
get  rid  of  the  dirt  and  also  some  of  the 
mucous  substance  that  would  other¬ 
wise  render  them  moldy;  the  larger  are 
then  to  be  cut,  split,  or  peeled,  but  in 
most  aromatic  roots,  the  odor  residing 
in  the  bark,  they  must  not  be  peeled. 
They  are  then  to  lie  spread  on  sieves  or 
hurdles  dried  in  a  heat  of  about  120? 


Fahrenheit  either  on  the  top  of  an  ov¬ 
en,  in  a  stove,  or  a  steam  closet,  taking 
care  to  shake  them  occasionally,  to 
change  the  surface  exposed  to  the  air. 
Thick  and  juicy  roots  as  rhubarb,  bri- 
ony,  peony,  water-lily,  etc.,  are  cut  in 
slices,  strung  upon  a  thread,  and  hung 
in  a  heat  of  about  90°  to  100°  Fahr. 
Squills  are  scaled,  threaded  and  dried. 
Rhubarb  should  be  washed  to  separate 
that  mucous  ingredient  which  would 
otherwise  render  it  black  and  soft  when 
powdered.  Potatoes  are  cut  in  slices 
and  dried. 

Roots — To  Preserve. 

These  are  preserved  in  different  ways 
according  to  the  object  in  view.  Tu¬ 
berous  roots,  as  those  of  the  dahlia, 
peony,  tuberose,  intended  to  be  plant¬ 
ed  in  the  succeeding  spring,  are  pre¬ 
served  t  hrough  the  winter  in  dry  earth, 
in  a  temperature  rather  under  than 
above  what  is  natural  to  them.  So 
may  the  bulbous  roots  of  commerce, 
as  hyacinths,  tulips,  onions,  etc.,  but 
for  convenience,  these  are  kept  either 
loose,  in  cool,  dry  shelves  or  lofts,  or 
the  finer  sorts  in  papers,  till  the  season 
of  planting. 

Roots  of  all  kinds  may  be  preserved 
in  an  icehouse  till  the  return  of  the 
natural  crop. 

After  stuffing  the  empty  spaces  with 
straw  or  sawdust,  and  covering  the 
surface  of  the  ice  with  the  same  ma¬ 
terial,  place  on  it  case  boxes,  casks, 
baskets,  etc.,  and  fill  them  with  turnips 
carrots,  beetroots,  and  in  particular, 
potatoes.  By  the  coldness  of  the  place 
vegetation  is  so  much  suspended  that 
all  these  articles  may  be  thus  kept 
fresh  and  uninjured  till  they  give  place 
to  another  crop  in  its  natural  season. 

Ropes — Rules  for  Computing  the 
Strength  of. 

To  find  what  size  rope  you  require, 
when  arranged  with  block  and  tackle, 
to  lift  a  given  weight:  Divide  the 
weight  to  be  raised  by  the  number  of 


384 


We  are  as  near  heaven  by  sea  as  by  land. 


parts  at  the  movable  block,  to  obtain 
the  strain  on  a  single  part;  add  one- 
third  of  this  for  the  increased  strain 
brought  by  friction,  and  use  the  rope 
of  corresponding  strength. 

One-sixth  of  forty  tons  is  six  and 
two-thirds  tons,  which  with  one-third 
added,  is  nine  tons,  nearly,  for  which 
you  should  use  a  six  inch  or  six  and  a 
half  inch  rope. 

Conversely: — To  find  what  weight  a 
given  rope  will  lift  when  rove  as  a  tackle : 
Multiply  the  weight  that  the  rope  is 
capable  of  suspending  by  the  number 
of  parts  at  the  movable  block,  and  sub¬ 
tract  one-fourth  of  this  for  resistance. 

Thus:  8.9  tons,  the  strength  of  the 
rope,  multiplied  by  6,  the  number  of 
parts  at  the  movable  block,  minus  13.3 
or  one-fourth,  gives  40.1  tons  as  the 
weight  required. 

Wire  rope  is  more  than  twice  the 
strength  of  hemp  rope  of  the  same  cir¬ 
cumference;  splicing  a  rope  is  supposed 
to  weaken  it  one-eiglith. 

The  strongest  kind  of  hemp  rope  is 
untarred,  white,  three-stranded  rope; 
and  the  next  in  the  scale  of  strength  is 
the  common  three-strand,  hawser  laid 
rope,  tarred. 

Rope — To  Make  Flexible. 

New,  stiff  rope  may  be  made  flexible 
by  simply  boiling  it  two  hours  in  water, 
and  then  hanging  it  in  a  warm  room  to 
dry  thoroughly. 

Rosebuds — To  Preserve. 

A  method  employed  in  Germany  to 
keep  rosebuds  fresh  in  the  winter, 
consists  in  first  covering  the  end  of  the 
recently  cut  stem  with  wax,  and  then 
placing  each  one  in  a  closed  paper  cap 
or  cone,  so  that  the  leaves  do  not  touch 
the  paper.  The  cap  is  then  coated 
with  glue,  to  exclude  air,  dust,  and 
moisture,  and  when  dry  it  is  stood  up 
in  a  cool  place.  When  wanted  for  use, 
the  bud  is  taken  out  of  the  cap  and 
placed  in  water,  after  cutting  off  the 


end,  when  the  rose  will  bloom  in  a  few 
hours. 

Rose  Trees — To  Clear  from 
Blight. 

Mix  equal  quantities  of  sulphur  and 
tobacco  dust,  and  strew  the  mixture 
over  the  trees  in  the  morning  when  the 
dew  is  on  them.  The  insects  will  dis¬ 
appear  in  a  few  days.  The  trees 
should  then  be  syringed  with  a  decoc¬ 
tion  of  elder  leaves. 

Roses — To  Kill  Mildew  on. 

Mix  equal  parts  by  weight,  of  pow¬ 
dered  sulphur  and  quicklime.  Moisten 
with  water,  and  let  the  lime  slake  in 
contact  with  the  sulphur.  After  the 
lime  is  slaked,  place  the  whole  in  a 
kettle  with  plenty  of  water,  and  boil  it 
until  you  get  a  saturated  solution  of 
the  sulphuret  of  lime.  This  will  be 
transparent  and  of  an  amber  color,  and 
should  be  drawn  off  and  preserved  in 
bottles  for  use.  A  gill  of  this  added  to 
a  gallon  of  water,  and  applied  with  a 
syringe,  will  kill  the  mildew  without 
injuring  the  roses. 

Rosewood  Furniture. 

It  should  be  rubbed  gently  every 
day  with  a  clean,  soft  cloth,  to  keep  it 
in  good  order. 

Rosewood — To  Imitate. 

Boil  half  a  pound  of  logw'ood  in  three 
pints  w7ater,  till  the  mixture  is  of  a  very 
dark  red ;  add  half  an  ounce  salt  of  tar¬ 
tar.  While  boiling  hot,  stain  your 
wood  with  two  or  three  coats,  taking 
care  that  it  nearly  dries  between  each ; 
then,  with  a  stiff,  flat  brush,  such  as  is 
used  for  graining,  form  streaks  with 
the  following  black  stain:— Boil  one 
pound  of  logwood  in  four  quarts  wrater; 
add  a  double  handful  of  walnut  peel  or 
shells ;  boil  it  up  again,  take  out  the 
chips,  add  a  pint  best  vinegar,  and  it 
will  be  fit  for  use ;  apply  while  hot.  All 
this,  if  carefully  executed,  will  produce 
very  nearly  the  appearance  of  dark 
rosewood. 


Purpose  is  what  gives  life  a  meaning. 


385 


Rug — To  Make  a. 

A  very  economical  rug  can  be  made 
in  the  following  manner:  take  coffee 
sacks  and  sew  together  of  the  required 
size,  which  fasten  upon  a  rough  frame 
of  lath  nailed  together.  Trace  a  design 
in  the  center — for  instance  a  diamond, 
and  a  waved  or  pointed  border.  Geo¬ 
metrical  designs  are  usually  prettier 
than  those  miserable  stiff  masses  called 
flowers.  To  work  this  sacking  as  if  it 
were  canvas,  prepare  balls  of  assorted 
rags  sewed  together,  as  for  carpets, 
except  that  they  must  be  cut  evenly  and 
not  more  than  half  an  inch  wide ;  each 
color  wound  in  a  separate  ball.  Now 
take  a  large  hook — you  can  manufac¬ 
ture  one  from  a  piece  of  wire.  Put 
the  strip  to  be  worked  underneath,  and 
insert  the  hook  from  the  upper  side, 
catch  the  strip  below,  and  draw  it 
up  through  the  foundation  about  one 
half  an  inch,  making  a  loop;  put  the 
hook  through  the  next  diagonal  place, 
and  draw  up  another  loop;  proceed  in 
this  way,  following  the  outline  of  the 
center  design.  Three  times  around  is 
enough  of  the  outline  color;  then  work 
the  outline  of  the  border,  and  fill  up 
the  margin.  Fill  up  the  inside  figure 
with  a  contrasting  color.  Next  work 
the  comers;  and  fill  up  the  ground 
with  a  dark  color.  Remove  from 
frame  and  hem  the  edges  underneath 
the  work.  This  rug  is  durable,  and  can 
be  made  quit©  handsome,  with  good 
colors.  . 

Rugs,  Sheepskin — To  Clean. 

Make  a  very  strong  lather,  by  boiling 
soap  in  a  little  water,  mix  this  with  a 
sufficient  quantity  of  water  (rather 
more  than  lukewarm),  to  wash  the  mat 
or  rug  in,  and  rub  boiled  soap  on  those 
portions  of  it  which  require  additional 
cleansing.  When  the  mat  has  been 
well  washed  in  this  water,  prepare 
another  lather  in  the  same  way,  in 
which  a  second  washing  must  take 
place,  followed  by  a  third,  which  ought 


to  be  sufficient  to  cleanse  it  thoroughly. 
Rinse  it  well  in  cold  water  until  all  the 
soap  is  removed,  and  then  put  it  in 
water  in  which  a  little  blue  has  been 
mixed,  sufficient  to  keep  the  wool  of  a 
good  white,  and  prevent  its  inclining 
to  yellow.  After  this  it  should  be 
thoroughly  wrung,  shaken,  and  hung 
out  in  the  open  air  with  the  skin  part 
towards  the  sun,  but  not  while  it  is 
scorching,  otherwise  the  skin  will  be¬ 
come  hard.  It  must  also  be  shaken 
often  while  drying,  for  if  not  it  will  be 
quite  stiff  and  crackly.  It  should  be 
frequently  turned,  being  hung  up  first 
by  one  end  and  then  by  the  other,  until 
it  has  entirely  dried. 

Rugs,  Hearth. 

If  you  cannot  obtain  one  that  ex¬ 
actly  corresponds  with  the  carpet,  get 
one  entirely  different;  for  a  decided 
contrast  looks  better  than  a  bad  match. 
The  hearthrug,  however,  should  reflect 
the  color  or  colors  of  the  carpet  if 
possible. 

Rugs  of  sheepskin,  in  white,  crimson, 
or  black,  form  comfortable  and  effect¬ 
ive  hearthrugs  for  a  drawing-room  or 
a  dining-room.  In  the  winter  these 
may  be  removed  and  an  ordinary  wool¬ 
en  rug  laid  down  as  long  as  fires  are 
kept. 

Rust — To  Protect  Iron  and 
Steel  from. 

The  following  method  is  but  little 
known,  although  it  deserves  prefer¬ 
ence  to  all  others :  Add  one  and  three- 
fourths  pints  of  cold  water  to  seven 
ounces  of  quicklime.  Let  the  mixture 
stand  until  the  supernatant  fluid  is  en¬ 
tirely  clear.  Then  poitr  tins  off  and 
mix  it  with  enough  olive  oil  to  form  a 
thick  cream,  or  rather  to  the  consis¬ 
tency  of  melted  and  recongealed  butter. 
Grease  the  articles  of  iron  or  steel  with 
this  compound,  and  then  wrap  them 
up  in  paper*  or  if  this  cannot  be  done 
apply  the  mixture  somewhat  thicker. 


386 


One  must  be  a  wise  reader  to  quote  wisely  and  well. 


Rust — To  Keep  Iron  and  Steel 
Goods  from. 

Dissolve  half  an  ounce  of  camphor 
in  one  pound  of  lard ;  take  off  the  scum : 
mix  as  much  black-lead  as  will  give  the 
mixture  an  iron  color.  Iron  and  steel 
goods,  rubbed  over  with  this  mixture, 
and  left  with  it  on  twenty-four  hours, 
and  then  dried  with  a  linen  cloth,  will 
keep  clean  for  months.  Valuable  ar¬ 
ticles  of  cutlery  should  be  wrapped  in 
zinc  foil,  or  be  kept  in  boxes  lined  with 
zinc.  This  is  at  once  an  easy  and  ef¬ 
fective  method. 

Rust— to  Protect  Iron  from. 

The  following  fluid  is  claimed  to  pre¬ 
vent  the  rusting  of  iron :  1  %  pints  each 
of  linseed  oil  and  brown  varnish,  1 
quart  of  turpentine,  and  1 ounces  of 
camphor.  Heat  the  mixture  over  a 
water-bath,  stirring  constantly,  then 
immerse  the  articles  for  a  few  moments, 
rinse  them  off  with  warm  water,  and 
dry. 

Rust— To  ProtectLightningRods, 
Metal  Roofs,  etc.,  from. 

Convert  2  parts  of  graphite  mixed 
with  8  parts  of  sulphide  of  lead  and  2 
of  sulphide  of  zinc  into  an  impalpable 
powder,  and  add  gradually  30  parts  of 
linseed-oil  varnish  previously  heated  to 
the  boiling  point.  This  varnish  dries 
very  quickly  and  protects  the  metals 
eoated  with  it  from  oxidation. 

Rust — To  Protect  Wire  from. 

Melt  mineral  pitch  and  add  to  it  one- 
fifteenth  part  by  weight  of  coal  tar, 
and  one-twentieth  part  by  weight  of 
very  fine  sand,  and  immerse  the  wire 
in  the  mixture.  The  coating  becomes 
hard  in  24  hours. 

Rust — To  Protect  Wrought  Iron 
from. 

The  following  process  was  observed 
in  painting  the  Britannia  bridge  across 
the  Menai  Strait  in  North  Wales.  '  All 
of  the  iron  work  was  scraped  and 
rubbed  with  wire  and  bristle  brushes 


until  the  surface  acquired  a  metallic 
lustre.  The  holes,  joints,  and  cracks 
were  carefully  cleaned  and  filled  with 
red  or  white  lead  putty,  and  when  dry 
the  whole  was  brushed  again  and  the 
bridge  painted  with  four  coats  of  the 
following  paint  at  intervals  of  eight  to 
fourteen  days:  Pure  white  lead,  560 
parts;  crude  linSeed  oil,  133  parts; 
boiled  linseed  oil  (without  an  addition 
of  litharge)  18  to  36  parts,  and  spirit  of 
turpentine,  18  parts. 

After  the  fourth  coat  had  been  ap¬ 
plied  the  whole  was  sanded  with  fine, 
white  sand.  To  the  paint  for  the  last 
coat  enough  Berlin  glue  had  been  ad¬ 
ded  to  give  it  a  light  grayish  tint. 

The  parts  of  the  bridge  not  exposed 
to  view  received,  after  thorough  scrap¬ 
ing  and  puttying  up,  3  to  4  coats  of  a 
varnish  obtained  by  mixing  eight  parts 
of  gas  tar,  one  of  spirit  of  turpentine, 
and  two  of  pulverized  lime. 

Rust — To  Remove  from  Polish-* 
ed  Steel  or  Iron. 

Sometimes  rust  can  be  removed 
from  polished  iron  or  steel  with  little 
difficulty;  but  sometimes  it  cannot  be 
made  to  disappear .  without  polishing 
the  surface  anew.  Rust  is  oxide  of 
iron.  The  oxygen  of  the  atmosphere 
unites  with  the  iron  chemically,  thus 
forming  a  thin  scale  on  the  surface,  not 
one  thousandth  part  of  an  inch  in 
thickness.  Red  rust  may  be  formed 
on  the  polished  surface  a  thousand 
times  without  materially  corroding  the 
metal,  provided  it  be  removed  soon 
after  it  has  formed.  The  usual  man¬ 
ner  of  removing  red  rust  is  to  cover  the 
rusty  portion  with  common  olive  oil 
and  rub  it  in  well  with  a  woolen  cloth. 
After  it  has  stood  a  few  hours,  rub  the 
parts  with  finely  pulverized  slaked 
lime,  or  Spanish  whiting,  until  the  rust 
is  all  removed.  If  red  rust  is  allowed 
to  accumulate  until  the  polished  sur¬ 
face  is  corroded,  sweet  oil  and  a  severe 
rubbing  will  seldom  remove  it.  The 


Our  best  thoughts  come  from  others. 


387 


entire  surface  must  be  repolished  with 
emery,  or  some  other  grit,  before  black 
rust  will  disappear  from  polished  steel 
or  any  other  metal. 

Rust — To  Remove  from 
Polished  Iron. 

Use  emery  paper  or  powdered  brick, 
mixed  with  oil.  Steel  fire-irons  and 
fenders, when  put  away  for  the  summer, 
should  be  smeared  over  with  vaseline. 
Old  soft  towels,  or  pieces  of  old  sheets 
or  table-cloths,  make  excellent  wipers 
for  iron  and  steel  goods. 

Rust — To  Remove  from 
Fire-Irons. 

Apply  a  mixture  of  two  parts  of 
rotten-stone  to  one  of  sulphur,  inti¬ 
mately  mingled  on  a  marble  slab,  and 
laid  on  with  a  piece  of  soft  leather.  Or 
emery  and  oil  may  be  applied  with  ex¬ 
cellent  effect;  not  laid  on  in  the  usual 
slovenly  way,  but  with  a  spongy  piece 
of  fig-wood  fully  saturated  with  the 


s 


Sage — To  Cultivate. 

Put  it  out  in  rows  two  feet  apart, 
and  the  plants  a  foot  apart  in  the  rows. 
Cultivate  and  keep  clean;  it  does  well 
in  sandy  soil.  Dry  in  the  shade.  Put 
up  in  square  pound  packages  hard 
pressed. 

Salts — Inexhaustible,  for 
Smelling  Bottles. 

Liquid  ammonia  1  pint,  otto  of 
rosemary  1-  drachm,  otto  of  English 
lavender  1  drachm,  otto  of  bergamotte 
\  a  drachm,  otto  of  cloves  ^  a  drachm. 
Mix  the  whole  together  with  agitation 
in  a  very  strong  and  well-stoppered 
bottle. 

This  mixture  is  used  by  filling  the 
smelling  bottles  with  any  porous  ab¬ 
sorbent  material,  such  as  asbestos,  or, 
what  is  better,  sponge  cuttings,  that 
have  been  well  beaten,  washed  and 
dried. 


mixture.  This  will  not  only  clean,  but 
impart  a  polish  to  the  metal  as  well. 

Rye— To  Cultivate. 

Rye  ought  never  to  be  sown  upon 
wet  soils,  nor  even  upon  sandy  soils 
where  the  subsoil  is  of  a  retentive  na¬ 
ture.  On  hillsides,  meadows  and  all  soft 
lands  which  have  received  manure, 
this  grain  thrives  in  perfection,  and,  if 
once  covered  in,  will  stand  a  drought 
afterwards  that  would  consume  any 
other  of  the  culmiferous  tribe.  The 
several  processes  may  be  regarded  as 
nearly  the  same  as  those  answering  for 
wheat,  with  the  simple  exception  of 
pickling,  which  rye  does  not  require. 
Rye  may  be  sown  either  in  fall  or 
spring,  though  the  fall-seeded  fields 
are  generally  bulkiest  and  most  pro¬ 
ductive.  It  may  succeed  either  sum¬ 
mer  fallow,  clover  or  turnips ;  even  after 
oats,  good  crops  have  been  raised,  and 
where  such  crops  have  been  raised  the 
land  is  always  found  in  good  condition. 


Sandpaper  (Superior) — To 
Make. 

Take  a  quantity  of  broken  window- 
glass,  (that  which  has  rather  a  green  ap¬ 
pearance  on  the  edge  is  best) ;  pound  it  in 
an  iron  mortar;  then  have  two  or  three 
sieves,  of  different  degrees  of  fineness, 
ready  for  use  when  wanted.  Take 
any  good  tough  paper  (fine  cartridge 
is  the  best) ,  level  the  knobs  and  lumps 
on  both  sides  with  pumice  stone,  tack 
it  at  each  corner  on  a  board,  and  with 
good  clear  glue,  diluted  with  about 
one-third  more  water  than  is  used 
generally  for  wood  work,  go  quickly 
over  the  paper,  taking  care  to  spread  it 
evenly  with  your  brush;  then,  having 
your  sieve  ready,  sift  the  pounded  glass 
over  it  lightly,  yet  so  as  to  cover  it  in 
every  part;  let  it  remain  till  the  glue 
is  set,  take  it  from  the  board,  shake  off 
the  superfluous  glass  into  the  sieve, 


388  Men  possessed  with  an  idea  cannot  he  reasoned  with. 


and  hang  it  in  the  shade  to  dry.  In 
two  or  three  days,  it  will  be  fit  for  use. 

The  paper  will  be  much  better  than 
any  you  can  buy,  sand  being  frequently 
mixed  with  the  glass  and  colored  to 
deceive  the  purchaser. 

Sarsaparilla  —  Fluid  Extract  of. 

Sliced  sarsaparilla  3^  lbs.,  boiling 
distilled  water  5  gallons,  rectified 
spirit  2  ounces.  Boil  the  sarsaparilla 
in  3  gallons  of  water  to  12  pints,  and 
strain.  Evaporate  the  mixed  liquors 
to  18  ounces,  and  when  cold  add  the 
spirit.  Dose — 1  to  2  drachms,  or 
more. 


Saving— Results  of. 

The  following  shows  how  easy  it  is 
to  accumulate  a  fortune,  provided 
proper  steps  are  taken.  The  table 
shows  what  would  be  the  result  at  the 
end  of  fifty  years  by  saving  a  certain 
amount  each  day  and  putting  it  at 
interest  at  the  rate  of  six  per  cent. 
Daily  Savings  The  Result 

One  cent . $  950 

Ten  cents  .  9,504 

Twenty  cents  .  19,006 

Thirty  cents  .  28,512 

Forty  cents .  38,015 

Fifty  cents  .  47,520 

Sixty  cents  . »  57,024 

Seventy  cents .  66,528 

Eighty  cents  .  76,032 

Ninety  cents  .  85,537 

One  dollar  .  95,041 

Five  dollars  .  475,208 

Every  person  wastes  an  amount  in 
twenty  or  thirty  years,  which  if  saved 
and  carefully  invested,  would  make  a 
family  independent;  but  the  principle 
of  small  savings  has  been  lost  sight  of 
in  the  general  desire  to  quickly  become 
wealthy. 


Saw  Teeth — Shape  of. 

The  adaptation  of  tools,  in  form  and 
construction,  to  the  nature  of  the  work 
required  of  them,  is  an  important  item 
in  every  branch  of  mechanical  industry, 
and  in  none  more  vitally  than  in  the 


sawing  of  lumber.  The  distinction  to 
be  made  according  to  the  direction  in 
which  the  saw  is  to  run,  whether  across 
the  grain  or  with  the  grain,  is  suf¬ 
ficiently  plain,  and  is  familiar  to  every 
workman  in  a  saw  mill.  As  the  fiber 
of  the  wood  to  be  severed  in  cross 
cutting  presents  a  firm,  almost  un¬ 
yielding  resistance  to  the  saw,  the 
teeth  are  of  an  acute  or  lancet-like 
shape,  cutting  the  wood  rapidly  asun¬ 
der,  as  if  with  a  succession  of  knives, 
and  producing  a  fine  granular  sawdust; 
while  the  teeth  of  the  rip  saw,  cutting 
with  or  rather  separating  the  grain, 
are  made  comparatively  large  and 
coarse,  encountering  less  resistance 
from  the  wood,  which  they  tear  into 
small  chips  or  shavings.  The  experi¬ 
ence  of  workmen  in  soft  and  especially 
in  gummy  or  resinous  woods,  such  as 
pitch  pine,  larch,  etc.,  gives  still  more 
striking  proof  of  the  necessity  of  adapt¬ 
ing  the  saw  to  the  nature  of  the  ma¬ 
terial  in  which  it  is  to  operate.  To 
prevent  the  choking  of  the  saw,  and  a 
resulting  demand  for  additional  power 
to  maintain  the  motion,  the  points  of 
the  teeth  require  to  be  made  acute  and 
to  have  considerable  pitch,  in  order  to 
overcome  the  obstruction  of  damp 
sawdust  accumulating  in  their  path; 
and  in  gummy  wood,  an  application  of 
grease  is  often  necessary,  as  a  remedy 
for  the  heating  and  friction  caused  by 
the  tendency  of  the  resin  to  adhere  to 
the  saw. 

It  may  be  stated,  in  general  terms, 
that  for  soft  or  yielding  woods,  of  the 
class  of  Which  the  willow  and  pine  are 
common  examples,  the  pitch  should 
be  greater,  and  the  teeth  large  and 
acutely  pointed.  For  mahogany, 
rosewood  and  other  woods  of  tough 
and  dense  fiber,  teeth  of  less  size  and 
of  perpendicular  pitch  are  appropriate. 
The  principle  which  should  govern  the 
shape  of  the  saw  teeth  is  indeed  an 
extremely  simple  one,  and  would  seem 
to  require  no  formal  statement,  more 


Every  why  hath  a  wherefore. 


389 


f 

especially  as  it  is  certain  to  make  itsel 
manifest,  if  disregarded,  upon  a  brief 
experiment.  In  practice,  however, 
it  often  fails  to  receive  due  attention, 
and  no  small  amount  of  inconvenience 
and  actual  loss  is  occasioned  by  neglect 
of  this  material  point. 

Saw — To  Put  in  Order. 

First,  the  saw  should  be  set ;  this  may 
be  done  by  laying  the  blade  flat  upon 
a  piece  of  heavy  plank  or  scantling, 
and  bending  the  teeth  with  a  hammer 
and  punch.  The  set,  or  punch,  can  be 
made  of  a  three-cornered  saw  file, 
broken  off  at  each  end,  and  the  small¬ 
est  end  ground  square.  Set  the  punch 
squarely  upon  the  tooth,  but  inclined 
from  you,  so  that  it  rests  mainly  upon 
the  point  of  the  tooth,  and  hit  it  a 
light  blow  with  the  hammer.  Every 
other  tooth  should  be  bent  in  this 
manner,  then  the  saw  turned  over,  and 
the  operation  repeated.  The  set  al¬ 
ready  in  the  saw  will  be  the  guide  as  to 
the  direction  the  tooth  is  to  be  bent. 
If  the  saw,  previous  to  setting,  is  in¬ 
clined  to  catch  and  jump,  one  of  three 
things  is  the  matter;  the  set  is  uneven, 
a  few  teeth  are  longer  than  the  rest,  or 
the  teeth  have  been  filed  hooking. 
Any  of  these  troubles  can  be  easily 
detected  and  remedied.  If  by  looking 
along  the  teeth  from  end  to  end,  an 
unevenness  is  seen,  lay  the  blade  upon 
the  head  of  an  axe,  or  something  of 
the  kind,  and  strike  gently  upon  the 
sides  of  the  teeth  with  a  hammer  until 
all  of  the  set  is  removed ;  then  set  the 
saw  as  above  directed.  If  after  the 
saw  is  properly  set  some  of  the  teeth 
should  be  longer  than  others,  put  the 
blade  between  two  thin  boards,  three 
or  four  inches  wide,  and  as  long  as  the 
saw;  screw  them  firmly  in  a  vice,  the 
same  as  for  filing,  and  run  a  flat  saw¬ 
mill  file  lengthwise  along  the  teeth 
until  they  are  brought  level.  The  saw 
is  now  ready  for  filing.  The  file  should 
be  placed  between  the  teeth  in  a  diag¬ 


onal  direction,  but  held  level.  Every 
other  space  should  be  filed  from  the 
small  end  to  the  handle;  then  the  re¬ 
maining  spaces  filed  by  holding  the 
file  at  an  opposite  angle/'  After  this 
operation  is  completed,  then  look 
across  the  teeth  again,  and  if  the  chan¬ 
nel  between  the  rows  of  teeth  termin¬ 
ates  in  the  center,  the  filing  is  good; 
if  it  terminates  at  one  side  of  the  center, 
the  full  side  needs  more  filing.  If  the' 
saw  catches  and  jumps  after  jointing  up, 
it  will  be  owing  to  the  teeth  having 
been  filed  too  hooking,  or,  in  other 
words,  the  points  inclined  too  much 
towards  the  narrow  end  of  the  saw. 
This  can  be  remedied  by  refiling  and 
taking  off  from  the  lower  side  of  the 
teeth  enough  to  make  them  stand  up¬ 
right  on  the  blade.  Always  file  where 
there  is  sufficient  light  to  enable  you 
to  see  points  distinctly.  Be  exceed¬ 
ingly  careful  to  stop  filing  as  soon  as 
the  tooth  is  filed  to  a  perfect  point. 
One  thrust  with  the  file  after  the  tooth 
has  been  brought  to  a  complete  edge, 
will  shorten  it  and  put  the  saw  out  of 
order  just  in  proportion  as  the  point 
is  filed  off.  Let  the  points  be  set  uni¬ 
formly,  and  only  a  little.  Go  over  the 
teeth  with  an  old  file,  and  give  them  a 
more  perfect  cutting-edge.  Then  lay 
the  blade  flatly  on  a  smooth  board, 
and  pass  a  fine-gritted  whetstone 
along  the  sides  of  the  points,  to  remove 
the  wiry  edge,  and  to  give  the  teeth  as 
fine  a  cutting-edge  as  practicable. 

Screws  and  Nuts — To  Loosen. 

When  you  find  screws  and  nuts  have 
become  fast  from  rust,  pour  on  them 
a  little  kerosene  or  coal  oil,  and  wait  a 
few  moments  till  they  become  soaked 
with  liquid.  When  this  is  done,  they 
can  be  easily  started,  and  the  bolt 
saved. 

Screws — In  Soft  Wood. 

Screws,  when  subject  to  strain,  are 
apt  to  work  loose  in  soft  wood,  and  the 
screw-hole  should  be  first  filled  with 


390 


Religion  is  using  everything  for  God. 


thick  glue.  If  no  glue  is  handy,  put 
powdered  resin  around  the  hole,  and 
heat  the  screw  before  driving. 

Seas — The  Size  of. 

Miles  long. 


Mediterranean  . 2,000 

Caribbean  . 1,800 

Red  . 1,400 

Black .  932 

Baltic  .  600 


Seed — Quantity  Required  for 
a  given  Number  of  Hills,  or 
Length  of  Drill. 

Asparagus,  1  oz.  to  60  ft.  drill;  beet 
1  oz.  to  50  ft.  drill;  carrot,  1  oz.  to  180 
ft.  drill;  endive,  1  oz.  to  150  ft.  drill; 
onion,  1  oz.  to  100  ft.  drill;  parsley,  1 
oz.  to  150  ft.  drill ;  parsnip,  1  oz.  to  200 
ft.  drill;  radish,  1  oz.  to  100  ft.  drill; 
spi»ach,  1  oz.  to  100  ft.  drill;  turnip, 
1  oz.  to  150  ft.  drill;  peas,  1  qt.  to  100 
ft.  drill;  dwarf  beans,  1  qt.  to  150  hills; 
com  1  qt.  to  200  hills;  cucumber,  1 
oz.  to  50  hills;  watermelon,  1  oz.  to  30 
hills;  muskmelon,  1  oz.  to  60  hills; 
pumpkin,  1  oz.  to  40  hills ;  early  squash, 
1  oz,  to  50  hills;  marrow  squash,  1  oz. 
to  16  hills;  cabbage,  1  oz.  to  3000 
plants ;  cauliflower,  1  oz.  to  3000  plants ; 
celery,  1  oz.  to  4000  plants; egg  plant, 
1  oz.  to  2000  plants;  lettuce,  1  oz.  to 
4000  plants;  pepper,  1  oz.  to  2000 
plants;  tomato,  1  oz.  to  2000  plants. 

Seed— Quantity  Required  for  the 
Acre,  and  Actual  weight  of 
each  to  the  Bushel. 

To  the  Lbs. 
acre,  to  bush. 

Wheat,  broadcast . bushels.. .1)4  to  2  60 

Wheat,  drilled . bushels... 1)4  60 

Rye,  broadcast . bushels. ..1)4  56 

Rye,  drilled . bushels..  1  )|  to  1)4  56 

Oats,  broadcast . bushels... 2  33 

Timothy,  broadcast.  .  .gallons. .  .2  45 

Red  Clover,  broadcast,  .gallons  3  to  4  60 

<*W  bite  Clover,  broadcast  pounds  8  50 

Lucerne,  broadcast. .  .pounds.. .10  54 

Herd  or  Red  Top,  broadcast 

,  bushels.. 1  to  1  )4  14 

Blue  Grass,  broadcast.  ..bushels  1  to  14 

Millet,  broadcast . bushels  )4  to  1  45 

Hungarian,  broadcast.,  .bushels  jJ  to  1  50 

Corn  in  hills . gallons  1  to  1)4  56 

Turnip  and  Ruta-baga.  .pounds  1  50 

Onion  Sets . pounds  28 


Seed — Amount  Required 
to  Plant  an  Acre. 


Kind  of  Seed  Quantity 

Asparagus,  in  12  inch  drills . 16  qts. 

Asparagus  plants,  4  by  1  feet . 8.000 

Beets  and  mangold,  drills  2g  feet  .  .  9  lbs. 

Broom  corn,  in  drills . 12  lbs. 

Barley . 2)4  bush. 

Beans,  bush,  in  drills  214  feet.  .  .  .1)4  bush. 

Beans,  pole,  Lima,  4  by  4  feet . 20  qts. 

Beans, Carolina,  prolific,  etc. ,4  by  3  feetlOqts. 

Clover,  white  Dutch . 13  lbs. 

Clover,  Lucerne . 10  lbs. 

Clover,  Alsace . 6  lbs. 

Clover,  large  red  with  timothy . i2  lbs. 

Clover,  large  red  without  timothy  .  .  .16  lbs. 

Corn,  sugar . 10  qts. 

Corn,  field . 8  qts. 

Corn,  solid,  drill  10  inches . 25  lbs. 

Cucumber,  in  hills . 3  qts. 

Cabbage,  outside  for  transplanting  ..  .  12  ozs. 

Cabbage,  sown  in  frames . 4  ozs. 

Carrot,  in  drills  2)4  feet.  .  . . 4  lb. 

Celery,  seed . 8  ozs. 

Celery,  plant,  4  by  )4  foot . 25,000 

Flax,  broadcast . 20  qts 

Grass,  red  top  or  heads . 20  qts. 

Grass,  blue . 28  qts. 

Grass,  rye . 20  qts. 

Grass,  timothy  with  clover  ’ . 6  qts. 

Grass,  timothy  without  clover . 10  qts. 

Grass,  orch'ard . 25  qts. 

Lettuce,  in  rows  2)4  feet . 3  lbs. 

Lawn  grass . 35  lbs. 

Melons,  water,  in  hills  8  by  8  feet . 3  lbs. 

Melons,  citrons,  in  hills  4  by  4  feet ....  2  lbs. 

Oats . 2  bush. 

Onion,  in  bed  for  sets  ' . 50  lbs. 

Onions,  in  rows  for  large  bulbs . 7  lbs. 

Peas,  in  drills,  short  varieties . 2  bush. 

Peas,  in  drills,  tall  varieties . 1  to  1  bush. 

Peas,  broadcast . . .  .  .  .3  bush. 

Potatoes . 8  bush. 

Parsnip,  in  drills  2)4  feet . 5  lbs. 

Pepper . '17,500 

Pumpkin . 2  qts. 

Parsley,  in  drills  2  feet  . 4  lbs. 

Radish,  in  drills  2  feet . 10  lbs. 

Rye,  broadcast . 1)4  bush. 

Rye.  drilled . l  bush. 

Squash,  bush.,  in  hills  4  by  4  feet.  .  .  .3  lbs. 

Tomatoes,  in  frames . 3  ozs. 

Tomatoes,  seed,  in  hills  3  by  3  feet  ...  .8  ozs. 

Tomatoes,  plants . 3,800 

Turnips,  in  drills  2  feet . 31bs. 

Turnips,  broadcast  . . 3  lbs. 

Wheat,  broadcast . 2  bush. 

Wheat,  in  drills . 1)4  bush. 


Seed — How  to  Select. 

It  is  of  very  great  importance  that 
.the  farmer,  whose  desire  it  is  to  have 
splendid  grain  and  root  crops,  be  very 
careful  in  his  choice  and  selection  of 
seed.  He  will  see  to  it  that  they  are 
large,  plump,  perfect  and  of  uniform 
size.  In  the  selection  of  many  seeds 
it  will  pay  the  farmer  to  carefully  ex¬ 
amine  with  a  powerful  magnifying 
glass,  and  reject  all  that  do  not  meet 
the  above  requirements, 


Religion  is  not  a  dogma,  nor  an  emotion,  but  a  service.  39i 


Seed — Barley. 

The  best  is  that  which  is  free  from 
blackness  at  the  tail,  and  is  of  a  pale, 
lively  yellow,  intermixed  with  a  bright, 
whitish  cast,  and  if  the  rind  should  be 
a  little  shriveled,  so  much  the  better, 
as  it  indicates  a  very  thin  skin. 

Seed  Corn. 

In  shelling  corn  for  seed,  discard  the 
buts  and  tips,  using  only  the  central 
portion  of  each  ear,  as  the  early  blade 
and  root  are  in  size  in  proportion  to 
the  kernal  used;  and  a  plant  from  the 
large  grains  of  the  center  of  the  ear 
wil  get  the  start  and  keep  ahead  of 
the  small  ones  from  the  tip.  And  es¬ 
pecially  select  from  ears  that  have  the 
grains  as  near  uniformly  large  as 
possible. 

Seed  Oats.  * 

'  Place  your  oats  in  a  heap  at  the  lee¬ 
ward  end  of  the  threshing  floor  on  a 
day  when  a  gentle  breeze  is  blowing 
through  the  barn.  Take  a  common 
wooden  flour-scoop,  and  throw  the  oats 
against  the  wind,  towards  the  other 
end  of  the  floor.  A  few  minutes’  ex¬ 
perience  will  enable  you  to  throw  them 
so  that  they  will  fall  in  a  semi-circle  at 
a  nearly  uniform  distance  from  where 
you  stand.  The  oats  which  fall  far¬ 
thest  from  you  are  the  best  for  seed, 
andare  to  be  carefully  swept  together 
as  fast  as  they  accumulate  in  consider¬ 
able  quantities. 

Seed  Potatoes. 

Be  careful  to  secure  large,  sound,  and 
well-ripened  seed ;  cut  the  large  potato 
into  pieces  of  one  eye.  Begin  at  the 
butt  end ;  cut  towards  the  center,  leav¬ 
ing  a  due  proportion  of  the  potato 
with  each  eye.  Potatoes  inadvert¬ 
ently  left  undug,  if  they  do  not  freeze 
during  winter,  invariably  produce 
sound  ones,  larger  and  more  abundant 
than  those  kept  in  the  cellar  through 
winter.  This  has  lately  suggested  the 
plan  of  keeping  potatoes  excluded 
from  the  air  from  the  time  of  digging 


and  planting,  which  has  been  found 
to  invariably  prevent  rot. 

Seeds — Length  of  Time  they 
Retain  their  Vitality. 


Vegetables.  .  Years. 

Asparagus  . ...2  to  3 

Beans  . 2  to  3 

Carrots . 2  to  3 

Celery  . 2  to  3 

Com  (on  cob) . 2  to  3 

Leek . 2  to  3 

Onion . 2  to  3 

Parsley . 2  to  3 

Parsnip  . 2  to  3 

Pepper . 2  to  3 

Tomato  . 2  to  3 

Egg  Plant . 1  to  2 

Lettuce  . 3  to  4 

Mustard  . 3  to  4 

Okra . 3  to  4 

Rhubarb  . 3  to  4 

Spinach  . 3  to  4 

Turnip  . 3  to  6 

Cucumber  . 8  to  10 

Melon  . 8  to  10 

Pumpkin  . . 8  to  10 

Squash  . 8  to  10 

Broccoli  . 5  to  6 

Cauliflower . 5  to  6 

Artichoke  . t . 5  to  6 

Endive  . 5  to  6 

Pea  . 5  to  6 

Radish  . 4  to  5 

Beets  . 3  to  4 

Cress  . 3  to  4 

Herbs.  Years. 

Anise  . 3  to  4 

Caraway  . 2 

Summer  Savory . 1  to  2 

Sage  . 2  to  3 


Seed — How  to  Test  the 
Vitality  of. 

By  placing  almost  any  of  the  larger 
seeds  and  grains  on  a  hot  pan  or 
griddle,  where  the  vitality  is  perfect 
the  grain  will  pop,  or  crack  open  with 
more  or  less  noise.  Where  the  vitality 
is  defective  or  lost,  it  lies  immovable 
in  the  vessel. 


392 


Religion  should  he  the  rule  of  life, 


Seed  Wheat. 

Sei:ct  wheat  should  not  only  be 
thoroughly  cleaned  from  the  seeds  of 
weeds,  but  small  grains  should  be 
taken  out  with  a  separator  or  suitable 
fanning  mill,  leaving  only  the  largest, 
plumpest,  and  earliest  ripened  kernels. 

Seed — To  Improve  All  Sorts. 

Charles  Miller,  son  of  the  celebrated 
botanist,  published  a  recipe  for  fer¬ 
tilizing  seed,  and  tried  it  on  wheat,  by 
mixing  lime,  nitre,  and  pigeon’s  dung 
in  water,  and  therein  steeping  the  seed. 
The  produce  of  some  of  these  grains 
is  stated  at  sixty,  seventy  and  eighty 
stems,  many  of  the  ears  five  inches 
long,  and  fifty  grains  each,  and  none 
less  than  forty. 

Servants — Treatment  of. 

There  are  frequent  complaints  in 
.these  days,  that  employes  and  assist¬ 
ants  generally  are  unsatisfactory  and 
deteriorating.  If  so  what  is  the  in¬ 
ference?  Domestic  servants,  and  as¬ 
sistants  in  business  and  trade,  come 
closely  and  continually  into  contact 
with  their  employers;  they  are  near 
them  from  morning  till  night,  and 
see  them  in  every  phase  of  character, 
in  every  style  of  humor,  in  every  act 
of  life.  How  powerful  is  the  force  of 
example !  Rectitude  is  promoted,  not 
only  by  precept  but  by  example,  and, 
so  to  speak,  by  contact  it  is  increased 
more  widely.  Kindness  is  communi¬ 
cated  in  the  same  way.  Virtue  of 
every  kind  acts  with  magnetic  power; 
those  who  come  under  its  influence 
imbibe  its  principles.  The  same  with 
qualities  and  tempers  that  do  no 
honor  to  our  nature.  If  employes 
come  to  you  bad,  you  may  at  least  im¬ 
prove  them ;  possibly  almost  change 
their  nature.  Here  follows,  then,  a 
receipe  to  that  effect: 

Recipe  for  Obtaining  Good  Employes. 

Let  them  observe  in  your  conduct 
just  the  qualities  and  virtues  that  you 


would  desire  they  should  possess 
and  practice  towards  you.  Be  uni¬ 
formly  kind  and  gentle.  If  you  re¬ 
prove,  do  so  with  reason  and  with  good 
temper.  Be  respectable,  and  you  will 
be  respected  by  them.  Be  kind,  and 
you  will  meet  kindness  from  them. 
Consider  their  interests,  and  they  will 
consider  yours.  A  friend  in  an  em¬ 
ploye  is  no  contemptible  thing.  Be 
to  every  employe  a  friend ;  and  heart¬ 
less,  indeed,  will  be  the  employe  who 
does  not  warm  in  love  to  you. 

Sewing  Machines — Hints  on 
Using. 

It  is  a  fact  known  to  all  who  use 
sewing  machines  that  the  prevailing 
difficulty  is  the  breaking  of  the  thread. 
Nearly  all  other  disarrangements  that 
occur,  can  usually  be  overcome  by  any 
person  of  ordinary  ingenuity;  even 
though  they  have  had  but  a  few  weeks’, 
or,  perhaps,  days’,  experience  in  the  use 
of  a  sewing  machine. 

This  breaking,  which  is  mostly  with 
the  upper  thread,  may  occur  from  an 
imperfect  adjustment  of  the  tension. 
With  new  machines  this  is  invariably 
the  cause;  but  with  those  that  have 
been  in  use  several  months,  the  break¬ 
ing  (when  the  tension  is  right)  is  pro¬ 
duced  by  the  threads  wearing  into  the 
guides,  so  that  when  a  swelled  place  in 
the  thread  reaches  the  narrow  groove 
which  is  worn  to  the  exact  width  of  the 
regular  size  of  the  thread,  not  being 
allowed  to  pass  through,  the  thread 
breaks. 

Of  course  this  break  may  take  place 
anywhere  from  the  point  of  the  needle 
back  to  the  grooved  guide  which  caught 
it.  As  it  is  usually  at  or  near  the  end 
of  the  needle,  the  real  cause  is  very 
generally  overlooked.  Many  have 
been  so  troubled  with  this  continual 
breaking  that  it  has  been  necessary 
for  them  to  lay  aside  their  machines, 
when  if  this  cause  had  been  known  to 
them,  by  simply  smoothing  the  guide 


not  a  casual  incident  of  it. 


393 


holes  with  a  small  round  file,  their 
trouble  would  have  ended. 

Shampoo  Liquid. 

The  simplest  shampooing  liquid  is 
the  best,  and  this  is  made  by  dropping 
borax,  lump  or  powdered,  into  water 
until  no  more  borax  will  dissolve. 
There  is  no  danger  of  its  getting  too 
strong.  This  being  applied  to  the  hair 
makes  a  very  good  lather;  wash  out 
with  clean  water.  When  the  hair  has 
dried — if  harsh — use  a  very  little  oil  or 
sweet  oil  and  cologne  water  mixed.  A 
more  elaborate  wash  or  shampooing 
liquid  is  used  by  barbers.  It  is  as  fol¬ 
lows:  Carbonate  of  ammonia  \  oz., 
carbonate  of  potash  1  oz.,  water  1  pint. 
Dissolve.  Then  add  tincture  of  can- 
tharides  5  fluid  ounces,  best  alcohol  1 
pint,  rum  three  quarts,  shake  up  well 
and  let  it  stand  a  week  before  using; 
makes  a  good  lather  and  stimulates  the 
skin.  Healthy  skinned  persons  should 
not  use  it — their  skin  does  not  want 
stimulating  it  only  wants  cleansing. 

Shaving  Liquid. 

White  soap,  3  ounces;  proof  spirit, 
8  ounces;  distilled  water,  4  ounces; 
carbonate  of  potash,  1  drachm;  scented 
with  essence  of  lemon.  Dissolve  the 
soap  without  heat,  and  add  the  potash 
and  essence. 

Another.  —  W7hite  soft  soap,  16 
ounces ;  oil  of  olives,  \  oz. ;  gum  benzoin, 
1  drachm;  rectified  spirits,  24  oz., 
digest.  Rub  a  few  drops  on  the  beard, 
followed  by  warm  water. 

Shaving  Paste. 

Melt  together  one  drachm  each  of 
spermaceti,  white  wax,  and  almond  oil ; 
beat  it  up  with  2  ounces  of  the  best 
white  soap,  and  add  a  little  lavender 
or  cologne  water. 

Shawls  (Woolen) — Scotch 
Method  of  Cleaning. 

Scrape  one  pound  of  soap,  boil  it 
down  in  sufficient  water.  When  cool¬ 
ing,  beat  it  with  the  hand;  it  will  be  a 
sort  of  jelly.  Add  three  tablespoon¬ 


fuls  of  spirit  of  turpentine,  and  one  of  » 
spirit  of  hartshorn.  Wash  the  articles 
thoroughly  in  it.  Then  rinse  in  cold 
water  until  all  the  soap  is  taken  off, 
then  in  salt  and  water.  Fold  between 
two  sheets,  taking  care  not  to  allow 
two  folds  of  the  article  washed  to  lie 
together.  Mangle,  and  iron  with  a 
very  cool  iron.  Shawls  done  in  this 
way  look  like  new.  Only  use  the  salt 
where  there  are  delicate  colors  that 
may  fade. 

Sheep,  Age  of — How  to  Tell. 

The  age  of  sheep  may  be  known  by 
examining  the  front  teeth.  They  are 
8  in  number,  and  appear  during  the 
first  year,  all  of  a  small  size.  In  the 
second  year  the  2  middle  ones  fall  out, 
and  their  place  is  supplied  by  2  new 
teeth,  which  are  easily  distinguished, 
being  of  a  larger  size.  In  the  third 
year,  2  other  small  teeth,  1  from  each 
side,  drop  out,  and  are  replaced  by  2 
large  ones,  so  that  there  are  now  4 
large  teeth  in  the  middle,  and  2  pointed 
ones  on  each  side.  In  the  fourth  year, 
the  large  teeth  are  6  in  number,  and 
only  2  small  ones  remain,  one  at  each 
end  of  the  range.  In  the  fifth  year, 
the  remaining  small  teeth  are  lost,  and 
the  whole  front  teeth  are  large.  In  the 
sixth  year,  the  whole  begin  to  be  worn ; 
and  in  the  seventh — sometimes  sooner 
— some  fall  out  and  are  broken. 

Sheep  and  Lambs — Care  and 
Management  of. 

Keep  sheep  dry  under  foot  with 
litter.  This  is  even  more  necessary 
than  roofing  them.  Never  let  them 
stand  in  mud  or  in  snow. 

Do  not  starve  them  during  the  win¬ 
ter,  but  by  an  abundance  of  food  keep 
them  in  good  condition.  A  more 
painful  sight  than  the  flocks  of  many 
farmers,  near  the  close  of  the  winter, 
cannot  be  witnessed.  When  a  farmer 
has  more  sheep  than  he  can  properly 
keep  or  sell,  he  should  kill  the  surplus 
when  winter  sets  in,  even  if  he  should 
get  nothing  from  them  but  the  pelts. 


394 


A  good  name  is  better  than  bags  of  gold. 


Furnish  an  ample  supply  of  water, 
convenient  of  access,  during  the  winter 
months. 

Always  try  to  avoid  letting  any  of 
your  sheep  or  lambs  have  any  sudden 
change  of  food. 

Take  up  lamb  bucks  early  in  the 
summer,  and  keep  them  up  until  the 
December  following,  when  they  may 
be  turned  out. 

Drop  or  take  out  the  lowest  bars  as 
the  sheep  enter  or  leave  a  yard,  thus 
saving  broken  limbs. 

Count  every  day. 

Begin  feeding  grain  with  the  great¬ 
est  care,  and  use  the  smallest  quantity 
at  first. 

If  the  ewe  loses  her  lamb,  milk  her 
daily  for  a  few  days,  and  mix  a  little 
alum  with  her  salt. 

Let  no  hogs  eat  with  the  sheep, 
especially  in  the  spring. 

Give  lambs  a  little  milk  feed  in  time 
of  weaning. 

Never  frighten  sheep,  if  possible  to 
avoid  it. 

Furnish  warm  shelter  for  weak  ones 
in  cold  weather,  if  possible. 

Separate  all  those  that  are  weak, 
thin  or  sick  from  those  that  are  strong, 
in  the  fall,  and  give  them  special  care. 

If  any  one  of  your  sheep  is  hurt, 
catch  it  at  once  and  wash  the  wound ; 
and,  if  it  is  fly-time,  apply  spirits  of 
turpentine  daily,  and  always  wash 
with  something  healing.  If  a  limb  is 
broken  bind  it  with  splints,  but  not 
tight  enough  to  interfere  with  the 
circulation  of  the  blood. 

Keep  a  number  of  good  bells  on  the 
sheep. 

Do  not  let  the  sheep  spoil  their  wool 
with  chaff  or  burrs. 

Cut  tag  locks  in  early  spring. 

For  scours,  give  pulverized  alum  in 
wheat  bran ;  prevent  by  taking  gre.at 
care  in  changing  dry  for  green  feed. 

If  one  is  lame,  examine  the  foot, 


clean  out  between  the  hoofs,  pare  the 
hoof  if  unsound,  and  apply  a  wash  of 
carbolic  acid. 

Shear  at  once  any  sheep  commencing 
to  shed  its  wool,  unless  the  weather  is 
too  severe,  and  save  carefully  the  pelt 
of  any  sheep  that  dies. 

If  sheep  are  given  pine  boughs  once 
or  twice  a  wreek  they  will  create  ap¬ 
petite,  prevent  disease,  and  increase 
their  health. 

Their  general  health  during  the 
grazing  season  will  be  promoted  by 
giving  the  sheep  tar,  at  the  rate  of  a 
gill  a  day  for  every  20  sheep.  Put  the 
tar  in  a  trough,  sprinkle  a  little  fine 
salt  over  it,  and  the  sheep  will  consume 
it  with  eagerness. 

The  best  sheep  to  keep,  both  for 
wool  and  mutton,  is  the  American 
merino. 

Sheep,  Steers  and  Other  Ani¬ 
mals — To  Prevent  Jumping 
Fences. 

Various  devices  have  been  resorted 
to  in  order  to  prevent  such  trespasses, 
and  especially  in  regard  to  sheep,  but 
none  has  succeeded,  or  only  in  a 
limited  degree.  The  following  is  a 
good  one,  is  not  cruel  or  painful  and 
will  not  greatly  discommode  the  ani¬ 
mal  operated  upon,  and  it  is  a  remedy 
to  the  employment  of  which  there  can 
be  no  objection.  It  is  to  clip  off -the 
eyelashes  of  the  under  lids  with  a 
pair  of  scissors,  and  the  ability  or  dispo¬ 
sition  to  jump  is  as  effectually  de¬ 
stroyed  as  was  Samson’s  powTer  by 
the  loss  of  his  locks.  The  animal 
will  not  attempt  a  fence  again  until 
the  eye-lashes  are  grown. 

Sheep — Catarrh  in. 

The  following  is  asserted  to  be  a 
sure  cure  for  this  disease.  Take  a  quill 
from  a  hen’s  wing,  immerse  the  feather 
end  hi  spirits  of  turpentine,  run  it  up 
the  nostril  of  the  sheep  the  wdiole 
length  of  the  feather  end,  and  twist 
it  round  before  -withdrawing  it;  wipe 


395 


Men  are  respectable  only  as  they  respect. 


it  off  clean  each  time  before  immersing. 
One  application  will  cure  ordinary 
cases;  the  second  or  third,  at  intervals 
of  2  or  3  days,  will  cure  the  worst. 
Sheep-killing  Dogs. 

If  sheep  are  kept  in  the  same  lot  with 
cows  or  fat  cattle,  dogs  will  not  dis¬ 
turb  them.  As  soon  as  the  dogs  ap¬ 
proach  them  they  run  to  the  cattle, 
who  drive  off  the  dogs.  This  plan 
will  usually  be  found  effectual,  but 
an  additional  safeguard  is  to  put  a 
good  sounding  bell  on  one  of  the  sheep. 
If  a  little  strychnine  is  put  on  a  piece 
of  meat  (if  tainted,  the  better)  and  left 
in  the  yards  or  vicinity  of  the  sheep 
in  the  evening,  if  there  be  any  dogs 
around  they  will  be  in  a  condition  for 
a  post-mortem  examination.  An  ex¬ 
cellent  way  to  trap  sheep-killing 
dogs,  is  to  place  the  sheep  they  kill,  or 
at  least  one  of  them,  where  the  dogs 
have  left  it ;  then  put  four  or  six  lengths 
of  fence  around  the  dead  sheep,  made 
of  sawed  scantling.  Commence  by 
laying  the  scantling  on  the  ground, 
and  as  you  lay  them  up,  draw  your 
scantling  in  the  width  of  them  every 
time  around,  and  build  the  fence 
high  enough  in  this  way  that  a  dog 
can  not  jump  it.  Then  lock  the 
comers  well,  and  you  have  a  pen 
that  dogs  can  go  over  into  from  the 
outside  readily,  and  when  once  over 
they  cannot  get  out  of  it  again  until 
they  are  helped  out.  In  this  way,  in 
a  few  nights,  you  will  be  quite  likely 
to  get  the  very  same  dogs  that  killed 
your  sheep,  as  they  will  have  the 
curiosity  or  desire  to  go  over  the 
ground  the  second  time.  It  will  be 
better  to  keep  still  about  having  your 
sheep  killed,  for  if  you  make  any 
search  for  the  dogs  you  need  not  be  at 
all  surprised  if  you  find  that  every 
man’s  dog  is  carefully  shut  up  over 
night.  It  is  not  at  all  unlikely  that  the- 
dogs  will  have  had  the  blood  stains 
washed  from  them,  or  any  particles  of 
wool  removed  from  betwixt  their 


teeth,  on  their  return  home  in  the 
morning,  after  having  been  out  over 
night  engaged  in  sheep-killing. 

Sheep — To  Cure  Foot-rot  in. 

Exposure  in  bad  weather,  but  par¬ 
ticularly  from  soft  and  low  lands  and 
wet  pasturage.  It  never  occurs  on 
hard  mountainous  districts.  The  best 
mode  of  cure  is  that  by  arsenic.  The 
moment  you  perceive  that  any  of 
your  sheep  have  become  lame,  pass 
them  through  a  trough  containing  a 
warm  solution  of  arsenic  of  about  the 
following  strength ;  4  ounces  of  arsenic, 
four  ounces  of  soda  ash  or  potash,  1 
gallon  of  water;  boil  till  dissolved; 
keep  it  about  3  inches  deep,  so  as  to 
cover  the  foot  as  the  sheep  walk 
through;  the  trough  should  be  about 
20  feet  long,  and  just  wide  enough  to 
admit  one  sheep  walking  after  the 
other.  3,000  sheep  can  be  run  through 
in  about  3  hours;  and  this  will  result 
in  a  cure  in  every  instance. 

Sheep — Hay  Racks  for. 

The  cheapest  and  best  rack  for 
sheep  can  be  made  of  8  boards  (4  long 
and  4  short  ones)  nailed  to  4  posts, 
forming  an  inclosure  12  or  more  feet 
long,  as  the  case  may  be,  and  32  inches 
wide.  The  bottom  board  should  be 
at  least  10  inches  wide  and  the  top 
one  need  not  be  over  4,  with  a  space 
between  of  from  6  to  8  inches,  de¬ 
pending  somewhat  upon  the  size  of  the 
sheep  that  are  to  eat,  standing  with 
their  heads  thrust  through  this  aper¬ 
ture. 

Sheep — Inflammation  of 
Lungs  in. 

This  disease  is  caused  by  wet  and 
cold  pastures,  chills  after  hard  driving, 
washing  before  shearing  when  the 
water  is  at  too  low  a  temperature, 
shearing  when  the  weather  is  too  chilly 
and  wet,  and  other  circumstances  of 
a  similar  description.  Its  first  indi¬ 
cation  is  that  of  a  fever,  hard  and  quick 
pulse,  disinclination  for  food,  ceasing 


« 


Associate  with  men  of  good  Quality 


396 


to  chew  the  cud,  unwillingness  to  move, 
slight  heaving  of  the  flanks,  and  a 
frequent  and  painful  cough.  The 
disease  soon  assumes  a  more  aggra¬ 
vated  form;  but  it  is  sufficient  for  the 
farmer  to  know  the  first  stages  of  the 
malady,  when  he  can  pursue  the  course 
of  treatment  which  experience  de¬ 
termines  best. 


Sheep — Red  Water  in. 

To  cure  this  complaint  take  of  Epsom 
salts  1  ounce,  linseed  oil  1  ounce, 
gentian  1  drachm,  ginger  1  scruple, 
warm  water  2  ounces.  For  a  lamb 
give  £  of  this  amount,  but  to  a  full- 
grown  sheep  the  entire  quantity. 
Foment  the  abdomen  with  warm  water 
— a  lamb,  in  fact,  may  be  placed  alto¬ 
gether  in  a  warm  bath.  In  cases  of 
recovery  a  change  of  food  must  be 
afforded,  and  a  short,  sweet  pasture 
should  be  preferred. 

Sheep — Scab  in. 

This  disease  closely  resembles  the 
itch  in  man,  and  is  caused  by  a  very 
minute  parasite  called  the  scab  mite. 
These  creatures  find  no  dwelling-place 
on  healthy,  clean-skinned  sheep;  but 
when  they  do  find  the  requisite  con¬ 
ditions  they  multiply  with  astonishing 
rapidity,  and  spread  through  the  flock, 
and  from  flock  to  flock.  The  females 
burrow  in  the  skin,  and  make  little 
sores,  in  or  under  which  they  deposit 
their  eggs,  which  hatch,  and  in  a  short 
time  go  to  work  producing  themselves. 
The  sores  thus  caused  run  together  and 
form  scabs;  they  make  an  intolerable 
itching,  and  the  sheep  bite  and  scratch 
themselves  fearfully,  tearing  out  their 
wool  in  patches  over  their  bodies.  The 
disease  is  sometimes  an  epidemic,  and 
through  whole  regions  the  flocks  suffer 
so  terribly  that  government  action  has 
been  necessary  to  prevent  their  extinc¬ 
tion.  The  suffering  animals  become 
more  and  more  emaciated;  their  wool 
falls  off ;  their  bodies  are  covered  with 
nauseous  scabby  sores;  their  nervous 


system  is  incapable  of  sustaining  the 
pain,  and  its  functions,  with  those  of 
the  skin,  being  deranged,  the  digestive 
organs  sympathize,  and  the  sheep 
finally  die.  The  remedies  for  the  scab 
are  numerous,  but  the  best  discovered 
is  the  use  of  a  solution  of  sulphuret 
of  lime,  as  practiced  in  Australia,  and 
is  made  as  follows:  Take  100  lbs.  of 
flour  of  sulphur,  50  lbs.  of  lime, 
(quicklime,  if  possible,  or  a  large  pro¬ 
portion  slaked,)  and  100  gals,  of  cold 
water.  Put  these  into  a  boiler.  Keep 
them  mixed  by  constantly  stirring 
until  they  boil,  and  then  keep  boiling 
and  stirring  for  about  10  minutes, 
until  a  clean,  dark-brown,  orange- 
tinted  solution  supervenes;  then  mix 
1  gallon  of  this  solution  with  3  gallons 
of  hot  water,  and  make  your  dip  or 
bath,  heated  to  100°  or  114Q  of  Fahren¬ 
heit,  and  plunge  your  sheep  over  head 
in  it  for  about  a  minute.  When  they 
are  dry  the  cure  is  complete;  but  to 
prevent  the  risk  or  reinfection,  and  to 
secure  yourself  against  the  chance  of 
an  imperfect  muster,  a  second  dip,  after 
10  days,  in  a  bath  of  half  the  above 
strength  will  render  assurance  doubly 
sure.  This  better  be  done  after  the 
sheep  is  shorn ;  but  even  if  the  wool  is 
long,  it  will  not  in  the  least  degree 
injure  the  health  of  the  animal  or  the 
fibre  of  the  wool ;  but,  on  the  contrary, 
bv  absorption  it  passes  into  and  im¬ 
proves  the  constituents  of  the  blood, 
and  stimulates,  through  its  action  on 
the  natural  perspiration,  the  growth  of 
the  wool. 

Sheep — Directions  for 
Shearing. 

The  shearer  may  place  the  sheep  on 
that  part  of  the  floor  assigned  to  him, 
resting  on  its  rump,  and  himself  in  a 
posture  with  his  right  knee  on  a 
cushion,  and  the  back  of  the  animal 
resting  against  his  left  thigh.  He 
grasps  the  shears  about  half-way  from 
the  point  to  the  bow,  resting  his  thumb 


if  you  esteem  your  own  reputation. 


397 


along  the  blades,  which  gives  him  a 
better  command  of  the  points.  He 
may  then  commence  cutting  the  wool 
at  the  brisket,  and,  proceeding  down¬ 
ward,  all  upon  the  sides  of  the  belly 
to  the  extremity  of  the  ribs,  the  ex¬ 
ternal  sides  of  both  sides  to  the  edges 
of  the  flanks,  then  back  to  the  brisket, 
and  thence  upward,  shearing  the  wool 
from  the  breast,  front,  and  both  sides 
of  the  neck,  but  not  yet  the  back  of 
it,  and  also  the  poll,  or  forepart,  and 
top  of  the  head.  Then  “the  jacket 
is  opened,  ”  and  its  position,  as  well  as 
that  of  the  shearer  is  then  changed, 
by  the  animal’s  being  turned  flat 
upon  its  side,  one  knee  of  the  shearer 
resting  on  the  cushion,  the  other  gently 
pressing  the  fore-quarter  of  the  animal 
to  prevent  any  struggling.  He  then 
resumes  cutting  upon  the  flank  and 
rump,  and  thence  onward  to  the  head. 
The  sheep  is  then  turned  on  the  other 
side — in  doing  which  great  care  is 
requisite  to  prevent  the  fleeces  being 
torn ;  and  the  shearer  proceeds  as  upon 
the  first  side.  He  must  then  take  the 
sheep  near  to  the  door  through  which 
it  is  to  pass  out,  and  neatly  trim  the 
legs,  leaving  not  a  solitary  lock  any¬ 
where  as  a  lodging-place  for  ticks.  It 
is  absolutely  necessary  for  him  to  re¬ 
move  from  his  stand  to  trim,  otherwise 
the  useless  stuff  from  the  legs  becomes 
intermingled  with  the  fleece-wool.  In 
the  use  of  the  shears,  the  blades  must 
be  laid  as  flat  to  the  skin  as  possible,  the 
points  not  lowered  too  much  nor  should 
more  than  1  or  2  inches  be  cut  at  a  clip, 
and  frequently  not  so  much,  but  de¬ 
pending  on  the  compactness  of  the 
wool. 

Sheep — Stretches  in. 

A  method  that  is  recommended  to 
cure  this  disease  is  as  follows:  Take 
6  red  peppers,  boil  them  thoroughly, 
and  give  the  juice,  as  hot  as  can  be 
given,  in  doses  of  i  a  pint  at  a  time. 
This  is  to  be  followed  by  giving  the 


sheep  plenty  of  exercise  by  running 
them  about  the  fields  for  5  or  10  min- 
minutes. 

Shell  Work. 

This  is  very  pretty  for  vases,  frames, 
boxes,  etc.  Many  shell  flowers,  ani¬ 
mals,  birds,  and  the  like,  are  brought 
from  the  Mediterranean.  We  have 
seen  some  that  we  would  like  to 
own ;  but  in  general  tljey  have  a  stiff 
appearance.  However,  we  will  tell 
you  how  they  are  made. 

Assort  your  shells  according  to  size 
and  color — the  more  rice  and  other 
small  shells  you  have,  the  better.  Melt 
white  wax  and  glue  together,  two  parts 
of  the  former  and  one  of  the  latter. 
Have  a  clear  idea  of  what  you  intend 
to  do ;  or,  what  is  better,  make  a  pattern 
before  you  begin  to  set  your  shells. 
If  you  will  ornament  a  box,  a  rose  in  the 
center  looks  well.  Take  thin  round 
shells,  those  most  resembling  rose 
leaves,  of  the  smaller  size,  and  dipping 
the  lower  ends  in  the  hot  wax  mixture, 
set  them  close  together  for  the  center 
of  a  rose;  place  other  similar  shaped 
shells  around  in  circles,  the  largest 
outward.  Care  must  be  taken  to  form 
the  shells  into  perfect  circles,  and  to 
take  up  wax  enough  to  make  them 
adhere  to  the  cover.  Shells  of  different 
form,  say  more  oblong,  can  be  used 
for  leaves.  After  arranging  such 
figures  as  you  like  with  the  shells  you 
have,  fill  up  the  spaces  with  the  very 
small  ones.  Rice  shells  are  the  pret¬ 
tiest,  but  they  are  costly.  Some  prefer 
sticking  the  shells  into  a  puttied  sur¬ 
face,  which  does  very  well.  Varnish 
with  a  very  little  copal  varnish,  using 
great  care. 

Shells — Etching. 

It  is  done  simply  by  means  of  acids. 
The  parts  not  to  be  acted  upon  must 
be  protected  by  a  so-called  etching 
ground,  which  is  nothing  but  a  thin 
layer  of  varnish  blackened  in  a  flame 
so  as  to  see  plainly  the  figures  after- 


398 


Never  let  familiarity  exclude  respect. 


ward  drawn  on  it.  Be  careful  when 
doing  this  to  make  a  clear  drawing 
or  writing  in  which  the  shell  is  exposed 
at  the  bottom  of  every  line,  as  any 
remaining  varnish  would  protect  those 
parts,  and  the  writing  would  not  be 
brought  out.  The  acid,  either  strong 
acetic,  diluted  nitric,  or  hydro-chloric, 
is  then  applied,  and  when  its  action  is 
sufficient  it  is  washed  off  with  water, 
the  varnish  is  rubbed  off  with  turpen¬ 
tine  or  alcohol;  when  the  drawing  or 
lettering  will  appear,  and  look  as  if  cut 
in  with  an  engraver’s  tool.  You  may 
also  make  your  design  with  varnish 
on  the  shell  by  means  o  f  a  fine  brush, 
then  the  acid  will  dissolve  the  surface 
around  the  lines  drawn,  when  the 
writing  will  appear  in  relief,  the  letters 
being  elevated  in  place  of  being  sunk 
in  as  by  the  former  process.  The  latter 
is  the  more  common  way  in  which 
these  shells  are  treated.  This  method 
is  applied  to  many  other  objects;  all 
that  is  wanted  being  aliquid  dissolving 
the  material  to  be  acted  upon,  and  a 
varnish  to  protect  some  parts  from  its 
action. 

Shingles — To  Prevent  Decay  of. 

The  following  is  said  to  effectually 
prevent  the  decay  of  shingles:  Take 
a  potash  kettle,  or  large  tub,  and  put 
into 'it  1  barrel  of  lye  of  wood  ashes,  5 
lbs.  of  white  vitriol,  5  lbs.  of  alum,  and 
as  much  salt  as  will  dissolve  in  the 
mixture.  Make  the  liquor  quite  warm 
and  put  as  many  shingles  in  it  as  can 
■  be  conveniently  wet  at  once.  Stir  them 
up  with  a  fork,  and,  when  well  soaked, 
take  them  out  and  put  in  more,  re¬ 
newing  the  liquor  as  necessary.  Then 
lay  the  shingles  in  the  usual  manner. 
After  they  are  laid  take  the  liquor  that 
was  left,  put  lime  enough  into  it  to 
make  whitewash,  and,  if  any  coloring 
is  desirable;  add  ochre,  Spanish  brown, 
lamp-black?  etc.,  and  apply  to  the 
roof  with  a  brush  or  an  old  broom. 
This  wash  may  be  renewed  from  time 
to  time.  Salt  and  lye  are  excellent 


preservatives  of  wood.  It  is  well 
known  that  leach  tubs,  troughs,  and 
other  articles  used  in  the  manufacture 
of  potash,  never  rot.  They  become 
saturated  with  the  alkali,  turn  yellow¬ 
ish  inside,  and  remain  impervious  to 
the  weather. 

Shingles — Fire-proof  Wash  for. 

Awash  composed  of  lime,  salt,  and 
fine  sand  or  wood  ashes,  put  on  in  the 
ordinary  way  of  whitewashing,  renders 
the  roof  50  per  cent,  more  secure 
against  taking  fire  from  falling  cinders, 
in  case  of  fire  in  the  vicinity.  It  pays 
the  expense  a  hundred  fold  in  its  pre¬ 
serving  influence  against  the  effects 
of  the  weather.  The  older  and  more 
weather-beaten  the  shingles,  the  more 
benefit  derived.  Such  shingles  gen¬ 
erally  become  more  or  less  warped, 
rough  and  cracked;  the  application  of 
the  wash,  by  wetting  the  upper  surface, 
restores  them  at  once  to  their  original 
or  first  form,  thereby  closing  up  the 
space  between  the  shingles,  and  the 
lime  and  sand,  by  filling  up  the  cracks 
and  pores  in  the  shingle  itself,  prevents 
its  warping. 

Shoes  and  Boots — Care  of. 

These  should  be  cleaned  frequently, 
whether  they  are  worn  or  not,  and 
should  never  be  left  in  a  damp  place, 
nor  be  put  too  near  to  the  fire  to  dry. 
In  cleaning  them,  be  careful  to  brush 
the  dirt  from  the  seams,  and  not  to 
scrape  it  off  with  a  knife,  or  you  may 
cut  the  leather.  Let  the  hard  brush 
do  its  work  thoroughly,  and  the  polish 
will  be  all  the  brighter. 

Sick — Cautions  in  Visiting. 

Do  not  visit  the  sick  when  you  are 
fatigued,  or  when  in  a  state  of  per¬ 
spiration,  or  with  the  stomach  empty, 
for  in  such  conditions  you  are  very 
liable  to  take  the  infection.  When  the 
disease  is  very  infectious,  take  the 
side  of  the  patient  which  is  near  to  the 
window.  Do  not  enter  the  room 
the  first  thing  in  the  morning  before  it 


Effects  will  always  correspond  to  causes. 


399 


has  been  aired,  and  when  you  come 
away  take  some  food,  change  your 
clothes  and  expose  them  to  the  air 
for  some  days.  Tobacco  smoke  is  said 
to  be  a  preventive  of  malaria;  chloride 
of  lime  is  certainly  as  good,  if  not  much 
better. 

Sight — Distance  of.' 

Distance  of  sight  varies  with  eleva¬ 
tion,  atmosphere,  etc.  On  a  clear 
day  an  object  1  foot  high  can  be  seen 
by  an  ordinary  eye  more  than  1  mile 
off,  one  10  feet  high  more  than  4  miles 
off,  one  100  feet  high  more  than  13 
miles,  one  1  mile  high  about  100  miles. 
An  ordinary  man  is  not  visible,  even 
on  a  plain,  at  a  distance  of  5  miles, 
owing  to  the  curvature  of  the  earth- 

Signatures — To  Take  Fac¬ 
similes  of. 

Write  your  name  on  a  piece  of  paper, 
and  while  the  ink  is  wet  sprinkle  over 
it  some  finely-powdered  gum  arabic, 
then  make  a  rim  around  it  and  pour 
on  it  some  fusible  alloy,  in  a  liquid  state. 
Impressions  may  be  taken  from  the 
plates  formed  in  this  way,  by  means 
of  printing  ink  and  the  copper-plate- 
press 

Silk — Gilding  on. 

Silks,  satins,  woolens,  ivory,  bone, 
etc.,  may  be  readily  gilded  by  immers¬ 
ing  them  in  a  solution  of  nitro-muriate 
(ter-chloride)  of  gold  (1  of  the  salt 
to  3  or  4  of  water),  and  then  exposing 
them  to  the  action  of  hydrogen  gas. 
The  latter  part  of  the  process  may. 
readily  be  performed  by  pouring  some 
diluted  sulphuric  acid  on  zinc  or  iron 
filings,  in  a  bottle,  and  placing  it  under 
a  jar  or  similar  vessel,  inverted,  at  the 
top  of  which  the  articles  to  be  gilded 
are  to  be  suspended. 

The  foregoing  experiment  may  be 
very  prettily  and  advantageously 
varied  as  follows :  Paint  flowers  or  other 
ornaments  with  a  very  fine  camels-hair 
pencil,  dipped  in  the  above  mentioned 
solution  of  gold  on  pieces  of  silk,  satin, 


etc.,  and  hold  them  over  a  Florence 
flask,  from  which  hydrogen  gas  is 
evolved,  during  the  decomposition  of 
the  water  by  sulphuric  acid  and  iron 
filings.  The  painted  flowers,  etc.,  in 
in  a  few  minutes  will  shine  with  all  the 
splendor  of  the  purest  gold.  A  coat¬ 
ing  of  this  kind  will  not  tarnish  on 
exposure  to  the  air,  or  in  washing. 

Silk — Grease  Spots  from. 

Upon  a  table  lay  a  piece  of  woolen 
cloth,  upon  which  lay  smoothly  the 
part  stained,  wit-h  the  right  side  down¬ 
wards.  Having  spread  a  piece  of 
brown  paper  on  the  top,  apply  a  flat 
iron  just  hot  enough  to  scorch  the 
paper.  About  five  or  eight  seconds 
is  usually  sufficient.  Then  rub  the 
stained  part  briskly  with  a  piece  of 
brown  paper. 

Silk — Restoring  Color  to. 

When  the  color  has  been  taken 
from  silk  by  acids,  it  may  be  restored 
by  applying  to  the  spot  a  little  harts¬ 
horn,  or  sal  volatile. 

Silks— To  Renovate. 

Sponge  faded  silks  with  warm  water 
and  soap,  then  rub  them  with  a  dry 
cloth  on  a  flat  board;  afterwards  iron 
them  on  the  inside  with  a  smoothing 
iron.  Old  black  silks  may  be  im¬ 
proved  by  sponging  with  spirits;  in 
this  case,  the  ironing  may  be  done 
on  the  right  side,  thin  paper  being 
spread  over  to  prevent  glazing. 

Silk,  Black— Reviver. 

Boil  logwood  in  water  for  half  an 
hour;  then  simmer  the  silk  half  an 
hour;  take  it  out,  and  put  into  the 
dye  a  little  blue  vitrol,  or  green 
copperas;  cool  it,  and  simmer  the  silk 
for  half  an  hour. 

Silk— W  ashing. 

No  person  should  ever  wring  or 
crush  a  piece  of  silk  when  it  is  wet, 
because  the  creases  thus  made  will 
remain  forever,  if  the  silk  is  thick  and 
hard.  The  way  to  wrash  silk  is  to 
spread  it  smoothly  upon  a  clean  board, 


400  Riches  are  not  an  end  of  life,  hut  an  instrument  of  life. 


rub  white  soap  upon  it,  and  brush  it 
with  a  clean,  hard  brush.  The  silk 
must  be  rubbed  until  all  the  grease  is 
extracted,  then  the  soap  should  be 
brushed  off  with  clean,  cold  water, 
applied  to  both  sides.  The  cleaning 
of  silk  is  a  very  nice  operation.  Most 
of  the  colors  are  liable  to  be  extracted 
with  washing  in  hot  suds,  especially 
blue  and  green  colors.  A  little  alum, 
dissolved  in  the  last  water  that  is 
brushed  on  silk,  tends  to  prevent  the 
colors  from  running.  Alcohol  and 
camphene,  mixed  together,  are  used  for 
removing  grease  from  silk. 

Silk — Wrinkled. 

To  make  silk,  which  has  been 
‘wrinkled  and  tumbled,  appear  like  new 
sponge  it  on  the  surface  with  a  weak 
solution  of  gum  arabic  or  white  glue, 
and  iron  it  on  the  wrong  side. 

Silk — To  Remove  Grease 
from. 

A  sure  and  safe  way  to  remove  grease 
stains  from  silks  is  to  rub  the  spot 
quickly  with  brown  paper;  the  friction 
will  soon  draw  out  the  grease;  or  lay 
the  silk  on  the  table,  with  an  ironing 
blanket  under  it,  the  right  side  of  the 
silk  downward;  put  a  piece  of  brown 
paper  on  the  top,  and  apply  a  flat  iron 
just  hot  enough  to  scorch  the  paper. 
We  have  found  this  receipt  more 
efficacious  than  any  scouring  drops 
ever  compounded. 

Silver  and  Plated  Ware — 

To  Clean. 

The  following  is  taken  from  Work¬ 
shop  Receipts. — Take  an  ounce  each 
of  cream  of  tartar,  common  salt,  and 
alum,  and  boil  in  a  gallon  or  more  of 
water.  Plate  washed  in  this  solution 
when  rubbed  dry,  puts  on  a  beautiful 
silvery  whiteness.  Powdered  mag¬ 
nesia  may  be  used  dry  for  articles 
slightly  tarnished,  but  if  very  dirfy 
it  must  be  used  first  wet  and  then 
dry. 

This  ware  should  be  washed  with  a 


sponge  and  warm  soapsuds  every  day 
after  using,  and  wiped  dry  with  a  clean 
soft  towel. 

Silver — To  give  Lustre  to. 

Dissolve  a  quantity  of  alum  in  water, 
so  as  to  make  a  pretty  strong  brine, 
and  skim  it  carefully;  then  add  some 
soap  to  it,  and  dip  a  linen  rag  in  it,  and 
rub  over  the  silver. 

Silver  Ornaments — To  Clean. 

Boil  them  in  soap  and  water  for 
five  minutes;  then  put  them  in  a  basin 
with  the  same  hot  soap  and  water, 
and  scrub  them  gently  with  a  very  soft 
brush  while  hot;  then  rinse  and  dry 
with  a  linen  rag.  Heat  a  piece  of 
common  unglazed  earthen  ware,  or  a 
piece  of  brick  or  tile  in  the  fire;  take 
it  off,  and  place  the  ornaments  upon 
it  for  the  purpose  of  drying  them,  and 
causing  every  particle  of  moisture  to 
evaporate;  as  the  moisture,  which 
otherwise  would  remain  on  the  silver, 
will  cause  it  to  tarnish,  or  assume  a 
greenish  hue.  All  ornaments,  whether 
gold  or  silver,  can  be  kept  from  tar¬ 
nishing  if  they  are  carefully  covered 
from  the  air  in  boxwood  sawdust, 
which  will  also  dry  them  after  being 
washed. 

Silver  Plate — To  Take  Stains 
Out  of. 

Steep  the  plate  in  soap  lees  for  the 
space  of  four  hours;  then  cover  it  over 
with  whiting,  wet  with  vinegar,  so  that 
it  may  stick  thick  upon  it,  and  dry  it 
by  a  fire ;  after  which  rub  off  the  whiting 
and  pass  it  over  with  dry  bran,  and  the 
spots  will  not  only  disappear,  but 
the  plate  will  look  exceedingly  bright. 

Silver  Stains — To  Remove. 

Put  half  a  pound  of  Glauber’s  salts, 
quarter  of  a  pound  of  the  chloride  of 
lime,  and  eight  ounces  of  water,  into 
a  little  wide-mouthed  bottle,  and 
when  required  for  use  pour  some  of  the 
thick  sediment  into  a  saucer,  and 
rub  it  well  over  the  hands  with  pumice 
stone  or  a  nail  brush,  and  it  will  clean 


It  is  better  to  live  rich  than  to  die  rich. 


401 


the  fingers  quite  equal  to  cyanide,  but 
without  any  danger.  This  will  do 
to  use  over  again  until  exhausted  and 
should  be  kept  corked  up.  The  dis¬ 
agreeable  smell  may  be  entirelyavoided 
by  the  liberal  use  of  lemon  juice,  which 
not  only  entirely  removes  the  smell, 
but  whitens  the  hands. 

Silver — German 

Is  an  alloy  of  copper,  nickel,  and 
zinc,  and  is  used  for  spoons,  forks, 
etc.  It  is  affected  by  vinegar. 

Silver — To  filean. 

Never  use  a  particle  of  soap  on  your 
silver  ware,  as  it  dulls  the  luster, 
giving  the  article  more  the  appear¬ 
ance  of  pewter  than  silver.  When  it 
■wants  cleaning  rub  it  with  a  piece  of 
soft  leather  and  prepared  chalk,  the 
latter  made  into  a  kind  of  paste  with 
pure  water. 

Silver — Mixture  for  Cleaning. 

Common  prepared  chalk,  or  whiting, 
|  lb.;  gum  camphor,  4  oz.;  aqua 
ammonia  and  alcohol,  of  each  1  oz. ; 
benzine,  3  oz. ;  mix  well  together,  and 
apply  with  a  soft  sponge,  and  allow  it 
to  dry  before  polishing. 

Silver — To  Keep  Bright. 

For  the  preservation  of  the  luster  of 
articles  of  silver  or  plated  ware,  when 
not  needed  for  actual  use  for  a  con¬ 
siderable  time,  a  coating  of  collodion 
(to  be  had  at  the  drug  stores),  may  be 
employed  to  great  advantage.  The 
articles  are  to  be  heated,  and  the  col¬ 
lodion  then  carefully  applied  by  means 
of  a  brush,  so  as  to  cover  the  surface 
thoroughly  and  uniforntly.  It  is  used 
most  conveniently  when  diluted  with 
alcohol,  as  for  photographic  purposes. 
Articles  thus  prepared  exhibit  no  trace 
whatever  of  their  covering,  and  have 
stood  for  more  than  a  year  in  shop 
windows  and  in  dwellings,  retaining 
their  Avhite  luster  and  color,  while 
other  pieces  not  thus  prepared  became 
seriously  tarnished. 


Silver— Frosted. 

To  produce  a  frosted  surface  on  pol¬ 
ished  silver,  use  cyanide  of  potassium 
with  a  brush,  but  do  not  handle  it  more 
than  you  can  help.  Get  a  piece 
of  lance  wood  or  box,  and  make  a  pair 
of  wood  pliers.  The  proportion  should 
be  an  ounce  dissolved  in  a  half  pint 
of  water.  It  is  very  poisonous. 

Silver — Counterfeit. 

Combine  by  fusion  one  part  pure 
copper,  twenty-four  parts  block  tin, 
one  and  a  half  parts  pure  antimony, 
one-fourth  part  pure  bismuth  and  two 
parts  clear  glass.  The  glass  may  be 
omitted  save  in  cases  where  it  is  an 
object  to  have  the  metal  sonorous. 

Silver—  German. 

The  best  German  silver  may  be 
made  by  melting  together  twenty- 
five  parts  copper,  fifteen  parts  zinc  and 
ten  parts  nickel. 

Genuine  German  Silver. —  Iron,  2| 
parts;  nickel,  31  £  parts;  zinc,  25 J 
parts;  copper,  40 J  parts;  melt. 

Fine  White  German  Silver. — Iron, 
1  part;  nickel,  10  parts;  zinc,  10  parts; 
copper,  20  parts;  melt. 

Silver — Imitation. 

Copper,  1  lb. ;  tin,  f  oz. ;  melt.  This 
composition  will  roll  and  ring  very 
near  t'o  silver. 

Britannia  Metal.  —  Copper,  1  lb.; 
tin,  1  lb. ;  rcgulus  of  antimony,  3  lbs. ; 
melt  together,  with  or  without  a  little 
bismuth. 

Pinchbeck. — Copper,  5  parts;  zinc, 
1  part ;  melt  the  copper,  then  add  the 
zinc. 

Jewelers’  Metal. — Copper,  30  parts; 
tin,  7  parts;  brass,  10  parts;  mix. 

Silvering — A  Bavarian  has  patented 
an  improved  process  for  silvering 
copper,  brass  and  other  alloys  by  use 
of  a  solution  of  silver  in  cyanide  of 
potassium.  The  difference  from  the 
usual  method  consists  in  the  use  of  zinc 
fiilngs,  with  which  the  objects  are 
coated;  when  the  silvering  solution  is 


402 


Riches  without  law  are  more  dangerous 


applied,  an  immediate  deposition  of  a 
much  more  durable  character  takes 
place.  The  filings  are  easily  removed 
by  rinsing  in  water,  and  may  be  used 
repeatedly  for  the  same  purpose. 
Metallic  iron  may  be  coated  with  cop¬ 
per  in  the  same  manner,  by  substitut¬ 
ing  for  the  silver  a  solution  of  copper 
in  the  cyanide;  and  over  this  copper 
deposit  a  coating  of  silver  may  be  ap¬ 
plied. 

Skating — Hints  on. 

This  delightful  art  affords  the  most 
appropriate  outdoor  exercise  and 
amusement  that  can  well  be  conceived 
for  a  winter  day;  like  some  other 
practical  arts,  however — swimming, 
for  example — -'no  amount  of  mere 
theoretical  instruction  will  enable  a 
person  who  knows  nothing  about  it, 
so  much  as  to  stand  with  skates  on 
upon  the  ice,  much  less  to  glide  along 
its  surface  with  the  ease  and  grace  of 
a  skilful  performer.  What  is  re 
quired  is  really  very  simple,  and  is 
entirely  of  a  practical  kind.  See  that 
your  skates  are  neither  too  large  nor 
too  small,  that  they  fit  your  boot  so 
tightly  as  to  be  immovable,  and  that 
the  blades  are  sharp.  Put  them  on 
and  endeavor  to  stand  on  them  on  the 
ice.  It  is  Avonderful  how  speedily> 
and,  as  it  were,  instinctively,  you  will 
acquire  the  power  of  balancing  your¬ 
self,  and  moving  on  the  slippery  sur¬ 
face.  A  fall  or  two  may  be  unavoid¬ 
able,  but,  like  some  of  the  evils  ofr 
human  life,  they  will  be  but  a  tem¬ 
porary  inconvenience,  bringing  Avith 
them  greater  security  as  experience 
increases. 

We  have  no  intention  of  presenting 
our  readers  with  an  elaborate  essay  on 
the  art  of  skating,  but  shall  confine 
ourselves  to  a  few  useful  hints.  With¬ 
out  any  minute  descriptions  of  the 
instrument,  a  remark  or  two  as  to  the 
“iron”  or  blade  on  AA’hich  the  skater 
stands  may  be  made.  Sometimes  it 


is  made  plane  at  the  bottom,  and  some¬ 
times  it  is  fluted.  In  our  opinion  the 
plane  surface  is  the  better  form. 

The  most  convenient  skates  are 
those  already  screAA'ed  to  a  stout  pair 
of  high  shoes  such  as  ice-racers  wear. 
If  these  are  not  used,  a  pair  of  strong 
straps  will  greatly  aid  in  holding 
firmly  the  usual  clamp  skates. 

Presuming  the  skate  securely  fixed, 
and  the  shoe  also  tightly  laced,  the 
learner’s  first  attempt  must  be  to 
place  himself  in  a  perpendicular  at¬ 
titude  on  the  ice.  It  may  be  said 
that  his  first  step  is  to  stand.  The 
back  of  a  chair  placed  before  him,  a 
stick  shod  with  an  iron  spike,  or  the 
friendly  hand  of  an  experienced  ac¬ 
quaintance,  will  be  found  in  this  pri¬ 
mary  effort  of  great  use.  When  some 
tolerable  degree  of  steadiness  is  ac¬ 
quired,  some  attempt  at  locomotion 
may  be  made,  and  in  so  adArenturous 
an  effort,  especially  if  made  by  any  of 
our  fair  readers,  a  vigorous  arm  to 
lean  upon  on  each  side,  will  be  found 
a  great  comfort,  till  some  degree  of 
confidence  is  acquired,  and  AA’ill  act 
the  part  which  cork  floats  or  bladders 
do  towards  the  timid  swimmer  Avho 
suddenly  finds  himself  “out  of  his 
depth.” 

If  the  learner  intend  to  begins  with 
his  right  foot,  he  ought  to  keep  the 
left  knee  straight  and  firm,  bending 
it  only  a  little  at  the  instant  of  strik¬ 
ing  out,  and  vice  versa  so  acting  with 
the  left  foot  and  right  knee.  The 
body  ought  to  be  slightly  inclined  for- 
Avards,  of  course,  so  as — in  scientific 
language — to  “  keep  the  center  of 
gravity  over  the  base,”  the  learner 
taking  advantage  of  the  friendly  sup¬ 
port  on  each  side  as  he  strikes  out, 
and  if  such  support  is  unattainable, 
making  the  best  use  he  can  of  his  stick, 
and  submitting  with  his  best  grace  to 
the  inevitable  necessity  of  a  sudden 
obedience  to  the  laAV  of  gravitation  in 
the  shape  of  a  fall.  The  skater  ought 


than  is  poverty  without  law. 


403 


never  to  look  at  his  feet,  nor  at  the  ice 
near  him,  as  by  doing  so,  he  is  very 
apt  to  increase  the  number  of  his  ex¬ 
ploits  in  the  way  of  tumbling,  for  it  is 
unquestionable  that  he  can  keep  his 
balance  better  by  looking  straight 
forwards  than  by  fixing  his  attention 
on  the  movement  of  his  feet ;  this,  how¬ 
ever,  he  will  soon  find  by  experience. 
It  is  remarkable  that  this  rule  is  ex¬ 
emplified  in  intellectual  and  moral 
affairs;  we  are  more  likely  to  attain  a 
successful  result  by  giving  our  atten¬ 
tion  rather  to  the  ultimate  object  in 
view,  although  it  be  remote,  than  by 
confining  our  prospects  to  each  minute 
and,  perhaps,  difficult  step  which  leads 
to  it.  The  learner,  while  keeping  his 
head  up,  ought  to  advance  his  body 
a  little  forward.  By  this  means  he 
will  avoid  a  backward  fall,  which  is 
often  a  serious  mischance.  The  learn¬ 
er’s  face  ought  always  to  be  turned  in 
the  direction  to  be  followed.  All 
movements  in  skating  ought  to  be 
smooth  and  graceful,  and  quite  free 
from  jerking  and  awkward  gestures. 

The  act  of  stopping  is  performed  by 
slightly  bending  the  knees,  bringing 
the  heels  together  and  bearing  upon 
them;  it  may  also  be  accomplished  by 
turning  short  to  the  right  or  left. 

It  is  only  requisite  further  to  add, 
that  the  method  of  skating  in  certain 
figures  is  not  difficult  to  acquire  'when 
proficiency  in  the  art  is  attained;  to 
furnish  learners  with  precepts  for 
those  performances  on  the  ice,  Avhich 
imply  a  large  amount  of  experience, 
is  hardly  requisite,  for  the  art  of 
moving  over  the  ice  in  figures  is  itself 
learned  in  the  act  of  learning  to  skate. 

Skins  and  Furs — Coloring 
and  Dyeing. 

Furs  are  dyed  by  dealers  to  suit  some 
fashion,  to  conceal  defects,  or  to  pass 
off  inferior  furs  for  better  ones.  The 
best  way  is  to  brush  the  dye  over  the 
fur  with  a  good  sponge,  brushing  with 


the  hair.  As  a  matter  of  course,  you 
can  only  dye  them  of  a  darker  color 
than  they  are,  and  retain  the  hand¬ 
some  lustrous  look  peculiar  to  fur. 
They  may  be  bleached,  but  the  process 
leaves  the  fur  looking  like  coarse  flax 
or  even  hemp. 

Blue. — Sulphate  of  indigo  (soluble 
indigo,  sold  by  all  druggists)  is  the 
readiest  and  best  to  get  a  blue  with. 
Furs  are  never  dyed  blue  for  sale,  for 
that  would  be  spoiling  a  white  fur, 
but  sheep-skins  are.  The  skin  should 
be  dipped  several  times  in  a  bath  of 
hot  alum  water;  allowed  to  drain,  and 
then  dipped  into  a  solution  of  sulphate 
of  indigo  and  water,  with  a  few  drops 
of  sulphuric  acid  added;  this  gives  a 
pale  blue.  Aniline  blue  is  very  fine, 
and  dyeing  with  it  is  very  simple. 
A  solution  of  the  color  in  water  is  made, 
a  hot  solution,  and  the  skin  is  put  in 
all  at  once,  (if  a  part  of  the  skin  is  put  in 
first  that  part  will  be  darkest,  so  quick 
is  the  absorption  of  these  colors.) 
Fancy  sheep-skin  mats,  are  colored 
blue,  red,  green  and  yellow,  and  have  a 
ready  sale,  when  they  are  new. 

Black. — The  best  black  is  [ob¬ 
tained  by  first  dyeing  the  skin  a 
blue.  Then  boil  -}  pound  gall  nuts, 
powdered,  and  \  ounce  of  logwood,  in 

3  gallons  of  water.  If  the  flesh  side 
is  wanted  blue,  while  the  fur  or  wool 
is  another,  this  decoration  must  be 
sponged  on.  Get  the  wool  or  hair, 
thoroughly  impregnated  with  this  and 
then  add  \  pound  copperas,  to  the 
dye,  and  go  over  the  fur  or  wool  many 
times  with  the  sponge.  The  process 
above  given  will  answer  without  prev¬ 
ious  bluing,  but  the  black  is  not  so 
brilliant.  Another  “  home  made  ”  dye, 
which  will  answer  for  dyeing  clothes 
a  black,  as  well  as  sheep-skins,  is 
this :  Make  a  bath  of  8  ounces  of 
bi-chromate  of  potash,  6  ounces  alum, 

4  ounces  fustic;  boil  in  water  enough 
to  cover  5  pounds  of  yarn,  cloth,  or 
a  single  sheep  skin.  Make  another  bath 


404 


A  man  dishonored  is  worse  than  dead. 


of  4  pounds  of  logwood,  4  ounces  each 
bar  wood  and  fustic,  or  8  ounces  fustic, 
same  amount  of  boiling  water,  as  last ; 
stir  the  goods  well  around  in  the  first 
bath,  keeping  the  water  hot  for  an  hour, 
then  work  it  in  the  second  bath  the 
the  same  length  of  time.  Take  them 
and  wring  them ;  then  adding  \  pound 
of  copperas  to  the  last  bath,  put  the 
goods  in  again,  and  give  them  a  good 
stirring.  This  is  a  good  black  dye 
for  wool  goods  (or  fur),  but  not  for 
silks  or  cotton. 

Red. — Furs,  of  course,  are  never 
dyed  red,  at  least  in  this  country. 
Sheep  skins  might  be  dyed  with 
madder  or  cochineal,  but  in  t(ie  former 
case,  the  skin  would  of  necessity  be 
boiled  with  the  dye,  as  that  is  neces¬ 
sary  in  using  madder.  Cochineal 
would  be  expensive  and  require  much 
working,  while  as  brilliant  reds  and 
purples  may  be  got  from  the  aniline 
colors,  dissolved  in  moderately  warm 
water,  the  scum  taken  off,  and  skin 
dipped.  These  colors  are  the  cheapest, 
too,  as  they  go  very  far.  But  always 
have  the  wool  as  free  from  grease  as 
possible  by  working  in  weak  hot  lye 
or  hot  soapsuds. 

Yellow. — Can  be  got  on  sheep  skins 
with  blaok  oak  bark  (quercitron 
bark),  old  fustic,  annotto,  and  Persian 
(also  called  French)  berries.  The  skins 
should  be  previously  dipped  into  a 
bath  of  alum,  cream  of  tartar  or  spirits 
of  tin,  about  2  ounces  to  the  gallon. 
About  \  pound  of  annotto,  or  1  pound 
of  the  other  articles,  are  enough  for  a 
single  skin.  If  you  wish  to  use  fustic, 
be  particular  to  ask  for  old  fustic,  as 
what  is  known  in  the  trade  as  young 
fustic,  is  a  different  article  and  gives 
a  different  color.  There  is  also  an 
aniline  yellow  which  works  like  the 
other  colors. 

Green. — Dye  first  blue  as  ex¬ 
plained  above,  then  pass  through  a 
yellow  dye,  until  you  get  the  shade 


required.  An  alum  bath,  cream  of 
tartar,  or  spirits  of  tin,  as  above,  must 
be  used  before  the  blue  is  given. 

Skins  and  Furs — Dressing 
and  Tanning. 

The  cheapest  and  readiest,  as  well 
as  the  best  method  of  dressing  skins 
for  use  with  the  hair  or  wool  on,  is  to 
first  scrape  off  all  the  fat  with  a  knife 
rather  blunt  on  the  edge,  so  as  not  to 
cut  holes  in  the  hide,  upon  a  round 
smooth  log.  The  log  for  convenience 
sake  should  have  a  couple  of  legs  in 
one  end,  like  a  trestle;  the  other  end 
should  rest  upon  the  ground.  After 
the  fat  is  well  cleaned  off,  take  the 
brains  of  the  animal,  or  the  brains  of 
any  other  recently  killed,  and  work 
them  thoroughly  into  the  hide.  This 
renders  the  hide  pliable.  Then  to 
preserve  from  the  ravages  of  insects 
scatter  on  it  some  powdered  alum  and 
a  little  saltpeter.  If  the  hair  side  has 
become  greasy,  a  little  weak  lye  will 
take  it  out.  Sheepskins  may  be  dressed, 
in  the  same  way,  though  the  wool 
should  be  cleaned  with  soapsuds  be¬ 
fore  using  the  brains.  Another  way, 
but  more  expensive,  is  to  use  a  paste 
made  of  the  yelk  of  eggs  and  whiting 
instead  of  brains,  working  it  in  the 
same  way,  letting  it  dry  and  brushing 
off  the  whiting.  Then  add  the  pow¬ 
dered  alum  as  before.  Deerskins  and 
even  small  calfskins  are  often  tanned, 
as  the  process  is  called,  with  the  hair 
on  for  garments.  If  it  is  desired  to 
give  the  deerskin  a  yellow  color,  yellow 
ocher  or  chrome  yellow  may  be  used  in 
combination  with  the  brains  or  yelks 
of  eggs,  and  afterwards  brushed  off. 

If  it  is  simply  desired  to  preserve 
skins  until  they  are  sold,  it  is  only 
necessary  to  dry  them  thoroughly.  If 
the  weather  should  be  damp  and  warm 
salt  the  flesh  side  slightly  with  fine 
salt. 

Skins — Preservatives  for. 

The  best  material  for  the  preserva¬ 
tion  of  skins  of  animals  consists  of  pow- 


Let  thy  discontents  he  thy  secrets. 


405 


dered  arsenious  acid,  or  the  common 
arsenic  of  the  shops.  This  may  be 
used  in  two  ways;  either  applied  in 
dry  powder  on  the  moist  skin,  or,  still 
better,  mixed  with  alcohol  or  water  to 
the  consistency  of  molasses,  and  put 
on  with  a  brush.  Some  camphor  may 
be  added  to  the  alcoholic  solution,  and 
a  little  strychnine  will  undoubtedly 
increase  its  efficacy.  There  are  no 
satisfactory  substitutes  for  arsenic, 
but,  in  its  entire  absence,  corrosive 
sublimate,  camphor,  alum,  etc.,  may 
be  employed.  Many  persons  prefer 
the  arsenical  soap  to  the  pure  arsenic. 

Arsenical  Soap. — This  is  composed 
of  the  following  ingredients:  ar¬ 
senic,  1  ounce;  white  soap,  1  ounce; 
carbonate  of  potash,  1  dram;  water 
6  drams;  camphor,  2  drams.  Cut  the 
soap  into  thin  slices,  and  melt  over  a 
slow  fire  with  the  water,  stirring  it 
continually;  when  dissolved,  remove 
from  the  fire,  and  add  the  potash  and 
arsenic  by  degrees;  dissolve  the  cam¬ 
phor  in  a  little  alchool,  and  when  the 
mixture  is  nearly  cold,  stir  it  in. 

The  proper  material  for  stuffing 
out  skins  will  depend  much  upon  the 
size  of  the  animal.  For  small  birds 
and  quadrupeds,  cotton  will  be  found 
most  convenient;  for  the  larger,  tow; 
for  those  still  larger,  dry  grass,  straw, 
sawdust,  bran,  or  other  vegetable  sub¬ 
stances,  may  be  used.  Whatever 
substance  be  used,  care  must  be  taken 
to  have  it  perfectly  dry.  Under  no 
circumstances  should  animal  matter, 
as  hair,  wool,  or  feathers,  be  em¬ 
ployed. 

The  bills  and  oral  region,  as  well  as 
the  legs  and  feet  of  birds,  and  the  ears, 
lips,  and  toes  of  mammals,  may,  as 
most  exposed  to  the  ravages  of  insects, 
be  washed  with  an  alcoholic  solution 
of  strychnine  applied  with  a  brush  to 
the  dried  skin;  this  will  be  an  almost 
certain  safeguard  against  injury. 


Skins  (Small) — Stretching 
and  Curing. 

The  market  value  of  a  skin  is  greatly 
affected  by  the  care  taken  in  remov¬ 
ing  it  from  the  animal,  and  in  drying 
it.  The  common  way  is  to  tack  the 
skin  to  the  barn-door  and  let  it  re¬ 
main  stretched  until  quite  dry.  The 
trapper  in  the  woods,  Laving  no  such 
convenience  as  the  barn-door  at  hand, 
is  obliged  to  resort  to  other  methods. 
One  plan  is  to  dry  the  skin  on  a  hoop. 
A  skin  to  be  dried  in  this  manner  must 
not  be  ripped  down  the  belly,  but  it  is 
cut  from  the  lower  jaw  of  the  animal 
to  just  below  its  forelegs;  the  lips,  eyes 
and  ears  being  cut  around,  the  skin  is 
stripped  off,  leaving  the  fur  side  in¬ 
ward. 

The  hoop  consists  of  a  branch  of 
hickory  or  other  elastic  wood,  an  inch 
through  at  the  butt.  This  is  bent  and 
pushed  int'o  the  skin,  which  is  drawn 
tight,  and  fastened  in  place  by  notches 
in  the  bow,  drawing  the  skin  of  the  lip 
into  these  notches.  A  much  neater 
way,  and  one  generally  preferred,  is 
to  use  stretchers  of  thin  wood.  As 
these  have  to  be  carried  by  the  trapper, 
they  are  made  of  light  wood  and  very 
thin.  They  are  three-sixteenths  of 
one  inch  thick,  20  inches  long,  6 
inches  wide  at  the  larger  end,  and 
slightly  tapering.  They  are  rounded 
to  a  blunt  point  at  the  lower  end,  and 
the  edges  chamfered.  The  skin  is 
drawn  over  the  board,  aD  d  secured  with 
tacks.  Skins  stretched  by  either  of 
these  methods  should  not  be  dried  in 
the  sun  nor  by  a  fire,  but  in  a  cool 
place  where  they  will  be  sheltered 
from  the  rain.  No  salt  or  other  pre¬ 
servative  is  used  upon  skins  intended 
for  the  market. 

Skunks — To  Trap. 

Take  an  old  barrel,  and  place  it 
on  its  side  on  a  triangular  stick  of  wood 
about  7  inches  high,  fastening  the  bait 
on  the  bottom  of  the  barrel.  When 


406 


Three  may  keep  a  secret,  if  two  of  them  are  dead. 


t  he  skunk  goes  for  this  bait,  as  soon 
as  be  passes  the  centre,  the  barrel 
turns  up  with  him,  without  making 
any  scent.  Then  take  it  by  the  tail 
and  do  with  it  as  desired.  Care  must 
be  taken  not  to  place  the  barrel  too 
high,  as  it  might  throw  over  and  not 
remain  upright.  The  more  skunks 
you  catch  in  the  same  barrel,  the 
better  the  trap. 

Skunk  Skins — To  Deodorize. 

To  deodorize  skunk  skins  or  articles 
for  clothing  scented,  hold  them  over 
a  fire  of  red  cedar  boughs,  and  sprinkle 
with  chloride  of  lime;  or  wrap  them  in 
green  hemlock  boughs,  when  they  are 
to  be  had,  and  in  24  hours  they  will  be 
cleaned. 

Skin — To  Whiten  and  Soften. 

Take  white  wax  (pure),  1  ounce; 
spermaceti,  2  ounces;  oil  of  almonds,  9 
ounces;  melt  together  by  a  moderate 
heat  in  a  glazed  earthenware  vessel, 
and  add  glycerine  (best),  3  ounces; 
balsam  of  Peru,  Jounce.  The  mixture 
is  to  be  stirred  until  nearly  cold. 

Another — Take  a  \  fluid  ounce,  each, 
of  tincture  of  tolu,  tincture  of  benzola, 
and  tincture  of  balsam  of  Peru,  and 
gradually  mix  with  them  a  J  of  a  pint 
of  distilled  elder. water,  when  a  milky 
emulsive  fluid  will  be  the  result.  Then 
have,  ready  melted  in  a  basin,  J  an 
ounce  of  virgin  wax  and  spermaceti, 
■together  with  J  of  a  pound  of  almond 
oil — this  is  best  done  by  placing  the 
ingredients  in  a  basin  set  in  a  small 
saucepan  of  boiling  water,  thus  melt¬ 
ing  the  materials  by  steam.  Finally, 
the  tincture  and  water  mixture  is  to 
be  gradually  poured  into  the  basin 
of  oil,  sperm,  etc.,  beating  the  mixture 
rapidly  with  a  fork,  so  as  to  insure 
perfect  blending  of  all  the  ingredients 
When  finished,  the  unguent  assumes 
a  beautiful  snow-white  creamy  con¬ 
sistency,  which  finally  sets  when 
quite  cold.  To  whiten  the  hands,  rub 
them  over  with  this  unguent  on 
going  to  bed,  and  sleep  in  an  old  pair 


of  kid  gloves.  To  prevent  wrinkles 
and  preserve  the  skin,  apply  the  un¬ 
guent  at  night,  washing  it  off  in  the 
morning  with  cold  cream  soap.  There 
is  scarcely  a  wound,  bruise,  or  skin- 
blotch  but  what  it  may  be  applied  to 
with  “  safety  and  with  succor.  ” 

Sleep.  » 

Sleep  affords  the  interval  during 
which  the  nervous  energy  expended 
in  waking  hours  is  renewed.  Habit, 
age,  temperament,  and  occupation 
have  much  effect  upon  the  induction 
and  maintenance  of  sleep  in  different 
people.  The  phenomena  of  dreams  and 
somnambulism  are  examples  of  differ¬ 
ing  degrees  of  sleep  in  different  parts 
of  the  cerebro-spinal  nervous  system. 

Sleeplessness. 

How  to  get  sleep  is  to  many  persons 
a  matter  of  high  importance.  Ner¬ 
vous  persons  who  are  troubled  with 
wakefulness  and  excitability  usually 
have  a  strong  tendency  of  blood  on  the 
brain,  with  cold  extremities.  The 
pressure  of  the  blood  on  the  brain  keeps 
it  in  a  stimulated  or  wakeful  state,  and 
the  pulsations  in  the  head  are  often 
painful.  Let  such  rise  and  chafe  the 
body  and  extremities  with  a  brush 
or  towel,  or  rub  briskly  with  the 
hands,  to  promote  circulation  and 
withdraw  the  excessive  amount  of 
blood  from  the  brain,  and  they  will 
often  fall  asleep  in  a  few  moments. 
A  cold  bath,  or  a  sponge  bath  and 
rubbing,  or  a  good  run,  or  a  rapid 
walk  in  the  open  air,  or  going  up  and 
down  stairs  a  few  times  just  before 
retiring,  will  aid  in  equalizing  circu¬ 
lation  and  promoting  sleep.  These 
rules  are  simple  and  easy  of  application 
in  all  cases.  Many  people  derive 
benefit  from  taking  a  tumbler  of  hot 
milk  on  getting  into  bed. 

Slugs  and  Snails. 

These  are  great  enemes  to  every 
kind  of  garden  plant,  whether  flower 
or  vegetable;  they  wander  in  the  night 


No  man  ever  prayed  heartily  without  learning  something .  407 


to  feed,  and  return  at  daylight  to  their 
haunts;  the  shortest  and  surest  direc¬ 
tion  is:  “Rise  early,  catch  them, 
and  kill  them.”  If  you  are  an  early 
riser,  you  may  cut  them  off  from  their 
day  retreats,  or  you  may  lay  cabbage 
leaves  about  the  ground,  especially 
on  the  beds  which  they  frequent. 
Every  morning  examine  these  leaves, 
and  you  will  find  a  great  many  taking 
ref uge  beneath ;  if  they  plague  you  very 
much,  search  for  their  retreat,  which 
you '  can  find  by  their  slimy  track, 
and  hunt  there  for  them  day  by  day. 
Lime  and  salt  are  very  annoying  to 
snails  and  slugs;  a  pinch  of  salt  kills 
them,  and  they  will  not  touch  fresh 
lime ;  it  is  a  common  practice  to  sprinkle 
lime  over  young  crops,  and  along  the 
edges  of  beds,  about  rows  of  peas  and 
beans,  lettuce  and  other  vegetables; 
but  when  it  has  been  on  the  ground 
some  days,  or  has  been  moistened  by 
rain,  it  loses  its  strength. 

Smell,  Bad  in  a  Room — To 
Get  Rid  of. 

Place  a  vessel  full  of  lighted  charcoal 
in  the  middle  of  the  room,  and  throw 
on  it  two  or  three  handfuls  of  juniper 
berries,  shut  the  windows,  the  chim¬ 
ney,  and  the  door  close;  twenty-four 
hours  afterwards,  the  room  may  be 
opened,  when  it  will  be  found  that  the 
sickly,  unwholesome  smell  will  be  en¬ 
tirely  gone.  The  smoke  of  the  juni¬ 
per  berry  possesses  this  advantage, 
that  should  anything  be  left  in  the 
room,  such  as  tapestry,  &c.,  none  of  it 
will  be  spoiled. 

Smell  of  Paint — To  Remove. 

To  get  rid  of  the  smell  of  oil  paint, 
place  a  handful  of  hay  in  a  pailful  of 
water  and  let  it  stand  in  the  room  newly 
painted. 

Smut  in  Wheat— Remedy  for. 

Soak  the  seed  Avheat  in  brine,  and 
then  dust  it  with  unslaked  lime.  This 
will  prove  a  perfect  prevention. 


Snares. 

Snares  are  not  very  certain,  but  they 
are  little  trouble  to  make.  They  must 
be  set  in  paths  or  runs  of  the  birds  it  is 
intended  to  take.  They  are  of  horse 
hair  or  thin  copper  wire  tied  in  a  run¬ 
ning  knot.  The  tendency  of  every 
bird  when  it  finds  itself  touched  about 
the  head  is  to  push  forward.  This 
draws  the  knot  tighter,  until  the  bird 
kills  itself. 

Snipe— How  to  Shoot  Suc¬ 
cessfully. 

To  the  beginner  no  bird  is  more  puz¬ 
zling,  and,  therefore,  more  difficult  to 
shoot.  Its  flight  is  most  uncertain, 
most  variable,  and  most  irregular — • 
rising  at  one  time  as  evenly  as  a  lark, 
and  flying  close  to  the  ground  with 
scarcely  the  slightest  deviation  from  a 
straight  line;  at  another,  springing  from 
the  ground  as  if  fired  from  a  gun,  and 
then  flying  in  a  zigzag  course  to  the 
right  or  left,  and,  indeed,  in  every  di¬ 
rection;  and  sometimes,  again,  rising 
to  a  great  height,  and  then  going 
straight  away  with  the  rapidity  of 
lightning.  And  yet,  with  all  these  ap¬ 
parent  difficulties,  when  the  knack  is 
once  acquired,  it  becomes  compara¬ 
tively  easy — indeed,  is  reduced  almost 
to  a  certainty;  the  great  art  in  this  kind 
of  shooting  is  coolness  and  to  avoid  too 
much  hurry.  And,  in  this,  as  in  every 
other  kind  of  shooting,  the  first  sight  is 
the  best:  the  moment  you  are  “well 
on”  your  bird,  the  trigger  should  be 
pulled.  In  cross-shots,  fire  well  be¬ 
fore  your  bird.  Contrary  to  the  usual 
practice,  you  should  always  walk  down 
wind;  the  reason  for  this  is  that  snipe 
always  rise  against  it.  Sometimes 
snipe  are  very  wild,  and  at  others  will 
lie  until  they  are  almost  trodden  upon. 
If  there  be  much  wind,  your  best  chance 
is  to  “down  with  them’"'  as  soon  as 
they  rise  from  the  ground,  or  you  have 
little  hope  of  getting  a  bag. 


408 


Self-confidence  is  the  first 


Snow. 

Snow  answers  many  valuable  pur¬ 
poses  in  the  economy  of  nature,  by 
feeding  streams  gradually,  by  tem¬ 
pering  the  burning  heat  of  hot  coun¬ 
tries,  and  the  cold  in  very  cold  coun¬ 
tries,  where  it  protects  vegetation  and 
gives  shelter  to  animals.  Each  snow¬ 
flake  is  composed  of  minute  crystals  of 
ice,  which  usually  adhere  together, 
and  therefore  all  the  rays  of  light  re¬ 
fracted  or  reflected  so  as  to  present  in¬ 
dividually  the  prismatic  colors  are 
scattered  after  reflection,  and  give  to 
the  eye  the  color  sensation  of  “white.” 

Soap. 

Soap  is  a  composition  resulting  from 
the  action  of  caustic  alkali  on  animal 
or  vegetable  fats  or  oils,  with  or  with¬ 
out  the  addition  of  resin.  For  hard  or 
washing  soaps  a  mineral  alkali  (soda) 
is  used  with  fats  rich  in  stearine,  while 
for  soft  soaps  a  vegetable  alkali  (pot¬ 
ash)  is  used  with  fluid  oils,  or  the  oleic 
acids  extracted  from  solid  fats.  The 
addition  of  resin  to  hard  soaps  is  made 
to  improve  the  lathering  qualities, 
and  when  the  process  is  properly  car¬ 
ried  out  is  by  far  the  best  material  for 
the  purpose.  Soap  should  be  per¬ 
fectly  neutral,  i.  e.,  contain  neither  ex¬ 
cess  of  alkali  nor  grease — an  excess  of 
the  former  means  destruction  to  the 
fabric  washed,  and  of  the  latter,  loss 
of  detergent  powers.  The  fats  in  gen¬ 
eral  use  for  making  soap  are: 

For  Hard  Soaps: 

Tallow,  Palm  Oil,  Cocoanut  Oil  and 
Cotton-Seed  Oil: 

And  for  Low  Qualities  of  Scouring  Soap: 

Any  refuse  grease. 

For  Soft  Soaps: 

Olive  Oil  and  Oleic  Acid. 

And  for  Low  Qualities: 

Fish  Oil, 

Cotton  Seed  Oil, 

Or  any  thin,  poor  Oil. 

All  fats  are  capable  of  being  made  into 
soap,  even  castor  oil,  but  those  given 


above  are  most  in  use,  and  their  re¬ 
spective  qualities  are  understood  by 
their  position  in  the  list.  Glycerine  is 
a  “  by-product’  ’  in  the  manufacture  of 
soap. 

Soap — Camphorated. 

Sixteen  ounces  of  white  soap,  eight 
ounces  of  boiling  water,  six  ounces  of 
olive  oil  and  one  drachm  of  powdered 
camphor;  dissolve  the  soap  in  the 
water,  evaporate  slowly  to  the  con¬ 
sistence  of  a  soft  paste,  add  the  cam¬ 
phor  incorporated  with  the  oil,  mix 
thoroughly  and  pour  into  moulds.  It 
is  excellent  for  chapped  hands  or  lips 
and  excoriations. 

Soap — Carbolic  Acid. 

Take  freshly  prepared  cocoanut  oil 
soap,  150  parts,  and  fuse;  then  add  a 
solution  of  alcohol,  10  parts;  carbolic 
acid,  6  parts;  caustic  potassa,  2  parts; 
oil  of  lemon,  1  part,  and  mix  with  stir¬ 
ring.  To  be  poured  into  moulds. 

Soap,  Chemical — for  Taking 
Oil,  Grease,  etc.,  from 
Cloth. 

Take  5  pounds  Castile  soap,  cut  fine; 
1  pint  alcohol;  1  pint  soft  water;  2 
ounces  aqua  fortis;  2  ounces  saltpetre; 
3  ounces  potash;  1  ounce  camphor, 
and  .4  ounces  cinnamon,  in  powder. 
First  dissolve  the  soap,  potash,  and 
saltpetre,  by  boiling;  then  add  all  the 
other  articles,  and  continue  to  stir  un¬ 
til  it  cools ;  then  pour  into  a  box  and 
let  it  stand  twenty-four  hours  and  cut 
into  cakes. 

Soap — Cinnamon. 

Palm  oil- soap,  2  parts;  good  tallow 
soap,  3  parts.  Reduce  to  shavings, 
then  liquefy  by  adding  a  little  water, 
and  placing  the  mixture  in  a  water 
bath  until  perfectly  united;  next  cool 
to  about  135°  Fahr.,  and  add  finely 
powdered  yellow  ochre  to  color,  and  a 
sufficiency  of  the  following  perfume: 
Essence  of  cinnamon,  7  parts;  essence 


requisite  to  great  undertakings. 


409 


of  bergamot,  2  parts;  essence  of  sassa¬ 
fras,  1  part.  Well  mix  the  whole  to¬ 
gether  and  mould. 

Soap — Floating. 

Good  oil  soap  \  cwt. ;  water  f  gallon ; 
melt  by  the  heat  of  a  steam  or  water 
bath  in  a  pan  furnished  with  an  agita¬ 
tor,  which  must  be  assiduously  worked 
until  the  soap  has  at  least  doubled  its 
volume,  when  it  must  be  put  into  the 
frames,  cooled,  and  cut  into  pieces. 
Lathers  well  and  is  very  pleasant.  Any 
scent  may  be  added. 

So  ap — F  rangip  anni. 

Curd  soap  (previously  colored  light 
brown),  7  lbs;  civet,  i  oz.;  otto  of  nc- 
roli,  \  oz.;  otto  of  santal,  1J  oz.;  otto 
of  rose,  \  oz. ;  otto  of  vitivert,  £oz. 
Rub  the  civet  with  the  various  ottos, 
mix,  and  beat  in  the  usual  manner 

Soap — Fullers’  Earth. 

Curd  soap,  10J  tbs;  marine  soap,  3£ 
tbs ;  fuller’s  earth  (baked),  14  lbs. ;  otto 
of  French  lavender,  2  oz.;  otto  of  ori¬ 
ganum,  1  oz. 

Soap,  Gall— For  Silken  Cloth 
and  Ribbons. 

Gall  soap,  for  the  washing  of  fine 
silken  cloths  and  ribbons,  is  prepared 
in  the  following  manner:  In  a  vessel 
of  copper  one  pound  of  cocoanut  oil 
is  heated  to  60°  Fahr.,  whereupon 
half  a  pound  of  caustic  soda  is  added, 
with  constant  stirring.  In  another 
vessel,  half  a  pound  of  white  Venetian 
turpentine  is  heated,  and  when  quite 
hot,  stirred  into  the  copper  kettle. 
This  kettle  is  then  covered  and  left  for 
four  hours,  being  gently  heated,  after 
which  the  fire  is  increased  until  the 
contents  are  perfectly  clear,  whereupon 
one  pound  of  ox-gall  is  added.  After 
this,  enough  good,  perfectly  dry  Castile 
soap  is  stirred  into  the  mixture  to 
cause  the  whole  to  yield  but  little  under 
the  pressure  of  the  finger;  for  which 
purpose,  from  one  to  two  pounds  of 
soap  are  required  for  the  above  quan¬ 


tity.  After  cooling,  the  . soap  is  cut 
into  pieces.  It  is  excellent,  and  will 
not  injure  the  finest  colors. 

Soap  Grease — To  Preserve. 

Boil  all  the  scraps,  rinds,  and  bones, 
in  a  weak  lye,  and  the  purer  grease  in 
clear  water.  Let  the  mixture  cool, 
take  off  the  cake  of  grease,  and  strain 
it.  It  is  well  to  do  this  occasionally, 
as  you  save  it;  for  when  kept  a  long 
time,  impure  grease  becomes  offensive. 
You  must  be  careful  to  dry  off  all  the 
water  before  laying  it  away  in  your 
grease  tub,  if  you  wish  it  to  keep  sweet. 

Soap  Grease — To  Purify. 

If  the  grease  is  very  foul  in  smell,  it 
should  be  put  in  a  boiler  with  water, 
on  the  fire  (about  three  times  as  much 
water  as  of  the  grease),  a  small  quan¬ 
tity  (say  a  teaspoonful  for  five  to  ten 
pounds  of  grease)  of  permanganate 
of  potash  added,  by  stirring,  to  the 
whole,  and  after  the  mixture  has  cooled 
a  little,  it  is  strained  through  a  cloth, 
and  alloAved  to  rest,  when  the  cake  of 
fat  is  taken  out  and  put  in  a  cool  place, 
or  in  the  pot  in  which  it  is  to  be  re- 
meltecl  for  transformation  into  soap. 
The  purpose  of  the  permanganate  of 
potash  is  to  remove  the  rank  odor  of 
the  grease,  which  otherwise  would  con¬ 
taminate  the  soap  also. 

Soap — Hard. 

Take  6  pounds  of  sal  soda,  6  pounds 
grease,  and  3  pounds  quicklime. 
Thoroughly  mix  the  soda  and  lime  in 
four  gallons  of  water,  pour  off  from  the 
sediment,  put  in  the  grease  and  boil  20 
minutes;  pour  off  and  before  entirely 
cold  cut  in  bars. 

Soap — Labor-Saving. 

Take  two  pounds  of  sal  soda,  2 
pounds  of  good  soap,  and  10  quarts  of 
water.  Cut  the  soap  in  thin  slices, 
and  boil  together  two  hours;  strain, 
and  it  will  be  fit  for  use.  Put  the 
clothes  to  soak  the  night  before  you 
wash,  and  to  every  pail  of  water  in 
which  you  boil  them,  add  a  pound  of 


410  Whoso  lives  for  humanity  must  be  content  to  lose  himself. 


soap.  They  will  need  no  rubbing; 
merely  rinse  them  out,  and  they  will 
be  perfectly  clean  and  white. 

Soap — Liquid. 

Sweet  oil,  7  parts ;  caustic  potash,  1 
part ;  rose  water,  sufficient  quantity  to 
reduce  it  to  a  proper  state.  Rub  the 
oil,  alkali,  and  a  few  spoonfuls  of  the 
water  together  in  a  hot  mortar  until 
united,  then  add  the  remainder  of  the 
water  as  required. 

Soap — Bayberry  or  Myrtle. 

Dissolve  2J  pounds  of  white  potash 
in  5  quarts  of  water,  then  mix  it  with 
10  pounds  of  myrtle  wax,  or  bayberry 
tallow.  Boil  the  whole  over  a  slow 
fire  till  it  turns  to  soap,  then  add  a 
teacup  of  cold  water;  let  it  boil  ten 
minutes  longer;  at  the  end  of  that 
time,  turn  it  into  tin  moulds  or  pans, 
and  let  them  remain  a  week  or  ten 
days  to  dry ;  then  turn  them  out  of  the 
moulds.  If  you  wish  to  have  the 
soap  scented,  stir  into  it  an  essential 
oil  that  has  an  agreeable  smell,  just 
before  you  turn  it  into  the  moulds. 
This  kind  of  soap  is  excellent  for 
shaving,  and  for  chapped  hands;  it 
is  also  good  for  eruptions  on  the  face. 
It  will  be  fit  for  use  in  the  course  of 
three  or  four  weeks  after  it  is  made, 
but  it  is  better  for  being  kept  ten  or 
twelve  months. 

Soap — Bleaching. 

This  is  a  soda  soap  prepared  accord¬ 
ing  to  the  excellent  prescription  of  the 
Prussian  pharmacopoeia,  which  pre¬ 
scription  has  been  copied  in  almost  all 
other  works  of  the  kind;  the  soap  is 
separated  by  common  salt,  and  after 
this  one-fourth  of  its  weight  of  sul¬ 
phite  of  soda  is  added,  which  has  been 
previously  made  into  a  homogeneous 
paste  by  means  of  a  little  water;  the 
soap  is  next  dried  in  the  usual  manner.' 
In  order  to  apply  this  soap,  chiefly 
intended  for  the  bleaching  of  straw 
hats,  but  perfectly  fit  for  application 
to  silk  or  wool,  it  is  dissolved  in  its  own 


weight  of  cold  water,  and  to  every 

2  lbs,  of  soap  ^  oz.  of  liquid  ammonia 
is  added.  As  soon  as  the  mass  has  a 
gelatinous  aspect,  1  part  thereof  is 
dissolved  in  8  parts  of  warm  water. 
The  materials  which  it  is  desired  to 
bleach  are  washed  and  scrubbed  by 
means  of  a  brush  in  this  soap-suds; 
while  yet  moist,  the  materials  are 
placed  in  acidulated  water,  (25  parts 
of  water  and  1J  of  hydrochloric  acid) ; 
left  in  this  liquid  for  2  hours,  and  then 
well  washed,  and  rinsed  with  pure 
cold  water,  and  dried. 

Soap — A  good  Toilet. 

Palm  oil  soap  and  olive-oil  soap, 
one  part  of  each;  curd  soap,  three 
parts.  Melt  them  together  and  then 
scent  with  oil  of  verbena,  ginger-grass, 
or  rose  geranium. 

Soap — Orange  Flower. 

Palm  soap,  2  parts;  tallow  soap,  3 
parts.  Melt  them  together  and  per¬ 
fume  with  the  following  essences: 
Essence  of  Portugal,  8 parts;  essence 
of  amber,  7  parts.  Mix.  Color  with 
the  following,  as  required:  Red  lead, 
5  parts;  yellow  green,  33  parts.  Mix. 

Soap — Palm  (Superior). 

Cut  thin  two  pounds  of  yellow  soap 
into  a  double  saucepan,  occasionally 
stirring  it  till  it  is  melted,  which  will 
be  in  a  few  minutes,  if  the  water  is  kept 
boiling  around  it;  then  add  quarter 
of  a  pound  of  palm  oil,  quarter  of  a 
pound  of  honey,  and  six  cents  worth 
of  true  oil  of  cinnamon;  let  all  boil 
•together  another  six  or  eight  minutes; 
pour  out,  and  stand  it  by  till  next  day. 
It  is  then  fit  for  immediate  use. 

Soap — Shaving. 

Good  white  soap  (in  thin  shavings) 

3  pounds;  palm  soap,  1  pound;  soft 
water,  \  pound;  soda,  1  ounce.  Melt 
carefully  over  a  slow  fire,  in  an  earthen 
vessel,  then  add  oil  of  lavender,  60 
drops;  oil  of  lemon,  40  drops;  berga¬ 
mot,  50  drops.  Mix  well,  and  make 
it  into  forms. 


No  grace  can  save  any  man  unless  he  helps  himself. 


41- 


Another. — Take  3  lbs.  white  bar 
soap,  1  lb.  castile  soap,  1  quart 
rain  water,  J  pt.  beef’s  gall,  1  gill 
spirits  turpentine.  Cut  tlie  soap  into 
thin  slices,  and  boil  five  minutes  after 
the  soap  is  dissolved,  stir  while  boiling: 
scent  with  oil  of  rose  or  almonds.  If 
wished  to  color  it,  use  £  oz.  vermilion. 

Shaving  Paste. 

Naples  soap  (genuine),  4  oz.; 
powdered  Castile  soap,  2  oz.;  honey, 

1  oz. ;  essence  of  ambergris  and  oils  of 
cassia  and  nutmegs,  of  each,  5  or  6 
drops. 

Another.  —White  wax,  spermaceti 
and  almond  oil,  of  each,  oz.;  melt 
and  while  warm,  beat  in  two  squares 
of  Windsor  soap  previously  reduced 
to  a  paste  with  a  little  rose-water. 

Another. — Take  white  soap,  4  oz.; 
spermaceti  and  salad  oil,  of  each,  J  oz.  ; 
melt  them  together,  and  stir  until 
nearly  cold.  It  may  be  scented  at 
will.  When  properly  prepared,  these 
pastes  produce  a  good  lather  with 
either  hot  or  cold  water,  which  does 
not  dry  on  the  face.  The  proper 
method  of  using  them  is  to  smear  a 
minute  quantity  over  the  beard,  and 
then  to  apply  the  wetted  shaving 
brush,  and  not  to  pour  water  on  them, 
as  is  the  common  practice. 

Soap — A  La  Rose. 

New  olive  oil  soap  30  lbs. ;  new  tal¬ 
low  soap  20  lbs. ;  reduce  them  to  shav¬ 
ings  by  sliding  the  bars  along  the  face 
of  an  inverted  plane,  melt  in  an  un¬ 
tinned  copper  pan  by  the  heat  of  steam 
or  a  water-bath,  add  1J  oz.  of  finely 
ground  vermilion,  mix  well,  remove 
the  heat,  and  when  the  mass  has 
cooled  a  little,  add  essence  of  roses 
3  oz.;  essence  of  cloves  and  cinna¬ 
mon,  of  each,  1  oz.;  bergamot  2J  oz.;’ 
mix  well,  run  the  liquid  mass  through 
a  tammy  cloth,  and  pour  it  into  the 
frames.  If  the  soaps  employed  are 
not  new,  1  or  2  quarts  of  water  must 
be  added  to  make  them  melt  easily. 
Very  fine. 


Soap  Bubbles — Large  and 
Long-lasting. 

For  the  production  of  unusually 
large-  soap-bubbles  that  will  last  foi> 
hours,  and  exhibit  splendidly  the 
beautiful  colors  of  the  rainbow,  a  fluid 
may  be  employed  that  can  easily  be 
prepared  in  the  following  way:  Fine 
shavings  of  palm-oil  soap  are  shaken 
in  a  large  bottle  with  distilled  water, 
until  a  concentrated  solution  of  the 
soap  is  obtained ;  this  is  filtered  through 
gray  filtering  paper,  and  mixed  then 
with  about  one-third  of  pure  glycerine. 
The  fluid  is  to  be  shaken  before  use. 
By  means  of  a-small  glass  funnel,  of 
two  inches  diameter,  connected  with 
a  tube  of  India  rubber,  soap-bubbles 
may  be  prepared  with  this  fluid  that 
will  vie  in  the  beauty  of  the  display 
of  color  with  the  rainbow  itself,  and 
which  may  be  kept  for  a  long  while 
by  putting  them  carefully  upon  an 
iron  ring  which  is  slightly  rusty  and 
thoroughly  wet  with  the  soap  solution. 
Bubbles  of  one  foot  and  more  ih  dia¬ 
meter  will  keep  from  five  to  ten 
minutes;  those  of  two  or  three  inches 
in  diameter,  for  hours — often  for  ten 
to  twelve. 

Soap — A  Very  Economical. 

A  very  economical  proceeding  is 
to  save  all  the  scraps  of  broken 
pieces  of  soap  and  drop  them  into 
a  tin  can  kept  for  the  purpose,  then 
dissolve  three  ounces  of  borax  in  two 
quarts  of  warm  water,  add  two  bars 
of  good  white  soap  shaved  fine  (if 
you  have  not  saved  the  scraps), 
and  stir  all  together  in  your  jar  until 
melted.  When  cool  it  will  form 
a  jelly.  A  tablespoonful  of  this 
will  make  a  strong  lather  in  a  gal¬ 
lon  of  water,  and  will  be  good  for 
cleaning  any  painted  surface  such 
as  doors,  windows,  sills,  etc.,  and 
for  silver,  matting,  marble,  oil-cloth, 
and  will  not  fade  any  colors.  In 
fact,  there  is  nothing  superior  to  this 


412 


No  man  is  more  cheated  than  the  selfish  man. 


home-made  soap,  and  it  is  a  very 
economical  idea  to  save  all  the  scraps 
and  pieces  of  soap  for  this  purpose. 

Sofas  and  Ottomans. 

Ottomans  and  sofas,  covered  with 
cloth,  damask,  or  chintz,  will  look  bet¬ 
ter  for  being  cleaned  occasionally 
with  bran  and  flannel. 

Soldering — Neat  Mode  of. 

Cut  out  a  piece  of  tinfoil  the  size 
of  the  surfaces  to  be  soldered.  Then 
dip  a  feather  in  a  solution  of  sal 
ammoniac,  and  wTet  over  the  surfaces 
of  the  metal,  then  place  them  in  their 
proper  position  with  the  tinfoil  be¬ 
tween.  Put  the  metals  thus  ar¬ 
ranged  on  a  piece  of  iron  hot  enough 
to  melt  the  foil.  When  cold  the 
surfaces  will  be  found  firmly  sol¬ 
dered  together. 

Solder — To  Make  Adhere  to 
Brass  or  Copper. 

Prepare  a  soldering  solution  in 
this  way:  Pour  a  small  quantity 
of  muriatic  acid  on  some  zinc  fil¬ 
ings,  so  as  to  completely  cover  the 
zinc.  Let  it  stand  about  an  hour, 
and  then  pour  off  the  acid,  to  which 
add  twice  its  amount  of  water.  By 
first  wetting  the  brass  or  copper  with 
this  preparation,  the  solder  will  read¬ 
ily  adhere. 

Solder — Common. 

Put  into  a  crucible  2  lbs.  of  lead, 
and  when  melted  throw  in  1  lb.  of 
tin.  This  alloy  is  that  generally 
known  by  the  name  of  solder.  When 
heated  by  a  hot  iron  and  applied 
to  tinned  iron  with  powdered  resin, 
it  acts  as  a  cement  or  solder;  it  is 
also  used  to  join  leaden  pipes,  etc. 
Solder — Hard. 

Melt  together  2  lbs.  copper  and 
1  lb.  tin. 

Solder — Soft. 

A  strong,  easily  flowing  and  white 
solder  is  composed  of  lead  one  part, 
and  tin  2  parts.  When  the  lead 


is  melted  up  put  in  the  tin,  and  then 
throw  in  a  small  piece  of  resin  as  a 
flux.  In  soldering  fine  work,  wet 
the  parts  to  be  joined  with  muriatic 
acid  in  which  as  much  zinc  has  been 
dissolved  as  the  acid  will  take  up. 
It  is  cleaner  than  the  old  method 
of  using  Venetian  turpentine  or  resin. 
A  method  of  making  silver  solder: 
Put  into  a  clean  crucible  pure  silver 
two  parts,  clean  brass  one  part, 
with  a  small  piece  of  borax;  melt 
and  pour  into  ingot.  Formerly  the 
solder  was  returned  to  the  crucible 
for  a  second  melting,  but  it  is  not 
necessary.  The  solder  florvs  easily 
and  clean.  Solder  made  from  coin, 
as  it  frequently  is,  often  melts  with 
difficulty,  and  remains  lumpy  around 
the  joints,  requiring  the  use  of  the 
file  to  remove  it,  while  the  addition 
of  any  of  the  inferior  metals  to  the 
solder  causes  it  to  eat  into  the  ar¬ 
ticle  joined  by  it. 

Solder — Soft  Articles  to. 

Moisten  the  parts  to  be  united 
with  soldering  fluid;  then,  having 
joined  them  together,  lay  a  small 
piece  of  solder  upon  the  joint  and 
hold  over  your  lamp,  or  direct  the 
blaze  upon  it  with  your  blow-pipe 
until  fusion  is  apparent.  Withdraw 
then  from  the  blaze  immediately, 
as  too  much  heat  will  render  the 
solder  brittle  and  unsatisfactory. 
When  the  parts  to  be  joined  can 
be  made  to  spring  or  press  against 
each  other,  it  is  best  to  place  a  thin 
piece  of  solder  between  them  before 
exposing  to  the  lamp. 

Where  tw7o  smooth  surfaces  are  to 
be  soldered  one  upon  the  other,  you 
may  make  an  excellent  job  by  moist¬ 
ening  them  with  the  fluid,  and  then, 
having  placed  a  sheet  of  tin  foil  be¬ 
tween  them,  holding  them  pressed 
firmly  together  over  your  lamp  .till 
the  foil  melts.  If  the  surfaces  fit 
nicely  a  joint  may  be  made  in  this 


Would  you  hurt  a  man  keenest ?  Strike  at  his  self-love.  413 


way  so  close  as  to  be  almost  im¬ 
perceptible.  The  brightest  looking 
lead  which  comes  as  a  lining  to  tin 
boxes  works  better  in  the  same  way 
than  tin  foil. 

Solder — Silver. 

Hardest. — Silver,  4  parts,  copper, 

1  part;  fuse  together. 

Hard. — Sterling  silver  three  parts, 
melt,  add  brass  wire,  1  part. 

Soft. — Silver,  2  parts,  melt,  add 
brass  wire,  1  part.  This  is  gener¬ 
ally  used;  some  add  a  little  arsenic, 
to  make  it  whiter  and  more  fusible, 
but  it  becomes  less  malleable,  and 
more  injurious. 

Pure  tin,  or  tin  solder  (2  lead  to 
1  tin),  used  for  inferior  work. 

Soldering,  Soft — Liquid  for. 

A  liquid  for  soldering  tin,  iron, 
or  copper  with  soft  solder,  is  ob¬ 
tained  when  the  solution  of  zinc  in 
muriatic  acid  is  gradually  heated, 
and  then  a  proportionate  quan¬ 
tity  of  oxide  or  carbonate  of  tin  in 
powder  is  added  to  neutralize  the 
liquid.  The  same  will  not  corrode 
the  seams  like  that  made  of  zinc  and 
acid  alone.  For  a  fine  job  on  tin, 
stearic  acid  obtained  from  the  candle 
factories  is  much  preferable  to  resin, 
etc.,  and  will  not  run  off  so  easily 
from  the  soldering  iron. 

Soluble  Glass,  in  Painting. 

Soluble  glass  appears  to  furnish  a 
means  of  applying  certain  colors 
to  fresh  wood,  or  clean  iron,  in  a  most 
efficient  manner,  and  at  a  very  slight 
cost  compared  with  oil.  It  can  also 
be  used  advantageously  for  paint¬ 
ing  houses,  basket  ware,  decora¬ 
tions  for  theatres,  etc.,  and  is  espe¬ 
cially  suitable  in  the  latter  case,  as  it 
renders  wood  incombustible  to  a 
certain  extent,  instead  of  increas¬ 
ing  the  danger  from  fire,  as  with  oil 
paint.  Care  must,  of  course,  be 
taken  to  use  only  such  material 
colors  as  are  not  decomposed  by 


the  glass,  such  as  ultramarine,  chrome 
green,  Nuremberg  green,  yellow  and 
red  earth,  ochre,  green  earth,  terra 
de  Sienna,  etc.  In  coating  paper 
with  this  paint,  a  little  glycerine  may 
be  added  to  prevent  its  breaking. 
Coralline,  Ponceau,  and  Vesuvine  have 
also  been  used  to  advantage  in  con¬ 
nection  with  soluble  glass. 

Sorghum  Culture. 

The  soil  and  climate  suitable  for 
the  cultivation  of  corn  is  well  adapted 
to  the  growth  of  sorghum,  but  a  rich 
upland  loam  will  yield  the  richest 
juice.  The  land  should  be  well 
worked,  and  kept  clean,  it  requiring 
about  the  same  treatment  as  com. 
It  may  be  either  planted  in  hills  or 
drills.  As  the  cane  is  a  very  deep- 
rooted  plant,  it  is  very  essential 
that  the  land  should  be  made  mel¬ 
low  to  a  good  depth,  but  the  seed 
should  be  covered  very  shallow, 
not  more  than  half  an  inch  deep.  It 
should  be  planted  about  the  same 
time  as  corn.  The  young  plants 
when  they  first  come  up  look  like 
blades  of  fall  grass;  they  are  of  slow 
growth  and  feeble  appearance  for 
some  time,  or  until  the  hot  weather 
of  July  and  August,  when  the  plants 
will  go  far  ahead  of  com  in  a  rank  and 
healthy  growth.  It  appears  to  de¬ 
light  in  hot,  dry  weather,  as  its 
roots  penetrate  deep.  Drought  does 
not  affect  it  as  it  does  corn ;  it  is  sur¬ 
prising  to  see  at  what  a  rate  it  will 
develop  itself  after  the  hot  weather 
has  come.  It  is  also  very  hardy,  and 
may  be  transplanted  with  entire 
safety.  There  is  a  difference  of 
opinion  in  regard  to  keeping  the 
suckers  pulled  off.  Experience  shows 
that,  although  we  may  lose  a 
little  in  quantity,  it  is  more  than 
made  up  in  the  quality  of  the  syrup; 
therefore  have  a  deep,  mellow  soil 
for  the  roots  to  penetrate  in  search 
of  food  by  thoroughly  cultivating  it 


414 


Self-respect, — that  corner-stone  of  all  virtue. 


during  the  early  stage  of  its  growth; 
but  avoid  deep  plowing  after  the  cane 
has  once  acquired  considerable  size, 
as  the  roots  then  fill  the  ground, 
and  if  severed  the  plants  are  greatly 
dwarfed;  keep  the  suckers  off,  and 
be  sure  and  not  let  a  weed  show  its 
head. 

Sorrel— To  Remove. 

This  field  pest  may  be  eradicated 
by  the  judicious  application  of 
either  lime  or  ashes.  The  souring 
principle  of  sorrel  is  oxalic  acid; 
if  this  be  removed  from  the  soil,  sor¬ 
rel  cannot  grow.  Lime  or  potash 
unite  with  the  oxalic  acid,  forming 
oxalate  of  lime  or  potash.  These 
substances  are  sometimes  called 
sweeteners  of  the  soil,  from  their 
ability  to  remove  acids  from  it. 
Sorrel  will  never  grow  on  lime  soil. 

Sorry— You  Will  Never  Be 

For  doing  good  to  all;  for  speak¬ 
ing  evil  of  none;  for  hearing  before 
judging;  for  thinking  before  speak¬ 
ing;  for  holding  an  angry  tongue; 
for  being  kind  to  the  distressed; 
for  asking  pardon  for  all  wrongs; 
for  being  kind  towards  everybody; 
for  stopping  the  ears  to  a  tale-bearer; 
for  disbelieving  most  of  the  ill  re¬ 
ports. 

Sows  Near  Farrowing  —  Treat¬ 
ment  of. 

During  the  whole  period  of  preg¬ 
nancy  sows  should  be  moderately 
well  fed,  but  not  to  produce  too 
much  fat,  as  this  will  reduce  the  num¬ 
ber  of  the  litter,  or  risk  their  being 
smothered  by  their  unwieldy  dam 
lying  down  on  them.  As  farrowing 
approaches,  the  food  must  be  semi¬ 
liquid  or  gently  laxative,  since  costive¬ 
ness  at  this  period  fosters  fever,  and 
hence  sows  devour  their  offspring. 
Gentle  exercise  is  beneficial  to  all 
pregnant  healthy  animals,  and  for 
this  the  pen  should  be  roomy.  It 
is  best  to  protect  the  sow  against 


injury  from  other  pigs.  The  pen 
should  be  airy  and  clean,  and,  until 
the  last  day  or  two  of  pregnancy, 
comfortably  littered.  As  the  time 
approaches,  or  when  uneasiness,  or 
the  piling  of  litter  for  a  bed,  shows 
its  near  advent,  clear  out  the  pen, 
and  cover  it  with  a  thin  litter  of  chaff 
only.  This  is  necessary  to  prevent 
smothering  the  pigs,  particularly  if 
the  sow  be  large  or  fat.  Soon  remove 
the  pigs  when  they  are  brought  forth, 
helping  them  away  until  after  the 
after-birth.  In  all  circumstances  the 
after-birth  should  be  removed  at 
once.  However  natural  it  may  be 
for  the  wild  animal  to  devour  this, 
the  practice,  if  permitted  among 
domesticated  swine,  develops  the 
propensity  to  devour  their  offspring. 
A  drink  of  milk,  gruel,  or  Indian  or 
oatmeal  and  hot  water,  will  be  at  once 
grateful  and  supporting  to  the  sow 
during  and  after  parturition;  and 
as  soon  as  the  secretion  of  milk  is 
freely  established,  the  diet  should 
be  abundant,  soft  and  laxative.  The 
pen  should  be  kept  clean.  The  lit¬ 
ter  of  chaff  should  be  of  a  limited 
amount  for  a  week,  until  the  pigs 
are  better  able  to  protect  them¬ 
selves. 

Spatter  Work 

Is  rather  a  trick  than  an  art,  but  yet  is 
artistic  enough  to  require  the  exercise 
of  taste  and  judgment.  If  you  have 
any  old  kitchen  dresser  or  table  con¬ 
sidered  utterly  worthless  and  only  fit 
for  firewood,  a  skillful  hand  at  spatter 
work  can  make  it  an  attractive  piece 
of  furniture  which  will  fill  its  place  for 
fifty  years  longer  and  be  admired  by 
all  who  behold  it.  An  old  round  wal¬ 
nut  table,  scratched,  defaced  and 
apparently  ruined,  was  thoroughly 
cleaned  with  sandpaper,  and  spattered 
with  a  wreath  of  maple  leaves.  It  had 
a  branch  in  the  center  and  the  claws 
wrere  spattered  to  match.  It  is  now 


What  shadows  we  are,  and  what  shadows  we  pursue.  415 


the  most  ornamental  object  in  a  hand¬ 
some  drawing  room.  A  smaller  table 
in  a  still  more  dilapidated  condition 
was  made  so  beautiful  by  spatter  work 
that  it  sold  for  $13  and  was  thought 
cheap  at  the  price. 

Directions  for  a  Beginner. — The  fol¬ 
lowing  are  some  simple  directions  for 
a  beginner: 

First,  gather  the  loveliest  ferns  and 
leaves  you  can  get,  a  plentiful  supply 
if  you  are  going  to  ornament  a  large 
piece  of  furniture.  Take  a  big  book 
with  heavy  covers  and  press  your 
specimens  at  once,  keeping  them  as 
perfect  in  shape  as  possible.  From  old 
magazines  cut  out  with  great  precision 
designs  of  birds,  beasts  and  flowers. 
Buy  a  common  kitchen  nail  brush,  like 
a  little  scrubbing  brush,  two  or  three 
hard  tooth  brushes,  also  a  few  good 
brushes  such  as  painters  use  for  putting 
on  varnish;  get  a  fine  timothy  sieve, 
such  as  is  used  by  farmers  for  sifting 
timothy  grass  seed.  If  you  cannot  find 
this,  a  piece  of  very  fine  wire  cloth 
will  do,  stretched  on  aframe.  Get  a  few 
pens,  coarse  and  fine,  both.  Do  not 
omit  any  of  these  things  if  you  wish  to 
have  good  work. 

Buy  5  cents  worth  of  burnt  umber, 
in  the  powder,  and  a  quart  of  malt 
vinegar.  Secure  some  bits  of  new  board 
for  the  first  trial  and  do  not  attempt 
a  piece  of  furniture  till  you  have  had 
some  practice,  for  the  hand  being  in 
has  much  to  do  with  success  in  this  as 
in  other  handicrafts.  Buy  some  fine 
wliite  varnish  (sometimes  called  da- 
mar),  at  least  a  quart,  that  you  may 
not  run  short  at  a  critical  moment. 

Having  all  your  materials  at  hand, 
lay  your  picture  design  first  of  all  face 
down  on  the  wood,  then  arrange  your 
ferns  and  leaves,  and  fasten  this  under 
layer  very  firmly  with  pins;  the  upper 
ones  may  be  thrown  on  more  care¬ 
lessly.  Cover  the  wood  well  and  thick¬ 
ly  in  the  second  layer. 

Now  mix  a  large  earthen  saucer  full 


of  umber  and  vinegar;  a  tin  vessel  will 
not  do.  Stir  till  quite  smooth,  a  thin 
liquid.  Select  your  brush,  take  your 
sieve,  be  careful  to  put  a  very  little 
liquid  on  the  brush,  and  rub  away 
rapidly  on  the  sieve  above  the  design. 
The  color  should  fall  through  the  sieve 
like  fine  rain.  When  the  ferns  are 
quite  wet,  carefully  remove  some  of 
the  upper  ones.  Spatter  again,  then 
gently  pull  out  some  of  the  under  ferns, 
just  over  the  ground  design;  this  re¬ 
quires  a  light  hand.  Finally,  after 
spattering  a  little  more,  take  off  all  but 
the  ground  design  fastened  on  with  the 
pins,  which  is  left  till  quite  dry. 

If  you  have  never  before  seen  such 
work  you  will  be  delighted  with  the  re¬ 
sult,  for  it  is  a  perfect  reproduction  of 
nature  in  ferns  and  leaves. 

Suppose  your  picture  design  is  a 
field  mouse;  of  course  it  is  only  in  out¬ 
line.  Dip  your  pen  in  brown  India 
ink  and  mark  in  the  eyes  and  whiskers ; 
in  a  'word,  complete  the  sketch.  Your 
mouse  will  now  appear  as  if  peeping 
from  under  the  ferns.  When  perfectly 
dry  varnish  with  great  care  the  whole 
work.  The  varnish  will  take  a  day  or 
two  to  dry.  Any  kind  of  wood  looks 
well,  spattered ;  but  holly  and  box  are 
the  best  for  minute  designs. 

A  nursery  paneled  with  spatter  work 
would  be  charming  for  little  children — 
the  story  of  “  Red  Riding  Hood,  ” 
“Babes  in  the  Woods,”  or  “Cock 
Robin”  on  the  walls  among  the  ferns 
and  leaves. 

In  my  opinion  spatter  on  wood  is  yet 
in  its  infancy,  and  because  it  is  such  a 
beautiful,  interesting  and  cheap  mode 
of  decoration,  I  think  much  will  be 
done  with  it  yet. 

Speaking — Faults  in. 

Faults  in  speaking  are  generally  of 
five  kinds.  (1)  Inexperience  often 
makes  a  speaker  either  too  loud  or  too 
low.  (2)  Negligence  or  nervousness 
makes  him  indistinct.  (3)  The  for- 


416 


Discontent  is  the  want  of  self-reliance ; 


mation  of  the  mouth  helps  to  make 
him  too  slow  or  too  rapid.  (4)  An  un¬ 
musical  ear  makes  him  too  uniform  or 
too  irregular.  (5)  Affectation  makes 
him  adopt  a  peculiar  intonation-e.  g  , 
the  drawling  lisp  of  sentimental 
curates. 

Speed  of  Birds. 

Speed  of  birds  has  been  estimated  at 
150  miles  an  hour  for  a  hawk,  120  for  a 
swift,  100  for  a  crow,  90  for  an  eider 
duck,  80  for  a  swallow,  60  for  a  rook, 
40  for  a  pigeon.  The  pigeon  is  not 
nearly  so  fast  as  is  generally  supposed, 
but  is  very  strong  on  the  wing  and  has 
immense  powers  of  endurance. 
Spelling— Hints  on. 

The  following  rules  will  be  found  of 
great  assistance  in  writing,  because 
they  relate  to  a  class  of  words  about  the 
spelling  of  which  doubt  and  hesitation 
frequently  occur. 

All  words  of  one  syllable  ending  in  1, 
with  a  single  vowel  before  it,  have 
double  1  at  the  close;  as,  mill,  sell. 

All  words  of  one  syllable  ending  in  1, 
with  a  double  vowel  before  it,  have 
one  1  only  at  the  close:  as,  mail,  sail. 

Words  of  one  syllable  ending  in  1, 
when  compounded  retain  but  one  1, 
each:  as,  fulfil,  skilful. 

Words  of  more  than  one  syllable  end¬ 
ing  in  1  have  one  1  only  at  the  close :  as, 
delightful,  faithful ;  except  befall,  down¬ 
fall,  recall,  unwell,  etc. 

All  derivatives  from  words  ending  in 
1  have  one  1  only:  as  equality,  from, 
equal;  fulness,  from  full;  except  they 
end  in  er,  or  ly;  as  mill,  miller;  full, 
fully. 

All  participles  ending  in  ing,  from 
verbs  ending  in  e,  lose  the  e  final ;  as, 
have,  having;  amuse,  amusing;  unless 
they  come  from  verbs  ending  in  double 
e,  and  then  they  retain  both;  as,  see, 
seeing ;  agree,  agreeing. 

All  adverbs  ending  in  ly  and  nouns 
in  ment  retain  the  e  final  of  the  primi¬ 
tives  ;  as,  brave,  bravely ;  refine,  refine¬ 


ment;  except  truly,  acknowledgment, 
etc. 

All  derivatives  from  words  ending  in 
er  retain  the  e  before  the  r;  as,  refer, 
reference;  except  hindrance,  from  hin¬ 
der;  remembrance  from  remember; 
disastrous  from  disaster;  monstrous 
from  monster;  wondrous  from  wonder; 
cumbrous  from  cumber,  etc. 

Compound  words,  unless  they  both 
end  in  1,  retain  their  primitive  parts 
entire;  as  millstone,  changeable,  grace¬ 
less;  except  always,  also,  deplorable, 
although,  almost,  admirable,  etc. 

All  words  of  one  syllable  ending  in  a 
consonant,  with  a  single  vowel  before 
it,  double  that  consonant  in  derivatives ; 
as  sin,  sinner;  ship,  shipping;  big,  big¬ 
ger;  sad,  sadder,  etc. 

Words  of  one  syllable  ending  in  a 
consonant,  with  a  double  vowel  before 
it,  do  not  double  the  consonant  in  de 
rivatives;  as  sleep,  sleepy;  troop,  troop¬ 
ers. 

All  words  of  more  than  one  syllable 
ending  in  a  single  consonant,  preceded 
by  a  single  vowel,  and  accented  on  the 
last  syllable,  double  that  consonant  in 
derivatives;  as,  commit,  committee; 
compel,  compelled;  appal,  appalling; 
distil,  distiller. 

Nouns  of  one  syllable  ending  in  y, 
preceded  by  a  consonant,  change  y  into 
ies  in  the  plural ;  and  verbs  ending  in  y, 
preceded  by  a  consonant,  change  y  into 
ies  in  the  third  person  singular  of  the 
present  tense,  and  into  ied  in  the  past 
tense  and  past  participle;  as,  fly,  flies; 
I  apply,  he  applies;  we  reply;  we  re¬ 
plied,  or  have  replied.  If  the  y  be 
preceded  by  a  vowel,  this  rule  is  not 
applicable;  as,  key,  keys;  I  play,  he 
plays;  we  have  enjoyed  ourselves. 

Compound  words  whose  primitives 
end  in  y,  change  y  into  i;  as,  beauty, 
beautiful;  lovely,  loveliness. 

Sponge— To  Clean. 

Take  two  or  three  ounces  of  carbon¬ 
ate  of  soda,  and  dissolve  it  in  a  couple 


it  is  infirmity  of  will. 


417 


of  pints  of  water.  After  having  soaked 
the  sponge  in  this  for  a  day,  wash  it 
thoroughly  in  clean  water;  after  which 
immerse  it  for  a  couple  of  hours  in 
three  pints  of  water,  and  a  wineglass¬ 
ful  of  muriatic  acid.  Then  rinse  it  in 
cold  water  and  let  it  dry.  Sponges, 
after  being  used,  should  always,  if  pos¬ 
sible,  be  dried  in  the  sun. 

Sponge — To  Bleach. 

Soak  the  sponge  in  very  dilute  mu¬ 
riatic  acid  to  remove  calcareous  matter; 
then  in  cold  water,  changing  it  fre¬ 
quently,  and  squeezing  the  sponge  out 
each  time.  Then  soak  it  in  water, 
holding  a  little  sulphuric  or  sulphurous 
acid,  or  chlorine  in  solution,  chang¬ 
ing  the  acid  frequently  till  the  sponge 
is  sufficiently  bleached .  Last,  repeated- 
edly  wash  and  soak  in  clean  water,  and 
scent  with  rose  or  orange-flower  water. 

Sponge  Paper. 

For  the  fabrication  of  an  article 
called  sponge  paper,  patented  in  F ranee, 
evenly  and  finely  divided  sponge  is 
added  to  ordinary  paper  pulp,  and 
this  is  worked  as  in  the  common  paper¬ 
making  apparatus,  into  sheets  of  dif¬ 
ferent  thicknesses.  It  is  said  to  have 
all  the  peculiarities  of  sponge,  absorb¬ 
ing  water  readily,  and  remaining  moist 
a  long  time.  It  has  been  used  as 
dressing  for  wounds  with  considerable 
advantage  and  is  capable  of  several 
important  technical  applications. 

Spots,  Grease — To  Remove. 

Take  benzine,  20  ounces;  alcohol 
(strong),  5  ounces;  ether,  2  drachms; 
ammonia,  1  drachm. 

Javelle  Water. — Take  bleaching  pow¬ 
der,  1  ounce;  carbonate  of  potassa,  1 
ounce ;  water,  33  ounces.  Triturate  the 
bleaching  powder  in  the  cold  with  25 
ounces  of  water,  then  add  the  carbonate 
of  potassa,  previously  dissolved  in  the 
rest  of  the  water,  shake  well  and  let  it 
settle.  The  supernatant  liquor  is  fil¬ 


tered,  if  necessary,  and  mixed  with  one 
ounce  of  hydrochloric  acid,  when  it  is 
ready  for  use. 

Spots  (Grease) — To  take  out 
of  Silk. 

Take  a  lump  of  magnesia,  and  rub  it 
wet  over  the  spot;  let  it  dry,  then 
brush  the  powder  off,  and  the  spot  will 
disappear;  or,  take  a  visiting  card, 
separate  it,  and  rub  the  spot  with  the 
soft  internal  part,  and  it  will  disappear 
without  taking  the  gloss  off  the  silk. 

Squash — Cultivation  of. 

The  squash,  being  a  tropical  vege¬ 
table,  requires  much  care  and  attention 
in  northern  latitudes  in  order  to  be 
cultivated  with  success.  Of  all  the 
varieties  tested,  the  “  Hubbard  ”  has 
proved  to  be  the  very  best  for  winter. 
The  planting  should  be  done  as  early 
in  the  spring  as  possible  after  the 
weather  becomes  sufficiently  warm,  so 
that  there  will  be  no  danger  of  frost 
nipping  the  young  plants,  as  they  are 
very  tender.  A  few  hills  can  be 
planted  earlier,  and  covered  with  hay 
or  straw  when  there  is  danger  of  frost; 
in  fact,  if  the  season  is  late,  it  will  pay 
well  to  plant  a  goodly  patch  and  pro¬ 
tect  them  in  that  way,  for  a  very  few 
young  plants  will  cover  a  wide  space  of 
ground  when  old. 

The  land  should  be  made  deep  and 
rich,  the  richer  the  better,  particularly 
in  the  hills;  the  best  manure  being 
composted  hen-droppings.  The  soil 
should  contain  a  sufficient  amount  of 
sand  to  make  it  quick  and  warm,  and  a 
piece  of  land  should  be  selected  sloping 
well  to  the  south  so  that  the  rays  of  the 
spring  sun  can  be  quickly  felt  by  the 
young  plants. 

Plant  in  row's  at  least  sixteen  feet 
apart,  in  hills  from  eight  to  ten  feet, 
putting  from  twro  to  three  seeds  in  a 
hill,  and  when  well  started  thin  out  to 
one  plant.  Cultivate  thoroughly  all 
the  ground  between  the  rows,  as  well 


418 


Activity  is  contagious. 


as  around  the  plants,  until  the  vines 
cover  the  ground.  If  the  above  hints 
are  followed,  a  good  crop  will  result. 

Squinting. 

This  frequently  arises  from  the  un¬ 
equal  strength  of  the  eyes,  the  weaker 
eye  being  turned  away  from  the  object 
to  avoid  the  fatigue  of  exertion.  Cases 
of  squinting  of  long  standing  have  often 
been  cured  by  covering  the  stronger 
eye  and  thereby  compelling  the  weaker 
one  to  exertion,  or  correcting  the  eyes 
with  properly  selected  glasses. 

Squirrels — How  to  Manage. 

In  a  domestic  state  these  little  ani¬ 
mals  are  fed  with  hazel  nuts,  or  indeed 
any  kind  of  nuts;  and  occasionally 
bread  and  milk.  They  should  be  kept 
very  clean. 

Squirrels — To  Trap. 

In  trapping  squirrels,  set  a  steel 
trap  on  the  upper  rail  of  a  fence  near 
where  they  frequent ;  set  a  pole  with  an 
ear  of  corn,  or  some  other  squirrel  food 
fastened  to  the  end  of  it,  up  against  the 
side  of  the  fence,  leaning  in  such  a  posi¬ 
tion  as  to  spring  the  bait  over  the  trap 
at  a  height  of  six  or  nine  inches ;  when 
the  squirrel  reaches  to  get  the  bait  he 
will  get  into  the  trap. 

Squirrel  Skins — To  Tan. 

Place  them  in  a  vessel  with  strong 
wood  ashes.  Wet  the  ashes  till  they 
will  make  a  mortar.  Leave  them  in 
about  nine  days,  or  until  the  hair  can  be 
pulled  off;  take  them  out  and  remove 
the  hair.  Then  place  them  in  strong, 
soft  soap  six  days;  then  remove  and 
wash  them  in  cold  water  till  all  the  soap 
is  out  of  them.  When  nearly  dry,  rub 
them  with  the  hands  till  dry. 

With  the  Hair  On. — Place  the  hide 
on  a  smooth,  round  sided  slab,  made 
for  the  purpose,  with  two  legs  in  one 
end,  and  let  the  other  end  rest  on  the 
ground;  drive  a  nail  in  the  upper  end 


to  hold  the  skin  from  slipping  while 
fleshing.  Scrape  off  all  the  flesh  with 
a  blunt  knife,  being  careful  not  to  tear 
the  hide.  Then  take  the  brains  of  the 
squirrel  and  work  them  thoroughly 
into  the  skin;  this  renders  the  skin 
pliable.  Then  scatter  on  some  pow¬ 
dered  alum  and  a  little  saltpetre.  Let 
dry;  then  stretch  and  work  it  until  as 
pliable  as  may  be  desired. 

Stain  (Black) — For  Wood. 

Pour  two  quarts  boiling  water  over 
one  ounce  of  powdered  extract  of  log¬ 
wood,  and,  when  the  solution  is  effected, 
one  drachm  of  yellow  chromate  of  pot¬ 
ash  is  added  and  the  whole  well  stirred. 
It  is  then  ready  for  use  as  a  wood-stain 
or  for  writing  ink.  When  rubbed  on 
wood,  it  produces  a  pure  black.  Re¬ 
peat  with  two,  three  or  four  applica¬ 
tions,  till  a  deep  black  is  produced, 
which  acquires  the  highest  beauty 
when  polished. 

Stain,  Blue. 

Solution  of  sulphate  of  indigo  is  used 
hot,  and  while  hot,  a  solution  of  cream 
of  tartar  3  ounces,  in  water,  1  quart. 

Another. — A  solution  of  verditer  is 
brushed  over  until  the  wood  appears  a 
dark  green,  and  then  a  solution  is  ap¬ 
plied  of  pearlash,  2  ounces  in  boiling 
water,  1  pint. 

Stain,  Cherry. 

Take  rain  water,  3  quarts;  anotto, 
4  ounces;  boil  in  a  copper  kettle  until 
the  anotto  is  dissolved;  then  put  in  a 
piece  of  potash  the  size  of  a  common 
walnut,  and  keep  it  on  the  fire  about 
half  an  hour  longer,  and  it  is  ready  for 
use.  Bottle  for  keeping. 

Stain,  Ebony. 

Take  a  solution  of  sulphate  of  iron, 
and  wash  the  wood  over  with  it  two  or 
three  times;  let  it  dry,  and  apply  two 
or  three  coats  of  a  strong  decoction  of 
logwood ;  wipe  the  wood  when  dry  with 
a  sponge  and  water,  and  polish  with  oil. 


Patience  is  the  art  of  hoping. 


419 


Stain,  Purple. 

Logwood,  one  pound;  Brazil  wood, 
4  ounces;  water,  1  gallon;  boil  three 
hours,  brush  it  on  while  hot,  and  when 
dry,  use  a  solution  of  pearl  ash,  1  dram, 
in  water,  1  quart. 

Stain — Red. 

Water,  1  gallon,  brazil  wood,  1  lb. ; 
pearl  ash,  1  oz.;  boil  for  3  hours,  brush 
it  hot  over  the  wood,  and  then,  while 
wet,  brush  the  wood  with  a  solution 
of  alum,  2  ozs.,  in  water,  1  quart. 

Light. — Add  to  each  gallon  of  the 
last  2  ozs.  more  pearl  ash. 

Dark. — Logwood,  8  ozs. ;  water,  2 
quarts;  boil  till  of  a  deep  color,  and 
add  carbonate  of  potash,  34  oz.  ;  brush 
it  hot  over  the  wood. 

Stain — For  Floors. 

To  strong  lye  of  wood-ashes  add 
enough  copperas  for  the  required  oak 
shade.  Put  this  on  with  a  mop,  and 
varnish  afterwards. 

Stains,  Ink — To  Take  Out 

Ink  or  iron-mold  stains  from  white 
goods,  wet  with  milk  and  cover 
with  salts  of  lemon  (if  available)  or 
common  salt.  To  remove  egg  stains 
from  spoons,  rub  them  with  whiting. 
Buttermilk  will  take  out  mildew  stains. 

Stains  of  Nitrate  of  Silver — 
To  Remove. 

Grimm  states  in  a  German  journal 
that  chloride  of  copper  completely 
removes  nitrate  of  silver  stains  from 
colored  cotton  cloth.  It  should  after¬ 
ward  be  washed  with  hyposulphite  of 
soda,  and  then  thoroughly  washed 
with  water.  Such  stains  are  more 
effectually  removed  from  white  cotton 
or  linen  cloth,  by  applying  to  it  a 
dilute  solution  of  permanganate  of 
potash  and  hydrochloric  acid,  which 
is  to  be  followed  by  washing  with 
hyposulphite  of  soda  and  plain  water. 
This  process  renders  the  use  of  the 
highly  poisonous  cyanide  of  potassium 
unnecessary. 


Stains,  Medicine — On  Silver 
Spoons 

May  be  removed  by  rubbing  them 
with  a  rag  dipped  in  sulphuric  acid,  and 
washing  it  off  with  soapsuds. 

Stammering — To  Cure. 

No  stammering  person  ever  found 
any  difficulty  in  singing.  The  reason 
of  this  is  that  by  observing  the  measure 
of  the  music — by  keeping  time — the 
organs  of  speech  are  kept  in  such  posi¬ 
tion  that  enunciation  is  easy.  Apply 
the  same  rule  to  reading  or  speech, 
and  the  same  result  will  follow.  Let 
the  stammerer  take  a  sentence,  say 
this  one — ‘Leander  swam  the  Helles- 
pont’- — and  pronounce  it  by  syllables, 
scan  it,  keeping  time  with  his  finger  if 
necessary,  letting  each  syllable  occupy 
the  same  time,  thus,  Le — an — der — 
swam — the— Hel— les — pont,  and  he 
wrill  not  stammer.  Let  him  pronounce 
slowly  at  first,  then  faster,  but  still 
keeping  time,  keeping  time  with  words 
instead  of  syllables,  and  he  will  be 
surprised  to  find  that,  by  very  little 
practice,  he  will  read  without  stam¬ 
mering,  and  nearly  as  rapidly  as 
persons  ordinarily  talk  or  read.  Then 
practice  this  in  reading  and  conversa¬ 
tion  until  the  habit  is  broken  up. 
Perseverance  and  attention  are  all  that 
are  necessary  to  perform  a  perfect  cure. 

Starch — From  frosted  Potatoes. 

Potatoes  much  frosted  will  make 
very  good  starch,  though  it  is  a  dark 
shade  in  color.  All  coarse  clothes 
requiring  to  be  stiffened,  where  white¬ 
ness  is  no  object,  may  be  done  with 
starch  made  from  potatoes  greatly 
penetrated  with  frost.  The  best 
method  of  making  potatoes  into 
starch  is  to  grate  them  down  into 
water,  then  to  take  out  all  the  refuse 
wdth  the  hand,  and  next  to  strain  the 
whole  of  the  water  in  which  the  pota¬ 
toes  have  been  grated  through  a  thin 
cloth,  rather  coarse,  or  fine  sieve,  and 
afterwards  frequently  putting  on  and 


420 


Thought  works  in  silence;  so  does  virtue. 


.  ••  •••• 


pouring  off  water  until  it  comes  clear 
from  the  starch,  which  is  always 
allowed  to  settle  or  fall  to  the  bottom 
of  the  vessel  in  which  the  operation  is 
performed.  An  experiment  was  tried 
with  a  few  potatoes  that  were  put  out 
to  frost.  They  were  grated  down  and 
made  into  starch  powder.  The  prod¬ 
uce  of  the  fresh  potato  weighed  876 
grains,  while  that  of  the  frosted  was 
only  412,  being  less  than  half  the 
quantity. 

The  refuse  of  the  potato,  when  taken 
from  the  sieve,  possesses  the  property 
of  cleansing  woolen  cloths  without 
hurting  their  colors,  and  the  water 
decanted  from  the  starch  powder  is 
excellent  for  cleansing  silks  without 
the  smallest  injury  to  their  color.  In 
making  hair-powder  it  has  long  been 
used,  and  is  therefore  well  known. 

Starch — Gum  Arabic — To 
Renew  Muslin,  etc. 

Procure  two  ounces  of  fine  white 
gum  arabic  and  pound  it  to  powder. 
Next  put  it  into  a  pitcher,  and  pour 
on  it  a  pint  or  more  of  boiling  water, 
according  to  the  degree  of  strength 
you  desire,  and  then,  having  covered 
it,  let  it  set  all  night.  In  the  morning, 
pour  it  carefully  from  the  dregs  into  a 
clean  bottle,  cork  it,  and  keep  it  for 
use.  A  tablespoonful  of  gum  water 
stirred  into  a  pint  of  starch  that  has 
been  made  in  the  usual  manner  will 
give  to  lawns  (either  white  or  printed) 
a  look  of  newness  to  which  nothing 
else  can  restore  them  after  washing. 
It  is  also  good  (much  diluted)  for 
thin  white  muslin. 

Steel  Articles — To  Preserve  from 
Rust,  When  not  in  Use. 

Sleigh  runners,  skates,  etc.,  which 
are  only  used  for  a  limited  time  during 
the  year,  may  be  effectually  preserved 
from  rust  by  a  coating  of  common 
lard  and  pulverized  black  lead,  con¬ 
taining  a  little  camphor. 


Steel— To  Remove  Rust  from. 

This  can  be  done  by  a  free  applica¬ 
tion  of  kerosene  oil,  allowing  the  oil  to 
remain  on  until  the  rust  is  loosened, 
and  can  be  rubbed  off. 

Steel,  Bright — T  o  Preserve  from 
Rust. 

After  bright  grates  have  been 
thoroughly  cleaned,  they  should  be 
dusted  over  with  unslaked  lime,  and 
thus  left  until  wanted.  Coils  of 
piano  wires,  thus  sprinkled,  will-keep 
from  rust  for  many  years.  Table- 
knives  which  are  not  in  constant  use 
ought  to  be  put  in  a  case  in  which 
sifted  quicklime  is  placed,  about 
eight  inches  deep.  They  should  be 
plunged  to  the  top  of  the  blades, 
but  the  lime  should  not  touch  the 
handles. 

Steel  knives  that  are  not  in  general 
use  may  be  kept  from  rusting  if  they 
are  dipped  in  a  strong  solution  of 
borax  water,  one  part  water  to  four 
parts  of  borax;  wipe  dry,  roll  in  flan¬ 
nel  and  keep  in  a  dry  place. 

Steel  Goods — To  Preserve. 

Caoutchouc,  1  part;  turpentine,  16 
parts.  Dissolve  with  a  gentle  heat, 
then  add  boiled  oil,  8  parts.  Mix  by 
bringing  them  to  the  heat  of  boiling 
water;  apply  it  to  the  steel  with  a 
brush,  in  the  way  of  varnish.  It  may 
be  removed  when  dry  with  turpentine. 
The  oil  may  be  wholly  omitted. 

Steel — Tempering. 

Giving  the  proper  degree  of  hard¬ 
ness  to  tools  is  a  subject  of  deep  inter¬ 
est  to  most  of  our  readers,  so  that  any 
light  that  may  be  imparted  on  the 
subject  must  be  of  importance.  For 
tempering  many  kinds  of  tools,  the 
steel  is  first  hardened  by  heating  it  to 
a  cherry  red,  and  plunging  it  into  cold 
water.  Afterward  the  temper  is 
drawn  by  moderately  heating  the  steel 
again.  Different  degrees  of  hardness 
are  required  for  different  purposes, 


One  might  erect  statues  to  silence. 


421 


and  the  degree  of  heat  for  each  of 
these,  with  the  corresponding  color, 
will  be  found  in  the  annexed  table: 

Very  pale  straw-color,  430  degrees 
— the  temper  required  for  lancets. 

A  shade  of  darker  yellow,  450 
degrees  —  for  razors  and  surgical 
instruments. 

Darker  straw-yellow,  470  degrees — 
for  penknives. 

Still  darker  yellow,  490  degrees — 
chisels  for  cutting  iron. 

A  brown  yellow,  500  degrees — axes 
and  plane-irons. 

Yellow,  slightly  tinged  with  purple, 
520  degrees —  table-knives  and  watch- 
springs. 

Steel — To  Color  Blue. 

The  steel  must  be  finely  polished 
on  its  surface,  and  then  exposed  to  a 
uniform  degree  of  heat.  Accordingly, 
there  are  three  ways  of  coloring: 
First,  by  a  flame  producing  no  soot, 
as  spirits  of  wine;  secondly,  by  a  hot 
plate  of  iron;  and  thirdly,  by  wood- 
ashes.  As  a  very  regular  degree  of 
heat  is  necessary,  wood-ashes  for 
fine  work  bears  the  preference.  The 
work  must  be  covered  over  with 
them,  and  carefully  watched;  when 
the  color  is  sufficiently  heightened, 
the  work  is  perfect.  This  color  is 
occasionally  taken  off  with  a  very 
dilute  muriatic  acid. 

Steel — To  Remove  Bluing  from. 

Immerse  in  a  pickle  composed  of 
equal  parts  muriatic  acid  and  elixir 
vitriol.  Rinse  in  pure  water  and  dry 
In  tissue  paper. 

Steel — Scaling. 

The  scales  on  steel  articles  can  be 
removed  by  pickling  in  water  with  a 
little  sulphuric  acid  in  it,  and  when  the 
scale  is  loosened,  brushing  with  sand 
and  a  stiff  brush. 

Steel  (Burnt) — To  Restore. 

Borax,  3  oz,;  sal  ammoniac,  8  oz.; 
prussiate  of  potash,  3  oz.;  blue  clay, 
2  oz.;  resin,  \XA  lb.;  water,  1  gill; 


alcohol,  1  gill.  Put  all  on  a  fire,  and 
simmer  till  it  dries  to  a  powder.  The 
steel  is  to  be  heated,  and  dipped  into 
this  powder,  and  afterwards  hammer¬ 
ed. 

Steel — To  Toughen. 

Resin  2  lbs.;  tallow  2  lbs.;  black 
pitch  1  lb.;  melt  together,  and  dip  the 
steel  in  when  hot. 

Steel — Annealing. 

For  a  small  quantity.  Heat  the 
steel  to  a  cherry  red  in  a  charcoal  fire, 
then  bury  in  sawdust,  in  an  iron  box, 
covering  the  sawdust  with  ashes.  Let 
stay  until  cold. 

Another. — For  a  larger  quantity,  and 
when  it  is  required  to  be  very  “  soft.  ” 
Pack  the  steel  with  cast  iron  (lath  or 
planer)  chips  in  an  iron  box,  as  fol¬ 
lows: 

Having  at  least  or  %  inch  in  dept  h 
of  chips  in  the  bottom  of  box,  put  in  a 
layer  of  steel,  then  more  chips  to  fill 
spaces  between  the  steel,  and  also  the 
Yi  or  A  inch  space  between  the  sides  of 
box  and  steel,  then  more  steel;  and, 
lastly,  at  least  one  inch  in  depth  of 
chips,  well  rammed  down  on  top  of  steel. 
Heat  to  and  keep  at  a  red  heat  for 
from  two  to  four  hours.  Do  not  dis¬ 
turb  the  box  until  cold. 

Steel — To  Distinguish  from  Iron. 

The  principal  characteristics  by  which 
steel  may  be  distinguished  from  iron, 
are  as  follows: 

After  being  polished,  steel  appears 
of  a  whiter  fight  gray  hue,  without  the 
blue  cast  exhibited  by  iron.  It  also 
takes  a  higher  polish. 

The  hardest  steel,  when  not  annealed, 
appears  granulated,  but  dull,  and  with¬ 
out  shining  fibres. 

When  steeped  in  acids  the  harder  the 
steel  is,  of  a  darker  hue  is  its  surface. 

Steel  is  not  so  much  inclined  to  rust 
as  iron. 

In  general,  steel  has  a  greater  specific 
gravity. 

By  being  hardened  and  wrought,  it 


422  Silence  is  the  best  resolve  for  him  who  distrusts  himself. 


may  be  rendered  much  more  elastic 
than  iron. 

It  is  not  attracted  so  strongly  by 
the  magnet,  as  soft  iron.  It  likewise 
acquires  magnetic  properties  more 
slowly,  but  retains  them  longer;  for 
which  reason,  steel  is  used  in  making 
needles  for  compasses  and  artificial 
magnets. 

Steel  is  ignited  sooner,  and  fuses 
with  less  degree  of  heat  than  malleable 
iron,  which  can  scarcely  be  made  to 
fuse  without  the  addition  of  powdered 
charcoal ;  by  which  it  is  converted  into 
steel,  and  afterwards  into  crude  iron. 

Polished  steel  is  sooner  tinged  by 
heat,  and  that  with  higher  colors  than 
iron. 

In  a  calcining  heat,  it  suffers  less 
loss  by  burning  than  soft  iron  does  in 
the  same  heat,  and  the  same  time. 
In  calcination  a  light  blue  flame  hovers 
over  the  steel,  either  with  or  without  a 
sulphurous  odor. 

The  scales  of  steel  are  harder  and 
sharper  than  those  of  iron;  and  con¬ 
sequently  more  fit  for  polishing  with. 

In  a  white  heat,  when  exposed  to  the 
blast  of  the  bellows  among  the  coals, 
it  begins  to  sweat,  wet,  or  melt,  partly 
with  light  -  colored  and  bright,  and 
partly  with  red  sparkles,  but  less  crack¬ 
ling  than  those  of  iron.  In  a  melting 
heat,  too,  it  consumes  faster. 

In  the  sulphuric,  nitric,  and  other 
acids,  steel  is  violently  attacked,  but 
is  longer  in  dissolving  than  iron.  After 
maceration,  according  as  it  is  softer  or 
harder,  it  appears  of  a  lighter  or  darker 
gray  color;  while  iron  on  the  other 
hand  is  white. 

Steel  Articles,  Small— Bluing. 

Having  a  quantity  of  charcoal  ashes 
on  an  iron  plate,  or  in  a  box,  place 
over  the  fire  and  heat  slowly.  Put 
the  articles  to  be  blued  in  the  ashes, 
and  as  they  get  heated,  take  out  occa¬ 
sionally  to  see  how  the  color  is  draw¬ 
ing.  When  the  color  is  a  blue,  do 


not  take  them  out,  but  leave  them 
until  they  have  become  white  again, 
when  they  should  be  taken  out  and 
allowed  to  cool.  N ow,  by  returning  the 
articles  and  reheating  you  will  have 
the  “  second  blue.  ”  The  first  blue 
will  rub  off  easily,  the  second  blue  will 
wear  quite  a  long  time,  but  in  order  to 
get  a  good  color,  the  article  should  be 
highly  polished,  and  free  from  grease 
of  any  kind,  and  in  no  case  should  the 
articles  be  dipped  in  oil  or  water,  be¬ 
fore  or  after  bluing,  unless  you  wish 
to  spoil  the  color. 

Another. — Give  the  pieces  a  bright 
fine  polish,  and  lay  them  in  a  sheet- 
iron  pan,  witlGsome  slaked  lime.  Set 
the  pan  over  a  forge,  or  in  any  place 
where  you  can  regulate  the  heat,  and 
watch  them  carefully  until  they  have 
the  right  color.  If  the  steel  be  good, 
they  will  take  on  a  bright  vivid  blue. 

Steel  Ploughs — Blue  (Trans¬ 
parent)  for. 

Take  damar  varnish  %  gal. ;  finely 
ground  Prussian-blue  x/i  oz.;  mix 
thoroughly.  For  ground  steel  plows, 
or  other  ground  steel,  one  or  two  coats 
of  this  will  be  found  sufficient  to  give 
a  nice  blue  appearance,  like  highly  tem¬ 
pered  steel;  some  may  wish  a  little 
more  blue;  if  so,  add  the  Prussian 
blue  to  your  liking. 

Stock — Live. 

The  breeding  of  live  stock  is  abso¬ 
lutely  necessary  to  a  perfect  system  of 
farming.  Without  live  stock  to  con¬ 
vert  the  grain  and  grass  of  a  farm  into 
products  which  add  to  the  value  of 
these  crops,  and  at  the  same  time 
makes  the  smallest  draft  on  the  re¬ 
sources  of  the  farm  in  the  way  of  plant- 
food,  it  is  impossible  to  maintain  fer¬ 
tility  without  resorting  to  the  costly 
chemical  fertilizers. 

There  has  never  been  a  time  in  the 
history  of  our  country  when  grain 
and  hay  fed  to  live  stock  did  not  bring 
more  money  than  they  would  if  they 


Thank  God  for  all. 


423 


had  been  sold  in  the  market  in  their 
aatural  state. 

Assuming  that  we  need  not  argue 
the  advisability  of  keeping  live  stock, 
the  only  matter  that  remains  to  be 
settled,  is: 

Stock,  Live — What  Class  of 
'  Shall  We  Keep? 

This  is  a  matter  that  must-  depend 
largely  on  the  nature  of  the  land, 
the  demand  of  the  most  available 
market,  and  the  kind  of  crops  that  can 
most  profitably  be  grown.  Some¬ 
thing  depends  also  on  the  man  who 
is  called  upon  to  decide.  Personal 
predilections  should  be  consulted,  for 
the  man-  who  likes  cattle  and  does 
not  like  sheep  will  never  be  as  success¬ 
ful  with  sheep  as  he  will  with  cattle. 
Again,  while  sheep  do  well  where  the 
'herbage  is  thin  and  short,  cattle  re¬ 
quire  a  more  plentiful  supply  of  feed. 
Where  fencing  is  an  object,  cattle  can 
be  held  by  a  much  cheaper  fence  than 
is  required  to  hold  a  flock  of  sheep, 
as  two  or  three  vires  will  hold  cattle, 
while  twice  as  many  will  not  hold 
sheep. 

Cattle  and  Sheep  in  many  places 
do  equally  well  and  may  be  kept  on 
the  same  farm  with  profit.  In  other 
places  hogs  and  cattle  would  do  better 
than  sheep  and  cattle,  and  in  a  great 
many  cases  hogs,  cattle,  and  sheep 
may  be  kept  with  gratifying  success. 

In  the  great  com  belt,  where  hogs 
are,  and  always  will  be,  an  important 
product,  cattle  seem  to  be  the  best 
live  stock  to  keep  in  connection  with 
them,  as  the  cattle  will  make  better 
use  of  the  coarse  corn  stalks  than 
would  sheep.  It  may  be  set  down  as 
a  general  rule  that  wherever  hogs  are 
kept  cattle  should  also  be  kept,  but 
the  reverse  of  this  is  by  no  means  true 
and  there  are  millions  of  acres  on  the 
great  ranges  of  the  West  where  cattle 
thrive,  that  are  not  as  yet  fitted  fcfr 
breeding  hogs. 


In  the  North  and  Northwest  por¬ 
tions  of  the  country,  horses,  cattle 
and  sheep  are  very  profitable,  but 
hogs  are  not  suited  to  these  sections, 
because  the  grain  produced  in  them 
'  is  too  high  priced  to  allow  feeding 
hogs  with  at  a  profit. 

Thus  it  will  be  seen  that  no  general 
rule  can  be  laid  down  that  will  apply 
with  equal  force  to  every  section  of 
the  country.  The  best  rule  in  such 
cases  is  to  be  guided  by  the  experience 
of  those  who  have  bred  live  stock  in 
the  particular  locality  under  consid¬ 
eration  or  in  localities  where  similar 
conditions  obtain. 

Pure-bred  Stock. — No  matter  what 
class  of  live  class  is  selected  it  should 
always  be  pure-bred.  The  day  of 
the  “pennyroyal”  steer,  “razor-back” 
hog  and  “native”  sheep  is  a  thing  of 
the  past.  The  man  who  desires  to 
receive  the  greatest  benefit  from  his 
live  stock  will  breed  only  that  which 
has  good  blood  flowing  in  its  veins. 

Improved  Stock. — Where  it  seems 
impossible  for  any  reason  to  begin 
with  pure-bred  stock,  every  effort 
should  be  made  to  improve  the  quality 
of  that  which  is  available,  and  to  this 
end  only  pure-bred  sires  should  be 
used.  By  a  consistent  course  of 
breeding  to  pure-bred  sires  the  most 
unpromising  native  stock  may  in  a 
few  years  be  greatly  improved  and 
made  much  more  profitable. 

Pure-bred  stock  is  the  result  of  many 
years’  skilful  and  patient  effort  on  the 
part  of  breeders ;  it  has  been  bred  with 
a  certain  purpose  in  view  and  from 
generation  to  generation  the  best  for 
this  purpose  has  been  selected  until 
there  is  an  inherited  tendency,  strongly 
fixed,  to  breed  true  to  cert  ain  valuable 
characteristics  and  produce  just  what 
the  breeder  is  striving  for. 

So  successful  have  breeders  been  in 
fixing  types  that  pure-bred  animals 
may  be  counted  on  with  almost  abso¬ 
lute  certainty  to  produce  progeny  that 


424 


Where’s  the  good  of  'putting  things  off? 


■  —  i  ' 


'  —  E 


is  true  to  type  in  every  way,  and  mar¬ 
velous  improvements  have  been  made 
on  the  original  stock.  This  is  true  of 
every  class  of  live  stock.  Cattle  have 
been  bred  to  produce  beef  in  some 
breeds  and  milk  that  is  rich  in  butter 
fat  in  other  breeds.  Sheep  have  been 
bred  to  produce  superior  mutton  in  the 
case  of  the  English  breeds,  and  to  pro¬ 
duce  very  heavy  fleeces  of  wool  in  other 
breeds.  One  breed  of  horses  has  been 
bred  for  speed  and  all  of  the  race  is 
speedy.  Another  breed  has  been 
bred  to  massive  size  and  is  capable  of 
pulling  loads  which  the  race-horse 
could  not  move.  The  hog  has  been 
so  improved  that  the  six-months-old 
pig  weighs  more  than  did  his  ancestor 
at  eighteen  months. 

Pure-bred  animals  are  more  profit¬ 
able  than  “scrubs,”  not  only  be- 
oause  they  mature  at  an  earlier  age, 
but  because  they  assimilate  the  feed 
they  consume  to  better  purpose,  mak¬ 
ing  more  weight  from  a  given  amount 
and  putting  the  added  weight  where 
it  is  most  valuable. 

Take  the  massive,  square-built  Short- 
Horn  of  to-day  and  compare  him  with 
the  native  Mexican  bullock.  While 
the  Short-Horn  has  heavy  hams,  thick 
loins  and  deep  shoulders,  the  Mexican 
has  bony  hams  and  shoulders,  thin 
loins,  and  a  large  percentage  of  his 
weight  is  made  up  of  his  paunch,  which 
is  of  no  value  in  the  market. 

Assuming,  then,  that  breeding  live 
stock  is  necessary  to  the  greatest  suc¬ 
cess  in  farming  and  that  pure-bred 
stock  is  infinitely  better  than  that 
which  is  of  no  particular  breeding,  we 
come  to  the  question  of  the  particular 
breed  of  the  various  classes  that  should 
be  selected. 

The  Question  of  Breed  will  never  be 
settled  as  long  as  men  are  not  of  one 
mind.  The  Short-Horn,  the  Here¬ 
ford,  the  Polled  Angus,  the  Galloway, 
the  Polled  Durham  and  other  breeds 


have  admirers  who  are  ever  ready  to 
extol  their  merits  and  champion  their 
cause.  As  a  matter  of  fact  there 
is  no  danger  of  making  a  mistake  in 
choosing  any  of  these  breeds,  if  the 
object  is  the  production  of  beef,  for 
they  are  equally  hardy,  equally  capable 
of  making  great  weight  and  equally  de¬ 
sirable  when  placed  on  the  market  in 
first-class  condition. 

For  the  production  of  milk,  butter 
or  cheese,  there  is  the  same  opportunity 
for  choice  and  the  same  diversity  of 
opinion  among  the  champions  of  the 
various  dairy  breeds.  The  Jersey,  the 
Guernsey,  the  Ayrshire,  the  Holstein- 
Friesians,  the  Dutch  Belted  cattle,  the 
Brown  Swiss  and  other  breeds  make  it 
easy  to  select  as  fancy  dictates  in  shape 
and  color  and  at  the  same  time  get  cows 
that  return  large  profits  to  their  owners, 
and  so  with  all  other  live  stock.  (See 
Cows.) 

Stock — Cooking  Food  for. 

The  great  profit  of  steaming  food 
to  feed  to  stock  is,  that  it  converts 
much  of  the  woody  fibre  of  hay,  straw, 
etc.,  into  soluble,  fat-forming  nutri¬ 
ments.  It  is  commonly  supposed 
that,  as  cattle  chew  the  cud,  all  the 
nutriment  is  extracted  from  the  hay, 
fodder,  grain,  etc.,  eaten.  So  far  from 
this,  nothing  short  of  boiling  or  its 
equivalent,  steaming,  can  convert 
woody  fibre  into  soluble  nutriment. 
The  same  rule  is  applicable  to  grain, 
potatoes,  and  roots  generally;  heat  is 
essential  to  dissolving  the  starch  of 
grains  and  roots  to  render  it  available, 
as  well  as  to  dissolve  the  elements  out 
of  woody  fibre.  The  heat  of  the  ani¬ 
mal  system,  together  with  the  gastric 
juices,  perform  but  imperfectly,  the 
same  that  steaming  or  cooking  does. 
Experience  and  careful  experiments 
have  demonstrated  that  a  very  much 
larger  proportion  of  food  is  assimilated 
into  the  system  if  cooked,  than  if  fed 
uncooked. 


Strike  while  the  iron’s  hot. 


425  . 


Stock — Food  for. 

The  following  table  shows  the 
number  of  pounds  of  various  products 
used  as  food  for  stock,  which  are 
equivalent  in  value  to  10  pounds  of  hay. 

Food.  Pounds. 


Barley . 

to 

6 

Cabbage . 

.  .  .  20 

to 

30 

Carrots,  red . 

.  .  .  25 

to 

30 

Carrots,  white . 

. ..  40 

to 

45 

Clover,  green . 

. .  .  45 

to 

50 

Indian  corn . 

. . .  5 

to 

7 

Mangel  Wurzel . . 

..  .  30 

to 

35 

Oats . 

. . .  4 

to 

7 

Oil  Cake . 

.  . .  2 

to 

4 

Peas  and  Beans . 

...  3 

to 

.  5 

Potatoes . 

. .  .  20 

to 

25 

Straw,  barley . 

.  .  20 

to 

40 

Straw,  oat . 

. .  .  20 

to 

40 

Straw,  pea . 

. . .  10 

to 

15 

Straw,  wheat . 

.  .  40 

to 

50 

Turnips . 

.  . .  45 

to 

50 

Wheat.  .  i  ; . 

.. .  5 

to 

6 

Stock — Comparative  Value  of 
Different  Food  for. 

One  hundred  pounds  of  good  hay  for 


stock  are  equal  to 

Articles.  Pounds. 

Beets,  white  silesia .  669 

Turnips .  469 

Rye  Straw .  429 

Clover,  red,  green .  373 

Carrots .  371 

Potatoes,  kept  in  pit .  350 

Oat  Straw .  317 

Potatoes .  360 

Carrot  Leaves  (tops) .  135 

Hay,  English .  100 

Lucerne .  89 

Clover,  red,  dry .  88 

Buckwheat .  78)4 

Com .  62)4 

Oats .  59 

Barley .  58 

Rye .  53)4 

Wheat .  44)4 

Oil  Cake,  linseed .  43 

Peas,  dry .  27)4 

Beans .  28 


Stock — Cotton  Seed  for. 

Very  many  farmers  believe  that 
cotton  seed  for  stock  is  superior  to 
corn,  and  ample  experiment  seems  to 
confirm  this  view.  To  cook  cotton 
seed,  take  a  large  kettle,  which  holds 
from  5  to  6  bushels,  set  it  upon  a  brick 
furnace,  fill  it  with  cotton  seed  fresh 
from  the  gin,  and  then  fill  up  the  kettle 
with  water,  and  boil  something  less 
than  )4  an  hour;  then  empty  the  seed 
into  troughs,  and  admit  the  cattle  and 
hogs  to  them.  The  milk  and  butter 
have  none  of  that  cotton-seed  taste 
which  the  green  or  uncooked  seed 
give.  Both  cattle  and  hogs  will  keep 
in  good  order  winter  and  summer  on 
seed  thus  prepared;  and  when  you 
are  ready  to  fatten  pork,  you  have 
only  to  add  an  equal  quantity  of  cotton¬ 
seed  and  com,  and  boil  as  above.  Ex¬ 
perience  has  proved  that  it  will  fat¬ 
ten  much  sooner  and  be  equally  good 
as  when  fattened  on  com  alone.  Your 
cows  will  give  an  abundance  of  milk 
all  winter  when  fed  in  this  manner, 
with  but  1  bushel  of  corn  to  4  of 
cotton-seed. 

Stock — Thorley’s  Condimental 
Food. 

The  advertisements  of  the  patentees 
of  this  preparation  would  lead  to  the 
belief  that  their  “cattle  food”  con¬ 
tains  more  real  nourishment  than  the 
ordinary  kinds  of  food  which  have 
hitherto  been  given;  but  chemical 
analysis  shows  the  incorrectness  of 
these  statements.  There  is  no  secret 
in  the  composition,  for  the  test  is  at 
hand  in  a  simple  analysis.  The  follow¬ 
ing  is  an  ordinary  formula  to  make  1 
ton  of  the  meal:  Take  of  Indian 
meal  900  weight,  locust  bean  finely 
ground  600  weight,  best  linseed  cake 
300  weight,  powdered  tumeric  and 
sulphur  of  each  40  lbs.,  saltpetre 
20  lbs.,  licorice  27  lbs.,  ginger  3  lbs., 
aniseed  4  lbs.,  coriander  and  gentian 
of  each  10  lbs.,  cream  of  tartar  2  lbs., 


426 


In  our  judgments,  as  in  our  doings, 


carbonate  of  soda  and  levigated 
antimony  each  6  lbs.,  common  salt 
30  lbs.,  Peruvian  bark  4  lbs.,  fenugreek 
22  lbs.  The  reader  will  observe  that 
the  chief  ingredients  are  corn  meal, 
locust  bean,  and  linseed  cake;  these 
form  its  bulk,  and  constitute  nine- 
tenths  of  the  whole,  the  remainder 
being  made  up  of  “  condiments.  ” 
There  can  be  no  doubt  whatever  that 
the  nutritive  materials  which  the 
compound  contains  are  purchased  at 
an  enormous  expense,  and  really  do 
not  pay  for  the  purchase. 

Stockings  (Woolen) — To  Wash. 

If  new,  soak  all  night,  then  wash 
in  hot  suds  with  beef’s  gall,  a  table- 
spoonful  to  half  a  pail  of  water.  Rinse 
till  no  color  comes  out.  Then  stretch 
on  stocking  frames,  or  iron  them 
when  damp  on  the  wrong  side. 

Stone — Artificial . 

The  best  process,  according  to  the 
method  of  Sorel,  of  making  artificial 
stone,  consists  in  mixing  magnesia 
cement  with  suitable  material;  with 
sand  it  gives  brick;  with  flint,  whet¬ 
stones  and  oil-stones;  with  kaolin, 
ornaments  of  all  kinds,  statuettes, 
etc. ;  with  Sawdust  it  gives  a  good 
material  for  covering  floors;  with 
carbonate  of  lime  imitations  of  marble. 

The  cement  is  applied  in  a  liquid 
form,  and  the  mass  sets  in  a  few  hours. 
The  magnesia  must  be  carefully  cal¬ 
cined  and  the  materials  well  mixed. 

Stone— Artificial. 

White. — Alum,  1  lb.;  water,  1  gal. 
Dissolve,  then  steep  in  this  liquor 
calcined  gypsum,  %  cwt.  Next  dry  for 
eight  days  in  the  open  air,  and 
calcine  at  a  dull,  red  heat;  grind  and 
sift  and  form  into  a  paste  with  water; 
when  hard  apply  a  thin  layer  of  the 
above  paste  over  the  surface  with  a 
brush;  when  quite  hard,  polish  with 
pumice,  etc.,  in  the  usual  way. 

Cream  Color. — Alum,  1  pound; 


copperas,  pound;  water,  9  pints. 
Dissolve,  and  proceed  as  before. 

Stone  Facade — To  Clean. 

It  has  been  ascertained  that  the  jet 
of  water  thrown  from  a  steam  fire- 
engine  has  the  power  of  removing  the 
discoloration  produced  by  the  smoke, 
without  injuring  the  face  of  the  stone. 
The  work  is  done  from  the  ground, 
the  force  of  the  stream  thrown  by  the 
steam  fire-engine  being  sufficient  to 
effect  the  necessary  cleansing. 

Stoneware,  (English) — To 
Manufacture. 

Tobacco-pipe  clay  is  beaten  much 
in  water;  by  this  process  the  finer 
parts  of  the  clay  remain  suspended  in 
the  water,  while  the  coarser  sand  and 
other  impurities  fall  to  the  bottom. 
The  thick  liquid,  consisting  of  water 
and  the  finer  parts  of  clay,  is  further 
purified  by  passing  it  through  hair 
and  lawn  sieves  of  different  degrees  of 
fineness.  After  this  the  liquor  is 
mixed  (in  various  proportions  for 
various  ware)  with  another  liquid  of 
the  same  density,  consisting  of  flints 
calcined,  ground  and  suspended  in 
water.  The  mixture  i,s  then  dried  in 
a  kiln,  and  being  afterwards  beaten 
to  a  proper  temper,  it  becomes  fit  for 
being  formed  at  the  wheel  into  dishes, 
plates,  bowls,  etc.  When  tliis  ware 
is  to  be  put  into  the  furnace  to  be 
baked,  the  several  pieces  of  it  are 
placed  in  the  cases  made  of  clay, 
called  seggars,  which  are  piled  one 
upon  another,  in  the  dome  of  the  fur¬ 
nace;  a  fire  is  then  lighted.  When  the 
ware  is  brought  to  a  proper  temper, 
which  happens  in  about  48  hours,  it  is 
glazed  by  common  salt.  The  salt  is 
thrown  into  the  furnace  through 
holes  in  the  upper  part  of  it,  by  the 
heat  of  which  it  is  instantly  converted 
into  a  thick  vapor,  which,  circulating 
through  the  furnace,  enters  the  seggar 
through  holes  made  in  its  side  (the  top 
being  covered  to  prevent  the  salt 


we  must  bear  and  forbear. 


427 


from  falling  on  the  ware),  and  attach¬ 
ing  itself  to  the  surface  of  the  ware,  it 
forms  that  vitreous  coat  upon  the  sur¬ 
face  which  is  called  its  glaze. 

Stove  Blacking. 

Blacking  for  stoves  may  be  made 
with  yA  a  pound  of  black  lead  finely 
powdered,  and  (to  make  it  stick) 
mix  with  it  the  whites  of  3  eggs  well 
beaten;  then  dilute  it  with  sour  beer 
or  porter  till  it  becomes  as  thin  as 
shoe-blacking;  after  stirring  it,  set 
it  over  hot  coals  to  simmer  for  20 
minutes;  when  cold  it  may  be  kept 
for  use. 

Stoves — Gas. 

These  are  very  useful,  and  the  sim¬ 
pler  the  stove  the  better.  They  are 
cleanly  and  very  little  trouble.  With 
even  a  cheap  stove,  one  can  bake,  fry, 
and  boil. 

Some  stoves  cook  by  hidden  gas,  in 
others  the  food  is  exposed  to  the  jets. 
In  the  case  of  the  circles  of  jets  used 
in  boiling,  care  must  be  exercised  in 
selecting  a  stove  in  which  the  top 
plate  does  not  come  down  too  close 
on  the  jets,  as  then  a  sufficient  quan¬ 
tity  of  gas  cannot  be  turned  on  with¬ 
out  causing  a  flattening  of  the  flame 
by  the  bottom  of  the  saucepan,  and 
thus  spread  an  unpleasant  smell  in 
the  house. 

If  the  stove  is  properly  regulated, 
and  the  gas  turned  off  when  not  in 
use,  it  will  be  quite  as  cheap  as  using 
coal,  and  much  dirt  and  trouble  will  be 
avoided. 

Stoves — To  Mend  Cracks  in. 

Take  equal  parts  of  wood  ashes 
and  common  salt,  and  mix  them  to  a 
proper  consistence  with  water;  with 
this  fill  the  cracks. 

Stoves — To  Keep  from  Rust. 

Kerosene  applied  with  a  cloth  to 
stoves  will  keep  them  from  rusting 
during  the  summer.  It  is  also  an 


excellent  material  to  apply  to  all  iron 
utensils  used  about  a  farm. 

It  is  well  to  know  that  the  mica 
windows  of  coal  stoves  can  be  .easily 
cleaned  with  a  soft  rag  dipped  in 
vinegar  and  water.  This  should  be 
done  when  putting  the  stove  away. 
Strawberry  Culture. 

For  this  fruit  the  most  suitable  soil 
is  light  and  sandy.  It  may  be  en¬ 
riched  by  ashes,  bone,  barnyard 
manure,  etc.  The  plants  should  be 
set  one  foot  apart,  in  rows  two  feet 
from  each  other.  Put  in  the  young 
plants  from  the  middle  of  August  to 
the  middle  of  September.  Keep  the 
ground  mellow  and  free  from  weeds. 
In  the  following  spring  manure  and 
hoe  the  ground  well,  to  keep  it  moist 
and  free  from  weeds.  With  such 
care,  a  quart  of  fruit  has  sometimes 
been  picked  from  one  plant,  the  next 
season  after  planting.  Some  cultiva¬ 
tors  prefer  to  cut  off  all  the  blossoms 
the  first  spring,  so  as  to  strengthen 
the  plants  for  growth. 

Strawberry  Plants — Protecting. 

In  latitudes  where  snows  fall  about 
the  first  of  December,  and  remain 
on  the  ground  all  winter,  no  other 
protection  to  strawberry  plants  is 
needed;  but  in  all  other  sections  of 
the  country,  some  slight  covering  is 
necessary,  as  poor  hay,  straw,  leaves, 
or  the  coarse  barn-yard  litter,  that  is 
always  thrown  out  of  stables  with 
manure.  For  garden  plats  of  plants 
barn-yard  litter,  mixed  with  manure, 
is  the  best  protection  that  can  be 
used,  acting  as  a  fertilizer  at  the 
same  time,  by  being  drenched  with 
rain.  In  field  cultivation  of  straw¬ 
berries,  near  the  ocean,  salt  hay 
makes  a  cheap  and  good  protection. 
Rye  straw  is  very  good,  but  more 
expensive  than  salt  hay.  The  plants 
should  be  covered  but  slightly,  about 
two  inches  deep  with  whatever  may 
be  used.  If  it  is  put  on  thicker 


428 


Every  sin  provokes  its  punishment. 


there  is  liability  to  smother  the  plants. 
Early  in  December  is  a  good  time  to 
mulch  strawberry  plants,  if  not  done 
before. 

Straw  Hats — To  Bleach. 

Straw  hats  which  have  turned  yel¬ 
low  may  be  bleached  by  the  use  of  a 
soap  prepared  by  taking  any  good 
soda  soap  and  precipitating  it  from 
its  solution  by  means  of  common 
salt,  and  adding  to  it  one-fourth  the 
weight  of  sulphate  of  soda,  previously 
rubbed  into  a  mass  with  water,  then 
drying  the  product.  About  equal 
parts,  by  weight,  of  water  are  to  be 
poured  upon  this,  and  for  every  two 
pounds  of  soap,  half  an  ounce  of  spir¬ 
its  of  sal  ammoniac  is  to  be  added; 
and  after  the  whole  has  assumed  a 
gelatinous  consistency,  one  part  of  the 
mass  is  to  be  dissolved  in  eight  parts 
of  warm  water;  smaller  proportions 
of  the  foregoing  will,  of  course,  answer 
for  a  few  articles.  The  objects  to  be 
bleached  are  to  be  washed  by  means 
of  a  brush  in  this  solution,  and  trans¬ 
ferred,  while  still  moist,  into  water 
acidulated  with  hydrochloric  acid 
(twenty-five  parts  water  to  one  and 
a  half  of  acid),  and  allowed  to  remain 
a  few  hours  in  this  liquid.  They  are 
then  to  be  washed  with  fresh  cold 
water,  and  dried.  Experiment  has 
proved  the  results  of  this  method  of 
bleaching  to  be  exceedingly  satisfac¬ 
tory. 

Straw  Hats^or  Bonnets — 

To  Clean. 

The  bonnets  may  be  washed  with 
water,  and  dried  in  the  air.  They 
must  then  be  wrashed  over  with  white 
of  an  egg,  well  beaten.  The  wire 
must  be  removed  before  washing. 
Straw  Hats  or  Bonnets — To 
Dye  Chestnut  Brown. 

For  twrenty-five  straw  hats:  1  pound 
and  a  half  of  ground  sanders,  2  pounds 
of  ground  curcuma,  three-quarters 
of  a  pound  of  powdered  gall  nuts,  or 


sumac,  one-tenth  of  a  pound  of  rasped 
logwood.  These  ingredients  are  al¬ 
lowed  to  boil  in  a  kettle  with  the 
straw  hats;  the  boiler,  however,  must 
be  large  enough  so  that  the  hats  are 
not  pressed  against  each  other.  After 
two  hours’  boiling  the  hats  are  with¬ 
drawn,  rinsed,  and  allowed  to  remain 
over  night  in  a  bath  of  nitrate  of  iron 
of  4  degrees  Baume,  when  they  are 
washed.  A  darker  brown  may  be 
obtained  by  increasing  the  quantity 
of  sanders.  When  dry,  the  hats  are 
brushed  with  a  brush  of  dogs’  (couch) 
grass,  in  order  to  give  them  the  desired 
luster. 

Straw  Hats  or  Bonnets— To 
Dye  Black. 

For  twenty-five  straw  hats:  They  are 
put  in  a  boiling  bath  of  four  pounds 
of  logwood,  one  pound  of  gall  nuts,  or 
sumac,  and  one  half  pound  of  curcu¬ 
ma,  or  fustic.  The  hats  are  allowed 
to  remain  therein  for  two  hours.  They 
are  hereupon  immersed  in  a  bath  of 
nitrate  of  iron  of  four  degrees  Baume, 
when  they  are  carefully  rinsed  in 
water,  dried,  and  brushed. 

Straw  and  Chip  Hats — To 
Varnish  Black. 

Best  alcohol  4  oz. ;  pulverized 
black  sealing-wax  1  oz. ;  put  them  into 
a  vial,  and  put  the  vial  into  a  warm 
place,  stirring  or  shaking  occasionally, 
until  the  wax  is  dissolved;  apply  it 
when  warm  by  means  of  a  soft  brush, 
before  the  fire  or  in  the  sun. 

It  gives  stiffness  to  old  straw  hats 
or  bonnets,  makes  a  beautiful  gloss, 
and  resists  wet;  if  anything  else  is  re¬ 
quired,  just  apply  it  to  small  baskets 
also,  and  see  how  nicely  they  will  look. 

Straw  Hats  or  Bonnets — To  Dye 
Silver  Gray. 

For  twenty-five  straw  hats:  In  order 
to  produce  this  color,  the  whitest  hats 
must  be  selected ;  they  are  first  softened 
in  a  bath  of  crystallized  soda,  to  which 


He  sleeps  well  who  is  not  conscious  then  he  sleeps  ill. 


429 


some  clear  lime-water  has  been  added. 
As  dye-bath,  the  following  decoction 
is  used,  and  the  hats  are  kept  therein 
under  constant  boiling.  The  recipe  for 
the  bath  is  four  pounds  of  pure  alum, 
three-eighths  of  a  pound  of  tartaric  acid, 
some  ammoniacal  cochineal,  or  car¬ 
mine  and  indigo ;  a  little  sulphuric  acid 
may  be  added  to  this  decoction  accord¬ 
ing  to  necessity.  The  sulphuric  acid 
is  employed  in  order  to  neutralize  the 
alkali  of  the  cochineal  dye.  When  the 
last  mentioned  ingredients  are  made 
use  of,  the  hats  are  allowed  to  remain 
for  an  hour  longer  in  the  boiling  bath, 
when  they  are  rinsed  in  slightly  acidu¬ 
lated  water. 

Straw  Matting — To  Clean. 

Use  a  large  coarse  cloth  dipped  in  salt 
water,  then  wipe  it  dry.  The  salt  pre¬ 
vents  the  matting  from  turning  yellow. 

Stuffed  Animals — To  Clean. 

First  brush  the  specimen  well  with 
a  clothes-brush.  Then  put  some  new 
bran  into  a  pan  and  warm  it,  stirring 
it  well  to  prevent  it  burning.  Rub  the 
warm  bran  well  into  the  fur  with  your 
hand.  Do  this  three  or  four  times, 
and  then  brush  the  fur  until  all  the  bran 
is  out: 

Stumps — To  Remove. 

One  method  is  as  follows :  In  the  fall 
of  the  year  bore  a  1-inch  hole  18  inches 
deep  into  the  center  of  the  stump  and 
put  in  an  ounce  of  saltpetre,  filling  up 
with  water,  and  plugging  the  hole 
up.  In  the  spring  take  out  the 
plug,  put  in  half  a  gill  of  kerosene 
and  set  fire  to  it.  It  will  bum  the 
stump  out  to  its  farthest  root.  Here 
is  another  plan:  In  the  fall,  with  an 
inch  auger  bore  a  hole  in  the  centre 
of  the  stump  10  inches  deep,  and 
put  into  it  a  lb.  of  vitriol,  and 
cork  the  hole  up  very  tight.  In  the 
spring  the  whole  stump  and  roots 
extending  all  through  their  ramifi¬ 
cations  will  be  found  so  rotten  that 
they  can  be  easily  destroyed. 


Succeed — Way  to. 

Men  who  become  successful  in 
the  latter  years  of  their  life  some¬ 
times  give  out  the  set  of  guiding 
rules  to  which  they  attribute  their 
success.  The  following  rules  are  said 
to  have  been  formulated  by  An¬ 
drew  Carnegie  for  his  own  guid¬ 
ance  : 

Never  enter  a  bar-room,  nor  let 
the  contents  of  a  bar-room  enter 
you. 

Do  not  use  tobacco. 

Concentrate.  Having  entered  up¬ 
on  a  certain  line  of  work,  continue 
and  combine  upon  that  line. 

Do  not  shirk;  rather  go  about 
your  task.  Do  not  let  any  young 
man  think  he  has  performed  his  full 
duty  when  he  has  performed  the  work 
assigned  to  him.  A  man  will  never 
rise  if  he  acts  thus.  Promotion 
comes  from  exceptional  work.  A 
man  must  learn  where  his  employer’s 
interests  lie  and  push  for  these.  The 
young  man  who  does  this  is  the 
young  man  whom  capital  wants 
for  a  partner  and  son-in-law.  He 
is  the  young  man  who,  by  and  by, 
reaches  the  head  of  the  firm. 

Save  a  little  always.  Whatever 
be  your  wages,  lay  by  something 
from  them. 

Never  speculate.  Never  buy  stocks 
or  grain  on  margin. 

Never  indorse.  When  you  enter 
on  business  for  yourself  never  indorse 
for  others.  It  is  dishonest.  All  your 
resources  and  all  your  credit  are 
the  sacred  property  of  the  men  who 
have  trusted  you.  If  you  wish  to 
help  another,  give  him  all  the  cash 
you  can  spare. 

Another  set  of  rules  for  young 
men  to  follow  are  those  laid  down 
by  a  man  who  built  up  an  immense 
business,  the  ramifications  of  which 
extended  all  over  the  United  States. 


430 


Sleep  is  the  best  cure  for  waking  troubles. 


They  will  bear  perusal  and  are  as 
follows : 

Keep  good  company  or  none. 
Never  be  idle. 

If  your  hands  cannot  be  usefully 
employed,  attend  to  the  cultiva¬ 
tion  of  your  mind. 

Always  speak  the  truth.  Make 
few  promises. 

Live  up  to  your  engagements. 
Keep  your  own  secrets  if  you  have 
any. 

When  you  speak  to  a  person  look 
him  in  the  face. 

Good  company  and  good  con¬ 
versation  are  the  very  sinews  of 
virtue. 

Good  character  is  above  all  things 
else. 

Your  character  cannot  be  essential¬ 
ly  injured  except  by  your  own  acts. 

If  any  one  speaks  evil  of  you,  let 
your  life  be  such  that  none  will  believe 
him. 

Drink  no  kind  of  intoxicating 
liquors. 

Ever  live  (misfortune  excepted) 
within  your  income. 

When  you  retire  to  bed  think 
over  what  you  have  been  doing 
during  the  day. 

Make  no  haste  to  be  rich,  if  you 
would  prosper. 

Small  and  steady  gains  give  com¬ 
petency  with  tranquillity  of  mind. 

Never  play  at  any  game  of  chance. 

Avoid  temptation,  through  fear  you 
may  not  withstand  it. 

Earn  money  before  you  spend  it. 

Never  run  into  debt  unless  you  see  a 
way  to  get  out  again. 

Never  borrow  if  you  can  possibly 
avoid  it. 

Do  not  marry  until  you  are  able  to 
support,  a  wife. 

-  Never  speak  evil  of  anyone. 

Be  just  before  you  are  generous. 

Keep  yourself  innocent  if  you  would 
be  happy. 


Save  when  you  are  young  to  spend 
when  you  are  old. 

Read  over  the .  above  maxims  at 
least  once  a  -week. 

Successful — To  Be. 

Mr.  Schwab,  President  of  the  Steel 
Trust,  who  has  risen  in  a  few  years 
from  the  ranks  to  the  position  of  im¬ 
portance  he  now  holds,  gives  the  fol¬ 
lowing  rules  for  success: 

“A  man  should  always  stand  on  his 
own  feet,  take  advantage  of  opportuni¬ 
ties,  and  be  honest  and  diligent.  To 
succeed  you  must  make  yourself  indis¬ 
pensable  and  not  set  a  limit  to  the 
time  of  your  working  hours,  but  do 
your  work  to  the  best  of  your  ability, 
and  let  pleasure  be  of  secondary  im¬ 
portance.  The  right  type  of  man  finds 
pleasure  in  his  work,  and  employers 
are  looking  for  such.  Men  who  com¬ 
pel  recognition  by  their  work,  cannot 
be  restrained  from  forging  ahead.  It 
is  not  always  the  man  who  is  smartest 
who  makes  the  greatest  advancement; 
it  is  he  of  bull-dog  tenacity,  he  who 
cannot  be  discouraged,  and  never  gives 
up.  ” 

Sulphur — Flexible . 

By  adding  to  pure  sulphur  a  four 
hundredth  part  of  chlorine  or  iodine, 
it  becomes  very  soft,  so  that  it  may  be 
spread  in  thin  leaves,  as  flexible  as 
leaves  of  wax. 

Sulphurous  Acid — To  Make. 

To  12  ounces  of  sulphuric  acid,  in  a 
glass  retort,  add  2  ounces  of  sulphur, 
and  apply  a  gentle  heat.  This  is  a 
cheap  and  easy  process. 

Sulphureted  Hydrogen. 

Pour  dilute  sulphuric  acid  on  sul- 
phuret  of  iron.  This  is  made  by  apply¬ 
ing  a  roll  of  sulphur  to  a  bar  of  iron 
heated  white  hot,  or  by  heating  in  a 
crucible  a  mixture  of  two  parts,  by 
weight,  of  iron  filings,  and  one  of  flowers 
of  sulphur. 


He  who  meanly  admires  a  mean  thing  is  a  Snob. 


431 


Sunburn  and  Tan. 

Take  two  drachms  of  borax,  one 
drachm  of  Roman  alum,  one  drachm 
of  camphor,  half  an  ounce  of-  sugar- 
candy,  and  a  pound  of  ox-gall.  Mix, 
and  stir  well  for  ten  minutes  or  so,  and 
repeat  this  stirring  three  or  four  times 
a  day  for  a  fortnight,  till  it  appears 
clear  and  transparent.  Strain  through 
blotting  paper,  and  bottle  for  use. 

Another.— Milk  of  almonds  made 
thus:  Take  of  blanched,  bitter  al¬ 
monds,  half  an  ounce;  soft  water,  half 
a  pint;  make  an  emulsion  by  beating 
the  almonds  and  water  together,  strain 
through  a  muslin  cloth,  and  it  is  made. 

Another. — A  preparation  composed 
of  equal  parts  of  olive  oil  and  lime 
water  is  also  an  excellent  remedy  for 
sunburn. 

Sunflower,  The. 

The  sunflower  is  very  useful.  Its 
leaves  soon  become  large  enough  to  be 
used  as  a  covering  for  young  cabbage 
and  tomato  plants.  Its  stem  affords 
an  excellent  hop  or  bean  pole,  and  when 
dead  in  the  fall,  if  cut  up  and  kept 
dry,  it  answers  very  well  for  kindling- 
wood.  The  leaves  can  be  plucked  off 
through  the  summer  without  injury  to 
the  plant,  and  then  dried  for  fodder,  or 
fed  green  to  milch  cows  or  horses.  Its 
seeds  make  a  fine  oil  or  chicken  feed. 
It  is  said  to  be  an  absorbent  of  malaria, 
and  is  often  cultivated  as  a  prevent¬ 
ive  of  fevers  near  dwellings  that  oc¬ 
cupy  low  places.  Plant  in  drills  four 
feet  apart,  and  eighteen  inches  in  the 
drill,  requiring  two  quarts  of  seed  per 
acre.  Many  of  the  stalks  grow  six¬ 
teen  feet  high.  They 'want  rich  land. 
From  eight  to  ten  tons  of  leaves  have 
been  gathered  from  an  acre.  The  first 
leaves  are  generally  pulled  in  July, 
going  up  three  or  four  feet  high.  The 
next  pulling  is  as  high  as  a  man  can 
reach,  putting  a  dozen  bundles  in  a 
shock,  as  soon  as  the  seed  glazes.  In 
winter  the  seed  is  threshed  with  a  flail, 


the  main  heads  reserved  for  seed,  and 
the  small  ones  threshed  separately. 
The  main  heads  gave  thirty-one  bush¬ 
els  per  acre,  and  the  small  ones  six¬ 
teen  bushels- — forty-seven  per  acre. 

Swimming. 

Every  person  should  endeavor  to 
acquire  the  power  of  swimming.  The 
fact  that  the  exercise  is  a  healthful 
accompaniment  of  bathing,  and  that 
lives  may  be  saved  by  it,  even  when 
least  expected,  is  a  sufficient  argument 
for  the  recommendation.  The  art  of 
swimming  is,  in  reality,  very^  easy. 
The  first  consideration  is  not  to  at¬ 
tempt  to  learn  to  swim  too  hastily. 
That  is  to  say,  you  must  not  expect  to 
succeed  in  your  efforts  to  swim,  until 
you  have  become  accustomed  to  the 
water,  and  have  overcome  your  repug¬ 
nance  to  the  coldness  and  novelty  of 
bathing.  Every  attempt  will  fail  until 
you  have  acquired  a  certain  confidence 
in  the  water,  and  then  the  difficulty 
will  soon  vanish.  It  should  be  kept  in 
mind  that  the  human  body  weighs  very 
little  in  the  water,  and  a  chair,  a  small 
stool,  or  a  box  will  suffice  to  keep  a 
man’s  head  out  of  water. 

Those  who  prefer  the  aid  of  preserv¬ 
ers  or  belts,  will  find  it  very  easy  and 
safe  to  make  belts  upon  the  plan  ex¬ 
plained  in  the  next  two  paragraphs; 
and  by  gradually  reducing  the  floating 
power  of  the  belts  from  day  to  day, 
they  will  gain  confidence,  and  speedily 
acquire  the  art  of  swimming. 

Swimming — To  Make  Life 
Preservers  or  Belts. 

An  excellent  and  cheap  life  belt, 
for  persons  proceeding  to  sea,  bathing 
in  dangerous  places,  or  learning  to 
swim,  may  be  thus  made: — Take  a 
yard  and  three-quarters  of  strong 
duck,  double,  and  divide  into  nine 
compartments.  Let  there  be  a  space 
of  two  inches  after  each  third  com¬ 
partment.  Fill  the  compartments 
with  very  fine  cuttings  of  cork,  which 


432 


Solitude  is  as  needfid  jor  the  imagination 


may  be  made  by  cutting  up  old  corks, 
or  (still  better)  purchased.  Work 
eyelet-holes  at  the  bottom  of  each 
compartment,  to  let  the  water  drain 
out.  Attach  a  neck-band  and  waist- 
strings  of  strong  material,  and  sew 
them  on  strongly. 

Another  Method. — Cut  open  an  old 
boa,  or  victorine,  and  line  it  with  fine 
cork-cuttings  instead  of  wool.  For 
ladies  going  to  sea  these  are  excellent, 
as  they  may  be  worn  in  stormy  weath¬ 
er,  without  giving  appearance  of  alarm 
in  danger.  They  may  be  fastened  to 
the  body  by  tapes,  of  the  color  of 
the  fur.  Gentlemen’s  waistcoats  may 
be  lined  the  same  way. 

Dr.  Franklin’s  Advice  to  Swim¬ 
mers. — “  The  only  obstacle  to  im¬ 
provement  in  this  necessary  and 
life-preserving  art  is  fear:  and  it  is 
only  by  overcoming  this  timidity 
that  you  can  expect  to  become  a 
master  of  the  following  acquire¬ 
ments.  It  is  very  common  for  nov¬ 
ices  in  the  art  of  swimming  to  make 
use  of  cork  or  bladders  to  assist  in 
keeping  the  body  above  water;  some 
have  utterly  condemned  the  use  of 
them ;  however,  they  may  be  of  serv¬ 
ice  for  supporting  the  body  while 
one  is  learning  what  is  called  the 
stroke,  or  that  manner  of  drawing 
in  and  striking  out  the  hands  and 
feet  that  is  necessary  to  produce 
progressive  motion. 

Confidence  in  Water. — “But  you  will 
be  no  swimmer  till  you  can  place 
confidence  in  the  power  of  the  water 
to  support  you;  I  would,  therefore, 
advise  the  acquiring  that  confidence 
in  the  first  place;  especially  as  I  have 
known  several  who,  by  a  little  prac¬ 
tice,  necessary  for  that  purpose, 
have  insensibly  acquired  the  stroke, 
taught,  as  it  were,  by  nature.  The 
practice  I  mean  is  this :  choosing  a  place 
where  the  water  deepens  gradually, 
walk  coolly  into  it  till  it  is  up  to  your 


breast;  then  turn  round  your  face 
to  the  shore,  and  throw  an  egg  in¬ 
to  the  water  between  you  and  the 
shore ;  it  will  sink  to  the  bottom 
and  be  easily  seen  there  if  the  water 
be  clear.  It  must  lie  in  the  water  so 
deep  that  you  cannot  reach  to  take 
it  up  but  by  diving  for  it. 

To  encourage  yourself  in  order  to 
do  this,  reflect  that  your  progress 
will  be  from  deep  to  shallow  water, 
that  at  any  time  you  may,  by  bring¬ 
ing  your  legs  under  you,  and  stand¬ 
ing  on  the  bottom,  raise  your  head 
far  above  the  water;  then  plunge 
under  it  with  your  eyes  open,  which 
must  be  kept  open  on  going  under, 
as  you  cannot  open  the  eyelids  for  the 
weight  of  water  above  you;  throw¬ 
ing  yourself  toward  the  egg,  and 
endeavoring  by  the  action  of  your  hand 
and  feet  against  the  wrater  to  get 
forward,  till  within  reach  of  it.  In 
this  attempt  you  will  find  that  the 
water  buoys  you  up  against  your 
inclination;  that  it  is  not  so  easy 
to  sink  as  you  imagine,  and  that 
you  cannot,  but  by  active  force, 
get  down  to  the  egg.  Thus  you  feel 
the  power  of  water  to  support  you, 
and  learn  to  confide  in  that  power, 
while  your  endeavors  to  overcome 
it,  and  reach  the  egg,  teach  you  the 
manner  of  acting  on  the  water  with 
your  feet  and  hands,  which  action 
is  afterwards  used  in  swimming 
to  support  your  head  higher  above 
the  water,  or  to  go  forward  through 
it. 

Trial  of  this  Method. — “  I  would 

the  more  earnestly  press  you  to 
the  trial  of  this  method,  because 
I  think  I  shall  satisfy  you  that  your 
body  is  lighter  than  water,  and  that 
you  might  float  in  it  a  long  time  with 
your  mouth  free  for  breathing,  if 
you  would  put  yourself  into  a  proper 
posture,  and  would  be  still,  and  for¬ 
bear  struggling;  yet,  till  you  have  ob- 


as  society  for  character. 


433 


tained  this  experimental  confidence 
in  the  water,  I  cannot  depend  upon 
your  having  the  necessary  presence 
of  mind  to  recollect  the  posture,  and 
the  directions  I  give  you  relating 
to  it.  The  surprise  may  put  all  out 
of  your  mind. 

Legs,  Arms,  and  Head. —  “Though 
the  legs,  arms,  and  head  of  a  human 
body,  being  solid  parts,  are  specific¬ 
ally  somewhat  heavier  than  fresh 
water,  as  the  trunk,  particularly 
the  upper  part,  from  its  hollowness, 
is  so  much  lighter  than  water,  so  the 
whole  of  the  body,  taken  altogether, 
is  too  fight  to  sink  wholly  under 
water,  but  some  parts  will  remain 
above  until  the  lungs  become  filled 
with  water,  which  happens  when 
a  person,  in  the  fright,  attempts 
breathing  while  the  mouth  and  nos¬ 
trils  are  under  water. 

Legs  and  Arms  Lighter  than  Salt 
Water. — “The  legs  and  arms  are 
specifically  fighter  than  salt  water, 
and  will  be  supported  by  it,  so  that 
a  human  body  cannot  sink  in  salt 
water,  though  the  lungs  were  filled 
as  above,  but  from  the  greater  spe¬ 
cific  gravity  of  the  head.  Therefore 
a  person  throwing  himself  on  his 
back  in  salt  water,  and  extending 
his  arms,  may  easily  lie  so  as  to 
keep  his  mouth  and  nostrils  free 
for  breathing;  and,  by  a  slight  mo¬ 
tion  of  his  hand,  may  prevent  turning 
if  he  should  perceive  any  tendency 
to  it.  * 

In  Fresh  Water— “In  fresh  water 
if  a  man  throw  himself  on  his  back 
near  the  surface,  he  cannot  long 
continue  in  that  situation,  but  by 
proper  action  of  his  hands  on  the 
water;  if  he  use  no  such  action,  the 
legs  and  lower  part  of  the  body  will 
gradually  sink  till  he  come  into  an 
upright  position,  in  which  he  will 
continue  suspended,  the  hollow  of 
his  breast  keeping  the  head  uppermost. 


Erect  Position. —  “But  if  in  this 
erect  position  the  head  be  kept  up¬ 
right  above  the  shoulders,  as  when 
we  stand  on  the  ground,  the  im¬ 
mersion  will,  by  the  weight  of  that  part 
of  the  head  that  is  out  of  the  water, 
reach  above  the  mouth  and  nostrils, 
perhaps  a  little  above  the  eyes,  so 
that  a  man  cannot  long  remain 
suspended  in  water  with  his  head 
in  that  position. 

The  Body  Continuing  Suspended. — 

“The  body  continuing  suspended  as 
before,  and  upright,  if  the  head  be 
leaned  quite  back,  so  that  the  face 
look  upward,  all  the  back  part  of  the 
head  being  under  water,  and  its 
weight  consequently  in  a  great  meas¬ 
ure  supported  by  it,  the  face  will 
remain  above  water  quite  free  for 
breathing,  will  rise  an  inch  higher 
every  inspiration,  and  sink  as  much 
every  expiration,  but  never  so  low 
as  that  the  water  may  come  over 
the  mouth. 

Person  Unacquainted  with  Swim¬ 
ming. — “  If  therefore  a  person  un- 
-  acquainted  with  swimming  and  fall¬ 
ing  accidentally  into  the  water,  could 
have  presence  of  mind  sufficient 
to  avoid  struggling  and  plunging, 
and  to  let  the  body  take  this 
natural  position,  he  might  continue 
long  safe  from  drowning :  till,  per¬ 
haps,  help  should  come;  for,  as  to  the 
clothes,  their  additional  weight  when 
immersed  is  very  inconsiderable,  the 
water  supporting  its'  though  when 
he  comes  out  of  the  water,  he  will 
find  them  very  heavy  indeed. 

Presence  of  Mind. — “  But  I  would 
not  advise  any  one  to  depend  on 
having  this  presence  of  mind  on  such 
an  occasion,  but  learn  fairly  to  swim, 
as  I  wish  all  men  were  taught  to  do 
in  their  youth;  they  would  on  many 
occasions  be  the  safer  for  having 
that  skill;  and  on  many  more,  the 
happier,  as  free  from  painful  ap- 


434 


The  soul,  like  the  body,  lives  on  what  it  feeds  on. 


prehensions  of  danger,  to  say  noth¬ 
ing  of  the  enjoyment  in  so  delight¬ 
ful  and  wholesome  an  exercise.  Sol¬ 
diers  particularly  should,  methinks, 
all  be  taught  to  swim;  it  might  be 
of  frequent  use,  either  in  surprising 
an  enemy  or  saving  themselves;  and 
if  I  had  now  boys  to  educate,  I  should 
prefer  those  schools  (other  things 
being  equal)  where  an  opportunity  was 
afforded  for  acquiring  so  advan¬ 
tageous  an  art,  which,  once  learned, 
is  never  forgotten. 

Swimming  on  the  Back. — “I  know 
by  experience  that  it  is  a  great  com¬ 
fort  to  a  swimmer,  who  has  a  con¬ 
siderable  distance  to  go,  to  turn 
himself  sometimes  on  his  back,  and 
to  vary,  in  other  respects,  the  means 
of  procuring  a  progressive  motion. 

The  Cramp.— “When  he  is  seized 
with  the  cramp  in  the  leg,  the  meth¬ 
od  of  driving  it  away  is  to  give  the 
parts  affected  a  sudden,  vigorous, 
and  violent  shock;  which  he  may 
do  in  the  air  as  he  swims  on  his 
back. 

“During  the  Great  Heats  in  Summer 

there  is  no  danger  in  bathing,  how¬ 
ever  warm  we  may  be,  in  rivers 
which  have  been  thoroughly  warmed 
by  the  sun.  But  to  throw  one’s 
self  into  cold  spring  water,  when 
the  body  has  been  heated  by  ex¬ 
ercise  in  the  sun,  is  an  imprudence 
which  may  prove  fatal.  I  once 
knew  an  instance  of  four  young 
men,  who,  having  worked  at  harvest 
in  the  heat  of  the  day,  with  a  view 
of  refreshing  themselves,  plunged 
into  a  spring  of  cold  water;  two 
died  upon  the  spot,  a  third  next 
morning,  and  the  fourth  recovered 
with  great  difficulty.” 

The  Exercise  of  Swimming  Healthy 
and  Agreeable.— “  The  exercise  of 
swimming  is  one  of  the  most  healthy 
and  agreeable  in  the  world.  After 
having  swum  for  an  hour  or  two 


in  the  evening  one  sleeps  coolly  the 
whole  night,  even  during  the  most 
ardent  heat  of  summer.  Perhaps 
the  pores  being  cleansed,  the  in¬ 
sensible  perspiration  increases,  and 
occasions  this  coolness.  It  is  cer¬ 
tain  that  much  swimming  is  the 
means  of  stopping  diarrhoea  and 
even  of  producing  a  constipation. 
With  respect  to  those  who  do  not 
know  how  to  swim,  or  who  are  af¬ 
fected  with  diarrhoea  at  a  season 
which  does  not  permit  them  to  use 
that  exercise,  a  warm  bath,  by  cleans¬ 
ing  and  purifying  the  skin,  is  found 
very  salutary,  and  often  effects  a 
radical  cure.  I  speak  from  my  own 
experience,  frequently  repeated,  and 
that  of  others,  to  whom  I  have  recom¬ 
mended  this.” 

Swimming  on  Dry  Land. — The  Life 

Saving  Society,  under  the  direction 
of  Mr.  William  Henry,  the  amateur 
champion  swimmer  of  England,  is 
giving  great  attention  to  this  subject, 
and  has  published  full  information 
for  the  guidance  of  parents  and 
teachers.  It  is  perfectly  easy  to 
teach  children  to  swim  without  ever 
being  in  the  water  at  all,  and  of 
course  it  is  enormously  important. 

First  the  children  are  drawn  up 
in  ranks  as  in  ordinary  drill,  and 
when  the  command  ‘  Position  ’  is 
given,  they  place  their  hands  on  their 
hips.  The  first  movement  in  this 
swimming  drill  is  the  leg  move¬ 
ment.  When  « ‘  One  ’  is  called,  the 
children  raise  the  left  knee  (direct¬ 
ing  it  sideways),  the  heel  of  the  left 
foot  touching  the  inside  of  the  right 
knee,  with  the  toes  pointing  down¬ 
wards.  When  ‘Two’  is  called,  the 
left  leg  is  straightened  and  lowered 
by  a  backward  and  rounded  move¬ 
ment  until  the  point  of  the  big  toe 
touches  the  ground  one  pace  to  the 
left.  Then,  when  ‘Three’  is  called, 
the  left  foot  is  drawn  along  the  ground 


Style  is  what  gives  value  and  currency  to  thought. 


435 


and  the  leg  is  closed  smartly.  The 
right  leg  is  put  through  similar  move 
ments. 

Next  comes  the  arm  movement. 
When  the  command  ‘  Position  ’  is  given 
the  children  raise  their  arms  by 
bending  them  upwards  from  the 
elbows,  and  shoot  the  hands  for¬ 
ward,  with  arms  extended  and  di¬ 
rected  slightly  upwards,  thumbs 
touching,  with  the  palms  turned 
downward,  and  the  head  inclined 
slightly  backward. 

Then  they  sweep  the  arms  round 
in  a  quarter  curve  right  and  left, 
until  they  are  in  line  with  each  other, 
with  the  backs  of  the  hands  turned 
slightly  towards  the  front. 

Then  the  elbows  are  closed  to 
the  sides  of  the  body,  and  the  hands 
are  brought  to  the  sides  of  the  chest 
slightly  to  the  front;  the  fingers  are 
closed,  pointing  to  the  front  with 
palms  downward,  the  thumbs  about 
six  inches  apart. 

Then  the  hands  are  shot  forward 
to  the  full  extent  of  the  arms  and 
slightly  upward,  thumbs  touching, 
the  palms  turned  down,  and  the 
head  inclined  backward.  The  third 
movement  in  tins  drill  is  a  combined 
arm  and  leg  movement,  when  the 
two  movements  just  described  are 
combined. 

These  movements,  if  gone  through 
continually,  become  automatic,  and 
when  the  children  are  taken  to  the 
water  little  explanation  is  required 
as  to  what  they  have  to  do.  They  are 
taught  -  to  trust  themselves  to  the 
water,  and  to  put  into  action  the 
movements  they  have  practiced  on 
land. 

Instruction  is  also  given  on  the 
management  of  the  breath,  which  is, 
of  course,  of  the  greatest  impor¬ 
tance,  for  when  the  lungs  are  properly 
filled  the  body  is  much  more  buoy¬ 
ant  when  in  the  water. 


Syrups  for  Mineral  Waters. 

Simple. — White  sugar  10  lbs.,  water 
1  gallon,  best  isinglass  -j  of  an  ounce. 
Dissolve  the  isinglass  in  hot  water, 
and  add  it  to  the  hot  syrup.  The 
syrup  is  to  be  made  with  gentle  heat, 
and  then  strained. 

Lemon. — a.  Grate  off  the  yellow 
rind  of  lemons,  and  beat  it  up 
with  a  sufficient  quantity  of  granu¬ 
lated  sugar.  Express  the  lemon- 
juice,  add  to  each  pint  of  juice  1  pint 
of  water,  and  3  lbs.  of  granulated 
sugar,  including  that  rubbed  up  with 
the  rind;  warm  until  the  sugar  is 
dissolved,  and  strain. 

Lemon. — b.  Simple  syrup  1  gallon, 
oil  of  lemon,  25  drops,  citric  acid 
10  drachms.  Rub  the  oil  of  lemon 
with  the  acid,  add  a  small  portion 
of  syrup,  and  mix. 

Strawberry. — a.  Strawberry  juice  1 
pint,  simple  syrup  3  pints,  solu¬ 
tion  of  citric  acid  2  drachms. 

Strawberry — b.  Fresh  strawberries  5 
quarts,  white  sugar  12  lbs.,  water 
1  pint.  Sprinkle  some  of  the  sugar 
over  the  fruit  in  layers,  and  allow 
the  whole  to  stand  for  several  hours; 
express  the  juice  and  strain,  wash¬ 
ing  out  the  pulp  with  water;  add 
the  remainder  of  the  sugar  and  water, 
bring  the  fluid  to  the  point  of  boil¬ 
ing,  and  then  strain.  This  will  keep 
for  a  long  time. 

Raspberry. — Raspberry  juice  1  pint, 
simple  syrup  3  pints,  solution  of 
citric  acid  2  drachms.  Raspberry 
syrup  may  also  be  made  in  a  wray 
similar  to  Strawberry  —  b. 

Vanilla. — Fluid  extract  of  vanilla 
1  ounce,  citric  acid  J  of  an  ounce, 
simple  syrup,  1  gallon.  Rubup  the 
acid  with  some  of  the  syrup,  add 
the  extract  of  vanilla,  and  mix. 

Vanilla  Cream. — Fluid  extract  of 
vanilla  1  ounce,  simple  syrup  3  pints, 
cream  or  condensed  milk  1  pint; 
may  be  colored  with  carmine. 


436  Men’s  best  successes  come  after  their  disappointments. 


Cream. — Fresh  cream  1  pint,  fresh 
milk  1  pint,  powdered  sugar  1  lb. 
Mix  by  shaking  and  keep  in  a  cool 
place.  The  addition  of  a  few  grains 
of  bicarbonate  of  soda  will  for  some 
time  retard  souring. 

Ginger. — Tincture  of  ginger  2  fluid 
ounces,  simple  syrup  4  pints. 

Orange. — Oil  of  orange  30  drops, 
tartaric  acid  4  drachms,  simple  syrup 
1  gallon.  Rub  the  oil  with  the  acid, 
and  mix. 

Pineapple. —  Oil  of  pineapple  1 
drachm,  Tartaric  acid  1  drachm, 
simple  syrup  6  pints. 

Orgeat. — Cream  syrup  one  pint, 
Vanilla  syrup  1  pint,  oil  of  bitter 
almonds  4  drops. 

Nectar. — Vanilla  syrup  5  pints, 
pineapple  syrup  1  pint,  strawberry, 
raspberry  or  lemon  2  pints. 

Sherbet. — Vanilla  syrup  3  pints, 
pineapple  syrup  1  pint,  lemon  syrup 
1  pint. 

Grape. —  Brandy  f  of  a  pint, 
spirits  of  lemon  f  of  an  ounce, 
tincture  of  red  sanders  2  ounces, 
simple  syrup  1  gallon. 

Banana. — Oil  of  banana  2  drachms, 
tartaric  acid  1  drachm,  simple  syrup 
6  pints. 

Coffee.  —  Coffee  roasted  J  of  a 
lb.,  boiling  water  1  gallon.  Enough 
is  filtered  to  make  about  one-half  gallon 
of  the  infusion,  to  which  add  granu¬ 
lated  sugar  7  lbs. 

Wild  Cherry.  —  Wild  cherry  bark 
in  coarse  powder  5  ounces.  Moisten 
the  bark  with  water,  and  let  it  stand 
for  24  hours  in  a  closed  vessel.  Then 
pack  it  firmly  in  a  percolator,  and 


pour  water  upon  it  until  1  pint  of 
fluid  is  obtained.  To  this  add  28 
ounces  of  sugar. 

Wintergreen. — Oil  of  winter-green 
25  drops,  simple  syrup  5  pints,  and 
a  sufficient  quantity  of  burnt  sugar 
to  color. 

Sarsaparilla — a.  Oil  of  wintergreen 
10  drops,  oil  of  anise  10  drops,  oil  of  sas¬ 
safras  10  drops,  fluid  extract  of 
sarsaparilla  2  ounces,  simple  syrup 
5  pints,  powdered  extract  of  licorice 

1  ounce. 

Sarsaparilla — b.  Simple  syrup  4 
pints,  compound  syrup  of  sarsa¬ 
parilla  4  fluid  ounces,  caramel .  1J 
ounces,  oil  of  wintergreen  6  drops, 
oil  of  sassafras  6  drops. 

Maple. — Maple  sugar  4  lbs.,  water 

2  pints. 

Chocolate. — Best  chocolate  8  ounces, 
water  2  pints,  white  sugar  4  pounds. 
Mix  the  chocolate  in  water,  and 
stir  thoroughly  over  a  slow  fire. 
Strain  and  add  sugar. 

Coffee  Cream. — Coffee  syrup  2  pints, 
cream  1  pint. 

Ambrosia.  —  Raspberry  syrup  2 
pints,  vanilla  syrup  2  pints,  hock 
wine  4  ounces. 

Hock  and  Claret. —  Hock  or  claret 
wine  1  pint,  simple  syrup  2  pints. 

Solferino. — Brandy  1  pint,  simple 
syrup  2  pints. 

Fruit  Acid  (Used  in  some  of  the 
syrups). — Citric  acid  4  ounces,  water 
8  ounces.  Most  of  the  syrups  not 
made  from  fruits,  may  have  a  little 
gum  Arabic  added  in  order  to  pro¬ 
duce  a  rich  froth. 


Success  is  the  child  of  Audacity. 


437 


T 


Tables — To  Remove  Heat  Marks 
from. 

If  a  whitish  mark  is  left  on  a  table, 
by  carelessly  setting  on  a  pitcher 
of  boiling  water,  or  a  hot  dish,  pour 
some  lamp  oil  on  the  spot,  and  rub 
it  hard  with  a  soft  cloth.  Then 
pour  on  a  little  spirits  of  wine  or 
cologne  water,  and  rub  it  dry  with 
another  cloth.  The  white  mark  will 
thus  disappear,  and  the  table  look  as 
well  as  ever. 

Tables,  Dining. 

Dining  tables  may  be  polished 
by  rubbing  them  for  some  time  with 
a  soft  cloth  and  a  little  linseed  oil. 
Tables — To  Preserve  the 
Polish  of. 

A  piece  of  oil-cloth  (about  twenty 
inches  long)  is  useful  in  a  sitting- 
room.  Kept  in  the  closet,  it  can 
be  available  at  any  time,  in  order 
to  place  upon  it  jars,  lamps,  etc., 
whose  contents  are  likely  to  soil 
your  table  during  the  process  of 
emptying  or  filling  them. 

Tanning — Chemistry  of. 

The  skins  of  animals  are  con¬ 
stituted  mainly  of  glue  or  gluten. 
This  is  soluble,  and  the  principle 
derived  from  the  bark,  tannin,  or  tannic 
acid,  is  also  to  a  considerable  extent  solu¬ 
ble.  When  the  latter  is  allowed  to 
act  upon  the  fonner,  chemical  com¬ 
bination  takes  place,  and  leather  is 
produced  which  is  wholly  insoluble. 
Tan  Bark. 

The  tanning  properties  of  bark 
mainly  consist  of  the  inner  lining 
of  the  same;  a  great  saving  in  trans¬ 
portation  would  be  made  by  separat¬ 
ing  the  inner  from  the  outer  coating 
before  sending  to  market.  It  is 
also  recommended  that  this  fiber 
be  ground  to  a  very  fine  powder, 
in  order  that  its  virtues  may  be 
the  better  extracted,  and  that  it 
be  transported  in  barrels,  to  pro¬ 


tect  it  from  moisture,  and  the  better 
to  prevent  the  oxygen  of  the  air 
from  acting  on  the  tannin,  and  thus 
converting  it  into  gallic  acid. 
Tanning — Old-Fashioned  Way. 

The  first  operation  is  to  soak  the 
hide,  as  no  hide  can  be  properly 
tanned  unless  it  has  been  soaked  and 
broken  on  a  fleshing  beam.  If  the  hide 
has  not  been  salted  add  a  little  salt 
and  soak  it  in  soft  water.  In  order 
to  be  thoroughly  soaked  green  hides 
should  remain  in  this  liquor  from  9  to 
12  days;  of  course  the  time  varies  with 
the  thickness  of  the  hide.  The  fol¬ 
lowing  liquor  is  used  to  remove  hair 
or  wool,  viz.:  10  gallons  cold  water 
(soft),  8  quarts  slaked  lime,  and  same 
quantity  of  wood  ashes.  Soak  until  the 
hair  or  wool  will  pull  off  easily. 

As  it  frequently  happens  it  is  de¬ 
sirable  to  cure  the  hide  and  keep  the 
hair  clean,  the  following  paste  should 
be  made,  viz.:  Equal  parts  of  lime 
and  hard  wood  ashes  (lime  should  be 
slaked),  made  into  a  paste  with  soft 
water.  This  should  be  spread  on  the 
flesh  side  of  the  hide  and  the  skin  rolled 
up  flesh  side  in  and  placed  in  a  tub 
just  covering  it  with  water.  It  should 
remain  ten  days  or  until  the  hairs  pull 
out  easily,  then  scrape  off  with  a  knife. 

Tanning,  Without  the  Wool 
or  Hair. 

The  skins  are  first  soaked  in  warm 
water,  scraped  on  the  flesh  side  to  get 
off  fat,  and  hung  in  a  warm  room  until 
they  begin  to  give  a  slight  smell  of 
hartshorn.  The  wool  or  fur  then 
comes  off  readily.  The  hair  side  should 
now  be  thoroughly  scraped  against  the 
hair.  The  skin  is  next  soaked  two  or 
three  weeks  in  weak  lime  water,  chang¬ 
ing  the  water  two  or  three  times.  Then 
they  are  brought  out  again,  scraped 
smooth  and  trimmed.  Then  rinsed 
in  clean  water,  then  soaked  in  wheat 
bran  and  water  for  two  or  three  weeks. 


438 


In  success  be  moderate. 


After  this  they  are  well  stirred  around 
in  a  pickle  of  alum,  salt  and  water. 
Then  they  are  thrown  again  into  the 
bran  and  water  for  two  or  three  days. 
Then  stretched  and  dried  somewhat  in 
a  warm  room.  After  this  they  are 
soaked  in  warm  water  and  then  worked 
or  trodden  on  in  a  trough  or  pail  filled 
with  yelk  of  eggs,  salt,  alum,  flour  and 
water,  beaten  to  a  froth.  They  are 
finally  stretched  and  dried  in  an  airy 
room,  and  last  of  all  smoothed  with  a 
warm  smoothing  iron.  This  makes 
the  beautiful  leather  we  see  in  gloves, 
military  trimmings,  etc.  The  propor¬ 
tions  for  the  egg  paste  are  as  follows: 
3}^  pounds  salt,  8  pounds  alum,  21 
pounds  wheat  flour  and  yelks  of  nine 
dozen  eggs.  Make  a  paste  with  water, 
dissolving  first  the  alum  and  salt. 
A  little  of  this  paste  is  used  as  wanted 
with  a  great  deal  of  water. 

Chamois  Skins  and  deer  skins  not 
wanted  for  gloves,  are  similarly  treated 
up  to  the  point  of  treating  with  egg 
paste.  Instead  of  using  this  process 
they  are  oiled  on  the  hair  side  with  very 
clean  animal  oil,  rolled  into  balls  and 
thrown  into  the  trough  of  a  fulling 
mill,  well  beaten  two  or  three  hours, 
aired,  re-oiled,  beaten  again  and  the 
process  repeated  a  third  time.  They 
are  then  put  into  a  warm  room  until 
they  begin  to  give  out  a  decided  smell, 
then  scoured  in  weak  lye  to  take  out 
superfluous  grease.  Here  the  inten¬ 
tion  is  merely  to  get  a  thick  felt-like 
skin  of  good  color, — a  nicely  grained 
surface  is  not  required  as  in  gloves. 
The  skins  are  finally  rinsed,  wrung 
out,  stretched  and  dried,  and  when 
nearly  dry  slightly  rubbed  with  a 
smooth,  hard  round  stick. 

These  are  the  fine  processes.  A 
dried  skin  oiled  so  as  to  become 
smooth  and  pliable  will  retain  the 
hair  or  wool  a  considerable  time.  Or 
it  may  be  made  more  durable  where 
the  color  of  the  flesh  side  is  no  object 


by  scraping,  washing  in  soap  suds 
and  then  putting  directly  into  the  tan 
pit.  For  ordinary  purposes  rabbit, 
squirrel  and  other  small  skins  can 
be  efficiently  preserved  with  the  hair 
by  the  application  of  powdered  alum 
and  fine  salt  —  put  on  them  when 
fresh,  or  if  not  fresh  by  dampening 
them  first.  Squirrel  skins  when 
wanted  without  the  hair  will  tan  very 
well  in  wheat  bran  tea,  the  fat  and 
hair  having  been  previously  removed 
by  soaking  in  lime  water  and  scraping. 
Old  tea  leaves  afford  tannin  enough 
for  small  skins  but  they  give  a  color 
not  nearly  so  pleasant  as  bran.  Al¬ 
most  any  of  the  barks  afford  tannin 
enough  for  small  skins,  willow,  pine, 
poplar,  hemlock  of  course,  sumach, 
etc. 

Tanning — Without  Bark  or 
Mineral  Astringents. 

The  astringent  liquor  is  composed 
of  water,  17  gallons;  Aleppo  galls  £ 
lb. ;  Bengal  catechu,  1J  oz.,  and  5  lbs. 
of  tormentil,  or  septfoil  root.  Pow¬ 
der  the  ingredients,  and  boil  in  the 
water  1  hour;  when  cool,  put  in  the 
skins  (which  must  be  prepared  by 
being  plunged  into  a  preparation  of 
bran  and  water  for  2  days  previously) ; 
handle  them  frequently  during  the 
first  3  days,  let  them  alone  the  next 
3  days,  then  handle  three  or  four 
times  in  one  day;  let  them  lie  undis¬ 
turbed  for  25  days  more,  when  the 
process  will  be  complete. 

Canadian  Process. — The  Canadians 
make  four  liquors  in  using  the  jap- 
onica.  The  first  liquor  is  made  by 
dissolving,  for  20  sides  of  upper,  15  lbs. 
of  terra  japonica  in  sufficient  water  to 
cover  the  uppers  being  tanned.  The 
second  liquor  contains  the  same  amount 
of  japonica,  and  8  lbs.  of  saltpetre 
also.  The  third  contains  20  lbs.  of 
japonica,  and  4£  lbs.  of  alum.  The 
fourth  liquor  contains  only  15  lbs.  of 
japonica,  and  1£  lbs.  of  sulphuric  acid; 


Success  is  nothing  more  than  doing  what  you  can  do  well.  439 


and  the  leather  remains  4  days  in  each 
liquor  for  upper;  and  for  sole  the 
quantities  and  time  are  both  doubled. 
They  count  50  calf  skins  in  place  of  20 
sides  of  upper,  but  let  them  lie  in  each 
liquor  only  3  days. 

Tanning — Currier’s  Size  for. 

Take  of  sizing,  1  quart;  soft-soap, 
1  gill;  stuffing,  1  gill;  sweet  milk,  J  pt. : 
boil  the  sizing  in  Water  to  a  proper 
consistence,  strain,  and  add  the  other 
ingredients;  and,  when  thoroughly 
mixed,  it  is  ready  for  use. 

Tanning — Currier’s  Paste  for. 

First  coat.  Take  of  water,  2  quarts ; 
flour,  \  pint;  Castile  soap,  1  oz.; 
make  into  paste.  Second  Coat.  Take 
of  first  paste,  J  pt. ;  gum  -  traga- 
cantk,  1  gill ;  water,  1  pt. :  mix  all  to¬ 
gether.  This  will  finish  eighteen  sides 
of  upper. 

Tanning — Currier’s  Skirting 
for. 

This  is  for  finishing  skirting  and 
the  flesh  of  harness  leather,  in  imita¬ 
tion  of  oak-tanning.  Take  of  chrome 
yellow,  J  lb.;  yellow  ochre,  1  lb.; 
cream  of  tartar,  1  oz. ;  soda  J  oz. ; 
paste,  5  qts. :  mix  well.  This  will 
finish  twelve  sides. 

For  the  Grain — To  Imitate  Oak  Tan. 
Take  of  chrome  yellow,  J  lb.;  yellow 
ochre,  £  lb. ;  cream  of  tartar,  1  oz. ; 
soda,  1  oz. ;  paste,  2  qts.;  spirits  of 
turpentine,  1  pt. ;  mix  well.  This 
will  finish  twelve  sides. 

Tar,  Pitch  or  Turpentine — To 
Remove. 

Scrape  off  as  much  as  you  can;  then 
wet  the  place  thoroughly  with  good 
salad  oil,  and  let  it  remain  for  twenty- 
four  hours.  If  linen  or  cotton,  wash 
it  out  in  strong  warm  soap-suds;  if 
woolen  or  silk,  take  out  the  oil  with 
ether  or  spirits  of  wine. 

If  the  stain  is  of  tar,  you  may  remove 
it  (after  scraping  and  wiping),  by 
using  cold  tallow  instead  of  sweet  oil. 


Rub  and  press  well  on  the  spot  a 
small  lump  of  good  tallow,  and 
leave  it  sticking  there  till  next  day. 
Then  proceed  as  above. 

Tea-Kettle — To  Clean. 

Put  into  the  tea-kettle  a  flat  oyster- 
shell,  and  keep  it  constantly  there. 
It  will  attract  the  stony  particles 
that  are  in  the  water  to  itself,  and 
prevent  their  forming  upon  the  tea¬ 
kettle. 

Tea-Pots— China, 

Are  the  safest,  and,  in  many  re¬ 
spects,  the  most  pleasant.  Wedg¬ 
wood  ware  is  very  apt,  after  a  time, 
to  acquire  a  disagreeable  taste. 

Teeth — When  to  Clean. 

If  the  teeth  are  to  get  but  one 
thorough  cleansing  during  the  day, 
just  before  retiring  is  the  best  time 
to  give  it  to  them,  as  there  are  six  or 
eight  hours  during  sleep  that  the 
salivary  glands  are  inactive,  and  fatty 
and  starchy  foods  that  may  be  lodged 
between  and  around  the  teeth  are 
bathed  in  saliva,  a .  partial  digestive 
fluid,  undergo  decomposition,  forming 
acids,  which  act  more  or  less  readily 
on  the  tooth  structure  at  the  time  of 
formation;  the  salivary  glands,  not 
being  active  during  sleep,  acids  are 
not  diluted,  as  during  day.  A  free  flow 
of  saliva  prevents,  to  a  great  degree, 
the  deleterious  effects  of  acids  thus 
formed. 

The  teeth  and  gums  should  be 
carefully  brushed  after  each  meal 
with  a  medium  soft  brush,  using  as 
a  wash,  on  damp  brush,  alcohol, 
rosewater  and  listerine,  equal  parts. 
Temperature  and  Color. 

A  faint  red  is  probably  about  950  de¬ 
grees  Fahrenheit,  a  dull  red  1300  degrees 
F ahrenlieit, bright  cherry  red  about  1 800 
degrees  Fahrenheit,  orange  2000  degrees 
Fahrenheit,  bright  white  heat  2550  de¬ 
grees  Fahrenheit,  and  the  greatest  heat 
of  an  iron-blast  furnace  33,000  degrees 
F a  hrenheit.  Compared  with  these  heats 


440 


The  one  great  'poem  of  New  England  is  her  Sunday. 


ether  boils  at  104  degrees,  alcohol  at 
173  degrees,  nitric  acid  at  210  degrees, 
oil  of  turpentine  at  304  degrees,  sulphur 
at  570  degrees,  and  mercury  at  656  de¬ 
grees.  The  usual  temperature  of  tea 
or  coffee  “at  table”  is  about  110  de¬ 
grees,  and  a  bath  scalds  at  150  degrees. 
Metals  taken  from  a  bath  at  150  de¬ 
grees  feel  much  hotter  than  wood  taken 
from  it ;  and  metals  from  boiling  water 
cannot  be  handled  though  wood  can. 
The  heat-conducting  power  of  metals 
varies  very  much,  gold  coming  first 
(1000  degrees)  and  platinum  second 
(981  degrees) ;  iron  is  about  374  de¬ 
grees  and  lead  180°. 

Temperature  to  Freeze  and  Boil. 

Degrees  of  cold  above  zero  at  which 


the  following  substances  freeze: 

Milk .  30 

Water .  32 

Olive  Oil .  36 

Spirits  of  Turpentine .  14 

Wines .  20 

Vinegar .  28 

Degrees  below  zero  at  which  the  fol¬ 
lowing  freeze: 

Brandy .  7 

Proof  Spirit .  7 

Mercury .  40 

Greatest  artificial  cold .  200 

Cold  experienced  by  Arctic  navi¬ 
gators .  70 

Degrees  of  heat  above  zero  at  which 
the  following  substances  boil : 

Alcohol .  173 

Water .  212 

Petroleum .  306 

Linseed  Oil .  640 

Blood  Heat .  98 

Eggs  Hatch .  104 

Tennis,  Lawn. 

This  fashionable  and  delightful  game, 


suitable  for  both  ladies  and  gentlemen, 
is  generally  played  oh  a  lawn  or  grass 
plot  by  two,  three,  or  four  players,  with 
balls  and  racquets.  The  object  of  the 
game  is  to  strike  the  ball  into  a  part  of 
the  opponent’s  court  in  such  a  way 


that  he  cannot  return  it  direct  or  on  its 
first  bound.  The  court  or  ground  may 
be  of  any  size  consistent  with  the  lawn, 
the  base  lines  being  marked  out  by 
chalk,  or  tapes  slightly  pinned  to  the 
turf,  which  should  be  frequently  mown 
and  rolled.  The  mode  of  play  may 
be  seen  from  the  following  leading  rules 
which  are  now  generally  accepted  by 
all  players. 

Rules  of  Lawn  Tennis.— The  court, 
for  a  single-handed  game,  should .  be 
78  feet  long  and  27  feet  wide,  and  for 
a  double-handed  game  the  same  length, 
but  36  feet  wide,  divided  across  the 
centre  by  a  net  attached  to  two  upright 
posts.  The  net  should  be  3  feet  6 
inches  high  at  the  posts,  and  3  feet  at 
the  centre.  At  each  end  of  the  court, 
parallel  with  the  net,  are  the  base  lines, 
whose  extremities  are  connected  by  the 
side  lines.  The  half-court  line  is  half¬ 
way  between  the  side  lines  and  parallel 
with  them.  The  service  lines  are  21 
feet  from  the  net  and  parallel  with  it. 

The  balls  should  be  2^  inches  in  di¬ 
ameter,  and  two  ounces  in  weight. 

The  choice  of  sides  and  the  right  of 
serving  during  the  first  games  are  de¬ 
cided  by  toss. 

The  players  stand  on  opposite  sides 
of  the  net.  The  player  who  first  de¬ 
livers  the  ball  is  called  the  ‘server,’  the 
other  the  ‘striker-out.’ 

At  the  end  of  the  first  game  the 
‘striker-out’  becomes ‘server,’ and  the 
‘server,’  ‘striker-out,’  and  so  on  alter¬ 
nately  in  subsequent  games  of  the  set. 

The  ‘server’  stands  with  one  foot  be¬ 
yond  the  base  line,  and  delivers  the 
service  from  the  right  and  left  courts 
alternately,  beginning  from  right. 

The  balls  served  must,  without 
touching  the  net,  drop  within  the  serv¬ 
ice  line,  half-court  line,  and  side  line 
diagonally  opposite  to  that  from  which 
the  striker  serves  it. 

If  the  service  be  delivered  from 
the  wrong  court  it  is  a  fault.  It 


441 


Piety  is  different  from  superstition. 


is  also  a  fault  if  the  ‘server’  does  not 
stand  in  the  manner  as  stated  above, 
or  if  the  ball  served  drop  in  the  net  or 
beyond  the  service  line,  or  if  it  drop 
out  of  court,  or  go  in  the  wrong  court. 

A  fault  may  not  be  taken,  that  is, 
played  back  to  the  ‘server.’ 

After  a  fault,  the  ‘server’  shall  serve 
again  from  the  same  court,  unless  it 
was  a  fault  because  served  from  the 
wrong  court.  A  fault  may  not  be 
claimed  after  the  next  service  has  been 
delivered.  The  ‘striker-out’  may  not 
volley  the  service.  ‘  Volleying’  is  strik¬ 
ing  the  ball  back  before  it  has  touched 
the  ground. 

The  ball,  having  been  returned,  must 
be  kept  in  play  either  by  volleying  it, 
or  striking  it  back  after  the  first  bounce. 
A  ball  bouncing  twice  is  out  of  play. 

If,  in  serving,  the  ball  touch  the 
net  and  go  over  into  the  proper  court, 
it  is  called  a  ‘let ’  and  counts  to  neither 
‘server’  nor  ‘striker-out.’ 

The  ‘server’  scores  if  the  ‘striker-out’ 
volley  the  service,  or  fail  to  return 
the  service  in  such  a  way  that  the  ball 
would  fall  within  the  opponents’ 
court. 

Two  consecutive  faults  count  a 
stroke  against  the  ‘server.’ 

If  the  ball  when  in  play  touch 
either  player  it  scores  a  stroke  for  his 
opponent. 

The  first  stroke  won  by  either 
player  scores  15  to  that  player,  the 
second,  won  by  the  same  player, 
raises  his  score  to  30;  his  third  stroke 
to  40,  arid  his  fourth  counts  ‘game.’  If 
however,  the  players  have  both  scored 
40,  it  is  called  ‘deuce,’  and  the  next 
stroke  won  by  either  is  called  advan¬ 
tage’  to  the  winner  of  it,  and  if  he  also 
win  the  following  stroke  he  scores 
game.  Should  he  lose  it  the  score 
returns  to  ‘deuce.’  The  player  winning 
two  consecutive  strokes  directly  fol¬ 
lowing  a  ‘deuce’  scores  game. 

Whichever  player  first  scores  six 


games  is  considered  to  win  the  ‘sef,’ 
except  as  follows: 

If  both  players  win  five  games,  the 
score  is  ‘games  all,’  and  the  next  game 
won  by  either  player  is  ‘advantage 
game’  for  that  player.  If  the  same 
player  win  the  next  game,  he  wins  the 
‘set’ ;  if  he  lose  the  next  game  the  score 
is  again  ‘games  all,’  and  so  on  until  one 
wins  the  two  games  following  ‘games 
all,’  when  he  wins  the  ‘set.’ 

Tennis,  Lawn — Three-Handed 
and  Four-Handed. 

The  laws  as  given  above  apply 
equally  to  these  games.  The  differ¬ 
ence  in  the  width  of  the  court  has 
been  stated. 

In  Four-handed  Tennis  the  players 
deliver  the  service  in  turns:  thus 
supposing  A  and  B  are  partners 
opposed  to  C  and  D;  A  serves  in  the 
first  game,  C  in  the  second,  B  serves 
in  the  third,  and  D  in  the  fourth, 
and  so  on. 

In  three-handed  Tennis  the  single 
player  serves  in  each  alternate  game. 

No  player  may  return  a  service  that 
has  been  delivered  to  his  partner. 

Terra  Cotta 

Means  baked  earth.  It  is  usually  made 
of  potters’  clay  and  fine  powdered 
silica. 

Thistles,  Canada. 

The  best  method  is,  after  the  land  is 
well  saturated  with  moisture,  to  draw 
them  by  hand  with  stout  gloves,  with 
a  piece  of  old  sacking  sewed  over  the 
palm,  to  prevent  the  plant  from 
slipping  when  the  gloves  become  wet. 
With  a  very  little  care,  the  thistle 
may  be  drawn  with  6  or  8  inches 
of  the  root;  and  you  will  be  rid  of  the 
nuisance  in  two  seasons. 

Thrushes. 

A  cock  may  be  distinguished  from 
a  hen  by  a  darker  back  and  the  more 
glossy  appearance  of  the  feathers. 
The  belly  al@o  is  white.  Their  natu- 


442  Suspicions  among  thoughts  are  like  bats  among  birds. 


ral  food  is  insects,  worms,  and  snails. 
In  a  domesticated  state  they  will  eat 
raw  meat,  but  snails  and  worms 
should  be  procured  for  them.  Young 
birds  are  hatched  about  the  middle  of 
April,  and  should  be  kept  very  warm. 
They  should  be  fed  with  raw  meat, 
cut  small,  or  bread  mixed  in 
milk  with  hemp-seed  well  bruised; 
when  they  can  feed  themselves  give 
them  lean  meat  cut  small,  and  mixed 
with  bread  or  German  paste,  plenty 
of  clean  water,  and  keep  them  in  a 
warm,  dry,  and  sunny  situation. 

Tides. 

The  surface  of  the  ocean  rises  and 
falls  twice  in  every  ‘lunar’  day,  i.  e. 
about  25  hours,  and  this  rise  and  fall 
appears  along  a  coast  to  be  a  ‘horizon¬ 
tal’  motion — ebbing  and  flowing.  The 
movement  of  a  tide-wave  is  quite 
different  from  that  of  a  wind-wave, 
for  it  affects  the  whole  depth  of  the 
ocean  equally,  while  even  the  most 
violent  wind-waves  do  not  trouble  the 
water  at  all  at  a  depth  of  50  feet.  Every 
fortnight,  i.  e.,  after  a  new  or  a  full 
moon,  the  tides  rise  much  higher 
than  in  the  alternate  weeks  after  the 
first  and  last  quarters  of  the  moon; 
and  these  high  tides  are  called  Spring 
tides,  the  low  ones  being  called  Neap. 
This  shows  that  the  moon’s  influence 
is  much  greater  than  the  sun’s.  Of 
course,  the  whole  attraction  of  the  sun 
on  the  earth  is  enormously  greater  than 
that  of  the  moon;  but  the  moon  is  so 
much  nearer  to  the  earth  that  the 
difference  between  her  attraction  at 
its  centre  and  on  its  surface  is  nearly 
three  times  as  great  as  the  difference 
of  the  sun’s.  And  it  is  this  difference 
that  causes  the  tides.  Spring  tides 
are  the  result  of  both  sun  and  moon 
pulling  in  the  same  direction,  and 
Neap  tides  are  the  result  of  their 
attractive  forces  exerted  and  pulling 
at  right  angles  to  each  other. 


Timber — Why  it  Should  Be 
Painted. 

When  water  is  applied  to  the  smooth 
surface  of  timber,  a  thin  layer  of  the 
wood  will  be  raised  above  its  natural 
position  by  the  expansion  or  swelling 
of  the  particles  near  the  surface.  In 
colloquial  phrase,  workmen  say  that 
when  water  is  applied  to  a  smooth 
board,  the  grain  of  the  timber  will  be 
raised.  Eveiy  successive  wetting 
will  raise  the  grain  more  and  more; 
and  the  water  will  dissolve  and  wash 
away  the  soluble  portions  with  which 
it  comes  in  contact.  As  the  sur¬ 
face  dries,  the  grain  of  the  timber  on 
the  surface,  having  been  reduced  in 
bulk,  must  necessarily  shrink  to  such 
an  extent  as  to  produce  cracks.  Now 
if  a  piece  of  oil-cloth  be  pasted  over  the 
surface,  the  timber  will  be  kept  quite  dry. 
Consequently  the  grain  of  the  wood 
will  not  be  subjected  to  the  alternate 
influences  of  wet  and  heat.  As  it  is 
not  practicable  to  apply  oil-clotli  ready 
made,  a  liquid  or  semi-liquid  material 
is  employed  for  covering  the  surface, 
which  will  adhere  firmly,  and  serve  the 
purpose  of  oil-cloth  in  excluding  water 
that  would  otherwise  enter,  to  the 
injury  of  the  work.  Metaflic  sub¬ 
stances  are  painted  to  prevent  oxida¬ 
tion  or  rusting  of  the  surfaces  which 
may  be  exposed  to  moisture. 

It  is  of  primary  importance  to  make 
use  of  such  materials  as  will  form  over 
the  surface  a  smooth  and  tenacious 
coating,  impervious  to  water.  Any 
material  that  will  not  exclude  water 
sufficiently  to  prevent  the  expansion 
of  the  grain  of  the  timber,  or  the  oxi¬ 
dation  of  metallic  substances,  must  be 
comparatively  worthless  for  paint.  Lin¬ 
seed  oil  possesses  the  property  of  dry¬ 
ing  when  spread  on  a  surface,  and  form¬ 
ing  a  tenacious  covering,  impefvious  to 
water.  Spirits  of  turpentine,  benzine, 
Benzole  and  certain  kinds  of  lubricat¬ 
ing  oils,  all  of  which  are  frequently  used 


Suspicion  is  very  often  a  useless  pain. 


443 


in  preparing  paint,  will  not  form  a  cov¬ 
ering  sufficiently  tough  and  hard  to  re¬ 
sist  the  action  of  waTer;  for  which  rea¬ 
son,  the  paint  that  is  made  by  employing 
ing  these  volatile  materials  will  be 
found  comparatively  worthless  for  out¬ 
side  work.  A  pigment  is  mingled 
with  the  oil  to  prevent  the  timber  to 
which  the  paint  is  applied  from  ab¬ 
sorbing  the  oil.  The  design  is  not  to 
saturate  the  wood  with  oil,  but  simply 
to  cover  the  surface  with  a  coating  re¬ 
sembling  a  thin  oil-cloth. 

Timber — To  Test  the  Sound¬ 
ness  of. 

Large  trees  of  valuable  timber  are 
frequently  unsound — either  hollow, 
“  dozy,  ”  or  full  of  cracks  at  the  butt- 
end,  even  -when  the  external  appear¬ 
ance  indicates  a  good  condition  of  the 
interior  or  heart.  This  is  particularly 
the  case  with  white-oak  timber.  Large 
and  valuable  trees  have  frequently 
been  purchased  at  an  exorbitant  price 
for  some  special  purpose.  But  when 
the  woodman’s  axe  had  made  a  kerf 
half-way  to  the  middle  of  the  butt,  the 
interior  was  found  to  be  dozy  or  hollow, 
rendering  the  timber  wholly  worthless 
for  the  purposes  intended. 

In  order  to  determine  whether  the 
heart  of  a  tree  is  defective,  without  cut¬ 
ting  into  it  with  an  ax,  the  most  ex¬ 
peditious  way  is  to  bore  into  the  butt, 
say  one  foot  from  the  surface  of  the 
ground,  with  a  two-inch  auger,  drawing 
out  the  chips  frequently  for  exami¬ 
nation.  In  case  the  tree  is  of  so  large 
dimensions  that  the  heart  cannot  be 
reached  with  an  auger  of  ordinary 
length,  an  iron  rod  one  or  more  feet  long 
may  be  attached,  either  by  welding, 
or  by  means  of  a  socket  made  in  the 
rod  to  fit  the  shank  of  the  auger.  An 
auger-hole  near  the  ground  will  not  in¬ 
jure  a  tree  for  timber,  except  in  case  it 
is  to  be  employed  for  sleigh-runners  or 
for  ship-building. 


Time. 


60  seconds  . 

.  1  minute. 

60  minutes  . 

.  1  hour. 

24  hours  . 

.  1  day. 

7  days . 

.  1  week. 

52  weeks  and  1  day,  or 

365  days . 

.  .  1  ordinary  year. 

365  days,  5  hours,  48 

.  min.,  48  sec... 

. .  1  solar  year. 

365  days,  6  hours . 

. .  1  Julian  year. 

366  days . 

The  year  is  also  divided  into  12  cal- 

endar  months,  viz. : 

January  . 

.  31  days. 

February  (29,  or) ... . 

. 28  “ 

March . 

. 31  “ 

April . 

. 30  “ 

May . 

. 31  “ 

June . 

. 30  “ 

July . 

. 31  “ 

August . 

. 31  “ 

September . 

. 30  “ 

October . 

. 31  “ 

November . 

. 30  “ 

December . 

. 31  “ 

A  lunar  month  has  28  days. 


Time — Standard. 

Eastern  Time. —  Includes  all  terri¬ 
tory  between  the  Atlantic  Ocean  and 
an  irregular  line  drawn  from  Detroit, 
Mich.,  to  Charleston,  S.  C. 

Central  Time. — All  the  territory  be¬ 
tween  the  last  named  line  and  an  ir¬ 
regular  line  drawn  from  Bismarck,  N. 
Dak.,  to  the  mouth  of  the  Rio  Grande. 

Mountain  Time. —  All  territory  be¬ 
tween  the  last  named  line  and  nearly 
the  west  borders  of  Idaho,  Utah  and 
Arizona. 

Pacific  Time. — All  territory  between 
the  last  named  line  and  the  Pacific 
Ocean. 

The  time  of  each  section  differs  from 
that  next  to  it  by  exactly  one  hour, 
thus  at  12  o’clock  noon,  New  York 
(Eastern  Time),  it  is  1 1  A.  M.  at  Chicago 
(Central  Time),  10  A.  M.  at  Denver 
(Mountain  time),  and  9  A.  M.  at  San 
Francisco  (Pacific  Time).  Standard 


444 


Sympathy  is  two  hearts  tugging  at  one  load. 


time  is  16  minutes  slower  at  Boston 
than  true  local  time,  4  minutes  slower 
at  New  York,  8  minutes  faster  at 
Washington,  19  minutes  faster  at 
Charleston,  28  minutes  slower  at  De¬ 


troit,  8  minutes  faster  at  Kansas  City, 
10  minutes  slower  at  Chicago,  1  minute 
faster  at  St.  Louis,  28  minutes  faster 
at  Salt  Lake  City,  and  10  minutes  faster 
at  San  Francisco. 


Time— Mean  and  Standard. 


To  change  from  mean  time  to  standard  time  add  or  subtract  the  minutes  as 
given  below,  according  as  they  are  marked  plus  or  minus. 


Eastern  Standard.— 75  degrees  Lon¬ 
gitude. 

Minutes. 

Bangor,  Me .  —  25 

Augusta,  Me .  —  21 

Portland,  Me .  —  19 

Boston,  Mass .  —  16 

Newport,  R.  I .  —  15 

Providence,  R.  I .  —  14 

Concord,  N.  H .  —  14 

New  London,  Conn .  —  11 

Springfield,  Mass .  —  10 

Montpelier,  Vt .  —  10 

Hartford,  Conn .  —  9 

Montreal,  P.  Q .  —  6 

Albany,  N.  Y .  —  5 

New  York,  N.  Y .  —  4 

Utica,  N.  Y .  +  1 

Philadelphia,  Pa .  +  1 

Syracuse,  N.  Y .  +  5 

Baltimore,  Md .  +  6 

Washington,  D.  C .  +  8 

Rochester,  N.  Y .  +  11 

Buffalo,  N.  Y .  +  16 

Pittsburgh,  Pa .  +  20 

Mountain  Standard.  —  105  degrees 
Longitude. 

Minutes. 

Denver,  Col .  0 

Salt  Lake  City,  Utah .  +28 


Central  Standard.— 90  degrees  Lon- 


Minutes. 

Cleveland,  Ohio .  —  33 

Columbus,  Ohio .  ■ — -28 

Detroit,  Mich .  —  28 

Toledo,  Ohio .  —  26 

Dayton,  Ohio .  ■ — -23 

Cincinnati,  Ohio .  —  22 

Louisville,  Ky .  —  18 

Indianapolis,  Ind. .  . .  —  16 

Chicago,  Ill . —  10 

Milwaukee,  Wis .  —  8 

Springfield,  Ill .  —  2 

Memphis,  Tenn .  0 

New  Orleans,  La .  0 

St.  Louis,  Mo .  +  1 

Rock  Island,  Ill .  +  3 

Dubuque,  Iowa .  +  3 

Burlington,  Iowa . . .  +  5 

St.  Paul,  Minn .  +  12 

Des  Moines,  Iowa .  +  14 

Kansas  City,  Mo .  +  18 

Galveston,  Texas .  +  19 

Omaha,  Neb .  +  24 

Pacific  Standard. — 120  degrees  Lon¬ 
gitude. 

Minutes. 

Sacramento,  Cal .  +  6 

San  Francisco,  Cal .  +  10 


Time  —  Foreign  Cities  Later  than  New  York. 


Antwerp . 5  Hours,  13  Minutes. 

Berlin  .  .  5  “  49  “ 

Bremen .  5  “  31 

Brussels .  5  “  13 

Buenos  Ayres .  1  “  2 

Calcutta . 10  “  49 

Constantinople  . .  6  “  51 

Dublin .  4  “  30 

Edinburgh .  4  “  43 

Geneva . .'....  5  “  20  “ 

Hamburg .  5  “  55 


Liverpool . 

.  4  Hours,  43  Minutes. 

London . 

.  4 

(( 

35 

<t 

Madrid . 

4 

(< 

41 

t( 

Paris . 

5 

a 

5 

u 

Rio  de  Janeiro... 

.  2 

n 

3 

u 

Rome . 

5 

it 

45 

u 

St.  Petersburg. .. 

.  6 

(( 

57 

u 

Valparaiso . 

.  - 

(( 

9 

Vienna . 

,  6 

1 

Halifax . . 

.  - 

it 

41 

Time — Foreign  Cities  Earlier  than  New  York. 

Havana .  — hours,  33  minutes.  City  of  Mexico... .  1  hour,  40  minutes. 

Hong  Kong . 11  “  27  “  Yokohama .  9  “  45 

Melbourne .  9  “  24  “ 


Men  of  few  words  are  the  best  men. 


445 


Time  in  Different  Parts  of  the  World, 


When  it  is  noon  at  Greenwich,  the  time  is  as  follows  at  the  chief  cities  on 
the  globe: 


A.M. 

P.  M. 

Boston . 

.  7.18 

Calcutta . 

5.54 

Chicago . 

.  6.08 

Cape  Town . 

1.14 

Dublin . 

.  11.35 

Constantinople . 

1.56 

Edinburgh  . .  . 

.  11.47 

Copenhagen . 

0.50 

Lisbon . 

.  11.43 

Madras . 

5.21 

Madrid . 

.  11.45 

Malta . 

0.58 

Monte  Video. . . 

.  8.17 

Melbourne . 

9.40 

New  York . 

.  7.04 

Moscow . 

2.30 

Philadelphia... 

.  6.59 

Munich . 

0.46 

Quebec . 

.  7.15 

Paris . 

0.09 

Rio  de  Janeiro. 

.  9.08 

Pekin . 

7.46 

San  Francisco. . 

. .  3.49 

Rangoon . 

. .6.24 

P.M. 

Rome . 

0.50 

Adelaide . 

.  9.14 

Rotterdam . 

0.18 

Aden . 

.  3.00 

St.  Petersburg . 

2.01 

Amsterdam. . . . 

.  0.20 

Suez . 

2.10 

Berlin . 

.  0.54 

Sydney . 

10.05 

Berne . 

.  0.30 

Stockholm . 

1.12 

Bombay . 

.  4.52 

Stuttgart . 

0.37 

Brisbane . 

.  10.12 

Vienna . 

1.06 

Brussels . 

.  0.17 

Wellington . 

11.40 

The  earth 

revolves  at  the  rate  of  one  degree  in  every  four  minutes, 

or  fif- 

teen  degrees  per  hour. 


Tin— How  to  Clean. 

Never  use  lye  to  clean  tin,  it  will 
soon  spoil  it.  Make  it  clean  with  suds, 
and  rub  it  with  whiting,  and  it  will  look 
well,  and  last  much  longer. 

Tin  Pans  —  How  to  Mend 
Cheaply. 

This  can  be  done  quickly  and  easily 
by  the  use  of  putty,  and  is  much  better 
than  to  throw  them  away.  Put  it  on 
the  outside;  let  it  dry  thoroughly,  and 
they  will  not  need  mending  in  the  same 
place  again. 

Tints — Mixing  for  Paints. 

The  first  principle  in  mixing  tints  is 
to  take  the  body  color,  or  that  ingredi¬ 
ent  which  predominates,  and  add  to  it, 
gradually,  the  other  colors.  The  prin¬ 
cipal  ingredient  may  be  thick,  but  the 


others  must  invariably  be  thin,  or  the 
lumps  will  spread  out  under  the  brush 
leaving  a  streak  of  corresponding  color. 

In  describing  the  manner  of  mixing 
tints,  the  predominant  color  will  be 
mentioned  first,  the  second  next,  and 
so  on,  as  it  would  be  impossible  to  give 
the  exact  proportion  of  each  coloi 
used  in  any  given  tint.  Thus,  for*  in¬ 
stance,  violet  is  mostly  red,  the  next 
in  quantity  blue,  and  the  least  white, 
and  so  on.  In  this  manner  the  follow' 
ing  table  exhibits  almost  every  tint 
which  the  painter  will  be  likely  to  re¬ 
quire,  leaving  to  his  taste  the  peculiar 
tone: 

Gray,  White  Lead  and  Lamp¬ 

black. 

Buff,  White  and  Yellow 

Ochre,  Red. 

Pearl,  White,  Black,  Blue. 


446  There  is  no  time  so  miserable  but  that  a  man  may  be  true. 


Orange, 

Yellow,  Red. 

Violet, 

Red,  Blue,  White. 

Purple, 

Violet  with  the  addi¬ 
tion  of  Red  and  White. 

Gold, 

White,  Stone  Ochre, 
Red. 

Olive, 

Yellow,  Blue,  Black, 
White. 

Chestnut, 

Red,  Black,  Yellow. 

Flesh, 

White,  Yellow  Ochre, 
Vermilion. 

Limestone, 

White,  Yellow  Ochre, 
Black,  Red. 

Freestone, 

Red,  Black,  Yellow 
Ochre,  White. 

Fawn, 

White,  Yellow,  Red. 

Chocolate, 

Raw  Umber,  Red, 
Black. 

Drab, 

White,  Raw  and 
Burnt  Umbers;  or 
White,  Yellow  Ochre, 
Red,  Black. 

Bronze  Green, 

,  Chrome  Green,  Black, 
Yellow;  or  Black  and 
Yellow;  or  Black  and 
Green. 

Pea  Green, 

White  and  Chrome 
Green. 

Rose, 

White,  Madder,  Lake. 

Copper, 

Red,  Yellow,  Black. 

Lemon, 

White,  Yellow. 

Snuff, 

Yellow,  Vandyke 
Brown. 

Claret, 

Red,  Umber,  Black. 

Dove, 

White,  Vermilion,  Blue, 
Yellow. 

Pink, 

White,  Vermilion, 

. 

Lake. 

Cream, 

White,  Yellow. 

Salmon, 

White,  Yellow,  Raw 
Umber,  Red. 

Straw, 

White,  Chrome  Yellow. 

Peach  Blossom,  White,  Red,  Blue, 
Yellow. 

Lilac, 

White,  with  Violet. 

Changeable, 

Red,  Green,  lightened 
with  White. 

Remarks.— 

-Any  of  the  positive  colors 

are  made  to 

any  degree  of  lightness 

with  white  or  yellow. 

Colors  for  tints  work  best  when 
mixed  with  raw  oil. 

All  tints  must  be  graduated  by  the 
taste  of  the  artist,  recollecting  that 
practice  and  experience  are  great  helps. 

The  finer  the  quality  of  the  colors 
used,  the  purer  and  more  beautiful  will 
be  the  tints. 

All  colors  should  be  ground  before 
mixing,  as  the  dry  color  does  not  stir 
in  well. 

Toads. 

Toads  are  among  the  best  friends  the 
gardener  has;  for  they  live  almost  ex¬ 
clusively  on  the  most  destructive  kinds 
of  vermin.  Unsightly,  therefore,  al¬ 
though  they  may  be,  they  should  on  all 
accounts  be  encouraged;  they  must 
never  be  touched  nor  molested  in  any 
way ;  on  the  contrary,  places  of  shelter 
should  be  made  for  them,  to  which 
they  may  retire  from  the  heat  of  the 
sun.  If  you  have  none  in  your  garden, 
it  will  be  quite  worth  your  while  to 
search  for  them  in  your  walks,  and 
bring  them  home,  taking  care  to  handle 
them  carefully,  for  although  they  have 
neither  the  will  nor  the  power  to  injure 
you,  a  very  little  rough  treatment  will 
injure  them. 

Tobacco — To  Imitate  Porto 
Rican  Cigar  Stock. 

This  is  done  by  means  of  a  mixture  of 
one  part  each  of  lemon  peel,  orange  peel, 
figs,  coriander  seed,  and  sassafras;  one 
half  part  each  of  elderflowers,  elder¬ 
berries,  and  cinnamon;  two  parts  of 
saltpetre,  three  of  salt,  and  four  of 
sugar.  This  mixture  must  be  digested 
in  fifty  parts  of  water,  and  before  apply¬ 
ing  it,  flavored  with  an  alcoholic  solu¬ 
tion  of  gum  benzoin,  mastic,  and  myrrh. 
It  is  said  that  this  decoction  gives  a 
flavor  to  common  leaves  resembling 
closely  the  Porto  Rico ;  but  to  this  end 
the  leaves  must  be  well  dried,  about  a 
year  old,  well  permeated  with  the  prep¬ 
aration,  kept  in  a  pile  for  eight  days, 
turned  daily,  and  finally  dried. 


They  only  babble  who  practice  not  reflection. 


Tomatoes — Cultivation  of. 

Make  a  hotbed  in  the  customary  way 
about  3x6  feet.  On  about  three  square 
feet  at  one  end,  sow  your  seed  1-16  of 
an  inch  thick ;  cover  with  J  an  inch  of 
rich,  sifted  soil.  When  the  plants  are 
3  inches  high,  make  a  trench  across  the 
bed,  leaving  one  side  at  an  angle  of  52 
degrees.  Wet  the  plants  so  that  they 
can  be  taken  up  without  injuring  the 
roots.  Place  them  in  the  trench  2 
inches  apart.  Cover  them  up  to  the 
last  leaves  by  making  another  trench 
so  near  that  the  rows  of  plants  will  be 

3  inches  apart.  When  they  are  from 

4  to  6  inches  high  transplant  them  into 
the  garden,  taking  care  not  to  injure 
the  roots.  Plants  raised  as  above  di¬ 
rected  will  be  very  stocky,  will  not 
wilt  when  transplanted,  and  will  ripen 
their  fruit  before  frost  comes. 

Tomatoes — Garden  Cultiva¬ 
tion  of. 

Set  your  tomato  plants  in  rows 
three  and  a  half  feet  apart,  and  the 
same  distance  apart  in  the  rows.  Let 
the  rows  be  of  an  even  nmnber,  and, 
if  possible,  running  north  and  south, 
for  the  better  advantage  of  the  sun¬ 
shine. 

Now,  beginning  with  the  first  couple 
of  rows,  at  one  end  set  a  pair  of  stakes 
in  such  manner  that  they  will  enter 
the  ground  just  outside  of  the  line  of 
the  rows,  and  cross  each  other  at  the 
height  of  about  four  feet  over  the 
middle  space.  Set  corresponding 
stakes  at  the  opposite  end  of  the  rows, 
and  also  intermediate  ones,  if  neces¬ 
sary. 

This  done,  along  the  outside  of 
these  sloping  stakes  fasten  horizontal 
strips  of  edging,  beginning  with  the 
first  about  eight  inches  from  the 
ground,  and  finishing  with  the  one 
which  will  run  in  the  crossing  of  the 
stakes. 

As  the  plants  grow,  carefully  train 
them  over  this,  framework,  securing 


447 


them  in  place  by  tying  with  strings, 
and  judiciously  trimming  when  need¬ 
ed. 

After  the  crop  is  removed  in  the  fall, 
the  material  of  this  simple  structure 
may  be  easily  taken  apart  and  laid 
away  for  use  the  coming  and  subse¬ 
quent  seasons. 

Tomatoes — French  Mode  of 
Pruning. 

The  French  method  is  as  follows: 
As  soon  as  a  cluster  of  flowers  is 
visible  they  top  the  stem  down  to  the 
clusters,  so  that  the  flowers  terminate 
the  stem.  The  effect  is,  that  the  sap  is 
immediately  impelled  into  the  two 
buds  next  below  the  cluster,  which  soon 
push  out  strongly  and  produce  another 
cluster  of  flowers  each.  When 
these  are  visible  the  branch  to  which 
they  belong  is  also  topped  down  to 
their  level,  and  this  is  done  five  times 
in  succession.  By  this  means  the 
plants  become  stout,  dwarf  bushes, 
not  over  eighteen  inches  high.  In 
addition  to  this,  all  the  laterals  what¬ 
soever  are  nipped  off.  In  this  way 
the  ripe  sap  is  directed  into  the  fruit, 
which  acquires  a  beauty,  size  and  ex¬ 
cellence  unattainable  by  any  other 
means. 

Tongue 

Is  much  more  sensitive  at  the  top 
and  along  the  edges  than  in  the  centre. 
The  necessary  conditions  for  ‘taste’ 
are — (1)  The  solution  of  the  substance 
to  be  tasted,  (2)  the  presence  of  a 
gustatory  nerve,  and  13)  a  moist  surface 
to  the  tongue. 

Tools — To  Preserve  from  Rust. 

A  coating  of  3  parts  lard  and  1  part 
resin,  applied  to  tools  of  iron  or  steel, 
will  effectually  prevent  rust. 

Tools — Art  of  Grinding. 

More  than  one-half  of  all  the  wear 
and  tear,  and  breakage  and  bother  of 
dull  tools,  comes  from  a  lack  of  proper 


448  Long  talking  begets  short  hearing,  for  people  go  away. 


knowledge  and  practice  in  grinding. 
All  steel,  however  refined,  is  composed 
of  individual  fibres  laid  lengthways  in 
the  bar,  held  firmly  together  by 
cohesion;  and  in  almost  all  farm 

• 

implements  of  the  cutting  kind  the 
steel  portion  which  forms  the  edge,  if 
from  a  section  of  a  bar,  is  laid  in  welded 
to  the  bar  longitudinally,  so  that  it  is 
the  side  of  the  bundle  of  fibres  ham¬ 
mered  and  ground  down  that  forms 
the  edge-tools,  as  axes,  drawing-knives 
sickles  of  reapers,  scythes,  knives  of 
straw-cutters,  etc.,  in  such  a  manner 
that  the  action  of  the  stone  is  at  right 
angles  with  the  plane  of  the  edge,  or,  in 
plainer  words,  by  holding  the  edge  of 
the  tools  squarely  across  the  stone,  the 
direction  of  the  fibres  will  be  changed, 
so  as  to  present  the  ends  instead  of  the 
side  as  a  cutting  edge.  By  grinding 
in  this  manner  a  finer,  smoother  edge 
is  set,  the  tool  is  ground  in  less  time, 
holds  an  edge  a  great  deal  longer,  and 
is  far  less  liable  to  nick  out  and  to 
break. 

Plane  irons  should  be  ground  to  a 
bevel  of  about  35  degrees — chisels  and 
gouges  to  30.  Turning-chisels  may 
sometimes  run  to  an  angle  of  45. 
Molding  tools,  such  as  are.  used  for 
ivory  and  for  very  hard  wood,  are 
made  at  from  50  to  60  degrees.  Tools 
for  working  iron  and  steel  are  beveled 
at  an  inclination  to  the  edge  of  from 
60  to  70  degrees,  and  for  cutting  gun 
and  similar  metal  range  from  80  to  90. 

Tool  Chests — Household. 

Much  inconvenience  and  consider¬ 
able  expense  might  be  saved  if  it  were 
the  general  custom  to  keep  in  every 
house  certain  tools  for  the  purpose  of 
performing  at  home  what  are  called 
small  jobs,  instead  of  being  always 
obliged  to  send  for  a  mechanic  and 
pay  him  for  doing  little  things  that, 
in  most  cases,  could  be  sufficiently 
well  done  by  a  man  or  boy  belonging 


to  the  family,  if  the  proper  instruments 
were  at  hand.  The  cost  of  these 
articles  is  very  moderate,  and  the 
advantages  of  having  them  always  in 
the  house  are  far  beyond  the  expense. 

Tools. — List  of  Useful. 

There  should  be  an  axe,  a  hatchet, 
a  saw,  a  hammer,  a  tack-hammer, 
mallet,  three  or  four  gimlets  and  a  brace 
with  bits  of  different  sizes,  two  screw¬ 
drivers,  two  chisels,  a  small  plane, 
one  or  two  jack-knives,  a  pair  of  large 
scissors  or  shears,  and  a  carpet  fork  or 
stretcher.  Also  an  assortment  of 
screws  and  nails  of  various  sizes,  from 
large  spikes  down  to  small  tacks,  not 
forgetting  some  large  and  small  brass¬ 
headed  nails,  together  with  hooks  of 
various  sizes  upon  which  to  hang 
things. 

The  nails  and  screws  should  be  kept 
in  a  wooden  box,  made  with  divisions 
to  separate  the  various  sorts  and  sizes, 
for  it  is  very  troublesome  to  have  them 
mixed.  Care  should  also  be  taken  to 
keep  the  supply,  lest  it  should  run  out 
unexpectedly,  and  the  deficiency  cause 
delay  and  inconvenience  at  a  time  when 
some  are  wanted. 

Tool  Closet. 

It  is  well  to  have  somewhere,  in  the 
lower  part  of  the  house,  a  roomy  light 
closet,  appropriated  entirely  to  tools, 
and  things  of  equal  utility,  for  execut¬ 
ing  promptly  such  little  repairs  as  may 
be  required  from  time  to  time,  without 
the  delay  or  expense  of  procuring  an 
artisan.  This  closet  should  have  at 
least  one  large  shelf,  and  that  about 
three  feet  from  the  floor.  Beneath 
this  shelf  may  be  a  deep  drawer,  di¬ 
vided  into  two  compartments.  This 
drawer  may  contain  cakes  of  glue, 
pieces  of  chalk,  and  balls  of  twine  of 
different  sizes  and  quality.  There 
may  be  shelves  at  the  sides  of  the 
closet  for  glue-pots,  paste-pots  and 


449 


Temperance  in  everything  is  requisite  for  happiness. 


brushes,  pots  for  black,  white,  green, 
and  red  paint,  cans  of  oil  and  varnish, 
paint-brushes,  etc. 

Tools  Should  be  Suspended  against 
the  wall,  above  the  large  shelf,  or  laid 
across  nails  or  hooks  of  proper  size  to 
support  them.  This  is  much  better 
than  keeping  them  in  a  box,  where 
they  are  apt  to  be  injured  by  rubbing 
against  each  other,  and  the  hand  may 
be  hurt  in  feeling  amongst  them  to 
find  the  thing  that  is  wanted.  But 
when  hung  up  against  the  back  wall  of 
the  closet,  each  tool  can  be  seen  at  a 
glance. 

An  excellent  and  simple  Contriv¬ 
ance  for  designating  the  exact  places 
allotted  to  all  these  articles  is 
to  draw  on  the  closet  wall  with 
paint  or  ink  a  representation  in 
outline  of  the  tool  belonging  to  that 
particular  place.  For  instance,  under 
each  saw  is  sketched  the  outline  of  that 
saw,  under  each  gimlet  a  sketch  of 
that  gimlet,  under  the  screw-driver  are 
slight  drawings  of  screw-drivers.  So 
that  when  any  tool  that  has  been 
taken  away  for  use  is  brought  back, 
the  exact  spot  to  which  it  belongs  can 
be  found  in  a  moment;  and  the  con¬ 
fusion  which  is  occasioned  in  putting 
tools  away  in  a  box  and  looking  for 
them  again  when  they  are  wanted,  is 
thus  prevented. 

Top,  Spinning — Upright 

Is  kept  in  that  position  by  the  combi¬ 
nation  of  two  forces — (1)  Gravitation, 
which  pulls  it  downwards  to  the  earth ; 
and  (2)  centrifugal  force,  which  pulls 
it  horizontally  in  all  directions  at  once. 
As  soon  as  the  speed  becomes  too  slow 
to  resist  the  gravitation,  the  vertical 
position  is  lost ;  but  while  the  speed  is 
great  enough  to  resist  the  gravitation, 
the  pace  is  about  “a  mile  a  minute.  ” 
The  motions  of  the  planets  are  con¬ 
trolled  by  precisely  the  same  laws. 


Tortoise  Shell — To  Imitate. 

In  order  to  do  this  well,  your  founda¬ 
tion  or  ground  work  must  be  perfectly 
smooth  and  white,  or  nearly  so;  you 
then  gild  it  with  silver  leaf  with  slow 
size,  so  as  to  have  it  perfectly  smooth, 
with  no  ragged  edges,  cleaning  the  loose 
leaf  off.  Then  grind  Cologne  earth 
very  fine,  and  mix  it  with  gum  water 
and  common  size ;  and  with  this,  having 
added  more  gum  water  than  it  was 
ground  with,  spot  or  cloud  the  ground 
work,  having  a  fine  shell  to  imitate; 
and  when  this  is  done,  you  will  perceive 
several  reds,  lighter  and  darker,  appear 
on  the  edges  of  the  black,  and  many 
times  lie  in  streaks  on  the  transparent 
part  of  the  shell.  To  imitate  this  finely, 
grind  sanguis  draconis  with  gum  water, 
and  with  a  fine  pencil  draw  those  warm 
reds,  flushing  it  in  about  the  dark  place 
more  thickly;  but  fainter  and  fainter 
and  thinner,  with  less  color  towards 
the  lighter  parts,  so  sweetening  it 
that  it  may  in  a  manner  lose  the 
red,  being  _  sunk  in  the  silver  or 
more  transparent  parts.  When  it 
is  dry,  give  it  a  coat  of  varnish, 
let  it  stand  a  few  days,  then  rub  it 
down  with  pumice  stone  and  water. 
Then  grind  gamboge  very  fine,  and 
mix  with  varnish,  giving  of  this  as 
many  coats  as  will  cause  the  silver 
to  have  a  golden  color,  then  finish 
with  a  clean  coat  of  varnish. 

Toys — Varnish  for. 

Copal,  7  parts;  mastic,  1  part; 
Venice  turpentine,  J  part;  strongest 
alcohol,  11  parts.  Dissolve  the  copal 
first,  with  the  aid  of  a  little  camphor, 
then  add  the  mastic,  etc.,  and  thin 
with  alcohol  as  required. 

Tracings — To  Photograph  With¬ 
out  a  Camera. 

Lay  out  several  thicknesses  of 
cloth,  on  a  smooth  drawing  board,  on 
top  of  which  place  a  sheet  of  sensitized 
paper,  superimpose  the  same  with  the 


450 


W e  seldom  repent  talking  too  little, 


drawing,  right  side  up,  and  press  the 
whole  down  perfectly  smooth  with  a 
piece  of  glass  which  is  to  be  kept  in 
place  by  clothes  pins  and  weights,  and 
expose  it  under  the  skylight  until  the 
edges  of  the  paper  show  a  sufficient 
dark  impression,  when  it  is  to  be 
removed,  toned,  and  fixed.  In  this 
manner  an  exact  copy  of  a  drawing 
can  be  made,  the  only  difference,  as  a 
matter  of  course,  will  be,  the  lines  will 
be  white  and  the  body  of  the  paper 
dark,  which  is  of  no  disadvantage 
whatever. 

Trades  Injurious  to  Teeth 

Are  specially  those  connected  with 
mercury,  chloride  of  lime  (for  bleach¬ 
ing,  etc.),  phosphorus  for  matches, 
etc.),  soda,  etc. 

Trance 

Is  distinguished  from  normal  sleep 
in  (1)  duration,  (2)  insensibility  to 
external  impressions,  (3)  following 
excitement  rather  than  fatigue.  It  is 
a  species  of  hysteria. 

Transparencies — To  Make. 

Take  some  prettily  colored  land¬ 
scape  and  cut  a  slit  into  the  broad 
lights  of  it  with  a  penknife;  put  a 
white  paper  of  medium  thickness 
behind  it,  and  interline  with  orange 
or  rose-colored  paper ;  bind  the  three — • 
that  is  the  landscape,  the  colored 
paper,  and  the  paper  which  forms  the 
back — together  with  some  suitable 
color  for  a  frame;  now  separate  the 
cut  edges  of  your  landscape  by  press¬ 
ing  them  apart.  Hang  up  in  the 
window,  and  when  the  sun  shines 
through,  the  effect  is  beautiful.  Try 
it ;  we  are  sure  you  will  be  pleased. 

An  engraving  prepared  as  for  Gre¬ 
cian  painting  is  very  pretty  for  a  screen 
or  to  hang  in  the  window.  Lamp 
shades  may  be  made  in  this  way,  and 
many  pretty  designs  will  suggest  them¬ 
selves;  bouquets, wreaths,  vines  running 
round  the  shade,  etc.  Also  still  more 


beautiful  is  the  antique  style,  before 
painting. 

Trappers,  Hints  to — Valuable 
versus  Worthless  Skins. 

The  skins  of  animals  trapped  are 
always  valued  higher  than  those  shot, 
as  shot  not  only  make  holes,  but  fre¬ 
quently  plow  along  the  skin  making 
furrows  as  well  as  shaving  off  the  fur. 
To  realize  the  utmost  for  skins  they 
must  be  taken  care  of,  and  also  cleaned 
and  prepared  properly.  Newhouse 
gives  these  general  rules  derived  from 
experience. 

Be  careful  to  visit  your  traps  often 
enough,  so  that  the  skin  will  not  have 
time  to  get  tainted. 

As  soon  as  possible  after  an  animal 
is  dead  and  dry,  attend  to  the  skinning 
and  curing. 

Scrape  off  all  superfluous  flesh  and 
fat,  and  be  careful  not  to  go  so  deep  as 
to  cut  the  fiber  of  the  skin. 

Never  dry  a  skin  by  the  fire  or  in  the 
sun,  but  in  a  cool,  shady  place,  shel¬ 
tered  from  rain.  If  you  use  a  barn 
door  for  a  stretcher  (as  boys  some¬ 
times  do),  nail  the  skin  on  the  inside 
of  the  door. 

Never  use  “preparations”  of  any 
kind  in  curing  skins,  nor  even  wash 
them  in  water,  but  simply  stretch  and 
dry  them  as  they  are  taken  from  the 
animal. 

Trapping — Season  for. 

All  furs  are  best  in  winter;  but  trap¬ 
ping  may  be  carried  on  to  advantage 
for  at  least  six  months  in  the  year — i.  e. 
any  time  between  the  first  of  October 
and  the  middle  of  April.  There  is  a 
period  in  the  warm  season,  say  from 
the  first  of  May  to  the  middle  of  Sep¬ 
tember,  when  trapping  is  out  of  the 
question,  as  furs  are  worthless.  The 
most  trapping  is  done  late  in  the  fall, 
and  early  in  the  spring.  The  reason 
why  furs  become  worthless  in  summer 
is,  that  all  fur-bearing  animals  shed 
their  coats,  or  at  least,  lose  the  finest 


but  very  often  repent  talking  too  much. 


451 


and  thickest  part  of  their  fur  as  warm 
weather  approaches,  and  have  a  new 
growth  of  it  in  the  fall  to  protect  them 
in  winter.  This  whole  process  is  indi¬ 
cated  in  the  case  of  the  muskrat,  and 
some  other  animals,  by  the  color  of  the 
inside  part  of  the  skin.  As  summer 
approaches,  it  becomes  brown  and 
dark.  That  is  a  sign  that  the  best  fur 
is  gone.  Afterward  it  grows  light- 
colored,  and  in  winter  when  the  fur  is 
in  the  best  condition  it  is  altogether 
white.  When  the  pelt  is  white  it  is 
called  prime  by  the  fur-dealers.  The 
fur  is  then  glossy,  thick,  and  of  the 
richest  color,  and  the  tails  of  such  ani¬ 
mals  as  the  mink,  marten,  and  fisher 
are  full  and  heavy.  Beavers  and 
muskrats  are  not  thoroughly  prime  till 
about  the  middle  of  winter.  Other 
animals  are  prime  about  the  first  of 
November.  There  is  probably  some 
variation,  with  the  latitude,  of  the  ex¬ 
act  period  at  which  furs  become  prime, 
the  more  northern  being  a  little  in  ad¬ 
vance.  Trappers  are  liable  to  begin 
trapping  too  early  in  the  season,  con¬ 
sequently  much  poor  fur  is  caught, 
which  must  be  sold  at  low  prices,  and 
is  unprofitable  to  the  trapper,  the  fur- 
buyer,  and  the  manufacturer. 

Traps,  Setting. 

The  first  thing  to  secure  in  setting 
your  trap,  is  that  the  animal  will  go 
to  it;  second,  that  it  shall  catch  him 
when  he  comes;  and  last,  that  he 
shall  not  be  able  to  get  away,  when 
once  caught.  Next,  it  is  necessary 
always  to  smoke  the  trap  in  burning 
hemlock,  cedar,  or  juniper  boughs, 
dipped  in  the  blood  of  pigs  that  have 
just  been  killed,  or  letting  the  blood 
of  a  chicken  run  over  it,  dipping  it 
in  melted  fat  or  rubbing  it  while 
warm  with  a  ball  of  beeswax.  But 
remember  that  in  baiting  a  rabbit 
trap  your  hands  must  never  be  greasy  ; 
there  is  nothing  a  rabbit  will  so  quick¬ 
ly  avoid  as  grease  of  any  kind. 


Now  having  arranged  this,  your 
next  business  must  be  to  induce 
your  animal  not  to  be  shy.  If  you 
are  carrying  on  trapping  in  wild 
woods  the  surrounding  scenery  is 
generally  wild  enough,  but  near  at 
home,  on  the  farm,  care  must  be 
taken  to  take  away  the  appearance 
of  preparation,  and  yet  preparation 
must  be  made.  A  cautious  ani¬ 
mal  such  as  a  fox  or  raccoon,  should 
be  invited  to  come  several  times  be¬ 
fore  the  trap  is  set;  arrange  a  place 
with  sawdust,  hay-seed,  chaff,  and 
chicken  feathers,  several  inches  deep, 
scatter  through  it  food  adapted  to 
the  animal  intended  to  be  caught, 
offal  of  chickens,  bones,  and  bits 
of  waste  meat,  fish  heads,  etc.,  if 
for  fox;  nubbins  of  com,  etc.,  for 
coon;  leave  it  and  when  you  have 
certain  indications,  set  your  trap 
(free  from  the  iron  smell)  and  cover 
with  the  material  you  have  used, 
scattering  bits  of  food  therein  as 
before;  the  creature  you  are  after 
will  probably  be  there  the  next 
morning,  if  you  have  properly  se¬ 
cured  your  trap.  Another  way  is 
to  set  your  trap  under  water  two  or 
three  inches  with  the  bait  above  it, 
hung  upon  a  sapling  or  spile  so  as 
to  make  the  animal  stand  upon  the 
trap  to  get  it,  or  to  plant  your  trap 
well  covered  at  the  foot  of  an  old 
stump,  by  the  side  of  a  sapling,  by 
the  side  of  a  barn,  hay-stack,  smoke 
house,  pig  pen,  but  always  covering 
the  trap  and  hanging  the  bait  above 
it,  so  as  to  make  the  animal  step 
into  it. 

Last  of  all  you  must  secure  the 
trap  by  a  weight  of  wood  or  metal, 
by  a  bent  sapling  that  pulls  it  up 
into  the  air,  or  by  a  weight  or  stick 
that  will  pull  it  into  the  water  and 
drown  it.  A  short  light  chain  ought 
to  be  attached  to  every  trap  of  iron, 


452 


None  can  teach  admirably  if  not  loving  his  text. 


as  animals  gnaw  with  ease  through 
anything  like  rope  or  hide.  If  you 
are  catching  animals  only  to  get  rid 
of  a  nuisance,  no  spring  is  necessary, 
but  if  for  fur,  you  want  to  hoist  the 
land  animals  into  the  air,  where  they 
cannot  damage  themselves,  and  if 
water  animals,  you  want  to  drown 
them  quickly.  The  former  result  is 
attained  by  bending  over  a  sapling 
with  a  stout  cord  attached,  contain¬ 
ing  the  bait;  a  portion  of  the  cord 
continues  down  to  the  trap  and  is 
fastened  slightly  by  a  notched  peg 
driven  into  the  ground;  when  the 
animal  is  caught  its  struggles  free  the 
cord,  and  the  sapling  springs  back 
and  hoists  it  into  the  air.  If  your 
trap  is  set  in  water  it  may  be  fastened 
by  a  ring  at  the  end  of  the  chain 
to  a  pole  running  out  into  deep 
water,  the  pole  should  be  fastened 
into  its  position  and  securely  an¬ 
chored,  or  the  whole  thing  may  be 
rolled  far  down  the  stream  when  you 
come  to  look  for  it;  the  struggles  of 
the  animal  caught  cause  the  ring 
to  go  farther  and  farther  down  the 
stick  and  the  weight  of  the  trap 
finally  drowns  the  animal. 

Traps — Baiting. 

Strong  smelling  substances  are  the 
best  baits,  other  things  being  equal; 
and  if  the  smell  of  the  kind  of  ani¬ 
mal  to  be  caught  can  be  given  to 
the  bait  in  any  way,  it  will  be  sure 
to  lure  the  animal  to  the  trap.  If 
a  fox  skin  be  dragged  along  the  ground 
in  the  direction  of  the  trap,  every  fox, 
striking  the  trail  will  follow  it  up. 
So  it  is  with  other  animals.  Beaver 
bait  is  made  thus:  The  castor  or 
bark-stone,  which  is  found  in  the 
male  beaver,  is  pressed  from  the 
bladder-like  bag  which  contains  it 
into  a  vial  with  a  wide  mouth.  Five 
or  six  of  these  stones  are  taken,  and 
a  powdered  nutmeg,  a  dozen  or  more 
cloves,  a  teaspoonful  of  ground  cin¬ 


namon,  all  mixed  with  alcohol  or 
whiskey  until  it  is  about  as  thick  as 
good  syrup,  cork  the  bottle  and  keep 
three  or  four  days.  In  using  this 
it  should  be  employed  for  attract¬ 
ing  the  beaver  toward  the  trap,  but 
not  to  be  put  into  it.  For  the  beaver 
has  a  habit  when  he  smells  the  bark- 
stone  of  another  beaver  of  covering 
it  with  leaves  and  twigs  and  then 
voiding  his  own  bark-stone  or  scent 
upon  it.  Doing  this,  he  would  be 
more  likely  to  cover  the  trap  than  to 
be  caught.  What  may  be  the  object 
of  this  is  of  course  unknown ;  but  it  is 
similar  to  the  voiding  of  urine  by  dogs, 
foxes,  and  wolves  in  spots  already 
used  by  another  animal  for  the  same 
purpose. 

But  the  beavers  will  take  any 
fresh  root  or  sapling  for  bait.  The 
muskrat  will  take  carrots,  potatoes, 
apples,  or  any  similar  food.  All 
of  the  weasel  tribe — the  mink,  sable, 
fisher,  skunk,  ordinary  weasel'  etc., — 
will  take  fish,  fresh  or  salt.  When 
using  the  latter,  it  should  be  toasted, 
so  as  to  emit  more  smell.  Old  hunt¬ 
ers,  to  get  a  good  “  fish  smell,” 
cut  up  any  small  fish,  put  the  pieces 
into  a  bottle,  and  let  it  be  in  as  warm 
a  place  as  convenient  for  several 
days.  As  it  decays  the  fish  oil  rises 
and  this  oil  they  put  on  any  bait 
they  happen  to  have.  All  of  the 
weasel  tribe,  as  well  as  foxes  and 
wolves,  are  fond  of  any  kind  of  fowl. 
The  heads  and  legs  and  any  other 
waste  parts  of  wild  and  domes¬ 
tic  fowl  are  the  best  of  bait.  Even 
feathers  scattered  around  the  trap 
make  the  thing  more  attractive  and 
real.  A  little  musk  mixed  with  assa- 
foetida,  or  mixed  like  the  bark-stone, 
or  even  a  muskrat  skin,  fixed  so  as 
to  drag  along  the  ground  toward 
a  trap,  will  make  most  of  this  tribe, 
follow  it  up  to  the  trail.  A  strong 
piece  of  codfish  will  do  the  same. 


One  to-day  is  worth  two  to-morrows. 


453 


Some  old  hunters  just  keep  one 
of  these  trail-bags  tied  by  a  string 
to  their  belt  and  let  it  drag  as  they 
go  from  trap  to  trap.  This  multiplies 
their  chances  of  having  something 
in  them  next  morning.  Another 
secret  of  old  hunters  is  to  take  the 
parts  peculiar  to  the  sex  of  the  female 
wolf,  fox  or  dog,  and  preserve  it 
in  alcohol  or  whiskey  for  use.  A 
small  piece  of  this  is  used  in  draw¬ 
ing  either  fox  or  wolf  to  traps,  and 
proves  irresistible  to  the  male,  and 
no  matter  from  which  species  it  is 
taken,  it  proves  alike  attractive 
to  either  fox  or  wolf.  It  is  not  used 
as  a  bait,  that  is  as  food,  but  as  the 
trail  or  drag,  to  bring  the  animal 
toward  the  trap.  The  trap  may 
be  baited  as  usual,  or  this  substance 
may  be  suspended  over  the  trap ; 
in  trying  to  reach  it,  to  smell  at  it, 
the  animal  steps  into  the  trap. 
Foxes,  wolves  and  all  the  weasel 
tribe  will  take  flesh  and  fish  of  any 
kind  with  this  exception :  foxes, 
wolves  (and  dogs)  will  not  eat 
their  own  kind;  weasels  of  every 
kind  will.  Toasted  cheese  forms  a 
strong  allurement  for  a  fox.  The 
bear  will  go  anywhere  for  honey, 
and  it  is  usual  to  smear  this  over  a 
piece  of  pork  or  beef,  or  even  upon 
an  ear  of  corn,  or  just  to  smear  it 
on  the  tree  or  stump  near  where 
the  trap  is  set.  The  skunk  con¬ 
siders  mice  a  dainty,  and  raccoons 
will  travel  far  for  frogs,  fish  (broiled), 
salt  or  fresh;  but  an  ear  of  com  is  not 
disdained  by  them.  Squirrels  take 
Indian  com,  nuts,  etc.  Woodchucks 
will  take  roots,  com  and  bread.  Wild 
cats  take  flesh  or  fish  of  any  kind. 
In  the  northwest  they  are  also  taken 
with  the  ■  bark-stone  bait  previously 
described.  In  arranging  traps  for 
small  birds  hemp-seed  will  be  found 
more  attractive  than  any  other. 
Buckwheat  is  perhaps  more  attract¬ 


ive  for  quails  than  any  other  grain. 
Otters,  also,  can  be  caught  with  the 
various  grains- — the  small  grains  being 
best. 

Trap,  Dead  Fall. 

The  simplest  dead  fall  is  made 
with  one  log,  heavy  enough  to  hold 
the  creature  which  it  is  proposed  to 
trap.  Cut  a  notch  in  a  stump, 
or  drive  a  short  stake  with  a  notch 
in  it,  or  fasten  the  log  with  a  withe 
to  a  stake  or  sapling,  or  in  any  case 
allow  it  a  hinge-like  motion.  This 
is  done  with  the  log  lying  on  the 
ground.  Raise  one  end  and  sup¬ 
port  it  upon  a  figure  four,  baited  of 
course.  The  bait  stick  of  the  figure  four 
must  be  at  right  angles  with  the  log, 
and  enclosed  with  stakes  or  other¬ 
wise  to  allow  the  animal  to  approach 
only  from  one  side,  and  obliging 
it  to  stand  across  the  line  in  which 
the  log  would  fall.  Another  way 
is  to  arrange  two  logs,  one  to  fall  on 
the  other  in  the  same  way.  Stakes 
may  be  driven  at  the  side,  if  found 
necessary,  to  insure  one  log  falling 
on  top  of  the  other. 

Trap,  Farmers’ — For  Mink, 
Weasels,  Skunks,  etc. 

Take  boards  inch  thick,  and 
make  a  box  the  two  sides  and  top 
12  inches  long,  with  one  end  closed; 
the  size  of  the  box  inside  being  4 
inches  square.  A  steel  spring  is 
fastened  on  the  closed  end  of  the 
box,  to  which  is  fastened  a  square 
ring  at  its  extremity,  through  which 
the  game  thrusts  its  head  to  reach 
the  bait  at  one  end  of  a  catch, 
which  holds  the  ring  depressed,  and 
held  by  a  wire  running  from  the  front 
end  of  the  trap  to  the  catch  on  the 
upper  extremity  of  the  bait  hook. 
One  who  has  tried  it  extensively 
says:  “This  is  the  best  trap  for 
skunks  in  the  world,  I  believe.  I 
have  used  many  different  kinds, 


454 


Most  men  think  indistinctly, 


but  none  works  so  well  as  this.  You 
can  set  it  at  the  hole  in  a  wall  or 
fence.  It  is  sure  fire.” 

Trees — Average  Growth  of. 

The  Illinois  Horticultural  Society 
appointed  a  committee  to  prepare  a 
report  on  the  cultivation  and  growth 
of  forest  trees.  The  committee  con¬ 
cluded  an  able  report  by  saying: 
“As  the  results  of  our  observations 
and  from  the  testimony  of  reliable 
men,  we  regard  the  following  as  about 
the  average  growth  in  twelve  years, 
of  the  leading  desirable  varieties, 
when  planted  in  belts  or  groves  and 
cultivated  as  directed: — White  Maple, 
1  foot  in  diameter  and  30  feet  high. 
Ash-leaf  Maple,  1  foot  in  diameter 
and  20  feet  high.  White  Willow, 
1 Y2.  feet  in  diameter  and  40  feet 
high.  Yellow  Willow,  feet  in 

diameter  and  35  feet  high.  Lom¬ 
bardy  Poplar,  10  inches  in  diameter 
and  40  feet  high.  Blue  and  White 
Ash,  10  inches  in  diameter  and  20 
feet  high.  Chestnut,  10  inches  in 
diameter  and  20  feet  high.  Black 
Walnut  and  Butternut,  10  inches 
in  diameter  and  20  feet  high.  Elm, 
10  inches  in  diameter  and  20  feet 
high.  Birch  (varieties),  10  inches 
in  diameter  and  25  feet  high.  Larch, 
8  inches  in  diameter  and  24  feet 
high.  The  different  varieties  of  ever¬ 
greens  wall  make  an  average  growth 
of  eighteen  to  twenty  inches  in 
height  annually.” 

From  these  and  other  data,  which 
the  intelligent  farmer  can  collect, 
he  may  readily  approximately  estimate 
the  cost  of  fence  posts,  rails,  fire-wood, 
hewing  timber,  lumber,  etc. 

Trees,  Shade  and  Forest — 
Value  of. 

Some  people  flee  to  the  woods  for 
health,  get  it,  and  then  consent  to 
the  destruction  of  shade  trees  in 
front  of  their  city  residences,  says 


Popular  Science  Monthly.  Dr.  Os¬ 
wald  shows  that  forests  and  pop¬ 
ulation  have  a  relation  worth  noting. 
Where  the  forests  have  disappeared 
the  population  has  dwindled.  He 
writes : 

“Spain,  in  the  glory  of  her  ancient 
woodlands  was  the  Eden  of  South¬ 
ern  Europe:  treeless  Spain  has  be¬ 
come  a  gehenna  of  poverty  and 
disease.  Forest-shaded  Sicily  begat 
athletes  and  philosophers,  heroes  and 
merchant  princes ;  Sicily,  in  its  present 
sun-blistered  condition,  evolves  chiefly 
bandits,  beggars  and  vermin.  The  en¬ 
tire  coast  region  of  the  Mediterranean 
has  been  “cleared,”  with  the  result  of 
losing  four-fifths  of  its  former  popula¬ 
tion,  and  at  least  nine-tenths  (of  its 
former  productiveness. 

The  same  in  Southern  France,  in 
Portugal,  Asia  Minor,  Mesopotamia, 
Armenia,  Persia,  and  Hindoostan. 

It  might  indeed  be  questioned 
if  all  human  follies  and  crimes  taken  to¬ 
gether  have  caused  as  much  per¬ 
manent  mischief  as  the  insane  de¬ 
struction  of  nature’s  safeguards 
against  life-blighting  droughts. 

We  wonder  if  Americans  will  learn 
these  truths  in  time  to  save  or  re¬ 
store  our  forests.  Fanners  should 
plant  treees. 

Trees  (Shade) — Best  to  Plant. 

A  moderate  number  of  trees  are 
necessary  on  every  farm,  both  for 
shelter  and  shade.  Some  farms 
have  been  completely  denuded  by 
the  ax  of  the  wood-chopper,  and 
as  screens  and  shade  trees  are  almost 
indispensable,  the  most  desirable  and 
profitable  are  black  walnut  and 
sugar  maple.  The  walnuts  will  bear 
abundantly  in  8  or  10  years  from 
the  time  of  planting,  and  the  timber 
will  be  increasing  in  value  every 
year.  The  sugar  maple  gives  a  beauti¬ 
ful  shade,  and  its  product  is  ex¬ 
ceedingly  valuable.  It  is  a  good  plan 


and,  therefore,  cannot  speak  with  exactness. 


455 


to  raise  the  trees  in  some  comer  of 
the  orchard  or  garden  until  they 
have  become  strong.  The  catalpa 
tree  is  a  beautiful  shade  tree,  and  its 
wood  is  excellent  for  posts  and  poles. 

Trees,  Oak. 

The  process  of  deforesting  our 
lands  upon  the  Atlantic  border  has 
gone  on  for  centuries,  and  in  the 
very  populous  States  has  necessi¬ 
tated  replanting.  It  is  a  fact  not 
sufficiently  known,  that  oaks  may 
be  rapidly  grown,  and  will  develop, 
within  an  ordinary  lifetime,  fine 
groves  of  those  noble  trees  which 
give  so  much  dignity  to  an  old  home¬ 
stead.  Major  Ben.  Perley  Poore  has 
upon  his  estate  in  Massachusetts  a 
splendid  oak  forest  or  wood  of  30 
acres,  every  acorn  for  which  was 
planted  by  himself  30  years  ago. 
The  trunks  of  the  trees  are  now  1 
feet  in  diameter. 

Tree’s  Height  from  its  Shadow. 

Set  a  stick  quite  upright  in  the 
ground  so  that  the  shadow  falls 
beside  the  shadow  of  the  tree;  then, 
as  the  length  of  the  stick’s  shadow 
to  the  stick’s  height,  so  is  the  length 
of  the  tree’s  shadow  to  the  tree’s 
height.  That  is  to  say,  multiply 
the  length  of  the  tree’s  shadow  by 
the  height  of  the  stick,  and  divide 
the  result  by  the  length  of  the  stick’s 
shadow. 

Tuba  Root. 

The  roots  of  a  plant  known  in 
Borneo  by  the  name  tuba  or  tooba, 
are  much  valued  in  that  country 
for  destroying  vermin  on  plants  and 
animals.  They  are  thrown  into  water 
and  allowed  to  stand  a  short  time, 
after  which  the  animals  or  plants 
are  washed  with  the  water.  It  is 
said  that  the  infusion  is  very  deadly 
to  the  vermin,  but  innocuous  to 
the  plant  and  animals.  The  roots 
are  used  while  fresh,  and  are  be¬ 


lieved  to  lose  their  properties  in 
drying.  They  are  also  used  con¬ 
stantly  for  poisoning  fish  in  pools. 
The  plant  is  one  of  the  Legumi- 
nosfe. 

Turkeys. 

Turkeys  are  bred  quite  largely  and 
are  very  profitable  if  bred  where  they 
can  have  perfect  liberty  to  range  over 
the  country  and  hunt  their  own 
living,  but  they  do  not  endure 
confinement  and  it  is  hard  to  rear 
them  in  limited  enclosures.  The 
Bronze  and  the  White  varieties  are 
the  most  popular. 

Turkeys — Charcoal  for. 

A  recent  experiment  has  been 
tried  in  feeding  charcoal  for  fat¬ 
tening  turkeys.  Two  lots  of  four 
each  were  treated  alike,  except  for 
one  lot  finely  pulverized  coal  was 
mixed  with  mashed  potatoes  and 
meal,  on  which  they  were  fed,  and 
broken  pieces  of  coal  also  plentifully 
supplied.  The  difference  in  weight 
was  one  and  a  half  pounds  each  in 
favor  of  the  fowls  supplied  with 
coal,  and  the  flesh  was  superior  in 
tenderness  and  flavor.  This  sug¬ 
gestion  is  well  worth  a  fair  trial  from 
those  engaged  in  turkey-raising. 

Turkeys — To  Rear. 

First,  a  quiet  hen  is  to  be  sought 
for  as  a  sitter,  and  when  such  a 
one  is  obtained,  the  next  care  is  to  give 
her  a  quiet  and  rather  secluded  place 
for  her  nest  while  sitting,  which  is 
of  more  importance  than  some  who 
do  not  give  themselves  the  trouble 
to  care  for  such  small  matters, 
think.  Bronze  turkeys  are  large  birds, 
and  will  cover  15  to  18  eggs  with 
ease;  while  sitting  they  should  not 
be  disturbed,  and  should  not  be 
taken  from  the  nest  after  hatching 
for  at  least  24  hours,  or  longer,  if 
she  sits  contented,  as  the  young 
chicks  gain  strength  very  fast  by 


456 


To-morrow  is  an  old  deceiver, 


being  kept  quiet  for  a  day  or  two  at 
first.  If  the  hen  is  quite  gentle,  (as 
she  should  be,  if  possible,)  it  is  best 
to  watch  the  hatching  process,  and 
if  a  chick  is  not  likely  to  come  out 
strong,  the  shell  may  sometimes 
be  broken,  and  the  chick  saved;  in 
taking  the  hen  with  her  brood  from 
the  nest,  she  should  have  a  large,  airy 
coop,  where  the  grass  is  closely  mown 
off,  where  the  chicks  can  bask  in 
the  sun  at  pleasure,  and  have  quite 
a  run  for  exercise,  and  the  picking 
up  of  bugs  and  insects. 

The  feed  should  be  mostly  curds, 
made  from  sour  milk  heated,  and 
the  whey  drained  off  and  seasoned 
with  pepper.  After  a  few  days, 
according  to  their  strength  and  the 
quietness  of  the  hen  turkey,  they 
should  have  the  range  of  the  farm. 
At  first,  a  small  portion  of  the  day, 
after  the  dew  is  all  off.  They  should 
be  housed  at  night,  and  not  let  out 
till  the  wet  is  off  the  grass  in  the 
morning ;  then  by  liberal  feeding 
whenever  they  come  near  their  roost¬ 
ing  quarters,  they  will  be  healthy  and 
grow  very  fast — especially  if  grass¬ 
hoppers  are  plenty,  as  they  are  some 
years  in  most  sections  of  the  country. 
When  it  is  the  time  for  the  fattening 
season,  they  should  then  have  all 
the  good  food  they  will  eat,  of  a 


variety  such  as  com,  buckwheat, 
boiled  potatoes,  chopped  cabbage, 
etc.,  and  if  kept  where  they  can  get 
what  they  will  eat  when  they  want 
it,  they  will  fatten  very  fast. 

Turnips,  Fly  on — To  Destroy. 

Take  1  bushel  of  newly  slaked 
lime,  and  mix  therewith  a  bushel 
of  wood  ashes;  mix  and  blend  the 
whole  intimately  together,  and  sift 
the  powder  lightly  along  the  top 
of  the  drills. 

Twilight. 

Twilight  is  the  reflection  of  sun¬ 
light  from  the  higher  levels  of  the 
atmosphere  which  are  still  lighted  by 
the  sun  after  it  has  become  invisible 
from  ordinary  levels.  Even  when  the 
sun  is  in  the  zenith  of  a  cloudless 
sky,  one-fifth  of  the  light  on  any 
given  area  of  the  earth’s  surface  is 
reflected  from  other  parts  of  the  sky 
than  that  through  which  the  beams 
reach  directly  to  that  area.  When 
the  sun  is  just  above  the  horizon, 
more  than  two  thirds  of  the  total 
light  is  thus  reflected ;  and  when 
the  sun  is  just  below  the  horizon,  all 
the  light  comes  in  this  way.  The 
duration  of  twilight,  however,  varies 
greatly — from  practically  nothing  at 
the  Equator  to  continuous  light 
in  the  land  of  the  “Midnight  Sun.” 


u 


Ultramarine. 

A  vitreous  matter  colored  by  oxide 
of  cobalt,  gives  a  tone  of  color  different 
from  that  of  prussiate  of  iron  and  indigo. 
It  is  employed  for  sky-blues.  The  case 
is  the  same  with  blue  verditer,  a  prep¬ 
aration  made  from  oxide  of  copper  and 
lime.  Both  these  blues  stand  well  in 
distemper,  in  varnish,  and  in  oil. 

Saxon  blue  requires  to  be  ground 
with  drying  oil,  and  to  be  mixed  with 
gallipot  varnish.  If  intended  for  oil 


painting,  it  is  to  be  mixed  up  with 
resinous  drying  oil,  which  gives  body 
to  this  vitreous  matter. 

Ultramarine — To  Know  When 
Adulterated. 

As  the  price  of  ultramarine  is  high, 
and  may  become  more  so  on  account  of 
the  difficulty  of  obtaining  lapis  lazuli, 
it  is  of  great  importance  that  painters 
should  be  able  to  detect  adulteration. 
Ultramarine  is  pure,  if  when  brought 


and  his  cheat  never  grows  stale. 


457 


to  a  red  heat  in  a  crucible,  it  stands 
that  trial  without  changing  its  color ;  as 
small  quantities  only  are  subjected  to 
this  test,  a  comparison  may  be  made 
at  very  little  expense,  with  the  part 
which  has  not  been  exposed  to  the  fire. 
If  adulterated  it  becomes  blackish  or 
paler. 

This  proof,  however,  may  not  always 
be  conclusive.  When  ultramarine  of 
the  lowest  quality  is  mixed  with  azure, 
it  exhibits  no  more  body  than  sand 
ground  on  porphyry  would  do;  ultra- 
marine  treated  with  oil  assumes  a 
brown  tint. 


Umbrellas — To  Make  Last  Twice 
As  Long  As  Usual. 

Most  persons,  when  they  come  in 
from  the  rain,  put  their  umbrellas  in 
the  rack  with  the  handle  upward.  They 
should  put  it  downward;  because  when 
the  handle  is  upward  the  water  runs 
down  inside  to  the  place  where  the 
ribs  are  joined  to  the  handle,  and  can¬ 
not  get  out,  but  stays,  rotting  the 
cloth  and  rusting  the  metal  until 
slowly  dried  away.  The  wire  securing 
the  ribs  soon  rusts  and  breaks.  If 
placed  the  other  end  up,  the  water 
readily  runs  off,  and  the  umbrella  dries 
almost  immediately. 


V 


Varnishing. 

All  work  before  being  varnished, 
should  be  prepared  with  a  dead  sur¬ 
face,  either  by  mixing  with  turpentine 
or  by  rubbing  down  with  pumice  stone. 
In  very  finely  finished  work,  requiring 
a  level  surface,  rub  down  with  solid 
pumice  stone  and  water;  where  only 
smoothness  is  necessary,  rub  with  pul¬ 
verized  pumice  stone  with  water,  using 
for  a  rubber  any  woolen  cloth,  or  felt, 
or  buckskin. 

The  First  Coats  should  be  spread  on 
evenly  and  well  rubbed  out.  Two,  or 
four,  or  six  coats  may  be  given  with¬ 
out  rubbing ;  then,  previous  to  the  last 
coat,  rub  till  the  gloss  is  destroyed, 
afterwhich  give  it  aheavy  flowing  coat. 

The  Flowing  Coat. — Where  work  is 
to  be  finished  on  a  cheaper  plan,  the 
rubbing  need  not  be  done.  In  this 
case  give  two  or  three  coats,  well 
rubbed  out,  and  while  the  last  coat  is 
quite  sticky,  so  as  to  make  the  brush 
drag  through  a  little  toughly.  put  on  a 
heavy  flowing  coat  of  thick  varnish — 
put  on  so  heavily  that  it  will  flow  evenly 
of  itself.  This,  after  thoroughly  dry, 
may  be  polished. 


Finishing.— Rub  down  with  finely 
pulverized  pumice  stone  till  smooth 
and  even;  wash  off.  Then  rub  with 
rotten  stone  and  sweet  oil.  Clean  off 
the  oil,  and  polish  with  chamois  leather. 
Some  use  only  the  hand  to  finish  with, 
which  is  quite  as  good  after  being 
rubbed  with  rotten  stone  and  sweet  oil. 
If  the  under  coats  of  paint  are  not 
thoroughly  dry,  the  varnish  will  be  apt 
to  crack. 

Varnishing — Cleaning  Paint 
Previous  to. 

Provide  a  plate  with  some  of  the  best 
whiting  to  be  found  in  the  market,  and 
have  ready  some  clean,  warm  water 
and  a  piece  of  flannel,  which  dip  into 
the  water  and  squeeze  nearly  dry ;  then 
take  as  much  whiting  as  will  adhere  to 
it;  apply  it  to  the  painted  surface, 
when  a  little  rubbing  will  instantly 
remove  any  dirt  or  grease;  after  which 
wash  the  part  well  with  clean  water, 
rubbing  it  dry  with  a  soft  cloth  or 
chamois.  Paint  thus  cleaned  looks  as 
well  as  when  first  laid  on,  without  any 
injury  to  the  most  delicate  colors.  It 
is  far  better  than  cleaning  it  with  soap, 


458 


A  trick  is,  at  the  best,  but  a  mean  thing. 


and  does  not  require  more  than  half 
the  time  usually  employed  in  cleaning 
with  that  article. 

Varnishes — Care  of. 

As  a  rule  all  varnishes  should  be 
kept  in  a  dry  place  (there  may  be  few 
exceptions),  otherwise  they  are  liable 
to  become  tacky.  It  should  also  be 
observed  that  they  should  be  applied 
in  a  dry  place.  Much,  indeed,  de¬ 
pends  upon  the  state  of  the  weather 
when  they  are  employed — more  than 
is  easily  credited — and  the  work  should 
be  kept  in  a  warm  place  until  thor¬ 
oughly  dry. 

All  varnishes  in  which  spirits  of  wine 
is  the  menstruum  should  be  used  in  a 
warm  place. 

Varnish  Brushes — Care  of. 

Brushes  used  for  applying  finishing 
varnishes  should  be  cared  for  with  the 
utmost  pains,  as  good  work  depends 
much  upon  the  good  condition  of  the 
brushes.  A  good  way  to  keep  them  is 
to  suspend  them  by  the  handles  in  a 
covered  can,  keeping  the  points  at 
least  half  an  inch  from  the  bottom,  and 
apart  from  each  other.  The  can 
should  be  filled  with  slow-drying  var¬ 
nish  up  to  a  line  about  a  sixteenth  of 
an  inch  above  the  bristles  or  hair.  The 
can  should  then  be  kept  in  a  close 
cupboard,  or  in  a  box  fitted  for  the 
purpose.  As  wiping  a  brush  on  the 
sharp  edge  of  tin  will  gradually  split 
the  bristles,  cause  them  to  curl  back¬ 
ward,  and  eventually  ruin  the  brush, 
the  top  of  the  can  should  have  a  wire 
soldered  along  the  edge  of  the  tin 
turned  over,  in  order  to  prevent  injury. 
Finishing  brushes  should  not  be  clean¬ 
ed  in  turpentine,  except  in  extreme 
cases.  When  taken  from  the  can,  pre¬ 
pare  them  for  use  by  working  them 
out  in  varnish,  and  before  replacing 
them,  cleanse  the  handles  and  r  inding 
with  turpentine. 


Varnish — Black  Japan. 

Burnt  umber,  3  ounces;  true  asphal- 
tum,  3  or  4  ounces;  boiled  linseed  oil, 
1  gallon ;  grind  the  umber  with  a  little 
of  the  oil;  add  it  to  the  asphaltum, 
previously  dissolved  by  heat  in  a  small 
quantity  of  the  oil,  mix,  add  the  re¬ 
mainder  of  the  oil,  boil,  cool,  and  thin 
with  a  sufficient  quantity  of  oil  of  tur¬ 
pentine.  Flexible. 

Varnish  (Black),  for  Coal 
Buckets. 

Asphaltum,  1  lb;  lamp-black,  Y  lb; 
rosin,  Y2  lb;  spirits  of  turpentine,  1 
quart.  Dissolve  the  asphaltum  and 
rosin  in  the  turpentine;  then  rub  up 
the  lamp-black  with  linseed-oil,  only 
sufficient  to  form  a  paste,  and  mix  with 
the  others.  Apply  with  a  brush. 

Varnish,  Flexible— For  Balloons 
and  Gas  Bags. 

India  rubber  in  shavings,  1  oz.; 
mineral  naphtha,  2  lbs.;  digest  at  a 
gentle  heat  in  a  close  vessel  till  dis¬ 
solved,  and  strain. 

Another. — India  rubber,  1  oz. ;  dry¬ 
ing  oil,  1  quart;  dissolve  by  as  little 
heat  as  possible,  employing  constant 
stirring,  then  strain. 

Another. — Linseed  oil,  1  gallon; 
dried  white  copperas  and  sugar  of  lead, 
of  each  3  oz. ;  litharge,  8  oz. ;  boil  with 
constant  agitation  till  it  becomes 
stringy,  then  cool  slowly  and  decant 
the  clear.  If  too  thick,  thin  it  with 
quick-drying  linseed  oil.  The  above 
are  used  for  balloons,  gas  bags,  etc. 

Varnish — For  Glass. 

Pulverized  gum  tragaeanth,  white  of 
egg,  equal  quantity.  Stand  till  dis¬ 
solved.  Spread  on  the  glass  carefully 
with  a  brush. 

Varnish — Glaze. 

Powdered  sealing  wax,  ounce; 
alcohol,  95  per  cent.,  2  ounces.  Keep 


W e  must  not  stand  upon  trifles. 


459 


in  a  bottle  in  a  warm  place  till  the  wax 
is  dissolved. 

This  varnish  gives  a  beautiful  glazed 
polish  to  paper,  straw,  leather,  and 
such  things. 

Varnish — Gold. 

Pulverized  gum  copal,  1  ounce;  oil 
of  lavender,  2  ounces;  turpentine,  6 
ounces.  Put  the  oil  in  a  pan  on  hot 
sand.  When  warm,  add  the  turpentine 
and  copal. 

Varnish — Gold. 

Turmeric,  1  dram ;  gamboge,  1  dram  ; 
turpentine,  2  pints;  shellac,  5  ounces; 
sandarac,  5  ounces;  dragon’s-blood, 
8  drams;  thin  mastic  varnish,  8  ounces; 
digest  with  occasional  agitation  for 
fourteen  days;  then  set  aside  to  fine 
and  pour  off  the  clear. 

Varnish — Gold-colored  Copal. 

Take  copal  in  powder,  1  ounce;  es¬ 
sential  oil  of  lavender,  2  ounces ;  essence 
of  turpentine,  6  ounces. 

Put  the  essential  oil  of  lavender  into 
a  mattrass  of  a  proper  size,  placed  on  a 
sand-bath  heated  gently.  Add  to  the 
oil,  while  very  warm  and  at  several 
times,  the  copal  powder,  and  stir  the 
mixture  with  a  stick  of  white  wood 
rounded  at  the  end.  When  the  copal 
has  entirely  disappeared,  add  at  three 
different  times  the  essence  almost  in  a 
state  of  ebullition,  and  keep  contin¬ 
ually  stirring  the  mixture.  When  the 
solution  is  completed,  the  result  will  be 
a  varnish  of  a  gold  color,  exceedingly 
durable  and  brilliant. 

V  amish— Green. 

There  is  a  most  beautiful  transparent 
green  varnish  employed  to  give  a  fine, 
glittering  color  to  gilt  or  other  decorated 
work.  The  process  is  as  follows :  Grind 
a  small  quantity  of  a  peculiar  pigment, 
called  “  Chinese  blue,  ”  along  with 
about  double  the  quantity  of  finely 
powdered  chromate  of  potash,  and  a 
sufficient  quantity  of  copal  varnish 


thinned  with  turpentine.  The  mix¬ 
ture  requires  the  most  elaborate  grind¬ 
ing  or  incorporating  of  its  ingredients, 
otherwise  it  will  not  be  transparent, 
and  therefore  useless  for  the  purpose 
for  which  it  is  intended.  The  “  tone  ” 
of  the  color  may  be  varied  by  an  altera¬ 
tion  in  the  proportion  of  the  ingre¬ 
dients  ;  a  preponderance  of  chromate  of 
potash  causes  a  yellowish  shade  in  the 
green,  as  might  have  been  expected, 
and  vice  versa  with  the  blue  under  the 
same  circumstances.  This  colored 
varnish  will  produce  a  very  striking 
effect  in  japanned  goods,  paper-hang¬ 
ings,  etc.,  and  can  be  made  at  a  very 
cheap  rate. 

Varnish — Gum  Elastic. 

India  rubber,  cut  fine,  %  pound; 
linseed  oil,  ^2  pound;  turpentine, 
pound.  Add  the  gum  to  the  oil  while 
boiling.  When  dissolved,  add  the  tur¬ 
pentine.  Boil  the  whole  till  clear,  and 
strain.  Dries  slowly;  if  desired  to  dry 
quicker,  use  boiled  oil.  This  varnish 
is  brilliant,  durable,  and  makes  the 
cloth  pliable. 

V  amish — Impermeable. 

Boiled  oil,  100  parts;  finely  pow¬ 
dered  litharge,  6  parts;  genuine  bee’s- 
wax,  5  parts.  Boil  until  sufficiently 
thick  and  stringy,  then  pour  off  the 
clear. 

Varnish — India  Rubber. 

Digest  India  rubber,  cut  into  small 
pieces,  in  benzine  for  several  days,  fre¬ 
quently  shaking  the  bottle  containing 
the  materials.  A  jelly  will  be  formed, 
which  will  separate  from  the  benzine; 
this  dissolved  in  the  fixed  and  volatile 
oils,  dries  fast,  does  not  crack  or  shine, 
unless  mixed  with  some  resinous  sub¬ 
stance. 

Varnish — For  Iron. 

The  following  is  a  method  given  by 
Mr.  Weiszkopf  of  producing  upon  iron 
a  durable,  black,  sinning  varnish:— 


460 


Truth  should  be  the  first  lesson  of  the  child , 


“  Take  oil  of  turpentine,  add  to  it,  drop 
by  drop,  and  while  stirring,  strong  sul¬ 
phuric  acid  until  a  syrupy  precipitate 
is  formed,  and  no  more  of  it  is  pro¬ 
duced  on  further  addition  of  a  drop  of 
acid.  The  liquid  is  now  repeatedly 
washed  with  water,  every  time  re¬ 
freshed  after  a  good  stirring,  until  the 
water  does  not  exhibit  any  more  acid 
reaction  on  being  tested  with  blue  lit¬ 
mus  paper.  The  precipitate  is  next 
brought  upon  a  cloth  filter,  and  after 
all  the  water  has  run  off,  the  syrupy 
mass  is  fit  for  use.  This  thickish  mag¬ 
ma  is  painted  over  the  iron  with  a 
brush;  if  it  happens  to  be  too  stiff,  it 
is  diluted  with  some  oil  of  turpentine. 
Immediately  after  the  iron  has  been  so 
painted,  the  paint  is  burnt  in  by  a 
gentle  heat,  and,  after  cooling,  the 
black  surface  is  rubbed  over  with  a 
piece  of  woolen  stuff  dipped  in,  and 
moistened  with  linseed  oil.  ”  Accord¬ 
ing  to  the  author  this  varnish  is  not  a 
simple  covering  of  the  surface,  but  it  is 
chemically  combined  with  the  metal, 
and  does  not,  therefore,  wear  off,  or 
peel  off,  as  other  paints  and  varnishes 
do,  from  iron. 

Varnish — For  Iron  and  Steel. 

Dissolve  10  parts  of  clear  grains  of 
mastic;  5  parts  of  camphor;  15  parts  of 
sandarac,  and  5  of  elemi,  in  a  sufficient 
quantity  of  alcohol,  and  apply  this  var¬ 
nish  without  heat.  The  articles  will 
not  only  be  preserved  from  rust,  but 
the  varnish  will  retain  its  transparency 
and  the  metallic  brilliancy  of  the  ar¬ 
ticles  will  not  be  obscured. 

Varnish  (Anti-Rust) — For  Iron 
and  Steel. 

Resin,  120  parts;  sandarac,  180  parts; 
gum  lac,  60  parts;  essence  of  turpen¬ 
tine,  120  parts;  rectified  alcohol,  180 
parts.  Pound  the  first  three  ingre¬ 
dients,  digest  them  by  a  regular  heat 
until  they  are  melted,  and  add  the  tur¬ 
pentine  very  gradually.  After  com¬ 


plete  solution  has  taken  place,  add  the 
alcohol,  and  filter  through  fine  cloth  or 
thick  filtering -paper.  The  varnish 
should  be  kept  in  well  stoppered  bottles. 

Varnish — Italian. 

Boil  Scio  turpentine  till  brittle, 
powder,  and  dissolve  in  oil  of  turpen¬ 
tine. 

Another. — Canada  balsam  and  clear 
white  resin,  of  each  6  ounces;  oil  of 
turpentine  1  quart;  dissolve.  Used 
for  prints,  etc. 

Varnish — Japan. 

Gum  shellac,  2  pounds ;  oil,  1  gallon ; 
red  lead,  1  pound;  litharge,  1  pound; 
umber,  y  pound.  Melt  the  gum  in  a 
small  quantity  of  oil,  and  then  add  it, 
gradually,  to  the  other  oil  while  it  is 
boiling.  Boil  the  whole  till  stringy. 

This  is  a  good,  strong  dryer,  which 
gives  to  the  paint  a  high  gloss. 

Varnish — Lac. 

Seedlac,  3  oz.;  turmeric,  1  oz.;  drag¬ 
on’s-blood,  Y  oz.;  alcohol,  1  pint;  di¬ 
gest  for  a  week,  frequently  shaking, 
decant  and  filter.  Deep  gold  colored. 

Gold  Colored. — Ground  turmeric,  1 
pound;  gamboge,  \y2  oz.;  gum  san¬ 
darac,  3 y,  lbs.;  shellac,  %  lb.;  all  in 
powder;  rectified  spirit  of  wine,  2  gal¬ 
lons;  dissolve,  strain,  and  add  turpen¬ 
tine  varnish,  1  pint. 

Red  Colored. — Spanish  annotto,  3 
lbs.;  dragon’s-blood,  1  lb.;  gum  sanda¬ 
rac,  3)4  lbs.;  rectified  spirit,  2  gallons; 
turpentine  varnish,  1  quart;  dissolve 
and  mix  as  the  last. 

Pale  Brass  Colored. — Gamboge  cut 
small,  1  oz.;  Cape  aloes,  cut  small,  3 
oz.;  pale  shellac,  1  ib.;  rectified  spirit, 
2  gallons;  as  the  last. 

Another. — Seedlac,  dragon’s-blood, 
annotto,  and  gamboge,  of  each  y  lb.  ; 
saffron,  1  oz.;  rectified  spirit  of  wine, 
5  quarts ;  as  last. 

Lacquers  are  used  upon  polished 
metals  and  wood  to  impart  the  appear¬ 
ance  of  gold.  As  they  are  wanted  of 


and  the  last  aspiration  of  manhood. 


461 


different  depths  and  shades  of  color, 
it  is  best  to  keep  a  concentrated  solu¬ 
tion  of  each  coloring  ingredient  ready, 
so  that  it  may  at  any  time  be  added  to 
produce  any  desired  tint. 

V  arnish — Mastic. 

Very  pale  and  picked  gum  mastic, 
5  lbs. ;  glass  pounded  as  small  as  barley, 
and  well  washed  and  dried,  2)4  lbs. ; 
rectified  turpentine,  2  gallons;  put 
them  into  a  clean  four-gallon  stone  or 
tin  bottle,  bung  down  securely,  and 
keep  rolling  it  backwards  and  for¬ 
wards  pretty  smartly  on  a  counter  or 
any  other  solid  place  for  at  least  4 
hours;  when,  if  the  gum  is  all  dis¬ 
solved,  the  varnish  may  be  decanted, 
strained  through  muslin  into  another 
bottle,  and  allowed  to  settle.  It  should 
be  kept  for  six  or  nine  months  before 
use,  as  it  thereby  gets  both  tougher 
and  clearer, 

V  arnish — Mahogany. 

Sorted  gum  anime,  8  lbs.;  clarified 
oil,  3  gallons;  litharge  and  powdered 
dried  sugar  of  lead,  of  each  )4  lb. ;  boil 
till  it  strings  well,  then  cool  a  little, 
thin  with  oil  of  turpentine,  534  gallons, 
and  strain. 

Varnish — Oak. 

Clear,  pale  resin,  3}4  lbs.;  oil  of  tur¬ 
pentine,  1  gallon ;  dissolve. 

Another. — Clear  Venice  turpentine, 
4  lbs.;  oil  of  turpentine,  5  lbs.;  mix. 
Both  are  good  common  varnishes  for 
wood  or  metal. 

Varnish — Oil.  ] 

Resin,  3  lbs.;  melt,  add  Venice  tur¬ 
pentine,  2  lbs. ;  pale  drying  oil,  1  gallon ; 
cool  a  little  and  thin  with  oil  of  turpen¬ 
tine,  1  quart. 

Another. — Resin.  3  lbs.:  drying  oil, 
34  gallon;  melt  and  thin  with  oil  of 
turpentine,  2  quarts.  Both  the  above 
are  good  varnishes  for  common  work. 


Varnish — Seedlac. 

Wash  three  ounces  of  seedlac  in 
several  waters,  dry  it,  and  powder  it 
coarsely.  Dissolve  it  in  one  pint  of 
rectified  spirits  of  wine,  put  it  in  a  gen¬ 
tle  heat,  shaking  as  often  as  conve¬ 
nient,  until  it  appears  dissolved,  pour  off 
the  clear,  and  strain  the  remainder. 

Varnishes — Shellac . 

Gum  shellac,  34  pound;  alcohol,  1 
pint.  Keep  in  a  warm  place  till  the 
gum  is  dissolved. 

Uses. — This  makes  a  splendid  polish 
for  any  fine  article  of  furniture,  guns, 
etc.  It  is  best  rubbed  on  with  a  cloth ; 
moisten  the  cloth  with  the  polish  and 
rub  over  the  work  briskly.  It  dries  in 
a  moment,  and  twenty  coats  may  be 
put  on  in  as  many  minutes.  It  is  also  a 
good  (perhaps  the  best)  thing  for  kill¬ 
ing  gnats,  and  is  altogether  a  very 
useful  article,  and  no  paint-shop  should 
be  without  it.  Rough  and  weather¬ 
beaten  signs,  cloth,  and  such-like  may 
be  coated  with  it,  which  will  make  the 
work  hold  up  the  color  better.  Dry 
paints  may  also  be  ground  in  it,  for 
painting  signs  on  cloth  or  paper.  It 
holds  the  colors  from  flying,  and  will 
stand  the  weather. 

V  arnishes — Stone-like. 

The  method  of  coating  wood  with  a 
varnish  as  hard  as  stone  has  been  in¬ 
troduced  into  Germany.  The  ingre¬ 
dients  are  forty  parts  of  chalk,  forty  of 
resin,  four  of  linseed  oil,  to  be  melted 
together  in  an  iron  pot.  One  part  of 
native  oxide  of  copper  and  one  of  sul¬ 
phuric  acid  are  then  to  be  added,  after 
which  the  composition  is  ready  for  use. 
It  is  applied  hot  to  the  wood  with  a 
brush,  in  the  same  way  as  paint,  and 
as  before  observed  becomes  exceed¬ 
ingly  hard  on  drying. 

Varnishes  (Tar) — For  Wood 
or  Iron. 

One  gallon  of  coal  tar,  half  a  pint  of 
spirits  of  turpentine,  two  ounces  of  oil 


462 


Individuals  may  perish ;  hut  truth  is  eternal. 


of  vitriol,  stirred  and  laid  on  like  paint. 
Mix,  with  a  piece  of  wood  or  stick,  the 
tar  and  vitriol,  and  then  add  the  tur¬ 
pentine,  and  apply  with  a  brush.  Mix 
no  more  than  you  can  use  at  once,  and 
then  apply  it  as  it  becomes  thick. 

Varnish — For  Tools. 

Take  tallow,  2  oz.;  resiri,  1  oz.;  and 
melt  together.  Strain  while  hot,  to  get 
rid  of  specks  which  are  in  the  resin; 
apply  a  slight  coat  on  your  tools  with 
a  brush,  and  it  will  keep  off  rust  for 
any  length  of  time.  A  little  black- 
lead  or  plumbago  adds  to  its  value. 

V  arnish — Turpentine. 

Resin,  5  pounds;  turpentine,  1  gal¬ 
lon.  Boil  till  the  resin  is  dissolved. 

Varnish — Water  Proof. 

An  excellent  waterproof  varnish, 
without  alcohol,  for  various  articles,  is 
prepared  by  taking  three  parts,  by 
weight,  of  pale  shellac,  one  part  of 
spirits  of  sal  ammoniac,  and  six  or  eight 
of  water,  and  shaking  them  together 
in  a  bottle,  to  be  then  corked  up 
for  twelve  hours.  This  is  then  placed 
in  an  earthen  vessel  over  a  fire,  and 
boiled,  with  constant  stirring,  till  the 
shellac  is  dissolved.  This  solution  re¬ 
places  to  great  advantage  the  alcoholic 
solution  of  shellac;  and  when  mixed 
with  about  twelve  parts  of  water,  with 
the  addition  of  terra  de  Sienna  or 
ochre,  can  be  used  in  the  preparation 
of  oil  cloths.  After  a  little  exposure 
to  the  air,  the  ammonia  evaporates, 
and  leaves  a  layer  entirely  impervious 
to,  and  unaltered  by  water.  The  same 
solutions  may  also  be  made  in  various 
combinations  for  staining  wood  of  a 
brown  color,  and  rendering  it  at  the 
same  time  waterproof. 

Varnish — White  Copal. 

White  oxide  of  lead,  ceruse,  Spanish 
white,  white  clay.  Such  of  these  sub¬ 
stances  as  are  preferred  ought  to  be 
carefully  dried.  Ceruse  and  clay  ob¬ 


stinately  retain  a  great  deal  of  humid¬ 
ity,  which  would  oppose  their  adhesion 
to  drying  oil  or  varnish.  The  cement 
then  crumbles  under  the  fingers,  and 
does  not  assume  a  body. 

Varnish — White  China. 

There  are  two  kinds  of  varnish  used 
to  produce  the  white  gloss ;  one  a  solu¬ 
tion  of  colorless  resin  in  turpentine ;  the 
other  in  alcohol.  For  the  first,  pure 
copal  varnish  is  taken ;  for  the  second, 
16  parts  of  sandarac  are  dissolved  in 
sufficiently  strong  alcohol,  to  which 
are  added  3  parts  of  camphor;  and 
lastly,  when  all  are  dissolved  by  shak¬ 
ing,  5  parts  of  Venetian  turpentine  are 
added.  Set  for  some  days  in  the  sun 
till  clear.  However,  in  order  to  cause 
the  color  to  remain  a  pure  white,  care 
must  be  taken  not  to  mix  oil  with  the 
white  paint  put  on  previously.  Best 
zinc  white  is  the  best,  mixed  with  tur¬ 
pentine  ;  when  dry,  rub  down  with  fine 
sand-paper,  and  put  on  another  coat, 
and  repeat  this  if  required,  and  lastly 
put  on  the  varnish  described. 

Varnish— White,  Hard. 

Ginn  mastic,  1  pound;  gum  anime, 
4  ounces;  gum  sandarac,  5  ounces;  al¬ 
cohol,  95  per  cent.  2  ounces.  Add  all 
together,  put  in  a  warm  place,  and 
shake  often.  WTien  the  gums  are  dis¬ 
solved,  strain  through  a  lawn  sieve. 

Varnish — To  Polish. 

Take  two  ounces  of  tripoli  powdered, 
put  it  in  an  earthen  pot,  with  water  to 
cover  it;  then  take  a  piece  of  white 
flannel,  lay  it  over  a  piece  of  cork  or 
rubber,  and  proceed  to  polish  the  var¬ 
nish,  always  wetting  it  with  the  tripoli 
and  water.  It  will  be  known  when 
the  process  is  finished  by  wiping  a  part 
of  the  work  with  a  sponge,  and  observ¬ 
ing  whether  there  is  a  fair,  even  gloss. 
When  this  is  the  case,  take  a  bit  of 
mutton  suet  and  fine  flour,  and  clean 
the  work. 


Truth  will  ever  rise  above  falsehood,  like  oil  above  water.  463 


Varnish — For  Paper. 

Colored  designs  would  be  more 
simply  and  satisfactorily  varnished  by 
first  giving  a  coat  of  good  gum  arabic, 
and  then  of  varnish  of  about  equal  parts 
of  turpentine  and  Canada  balsam. 
Colors  mixed  with  gum  may  be  used 
over  Indian  ink,  even  on  tracing-cloth, 
without  smearing.  For  maps  or  litho¬ 
graphs,  good  white  starch  (two  coats 
or  more)  answers  better,  at  less  cost, 
than  the  common  isinglass  recom¬ 
mended  in  receipt-books,  followed  by 
the  above  varnish.  A  lithographed 
picture  well  done  with  thick  varnish 
looks  almost  as  if  glazed,  or,  in  other 
cases  (with  borders  cut  off),  like  an  oil- 
painting. 

Varnish — For  Prints,  etc. 

This  is  made  by  eight  parts  of  gela¬ 
tine  glue  being  mixed  with  one  part 
alum,  and  half  part  Marseilles  soap,  in 
boiling  water.  The  glue  being  first 
well  dissolved,  the  alum  and  soap  are 
added;  all  is  then  well  boiled,  and 
afterwards  strained  and  filtered.  This 
varnish  will  protect  the  objects  from 
damp,  and  is  perfectly  water-proof. 

Varnish — For  Violins,  etc. 

Rectified  spirits  of  wine,  3^  gallon; 
add  6  ounces  gum  sandarac,  3  ounces 
gum  mastic,  and  pint  turpentine 
varnish;  put  the  above  in  a  tin  can  by 
the  stove,  frequently  shaking  till  well 
dissolved ;  strain,  and  keep  for  use.  If 
you  find  it  harder  than  you  wish,  thin 
it  with  more  turpentine-varnish. 

Varnish — For  Shoes. 

It  is  a  bad  plan  to  grease  the  upper- 
leather  of  shoes  for  the  purpose  of  keep¬ 
ing  them  soft;  it  rots  the  leather,  and 
admits  dampness  more  readily.  It  is 
better  to  make  a  varnish  thus:  Put 
half  a  pound  of  gum  shellac  broken  up 
in  small  pieces,  in  a  quart  bottle  or  jug; 
cover  it  with  alcohol ;  cork  it  tight,  and 
put  it  on  a  shelf  in  a  warm  place;  shake 


it  well  several  times  a  day,  then  add  a 
piece  of  gum  camphor  as  large  as  a 
hen’s  egg;  shake  it  well,  and  in  a  few 
hours  shake  it  again,  and  add  one 
ounce  of  lampblack;  if  the  alcohol  is 
good,  it  will  be  dissolved  in  three  days; 
then  shake  and  use.  If  it  gets  too 
thick,  add  alcohol.  Pour  out  two  or 
three  teaspoonfuls  in  a  saucer,  and 
apply  it  with  a  small  paint  brush.  If 
the  materials  are  all  good,  it  will  dry 
in  about  five  minutes,  and  will  be  rej 
moved  only  by  wearing  it  off,  giving  a 
gloss  almost  equal  to  patent  leather. 
The  advantage  of  this  preparation 
above  others  is,  it  does  not  strike  into 
the  leather  and  make  it  hard,  but  re¬ 
mains  on  the  surface,  and  yet  excludes 
the  water  almost  perfectly.  This  same 
preparation  is  admirable  for  harness, 
and  this  does  not  soil  when  touched, 
as  lampblack  preparations  do. 

Varnished  Paint — To  Clean. 

If  soap  or  soda  be  used  the  varnish 
will  come  off.  Take  the  tea-leaves 
which  are  left  in  the  teapot,  pour  some 
hot  water  on  them,  and  let  them  stand 
for  ten  minutes.  Then  pour  the  tea 
into  a  basin,  wash  the  paint  with  a 
clean  flannel,  and  dry  with  a  clean 
cloth. 

Varnish — Scratches  On. 

Scratches  on  varnish  may  be  re¬ 
moved  by  placing  over  them  a  coarse 
cloth  well  soaked  in  linseed  oil. 

Vaseline — For  the  Household. 

As  time  progresses  there  can  be  no 
doubt  that  this  valuable  preparation 
will  be  turned  to  good  account  for 
many  domestic  uses.  It  has  already 
been  found  an  excellent  anticorrosive, 
being  an  efficient  protection  against 
rust,  when  smeared  over  guns,  bicycles 
arms,  knives,  tools,  and  steel  goods  of 
any  kind  in  general  household  use.  An 
excellent  boot  and  shoe  paste  is  pre¬ 
pared  from  it,  which  renders  boots  and 


464 


You  have  no  business  with  consequences; 


shoes  absolutely  waterproof,  and  over 
which  any  ordinary  blacking  may  be 
used  to  produce  a  polish. 

Vaseline — In  the  Stable. 

When  mixed  with  graphite,  vaseline 
affords  a  valuable  lubricant  for  applica¬ 
tion  to  the  axles  of  light  and  heavy  car¬ 
riages  of  every  description  and  for  all 
bearings  in  machinery  of  any  kind,  es¬ 
pecially  where  great  speed  is  required. 
A  paste  is  also  prepared  from  it  which 
renders  leather  harness  soft,  pliable,  im¬ 
pervious  to  wet,  and  free  from  any 
tendency  to  crack,  thus  increasing  its 
durability.  Another  preparation  is 
found  most  useful  for  the  cure  of  inju¬ 
ries  and  diseases  of  cattle  and  domestic 
animals.  Tins,  which  is  supplied  un¬ 
der  the  name  of  Veterinary  Vaseline, 
has  been  found  to  promote  the  growth 
of  the  hair,  unchanged  in  color,  in  the 
case  of  broken  knees.  Its  use  will  also 
improve  the  condition  of  the  coat  on 
horses,  and  will  keep  off  the  flies, 
cure  the  mange,  and  all  skin  diseases 
commonly  met  with  in  the  stable,  in¬ 
cluding  injuries  to  the  frogs,  hoofs,  and 
fetlocks. 

Vegetables,  Transportation  of — 
Rules  for. 

The  first  principle  to  be  observed  is 
the  packing,  and  the  main  point  in 
this  is  ventilation. 

Onions  and  potatoes  should  be  fully 
matured  before  shipment,  for  if  they 
are  not  fully  matured  and  packed  dry, 
they  will  easily  rot.  Do  not  expose 
them  long  to  the  sun  to  dry,  but  as  they 
become  dry  pack  them,  for  the  sun  will 
bum  them. 

Tomatoes  should  be  pulled  just  when 
beginning  to  ripen.  If  they  are  pulled 
too  green  they  will  rot  before  they  will 
ripen,  and  if  pulled  ripe  they  will  rot 
before  they  reach  their  destination. 

Cucumbers,  peas,  and  beans  should 
be  ripe,  but  not  enough  to  turn  yellow  ; 


they  are  salable  only  while  having  a 
green  color. 

Citron  melons  should  be  shipped 
green — nearly  matured. 

Watermelons  should  be  ripe. 

Onions,  tomatoes,  cucumbers,  peas, 
and  beans  should  be  shipped  in  bushel 
crates. 

Potatoes  should  be  shipped  in  barrels 
well  ventilated.  Bore  at  least  three 
holes  an  inch  in  diameter  in  each  stave, 
and  several  in  the  bottom.  Cover  with 
stout  cloth  covers,  and  cooper  the 
barrels. 

Cull  the  Irish  and  sweet  potatoes 
well  before  shipment,  and  the  culls  can 
be  shipped  marked  “culls.  ”  They 
will  bring  half  price.  If  they  are  ship¬ 
ped  mixed  in  with  large  potatoes  they 
will  injure  the  sale  of  them.  Every 
one  will  find  it  advantageous  to  ship 
good  quality  stuff. 

Watermelons  and  citron  melons  can 
be  shipped  in  three  bushel  crates, 
made  the  same  as  the  bushel  crate,  but 
much  stronger. 

Always  fill  the  crates  well,  packing 
the  articles  tightly,  so  they  cannot 
shake  about,  and  they  will  not  rot  as 
quickly  as  they  would  if  they  could 
shake  about. 

Veils  (Black  Lace) — To  Clean. 

Pass  them  through  warm  water  in 
which  ox-gall  has  been  dissolved,  a 
tablespoonful  to  a  quart  of  water,  and 
then  rinse  in  cold  water.  Stiffen  by 
dipping  in  water  in  which  a  bit  of  gum 
arabic  or  glue  has  been  dissolved ;  clap 
between  the  hands  till  almost  dry,  then 
pin  out  nicely  on  a  frame  or  bed  till 
entirely  dry,  and  press  between  the 
folds  of  a  sheet. 

Vellum  and  Parchment — To 
Clean. 

A  sponge  dipped  in  a  little  benzine 
will  remove  all  stains  without  injuring 
the  material. 


you  are  always  to  tell  the  truth. 


465 


Velvet,  Flattened — To  Restore. 

When  velvet  gets  crushed  from 
pressure,  hold  the  parts  over  a  basin  of 
hot  water,  with  the  lining  of  the  article 
next  the  water;  the  pile  will  soon  rise, 
and  assume  its  original  beauty. 

Ventilation — Simple  Means  of. 

A  piece  of  wood  an  inch  or  more  in 
thickness,  three  inches  wide,  and  ex¬ 
actly  as  long  as  the  breadth  of  the 
window  through  which  ventilation  is 
to  be  established,  is  to  be  prepared. 
Let  the  sash  be  now  raised,  and  let  the 
slip  of  wood  be  placed  upon  the  side  of 
the  window;  the  sash  is  then  to  be 
drawn  down  closely  upon  the  slip  of 
wood.  If  the  slip  has  been  well  fitted 
— and  the  fitting  may  be  made  more 
complete  by  adapting  it  to  the  grooves 
in  the  sash  and  its  frame — no  draught 
will  be  experienced  in  consequence  of 
the  displacement  of  the  sash  at  this 
part.  The  effect  of  such  an  arrange¬ 
ment  is,  however  to  cause  a  separation 
between  the  bars  of  the  sashes  at  the 
center.  By  this  means  a  perpendicu¬ 
lar  current  of  air  will  be  projected  into 
the  room  between  the  glass  in  the  upper 
and  lower  sashes  and  their  respective 
bars,  or  else  the  current  will  pass  out¬ 
wards  in  the  reverse  direction,  in  a 
manner  by  which  all  inconvenience 
from  draught  will  be  avoided. 

'  Supposing  that  two  or  more  windows 
at  opposite  sides  of  a  room  are  fitted 
in  this  manner,  a  very  satisfactory 
ventilation  will  be  secured.  Owing  to 
a  difference  in  its  equilibrium,  the  air 
will  rush  in  on  one  side,  and  rush  out 
on  the  other  side  of  the  apartment.  If 
the  slips  of  wood  are  painted  of  the 
same  color  as  the  windows  themselves, 
they  will  attract  little  notice. 

Ventilation — How  to  Secure 
Easily. 

For  ventilation  open  your  windows 
at  top  and  bottom.  The  fresh  air 


rushes  in  one  way  and  the  foul  air 
makes  its  exit  by  the  other. 

Ventriloquism. 

A  common  mistake  is  to  suppose  ven¬ 
triloquism  to  be  “  throwing  the  voice” 
into  some  place.  This  is,  of  course, 
impossible.  Others,  misled  by  the 
derivation  of  the  word,  which  comes 
from  two  Latin  ones,  venter,  the  belly, 
and  loquor,  to  speak,  think  it  means 
speaking  from  the  stomach  or  with  the 
muscles  in  that  region.  Now  the 
whole  art  of  ventriloquism  consists  in 
making  sounds  that  shall  imitate  those 
naturally  and  usually  proceeding  from 
a  designated  place.  The  ventriloquist 
speaks  without  moving  his  lips  for  the 
purpose  of  deceiving  the  spectator,  as 
the  eye  has  always  much  to  do  in  lead¬ 
ing  the  imagination.  To  speak  with¬ 
out  moving  the  lips  makes  it  necessary 
to  do  it  with  the  muscles  of  the  throat, 
and  hence  the  whole  mystery  is  thus  to 
cultivate  the  ear  so  as  to  know  exactly 
what  sound  would  proceed  from  a  cer¬ 
tain  locality,  and  then  to  train  the 
throat  so  that  you  can  make  the 
sounds  without  moving  the  lips. 
There  are  many  persons  who  are 
ventriloquists  without  knowing  it, 
and  there  are  many  who  find  great 
difficulty  in  acquiring  it  because 
they  imagine  it  an  intricate  or 
mysterious  art.  To  become  skillful 
of  course,  requires  practice,  and  there 
are  many  sounds  which  cannot  be  imi¬ 
tated  by  voice  merely,  such  as  the  sing¬ 
ing  of  birds,  the  strident  noise  of  a  saw, 
the  whistling  of  a  plane,  etc.  Similar 
unmusical  sounds  are  imitated  by 
means  of  the  teeth,  the  lips,  or  the  soft 
parts  of  the  mouth.  Thus  the  noise 
of  a  saw  is  like  that  produced  by  hawk¬ 
ing,  only  much  prolonged,  and  modi¬ 
fied  by  the  cheeks ;  singing  of  birds  may 
be  imitated  by  whistling  through  the 
teeth.  The  foaming  of  soda  water  by 
breathing  with  open  lips  into  a  tum¬ 
bler,  etc. 


466 


There  is  no  index  of  character  so  sure  as  the  voice. 


Violet-Color  for  Varnish — To 
Make. 

Violet  is  made  indifferently  with  red 
and  black,  or  red  and  blue;  and  to 
render  it  more  splendid,  with  red, 
white,  and  blue.  To  compose  violet, 
therefore,  useful  for  varnish,  take  min¬ 
ium,  or  what  is  still  better,  vermilion, 
and  grind  it  with  the  camphorated 
mastic  varnish  to  which  a  fourth  part 
of  boiled  oil  and  a  little  ceruse  have 


been  added ;  then  add  a  little  Prussian 
blue  ground  in  oil.  The  proportions 
requisite  for  the  degree  of  intensity  to 
be  given  to  the  color  will  soon  be  found 
by  experience.  The  white  brightens 
the  tint.  The  vermilion  and  Prussian 
blue,  separated  or  mixed,  give  hard 
tones,  which  must  be  softened  by  an 
intermediate  substance  that  modifies, 
to  their  advantage,  the  reflections  of 
the  light. 


w 


Wages. 

Wages  depend  theoretically  on  cus¬ 
tom  or  competition,  but  the  introduc¬ 
tion  of  “sliding  scales”  and  the  spread 
of  co-operative  production  are  bring¬ 
ing  them  into  lines  of  practical  justice 
in  the  matter  of  division  of  profits. 
The  difference  in  the  rate  of  wages  in 
different  trades  is  due  to  several  causes 
— such  as  (1)  the  pleasantness  or  un¬ 
pleasantness  of  the  work ;  (2)  the  ease 
or  difficulty  of  learning  it;  (3)  the  con¬ 
stancy  or  inconstancy  of  employment; 
(4)  the  amount  of  responsibility,  etc. 
For  instance,  mining  is  an  “  unpleasant  ” 
trade,  because  it  is  both  unhealthy  and 
dangerous;  cooking  is  more  difficult 
than  chopping  sticks;  making  artificial 
flowers  is  a  “season”  trade;  running 
an  express  train  and  making  up  a  medi¬ 
cine  are  tasks  of  great  responsibility. 

Wagon  Hubs — To  Prevent  the 
Cracking  of  in  Seasoning. 

Take  a  common  “  try  pot,  ”  such  as 
is  used  by  whalers,  or  a  farmer’s  large 
boiling  kettle ;  fit  to  it  a  wooden  cover, 
to  fasten  with  small  screw  bolts  or 
clamps  to  the  rim  to  be  vapor- tight. 
A  piece  of  one-inch  gas  pipe  screwed 
into  the  cover  serves  to  convey  the 
vapor  of  the  coal  tar  from  this  extem¬ 
porized  still  to  a  large  cask,  which  may 
be  set  upon  one  head,  as  a  receptacle 
for  the  hubs.  The  still-pipe  is  led  to 
the  bottom  of  the  cask,  which  is  then 


filled  with  hubs,  and  a  cover  fitted  over 
all,  to  be  vapor  tight,  with  a  small 
safety  valve  arrangement  to  regulate 
the  pressure.  The  kettle  is  then  filled 
with  refuse  matter  from  the  gas  works 
of  crude  coal  tar,  the  cover  secured,  a 
fire  lighted  under  the  kettle,  and  short¬ 
ly  the  fighter  vapors  penetrate  the  mass 
of  hubs  at  a  temperature  of  about  two 
hundred  to  two  hundred  and  twenty 
degrees  Fah.  The  hubs  are  effectually 
and  gradually  heated,  so  that  all  the 
watery  particles  are  expelled  from  the 
wood  in  steam,  and  replaced  by  the 
fight  vapors  of  the  hydrocarbon  oil. 
Subsequently  the  heavier  oils  are  dis¬ 
tilled  over  and  fill  the  pores  of  the 
wood.  The  process  is  finished  in 
about  twelve  hours,  and  you  have  a 
hub  that  will  stand  anywhere  short  of 
a  fire.  A  few  experiments  will  satisfy 
any  one  of  the  efficacy  of  this  treat¬ 
ment.  One  of  the  products  of  this 
distillation  is  carbolic  acid — the  best 
known  antiseptic — and  the  hubs  will 
be  found  strongly  impregnated  with 
the  peculiar  smell  of  this  well  known 
agent. 

Wagon  Tires— To  Keep  on  the 
Wheel. 

A  practical  mechanic  suggests  a 
method  of  so  putting  tires  on  wagons 
that  they  will  not  get  loose  and  require 
resetting.  He  says  he  ironed  a  wagon 
some  years  ago  for  his  own  use;  and. 


Wealth  is  not  his  that  has  it,  but  his  that  enjoys  it. 


467 


before  putting  on  the  tires,  he  filled  the 
felloes  with  linseed  oil,  and  the  tires 
have  worn  out  and  were  never  loose. 
His  method  is  as  follows :  He  used  a 
long  cast  iron  heater  made  for  the  pur¬ 
pose;  the  oil  is  brought  to  a  boiling 
heat,  the  wheel  is  placed  on  a  stick,  so 
as  to  hang  in  the  oil,  each  felloe  an 
hour.  The  timber  should  be  dry,  as 
green  timber  will  not  take  oil.  Care 
should  be  taken  that  the  oil  is  not 
made  hotter  than  a  boiling  heat,  or 
the  timber  will  be  burned.  Timber 
filled  with  oil  is  not  susceptible  of  in¬ 
jury  by  water,  and  is  rendered  much 
more  durable  by  this  process. 

Wagons — To  Grease. 

But  few  people  are  aware  that  they 
do  wagons  and  carriages  more  injury 
by  greasing  too  plentifully  than  in 
almost  any  other  wray.  A  well  made 
wheel  will  endure  common  wear  from 
ten  to  twenty-five  years,  if  care  is 
taken  to  use  the  right  kind  and  proper 
amount  of  grease ;  but  if  this  matter  is 
not  attended  to  they  will  be  used  up 
in  five  or  six  years.  Lard  should 
never  be  used  on  a  wagon,  for  it  will 
penetrate  the  hub  and  wrork  its  way 
out  around  the  tenons  of  the  spokes, 
and  spoil  the  wheel.  Tallow  is  the  best 
lubricator  for  wood  axletrees,  and 
castor  oil  for  iron.  Just  enough  grease 
should  be  applied  to  the  spindle  of  a 
wagon  to  give  it  a  light  coating ;  this  is 
better  than  more,  for  the  surplus  put 
on  will  work  out  at  the  ends,  and  be 
forced  by  the  shoulder  bands  and  nut 
washers  into  the  hub  around  the  out¬ 
side  of  the  boxes.  To  oil  an  iron  axle 
tree,  first  wipe  the  spindle  clean  with 
a  cloth  wet  with  spirits  of  turpentine, 
and  then  apply  a  few  drops  of  castor 
oil  near  the  shoulder  end.  One  tea¬ 
spoonful  is  sufficient  for  the  wrhole. 

Weeds  in  Walks — To  Destroy. 

A  most  efficient  agent  for  the  de¬ 
struction  of  weeds,  and  one  that  is  not 


expensive,  can  be  made  by  boiling  4 
pounds  of  arsenic  and  8  pounds  of  soda 
in  twelve  gallons  of  water.  To  every 
gallon  of  this  boiling  mixture  3  gallons 
of  cold  water  should  be  added,  and  the 
liquid  carefully  sprinkled  over  the 
walks  while  it  is  yet  warm.  It  is  de¬ 
sirable  to  do  this  in  fine  weather,  and 
when  the  walks  are  dry. 

Walks,  Gravel — To  Make. 

The  bottom  should  be  laid  wdth 
lime-rubbish,  large  flint  stones,  or  any 
other  hard  matter,  for  eight  or  ten 
inches,  to  keep  weeds  from  growing 
through,  and  over  this  the  gravel  is  to 
be  laid,  six  or  eight  inches  thick.  This 
should  be  laid  rounded  up  in  the  middle, 
by  which  means  the  larger  stones  will 
run  off  to  the  sides,  and  may  be  raked 
away;  for  the  gravel  should  never  be 
screened  before  it  is  laid  on.  It  is  a 
common  mistake  to  lay  these  walks 
too  round,  which  not  only  makes  them 
uneasy  to  walk  upon,  but  takes  off 
from  their  apparent  breadth.  One 
inch  in  five  feet  is  a  sufficient  propor¬ 
tion  for  the  rise  in  the  middle;  so  that 
a  wralk  twenty  feet  wide  should  be  four 
inches  higher  at  the  middle,  than  at 
the  edges,  and  so  in  proportion.  As 
soon  as  the  gravel  is  laid,  it  should  be 
raked,  and  the  large  stones  thrown 
back  again;  then  the  whole  should  be 
rolled  both  lengthwise  and  crosswise ; 
and  the  person  who  draws  the  roller 
should  wear  shoes  with  flat  heels  that 
he  may  make  no  holes,  because  holes 
made  in  a  new  walk  are  not  easily 
remedied.  The  walks  should  always 
be  rolled  three  or  four  times  after  very 
hard  showers,  from  which  they  will 
bind  more  firmly  than  otherwise  they 
coiTld  ever  be  made  to. 

Walking. 

To  walk  gracefully,  the  body  must 
be  erect,  but  not  stiff,  and  the  head 
held  up  in  such  a  posture  that  the 
eyes  are  directed  forward.  The 


468 


Want  keeps  pace  with  wealth  always. 


tendency  of  untaught  walkers  is 
to  look  towards  the  ground  near  the 
feet;  and  some  persons  appear  al¬ 
ways  as  if  admiring  their  shoe-laces. 
The  eyes  should  not  thus  be  cast 
downward,  neither  should  the  chest 
bend  forward  to  throw  out  the  back, 
making  what  are  termed  roimd 
shoulders;  on  the  contrary,  the  body 
should  be  held  erect,  as  if  the  person 
to  whom  it  belongs  were  not  afraid  to 
look  the  world  in  the  face,  and  the 
chest  by  all  means  be  allowed  to  ex¬ 
pand.  At  the  same  time,  everything 
like  strutting  or  pomposity  must  be 
carefully  avoided.  An  easy,  firm  and 
erect  posture  is  alone  desirable.  In 
walking,  it  is  necessary  to  bear  in 
mind  that  the  locomotion  is  to  be 
performed  entirely  by  the  legs.  Awk¬ 
ward  persons  rock  from  side  to  side, 
helping  forward  each  leg  alternately 
by  advancing  the  haunches.  This  is 
not  only  ungraceful  but  fatiguing. 
Let  the  legs  alone  advance,  bearing 
up  the  body. 

Walls — Remedies  for  Damp. 

The  following  method  is  recom¬ 
mended  to  prevent  the  effect  of  damp 
walls  on  paper  in  rooms:— Line  the 
damp  part  of  the  wall  with  sheet  lead, 
rolled  very  thin,  and  fastened  up  with 
small  copper  nails.  It  may  be  imme¬ 
diately  covered  with  paper.  The 
lead  is  not  to  be  thicker  than  that 
which  is  used  to  line  tea-chests. 

Another  Mode  of  preventing  the  ill 
'effects  of  damp  in  walls  on  wall-paper 
i§  to  cover  the  damp  part  with  a 
varnish  formed  of  naphtha  and  shellac, 
in  the  proportion  of  l/i  lb.  of  the  latter 
to  a  quart  of  the  former.  The  smell 
of  the  mixture  is  unpleasant,  but  it 
wears  off  in  a  short  time,  and  the  wall 
is  covered  with  a  hard  coating  utterly 
impervious  to  damp,  and  to  which 
the  wall  paper  can  be  attached  in  the 
usual  way. 


Another. — An  excellent  remedy  for 
damp  walls  is  washing  them  with  a 
strong  solution  of  alum. 

Wall-Paper— To  Extract  Grease 
Stains  from. 

Oil  marks  can  be  taken  from  the 
paper  on  drawing-room  walls,  and 
marks  where  people  have  rested 
their  heads,  by  mixing  pipeclay  with 
water  to  the  consistency  of  cream, 
laying  it  on  the  spot,  and  letting  it 
remain  till  the  following  day,  when 
it  may  be  easily  removed  with  a 
pen-knife  or  brush. 

Washing — Hints  on. 

The  linen  for  Monday’s  wash  should 
be  collected  on  Saturday,  sorted 
and  put  to  soak  in  cold  water  ac¬ 
cording  to  the  various  kinds.  The 
body  linen  should  be  put  into  one  tub, 
the  bed  and  table  linen  in  another, 
and  fine  tilings  separately.  Plain  col¬ 
lars,.  cuffs,  wristbands,  should  be 
strung  through  the  button  holes  on 
a  piece  of  tape  long  enough  to 
enable  the  articles  to  be  easily  divided 
for  rubbing,  starching,  etc.  Colored 
muslins,  prints,  and  flannels  must  be 
laid  aside  to  be  washed  in  a  different 
manner  from  white  cottoD  or  linen. 
Properly  boiled  suds  are  far  better 
than  soap  for  washing,  particularly 
if  a  washing  machine  be  employed. 
The  suds  should  be  prepared  in  the 
following  manner: — Shred  into  an 
earthenware  jar  best  soap  cut  into 
very  fine  shavings,  and  pour  boiling 
water  to  the  quantity  required.  One 
pound  of  soap  is  plenty  for  one  gal¬ 
lon  of  water.  Add  to  this  quantity 
half  a  pound  of  best  soda,  and  set 
the  jar  (covered)  on  the  stove  or  at 
the  back  of  the  kitchen  range  till  the 
soap  i;  quite  dissolved.  If  this  be 
done  on  Saturday  evening,  the  soap 
will  be  a  smooth  jelly  fit  to  use  on 
Monday  morning. 


Stay  is  a  charming  word  in  a  friend's  vocabidary 


469 


Washing  Fluid— How  to  Pre¬ 
pare. 

Take  one  pound  of  sal  soda  and 
half  a  pound  of  unslaked  lime, 
put  them  into  a  gallon  of  water  and 
boil  twenty  minutes;  let  it  stand  till 
cool,  then  drain  off  and  put  into  a 
strong  jar  or  jug;  soak  your  dirty 
clothes  over  night,  or  until  they 
are  wet  through,  then  wring  them 
out  land  rub  on  plenty  of  soap,  and 
in  one  boiler  of  clothes,  well  covered 
with  water,  put  one  teacupful  of 
washing  fluid;  boil  half  an  hour 
briskly,  and  then  wash  them  thor¬ 
oughly  through  one  suds  and  rinse. 

W  ashing — Chemical 
Preparation. 

Take  of  a  pound  of  soap,  and 
M  of  a  pound  of  soda,  and  34  of  a 
pound  of  quicklime.  Cut  up  the 
soap,  and  dissolve  it  in  1  quart  of  boil¬ 
ing  water;  pour  1  quart  of  boiling 
water  over  the  soda,  and  3  quarts 
of  boiling  water  upon  the  quicklime. 
The  lime  must  be  quick  and  fresh; 
if  it  is  good,  it  will  bubble  up  on  pour¬ 
ing  the  hot  water  upon  it.  Each  must 
be  prepared  in  separate  vessels.  The 
lime  must  settle  so  as  to  leave 
water  on  the  top  perfectly  clear; 
then  strain  it  carefully  (not  disturbing 
the  settlings)  into  the  washboiler 
with  the  soda  and  soap;  let  it  scald 
long  enough  to  dissolve  the  soap; 
then  add  6  gallons  of  soap  water. 
Tire  clothes  must  be  put  in  soak 
over  night,  after  rubbing  soap  upon 
the  dirtiest  parts  of  them.  After 
having  -the  above  in  readiness, 
wring  out  the  clothes  which  have 
been  put  in  soak,  put  them  on  to 
boil,  and  let  each  lot  boil  half  an  hour. 
The  same  water  will  answer  for  the 
whole  washing.  After  boiling  each 
Ipt  half  an  hour,  drain  them  from 
the  boiling  water,  put  them  in  a  tub, 
and  pour  upon  them  two  or  three 


pailfuls  of  clear,  hot  water;  after 
this  they  will  want  but  very  little 
rubbing;  then  rinse  through  two 
waters,  bluing  the  last.  When  dried, 
they  will  be  a  beautiful  white.  After 
washing  the  cleanest  part  of  the 
white  clothes,  take  2  pails  of  the  suds 
in  which  they  have  been  washed,  put 
it  over  the  fire  and  scald,  and  this 
will  wash  all  the  flannels  and  colored 
clothes,  without  any  extra  soap. 
The  white  flannels,  after  being  well 
washed  in  the  suds,  will  require  to  be 
scalded  by  turning  on  a  kettle  of  boil¬ 
ing  water. 

Waste  Products  —  Utiliza¬ 
tion  of. 

Waste  products,  are  products  for 
which,  at  present,  we  have  no  use. 
Many  of  the  large  fortunes  of  today 
are  being  made  by  the  utilization 
of  waste  products,  and  this  will  be 
more  the  case  as  scientific  knowledge 
is  increased.  For  instance,  “waste 
silk  ”  is  now  areally  valuable  material; 
rags  make  paper,  coal  dust  makes 
briquette,  slag  is  made  into  bricks, 
etc.  Besides  these  obvious  instances, 
there  are  innumerable  others  less 
well  known,  and  the  number  is  increas¬ 
ing  daily.  Thus  waste-silk  becomes 
the  raw  material  of  the  spun-silk 
industry;  and  imperfect  cocoons 
become  the  raw  material  of  the 
artificial  flower  industry  in  Venice, 
Italy  being  now  the  largest  pro¬ 
ducer  of  cocoons  in  the  world  after 
China.  So  the  parings  of  horns  and 
hoofs  and  other  waste  animal  pro¬ 
ducts  make  prussiate  of  potash. 

Water — To  Find. 

In  the  early  part  of  the  year, 
if  the  grass  assumes  a  brighter  color 
in  one  particular  part  of  a  field 
than  in  the  remainder,  or,  when 
the  latter  is  ploughed,  if  a  part  be 
darker  than  the  rest,  it  may  be  sus- 


470 


Everything  in  this  world  depends  upon  will. 


pected  that  water  will  be  found 
beneath  it. 

In  summer  the  gnats  hover  in  a 
column,  and  remain  always  at  a  cer¬ 
tain  height  above  the  ground,  over 
the  spots  where  springs  are  con¬ 
cealed. 

In  all  seasons  of  the  year,  more 
dense  vapors  arise  from  those  portions 
of  the  surface  from  which,  owing 
to  the  existence  of  subterranean 
springs,  a  greater  degree  of  humid¬ 
ity  gives  rise  to  more  copious  ex¬ 
halations,  especially  in  the  morn¬ 
ing  or  the  evening.  It  is  for  this 
reason  that  the  well-sinkers  of  north¬ 
ern  Italy  go  in  the  morning  to  the 
places  near  which  is  desired  to  sink 
a  well ;  they  lie  down  upon  the 
ground  and  look  toward  the  sun  to 
endeavor  to  discover  the  places  in  the 
neighborhood  from  which  denser  va¬ 
pors  may  arise  than  from  the  rest 
of  the  field. 

The  springs  to  which  these  rules  ap¬ 
ply  are  such  only  as  are  near  the  sur¬ 
face  ;  when  the  source  is  lower  they  are 
rarely  sufficient,  and  the  only  safe 
guide  is  boring;  but  to  execute  such 
operations  with  any  chance  of  success, 
a  certain  knowledge  of  elementary 
geology  is  absolutely  necessary.  Pro¬ 
vided  the  sources  do  not  descend  to 
any  very  great  depth,  the  principle 
that  subterranean  waters  follow  pre¬ 
cisely  similar  laws  to  those  upon  the 
surface  holds  good;  but  when  they  are 
deep-seated,  many  disturbing  causes, 
to  be  noticed  hereafter,  modify  their 
action.  If,  in  a  valley  formed  in  a 
diluvial  or  alluvial  deposit  lying  upon 
a  more  retentive  stratum,  the  two  sides 
are  of  the  same  height,  the  water  must 
be  sought  in  the  middle ;  and  if,  on  the 
contrary,  one  side  be  steeper  than  the 
other,  the  stream  would  pass  nearer 
the  steeper  side ;  in  both  cases  suppos¬ 
ing  that  the  materials  of  the  upper 
stratum  are  equally  permeable  through¬ 


out,  and  that  the  depression  of  the 
lower  stratum  presents  a  tolerably 
regular  basin-like  depression.  Springs 
are  often  not  to  be  met  with  at  the 
head  of  valleys,  but  they  are  much 
more  frequently  found  to  be  at  the 
intersection  of  the  secondary  valleys 
with  the  principal  one;  and  the  most 
favorable  point  for  finding  water  is 
usually  that  which  is  farthest  from  the 
intersection  of  these  valleys,  and  in  the 
lower  parts  of  the  plain  succeeding 
them,  at  precisely  those  positions 
where  there  is  the  least  water  upon 
the  surface. 

When  the  transverse  valleys  giving 
forth  streams  to  a  river  in  the  bottom 
of  a  longitudinal  valley  are  nearly  at 
right  angles  to  the  direction  of  the 
latter,  the  quantity  of  water  they 
yield  is  less  thanwhen  they  form  an  acute 
angle  with  it.  This  law  holds  equally 
good  with  subterranean  as  with  sur¬ 
face  waters,  and  it  may  therefore  be 
laid  down  as  a  maxim  that  the  most 
favorable  point  for  seeking  a  supply 
by  a  well  would  be  at  the  mouth  of 
long  transverse  valleys  inclined  to  the 
principal  one. 

If  the  structure  of  the  earth  consists 
of  stone  with  many  veins,  such  as  red 
shale,  wateT  is  found  almost  anywhere 
except  on  the  tops  or  near  the  tops  of 
hills.  Boring,  of  course,  is  a  perfect 
test,  and  where  there  is  great  doubt 
and  wells  may  be  dug  very  deep  (judg¬ 
ing  by  others  in  the  neighborhood), 
this  ought  to  be  resorted  to.  Much 
can  be  guessed  at  in  this  way.  In  a 
neighborhood  lying  between  a  toler¬ 
ably  regular  series  of  elevations,  the 
subterranean*  water  will  probably  be 
at  a  regular  level.  If  there  are  any 
wells  already  in  existence  with  a  steady 
supply  of  water,  you  have  only  to  ascer¬ 
tain  how  much  higher  or  lower  the 
surface  at  the  selected  spot  is  than  at 
the  well  already  made.  If  you  are 
ten  feet  higher,  your  well  must  be  ten 


471 


Help  thyself  and  God  will  help  thee. 


feet  deeper  than  the  one  made,  and 
vice  versa.  This  difference  in  level 
can  be  ascertained  with  a  leveling 
instrument,  or  with  a  shrewd  man  by 
guess. 

Water — To  Determine  Whether 
it  be  Hard  or  Soft. 

To  ascertain  whether  or  not  water 
be  fit  for  domestic  purposes,  to  a  glass¬ 
ful  of  the  water  add  a  few  drops  of  the 
solution  of  soap  in  alcohol.  If  the 
water  be  pure,  it  will  continue  limpid; 
if  hard,  white  flakes  will  be  formed. 

Water  (Hard) — To  Improve. 

If  nothing  but  lime  is  the  trouble, 
this  can  be  easily  diminished  to  one- 
fifth  or  one-sixth  by  means  of  quick¬ 
lime.  Notwithstanding  the  fact  that 
it  appears  paradoxical  how  an  addi¬ 
tion  of  lime  can  improve  water  having 
already  an  excess  of  lime,  it  is  never¬ 
theless  true.  The  lime  dissolved  in 
water  is  always  the  carbonate  of  lime, 
which  is  the  chemical  name  for  the 
different  kinds  of  so-called  limestone, 
marble,  chalk,  Iceland  spar,  etc.;  this 
carbonate  of  lime  is  almost  insoluble 
in  pure  water.  When,  however,  the 
water  contains  carbonic  acid  it  dis¬ 
solves  large  quantities  of  the  same,  as 
may  be  seen  at  druggists’,  who  from 
fountains  draw  carbonic  acid  water 
(so-called  soda-water)  over  marble 
counters,  these  counters  becoming 
eventually  almost  honey-combed  at 
their  surface  by  its  action.  All  that 
is  necessary  in  your  case  is  to  dispose 
of  this  free  carbonic  acid,  which  is  the 
cause  of  the  solvent  power  of  the  water 
for  limestone.  If,  now,  quicklime  is 
mixed  with  a  small  quantity  of  water, 
and  left  to  settle  until  clear,  a  solution 
of  lime  in  water  will  be  obtained.  As 
quicklime  is  soluble  in  the  same,  you 
must  cover  up  your  vessel,  or  other¬ 
wise  this  lime-water  will  attract  car¬ 
bonic  acid  from  the  air  and  become 
turgid.  This  clarified  lime-water,  if 


poured  in  your  hard  spring-water,  will 
at  once  cause  its  free  carbonic  acid  to 
combine  with  the  lime,  and  form  chalk, 
which  will  precipitate  with  it  the  chalk 
or  limestone  naturally  in  solution  in 
the  water,  as  the  cause  of  the  solubility, 
the  free  carbonic  acid,  is  removed.  The 
quantity  of  lime-water  to  be  used  de¬ 
pends,  of  course,  on  the  amount  of  lime¬ 
stone  in  solution  in  your  spring-water, 
and  has  to  be  determined  by  experi¬ 
ment,  in  order  to  avoid  an  excess  of 
lime-water.  Take,  for  instance,  a  gal¬ 
lon  of  spring-water,  pour  in  a  few 
ounces  of  clear  lime-water,  it  will  be¬ 
come  milky ;  let  it  settle,  then  pour  in 
more  lime-water;  if  it  again  becomes 
milky,  it  wants  still  more ;  therefore  re¬ 
peat  the  addition  of  lime-water  till  you 
find  what  quantity  produces  milkiness 
while  a  further  addition  has  no  effect; 
this  is,  then,  the  quantity  needed. 

Say,  for  instance,  that  you  find  it  to 
be  eight  ounces,  then  you  know  that 
your  water  requires  eight  ounces  of 
lime-water  to  the  gallon  to  remove 
most  of  the  dissolved  limestone  in  the 
same,  which  will  separate  by  settling 
while  you  draw  off  the  clear  water  over 
it ;  the  sediment  is  very  fine  chalk ;  and 
if  obtained  in  sufficient  quantity,  may 
be  used  for  whiting.  It  is  evident  that 
you  will  have  to  construct  a  cistern  or 
reservoir  to  conduct  this  operation  in. 
If  you  are  able  to  obtain  very  pure 
quicklime,  you  may,  to  simplify  op¬ 
erations,  make  a  milk  of  lime,  using, 
for  instance,  for  every  ton  of  hard 
spring-water  to  be  treated,  one  pound 
of  quicklime  mixed  with  half  a  gallon 
of  water.  Pour  it  in  the  cistern,  stir  it 
up  for  a  few  minutes  and  let  it  settle. 
By  the  use  of  quicklime  to  purify  lime- 
water,  as  much  as  eighty-two  per  cent, 
of  the  lime  has  been  removed  from  hard 
water. 

To  Soften  Hard  Water,  or  purify  river 
water,  simply  boil  it,  and  then  leave  it 


472 


The  only  jewel  which  you  can  carry 


exposed  to  the  atmosphere  for  some 
little  time. 

Water — To  Prevent  Becoming 
Putrid. 

This  is  founded  on  the  principle  that 
iron  becomes  rusty  only  in  water  that 
contains  air.  It  is  the  oxygen  of  the 
air,  contained  in  the  water,  that  unites 
with  the  iron  and  produces  rust. 

So,  also,  the  rusting  of  iron  in  water 
removes  the  oxygen  of  the  air  from  the 
water.  But  water  in  which  there  is  no 
oxygen  or  atmospheric  air  cannot  be¬ 
come  putrid.  To  prevent  water  from 
becoming  putrid,  we  have,  therefore, 
only  to  put  in  it  some  bits  of  iron. 
Some  pieces  of  sheet-iron  (not  rusty) 
or  iron  turnings  are  the  best.  Cast- 
iron  is  not  so  good. 

The  practical  applications  of  this 
are  numerous.  Drinking  water  on 
ships  may  be  kept  sweet  by  putting  it 
in  sheet-iron  tanks,  or  putting  bits  of 
iron  into  the  water-casks.  Water  in 
which  leeches  are  kept  will  remain 
sweet  without  changing  it,  by  putting 
a  few  scraps  of  iron  in  the  vessel.  The 
offensive  smell  from  the  water  in  the 
vases  of  flowers  will  be  prevented  by  a 
few  small  nails,  or  bits  of  sheet  iron  in 
the  bottom  of  the  vase.  The  putre¬ 
faction  of  water,  so  common  in  the  bot¬ 
tom  of  rain-water  cisterns,  would  be 
prevented  by  scraps  of  iron  or  iron- 
turnings.  In  this  case,  it  would  be 
well  to  put  the  iron  where  it  would  not 
be  disturbed.  Perhaps  if  inclosed  in 
a  loose  bag  or  net,  it  would  be  well. 

Water — To  Purify  When  Putrid. 

Water,  1  lb. ;  sulphuric  acid,  8  drops. 
Mix,  and  filter  through  charcoal. 

Another. — Water,  8  gallons;  powder¬ 
ed  alum,  1  ounce.  Dissolve  with  agi¬ 
tation,  then  allow  it  to.  rest  for  24  hours, 
decant  into  another  vessel,  and  add  a 
solution  of  carbonate  of  soda,  until  it 
ceases  to  produce  a  precipitate. 


Another. — Instead  of  alum  add  seven 
or  eight  grains  of  red  sulphate  of  iron, 
then  proceed  as  before. 

Another.— Add  a  little  aqueous  chlo¬ 
rine  to  the  foul  water. 

Another. — Arrange  a  suitable  pipe 
to  the  end  of  a  pair  of  bellows  (double 
bellows  are  best),  and  continue  driving 
the  atmospheric  air  through  the  water 
for  some  time,  then  allow  it  to  settle 
for  use. 

Water — To  Clear  When  Muddy. 

It  is  a  peculiar  property  of  alum  that 
when  in  solution,  it  will  combine  with 
the  most  foreign  particles  in  suspension, 
or  even  in  solution.  In  fact,  on  tins 
property  is  founded  the  manufacture 
of  the  lakes  used  in  painting,  the  dis¬ 
solved  coloring  matter  being  precipitat¬ 
ed  by  alum.  In  the  same  manner,  all 
dirty  coloring  matter  in  a  pailful  of 
water  may  be  precipitated  by  dissolv¬ 
ing  in  it  a  piece  of  alum  as  small  as  a 
hickory  nut,  or  even  smaller,  accord¬ 
ing  to  the  degree  of  impurity  of  the 
water.  Simply  dissolve  the  alum,  stir 
up,  and  let  it  settle.  Along  the  Mis¬ 
souri  and  Mississippi  rivers  this  meth¬ 
od  is  frequently  employed.  When  no 
excess  of  alum  is  used,  this  also  is 
mostly  carried  down  in  the  deposit?? 

Water — To  Keep  Cool 
Without  Ice. 

Water  can  be  kept  cool  for  drinking 
in  warm  weather  by  the  following 
method.  Get  fresh  water  let  it  be  kept 
in  an  unglazed  earthenware  pitcher, 
wrapped  around  with  two  or  three  folds 
of  coarse  cotton  cloth  kept  constantly 
wet.  The  theory  of  cooling  water  in 
this  manner  is  the  absorption  of  heat 
from  it  by  the  evaporation  of  the  mois¬ 
ture  in  the  cotton  cloth — expansion 
produces  cold,  compression  heat. 

Water  Filter — Home-made. 

Have  an  oak  tub  made,  holding  from 
half  a  barrel  to  a  barrel,  according  to 
the  amount  of  water  needed  in  the 


beyond  the  grave  is  wisdom. 


473 


family;  let  it  stand  on  end,  with  a 
faucet  near  the  bottom ;  or,  I  prefer  a 
hole  through  the  bottom,  near  the 
front  side,  with  a  tube  in  which  pre¬ 
vents  the  water  from  rotting  the  out¬ 
side  of  the  tub;  then  put  clean  peb¬ 
bles  3  or  4  inches  in  thickness  over  the 
bottom  of  the  tub;  now  have  charcoal 
pulverized  to  the  size  of  small  peas 
(that  made  from  hard  maple  is  best) 
and  put  in  half  a  bushel  or  so  at  a  time ; 
pound  it  down  quite  firmly,  then  put 
in  more  and  pound  again  until  the 
tub  is  filled  to  within  eight  inches  of 
the  top;  and  again  put  on  two  inches 
more  of  pebbles;  then  put  a  piece  of 
clean  white  flannel  over  the  whole  top 
as  a  strainer. 

The  flannel  can  be  washed  occasion¬ 
ally,  to  remove  the  impurities  collected 
from  the  water,  and  it  might  be  well  to 
put  a  flannel  between  the  pebbles  and 
charcoal  at  the  bottom  also.  When 
the  charcoal  becomes  foul,  it  can  be  re¬ 
newed  as  before,  but  will  work  a  year 
without  renewing. 

Water  Filter. 

Vcelcker  calls  attention  to  the  use 
of  spongy  iron  as  a  deodorizing  ma¬ 
terial  of  greater  potency  than  ani¬ 
mal  charcoal.  Sewage  water  passed 
through  a  filter  of  spongy  iron  is  com¬ 
pletely  purified,  and  this  water,  after 
having  been  kept  six  months  protected 
from  the  air,  was  perfectly  sweet  and 
free  from  fungous  growth.  The  spongy 
iron  was  obtained  by  calcining  a  finely 
divided  iron  ore  and  charcoal. 

Water — To  Prevent  Encrusting 
the  Inside  of  Kettles. 

Water  of  every  kind,  except  rain¬ 
water,  will  speedily  cover  the  inside 
of  a  tea-kettle  with  an  unpleasant 
crust;  this  may  easily  be  guarded 
against  by  placing  a  clean  oyster  shell 
or  piece  of  stone  or  marble  in  the  tea¬ 
kettle.  The  shell  or  stone  will  always 


keep  the  interior  of  the  kettle  in  good 
order  by  attracting  the  particles  of 
earth  or  stone.  • 

Water  Tanks. 

Wooden  tanks  and  barrels  are  to¬ 
tally  unfit  to  keep  water  in ;  the  wood 
continually  gives  organic  extractive 
matter  to  the  water,  which  in  warm 
weather  originates  microscopic  fungoid 
growth,  which  in  its  turn  hastens  the 
decay  of  the  wood.  All  who  have 
ever  made  a  long  sea-voyage  on  board 
of  a  vessel  where  water  was  kept  in 
wooden  barrels,  will  never  forget  the 
nauseous  taste,  lasting  until  the  settling 
of  the  particles,  or  the  exhaustion  of 
the  organic  action  producing  the  fun¬ 
goid  growth.  In  regard  to  zinc  in  com¬ 
parison  with  lead,  it  is  also  poisonous; 
but  lead  is  by  far  the  worst.  Work¬ 
men  in  zinc-white  factories  and  paint¬ 
ers  using  zinc-white  are  apt  to  get  the 
zinc  colic,  which  is  similar  to  the  lead 
colic,  but  more  mild  in  its  form,  and 
yields  more  easily  to  the  same  reme¬ 
dies.  Galvanized  iron,  being  iron  cov¬ 
ered  with  zinc  coating,  is  in  this  respect 
identical  with  zinc,  and  we  should 
prefer  either  to  lead,  which,  for  some 
kinds  of  water — rain  water,  for  in¬ 
stance — is  decidedly  dangerous,  as  it 
dissolves  the  lead  easier  than  the  zinc. 
The  best  method,  however,  is  to  em¬ 
ploy  plain  iron  tanks,  as  used  on 
ship  -  board.  Oxidation  of  the  iron 
goes  on,  it  is  true ;  but  this  is  exceed 
ingly  slow — slower  than  is  the  case 
with  any  steam-boiler  and  if  any  iron 
oxide  dissolves  in  the  water,  it  will  in 
any  case  be  very  little,  and  even  if  con¬ 
siderable,  it  would  give  the  water  tonic 
properties,  as  iron  ishealthful.  Itgives 
the  red  color  to  our  blood,  and  is,  in 
fact,  needed  in  the  system;  therefore, 
we  are  taking  it  all  the  time  in  minute 
doses  with  our  food.  All  fertile  soils 
contain  iron.  Its  healthful  properties 
have  caused  the  justly-earned  reputa¬ 
tion  of  chalybeate  springs;  and  in 


474 


In  science  read  the  newest  works; 


preserving  our  water  in  iron  tanks  the 
loss  of  iron  by  oxidation  is  fully  com¬ 
pensated  by  the  improved  healthful¬ 
ness  of  the  water.  Therefpre,  we  say, 
away  with  zinc  or  galvanized  tanks 
and  tubes,  and  above  all,  away  with 
lead-lined  tanks  and  tubes,  and  sub¬ 
stitute  tanks  of  boiler  iron  and  iron 
tubes;  let  them  rust;  and  if  they  give 
out  in  30  years  or  thereabout,  your 
children  may  substitute  new  ones,  and 
in  the  mean  time  you  will  prolong  your 
own  life  many  years,  or  at  least  spare 
yourself  sickness  and  suffering. 

Water  Pipes — To  Manage 
in  Winter. 

When  the  frost  begins  to  set  in,  cover 
the  water  pipes  with  hay  or  straw 
bands,  twisted  tight  around  them.  Let 
the  cisterns  and  water-butts  be 
washed  out  occasionally;  this  will 
keep  the  water  pure  and  fresh. 

Water  Pipes — Ingenious  Way 
to  Mend. 

A  British  scientific  publication  gives 
the  following  letter :  “  Many  of  your 
readers  have  doubtless  had  more  or 
less  trouble,  at  some  period  of  their 
lives,  in  repairing  water  pipes  where 
the  water  could  not  be  shut  off  con¬ 
veniently  at  the  fountain  head  or  some 
intermediate  point.  In  going  to  my 
office,  a  few  days  since,  my  way  led 
past  a  place  where  a  man  was  repairing 
a  lead  pipe,  which  had  been  cut  off 
accidentally  in  making  an  excavation. 
There  was  a  pressure  of  water  of  more 
than  fifty  feet  head.  His  plan  seemed 
to  me  to  be  novel  and  ingenious.  The 
two  ends  of  the  pipe  were  plugged,  and 
then  a  small  pile  of  broken  ice  and  salt 
was  placed  around  them ;  in  five  min¬ 
utes  the  water  in  the  pipe  was  frozen, 
the  plugs  removed,  a  short  piece  of 
pipe  inserted  and  perfectly  soldered, 
and  in  five  minutes  the  ice  in  the  pipes 
was  thawed  and  the  water  flowing 
freely  through.” 


Water  Pipes — To  Unite. 

An  excellent  material  for  uniting 
watex'  pipes  is  prepared  by  combining 
four  parts  of  good  Portland  cement 
and  one  part  of  unslaked  lime  mixed 
together  in  small  portions  in  a  stout 
mortar,  adding  enough  water  to  per¬ 
mit  it  to  be  reduced  to  a  soft  paste. 

Watering  Streets — Chemical 
Solution  for. 

For  several  years  experiments  with 
chemical  solutions  for  watering  streets 
have  been  employed  in  various  Eng¬ 
lish  cities  with  considerable  success. 
A  mixed  solution  of  common  salt  and 
chloride  of  lime  has  been  used  to  a 
large  extent.  These  salts  attract 
moisture  sufficient  to  keep  the  street 
dust  from  becoming  absolutely  dry 
unless  neglected.  A  very  small  quan¬ 
tity  is  said  to  answer  the  purpose,  and 
not  only  to  keep  the  dust  well  laid,  but 
also  to  act  as  an  antiseptic,  cleaning  the 
streets  of  foul  odors. 

Water-Tight  Cellar  Floors. 

When  floors  are  not  subjected  to  a 
great  pressure  of  water,  agood  hydraulic 
cement  or  water  lime  will  form  a  tight 
cellar  bottom  and  sides;  but  when  the 
whole  soil  is  full,  and  the  cellar  is  like 
a  basin  in  it,  the  pressure  of  the  water 
upward  will  surely  find  crevices  where 
it  will  ooze  up.  The  cure  for  this  state 
of  things  is  to  get  drainage,  if  possible; 
but  if  this  cannot  be  had,  and  repeated 
patching  will  not  stop  the  leaks,  in  a 
very  dry  time  take  up  the  top  of  the 
floor,  and  after  covering  the  whole  with 
a  layer  of  gravel,  pour  into  it  melted 
asphaltum,  which  should  be  rolled  and 
pounded  down  while  warm,  and  one  or 
two  more  layers  applied,  topping  with 
sand.  If  the  gravel  can  be  hot  also,  it 
will  make  a  much  better  floor;  but  if  it 
cannot  be,  some  coal  tar  may  be  min¬ 
gled  with  the  asphaltum,  and  the  grave! 
coated  slightly  with  it  before  the  hot 
asphaltum  i§  applied. 


in  literature  read  the  oldest. 


475 


Water-Proof  Paper. 

The  solution  of  oxide  of  copper  in 
ammonia  acts,  as  is  well  known,  as  an 
energetic  solvent  upon  cellulose.  This 
property  is  made  use  of  to  water-proof 
paper  in  the  following  manner :  A  tank 
is  made  to  contain  the  solution  just 
alluded  to,  and  the  paper  is  rapidly 
passed  just  over  and  in  contact  with 
the  surface  of  the  liquid,  by  means  of 
properly  placed  rollers  moving  with 
speed.  The  paper,  on  leaving,  is 
pressed  between  two  cylinders,  and 
next  dried  by  means  of  so-called  dry¬ 
ing  cylinders  similar  to  those  in  use 
in  paper  mills.  The  short  contact 
of  the  felty  paper  tissue  with  the  liquid 
gives  rise  to  just  sufficient  solution  of 
cellulose  to  form  an  impermeable 
varnish. 

Water-Proof  Packing-Paper. 

Water-proof  packing-paper  is  thus 
made  by  some  manufacturers:  The 
paper  is  covered  with  a  resinous  liquid, 
then  painted  over  with  a  solution  of 
glue  and  soot,  as  without  this  the  paper 
will  later  show  blotches.  After  this  is 
dried,  the  actual  water-proof  coat  is 
applied.  This  is  prepared  with  two 
and  a  half  ounces  of  powdered  shellac, 
dissolved  in  two  pints  of  water,  which 
is  gradually  brought  to  boil,  and  stirred 
until  the  substance  is  perfectly  dis¬ 
solved  and  softened,  when  gradually 
one-third  ounce  of  powdered  borax  is 
added,  until  an  intimate  union  of  the 
substances  takes  place.  The  liquid  is 
then  left  to  cool,  and  while  still  hot 
any  mineral  color  may  be  added,  such 
as  lampblack,  yellow  ochre,  red  ochre, 
iron  blue,  or  burnt  umber,  whereupon  it 
is  left  to  get  entirely  cold.  It  is  then 
ready  for  use.  The  operation  can  be 
so  quickly  performed  with  a  brush  that 
two  women  can  prepare  three  thousand 
feet  in  ten  hours. 

Water-Proof — For  Porous  Cloth. 

Dissolve  2Yi  lbs.  alum  in  4  gallons 
water;  dissolve  also,  in  a  separate  ves¬ 


sel,  the  same  weight  of  acetate  of  lead  in 
the  same  quantity  of  water.  When  both 
are  well  dissolved,  mix  the  solutions 
together;  and, when  the  sulphate  of  lead 
resulting  from  this  mixture  has  been 
precipitated  to  the  bottom  of  the  vessel 
in  the  form  of  a  powder,  pour  off  the 
solution,  and  plunge  into  it  the  fabric 
to  be  rendered  water-proof.  Wash 
and  rub  it  well  during  a  few  minutes, 
and  hang  it  in  the  air  to  dry. 

Water-Proof — For  Tweeds. 

Take  two  pounds,  four  ounces,  of  alum 
and  dissolve  it  in  ten  gallons  of  water. 
In  like  manner  dissolve  the  same 
quantity  of  water  of  lead  in  a  similar 
quantity  of  water,  and  mix  the  two  to¬ 
gether.  They  form  a  precipitate  of 
the  sulphate  of  lead.  The  clear  liquor 
is  now  withdrawn,  and  the  cloth  im¬ 
mersed  for  one  hour  in  the  solution, 
when  it  is  taken  out,  dried  in  the  shade, 
washed  in  clean  water,  and  dried  again. 
This  preparation  enables  the  cloth  to 
repel  water  like  the  feathers  of  a  duck’s 
back,  and  yet  allows  the  preparation 
to  pass  freely  through  it. 

W  ater-Proof — Composition 
for  Wood. 

Dr.  Scherzer,  an  Austrian  official  at 
Pekin,  has  sent  to  his  government  some 
specimens  of  a  Chinese  composition 
called  “  Schioicao,  ”  which  has  the 
property  of  making  wood  and  other 
substances  perfectly  water-tight.  He 
says  that  he  has  seen  in  Pekin  wooden 
chests  which  had  been  to  St.  Peters¬ 
burg,  and  had  come  back  uninjured, 
and  that  the  Chinese  use  the  compo¬ 
sition  also  for  covering  straw  baskets, 
which  are  afterwards  employed  in 
carrying  oil  for  long  distances.  Card¬ 
board,  when  covered  with  the  compo¬ 
sition,  becomes  as  hard  as  wood;  and 
most  wx>oden  buildings  in  Pekin  have 
a  coating  of  it.  It  consists  of  three 
parts  of  blood  deprived  of  its  fibrine, 
four  of  lime,  and  a  little  alum. 


476 


Classic  literature  is  always  modern. 


Wax — Sealing. 

Red. — Shellac  (very  pale)  4  oz.; 
cautiously  melted  in  a  bright  copper 
pan  over  a  clear  charcoal  fire,  and  when 
fused  add  Venice  turpentine,  1)4  oz.; 
mix,  and  further  add  vermilion,  3  oz.; 
remove  the  pan  from  the  Are,  cool  a 
little,  weigh  it  into  pieces,  and  roll  them 
into  circular  sticks  on  a  warm  marble 
slab  by  means  of  a  polished  wooden 
block ;  or  it  may  be  poured  into  molds 
while  in  a  state  of  fusion.  Some  per¬ 
sons  polish  the  sticks  with  a  rag  till 
quite  cold. 

Fine. — Shellac,  3  lbs.;  Venice  tur¬ 
pentine,  19  oz.;  finest  cinnabar,  2  lbs; 
mix  as  before. 

Fine. — As  the  last,  but  use  just  half 
as  much  vermilion. 

Another. — Resin,  4  lbs.;  shellac,  2 
lbs.;  Venice  turpentine  and  red  lead, 
of  each,  1)4  lbs.  Common. 

Black. — Shellac,  60  parts;  very  fine 
ivory-black,  reduced  to  an  impalpable 
powder,  30  parts;  Venice  turpentine, 
20  parts. 

Fine. — As  the  last,  but  using  lamp¬ 
black  for  ivory-black. 

Fine. — Resin,  6  lbs.;  shellac  and 
Venice  turpentine,  of  each,  2  lbs. ;  lamp¬ 
black  q.  s.  Inferior. 

Black  Bottle-Wax. — Black  resin  6 % 
lbs.;  beeswax,  Yz  lb.;  finely-powered 
ivory-black,  1  lb.;  melt  together. 

Red. — As  the  last,  but  substitute 
Venetian  or  red  lead  for  ivory-black. 

French. — Shellac,  (pale,)  3  lbs.; 
Venice  turpentine,  1  )4  lb.;  vermil¬ 
ion,  334  lbs.;  divide  into  sticks  12, 
24,  36  or  40  to  the  pound.  Fine. 

Gold. — By  stirring  gold-colored  mica 
spangles  or  talc,  or  aurum  musivum 
into  the  melted  resins  when  they  begin 
to  cool.  Fine. 

Marbled. — By  mixing  2  or  3  different 
colored  kinds  just  as  they  begin  to  grow 
solid. 


Soft  Red. — Beeswax,  8  parts ;  olive  oil 
5  parts;  melt,  and  add  Venice  turpen¬ 
tine  15  parts;  red  lead  to  color. 

Green. — As  the  last,  but  substitute 
powdered  verdigris  for  red  lead.  Both 
are  used  for  sealing  certain  official 
documents  kept  in  tin  boxes;  also  as  a 
cement. 

All  the  above  forms  for  “fine”  wax 
produce  “  superfine,  ”  by  employing 
the  best  qualities  of  the  ingredients; 
and  “extra-superfine,”  or  “scented,” 
by  adding  1  oz.  of  balsam  of  Peru  or 
liquid  storax  to  the  ingredients  when 
considerably  cooled.  The  variegated 
and  fancy-colored  kinds  are  commonly 
scented  with  a  little  essence  of  musk, 
or  ambergris,  or  any  of  the  more  fra¬ 
grant  essential  oils.  The  addition  of 
a  little  camphor  or  spirit  of  win#,  makes 
sealing-wax  bum  easier.  Sealing-wax 
adulterated  with  rosin,  or  which  con¬ 
tains  too  much  turpentine,  runs  into 
thin  drops  at  the  flame  of  a  candle. 

Weather  Signs. 

Animated  bodies  receive  peculiar 
impressions  that  precede  and  announce 
change  of  weather.  Thus  we  hear 
distant  sounds  better  when  there  is 
going  to  be  rain;  we  also  then  see  re¬ 
mote  objects  more  distinctly,  and  bad 
odors  are  more  offensive  than  usual. 

Swallows  skim  the  ground  in  their 
flight;  is  it  that  they  may  feed  on  the 
worms  that  then  come  out  on  the  sur¬ 
face?  Lizards  hide,  cats  make  their 
toilet,  birds  oil  their  feathers,  flies  bite 
more  sharply,  chickens  scratch  them¬ 
selves  and  roll  in  the  dust,  fish  leap 
out  of  the  water,  and  aquatic  birds 
flap  their  wings  and  dabble  in  the 
ponds  and  brooks. 

Dampness.— Nearly  all  the  signs  in¬ 
dicated  announce  dampness  in  the  air, 
rather  than  the  approach  of  rain,  for 
they  are  not  seen  when  a  storm  occurs 
in  dry  weather.  Thus  the  swelling  of 
wood-work,  which  renders  it  difficult  to 
close  doors  made  of  soft  timber,  and  the 


Earnest  men  never  think  in  vain. 


477 


contraction  and  tension  of  cordage 
■made  of  vegetable  fibres,  are  counted 
among  the  signs  of  atmospheric  hu¬ 
midity.  Rude  hygrometers  have  even 
been  constructed  of  these  fibres. 

Certain  flowers  do  not  open  at  all 
in  rainy  weather;  others,  the  Siberian 
thistle  particularly,  remain  open  or 
shut  according  as  the  weather  is  going 
to  be  rainy  or  dry. 

Pallor  of  the  Sun  announces  rain; 
it  is  seen  at  such  times  only,  through  an 
atmosphere  laden  with  vapors.  If 
the  heat  be  stifling,  that  too  is  a  sign  of 
rain;  for  one  is  then  surrounded  by 
an  atmosphere  saturated  with  vapor, 
and  more  readily  heated,  owing  to  its 
lack  of  transparency.  If  the  vapors 
be  collected  in  clouds,  the  sun’s  rays 
that  pass  through  the  latter  heighten 
the  temperature  more  than  they  would 
have  done  in  perfectly  clear  weather. 
If  the  sun  be  clear  and  brilliant,  it  fore¬ 
tells  a  fine  day;  but  when  the  sun  is 
at  its  rising  preceded  by  redness,  and 
this  redness  passes  off  the  moment  it 
does  appear,  the  sign  is  of  rain. 

Two  Winds  of  Opposite  Qualities  suc¬ 
ceeding  each  other  often  bring  rain. 
Thus  a  cold  wind,  entering  an  atmos¬ 
phere  impregnated  with  moisture  by 
the  warm  wind  that  preceded  it,  will 
bring  about  a  precipitation  of  water; 
and  the  same  will  be  the  case  where  a 
damp,  warm  wind  enters  air  that  had 
been  chilled  by  the  wind  that  had  pre¬ 
ceded  it. 

Clouds. — Generally,  an  approaching 
rain  can  be  better  foreseen  when  the 
sky  presents  several  banks  or  layers 
of  clouds  resting  one  above  the  other. 
The  winds  that  carry  with  them  de¬ 
tached  masses  of  clouds  yield  but 
light  rains. 

Motionless  clouds,  lying  in  the  quar¬ 
ter  whence  the  wind  blows,  bring  only 
a  continuance  of  that  wind;  but  if 
they  appear  in  the  opposite  quarter 
they  announce  its  termination. 


Clouds  coming  up  simultaneously, 
yet  impelled  by  different  winds,  an¬ 
nounce  an  early  storm. 

Clouds  accumulating  on  the  sides  of 
mountains  foretell  rain. 

Familiar  Signs. — The  following  are 
the  signs  most  familiar  to  navigators 
and  farmers: 

A  rosy  sky  at  sunset,  fine  weather. 
A  red  sky  in  the  morning,  bad  weather, 
or  a  great  deal  of  wind. 

A  gray  sky  in  the  morning,  fine 
weather.  If  the  first  light  of  dawn 
appears  over  a  bed  of  clouds,  wind 
may  be  looked  for.  If  on  the  horizon, 
fine  weather. 

Light  clouds  with  imperfectly  de¬ 
fined  edges  announce  fine  weather  and 
moderate  breezes.  Thick  clouds  with 
well-marked  edges,  wind.  A  deep, 
dark  blue  sky  of  sombre  tinge  indi¬ 
cates  wind.  A  clear  and  brilliant  blue 
sky  indicates  fine  weather.  The  light¬ 
er  the  clouds  look,  the  less  reason  is 
there  to  anticipate  wind.  The  more 
dense,  the  more  rolled  together,  twist¬ 
ed,  and  tattered  they  are,  the  stronger 
the  wind  will  be.  A  brilliant  yellow 
sky  at  sunset  announces  wind;  a  pale 
yellow  one,  rain.  According  to  the 
predominance  of  red,  yellow,  or  gray- 
ish  tints,  we  can  foretell  the  condition 
of  the  weather  with  a  very  close  ap¬ 
proximation  to  accuracy. 

Small  clouds  of  an  inky  color  portend 
rain.  Light  clouds  moving  rapidly  in 
the  direction  opposite  to  dense  masses, 
announce  wind  and  rain. 

High  clouds  passing  before  the  sun, 
the  moon,  or  the  stars,  in  a  direction 
opposite  to  that  pursued  by  the  lower 
beds  of  clouds,  or  of  the  wind  felt  at  the 
surface  of  the  soil,  indicate  a  change 
of  wind. 

After  Fine  Weather,  the  first  signs  of 
a  change  are  ordinarily  high  white 
clouds  in  belts,  or  in  light  dappled  tufts 
or  locks,  which  grow  larger  and  soon 
form  dense  and  sombre  masses.  Gen- 


478 


When  the  world  frowns  we  can  face  it; 


* 

I 


erally,  the  more  remote  and  higher  up 
these  clouds  appear,  the  less  abrupt  the 
change  of  weather  will  be,  but  it  will 
be  considerable. 

Soft,  light,  delicate  tints,  with  clouds 
of  decided  shades,  indicate  or  ac¬ 
company  fine  weather.  Extraordinary 
tints  and  dense  clouds,  with  hard  out¬ 
lines,  indicate  rain,  and  probably  a  gale 
of  wind. 

Notice  the  clouds  that  form  on  hills 
and  other  elevated  places,  and  cling 
there.  If  they  continue  there,  aug¬ 
ment,  or  descend,  they  indicate  rain. 
If  they,  however,  ascend  and  disperse, 
they  portend  good  weather.  When 
sea-birds  fly  out  away  from  land  in  the 
morning,  there  will  be  fine  weather. 

Weather  Table — Dr. 
Adam  Clark’s. 

The  table  and  the  accompanying  re¬ 
marks  are  the  result  of  many  years’ 
actual  observation,  the  whole  being 
constructed  on  a  due  consideration  of 
the  attraction  of  the  sun  and  moon,  in 
the  several  positions  respecting  the 
earth,  and  will  by  a  simple  inspection 
show  the  observer  what  kind  of  weather 
will  most  probably  follow  the  en¬ 
trance  of  the  moon  into  any  of  its  quar¬ 
ters,  and  that  so  near  the  truth  as  to  be 
seldom  or  never  found  to  fail. 


MOON. 

TIME  OF  CHANGE. 

IN  SUMMER. 

-*»  Ui 

s® 

Bet.  midnight  and 
2  in  the  A.  M. 

Fair. 

£  §  m 

Bet.  2  and  4  A.  M. 

Cold,  with  showers. 

.gog 

“  4  and  6  “ 

Bain. 

“  6  and  8 

Wind  and  Bain. 

a  ft 

“  8  and  10  “ 

Changeable. 

“  10  and  12  “ 

Frequent  showers. 

t>  o  © 

>  rt  -*-» 

At  12  o’clock  at 
noon  and  2  P.  M. 

Very  rainy. 

Bet.  2  and  4  P.  M. 

Changeable. 

zug 

“  4  and  6  “ 

Fair. 

“  6  and  8  “ 

Fair,  if  wind  N.W. 

“  8  and  10 

Rainy , if  wind  S.  W. 

H  0  cfl 

“  lOandmidng’t 

CM 

“  12  and  2  A.  M. 

Fair. 

Observations.— 1.  The  nearer  the 
time  of  the  moon’s  change,  First  Quar¬ 
ter,  Full,  and  Last  Quarter,  are  to  mid¬ 


night,  the  fairer  will  the  weather  be 
during  the  seven  days  following.  2. 
The  space  for  this  calculation  occupies 
from  10  at  night  till  2  next  morning. 
3.  The  nearer  to  midday  or  noon  the 
phases  of  the  moon  happen,  the  more 
foul  or  wet  weather  may  be  expected 
during  the  next  seven  days.  4.  The 
space  for  this  calculation  occupies  from 
10  in  the  forenoon  to  2  in  the  afternoon. 
These  observations  refer  „  principally 
to  the  summer,  though  they  affect 
spring  and  autumn  nearly  in  the  same 
ratio.  5.  The  Moon’s  change,  First 
Quarter,  Full,  and  Last  Quarter,  hap¬ 
pening  during  six  of  the  afternoon 
hours,  i.  e.,  from  4  to  10,  may  be  fol¬ 
lowed  by  fair  weather;  but  this  is 
mostly  dependent  on  the  wind,  as 
noted  in  the  table.  6.  Though  the 
weather  from  a  variety  of  irregular 
causes,  is  more  uncertain  in  the  latter 
part  of  autumn,  the  whole  winter  and 
the  beginning  of  spring,  yet  in  the  main, 
the  above  observations  will  apply  to 
those  periods  also.  7.  To  prognosticate 
correctly,  especially  in  those  cases  where 
the  wind  is  concerned,  the  observer 
should  be  within  sight  of  a  good  vane, 
where  the  four  cardinal  points  of  the 
heavens  are  correctly  placed.  With 
this  precaution,  he  will  scarcely  ever 
be  deceived  in  depending  on  the  table. 

Weather  Table— Dr.  Herschell’s. 

The  following  table  was  constructed 
by  the  celebrated  Dr.  Herschell,  upon 
a  philosophic  consideration  of  the  at¬ 
traction  of  the  sun  and  moon.  It  is 
confirmed  by  the  experience  of  many 
years’  observation,  and  will  suggest  to 
the  observer  what  kind  of  weather  will 
probably  follow  the  moon’s  entrance 
into  any  of  her  quarters. 

If  the  moon  changes  at  12  o’clock 
noon,  the  weather  immediately  after¬ 
ward  will  be  very  rainy,  if  in  summer, 
and  there  will  be  snow  and  rain  in 
winter. 


but  let  it  smile,  and  we  are  undone. 


479 


If  between  2  and  4  o’clock  P.  M. ; 
changeable  in  summer — fair  and  mild 
in  winter. 

Between  4  and  6  o’clock  P.  M. ;  fair 
in  both  summer  and  winter. 

Between  6  and  10  o’clock  P.  M.;  in 
summer,  fair,  if  the  wind  is  northwest; 
rainy,  if  south  or  southwest.  In 
winter,  fair  and  frosty,  if  the  wind  is 
north  or  northwest;  rainy,  if  south  or 
southwest. 

Between  10  and  12  o’clock  P.  M.; 
fair  in  summer  and  frosty  in  winter. 

Between  12  at  night  and  2  o’clock 
A.  M. ;  fair  in  summer  and  frosty  in 
winter,  unless  the  wind  is  from  the 
south  or  southwest. 

Between  2  and  4  o’clock  A.  M. ;  cold 
and  showery  in  the  summer  and  snow 
and  storm  in  the  winter. 

Between  4  and  6  o’clock  A.  M. ;  rainy 
both  in  winter  and  summer. 

Between  6  and  8  o’clock  A.  M. ;  wind 
and  rain  in  the  summer  and  stormy  in 
the  winter. 

Between  8  and  10  o’clock  A.  M. ; 
changeable  in  summer,  rain  with  a 
westerly  and  snow  with  an  easterly 
wind  in  winter. 

Between  10  and  12  o’clock  A.  M. ; 
showery  in  summer,  and  cold  and 
windy  in  winter. 


Weights  and  Measures. 

Avoirdupois  Weight. 

27  11-32  grs.  make  1  dr.=27  11-32  grs. 

16  drs  “  1  oz, =4373^ 

16  oz.  “  1  pnd.(lb.)=7000“ 

28  pounds  “  1  quarter  (qr.) 

4  quarters  “  1  hun’d  w’ght(cwt). 

20  cwt.(112  lbs.)“  1  ton. 

This  weight  is  used  in  almost  all  com¬ 
mercial  transactions,  and  in  all  the 
common  dealings  of  life. 


Troy  Weight. 


4  grains  make  1  carat. 

6  cts.(or24grs.)  “  1  pennyweight. 


20  pennywts. 
12  ounces 
25  pounds 
100  pounds 
20  hundrdwts. 


1  ounce. 

1  pound. 

1  quarter. 

1  hundredweight. 
1  ton  gld.  orsilvr. 


By  this  weight  the  precious  metals 
are  weighed.  It  is  also  used  in  phys¬ 
ical  experiments,  and  in  accertaining 
the  strength  of  spirituous  liquors. 

Gold  plate,  or  any  manufacture  of 
gold,  may  be  of  any  of  the  standards 
of  18,  15,  12,  or  9  carats  fine  gold  in 
every  pound  troy.  Thus,  when  an 
article  of  gold  plate  or  jewelry  is  18 
carats  fine,  18  parts  are  of  pure  gold 
and  6  parts  copper.  All  alloyed  gold 
is  considered  as  divided  into  24  equal 
parts.  The  relative  value  of  the  carat 
of  gold  is  10  pennyweights. 

Jewel  Weight. 

3.2  pearl  grains  make  1  carat. 
151 3^2  carats  ‘  1  ounce. 

12  ounces  “  1  pound. 

The  weight  of  the  carat  differs  in 
different  countries:  in  France  it  is 
3.18  grains,  in  Holland  3  grains,  in 
Great  Britain  3)4,  grains.  Occasion¬ 
ally  the  carat  is  taken  at  4  pearl  grains, 
and  the  ounce  at  150  carats. 


Apothecaries’  Weight. 

20  grains  make  1  scruple. 

3  scruples  make  1  dram. 

8  drams  make  1  ounce. 

12  ounces  make  1  pound. 

The  pound  and  ounce  are  the  same 
as  in  troy  weight.  Medicines  are  com¬ 
pounded  by  this  weight,  but  the  drugs 
of  which  they  are  composed  are  bought 
and  sold  by  avoirdupois. 


Apothecaries’  Fluid  Measure. 

60  minims  make  1  drachm. 


8  drachms 
20  ounces 
8  pints 
60  drops 
4  drms. 

2  ozs. 

3  ozs. 


1  ounce. 

1  pint. 

1  gallon. 

1  drachm. 

1  tablesp’ful. 

1  wine-gls’ful. 
1  teacupful. 


There  are  437  grains  in  a  fluid  oz. 


Lineal  Measure. 

12  inches  make  1  foot  (ft.). 

3  feet  “  1  yard  (yd.), 

yards  “  1  rod,  perch. 

4  poles,  or  22  yds.  make  1  chain. 

40  rods  make  1  furlong. 

8  furlongs,  or  1760  yds.  “  1  mile. 

3  miles  “  1  league. 


480 


He  who  scrubs  the  head  of  an  ass  wastes  his  soap. 


The  length  of  a  mile  is  not  the  same 
in  every  country.  The  French  kilo¬ 
metre  is  equal  to  about  five-eighths  of 
an  English  mile.  A  Spanish  and  Polish 
mile  is  about  3%  English  miles.  A 
Swedish,  Danish,  and  Hungarian  mile 
is  from  five  to  six  English.  A  Russian 
mile,  or  verst,  is  about  three-quarters 
of  an  English  mile.  The  French  metre 
is  equal  to  1.09  yard. 

Geographical  Measure. 

60  seconds  make  1  minute. 

60  minutes  “  1  degree. 

30  degrees  “  1  sign. 

12  signs  “  1  great  circle. 

Nautical  Measure. 

6  feet . make  1  fathom. 

126%  fathoms  “  1  cable  length. 

8  cable  lengths  “  1  mile,  or  knot. 

3  knots .  “  1  league. 

20  leagues.  ...  “  1  degree. 

360  degrees ...  “  earth’s  circm’ce. 

The  knot,  or  nautical  mile,  is  the 
same  as  the  geographical  degree,  and 
is  795  4.8  feet  longer  than  the  statute 
mile.  The  statute  knot  is  6082.66 
feet,  the  Admiralty  knot  is  6080  feet. 

.  The  log  line  (used  on  board  ships  to 
ascertain  the  distance  sailed)  is  about 
150  fathoms  in  length,  or  900  feet  long. 
It  is  usually  divided  into  8  equal  spaces, 
called  knots. 

Liquid  Measure. 

4  gills  make  1  pint. 

2  pints  “  1  quart. 

4  quarts  “  1  gallon. 

10  gals.  “  1  anker  of  brandy. 

42  gals.  “  1  tierce. 

63  “  “  1  hogsh’d. 

2  hogsheads  make  1  pipe  or  butt. 

2  pipes  “  1  tun. 

A  puncheon  is  equal  to  2  tierces;  a 
runlet  is  18  gallons,  and  a  tun  of  wine 
20  cwt.  avoirdupois. 

Ale  and  Beer  Measure. 

2  pints  make  1  quart. 

4  quarts  “  1  gallon. 

9  gals.  “  1  firkin. 

2  firks.  “  1  kilderkin. 

2  kldrks.  “  1  barrel. 

1%  barrel  “  1  hogshead. 

2  hogshds."  1  butt. 

144  qts.  “  1  barrel. 


Practically,  the  only  measures  in 
use  are  gallons  and  quarts,  the  others 
are  merely  nominal. 

Weights — Miscellaneous. 

1  bbl.  of  flour  weighs  196  lbs. 

1  bbl.  of  beef,  pork  or  fish  weighs 
200  lbs. 

1  barrel  of  salt  weighs  280  lbs. 

1  bu.  of  salt  weighs  50  lbs. 

1  bushel  of  barley  weighs  48  lbs. 

1  bu.  of  com  or  rye  weighs  56  lbs. 

1  bu.  of  blue  grass  seed  weighs  14  lbs. 

1  bushel  of  hemp  seed  weighs  44  lbs. 

1  bu.  of  wheat,  beans,  clover  seed, 
peas  or  potatoes  weighs  60  lbs. 

1  bu.  of  timothy  seed  weighs  45  lbs. 

1  bushel  of  oats  weighs  32  lb 
1  bu.  of  apples  or  peaches,  dried,  weighs 
28  lbs. 

1  bu.  of  onions  weighs  57  lbs. 

A  solid  foot  contains  1728  solid 
inches. 

A  solid  foot  of  water  weighs  62% 
lbs. 

A  pint  of  water  weighs  approxi¬ 
mately!  %  lbs. 

Welding  Metals — Philosophy  of. 

When  two  pieces  of  metal  of  any 
kind  are  to  be  united  by  welding,  the 
surfaces  of  conjunction  must  be  equally 
heated,  and  both  surfaces  must  be 
brought  to  such  a  temperature  that 
the  particles  will  form  a  perfect  con¬ 
tinuity  between  the  pieces  united. 
This  embraces  the  entire  theory  of 
welding,  soldering,  or  brazing  metallic 
substances  of  any  kind.  A  poor  weld, 
or  an  imperfect  piece  of  brazing  or 
soldering  may  always  be  attributed  to 
the  lack  of  skill  on  the  part  of  the 
workman.  In  addition,  however,  to 
the  equal  and  adequate  heating  of  the 
surfaces  to  be  united,  every  particle  of 
coal  dust,  cinders,  or  scales  of  oxide 
must  be  removed,  so  as  to  present  two 
perfectly  clean  surfaces  at  the  very 
moment  when  the  union  is  to  be  effect- 


481 


The  Bible  is  the  invaluable  training-book  of  the  ivorld. 


ed.  Furthermore,  the  piece  of  metal 
that  would  fuse  at  the  lower  tempera¬ 
ture  must  be  the  guide,  when  bringing 
the  surfaces  of  conjunction  up  to  the 
proper  heat.  If,  for  example,  two 
pieces  of  wrought-iron  are  to  be  weld¬ 
ed,  the  part  that  will  melt  at  the  lower 
temperature  must  be  brought  just  to 
a  welding  heat,  and  the  surface  of  the 
other  piece  must  be  heated  quite  as 
hot,  or  a  trifle  hotter  than  the  first 
piece.  Then,  if  the  surfaces  be  clean 
when  the  parts  are  brought  together; 
the  union  will  be  satisfactorily  com¬ 
plete.  The  degree  of  heat  aimed  at 
must  be  not  to  produce  a  fluid  but 
simply  to  bring  the  metal  into  a  con¬ 
dition  betwen  fluidity  and  plasticity. 

When  a  soldering-iron,  sufficiently 
hot  to  melt  solder  readily,  is  applied 
to  a  piece  of  solder  on  a  sheet  of  clean 
tin,  as  the  tin  is  so  thin,  the  surface 
will  be  heated  almost  instantly  as  hot 
as  the  melted  or  half-fluid  solder,  and 
the  resulting  union  will  be  perfect. 
But  let  the  same  soldering  iron  and 
some  of  the  same  solder  be  employed 
in  attempting  to  make  solder  adhere 
to  a  thick  piece  of  lead  pipe,  and  it  will 
be  found  that  it  will  not  stick  until  the 
lead  has  been  heated  as  hot  as  the 
solder.  It  is  no  difficult  task  to  make 
solder  adhere  to  a  steel  knife-blade, 
by  simply  cleaning  the  surface  and 
applying  a  piece  of  solder  laid  on  the 
clean  metal,  provided  a  little  resin  be 
sprinkled  over  the  steel  to  prevent 
oxidation.  But  it  is  not  possible  to 
make  solder  stick  to  a  thick  piece  of 
steel  until  the  soldering-iron  has  been 
applied  to  the  surface  a  sufficient 
length  of  time  to  heat  the  entire  bar  to 
a  proper  temperature.  Solder  will 
not  adhere  to  a  cold  surface;  neither 
can  one  piece  of  iron  be  welded  to  an¬ 
other  that  has  not  been  brought  up  to 
such  a  degree  of  temperature  that  the 
particles  of  metal  at  the  surface  will 
unite. 


Wells— To  Remove  Foul  Air 
from. 

It  is  well  known  that  many  acci¬ 
dents  occur  to  persons  going  down 
into  w'ells  to  clean  them,  owing  to  the 
noxious  gas  in  such  places.  To  re¬ 
move  the  gas  before  descent  is  made 
into  any  well,  a  quantity  of  burned 
but  unslaked  lime  should  be  thrown 
down.  This,  when  it  comes  in  con¬ 
tact  with  whatever  water  is  below, 
sets  free  a  great  quantity  of  heat  in 
the  water  and  lime,  which  rushes  up¬ 
ward,  carrying  all  the  deleterious  gas 
with  it;  after  winch,  the  descent  may 
be  made  with  perfect  safety.  The 
lime  also  absorbs  carbonic  acid  in  the 
well.  Always  lower  a  light  before 
descending;  if  it  is  extingiushed,  there 
is  still  danger  of  suffocation. 

Another  simple  method  is  to  let  an 
umbrella  down  and  rapidly  haul  it  up 
a  number  of  times  in  succession.  The 
effect  is  to  remove  the  gas  in  a  few 
minutes  from  a  wrell  so  foul  as  to  in¬ 
stantly  extinguish  a  candle  previous 
to  the  use  of  the  umbrella. 

Wheat. 

It  is  simply  a  cultivated  grass, 
and,  from  the  nature  of  the  plant,  it  is 
top-heavy  by  the  time  that  it  is  ripe. 
In  the  first  place,  then,  its  roots  need  to 
be  in  a  fairly  stiff  soil,  and  it  can  be 
easily  injured  by  a  wet  wind.  As  a 
grass,  however,  it  needs  a  consider¬ 
able  amount  of  moisture  and  abun¬ 
dance  of  sunlight;  and  the  necessary 
tillage  can  be  conducted  properly  only 
in  the  absence  of  mountains  or  of 
rocky  soil.  Consequently,  it  grow'S 
best  on  a  wann,  dry  plain  which  has 
a  soil  stiff  enough  to  support  the  plant 
and  to  retain  moisture.  All  extremes 
of  climate  are  therefore  unsuitable; 
and  within  suitable  latitudes  the  best 
place  is  a  plain  far  enough  from  the 
sea  to  be  dry,  but  with  enough  vege¬ 
table  matter  in  the  soil  to  retain  mois- 


It  is  never  wise  to  slip  the  bond  of  discipline. 


482 


ture;  and  among  such  plains  the 
preference  must  be  given  to  the  one 
which  has  the  richest  soil  and  the 
easiest  access. 

Wheaten  Standard  of  Comfort. 

The  standard  of  national  comfort  is 
gauged  by  the  material  of  which  the 
mass  of  the  people  make  their  bread. 
Nearly  all  Central  Europe  uses  rye, 
South  Europe  uses  maize,  India  uses 
rice  or  millet,  Ireland  substitutes 
potatoes,  Egypt  substitutes  beans,  and 
Uganda  substitutes  the  banana.  A 
“rice”  civilization  is  the  lowest,  and  a 
“wheat”  one  is  the  highest. 

Whitewash. 

A  fine  brilliant  wash  is  obtained  by 
mixing  “  Paris  white”  with  glue,  in  the 
proportion  of  sixteen  pounds  to  half  a 
pound  of  glue.  The  glue  should  be 
the  white,  transparent  kind.  It  should 
be  covered  with  cold  water  at  night, 
and  in  the  morning  carefully  heated, 
until  dissolved.  The  Paris  white 
should  be  stirred  into  hot  water  until 
it  is  of  the  proper  milky  consistency 
for  applying  to  the  walls,  and  the  dis¬ 
solved  glue  added  and  thoroughly 
mixed.  This  recipe  is  considered  one 
of  the  best,  and  has  the  merit  of  being 
inexpensive. 

Another. — The  following  is  sent  out 
by  the  Light-house  Board  of  the 
Treasury  Department:  “The  follow¬ 
ing  recipe  for  whitewashing  has  been 
found  by  experience  to  answer  on 
wood,  brick,  and  stone,  nearly  as  well 
as  oil  paint,  and  is  much  cheaper: 
Slake  half  a  bushel  of  unslaked  lime 
with  boiling  water,  keeping  it  covered 
during  the  process.  Strain  it  and  add 
a  peck  of  salt,  dissolved  in  warm  water; 
three  pounds  of  ground  rice  put  in 
boiling  water,  and  boiled  to  a  thin 
paste;  half  a  pound  of  powdered 
Spanish  whiting,  and  a  pound  of  clear 
glue,  dissolved  in  warm  water:  mix 
this  well  together,  and  let  the  mixture 


stand  for  several  days.  Keep  the 
wash  thus  prepared  in  a  kettle  or 
portable  furnace,  and  when  used  put 
it  on  as  hot  as  possible,  with  painters’ 
or  whitewash  brushes.  ” 

Another. — Take  a  clean,  water-tight 
cask  and  put  into  it  half  a  bushel  of 
lime.  Slake  it  by  pouring  water  over 
it  boiling  hot,  and  in  sufficient  quantity 
to  cover  it  five  inches  deep,  and  stir 
it  briskly  till  thoroughly  slaked.  When 
the  lime  has  been  slaked,  dissolve  it  in 
water,  and  add  two  pounds  of  sulphate 
of  zinc  and  one  of  common  salt.  These 
will  cause  the  wash  to  harden  and  pre¬ 
vent  its  cracking,  which  gives  an  un¬ 
seemly  appearance  to  the  work.  A 
beautiful  cream  color  may  be  given  to 
the  wash  by  adding  three  pounds  of 
yellow  ochre;  or  a  good  pearl  or 
lead  color,  by  the  addition  of  lamp 
black.  For  fawn  color  add  four  pounds 
of  umber,  one  pound  of  Indian  red,  and 
one  pound  of  common  black.  For 
stone  color  add  four  pounds  raw  um¬ 
ber  and  two  pounds  lamp  black. 
When  applied  to  the  outside  of  houses 
and  to  fences,  it  is  rendered  more  dur¬ 
able  by  adding  about  a  pint  of  sweet 
milk  to  a  gallon  of  wash. 

Whitewash — Stucco. 

Take  half  a  bushel  of  nice  unslaked 
lime;  slake  it  with  boiling  water,  cover¬ 
ing  it  during  the  process,  to  keep  in  the 
steam.  Strain  the  liquor  through  a 
fine  sieve  or  strainer,  and  add  to  it  one 
peck  of  clean  salt,  previously  dissolved 
in  warm  water,  three  pounds  of  ground 
rice,  ground  to  a  thin  paste,  and  stirred 
and  boiled  Hot ;  half  a  pound  of  powder¬ 
ed  Spanish  whiting,  and  one  pound  of 
clean  glue,  which  has  been  previously 
dissolved  by  first  soaking  it  well,  and 
then  hanging  it  over  a  small  fire,  in  a 
small  kettle  within  a  large  one  filled 
with  water.  Add  five  gallons  of  hot 
water  to  the  whole  mixture ;  stir  it  well 
and  let  it  stand  a  few  days,  covered 


Genius  is  the  fruit  of  labor  and  thought. 


483 


from  dirt.  It  should  be  put  on  quite 
hot;  for  this  purpose  it  can  be  kept  in 
a  kettle  on  a  portable  furnace.  It  is 
said  that  about  one  pint  of  the  mixture 
will  cover  a  square  yard  upon  the  out¬ 
side  of  a  house,  if  properly  applied. 
Brushes  more  or  less  small  may  be 
used,  according  to  the  neatness  of  the 
job  required.  Coloring  may  be  used 
to  impart  any  desirable  tinge  to  the 
preparation,  which  retains  its  brilliancy 
for  a  long  time. 

Whitewash — Improved. 

The  sulphate  of  baryta  is  said  to  pos¬ 
sess  numerous  advantages  over  lime 
as  a  material  for  whitewashing  walls. 
Four  ounces  of  glue  are  soaked  for 
twelve  hours  in  tepid  water,  and  then 
placed  until  it  boils,  in  a  tin  vessel* 
with  a  quart  of  water — the  vessel  being 
placed  in  the  water,  as  in  the  usual 
process  of  melting  glue;  the  whole 
is  then  stirred  until  dissolved.  Six  or 
eight  pounds  of  sulphate  of  baryta, 
reduced  to  an  impalpable  powder,  is 
put  into  another  vessel;  hot  water  is 
added,  and  the  whole  is  stirred  until  it 
has  the  appearance  of  milk  of  lime. 
The  sizing  is  then  added,  and  the  whole 
stirred  well  together,  and  applied  in 
the  ordinary  way  while  still  warm. 

Whitewashed  Walls — To  Paint. 

If  the  cracks  be  in  the  plastering,  and 
the  wash  be  sound  around  the  cracks, 
plaster  of  Paris  is  the  best  thing  to  fill 
them  with,  as  it  hardens  quickly,  does 
not  shrink,  and  leaves  the  surface  on  a 
plane  with  the  wall.  If  the  plaster  of 
Paris  sets  before  it  can  be  worked,  wet 
it  with  vinegar.  The  stronger  the  acid, 
the  slower  it  will  set.  If  cracks  be 
filled  with  putty,  and  the  wall  be  paint¬ 
ed  in  gloss  color,  the  streaks  of  putty 
are  very  apt  to  be  flat  (no  gloss),  and 
if  painted  in  flat  color,  the  streaks  are 
quite  sure  to  have  a  gloss.  These 
streaks,  of  course,  will  spoil  the  beauty 
of  the  work,  but  do  not  affect  its  dura¬ 


bility.  When  filled  with  plaster  of 
Paris  the  reversion  of  gloss  never  ap¬ 
pears,  if  done  as  directed.  If  the 
cracks  be  only  in  the  wash,  the  latter  is 
loosening  from  the  wall;  and  if  it  has 
not  begun  to  scale,  it  soon  will,  and  all 
attempts  to  fasten  it  on  and  paint  it 
will  be  total  loss.  If  it  be  loose  enough 
to  scrape  off,  scrape  the  wall,  taking 
care  not  to  gouge  into  the  original  wall. 
If  not  loose  enough,  let  alone  until  it  is. 
If  the  wash  be  thin,  solid,  and  even,  it 
can  be  painted  to  look  and  wear  well. 
When  the  surface  is  lumpy,  rub  the 
lumps  off  with  a  sandstone,  or  a  brick. 
After  a  wall  has  been  prepared,  as  in 
either  of  above  cases,  or  if  a  wall  that 
has  never  been  washed  is  to  be 
painted,  size  it  with  two  coats  of  glue 
size  (3  ounces  glue  to  one  gallon  water). 
Be  sure  the  glue  is  all  dissolved  before 
using  any  of  it.  Let  the  first  coat  dry 
before  the  second  coat  is  put  on.  When 
the  second  coat  is  dry,  paint  as  follows : 

Mix  the  first  coat  of  paint  in  the  pro¬ 
portion  of  1  gallon  raw  linseed  oil  to 
15  pounds  white  lead,  ground  in  oil, 
and  1  gill  of  dryer.  Second  coat:  1 
gallon  raw  linseed  oil,  25  pounds  white 
lead  ground  in  oil,  and  gill  dryer. 
(The  lead  should  be  the  best.)  Then 
finish  either  in  gloss  or  flat  color,  the 
same  as  if  it  were  wood  work,  with  one 
good  coat  of  priming  on.  Shade  all  the 
coats  of  paint,  as  near  as  you  can,  to 
the  color  you  wish  to  finish  in.  Mix 
the  third  and  fourth  coats  the  same  as 
the  first,  that  is,  about  the  same  thick¬ 
ness  for  a  gloss  finish,  and  a  little  thin¬ 
ner  for  a  flat  finish. 

Wife’s  Power. 

The  power  of  a  wife  for  good  or  evil 
is  irresistible.  Home  must  be  the  seat 
of  happiness.  A  good  wife  is  to  a  man 
wisdom,  and  courage,  and  strength, 
and  endurance.  A  bad  wife  is  con¬ 
fusion,  weakness,  discomfiture,  and 
despair.  No  condition  is  hopeless 
where  the  wife  possesses  firmness, 


484 


The  happiness  of  love  is  in  action; 


decision,  and  economy.  There  is  no 
outward  prosperity  which  can  counter¬ 
act  indolence,  extravagance,  and  folly 
at  home.  No  spirit  can  long  endure 
bad  domestic  influences.  Man  is  strong, 
but  Iris  heart  is  not  adamant.  He 
delights  in  enterprise  and  action;  but 
to  sustain  him  he  needs  a  tranquil 
mind,  and  a  whole  heart.  He  needs 
his  moral  force  in  the  conflicts  of  the 
world.  To  recover  his  equanimity 
and  composure,  home  must  be  to  him 
a  place  of  repose,  of  peace,  of  cheer¬ 
fulness,  of  comfort ;  and  his  soul  renews 
its  strength  again,  and  goes  forth  with 
fresh  vigor  to  encounter  the  labor  and 
troubles  of  life.  But  if  at  home  he 
find  no  rest,  and  is  there  met  with  bad 
temper,  sullenness  or  gloom,  or  is  as¬ 
sailed  by  discontent  or  complaint,  hope 
vanishes,  and  he  sinks  into  despair. 

Winds. 

All  regular  winds  on  the  face  of  the 
earth  start  at  the  Tropics,  and  blow 
either  towards  the  equator  or  towards 
the  nearer  pole.  Anything  which 
changes  the  density  of  the  atmosphere 
and  thus  makes  the  pressure  in  one 
place  greater  than  in  another,  causes 
the  movement'  of  the  atmosphere — 
which  we  call  wind — from  the  area  of 
higher  pressure  to  that  of  lower  pres¬ 
sure.  The  chief  causes  are  heat  and 
vapor,  which  are  in  excess  at  the  equa¬ 
tor  or  in  deficit  round  the  two  poles. 
Trade-winds,  therefore,  start  where 
the  pressure  is  greatest,  i.  e.  the  tropics, 
and  try  to  blow  to  the  equator,  where 
the  heat  is  greatest;  but  the  earth  is 
spinning  so  much  faster  as  they  ap¬ 
proach  the  equator  that  they  get  left 
behind,  i.  e.  Reflected  to  the  left — the 
west.  The  anti-trade  winds,  blowing 
from  the  tropics  towards  the  poles,  get 
ahead  of  the  earth,  and  are  thus  de¬ 
flected  to  the  right — the  east. 

Window  Blinds — Novel. 

This  consists  in  a  number  of  glass 
rods  arranged  either  vertically  or  hori¬ 


zontally,  and  secured  together  by  ap¬ 
propriate  frames,  forming  a  series  of 
cylindrical  lenses  which  break  up  the 
light  and  throw  it  into  every  part  of  the 
room,  thus  producing  a  soft,  diffused 
glow  which  is  very  beautiful  and 
pleasant.  The  glass  rods  may  be  of 
any  color,  and  by  an  arrangement  of 
the  colors  very  beautiful  effects  can  be 
produced. 

Windows — To  Clean. 

First,  brush  the  dust  off  the  window- 
frames,  then  take  an  ounce  of  rock 
ammonia  and  dissolve  it  in  a  pint  of 
cold  water.  Pour  half  a  tumblerful 
of  the  liquid  into  a  basin,  with  the 
same  quantity  of  cold  water.  Then 
the  windows  should  be  wiped  over 
with  a  piece  of  cotton  rag  dipped  in 
the  ammonia  water,  care  being  taken 
not  to  touch  the  window-frames.  Dry 
and  polish  with  another  rag. 

Window  Glass — To  Prevent  the 
Sun  from  Passing  Through. 

Pound  gum  tragacanth  to  a  powder, 
and  put  it,  for  twenty-four  hours,  to 
dissolve  in  white  of  eggs,  well  beaten. 
Lay  a  coat  of  this  on  your  glass  with 
a  soft  brush,  and  let  it  dry. 

Window  Sashes, — Rattling, 
to  Prevent. 

The  unwelcome  music  of  rattling 
windows  will  often  arouse  and  electrify 
nervous  and  timorous  persons  quite  as 
effectually  as  if  a  band  of  burglars  were 
making  an  entrance  into  the  dwelling. 

The  remedy  is  by  no  means  difficult 
or  expensive.  Let  the  sashes  be  taken 
out  of  the  window  frames,  and  every 
part  of  the  window  examined.  If  the 
jamb-casings  have  been  sprung,  or  are 
warped  and  twisted,  straighten  the  face 
of  the  casings,  which  may  be  done 
conveniently  with  a  large  rabbet  plane 
and  a  smoothing  plane. 

In  case  the  sashes  should  be  much 
too  narrow  for  the  frame,  let  one  edge 
be  dressed  off  true,  and  a  thin  strip 


its  test  is  what  one  is  willing  to  do  for  others. 


485 


fitted  neatly  and  glued  and  nailed 
to  the  edge  of  one  stile.  See  that 
the  outside  edge  of  such  stile  is  not 
tapering,  even  by  the  thickness  of 
a  heavy  shaving.  When  the  stiles 
are  tapering  only  a  trifle,  the  sashes 
cannot  be  moved  up  and  down  easily. 

Window  Sashes — To  Keep 
in  Place. 

These  may  be  kept  up  without  sash¬ 
lines  and  pulleys,  by  means  of  cork, 
in  the  simplest  manner,  and  with 
scarcely  any  expense.  Bore  three  or 
four  holes  in  the  sides  of  the  sash, 
into  which  insert  common  bottle 
corks,  projecting  about  the  sixteenth 
part  of  an  inch.  These  will  press 
against  the  window-frames,  along 
the  usual  groove,  and  by  their  elas¬ 
ticity' support  the  sash  at  any  height 
which  may  be  required. 

Winter — Prepare  for. 

Buildings  should  be  made  snug, 
and  all  the  windows  and  doors  put 
in  good  condition,  underpinnings 
banked  up  so  as  to  prevent  the  frost 
penetrating,  and  as  much  of  the 
winter  supplies  of  food,  fuel  and 
grain  put  in  as  the  purse  will  allow 
of.  It  is  easier  getting  them  home  now 
than  having  to  hurry  off  in  a  snow 
storm  after  them.  Sleighs  and  sleds 
should  be  made  ready  for  use  before 
the  snow  comes,  for  they  may  be 
much  needed,  or  needed  in  a  hurry 
Avhen  they  are  wanted.  Some  one 
might  be  taken  suddenly  sick  and 
die  when  wheels  could  not  get  through 
the  snow  drifts,  while  waiting  to  get 
the  sleigh  out  of  its  summer  quarters. 

Wood — To  Prevent  its  Cracking. 

Wooden  stop-cocks,  and  other  ob¬ 
jects  of  wood,  are  liable  to  crack. 
To  prevent  this  lay  them  in  a  bath 
of  fused  paraffine  heated  to  212° 
Fahrenheit,  and  leave  them  as  long 
as  bubbles  of  air  are  given  off.  Then 
allow  the  paraffine  to  cool  down  to 


its  point  of  congelation,  and  re¬ 
move  the  wood  and  wipe  off  the 
adhering  wax.  Objects  treated  in 
this  way  are  not  likely  to  crack. 
The  process  could  be  used  advan¬ 
tageously  for  inlaid  woods  and  fine 
furniture. 

Wood — To  Prevent  Decay  in. 

To  prevent  the  common  occur¬ 
ence  of  decay  in  wood,  take  20  parts 
of  resin,  46  parts  of  finely-powdered 
chalk,  some  hard  sand,  a  little  lin¬ 
seed  oil  and  sulphuric  acid;  mix  all 
together,  and  boil  for  a  short  time. 
This  composition,  if  applied  while  hot, 
forms  a  kind  of  varnish,  thereby 
preserving  the  wood. 

Another  process  has  been  discovered 
for  the  prevention  of  the  decay 
of  wood.  As  the  result  of  a  five 
years’  experience,  a  paint  is  recom¬ 
mended,  which  at  the  same  time 
possesses  the  advantages  of  being 
impervious  to  water.  It  is  composed 
of  fifty  parts  of  tar,  five  hundred 
parts  of  fine  white  sand,  four  parts 
of  linseed  oil,  one  part  of  the  red 
oxide  of  copper  in  its  native  state, 
and,  finally,  one  part  of  sulphuric 
acid.  In  order  to  manufacture  the 
paint  from  this  multiplicity  of  mate¬ 
rials,  the  tar,  sand,  and  oil,  are  first 
heated  in  an  iron  kettle;  the  oxide 
and  acid  are  then  added  with  a  great 
deal  of  caution.  The  mass  is  very 
carefully  mixed  and  applied  while 
hot.  When  thoroughly  dry,  this 
paint  is  as  hard  as  stone. 

Wood. — Preservation  of. 

The  use  of  creosote,  or  sulphate  of 
copper  or  iron,  for  preserving  wood, 
is  open  to  objections  which  unfit 
their  employment  for  floorings  or 
ornamental  wood  work,  the  first- 
named  leaving  a  permanent,  dis¬ 
agreeable  smell,  the  latter  discolor¬ 
ing  the  wood.  Borax  is  now  found 
to  be  admirably  adapted  for  keep- 


486 


Slamming  the  door  angrily  is  a  wooden  oath. 


ing  such  from  decay.  The  prepara¬ 
tion  is  simple,  and  consists  in  im¬ 
mersing  the  wood  in  a  saturated 
solution  of  borax,  which  is  then 
heated  to  212  deg.  Fahr.  The  wood  is 
left  for  ten  or  twelve  hours,  the 
time  depending  upon  the  density 
and  size  of  the  planks.  When  taken 
out,  the  boards  are  stacked  until  dry 
then  re-immersed  in  a  weaker  solu¬ 
tion  of  the  borax  for  a  brief  time, 
dried  again,  and  are  then  ready  for 
use.  Boards  thus  prepared  are 
practically  indestructible  from  rot, 
and  are  nearly  incombustible.  An¬ 
other  preservative  is  said  to  be  a 
compound  of  one  part  silicate  of 
potassa  and  three  of  pure  water — 
the  wood  to  remain  in  the  solution 
twenty-four  hours,  then  dried  for 
several  days,  then  soaked  and  dried 
a  second  time,  and  subsequently 
painted  twice  over  with  a  mixture  of 
one  part  water-cement  and  four 
of  the  first-mentioned  mixture.  Thus 
prepared,  it  will  not  decay  in  the 
ground,  and  will  be  incombustible 
out  of  it. 

Wood — To  Petrify. 

Gem  salt,  rock  alum,  white  vinegar, 
chalk  and  Peebles’  powder,  of  each 
an  equal  quantity.  Mix  well  to¬ 
gether.  If,  after  the  ebullition  is 
over,  you  throw  into  this  any  wood 
or  porous  substance,  it  will  petrify  it. 

Wood — To  Season. 

Small  pieces  of  non-resinous  wood 
can  be  seasoned  perfectly  by  boiling 
four  or  five  hours— the  process  tak¬ 
ing  the  sap  out  of  the  wood,  which 
shrinks  nearly  one-tenth  in  the  opera¬ 
tion.  The  same  writer  states  that 
trees  felled  in  full  leaf  in  June  or 
July,  and  allowed  to  lie  until  every 
leaf  has  fallen,  will  then  be  nearly  diy, 
as  the  leaves  will  not  drop  of  them¬ 
selves  until  they  have  drawn  up 
and  exhausted  all  the  sap  of  the 


tree.  The  time  required  is  from 
a  month  to  six  weeks,  according 
to  the  dryness  or  wetness  of  the 
wTeather.  The  floor  of  a  mill  laid 
with  poplar  so  treated,  and  cut  up 
and  put  in  place  in  less  than  a  month 
after  the  leaves  fell,  has  never  shown 
any  shrinkage. 

Wood — To  Split. 

In  splitting  the  saw  pieces  it  is 
much  easier  to  split  by  slabs  than 
to  try  to  cleave  them  through 
the  centre.  This  means  to  split 
off  pieces  at  a  time,  but  a  little  from 
the  edge;  and  we  may  add,  that 
wood  splits  much  more  readily  in 
the  direction  up  from  the  root  of 
the  tree,  than  when  the  blow  of  the  ax 
is  downward.  In  other  words,  to  split 
a  chunk  place  it  upside  down — con¬ 
trary  to  the  direction  in  which  it 
grew — before  striking  at  it. 

Wood  Pulp — To  Bleach. 

A  process  of  bleaching  wood  pulp 
has  been  made  known  by  M.  Orioli. 
He  has  recognized  that  chloride  of 
lime,  however  little  in  excess,  has  a 
tendency  to  produce  a  yellow  tint; 
that  all  the  strong  acids  turn  the 
paste  red  under  action  of  the  sun, 
or  in  some  time  without  sunlight, 
in  the  presence  of  moisture;  that 
the  slightest  trace  of  iron  is  suffi¬ 
cient  to  blacken  the  paste  in  a  very 
short  time.  These  objectionable  re¬ 
sults  are  obviated  by  the  following 
mixture:  For  100  kilogrammes  (220 
lbs.)  of  wood  pulp,  800  grammes 
of  oxalic  acid  are  employed,  this 
serving  the  double  purpose  of  bleach¬ 
ing  the  coloring  matter  already  ox¬ 
idized  and  of  neutralizing  the  alka¬ 
line  principles  favorable  to  oxida¬ 
tion;  2  kilogrammes  (4J^  lbs.)  of 
sulphate  of  alumina,  perfectly  free 
from  iron,  are  added.  Th6.  principal 
agent  in  this  process  is  the  oxalic 
acid,  the  energetic  action  of  which 


While  we  are  reasoning  concerning  life,  life  is  gone.  487 


on  vegetable  matters,  is  well  known. 
The  sulphate  of  alumina  added  does 
not  bleach  of  itself,  but  it  forms 
with  the  coloring  matter  of  the  wood 
a  nearly  colorless  lake,  which  height¬ 
ens  the  brilliancy  of  the  product, 

Wood — To  Dye  Red. 

Take  chopped  Brazil-wood  and 
boil  it  well  in  water,  strain  it  through 
a  cloth.  Then  give  your  wood  two 
or  three  coats,  till  it  is  the  shade 
wanted.  If  wanted  a  deep  red, 
boil  the  wood  in  water  impregnated 
with  alum  and  quicklime.  When 
the  last  coat  is  dry,  burnish  it  with 
the  burnisher  and  then  varnish. 

Wood — To  Polish. 

Take  a  piece  of  pumice-stone  and 
water,  and  pass  regularly  over  the 
work  until  the  rising  of  the  grain 
is  cut  down;  then  take  powdered 
tripoli  and  boiled  linseed  oil,  and 
polish  the  work  to  a  bright  surface. 

Wood — Stone  Coating  for. 

Forty  parts  of  chalk,  fifty  of  resin, 
and  four  of  linseed  oil,  melted  together ; 
to  this  should  be  added  one  part  of  ox¬ 
ide  of  copper,  and  afterward  one  part 
of  sulphuric  acid.  This  last  ingre¬ 
dient  must  be  added  carefully.  The 
mixture,  while  hot,  is  applied  with  a 
brush. 

Wood — To  Render  Incom¬ 
bustible. 

Many  conflagrations  might  be  pre¬ 
vented,  and  much  property  saved,  by 
rendering  the  wood  work  of  houses 
secure  against  ignition.  This  can 
be  done  at  an  insignificant  cost, 
and  with  little  trouble.  Perfect  im¬ 
munity  is  secured  by  saturating  the 
wood-work  with  a  very  delicate  solu¬ 
tion  of  silicate  of  potash,  as  nearly 
neutral  as  possible,  and  when  this  has 
dried,  applying  one  or  two  coats  of  a 
stronger  solution.  Another  method 
is  to  simply  impregnate  the  wood 


with  a  concentrated  solution  of  rock 
salt.  Water-glass  will  act  as  well, 
but  it  is  expensive.  The  salt  also 
renders  the  wood  proof  against  dry  rot 
and  the  ravages  of  insects. 

Woods,  Dark — To  Imitate. 

The  appearance  of  walnut  may 
be  given  to  white  woods,  by  paint¬ 
ing  or  sponging  them  with  a  concen¬ 
trated  warm  solution  of  permanganate 
of  potassa.  The  effect  is  different 
on  different  kinds  of  timber,  some 
becoming  stained  very  rapidly,  others 
requiring  more  time  for  this  result. 
The  permanganate  is  decomposed 
by  the  woody  fibre; -brown  peroxide 
of  manganese  is  precipitated,  which 
is  afterward  removed  by  washing 
with  water.  The  wood,  when  dry, 
may  be  varnished,  and  will  be  found 
to  resemble  very  closely  the  natural 
dark  woods. 

Wood — To  Remove  the  Taste 
of  When  New. 

A  new  keg,  churn,  bucket,  or 
other  wooden  vessel,  will  generally 
communicate  a  disagreeable  taste  to 
anything  that  is  put  into  it.  To 
prevent  this  inconvenience,  first  scald 
the  vessel  well  with  boiling  water, 
letting  the  water  remain  in  it  till 
cold;  then  dissolve  some  pearl'  ash 
or  soda  in  lukewarm  water,  adding 
a  little  lime  to  it,  and  wash  the  in¬ 
side  of  the  vessel  well  with  this 
solution.  Afterwards  scald  it  well 
with  plain  hot  water,  and  rinse  it 
with  cold  water  before  you  use  it. 

Wood— Transfering  to. 

Dissolve  salt  in  soft  water;  float 
your  engraving  on  the  surface,  pic¬ 
ture  side  up;  let  it  remain  about  one 
hour.  Your  screen,  box  or  table 
should  be  of  bird’s-eye  maple,  or 
other  light  colored  hard  wood;  var¬ 
nish  with  best  copal  or  transfer  varnish. 
•  Take  the  picture  from  the  water; 
dry  a  little  between  linen  rags;  then 


488 


Don’t  heed  the  order  of  “  Right  about!” 


put  the  engraving,  picture  side  down, 
on  the  varnished  wood,  and  smooth  it 
nicely.  If  the  picture  entirely  covers 
the"  wood  after  the  margin  is  cut 
off,  so  that  no  varnish  be  exposed, 
lay  over  it  a  thin  board  and  heavy 
weight;  leave  it  thus  in  press  over 
night.  If  you  wish  but  a  small 
picture  in  the  centre  of  jmur  wood, 
apply  the  varnish  only  to  a  space 
the  size  of  your  picture.  Dip  your 
forefinger  in  salt  and  water,  and 
commence  with  rubbing  off  the  paper; 
the  nearer  you  come  to  the  engraving, 
the  more  careful  you  must  be,  as  a  hole 
would  spoil  your  work. — Rub  slowly 
and  patiently  till  you  have  taken 
off  every  bit  of  the  paper  and  left 
only  the  black  lines  and  touches 
of  your  picture  on  the  wood,  in  an 
inverted  direction.  Finish  up  with 
two  or  three  coats  of  copal  varnish. 

Wood — W  orm-E  aten. 

Worm-eaten  wood  may  be  treated 
by  fumigating  it  with  benzoin,  or 
soaking  it  with  a  solution  of  cor¬ 
rosive  sublimate. 

Wool  on  Tanned  Pelts — 
Bleaching. 

Put  an  old  pot  or  other  iron  ves¬ 
sel  in  the  bottom  of  a  hogshead,  and 
in  the  vessel  a  roll  of  brimstone. 
Fasten  near  the  top  a  stick  or  two, 
to  place  the  skin  on.  The  wool 
must  be  wet,  when  hung  on  the 
sticks.  Heat  an  old  iron  red  hot, 
or  take  live  coals  to  start  the  brim¬ 
stone.  When  it  is  burning  briskly 
cover  the  hogshead  tight  to  keep 
the  smoke  in.  In  bleaching  blank¬ 
ets,  put  them  in  after  dinner 
and  take  them  out  next  morning. 
If  not  white  enough,  repeat  the  process. 

Words — Hidden. 

A  riddle  in  which  names  of  towns, 
persons,  rivers,  etc.,  are  hidden  or 
arranged,  without  transposition,  in 
the  midst  of  sentences  which  convey 


no  Suggestion  of  their  presence.  In 
the  following  sentence,  for  instance, 
there  are  hidden  six  Christian  names: 
Here,  is  hid  a  name  the  people  of 
Pisa  acknowledge:  work  at  each  word, 
for  there  are  worse  things  than  to 
give  the  last  shilling  for  bottled 
wine. — The  names  are  Ida,  Isaac, 
Kate,  Seth,  Ethel,  Edwin.  Great 
varieties  of  riddles,  known  as  Buried 
Cities,  Hidden  Towns,  etc.,  are  formed 
on  this  principle,  the  words  being 
sometimes  placed  so  as  to  read  back¬ 
wards,  or  from  right  to  left.  The 
example  given  null,  however,  suffi¬ 
ciently  explain  the  mode  of  operation. 

Words— Square. 

A  comparatively  modern  sort  of 
riddle,  in  which  the  letters  of  each 
word  selected  read  both  across  and 
down.  With  four  letters  the  making 
of  the  riddle  is  easy,  but  with  five 
or  six  the  difficulty  increases.  We 
give  an  example  of  each. 

1.  — Inside,  a  thought,  a  liquid 
gem,  a  timid  creature. 

2.  — To  run  out,  odor,  to  boil,  to 
loosen,  unseen  essence. 

3.  — Compensations,  a  court  favo¬ 
rite,  to  assist,  to  bite  slightly,  Amer¬ 
ican  money,  sarcasms. 


1. 

2. 

p 

I 

T  H 

I  S  S 

U 

E 

I 

D 

E  A 

S  C  E 

N 

T 

T 

E 

A  R 

SEE 

T 

H 

H  A 

R  E 

UN  T 

I 

E 

E  T  H 

E 

R 

3. 

A  M 

E 

N  D  S 

M  I 

N 

ION 

E  N 

A 

B  L  E 

N  I 

B 

BL'E 

D  0 

L 

L  A  R 

S  N 

E 

E  R  S 

With  seven  or  eight  letters  the 
riddle  becomes  exceedingly  difficult, 
especially  if  the  selected  words  are  of 
like  character  and  syllables. 


when  you  know  you  are  about  right. 


489 


Writing — To  Prevent  Altera¬ 
tions  in. 

If  you  should  desire  at  any  time 
to  write  a  document  in  such  a 
manner  as  to  render  attempts  at 
altering  or  falsifying  your  manu¬ 
script  impossible,  bear  in  mind  a 
hint  given  in  a  French  paper-makers’ 
journal,  that  by  steeping  paper  in 
a  very  weak  solution  of  gallic  acid, 
you  obtain  a  writing  surface  upon 
which  ordinary  ink  makes  a  mark 
that  defies  deceitful  erasure  or  altera¬ 
tion,  by  rendering  any  attempt  at 
such  easily  detectable. 

Writings — To  Restore  when 
Decayed. 

Cover  the  letters  with  solution  of 
ferrocyanide  of  potassium,  with  the 
addition  of  a  diluted  mineral  acid; 
upon  the  application  of  which,  the 
letters  change  very  speedily  to  a  deep 
blue  color,  of  great  beauty  and  inten¬ 
sity.  To  prevent  the  spreading  of  the 
color,  which,  by  blotting  the  parch¬ 
ment,  detracts  greatly  from  the  legi¬ 
bility,  the  ferrocyanide  should  be  put 
on  first,  and  the  diluted  acid  added 
upon  it.  The  method  found  to 
answer  best  has  been  to  spread  the 
ferrocyanide  thin  with  a  feather  or  a 
bit  of  stick  cut  to  a  blunt  point. 
Though  the  ferrocyanide  should  oc¬ 
casion  no  sensible  change  of  color, 
yet  the  moment  the  acid  comes  upon 
it,  every  trace  of  a  letter  turns  at 
once  to  a  blue  line,  which  soon  ac¬ 
quires  its  full  intensity,  and  is  be¬ 
yond  comparison  stronger  than  the 
color  of  the  original  trace.  If,  then, 
the  comer  of  a  bit  of  blotting-paper 
be  carefully  and  dexterously  applied 
near  the  letters,  so  as  to  imbibe  the 
superfluous  liquor,  the  staining  of 
the  parchment  may  be  in  great 
measure  avoided;  for  it  is  this  su¬ 
perfluous  liquor  which,  absorbing  part 
of  the  coloring  matters  from  the  let¬ 


ters,  becomes  a  dye  to  whatever  it 
touches.  Care  must  be  taken  not  to 
bring  the  blotting-paper  in  contact 
with  the  letters,  because  the  coloring 
matter  is  soft  while  wet,  and  may 
easily  be  rubbed  off.  The  acid  chiefly 
employed  is  the  muriatic;  but  both 
the  sulphuric  and  nitric  succeed  very 
well.  They  should  be  so  far  diluted 
as  not  to  be  liable  to  corrode  the 
parclunent,  after  which  the  degree  of 
strength  does  not  seem  to  be  a  mat¬ 
ter  of  much  nicety. 

Writing— Some  Common  Errors 
to  be  Avoided. 

Acknowledgment,  not  acknowledge¬ 
ment. 

Afraid,  not  affraid. 

Agreeable,  not  agreable. 

Allege,  not  alledge. 

Always,  not  allways. 

Ambidextrous,  not  ambidexterous. 

An  is  incorrectly  used  before  words 
beginning  with  h,when  it  is  distinctly 
aspirated,  as  in  hall,  harangue,  hero, 
heroic,  history,  historical,  historian, 
house,  hypothesis,  heraldic,  etc.  It 
is  correctly  used  before  words  in  which 
the  initial  h  is  silent,  as  in  heir, 
herb,  honest,  honor,  hostler,  hour.  It 
is  not  correct  before  words  begin¬ 
ning  with  eu,  as  in  European,  and 
u,  as  in  union — a  house,  a  history, 
a  useful  thing;  an  heir,  an  honest 
man. 

Ante  before,  is  to  be  distinguished 
from  anti  =  against.  Thus:  antedi¬ 
luvian,  antecedent;  antichrist,  anti¬ 
podes,  antidote. 

Apostasy,  not  apostacy. 

Arctic,  not  artic. 

Auxiliary,  only  one  1. 

Ay,  meaning  yes. 

Aye,  meaning  always,  for  ever. 

Balance,  only  one  1. 

Battalion,  two  t’s  and  one  1. 

Belief,  not  beleif. 

Best  and  Better  should  be  thus 


490 


The  bravest  are  the  tenderest. 


used:  “This  is  the  best  of  the  three”; 
“This  is  the  better  of  the  two.  ’  ’ 

Blamable,  not  blameable;  but 
blameful,  blameworthy. 

Blissful,  only  one  1. 

Breech,  of  a  gun ;  Breach,  in  a 
wall. 

Brief,  not  breif. 

Britannia,  only  one  t. 

Ceiling,  not  cieling. 

Chargeable,  not  chargable. 

Chief,  not  cheif. 

Conceit,  not  conciet. 

Controvert,  not  contravert. 

Door-jamb,  not  jam. 

Dose,  a  prescribed  quantity  of 
medicine. 

Doze,  a  light  slumber. 

E’er,  contraction  of  ever. 

Envelop,  to  wrap  around. 

Envelope,  cover  of  letter. 

Ere,  meaning  before. 

Faithful,  one  1. 

Farewell,  two  l’s;  but  only  one  in 
welfare. 

Farther,  not  further  (though  often 
used) . 

Field,  not  feild. 

Fiend,  not  feind. 

Fulfil,  but — fulfilling. 

Handfuls,  not  handsful. 

Illegible,  not  illedgable. 

Inclosure,  preferable  to  enclosure. 

Inquire,  not  enquire. 

Inseparable,  not  inseperable. 

Irrelevant,  often  mispronounced 
irrevelant. 

Longwise,  not  longways. 

Lest,  in  case;  not  least. 

Misspell,  not  mispel. 

Mistakable,  not  mistakeable. 

Mouldy,  not  moldy. 

Negotiate,  not  negociate. 

Neither  and  nor;  is  and  are;  was 
and  were;  “Neither  man  or  woman 
are  capable  of  perfection  in  this 
world”  should  be  “Neither  man  nor 
woman  is  capable”  and  so  forth. 
“Neither  John  nor  James  wTere  at  the 
concert”  should  be  “Neither  John  nor 


James  was  at  the  concert.  ”  Sir 
Walter  Scott,  in  his  hurriedly- written 
Waverley  Novels,  often  errs  in  this 
respect.  For  example,  in  the  second 
chapter  of  “The  Abbot,”  near  the 
end,  Henry  Warden  is  represented 
as  saying :  “  Neither  husband  nor  wife, 
neither  son  nor  daughter,  neither 
friend  nor  relation,  are  lawfully  to  be 
made  the  objects  of  our  idolatry.  ’  ’ 
The  words  here  printed  in  italic 
should  be,  of  course,  is  and  object. 

Niece,  not  neice. 

Nightfall,  two  l’s. 

Nowise,  not  noways. 

Only,  this  word  is  seldom  in  its 
proper  place,  both  in  writing  and 
speaking.  Thus:  “He  only  walked  a 
mile”  should  be  “  He  walked  only 
a  mile”;  “only  walked”  might  mean 
that  he  did  not  run  or  ride.  “Mr. 
Blank  only  spoke  a  few  words  ”  should 
be  “spoke  only”. 

Pailfuls,  not  pailsful. 

Parallel  is  often  misspelled  paralell. 

Precedent,  an  authorized  example; 
and  president,  the  head  of  a  state, 
society,  etc.,  are  frequently  con¬ 
founded. 

Privilege,  not  priviledge. 

Prophecy,  a  prediction,  a  foretelling 
of  an  event;  and  prophesy,  to  predict, 
or  foretell  an  event. 

Quarrel,  not  quarell,  or  quarrell. 

Raze,  to  level  a  wall  or  building 
with  the  ground,  has  the  opposite 
meaning  of  raise,  to  elevate,  or  lift  up. 

Recall,  not  recal. 

Reins,  for  guiding  horses,  must 
not  be  written  rains. 

Relevant,  is  often  mispronounced 
revelant. 

Repel,  not  repell. 

Reprieve,  not  repreive. 

Retrieve,  not  retreive. 

Roomful,  one  1. 

Rotary,  not  rotatory. 

Seize,  not  sieze. 

Separate,  not  seperate. 

Shield,  not  sheild. 


Keep  your  own  counsel,  and  avoid  tittle-tattle. 


491 


Shriek,  -not  shreik. 

Shrivel,  not  shrivell. 

Siege,  not  seige. 

Sieve,  not  seive. 

Smallness,  not  smalness. 

Spoonfuls,  not  spoonsful. 

Subtraction,  not  substraction. 

Tallness,  not  talness. 

Writing — To  Make  Indelible. 

The  following  simple  process  will 
make  lead-pencil  writing  or  draw¬ 
ing  as  indelible  as  if  done  with  ink. 
Lay  the  writing  in  a  shallow  dish,  and 
pour  skimmed  milk  upon  it.  Any 
spots  not  wet  at  first  may  have  the 
milk  placed  upon  them  lightly  with 
a  feather.  When  the  paper  is  wet 
all  over  with  the  milk  take  it  up  and 
let  the  milk  drain  off,  and  whip  off 
with  the  feather  the  drops  which 
collect  on  the  lower  edge.  Dry  it 
carefully,  and  it  will  be  found  to 
be  perfectly  indelible.  It  cannot  be 
removed  even  with  India  rubber. 
It  is  an  old  and  a  good  recipe. 

Write  (How  to) — Business 
Letters. 

Use  the  fewest  words  which  will 
clearly  convey  your  meaning;  super¬ 
fluous  words  waste  time  and  are 
apt  to  confuse. 

Write  plainly.  Elegant  writing  is 
often  unreadable,  and  it  is  better 
to  write  legibly  even  if  you  think 
plain  letters  not  so  handsome.  Be 
particular  to  make  all  proper  names 
and  figures  especially  plain.  Flour¬ 
ishes  are  out  of  place  in  a  business 
letter. 

When  ordering  goods  state  care¬ 
fully  what  you  want  and  the  amount 
you  enclose. 

In  replying  to  a  letter  it  is  well  to 
begin  by  stating  in  brief  the  sub¬ 
stance  of  that  letter’s  contents,  so 
your  correspondent  will  see  that 
you  have  got  his  meaning,  as  well  as 
to  refresh  his  memory  about  the  matter 
you  are  writing  on. 


Always  sign  your  name  and  ad¬ 
dress  in  full  to  each  letter  you  write, 
even  though  you  have  written  to 
the  same  person  before.  Be  careful 
to  give  postoffice,  county  and  state, 
very  plainly,  as  different  names 
are  often  very  similar.  It  is  well  to 
spell  the  name  of  your  state  in  full. 

Always  read  your  letter  over  before 
enclosing  in  the  envelope,  to  make 
sure  you  have  not  forgotten  any¬ 
thing.  If  money  is  to  be  enclosed, 
be  sure  it  is.  Seal  securely  and  di¬ 
rect  plainly. 

It  is  well  to  make  a  little  memo¬ 
randum,  at  the  time  of  writing,  of 
what  you  have  written,  time,  etc. 
This  is  handy  to  refer  to  in  case 
of  mistake.  Or  take  a  carbon  copy. 

If  a  dealer  does  not  in  due  time  re¬ 
spond  to  an  order  intrusted  to  him,  in 
justice  to  yourself  and  him  you  should 
write  for  an  explanation.  State  when 
you  wrote  to  him,  what  you  wrote 
for,  amount  enclosed,  if  any,  how  you 
directed  the  goods  to  be  sent,  and 
any  other  information  you  think 
important.  If  you  do  not  remember 
the  exact  date,  give  the  nearest  guess 
you  can  to  it.  If  you  merely  write, — 
“I  sent  you  an  order  some  time  ago, 
and  you  haven’t  filled  it,”  it  is  almost 
impossible  to  investigate  the  matter 
in  an  establishment  of  any  size.  It 
is  unnecessary  to  call  people  swind¬ 
lers,  when  you  write  to  them,  even 
if  you  think  so.  If  they  are  honest, 
they  will  not  be  inclined  to  do  more 
than  they  are  bound  to;  if  dishonest, 
they  expect  that  kind  of  thing,  and 
take  it  as  a  matter  of  course.  When 
you  know  a  person  to  be  a  cheat,  don’t 
waste  your  time  and  postage,  telling 
him  you  will  expose  him,  but  go  to 
work  and  do  it. 

Writing  (New) — To  Make 
Look  Old. 

Take  1  dr.  of  saffron,  and  infuse  it 
in  x/i  pt.  of  ink,  and  warm  it  over  a 


492 


Be  courteous  to  all,  but  intimate  with  few. 


gentle  fire,  and  it  will  cause  whatever 
is  written  with  it  to  turn  yellow,  and 
appear  as  if  of  many  years’  st  anding. 

Writing  (Old) — To  Copy. 

Press  copies  of  old  letters  or  manu¬ 
script  can  be  taken,  it  is  said,  by  press¬ 
ing  the  pages  on  the  dampened  paper 
in  the  usual  way,  and  then  applying 
the  vapor  of  ammonia.  Although  no 
result  may  appear  to  follow  the  first 
operation,  we  are  assured  that  after 
the  second  the  letters  will  appear  dis¬ 
tinctly  on  the  dampened  blotting- 
paper.  Another  method  consists  in 
dampening  the  manuscript  with  a  so¬ 
lution  of  sugar,  honey,  or  mucilagi¬ 
nous  matter,  and  then  applying  as 
heretofore.  In  this  case  the  sugar  is 
put  on  the  paper,  instead  of  being 
mixed  previously  in  the  ink,  as  is  done 
in  one  form  or  other  with  ordinary 
copying  inks. 

Carre’s  Method. — This  is  accom¬ 
plished  by  wetting  unsized  copying 
paper  with  a  solution  of  one  part  of 
hydrochloric  or  muriatic  acid  and 
twelve  of  water,  instead  of  plain  water ; 
and,  after  laying  this  on  the  manu¬ 
script,  subjecting  the  whole  to  pressure 
with  the  ordinary  copying  press.  This 
method  has  also  lately  been  used  to 
test  the  antiquity  of  certain  writing, 
since,  when  the  manuscript  is  thirty 
years  old,  only  an  illegible  copy  can  be 
made.  On  the  other  hand,  writing  less 
than  ten  years  old  disappears  entirely 
after  immersion  of  some  hours  or  days 
in  the  same  solution,  while  that  thirty 
years  old  and  more  continues  legible 
after  fifteen  days’  maceration.  In  tak¬ 
ing  a  press  copy  of  writing  by  Carre’s 
method  any  acid  absorbed  by  the  paper 
can  be  neutralized  by  exposing  it  for  a 
few  seconds  above  a  dish  containing 
aqua  ammonia. 

Writing — For  the  Press. 

Do  not  say,  “I  write  in  a  hurry, 
please  correct  all  mistakes.  You 


have  ten  times  the  opportunity  to  do 
this  that  the  editor  has.  His  time  is 
worth  from  fifty  cents  to  ten  dollars  an 
hour,  and  he  will  be  likely  to  correct 
your  errors  by  fire,  and  then  they  will 
never  trouble  any  one  any  more.  You 
must  do  your  own  work  if  you  want  it 
done.  It  is  said  that  Newton  wrote 
his  chronology  over  fifteen  times  be¬ 
fore  he  was  satisfied  with  it,  and  Gib¬ 
bon  wrote  out  his  memoir  nine  times 
before  sending  it  to  the  press.  No 
beginners  can  expect  better  success  or 
less  labor  than  such  learned  men. 

Do  not  Write  Poetry.  Most  who  try, 
do  not  know  what  poetry  is,  and  they 
cannot  be  told  till  they  have  learned  a 
great  deal  more  than  they  know  now. 
Ninety-nine  one-hundredths  of  the 
rhyme  written  is  good  for  three  things: 
1.  To  give  to  friends  who  prize  it  for 
the  giver’s  sake.  2.  It  makes  passable 
kindlings.  3.  It  will  bring  about 
three  cents  a  pound  at  the  paper  mill, 
to  work  up  with  old  rags.  Write 
prose; — poetic  prose  is  far  better  than 
prosaic  poetry. 

Do  not  write  long  articles,  or  long 
sentences.  Write  as  you  would  a 
telegram,  where  each  word  costs  a 
dime,  or  an  advertisement,  which  costs 
a  dollar  a  line. 

Do  not  ask  an  editor  to  return  you. 
manuscript.  Keep  a  copy.  With  a 
hundred  letters  a  day  to  read,  he  has 
something  to  do  besides  hunting  up 
last  year’s  manuscripts,  received,  re¬ 
jected,  and  buried  or  burned  long 
ago. 

Do  not  get  angry  because  your  first 
article  is  rejected.  Quite  likely  if  it  is 
printed,  you  will  live  to  wish  it  had  been 
burned,  or  sent  to  the  paper  mill.  The 
first  pair  of  shoes  a  cobbler  makes  arc 
not  likely  to  sell  very  readily;  and  it 
takes  more  skill  and  longer  practice  to 
write  good  articles  than  to  make  good 
shoes. 


Laziness  is  the  essence  of  moral  evil. 


493 


Keep  Trying  and  Sending  on;  the 

practice  will  do  you  good;  and  if  writ¬ 
ing  is  in  you  it  will  come  out.  But  if 
you  cannot  stand  criticism,  and  rejec¬ 
tion,  and  fault-finding,  you  will  make 
a  poor  author,  and  may  as  well  know 
it  at  once.  The  writer’s  first  article 
was  rejected;  he  kept  it  awhile,  sent  it 
to  the  same  paper  again,  and  it  was 
printed. 

Remember  an  editor  may  have  a 
peck  of  better  articles  than  yours  is, 
which  he  wrote  himself,  and  yet  does 
not  think  them  worth  publishing.  He 
will  do  the  best  he  can,  consistently, 
by  you.  He  is  more  anxious  to  en¬ 
courage  good  writers  than  you  are  to 
write. 

Do  not  expect  the  poor  editor  to  set 
up  a  reading  school,  spelling  school, 
grammar  school  and  writing  school  for 
the  benefit  of  those  who  have  not  im¬ 
proved  their  opportunities  at  home. 
You  can  study  these  matters  anywhere; 
do  not  impose  your  ignorance  on  an 
editor,  and  then  wonder  that  he  has  not 
time  to  fool  over  such  nonsense.  Some 
poor  printer  has  to  set  up  the  type  for 
your  article.  Every  cent  you  save  by 
using  pale  ink,  poor  paper,  and  writing 
carelessly  because  you  are  in  a  hurry, 
or  writing  finely,  or  crosswise,  to  save 
three  cents  postage,  will  costthe  printer 
in  toil,  delay,  and  eyesight,  at  least  fifty 
times  as  much  money  as  you  will  save, 
besides  causing  him  to  .commit  blun¬ 
ders  for  you  to  scold  about.  Do  you 
wonder  such  articles  are  rejected? 

Do  not  get  angry.— Do  not  write 
slang,  or  personalities,  or  abuse,  or 
slander. 


Finally. — Write  with  black  ink,  on 
white  paper,  wide  ruled. 

Make  the  pages  small,  one-fourth 
that  of  a  foolscap  sheet. 

Leave  the  second  page  of  each  leaf 
blank. 

Give  to  the  written  page  an  ample 
margin  all  around. 

Number  the  pages  in  the  order  of 
their  succession. 

Write  in  a  plain  bold  hand,  with  less 
respect  to  beauty. 

Use  no  abbreviations  which  are  not 
to  appear  in  print. 

Punctuate  the  manuscript  as  it 
should  be  printed. 

For  italics  underscore  one  line;  for 
small  capitals,  two;  capitals,  three. 

Never  interline  without  the  caret  to 
show  its  place. 

Take  special  pains  with  every  letter 
in  proper  names. 

Review  every  word,  to  be  sure  that 
none  is  illegible. 

Put  directions  to  the  printer,  at 
the  head  of  the  first  page. 

Never  write  a  private  letter  to  the 
editor  on  the  printer’s  copy,  but  always 
on  a  separate  sheet. 

A  well-punctuated,  typewritten  man¬ 
uscript  will  receive  more  consideration 
than  any  other  kind. 

Writing — To  Take  Out. 

Wash  by  means  of  camel’s-hair  pencils 
dipped  alternately  in  solutions  of  cyan¬ 
ide  of  potassium  and  oxalic  acid. 


Y 


Young— Counsel  for  the. 

Never  be  cast  down  by  trifles.  If 
a  spider  break  his  thread  twenty  times, 
he  will  mend  it  again  as  often. 


Make  up  your  mind  to  do  a  thing, 
and  you  •will  do  it. 

Fear  not  if  a  trouble  comes  upon  you; 
keep  up  your  spirits,  though  the  day 


494 


Never  put  off  till  to-morrow 


be  a  dark  one.  If  the  sun  is  going 
down,  look  up  to  the  stars.  If  the 
earth  is  dark,  keep  your  eye  on  heaven. 
With  God’s  promises,  a  man  or  a  child 
may  be  cheerful. 

Mind  what  you  run  after.  Never  be 
content  with  a  bubble  that  will  burst — 
firewood,  that  will  end  in  smoke  and 
darkness.  Get  that  which  you  can 
,  and  which  is  worth  keeping. 

Fight  hard  against  a  hasty  temper. 
Anger  -will  come,  but  resist  it  strongly. 
A  fit  of  passion  may  give  you  cause  to 
mourn  all  the  days  of  your  life. 

Never  revenge  an  injury.  If  you 
have  an  enemy,  act  kindly  to  him,  and 
make  him  your  friend.  You  may  not 
win  him  over  at  once,  but  try  again. 
Let  one  kindness  be  followed  by  an¬ 
other,  till  you  have  compassed  your 
end.  By  little  and  little,  great  things 
are  completed;  and  repeated  kindness 
will  soften  the  heart  of  stone. 

Whatever  you  do,  do  it  willingly.  A 
boy  that  is  whipped  to  school  never 
leams  his  lessons  well.  A  man  who  is 
compelled  to  work  cares  not  how  badly 
it  is  performed.  He  that  pulls  off  his 
coat  cheerfully,  turns  up  his  sleeves  in 
earnest,  and  sings  while  he  works,  is 
the  man  of  action. 

Young  Men — A  Dozen  Good 
Rules  for  the  Guidance  of. 

Most  of  our  successful  men  began 
life  without  a  dollar.  They  ha\re  won 
success  by  hard  w'ork  and  strict  honesty. 
You  can  do  the  same.  Here  are  a 


Zinc. 

2lnc  was  originally  used  for  little 
else  than  making  brass  (an  alloy  of  cop¬ 
per  and  zinc),  and  though  the  ore  was 
used  with  copper  by  the  Romans  under 
the  form  of  calamine,  the  metal  was 
not  differentiated  till  the  time  of 
Paracelsus.  Early  in  the  present  cen¬ 


dozen  rules  for  getting  on  in  the  world. 
Read  them  often. 

Be  honest.  Dishonesty  seldom  makes 
one  rich,  and  when  it  does,  riches 
are  as  a  curse.  There  is  no  such  thing 
as  dishonest  success. 

Work.  The  world  is  not  going  to 
pay  for  nothing.  Ninety  per  cent,  of 
what  men  call  genius  is  only  a  talent 
for  hard  work. 

Enter  into  that  business  or  trade 
you  like  best,  and  for  which  nature 
seems  to  have  fitted  you,  provided  it 
is  honorable. 

Be  independent.  Do  not  lean  on 
others  to  do  your  thinking  or  to  con¬ 
quer  difficulties. 

Be  conscientious  in  the  discharge  of 
every  duty.  Do  your  work  thoroughly. 
No  one  can  rise  who  slights  his  work. 

Don’t  try  to  begin  on  top.  Begin 
at  the  bottom  and  you  will  be  surer  of 
reaching  the  top,  some  time. 

Trust  to  nothing  but  God  and  hard 
work.  Inscribe  on  your  banner :  “Luck 
ig  a  fool;  pluck  is  a  hero. ” 

Be  punctual.  Keep  your  appoint¬ 
ment.  Be  there  a  minute  before  time 
if  you  have  to  lose  a  dinner  to  do  it. 

Be  polite.  Every  smile,  every  gentle 
bow  is  money  in  your  pocket. 

Be  generous.  Meanness  makes  ene¬ 
mies  and  breeds  distrust. 

Spend  less  than  you  earn.  Do  not 
run  in  debt.  Watch  the  little  leaks 
and  you  can  live  on  your  salary. 

Make  all  the  money  you  can,  hon¬ 
estly;  do  all  the  good  you  can  with  it 
while  you  live;  be  your  own  executor. 


tury  it  wras  discovered  that  zinc  could 
be  made  quite  fit  for  manipulation  by 
machinery,  simply  by  being  heated  to 
a  temperature  of  about  300  degrees 
Fahrenheit;  and  since  then  the  metal 
has  been  used  alone,  as  well  as  in  alloys, 
for  all  sorts  of  purposes — roofing, 
baths,  statuettes  of  “  imitation  bronze,  ” 


what  you  can  do  day  after  to-morrow. 


495 


etc. :  but  its  use  in  all  these  connect- 
tions  is  mainly  as  a  “  cover  ”  for  iron — 
i.  e.,  galvanizing. 

Zinc — Painting. 

A  difficulty  is  often  experienced  in 
causing  oil  colors  to  adhere  to  sheet 
zinc.  Boettger  recommends  the  em¬ 
ployment  of  a  mordant,  so  to  speak, 
of  the  following  composition :  One 
part  of  chloride  of  copper,  one  of  nitrate 
of  copper,  and  one  of  sal  ammoniac, 
are  to  be  dissolved  in  sixty-four  parts 
of  water,  to  which  solution  is  to  be 
added  one  part  of  commercial  hydro¬ 
chloric  acid.  The  sheets  of  zinc  are 
t©  be  brushed  over  with  this  liquid, 


which  gives  them  a  deep  black  color; 
in  the  course  of  from  twelve  to  twenty- 
four  hours  they  become  dry,  and  to 
their  now  dirty-grav  surface  a  coat  of 
any  oil  color  will  firmly  adhere.  Some 
sheets  of  zinc  prepared  in  this  way,  and 
afterward  painted,  have  been  found  to 
entirely  withstand  all  the  atmospheric 
changes  of  winter  and  summer. 

Zinc  Whitewash. 

Mix  oxide  of  zinc  with  common  size, 
and  apply  it  with  a  whitewash  brush 
to  the  ceiling.  After  this,  apply  in  the 
same  manner  a  wash  of  the  chloride 
of  zinc,  which  will  combine  with  the 
oxide  to  form  a  smooth  cement  with  a 
shining  surface. 


Now  good  digestion  wait  on  appetite,  and  health  on  both.  497 


COOKING  DEPARTMENT. 


SOUPS. 


Soup — Stock  for. 

Four  pounds  of  shin-bone,  and  one 
pound  of  lean  neck  of  beef,  4  carrots, 

1  turnip,  1  stick  of  celery,  2  parsnips, 

2  leeks,  1  onion,  6  cloves,  6  peppers,  a 
bunch  of  sweet  herbs,  1  gallon  of  water. 
Cut  the  meat  into  slices,  crack  the  bone 
and  put  it  into  an  earthen  pipkin  that 
will  stand  the  fire,  as  this  makes  far 
better  soup  than  a  metal  saucepan; 
add  the  water,  and  let  it  stew  slowly 
till  the  scum  rises,  and  skim  it  clear; 
stick  the  cloves  into  the  onion  and  then 
add  the  vegetables,  and  let  the  whole 
stew  slowly  till  the  meat  is  in  rags, 
which  will  be  in  about  eight  hours.  It 
must  simmer  very  slowly,  for  if  it  boils 
the  meat  will  not  yield  the  gravy  so 
well,  and  the  stock  will  be  thick  in 
place  of  being  clear.  After  it  is  cold, 
it  should  be  strained  through  a  colan¬ 
der,  and  kept  in  a  covered  pan  or  jar 
for  use. 

Soup — Mixed  Stock. 

Put  the  bones  and  tough  pieces  left 
from  roasts  and  broils,  also  cuttings 
from  fresh  meats,  into  a  kettle  with  one 
quart  of  water  to  every  two  pounds  of 
meat  and  bone.  Let  it  come  to  a  boil 
and  skim;  then  let  it  simmer  for  six 
hours,  then  add  an  onion  and  three 
wiiole  cloves ;  cook  for  twTo  hours  longer. 
Iir  the  morning  skim  off  the  fat.  This 
makes  -a  good  common  soup,  and  a 
good  foundation  for  a  vegetable  soup. 


Soups — Stock  for  Clear. 

Cover  beef  with  plenty  of  cold  water. 
Let  it  come  to  aboil  slowly;  skim,  and 
let  it  simmer  for  eight  hours ;  strain  and 
set  away  to  cool.  In  the  morning 
skim  off  the  fat,  put  it  into  a  kettle; 
don’t  let  any  sediment  get  in.  Put 
into  it  one  onion,  one  stalk  of  celery 
and  three  whole  cloves.  Boil  for  ten 
or  twenty  minutes  longer.  Season 
with  salt,  and  pepper  to  taste.  Strain 
through  an  old  napkin.  This  can  be 
used  for  a*clear  soup,  or  as  a  founda¬ 
tion  for  all  kinds  of  clear  soups. 

Soups  and  Sauces — White 
Stock  for. 

To  three  pounds  of  uncooked  meat 
and  bones,  such  as  knuckle  of  veal, 
scraps  and  bones  of  the  same,  bones 
and  giblets  of  poultry,  allow  three 
quarts  of  cold  water,  or  what  is  better, 
the  water  in  which  any  fresh  meat  has 
been  boiled,  one  small  carrot,  the  same 
of  parsnip,  both  cut  in  slices,  a  few 
short  pieces  of  celery,  two  onions 
sliced,  a  few  sprigs  of  parsley,  two 
bay  leaves,  and  one  teaspoonful  of 
whole  white  pepper.  If  knuckle  of 
veal  is  used,  cut  the  meat  in  pieces 
from  the  bones,  put  the  bones  in  the 
bottom  of  the  stock  pot,  then  the  meat 
and  other  ingredients;  add  a  little 
salt,  put  it  on  the  stove,  and  as  it 
comes  slowly  to  the  boil,  skim  it  care¬ 
fully.  Let  it  boil  steadily  and  slowly 


498 


Good-humor  is  the  best  article  of  dress  one  can  wear. 


for  about  three  hours,  then  strain  it 
through  a  fine  sieve  and  let  it  stand  in 
a  cool  place  for  twelve  hours;  the  fat 
should  then  be  taken  clean  off,  the 
stock  put  on  in  a  pan,  allowed  to  come 
to  a  boil,  carefully  skimmed,  then 
poured  into  a  basin  and  put  aside  for 
use. 

Soup — Coloring  for. 

As  soups  often  require  coloring,  it  is 
well  to  prepare  browning  for  that  pur¬ 
pose.  Two  baked  onions,  well  brown¬ 
ed  in  the  oven  and  then  chopped  fine, 
make  an  excellent  coloring  and  flavor¬ 
ing.  The  shells  of  green  peas,  dried  in 
the  oven  until  they  are  brown,  but  not 
black,  will  also  answer  to  brown  soup, 
and  will  keep  all  winter  if  hung  in  a 
perfectly  dry  place. 

Soups — Fried  Bread  for. 

Cut  stale  bread  into  dice,  and  fry  in 
boiling  fat  until  brown.  It  will  take 
about  half  a  minute.  The  fat  must 
be  smoking  in  the  center  when  the 
bread  is  put  in. 

Soup — Asparagus. 

Boil  one  quart  of  finely  cut  aspara¬ 
gus  tender  in  one  quart  of  water.  Rub 
all  through  a  colander.  Heat  one 
pint  of  milk;  warm  and  rub  together 
one  tablespoonful  of  butter  with  two 
of  flour,  adding  the  hot  milk  gradually. 
Season  and  pour  into  asparagus. 
Bring  to  boiling  point,  pour  into  tureen 
with  a  cupful  of  toasted  bits  of  bread. 

Soup — Cream  of  Barley. 

Wash  in  cold  water  four  ounces  of 
pearl  barley,  put  it  on  in  a  pan  with  one 
pint  of  water,  and  let  it  simmer  until  it 
has  absorbed  the  water,  then  add  two 
quarts  of  good  white  stock,  and  let  it 
boil  gently  for  four  hours;  strain  the 
soup  into  a  basin,  bruise  the  barley  in 
a  mortar,  then  press  it  through  a  wire 
sieve  into  the  soup,  return  to  the 
pan,  and  let  it  boil  for  about  ten 
minutes,  carefully  removing  the  scum 
as  it  rises  to  the  surface.  Before  serv¬ 


ing  add  one  gill  of  good  cream,  and 
half  a  pint  of  peas  boiled  green ;  if  more 
seasoning  is  required,  put  a  little  white 
pepper  and  salt. 

Soup — Beef  Broth. 

Wash  a  leg  or  shin  of  beef;  crack  the 
bone  well  (ask  the  butcher  to  do  it  for 
you) ;  add  any  trimmings  of  meat, 
game,  or  poultry,  heads,  necks,  giz¬ 
zards,  feet,  etc.;  cover  them  with  cold 
water;  stir  it  up  well  from  the  bottom, 
and  the  moment  it  begins  to  simmer, 
skim  it  carefully.  Your  broth  must  be 
perfectly  clear  and  limpid,  for  on  this 
depends  the  goodness  of  the  soups, 
sauces  and  gravies  of  which  it  is  the 
basis.  Add  some  cold  water  to  make 
the  remaining  scum  rise,  and  skim  it 
again.  When  the  scum  has  done  ris¬ 
ing  and  the  surface  of  the  broth  is 
quite  clear  put  in  one  moderate  sized 
carrot,  a  head  of  celery,  two  turnips, 
and  two  onions ;  it  should  not  have  any 
taste  of  sweet  herbs,  spice,  or  garlic, 
etc.,  but  any  of  these  flavors  can  easily 
be  added  afterward  if  desired;  cover  it 
close,  set  it  by  .the  side  of  the  fire,  and  let 
it  simmer  very  gently  (so  as  not  to  waste 
the  broth)  for  four  or  five  hours  more, 
according  to  the  weight  of  the  meat; 
strain  it  through  a  sieve  into  a  clean 
and  dry  stone  pan,  and  set  it  into  the 
coldest  place  you  have,  if  for  after  use. 

Soup — Beef  Tea. 

Take  one  pound  of  beef,  or  more  if 
required,  remove  the  skin  and  fat,  and 
cut  it  in  very  small  bits,  put  it  into  a 
jelly  jar  that  will  hold  it  easily,  sprin¬ 
kle  a  little  salt  over  it,  and  tie  a  piece 
of  cloth  over  the  jar;  put  it  into  a  close 
stew-pan  in  cold  water  about  two 
inches  deep,  and  let  it  simmer  for  six 
hours,  adding  a  little  boiling  water 
occasionally  and  taking  care  not  to 
allow  it  to  boil  into  the  jar.  When 
ready,  pour  through  a  gravy  strainer. 
Of  course  this  method  yields  a  very 
small  quantity,  but  it  is  often  given, 


Little  minds  are  too  much  wounded  by  little  things. 


499 


in  teaspoonfuls  only,  to  very  weak 
persons. 

Another. — Put  on,  in  one  pint  of 
cold  water,  one  small  carrot  sliced,  one 
onion  cut  in  two,  and  one  small  piece 
of  celery;  let  it  simmer  for  forty  min¬ 
utes,  add  two  sprigs  of  parsley,  and 
allow  it  to  simmer  twenty  minutes 
longer,  then  strain  and  set  aside  till 
quite  cold.  Proceed  now  exactly  as 
in  the  foregoing  recipe,  using  this  pint 
of  water  with  the  flavor  of  the  vege¬ 
tables  in  it  instead  of  the  simple  cold 
water. 

Another. — Take  one  pound  of  fresh 
beef  from  the  juicy  side  of  the  round, 
pare  away  the  skin  and  fat,  mince  it 
finely,  and  put  it  into  a  basin  with  one 
pint  of  cold  water.  Have  a  basin  with 
a  projecting  rim,  and  a  saucepan  just 
the  size  to  allow  said  rim  to  rest  on  the 
edge  of  it ;  put  the  meat  and  water  into 
the  basin,  then  put  the  basin  into  the 
pan  about  one-third  full  of  boiling 
water,  put  the  cover  of  the  pan  on  the 
basin,  and  let  it  cook  for  three  hours, 
never  for  one  moment  allowing  the 
contents  of  the  basin  to  boil,  while  the 
water  outside  must  be  kept  boiling 
slowly.  Should  the  water  dry  up, 
more  boiling  water  must  be  added. 
When  ready,  pour  through  a  gravy 
strainer,  and  salt  to  taste. 

Soup — Beef  and  Barley. 

Use  two  quarts  of  stock.  Soak 
about  six  teaspoonfuls  of  barley  for  two 
hours,  boil  about  half  an  hour  in  salted 
water.  .After  the  piece  of  cold  fat  has 
been  taken  from  the  top  of  the  soup, 
put  in  the  barley  and  let  simmer  for 
a  half  hour.  Now  stir  in  two  table- 
spoonfuls  of  shredded  gelatine,  pre¬ 
viously  soaked  in  cold  water  for  an 
hour.  When  this  has  dissolved,  soup 
is  ready  for  use. 

Soup — Prof.  Boyd’s. 

Take  the  shank  of  beef,  or  pieces  of 
beef  or  veal  left  from  a  roasting  piece, 
and  boil  in  water  sufficient  for  the  soup ; 


if  the  meat  has  not  been  previously 
cooked,  it  must  be  boiled  four  or  five 
hours,  or  till  it  will  separate  from  the 
bone  easily.  Pare  potatoes,  three  or 
four  good  sized  onions,  part  of  a  yellow 
turnip,  and  two  or  three  carrots,  if 
desired.;  slice,  not  very  thin,  and  boil 
in  the  soup  after  seasoning  with  salt 
and  pepper  to  the  taste.  Boil  the  tur¬ 
nips  about  one  and  a  half  hours;  the 
other  vegetables  wall  cook  sooner. 

Soup — Puree  of  Brussels 
Sprouts. 

Put  on  one  pound  of  Brussels  sprouts 
in  boiling  water  with  a  little  soda,  let 
them  boil  ’with  the  cover  off  the  pan  till 
tender,  then  drain  them  and  pass 
through  a  wire  sieve  with  a  wooden 
spoon.  Put  this  puree  into  a  clean 
pan  with  three  pints  of  boiling  white 
stock,  add  a  small  teacupful  of  good 
cream,  season  with  a  little  white  pep¬ 
per  and  salt ;  let  it  get  quite  hot,  but  do 
not  allow  it  to  boil.  Serve  with  fried 
breads.  Observe  that  great  care  must 
be  taken  not  to  let  this  soup  boil,  as  by 
doing  so  it  will  lose  the  color,  and  be 
unfit  to  send  to  table. 

Soup — Cabbage. 

Cook  one  pint  of  chopped  cabbage  in 
three  pints  of  water  for  half  an  hour. 
Skim  out  most  of  the  cabbage,  leaving 
about  a  small  cupful.  Then  add  a 
cupful  of  cream  or  milk.  Season  with 
butter,  pepper  and  salt  to  taste. 

Soup— Calf’s-foot  Broth. 

Boil  two  feet  in  3  quarts  of  water  to 
half;  strain  and  set  it  by  for  use. 
When  required,  take  off  the  fat,  put  a 
large  teacupful  of  the  jelly  into  the 
saucepan  with  %  of  a  glass  of  white 
wine,  a  little  sugar  and  nutmeg ;  heat 
it  up  till  nearly  boiling;  then  with  a 
little  of  it  beat  up  the  yolk  of  an  egg, 
add  a  bit  of  butter,  and  stir  all  to¬ 
gether  without  allowing  it  to  boil.  A 
little  fresh  lemon  peel  may  be  grated 
into  it. 


500  Some  people  cannot  drive  to  happiness  with  four  horses, 


Soup — Celery. 

Put  on  in  an  enameled  pan  one  quart 
of  good  white  stock,  with  four  ordinary 
sized  onions,  peeled  and  cut  into  small 
dice,  the  white  part  of  two  heads  of 
celery,  washed  and  cut  into  pieces 
about  an  inch  long,  and  a  good  table¬ 
spoonful  of  ham  liquor;  let  it  boil 
gently  for  about  an  hour,  or  till  the 
celery  is  quite  tender,  then  pass  through 
a  wire  sieve,  and  return  to  the  pan. 
Dissolve  one  tablespoonful  of  corn 
flour  in  a  very  little  cold  water  or  milk, 
stir  into  the  soup  and  let  it  boil  for 
eight  minutes,  removing  the  scum  as 
it  rises ;  season  with  a  little  celery  salt 
and  white  pepper,  and  just  before 
serving  add  one  gill  of  cream ;  let  it  get 
as  hot  as  possible  without  boiling,  and 
serve  with  croutons  of  bread  on  a  separ¬ 
ate  dish. 

Soup — Chantilly. 

Put  on  in  boiling  water  two  pints  of 
fresh  green  peas,  a  small  carrot  cut  up, 
one  onion  sliced,  a  small  bunch  of  pars¬ 
ley,  a  little  mint,  and  half  a  teaspoonful 
of  sugar.  Let  them  boil,  with  the 
cover  off  the  pan,  till  tender,  then  take 
.out  the  carrot  and  onion;  drain  the 
peas,  and  pass  through  a  wire  sieve. 
Moisten  one  dessertspoonful  of  corn 
flour  with  a  little  stock,  and  boil  it  in 
two  pints  and  a  half  of  seasoned  white 
stock.  Stir  the  puree  of  green  peas 
into  the  boiling  stock,  but  on  no  ac¬ 
count  allow  it  to  boil  after  the  puree  is 
added. 

Soup — Chicken  Broth. 

Cut  a  chicken  into  small  pieces,  and 
remove  the  skin  and  any  fat  that  is 
visible;  boil  it  for  twenty  minutes  in 
about  a  quart  of  water,  with  a  blade  of 
mace,  a  slice  of  onion,  and  ten  corns  of 
white  pepper.  Simmer  slowly  till  the 
flavor  is  good.  Beat  one-fourth  of  an 
ounce  of  sweet  almonds  with  a  little 
water;  add  it  to  the  broth,  strain  it, 
and  when  cold  take  off  the  fat. 


Soup,  Chicken — For  Invalids. 

Have  a  nice  young  fowl  or  chicken 
drawn  and  carefully  cleaned.  Put  it 
on  in  a  clean  pan,  with  one  teacupful 
of  whole  rice,  and  as  much  cold  water 
as  will  cover  it;  let  it  come  slowly  to 
the  boil,  skimming  it  carefully ;  keep  it 
boiling  gently  for  about  two  hours,  and 
just  before  taking  it  off  add  a  little  salt. 

Soup — Clam  Chowder. 

One  quart  of  clams,  one  pint  of  thin- 
sliced  potatoes,  one  pint  of  oyster 
crackers,  two  onions  sliced  very  thin, 
one  cupful  of  canned  tomatoes,  good 
sized  piece  of  butter,  salt  and  pepper 
to  taste.  Cover  the  vegetables  with 
about  two  quarts  of  water.  Cook  until 
done;  then  add  the  clams  and  cook 
about  fifteen  minutes  longer.  When 
ready  to  serve  add  the  crackers  rolled 
fine. 

Soup,  Clear — With  Croutons. 

For  two  quarts,  stamp  out  from 
slices  of  stale  bread,  about  a  quarter  of 
an  inch  thick,  four  dozen  rounds  the 
size  of  a  shilling;  brown  them  in  the 
oven ;  put  them  in  the  tureen,  and  pour 
the  boiling  soup  over  them. 

Soup — Corn. 

One  pint  of  grated  green  com,  one 
quart  of  milk,  one  pint  of  hot  water, 
one  heaping  tablespoonful  of  flour,  two 
heaping  tablespoonfuls  of  butter,  one 
slice  of  onion,  salt  and  pepper  to  taste. 
Cook  the  corn  in  water  for  thirty  min¬ 
utes.  Let  the  milk  and  onion  come  to 
a  boil.  Mix  the  flour  and  butter  to¬ 
gether,  and  add  a  little  of  the  boiling 
milk  to  it.  When  smooth  stir  into  the 
milk  and  cook  for  ten  minutes.  Take 
out  the  onion  and  add  the  com.  Cook 
for  five  minutes  longer.  Season  to 
taste. 

Soup — Fish  Chowder. 

Haddock  and  striped  bass  are  gen¬ 
erally  considered  the  best  fish  for  chow¬ 
der.  Cut  the  fish  in  pieces  about  one 
inch  thick  and  two  inches  square.  Cut 


while  others  reach  the  goal  on  foot. 


501 


five  or  six  good  slices  of  the  best  salt 
pork,  lay  them  in  the  bottom  of  an  iron 
pot  and  fry  till  crisped,  but  do  not 
scorch;  take  out  the  pork,  leaving  the 
fat,  and  chop  the  pork  in  small  pieces; 
put  into  the  pot  a  layer  of  fish,  a  layer 
of  split  crackers  and  some  of  the  chop¬ 
ped  pork ;  a  little  red  and  black  pepper ; 
a  little  chopped  onion;  then  another 
layer  of  split  crackers,  fish  and  season¬ 
ing,  and  so  on  till  all  the  fish  is  used. 
Then  just  cover  all  with  water,  and 
stew  slowly  till  all  is  tender.  Thicken 
the  gravy  with  cracker  crumbs  and 
catsup  if  you  like;  take  out  the  fish, 
boil  up  the  gravy  once,  squeeze  in  the 
juice  of  a  lemon,  and  pour  the  gravy 
over  the  fish.  Add  salt  if  necessary. 

Soup — Broth  of  Fragments. 

When  you  prepare  a  large  dinner, 
you  may  make  good  broth,  or  palatable 
soup,  at  a  very  small  cost,  by  taking 
care  of  all  the  trimmings  and  parings 
of  the  meat,  game  and  poultry  you  are 
going  to  use;  wash  them  well  and  put 
them  in  a  stewpan  on  a  hot  fire ;  when 
it  boils,  take  off  all  the  scum,  and  set 
it  on  again  to  simmer  gently;  put  in 
2  carrots,  2  turnips,  a  large  onion, 
2  blades  of  pounded  mace,  and  1  head 
of  celery ;  some  mushroom  parings  will 
be  an  addition.  Let  it  continue  to 
simmer  gently  for  four  or  five  hours, 
and  then  strain  it  through  a  sieve  into 
a  clean  basin.  This  saves  much  ex¬ 
pense  in  buying  gravy-meat. 

Soup — Water  Gruel. 

Take  of  the  coarse  part  of  corn  meal, 
two  handfuls;  water,  three  quarts; 
boil  it  till  only  two  quarts  remain,  then 
strain  off  the  liquor,  and  season  it  to 
the  palate  with  salt,  sugar  and  nut¬ 
meg,  to  which  may  be  added  a  spoon¬ 
ful  or  two  of  wine. 

Another. — Take  of  oatmeal  two 
large  spoonfuls,  water,  one  quart. 
Mix  them  well  and  boil  them  about 
ten  or  fifteen  minutes,  stirring  often; 
then  strain  the  gruel  through  a  sieve, 


and  add  sugar  and  salt  enough  to  make 
it  agreeable  to  the  taste.  When  it  is 
designed  as  a  meal,  dissolve  in  it  a 
little  butter,  and  then  add  bread  and 
nutmeg,  as  occasion  requires. 

Soup — Gumbo. 

Fry  a  light  brown,  2  pounds  of  the 
round  of  beef  with  4  sliced  onions ;  put 
into  the  soup  pot  with  4  quarts  of 
water,  Yi  a  can  of  tomatoes  or  12  fresh 
ones,  1  teacupful  of  sliced  okra  and  1 
green  pepper;  boil  slowly  5  hours 
and  put  through  the  colander.  Throw 
into  the  tureen  some  sippets  of  fried 
bread,  and  serve  at  once. 

Soup  —  Hotch-potch,  a  Favorite 
Scotch  Soup. 

Boil  a  good  sized  neck  or  breast  of 
lamb  for  Yi  an  hour;  take  out  of  the 
.  soup  pot  6  of  the  best  chops,  and  lay 
them  aside ;  then  boil  the  rest  to  a  good 
stock.  Wash  and  cut  into  small  pieces 
4  freshly  pulled  young  turnips,  4  young 
carrots,  12  young  onions,  a  good-sized 
lettuce,  and  a  small  bunch  of  parsley; 
boil  all  these  in  the  stock  one  hour. 
Twenty  minutes  before  the  soup  is  re¬ 
quired,  cut  up  a  fresh  cauliflower  and 
put  it  in,  together  with  a  quart  of 
green  peas,  a  pint  of  young  beans,  and 
a  little  pepper  and  salt ;  heat  the  chops 
that  have  been  laid  aside,  and  pour 
the  soup  over  them  in  the  tureen.  A 
sprig  of  mint  is  an  improvement. 

Soup — Julienne. 

Cut  into  small  pieces  one  inch  long, 
four  ounces  of  the  red  part  of  carrots, 
the  same  quantity  of  turnips,  the  white 
of  one  small  head  of  celery,  two  ounces 
of  onions,  and  four  of  the  white  part  of 
leeks.  Cook  each  of  these  vegetables 
separately  in  boiling  water  with  a  little 
salt  and  sugar  in  it,  drain  and  put  them 
in  the  tureen.  Cut  into  shreds  one 
inch  long  some  cabbage  lettuce,  boil 
gently  for  a  few  minutes  with  a  very 
little  carbonate  of  soda  in  the  water, 


502 


Quarrels  would  not  last  long 


drain,  add  to  the  other  vegetables,  and 
pour  ovei  them  three  quarts  of  boiling 
clear  soup. 

Soup — Julienne  (Maigre). 

Put  in  a  pan  a  quart  and  a  half  of 
cold  water  with  half  a  pound  of  dried 
green  peas.  Boil  this  slowly  for  three 
hours,  then  add  one  small  carrot,  two 
stalks  of  celery,  one  small  Spanish  onion 
half  of  a  small  turnip,  one  teaspoonful 
of  salt,  and  half  a  teaspoonful  of  sugar. 
Boil  all  slowly  for  one  hour  longer,  then 
strain  the  stock  through  a  fine  sieve, 
and  set  it  aside  till  the  next  day.  Cut 
into  straws  about  an  inch  long,  a  small 
carrot,  a  slice  of  turnip,  and  a  stalk  of 
celery,  and  boil  them  till  tender  in  fast 
boiling  water  with  a  little  salt  and  sugar 
in  it.  .  Cut  half  a  dozen  Brussels  sprouts 
also  in  strips,  and  cook  them  separately 
in  boiling  water  with  a  little  salt  and  a 
pinch  of  soda  in  it.  Strain  these  vege¬ 
tables  and  pour  over  them  the  stock 
heated  to  boiling  point.  Care  must  be 
taken  to  keep  back  the  sediment. 

Soup — White  Macaroni. 

Put  on  four  ounces  of  the  best  maca¬ 
roni  in  one  quart  of  boiling  water,  let 
it  boil  gently  for  three-quarters  of  an 
hour,  then  drain  and  cut  in  half  inch 
lengths.  Put  it  on  again  in  a  quart  of 
white  stock,  let  it  simmer  gently  for 
twenty  minutes,  then  draw  to  the  side 
of  the  fire  for  five  minutes.  Have  the 
yolks  of  two  eggs  beaten  and  mixed 
with  one  gill  of  cream ;  add  to  the  soup, 
along  with  one  ounce  of  grated  cheese, 
a  little  white  pepper,  and  a  small  pinch 
of  cayenne.  Stir  till  thoroughly  heat¬ 
ed,  but  do  not  allow  to  boil. 

Soup — Mock  Turtle. 

Put  a  well-fed  calf’s  head  on  in  a 
large  pot  with  cold  water,  and  one 
tablespoonful  of  washing  soda,  allow 
it  to  come  to  a  boil,  turning  it  oc¬ 
casionally,  then  take  it  out,  and  scrape 
the  hair  clean  off  with  a  sharp  knife, 
after  which  wash  it  well  and  put  it  in 


cold  water.  When  quite  cold,  take  it 
out  of  the  water,  remove  the  flesh  on 
both  sides  from  the  bone;  divide  the 
head,  take  out  the  tongue,  and  saw  the 
bones  into  convenient  pieces.  Place 
the  bones  at  the  bottom  of  the  soup-pot, 
then  the  sides  of  the  head,  the  tongue, 
a  knuckle  of  veal,  and  an  old  fowl  from 
which  the  breast  fillets  have  been  re¬ 
moved,  add  about  eight  quarts  of  cold 
water,  cover  closely,  and  skim  care¬ 
fully  when  it  comes  to  a  boil.  Allow 
it  to  boil  steadily  for  about  an  hour, 
take  out  the  sides  of  the  head,  and  lay 
them  aside;  let  it  boil  an  hour  longer 
before  taking  out  the  tongue,  which 
skin  and  lay  aside.  Now  add  to  the 
soup  one  carrot,  a  small  head  of  celery, 
one  small  turnip,  four  onions,  one  bay 
leaf,  Jamaica  and  black  pepper-corns, 
half  an  ounce  of  each,  and  a  little  salt. 
Before  adding  the  pepper-corns  let 
them  be  put  into  a  bowl,  well  covered 
with  cold  water,  and  allowed  to  stand 
on  the  stove  till  thoroughly  heated 
and  the  color  drawn,  which  helps  to 
darken  the  soup.  Let  it  boil  slowly 
and  steadily  for  another  two  hours, 
and  strain,  after  which  put  it  in  a  cool 
place  for  at  least  twelve  hours;  then, 
after  removing  the  fat  carefully,  put 
on  in  a  clean  pan,  with  the  whites  and 
shells  of  two  eggs,  slightly  beaten  with 
a  gill  of  cold  water;  stir  until  it  boils, 
cease  stirring,  and  let  it  boil  for  five 
minutes ;  then  remove  a  little  back  from 
the  fire,  let  it  stand  with  a  lid  on  it  for 
ten  minutes,  and  pour  through  a  jelly 
bag.  Cut  the  head  and  tongue  into 
small  pieces  about  an  inch  square; 
have  small  quenelles  made  from  the 
breast  of  the  fowl,  poach  them  in  boil¬ 
ing  water  for  five  minutes,  and  add 
along  with  the  small  squares  of  meat  to 
the  soup,  just  before  serving. 

Another — Boil  one  pound  of  calves’ 
liver  and  two  pounds  of  veal  two  hours, 
skimming  well,  then  strain.  Chop  the 
meat  fine  and  add  to  it  a  small  onion, 


if  the  fault  were  only  on  one  side. 


503 


chopped,  salt,  pepper  and  ground 
cloves  to  taste,  thickening  all  with  a 
tablespoonful  of  browned  flour,  and 
boiling  all  up  together.  Have  four 
hard-boiled  eggs  cut  up  in  tureen,  also 
one  lemon,  sliced. 

Soup — Mulligatawny  (Maigre). 
Three  Pints. 

Peel  two  apples  and  one  Spanish 
onion,  and  mince  together  not  too 
finely,  brown  about  one  ounce  and  a 
half  of  butter  in  a  frying-pan,  put  them 
in  and  fry  till  very  much  browned  and 
reduced,  stirring  constantly  to  prevent 
burning,  then  add  one  tablespoonful  of 
flour,  one  teaspoonful  of  curry  powder, 
and  half  a  pint  of  sweet  milk,  previous¬ 
ly  well  mixed  in  a  bowl ;  stir  thoroughly ; 
let  it  boil  for  a  minute,  then  pour  into 
a  clean  pan,  add  a  quart  of  vegetable 
stock,  and  boil  for  half  an  hour,  re¬ 
moving  the  scum  as  it  rises.  If  con¬ 
venient  the  addition  of  half  a  gill  of 
cream,  just  before  pouring  into  the 
tureen,  will  be  found  to  be  an  improve¬ 
ment,  but  it  is  good  enough  without. 
Serve  with  boiled  whole  rice  on  a  sepa¬ 
rate  dish. 

Soup — Mutton  Broth. 

Boil  the  scrag  in  between  three  and 
four  quarts  of  water;  skim  it  as  soon  as 
it  boils,  and  put  in  a  carrot  and  turnip, 
a  crust  of  bread,  an  onion,  a  small 
bunch  of  herbs;  let  these  stew;  put  in 
the  other  part  of  the  neck  that  it  may 
be  boiled  tender;  when  done  enough, 
take  out  the  mutton,  strain  the  broth, 
put  the  mutton  in  again  with  onions 
and  a  little  chopped  parsley ;  boil  these 
about  a  quarter  of  an  hour;  the  broth 
and  the  mutton  may  be  served  together 
in  a  tureen,  or  the  meat  in  a  separate 
dish;  do  not  serve  the  scrag  unless 
particularly  liked.  Some  do  not  like 
herbs.  The  broth  must  then  be 
strained  off.  The  broth  may  be  thick¬ 
ened  either  with  crumbs  of  bread  or 
oatmeal. 


Another  for  Invalids. — Take  a  pound 
or  two  of  the  chump  end  of  a  loin  of 
mutton;  take  off  the  skin  and  the 
greatest  part  of  the  fat,  and  all  the 
suet  from  the  under  part ;  put  it  into  a 
saucepan  with  a  quart  of  soft  water  to 
a  pound  of  meat,  a  little  salt  and  upper 
crust  of  bread,  and  a  little  pepper; 
skim  it  very  clean  and  let  it  simmer  an 
hour ;  pour  the  broth  clear  off,  and  send 
it  to  table;  the  mutton  will  be  fit  to  eat. 
Sauce — mashed  turnips,  but  do  not 
boil  them  in  the  broth. 

Soup — Oyster. 

Put  a  quart  of  milk  into  a  double 
boiler.  Let  it  become  thoroughly 
heated.  Put  into  it  one  quart  of  oys¬ 
ters  and  the  liquor.  Let  it  come  to  a 
boil  and  skim,  then  let  it  boil  for  about 
five  minutes,  and  season  with  butter, 
pepper  and  salt. 

Soup — Oyster  Stew. 

Stew  the  oysters  in  their  own  liquor, 
and  season  to  the  taste  with  a  little  salt 
and  pepper;  butter  may  be  added. 
Stews  are  often  improved,  in  the  opin¬ 
ion  of  many,  by  the  addition  of  milk  or 
cream,  and  condimentsjn  the  way  of 
mace,  parsley  or  nutmeg.  If  thicken¬ 
ing  of  the  soup  is  desired,  grated 
cracker  is  preferable  to  flour.  The 
best  cooks  omit  flour  entirely.  A 
piece  of  butter  rolled  in  grated  cracker 
may  be  added.  Pour  the  oysters, 
when  done,  over  a  dish  floored  with 
crackers,  or  covered  with  layers  of 
crispy  toasted  bread. 

Soup — Green  Pea. 

Cover  a  quart  of  green  peas  with  hot 
water,  and  boil  with  an  onion  until 
they  mash  easily.  Mash  and  add  a 
pint  of  stock  or  water.  Cook  together 
two  tablespoonfuls  of  butter  and  one 
of  flour,  until  smooth,  but  not  brown. 
Add  to  the  peas,  and  then  add  a  cupful 
of  cream  and  one  of  milk.  Season 
with  salt  and  pepper,  and  let  it  boil  at 
once.  Strain  and  serve.  A  cupful  of 


V 


It  is  a  mark  oj  a  little  mind 


504 


whipped  cream  added  is  a  great  im¬ 
provement. 

Soup — Potato. 

One  quart  of  milk,  six  large  potatoes, 
one  stalk  of  celery,  one  onion,  one 
tablespoonful  of  butter.  Put  milk  to 
boil  with  onion  and  celery.  Pare  the 
potatoes  and  boil  thirty  minutes,  or 
until  done.  Turn  off  the  water  and 
mash  fine  and  light,  add  boiling  milk 
and  the  butter,  salt  and  pepper  to 
taste.  Rub  through  a  sieve  and  serve 
immediately.  This  soup  must  not  be 
allowed  to  stand.  A  cupful  of  whip¬ 
ped  cream  is  a  great  improvement. 

Soup — Tomato. 

One  quart  can  of  tomatoes,  two 
heaping  tablespoonfuls  of  flour,  one 
of  butter,  one  teaspoonful  of  salt,  one 
of  sugar,  and  a  pint  of  hot  water.  Let 
the  water  and  tomatoes  come  to  a  boil. 
Rub  flour,  butter  and  a  tablespoonful 
of  tomatoes  together,  stirin  to  boiling 
mixture,  add  the  seasoning,  and  boil  all 
together  for  fifteen  minutes.  Rub 
through  a  sieve. 

Soup — Turkey. 

A  very  good  soup  can  be  made  from 
the  remnants  of  a  turkey.  Flavor 
with  celery  and  parsley,  and  add  to¬ 
mato  and  rice.  Season  with  pepper 
and  salt. 

Soup — Plain  White. 

Knead  two  ounces  of  butter  -with 
two  ounces  of  flour,  put  it  on  to  melt 
in  a  saucepan,  add  one  pint  of  sweet 
milk,  stir  and  let  it  boil,  then  add  two 
quarts  of  nicely-seasoned  white  stock, 
a  little  grated  nutmeg,  and  salt  if  ne¬ 
cessary.  Let  it  boil  about  fifteen  min¬ 
utes,  add  a  good  tablespoonful  of  chop¬ 
ped  parsley,  and  serve. 


Soup — Vegetable. 

Peel  and  slice  six  large  onions,  six 
potatoes,  six  carrots,  and  four  turnips ; 
fry  them  in  half  a  pound  of  butter,  and 
pour  on  them  four  quarts  of  boiling 
water.  Toast  a  crust  of  bread  as  - 
brown  and  hard  as  possible — but  do 
not  bum  it — and  put  it  in,  with  some 
celery,  sweet  herbs,  white  pepper  and 
salt.  Stew  it  all  gently  for  four 
hours,  and  then  strain  it  through 
a  coarse  cloth.  Have  ready  thinly 
sliced  carrot,  celery  and  a  little  turnip. 
Add  them  to  your  liking,  and  stew 
them  tender  in  the  soup.  If  approved 
of,  a  spoonful  of  tomato  catsup  may  be 
added. 

Soup — Webster’s  Chowder. 

Daniel  Webster  was  famous  for  the 
excellence  of'  his  chowder,  and  the  fol¬ 
lowing  is  his  recipe  for  making  it : 
Four  tablespoonfuls  of  onions  fried 
with  pork ;  one  quart  of  boiled  potatoes, 
well  mashed ;  one  and  a  half  pounds  of 
ship  biscuit,  broken;  one  teaspoonful 
of  thyme;  one  half  bottle  of  mush¬ 
room  catsup;  one  bottle  of  port  or 
claret;  one  half  a  nutmeg,  grated;  a 
few  cloves,  mace,  allspice  and  slices  of 
lemon,  and  some  black  pepper;  six 
pounds  of  blue  or  white  fish,  cut  in 
slices;  twenty-five  oysters.  The  whole 
to  be  put  in  a  pot,  covered  with  an 
inch  of  water,  cooked  slowly  and 
stirred  gently. 

Soup — Veal  Broth. 

Put  a  knuckle  of  a  leg  or  shoulder  of 
veal,  an  old  fowl,  and  four  shank  bones 
of  mutton,  three  blades  of  mace,  ten 
pepper-corns,  an  onion,  a  piece  of 
bread,  and  three  quarts  of  water  into  a 
soup  pot ;  cover  it  up  close,  and  after  it 
has  boiled  up  and  been  skimmed,  strain, 
take  off  the  fat  and  add  salt. 


to  use  many  words  to  say  nothing. 


505 


FISH. 


Fish — To  Choose. 

All  fish,  of  whatever  species,  may  be 
known  to  be  perfectly  fresh  by  their 
being  rigid.  If  their  gills  are  red, 
their  eyes  plump,  and  the  whole  fish 
stiff,  they  are  good ;  if,  on  the  contrary, 
the  gills  are  pale,  the  eyes  sunk,  and  the 
fish  flabby,  they  are  stale. 

Mackerel  must  be  perfectly  fresh,  or 
it  is  a  very  indifferent  fish;  it  will 
neither  bear  carriage,  nor  being  kept 
many  hours  out  of  the  water.  The 
firmness  of  the  flesh,  the  clearness  of 
the  eyes,  and  the  general  brightness  of 
its  appearance,  must  be  the  criteria  of 
fresh  mackerel,  as  they  are  of  all  other 
fish.  If  the  gills  are  not  red,  the  fish 
is  stale. 

Turbot  and  all  flat  white  fish  are 
rigid  and  firm  when  fresh;  the  under 
side  should  be  of  a  rich  cream  color. 
When  out  of  season,  or  too  long  kept, 
this  becomes  a  bluish  white,  and  the 
flesh  soft  and  flaccid.  A  clear,  bright 
eye  in  any  fish  is  also  a  mark  of  its 
being  fresh  and  good. 

Cod  is  known  to  be  fresh  by  the 
rigidity  of  the  muscles  (or  flesh),  the 
redness  of  the  gills,  and  clearness  of 
the  eyes. 

Haddock  are  judged  in  the  same 
way  as  cod.  Both  cod  and  turbot 
are  in  better  condition  for  eating  after 
they  have  been  kept  for  a  day  than 
when  quite  fresh. 

Salmon.- — The  flavor  and  excellence 
of  this  fish  depend  upon  its  freshness 
and  the  shortness  of  time  since  it  was 
caught;  for  no  method  can  completely 
preserve  the  delicate  flavor  that  sal¬ 
mon  has  when  just  taken  out  of  the 
water.  When  perfectly  fresh,  there  is 
a  creamy  substance  between  the  flakes ; 
fine  red  at  the  gills;  the  scales  should 
be  very  bright,  and  the  fish  very  stiff. 

Trout  may  be  selected  in  the  same 
way  as  salmon. 


Herring  should  be  eaten  when  very 
fresh;  and,  like  mackerel,  will  not  re¬ 
main  good  many  hours  after  they  are 
caught.  But  they  are  excellent,  es¬ 
pecially  for  breakfast  relishes,  either 
salted,  split,  dried,  and  peppered,  or 
pickled. 

Mackerel  are  very  good  when  pre' 
pared  in  any  of  the  above  ways. 

Fresh-Water  Fish. — The  remarks  as 
to  firmness  and  clear,  fresh  eyes  apply 
to  this  class  of  fish,  of  which  'there 
are  bass,  pike,  perch,  white  fish,  etc. 

Lobsters,  recently  caught,  have 
always  some  remains  of  muscular 
action  in  the  claws,  which  may  be  ex¬ 
cited  by  pressing  the  eyes  with  the 
finger;  when  this  cannot  be  produced, 
the  lobster  must  have  been  too  long 
kept.  When  boiled,  the  tail  preserves 
its  elasticity  if  fresh,  but  loses  it  as 
soon  as  it  becomes  stale.  The  heaviest 
lobsters  are  the  best;  when  light  they 
are  watery  and  poor.  Hen  lobsters 
may  generally  be  known  by  the  spawn 
or  by  the  breadth  of  the  “  flap.  ” 

Crabs  and  Crayfish  must  be  chosen 
by  observations  similar  to  those  given 
above  in  the  choice  of  lobsters.  Crabs 
have  an  agreeable  smell  when  fresh. 
When  buying  shell-fish,  care  should 
be  taken  that  their  weight  is  not  due 
to  wateriness. 

Oysters. — If  fresh,  the  shell  is  firmly 
closed;  when  the  shells  of  oysters  are 
open,  they  are  dead,  and  unfit  for  food. 
The  small-shelled  oysters  are  the  finest 
in  flavor.  Larger  kinds  are  generally 
considered  fit  only  for  stewing  and 
sauces,  though  some  persons  prefer, 
them  to  the  smaller  oysters,  even  when 
not  cooked. 

Trout  is  a  very  fine  fresh  water 
fish;  all  the  kinds  of  this  fish  are  ex¬ 
cellent,  but  the  best  are  the  red  and 
yellow  trout.  The  females  are  consid¬ 
ered  the  best,  and  are  known  by  having 


506 


Those  only  are  despicable  who  fear  to  be  despised. 


a  less  head  and  deeper  body  than  the 
male;  their  freshness  is  known  by  the 
same  methods  that  have  been  already 
mentioned  for  other  fish. 

Fish — Boiled. 

A  general  rule  for  boiling  fish  is  to 
use  fish  weighing  not  less  than  three 
pounds.  Boil  in  a  fish-kettle  covered 
with  boiling  salted  water,  simmering 
gently  eight  minutes  to  the  pound. 
Serve  with  tomato,  butter  or  egg 
sauce. 

When  Done.— The  proper  sign  that 
fish  is  done  by  boiling  is  that  the  flesh 
separates  readily  from  the  bone,  and 
has  lost  all  appearance  of  redness  and 
transparency.  It  is  important  that 
this  should  be  kept  in  view,  as  fish 
underdone  is  unwholesome.  The  op¬ 
posite  extreme,  however,  must  also  be 
carefully  guarded  against. 

Boiled  Dried  Fish. — Cut  the  fish 
down  into  pieces  about  four  inches 
square,  put  them  in  cold  water  for  a 
night;  wash  them  well,  put  them  in  a 
saucepan,  and  cover  with  cold  water; 
put  them  on  the  fire  and  let  them  just 
come  to  the  boil;  then  set  them  over 
the  side  of  the  fire  to  simmer  for  three 
hours;  pour  out  the- water,  and  then 
cover  them  again  with  boiling  water; 
set  aside  to  simmer  again  for  two  hours, 
and  have  some  hard-boiled  eggs  ready. 
When  wanted,  dish  the  fish  upon  a  nap¬ 
kin,  slice  the  eggs,  garnish  with  them 
and  parsley,  and  serve  with  egg  sauce 
in  a  tureen  (see  Egg  Sauce). 

Fish  Pudding. — Prepare  dried  fish 
exactly  the  same  way  as  the  above; 
take  as  many  pieces  as  you  think  will 
be  required ;  take  off  the  skin,  and  pick 
out  the  bones  and  beat  them  in  a  mor¬ 
tar;  have  some  potatoes  mashed,  mix 
the  fish  and  potatoes,  adding  four 
ounces  of  butter,  a  little  cream,  and 
two  teaspoonfuls  of  mustard;  beat 
them  all  up  together,  place  them  upon 
a  square  dish,  and  trim  them  up  neatly. 


With  the  back  of  a  knife  mark  cross¬ 
wise,  in  the  form  of  a  diamond;  put 
some  small  bits  of  butter  upon  the  top ; 
brown  them  in  the  oven  or  before  the 
fire,  and  serve  with  egg  sauce. 

Fish — Breaded. 

Any  kind  of  fish  can  be  breaded. 
Take  off  the  skin  and  cut  in  medium 
sized  pieces.  Season  with  salt  and 
pepper.  Dip  in  beaten  egg,  and  roll 
in  cracker  crumbs.  Fry  in  boiling 
hot  lard  or  in  a  spider  with  slices  of 
salt  pork.  Cook  until  a  nice  brown. 

Fish — Scalloped. 

Take  one  pound  of  cold  boiled  fish. 
Break  into  flakes  with  a  fork  and  mix 
with  cream  sauce  as  for  croquettes. 
Season  with  salt  and  pepper.  Put 
into  scalloped  shells.  Sprinkle  bread 
crumbs  over  the  top  with  melted  butter 
and  bake  twenty  minutes. 

Fish — Deviled  Clams. 

Chop  fifty  clams  very  fine.  Take 
one-half  cupful  tomato,  one  onion,  a 
little  parsley  chopped  fine,  pepper  and 
bread  crumbs,  adding  the  juice  of  clams 
until  the  mixture  is  like  sausage  meat. 
Put  in  shells  with  butter  on  each. 
Cover  with  bread  crumbs  and  bake 
twenty  minutes. 

Fish — Codfish  Balls. 

Pick  up  as  fine  as  possible  a  teacup 
of  nice  white  codfish.  Freshen  all 
night,,  or,  if  wanted  for  any  other  meal 
than  breakfast,  from  the  morning. 
Scald  it  once,  and  drain  off  the  water. 
Chop  and  work  it  until  entirely  fine. 
Put  it  in  a  basin  with  water,  a  bit  of 
butter  the  size  of  an  egg,  and  2  eggs. 
Beat  it  thoroughly,  and  heat  it  until  it 
thickens  without  boiling.  It  should, 
when  all  is  mixed,  be  about  1  quart. 
Have  some  potatoes  ready  prepared 
and  nicely  mashed.  Work  the  fish  and 
potatoes  thoroughly  as  above,  make  it 
in  flat  cakes,  and  brown  both  sides. 


507 


Our  distrust  of  another  justifies  his  deceit. 


scrape  it  gently  with  a  knife  to  take 


Fish — Creamed  Codfish  and 
Potatoes. 

Pick  the  codfish  into  small  pieces. 
Thoroughly  wash  it  in  several  cold 
waters.  Pour  milk  or  cream  over  it, 
and  when  it  comes  to  a  boil  thicken 
with  a  little  flour.  Add  a  good  sized 
piece  of  butter.  After  taking  from 
the  fire,  add  two  well  beaten  eggs.  Fill 
a  baking  dish  with  this  and  put  on  top 
of  a  thick  layer  of  mashed  potatoes. 
Put  into  the  oven  until  a  nice  brown. 

Fish — Crimped  Cod. 

For  this  dish  take  a  very  fresh  cod, 
cut  into  the  bone  on  both  sides, 
with  about  two  inches  between  each 
slice,  then  boil  it  in  cold  water  with  a 
little  vinegar  in  it  for  about  two  hours. 
Put  it  on  in  boiling  water  with  two 
handfuls  of  salt  in  it,  and  boil  gently 
till  done,  slamming  carefully.  Drain 
and  serve  immediately  with  parsley, 
and  butter  sauce. 

Fish — Cod  au  Gratin. 

To  prepare  take  the  remains  of 
cold  boiled  cod  left  from  the  previous 
day’s  dinner,  take  away  the  skin,  care¬ 
fully  remove  the  bones,  and  separate 
the  flakes  without  breaking  them 
much.  Butter  a  flat  dish,  put  in  alter¬ 
nate  layers  of  the  fish  and  sauce, 
sprinkling  each  very  lightly  with 
grated  cheese,  seasoned  with  a  few 
grains  of  cayenne.  On  the  top  layer, 
strew  rather  thickly,  brown  bread 
crumbs  or  raspings,  with  here  and  there 
very  small  pieces  of  butter,  and  put 
it  in  the  oven  long  enough  to  get  thor¬ 
oughly  heated.  Serve  with  a  border 
of  potato  or  rice  croquettes,  or,  if  some¬ 
thing  plainer  is  preferred,  a  border  of 
mashed  potatoes  laid  on  before  the 
dish  is  put  into  the  oven. 

Fish— Cod’s  Head  and  Shoulders. 

Take  a  good  cod,  cut  the  head  and 
shoulders  size  wanted,  put  fish  upon  a 
board,  pour  boiling  water  upon  it,  then 


the  black  off,  without  taking  the  skin. 
When  the  fish  becomes  white,  put  it 
in  cold  water  until  it  gets  firm,  and  lay 
it  in  salt  for  some  time.  When  vou 
are  to  dress  it,  have  a  pan  with  boiling 
water  and  salt,  put  in  the  fish  on  a 
drainer  and  boil  it  for  about  forty-five 
minutes.  Have  the  tail  piece  skinned 
and  cut  into  small  fillets,  brushed  with 
beaten  egg,  coated  with  bread  crumb, 
and  fried  in  boiling  fat.  Drain  the 
head  and  shoulders,  dish  on  a  napkin 
with  the  fried  pieces  and  sliced  lemon 
placed  alternately  round  it.  Garnish 
with  parsley,  and  serve  with  oyster 
sauce,  or  plain  butter  sauce  in  a  sauce 
tureen. 

Fish — Codfish  Picked-up. 

This  is  an  old-fashioned  dish  and 
name,  but  none  the  less  to  be  admired 
on  that  account,  being  with  most  per¬ 
sons,  when  properly  prepared,  a  great 
favorite.  Pick  up  the  fish  in  small 
particles,  separating  the  fibres  as  near 
as  possible,  the  finer  they  are  the  better. 
Freshen  by  leaving  it  in  water  1  hour. 
Pour  off  the  water  and  fill  up  with  fresh. 
Bring  it  to  a  scald,  pour  it  off,  and 
put  on  the  fish  just  water  enough  to 
cover  it.  Add  to  a  quart  of  the  soaked 
fish  a  bit  of  butter  the  size  of  half  an 
egg,  a  very  little  flour,  and  a  dust  of 
pepper.  Beat  up  2  eggs,  and  after 
taking  off  the  fish  thicken  it  by  stirring 
in  the  egg.  Some  let  it  boil  after  the 
egg  is  added,  but  if  this  is  done  the 
egg  will  be  curdled. 

Fish — Codfish  Pudding. 

Three-quarters  of  a  pound  of  codfish; 
pick  it  fine.  Six  large  potatoes.  When 
the  potatoes  are  done,  add  the  fish, 
and  mash  together.  Add  a  good 
sized  piece  of  butter,  two  well  beaten 
eggs  and  three  tcaspoonfuls  of  milk. 
Bake  about  twenty  minutes  in  a  pud¬ 
ding  dish. 


508 


Many  a  word,  at  random  spoken, 


Fish — Scalloped  Cod. 

Line  a  buttered  baking  dish  with 
cold  flaked  cod,  sprinkle  with  salt  and 
pepper,  cover  with  a  layer  of  oysters 
(first  dipped  in  melted  butter,  sea¬ 
soned  with  lemon  juice,  onion  juice,  and 
a  few  grains  of  cayenne,  and  then  in 
cracker  crumbs),  add  two  tablespoons 
of  oyster  liquor;  repeat  and  cover  with 
buttered  cracker  crumbs.  Bake  twenty 
minutes  in  hot  oven.  Serve  with  egg 
sauce. 

Fish — Cod  Steaks. 

Cut  from  the  tail  end  of  a  fresh 
cod  three  or  four  slices  rather 
more  than  half  an  inch  thick,  remove 
the  skin  from  them,  and  lay  them  on 
a  dish.  Mix  two  tablespoonfuls  of  sal¬ 
ad  oil  with  the  same  of  vinegar,  a 
few  sprigs  of  parsley,  and  a  little  pep¬ 
per  and  salt,  with  a  spoon,  pour  this 
over  the  steaks,  and  let  them  remain 
in  it  for  two  hours.  When  wanted, 
wipe  them  with  a  clean  cloth,  dust 
some  flour  on  both  sides,  then  brush 
with  beaten  egg,  coat  with  bread 
crumbs,  and  fry  in  boiling  fat  till  they 
become  a  nice  brown  color.  Serve 
hot  with  maitre  d’ hotel  butter  under 
them  and  garnished  with  parsley,  or 
with  plain  butter  sauce  in  a  sauce 
tureen.  For  a  small  party  of  four  or 
six  persons,  this  way  of  cooking  cod  is 
very  much  to  be  preferred  to  the  usual 
boiling. 

Fish— Haddock,  to  Fry. 

Skin  the  fish,  cover  it  with  bread 
crumbs  and  egg,  seasoned  with  salt 
and  pepper,  and  fry  with  boiling  lard 
or  butter. 

Fish— Lobster  in  Aspic  Jelly. 

For  one  entree,  cut  tail  of  a  cold  boiled 
lobster  in  square  pieces.  Have  ten 
small  zephyr  moulds,  into  each  of  which 
pour  a  little  aspic  jelly,  allow  it  to  set, 
after  which  put  in  a  piece  of  lobster, 
then  a  little  more  jelly,  to  fix  it;  again 
allow  it  to  set,  and  fill  to  the,  top. 


When  wanted  turn  out  and  arrange  in  a 
circle,  with  lettuce  or  endive  in  the 
center,  mixed  with  a  little  Tartar  or 
Mayonnaise  sauce. 

Fish — Salt  Mackerel,  Broiled. 

Soak,  flesh  side  down,  for  eighteen 
hours,  in  a  pan  of  cold  water.  A  half 
hour  before  cooking  wipe  dry  on  a 
soft  cloth.  Lay  on  a  greased  broiler 
and  broil  with  flesh  side  down,  over 
a  clear  fire.  When  almost  done,  turn 
and  broil  the  skin  side.  Don’t  let  it 
scorch.  Lay  the  fish  on  a  hot  platter, 
and  spread  with  butter. 

Fish— Creamed  Mackerel. 

Having  soaked  the  mackerel  for  24 
hours,  lay  it  in  a  shallow  stew-pan  and 
cover  with  milk  or  cream.  Let  sim¬ 
mer  for  fifteen  minutes.  Remove 
the  fish  carefully  and  place  on  a  hot 
dish.  Add  to  the  milk  or  cream  in  the 
stew-pan  one  tablespoonful  each  of 
butter  and  flour  rubbed  together. 
Stir  until  a  little  thickened  and  the 
flour  cooled;  add  a  little  pepper  and 
chopped  parsley,  and  pour  the  sauce 
over  the  fish. 

Fish — Mackerel,  to  Fry. 

Divide  the  fish  into  pieces;  remove 
the  skin ;  dip  them  in  beaten  egg , 
strew  on  them  chopped  parsley  and 
bread  crumbs,  and  fry  them.  For 
sauce  melt  some  butter  with  a  little 
flour,  put  into  it  the  roes  of  the  fish, 
pounded ;  season  with  salt  and  Cay¬ 
enne,  and  a  little  catsup,  and  pour  it 
hot  over  the  fish. 

Fish — Oysters — To  Bake, 
Roast,  or  Boil. 

But  a  few  minutes  are  required  for 
this.  Wash  the  shells  clean.  To 
roast,  lay  the  shells  on  a  gridiron,  over 
a  bed  of  live  coals.  When  the  shells 
open  they  are  done.  Lift  off  the  top, 
and  serve  it  under  the  shell.  To  bake 
them,  put  in  a  pan  in  hot  oven;  other¬ 
wise  follow  the  same  directions  as  for 


509 


May  soothe,  or  wound,  a  heart  that's  broken. 


roasting.  To  boil,  put  them  in  a  pot 
of  boiling  water.  Serve  in  the  shell. 

Fish — Creamed  Oysters. 

Heat  a  pint  of  cream.  Put  into  it 
a  pint  of  oysters.  Let  it  boil  slowly 
for  about  five  minutes,  being  careful 
not  to  let  them  scorch.  Thicken  with 
flour  and  season  with  butter,  pepper 
and  salt,  and  serve  on  crisp  toast. 
Fish — Fried  Oysters. 

Roll  fine,  large  oysters  in  cracker 
crumbs,  which  are  seasoned  with  salt 
and  pepper,  then  in  beaten  egg,  and 
again  in  cracker  crumbs.  Fry  in  boil¬ 
ing  lard  until  a  nice  brown.  Serve 
immediately. 

Fish — Panned  Oysters. 

Twelve  large  oysters  with  their 
liquor;  salt  and  pepper  to  taste.  Let 
them  come  to  a  boil.  Have  ready 
four  slices  of  bread,  toasted  and  but¬ 
tered.  Place  on  a  platter  with  three 
oysters  on  each  slice  and  pour  juice 
over  all.  Serve  very  hot.  Cream 
may  be  used  to  cook  the  oysters  in  if 
preferred. 

Fish — Oyster  Patties. 

Take  of  oysters  sufficient  for  the 
patties  you  may  chance  to  want, 
strain  the  liquor  and  return  it  to  them; 
mix  them  with  very  fine  bread  crumbs 
until  they  are  of  a  proper  thickness; 
add  a  little  scalded  cream,  and  season 
the  whole  with  pepper,  salt,  and  Cay¬ 
enne  pepper;  warm  the  whole  in  a 
saucepan  till  it  begins  to  simmer ;  when 
cold,  put  it  in  the  paste,  and  bake  it 
yi  the  shape  of  small  mince  pies,  3 
inches  in  diameter.  The  beards  and 
horny  parts  should  be  cut  off,  and  the 
oysters  cut  in  two  or  three  pieces. 

Fish — Oyster  Pigs  in  Blan¬ 
kets. 

Roll  a  good  sized  oyster  in  a  very 
thin  strip  of  bacon  and  fasten  with  a 
small  skewer;  toothpicks  are  very 
good  to  use.  Fry  in  boiling  hot  lard 
until  done. 


Fish — Scalloped  Oysters. 

Put  into  a  buttered  dish  first  a  layer 
of  oysters,  then  fine  cracker  crumbs. 
Season  with  plenty  of  butter,  pepper 
and  salt.  Then  again  oysters,  cracker 
crumbs  and  seasoning,  and  so  on  until 
the  dish  is  full,  having  cracker  crumbs 
on  the  top,  with  lumps  of  butter  and 
seasoning.  Cover  with  plenty  of  milk 
or  cream,  until  the  cracker  crumbs 
are  thoroughly  soaked.  It  is  better 
to  let  it  stand  for  some  time  so  as  to 
add  more  milk  or  cream  if  necessary. 

Fish — Baked  Salmon. 

Take  a  piece  of  salmon,  and  cut  it 
in  slices  an  inch  thick ;  make  a  dress¬ 
ing  as  follows:  Take  some  of  the  flesh 
of  the  salmon,  and  the  same  quantity 
of  the  meat  of  an  eel,  with  a  few  mush¬ 
rooms;  season  it  with  pepper,  salt, 
nutmeg  and  cloves;  beat  it  all  together 
till  it  is  very  fine;  boil  the  crumb  of  a 
large  roll  in  milk;  beat  with  it  four 
eggs  till  it  is  thick,  let  it  cool,  and  mix 
it  all  together  with  four  raw  eggs;  take 
the  skin  from  the  salmon,  and  lay  the 
slices  in  a  dish;  cover  every  slice  with 
the  dressing,  pour  some  melted  butter 
over  them,  and  add  a  few  crumbs  of 
bread,  lay  the  crust  round  the  dish 
and  stick  oysters  round  it;  put  it  into 
an  oven,  and  when  it  is  of  a  fine  brown 
pour  over  it  a  little  melted  butter,  with 
some  port  wine  boiled  in  it,  and  the 
juice  of  a  lemon. 

Fish — To  Broil  Salmon. 

Take  some  slices  cut  from  a  fine 
salmon,  wipe  them  clean  and  dry; 
melt  some  butter  smooth  and  fine, 
with  a  little  flour  and  salt,  put  the 
pieces  of  salmon  into  it,  and  roll  them 
about  that  the  butter  may  cover  them 
all  over;  then  lay  them  on  a  nice  clean 
gridiron,  and  broil  them  over  a  clear 
but  very  slow  fire;  while  the  salmon 
is  broiling,  make  sauce  with  a  couple 
of  anchoveis  washed,  boned,  and  cut 
into  small  pieces,  a  leek  cut  into  three 


510 


Oh,  what  a  tangled  web  we  weave 


or  four  long  pieces;  set  on  a  saucepan 
with  some  butter  and  a  little  flour, 
put  in  the  ingredients,  with  some  capers 
cut  small,  some  pepper  and  salt,  and 
a  little  nutmeg,  add  to  them  some 
warm  water,  and  two  spoonfuls  of 
vinegar;  shake  the  saucepan  till  it 
boils,  and  the  sauce  is  done;  when 
the  salmon  is  done  on  one  side,  turn 
it  on  the  other  till  it  is  quite  done; 
take  the  leek  out  of  the  sauce,  pour 
it  into  a  dish,  and  lay  the  broiled 
salmon  upon  it. 

Fish — Escalloped  Salmon. 

Butter  a  pudding  dish  and  put  in 
alternate  layers  of  salmon  and  cream 
sauce,  made  of  milk  or  cream,  thick¬ 
ened  with  a  little  flour  and  seasoned 
with  butter,  pepper  and  salt.  Cover 
the  top  with  bread  crumbs.  Pour  a 
little  melted  butter  over  the  top  and 
put  in  the  oven  to  heat  through  thor¬ 
oughly  and  until  the  crumbs  are  a  nice 
brown. 

Fish,  Salt — To  Freshen. 

Many  persons  who  are  in  the  habit 
of  freshening  mackerel,  or  other  salt 
fish,  never  dream  that  there  is  a  right 
and  wrong  way  to  do  it.  Any  person 
who  has  seen  the  process  of  evapora¬ 
tion  going  on  at  the  salt  works,  knows 
that  the  salt  falls  to  the  bottom. 
Just  so  it  is  in  the  pan  where  your 
mackerel  or  white  fish  lies  soaking; 
and,  as  it  lies  with  the  skin  side  down, 
the  salt  will  fall  to  the  skin,  and  there 
remain;  when,  if  placed  with  the  flesh 
side  dowm,  the  salt  falls  to  the  bottom 
of  the  pan,  and  the  fish  comes  out 
freshened  as  it  should  be.  In  the 
other  case  it  is  nearly  as  salt  as  v'hen 
put  in. 


Fish — Sardine  Canapes. 

Bone,  skin,  and  trim  three  or  four 
sardines,  and  mince  very  finely,  add 
about  half  an  ounce  of  butter,  one 
teaspoonful  of  flour,  one  of  Worcester 
sauce,  one  of  ketchup,  one  of  essence  of 
anchovies,  twro  eggs,  a  little  Cayenne 
and  salt  if  necessary.  Mix  all  together, 
and  put  it  on  the  fire  in  a  sauce  pan  to 
heat  and  thicken,  but  not  to  boil. 
Cut  out  as  many  rounds  of  stale  bread 
as  will  be  required,  with  a  two-inch 
cutter,  fry  them  in  boiling  fat;  cover 
them  with  the  mixture,  and  serve  hot. 

Fish — Plain  Way  to  Fry  Small. 

Clean,  scrape  off  the  scales,  and  trim 
the  number  required;  sprinkle  a  little 
salt  on,  both  in  side  and  out,  and  let 
them  lie  for  about  two  hours,  then 
wipe  with  a  cloth  to  absorb  the  mois¬ 
ture,  sprinkle  slightly  with  pepper, 
coat  them  with  flour,  after  which  shake 
them,  so  that  what  is  loose  may  fall 
off.  Have  a  common  frying-pan,  with 
three  ounces  of  dripping  quite  hot, 
put  in  the  fish,  shake  the  pan  a  little 
at  first,  or  move  them  gently  with  the 
fish  slice,  let  them  fry  for  eight  min¬ 
utes,  then  turn  and  cook  the  same  time 
on  the  other  side.  Serve  hot,  garn¬ 
ished  with  parsley. 

Fish— To  Boil  Trout. 

Boil  them  in  vinegar,  water,  and 
salt,  with  a  piece  of  horse-radish ;  white 
sauce,  anchovy  sauce,  plain  butter. 

Fish— To  Fry  Trout. 

Dry  them,  rub  them  with  yoke  of 
egg,  flour,  or  strew  fine  crumbs  of 
bread  on  them;  fry  them;  anchovy 
sauce. 


When  first  we  practice  to  deceive! 


511 


BEEF. 


Cooking  Meats — Losses  in. 

While  the  investigations  of  the  losses 
in  cooking  meat  are  still  very  inade¬ 
quate,  the  conclusions  given  below 
seem  warranted  from  the  results  of  the 
experiments  by  the  U.  S.  Department 
of  Agriculture.  Most  of  these  experi¬ 
ments  were  made  with  lean  beef,  but 
it  is  probable  that  the  results  with 
other  lean  meats  would  be  similar. 

The  chief  loss  in  weight  during  the 
cooking  of  beef  is  due  to  the  driving  off 
of  water. 

When  beef  is  “  pan-broiled  ”  there  ap¬ 
pears  to  be  no  great  loss  of  nutritive 
material. 

When  beef  is  cooked  in  water,  from 
3  to  20  per  cent,  of  the  total  solids  is 
found  in  the  broth.  The  material  thus 
removed  from  the  meat  has  been  des¬ 
ignated  as  a  loss,  but  is  not  an  actual 
loss  if  the  broth  is  utilized  for  soup  or 
in  other  ways. 

Beef  which  has  been  used  for  the 
preparation  of  beef  tea  or  broth  has 
lost  comparatively  little  nutritive 
value,  though  much  of  the  flavoring 
material  has  been  removed. 

The  amount  of  fat  used  in  the  broth 
varies  directly  with  the  amount  present 
in  the  meat — i.  e.,  the  fatter  the  meat 
the  larger  the  quantity  in  the  broth. 

The  amount  of  water  lost  during 
cooking  varies  inversely  as  the  fatness 
of  the  meat— i.  e.,  the  fatter  the  meat 
the  less  the  shrinkage  in  cooking. 

In  cooking  in  water  the  loss  of  con¬ 
stituents  is  inversely  proportional  to 
the  size  of  the  piece  of  meat.  In  other 
words,  the  smaller  the  piece  the  greater 
the  percentage  of  loss. 

The  loss  appears  to  depend  upon  the 
length  of  time  of  cooking. 

When  meat  in  pieces  weighing  from 
to  5  pounds  is  cooked  in  water  at 
175  to  185  degrees  Fahrenheit,  there 
appears  to  be  little  difference  in  the 


amount  of  material  found  in  the  broth 
whether  the  meat  is  placed  in  cold 
water  or  hot  water  at  the  start. 

The  nature  of  the  nitrogenous  in¬ 
gredients  of  the  broth  is  not  yet  fully 
understood.  This  subject  is  now 
being  studied  in  connection  with  fur' 
ther  inquiries  regarding  the  changes  in 
meat  in  cooking. 

Beef — To  Choose. 

The  grain  of  ox  beef,  when  good,  is 
loose,  the  meat  red,  and  the  fat  of 
a  creamy  white  color.  When  fine 
and  well-fed,  the  flesh  is  inter-grained 
or  marbled  with  fat.  If  the  fat  is  yel¬ 
lowish,  the  meat  is  either  inferior,  or 
the  beast  has  been  fed  on  oil-cake. 
Cow  beef,  on  the  contrary,  has  a  closer 
grain  and  whiter  fat,  but  the  meat  is 
scarcely  as  red  as  that  of  ox  beef.  In¬ 
ferior  beef,  which  is  meat  obtained 
from  ill-fed  animals,  or  from  those 
which  have  become  too  old  for  food, 
may  be  known  by  a  hard,  skinny  fat, 
a  dark  red  lean,  and  in  old  animals,  a 
line  of  homy  texture  running  through 
the  meat  of  the  ribs.  When  meat  rises 
up  quickly,  after  being  pressed  by  the 
finger,  it  may  be  considered  as  being 
the  flesh  of  an  animal  which  was  in  its 
prime;  but  when  the  dent  made  by 
pressure  returns  slowly,  or  remains 
visible,  the  animal  had  probably  passed 
its  prime,  and  the  meat  consequently 
must  be  of  inferior  quality. 

Beef — Joints  of. 

Fore  Quarter. — Fore  rib  (five  ribs); 
middle  rib  (four  ribs) ;  chuck  (three  ribs, 
for  second  quality  of  steak).  Shoulder 
piece  (top  of  fore  leg) ;  brisket  (lower  or 
belly  part  of  the  ribs,  salted,  for  boil¬ 
ing) ;  clod  (fore  shoulder  blade) ;  neck; 
shin  (below  the  shoulder,  used  for 
stewing) ;  cheek. 

Hind  Quarter. — Sirloin;  rump  (the 
finest  part  for  steaks) ;  aitch-bone  (the 
boiling  piece) — these  are  the  three  di- 


512 


Necessity  is  the  mother  of  courage,  as  of  invention. 


visions  of  the  upper  part  of  the  quar¬ 
ter;  buttock  (prime  boiling  piece),  and 
mouse-buttock,  which  divide  the  thigh; 
veiny  piece,  joining  the  buttock;  thick 
flank  (primest  boiling  piece)  and  thin 
flank  (belly  pieces),  and  leg.  The  sir¬ 
loin  and  rump  of  both  sides  form  a 
baron.  Beef  is  in  season  all  the  year; 
best  in  winter. 

Beef— Relative  Economy  of  the 
Joints  of. 

The  Round  is,  in  large  families,  one 
of  the  most  profitable  parts  owing  to 
its  comparative  freedom  from  bone; 
it  is  usually  boiled,  and  is  generally 
sold  at  a  lower  price  than  the  sirloin 
and  ribs.  It  is  sometimes  divided 
downwards,  close  to  the  bone;  one 
side  being  known  as  the  top  side,  and 
the  other  as  the  silver  side.  Either 
of  these  parts  is  as  good  roasted  as 
boiled. 

The  Brisket  is  always  less  in  price 
than  the  roasting  parts.  It  is  not  so 
economical  a  part  as  the  round,  having 
more  bone  with  it,  and  more  fat. 
Where  there  are  children,  very  fat 
joints  are  not  desirable,  being  often 
disagreeable  to  them,  and  sometimes 
prejudicial,  especially  if  they  have  a 
dislike  to  fat.  This  joint  also  re¬ 
quires  more  cooking  than  many  others; 
that  is  to  say,  it  requires  a  double 
allowance  of  time  to  be  given  for  sim¬ 
mering  it;  it  will,  when  served,  be 
hard  and  scarcely  digestible  if  no  more 
time  be  allowed  to  simmer  it  than 
that  which  is  sufficient  for  other  joints 
and  meats.  Joints  cooked  in  a  boiler 
or  saucepan  should  always  be  sim¬ 
mered,  that  is  to  say,  boiled  as  slowly 
as  possible.  Meat  boiled  fast,  or 
“at  a  gallop,”  as  the  phrase  goes,  is 
always  tough  and  tasteless.  The 
brisket  is  excellent  when  stewed;  and 
when  cooked  fresh  (i.  e.  unsalted)  an 
excellent  stock  for  soup  may  be  ex¬ 
tracted  from  it,  and  yet  the  meat  will 
serve  as  well  for  dinner. 


The  Edge-Bone,  or  Aitch-Bone,  is  not 

considered  to  be  a  very  economical 
joint,  the  bone  is  large  in  proportion 
to  the  meat;  but  the  greater  part  of 
it,  at  least,  is  as  good  as  that  of  any 
prime  part.  On  account  of  the  quan¬ 
tity  of  bone  in  it,  it  is  sold  at  a  cheaper 
rate  than  the  best  joints.  It  may  be 
roasted  or  boiled. 

The  Rump  is  the  part  of  which  the 
butcher  makes  great  .profit,  by  selling 
it  in  the  form  of  steaks,  but  the  whole 
of  it  may  be  purchased  as  a  joint,  and 
at  the  price  of  other  prime  parts.  It 
may  be  turned  to  good  account  in  pro¬ 
ducing  many  excellent  dishes.  If 
salted,  it  is  simply  boiled;  if  used  un¬ 
salted,  it  is  generally  stewed. 

The  Veiny  Piece  is  sold  at  a  moderate 
price  per  pound;  but  if  hung  for  a  day 
or  two,  it  is  very  good  and  very  profit¬ 
able. 

The  Leg  and  Shin  afford  excellent 
stock  for  soup;  and,  if  not  reduced 
too  much,  the  meat  taken  from  the 
bones  may  serve  as  a  stew  with 
vegetables;  or  it  may  be  seasoned, 
pounded  with  butter,  and  potted;  or, 
chopped  very  fine,  and  seasoned  with 
herbs,  and  bound  together  by  egg  and 
bread-crumbs,  it  may  be  fried  in  balls, 
or  in  the  form  of  large  eggs,  and 
served  with  a  gravy  made  with  a  few 
spoonfuls  of  the  soup. 

The  Sirloin  and  the  Ribs  are  the 
roasting  parts  of  beef,  and  these  bear 
in  all  places  the  highest  price.  The 
more  profitable  of  these  two  joints  at 
a  family  table  is  the  ribs.  The  bones, 
if  removed  from  the  beef  before  it  is 
roasted,  are  useful  in  making  stock 
for  soup.  When  boned,  the  meat  of 
the  ribs  is  often  rolled  up  in  the  shape 
of  a  small  round  or  fillet,  tied  with 
string,  and  roasted;  and  this  is  the 
best  way  of  using  it,  as  it  enables  the 
carver  to  distribute  equally  the  upper 
part  of  the  meat  with  the  fatter  parts, 
at  the  lower  end  of  the  bones.  The 


Illusion  is  brief,  but  Repentance  is  long. 


513 


tenderest  part  for  frying  or  boiling, 
and  one  most  extensively  used  in 
France,  is  the  ‘entrecote.’  It  is  the 
undercut  of  the  sirloin,  either  cooked 
whole  or  cut  into  fillets. 

Ox-tail  is  much  esteemed  for  pur¬ 
poses  of  soup;  so  also  is  the  cheek. 
The  tongue  is  highly  esteemed.  The 
heart,  stuffed  with  veal  stuffing,  roasted, 
and  served  hot,  with  red  currant 
jelly  as  an  accompaniment,  is  a  palat¬ 
able  dish. 

Calves’  Heads  are  very  useful  for 
various  dishes;  so,  also,  are  their 
knuckles,  feet,  heart,  etc. 

Beef  Collops. 

Cut  the  fillet  from  the  under  part  of 
a  rump  of  beef  into  thin  slices,  and 
broil  until  nearly  done;  put  into  a 
saucepan  with  a  little  beef  stock ;  add 
slices  of  lemon,  2  tablespoonfuls  of  cat¬ 
sup,  and  stew  till  tender;  Yi  a  pint  of 
oysters  is  an  improvement  to  this  dish. 

Beef,  Corned — To  Boil. 

Wash  it  thoroughly,  and  put  it  in  a 
pot  that  will  hold  plenty  of  water. 
The  water  should  boil  wrhen  the  beef 
is  put  in,  and  great  care  should  be 
taken  to  skim  it  often ;  Y  an  hour  for 
every  pound  of  meat  is  sufficient  time. 
Corned  beef,  to  be  tender  and  juicy, 
should  boil  very  gently  and  long.  If 
it  is  to  be  eaten  cold,  take  it  from  the 
pot  when  boiled,  and  lay  it  in  an 
earthen  dish  or  pan,  with  a  piece  of 
board  upon  it,  the  size  of  the  meat. 
Upon  this  put  a  heavy  stone  or  couple 
of  flat-irons.  It  greatly  improves  salt 
meat  to  press  it. 

Beef — Creamed  Corned. 

Heat  in  the  double  boiler  a  pint  of 
milk  with  half  a  cupful  of  bits  of 
celery.  When  the  milk  is  hot  skim 
out  the  celery  and  stir  in  two  table¬ 
spoonfuls  of  butter  and  two  of  flour, 
which  have  been  creamed  together. 
Cook  ten  minutes,  add  two  cups  cold 
corned  beef  cut  in  very  small  pieces. 


Pour  into  a  pudding  dish  and  cover 
with  cracker  crumbs,  which  have  been 
moistened  in  melted  butter.  Bake 
until  the  crumbs  are  brown. 

Beef — To  Cure. 

Cut  up  the  beef,  and  weigh  and  bulk 
it  up,  sprinkling  a  little  salt  over  it, 
and  let  it  lie  ten  or  twelve  hours,  then 
pack  it  down  in  the  barrel.  To  one 
hundred  pounds  of  beef  take  one  quart 
of  salt,  three  and  one  half  pints  of 
molasses,  one  tablespoonful  of  salt¬ 
petre.  Put  all  this  into  sufficient 
water  to  cover  the  beef;  boil  the 
pickle,  and  skim  off  all  the  scum,  and 
when  cold  pour  it  over  the  beef,  and 
weigh  it  down.  Keep  the  beef  covered 
with  the  pickle. 

Beef,  Curried — Madras  Style. 

Place  2  tablespoonfuls  of  butter  in 
a  saucepan,  with  2  small  onions  cut  in 
thin  slices;  fry  until  brown;  add  a 
tablespoonful  and  a  half  of  curry 
powder,  and  mix  all  together.  Take 
3  pounds  of  beef;  cut  in  small  pieces 
an  inch  square;  pour  over  them  the 
milk  of  a  cocoanut,  and  a  of  the 
meat  of  the  nut  grated  fine  and 
squeezed  through  muslin  with  a  little 
water;  this  softens  the  taste  of  the 
curry,  and  no  curry  is  ever  made  with¬ 
out  it  in  India.  If  there  is  not  liquor 
enough,  add  J4  a  teacupful  of  boiling 
water;  let  the  whole  simmer  for  30 
minutes.  Serve  in  a  dish  with  sliced 
lemon,  and  a  wall  of  mashed  potatoes 
or  boiled  rice  around  it. 

Beef  Cutlets. 

Cut  the  inside  of  a  sirloin  or  rump 
in  slices  an  inch  thick;  trim  them 
neatly;  melt  a  little  butter  in  a  fry¬ 
ing-pan;  season  the  cutlets;  fry  them 
lightly;  serve  with  tomato  sauce. 

Beef — Dry. 

The  good  qualities  of  dried  beef  as 
an  article  of  food  for  the  family  are 
not  fully  appreciated.  In  point  of 


514 


Ridicule  often  checks  what  is  absurd, 


excellence  it  is  one  of  the  richest 
articles,  when  properly  prepared,  that 
we  have  in  our  store-room.  It  is  also 
one  of  the  most  economical  articles 
of  food;  quite  a  small  quantity  of 
dried  beef,  shaved  very  fine,  and 
cooked  with  a  nice  gravy,  will  serve 
for  meat  for  a  family  at  a  very  small 
expense.  Then  it  is  so  convenient  to 
have;  always  ready;  always  accept¬ 
able.  To  people  who  live  convenient 
to  market,  it  is  not  of  so  much  im¬ 
portance;  but  to  those  who  live  at  a  dis¬ 
tance  from  towns,  dried  beef  is  one  of 
the  necessary  articles  in  the  bill  of 
fare.  We  frequently  entertain  guests 
at  our  table  who  never  have  seen  dried 
beef  served  other  than  as  a  relish  for 
bread  and  butter,  shaved  and  eaten 
without  cooking.  There  are  several 
methods  of  cooking  it.  Some  prefer 
it  cooked  with  a  gravy  of  water, 
seasoned  with  butter,  thickened  with 
flour,  and  perhaps  eggs  broken  in  while 
cooking.  Others  cook  it  with  crumbs 
of  sausage,  frying  the  sausage  first, 
then  adding  the  beef  with  water,  and 
thickening  with  flour.  It  is  also  very 
good  cooked  with  a  little  sweet  milk 
and  sweet  cream,  the  gravy  being 
thickened  with  flour;  allow  it  to 
boil  once;  that  is  all  the  cooking  it 
requires.  A  dish  of  dried  beef,  prop¬ 
erly  cooked,  served  with  toast,  baked 
potatoes,  and  boiled  eggs,  is  a  very 
nice  provision  for  breakfast  or  a  dinner 
prepared  in  haste.  When  too  salty,  it 
can  be  remedied  by  soaking,  after  cut¬ 
ting  and  before,  and  adding  alittle  white 
sugar  while  cooking,  to  restore  the 
sweetness  lost  by  soaking.  Sugar- 
cured  beef  is  much  nicer  than  that 
cured  with  salt  alone.  I  put  mine  into 
a  sweet  brine,  such  as  is  used  for  pork 
hams. 

Beef — Fillet  of. 

Take  the  sirloin  or  second  cut  of  the 
ribs;  take  out  the  bones  with  a  sharp 
knife,  and  skewer  it  round  in  good 


shape;  lay  the  bones  in  a  large  sauce¬ 
pan,  with  2  onions,  1  carrot,  and  12 
cloves;  add  the  meat,  just  covered  with 
water.  Let  it  cook  slowly  two  hours; 
dish  the  meat;  skim  all  the  fat  from  the 
gravy,  add  some  flour  mixed  with  cold 
water,  and  2  spoonfuls  of  walnut  cat¬ 
sup;  give  all  a  boil.  Turn  part  of  the 
gravy  over  the  meat,  and  serve  the  rest 
in  a  gravy  tureen. 

Beef— Fillet  of,  with  Mushrooms. 

.Cut  the  fillet  into  slices,  and  pour 
over  them  some  melted  butter,  season¬ 
ed  with  pepper  and  salt;  let  them  stand 
for  an  hour;  then  put  them  in  a  frying- 
pan  over  a  quick  fire  to  brown  lightly; 
take  them  out,  and  put  in  the  pan  flour 
enough  to  thicken  and  brown;  mix 
smoothly,  and  add  some  stock. 

Beef  Hash. 

Take  nice  slices  of  cold  sirloin  or  ribs 
of  beef;  cut  off  all  the  outside  brown 
and  gristle;  make  with  these  and  the 
bones  a  brown  gravy  as  directed;  cut 
a  good-sized  carrot  and  turnip  in  small 
pieces;  stew  till  tender;  lay  the  slices  of 
meat  in  a  stew-pan  with  the  carrot  and 
turnip;  pour  over  a  pint  of  the  gravy, 
thickened  with  a  bit  of  butter  rolled  in 
flour,  6  pickled  mushrooms,  and  3 
pickled  walnuts  cut  in  halves.  Set  the 
stew-pan  by  the  fire  until  the  meat  is 
thoroughly  heated,  but  do  not  let  it 
boil. 

Beef— Hamburg  Steaks. 

Half  pound  lean  raw  beef  chopped 
fine,  seasoned  with  onions,  salt  and  pep¬ 
per.  Shape  into  small  flat  balls,  using  but 
little  pressure.  Put  into  a  frying-pan 
a  small  piece  of  butter,  and  when  hot 
put  in  the  steak;  turn  frequently.  A 
little  chopped  salt  pork  is  an  improve¬ 
ment.  A  few  gratings  of  nutmeg  and 
one  egg,  slightly  beaten,  may  be  used. 

Beef — Leg  of,  to  Bake. 

Cut  the  meat  off  and  break  the  bones. 
Put  them  all  into  an  earthen  pan  with 


and  fully  as  often  smothers  that  which  is  noble. 


515 


2  onions  and  a  bundle  of  sweet  herbs, 
and  season  with  whole  pepper,  cloves, 
and  blades  of  mace.  Cover  it  with 
water,  tie  the  top  close  with  brown 
paper,  and  put  it  in  the  oven.  When 
done,  take  out  the  pieces  of  meat,  lay 
them  in  a  dish,  and  return  them  to  the 
oven  to  keep  hot.  Skim  off  the  fat  and 
strain  the  liquor;  pick  out  the  bones 
and  sinews,  and  put  them  in  a  sauce¬ 
pan  with  a  little  of  the  gravy,  and  but¬ 
ter  rolled  in  flour.  When  hot  pour  it 
into  the  dish  with  the  meat. 

Beef  Liver — Fried  in  Crumbs. 

Season  slices  of  liver  with  salt  and 
pepper.  Dip  in  beaten  egg  and  very 
fine  cracker  crumbs.  Fry  six  minutes 
in  boiling  lard. 

Beef  Loaf. 

Chop  fine  about  four  pounds  of  steak ; 
add  to  it  half  a  cupful  of  suet  chopped 
fine,  two  tablespoonfuls  of  melted  but¬ 
ter,  one  dozen  crackers  rolled  fine, 
pepper  and  salt  to  taste,  and  onion  if 
liked.  Make  into  a  loaf  about  three 
inches  thick.  Put  into  a  pan  and  bake 
slowly  until  a  crust  forms.  Baste  it 
while  browning  in  the  oven. 

Beef — Pickled. 

Rub  each  piece  of  beef  very  lightly 
with  salt ;  let  them  lie  singly  on  a  tray 
or  board  for  24  hours,  and  then  wipe 
them  very  dry.  Pack  them  closely  in 
a  tub,  taking  care  that  it  is  perfectly 
sweet  and  clean.  Have  the  pickle 
ready,  made  thus:  Boil  four  gallons  of 
soft  water  with  ten  pounds  of  coarse 
salt,  four  ounces  of  saltpetre,  and  two 
pounds  of  coarse  brown  sugar;  let  it  boil 
15  minutes,  and  skim  it  while  boiling 
very  clean.  When  perfectly  cold 
pour  it  on  the  beef,  laying  a  weight  on 
the  top  to  keep  the  meat  under  the 
pickle.  This  quantity  is  sufficient  for 
100  pounds  of  beef  if  closely  packed. 

Beef — Potted. 

Salt  3  lbs.  of  lean  beef,  with  y2  a  lb. 
of  salt  and  x/2  an  oz.  of  saltpetre.  Let 


it  stand  3  days.  Divide  it  into  pieces 
weighing  a  pound  each,  and  put  it  in 
an  earthen  pan  of  just  sufficient  size 
to  contain  it;  pour  over  it  y2  a  pint  of 
water,  cover  it  close  with  a  plate,  and 
set  it  in  a  slow  oven  for  4  hours.  When 
taken  from  the  oven,  pour  the  gravy 
into  a  basin,  shred  the  meat  fine, 
moisten  it  with  the  gravy  poured  from 
the  meat,  and  pound  it  thoroughly  in 
a  marble  mortar,  with  fresh  butter, 
until  it  becomes  a  fine  paste;  season  it 
with  black  pepper  and  allspice,  ground 
cloves,  or  grated  nutmeg;  put  it  in 
pots,  press  it  down  as  closely  as  pos¬ 
sible,  put  a  weight  on  it,  and  let  it  stand 
all  night ;  next  day,  cover  it  a  Lt  of  an 
inch  thick  with  clarified  butter,  and 
tie  paper  over  it. 

Beef— Braised  Ribs  of. 

Take  two  or  three  ribs  of  beef  ac¬ 
cording  to  the  quantity  required,  and 
saw  off  a  piece  of  the  chine-bone,  so  as 
to  flatten  it  for  dishing.  Mix  two 
ounces  of  salt  with  one  and  a  half  of 
brown  sugar,  rub  it  well  into  the  beef, 
and  let  it  stand  for  two  days.  Brown 
three  or  four  ounces  of  butter  in  an  oval 
stew-pan,  put  in  the  beef  and  brown  it 
nicely  all  over,  being  careful  not  to 
let  it  burn.  When  it  is  well  browned 
add  about  a  pint  of  stock,  or  more  if 
necessary,  one  tablespoonful  of  vine¬ 
gar,  the  same  of  ketchup,  and  a  little 
pepper.  Cover  closely,  and  simmer 
slowly  for  an  hour  and  a  half,  then 
take  out  the  beef,  skim  off  the  fat,  and 
thicken  with  corn  flour.  Return  the 
beef  to  the  pan  along  with  half  a  pound 
of  sultana  raisins,  and  balls  of  carrot 
and  turnip  previously  scooped  out, 
and  cooked  separately  in  water  with  a 
pinch  of  brown  sugar.  Let  it  simmer 
slowly  for  nearly  an  hour.  Have  a 
dozen  small  onions  peeled,  and  add 
them  half  an  hour  before  dishing,  or 
long  enough  to  cook  them  thoroughly 
without  breaking,  Serve  with  the 


516 


A  merely  fallen  enemy  may  rise  again, 


sauce  poured  over  the  meat,  and  the 
vegetables  neatly  arranged  around  it. 

Beef — To  Roast. 

The  noble  sirloin  of  about  15  lbs., 
(if  much  thicker  the  outside  will  be 
done  too  much  before  the  inside  is 
enough)  will  require  to  be  cooked 
about  3^  or  4  hours.  Put  a  little 
clean  dripping  into  the  dripping 
pan;  (tie  a  sheet  of  paper  over  it  to 
preserve  the  fat) ;  baste  it  well  as 
soon  as  it  is  put  in,  and  every  }4 
of  an  hour  all  the  time  it  is  roasting, 
till  the  last  x/i  hour ;  then  take  off  the 
paper  and  make  some  gravy  for  it; 
to  brown  and  froth  it,  sprinkle  a  little 
salt  over  it,  baste  it  with  butter,  and 
dredge  it  with  flour;  let  it  go  a  few 
minutes  longer,  till  the  froth  rises; 
take  it  up,  put  it  on  the  dish,  etc. 

Beef  Roast— Yorkshire 
Pudding  for. 

Three-quarters  of  an  hour  before 
your  roast  is  done  mix  the  following 
and  pour  into  the  pan  with  the  meat : 
One  pint  of  milk,  four  eggs  beaten 
very  light,  pinch  of  salt,  one  cup  flour. 
Cut  into  pieces  and  serve  with  the 
roast. 

Beef,  Rump  of — To  Bake. 

Cut  out  the  bone  and  break  it,  and 
beat  the  flesh  with  a  rolling  pin ;  season 
with  pepper,  salt,  and  cloves,  and  lard 
the  meat  across.  Put  the  meat  into 
an  earthen  pot,  with  the  broken  bones, 
some  butter,  bay  leaves,  whole  butter, 
1  or 2  shalots,  and  sweet  herbs;  cover 
it  close,  and  place  it  in  the  oven ;  it 
will  require  six  hours  to  bake.  Skim 
off  the  fat,  dish  the  meat,  and  serve 
with  dried  sippets  and  its  own  liquor. 

Beef  Steak— Grilled. 

Have  the  steak  cut  from  the  heuch- 
bone  or  ribs.  Have  a  clear  fire  and 
clean  gridiron ;  let  it  become  hot,  then 
rub  it  with  a  little  suet,  lay  on  the 
steak,  keep  turning  it  constantly, 
from  seven  to  ten  minutes,  according 


to  the  thickness  of  the  steak.  Have 
the  dish  before  the  fire  very  hot,  put 
the  steak  bn  it,  sprinkle  with  salt,  put 
on  the  cover,  also  heated,  and  serve 
with  horse-radish. 

Beefsteak — How  to  Cook. 

The  frying-pan  being  wiped  dry, 
place  it  upon  the  stove  and  let  it  be¬ 
come  hot.  In  the  mean  time  mangle 
the  steak — if  it  chance  to  be  sirloin,  so 
much  the  better — pepper  and  salt  it, 
then  lay  it  on  the  hot,  dry  pan,  which 
instantly  cover  as  tight  as  possible. 
When  the  raw  flesh  touches  the  heated 
pan,  of  course  it  seethes  and  adheres 
to  it,  but  in  a  few  seconds  it  becomes 
loosened  and  juicy.  Every  30  seconds 
turn  the  steak;  but  be  careful  to  keep 
it  as  much  as  possible  under  cover. 
When  nearly  done  lay  a  small  piece  of 
butter  upon  it.  In  3  minutes  from 
the  time  the  steak  first  goes  into  the 
pan  it  is  ready  for  the  tablei 

Beefsteak  and  Onions^ 

Cut  the  steaks  about  %  of  an  inch 
thick;  put  a  good  lump  of  dripping 
or  lard  into  your  pan,  and  when  it  is 
hot  lay  in  the  steaks;  turn  them  fre¬ 
quently,  so  that  they  may  not  burn; 
let  them  be  nicely  browned  all  over, 
and  when  cooked  lay  them  in  a  hot 
dishbefore  the  fire;  mean  time  have  in 
readiness  a  plateful  of  onions,  sliced 
very  thin,  and  sprinkled  with  pepper 
and  salt;  put  them  into  the  pan,  and 
lay  a  dish  over  them  to  keep  in  the 
steam ;  turn  them  about,  and  let  them 
be  cooked  thoroughly.  They  will 
require  a  long  time;  they  should  be 
soft  and  brown;  when  done,  pour  them 
over  the  steaks  and  serve  up  hot. 

Beefsteak  Rolls. 

Cut  nice,  small,  thin  steaks,  and  fry 
them  slightly,  make  a  stuffing  as  if 
for  roast  veal  or  turkey;  roll  up  the 
steaks,  putting  the  stuffing  inside  each 
roll;  skewer  or  tie  them  neatly,  stew 


but  the  reconciled  one  is  truly  vanquished. 


517 


them  in  a  rich,  brown  gravy  for  20 
minutes  and  serve. 

Beef — Stewed  with  Onions. 

Cut  some  tender  beef  into  small 
pieces,  and  season  with  salt  and  pepper  ; 
slice  some  onions  and  add  to  it,  with 
water  enough  in  the  saucepan  to  make 
a  gravy.  Let  it  stew  slowly  till  the 
beef  is  thoroughly  cooked,  then  add 
some  pieces  of  butter  rolled  in  flour, 
enough  to  make  a  rich  gravy.  Cold 
beef  may  be  cooked  before  adding 
them  to  the  meat.  Add  more  water 
if  it  dries  too  fast,  but  let  it  be  boiling 
when  poured  in. 

Beefsteak — Stuffed. 

Spread  dressing,  as  for  duck,  on  a 
thick  beef  steak;  season;  roll  it  up; 
tie,  and  roast.  Baste  often;  serve 
with  gravy. 

“The  Best  Way  to  Cook 
Tenderloin.” 

If  it  is  a  large  one  split  it  nearly  open. 
Take  a  quart  of  oysters,  or  less,  out  of 
their  liquor,  roll  in  bread  crumbs  and 
lay  in  the  tenderloin;  fold  together 
and  tie  with  a  cord.  Lay  in  dripping- 
pan  and  bake  one  hour. 


Beef — Boiled  Tongue. 

After  boiling  a  tongue  until  tender, 
pack  tightly  into  a  bowl;  cover  with  a 
plate  on  which  put  an  iron  or  some¬ 
thing  heavy.  When  this  is  cold  it  can 
be  cut  to  much  better  advantage,  and 
in  larger  slices. 

Beef — Stewed  Tongue. 

Get  a  good  fresh  tongue,  rub  it  well 
with  common  salt  and  saltpetre,  and  let 
it  lie  four  days,  wash  it  well,  put  it  on 
the  fire,  with  as  much  cold  water  as 
will  cover  it;  let  it  boil  slowly  for  two 
hours;  then  take  it  out,  skin,  and 
trim  it  neatly.  Brown  a  little  butter 
in  a  saucepan,  then  put  in  the  tongue 
and  brown  it,  add  one  pint  of  the 
liquor  in  which  it  was  boiled,  two  whole 
onions,  two  slices  of  turnip,  a  few 
pieces  of  celery,  and  let  it  simmer  by 
the  side  of  the  fire.  When  wanted, 
take  out  the  tongue,  glaze,  and  keep 
it  hot,  pick  the  vegetables  out  of  the 
sauce,  add  a  spoonful  of  mushroom 
ketchup,  one  of  lemon  pickle,  pepper 
and  salt  to  taste.  Dish  the  tongue, 
which  you  can  either  serve  plain  or 
garnished  with  spinach. 


MUTTON  AND  LAMB. 


Mutton — To  Judge  its  Quality. 

The  meat  should  be  firm  and  close  in 
grain,  and  red  in  color;  the  fat  white 
and  firm.  Mutton  is  in  its  prime  when 
the  sheep  is  about  5  years  old,  though 
it  is  often  killed  much  younger.  If  too 
young,  the  flesh  feels  tender  when 
touched;  if  too  old,  on  being  pinched 
it  wrinkles  up,  and  so  remains.  In 
young  mutton,  the  fat  readily  separates ; 
in  old,  it  is  held  together  by  strings  of 
skin.  In  sheep  diseased'  with  the  rot, 
flesh  is  very  pale-colored,  the  fat  inclin¬ 
ing  to  yellow;  the  meat  appears  loose 
from  the  bone,  and,  if  squeezed,  drops 
of  water  ooze  out  from  the  grains;  after 
cooking,  the  meat  drops  clear  away 


from  the  bones.  Wether  mutton  is 
preferred  to  that  of  the  ewe;  it  may  be 
known  by  the  lump  of  fat  on  the  inside 
of  the  thigh. 

Mutton — Joints  of. 

Shoulder ;  breast  (the  belly) ;  over 
which  are  the  loin  (chump,  or  tail  end) ; 
loin  (best  end) ;  neck  (best  end) ; 
neck  (scrag  end);  leg;  haunch,  or  leg 
and  chump  end  of  loin;  and  head 
A  chine  is  two  necks;  a  saddle,  two 
loins.  Mutton  is  best  in  winter,  spring 
and  autumn. 

Lamb. 

This  meat  will  not  keep  long  after  it 
is  killed.  The  large  vein  in  the  neck 


518 


My  friend  shows  what  I  can  do, 


is  bluish  in  color  when  the  fore  quarter 
is  fresh,  green  when  it  is  becoming  stale. 
In  the  hind  quarter,  if  not  recently 
killed,  the  fat  of  the  kidney  will  have 
a  slight  smell,  and  the  knuckle  will 
have  lost  its  firmness. 

Lamb — Joints  of. 

Lamb  is  cut  into  fore  quarter  and 
hind  quarter,  saddle,  loin,  neck,  breast, 
leg  and  shoulder.  Grass  lamb  is  in 
season  from  Easter  to  Christmas. 

Lamb — To  Keep  Fresh  in  the 
Summer. 

In  a  few  hours  after  the  lamb  is 
slaughtered,  take  all  four  quarters  and 
cook  them  done.  Each  subsequent 
day  afterwards,  as  you  prepare  your 
dinner,  place  the  remaining  quarters 
back  in  the  stove  and  thoroughly 
heat  them;  this  seems  to  prevent 
taint  from  appearing.  In  this  way  any 
kind  of  fresh  meat  can  be  kept  sweet 
for  a  week,  in  the  hottest  weather. 

Stewed  Breast  of  Lamb 
and  Peas. 

Roast  a  breast  of  lamb  a  quarter  of 
an  hour,  then  put  it  into  a  stew-pan 
with  one  quart  of  stock  gravy;  add  a 
very  small  onion,  a  quarter  of  a  carrot, 
the  same  of  turnip,  cut  very  small;  let 
them  stew  half  an  hour  gently ;  put  in  a 
little  mushroom  catsup,  and  a  quart  of 
green  peas,  already  cooked;  if  necessary, 
thicken  with  a  little  flour. 

Lamb  Chops. 

Cut  a  loin  or  best  end  of  the  neck  in 
chops,  flatten  them,  brush  over  with 
egg;  and  coat  with  a  mixture  of  bread 
crumbs,  minced  parsley,  pepper  and 
-alt.  Have  plenty  of  drippings  in  the 
frying  pan,  put  in  the  chops,  and  fry 
them  nicely  on  both  sides  for  twenty 
minutes.  Have  some  spinach  boiled, 
turn  it  out,  and  place  the  chops  neatly 
round  it,  and  serve  with  cucumber 
sauce. 


Lamb — Boned  Fore-Quarter  of. 

Have  a  fore-quarter,  take  out  first  all 
the  ribs,  then  the  breast-bone,  slit  up 
and  take  out  the  shoulder-blade,  then 
the  shank-bone  to  the  first  joint;  roll 
up  neatly,  and  cord.  Roast  about 
an  hour  and  a  half,  basting  it  well. 
If  served  cold,  garnish  with  sliced 
cucumbers,  radishes  and  cresses. 

Lamb’s  Head  and  Appurten¬ 
ances— To  Dress. 

Wash  it  very  clean;  take  the  black 
part  from  the  eyes  and  the  gall  from 
the  liver;  lay  the  head  in  warm  water; 
boil  the  lights,  heart  and  part  of  the 
liver,  chop  and  flour  them,  and  toss 
them  up  in  a  saucepan  with  some  stock 
gravy,  catsup  and  a  little  pepper,  salt, 
lemon  juice,  and  a  spoonful  of  milk; 
scatter  over  the  head  some  bread  crumbs 
and  bake  it  an  hour;  lay  it  in  the  middle 
of  the  dish,  the  minced  meat  round  it ; 
the  other  part  of  the  liver  fried  with 
some  very  small  bits  of  bacon  on  the 
minced  meat  and  the  brains  fried  in 
little  cakes  and  laid  on  the  rim  of  the 
dish  with  some  fried  parsley  put  be¬ 
tween;  pour  over  it  a  nice  rich  gravy. 

Lamb — Hind-Quarter  of. 

Have  the  gigot  cut  out  neatly ;  wash 
it  wTell  in  warm  water,  put  it  into  a 
pan  with  boiling  water  and  a  little 
salt,  and  let  boil  for  one  hour  and 
a  half.  Cut  the  loin  in  chops,  brush 
them  over  with  beaten  egg,  cover  them 
with  bread  crumbs,  and  fry  them  till 
well  done,  a  fine  light  brown.  Add  a 
little  pepper  and  salt  while  frying. 
Dish  the  gigot  of  lamb,  lay  the  chops 
neatly  round  it,  and  garnish  with 
parsley  and  sliced  cucumbers.  Serve 
with  melted  butter  and  mint  sauce. 

Lamb — Leg  of,  To  Boil. 

It  must  be  put  into  boiling  water, 
then  the  saucepan  (or  deep  fish-kettle 
with  a  drainer  is  best)  drawn  back,  and 
the  water  allowed  to  simmer  gently, 
reckoning  18  minutes  to  each  lb.;  if 


519 


and  my  foe  what  I  should. 


it  boils  fast,  the  meat  will  be  hard  and 
the  skin  broken.  It  should  be  lifted 
out  of  the  water  with  the  drainer,  and 
no  fork  be  stuck  into  it;  if  the  scum 
has  settled  upon  it,  wash  it  off  with 
some  of  the  liquor  before  sending  to 
table.  Parsley  and  butter  are  served 
with  this,  or  delicate  caper  sauce  and 
young  carrots. 

Lamb  Pie — A  Very  Fine. 

Cut  your  lamb  into  pieces  and  season 
it  with  pepper,  salt,  cloves,  mace,  and 
nutmeg  all  finely  beaten;  make  a  good 
puff  paste  crust,  lay  it  into  your  dish, 
then  lay  in  your  meat,  scatter  on  it 
some  stoned  raisins,  and  currants, 
cleaned,  washed,  and  some  sugar, 
then  lay  on  some  forcemeat  balls  made 
sweet,  and  in  the  summer  some  arti¬ 
choke  bottoms  boiled,  and  scalded 
grapes  in  the  winter;  boil  Spanish 
potatoes  cut  in  pieces,  candied  citron, 
candied  orange  and  lemon  peel,  and 
three  or  four  blades  of  mace;  put 
butter  on  the  top,  close  your  pie,  and 
bake  it.  Have  ready  for  it  a  sauce 
made  thus:  Take  a  gill  of  sherry  and 
mix  in  the  yolk  of  an  egg,  stir  it  well 
together  over  the  fire  one  way  till  it 
be  thick,  then  take  it  off,  stir  in  sugar 
enough  to  sweeten  it,  and  squeeze  in 
the  juice  of  half  a  lemon;  pour  it  hot 
into  your  pie,  and  close  it  up  again. 
Send  it  hot  to  table. 

Lamb  with  Rice. 

Have  a  fore-quarter  of  lamb,  wash 
it  well,  and  half  roast  it.  Cut  it  up 
into  steaks  and  season  with  pepper  and 
salt;  add  a  teacupful  of  stock;  boil 
half  a  pound  of  whole  rice,  strain  it,  put 
in  two  ounces  of  butter  to  the  rice, 
beat  up  the  yolks  of  three  eggs,  stir 
them  together,  and  cover  the  lamb 
with  the  rice.  Put  a  border  of  paste 
upon  the  dish,  then  put  it  into  the 
oven,  and  bake  it  until  the  paste  is 
done.  The  rice  by  that  time  will  be 
a  fine  fight  brown. 


Lamb' — To  Roast. 

The  hind  quarter  of  lamb  usually 
weighs  from  7  to  10  lbs. ;  this  size  wall 
take  about  2  hours  to  roast  it.  Have 
a  brisk  fire.  It  must  be'  frequently 
basted  while  roasting,  and  sprinkled 
with  a  little  salt,  and  dredged  all  over 
with  flour,  about  Yi  an  hour  before  it 
is  done. 

Another. — Have  a  hind-quarter  of 
lamb,  notch  it  at  the  loin,  cover  with 
buttered  paper,  and  roast  for  two 
hours,  basting  it  well.  Take  off 
the  paper  fifteen  minutes  before 
you  remove  it  from  the  fire,  to  let 
it  brown.  Dish  it  with  a  frill  of  white 
paper  on  the  shank.  Have  a  little 
boiling  water  and  salt  with  the  gravy 
in  a  dripping-pan;  let  it  boil,  pour  it 
over  the  lamb,  and  serve  with  mint 
sauce. 

Lamb — Shoulder  of. 

Have  it  boned  and  stuffed,  then  put 
it  into  boiling  water,  and  let  it  boil 
quickly  for  one  hour.  Take  it  out  and 
glaze  it,  and  put  it  in  the  oven  until 
required.  Dish  it  up  on  spinach  and 
turnips.  Serve  it  with  melted  butter, 
a  little  lemon  pickle,  and  garnish  with 
sliced  cucumber. 

Mutton — Time  Required  for 
Cooking. 

Mutton  should  be  roasted  ten  min¬ 
utes  to  the  pound,  and  boiled  a  quarter 
of  an  hour. 

Collared  Breast  of  Mutton. 

Take  the  skin  off  and  bone  it,  roll 
and  tie  it  round  with  tape,  put  a  pint  of 
milk  and  two  ounces  of  butter  into  the 
dripping-pan,  and  baste  it  well  while 
it  is  roasting.  Serve  with  a  rich  sauce 
(see  Mock  Venison).  Currant  jelly  to 
be  on  the  table. 

Mutton  Chops. 

To  cook  mutton  chops  well  is  a 
great  art;  they  should  not  be  cut  too 
thin,  and  should  be  done  over  a  nice 


520 


Heat  not  the  furnace  for  your  foe  so  hot 


bright  coal  fire,  they  will  take  from 
eight  to  ten  minutes;  when  the  fat  is 
transparent  and  the  lean  feels  hard, 
the  chop  is  done ;  it  should  be  served  on 
a  very  hot  plate,  and  with  a  nice  mealy 
hot  potato.  In  dressing  a  chop  never 
stick  a  fork  into  it.  Tomato  sauce  is 
likewise  served  with  it. 

Mutton  Cutlets — Crumbed. 

Season  the  chops  with  salt  and 
pepper_  dip  them  in  melted  butter  and 
roll  in  fine  bread  crumbs.  Broil  for 
eight  minutes  over  a  fire,  not  too 
bright,  as  the  crumbs  burn  easily. 

Mutton— To  Boil  a  Gigot  of. 

Cut  a  piece  off  the  point  of  the  shank- 
bone,  and  put  it  into  an  oval  pot  with 
plenty  of  water,  slightly  salted.  When 
it  boils  again,  draw  it  to  one  side  of  the 
fire,  and  let  it  boil  slowly  two  and  a 
half  hours.  Some  like  it  underdone, 
and  in  that  case  two  hours  will  do  it. 
Garnish  the  shank  with  a  frill  of  white 
paper,  and  serve  with  caper  sauce. 

(The  water  in  which  any  fresh  meat 
has  been  boiled  ought  to  be  kept  either 
for  stock,  or  making  broth.) 

Mutton— Roast  Gigot  of. 

Have  the  mutton  cut  in  (he  form  of 
a  bacon  ham;  cut  about  three  inches 
off  the  point  of  the  shank;  if  to  roast 
upon  a  spit,  two  hours  and  a  half  will 
do  before  a  clear  fire;  if  in  the  oven, 
about  two  hours,  basting  it  frequently. 
Before  dishing,  melt  a  little  butter, 
dust  the  roast  with  flour,  baste  it  with 
the  butter,  and  when  it  froths  up,  dish 
it  and  put  a  frill  of  paper  around  the 
shank.  Have  a  little  gravy  in  a 
saucepan,  a  little  salt,  a  tablespoonful 
of  vinegar,  and  when  it  boils,  pour  it 
over  the  mutton.  Serve  with  melted 
red  currant  jelly  in  a  sauce  tureen. 

Mutton — Scotch  Haggis. 

Clean  the  bag  and  let  it  lie  in  cold, 
salted  water  for  twelve  hours,  then  put 
it  aside  with  the  rough  side  turned  out. 
Wash  the  sheep’s  pluck  well  and  put  it 


on  to  boil  covered  with  cold  water. 
Carefully  remove  all  scum  as  it  rises, 
add  a  little  salt,  and  boil  the  pluck  for 
one  hour.  W7hen  cold  trim  off  any 
hard  or  discolored  parts,  chop  up  the 
heart  and  the  lights  and  grate  half  of 
the  liver.  Put  all  these  in  a  bowl  and 
add  to  them  half  a  dessert-spoonful  of 
salt,  half  a  teaspoonful  of  Jamaica 
pepper,  and  half  a  teaspoonful  of  black 
pepper.  Toast  a  breakfast-cupful  of 
oatmeal  in  the  oven  for  ten  minutes, 
and  chop  very  finely  half  a  pound  of 
suet.  Add  these  to  the  other  ingre¬ 
dients,  and  mix  all  with  some  of  the 
water  in  which  the  pluck  was  boiled. 
Put  the  mixture  into  the  prepared  bag, 
being  careful  to  leave  plenty  of  room 
for  the  haggis  to  swell.  Sew  it  up  se¬ 
curely  and  put  it  in  a  large  pan  of 
warm  water  with  half  a  pint  of  milk  in 
it.  For  a  short  time  keep  piercing  it 
now  and  then  with  a  large  needle  to  let 
the  heated  air  escape,  and  so  prevent 
bursting.  Let  it  boil  steadily  for 
three  hours  without  the  lid,  and  serve 
very  hot  without  garnish  of  any  kind. 
The  milk  in  the  water  tends  to  make 
the  outside  of  the  haggis  white. 

If  onions  are  liked  a  few  can  be 
minced,  scalded  in  boiling  water,  and 
added.  Should  the  haggis  be  made 
some  time  before  it  is  wanted,  and  so 
require  to  be  heated  again,  it  should, 
when  wanted,  be  put  into  a  pan  of  boil¬ 
ing  water,  and  allowed  to  boil  for  an 
hour  and  a  half  with  the  lid  off. 

Mutton  Hams — To  Pickle 
for  Drying. 

First  take  weak  brine  and  put  the 
hams  into  it  for  two  days,  then  pour 
off  and  apply  the  following,  and  let  it 
remain  on  from  two  to  three  weeks, 
according  to  size:  For  each  100  pounds 
take  salt,  6  pounds ;  saltpetre,  1  ounce ; 
saleratus,  2  ounces;  molasses,  1  pint; 
water,  6  gallons  will  cover  these  if 
closely  packed. 


521 


that  it  doth  singe  yourself. 


Haunch  of  Mutton  (Plain). 

With  plain  roast  or  boiled  joints  of 
mutton,  you  should  observe  simplicity 
and  cleanliness  in  cooking  them.  The 
haunch  of  mutton  should  hang  as  long 
as  it  will  keep  good;  then  cut  off  the 
shank  and  trim  the  flap,  or  under  part, 
put  it  down  to  a 'brisk  fire,  keeping  it 
near  the  fire  for  the  first  ten  minutes, 
and  then  at  a  moderate  distance  until 
done;  before  taking  it  up,  dredge  with 
a  little  flour  and  put  it  closer  to  the 
fire  to  froth  it  up;  then  dish;  pour  a 
pint  of  boiling  water  over  the  meat,  to 
which  add  a  little  coloring  and  catsup. 

This  recipe  presupposes  the  use  of  a 
spit. 

Another  Way. — Take  a  haunch  of 
mutton  well  hung,  trim  it  properly,  tie 
it  in  a  cloth,  and  boil  one  hour;  then 
take  it  up  and  roast  one  hour  and  a 
quarter.  When  nearly  the  time  to 
dish,  baste  it  with  a  little  butter  in  the 
ladle,  dredge  it  with  flour  and  salt,  let 
it  brown,  then  dish  and  serve  with  a 
rich  gravy  (see  Mock  Venison). 

Mutton — Boiled  Leg  of  (Plain). 

Boil  a  leg  of  mutton,  allowing  a 
quarter  of  an  hour  to  each  pound, 
putting  it  in  cold  water;  and  when 
done,  serve  with  caper  sauce. 

Mutton — Boiled  Leg  of. 

Wipe  meat,  place  in  a  kettle,  and 
cover  with  boiling  water;  bring  quickly 
to  boiling  point  and  boil  five  minutes, 
and  skim.  Set  on  back  of  range  and 
simmer  until  meat  is  tender;  when  half 
done  add  one  tablespoonful  of  salt. 
Serve  with  caper  sauce,  or  add  to  two 
cups  white  sauce  (made  of  one-half 
milk  and  one-half  mutton  stock)  two 
hard  boiled  eggs  cut  in  slices. 

Mutton,  Leg  of  — Boiled  with 
Cauliflowers  and  Spinach. 

Take  a  leg  of  mutton  and  boil  it  in 
a  cloth ;  have  three  or  four  cauliflowers 
boiled  in  milk  and  water;  pull  them 
into  sprigs,  and  stew  them  in  butter, 


pepper,  salt  and  a  little  milk.  Stew 
some  spinach  in  a  sauce  pan;  put  to 
the  spinach  a  quarter  of  a  pint  of  gravy 
out  of  the  mutton  saucepan,  a  piece  of 
butter  and  flour;  when  it  is  done  put 
the  mutton  in  the  middle  of  the  dish, 
the  spinach  round  it,  and  the  cauli¬ 
flowers  over  all.  The  butter  the  cauli¬ 
flower  was  boiled  in  must  be  poured 
over  it,  and  it  must  be  melted  like  a 
fine,  smooth  cream. 

Mutton— Stewed  Leg  of. 

Put  it  into  the  saucepan  with  either 
broth  or  water,  two  or  three  carrots,  a 
turnip,  an  onion,  and  a  few  black  pep¬ 
per-corns.  After  coming  to  a  boil, 
simmer  for  two  hours  and  three- 
quarters,  take  out  the  broth  and  vege¬ 
tables,  dredge  the  meat  with  flour,  and 
put  it  again  on  the  fire  to  brown,  leav¬ 
ing  off  the  cover.  Pulp  the  vegetables 
through  a  sieve,  and  boil  them  up  with 
the  gravy,  adding  a  tablespoonful  of 
vinegar.  Pour  part  of  the  sauce  on 
the  meat  and  send  the  rest  to  table  in 
a  tureen. 

Mutton,  Leg  of — Stuffed  with 
Oysters. 

Make  a  force-meat  of  beef  suet, 
chopped  small,  two  eggs,  boiled  hard, 
a  tablespoonful  of  anchovy  sauce,  a 
small  onion,  thyme,  and  a  dozen  oys¬ 
ters,  cut  very  small,  some  grated  nut¬ 
megs,  pepper,  salt,  and  crumbs  of 
bread,  and  one  egg  beaten,  all  mixed 
up  together;  stuff  the  mutton  under 
the  skin,  in  the  thickest  part  under  the 
flap  and  at  the  knuckle;  serve  with  a 
sauce  made  thus :  stew  a  dozen  oysters ; 
add  a  little  port  wine,  some  anchovy 
sauce,  and  a  little  thickening;  pour  it 
over  the  mutton.  Having  been  pre¬ 
pared  in  this  way,  it  may  either  be 
roasted  or  boiled,  whichever  you  prefer. 

Mutton— Minced. 

One  cupful  of  minced  mutton,  one 
cupful  of  boiled  rice,  one  cupful  of 
stewed  tomatoes,  a  little  grated  onion, 


522 


They  are  as  sick  that  surfeit  with  too  much 


half  a  cupful  of  butter,  salt  and  pepper. 
Cook  altogether  for  fifteen  minutes. 
Garnish  the  platter  with  small  pieces 
of  toast. 

Mutton — Neck  of. 

The  neck  of  mutton  may  be  boiled 
plain,  as  the  leg,  or  as : 

Irish  Stew. 

Cut  it  into  two  cutlets  and  boil  it 
gently  for  an  hour  and  a  half  with  two 
large  onions  cut  up  and  put  in  with  it. 
Have  some  potatoes  ready  cooked, 
mash  them  and  put  into  the  saucepan 
with  the  meat.  Look  to  see  that 
there  is  not  too  much  liquor  in  the 
saucepan,  for  it  should  not  be  too  thin ; 
season  to  taste  with  pepper  and  salt, 
then  serve,  laying  the  cutlets  round  the 
dish,  and  the  mashed  potatoes  on  them 
with  some  whole  potatoes  in  the  mid¬ 
dle.  This  is  best  on  a  cold  day. 

Mutton— Ragout  of. 

Brown  four  tablespoonfuls  of  flour, 
add  a  small  piece  of  butter  and  a  tea¬ 
cupful  of  water.  Stir  this  well.  Cut  into 
small  pieces  about  two  pounds  of  lamb 
or  mutton,  add  to  this  salt  and  pepper, 
a  quart  of  water,  and  a  quart  can  of 
tomatoes,  three  carrots,  three  onions 
and  a  dozen  potatoes.  Simmer  for 
four  hours. 

Mutton — Saddle  of. 

Mutton  for  a  saddle  should  always 
be  dressed  at  market.  Wipe  meat, 
sprinkle  with  salt  and  pepper,  place  on 
rack  in  dripping-pan,  and  dredge  meat 
and  bottom  of  pan  with  flour.  Bake 
in  hot  oven  one  and  one-fourth  hours, 
basting  every  fifteen  minutes;  serve 
with  currant  jelly  sauce. 

Mutton,  Saddle  of — To  Cook 
Plain. 

Take  off  the  skin  near  the  tail  with¬ 
out  taking  it  quite  off  or  breaking  it; 
take  some  lean  ham,  green  onions, 
parsley,  thyme,  and  sweet  herbs,  all 
chopped  together,  with  some  allspice, 


pepper  and  salt,  strew  it  over  the 
mutton  where  the  skin  is  taken  off;  put 
the  skin  over  it  neatly  and  tie  over  it 
some  buttered  paper;  roast  it;  when  it 
is  nearly  done,  take  off  the  paper, 
scatter  over  it  some  grated  bread  crumbs 
and  when  it  is  nicely  browned  take  it 
up,  and  serve  with  some  rich  gravy 
(see  Mock  Venison). 

Mutton — To  Roast  a  Saddle  of. 

Take  lean  ham,  truffles,  green  onions, 
parsley,  thyme,  and  sweet  herbs,  all 
chopped  small,  with  some  spice,  pepper 
and  salt.  Cover  the  mutton  with  them 
when  the  skin  is  taken  off,  put  the  skin 
over  it  neatly,  and  before  roasting  it 
tie  over  it  white  paper  well  buttered. 
When  the  meat  is  nearly  done  take  off 
the  paper,  in  order  that  the  surface  of 
the  meat  may  be  nicely  browned. 

Saddle  of  Mutton — Another  Way. 

Have  a  saddle  weighing  about  four¬ 
teen  pounds  split  up  the  rump,  cut  on 
each  side  of  the  back-bone  in  the  inside 
of  the  saddle,  take  out  the  chop-bones, 
then  the  back-bone,  commencing  at  the 
chop  end,  and  going  on  till  you  come  to 
the  rump.  Sprinkle  the  inside  with 
pepper  and  salt,  cord,  but  not  tightly, 
so  as  to  keep  it  in  the  form  of  the  saddle, 
turn  round  the  rump  on  each  side,  and 
fasten  with  a  skewer;  roast  from  two 
and  a  half  to  three  hours,  and  serve 
with  melted  red  currant  jelly. 

Mutton — Shank  Jelly. 

Scour  and  brush  very  clean  12 
shanks  of  mutton,  after  soaking 
them  in  water  for  4  hours.  Simmer 
them  gently  for  5  hours  in  3  quarts 
of  water,  putting  with  them  3  blades 
of  mace,  2  onions,  20  Jamaica  and 
30  black  peppercorns,  some  sweet 
herbs,  and  a  crust  'of  bread  toasted 
brown;  then  strain  off  the  liquor 
and  keep  it  in  a  cool  place.  This  is 
well  adapted  to  delicate  and  debili¬ 
tated  persons. 


as  they  that  starve  with  nothing. 


523 


Mutton — Boiled  Shoulder  of. 

Put  into  cold  water  a  shoulder 
of  mutton,  and  boil  it  a  quarter 
of  an  hour  to  the  pound.  Then 
dish,  smothering  it  completely  in 
Onion  Sauce,  made  thus: 

Onion  Sauce. — Peel  six  large  onions, 
and  boil  them  in  water  till  they  are 
perfectly  tender;  take  them  out, 
and  chop  them  up,  not  too  fine;  then 
put  them  in  a  saucepan  with  a  pint 
of  milk,  two  ounces  of  butter,  and 
let  them  boil  gently;  add  a  little  flour 
to  thicken  it,  and  a  little  pepper 
and  salt.  Serve  over  the  mutton. 

Shoulder  of  Mutton — To  Dress  a. 

Have  a  small  shoulder  of  mut¬ 
ton,  bone  it,  roll  it  neatly,  and  bind 
it  with  tape.  Put  it  on  the  fire  with 
boiling  water,  and  boil  it  two  hours. 
Have  a  white  sauce  ready;  have  some 
pickles  minced  and  add  them  to  the 
sauce,  with  a  teacupful  of  cream. 
Make  it  hot,  stirring  all  the  time, 
but  do  not  let  it  boil.  Cut  off  the 
tape,  dish  the  mutton,  and  pour 
the  sauce  over  it. 

Shoulder  of  Mutton — To  Roast. 

Have  the  mutton  cut  large  or 
small  as  you  require  it,  bone  it, 
sprinkle  a  little  salt  and  pepper 
over  it,  roll  it  up,  and  bind  it  neatly 
with  a  piece  of  cord,  rub  it  over 
with  fresh  drippings,  put  a  piece 
of  white  paper  round  about  it,  and 
put  it  in  a  moderate  oven.  It 
will  require  three  hours  to  cook. 
Half  an  hour  before  you  dish  it, 
take  off  the  paper,  let  it  brown  a 
little,  put  in  a  little  melted  butter 
with  flour  until  it  froths  up.  Cut 
off  the  cord,  and  have  a  little  gravy 


and  a  tablespoonful  of  vinegar  poured 
over  it. 

Mutton — Mock  Venison. 

Cut  a  hind  quarter  of  fat  mutton 
like  a  haunch  of  venison;  get  your 
butcher  to  let  it  lie  in  some  sheep’s 
blood  five  or  six  hours;  then  let  it  hang, 
in  cold  weather,  for  a  month,  or  as 
long  as  it  will  keep  good;  then  rub 
it  over  with  some  fresh  butter,  and 
scatter  over  it  a  mixture  of  salt  and 
flour,  butter  a  sheet  of  paper,  and 
lay  over  it,  and  another  over  that, 
or  some  paste,  and  tie  it  round;  if 
it  is  large  it  will  take  two  hours  and 
a  half  to  roast.  Before  it  is  taken 
up,  take  off  the  paper  or  paste  and 
baste  it  well  with  butter;  flour  it, 
and  let  it  turn  quickly  so  as  to  put 
a  nice  froth  on  it;  serve  it  with  good 
made  gravy  thus:  1  pint  of  stock 
gravy,  1  gill  of  port  wine,  a  little 
pepper  and  salt,  some  catsup,  a  little 
thickening,  and  a  spoonful  of  cur¬ 
rant  jelly — there  should  also  be 
currant  jelly  on  the  table. 

To  Hash  Mutton,  Venison 
Fashion  (Without  Onions). 

Take  three  pints  of  stock  gravy, 
put  it  into  a  saucepan,  and  let  it  boil; 
then  add  a  gill  of  port  wine,  some 
Cayenne  pepper  and  salt,  some  flour 
to  thicken,  and  a  little  bit  of  butter. 
Put  in  your  meat  cut  into  slices, 
and  let  it  simmer  four  or  five  minutes. 
Do  not  let  it  boil  or  the  meat  will 
become  hard;  make  a  nice  puff-paste, 
roll  it  out,  then  cut  it  into  diamonds 
and  fry  them  in  boiling  fat;  then 
dish  the  hash,  placing  the  sippets 
of  puff  paste  round  the  dish.  Cur¬ 
rant  jelly  on  table. 


524 


Rich  gifts  wax  poor  when  givers  prove  unkind. 


VEAL. 


Veal — Joints  of. 

Veal  should  be  delicately  white, 
though  it  is  often  juicy  and  well- 
flavored  when  rather  dark  in  color. 
Butchers,  it  is  said,  bleed  calves 
purposely  before  killing  them,  with 
a  view  to  make  the  flesh  white,  but 
this  also  make  it  dry  and  flavorless. 
On  examining  the  loin,  if  the  fat 
enveloping  the  kidney  be  white 
and  firm-looking,  the  meat  wall  prob¬ 
ably  be  prime  and  recently  killed. 
Veal  will  not  keep  so  long  as  older 
meat,  especially  in  hot  or  damp  weath¬ 
er:  when  going,  the  fat  becomes  soft 
and  moist,  the  meat  flabby  and  spot¬ 
ted,  and  somewhat  porous  like  sponge. 
Large,  overgrown  veal  is  inferior  to 
small,  delicate,  yet  fat  veal.  The 
meat  is  best  w'hen  the  calf  is  from 
three  to  four  months  old. 

Veal  is  cut  into  neck  (scrag  end) ; 
neck  (best  end) ;  loin  (best  end) ; 
(chump,  or  tail  end) ;  fillet  (upper 
part  of  hind  leg) ;  hind  knuckle, 
which  joins  the  fillet;  knuckle  of 
fore  leg;  blade  (bone  of  shoulder); 
breast  (best  end) ;  and  breast  (brisket 
end).  Veal  is  always  in  season,  but 
is  dear  in  winter  and  spring. 

Veal— Bombarded. 

Take  a  fillet  of  veal,  from  ten  to 
twelve  pounds  weight,  and  cut  out 
the  bone  neatly.  Make  a  force¬ 
meat  of  one  pound  of  veal  parboiled, 
half  a  pound  of  ham  minced,  one 
teacupful  of  grated  bread,  a  little 
lemon,  thyme,  and  parsley;  season 
with  white  pepper,  Cayenne,  and 
salt,  mix  well  together,  and  moisten 
with  two  eggs.  With  this  force¬ 
meat  fill  up  the  place  where  the  bone 
was  taken  out.  Make  eight  notch¬ 
es  round  the  fillet  three  inches 
deep;  fill  one  with  force-meat,  an¬ 
other  with  prepared  spinach,  an¬ 
other  with  prepared  oysters,  another 


with  chopped  eggs,  and  so  on  till 
you  have  filled  up  all  the  notches; 
then  bind  all  round  with  the  caul, 
cord  it  neatly,  and  rub  all  over  with 
butter  or  clarified  dripping;  put  it 
in  the  oven  until  it  becomes  a  beauti¬ 
ful  light  brown;  take  a  saucepan  that 
will  hold  it  easily;  make  a  sauce  of 
three  ounces  of  butter  browned  with 
a  little  flour;  add  a  pint  of  good  stock, 
one  tablespoonful  of  ketchup,  one 
of  India  soy,  and  one  of  lemon  pickle. 
Put  a  plate  in  the  bottom  of  the  pan, 
place  the  veal  on  it,  and  let  it  sim¬ 
mer  slowly  till  tender,  which  will 
be  in  about  twTo  hours.  Before 
dishing,  add  some  minced  truffles  or 
pickles.  Dish  on  a  very  hot  dish, 
cut  the  cord  off  gently,  pour  the 
sauce  over,  and  garnish  with  sliced 
lemon  or  cucumbers. 

Veal,  Breast  of — To  Roast. 

Notch  a  breast  of  veal  at  the  joints, 
and  take  the  blade-bone  out,  put 
in  stuffing,  sew  it  up,  rub  it  over  with 
good  drippings,  cover  it  with  paper, 
and  put  it  to  the  fire  for  two  hours. 
Keep  it  at  first  a  good  distance  from 
fire.  When  done  take  off  the  paper, 
and  froth  with  butter  and  flour. 
Have  a  little  butter  melted,  add  some 
brown  gravy,  a  tablespoonful  of 
lemon  pickle,  boil  the  sauce,  and  pour 
it  over  the  veal. 

Veal,  Breast  of — Stewed  White. 

Cut  a  piece  off  each  end;  make  a 
force-meat  as  follows:  boil  the  sweet¬ 
bread,  cut  it  very  small,  some  grated 
bread,  a  little  beef  suet,  two  eggs, 
a  little  milk,  some  nutmeg,  salt 
and  pepper;  mix  it  well  together, 
and  stuff  the  thin  part  of  the  breast 
with  some  of  it,  the  rest  make  up 
into  little  balls  and  fry;  skewer  the 
skin  close  down,  flour,  and  boil  it 
in  a  cloth  in  milk  and  water;  make 


Men  of  few  words  are  the  best  men. 


525 


gravy  of  the  ends  that  were  cut  off, 
with  half  a  pint  of  oysters,  the  juice 
of  a  lemon,  and  a  piece,  of  butter 
rolled  in  flour;  when  the  veal  is  done, 
put  it  in  the  dish;  garnish  with  the 
balls,  and  pour  the  sauce  over  it. 

Veal  Cake,  No.  i. 

Take  a  pound  of  cold  roast  veal, 
a  slice  of  lean  pork-ham,  mince  and 
pound  them  well  together,  with  some 
onion,  and  a  teacupful  of  bread 
crumbs  soaked  in  a  little  milk.  Beat 
up  two  eggs,  mix  them  all  together, 
season  with  white  pepper  and  salt. 
Butter  the  mold  and  fill  it;  bake 
one  hour  in  a  quick  oven,  turn  it 
out;  when  cold,  cut  it  in  slices,  and 
garnish  with  parsley. 

Veal  Cake,  No.  2. 

Slice  down  three  hard-boiled  eggs, 
and  with  some  of  the  slices  garnish 
a  well-buttered  plain  round  mold. 
Put  alternate  layers  of  veal,  ham, 
and  hard-boiled  eggs  till  the  mold 
is  nearly  full,  seasoning  well  with 
pepper  and  salt,  and  sprinkling  in 
here  and  there  a  little  finely-chopped 
parsley.  Fill  up  the  mould  with 
nicely-flavored  white  stock,  and  al¬ 
low  all  to  bake  for  four  hours  in  a 
steady,  moderate  oven.  Let  it  stand 
till  quite  cold,  then  turn  it  out  care¬ 
fully  and  garnish  with  parsleyj 

Veal  Chops,  Breaded. 

Take  6  or  7  handsomely  cut  chops, 
season  them  with  salt  and  pepper, 
and  put  them  into  melted  butter. 
When  sufficiently  soaked  put  them 
into  beaten  eggs,  take  them  out, 
and  roll  each  separately  in  bread 
crumbs;  make  the  chops  as  round  as 
you  can  with  your  hand,  and  lay 
them  in  a  dish.  When  all  are  breaded 
broil  them  slowly  over  a  moderate 
fire,  that  the  bread  may  not  be  too 
highly  colored.  Serve  with  clear 
gravy. 


Veal  Collops. 

Cut  them  about  five  inches  long, 
not  too  broad,  and  not  too  thin;  rub 
them  with  eggs,  and  scatter  over  them 
some  crumbs  of  grated  bread,  parsley 
chopped,  grated  lemon  peel,  pepper, 
salt,  and  nutmeg,  with  a  few  leaves  of 
thyme  shredded  small,  set  them  before 
the  fire  in  a  Dutch  oven ;  baste  them,  and 
when  nicely  brown  turn  them;  thicken 
some  rich  gravy  with  some  flour,  add 
catsup,  Cayenne,  mushrooms,  and  hard 
yolks  of  eggs ;  boil  this  up  and  pour  it 
over  them. 

Veal  Cutlets,  No.  1. 

Have  two  pounds  of  veal  sliced  either 
from  the  loin  or  fillet,  cut  it  into  neat, 
square  pieces,  brush  them  over  with 
beaten  egg,  and  dip  in  bread  crumbs. 
Have  a  saucepan  with  some  boiling 
lard  or  dripping;  place  the  cutlets  on  a 
wire  drainer,  and  put  them  into  the 
boiling  fat  for  three  minutes;  then 
take  them  out  and  put  them  on  a 
dish  in  the  oven,  to  drain  off  the 
fat.  Put  two  ounces  of  butter  into 
a  clean  saucepan,  let  it  boil,  then 
dredge  into  it  about  one  ounce  and  a 
half  of  flour;  keep  moving  the  pan  over 
the  fire  till  it  gets  brown,  taking  care 
not  to  let  it  burn.  Add  two  ladlefuls 
of  stock,  and  let  it  come  to  the  boil; 
season  with  a  little  ketchup,  white 
pepper,  ground  mace,  salt,  and  the 
juice  of  half  a  lemon;  put  the  cutlets 
into  the  sauce  and  simmer  slowly  for 
half  an  hour  taking  care  they  do  not 
stick  to  the  pan.  If  the  sauce  gets  too 
thick,  add  a  little  more  stock.  Serve 
the  cutlets  round  the  dish,  with  the 
sauce  in  the  center  poured  through  a 
gravy  strainer;  garnish  with  sliced 
lemon,  pickled  beetroot  and  parsley. 
Serve  as  hot  as  possible. 

Veal  Cutlets,  No.  2. 

Have  the  veal  cut  from  the  same 
part,  and  sliced  in  a  similar  way. 
Brown  about  two  ounces  of  butter  in 


526 


Mercy  is  twice  blest: 


a  saucepan  with  one  ounce  and  a  half 
of  flour,  put  in  the  cutlets  and  brown 
them  carefully  on  both  sides,  then  add 
about  a  pint  of  white  stock,  a  little 
white  pepper,  two  tablespoonfuls  of 
ketchup,  and  one  of  spiced  vinegar, 
put  on  the  cover  and  simmer  slowly 
for  about  an  hour.  Should  the  sauce 
get  too  thick,  add  a  little  more  stock; 
if  too  thin,  take  off  the  cover  and  re¬ 
duce  by  boiling.  Dish  the  cutlets  in  a 
circle  with  green  peas  in  the  center 
and  the  sauce  poured  over  them;  gar¬ 
nish  round  the  edge  of  the  dish  with 
sliced  lemon,  beetroot  and  parsley. 

Veal  Cutlets — Broiled. 

Cut  the  pieces  of  veal  of  an  equal 
thickness;  dip  them  into  beaten  egg, 
and  sprinkle  them  with  chopped  herbs, 
parsley,  mushrooms,  grated  lemon 
peel,  and  crumbs  of  bread;  broil  them 
to  a  fine  brown  color.  Make  a  sauce 
of  butter  and  flour  melted  brown, 
moistened  with  veal  gravy;  put  into  it 
some  button  mushrooms,  and  pour  the 
sauce  hot  over  the  cutlets. 

Fillet  of  Veal — To  Stew  a. 

Have  a  fillet  of  veal  from  eight  to 
ten  pounds’  weight,  and  take  out  the 
bone.  Have  ready  force-meat  (see 
Force-Meat),  or  plain  stuffing,  and  put 
it  in  ■where  the  bone  was  taken  out,  tie 
it  up  neatly  with  a  cord,  rub  it  over 
with  fresh  dripping,  and  put  it  to  the 
fire.  Let  it  brown  for  one  hour,  bast¬ 
ing  it  well,  after  which  put  it  in  a  sauce¬ 
pan  with  two  pints  of  white  stock, 
draw  to  the  back  of  the  stove,  let  it  sim¬ 
mer  for  one  hour,  turn  it  over,  add  a 
tablespoonful  of  lemon  pickle,  and  one 
of  ketchup ;  give  it  another  hour,  when 
it  will  be  done;  then  take  it  out,  glaze, 
and  keep  it  hot.  Strain  the  stock, 
skim  it,  mix  in  a  little  flour  with  a 
tablespoonful  of  browning,  and  put  it 
on  the  fire  until  it  boils  up.  Dish  the 
veal,  cut  off  the  cord,  have  ready  force¬ 
meat  balls,  put  them  round  the  veal, 


pour  the  sauce  over  it,  and  garnish  with 
sliced  cucumber  or  lemon. 

Veal— Fricandeau  of. 

Cut  a  piece  from  the  fillet  of  veal, 
the  quantity  you  want,  and  lard  the 
top  and  sides  of  it.  Take  a  saucepan 
that  will  hold  it,  put  some  slices  of 
bacon  in  the  bottom,  one  pint  of  good 
white  stock,  two  onions,  two  blades  of 
mace,  one  carrot,  one  turnip,  some 
parsley,  and  half  of  a  lemon.  Put  in 
the  veal  with  a  piece  of  buttered  paper 
over  it,  cover  it  closely,  let  it  stew 
gently  for  three  hours,  then  take  it  out 
and  keep  it  hot  in  the  oven,  basting  it 
frequently.  Strain  the  sauce,  skim 
off  the  fat,  put  it  into  a  small  saucepan, 
season  with  white  pepper  and  salt,  and 
reduce  to  a  half  glaze.  Dish  the  fri¬ 
candeau  either  with  green  peas  round 
it,  a  puree  of  spinach,  or  a  puree  of 
tomatoes. 

Veal — Galantine  of. 

Have  a  breast  of  veal  from  six  to 
eight  pounds,  take  out  the  bones,  and 
sprinkle  with  pepper  and  salt.  Have 
half  a  pound  of  pork  ham,  sliced  very 
thin,  pare  off  the  skin,  spread  it  over 
the  veal,  with  a  few  pickled  cucum¬ 
bers  and  four  dropped  eggs.  Put 
each  egg  in  between  the  slices  of  ham, 
and  cover  all  with  mixed  pickles, 
some  sweet  herbs,  and  parsley.'  Grate 
one  nutmeg,  two  blades  of  mace,  a 
little  white  pepper,  Cayenne,  and 
salt;  mix  these  together  and  shake 
them  all  over  the  breast  of  veal;  roll 
up  neatly  and  cord  it  firmly.  All  this 
should  be  done  the  day  before  it  is 
to  be  used.  Put  it  into  a  flat  deep 
dish,  and,  to  keep  it  straight,  put  a 
heavy  weight  upon  it  all  night.  When 
wanted  take  it  out;  keep  the  sauce  in 
the  dish;  rub  it  over  with  fresh  drip- 
ings  or  butter,  put  a  piece  of  white 
paper  round  it,  and  put  it  in  the 
oven  two  hours.  Baste  it  well;  take 
off  the  paper,  and  have  a  saucepan 


It  blesses  him  that  gives  and  him  that  takes. 


527 


that  will  hold  it  with  some  boiling 
stock;  lay  the  veal  in  it,  put  it 
over  a  slow  fire,  and  let  it  simmer 
for  an  hour.  An  hour  before  dinner 
take  it  out  and  glaze  it,  and  put  it 
into  the  oven  to  keep  it  hot.  Strain 
the  stock  in  which  you  stewed  the 
veal,  and  skim  the  fat  off,  mix  in  a 
little  flour,  adding  the  sauce  you  kept, 
and  boil  till  it  is  the  thickness  of 
cream.  Dish  the  veal,  cut  off  the 
cord,  pour  the  sauce  over  it,  and 
garnish  with  sliced  cucumber. 

Veal  Ham. 

Take  a  leg  of  veal,  cut  ham-fashion, 
two  ounces  of  saltpetre,  one  pound  of 
bay,  and  one  of  common  salt,  and  one 
ounce  of  juniper  berries  bruised;  rub 
it  well  into  the  veal;  lay  the  skinny 
side  downwards  at  first,  but  let  it  be 
well  rubbed  and  turned  every  day  for 
a  fortnight,  and  then  let  it  be  hung  in 
wood-smoke  for  a  fortnight.  It  may 
be  boiled  or  parboiled  and  roasted. 

Another. — Take  the  bones  from  a 
large  fillet  of  veal,  rub  it  over  outside 
and  inside  with  plenty  of  salt,  let  it  lie 
for  two  days  with  a  weight  upon  it, 
pound  two  pounds  of  bay  salt,  one 
ounce  of  allspice,  and  half  an  ounce  of 
saltpetre;  with  this  rub  the  ham 
every  other  day,  turning  it  at  the 
same  time,  and  continuing  the  press¬ 
ure  for  three  weeks,  then  cord  tightly 
and  hang  it  up.  When  you  wish  to 
dress  it,  rub  over  with  lard,  and  make 
a  paste  with  three  pounds  of  barley- 
meal  or  coarse  flour,  and  one  pound  of 
dripping,  in  which  roll  the  ham,  put  it 
in  a  quick  oven,  and  bake  for  three 
hours,  then  take  off  the  paste,  and 
either  glaze  or  brown  it. 

Jelly — Calves’  Feet. 

For  each  foot  take  three  pints  of 
water,  and  boil  it  to  half  that  quantity ; 
then  let  it  cool  and  skim  off  the  fat.  It 
must  now  be  boiled  for  2  or  3  minutes 
with  the  peel  of  a  lemon  and  a  little 


spice,  when  it  should  be  removed 
from  the  fire,  strained  through  a 
flannel  bag,  and  the  juice  of  a  lemon 
and  a  glass  of  vine  added ;  when  cooled 
a  little,  it  may  be  put  into  glasses  and 
forms. 

Another — Take  eight  calves’  feet,  boil 
them  until  the  water  becomes  a 
good  jelly,  then  add  sugar,  1  pound; 
port  wine,  2  pints;  white  of  two 
eggs  and  shells.  Boil  for  five  minutes, 
and  clarify. 

Veal  Loaf. 

Three  and  one-half  pounds  of  veal; 
cook  until  tender,  chop  fine;  add  five 
crackers,  rolled  fine ;  three  slices  of  fat 
pork,  chopped  fine;  salt  and  pepper 
to  taste;  two  well-beaten  eggs.  Mix 
well  together,  adding  enough  of  the 
water  the  meat  was  cooked  in  to 
moisten  it  well.  Press  •  it  into  a 
bread  pan.  Put  hot  water'  into  an¬ 
other  pan  and  set  the  pan  of  meat 
into  it.  Cook  one  and  three-quarters 
hours  in  a  slow  oven.  Occasionally 
pour  on  a  little  of  the  meat  water. 
Let  it  remain  in  the  pan  until  cold. 

Loin  of  Veal — To  Roast  a. 

Notch  the  back-bone  of  the  veal,  rub 
it  with  dripping,  and  take  a  piece  of 
white  paper  and  tie  about  it.  Two 
hours  before  dinner  put  it  in  the 
oven,  basting  it  frequently.  You 
cannot  baste  it  too  much.  When 
done,  take  off  the  paper,  have  a  piece 
of  bread  toasted,  dish  the  veal  upon 
it,  and  serve  with  sauce. 

Knuckle  of  Veal — Boiled. 

Veal  should  be  well  boiled.  A 
knuckle  of  six  pounds  will  take  near¬ 
ly  two  hours.  The  neck  must  be 
also  well  boiled  in  a  good  deal  of 
water — if  it  is  boiled  in  a  cloth,  it 
will  be  whiter — pour  over  it  parsley 
and  butter,  and  serve  it  with  tongue, 
bacon  or  pickled  pork,  or  it  may 
be  stewed  white.  (See  Breast.) 


528 


Smooth  runs  the  water  where  the  brook  is  deep. 


Veal  Mince. 

Cut  some  slices  of  cold  veal,  and 
mince  them  with  a  little  boi'led  ham, 
season  with  white  pepper  and  salt, 
some  nutmeg,  and  grated  lemon. 
Put  it  into  a  saucepan  with  a  little 
white  stock,  stir  it  well,  but  do  not 
let  it  boil,  and  let  it  simmer  at  the 
side  of  the  fire  until  wanted.  Add 
a  teacupful  of  cream,  and  serve  with 
poached  eggs  on  the  top. 

Neck  of  Veal — Stewed  with 
Celery. 

Take  the  best  end  of  the  neck, 
put  it  into  a  saucepan  with  some 
boiling  water,  some  salt,  whole  pep¬ 
per,  and  cloves  tied  in  a  bit  of  muslin, 
an  onion,  a  piece  of  lemon  peel;  stew 
this  till  tender;  take  out  spice  and 
peel,  put  in  a  little  milk  and  flour 
mixed,  some  celery  ready  boiled 
and  cut  into  lengths;  boil  it  up,  then 
serve1. 

Veal  Olives. 

Cut  some  slices  of  veal  off  the 
thick  part  of  the  fillet,  three  inches 
long  and  two  inches  broad.  Have 
ready  some  force-meat  (see  Force¬ 
meat),  and  put  a  little  upon  each 
slice,  roll  them  up  neatly  with  a 
piece  of  tape,  brown  a  piece  of  butter 
and  flour,  and  brown  the  olives  nicely, 
add  a  little  boiling  stock  and  the 
juice  of  half  a  lemon.  Cover 
them  closely,  and  let  them  simmer 
for  one  hour.  Season  with  white 
pepper,  salt,  and  a  teaspoonful  of 
lemon  pickle,  cut  off  the  tape,  dish 
them  hot,  and  garnish  with  sliced 
lemon. 

Veal — To  Pot. 

Take  a  part  of  a  knuckle  or  fillet  of 
veal,  that  has  been  stewed,  or  bake 
it  on  purpose  for  potting;  beat  it 
to  a  paste,  with  butter,  salt,  white 
pepper,  and  mace,  pounded;  press 
it  dowm  in  pots,  and  pour  over  it 
clarified  butter. 


Another. — Cut  one  pound  and  a 
half  from  a  fillet  of  veal  in  thin  slices, 
and  put  it  in  a  saucepan,  with  a 
quart  of  good  white  stock,  some 
white  pepper,  the  rind  of  a  lemon, 
and  salt;  cover  it  closely,  let  it  stew 
for  three-quarters  of  an  hour,  then 
strain  it,  and  pick  out  the  pieces  of 
veal.  Boil  three  eggs  hard,  slice 
them,  and  have  some  slices  of  dressed 
ham,  some  pickled  beetroot,  cut 
with  a  paste-cutter,  and  some  curled 
parsley  boiled.  Take  a  large  mold, 
w7et  it  with  water,  trim  the  veal 
neatly;  lay  some  slices  in  the  bottom, 
some  slices  of  ham,  some  beetroot, 
and  eggs,  with  little  sprigs  of  parsley 
here  and  there ;  then  veal,  ham,  beet¬ 
root,  eggs,  and  so  on  alternately, 
until  you  fill  up  the  mold.  Then 
skim  the  stock  which  you  strained, 
put  it  on  the  fire,  make  it  hot,  season 
with  salt  and  wdiite  pepper,  and 
when  it  is  nearly  cold,  pour  it  into 
the  mold  to  the  top.  When  it  is 
quite  cold,  it  will  be  firm ;  turn  it  out, 
and  garnish  with  parsley  and  sliced 
beetroot. 

Veal  Pot  Pie. 

Cut  the  veal  into  small  pieces, 
cover  with  cold  water,  and  let  it 
boil  slowdy  until  the  meat  is  tender. 
Drop  small  lumps  of  biscuit  dough 
into  the  kettle.  Be  sure  that  there 
is  plenty  of  water  over  the  meat 
when  the  dumplings  are  put  in.  Cover 
the  kettle  and  let  them  cook  for 
about  twenty  minutes. 

Veal  Dressed  with  Rice. 

Take  a  pound  of  rice;  put  it  to  a 
quart  of  veal  broth,  some  mace, 
and  a  little  salt;  stew  it  over  a  very 
slow  fire  till  it  is  thick,  but  at  the 
bottom  of  the  stew-pan,  beat  up* 
the  yolk  of  six  eggs,  and  stir  it  into 
it;  then  take  a  dish,  butter  it,  lay 
some  of  the  rice  at  the  bottom,  and 
put  upon  it  a  neck  or  breast  of  veal, 


Best  men  are  moulded  out  of  faults. 


529 


half  roast  it,  cut  into  five  or  six  pieces ; 
lay  the  veal  close  together,  in  the 
middle,  and  cover  it  over  with  rice; 
wash  the  rice  over  with  the  yolk 
of  eggs,  and  bake  it  an  hour 
and  a  half ;  then  open  the  top,  and 
pour  into  it  some  good  thick  gravy; 
squeeze  in  the  juice  of  an  orange. 

Veal — To  Roast. 

To  roast  veal  will  take  a  quarter 
of  an  hour  to  a  pound.  Paper  the 
fat  of  the  loin  and  fillet ;  stuff  the 
fillet  and  shoulder  with  the  fol¬ 
lowing  ingredients — A  quarter  of  a 
pound  of  suet,  chopped  fine,  parsley 
and  sweet  herbs,  chopped,  grated 
bread  and  lemon  peel,  pepper,  salt, 
nutmeg,  and  yolk  of  an  egg;  butter 
may  supply  the  want  of  suet;  roast 
the  breast  with  the  caul  on  till  it  is 
almost  done,  then  take  it  off,  flour 
it,  and  baste  it;  veal  requires  to 
be  more  done  than  beef.  For  sauce, 
salad,  pickles,  potatoes,  broccoli,  cu¬ 
cumbers,  raw  or  stewed,  French 
beans,  peas,  cauliflowers,  celery,  raw 
or  stewed. 

Another#— Season  a  breast  of  veal 
with  pepper  and  salt;  skewer  the 
sweet-bread  firmly  in  its  place;  flour, 
the  meat  and  roast  it  slowly  for  about 
four  hours  in  a  moderate  oven;  it 
should  be  of  a  fine  brown,  but  not 
dry;  baste  it  with  butter.  When 
done,  put  the  gravy  in  a  saucepan, 
add  a  piece  of  butter  rolled  in  brown 
flour  and  if  there  should  not  be  quite 
enough  gravy,  add  a  little  more 
water,  with  pepper  and  salt  to  taste. 
The  gravy  should  be  brown. 

Shape  of  Veal — To  Make  a. 

Take  two  pounds  of  the  fillet, 
stew  it  in  a  little  stock  for  one  hour 
along  with  one  pound  of  lean  ham, 
then  take  both  out;  when  cold,  trim 
and  cut  into  thin  slices  about  an 
inch  and  a  half  long,  boil  three  eggs 
hard  and  cut  them  through  the  centre, 
and  the  white  parts  into  rings,  to 


fill  which  have  beetroot  boiled  and 
cut  in  slices  to  the  size.  Have  mixed 
pickles,  such  as  onions,  gherkins,  etc., 
and  parsley.  Take  a  large  tin  mold, 
and  place  the  white  rings  with  the 
beetroot,  yolks,  and  pickles  taste¬ 
fully  in  the  bottom,  then  put  the 
veal,  ham,  pickles,  and  eggs  altern¬ 
ately  until  the  mold  is  filled.  Have 
the  stock  in  which  the  veal  was  stewed 
seasoned  and  reduced  to  fill  the 
mold.  When  cold,  turn  out,  serve 
for  breakfast,  luncheon,  or  suppex-, 
and  garnish  with  savory  jelly  and 
parsley. 

Veal  Souffle. 

Two  cupfuls  of  finely  minced  cold 
veal,  one  of  bread  crumbs  dry  and 
fine,  one  cupful  of  boiling  milk,  one 
teaspoonful  of  butter,  one  slice  of  cold 
boiled  ham,  one  egg  beaten  vexy 
light,  a  pinch  of  soda,  dissolved  in 
milk.  Pepper  and  salt  to  taste. 
Soak  the  crumbs  in  the  boiling  milk, 
stir  in  the  butter  and  let  the  mixture 
cool.  Stir  in  the  meat  first  wdien  the 
bread  is  nearly  cold,  season,  and  then 
put  in  the  beaten  eggs.  Beat  all  up 
well  and  pour  into  a  well-greased  pud¬ 
ding  dish.  Set  in  a  hot  oven,  covered, 
and  bake  half  an  hour,  uncover,  brown 
lightly,  and  serve. 

Veal — Stewed. 

Divide  into  portions  part  of  a 
breast  of  veal,  and  fry  it  to  a  nice 
brown  in  butter.  Put  into  a  sauce¬ 
pan  a  quart  of  green  peas,  together 
with  onions  and  parsley.  When  they 
are  tender  add  some  veal  gravy, 
and  put  in  the  pieces  of  veal  already 
fried  and  stew  the  whole  gently. 
Season  with  salt,  pepper,  and  a 
teaspoonful  of  powdered  sugar. 

To  Make  a  White  or  Veal 
Stock. 

Take  all  the  veal  bones  you  may 
have,  together  with  chicken,  fowls, 
tui'keys,  or  any  white  meat,  and  put 


530 


Thought  is  'parent  of  the  deed. 


them  in  a  stock-pot;  let  them,  boil 
for  ten  or  twelve  hours ;  crusts  of  dry 
bread  and  egg  shells,  in  fact  the 
same  as  directed  for  the  stock-pot, 
with  the  exception  that  it  must  be 
all  white  meats.  When  boiled  the 
time  above-mentioned,  strain  it  off, 
and  let  it  stand  until  it  is  cold,  then 
take  the  fat  off  the  top,  turn  it  into 
another  dish,  and  scrape  the  sediment 
off,  wherr,  if  done  as  directed,  you 
will  find  it  a  perfectly  clear  jelly; 
this  may  be  used  as  the  ground  work 
of  all  kinds  of  sauces  for  veal. 

Sweet-Breads — Plain. 

Have  three  or  four  sweet-breads, 
scald  and  wash  them,  boil  them  for 
half  an  hour,  then  take  them  out,  trim 
when  cold,  and  slice  them.  Beat 
one  egg,  season  with  white  pepper 
and  nutmeg,  draw  them  through  the 
egg,  and  roll  them  in  bread  crumbs, 
fry  a  nice  light  brown,  put  them  be¬ 
fore  the  fire  to  drain,  and  keep  them 
hot.  Have  a  dish  of  spinach,  or  boiled 
whole  rice,  place  it  in  the  centre 
of  the  dish  and  the  sweet-breads 
around  it,  or  you  may  dish  them  on 
a  napkin. 

Sweet-Breads— No.  2. 

Wash  and  stew  them  as  in  the  above. 
When  cold  have  a  white  sauce  ready ; 
when  it  boils,  put  in  the  sweet-breads, 
keep  them  hot,  put  a  potato  border 
round  the  dish,  and  place  the  sweet¬ 
breads  in  the  center. 

Sweet-Breads— No.  3. 

Blanch  as  the  above.  When  cold, 
trim  them,  but  do  not  slice  them ;  lard 
and  stew  them  in  a  little  stock  for  half 
an  hour.  Take  them  out  and  glaze  them 
well,  keep  them  hot,  and  dish  them 
upon  stewed  peas  or  celery  sauce. 

Calf’s  Head — To  Bone  a. 

Take  a  good  large  head,  scald 
and  clean  it,  taking  care  not  to  break 
the  skin,  cut  up  the  under  part  of 
the  head  by  the  windpipe,  separate 


the  skin  from  the  cheek  bones  gently, 
taking  care  not  to  make  holes  in  the 
skin.  Take  out  the  tongue,  boil  for 
half  an  hour,  and  skin  it.  Have 
one  pound  of  sausage  meat  prepared, 
the  same  of  veal  minced  with  a  quarter 
of  a  pound  of  ham,  chestnuts  minced 
may  be  added  according  to  taste, 
season  with  -white  pepper,  nutmeg, 
and  salt,  mix  all  together  with  one 
breakfast-cupful  of  grated  bread 
and  moisten  with  two  eggs.  Place 
the  tongue  in  the  centre,  and  the  stuf¬ 
fing  around  it,  then  form  the  head 
into  its  original  shape,  fasten  with 
a  skewer,  cord  neatly,  and  fringe 
the  ears  with  scissors.  When  you 
wish  to  dress  it,  place  it  in  the 
oven  for  an  hour,  basting  it  well,  then 
take  a  piece  of  butter,  and  brown 
with  flour  in  a  large  sauce  pan,  add 
a  little  boiling  stock,  then  put  a  small 
plate  in  the  bottom  of  the  pan,  to 
prevent  the  head  from  sticking, 
lay  in  the  head,  and  stew  slowly 
for  two  hours.  Season  with  white 
pepper,  ketchup,  and  a  tablespoonful 
of  vinegar.  Have  a  bordejj,  of  stuffed 
tomatoes  round  the  dish  on  which 
it  is  going  to  table,  cut  off  the  cord, 
pour  the  sauce  over,  and  garnish  the 
head  with  slices  of  lemon. 

Calf’s  Head — To  Dress  a. 

Scald  and  clean  the  head,  lay  it  in 
water  for  an  hour  or  two,  wash  it 
and  put  it  into  a  pot  with  water, 
skim  it  when  it  comes  to  the  boil, 
let  it  boil  slowly  for  one  hour,  then 
take  it  out,  and  be  careful  not  to 
break  the  skin.  Let  the  water 
remain  upon  the  fire  to  reduce  it. 
When  the  head  is  cold,  cut  the  meat 
off  both  sides  of  it,  skin  the  tongue, 
and  take  out  the  brains.  Put  the 
bones  in  the  water  in  which  you 
boiled  the  head,  and  boil  it  until  you 
have  reduced  the  stock  to  two  pints, 
then  strain  it.  When  the  head  is 
wanted,  trim  it  neatly,  cut  the  ears 


Begin  your  day  with  a  clean  conscience  in  every  way.  531 


with  a  pair  of  scissors  in  sti-ips,  but 
do  not  cut  them  off,  brush  over  with 
beaten  egg,  and  shake  bread  crumbs 
mixed  with  flour  over  it.  Put  a 
piece  of  butter  in  a  saucepan  that 
will  hold  the  head  (it  is  much  better, 
as  well  as  easier,  to  brown  the  head 
by  frying  it  a  minute  or  two  in  boil¬ 
ing  fat  before  putting  it  into  the 
sauce),  put  in  the  skin  side  of  the 
head  and  brown  it  well,  turn  it  over, 
and  when  the  other  side  is  done, 
add  the  half  of  the  stock  you  have 
strained.  Shake  the  saucepan  well 
and  when  it  boils  cover  it  close  and 
let  it  simmer  for  half  an  hour.  Have 
ready  one  dozen  force-meat  balls, 
and  add  them  to  it.  Have  the  tongue 
hot  and  glazed,  season  with  pepper 
and  salt,  and  a  little  Cayenne,  one 
tablespoonful  of  browning  sauce,  and 
one  glass  of  sherry  wine.  Have  a 
border  of  fried  croutons  of  bread 
round  the  dish,  dish  the  head  with 
the  tongue  placed  in  the  centre, 
and  pour  the  sauce  with  the  force¬ 
meat  balls  round  it.  Serve  the 
brain  cakes  on  a  separate  dish. 
The  head  may  be  dresssed  in  a  differ¬ 
ent  manner  by  cutting  it  in  pieces 
two  inches  square,  with  the  tongue 
split  in  two  and  laid  on  the  top 


Calf’s  Head — Plain  Boiled. 

Split  it  up,  wash  it  well,  take  out 
the  brains,  and  blanch  them  for  two 
or  three  hours.  Put  on  the  head 
in  a  saucepan  with  water  and  salt, 
let  it  boil  for  one  hour  and  twenty 
minutes.  Parboil  the  brains,  and 
rub  them  through  a  sieve,  have  some 
parsley  minced ;  melt  a  piece  of  butter 
with  a  litttle  cream,  and  add  to  it  the 
brains,  season  with  white  pepper 
and  salt;  shake,  and  make  it  hot. 
Dish  the  head,  draw  out  the  bones, 
skin  the  tongue,  and  pour  the  sauce 
over  it. 

Calves’  Liver  and  Bacon. 

Cut  it  into  slices,  and  fry  it  in  good 
beef  dripping  or  butter;  let  the  pan 
be  half  full,  and  put  the  liver  in 
when  it  boils,  which  is  when  it  has 
done  hissing;  have  some  rashers  of 
toasted  bacon  and  lay  around  it, 
with  some  parsley  crisped.  Always 
lay  the  bacon  in  boiling  water  before 
it  is  either  boiled,  fried,  or  toasted, 
as  it  takes  out  the  salt  and  makes 
it  tender.  Sauce,  made  thus : — A  pint 
of  veal  stock,  a  little  catsup,  some 
pepper  and  salt,  a  bit  of  butter,  and  a 
little  flour  to  thicken ;  a  little  poured 
over  the  liver,  the  rest  in  a  sauce- 
tureen. 


PORK: 


Pork — Directions  How  to  Choose. 

Pork,  if  it  is  measly,  is  very  danger¬ 
ous  to  eat;  it  may  be  easily  seen,  the 
fat  being  full  of  little  kernels;  if  it  is 
young,  the  lean  will  break  if  pinched, 
and  the  skin  will  dent  by  nipping  it 
with  the  fingers;  the  fat  wall  be  soft  and 
pulpy,  like  lard;  if  the  rind  is  thick, 
rough,  and  cannot  be  nipped  with  the 
fingers,  it  is  old ;  if  the  flesh  is  cool  and 
smooth,  it  is  fresh ;  if  it  is  clammy,  it  is 
tainted;  it  will  be  worse  at  the 
knuckle  than  at  any  other  part. 


Pork — Different  Pieces  or 
Joints  of. 

The  spring  and  fore-loin,  the  spare- 
rib  and  griskin,  are  cut  from  the  fore¬ 
quarter;  the  spring  is  generally  salted 
and  boiled,  and  the  fore-loin  roasted; 
but  some  like  them  both  roasted. 

Hind  quarter  consists  only  of  the  leg 
and  the  hind-loin. 

The  leg  is  either  boiled  or  roasted, 
and  the  liind-loin  is  generally  roasted. 

The  head,  tongue,  ear,  and  feet. 

The  entrails  are  called  the  haslet, 
which  contains  the  liver,  crow,  sweet- 


532 


Truthfulness  is  at  the  foundation  of  all  excellence. 


bread,  kidneys,  and  skirts.  There  are, 
besides  the  haslet,  the  chitterlings,  and 
guts,  which,  when  cleaned,  make  sau¬ 
sages,  and  white  and  black  puddings. 

Pork  is  cut  into  leg,  hand  or  shoulder; 
hind-loin ;  fore-loin ;  belly  part ;  spare- 
rib;  neck;  and  head.  Pork  is  in  sea¬ 
son  nearly  all  the  year  round,  but  is 
better  relished  in  winter  than  in  sum¬ 
mer. 

Bacon — to  Cure. 

Rub  the.  flitches  with  common  salt 
exceedingly  well;  let  them  lie  so  that 
the  brine  can  run  from  them ;  in  about 
a  week  put  them  into  a  tub  for  the  pur¬ 
pose,  rubbing  off  all  the  salt;  rub  the 
flitches  with  one  pound  of  saltpetre, 
pounded;  the  next  day  rub  them  with 
salt  dry  and  hot;  let  them  lie  a  week, 
often  rubbing  them; then  turn  them; 
add  more  hot  salt;  let  them  lie  three 
weeks  or  a  month  in  all,  rubbing  them 
well;  then  dry  them.  The  hog  may  be 
either  scalded  or  singed,  but  singed  is 
the  best. 

Bacon — To  Choose. 

The  fat  will  feel  oily,  and  look  white, 
and  the  lean  of  a  good  color,  and  will 
stick  close  to  the  bone,  if  it  is  good ;  but 
if  there  are  yellow  streaks  in  the  lean, 
it  is  or  will  be  rusty  very  soon.  If  the 
rind  is  thin,  it  is  young;  but,  on  the 
contrary,  if  it  is  thick,  it  is  old. 

Ham — To  Choose. 

Hams  with  short  shanks  are  best. 
Put  a  knife  under  the  bone,  if  it  comes 
out  clean  and  smells  well,  it  is  good; 
but  if  it  is  daubed  and  smeared,  and 
has  a  disagreeable  smell,  it  is  bad. 

Ham — Baked. 

Soak  a  ham  in  water  over  night,  trim 
it  and  cover  it  all  over  with  a  thick 
crust  of  flour  and  water.  Bake  slowly 
eight  hours,  remove  the  crust  and  skin ; 
cover  the  top  with  fine  cracker  crumbs 
slightly  sweetened.  Place  in  the  oven 
until  the  crumbs  are  brown ;  when  cold 
out  into  thin  slices. 


Hams — To  Boil. 

Steep  it  all  night  in  soft  water;  a 
large  one  should  simmer  three  hours, 
and  boil  gently  two ;  a  small  one  should 
simmer  two  hours  and  boil  about  one 
and  a  half ;  pull  off  the  skin,  rub  it  over 
with  yolk  of  egg;  cover  with  bread 
crumbs  and  set  in  the  oven  till  of  a 
nice  light  brown. 

Ham — Deviled. 

Take  slices  of  cold  boiled  ham;  make 
a  dressing  of  one  heaping  teaspoonful 
of  mustard,  to  which  add  a  teaspoonful 
of  lemon  juice  and  a  scant  one  of  curry 
powder  and  a  pinch  of  Cayenne  pepper. 
This  should  be  mixed  well  together  and 
spread  over  the  slices  of  ham.  Broil 
about  three  minutes  and  serve  on  toast 
dressed  with  sliced  lemon. 

Ham— Roasted. 

Take  off  the  skin  and  steep  it  three 
hours  in  warm  water ;  then  take  it  out 
and  pour  over  it  a  bottle  of  Madeira, 
and  let  it  soak  all  night.  Before  it  is 
baked,  put  a  paste  all  over  it  as  for 
venison ;  pour  what  is  left  of  the  Madei¬ 
ra  into  the  dripping  pan,  with  some 
more  if  it  is  a  large  ham,  and  baste  it 
with  the  wine  while  it  is  roasting.  It 
must  at  first  be  put  in  a  moderate 
oven  and  then  the  heat  gradually  in¬ 
creased.  When  nearly  done  take  off 
the  paste,  baste  it  well  with  the  wine, 
and  cover  it  oyer  with  bread  crumbs 
or  shredded  parsley ;  and  make  it  of  a 
fine  light  brown. 

Hams — To  Fry. 

Rub  the  slices  of  ham  v7ith  a  little 
syrup  or  a  small  sprinkle  of  sugar  the 
night  before.  In  the  morning  put  on 
in  a  frying-pan  and  cover  tightly  for 
three  minutes.  Take  off  the  cover, 
turn  the  slices  and  steam  again  for 
three  minutes.  Then  uncover  and  fry 
until  brown. 

Ham — To  Cure. 

For  each  hani  of  twelve  pounds’ 
weight:  Two  pounds  of  common  salt^ 


Valor  consists  in  the  power  of  self-recovery. 


533 


2  ounces  of  saltpetre,  34  pound  of  bay 
salt,  34  pound  of  coarse  sugar. 

This  should  be  reduced  to  the  finest 
powder.  Rub  the  hams  well  with  it; 
a  woman’s  hands  are  not  often  heavy 
enough  to  do  this  thoroughly.  Then 
place  them  in  a  deep  pan,  and  add  a 
wineglassful  of  good  vinegar.  Turn 
the  hams  every  day;  for  the  first  three 
or  four  days  rub  them  well  with  the 
brine;  after  that  time  it  will  suffice  to 
ladle  it  over  the  meat  with  a  wooden 
or  iron  spoon.  They  should  remain 
three  weeks  in  pickle.  When  taken 
from  it  wipe  them  well,  put  them 
in  bags  of  brown  paper  and  then  smoke 
them  with  wood  smoke  for  three 
weeks.  Most  grocers,  dealers  in  hams, 
and  others,  who  are  particular  in  their 
meat,  usually  take  the  precaution  to 
case  each  one,  after  it  is  smoked,  in 
canvas,  for  the  purpose  of  defending  it 
from  the  attacks  of  the  little  insect,  the 
dermestes  lardarius,  which,  by  laying 
its  eggs  in  it,  soon  fills  it  with  its  larva? 
or  maggots.  This  troublesome  and 
expensive  process  may  be  altogether 
superseded  by  the  use  of  pyroligneous 
acid.  With  a  painter’s  brush,  dipped 
in  the  liquid,  one  man,  in  the  course  of 
a  day,  may  effectually  secure  two  hun¬ 
dred  hams  from  all  danger.  Care 
should  be  taken  to  spread  the  liquid 
into  all  the  cracks,  etc..,  of  the  under 
surface.  Tins  method  is  especially 
adapted  to  the  preservation  of  hams  in 
hot  climates. 

Hams — To  Cure. 

Take  2  34  pounds  sugar,  7  pounds 
coarse  salt,  2  oz.  saltpetre  and  4  gal¬ 
lons  water,  boil  together  and  put  on  cool 
to  100  pounds  of  meat.  Let  the 
meat  lie  in  the  pickle  eight  weeks. 

Another. — To  a  cask  of  hams,  say 
from  25  to  30,  after  having  packed 
them  closely  and  sprinkled  them 
slightly  with  salt,  I  let  them  lie  thus 
for  3  days ;  then  make  a  brine  suf- 
cient  to  cover  them,  by  putting 


salt  into  clear  water,  making  it 
strong  enough  to  bear  up  a  sound 
egg  or  potato.  Then  add  34  lb. 
of  saltpetre,  and  a  gallon  of  molas¬ 
ses;  let  them  lie  in  the  brine  for  6 
weeks  — they  are  then  exactly  right. 
Then  take  them  up  and  let  them 
drain;  then  while  damp  rub  the  flesh 
side  and  the  end  of  the  leg  with  finely 
pulverized,  black,  red,  or  cayenne 
pepper;  let  it  be  as  fine  as  dust, 
and  dust  every  part  of  the  flesh  side, 
then  hang  them  up  and  smoke.  You 
may  leave  them  hanging  in  the  smoke¬ 
house  or  other  cool  place  where  the 
rats  cannot  reach  them,  as  they  are 
perfectly  safe  from  all  insects. 

Pork  Hams — To  Cure. 

For  each  ham  pound  two  ounces 
of  saltpetre,  one  pound  of  bay  salt, 
and  rub  it  into  the  hams  daily  until 
you  have  rubbed  it  all  in.  Lay  them 
in  a  pickling  jar,  pour  one  pound 
and  a  half  of  syrup  to  each  ham, 
turn  them  every  two  days,  basting 
them  with  the  liquor  for  four  weeks. 
Take  them  out,  wash  them  with  cold 
water,  pipe  them,  and  sew  them  up 
in  a  piece  of  scrim.  Smoke  them 
with  hardwood  and  sawdust,  or 
peats,  for  three  or  four  days.  If 
these  instructions  are  attended  to, 
the  hams  will  keep  for  years. 

Hams  (Smoked)— To  Keep. 

Make  sacks  of  coarse  cotton  cloth, 
large  enough  to  hold  one  ham,  and  fill 
in  with  chopped  hay  all  around  about 
two  inches  thick.  The  hay  pre¬ 
vents  the  grease  from  coming  in 
contact  with  the  cloth  and  keeps  all 
insects  from  the  meat.  Hang  in  the 
smoke  house,  or  other  dry,  cool 
place,  and  they  will  keep  a  long  time. 

Baked  Pork  and  Beans. 

Soak  a  quart  of  beans  over  night 
in  plenty  of  water.  Cover  with  fresh 
water,  to  which  add  a  half  teaspoon¬ 
ful  of  soda.  Let  it  come  to  a  boil. 


534 


True  valor  lies  in  the  middle, 


Put  the  beans  with  a  pound  of  salt 
pork  into  a  kettle  and  cover  with  fresh 
water.  Boil  until  the  beafts  begin  to 
be  tender.  Put  the  beans  into  a 
baking  dish  with  the  pork.  Into  the 
water  put  two  tablespoonfuls  of 
molasses.  Pour  enough  over  the 
beans  to  moisten  thoroughly,  keep¬ 
ing  the  remainder  to  pour  over  as 
the  beans  require  it.  Cover  and  bake 
slowly  for  six  hours. 

Pork— To  Boil. 

Pork  should  be  very  well  boiled; 
a  leg  of  pork  of  six  pounds  will  take 
about  two  hours;  the  hand  must  be 
boiled  till  very  tender.  Serve  it. 
with  pease-pudding,  savoys,  or  any 
green. 

Chine  of  Pork — To  Stuff  a. 

Take  a  chine  of  pork  that  has 
hung  four  or  five  days,  make  some 
holes  in  the  lean,  and  stuff  it  with 
a  little  of  the  fat  leaf,  chopped  very 
small,  some  parsley,  thyme,  a  little 
sage  and  eschalot,  cut  very  fine, 
seasoned  with  pepper,  salt,  and 
nutmeg;  it  must  be  stuffed  pretty 
thick;  have  some  good  gravy  in  the 
dish.  For  Sauce — apple-sauce  and 
potatoes. 

Pork  Chops. 

Take  a  loin  of  pork  and  divide  it  into 
chops,  strew  some  parsley  and  thyme 
cut  small,  some  pepper,  salt,  and  grated 
bread  over  them;  broil  a  fine  brown; 
have  ready  some  good  gravy,  a  spoon¬ 
ful  of  ready-made  mustard,  two  eschal¬ 
ots  shredded  small ;  boil  these  together 
over  the  fire,  thicken  with  a  piece  of 
butter  rolled  in  flour,  and  a  little  vine¬ 
gar,  if  agreeable.  Put  the  chops  into 
a  hot  dish,  and  pour  the  sauce  over 
them. 

Pork  Chops  and  Tomato 
Gravy, 

Rub  the  chops  with  powdered  sage. 
Put  them  in  a  frying  pan  and  cook 
thoroughly.  Lay  them  on  a  hot  dish. 


Add  a  cupful  of  hot  water  to  the  gravy 
and  a  large  ripe  tomato  cut,  fine;  stew 
five  minutes,  add  pepper  and  salt  and 
thicken  with  flour  to  proper  consis¬ 
tency.  Pour  over  the  chops  and  serve 
hot  with  mashed  potatoes.  Strain 
before  thickening  if  liked  very  smooth. 

Roast  Pork. 

It  should  be  well  done;  a  leg  of  twelve 
pounds  will  take  three  hours.  Stuff 
the  knuckle  with  chopped  sage  and 
onion,  pepper  and  salt;  serve  it  with 
gravy  in  the  dish.  Very  young  pork 
may  be  skinned  and  dressed  in  quar¬ 
tets.  For  sauce — potatoes  and  apple¬ 
sauce. 

Leg  of  Pork — To  Pickle  a. 

Pound  half  an  ounce  of  saltpetre, 
one  pound  and  a  half  of  salt,  and  four 
ounces  of  sugar,  rub  it  into  the  ham, 
and  turn  it  daily  for  fourteen  days, 
when  it  will  be  ready  for  use.  But  if 
the  weather  is  hot,  in  place  of  rubbing 
it  dry  make  a  pickle  of  salt  and  water, 
strong  enough  to  carry  an  egg,  and 
pour  it  over  the  pork.  When  you  are 
going  to  boil  it,  wash  it  with  cold  water, 
and  put  it  on  the  fire  with  as  much  cold 
water  as  will  cover  it.  When  it  boils, 
skim  and  draw  it  to  the  back  of  the 
range  and  boil  slowly  but  constantly 
for  two  hours.  Serve  with  pease-pud¬ 
ding  or  green  peas. 

Leg  of  Pork — To  Roast  a. 

Flave  the  roast  neatly  cut,  which 
should  be  of  very  young  pork ;  rub  over 
the  skin  with  salad  oil,  put  a  piece  of 
white  paper  over  it,  and  put  it  to  roast 
in  a  moderate  oven  for  one  hour, 
then  increase  heat,  and  give  it  two 
hours  more.  Half  an  hour  before 
dinner  take  the  paper  off,  so  that  it 
may  become  a  nice  brown.  Serve  with 
apple  sauce. 

Loin  of  Pork — To  Roast  a. 

Notch  it  at  the  joints,  cut  the  skin  in 
strips,  and  rub  it  over  with  a  bit  of 
butter  and  some  sage  leaves  rubbed 


between  cowardice  and  rashness. 


535 


into  a  powder.  Rub  it  into  the  pork 
before  putting  it  into  the  oven;  give  it 
two  hours’  roasting,  and  serve  with 
apple  sauce. 

Boiled  Sausages. 

Pierce  each  one  with  a  fork  to  pre¬ 
vent  bursting.  Put  them  in  a  frying- 
pan;  pour  cold  water  over  them, 
just  enough  to  cover;  add  a  table¬ 
spoonful  of  vinegar  to  the  water.  Let 
them  simmer  about  half  an  hour,  or 
until  the  water  is  evaporated.  Serve 
with  freshly  grated  horseradish. 

Pork  Sausages. 

Two  pounds  of  lean  pork,  three 
pounds  of  chine  fat,  free  from  skin, 
some  sage  leaves  chopped,  pounded 
cloves,  pepper,  and  salt;  beat  it  fine, 
and  either  press  it  into  pots  and  roll  it 
when  it  is  used,  or  put  it  into  skins. 

German  Sausages. 

Boil  a  belly-piece  of  pork  till  tender; 
put  with  it  some  hog’s  blood,  some  rice 
flour,  or  other  flour,  to  thicken  it;  sea¬ 
son  it  well  with  pepper,  what  salt  is 
necessary,  and  pounded  cloves;  put 
this  into  the  great  skins,  which  fill 
about  half  full;  boil  them;  when 
enough  they  will  swim ;  the  pork  is  best 
to  be  out  of  the  pickle  for  hours. 

Spanish  Sausages. 

Parboil  a  gammon  of  bacon,  or  part 
of  a  lean  ham,  and  mince  it  with  an 
equal  quantity  of  fine  lard,  and  some 
boiled  garlic,  sage,  thyme,  pepper,  nut¬ 
meg,  and  salt;  mix  them  with  the  yolks 
of  eggs,  and  as  much  wine  as  will  make 
it  pretty  thick;  fill  them  in  skins  as  big 
as  four  common  sausages;  hang  them 
three  or  four  days  in  a  chimney;  eat 
them  with  oil  and  vinegar,  or  boil 
them. 

Pig’s  Head — An  Excellent 
Way  to  Dress  a. 

Boil  a  head  out  of  the  pickle  (tongue 
pickle)  till  it  will  bone;  take  the  skin 
off  the  whole,  chop  the  meat  quickly, 
while  it  is  hot;  season  it  with  black 
and  Jamaica  pepper,  nutmeg,  and  a 


little  salt,  if  necessary;  press  it  into  a 
pot ;  the  skin  put  top  and  bottom ;  put 
on  a  weight;  turn  it  out  when  cold ;  put 
it  into  a  pickle  made  with  the  liquor 
it  was  boiled  in,  vinegar,  and  salt,  if 
necessary;3  boil  and  skim  it;  it  must 
stand  until  cold. 

Pig’s  Head — To  Roast. 

Bone  it,  put  in  stuffing,  the  same  as 
used  for  a  sucking  pig,  roll  it  up,  and 
tie  with  cord.  Baste  it  well,  and  give 
it  three  hours  in  a  hot  oven.  Serve 
with  apple  sauce. 

Sucking  Pigs. 

Sucking  pigs  are  best  at  about  three 
weeks  old,  and  they  should  be  cooked 
as  soon  as  possible  after  being  killed. 

Sucking  Pig — To  Roast  a. 

Take  a  pig  three  weeks  old,  stick  it 
above  the  breast-bone,  rub  it  over  with 
beaten  resin,  let  it  lie  for  a  few  minutes, 
then  put  it  into  a  pan  of  scalding  water, 
and  when  you  find  that  the  hair  will 
come  off  easily,  take  it  out.  The  hair 
should  come  off  without  a  knife;  but  if 
it  should  not,  repeat  the  scalding. 
Wash  the  pig  well  in  cold  water,  and 
take  out  all  the  entrails.  Wash  it 
again  in  cold  water,  and  dry  it  thor¬ 
oughly,  outside  and  inside.  Have  a 
stuffing  of  grated  bread,  minced  suet, 
one  onion,  and  a  bit  of. sage;  season 
with  pepper,  salt,  and  Cayenne,  put  it 
into  the  inside,  and  sew  it  up.  Have 
the  white  of  an  egg  well  beaten,  and 
brush  the  pig  over  with  it,  put 
it  to  roast  for  nearly  two  hours, 
and,  when  done,  cut  off  the  head, 
divide  it,  and  take  out  the  brains. 
Cut  the  body  up  the  middle!  Have  a 
little  minced  sage,  boil  a  little  butter 
and  the  gravy  which  ran  from  the  pig, 
mix  them  all  together,  and  make  them 
hot.  Dish  the  pig,  and  serve  the  sauce 
in  a  sauce-tureen;  or  you  may  send  it 
to  the  table  whole,  by  skewering  it  so  as 
to  stand  upon  its  feet,  with  a  roasted 
apple  in  its  mouth.  Serve  with  apple 
sauce. 


536  The  knowledge  of  thyself  will  preserve  thee  from  vanity. 


POULTRY  AND  GAME. 


Poultry  and  Game — To  Choose. 

Venison. — When  good,  the  fat  is 
clean,  bright,  and  of  considerable 
thickness.  To  know  when  it  is  nec¬ 
essary  to  cook  it,  a  knife  must  be 
plunged  into  the  haunch;  and  from 
the  smell  the  cook  must  determine 
whether  to  dress  it  at  once,  or  to  keep 
it  a  little  longer.  It  should  be  dusted 
with  ginger  and  pepper,  as  this  will 
keep  away  the  flies. 

Turkey. — In  chosing  poultry,  the 
age  of  the  bird  is  the  chief  point  to 
be  attended  to.  An  old  turkey  has 
rough  and  reddish  legs;  a  young  one 
smooth  and  black.  Fresh  killed,  the 
eyes  are  full  and  clear,  the  feet  moist 
and  the  wattles  bright  red.  When 
it  has  been  kept  too  long,  the  parts 
about  the  vent  have  a  greenish  ap¬ 
pearance. 

Common  Domestic  Fowls,  when 
young,  have  the  legs  and  combs 
smooth;  when  old  these  parts,  are 
rough,  and  on  the  breast  long  hairs 
are  found  when  the  feathers  are 
plucked  off;  these  hairs  must  be 
removed  by  singeing.  Fowls  and 
chickens  should  be  plump  on  the 
breast,  fat  on  the  back,  and  white- 
legged. 

Geese. — The  bills  and  feet  are  red 
when  old,  yellow  when  young,  Fresh 
killed,  the  feet  are  pliable,  but  they 
get  stiff  when  the  birds  are  kept  too 
long.  Geese  are  called  green  when 
they  are  only  two  or  three  months  old. 
If  over  a  twelvemonth  old  they  are 
not  fit  to  bring  to  table. 

Ducks. — Choose  them  with  supple 
feet  and  hard  plump  breasts.  Tame 
ducks  have  yellow  feet,  wild  ones  red. 

Pigeons  are  very  indifferent  food 
when  they  are  kept  too  long.  Sup¬ 
pleness  of  the  feet  shows  them  to  be 
young;  the  flesh  is  flaccid  when  they 
are  getting  bad  from  keeping.  Tame 


pigeons  are  larger  than  wild  pigeons, 
but  not  so  large  as  the  wood-pigeon. 

Rabbits,  when  old,  have  the  haunches 
thick,  the  ears  dry  and  tough,  and 
the  claws  blunt  and  ragged.  A 
young  rabbit  has  claws  smooth  and 
sharp,  ears  that  easily  tear,  and  a 
narrow  cleft  in  the  lip. 

Partridges,  when  young,  have  yel¬ 
lowish  legs  and  dark-colored  bills. 
If  held  up  by  the  lower  bill,  it  should 
break.  Old  partridges  are  very  in¬ 
different  eating. 

Woodcock,  Snipe  and  Quail,  when 

old,  have  the  feet  thick  and  hard;  when 
these  are  soft  and  tender  they  are 
both  young  and  fresh  killed.  When 
their  bills  become  moist,  and  their 
throats  muddy,  they  have  been  too 
long  killed. 

To  Choose  Plover. — When  new, 

they  are  limber-footed;  when  fat, 
they  feel  hard  at  the  vent ;  when  lean, 
they  feel  thin  in  the  vent;  when  stale, 
they  are  dry-footed.  These  birds  will 
keep  a  long  time  sweet.  There  are 
three  sorts  of  plovers — the  grey, 
green,  and  bastard  plover,  or  lapwing. 

Fowls— Choice  of. 

If  a  cock,  choose  with  short  spurs, 
observing  that  they  have  not  been 
pared  or  cut;  if  a  hen,  her  comb  and 
legs  must  be  smooth;  when  old  they 
are  rough,  and  on  the  breast  long 
hairs  are  found  instead  of  feathers; 
smell  them  whether  they  are  fresh, 
and  feel  whether  the  breast-bone  is 
well-covered;  if  not,  they  have  prob¬ 
ably  died  from  disease. 

A  good  capon  has  a  thick  belly  and 
a  large  rump;  there  is  a  particular 
fatness  at  its  breast,  and  the  comb 
is  very  pale. 

Fowi  or  Chicken  in  Aspic  Jelly, 
No.  i. 

Clean  and  bone  a  young  fowl  or 
chicken  in  the  usual  way,  stuff  it 


Good  Christians  should  never 


537 


avenge  injuries. 


with  force-meat,  boil  it  for  thirty-five 
minutes,  and  let  it  stand  till  cold. 
Have  a  large  mold,  pour  into  it  two 
or  three  tablespoonfuls  of  aspic  jelly; 
let  it  set,  then  ornament  in  various 
designs  with  pickled  beetroot,  hard- 
boiled  whites  of  eggs,  cucumbers  and 
parsley,  add  more  jelly,  and  allow  it 
to  set,  then  place  in  the  fowl,  and  fill 
up  to  the  top  with  jelly  and  orna¬ 
ments.  When  wanted,  turn  out 
and  garnish  with  aspic  jelly  in  various 
colors.  A  turkey  may  be  done  in 
the  same  way. 

Fowl  or  Chicken  in  Aspic  Jelly, 
No.  2. 

Line  a  plain  round  mould  with 
aspic  jelly,  running  the  cold  jelly 
round  the  sides  of  the  mold  till  it  is 
well  coated.  Fill  up  the  center  with 
lettuce  and  other  salad  vegetables 
shredded  small,  putting  pieces  of  cold 
chicken  among  the  salad.  Pour 
in  some  mayonnaise,  and  cover  with 
cold  aspic  jelly  that  is  just  beginning 
to  set.  Turn  out  carefully  when  quite 
firm  and  set,  and  garnish  with  chopped 
salad  and  sliced  tomatoes.  Cold 
salmon  or  other  cold  fish  may  be  used 
in  the  same  way. 

Baked  Chicken. 

Split  a  chicken  down  the  back,  sea¬ 
son  well  with  salt  and  pepper,  cover 
well  with  melted  butter  and  dredge 
thickly  on  both  sides  with  fine,  dry 
bread  crumbs.  Cook  in  a  hot  oven  for 
about  half  an  hour.  A  cream  sauce 
can  be  poured  over  this. 

Chickens— To  Boil. 

A  large  one  takes  twenty  minutes; 
a  very  small  one,  fifteen.  For  sauce — 
parsley  and  butter  or  lemon  sauce. 

Chicken— Boiled. 

Cut  it  down  the  back,  pepper  and 
salt  it,  pour  over  it  white  mushroom 
sauce,  or  melted  butter,  with  pickled 
mushrooms. 


Chicken — Boneless. 

Fricassee  your  chicken,  taking  care 
to  brown  the  skin  nicely;  season  to 
taste.  When  done  set  by  to  cool ;  then 
remove  all  the  bones ;  put  back  into  the 
dish  in  which  it  was  cooked.  Take  a 
chopping  knife  and  chop  finely,  leav¬ 
ing  in  all  the  oil  of  the  fowl;  if  not 
enough  of  that,  add  a  piece  of  butter. 
Then  pack  closely  in  a  dish,  as  you 
wish  it  to  go  to  the  table,  and  when 
your  friends  come  to  taste  it,  their  ap¬ 
probation  will  more  than  repay  you 
for  the  little  extra  trouble  it  has  taken 
to  prepare  it. 

Fowls — How  to  Cook  Old. 

Prepare  as  for  roafeting;  then  boil 
three  hours  in  a  covered  pot,  with  one 
quart  of  water,  to  which  add  two  table¬ 
spoonfuls  of  vinegar;  after  which  put 
into  a  pan  in  a  hot  oven  for  about 
one  hour  to  brown.  The  liquor  in  the 
pot  is  to  be  prepared  for  gravy ;  should 
the  water  boil  away  too  much,  more 
must  be  added.  The  result  is,  the 
meat  is  as  tender  as  young  chicken,  and 
some  think  richer  and  better. 

Chicken  Cutlets. 

Cook  half  a  cupful  of  flour  in  one- 
third  of  a  cupful  of  butter,  add  a  cupful 
of  stock,  one-third  of  a  cupful  of 
cream,  a  beaten  egg  and  a  pint  of  chop¬ 
ped  chicken ;  season  with  salt  and  pep¬ 
per.  When  cold  form  into  cutlets, 
dip  in  egg  and  bread  or  cracker  crumbs. 
Fry  until  a  light  brown. 

Chickens — Curry  of. 

Cut  two  chickens  as  for  fricassee, 
wash  them  in  two  or  three  waters,  put 
them  into  a  saucepan  with  as  much 
water  as  will  cover  them;  sprinkle  over 
them  a  large  spoonful  of  salt,  let  them 
boil  till  tender,  covered  closely;  skim 
them  well  when  they  first  begin  to  boil; 
take  up  the  chickens,  put  the  liquor 
into  a  basin,  put  a  half  a  pound  of  but¬ 
ter  into  a  pan,  brown  it  a  little,  put  to 
it  two  cloves  of  garlic,  a  large  onion 


538 


Virtue  is  like  a  rich  stone,  best  plainly  set. 


sliced ;  let  these  fry  till  brown,  shaking 
the  pan;  put  in  the  chickens;  scatter 
over  them  two  spoonfuls  of  curry 
powder,  cover  the  pan  close;  let  the 
chickens  cook  till  brown,  often  shaking 
the  pan;  put  in  the  liquor  the  chickens 
were  boiled  in ;  let  all  stew  till  they  are 
tender;  if  acid  is  agreeable,  when  the 
chickens  are  taken  off  the  fire,  squeeze 
in  the  juice  of  a  lemon;  put  half  a 
pound  of  rice,  picked  and  washed  in 
salt  and  water,  into  two  quarts  of  boil¬ 
ing  water;  boil  it  briskly  for  twenty 
minutes,  strain  it  through  a  collander, 
shake  it  into  a  plate,  but  do  not  touch 
it  with  the  hand,  nor  a  spoon ;  serve  it 
with  the  curry  in  a  separate  dish. 

Chicken — To  Fricasse. 

Boil  a  chicken;  joint  it;  lay  it  in  a 
saucepan  with  a  piece  of  butter  the 
size  of  an  egg,  a  tablespoonful  of  flour, 
a  little  mace  or  nutmeg,  white  pepper, 
and  salt.  Add  a  pint  of  cream,  and 
let  it  boil  up  once.  Serve  hot  on  toast. 

Chickens — To  Fry. 

Cut  up  the  chickens  and  lay  them  in 
cold  water  to  extract  the  blood.  Wipe 
them  dry,  season  with  pepper  and  salt, 
and  dredge  them  with  flour.  Fry  in 
lard  to  a  rich  brown;  take  them  out 
and  keep  them  near  the  fire;  skim  the 
gravy  carefully  in  which  the  chickens 
have  been  fried,  mix  with  it  %  a  pint  of 
cream;  season  with  mace,  pepper,  salt 
and  parsley. 

Chicken — F  ried. 

Put  the  chicken  on  in  cold  water  and 
boil  until  it  is  tender.  Take  it  out 
carefully  and  roll  in  beaten  egg  and 
cracker  crumbs  which  have  been  salted. 
Fry  in  butter  until  a  nice  brown. 

Chicken — Jelly. 

Take  1  large  fowl,  put  it  into  a  sauce¬ 
pan  with  2  quarts  of  water,  1  large 
onion,  1  blade  of  mace,  and  1  teaspoon¬ 
ful  of  salt;  boil  all  till  reduced  to  3  pints, 
then  strain  it,  and  let  it  stand  till  the 
next  day;  then  take  off  the  fat  very 


clean,  take  the  whites  of  6  eggs,  half  an 
ounce  of  isinglass,  the  juice  of  1  or  2 
lemons,  beat  them  well  together,  and 
boil  it  till  the  scum  rises  to  the  top. 
Let  it  stand  a  few  minutes,  then  strain 
it  through  a  jelly-bag.  The  above  is  a 
very1  strengthening  preparation,  and 
may  be  taken  cold  or  hot,  as  best  suits 
the  palate. 

Chicken  Maitre  d’Hotel. 

Cut  the  meat  from  the  breast  of 
a  dry-picked,  two-days’-killed  spring 
chicken;  put  into  the  chafing  dish  a 
heaping  teaspoonful  of  butter,  when 
hot  add  the  two  pieces  of  breast;  saute 
a  light  brown  on  each  side  four  minutes ; 
season  with  salt  and  white  pepper, 
squeeze  over  the  meat  the  juice  of  a 
lemon,  sprinkle  over  all  a  little  chopped 
parsley  and  serve. 

Maryland  Chicken. 

Dress,  clean  and  cut  up  two  chickens, 
sprinkle  with  salt  and  pepper,  dip  in 
flour,  egg  and  crumbs;  put  in  a  well- 
greased  dripping-pan,  and  bake  twenty 
minutes  in  a  hot  oven,  basting  after 
first  five  minutes  of  cooking  with  one- 
third  cup  of  melted  butter.  Arrange 
on  platter  and  pour  over  two  cups  of 
cream  sauce. 

Chicken  Panada. 

Skin  a  fowl ;  cut  it  in  pieces,  leaving 
the  breast  whole;  boil  it  in  3  pints  of 
water  till  perfectly  tender,  pick  off  the 
meat,  and  pound  it  finely  in  a  mortar, 
and  mix  it  with  the  liquor  it  was  boiled 
in;  rub  it  through  a  sieve,  and  season 
it  with  salt. 

Chicken  Pie. 

Cover  a  medium-sized  chicken  with 
about  three  pints  of  water  (hot).  Sim¬ 
mer  for  about  an  hour  and  a  half.  Take 
out  the  chicken  and  let  this  water  boil 
rapidly  for  fifteen  minutes;  skim  off  the 
fat.  Put  three  tablespoonfuls  of  but¬ 
ter  in  a  frying-pan,  and  when  hot  add 
three  tablespoonfuls  of  flour;  stir  until 


Virtue  will  catch,  as  well  as  vice,  by  contact. 


539 


smooth,  but  not  brown,  then  add  the 
water  in  which  the  chicken  has  been 
boiled.  Cook  ten  minutes  and  add 
two  well-beaten  eggs;  season  with  salt 
and  pepper.  Put  this  and  the  chicken 
in  a  pudding  dish;  put  on  a  top  of 
pastry;  bake  one  hour. 

Pressed  Chicken. 

Take  two  good  sized  chickens,  boil 
them  in  just  enough  water  to  cover 
half  their  depth,  add  an  onion  cut  in 
two  and  a  stalk  of  celery.  Let  the 
chicken  boil  until  the  flesh  almost  drops 
from  the  bones.  'When  done  put  the 
chicken  in  a  chopping  bowl  and  chop, 
but  not  fine.  Let  the  liquor  in  which 
the, chicken  has  been  boiled  get  cool. 
Season  the  chicken  with  salt  and  pep¬ 
per.  Pour  a  little  of  the  liquor  in  a 
bowl,  then  fill  with  the  chicken.  Press 
it  down  hard  with  the  hands,  then 
cover  with  a  plate  that  is  smaller 
around  than  the  bowl  and  put  a  heavy 
weight  on  it.  Let  it  remain  this  way 
all  day.  Slice  in  thin  slices. 

Chickens — To  Roast. 

A  large  one  will  take  half  an  hour,  a 
small  one  twenty  minutes.  For  sauce 
■ — gravy,  parsley  and  butter,  or  mush¬ 
room  sauce. 

Fowl  and  Chickens — To  Roast. 

Put  them  dowrn  to  a  good  fire,  and 
baste  them  well  with  butter.  A  fowl 
will  require  nearly  an  hour  to  roast, 
and  a  chicken  about  a  14  of  an  hour  or 
20  minutes.  For  the  fowl  let  a  gravy 
be  made  of  the  neck  and  gizzard,  and 
when  strained  put  in  a  spoonful  of 
browning.  Serve  the  chicken  wdth 
parsley  and  butter. 

Chicken  Souffle. 

One  pint  of  cooked  chicken  finely 
chopped,  one  pint  of  cream  sauce, 
four  eggs,  one  teaspoonful  of  chopped 
parsley,  one  teaspoonful  of  onion  juice, 
salt  and  pepper.  Stir  the  chicken  and 
seasoning  into  the  sauce.  Cook  ten 
minutes.  Add  the  yolks  of  the  eggs, 


well  beaten,  and  set  away  to  cool. 
When  cold  add  the  whites,  beaten  to  a 
stiff  froth.  Turn  into  a  buttered  dish 
and  bake  half  an  hour.  This  must  be 
served  immediately.  Any  kind  of 
meat  can  be  used. 

Southern  Chicken. 

Cut  the  chicken  into  small  pieces, 
roll  in  beaten  egg  and  cracker  crumbs. 
Fry  in  boiling  lard  until  a  nice  brown. 
Pour  over  the  chicken  a  cream  sauce 
made  with  a  pint  of  milk  or  cream  sea¬ 
soned  with  butter,  pepper  and  salt,  and 
thickened  with  a  little  flour. 

Chicken — Supreme  of. 

Chop  fine  the  breast  of  a  raw  chicken, 
and  beat  thoroughly  into  it,  one  at  a 
time,  four  eggs  and  pint  of  cream ; 
season  with  salt  and  pepper.  Butter 
small  moulds  and  fill  with  the  chicken, 
and  bake  standing  in  hot  water  and 
covered  with  buttered  paper,  for 
twenty  minutes.  Do  not  let  the  water 
boil.  Turn  from  the  moulds  and  serve 
hot,  with  cream  or  tomato  sauce. 

To  Dress  Wild  Ducks,  Widgeon, 
or  Teal  to  Perfection. 

Half  roast  them;  when  they  come 
to  table,  slice  the  breast,  scatter  on 
pepper  and  salt,  pour  on  a  little  port 
wint,  and  squeeze  the  juice  of  a  lemon 
over;  put  some  gravy  to  this,  set  the 
plate  on  a  lamp,  cut  up  the  bird,  let 
it  remain  over  the  lamp  till  done, 
turning  it. 

Fowl — To  Boil. 

A  large  one  will  be  boiled  in  half  an 
hour;  boil  it  in  a  pot  by  itself;  skim 
it  very  clean;  it  will  be  better  than  if 
boiled  in  a  cloth ;  pour  some  melted 
butter  over  the  breast;  serve  it  with 
tongue,  bacon,  or  pickled  pork;  cab¬ 
bage,  savoys,  broccoli,  any  greens  or 
carrots,  and  oyster  sauce,  white  celery 
sauce,  or  white  sauce. 

Fowl — To  Broil. 

Slit  the  fowl  down  the  back,  and 
score  to  the  bone  all  the  thicker  parts, 


540 


Virtue  alone  is  sufficient 


as  the  thighs  and  breast,  in  order  to 
have  it  all  equally  done.  Brush 
over  the  inside  and  the  braces  scored 
with  catsup  and  pepper,  and  broil  over 
a  clear  fire.  A  sauce  should  be  made 
of  butter  and  flour  melted  brown,  into 
which,  when  taken  from  the  fire, 
should  be  put  capers  or  button  mush¬ 
rooms. 

Fowls-To  Roast  by  an  Open  Fire. 

When  the  fowls  are  laid  to  the  tire, 
singe  them  with  some  white  paper, 
baste  them  with  butter,  then  dredge 
over  them  some  flour ;  when  the  smoke 
begins  to  draw  to  the  fire,  baste  and 
dredge  them  over  again;  let  the  fire 
be  brisk,  and  send  them  to  table  with  a 
good  froth.  A  large  fowl  will  take 
three  quarters  of  an  hour,  a  small  one 
twenty  minutes.  For  sauce — gravy, 
egg-sauce,  mushrooms,  and  white  or 
brown  celery  sauce. 

Fowl— Stewed  with  Onion. 

Wash  it  clean,  dry  and  truss  it  as 
for  boiling;  put  a  little  pepper  and 
salt  into  it,  and  rub  it  with  butter; 
butter  a  saucepan;  put  the  fowl  in  the 
pan  with  a  pint  of  veal  stock  or  water, 
seasoned  with  pepper  and  salt.  Turn 
it  while  stewing,  and  while  quite 
tender  add  12  small  onions,  split. 
Stew  all  together  for  14  an  hour.  A 
young  fowl  will  take  1  hour,  an  old 
one  3  hours  to  stew. 

Goose — To  Roast  by  an 
Open  Fire. 

Presuming  that  the  bird  is  carefully 
plucked,  singed,  washed,  and  dried, 
put  into  it  a  seasoning  of  onions,  sage, 
pepper  and  salt,  fastening  tightly  the 
neck  and  rump.  Put  it  at  first  at  a 
distance  from  the  fire;  paper  the 
breast-bone;  baste  well,  and  when  the 
breast  is  rising  take  the  paper  off.  Let 
good  gravy  be  sent  in  the  dish.  Serve 
with  potatoes,  gravy,  and  apple  sauce. 
Goose— Boiled. 

Having  singed  the  goose,  pour  over 
it  a  quart  of  boiling  milk;  let  it  lie  all 


night  in  the  milk,  after  which  take  it 
out  and  dry  it  well;  stuff  it  with  sage 
and  onion,  cut  small;  sew  up  the 
openings,  and  hang  it  up  for  a  day. 
Boil  for  one  hour,  and  serve  with  onion 
sauce. 

To  Stew  Larks,  or  any  Other 
Small  Birds. 

Take  some  larks;  when  they  are 
drawn,  put  them  into  a  saucepan  with 
some  melted  butter  or  bacon,  an  onion 
stuck  with  cloves,  some  mushrooms 
and  some  livers  of  fowls ;  toss  them  all 
together  with  a  little  flour,  moisten 
them  with  some  gravy,  and  when  a 
little  wasted,  beat  an  egg  in  a  little 
milk,  with  some  parsley  cut  small 
in  it;  pour  it  into  a  saucepan, 
stir  it  round,  but  do  not  let  it  boil; 
squeeze  a  lemon  into  it. 

Partridges — To  Roast. 

Rightly  to  look  well  there  should  be 
a  leash  (3  birds)  in  the  dish;  pluck, 
singe,  draw  and  truss  them;  roast 
them  for  about  20  minutes;  baste  them 
with  butter,  and  when  the  gravy  be¬ 
gins  to  run  from  them  you  may  safely 
assume  that  the  partridges  are  done; 
place  them  in  a  dish,  together  with 
bread  crumbs,  fried  nicely  brown  and 
arranged  in  small  heaps.  Gravy 
should  be  served  in  a  tureen  apart. 

Partridges — To  Broil. 

Cut  them  in  half,  dip  them  in  a  but¬ 
ter  previously  melted,  and  cover  them 
thickly  with  crumbs  of  bread.  Aquarter 
of  an  hour  ought  to  be  sufficient  to 
cook  them  over  a  clear  fire. 

Partridge  Pie. 

Two  braces  of  partridges  are  required 
to  make  a  handsome  pie.  Truss  them 
as  for  boiling;  pound  in  a  mortar  the 
livers  of  the  birds,  °f  a  lb-  °f  f&t 
bacon,  and  some  shredded  parsley ;  lay 
part  of  tills  force-meat  at  the  bottom 
of  a  raised  crust;  put  in  the  par¬ 
tridges,  add  the  remainder  of  the  force¬ 
meat  and  a  few  mushrooms ;  put  some 


to  make  a  man  great,  glorious,  and  happy 


541 


slices  of  bacon  fat  on  the  top,  cover 
with  a  lid  of  crust,  and  bake  it 
for  2 3^2  hours.  Before  serving  the  pie 
remove  the  lid,  take  out  the  bacon,  and 
add  sufficient  rich  gravy  and  orange 
juice.  Partridge  pie  may  also  be  made 
in  a  dish  in  the  ordinary  way. 

Pigeons — Stewed. 

Make  a  seasoning  of  pepper,  salt, 
cloves,  mace,  sweet  herbs  and  a  piece 
of  butter  rolled  in  flour,  and  put  it  into 
them,  closing  the  opening.  Half 
roast  them;  then  stew  them  in  good 
gravy,  with  whole  pepper,  mace,  lemon, 
sweet  herbs,  and  a  small  onion.  Take 
them  out  when  done,  strain  the  liquor, 
skim  it,  and  thicken  it  with  a  piece  of 
butter  rolled  in  flour;  then  put  in 
the  pigeons  with  some  pickled  mush¬ 
rooms,  and  stew  them  for  five  minutes. 
Pour  the  sauce  over  them  in  the  dish. 

Plovers — The  General  Way  of 
Dressing. 

Green  plovers  roast  like  a  wood¬ 
cock  without  drawing.  Grey  plovers 
should  be  stewed.  Make  a  force¬ 
meat  with  the  yolks  of  two  hard 
eggs,  bruised,  some  marrow  cut  fine, 
artichoke  bottoms  cut  small,  and 
sweet  herbs  seasoned  with  pepper,  salt 
and  nutmeg;  stuff  the  birds,  and  put 
them  into  a  saucepan  with  some  good 
gravy  (just  enough  to  cover  them),  a 
glass  of  sherry,  and  a  blade  of  mace; 
cover  them  close,  and  let  them  stew 
very  softly  till  tender ;  then  take  up  the 
plover,  lay  them  in  a  dish,  keep  them 
hot ;  put  a  piece  of  butter  rolled  in  flour 
to  thicken  the  sauce;  let  it  boil  till 
smooth ;  squeeze  into  it  a  little  lemon, 
skim  it  clean,  and  pour  it  over  them. 

Rabbits — To  Cook. 

After  skinning  they  are  thoroughly 
freed  from  blood  with  cold  water. 
They  are  left  over  night  in  a  weak  salt 
water,  which  is  poured  off  in  the  morn¬ 
ing,  iand  new  salt  water  added,  in  which 
they  stand  until  ready  for  cooking. 


Tliis  water  is  made  just  sufficiently 
salt  to  fit  the  flesh  for  eating.  They 
are  then  boiled  until  tender,  when  the 
meat  is  taken  out,  and  flour  and  butter, 
first  rubbed  together,  is  stirred  in  and 
well  peppered,  and  the  whole  poured 
over  toast,  upon  which  the  meat  is  laid. 
A  few  sprigs  of  parsley  added  improve 
the  taste  for  many  persons. 

Barbecued  Rabbit — An  Old 
Virginia  Recipe. 

Take  a  large  fat  rabbit;  rub  all  over 
with  melted  butter,  and  sprinkle  with 
pepper  and  salt.  Lay  on  a  broiling 
iron,  set  over  a  hot  fire,  and  turn  until 
brown  on  both  sides.  When  well  done 
put  in  a  baking-pan,  spread  with  butter 
and  set  in  the  oven  for  ten  minutes. 
Mix  two  tablespoonfuls  of  vinegar,  a 
teaspoonful  of  mustard,  the  juice 
of  half  a  lemon,  and  two  tea¬ 
spoonfuls  of  currant  jelly  together. 
Set  over  the  fire  to  heat,  season  with 
salt  and  a  dash  of  Cayenne;  pour  over 
the  rabbit  and  serve. 

Snipe — Roasted  by  an  Open  Fire. 

Do  not  draw  them,  but  spit  on  a 
bird-spit ;  flour  and  baste  well  with  but¬ 
ter;  prepare  a  slice  of  toasted  bread, 
lay  it  in  a  plate  under  the  birds;  roast 
for  about  30  minutes ;  place  them  on  the 
toast;  butter,  garnish  with  slices  of 
lemon  and  parsley,  and  serve. 

Another.  —  Twenty  minutes  will 
roast  snipe;  put  under  while  roasting, 
a  toast,  to  receive  the  trail,  which 
lay  under  them  in  the  dish.  For  sauce 
— butter  and  gravy. 

Turkey — Stuffing  for. 

Take  some  bread  ci-umbs  and  t-um 
on  just  enough  hot  water  to  soften  them ; 
put  in  a  piece  of  butter,  not  melted,  the 
of  size  of  an  hen’s  egg,  and  a  spoonful 
pulverized  sage,  a  teaspoonful  of 
ground  pepper,  and  a  teaspoonful  of 
salt;  there  may  be  some  of  the  bread 
crumbs  that  need  to  be  chopped;  then 
mix  thoroughly  and  stuff  your  turkey. 


542 


There’s  a  pleasure  in  doing  good 


Turkey — To  Bake. 

Let  the  turkey  be  picked,  singed 
and  washed  and  wiped  dry,  inside  and 
out;  joint  only  to  the  first  joints  in  the 
legs,  and  cut  some  of  the  neck  off 
if  it  is  all  bloody;  then  cut  12  small, 
gashes  in  the  fleshy  parts  of  the  body 
on  the  outside  and  in  different  parts  of 
the  turkey,  and  press  1  whole  oyster 
in  each  gash;  then  close  the  skin  and 
flesh  over  each  oyster  as  tightly  as  pos¬ 
sible;  then  stuff  your  turkey,  leaving 
a  little  room  for  the  stuffing  to  swell. 

When  stuffed  sew  it  up  with  a  stout 
cord,  rub  over  lightly  with  flour, 


sprinkle  a  little  salt  and  pepper  on  it, 
put  some  water  in  your  dripping-pan, 
put  in  your  turkey,  baste  it  often  with 
its  own  drippings ;  bake  to  a  nice  brown ; 
thicken  your  gravy  with  a  little  flour 
and  water.  Be  sure  and  keep  the 
bottom  of  the  dripping-pan  covered 
with  water,  or  it  will  bum  the  gravy 
and  make  it  bitter. 

Venison — Joints  of. 

Venison  is  cut  into  haunch,  neck; 
shoulder  and  breast;  Doe  venison  is 
best  in  January,  October,  November, 
and  December,  and  buck  venison  in 
June,  July,  August  and  September. 


MEAT  ANI)  EISH  SAUCES. 

Garnishes.  Ketchup — Camp. 


Parsley  is  the  most  common  garn¬ 
ish  for  all  kinds  of  cold  meat,  poul¬ 
try,  fish,  butter,  cheese,  etc.  Horse¬ 
radish  is  the  garnish  for  roast  beef, 
and  for  fish;  slices  of  lemon  are  some¬ 
times  laid  alternately  with  the  horse¬ 
radish. 

Slices  of  lemon  for  boiled  fowl,  turkey, 
and  fish,  and  for  roast  veal  and  calf’s 
head. 

Carrot  in  slices  for  boiled  beef,  hot 
or  cold. 

Barberries,  fresh  or  preserved,  for 
game. 

Red  beetroot  sliced  for  cold  meat, 
boiled  beef,  and  salt  fish. 

Fried  sausages,  force-meat  balls,  are 
placed  round  turkey,  capon,  or  fowl. 

Lobster  coral  and  parsley  round 
boiled  fish. 

Fennel  for  mackerel  and  salmon, 
either  fresh  or  pickled. 

Currant  jelly  for  game,  also  for 
custard  or  bread  pudding. 

Seville  orange  or  lemon  in  slices  for 
wild  ducks,  teal,  etc. 

Mint,  either  with  or  without  parsley, 
for  roast  lamb,  either  hot  or  cold. 

Pickled  gherkins,  capers,  or  onions, 
for  some  kinds  of  boiled  meat  and 
stews. 


Anchovies,  4  ozs. ;  mix  with  beer, 
2  quarts;  white  wine,  1  quart;  boil  a 
short,  time,  add  peeled  shallots,  3  ozs. ; 
black  pepper,  mace,  nutmegs,  and 
ginger,  of  each,  y2  oz.,  macerate  for 
14  days,  and  bottle. 

Another. — Vinegar,  2  pints;  walnut 
ketchup,  1  pint;  mushroom  ketchup,  3 
ozs. ;  garlic,  4  cloves ;  Cayenne  pods,  ]/2 
oz. ;  soy,  2  ozs. ;  wine,  4  ozs. ;  3  ancho¬ 
vies;  1  oz.  salt.  Macerate  together 
three  weeks,  and  bottle.  • 

Another. — Vinegar,  1  pint;  walnut 
ketchup,  4  ozs.;  soy,  2  ozs.;  12 
chopped  anchovies ;  2  cloves  of  garlic, 
and  Cayenne  pods,  1  drachm;  mac¬ 
erate  three  weeks  and  bottle. 

Currant  Catsup. 

Nice  fully  ripe  currants,  4  lbs.; 
sugar,  1  y2  lbs.;  cinnamon,  ground,  1 
tablespoon;  salt  with  ground  cloves 
and  pepper,  of  each  1  teaspoon ;  vine¬ 
gar,  1  pt.  Stew  the  currants  and  sugar 
until  quite  thick;  then  add  the  other 
ingredients,  and  bottle  for  use. 

Gooseberry  Catsup. 

Four  quarts  gooseberries  with  stems 
and  blossoms  trimmed  off  with  scis¬ 
sors;  four  pounds  of  brown  sugar,  one 
ounce  of  stick  cinnamon,  one  teaspoon® 


543 


ivhich  sufficiently  pays  itself. 


ful  of  ground  cloves  (whole  ones  will 
do)  and  one  pint  of  vinegar.  Boil 
berries,  spice  and  fruit  three  hours; 
add  vinegar;  let  come  to  a  boil  and 
can. 

Mushroom  Catsup. 

Gather  mushrooms  in  dry  weather; 
take  the  large,  fully  grown  flaps,  and 
see  that  they  are  free  from  insects  and 
earth.  Add  to  each  peck  of  mush¬ 
rooms  a  half  lb.  of  salt;  break  them 
up  into  a  large  earthenware  pan,  scatter 
the  salt  over  them,  and  let  them  stand 
for  three  days,  stirring  and  mashing 
them  up  each  day,  then  strain  out  all 
the  juice.  To  every  quart  of  juice 
put  )4  an  oz.  of  whole  black  pepper,  34 
an  oz.  of  bruised  ginger,  34  of  an  oz. 
of  allspice,  34  of  an  oz.  of  Cayenne, 
and  the  same  quantity  of  pounded 
mace.  Put  all  the  spices  with  the 
juice  into  a  large  earthenware  jar 
(standing  in  a  pot  of  -water),  and  boil 
for  3  hours;  or  the  catsup  may  be 
boiled  in  a  preserving  pan.  Let  the 
spices  remain  in  it  when  bottled. 
Never  use  mushrooms  unless  you 
know  them  to  be  safe. 

Another. — Have  the  mushrooms 
gathered  in  the  morning  before  the 
sun  is-  on  them.  Break  them  in  small 
pieces,  put  them  in  a  large  dish,  and 
sprinkle  a  good  deal  of  salt  on  them; 
let  them  lie  for  four  days,  turning  them 
daily,  then  lay  them  on  a  sieve,  or  put 
them  in  a  thin  bag,  and  let  them  run 
all  night  until  the  liquor  is  all  from 
them.  Take  the  mushrooms  out  of 
the  bag,  put  them  on  in  a  little  cold 
water,  let  them  boil  slowly  for  about 
half  an  hour,  then  drain,  and  add  this 
second  liquor  to  the  first.  Put  the 
liquor  in  a  saucepan,  with  plenty  of 
mixed  spices,  let  it  boil  for  five  min¬ 
utes,  run  it  through  a  piece  of  muslin 
into  a  basin,  and,  when  cold,  bottle 
up,  seal,  and  keep  it  in  a  dry  place. 


Oyster  Catsup. 

Take  fine  fresh  oysters,  rinse  them  in 
their  own  liquor,  then  pound  them  in 
a  marble  mortar,  and  to  a  pint  of 
oysters  put  a  pint  of  cherry  wine; 
boil  it  up,  add  an  ounce  of  salt,  2 
drachms  of  Cayenne  pepper,  let  it 
boil  up  once  again,  rub  it  through  a 
sieve;  when  cold,  put  it  in  bottles  and 
cork  and  seal  them. 

Tomato  Ketchup. 

Scald  ripe  tomatoes,  and  remove  the 
skin.  Let  them  stand  a  day,  covered 
with  salt ;  strain  thoroughly  to  remove 
the  seeds.  To  every  2  quarts  of  the 
liquor  add  3  oz.  of  cloves,  2  of  black 
pepper,  2  grated  nutmegs,  a  little 
Cayenne  pepper,  and  salt.  Boil  all 
together  for  34  an  hour,  then  let  the 
mixture  cool  and  settle;  add  a  pint  of 
the  best  cider  vinegar ;  bottle,  cork 
tightly,  and  seal.  Keep  in  a  cool 
place. 

Tomato  Ketchup. 

This  is  made  from  tomatoes  in  the 
same  way  as  the  preceding,  adding  a 
small  quantity  of  very  strong  Chili 
vinegar. 

Walnut  Ketchup. 

The  juice  of  green  tender  walnuts 
expressed,  1  gallon;  boil  and  skim  till 
clear;  add  2  lbs.  of  anchovies;  shallots, 
2  lbs.;  pepper,  mace,  and  cloves,  of 
each  1  oz. ;  and  a  sliced  clove  of  garlic. 
Simmer  15  minutes,  add  salt  to  taste, 
strain,  and  when  cool,  bottle.  Let  it 
stand  12  months  before  using. 

Another. — Tender  walnuts  bruised, 
]/2  bushel;  add,  to  eaclh  gallon  of  juice, 
red  wine,  1  quart;  anchovies  and  bay 
salt,  of  each  4  ozs. ;  allspice,  1  oz.; 
black  pepper,  2  oz. ;  cloves  and  mace, 
of  each,  2  drachms;  a  little  ginger, 
and  sliced  horseradish.  Simmer  slowly 
until  enough,  and  W’hen  cold,  bottle. 

Another.  —  Green  wTalnut  shells 
bruised,  4  parts;  salt,  1  part;  mix,  and 
jn  7  days  express  the  liquor.  To  each 


544 


Of  all  blessings,  ladies  are  the  soothingest! 


gallon,  add  allspice,  4  ozs. ;  ginger, 
3  ozs. ;  long  pepper,  2  ozs. ;  cloves  and 
mace,  of  each  1  oz.  Simmer  for  30 
minutes,  cool,  and  bottle. 

Walnut  Catsup. 

Walnut-shell  juice,  3  gallons;  salt, 
7  lbs.;  ginger,  8  oz.;  garlic,  8  oz.; 
horseradish,  8  oz.;  essence  of  ancho¬ 
vies,  1  quart.  Mix. 

Spiced  Currants. 

Three  quarts  of  currants,  one  quart 
of  sugar,  one-half  pint  of  vinegar, 
one  tablespoonful  of  cloves,  one  table¬ 
spoonful  of  cinnamon.  Measure  the 
currants  after  they  have  been  picked. 
Put  all  together  in  a  kettle,  stir  fre¬ 
quently,  and  when  it  begins  to  boil, 
skim  carefully.  Cook  half  an  hour, 
coimting  from  the  time  it  begins  to 
boil.  Put  in  small  jars  or  tumblers. 
This  is  to  be  served  with  meats. 

Gravy — Brown. 

Three  onions,  sliced  and  fried  in  but¬ 
ter  to  a  nice  brown ;  toast  a  large,  thin 
slice  of  bread  a  considerable  time  until 
very  hard  and  of  a  deep  brown.  Take 
these,  with  any  piece  of  meat,  bone, 
etc.,  and  some  herbs,  and  set  them  on 
the  fire,  with  water  according  to  judg¬ 
ment,  and  stew  down  until  a  rich 
gravy  is  produced.  Season,  strain  and 
cool. 

Horseradish — To  Have  in 
Keeping. 

Grate  a  sufficient  quantity  dur¬ 
ing  the  season,  while  it  is  green,  put 
it  in  bottles,  fill  up  with  strong  vine¬ 
gar,  cork  them  tight,  and  set  them 
in  a  cool  place. 

Horseradish  Powder. 

The  time  to  make  this  is  during 
November  and  December:  slice  the 
radish  the  thickness  of  a  nickel,  and 
lay  it  to  dry  very  gradually  in  a  Dutch 
oven  (a  strong  heat  soon  evaporates 
its  flavor) ;  when  dry  enough,  pound 
it  and  bottle  it. 


Horseradish  Vinegar. 

Pour  a  quart  of  best  vinegar  on  three 
ounces  of  scraped  horseradish,  an 
ounce  of  minced  shallot,  a  nd  one  drachm 
of  Cayenne;  let  it  stand  a  week, 
and  you  will  have  an  excellent  relish 
for  cold  beef,  salads,  etc.,  costing  but 
little.  Horseradish  is  in  the  highest 
perfection  about  November. 

Mint  Vinegar. 

Place  in  a  wide-mouthed  bottle, 
fresh,  nice,  clean  mint  leaves  enough 
to  fill  it  loosely ;  then  fill  up  the  bottle 
with  good  vinegar;  and  after  it  has 
been  corked  close  for  two  or  three 
weeks,  pour  it  off  clear  into  another 
bottle,  and  keep  well  corked  for  use. 
Serve  with  lamb  when  mint  cannot 
be  obtained. 

Curry  Powder. 

Take  two  ounces  of  turmeric,  six 
ounces  of  coriander  seed,  half-an- 
ounce  of  powdered  ginger,  two  drachms 
of  cinnamon,  6  drachms  of  Cayenne  pep¬ 
per,  one  drachm  of  mace  and  cloves, 
powdered  fine,  two  drachms  of  pi¬ 
mento,  four  drachms  of  nutmeg,  and  an 
ounce  and  a  half  of  fennel  seed; 
powder  finely,  mix,  dry,  and  bottle 
for  use. 

Another  Curry  Powder.  —  Take  of 
coriander  seed  and  turmeric,  each  six 
drachms;  black  pepper,  four  drachms; 
fennel  seed  and  powdered  ginger, 
each  two  drachms;  Cayenne  pepper, 
half  a  drachm;  powder  finely,  mix, 
dry,  and  bottle  for  use. 

Indian  Curry  Powder. — Turmeric, 
four  ounces;  coriander  seeds,  eleven 
ounces ;  Cayenne,  half  an  ounce ;  black 
pepper,  five  ounces;  pimento,  two 
ounces;  cloves,  half  an  ounce;  cinna¬ 
mon,  three  ounces;  ginger,  two  ounces; 
cummin  seed,  three  ounces;  shallots, 
one  ounce.  All  these  ingredients 
should  be  of  a  fine  quality,  and  re¬ 
cently  ground  or  powdered. 


Ease  before  Cereviony. 


545 


Fried  Apples. 

Cut  slices  one-half  inch  thick  across 
the  apple  without  removing  skin  or 
core,  or  cut  the  apple  in  quarters  and 
remove  the  core.  Saute  the  apples 
in  butter  or  drippings  until  tender  and 
light  brown,  but  not  soft  enough  to 
lose  form.  Serve  on  the  same,  dish 
with  pork  chops. 

Mustards. 

To  Prepare  Ordinary  Mustard. — Stir 
gradually  1  pint  of  good  white  wine 
into  8  ounces  of  ground  mustard  seed, 
add  a  pinch  of  pulverized  cloves,  and 
let  the  whole  boil  over  a  moderate 
coal  fire.  Then  add  a  small  lump  of 
white  sugar  and  let  the  mixture  boil 
up  once  more. 

Another. — Pour  Yi  a  pint  of  boiling 
wine  or  apple  vinegar  over  8  ounces 
of  ground  mustard  seed  in  an  earthen 
pot,  stir  the  mixture  thoroughly,  then 
add  some  cold  vinegar,  and  let  the  pot 
stand  over  night  in  a  warm  place. 
The  next  morning  add  Y  pound  of 
sugar,  %  drachm  of  pulverized  cinna¬ 
mon,  Yi  drachm  of  pulverized  cloves, 

1  drachms  of  Jamaica  pepper,  some 
cardamom,  nutmeg,  half  the  rind  of  a 
lemon,  and  the  necessary  quantity  of 
vinegar.  The  mustard  is  now  ready 
and  is  kept  in  pots  tied  up  with  blad¬ 
der. 

Another. — Pound  in  a  mortar  the 
flesh  of  a  salt  herring  and  2  ounces  of 
capers  to  a  paste,  and  mix  this  with  2 
ounces  of  pulverized  white  sugar  and 
13  ounces  of  ground  mustard  seed; 
then  pour  pints  of  boiling  wine 
vinegar  over  it,  stir,  and  let  the  whole 
stand  near  a  fire  for  several  hours. 
Finally,  add  %  pint  of  boiling  vinegar, 
stir  thoroughly,  and  pour  the  mus¬ 
tard  into  glass  bottles. 

Another. — Mix  8  ounces  of  ground 
mustard  seed  with  1 Yi  pints  of  good, 
cold  vinegar,  heat  the  mixture  over  a 
moderate  fire  for  1  hour,  add  1  drachm 


of  ground  Jamaica  pepper,  and  when 
cold  keep  it  in  well-closed  jars. 

Another. — Cut  up  a  medium-sized 
onion,  pour  pints  of  good  vinegar 
over  it,  let  it  stand  for  a  few  days, 
strain  the  vinegar  off  and  pour  it  over 
8  ounces  of  mustard  seed,  and  let  this 
stand  for  12  hours.  The  mustard 
seed  is  then  ground  and  mixed 
with  the  following  ingredients:  Yi 
drachm  of  finely-powdered  clover,  % 
drachm  of  pulverized  cardamoms,  a 
like  quantity  of  grated  nutmeg,  and  1 
ounce  of  pulverized  white  sugar. 

French. — Salt,  1 Y  lbs. ;  scraped 
horseradish,  1  lb.;  garlic,  2  cloves; 
boiling  vinegar,  2  gallons;  macerate 
in  a  covered  vessel  for  24  hours; 
strain,  and  add  sufficient  flour  of 
mustard. 

Frankfort.— Mix  1  pound  of  white 
mustard  seed,  ground,  a  like  quantity 
of  brown  mustard  seed,  8  ounces  of 
pulverized  loaf  sugar,  1  ounce  of  pul¬ 
verized  cloves,  2  ounces  of  allspice,  and 
compound  the  mixture  with  white 
wine  or  wine  vinegar. 

Wine. — Compound  very  fine  black 
mustard  in  powder  with  Yi  of  its 
quantity  of  must,  which  has  been 
previously  boiled  down  to  a  thickly- 
fluid  paste  in  a  tin  boiler. 

Aromatic. — Cut  up  8  oimces  each  of 
parsley,  cheroil  (Chacrophyllum  sati¬ 
vum),  and  celery,  steep  them  for  2 
weeks  in  wood  vinegar,  then  grind  the 
mixture,  and  add  10  quarts  of  ground 
mustard  seed  and  8  ounces  of  pulver¬ 
ized  sea  salt.  On  the  other  hand, 
pulverize  and  mix  1  pound  each  of 
cinnamon,  cloves,  nutmegs,  and  all¬ 
spice,  sift  the  powder  and  mix  it  with 
the  mustard,  together  with  40  drops 
of  essence  of  thyme  and  30  drops  each 
of  essence  of  cinnamon  and  essence  of 
tarragon,  diluted  with  some  vinegar 
poured  from  the  first  mixture. 

English  Mustard  consists  of  9  pounds 
of  ground  mustard  seed,  8  ounces  of 


546 


How  difficult  it  is  for  the  firmest 


wheat  flour,  124  pounds  of  common 
salt,  224  ounces  of  Cayenne  pepper, 
and  as  much  water  and  vinegar  as 
required. 

Black  Mustard  Powder. — Mix  10 

parts  of  ground  black  mustard  and 
of  rocambole  rubbed  very  fine,  and 
add  1-20  of  salt. 

Compound  Mustard  Powder.  Mix  10 

parts  of  ground  white  mustard  and 
%  of  rocambole  rubbed  very  fine. 

Mustard  Powder,  Compound  English. 
— Pulverize  and  mix  2  pounds  of  mus¬ 
tard  seed,  1J/2  ounces  of  dried  rocam¬ 
bole,  x/i  ounce  each  of  marjoram, 
thyme,  and  garden  sage,  24  ounce  each 
of  tarragon  and  cinnamon,  24  drachm 
each  of  ginger,  cloves,  and  fennel  seed, 
and  8  ounces  of  dried  common  salt,  and 
keep  the  powder  in  well-closed  bottles. 

Mustard  Powder,  Compound  Black. 
Pulverize  and  mix  20  parts  of  ground 
black  mustard  seed,  3  of  common  salt, 
1  each  of  tarragon,  thyme  and  rocam¬ 
bole,  and  4  of  pulverized  sugar. 

Sauces. 

Apple. — Take  six  good  baking  apples, 
peel  and  cut  them  in  four,  take  out  the 
core ;  put  them  either  in  a  brass  or  en¬ 
ameled  pan, with  a  little  water ;  let  them 
boil  to  a  pulp,  and  press  through  a  sieve. 
Return  to  the  pan  with  one  ounce  of 
butter,  two  ounces  of  sugar  and  a  little 
lemon  juice;  stir  well,  and  serve  hot  in 
a  sauce-tureen.  This  is  always  served 
with  goose  and  roasted  pork. 

Baked  Apple.  —  Pare,  core  and 
quarter  apples  to  fill  an  earthen  crock 
or  deep  pudding  dish,  taking  care  to 
use  apples  of  uniform  degree  of  hard¬ 
ness  and  pieces  of  the  same  size.  For 
two  quarts  of  fruit  thus  prepared,  add 
a  cup  of  water,  and,  if  the  apples  are 
sour,  a  cup  of  sugar.  Cover  closely, 
and  bake  in  a  moderate  oven  several 
hours,  or  until  of  a  dark  red  color. 
Sweet  apples  and  quinces,  in  the  pro¬ 
portion  of  two  parts  M  apple  to  one  of 
quince,  baked  in  this  way,  are  also 


good.  Cut  the  apples  into  quarters, 
but  slice  the  quinces  much  thinner  as 
they  are  more  difficult  to  cook.  Put 
a  layer  of  quince  on  the  bottom  of  the 
dish,  and  alternate  with  layers  of  apple 
until  the  dish  is  full.  Add  cold  water 
to  half  cover  the  fruit,  and  stew  in  the 
oven,  well  covered,  without  stirring, 
until  tender.  Fruit  cooked  in  this  wmy 
may  be  canned  w'hile  hot  and  kept  for 
a  long  period. 

Green  Apple. — For  sour  green  apples 
it  is  best  to  use  a  sharp  silver  knife  to 
prevent  discoloration.  Cut  the  apples 
in  quarters,  remove  the  cores  and  skin, 
and  drop  them  as  fast  as  pared  into  a 
bowl  of  cold  water.  Skim  them  out 
into  a  granite  kettle  with  a  large  bot¬ 
tom,  so  that  there  w  ill  not  be  much 
depth  to  the  apples.  Add  boiling 
wmter  enough  to  show  among  the  pieces, 
cover  tightly,  and  cook  quickly. 
Shake  the  pan  occasionally,  and  as 
soon  as  the  fruit  is  soft  mash  it  with  a 
silver  fork,  add  sugar  to  taste,  and 
when  it  is  dissolved  remove  from  the 
fire.  Serve  hot  or  cold.  This  sauce 
should  be  free  from  lumps,  light  colored 
and  not  very  sweet.  A  pinch  of  salt 
may  be  an  improvement. 

Apple  Sauce  for  Goose  or  Pork. — Pare, 
quarter  and  core  six  tart  apples.  Put 
them  in  a  granite  saucepan,  cover  wdth 
water,  boil  until  tender,  and  press 
through  a  collander;  add  a  teaspoonful 
of  butter,  a  dash  of  nutmeg  or  cinna¬ 
mon,  and  sugar  to  taste,  being  sure  to 
keep  the  sauce  tart. 

Bread  Sauce. — Boil  in  a  pint  of  w’ater 
a  thick  slice  of  bread,  a  minced  onion, 
and  some  white  pepper.  When  the 
onion  is  tender  pour  off  the  water, 
pick  out  the  pepper-corns,  and  rub  the 
bread  through  the  sieve,  then  put  it 
into  a  pan  with  half  a  pint  of  cream, 
a  pat  of  butter,  and  a  little  salt, 
stir  till  it  boils,  and  serve. 

Bread  Sauce,  No.  2. — Boil  one  pint 
of  good  milk,  pour  it  over  a  breakfast- 


547 


of  us  to  be  always  guarded. 


cupful  of  bread  crumbs,  in  a  basin,  and 
cover  it  with  a  plate;  let  it  stand  one 
hour,  and  press  through  a  sieve.  When 
wanted,  put  it  into  a  small  sauce¬ 
pan  ;  if  too  thick  add  a  little  cream  to 
it,  a  little  nutmeg,  two  drops  of  the 
essence  of  cloves,  and  a  little  salt;  let 
it  boil  one  minute,  and  serve  in  a 
sauce-tureen. 

Bread  Sauce,  No.  3.— Boil  for  ten 
minutes  in  a  pint  of  white  stock  one 
onion,  with  two  cloves  stuck  in  it,  and 
one  blade  of  mace.  Strain  this  into 
a  basin  on  a  breakfast -cupful  of 
bread  crumbs,  cover  with  a  plate  and 
let  it  stand.  When  wanted,  put  it  on 
in  a  clean  saucepan  with  one  gill  of 
cream,  a  little  white  pepper  and  salt, 
stir  till  it  boils,  and  serve  in  a  sauce- 
tureen.  Bread  sauce  is  served  with 
game  and  sometimes  with  roast  fowls. 

Browned  Bread  Crumbs  for  Serving 
with  Game. — Put  .some  grated  loaf 
bread  in  the  oven  on  a  baking  dish  till 
it  becomes  a  fine  light-brown  color,  then 
take  it  out  and  rub  in  a  little  bit  of  but¬ 
ter.  Serve  hot  on  a  napkin. 

Plain  Brown  Sauce. — Put  two  ounces 
of  butter  into  a  clean  saucepan,  melt 
it,  and  let  it  boil,  then  dredge  in  about 
an  ounce  and  a  half  of  flour,  moving 
the  pan  very  carefully,  as  it  has  a 
strong  tendency  to  burn.  When  it 
is  a  dark  brown  color  add  two  break- 
fast-cupfuls  of  stock,  and  stir  with 
a  wooden  spoon.  If  too  thick,  add 
a  little  more  stock;  season  with  a 
little  catsup,  black  pepper,  and  salt, 
and  let  it  simmer  slowly  for  ten  min¬ 
utes.  If  wanted  very  smooth  pour 
it  through  a  gravy  strainer. 

Celery  Sauce. — Wash  two  large 
heads  of  celery,  cut  the  white  parts 
in  half-inch  lengths,  put  them  on  in 
an  enameled  pan  with  equal  meas¬ 
ure  of  milk  and  white  stock,  and 
boil  till  tender.  Put  on  in  a  sauce¬ 
pan  two  ounces  of  butter  with  the 


same  of  flour,  let  it  melt,  stirring  it 
well  with  a  wooden  spoon,  drain  the 
celery,  add  the  milk  and  stock  to 
the  butter  and  flour,  and  continue 
stirring;  let  it  boil  about  ten  minutes; 
if  too  thick  add  a  little  more  white 
stock,  then  add  the  pieces  of  celery, 
half  a  gill  of  cream,  and  season  with 
white  pepper,  salt,  and  grated  nut¬ 
meg,  after  which  it  must  not  be  al¬ 
lowed  to  boil.  This  sauce  is  very 
much  liked  with  boiled  or  braised 
turkey,  and  the  quantity  given  here 
will  be  found  sufficient  for  one. 

Caper  Sauce. — Make  a  plain  butter 
sauce,  add  some  French  capers  and 
a  little  vinegar;  stir,  and  make  it  hot. 
Serve  over  the  boiled  mutton  or  in  a 
sauce-tureen. 

Chutney. — Pare  and  core  sour  ap¬ 
ples.  Then  take  of  these  apples,  to¬ 
matoes,  brown  sugar,  and  best  raisins, 
each  8  oz. ;  salt,  4  oz.;  red  peppers 
(Chilies)  and  powdered  ginger,  2  oz. 
each;  garlic  and  small  onions,  1  oz. 
each.  Pound  the  whole  well,  and  add 
3  quarts  of  best  cider  or  wine  vinegar 
— or  vinegar  made  from  beer — and 
1  quart  of  lemon  juice.  Let  it  stand 
in  the  vessel  a  month,  but  give  it  a 
good  shake  daily.  Then  pour  off  the 
clear  liquid  and  bottle  it.  The  residue 
may  be  used  in  aid  of  a  second  batch 
of  sauce,  or,  rubbed  up  into  a  very 
smooth  paste,  may  form  a  constituent 
of  French  mustard. 

Cranberry  Sauce.  —  To  stew  cran¬ 
berries,  a  quart  of  berries,  a  pint 
of  brown  sugar,  and  a  pint  of  water; 
place  all  in  a  porcelain  kettle,  cover 
closely,  and  allow  them  to  cook  8 
minutes  after  coming  to  a  boil,  with¬ 
out  stirring;  remove  from  the  fire, 
and  empty  into  an  earthen  dish  to 
cool. 

Cucumber. — Have  one  or  two  green 
cucumbers,  put  them  into  boiling 
water  with  a  little  salt  and  vinegar, 


548 


Thoughtfulness  begets  Wisdom. 


let  them  boil  for  ten  minutes,  take 
them  out,  peel  them,  and  cut  them 
in  slices,  about  half  an  inch  thick. 
Take  a  little  white  stock,  a  pat  of  but¬ 
ter,  a  tablespoonful  of  lemon  pickle 
or  vinegar,  and  a  tablespoonful  of  sugar ; 
put  them  in  a  saucepan  on  the  fire,  and 
shake  it  until  it  becomes  hot,  then 
add  the  cucumbers  and  a  little  white 
pepper.  This  sauce  is  served  in  a 
sauce-tureen  with  lamb  cutlets. 

Curry. — Fry  the  meat  partially  in 
salt  pork  fat.  Remove  the  meat  and 
to  a  pound  allow  a  pint  of  water 
and  two  teaspoonfuls  of  curry  powder. 
Boil  these  together  a  few  minutes, 
then  add  the  meat  and  cook  until  done. 
Thicken  the  gravy  with  a  teaspoonful 
of  flour  before  serving.  Serve  with 
boiled  rice. 

Fennel. — Boil  a  bunch  of  fennel 
and  parsley,  chop  it  small,  stir  it  into 
some  melted  butter. 

Fish  Sauce. 

Take  a  pint  of  milk  and  cream 
together,  2  eggs  well  beaten,  salt,  a 
little  pepper,  and  part  of  the  juice  of 
a  lemon.  Put  it  over  the  fire  and  stir 
it  constantly  until  it  begins  to  thicken. 

Fowls — Sauce  for, 

An  excellent  white  sauce  for  fowls 
may  be  made  of  2  oz.  of  butter,  2 
small  onions,  1  carrot,  3^2  a  teacupful 
of  flour,  1  pint  of  new'  milk,  salt  and 
pepper  to  taste.  Cut  up  the  onions 
and  carrots  very  small,  and  put  them 
into  a  stew-pan  with  the  butter;  sim¬ 
mer  them  until  the  butter  is  nearly 
dried  up;  then  stir  in  the  flour  and 
add  the  milk.  Boil  the  whole  gently 
until  it  thickens,  strain  it,  season  with 
salt  and  Cayenne,  and  serve. 

Roast  Meat  Gravy. 

When  the  roast  is  done,  take  the 
dripping-pan  and  pour  off  the  fat, 
leaving  the  savory  jelly,  which  has 
come  from  the  meat  in  the  process  of 
roasting,  in  the  bottom.  Pour  into 


this  jelly  enough  of  boiling  water  with 
a  little  salt  to  make  sufficient  gravy 
for  the  size  of  the  roast,  mix  well,  let 
it  come  to  the  boil,  and  pour  over  the 
meat.  To  most  people  this  is  the 
most  acceptable  gravy  with  roast  beef 
or  mutton,  and  ought  always  to  be 
served  with  it,  even  when  other  sauces 
and  accompaniments  are  served. 

Horseradish  Sauce  for 
Cold  Meat. 

Mix  a  teaspoonful  of  mustard,  two 
tablespoonfuls  of  cream,  and  one  of 
Chili  vinegar;  add  a  little  salt,  a  table¬ 
spoonful  of  grated  horseradish,  and 
a  teaspoonful  of  brown  sugar.  Mix 
all  together,  and  serve  in  a  sauce- 
tureen. 

Lobster  Sauce. 

Take  a  lobster  which  has  a  good 
deal  of  spawn,  pull  the  meat  to  pieces 
with  a  fork:  do  not  chop  it;  bruise  it 
and  the  spawn  with  the  back  of  a 
spoon;  break  the  shell,  boil  it  in  a 
little  water  to  give  it  a  color,  strain  it 
off;  melt  some  butter  in  it  very 
smooth,  with  a  little  horseradish,  mix 
the  body  of  the  lobster  well  with  the 
butter,  then  add  the  meat,  and  give 
it  a  boil,  with  a  spoonful  of  catsup,  or 
gravy,  if  agreeable.  Some  like  it  with 
only  plain  butter. 

Lyonnaise  Sauce. 

Peel  and  cut  into  small  dice  one 
large  Portugal  onion,  put  it  on  in  an 
enameled  pan  with  one  ounce  of  but¬ 
ter,  and  let  it  simmer  till  soft,  then  add 
one  gill  of  tomato  pulp,  a  piece  of 
glaze  about  the  size  of  a  walnut,  one 
dessertspoonful  of  vinegar,  half  a 
teaspoonful  of  vinegar,  a  little  black 
pepper,  and  salt;  let  it  boil  up  and 
serve.  This  is  a  very  good  sauce  for 
mutton  cutlets. 

Mayonnaise  Sauce. 

Separate  very  carefully  the  yolks 
of  two  eggs,  drop  them  into  a  clean 
basin,  and  with  a  wooden  spoon  stir 


Remember  that  every  day  is  the  best  day  in  the  year. 


549 


for  a  few  seconds;  then  take  the  salad 
oil  bottle,  and,  placing  your  thumb 
over  the  top,  pour  in  very  slowly 
about  half  a  pint  of  oil,  stirring  con¬ 
stantly  till  it  becomes  thick  and 
smooth;  season  with  pepper,  salt, 
vinegar  and  mustard.  When  you 
begin  to  mix  the  oil  with  the  yolks, 
the  oil  should  be  added  in  drops  at 
short  intervals.  This  sauce  is  used 
for  dressing  cold  salmon  and  lobster 
salads. 

Mint  Sauce. 

Take  twelve  stalks  of  green  mint; 
pick  off  the  leaves,  wash  well;  mince 
them  very  small,  take  a  small  teacupful 
of  vinegar,  add  two  tablespoonfuls 
of  raw  sugar,  and  mix  them  well  to 
dissolve  the  sugar.  Serve  in  a  sauce- 
tureen,  with  roast  lamb,  either  hot  or 
cold. 

Mint  Sauce  for  Roast  Lamb. 

Take  nine  or  ten  stalks  ofj  green 
mint,  chop  it  very  small,  a  pint 
of  common  vinegar,  and  three  table¬ 
spoonfuls  of  moist  sugar.  It  will  be 
all  the  better  if  made  a  day  or  two 
before  it  is  used. 

Piquant  Sauce. 

Chop  together  one  tablespoonful  of 
capers,  the  same  of  pickled  gherkins, 
and  one  small  onion ;  put  them  on  in  an 
enameled  pan  with  two  tablespoon¬ 
fuls  of  vinegar,  and  let  simmer  for 
about  ten  minutes,  or  till  the  vinegar 
is  reduced  to  half  the  quantity.  Brown 
one  ounce  of  butter  with  one  ounce  of 
flour,  add  about  half  a  pint  of 
stock,  and  let  it  boil  slowly  for  ten 
minutes,  then  add  the  chopped  ca¬ 
pers,  etc.,  season,  if  necessary,  with 
pepper  and  salt,  and  if  liked  one  tea¬ 
spoonful  of  anchovy  sauce.  This 
sauce  is  suitable  either  for  meat  or  fish ; 
but,  if  for  fish,  it  is  better  to  prepare  a 
plain  butter  sauce  inst  ead  of  the  brown, 
to  which  add  the  piquant  mixture. 


Sauce  Royal  for  Plum  Pudding. 

Beat  four  ounces  of  fresh  butter  to  a 
cream,  add  four  ounces  of  fine-ground 
sugar,  and  beat  a  little  longer,  then 
stir  in  gradually  one  glass  of  brandy 
and  the  same  of  sherry.  The  mixing 
must  be  done  very  carefully,  adding 
the  brandy  and  sherry  at  first  in  drops 
at  short  intervals,  so  as  to  make  it 
blend  with  the  butter.  This  sauce 
should  be  made  shortly  before  it  is 
wanted,  and  served  cold  in  a  sauce- 
tureen,  or  in  little  pat,  son  a  plate,  like 
butter. 

Salad  Sauce. 

Have  two  hard  boiled  eggs,  bruise 
the  yolks  till  very  smooth,  add  a  table¬ 
spoonful  of  mustard,  mix  them  with 
a  teaspoonful  of  mustard,  one  of  salt, 
and  one  of  black  pepper,  a  teaspoonful 
of  Cayenne  sauce,  a  tablespoonful  of 
vinegar,  one  of  the  essence  of  ancho¬ 
vies,  and  a  small  teacupful  of  cream. 

Sharp  Sauce  for  Venison. 

Brown  one  ounce  of  butter  with  one 
ounce  of  flour  in  a  saucepan,  add  two 
ounces  of  ham  chopped  small,  a  few 
sprigs  of  parsley  one  onion  sliced,  one 
bay  leaf  and  a  little  thyme ;  let  all  sim¬ 
mer  together  for  ten  minutes,  then  add 
three  gills  of  good  brown  soup  or  stock, 
half  a  gill  of  vinegar,  and  a  little  black 
pepper  and  salt,  after  which  let  it  boil 
for  ten  minutes,  stirring  occasionally 
to  prevent  burning.  Pass  through 
a  gravy  strainer  into  a  clean  sauce¬ 
pan,  add  one  glass  of  port  wine, 
one  dessertspoonful  of  red  currant 
jelly,  and  stir  till  the  jelly  dissolves  and 
the  sauce  just  comes  to  the  boil. 

Sauce — Shirley. 

Twelve  good-sized,  ripe  tomatoes; 
two  bell  peppers  (large  ones) ;  two 
onions  (may  omit  these,  and  like  the 
sauce  better — consult  your  own  taste). 
Scald  and  skin  the  tomatoes;  chop  the 
peppers  and  onions  (if  used)  very  fine. 
Then  add  one  cup  of  vinegar  and  one 


550 


Oh,  do  not  pray  for  easy  lives; 


fourth  of  a  cup  of  sugar,  and  boil  two 
hours ;  then  put  in  another  cup  of  vine¬ 
gar  and  boil  one  hour — or  until  the 
mixture  does  not  separate.  Then  stir 
in  one  teaspoonful  of  cloves,  one  des¬ 
sertspoonful  of  cinnamon,  and  a  tea¬ 
spoonful  of  pimento  (allspice). 

Tomato  Sauce. 

Put  on  the  fire,  in  an  enameled  pan, 
one  tablespoonful  of  vinegar,  and  let  it 
boil  till  reduced  to  one  half  the  quanti¬ 
ty,  then  add  half  a  pint  of  t  omato  pulp, 
one  ounce  of  meat  or  chicken  glaze,  a 
pinch  of  sugar,  and  the  same  of  salt  if 
necessary;  let  it  simmer  for  two  or 
three  minutes,  and  serve. 

Another. — Take  four  ripe  tomatoes, 
slice  them,  squeeze  out  the  seeds  and 
water,  and  put  them  with  salt,  Cay¬ 
enne  pepper,  pounded  mace,  and  all¬ 
spice,  into  a  saucepan  without  any 
water,  and  let  them  simmer  slowly  in 
their  own  liquor  till  quite  dissolved; 
pass  them  through  a  fine  sieve,  beat 
them  up  with  a  bit  of  butter  and  serve 
over  mutton  chops. 

Tomato  Sauce,  to  Keep. — Take  six 
pounds  of  ripe  tomatoes,  crush 
them,  and  sprinkle  with  salt;  let 
them  remain  a  day  or  two,  then  boil 
and  pass  through  a  coarse  sieve  or 
colander.  Put  into  the  liquor  half  a 
teaspoonful  of  Cayenne,  and  a  dessert¬ 
spoonful  each  of  cloves,  pepper,  ginger 
and  cinnamon;  boil  it  one-third  away, 
and  bottle  tight.  It  should  be  shaken 
before  being  used. 

White  Sauce. 

To  make  white  sauce  for  a  boiled 
turkey,  take  one  breakfastcupful  of 
cream,  mix  in  two  tablespoonfuls  of 
flour  till  very  smooth,  a  little  pounded 
mace,  nutmeg,  and  salt;  add  a  break¬ 
fastcupful  of  the  water  in  which  the 
turkey  was  boiled,  put  it  on  the  fire, 
stirring  all  the  time  till  it  boils  and 
becomes  very  thick  and  smooth;  then 
pour  it  over  the  turkey.  This  sauce 


may  be  served  with  boiled  fowl  or 
chickens. 

Another.  —  Put  a  dessertspoonful  of 
flour  and  a  little  salt  in  a  basin,  mix 
gradually  with  a  quarter  of  a  pint  of 
cold  water,  turn  it  into  a  small,  clean 
saucepan,  boil  for  two  minutes,  stir¬ 
ring  well,  then  add  an  ounce  and  a  half 
of  butter  cut  small,  and  stir  till  it  is 
quite  melted.  In  mixing  water  and 
flour  to  form  melted  butter,  a  small 
hole  should  be  made  in  the  middle  and 
the  water  then  poured  into  this  hole. 
Then  stir  round  from  the  center  in¬ 
stead  of  from  the  side  of  the  basin,  and 
the  butter  will  by  this  means  be  free 
from  lumps. 

Another. — An  anchovy,  a  glass  of 
sherry,  a  bit  of  horseradish,  two  or 
three  blades  of  mace,  an  onion  stuck 
with  cloves,  a  piece  of  lemon  peel,  a 
quarter  of  a  pint  of  water  or  more ;  sim¬ 
mer  these  till  reduced  to  the  quantity 
wanted ;  strain  it,  put  in  two  spoonfuls 
of  milk,  a  large  piece  of  butter,  with 
some  flour  mixed  well  in  it;  keep  stir¬ 
ring  it  till  it  boils;  add  a  little  catsup, 
squeeze  in  some  lemon  juice  when  off 
the  fire;  more  wine  may  be  added  if 
agreeable. 

Sauce — Worcestershire. 

All  the  English  sauces  in  popular 
use  are  founded  upon  walnut  catsup — 
that  is  of  English  walnuts — or  upon 
mushroom  catsup.  To  make  a  catsup 
of  walnuts,  the  green  shells  are  taken 
in  these  proportions:  2  gals,  of  walnut 
juice,  5  lbs.  salt,  mixed  and  bruised, 
and  allowed  to  lie  a  week;  the  liquor  is 
then  pressed  out,  and  to  every  gallon 
is  added  4  ounces  of  allspice,  3  ounces 
of  ginger,  and  of  pepper  and  cloves, 
2  ounces  each,  all  bruised.  The  whole 
is  then  simmered  for  thirty  minutes, 
and  is  then  set  aside  to  clear.  This  is 
the  catsup.  To  make  a  sauce  of  this 
similar  to  Worcestershire,  take  1  gal. 
port  wine,  ^  gal.  catsup,  2  lbs.  an- 
ihovies,  with  their  liquor,  8  lemons, 


Pray  to  be  stronger  men. 


551 


48  shallots  or  small  onions,  scraped 
horse-radish,  1%  lbs.,  mace  1  ounce, 
Cayenne  2  ounces,  mustard  8  ounces. 
Boil  the  whole  gently,  and  then  strain 
and  bottle. 

Worcestershire  Sauce  (Lee  and 
Perrins). 

White  vinegar,  15  gals.;  walnut  cat¬ 
sup,  10  gals.;  Madeira  wine,  5  gals.; 
mushroom  catsup,  10  gals.;  table  salt, 
25  lbs.;  Canton  soy,  4  gals.;  powdered 
capsicum,  2  lbs. ;  powdered  allspice, 
1  lb. ;  coriander,  powdered,  1  lb. ;  cloves, 
mace  and  cinnamon,  of  each  Yi  lb. ;  as- 
safcetida,  34  lb.,  dissolved  in  brandy, 
1  gal.  Twenty  pounds  of  hogs’  liver 
is  boiled  for  twelve  hours  with  ten  gal¬ 
lons  of  water,  renewing  the  water  from 
time  to  time.  Take  out  the  liver,  chop 

ENTREES  AND 
Aspic  Jelly. 

Put  on  in  an  enameled  pan  one  pint 
of  good  white  stock  with  half  an  ounce 
of  gelatine  previously  soaked  in  a  very 
little  cold  water,  the  white  and  shell  of 
one  egg  slightly  beaten,  a  little  ground 
white  pepper  and  salt,  one  bay-leaf, 
a  few  sweet  herbs,  one  tablespoonful 
of  Tarragon  vinegar,  and  a  little  infu¬ 
sion  of  hay  saffron,  just  sufficient  to 
give  it  a  bright  amber  color.  Stir  with 
a  switch  over  a  stove  or  slow  fire  until 
it  boils;  cease  stirring  and  let  boil  for 
three  minutes,  then  cover,  and  set 
aside  a  little  back  from  the  fire  for 
about  ten  minutes,  after  which  pour 
gently  through  a  jelly  bag,  whence  it 
should  come  quite  transparent.  Should 
the  stock  be  weak  a  little  more  gelatine 
must  be  used;  but  the  jelly  will  be 
more  agreeable  to  the  taste,  as  well  as 
superior  in  quality,  if  made  of  strong 
stock,  requiring  as  little  gelatine  as 
possible,  to  give  it  the  necessary  stiff¬ 
ness. 


it,  mix  with  water,  and  work  it  through 
a  sieve:  mix  with  the  sauce. 

Wow -Wow  Sauce. 

This  is  excellent  for  stewed  or  boiled 
beef.  Chop  parsley  fine;  take  two  or 
three  pickled  cucumbers,  or  walnuts, 
and  divide  into  small  squares,  and  set 
them  by  in  readiness;  put  into  a  sauce¬ 
pan  a  piece  of  butter  as  big  as  an  egg; 
when  it  is  melted,  stir  into  it  a  table¬ 
spoonful  of  fine  flour,  and  half-a-pint 
of  the  broth  of  the  beef;  add  a  table¬ 
spoonful  of  vinegar,  one  of  mushroom 
ketchup,  or  port  wine,  or  both,  and  a 
tablespoonful  of  made  mustard;  sim¬ 
mer  together  till  it  is  as  thick  as  you 
wish,  put  in  the  parsley  and  pickles 
to  get  warm,  and  pour  it  over  the  beef, 
or  serve  it  in  a  sauce-tureen. 

MADE  DISHES. 

Fish  Balls. 

Soak  over  night  three-fourths  pound 
of  boned  cod,  shred  the  fish  (uncooked) 
till  it  is  fine.  Add  a  dozen  medium 
sized  potatoes  freshly  boiled,  mashed 
and  rubbed  through  a  sieve,  two  beaten 
eggs,  teaspoonful  of  butter,  a  little  hot 
milk  and  a  pinch  of  white  pepper. 
Mold  into  round  balls  and  fry  in  very 
hot  fat. 

Meat  Balls. 

Add  to  one  small  bowlful  of  finely 
chopped  meat  a  cupful  of  fine  bread 
or  cracker  crumbs,  a  little  chopped 
onion  and  celery,  a  little  gravy  mixed 
with  the  crumbs  to  moisten  them. 
Season  with  pepper  and  salt,  shape  into 
cakes  and  fry  light  brown.  Serve  hot 
with  baked  potato. 

Rice  Balls. 

Boil  the  rice;  it  is  best  boiled  in 
milk  in  a  double  boiler.  Wet  small 
custard  cups  in  cold  water  and  fill  them 
with  the  hot  rice.  Let  them  stand  in 
a  warm  place  until  serving  time,  then 


552  A  page  digested  is  better  than  a  book  hurriedly  read. 


turn  them  out  on  a  flat  dish  and  pour 
custard  over  them. 

Fried  Bananas. 

Strip  off  the  skins;  cut  each  banana 
into  three  slices  and  flour  well.  Drop 
into  frying-pan  of  hot  butter  or  deep 
fat,  drain  dry  and  serve  hot. 

Beef  Rissoles. 

Mince  some  cold  roast  beef  fine,  add 
rather  more  than  one-half  as  much 
bread  crumbs  as  meat,  a  little  minced 
lemon  peel  and  chopped  parsley,  with 
salt,  pepper,  and  sweet  herbs  minced, 
to  taste.  Make  into  a  paste  with  two 
or  more  eggs,  according  to  the  quan¬ 
tity  of  meat;  roll  up  into  balls,  and 
fry  a  rich  brown;  thicken  a  little  good 
brown  gravy;  add  to  it  a  dessert  spoon¬ 
ful  of  Worcester  sauce,  and  pour  it 
round  the  rissoles  in  a  very  hot  dish. 

A  Great  Breakfast  Dish. 

Chop  fine  any  kind  of  cooked  lean 
meat,  season  with  salt  and  pepper. 
Put  a  layer  in  a  buttered  dish,  then  a 
layer  of  bread  crumbs  and  a  few  spoon¬ 
fuls  of  gravy ;  repeat  the  same,  leaving 
the  bread  crumbs  on  top.  Dot  with 
butter  and  bake  until  a  nice  brown. 

Oat  Meal  Mush  with  Apples. 

Core  apples,  leaving  large  cavities; 
pare  and  cook  until  soft  in  syrup  made 
by  boiling  sugar  and  water  together. 
Fill  cavities  with  oat-meal  mush.  Serve 
with  sugar  and  cream. 

Cheese  Aigrettes. 

Grate  three  ounces  of  cheese,  and 
put  it  aside  on  a  plate.  Put  on  in  a 
saucepan  half  a  pint  of  water  with  two 
ounces  of  fine  flour,  and  continue  stir¬ 
ring  until  it  thickens  and  leaves  the 
sides  of  the  pan.  Remove  it  to  the 
side  of  the  fire,  add  one  egg,  mix  well ; 
then  a  third  of  the  cheese,  mixing  again; 
repeating  this  process  till  three  eggs 
and  all  the  cheese  have  been  put  in; 
season  with  one  teaspoonful  of  dry 
mustard  and  a  little  pepper  and  salt. 


With  a  dessertspoon  drop  the  mixture 
into  boiling  fat,  and  let  them  cook  until 
very  much  risen  and  a  nice  brown,  then 
take  them  out,  drain  for  a  minute  in 
the  oven,  and  serve  very  hot  on  a  nap¬ 
kin.  The  above  will  make  twenty. 

Celery  Souffle  with  Cheese. 

Clean  one  pound  of  white  celery  care¬ 
fully,  and  cut  it  in  small  pieces.  Put 
it  in  an  enameled  pan  with  as  little 
milk  as  possible,  and  let  it  simmer  till 
tender,  then  boil  rapidly  to  reduce  the 
liquid.  Pass  it  through  a  wire  sieve 
and  put  it  aside  to  cool.  Beat  two 
ounces  of  butter  to  a  cream,  and  add 
to  it  the  yolks  of  four  eggs,  one  at  a 
time,  beating  each  one  well  in.  Add 
the  celery  gradually,  mixing  well;  also 
an  ounce  and  a  half  of  grated  Parmesan 
cheese,  and  season  with  a  little  celery 
salt.  Beat  the  whites  of  five  eggs  to  a 
very  stiff  froth,  and  stir  them  into  the 
mixture  very  gently.  Fill  small  paper 
cases  about  three-quarters  ■  full,  and 
sprinkle  on  each  a  little  of  the  cheese 
salt.  Bake  in  a  hot  oven  for  seven 
minutes.  Arrange  tastefully  on  a  nap¬ 
kin  and  serve  immediately.  Sufficient 
for  a  double  entremet. 

Savory  Cheese  Cakes. 

Put  in  a  saucepan  a  gill  of  sweet 
milk  with  one  ounce  of  butter  and  a 
little  salt,  let  the  butter  melt  and  come 
to  a  boil,  then  stir  in  two  ounces  of  flour 
with  a  wooden  spoon,  and  go  on  stirring 
till  quite  smooth.  Heat  it  on  the  fire 
for  a  minute,  then  take  it  off,  and  add 
to  it  three  ounces  of  grated  Parmesan 
cheese,  half  a  teaspoonful  of  dry  mus¬ 
tard,  and  a  little  white  pepper,  then 
stir  in  two  eggs,  adding  one  at  a  time. 
Take  about  a  quarter  of  a  pound  of 
puff-paste  trimmings,  roll  it  to  about  an 
eighth  of  an  inch  in  thickness,  stamp 
out  two  dozen  rounds  with  a  cutter 
two  inches  in  diameter,  put  them  on 
an  oven  tin,  about  an  inch  apart  from 
each  other,  brush  them  with  beaten 


The  greatest  of  faults  is  to  be  conscious  of  none. 


553 


egg,  put  a  teaspoonful  of  the  prepared 
mixture  on  the  center  of  each  round, 
then  turn  up  the  sides  so  as  to  form 
them  into  the  shape  of  a  three-cornered 
hat,  brush  them  lightly  with  egg,  bake 
in  the  oven  to  a  nice  light  brown,  and 
serve  hot  on  a  folded  napkin. 

Cheese  Custards. 

For  a  party  of  eighteen  or  twenty, 
beat  up  in  a  small  saucepan  five  eggs, 
add  to  them  half  a  pint  of  milk,  season 
with  white  pepper,  grated  nutmeg  and 
salt,  then  put  on  a  slow  fire,  and  stir 
until  it  begins  to  thicken,  after  which 
take  it  off,  and  stir  in  four  ounces  of 
grated  cheese.  Brush  eighteen  small 
zephyr  molds  with  melted  butter,  fill 
them  with  the  custard,  put  them  in  a 
saucepan  with  boiling  water  in  the  bot¬ 
tom,  cover  with  a  round  of  buttered 
paper,  and  steam  slowly  till  firm,  which 
takes  about  twenty  minutes.  When 
ready  turn  out  and  serve  on  two  dishes. 

Cheese  Custard  Fritters. 

Prepare  the  custards  as  in  the  fore¬ 
going  recipe,  and  set  them  aside  to 
cool.  When  quite  cold,  brush  them 
with  beaten  egg,  seasoned  with  a  little 
pepper  and  dry  mustard,  then  coat 
with  fine  fresh  bread  crumbs,  fry  to  a 
light  brown  in  boiling  fat,  and  serve 
hot  on  a  folded  napkin. 

Cheese  Canapes. 

From  thin  slices  of  stale  bread  cut, 
with  a  cutter  about  two  inches  long 
and  an  inch  and  a  half  broad,  as  many 
croutons  as  you  require,  and  fry  to  a 
light  brown  in  clarified  butter.  Spread 
a  little  made  mustard  on  each,  then 
a  thin  slice  of  cheese,  on  which  sprinkle 
a  little  pepper,  and  put  them  in  the 
oven  until  the  cheese  is  melted,  and 
serve  hot. 

Cheese  Fondu. 

Two  cupfuls  of  milk,  with  a  pinch 
of  soda  stirred  in ;  one  cupful  very  dry, 
fine  bread  crumbs;  one-half  pound  of 


dry  cheese,  grated;  four  eggs;  table¬ 
spoonful  melted  butter;  Cayenne  pep¬ 
per,  and  salt.  Soak  the  crumbs  in  the 
milk,  beat  in  the  eggs,  butter  and  sea¬ 
soning,  lastly  the  cheese.  Butter  a 
pudding  dish,  put  in  the  mixture,  put 
fine  crumbs  on  top.  Bake,  covered, 
half  an  hour,  then  brown  quickly. 
Eat  immediately,  as  it  falls  in  cooling. 

Cheese  Fritters. 

Beat  up  two  tablespoonfuls  of  flour 
with  one  teaspoonful  of  made  mustard, 
add  half  a  teacupful  of  sweet  milk, 
a  little  salt,  two  ounces  of  cheese  grat¬ 
ed,  and  the  whites  of  two  eggs,  beat  up 
till  very  stiff,  and  mix  all  gently  to¬ 
gether.  Have  some  lard  boiling  in  the 
frying-pan,  drop  them  in  with  a  des¬ 
sertspoon,  fry  them  to  a  nice  light 
brown,  drain  in  the  oven,  and  dish 
them  on  a  napkin. 

Scotch  Woodcock. 

Mix  in  a  pan  on  the  stove  two  ounces 
of  grated  cheese,  one  teaspoonful  and 
a  half  of  anchovy  paste,  half  a  teacup¬ 
ful  of  cream,  and  a  sin  all  pinch  of  Cay¬ 
enne.  Let  it  melt  and  just  come  to 
the  boil.  Flave  three  slices  of  bread 
fried  in  butter  to  a  nice  light  brown. 
Cover  each  with  the  mixture,  and  serve 
as  hot  as  possible. 

Macaroni  and  Cheese. 

Boil  the  macaroni  in  salt  and  water 
rapidly  for  about  twenty  minutes. 
Butter  a  pudding  dish,  put  in  the  bot¬ 
tom  a  layer  of  macaroni,  sprinkle  grat¬ 
ed  cheese  over  the  top,  then  put  on  a 
layer  of  cream  sauce,  and  so  on  until 
the  dish  is  filled.  Put  on  top  a  layer 
of  half  bread  crumbs  and  grated  cheese. 
Put  in  the  oven  for  about  twenty 
minutes  to  brown. 

Noodles  with  Cheese. 

Melt  in  an  enameled  pan  one  ounce 
of  butter  with  one  ounce  of  flour,  add 
five  tablespoonfuls  of  milk,  a  pinch 
of  salt,  and  a  few  grains  of  Cayenne; 


554 


Use  and  necessity  are  good  teachers— -the  best  of  any. 


stir  well  till  it  becomes  a  thick  paste 
and  leaves  the  sides  of  the  pan; then 
remove  from  the  fire  and  stir  in  two 
ounces  and  a  half  of  grated  cheese, 
mixing  thoroughly,  drop  in  two  eggs, 
one  at  the  time,  stirring  well  after 
each,  put  on  the  fire  again  and  stir 
till  the  eggs  are  cooked  without  al¬ 
lowing  it  to  boil.  Have  the  pan  with 
boiling  water  in  it  and  a  good  tea¬ 
spoonful  of  salt,  drop  the  mixture 
in  dessertspoonfuls  into  it,  after 
which  remove  to  the  back  of 
the  stove.  Let  them  poach  for 
fifteen  minutes,  drain,  and  serve  hot 
on  a  napkin  with  brown  bread  crumbs 
sprinkled  on  them. 

Cheese  Straws. 

Rub  two  ounces  of  butter  into 
four  ounces  of  flour,  then  mix  with 
it  four  ounces  of  finely  grated  cheese, 
a  teaspoonful  of  dry  mustard,  a 
pinch  of  Cayenne,  and  make  it  into 
a  smooth  dough  with  two  eggs;  roll 
this  out,  and  give  it  a  few  folds 
similar  to  pastry;  let  the  last  fold 
form  it  into  a  square,  then  with  a 
knife  or  paste  runner  cut  it  into  straws 
about  four  inches  long;  put  them 
on  a  clean  oven  tin,  and  bake  in  a 
moderate  oven  to  a  nice  light  brown. 
Have  a  table  napkin  neatly  folded 
on  a  dish,  pile  them  on  it  crosswise, 
place  them  before  the  fire  to  toast, 
and  serve  hot. 

Chicken  Croquettes. 

Chicken  croquettes  are  easily  pre¬ 
pared  and  make  an  excellent  lunch¬ 
eon  or  supper  dish.  Take  one  boiled 
chicken,  two  ounces  of  melted  butter, 
two  ounces  of  flour,  one  cup  of  the 
water  the  fowl  has  been  boiled  in, 
one-half  cup  of  cream,  pepper  and 
salt,  two  eggs,  nutmeg.  Boil  the 
butter,  flour,  cream  and  water  to¬ 
gether  for  two  minutes.  Mix  with 
the  minced  chicken,  cool,  then  mold, 
roll  in  egg,  then  in  bread  crumbs,  and 
fry. 


Another. — One  solid  pint  of  finely 
chopped  cooked  chicken,  one  table¬ 
spoonful  of  salt,  half  teaspoonful  of 
pepper,  one  cupful  of  cream  or  cliicken 
stock,  one  tablespoonful  of  flour,  four 
eggs,  one  teaspoonful  of  onion  juice, 
one  tablespoonful  of  lemon  juice, 
one  pint  of  crumbs,  three  tablespoon¬ 
fuls  of  butter.  Put  cream  or  stock 
on  to  boil.  Mix  flour  and  butter  to¬ 
gether  and  stir  into  the  cream,  then 
add  chicken  and  seasoning.  Boil 
ten  minutes.  Add  two  of  the  eggs 
well  beaten.  Take  from  the  fire 
and  cool  it.  When  cool,  shape  them 
into  croquettes  and  fry  in  boiling  fat. 

Fish  Croquettes. 

Use  canned  fish  or  the  remnants  of 
boiled  or  fried  fish.  Mince  it  fine. 
Season  with  salt  and  pepper  and  a 
little  lemon  juice,  a  half  tablespoon¬ 
ful  of  melted  butter  and  a  heaping 
tablespoonful  of  flour.  Stir  on  the 
stove  until  the  flour  is  cooked  but  not 
browned.  Pour  in  a  cupful  of  milk 
or  cream,  then  the  fish.  If  too  thick, 
use  more  milk  or  cream.  Roll  into 
shapes.  Roll  in  cracker  crumbs,  then 
beaten  egg  and  again  cracker  crumbs. 
Fry  in  hot  lard.  Roll  as  soft  as 
possible. 

Ham  Croquettes. 

One  cupful  of  finely  chopped  ham, 
two  cupfuls  of  hot  mashed  potatoes, 
half  a  cupful  of  bread  crumbs,  a 
tablespoonful  of  butter  and  three 
well  beaten  eggs.  Beat  all  together, 
and  when  cool  shape  into  croquettes. 
Dip  in  beaten  egg  and  cracker  crumbs 
and  fry  in  hot  lard. 

Meat  Croquettes. 

One  pint  of  cold,  chopped  meat, 
one  pint  of  hot  rice.  Season  with 
salt  and  pepper  and  two  tablespoon¬ 
fuls  of  melted  butter.  Form  into 
croquettes  and  roll  in  beaten  egg 
and  cracker  crumbs,  and  fry  in  hot 
lard. 


To  preserve  the  peace,  be  prepared  for  war. 


555 


Potato  Croquettes. 

Pare,  boil,  and  mash  six  good- 
sized  potatoes;  add  one  tablespoonful 
of  butter,  two  thirds  cupful  of  hot 
milk  or  cream,  whites  of  two  eggs, 
well  beaten,  and  salt  and  pepper 
to  taste.  Let  it  get  cold,  shape  into 
croquettes,  dip  in  egg  and  cracker 
or  bread  crumbs.  Fry  in  boiling 
fat  until  brown. 

French  Potato  Croquettes. 

Two  cups  of  hot  riced  potatoes, 
two  teaspoonfuls  of  butter,  yolks  of 
three  eggs,  half  a  teaspoonful  of  salt 
and  a  few  grains  of  Cayenne.  Mix  in¬ 
gredients  in  order  given  and  beat 
thoroughly.  Shape  in  balls,  then  in 
rolls  pointed  at  ends.  Roll  in  flour. 
Fry  in  deep  fat  and  drain. 

Sweet  Potato  Croquettes. 

One  half  cupful  of  milk;  two  gener¬ 
ous  tablespoonfuls  of  butter;  one  tea¬ 
spoonful  of  salt;  one  egg;  enough 
boiled  sweet  potatoes  to  make  a 
pint.  Mash  the  potatoes  smooth 
and  light,  beat  into  them  the  hot 
milk,  then  salt  and  butter,  beat  the 
egg  light  and  add.  Shape  into  cro¬ 
quettes  and  dip  in  egg  and  bread 
crumbs,  and  fry  until  a  light  brown. 
Serve  at  once. 

Rice  Croquettes. 

Large  cupful  of  cooked  rice,  half 
cupful  of  milk,  one  egg,  tablespoon¬ 
ful  of  sugar,  one  of  butter,  half  tea¬ 
spoonful  of  salt.  Put  the  milk  on  to 
boil;  add  rice  and  seasoning.  When 
it  boils  add  an  egg,  well  beaten;  stir 
one  minute,  then  take  off  and  cool. 
When  cold,  shape  the  croquettes, 
and  dip  in  egg  and  cracker  or  bread 
crumbs.  Fry  in  boiling  fat  until 
brown. 

Savory  Croquettes  of  Rice. 

Put  on  three  ounces  of  the  best  whole 
rice  with  one  pint  of  white  stock,  one 


ounce  of  butter,  a  little  pepper  and 
salt,  and  let  it  simmer  gently  by  the 
side  of  the  fire  till  soft,  which  will 
take  about  forty-five  minutes.  When 
ready,  stir  in  one  ounce  of  grated  Par¬ 
mesan  cheese  and  the  yolks  of  two  eggs, 
stir  over  the  fire  till  the  eggs  begin  to 
thicken,  then  pour  out  on  a  flat  dish, 
and  set  aside  till  quite  cold  and  stiff. 
Form  into  balls  of  an  equal  size,  roll 
them  in  flour,  then  brush  lightly  with 
beaten  egg,  coat  with  bread  crumbs, 
and  fry  in  boiling  fat ;  drain  in  the  oven 
for  a  minute  or  two,  and  serve  hot  on 
a  neatly-folded  napkin,  with  sprigs  of 
parsley  for  garnish. 

Boiled  Dinner. 

Wash  a  piece  of  corned  beef  weighing 
five  pounds ;  put  into  one  gallon  of  cold 
water;  when  it  comes  to  a  boil,  skim 
carefully  and  boil  slowly  three  hours. 
At  the  beginning  of  the  last  hour  add 
a  small  head  of  cabbage  cut  in  two, 
and  fifteen  minutes  later  add  three 
carrots  and  three  turnips  nicely 
cleaned.  Lastly,  add  six  potatoes, 
allowing  one-half  hour  for  them  to 
boil.  Cook  beets  in  a  separate  kettle. 
When  the  remainder  of  the  beef  is  to 
be  pressed,  care  should  be  taken  in  the 
selection.  The  brisket  and  thin  parts 
of  the  ribs  are  best  for  this. 

Suet  Dumplings. 

To  one  quart  of  flour  add  half  a 
pound  of  beef  suet  broken  in  very  small 
pieces,  one  cupful  of  peach  marmalade, 
a  little  salt,  one  teaspoonful  of  soda. 
Knead  it  with  buttermilk,  and  make 
the  dough  out  into  dumplings  larger 
than  biscuit,  and  boil  them  till  done. 
Serve  up  while  hot  with  a  rich  sauce. 

Mock  Duck. 

Split  pork  tenderloins  half  through. 
Fill  them  with  turkey  dressing.  Roll 
them  up  and  tie  them.  Sprinkle  them 
with  salt  and  bake  in  the  oven,  basting 
often. 


556 


“  Impossible” — is  the  adjective  of  fools. 


Egg  Balls. 

Boil  four  eggs  for  fifteen  minutes, 
take  them  out  and  lay  them  in  cold 
water  for  ten  minutes,  then  take  off 
the  shells  and  whites,  and  pound  the 
yolks  in  a  mortar,  drop  in  the  white 
of  one  egg,  add  a  little  flour,  beat  it  up 
with  a  spoon,  and  form  into  eight  little 
balls. 

Eggs — Hard  and  Soft  Boiled. 

It  is  understood  that  eggs  are  more 
easily  digested  if  “  rare  ”  than  “  well  ” 
done;  but  which  portion  of  the  egg 
resists  digestion — the  “white,”  which 
is  nearly  pure  albumen,  or  the  yolk? 
Lately,  experiments  have  been  made 
in  this  direction,  with  ample  opportu¬ 
nity  of  demonstrating  that  healthy 
gastric  juice,  which  the  stomach  se¬ 
cretes  for  purposes  of  digestion,  will 
not  act  readily  on  coagulated  white  of 
egg,  even  if  cut  in  pieces  not  larger  than 
ordinary  peas  (and  that  is  as  fine  as 
people  usually  chew  their  food),  while 
it  acts  with  facility  upon  the  more 
brittle  yolk.  The  reason  is  that  the 
coagulated  albumen  is  very  compact 
and  tenacious,  and  would  need  to  be 
“ground  to  powder”  to  accept  the 
chemical  affinities  of  the  gastric  juice. 

The  Best  Way  to  Boil. — Pour  into  a 
basin  boiling  water  sufficient  to 
cover  the  eggs,  put  the  eggs  into 
the  water  and  let  them  remain 
five  to  fifteen  minutes,  according  to 
circumstances  and  your  own  taste; 
keep  the  water  nearly  up  to  boiling 
temperature,  but  do  not  boil  the  eggs. 
Fresh  eggs  will  cook  more  quickly  than 
old  ones,  and,  of  course,  small  ones 
quicker  than  large  ones.  By  this 
process  you  will  find  the  yolks  well 
cooked,  while  the  white  is  left  in  a  con¬ 
dition  to  digest  readily. 

Soft  Boiled  Eggs— Best  Way. 

Cover  the  eggs  with  boiling  water. 
Let  them  stand  from  five  to  ten 
minutes  where  they  mil  keep  hot,  but 
not  boil.  Serve  immediately. 


Breaded  Eggs. 

Slice  cold  hard  boiled  eggs,  pepper 
and  salt  and  dip  each  slice  in  beaten 
egg,  then  in  cracker  dust.  Leave  in  a 
cold  place  for  about  an  hour,  and  fry 
in  deep  fat  to  a  rich  brown.  Dish  and 
garnish  with  parsley  and  serve  with 

tomato  sauce. 

•  • 

Eggs — Broiled. 

Cut  a  large  round  of  bread ;  toast  it 
on  both  sides,  and  butter  it.  Care¬ 
fully  break  six  eggs,  and  arrange  them 
upon  the  toast;  sprinkle  over  them 
some  salt  and  pepper,  and  slowly  pass  a 
red-hot  shovel  up  and  down  over  them 
until  they  are  well  set.  Squeeze  upon 
them  the  juice  of  an  orange,  and  strew 
over  a  little  grated  nutmeg.  Serve  as 
quickly  as  possible.  If  preferred,  the 
toasted  bread  may  be  dipped  into  some 
warmed  cream,  and  some  poached  eggs 
placed  upon  it,  and  then  glazed  with  a 
red-hot  turner. 

Buttered  Eggs. 

Beat  up  as  many  fresh  eggs  as  you 
require,  put  a  piece  of  butter  in  a  sauce¬ 
pan,  shake  it  one  way  until  melted,  add 
two  tablespoonfuls  of  cream,  put  in  the 
beaten  eggs  and  stir  constantly  until 
they  become  thick.  Have  slices  of 
toasted  bread  buttered  and  hot,  cut 
into  square  pieces,  on  which  pile  the 
eggs,  and  serve  on  a  napkin. 

Egg  Cutlets. 

Boil  six  eggs  for  an  hour  slowly. 
Put  in  a  saucepan  two  scant  table¬ 
spoonfuls  of  butter  and  four  table¬ 
spoonfuls  of  flour.  Set  over  the  fire 
until  melted  and  mixed,  then  add  slow¬ 
ly  one  and  a  half  cupfuls  of  milk,  and 
stir  until  thick  and  smooth.  Season 
with  salt  and  pepper  and  a  little  lemon 
juice.  Add  the  eggs,  coarsely  chopped, 
and  set  away  until  cold.  Mold  into 
small  cutlets  and  dip  in  egg  and  bread¬ 
crumbs  and  fry  until  a  light  brown. 
Eat  with  cream  sauce. 


To  live  in  hearts  we  leave  behind  is  not  to  die. 


557 


Minced  Ham  with  Eggs. 

Take  some  slices  of  boiled  ham,  and 
mince  very  fine ;  put  a  little  pat  of  but¬ 
ter  in  saucepan,  with  a  little  flour,  and 
brown  it,  then  put  in  the  minced  ham, 
with  a  spoonful  of  stock,  stir,  and  make 
it  hot.  When  wanted  serve  with 
poached  eggs  on  the  top. 

Mulled  Egg. 

Beat  the  yolk  of  a  fresh  egg  in  a  tea 
or  coffee  cup,  put  in  a  little  milk  or 
cream  and  sugar,  and  then  pour  into  it 
as  much  tea  or  coffee  as  will  fill  the  cup, 
taking  care  to  stir  it  well  at  the  same 
time  to  prevent  the  egg  from  curdling. 
This  makes  a  good  breakfast  for  an 
invalid.  It  is  light  and  nourishing 
without  being  heating. 

Egg  Omelette. 

Unless  a  large  omelette  is  to  be  made 
a  small  frying-pan  should  be  used,  so 
as  to  insure  thickness.  Five  or  six 
eggs  will  make  a  good  sized  omelette. 
Beat  them  well  with  a  fork  or  egg 
beater;  add  a  saltspoon  of  salt;  put  2 
ounces  of  butter  in  the  frying  pan; 
when  melted  pour  in  the  omelette 
(beaten  eggs)  stir  with  a  spoon  until 
it  begins  to  set,  then  turn  it  up  all 
around  the  edges,  and  when  it  is  of  a 
nice  brown  it  is  done.  To  take  it  out, 
turn  a  hot  plate  over  the  omelette,  and 
turn  the  pan  upside  down.  Double  it 
over  like  a  turn-over,  and  serve  hot. 
If  not  sufficiently  done  on  the  top, 
brown  with  a  salamander  or  a  heated 
shovel.  To  have  the  omelette  particu¬ 
larly  fine,  about  as  many  whites  as 
yolks  should  be  used. 

Omelette. 

Four  eggs,  one  teaspoonful  of  salt, 
ten  tablespoonfuls  of  milk,  one  table¬ 
spoonful  of  butter.  Beat  the  eggs 
thoroughly  until  light;  add  salt  and 
milk.  Have  a  frying-pan  very  hot. 
Put  in  the  butter  and  pour  in  the  egg. 
Shake  vigorously  on  the  hottest  part 
of  the  stove  until  the  eggs  begin  to 


thicken,  then  let  it  stand  a  few  seconds 
to  brown.  Run  a  knife  under  the 
omelette,  fold,  and  turn  on  a  hot  dish. 
Serve  quickly. 

Bread  Omelette. 

Four  eggs,  one-half  cup  milk,  one- 
half  cup  stale  bread  crumbs,  three- 
quarters  teaspoonful  of  salt,  one-eighth 
teaspoonful  of  pepper,  and  one  tea- 
spoonful  of  butter.  Soak  the  bread 
crumbs  fifteen  minutes  in  milk,  add 
beaten  yolks  and  seasonings;  fold  in 
whites.  Cook  and  serve  as  plain 
omelette. 

Cheese  Omelette. 

Make  the  plain  omelette,  and  as  soon 
as  it  begins  to  thicken,  sprinkle  in  three 
tablespoonfuls  of  grated  cheese. 

Corn  Omelette. 

One  can  (or  one  dozen  ears)  corn, 
half  cup  milk,  four  eggs,  and  three 
tablespoonfuls  of  butter;  beat  the  eggs, 
chop  corn,  add  it  and  the  milk,  season 
with  salt  and  pepper,  add  the  butter. 
Fry  in  a  hot  pan. 

Omelette  with  Meat  and 
Vegetables. 

Mix  and  cook  plain  omelette.  Fold 
in  remnants  of  finely  chopped  cooked 
chicken,  veal  or  ham.  Remnants  of 
fish  may  be  added  to  white  sauce; 
or  cooked  peas,  asparagus,  or  the  like 
may  be  added. 

Sausage  Omelette. 

Make  of  six  eggs  plain  omelette,  and 
fry  in  a  teaspoonful  of  butter.  Before 
folding  omelette,  lay  on  it  three  cooked 
sausages  which  have  been  steamed, 
minced  fine  and  heated.  Fold  the 
omelette  and  serve. 

Savory  Omelette. 

Take  three  eggs,  separate  the  yolks 
from  the  whites,  put  the  yolks 
in  a  basin,  and  beat  the  whites 
on  a  dinner-plate  to  a  snow; 
beat  up  the  yolks  with  a  little 
salt,  a  tablespoonful  of  flour,  and  twro 


558 


The  reason  I  heat  the  Austrians  is, 


tablespoonfuls  of  thick  cream ;  mince 
a  little  green  parsley,  one  onion,  with 
some  sweet  herbs,  add  them  to  the 
yolks,  and  mix  in  the  whites.  Have  a 
clean  frying-pan  with  a  piece  of  butter 
hot,  pour  in  the  omelette,  and  hold  it 
over  a  slow  fire  until  fastened  and 
well  risen ;  then  brown  it,  and  dish  on 
a  napkin.  You  may  make  another 
omelette  the  same  way  by  substituting 
grated  ham,  tongue,  or  pounded  chick¬ 
en,  keeping  out  the  parsley  and  herbs. 

Tomato  Omelette. 

Peel  and  chop  fine  four  large  tomatoes ; 
add  to  them  a  half  teaspoonful  of  grated 
bread  or  cracker  crumbs,  salt  and  pep¬ 
per  and  five  well  beaten  eggs.  Put 
into  a  hot  frying-pan  a  small  piece  of 
butter;  turn  in  the  mixture.  Stir 
rapidly  until  it  begins  to  thicken.  Let 
it  brown  and  fold  together.  Turn 
into  a  hot  platter  and  serve  immedi¬ 
ately. 

Supreme  of  Eggs. 

Boil  five  eggs  for  ten  minutes,  let 
them  cool,  and  take  the  shells  from 
them  carefully;  cut  them  across,  scoop 
out  the  yolks,  and  cut  the  points  off 
the  whites  to  flatten  them  for  dishing. 
Pound  the  yolks  in  a  mortar  with  one 
ounce  of  butter,  two  ounces  of  grated 
cheese,  the  raw  yolk  of  one  egg,  a  tea¬ 
spoonful  of  dry  mustard,  two  table- 
spoonfuls  of  thick  cream,  a  pinch  of 
Cayenne,  and  a  little  white  pepper  and 
salt.  Pound  all  well  together,  fill  the 
cups  made  from  the  whites,  raising 
them  towards  the  center,  and  smooth¬ 
ing  with  a  knife  dipped  in  cold  water. 
Scatter  a  little  grated  cheese  on  them, 
and  put  them  in  the  oven  for  ten  min¬ 
utes,  but  do  not  color  them.  Spread 
what  is  left  of  the  yolk  mixture  on  the 
bottom  of  the  entire  dish,  arrange 
the  eggs  on  it  neatly,  put  a  small  dia¬ 
mond  of  beetroot  or  pickled  gherkin 
on  the  top  of  each,  and  serve  with  Chili 
vinegar. 


Eggs — To  Poach. 

The  beauty  of  a  poached  egg,  like  a 
fried  one,  consists  in  having  the  white 
just  sufficiently  hardened  to  form  a 
transparent  veil  for  the  yolk.  Pour 
from  a  tea  kettle  as  much  boiling  water 
as  you  need,  through  a  clean  cloth 
into  a  saucepan;  it  should  be  half 
filled.  Break  the  eggs  separately  into 
a  cup  or  saucer,  and  when  the  water 
boils  remove  the  pan  from  the  heat, 
and  gently  slip  the  eggs  in;  when  the 
white  is  set  replace  the  pan  over  the 
fire  (which  should  be  moderate),  and 
as  soon  as  the  water  boils  the  eggs  are 
done;  remove  them  with  a  slice  and 
trim  off  the  ragged  edges.  If  served 
on  toast,  cut  the  bread  in  pieces  a  little 
larger  than  the  egg,  and  about  one- 
fourth  of  an  inch  thick ;  brown  only  on 
one  side,  and  just  enough  to  give  a 
yellow  color;  too  much  browning 
yields  a  bitter  flavor.  The  toast  may 
be  moistened  with  a  little  hot  water. 
Some  sprinkle  on  it  a  few  drops  of  vine¬ 
gar  or  essence  of  anchovy  sauce. 

Poached  Egg  with  Tomato. 

Cut  bread  into  slices  three-fourths  of 
an  inch  thick,  then  into  circles  with  a 
small  cutter  half  way  through  the 
bread  and  remove  the  center,  leaving 
a  form  like  a  patty  case.  Fry  in  hot 
fat.  Fill  the  centers  with  well  sea¬ 
soned  tomato  sauce,  and  place  on  the 
top  of  each  one  a  poached  egg. 

Scotch  Eggs. 

One  cupful  of  cooked  lean  ham, 
chopped  very  fine,  one-third  cupful  of 
stale  bread-crumps,  one-third  cupful  of 
milk,  half  teaspoonful  of  mixed  mustard, 
pinch  of  Cayenne,  one  raw  egg  and  six 
hard  boiled  eggs.  Cook  bread  and 
milk  together  until  a  smooth  paste; 
add  to  the  ham  seasoning  and  raw  egg. 
Mix  thoroughly.  Break  the  shells 
from  the  eggs.  Cover  with  this  mix¬ 
ture.  Try  in  boding  water  for  ten 
minutes. 


they  did  not  know  the  value  of  five  minutes. — Napoleon.  559 


Stuffed  Eggs. 

To  make  twelve,  boil  six  eggs  for 
ten  minutes,  and  put  them  in  cold 
water  for  a  short  time.  Take  them 
out,  and  divide  each  crosswise,  taking 
care  not  to  break  the  white  part,  take 
out  the  yolks,  and  flatten  the  white 
cups  at  the  ends  by  slicing  off  a  very 
little.  Pound  the  yolks  with  one  ounce 
of  butter,  three  anchovies,  washed  and 
trimmed;  chop  together  eight  olives, 
one  teaspoonful  of  capers,  and  three 
pieces  of  truffle ;  add  these  to  the  yolks, 
season  with  pepper,  salt,  and  a  few 
grains  of  Cayenne,  and  mix  well.  Fill 
the  cups  with  this  mixture,  raising 
them  towards  the  center,  and  smooth¬ 
ing  them  with  a  knife  dipped  in  water. 
Garnish  them  on  the  top  with  chopped 
truffles,  and  put  them  in  the  oven  till 
thoroughly  heated;  place  each  egg  on 
a  round  crouton  of  bread,  and  serve. 
If  preferred,  they  may  be  served  cold, 
without  being  put  in  the  oven. 

Finnan  Haddock  Canapes. 

Cook  a  little  on  the  gridiron,  or  in 
the  oven,  a  good-sized  Finnan  haddock, 
remove  from  it  the  bones,  skin,  and 
trimmings,  pound  it  well  in  a  mortar 
with  three  ounces  of  butter.  Cut  out 
eighteen  or  twenty  rounds  of  stale 
bread,  three-eighths  of  an  inch  thick, 
with  a  two-inch  cutter,  and  fry  them 
in  butter  to  a  nice  golden  brown. 
Cover  them  with  the  mixture,  raising 
it  towards  the  centers,  put  in  the  oven 
long  enough  to  get  thoroughly  heated, 
but  not  to  brown,  and  serve  hot. 

Fillets  of  Soles  a  la  Cardinal. 

Clean,  skin,  and  fillet  a  medium¬ 
sized  sole,  divide  each  fillet  in  two, 
making  in  all  eight  pieces.  Put  these 
on  a  buttered  dish,  with  a  morsel  of 
butter  on  each,  cover  -with  buttered 
paper,  then  with  another  dish  of  the 
same  size,  and  cook  in  the  oven  for  ten 
minutes,  after  which  take  them  off  the 
dish,  and  put  them  aside  till  quite  cool. 


Have  ready  about  half  a  pint  of  Cardi¬ 
nal  sauce  (see  recipe  for  ft),  add  to  it 
about  a  gill  of  stiff,  savory  jelly,  with  a 
little  of  the  gravy  from  the  dish  on 
which  the  fish  was  cooked,  mix  well, 
pour  into  a  basin,  and  stir  occasionally 
till  quite  cold,  but  not  set.  When 
ready,  coat  the  pieces  of  sole,  and  put 
them  aside  to  firm ;  then  arrange  neatly 
in  a  circle  on  an  ornamental  paper, 
with  prawms  scattered  in  a  little  stock, 
and  mixed  with  aspic  jelly  in  the  cen¬ 
ter,  and  a  wreath  of  parsley  for  a  bor' 
der. 

Imitation  Foie-Gras. 

Cut  in  small  pieces  equal  quantities 
of  fat  bacon,  veal,  and  livers  of  chick¬ 
ens  or  fowls,  say  four  ounces  of  each, 
put  them  on  in  a  saucepan,  with  a  few 
pepper-corns,  two  cloves,  one  bay-leaf, 
two  sprigs  of  parsley,  a  few  mushrooms 
and  a  very  small  onion  sliced.  Let  it 
fry  all  together  for  a  minute  or  two, 
but  not  too  long,  as  the  liver  has  a 
tendency  to  harden,  then  remove  to 
the  side  of  the  fire,  and  let  it  simmer 
for  twenty  minutes.  When  read}',  add 
a  little  salt,  then  pound  in  a  mortar, 
after  which  force  through  a  wire  sieve, 
spread  out  on  a  dish,  and  set  aside  for 
use.  If  wanted  for  a  shape,  cut  into 
small  round  cakes,  place  them  in  a  cir¬ 
cular  order  in  a  border  mold,  with  aspic 
jelly.  In  addition  to  the  parsley  and 
lobster  roe,  hard-boiled  whites  of  eggs 
and  truffles,  cut  into  small  pieces,  may 
be  used  for  ornamenting. 

Fowl — Hashed. 

Cut  it  to  pieces,  and  put  it  into  some 
gravy,  with  a  little  milk,  catsup,  or 
mushroom  powder,  grated  lemon  peel, 
and  nutmeg,  a  few  oysters  and  their 
liquor,  a  piece  of  butter,  mixed  with 
flour;  keep  it  stirring  till  the  butter  is 
melted ;  lay  sippets  in  the  dish. 

Fritters — Batter  for. 

One  cup  flour,  one-fourth  teaspoon- 
fui  salt,  two-thirds  cup  of  milk,  yolks 


-560 


Who  best  can  suffer,  best  can  do. 


and  whites  of  two  eggs  beaten  separ¬ 
ately,  one  tablespoonful  olive  oil  or 
melted  butter.  Mix  salt  and  flour,  add 
milk  gradually,  yolks  of  eggs,  butter, 
and  stiff  whites.  A  tablespoonful  of 
sugar  may  be  added  if  liked. 

Another. — One  pint  of  flour,  half  a 
pint  of  milk,  one  tablespoonful  of 
butter,  one  teaspoonful  of  salt,  two 
eggs.  Beat  the  eggs  light.  Add  the 
milk  and  salt  to  them.  Pour  half  of 
this  mixture  on  the  flour,  and  when 
beaten  light  and  smooth  add  the  re¬ 
mainder  and  the  butter.  This  batter 
can  be  used  for  all  kinds  of  fritters. 

Apple  Fritters. 

Core  and  pare  three  or  four  apples. 
Cut  them  crosswise  into  slices  one-third 
of  an  inch  thick,  leaving  the  opening 
in  the  center.  Sprinkle  with  lemon, 
sugar  and  spice.  Let  stand  one  hour. 
Dip  each  slice  in  fritter  batter,  and  fry 
in  deep,  hot  fat.  Drain,  and  sprinkle 
with  powdered  sugar.  Serve  hot,  with 
or  without  hard  sauce. 

Cream  Fritters. 

One  pint  of  milk,  yolks  of  six  eggs, 
whites  of  two,  two  tablespoonfuls  of 
sugar,  half  a  pint  of  flour,  three  table¬ 
spoonfuls  of  butter,  half  a  teaspoonful 
of  salt.  Put  half  the  milk  on  in  the 
double  boiler  and  mix  the  flour  to  a 
smooth  paste  with  the  other  half. 
When  the  milk  boils  stir  this  in.  Cook 
five  minutes,  stirring  constantly.  Add 
butter,  sugar  and  salt.  Beat  the  eggs 
and  stir  into  the  mixture.  Pour  into 
a  buttered  pan;  have  it  about  an  inch 
deep  in  the  pan.  When  cold,  cut  into 
small  squares,  dip  in  eggs  and  crumbs 
and  fry  in  boiling  lard. 

Custard  Fritters. 

Beat  the  yolks  of  four  eggs  with  a 
dessertspoonful  of  flour,  a  little  nut¬ 
meg,  salt  and  brandy;  add  half  a  pint 
of  cream ;  sweeten  it  to  taste,  and  bake 


it  in  a  small  dish  for  a  quarter  of  an 
hour.  When  cold,  cut  it  into  quarters 
and  dip  them  into  a  batter  made  with 
one-fourth  of  a  pint  each  of  milk  and 
cream,  the  whites  of  four  eggs,  a  little 
flour,  and  a  good  bit  of  grated  ginger; 
fry  them  brown;  grate  sugar  over  them 
and  serve  them  as  hot  as  possible. 

Oyster  Fritters. 

One  pint  of  oysters,  two  eggs,  one 
pint  of  flour,  one  heaping  teaspoonful 
of  salad  oil  or  butter,  enough  water 
with  the  oyster  liquor  to  make  a  scant 
half -pint.  Drain,  and  chop  the  oysters. 
Add  water  and  salt  to  the  liquor.  Pour 
part  of  this  on  the  flour,  and  when 
smooth  add  the  remainder;  add  oil  and 
eggs  well  beaten.  Stir  the  oysters  into 
the  batter.  Drop  small  teaspoonfuls 
into  boiling  fat  and  fry  till  brown. 

Parsnip  Fritters. 

Boil,  scrape,  and  mash;  take  out 
fibers  and  hard  bits.  Add  to  four 
large  parsnips  one  beaten  egg,  a  tea¬ 
spoonful  of  flour,  with  pepper  and  salt. 
Form  into  small,  round  cakes,  roll  in 
flour  and  fry.  Drain  well  and  serve 
hot. 

Tomato  Fritters. 

Take  one  quart  of  stewed  tomatoes; 
stir  in  one  egg,  one  small  teaspoonful 
of  saleratus  or  soda,  and  flour  enough 
to  make  it  of  the  consistency  of  pan¬ 
cakes. 

Corned  Beef  Hash. 

Put  a  tablespoonful  of  butter  and  a 
small  grated  onion  into  a  frying-pan. 
Cook  three  or  four  minutes  without 
browning.  Add  a  tablespoonful  of 
flour.  Cook  one  minute,  add  cupful 
of  meat  stock  or  boiling  w'ater  and  a 
little  beef  extract  if  you  have  it.  Cook 
three  minutes.  It  should  be  a  thick 
sauce.  One  pint  chopped  corned  beef 
and  the  same  of  chopped  potatoes. 
Stir  for  several  minutes  and  season  to 
taste. 


Virtue  may  be  assailed,  but  never  hurt. 


561 


Corned  Beef  Hash  with  Beets. 

When  preparing  corned  beef  hash, 
add  one-half  as  much  finely  chopped 
cooked  beets  as  potatoes.  Cold  roast 
beef  and  one-half  corned  beef  may  be 
used. 

Tongue  Hash. 

Chop  boiled  tongue  quite  fine,  and 
chop  twice  as  much  cold  boiled  pota¬ 
toes.  Moisten  slightly  with  milk  or 
cream.  Season  with  salt  and  pepper. 
Put  butter  into  a  frying-pan,  and  when 
hot  put  in  the  hash.  Cook  slowly  for 
about  fifteen  minutes,  then  brown 
quickly. 

Hashed  Turkey. 

Chop  fine  cold  roast  turkey;  season 
with  pepper  and  salt,  and  warm  it  in 
the  gravy-  If  there  is  not  sufficient 
gravy  left  to  moisten  the  meat  add  a 
little  water  and  a  piece  of  butter.  Serve 
on  slices  of  buttered  toast.  Poached 
eggs  may  be  laid  over  the  toast. 

Devonshire  Junket. 

Put  warm  milk  into  a  bowl,  turn  it 
with  a  little  rennet,  then  add  some 
scalded  cream,  sugar  and  cinnamon 
on  the  top,  without  breaking  the  curd. 

Liver  Loaf. 

Boil  one  pound  of  liver  until  tender, 
chop  fine,  also  chop  a  half  pound  of 
ham  and  two  hard  boiled  eggs,  one 
cupful  of  bread  crumbs.  Mix  all  to¬ 
gether.  Season  with  salt  and  pepper, 
and  if  liked  a  little  grated  onion.  Add 
a  half  cupful  of  stock  or  cream  sauce. 
Butter  a  mold  and  put  the  mixture 
in.  Boil  for  two  hours.  Serve  with 
drawn-butter  sauce  or  cream  sauce 
with  chopped  egg. 

Stuffed  Kidneys. 

Split  the  kidneys  lengthwise,  leaving 
enough  meat  and  skin  on  one  side  to 
serve  as  a  hinge.  Rub  well  inside  with 
melted  butter,  and  broil  them,  back 
downwards,  over  a  bright  fire  for  about 
nine  minutes.  Have  ready  a  stuffing 


of  bread  crumbs,  cooked  salt  pork, 
parsley  and  butter,  seasoned  with  pep¬ 
per,  salt  and  onion  juice.  Heat  in  a 
saucepan  set  in  another  of  boiling 
water,  stir  in  the  juice  of  half  a  lemon, 
fill  the  kidneys  with  the  mixture,  run 
a  toothpick  through  the  outer  edges  to 
keep  in  the  stuffing,  pepper  them  and 
serve. 

Macaroni— Boiled. 

Soak  and  boil  the  macaroni  in  plenty 
of  milk  and  water;  throw  in  a  little  salt. 
Boil  until  tender,  but  not  until  the 
form  is  lost.  When  soft,  turn  into  a 
baking  dish,  pour  over  the  top  the  con¬ 
tents  of  a  whisked  egg,  and  bake  until 
brown.  This  process  renders  it  a  mofc 
attractive  dish  than  when  simply 
boiled.  Macaroni,  with  cream,  sugar 
and  cinnamon,  makes  a  very  nice, 
sweet  dish. 

Macaroni  with  Cheese. 

Boil  one-half  package  of  macaroni, 
broken  in  small  pieces,  in  plenty  of 
boiling,  salted  water,  until  tender; 
place  in  a  baking  dish  a  layer  of  maca¬ 
roni,  then  a  layer  of  grated  cheese, 
then  a  layer  of  macaroni,  and  pour 
over  all  a  cupful  of  milk.  Bake  until 
brown. 

Meat  Panada. 

Take  the  inside  of  a  loin  of  mutton 
or  of  part  of  a  sirloin  of  beef;  pound  it 
until  it  will  pass  through  a  sieve  when 
mixed  with  hot  water  or  with  broth, 
as  it  is  required  to  be  more  or  less  rich. 
The  most  proper  seasoning  is  a  little 
salt.  It  ought  to  be  kept  in  an  earthen 
vessel  in  a  cool  place.  When  a  little 
of  it  is  required  it  should  be  warmed 
up  and  served  with  thin  slices  of  bread. 

Meat  Souffle. 

Cupful  of  gravy  or  cream  sauce, 
yolks  of  two  eggs,  well  beaten,  one 
cupful  of  chopped  meat.  Add  these 
to  the  gravy  or  sauce.  Season  with 
salt  and  pepper  and  onion  juice  if 
liked.  Cook  until  heated  through. 


562 


Revenge,  at  first  though  sweet, 


While  it  is  cooling,  beat  the  whites  of 
the  eggs  to  a  stiff  froth,  add  them  to 
the  mixture,  pour  into  a  buttered 
baking  dish.  Bake  until  set  in  center. 
Serve  immediately. 

Meat — Stewed. 

Stewing  is  undoubtedly  the  most 
economical  mode  of  cooking  meat;  by 
its  use  every  part  of  the  meat  is  re¬ 
tained,  and  nothing  is  lost  or  wasted. 
Joints,  too  tough  or  sinewy  to  be  used 
in  any  other  way,  may  be  stewed  with 
advantage.  Stewing  consists  in  sub¬ 
jecting  meat  for  a  considerable  time 
to  a  very  moderate  heat  in  a  small 
quantity  of  water.  No  good  stew  for 
fin  early  dinner  can  be  made  the  day  it 
is  wanted.  The  plan  recommended  is 
to  cut  the  meat  in  pieces  of  the  required 
size,  pack  them  closely  together,  cover¬ 
ing  them  with  cold  water,  or  what  is 
preferable,  broth ;  place  the  kettle 
where  it  will  gradually  warm,  and  keep 
it  for  some  hours  at  a  heat  considerably 
short  of  boiling.  The  albumen  is  thus 
dissolved,  and  the  fibres  so  far  softened 
and  separated  that  the  very  toughest 
parts  become  tender  and  digestible. 
The  stew  should  be  put  away  in  an  open 
vessel  until  the  next  day,  when  the  fat 
should  be  removed  from  the  top,  and 
vegetables  and  seasoning  added. 

Collops — Minced. 

A  favorite  Scotch  dish.  Take  2  lbs. 
of  good  beefsteak,  mince  it  quite  fine, 
and  free  from  fat  or  skin;  put  into  a 
deep  frying-pan  with  a  good  sized  piece 
of  butter.  As  the  butter  melts,  stir 
the  mince  about  with  a  silver  fork,  so 
as  to  separate  the  particles  and  give  the 
mince  a  granulated  appearance;  as 
soon  as  the  meat  looks  white,  put  in  a 
teacupful  of  clear  gravy,  a  little  pepper 
and  salt,  and  either  mushroom  catsup 
or  Worcester  sauce  enough  to  flavor  it; 
a  minced  onion  may  be  used  if  there  is 
no  objection  to  its  taste.  Stir  the 
mince  about  till  the  gravy  begins  to 
boil,  then  serve  with  toasted  sippets. 


Mushrooms — Broiled. 

Mushroom-flaps,  pepper  and  salt  to 
taste,  butter,  lemon  juice.  Cleanse 
the  mushrooms  by  wiping  with  a  piece 
of  flannel  and  a  little  salt;  cut  off  a  por¬ 
tion  of  the  stalk,  and  peel  the  tops; 
broil  them  over  a  clear  fire,  turning 
them  once,  and  arrange  them  on  a  very 
hot  dish.  Put  a  small  piece  of  butter 
on  each  mushroom,  season  with  pepper 
and  salt,  and  squeeze  over  them  a  few 
drops  of  lemon  juice.  Place  the  dish 
before  the  fire  and  when  the  butter  is 
melted  serve  very  hot  and  quickly. 
Moderate-sized  flaps  are  better  suited 
to  this  mode  of  cooking  than  the  but¬ 
tons;  the  latter  are  better  in  stews. 
Always  be  sure  that  they  are  not 
poisonous. 

Oysters — Artificial. 

Take  young  green  corn,  and  grate  it 
in  a  dish;  to  1  pint  of  this  add  1  egg 
well  beaten,  a  small  teacup  of  flour,  £ 
a  cup  of  butter,  some  salt  and  pepper, 
and  mix  them  well  together.  A  table- 
spoonful  of  the  batter  will  make  the 
size  of  an  oyster.  Fry  them  a  light 
brown,  and  when  done  butter  them. 
Cream,  if  it  can  be  procured,  is  better 
than  butter. 

Chicken-Oyster  Pie. 

Melt  a  little  butter  in  a  deep  baking 
dish,  scatter  over  it  cracker  crumbs, 
add  a  layer  of  chicken,  picked  fine,  then 
a  layer  of  oysters,  salt  and  pepper  and 
bits  of  butter,  then  a  layer  of  cracker 
crumbs;  alternate  with  the  chicken  and 
oysters  until  the  dish  is  full,  adding 
seasoning  with  each  layer.  Pour  over 
the  whole  the  oyster  liquor,  to  which 
add  a  well  beaten  egg  and  a  teacupful 
of  milk.  Bake  an  hour. 

Oyster  Pie. 

Fifty  oysters,  two  hard  boiled  eggs, 
butter  the  size  of  an  egg,  one-fourth 
cupful  of  fine  bread  crumbs,  pepper 
and  salt.  Line  the  sides  of  the  dish 
with  pie  crust,  but  not  the  bottom.  To 


Bitter,  ere  long,  back  on  itself  recoils. 


563 


each  layer  of  oysters,  a  layer  of  bread 
crumbs,  etc.  Continue  this  until  the 
dish  is  full.  Cover  with  a  crust  and 
cook  for  a  half  hour. 

Ham  Patties. 

Take  half  pint  fine-chopped,  cold, 
boiled  ham.  Mix  with  two  pints  of 
fine  bread  crumbs  wet  with  milk.  Put 
the  batter  into  gem  pans,  break  one 
fresh  egg  over  each.  Sprinkle  the  top 
over  thickly  with  cracker  crumbs  and 
bake  until  well  browned. 

Peanut  Sandwiches. 

Skin  fresh  roasted  peanuts  and 
pound  fine.  Form  this  into  a  paste 
with  melted  butter.  Season  with  salt 
and  cayenne  pepper,  and  spread  be¬ 
tween  squares  of  brown  or  white  bread. 
They  are  delicious. 

Corn  Pudding. 

Scrape  two  dozen  ears  of  green  corn 
with  a  sharp  knife,  cutting  each  row 
through  the  middle.  Add  one  pint  of 
milk,  half  pound  of  butter,  three  eggs, 
the  white  and  yolks  beaten  separately, 
a  pinch  of  salt  and  white  pepper.  Stir 
the  yolks  into  the  milk  and  corn,  pour 
into  a  baking  dish,  stir  in  the  whites, 
and  bake  about  one  hour  and  a  half. 

Breaded  Sausages. 

Wipe  the  sausages  dry.  Dip  them 
in  beaten  eggs  and  bread  crumbs.  Fry 
in  boiling  fat  for  ten  minutes. 

Chicken  Pot  Pie. 

Clean,  singe,  and  joint  a  pair  of 
chickens.  Pare  and  slice  8  whole  pota¬ 
toes;  wash  the  slices,  and  put  with  the 
pieces  of  chicken  into  a  pan  lined 
with  pie  crust;  season  with  salt  and 
pepper,  dredge  with  flour,  and  cover 
with  water.  Cover  with  paste,  making 
a  core  in  the  center;  cover  the  kettle, 
and  set  it  in  the  oven.  Turn  oc¬ 
casionally  to  brown  evenly.  Two 
hours’  cooking  is  sufficient.  When 
done,  cut  the  upper  crust  into  mode¬ 
rate  sized  pieces  and  place  them  on  a 


large  dish;  with  a  perforated  ladle  take 
up  the  potato  and  chicken;  and  put  it 
upon  the  crust ;  cut  the  lower  crust  and 
put  on  the  top.  Serve  the  gravy  hot 
in  a  gravy  tureen. 

Brose — Scotch. 

Put  a  few  handfuls  of  oatmeal  into 
a  wooden  dish;  then  pour  in  a  little 
boiling  water,  and  mix  thoroughly. 
Add  a  little  salt.  This  dish  is  fre¬ 
quently  used  as  a  substitute  for 
porridge,  when  it  is  inconvenient  to 
cook  the  latter.  Fresh  milk  added 
is  a  great  improvement. 

Small  Macaroni  Timbales. 

To  make  twenty,  put  on  four  ounces 
of  best  macaroni  in  cold  water,  let 
it  simmer  till  soft,  which  will  take 
nearly  an  hour,  and  drain  it.  When 
cold  cut  it  into  half-inch  lengths, 
put  these  on  in  a  sauc  pan  with  one 
ounce  of  butter,  four  ounces  of  grated 
cheese,  a  little  dry  mustard,  pepper, 
and  salt.  Stir  over  the  fire  for  a  min¬ 
ute,  or  till  the  cheese  is  melted.  Line 
the  small  molds  with  common  paste 
or  trimmings  of  puff-paste,  then  fill 
with  the  prepared  macaroni,  sprinkle 
grated  cheese  on  the  top  of  each,  bake 
in  a  quick  oven  to  a  nice  brown,  turn 
out,  and  serve  hot  on  a  napkin. 

Celery  Toast. 

With  a  cutter  two  and  a  half  inches 
long,  by  one  and  a  half  broad,  stamp 
out  ten  toasts  from  slices  of  bread 
about  half  an  inch  thick.  Then  with 
a  cutter  a  little  smaller  mark  them 
slightly  on  the  top.  Deepen  this 
mark  a  little  with  the  point  of  a  knife, 
and  fry  them  in  boiling  fat  to  a  golden 
brown.  After  frying,  put  them  in  the 
oven  for  a  few  minutes  to  dry,  then 
scoop  out  the  centres  by  the  mark, 
taking  care  not  to  break  the  toasts. 
Cut  the  white  parts  of  two  heads, 
put  them  in  a  saucepan  with  enough 
white  stock  to  barely  cover  them, 
and  stew  gently  for  an  hour.  When 


564  Who  overcomes  by  force  hath  overcome  bid  half  his  foe. 


ready,  put  the  celery  in  equal  pro¬ 
portions  on  the  toast.  Moisten  half 
a  teaspoonful  of  potato  flour  with 
a  little  ketchup  and  stir  it  into  the 
stock.  Season  it  with  pepper  and 
salt;  let  it  boil  for  three  minutes, 
then  pour  it  in  equal  proportions 
over  the  celery.  If  liked,  a  little 
grated  cheese  may  be  sprinkled  on 
them  before  serving. 

French  Toast. 

Take  thin  slices  of  stale  bread; 
dip  first  in  milk  which  has  been  salted, 
then  in  beaten  egg;  fry  a  nice  brown 
on  both  sides. 

Ham  Toast. 

Cut  thin  slices  of  bread  from  a  stale 
loaf,  take  off  the  crust,  divide  into 
pieces  from  two  to  three  inches  long, 
and  fully  an  inch  wide,  and  fry  in 
boiling  fat.  Cover  half  the  number 
of  the  pieces  of  toast  with  lean  ham, 
sliced  as  thin  as  possible,  sprinkle 
over  them  some  grated  cheese,  and 
lay  on  that  the  remaining  slices 
of  toast.  Put  them  in  the  oven  till 
thoroughly  heated,  and  serve  very 
hot  on  a  folded  napkin. 

Mushroom  Toast. 

Take  as  many  mushrooms  just 
opened  as  will  be  wanted,  remove  the 
stalks,  wash  and  drain  them,  and 
place  them  on  a  flat  dish  with  the 
hollow  parts  upwards.  Put  a  small 
piece  of  butter  into  each  mushroom, 
sprinkle  a  little  pepper  and  salt  on 
them,  and  put  them  in  the  oven  for 
about  fifteen  minutes,  or  till  they 
are  tender.  With  a  cutter  two  inches 
in  diameter  cut  out  as  many  rounds 
of  bread,  half  an  inch  thick,  as  there 
are  mushrooms,  scoop  a  little  hollow 
in  the  centre  of  each,  and  fry  them 
in  boiling  fat.  Place  a  mushroom 
on  each  round  of  toast,  with  a  little 
of  the  gravy,  and  serve  hot. 


Green  Onion  Toast. 

Cut  small  one  bunch  of  green  onions 
and  put  them  in  a  pan  barely  cov¬ 
ered  with  boiling  water.  Add  a 
small  half-teaspoonful  of  salt,  the 
same  quantity  of  sugar,  and  boil 
gently  for  one  hour  and  a  half.  Then 
add  from  four  to  six  sage  leaves, 
powdered,  a  quarter  of  an  ounce  of 
butter,  and  more  salt  if  needed.  Have 
ready  two  slices  of  toast  buttered, 
divide  each  slice  into  four,  and  spread 
with  equal  proportions  of  the  onion. 
Serve  very  hot.  This  can  be  made 
also  with  Portugal  onions. 

Craigie  Toast. 

Beat  three  eggs,  add  one  green 
Chili  and  the  inside  of  two  tomatoes, 
both  finely  minced,  a  little  milk,  one 
ounce  of  butter,  and  a  little  salt. 
Mix  all  together,  and  put  on  in  a 
pan  to  get  thoroughly  heated.  Have 
small  pieces  of  stale  bread  cul 
half  an  inch  thick,  with  a  cuttei 
either  round  or  square,  and  fried 
in  boiling  fat.  Cover  the  toast  with 
the  mixture,  and  serve  hot. 

Tomato  Souffle. 

To  fill  ten  or  a  dozen  paper  cases, 
melt  one  ounce  of  butter  with  one 
ounce  of  flour,  add  to  it  about  a  gill 
and  a  half  of  tomato  pulp,  a  little 
powdered  thyme,  white  pepper  and  salt ; 
let  it  boil  gently  for  five  minutes  stir¬ 
ring  constantly,  after  which  remove 
to  the  side  of  the  fire,  mix  in  the  yolks 
of  two  eggs,  then  pour  into  a  basin, 
and  set  aside  to  cool  a  little.  While 
it  is  cooling,  whip  up  the  whites 
of  the  eggs  to  a  stiff  froth,  and  mix 
gently  together  Fill  the  paper  cases 
about  two-thirds,  bake  in  the  oven 
for  about  ten  minutes,  and  serve  hot 
on  a  napkin. 

Souffle  Tomatoes. 

The  tomatoes  must  be  of  the  me¬ 
dium  size,  well  shaped,  and  not  too 
ripe;  cut  a  very  thin  slice  off  the  top 


He  is  oft  the  wisest  man  who  is  not  wise  at  all. 


565 


of  each,  squeeze  out  the  seeds  and 
water,  then  with  a  teaspoon  scoop 
out  the  insides,  being  very  careful  to 
keep  them  whole,  and  sprinkle  with 
a  little  pepper  and  salt.  Prepare  a 
souffle  mixture  as  described  in  the 
foregoing  recipe,  using  the  slices 
cut  off  and  what  was  taken  from 
the  insides  of  the  tomatoes  to  make 
the  pulp.  Fill  the  tomatoes  nearly 
to  the  top  with  the  souffle  mixture,  and 
bake  in  the  oven  for  fifteen  or  twenty 
minutes,  and  serve  immediately. 

Escalloped  Tongue. 

Chop  cold  tongue.  For  each  pint, 
one  tablespoonful  of  onion  juice, 
teaspoonful  of  salt,  cupful  of  bread 
crumbs,  half  cupful  of  stock,  three 
tablespoonfuls  of  butter.  Butter  a 
pudding  dish.  Mix  the  tongue  with 
seasoning  and  stock.  Cover  the  bot¬ 
tom  of  the  dish  with  bread  crumbs, 
then  put  in  the  tongue.  Cover  the 
top  with  the  remaining  bread  crumbs 
and  a  little  melted  butter.  Bake 
about  twenty-five  minutes. 

Deviled  Legs  of  Turkey. 

Mix  together  a  tablespoonful  of 
French  mustard,  one  of  salad  oil, 
one  teaspoonful  of  essence  of  an¬ 
chovies,  and  one  tablespoonful  of 
Cayenne  sauce.  Scour  with  a  knife 
the  legs  of  the  turkeys,  then  rub  in 
the  mixture,  and  cook  on  the  grid¬ 
iron  till  crisp  and  brown,  without 
burning. 


Turkey — Hashed. 

Mix  some  flour  with  a  piece  of 
butter,  stir  it  into  some  cream,  and 
a  little  veal  gravy,  till  it  boils  up; 
cut  the  turkey  in  pieces,  not  too 
small;  put  into  the  sauce,  with  grated 
lemon  peel,  white  pepper  and  mace,' 
pounded,  a  little  mushroom  powder  or 
catsup;  simmer  it  up.  Oysters  may 
be  added. 

Mock  Venison. 

Put  into  the  chafing  dish  a  heaping 
teaspoonful  of  butter,  work  it  with 
a  spoon  until  it  creams  and  foams, 
then  put  in  a  generous  slice  of  raw  or 
very  rare  saddle  of  mutton,  toss  it 
about  in  the  butter  a  few  minutes, 
add  salt  and  a  little  Cayenne,  a  table¬ 
spoonful  of  pure  currant  jelly  and  a 
gill  of  Madeira  or  fine  port.  Simmer 
a  few  minutes  and  serve.  (See  Veal.) 

Welsh  Rabbit. 

Take  half  a  pound  of  cheese,  cut 
off  the  skin,  take  a  small  frying-pan, 
put  in  it  half  a  teacupful  of  strong 
ale,  and  when  it  boils  put  in  the  cheese, 
and  let  it  boil  for  a  minute  or  two; 
then  stir  a  teaspoonful  of  mustard 
when  it  becomes  liquid;  toast  a  thick 
slice  of  bread,  cut  off  the  crust,  butter 
it  well,  and  set  it  before  the  fire  to 
keep  it  hot.  When  it  is  wanted, 
have  a  dish  and  a  cover  very  hot, 
put  the  cheese  on  the  toast,  and 
send  it  to  table  immediately. 


VEGETABLES, 


Vegetables — Keeping. 

Sink  a  barrel  two-thirds  of  its  depth 
into  the  ground  (a  box  or  cask  will 
answer  a  better  purpose) ;  heap  the 
earth  around  the  part  projecting  out  of 
the  ground,  with  a  slope  on  all  sides; 
place  the  vegetables  that  you  desire  to 
keep  in  the  vessel;  cover  the  top  with 
a  water-tight  cover;  and  when  winter 


sets  in,  throw  an  armful  of  straw,  hay 
or  something  of  that  sort,  on  the  barrel. 
If  the  bottom  is  out  of  the  cask  or 
barrel,  it  will  be  better.  Cabbage, 
celery,  and  other  vegetables,  will  keep 
in  this  way  as  fresh  as  when  taken 
from  the  ground.  The  celery  should 
stand  nearly  perpendicular,  celery  and 
earth  alternating.  Freedom  from  frost> 


566 


Wisdom  is  oftentimes  nearer 


ease  of  access,  and  especially  freshness, 
and  freedom  from  rot,  are  the  advan¬ 
tages  claimed. 

Vegetables — To  Clean  of  Insects. 

Make  a  strong  brine  of  1  34  lbs.  of  salt 
to  1  gal.  of  water;  into  this  place  the 
vegetables  with  the  stalk  ends  upper¬ 
most  for  2  or  3  hours;  this  will  destroy 
all  the  insects  which  cluster  in  the 
leaves,  and  they  will  fall  out  and  sink 
to  the  bottom  of  the  water. 

Vegetables — Pickle  for. 

Six  quarts  of  the  very  best  vinegar, 
one  pound  of  salt,  a  quarter  of  a  pound 
of  ginger,  one  ounce  of  mace,  half  a 
pound  of  shallots,  one  tablespoonful  of 
Cayenne  pepper,  two  ounces  of  white 
peppercorns,  and  two  ounces  of  mus¬ 
tard  seed.  Boil  all  these  ingredients 
well  together,  and  when  cold  put  into 
a  jar.  You  may  add  what  green  vege¬ 
tables  or  fruit  you  like,  provided  they 
are  fresh.  They  may  be  merely  wiped 
to  free  them  from  dust. 

Vegetables — to  Boil. 

Vegetables  must  be  carefully  cleaned 
from  insects  and  very  nicely  washed. 
Boil  them  in  plenty  of  water,  the  water 
to  be  boiling  before  they  are  put  into 
it,  and  they  should  be  drained  the  mo¬ 
ment  they  are  cooked  enough.  If  over¬ 
boiled  they  will  lose  their  beauty  and 
crispness.  Bad  cooks  sometimes  dress 
them  with  meat,  which  is  wrong — 
except  carrots  or  cabbage  with  boiling 
beef. 

In  order  to  boil  vegetables  of  a  good 
green  color,  take  care  that  the  water 
boils  when  they  are  put  in.  Make 
them  boil  very  fast.  Do  not  cover, 
but  watch  them,  and  if  the  water  has 
not  slackened,  you  may  be  sure  they 
are  done  when  they  begin  to  sink.  Then 
take  them  out  immediately,  or  the 
color  will  change.  Hard  water,  espe¬ 
cially  if  chalybeate,  spoils  the  color  of 
such  vegetables  as  should  be  green.  To 
boil  them  green  in  hard  water,  put  a 


teaspoonful  of  carbonate  of  soda  or 
potash  into  the  water  when  boiling, 
before  the  vegetables  are  put  in. 

Jerusalem  Artichokes — To  Dress. 

Clean  and  pare  them,  put  them  in 
boiling  water  and  milk,  with  salt,  and 
boil  them  until  they  are  soft.  Pour 
the  water  off  them,  and  serve  with  but¬ 
ter  sauce  over  them,  or  mix  a  table- 
spoonful  of  flour  with  a  teacupful  of 
cream,  season  with  white  pepper  and 
salt,  a  little  nutmeg,  and  stir  until  it 
boils,  then  pour  it  over  the  artichokes. 

Artichokes. 

Soak  them  in  cold  water,  and  wash 
them  well;  put  them  into  plenty  of 
boiling  water,  with  a  handful  of  salt, 
and  let  them  boil  gently  for  1 14  or  2 
hours ;  trim  them  and  drain  on  a  sieve ; 
send  up  melted  butter  with  them,  which 
some  put  into  small  cups,  1  for  each 
guest. 

Asparagus. 

Scrape  the  stalks  till  they  are  clean; 
throw  them  into  a  pan  of  cold  water; 
tie  them  up  in  bundles  of  about  25 
each;  cut  off  the  stalks  at  the  bottom 
all  of  a  length,  leaving  enough  to  serve 
as  a  handle  for  the  green  part;  put 
them  into  a  stew-pan  of  boiling  water, 
with  a  handful  of  salt  in  it.  Let  it 
boil,  and  skim  it.  When  they  are  ten¬ 
der  at  the  stalk,  which  will  be  in  from 
20  to  30  minutes,  they  are  done  enough. 
Watch  the  exact  time  of  their  becom¬ 
ing  tender;  take  them  up  that  instant. 
If  too  much  boiled  they  lose  both  color 
and  taste.  While  the  asparagus  is 
boiling,  toast  a  round  of  a  quartern 
loaf,  about  34  an  inch  thick;  brown  it 
delicately  on  both  sides;  dip  it  lightly 
in  the  liquor  the  asparagus  was  boiled 
in,  lay  it  in  the  middle  of  a  dish, 
and  lay  the  asparagus  round  the  dish, 
the  tops  inwards.  Serve  with  butter 
sauce. 


567 


when  we  stoop  than  when  we  soar. 


Beans — Baked. 

The  usual  way  people  cook  beans  is 
to  parboil  them ;  put  them  in  a  kettle 
or  pan,  set  them  in  the  oven  to  bake, 
with  a  piece  of  fat  pork  in  them.  The 
grease  oozes  out  into  the  beans,  causing 
a  most  unwholesome  and  indigestible 
mass,  destroying  all  the  good  flavor  of 
the  beans.  Now  the  method  for 
cooking  them  (which  all  who  have  tried 
it  pronounce  excellent)  is  as  follows: 
Parboil  as  usual,  putting  in  salt  to  suit 
the  taste.  Then  put  them  in  a  pan 
and  set  in  the  oven  to  bake,  putting  in 
a  piece  of  good,  sweet  butter — the  size 
of  a  butternut  will  answer.  Bake 
until  tender  and  nicely  browned  over 
on  top.  Beans  are  very  nutritious, 
and  cooked  in  tins  way  are  palatable, 
digestible,  and  can  be  eaten  by  any 
one.  If  you  want  the  pork,  cook  it  in 
a  dish  by  itself. 

Another. — Let  the  beans  soak 
over  night.  Put  on  in  cold  salt¬ 
ed  water  and  cook  until  soft. 
Drain  dry  and  put  them  into  a 
pan,  stir  in  a  large  spoonful  of  butter, 
and  when  this  has  melted,  enough  milk 
to  fill  the  dish  one-quarter  full.  Season 
to  suit  taste  with  pepper  and  salt. 
Cover  well  and  bake  •  forty  minutes. 
Remove  top  and  brown. 

French  Beans — To  Boil. 

Cut  off  the  stalks,  and  string  them, 
cut  them  into  very  thin  slices,  and  put 
them  into  cold  water  with  a  little  salt ; 
half  an  hour  before  dinner  put  them  in 
boiling  water  and  salt,  boil  them  quick¬ 
ly  for  half  an  hour,  drain,  and  dish  them 
immediately;  keep  them  hot,  but  do 
not  allow  them  to  lie  in  the  water,  else 
they  will  lose  their  green  color.  Serve 
with  butter  sauce  in  a  sauce-tureen. 

Beans,  Green — French  Style. 

Choose  small,  young  beans,  and  strip 
off  the  ends  and  stalks,  throwing  them, 
as  prepared,  into  a  dish  full  of  cold 
spring  water,  and,  when  all  finished, 


wash  and  drain  them  well.  Boil  them 
in  salted  boiling  water,  in  a  large  sauce¬ 
pan,  and  drain  them,  after  which  put 
them  into  an  enameled  stew-pan,  and 
shake  them  over  the  fire  until  they  are 
quite  hot  and  dry;  then  add  about  3  oz. 
of  fresh  butter,  and  a  tablespoonful  of 
veal  and  chicken  broth;  the  butter 
must  be  broken  up  into  small  lumps. 
Season  with  white  pepper,  salt,  and  the 
juice  of  half  a  lemon  strained.  Stir 
them  well  over  a  hot  fire  for  five 
minutes. 

Beets — To  Boil. 

Wash  them  well,  taking  care  not  to 
break  the  points,  as  it  will  spoil  the 
color;  put  them  in  a  pan,  cover  with 
boiling  water  and  boil  till  tender,  which 
takes  about  forty  minutes,  then  skin 
and  trim  the  heads  neatly,  put  them 
in  a  jar,  and  when  cold  cover  them 
with  vinegar.  Serve  them  in  slices 
with  a  little  of  the  vinegar  poured 
over  them. 

Another. — Beets  must  not  be  cut  be¬ 
fore  boiling,  as  the  juice  will  escape  and 
the  sweetness  be  destroyed.  Select 
small-sized,  smooth  roots,  wash  them 
nicely,  and  boil  in  clear  water  until 
tender.  When  sufficiently  cooked, 
skim  them  into  a  pan  of  cold  w7ater, 
and  slip  off  the  skin.  Cut  them  in  thin 
slices,  and,  while  hot,  season  with 
butter,  salt,  pepper  and  \inegar,  and 
serve.  If  preferred  cold,  slice  length¬ 
wise  and  lay  in  strong,  cold  vinegar. 

Beets— To  Stew. 

Take  a  pint  of  good  stock,  wash  one 
beetroot,  and  scrape  it  clean,  and  cut 
it  in  slices  about  half  an  inch  thick. 
Have  the  stock  boiling,  with  a  little 
salt  and  pepper  in  it ;  put  in  the  sliced 
beetroot,  cover  it  closely,  and  let  it 
stew  for  half  an  hour;  add  two  table¬ 
spoonfuls  of  vinegar,  let  it  stew  another 
half  hour,  then  dish  it  neatly,  and 
pour  the  sauce  over  it. 


568 


Faith  is  the  force  of  life. 


To  Boil  Brussels  Sprouts. 

Take  the  quantity  required,  pick  off 
the  withered  leaves,  and  steep  them 
in  cold  water  with  salt  in  it  for  half  an 
hour;  then  drain,  and  put  them  on  in 
boiling  water,  with  a  pinch  of  soda  and 
a  little  salt,  let  them  boil  for  ten  min¬ 
utes,  then  drain  and  serve.  If  to  be 
taken  alone — that  is,  without  meat — 
serve  with  melted  butter  in  a  sauce- 
tureen. 

Cabbage — Cold  Slaw. 

Take  fresh  cabbage — white  is  pref¬ 
erable — wash,  drain  it,  and  cut  off  the 
stalks.  Shave  the  head  into  very  fine 
shreds  with  a  cabbage  cutter  or  sharp 
knife.  Place  it  in  a  deep  china  or 
earthen  dish,  and  prepare  for  it  the 
following  dressing:  To  ^  a  pt.  of 
cider  vinegar  add  %  of  a  lb.  of  butter, 
cut  in  5  or  fi  bits  and  rolled  in  flour ;  add 
a  small  saltspoon  of  salt.  Stir  well 
together,  and  boil  in  a  saucepan.  Have 
ready  the  yolks  of  4  eggs,  well  beaten. 
When  the  mixture  comes  to  a  boil,  re¬ 
move  it  from  the  fire  and  stir  in  the 
eggs.  Pour  this  boiling  hot  over  the 
cabbage,  stir  it  thoroughly  through 
with  a  spoon,  and  set  it  in  some  cool 
place,  to  get  thoroughly  cold  before 
being  served  at  the  table. 

German  Cabbage. 

Slice  red  cabbage  and  soak  in  cold 
water.  Put  one  quart  in  a  saucepan 
with  two  tablespoons  of  butter,  one- 
half  teaspoon  of  salt,  one  tablespoon 
finely  chopped  onion,  few  gratings,  of 
nutmeg  and  a  few  grains  of  Cayenne; 
cover  and  cook  until  cabbage  is  tender. 
Add  two  tablespoons  of  vinegar,  and 
one-half  tablespoon  of  sugar  and  cook 
five  minutes. 

Cabbage — To  Stew. 

Parboil  in  milk  and  water,  and  drain 
it ;  then  shred  it,  put  it  into  a  saucepan, 
with  a  small  piece  of  butter,  a  small  tea¬ 
cupful  of  cream,  and  seasoning,  and 
stew  till  tender. 


Cabbage,  Red — To  Stew. 

Take  off  all  the  outside  leaves,  slice 
it  as  for  pickling,  put  it  into  a  sauce¬ 
pan  with  a  pint  of  good  stock,  a  little 
pepper  and  salt,  cover  it  closely,  and 
stew  one  hour,  then  add  two  table- 
spoonfuls  of  vinegar,  let  it  boil  for 
fifteen  minutes,  and  serve  hot. 

.Cabbage  Water. 

Cabbage  water,  or  any  water  in 
which  green  vegetables  have  been 
boiled,  should  be  thrown  away  out  of 
doors  (not  down  the  sink)  immediate¬ 
ly  it  is  done  with,  and  the  vessel 
rinsed  with  clean  water  or  it  will 
cause  unpleasant  smells. 

Carrots. 

Let  them  be  well  washed  and 
brushed,  not  scraped.  An  hour  is 
enough  for  young  spring  carrots. 
Grown  carrots  must  be  cut  in  half, 
and  will  take  from  1%  to  2%  hours. 
When  done  rub  off  the  peels  with  a 
clean  coarse  cloth,  and  slice  them  in 
2  or  4,  according  to  their  size.  The 
best  way  to  try  if  they  are  done 
enough  is  to  pierce  them  with  a  fork. 

Cauliflower. 

Cook  a  cauliflower  until  tender.  But¬ 
ter  a  pudding  dish  and  put  in  the 
bottom  a  layer  of  it.  Cover  with 
cream  sauce,  a  little  salt  and  pepper 
and  a  little  grated  cheese.  Con¬ 
tinue  until  the  dish  is  full,  putting 
grated  cheese  and  bread  crumbs  on 
top.  Bake  about  a  half  hour. 

Cauliflower — To  Boil. 

Cut  them  neatly,  and  lay  them  an 
hour  or. two  in  salt  and  water,  rinse 
them  in  plenty  of  cold  water,  put 
them  in  boiling  water  with  some  salt 
and  a  pinch  of  soda,  and  boil  for  fif¬ 
teen  or  twenty  minutes.  When  you 
dish  them,  take  them  out  of  the 
water  with  a  fork  and  fish-slice,  lay 
them  in  the  dish,  and  pour  butter 
sauce  over  them. 


Let  no  one  falter  who  thinks  he  is  right. 


569 


Another. — Having  cut  off  the  green 
part,  divide  it  into  4  parts;  put  it 
into  boiling  milk  and  water,  and  skim 
the  saucepan  well.  When  the  stalks 
are  tender  take  them  up  carefully  and 
put  them  to  drain.  Then  put  a  spoon¬ 
ful  of  water  into  a  saucepan,  with  a 
little  flour,  a  of  a  lb.  of  butter,  and 
pepper  and  salt  mixed  well  together. 
Take  half  the  cauliflower  and  cut  it 
as  for  pickling ;  put  it  into  the  sauce¬ 
pan  for  10  minutes.  Place  the  stewed 
cauliflower  in  the  middle,  and  the 
boiled  round  it,  and  pour  over  it  the 
butter  in  which  the  one-half  was 
stewed. 

Cauliflower  au  Gratin. 

Take  away  the  green  stalks  from 
the  cauliflowers,  divide  them  into  quar¬ 
ters,  throw  them  in  cold  water  with  a 
little  vinegar  in  it,  to  draw  away  the 
insects,  then  put  them  on  in  boiling 
water  with  a  little  salt  in  it,  and  let 
them  boil  about  fifteen  minutes. 
Drain  on  a  sieve,  and  place  them 
neatly  on  a  vegetable  dish,  flowerets 
up.  Mix  one  ounce  of  butter  with 
one  ounce  of  flour,  put  it  on  in  a  sauce¬ 
pan  to  melt,  then  add  half  a  pint,  of 
milk,  season  with  pepper  and  salt, 
and  let  it  boil  five  minutes,  stirring 
constantly.  Have  about  two  ounces 
of  cheese  grated,  mix  an  ounce  and  a 
half  with  the  sauce,  pour  it  over  the 
remainder  of  the  cheese  on  the  coat¬ 
ing  of  sauce,  then  bread  crumbs,  with 
here  and  there  a  morsel  of  butter. 
Put  the  dish  in  a  quick  oven  till 
nicely  browned,  and  serve  hot. 

Cauliflower — In  Milk. 

Choose  those  that  are  close  and 
white,  cut  off  the  green  leaves,  and 
look  carefully  that  there  are  no  cater¬ 
pillars  about  the  stalk;  soak  an  hour 
in  cold  water  with  a  handful  of  salt 
in  it;  then  boil  them  in  milk  and 
water,  and  take  care  to  skim  the 
saucepan,  that  not  the  least  foulness 


may  fall  on  the  flower.  It  must  be 
served  very  white  and  rather  crisp. 

Stewed  Celery. 

Cut  the  celery,  after  cleaning,  into 
small  pieces.  Cover  writh  boiling 
water  and  simmer  for  a  half  hour. 
Season  with  salt.  Drain  off  the 
water  and  cover  with  cream  sauce. 

Green  Corn  Pudding. 

One  dozen  ears  (or  one  can)  corn, 
one  quart  milk,  one  tablespoon  sugar, 
twro  tablespoons  butter  (melted),  four 
eggs,  well  beaten;  mix  all  thoroughly 
and  bake  half  hour  or  until  custard 
is  set.  Serve  as  a  vegetable. 

Cucumbers — To  Green. 

There  is  no  way  to  impart  a  green 
color  to  cucumbers,  that  would  not  be 
injurious  to  health,  except  by  the  use  of 
green  leaves,  like  those  from  the  grape 
vine.  Possibly  sap  green,  which  is  a 
preparation  from  the  juice  of  buck¬ 
thorn  berries,  would  answer  the  pur¬ 
pose  if  it  could  be  obtained  here. 
Verdigris  can  be  detected  in  nearly  all 
the  pickles  of  commerce;  but  its  use 
is  highly  objectionable,  as  it  is  a 
poisonous  acetate  of  copper.  Pickles 
may  be  colored  with  it,  if  the  people 
place  a  higher  regard  on  the  color  of 
the  condiment  they  eat  than  on  their 
health.  Nearly  all  the  shades  of 
green  are  produced  from  some  com¬ 
bination  of  arsenic,  but  this  fact  does 
not  prevent  the  use  of  them  for  color¬ 
ing  confectionery. 

To  Dress  a  Cucumber  to  be 
Served  with  Salmon. 

Peel  and  slice  the  cucumber  very 
thin;  sprinkle  the  slices  with  pounded 
salt  and  sugar;  let  them  lie  for  two 
hours,  and  pour  off  the  juice.  Have 
a  little  vinegar,  a  tablespoonful  of 
salad  oil,  and  beat  up  together,  pour  it 
over  the  cucumber,  and  sprinkle  a 
little  white  pepper  over  it. 


V 


.■ 

'  , 


Let  us  have  faith  that  right  makes  might. 


570 


Baked  Egg  Plant. 

Cut  the  plant  in  two  lengthwise,  take 
out  the  pulp  with  a  spoon,  chop  the 
pulp  fine,  add  to  it  one  teaspoonful  of 
salt,  one-fourth  teaspoonful  of  pepper 
and  two  tablespoonfuls  of  butter.  Cook 
all  in  a  frying-pan  ten  minutes,  then 
add  one-half  a  cup  of  stock  and  one  cup¬ 
ful  of  crumbs.  Sprinkle  the  inside  of 
the  shell  with  pepper  and  salt  and  fill 
with  the  cooked  mixture.  Sprinkle 
crumbs  over  the  top  thickly  and  put 
small  pieces  of  butter  on  top.  Place 
in  bake  dish  and  put  in  one  quart  boil¬ 
ing  water.  Bake  one  hour. 

Breaded  Egg  Plant. 

Slice  nearly  one-half  inch  thick ;  pare 
each  slice  and  lay  in  salt  water  one  hour. 
Wipe  dry  and  dip  in  beaten  egg,  then 
in  rolled  cracker  and  fry  to  a  fine  brown 
in  salted  lard  or  drippings. 

Mushrooms. — To  Stew. 

Trim  and  rub  clean  with  a  bit  of 
flannel  dipped  in  salt,  Yi  a  pint  of  large 
button  mushrooms ;  put  into  a  saucepan 
2  oz.  of  butter;  shake  it  over  the  fire 
till  thoroughly  melted;  put  in  the  mush¬ 
rooms,  a  teaspoonful  of  salt,  half  as 
much  pepper,  and  a  blade  of  mace 
pounded;  stew  till  the  mushrooms  are 
tender,  then  serve  them  on  a  very  hot 
dish. 

Onions— Boiled. 

Take  the  outside  skin  from  white 
onions  as  uniform  in  size  as  possible, 
lay  them  in  cold  salt  and  water  for  1 
hour,  and  then  boil  them  in  milk  and 
water  until  thoroughly  tender;  lay 
them  in  a  deep  dish,  and  pour  over 
them  melted  butter. 

Onions — Roasted. 

These  should  be  cooked  in  their  skins ; 
but  before  putting  them  into  the  oven 
brush  off  all  grittiness.  Place  in  a 
moderate  oven,  cooking  gradually  until 
nearly  done;  then  quicken  the  oven 
and  brown.  Serve  with  plenty  of 
fresh  butter, 


To  Stew  Onions  with  White 
Sauce. 

Peel  as  many  large  onions  as  you 
require,  put  them  into  a  saucepan,  and 
cover  them  with  white  stock,  a  little 
white  pepper  and  salt ;  cover  them,  and 
let  them  stew  for  an  hour.  Mix  a 
small  teacupful  of  cream  with  a  table¬ 
spoonful  of  flour;  add  this  to  the  onions, 
shake  it  well  until  it  boils,  and  dish  the 
onions  with  the  sauce  over  them.  If 
you  wish  to  have  them  stewed  with  a 
brown  sauce,  brown  two  ounces  of  but¬ 
ter,  add  a  pint  of  good  stock,  with  salt 
and  pepper,  put  in  the  onions  and  stew 
them  for  an  hour.  Dish  them  hot 
with  the  sauce  over  them. 

Parsnip  Balls. 

Mash  a  pint  of  boiled  parsnips.  Add 
two  tablespoonfuls  of  butter,  a  tea¬ 
spoonful  of  salt,  pepper,  two  table¬ 
spoonfuls  of  cream  or  milk.  Mix  all 
together  and  cook  until  thoroughly 
heated  through ;  then  add  one  well 
beaten  egg  and  set  away  to  cool.  When 
cold  form  into  small  balls.  Roll  in 
beaten  egg  and  cracker  crumbs  and  fry 
in  hot  lard. 

Baked  Parsnip. 

A  pint  of  mashed  parsnip,  a  good  sized 
piece  of  butter,  salt  and  pepper,  three 
tablespoonfuls  of  milk  or  cream.  Put 
into  a  buttered  pudding  dish,  cover 
with  bread  crumbs  and  brown  in  the 
oven. 

Parsnips — To  Boil. 

Wash  the  parsnips,  scrape,  boil  ten¬ 
der,  and  then  slice  and  brown  on  a  grid¬ 
dle,  with  butter  to  prevent  sticking. 
Carrots  are  good,  cooked  in  the  same 
way. 

Fried  Parsnips. 

Clean  with  a  vegetable  brush  and 
scrape.  Boil  gently  forty  minutes. 
When  cold  cut  into  slices  one-third  of 
an  inch  thick.  Season  with  salt  and 
pepper,  dip  in  butter  and  then  in  flour. 
Have  equal  parts  of  dripping  and  but- 


You  cannot  eat  your  cake  and  have  it  too. 


571 


ter  hot  in  a  frying-pan;  lay  in  enough 
slices  to  cover  the  bottom  of  the  pan. 
Fry  brown  on  both  sides.  Serve  hot. 

Parsnips — Preserving. 

The  almost  universal  practice  among 
farmers  is  to  allow  their  parsnips  to 
remain  in  the  ground  through  winter, 
just  where  they  were  grown.  We  be¬ 
lieve  the  quality  of  this  root  is  im¬ 
proved  by  being  frozen,  or  at  least 
kept  cool,  but  it  is  not  necessary  to 
leave  them  in  the  open  garden  during 
winter,  where,  if  the  ground  remain 
frozen,  they  cannot  be  got  at  until  it 
thaws  in  spring,  and  then  used  in  a 
very  few  weeks  or  not  at  all.  If  the 
roots  are  dug  up  late  in  the  fall,  leaving 
all  the  tops  on,  then  carefully  heeled 
in  thickly  together  in  rows,  after  which 
cover  with  a  little  coarse  litter,  they 
can  be  reached  whenever  wanted 
during  winter. 

Peas — How  to  Cook. 

Garden  peas,  when  young,  quickly 
grown  and  fresh,  have  a  delicious  char¬ 
acteristic  flavor  of  their  own,  are  rather 
sweet,  and  almost  crisp  when  eaten — 
and  maintain  these  attributes  unim¬ 
paired  if  simply  boiled  in  salt  water. 
One  of  Henry  Ward  Beecher’s  favorite 
dishes  was  stewed  peas.  They  were 
cooked  fresh  from  the  pod  and  sent  to 
the  table  in  the  simplest  manner — 
merely  seasoned  with  salt,  a  pat  of 
sweet  butter  and  a  pinch  of  freshly 
ground  pepper.  In  Mr.  Beecher’s 
recipe  water  is  not  used  for  cleansing 
the  peas,  since  they  are  so  carefully 
preserved  from  all  contamination  by 
their  perfect  covering.  The  same  pro¬ 
cess  is  equally  applicable  to  French 
beans. 

Peas,  Green — To  Boil. 

Shell  and  wash  the  peas,  put  them 
into  a  saucepan  in  plenty  of  boiling 
water;  add  salt,  a  teaspoonful  of 
pounded  loaf  sugar,  and  boil  them 
twenty  minutes,  when  they  will  be 


tender,  if  young;  if  old,  they  will  re¬ 
quire  a  longer  time.  Drain  them  in 
a  colander,  and  dish  immediately.  If 
peas  are  allowed  to  stand  in  the  water 
after  being  boiled,  they  lose  their 
color. 

Green  Peas — To  Stew. 

Put  into  the  saucepan  aquart.  of  peas, 
a  letttuce,  and  an  onion  sliced,  butter, 
pepper,  salt,  but  no  more  water  than 
remains  about  the  lettuce  after  washing. 
Stew  2  hours  very  gently.  When  to  be 
served,  beat  up  an  egg  and  stir  it  into 
them,  or  a  little  flour  and  water. 

Peas — To  Stew. 

Take  a  quart  of  shelled  peas,  a  large 
onion,  or  2  of  middling  size,  and  2 
lettuces  cut  small;  put  them  into  a 
saucepan  with  half  a  pint  of  water; 
season  them  with  a  little  salt,  a  little 
pepper,  mace  and  nutmeg.  Cover 
them  close,  and  let  them  stew  14  of  an 
hour;  then  put  in  %  of  a  pound  of  fresh 
butter  rolled  in  a  little  flour,  a  spoonful 
of  catsup,  and  a  small  piece  of  butter 
as  big  as  a  nutmeg;  cover  them  close 
and  simmer  gently  an  hour,  often 
shaking  the  pan. 

Young  Peas  and  Lettuce— 

To  Stew. 

Take  two  heads  of  cabbage  lettuce, 
pick  off  the  outside  leaves,  and  lay 
them  in  salt  and  water  for  an  hour;  cut 
them  down  in  slices,  run  cold  water  on 
them,  put  them  in  a  saucepan  with  a 
teacupful  of  rich  gravy,  shake  in  a  little 
flour,  some  pepper  and  salt,  a  table¬ 
spoonful  of  sugar,  one  quart  of  green 
peas,  and  let  them  stew  closely  covered 
at  the  back  of  the  range,  until  the  peas 
are  soft  and  sauce  much  reduced;  add 
a  little  cream,  shake  the  sauce  pan,  but 
do  not  stir  it.  Serve  hot  on  a  dish  by 
itself,  or  under  chickens,  sweet-breads, 
or  any  dressed  meats  you  choose. 

Potatoes — To  Boil. 

Put  them  into  a  saucepan  with 
scarcely  sufficient  water  to  cover 


572 


Tell  me  thy  company, 


them.  Directly  the  skins  begin  to 
break,  lift  them  from  the  fire,  and 
as  rapidly  as  possible  pour  off  every 
drop  of  the  water.  Then  place  a  coarse 
(we  need  not  say  clean)  towel  over 
them,  and  return  them  to  the  fire  again 
until  they  are  thoroughly  done,  and 
quite  dry. 

Potatoes — Broiled. 

Cut  cold,  boiled  potatoes  in  slice's 
a  third  of  an  inch  thick,  dip  them  in 
melted  butter  and  fine  bread  crumbs. 
Place  in  a  double  broiler  and  broil 
over  a  fire  that  is  not  hot.  Toast 
them  until  a  light  brown 

Duchess  Potatoes. 

Cut  cold  boiled  potatoes  into  dice.. 
Season  with  salt,  pepper  and  melted 
butter  and  a  little  flour.  Put  on  to  a 
baking  sheet  and  put  into  a  hot  oven 
for  about  fifteen  minutes. 

Potatoes — Escalloped. 

Cut  cold,  boiled  potatoes  into  thin 
slices;  season  with  salt  and  pepper. 
Butter  a  pudding  dish,  cover  the  bot¬ 
tom  with  cream  sauce,  then  a  layer  of 
potatoes.  Continue  until  the  dish  is 
full.  Cover  with  fine  bread  crumbs, 
pour  a  little  melted  butter  over  the  top 
and  cook  for  about  fifteen  minutes. 

Potatoes — To  Fry. 

To  fry  raw  potatoes  properly,  they 
should  be  pared,  cut  lengthwise  into 
slices  an  eighth  of  an  inch  in  thickness, 
dropped  into  a  pan  over  the  fire  con¬ 
taining  hot  beef  drippings,  turned  fre¬ 
quently,  nicely  browned  all  over,  but 
never  burned. 

Potatoes — French  Fried. 

Slice  the  potatoes  into  narrow  slices. 
Let  them  stand  in  cold  water  for  a 
short  time.  Fry  in  boiling  lard  until 
a  nice  brown.  Salt  them  to  taste. 

Potatoes — Hashed  Fried. 

Chop  cold  boiled  potatoes  in  small 
even  pieces;  do  not  mash  them.  Moisten 
with  milk  or  cream  and  season  with 


salt  and  pepper.  Put  butter  into  a 
spider,  and  when  hot  put  in  the  pota¬ 
toes.  Press  firmly  into  a  cake  so  that 
they  will  brown  uniformly  on  the 
under  side.  When  browned  turn  out 
on  a  dish  without  breaking  them. 

Potatoes — Mashed. 

Potatoes  for  mashing  should  be  as 
nicely  boiled  as  if  they  were  intended 
to  be  eaten  without  further  prepara¬ 
tion;  only  they  should  be  dressed  a 
little  more,  though  care  should  be 
taken  not  to  let  the  water  get  into 
them.  The  farinaceous  part  must  be 
pounded  up,  with  a  small  quantity  of 
the  freshest  butter,  the  yolk  of  an  egg 
well  beaten,  and  a  little  pepper  and 
salt ;  add,  if  possible,  a  little  cream,  and 
put  the  mashed  potatoes  into  the  oven 
to  brown  them. 

Potato  Puff. 

Two  cupfuls  of  mashed  potato,  three 
tablespoonfuls  of  melted  butter.  Beat 
to  a  cream  before  adding  anything 
else.  Put  into  this  two  eggs  beaten 
light  and  a  teacupful  of  milk  or  cream. 
Salt  to  taste.  Beat  all  well.  Pour 
into  a  baking  dish  and  bake  until  a 
nice  brown. 

Saratoga  Chips. 

Slice  the  potatoes  thin  into  cold 
water.  Let  them  stand  for  some  time. 
Fry  a  few  at  a  time  in  boiling  hot  lard. 
Lay  them  on  coarse  brown  paper  for  a 
short  time.  Salt  them  as  they  are 
taken  out. 

Potato  Scones. 

Mash  boiled  potatoes  till  they  are 
quite  smooth,  adding  a  little  salt;  then 
knead  out  with  flour,  or  barley-meal, 
to  the  thickness  required ;  toast  on  the 
griddle,  pricking  with  a  fork  to  prevent 
them  blistering. 

Potato  Snow. 

Pick  out  the  whitest  potatoes,  and 
put  them  on  in  cold  water;  when  they 
begin  to  crack,  strain  and  put  them  in 


I  will  tell  thee  what  thou  art. 


573 


a  clean  saucepan  on  the  stove  till  they 
are  quite  dry,  and  fall  to  pieces;  rub 
them  through  a  wire  sieve  on  the  dish 
they  are  to  be  served  in,  and  do  not 
disturb  them  afterwards. 

Potatoes— Souffle. 

Wash  and  brush  eight  potatoes  of 
an  ordinary  size,  flatten  them  at  one 
end  by  cutting  a  slice  from  each,  and 
roast  them  in  the  oven.  When  quite 
ready  take  them  out,  cut  a  slice  from 
the  other  end  of  each,  scoop  out  the 
potatoes,  taking  care  to  keep  the  skins 
whole,  and  put  them  through  a  col¬ 
ander  into  a  basin.  Beat  them  till 
very  light,  with  an  ounce  of  butter, 
half  a  gill  of  cream,  and  one  egg;  add 
ketchup,  pepper  and  salt  to  taste. 
With  this  mixture,  refill  the  skins, 
sprinkle  a  little  grated  cheese  on  the 
top,  and  put  them  in  the  oven  till  they 
rise  and  get  brown.  Serve  hot  on  a 
table-napkin,  and  garnish  with  parsley. 

Spinach— To  Boil. 

Pick  it  carefully,  lay  it  in  water,  and 
when  you  are  to  boil  it,  wash  thorough¬ 
ly  in  plenty  of  cold  water;  have  a  pan 
with  boiling  water,  some  salt,  and  a  bit 
of  soda;  put  in  the  spinach,  boil  it 
twenty  minutes,  pour  it  into  a  col¬ 
ander,  then  run  cold  water  on  it;  set 
the  drainer  in  a  basin,  and  with  a  beater 
or  wooden  spoon  beat  it  perfectly 
smooth;  put  an  ounce  of  butter  in  a 
small  sauce  pan,  put  in  the  spinach, 
two  tablespoonfuls  of  cream,  a  little 
pepper  and  salt ;  put  it  on  the  fire,  and 
stir  till  very  hot.  When  dished,  it  is 
marked  in  squares  with  the  back  of  a 
knife;  if  for  supper,  serve  with  poached 
eggs  on  the  top. 

Summer  Squash — To  Cook. 

Take  them  before  the  seeds  begin  to 
harden,  wash  or  wipe  them  clean,  re¬ 
move  the  stem  and  cut  in  pieces;  boil 
till  quite  soft;  pour  off  all  the  water 
you  can;  mash  as  fine  as  possible,  after 
which  put  it  into  a  clean  cloth  or  bag, 


and  squeeze  out  the  rest  of  the  water. 
Turn  out  into  a  dish  and  season  with 
salt,  butter,  or  thick,  sweet  cream, 
and  pepper,  to  your  taste. 

Escalloped  Squash. 

One  quart  of  mashed  squash.  Add 
one  tablespoonful  of  butter,  one  of 
milk,  a  little  salt  and  pepper  and  the 
raw  yolk  of  one  egg.  Stir  all  together 
and  put  in  a  baking  dish;  smooth  the 
top  and  cover  with  fine  bread  crumbs. 
Bake  one-half  hour. 

Baked  Tomatoes. 

Wipe  and  remove  a  thin  slice  from 
stem  end  of  six  smooth,  medium  sized 
tomatoes.  Take  out  seeds  and  pulp 
and  drain  off  most  of  the  liquid,  add 
an  equal  quantity  of  cracker  crumbs. 
Season  with  salt,  pepper  and  a  few 
drops  of  onion  juice,  and  refill  tomatoes 
with  mixture.  Place  in  a  buttered 
pan,  sprinkle  with  buttered  crumbs, 
and  bake  twenty  minutes  in  a  hot  oven. 

Tomatoes — Browned. 

Take  large,  round  tomatoes  and 
halve  them ;  place  them,  the  skin  side 
down,  in  a  frying-pan,  in  which  a  very 
small  quantity  of  butter  has  been 
previously  melted ;  sprinkle  them  with 
salt  and  pepper  and  dredge  them  well 
with  flour;  place  the  pan  on  a  hot  part 
of  the  fire,  and  let  them  brown  thor¬ 
oughly;  then  stir  them  and  let  them 
brown  again,  and  so  on  until  they  are 
quite  done.  They  lose  their  acidity, 
and  the  flavor  is  superior  to  stewed 
tomatoes. 

Escalloped  Tomatoes. 

One  quart  of  fresh  or  canned  to¬ 
matoes,  one  pint  of  bread  crumbs, 
two  tablespoonfuls  of  butter,  two  of 
sugar,  a  small  tablespoonful  of  salt, 
and  one-fourth  spoonful  of  pepper. 
Cut  a  layer  of  tomato  in  a  bake  dish. 
Sprinkle  with  sugar,  salt  and  pepper; 
now  put  over  a  layer  of  crumbs,  then 
bits  of  butter;  continue  this  until  all 
the  material  is  used,  having  crumbs  as 


574 


A  little  in  one’s  own  pocket 


the  last  layer.  If  fresh  tomatoes  are 
used,  bake  forty-five  minutes,  but  if 
canned,  only  one-half  an  hour. 

Tomatoes  au  Gratin. 

Take  the  number  of  fresh  tomatoes 
required,  cut  each  through  the  middle 
crosswise,  squeeze  out  the  seeds  and 
water,  taking  care  to  keep  the  outside 
of  the  tomatoes  whole,  then  stuff 
them  with  minced  ham,  mixed  with  a 
few  chopped  mushrooms  previously 
cooked,  some  bread  crumbs;  season 
with  a  little  pepper  and  salt,  and 
moisten  with  an  egg.  Place  them  on 
a  baking-dish,  scatter  bread  crumbs 
over  them,  and  on  each  a  morsel  of 
butter,  then  put  them  in  the  oven  for 
about  fifteen  minutes. 

Tomato  Toast. 

Run  a  quart  of  stewed  ripe  tomatoes 
through  a  colander,  place  in  a  porce¬ 
lain  saucepan,  season  with  butter, 
pepper  and  salt  and  sugar  to  taste ; 
cut  slices  of  bread  thin,  brown  on  both 
sides,  butter  and  lay  on  a  platter,  and 
just  as  the  bell  rings  for  tea  add  a  pint 
of  good  sweet  cream  to  the  stewed 
tomatoes  and  pour  them  over  the 
toast. 

Turnips — To  Cook. 

Full  grown  turnips  will  take  about 
1  y2  hours’  gentle  boiling;  if  you  slice 


them,  which  some  people  do,  they 
will  be  done  sooner ;  try  them  with  a 
fork;  when  tender,  take  them  up  and 
lay  them  on  a  sieve  till  the  water  is 
thoroughly  drained  from  them.  Send 
them  up  whole;  do  not  slice  them. 

Creamed  Turnips. 

Wash  turnips  and  cut  in  one- 
inch  squares.  Cook  three  cups  of  the 
squares  in  boiling,  salted  water,  about 
twenty  minutes,  or  until  soft.  Drain, 
and  add  one  cup  of  white  sauce. 

Turnips  with  White  Sauce. 

Cut  the  turnips  into  slices  three- 
quarters  of  an  inch  thick.  Cut  into 
small  pieces.  Boil  in  boiling  salted 
water  until  tender.  Drain  and  pour 
white  sauce  over  them,  made  with  a 
cup  of  milk  or  cream,  thickened  with 
a  little  flour  and  seasoned  with  butter, 
salt  and  pepper.  Carrots  can  be 
cooked  this  way  also. 

To  Dress  Young  White  Turnips. 

Clean  and  peel  them,  and  boil 
in  salt  and  water;  when  they  are 
tender,  pour  melted  butter  over  them ; 
or  they  may  be  stewed  in  milk  till 
tender,  thickened  with  cream  and 
flour  mixed  together.  Season  with 
white  pepper  and  salt.  Dish  them 
and  pour  the  sauce  over  them. 


BREAD. 


Bread. 

While  certain  rules  can  be  laid  down 
as  to  quantity,  time,  and  heat,  an  ounce 
of  practice  is  worth  more  than  a  pound 
of  precept  in  bread-making.  Making 
good  bread  is  not  a  gift,  but  arises 
from  the  care  taken  to  observe  every 
detail,  good  flour,  good  yeast,  and  a 
well  heated  oven. 

Bread — To  Make  Old-fashioned 

To  make  the  sponge,  which  should  be 
in  the  evening,  take  a  deep  vessel,  put 
in  three  quarts  of  warm  water,  one 


cup  of  yeast,  stir  in  flour  enough 
to  make  a  stiff  batter,  and  set  in  a 
warm  place.  In  the  morning  put  in 
two  quarts  of  warm  water,  salt  it  (if 
the  dough  inclines  to  be  running,  from 
bad  flour,  put  in  one  teaspoonful  of 
powdered  alum  dissolved  in  warm 
water).  Knead  the  dough  till  it  is 
smooth,  and  cover  it  with  a  cloth  in  a 
deep  vesesl;  keep  it  warm  (not  hot), 
let  it  rise,  and  then  mold  into  six 
loaves,  let  it  rise  again  till  light,  and 
then  bake. 


is  better  than  much  in  another  man's  'purse . 


575 


Bread — French. 

Put  one  pint  of  milk  into  three  quarts 
of  water.  In  winter  let  it  be  scalding 
hot,  in  summer  little  more  than  milk- 
warm;  put  in  salt  sufficient.  Take 
one  and  one-half  pints  of  good  ale- 
yeast,  free  from  bitterness,  and  lay  it 
in  one  gallon  of  water  the  night  before. 
Pour  off  the  yeast  into  the  milk  and 
water,  and  then  break  in  rather  more 
than  one-fourth  pound  of  butter. 
Work  it  well  till  it  is  dissolved;  then 
beat  up  two  eggs  in  a  basin,  and  stir 
them  in.  Mix  about  one  and  one-half 
pecks  of  flour  with  the  liquor,  and,  in 
winter,  make  the  dough  pretty  stiff, 
but  more  slack  in  summer ;  mix  it  well, 
and  the  less  it  is  worked  the  better. 
Stir  the  liquor  into  flour,  as  for  pie¬ 
crust,  and  after  the  dough  is  made  cover 
it  with  a  cloth,  and  let  it  lie  to  rise 
while  the  oven  is  heating.  When  the 
rolls  or  loaves  have  lain  in  a  quick  oven 
about  one-fourth  of  an  hour,  turn  them 
on  the  other  side  for  about  one-fourth 
of  ar  hour  longer.  Then  take  out  and 
chip  them  with  a  knife,  which  will 
makt  them  look  spongy,  and  of  a  fine 
yellow,  whereas  rasping  takes  off  this 
fine  color,  and  renders  their  look  less 
inviting. 

Bread — Unfermented. 

Take  the  iron  pans  now  in  use,  and 
which  can  be  obtained  at  almost  any 
hardware  store;  or,  if  not  obtainable, 
common  patty  tins  will  do;  saturate  a 
clean  cloth  with  oil  or  butter,  with 
which  rub  the  iron  or  tins,  and  set  them 
on  the  stove  to  heat;  then  take  sweet 
skim-milk  (not  more  than  twenty-four 
hours  old)  warmed  to  the  temperature 
of  new  milk  or  warm  water,  with  two 
spoonfuls  of  cream  to  one  pint  of  water, 
and  stir  in  fine  flour  until  you  have  a 
batter  a  very  little  thicker  than  for 
griddle  cakes;  or  if  unbolted  flour 
(which  is  much  better)  is  used,  until  it 
will  heap  up  slightly  on  the  spoon; 
heat  your  dishes  so  that  they  will  siss 


when  the  batter  is  put  in,  and  have 
your  oven  well  heated,  until  the  cakes 
are  puffed  up  and  lightly  browned. 
Then  close  the  draft  and  bake  slowly 
for  fifteen  or  twenty  minutes,  and  you 
will  have  the  best  bread  made. 

Bread — Graham. 

lake  one  quart  of  warm  water,  one 
teacupful  of  good  yeast  and  one  table¬ 
spoonful  of  salt.  Put  into  a  pan,  make 
a  stiff  batter  with  flour,  which  has  been 
sifted,  and  keep  it  very  warm  until  it 
is  light ;  then  take  flour  which  has  been 
half  sifted  to  thicken  it;  knead  it  well, 
but  do  not  let  it  get  cold;  let  it  rise 
again.  Then  work  it  down,  and  put  in 
one  teacupful  of  sugar  and  a  piece  of 
butter  the  size  of  an  egg.  Knead  it 
one-half  an  hour,  put  it  in  pans,  and 
let  it  rise  very  light.  Bake  three-quar¬ 
ters  of  an  hour  in  a  moderate  oven. 

Bread — Oxygenated. 

An  article  of  diet  termd  oxygenated 
bread  has  been  introduced  into  Eng¬ 
land,  and  has  found  considerable  fa¬ 
vor.  For  its  preparation  the  bread  is 
placed  under  an  air-pump,  and  the  car¬ 
bonic  gas  and  atmospheric  air  ex¬ 
hausted,  and  the  oxygen  admitted  in 
sufficient  quantity  to  fill  the  pores  of 
the  bread.  An  inconvenience  attend¬ 
ing  its  use  is  its  tendency  to  become 
moldy.  This  can  be  obviated  by 
avoiding  the  use  of  yeast,  or  by  placing 
a  paper  saturated  with  a  solution  of 
carbonic  acid  on  the  top  of  the  box  in 
which  the  bread  is  preserved,  this 
scarcely  affecting  the  taste  of  the 
bread.  A  single  mouthful  of  oxygen¬ 
ated  bread  is  said  to  remove  the  want 
of  appetite,  and  to  induce  an  agree¬ 
able  sensation  in  the  epigastriumin 
dyspeptic  attacks.  In  the  case  of  gas¬ 
tric  disturbances  arising  from  nervous 
depression,  incomplete  assimilation,  or 
scrofulous  affections,  it  is  said  that 
the  use  of  this  bread  produces  a  very 
sensible  improvement  in  the  course  of 
one  or  two  weeks. 


576 


Every  man  is  as  Heaven  made  him. — 


Bread — To  Discover  whether  it 
is  Adulterated  with  Alum. 

The  bread  must  be  soaked  in  water, 
and  to  the  water  in  which  it  has 
been  soaked  a  little  of  the  solution  of 
muriate  of  lime  must  be  added,  upon 
which,  if  any  alum  be  present,  the 
liquid  will  be  pervaded  with  milkiness ; 
but  if  the  bread  be  pure  the  liquid  will 
remain  limpid.  Rationale:  Sulphuric 
acid  has  a  stronger  affinity  for  lime  than 
for  the  the  alumina  and  potass,  with 
which  it  forms  alum ;  it  therefore  quits 
those  bodies  to  form  sulphate  of  lime 
with  the  lime  of  the  test,  which  pro¬ 
duces  the  milkiness. 

Bread — Apple. 

(French  method).  Put  one -third 
of  boiled  apple  pulp  to  two -thirds 
of  wheat  flour,  and  ferment  it  with 
yeast  for  twelve  hours.  It  is  said  to  be 
light  and  palatable. 

Bread — Brown. 

(Oneida.)  1  qt.  of  Indian  meal,  1  qt. 
of  rye  meal,  1  teasponful  of  soda, 
a  cup  of  molasses,  with  a  slight  sprink¬ 
ling  of  salt.  A  little  sour  milk  im¬ 
proves  it.  Mix  to  the  consistency  of 
pancake  batter.  Bake  from  1  hour  to 
1 }/%  hours,  according  to  the  heat  of 
your  oven. 

Bread — Com. 

Take  1  pt.  of  corn  meal,  (white  is 
best)  and  stir  into  it  1  teaspoonful  of 
dry  saleratus  and  l/i  a  teaspoonful  of 
salt;  then  add  2  eggs,  1  pt.  of  sour 
milk,  and  3  tablespoonfuls  of  sour 
cream;  beat  about  5  minutes  and  put 
it  (about  an  inch  deep)  in  the  pans 
to  bake.  Use  pie  pans  to  bake  it  in. 
If  you  have  no  cream,  use  about  a  table- 
spoonful  of  butter,  drippings,  or  lard. 

Bread — Potato. 

Take  four  or  five  good  mealy  pota¬ 
toes,  and  after  boiling  peel  and  mash 
well;  add  a  large  spoonful  of  flour  and 
enough  hot  water  to  make  a  thin  bat¬ 


ter;  when  cool  enough  add  a  small 
quantity  of  good  yeast  and  a  spoonful 
of  sugar;  set  to  rise  in  a  moderately 
warm  place,  say  by  the  stove  or  fire¬ 
place;  it  rises  very  quickly.  When 
risen,  take  two  large  spoonfuls  of  it  for 
1  pt.  and  y  of  flour,  a  small  spoonful 
of  lard  or  butter,  a  3^  pt  of  milk,  and 
hot  water  enough  to  make  into  a  stiff 
batter,  (over  night);  beat  well;  next 
morning  work  it  well  into  a  smooth 
dough  and  make  into  rolls  or  loaves; 
set  in  a  warm  place  to  rise  again,  and 
bake  in  a  quick  oven.  Do  not  forget 
a  teaspoonful  of  salt  and  one  of  yeast 
powder  sifted  into  the  dry  flour  that 
you  work  into  the  batter  in  the  morn7 
ing;  a  tin  bucket  is  best,  with  a  tight 
cover,  and  a  towel  between  it  and 
the  bucket.  If  your  flour  is  good, 
there  is  no  better  recipe  than  this;  no 
hops  are  needed. 

Bread — Rice. 

Take  one  pound  of  rice  and  boil  it 
gently  to  a  thick  paste,  which,  when 
mixed  with  the  usual  quantity  of  yeast, 
will  be  sufficient  to  make  five  pounds  of 
wheat  or  barley  meal  into  a  dough. 
When  risen,  bake  it  in  the  usual  way. 

Bread — Rye. 

Scald  1  cup  of  flour  with  1  cup  of 
boiling  water,  ^  a  teaspoonful  of  salt, 
4  tablespoonfuls  of  molasses,  a  large 
cup  of  yeast,  3  cups  of  rye,  6  cups  of 
flour,  3  cups  of  warm  water;  stir  well 
with  a  spoon,  set  it  to  rise  twelve  hours. 

Bread — Sago. 

This  light  and  nutritious  article  for 
invalids  is  made  in  the  following  man¬ 
ner:  two  pounds  of  sago  to  be  well 
soaked  in  water  or  milk  for  several 
hours;  mix  it  with  as  much  flour;  add 
saleratus  and  good  yeast,  (a  little  In¬ 
dian  meal,  if  liked) ;  when  well  raised 
give  it  a  handsome  bake.  It  is  deli¬ 
cious,  healthful  and  cheap. 


and  sometimes  a  good  deal  worse. 


577 


Bread — To  Keep  Moist. 

Place  in  the  bread  pan  a  board 
pierced  with  holes,  and  so  supported 
as  to  be  a  couple  of  inches  from  the 
bottom  of  the  pan;  let  there  be  an  inch 
of  water  in  the  pan;  put  the  bread  on 
the  board,  and  cover  the  pan  with  the 
lid.  The  inclosed  air  will  then  prevent 
the  bread  from  becoming  too  dry. 

Bread — To  Serve  at  Table. 

First,  the  bread  plate  should  be  of 
wood,  perfectly  round,  and  with  a  flat 
surface.  The  high-priced  ones  are 
beautifully  carved.  Next,  a  bread- 
knife,  which  has  a  wooden  handle  to 
match  the  plate.  The  blade  should  be 
thin  and  long,  it  may  be  notched,  and 
the  edge  kept  well  sharpened.  Bread 
dulls  a  knife  very  much. 

Place  on  the  table  the  bread  plate 
with  a  loaf  of  bread  on  it — two  loaves 
are  better,  one  of  white  bread,  the  other 
of  brown — and  the  knife.  When  it  is 
time  to  serve  the  bread,  the  one  near¬ 
est  the  bread-plate  asks  each  one  which 
kind  is  prefererd,  and  if  thick  or  thin 
slices.  Where  the  table  is  large,  a 
small  plate  is  used  to  pass  it  on.  In 
this  way  every  one  at  the  table  has  the 
bread  cut  to  his  or  her  liking.  The 
bread  is  cut  only  as  wanted,  and  no 
more  cut  than  is  used.  The  outside 
piece  of  either  bread  or  meat  must  not 
be  served,  unless  some  one  manifests 
a  preference  for  it.  Not  much  strength 
is  required  to  cut  meat  and  bread. 
The  muscles  of  the  wrist  and  hand 
should  do  the  work,  and  not  those  of 
the  arm,  elbow,  or  shoulder. 

Delicious  Parker  House  Rolls. 

To  make  rolls  that  will  literally  melt 
in  the  mouth  and  are  both  delicate  and 
toothsome,  scald  one  pint  of  milk,  add 
to  it  one  heaping  tablespoonful  of  but¬ 
ter  and  an  even  teaspoonful  of  salt. 
Then  stand  aside  until  lukewarm. 
Sift  one  quart  of  flour  into  a  large 
earthen  bowl,  mix  it  witli  a  table¬ 


spoonful  of  granulated  sugar,  and  one 
cake  compressed  yeast  dissolved  in  a 
little  warm  water.  Stir  together  the 
flour  and  the  warm  milk,  adding  more 
flour  as  required  to  make  a  stiff  dough. 
Cover  tightly  and  let  it  stand  in  a  warm, 
not  hot,  room  over  night.  In  the 
morning  knead  the  dough  thoroughly, 
then  make  into  small  turnover  rolls, 
and  let  stand  in  a  warm  place  until  very 
light;  then  bake  in  a  quick  oven  for  fif¬ 
teen  minutes. 

Southern  Egg  Bread. 

Few  Northerners  know  or  appre¬ 
ciate  this  delicious  breakfast  dish. 
To  be  made  at  its  best  the  genuine 
southern  meal  should  be  used,  but 
even  if  that  is  not  to  be  obtained,  the 
bread  is  exceedingly  tempting,  and 
worth  the  trial.  Scald  one  and  one- 
half  cupfuls  of  corn  meal  thoroughly 
and  let  stand  until  cool,  but  not  cold. 
Beat  the  yolks  and  whites  of  three  eggs 
separately  and  add  the  yolks  to  one 
pint  of  milk.  Stir  the  milk  and  eggs 
into  the  scalded  meal  slowly,  and  when 
well  mixed  add  half  a  teaspoonful  of 
salt  and  two  teaspoonfuls  of  baking 
powder.  Lastly,  whip  in  the  well  beat¬ 
en  whites  of  the  eggs  and  pour  into  a 
deep  earthen  dish  that  has  been  well 
greased.  Bake  in  a  moderate  oven 
from  half  to,  three-quarters  of  an  hour. 
Serve  from  the  dish  in  which  it  is  baked 
with  a  large  spoon.  The  bread  should 
be  firm  at  the  bottom,  but  soft,  like 
rich  custard,  at  the  top. 

Boston  Brown  Bread. 

No  hot  bread  is  more  tempting  or 
more  wholesome  than  the  Boston 
brown  bread  at  its  best.  To  make  it 
as  it  is  made  at  home,  it  is  necessary  to 
obtain  rye  meal  in  place  of  the  flour 
which  is  ordinarily  used,  but  the  result 
amply  repays  the  trouble,  which  need 
not  be  excessive,  as  the  meal  can  usu- 
aly  be  found  at  feed  stores  of  the 
larger  and  better  sort.  Mix  together 


57S 


He  is  gentil  that  doth  gentil  dedis. 


•* 


■one  and  one-half  pints  of  the  rye  meal 
and  of  southern  corn  meal.  Stir  into 
them  one  teaspoonful  of  salt  and  one 
i  up  of  molasses.  Mix  all  together 
with  one  and  one-quarter  pints  of  hot 
milk,  and  then  add  one  heaping  tea¬ 
spoonful  of  baking  soda  dissolved  in  a 
little  boiling  water.  Pour  into  a  well 
buttered  mold,  cover  tightly  and  steam 
for  four  hours.  Serve  hot  with  butter 
or  cream. 

Potato  Rolls. 

The  most  delectable  luncheon  or 
breakfast  rolls  known  to  the  Virginia 
cook  have  a  foundation  of  potatoes, 
and  involve  considerable  effort,  but  are 
so  entirely  satisfactory  as  to  make  it 
amply  worth  while  to  incur  all  the 
trouble.  Boil  six  medium-sized  pota¬ 
toes  and  mash  fine.  Add  to  them  one 
teaspoonful  each  of  sugar  and  of  salt, 
one  large  tablespoonful  of  butter  and 
lard  mixed.  Stir  well  together  and  let 
stand  in  a  warm  place  four  or  five  hours 
until  very  light.  Mix  with  flour  until 
no  more  can  be  worked  in.  Knead 
and  let  raise  for  about  five  hours  or 
longer,  in  a  warm  place,  where  the  tem¬ 
perature  is  not  quite  so  high.  Then 
make  into  turnovers  and  stand  quite 
near  the  stove  until  light.  Bake  in  a 
quick  oven. 

New  England  Muffins. 

Few  forms  of  hot  bread  are  more  de¬ 
licious  than  delicate  muffins.  The  fol¬ 
lowing  recipe  gives  directions  for  mak¬ 
ing  them  quickly  and  can  be  relied 
upon  to  give  satisfaction :  Sift  two  cups 
of  flour  with  one  even  teaspoonful  of 
salt.  Work  into  it  twro  tablespoonfuls 
of  soft  butter  and  two  of  granulated 
sugar.  Add  one  cup  of  milk,  one  egg, 
well  beaten,  and  one  teaspoonful  of 
baking  powder.  Bake  in  a  quick  oven 
in  muffin  rings  or  gem  pans. 

Wheat  Gems. 

Risen  breads  have  certain  advan¬ 
tages  over  other  sorts.  To  make  real¬ 


ly  perfect  wheat  gems  scald  one  pint  of 
milk,  add  to  it  one  tablespoonful  of 
butter  and  let  stand  until  tepid.  Then 
add  one-half  cake  of  compressed  yeast 
dissolved  in  a  quarter  of  a  cupful  of 
warm  water,  three  cupfuls  of  flour  and 
one  teaspoonful  of  salt.  Beat  well, 
cover  and  let  stand  in  a  warm  place 
until  morning.  A  half-hour  before 
breakfast  beat  two  eggs,  the  white 
and  yolks  separately,  and  add  first  the 
yolks,  then  the  whites  to  the  risen  mix¬ 
ture.  Beat  vigorous^  and  bake  in 
gem  pans  in  a  quick  oven. 

Bread  Sponge. 

Two  cups  of  warm  water,  one  table¬ 
spoon  of  lard  and  one  of  sugar,  four 
tablespoonfuls  lively  yeast,  one-fourth 
teaspoonful  of  soda,  twTo  cups  of  flour. 
Mix  together  water,  lard,  soda  and 
sugar.  The  sugar  should  be  warm 
enough  to  melt  the  lard.  If  hot,  it 
will  spoil  the  yeast.  Pour  little  by 
little  on  the  flour,  stirring  to  a  smooth 
batter.  At  last,  put  in  the  yeast  and 
beat  all  hard  two  minutes.  Set  to 
rise  in  a  bowl  covered  with  a  clean 
cloth.  It  should  stand  in  a  wrarm 
place  in  winter,  and  in  summer  out 
of  a  draught,  but  not  in  a  hot  room. 

Steamed  Brown  Bread. 

Two  and  one-half  cups  of  Indian 
meal,  two  cups  rye  meal,  one  cup  flour, 
one  cup  molasses,  one  teaspoon  soda, 
one  of  salt;  mix  with  warm  water; 
steam  three  or  four  hours.  The  batter 
should  be  quite  stiff. 

Johnny  Bread. 

Three  cups  Indian  meal  and  one  cup 
white  flour;  one-third  cup  of  molasses, 
salt,  one  pint  sour  milk  or  buttermilk, 
and  two  beaten  eggs.  Dissolve  soda 
in  milk  and  make  a  batter  with  the 
remaining  ingredients.  Spread  in  a 
small  dripping-pan  and  bake  in  a 
quick  oven.  Eat  with  butter  and 
syrup. 


He  is  the  freeman  whom  the  truth  makes  free. 


Togus  Bread. 

Three  cupfuls  of  sweet  milk,  one  of 
sour  milk,  three  cupfuls  Indian  meal 
and  one  of  flour,  half  a  cupful  of  mo¬ 
lasses,  one  teaspoonful  of  saleratus, 
one  of  salt.  Steam  for  three  hours. 

Apple  Bread. 

A  very  light  pleasant  bread  is  made 
in  France  by  a  mixture  of  apples  and 
flour,  in  the  proportion  of  one  of  the 
former  to  two  of  the  latter.  The 
usual  quantity  of  yeast  is  employed  as 
in  making  common  bread,  and  is 
beaten  with  flour  and  warm  pulp  of  the 
apples  after  they  have  boiled,  and  the 
dough  is  then  considered  as  set;  it  is 
then  put  in  a  proper  vessel,  and  allowed 
to  rise  for  eight  or  twelve  hours,  and 
then  baked  in  long  loaves.  Very 
little  water  is  requisite — none,  gen¬ 
erally,  if  the  apples  are  very  fresh. 

Apples  and  Bread  and  Milk. 

For  a  summer  luncheon,  a  bowl  of 
rich  milk  and  bread  may  be  pleasantly 
varied  by  the  addition  of  a  ripe  sweet 
apple,  pared  and  thinly  sliced.  If  the 
fruit  is  not  thoroughly  ripe  and  mel¬ 
low,  it  is  improved  by  slow  baking  until 
quite  soft. 

Virginia  Corn  Bread. 

One  cup  of  sour  milk  (buttermilk 
preferred),  half  a  teaspoonful  of  soda 
dissolved  in  milk,  two  tablespoonfuls 
of  melted  butter,  one'pint  of  com  meal, 
to  which  should  be  added  a  pinch  of 
salt.  Make  a  batter  of  these  ingre¬ 
dients  and  have  a  square  tin  well  greased 
and  hot  (this  is  very  important),  put 
in  the  batter  and  bake  twenty  minutes. 
Serve  immediately.  Com  bread  should 
not  be  allowed  to  stand. 

Pulled  Bread. 

Take  the  crumb  out  of  a  hot  loaf  of 
bread,  and  divide  it  into  rocky-looking 
pieces  by  pulling  it  to  pieces  quickly 
with  the  fingers.  Place  these  pieces 
on  a  tin  lined  with  paper  and  bake 


579 


them  over  again  to  a  light  brown.  Do 
them  in  a  quick  oven  to  insure  their 
being  very  crisp. 

Panada  Bread. 

Soak  a  few  thin  pieces  of  stale,  light 
and  well-baked  bread  in  hot  water,  so 
as  to  form  a  pulp  of  suitable  consis¬ 
tence.  Simmer  it  gently,  with  some 
little  addition  of  water  from  time  to 
time  as  it  thickens;  then  add  two  or 
three  tablespoonfuls  of  warm  milk,  a 
little  loaf  sugar,  and  a  few  grains  of 
salt.  The  objection  to  this  bread-pap, 
as  commonly  used,  is  that  nurses  are 
sometimes  apt  to  make  it  too  thick. 

Brown  Bread. 

Scald  one  pint  brown  flour;  make  it 
thick  as  mush ;  add  half  a  cup  of  yeast 
and  let  this  sponge  stand  over  night. 
In  the  morning  mix  it  up  with  white 
flour  and  sweeten  to  taste.  This  quan¬ 
tity  makes  two  loaves.  It  requires 
longer  to  bake  than  white  bread. 

Steamed  Graham  Bread. 

One  and  three-fourths  cups  of  gra¬ 
ham  flour,  three-fourths  cup  of  corn 
meal,  one  and  one-half  teaspoonfuls  of 
soda,  one  teaspoonful  of  salt,  one-half 
cupful  of  molasses,  one  and  two-thirds 
cups  of  milk.  Steam  in  melon  mold 
one  and  one-half  hours. 

Sour  Milk  Biscuit. 

One  pint  rye  flour,  one  pint  wheat 
flour,  half  a  teaspoonful  of  soda,  a 
tablespoonful  fat,  and  salt.  Make  as 
you  do  other  biscuit. 

Drop  Biscuit. 

One  pint  sour  milk,  teaspoonful  of 
soda  dissolved  in  the  milk,  tablespoon¬ 
ful  of  butter,  tablespoonful  of  white 
sugar,  a  little  salt,  and  sufficient  flour 
to  make  it  stiff  enough  to  drop.  Drop 
spoonfuls  close  together  on  a  buttered 
tin,  and  bake. 

Graham  Biscuit. 

Three  cups  graham  flour,  one  cup  of 
white  flour,  one  cup  of  milk,  one  cup 


580 


The  only  amaranthine  flower  on  earth  is  virtue; 


warm  water,  one  tablespoonful  lard, 
one  heaping  tablespoon  of  brown  sugar 
or  molasses,  one  teaspoon  of  salt  and 
one  of  soda,  two  teaspoons  of  cream  of 
tartar.  Sift  soda  and  cream  of  tartar 
into  flour.  Chop  the  lard  into  this 
thoroughly.  Lastly,  wet  up  with  milk, 
molasses  and  water,  handling  as  little 
as  possible.  Roll  out  into  sheet.  Cut 
into  round  biscuit  and  bake  in  steady, 
quick  oven. 

Milk  Biscuit. 

Take  one  pound  of  flour,  one-fourth 
of  a  pound  of  butter,  eight  tablespoon¬ 
fuls  of  yeast,  and  half  a  pint  of  new 
milk.  Melt  the  butter  in  the  milk,  put 
in  the  yeast  and  some  salt,  and  work 
into  a  stiff  paste.  When  light,  knead 
it  well,  roll  it  out  an  inch  thick,  cut  out 
with  a  tumbler,  prick  them  with  a  fork, 
and  bake  in  a  quick  oven. 

Potato  Biscuit. 

One  cup  each  of  butter,  sugar,  milk, 
hot  mashed  potatoes  (free  froml  umps), 
one  cup  yeast  and  two  eggs;  mix  with 
enough  flour  to  make  a  good  batter; 
let  rise,  and  add  as  much  flour  as  can 
be  stirred  in  with  a  spoon;  let  rise 
again,  roll  out  to  half  an  inch  thick, 
cut  in  small  round  cakes,  put  two  to¬ 
gether,  and  when  light,  bake. 

Gems. 

They  are  cheap,  easily  made,  whole¬ 
some  and  palatable.  Graham  flour 
and  water  are  stirred  together  to  the 
consistency  of  a  thick  pancake  batter, 
and  baked  in  the  iron  or  tin  gem-pans. 
Gems,  whether  of  graham  meal,  fine 
flour  or  com  meal,  should  be  put  into 
a  hot  oven.  Success  depends  on  this. 
Fihe  flour  and  sweet  milk,  (skimmed 
milk  is  good  enough),  well  beaten  to¬ 
gether,  rather  thicker  than  the  batter, 
make  a  very  sweet  and  good  kind  of 
warm  bread.  Com  bread  of  the  best 
kind  can  be  made  without  eggs  or 
shortening,  or  sweetening.  Simply 
6cald  the  meal  with  boiling  water,  add 


a  little  salt,  stir  well  and  bake  .quickly 
in  the  gem  pans.  We  thought  the 
Graham  and  white  gems  must  have 
salt,  until  we  found  that  its  absence 
was  not  observed,  and  then  we  dis¬ 
carded  it,  as  it  seems  an  unreasonable 
amount  of  salt  is  eaten  under  the  plea 
of  a  little  salt  being  necessary. 

Graham  Gems. 

Two  cups  of  graham  flour,  one  cup 
of  white  flour,  two  teaspoonfuls  of 
baking  powder,  pinch  of  salt,  sift  to¬ 
gether;  two  cups  of  sweet  milk,  one 
egg,  one  tablespoonful  of  molasses,  one 
tablespoonful  of  sugar.  Heat  the  gem 
pans  before  putting  in  the  mixture. 

Another — One  cup  of  sour,  or  butter¬ 
milk,  one-half  teaspoonful  of  soda,  one 
tablespoonful  of  molasses,  two  table¬ 
spoonfuls  of  white  flour,  one  egg  beaten 
lightly,  one-half  teaspoonful  of  salt; 
graham  flour  to  thicken  until  batter 
drops  from  the  spoon. 

Hot  Rolls. 

Two  quarts  of  flour,  rub  in  a  table¬ 
spoon  of  butter  or  lard,  one  pint  cold 
boiled  milk,  one-half  cup  of  yeast, 
one-half  cup  sugar,  salt.  Make  a  hole 
in  the  flour,  stir  milk,  yeast,  sugar  and 
salt  together  and  turn  in  the  hole. 
Brush  flour  over  the  top  and  let  it  stand 
till  morning;  mix  and  let  stand  till 
noon  in  a  warm  place.  Make  into  rolls 
and  keep  rather  cool  till  tea-time  and 
bake. 

Sally  Limn  Gems. 

One  egg,  two  teaspoonfuls  of  sugar, 
two  of  butter,  one  cupful  of  milk,  two 
cupfuls  of  sifted  flour;  beat  sugar  and 
butter  to  a  cream,  add  the  milk  and 
flour  and  beat  very  light.  Bake  in  hot 
gem  pans. 

Sally  Lunns. 

Two  pounds  of  flour,  two  ounces  of 
butter  and  one  ounce  of  sugar.  Rub 
them  well  together.  Take  four  table¬ 
spoonfuls  of  yeast  mixed  with  a 


The  only  lasting  treasure,  truth. 


581 


little  warm  water.  Set  the  yeast  to 
rise,  and  when  it  rises  beat  up  with  it 
a  gill  of  cream  and  some  milk  (or 
all  milk,  if  new,  will  do),  and  the 
yolks  of  four  eggs.  Warm  this  a  little. 
Add  it  to  the  dough  and  work  it  all 
together.  The  dough  must  not  be  as 
stiff  as  bread  dough.  Mold  with 
your  hands  in  small  round  cakes,  lay 
them  on  an  iron  baking  plate  to  rise 
in  a  warm  place;  bake  them  in  not  too 
hot  an  oven.  They  will  take  about 
an  hour,  and  are  eaten  cut  open 
and  buttered.  After  they  are  but¬ 
tered  they  should  be  closed  and  re¬ 
turned  to  the  oven  for  a  minute  or 
two. 

Fried  Rye  Muffins. 

Take  three-fourths  cup  rye  meal, 
the  same  of  flour,  one  half  teaspoon¬ 
ful  of  soda  and  a  teaspoonful  of  cream 
of  tartar,  add  these  to  one  teaspoonful 
of  sugar,  one  of  salt,  one  egg  and 
one-half  cup  of  milk.  Mix  in  order 
given  and  drop  from  teaspoon  into 
hot  fat.  Cook  until  thoroughly  well 
done. 

Hominy  Muffins. 

Two  cupfuls  of  cold,  boiled  hominy, 
three  eggs,  three  cupfuls  of  sour 
milk  (sweet  can  be  used),  one  tea¬ 
spoonful  of  cream  of  tartar,  two  tea¬ 
spoonfuls  of  salt,  half  cupful  of  melted 
butter,  two  tablespoonfuls  of  sugar, 
one  scant  cupful  of  flour,  one  tea¬ 
spoonful  of  soda.  Beat  the  hominy 
smooth,  add  milk,  butter,  salt,  and 
sugar,  then  eggs,  then  soda  dissolved 
in  hot  water,  and  last,  the  flour. 

Muffins. 

One  pint  of  milk,  1  tablespoonful 
of  butter,  1  pint  of  flour,  a  small  tea¬ 
spoonful  of  salt,  3  eggs,  the  whites  and 
yolks  beaten  separately  and  very 
stiff;  a  small  teaspoon  even  full  of 
soda;  add  the  whites  last,  beat  smart¬ 
ly  and  perfectly  free  from  lumps. 
Butter  the  griddle,  and  bake  in  well 


buttered  rings.  When  the  bottom 
is  done,  turn  over  the  rings  and  bake 
the  top,  or  put  the  rings  on  a  well- 
buttered  bake-pan,  and  bake  in  a 
quick  oven. 

Another. — Half  cupful  of  melted 
butter,  one  tablespoonful  of  sugar, 
two  cupfuls  of  sweet  milk,  three  cup¬ 
fuls  of  flour,  three  teaspoonfuls  of 
baking  powder.  Bake  in  warm  muf¬ 
fin  pans. 

Jolly  Boys. 

Sift  one  and  one-half  tablespoonfuls 
of  yellow  cornmeal,  two  tablespoonfuls 
of  white  flour,  one  tablespoonful 
of  sugar,  one  saltspoonful  salt  and 
one  teaspoonful  of  baking  powder. 
Beat  one  egg  and  add  to  the  dry 
mixture  with  enough  milk  to  make  a 
drop  batter;  stir  in  a  teaspoonful  of 
melted  butter.  Beat  well  and  drop 
small  spoonfuls  into  boiling  lard, 
cooking  carefully.  Eat  with  syrup. 

New  England  Pop-Overs. 

Beat  whites  and  yolks  of  two  eggs 
separately;  add  the  yolks  to  two  cups 
of  sweet  milk  and  stir  in  this  two 
cups  of  flour,  sifted  with  a  teaspoon¬ 
ful  of  baking  powder  and  one  of  salt; 
add  the  whites  and  beat  briskly.  Pour 
into  greased  muffin  pans,  which  have 
been  previously  heated.  Do  not  have 
them  more  than  half  full.  Bake  in 
a  hot  oven.  Serve  at  once. 

Cake — Corn, 

1  pt.  of  buttermilk,  1  pt.  of  corn 
meal,  2  beaten  eggs,  1  teaspoonful  of 
soda;  beat  well  together  and  bake 
in  shallow  tin  pans.  Increase  quan¬ 
tities  for  more 'than  4  or  5  persons. 

Another. — A  pt.  of  buttermilk  or 
sour  milk,  a  pt.  of  com  meal,  1  egg, 
a  teaspoonful  of  soda,  1  of  salt,  2  of 
sugar  or  molasses.  Dissolve  the  soda 
in  a  little  warm  water,  and  add  it  the 
last  thing.  Bake  Yi  an  hour  in  a 
quick  oven. 


582 


I  would  not  enter  on  my  list  of  friends 


Indian  Pone. 

Put  1  quart  of  water  in  a  pot;  as 
soon  as  it  boils  stir  in  as  much  Indian 
meal  as  will  make  a  very  thin  batter. 
Beat  it  frequently  while  it  is  boiling, 
which  will  require  ten  minutes;  then 
take  it  off,  pour  it  in  a  pan,  and  add  1 
oz.  of  butter,  and  salt  to  taste.  When 
the  batter  is  lukewarm,  stir  in  as  much 
Indian  meal  as  will  make  it  quite 
thick ;  set  it  away  to  rise  in  the  even¬ 
ing;  in  the  morning  make  it  out  in 
small  cakes,  butter  your  tins,  and  bake 
in  a  moderate  oven.  Or  the  more 
common  way  is  to  butter  pans,  fill 
them  %  full,  and  bake  them.  The 
cake  requires  no  yeast. 

Corn  Cream  Cake. 

Take  a  quart  of  sour  cream  and 
buttermilk,  each  one-half,  mixed  with 
sufficient  bi-carbonate  of  soda  to 
sw'eeten  it,  add  corn  meal  enough  to 
the  milk  and  cream  to  thicken  it  to 
the  consistency  of  pound  cake,  stir¬ 
ring  it  in.  Put  it  an  inch  thick  in 
floured  pans  and  bake  it  in  a  quick 
oven. 

Cakes — Hoe. 

Scald  a  quart  of  Indian  meal  with 
water  enough  to  make  a  very  thick 
batter,  add  two  or  three  teaspoonfuls 
of  salt,  and  mold  it  into  small  cakes 
with  the  hands.  The  hands  must  be 
well  floured,  or  the  batter  will  stick. 
Fry  them  in  nearly  sufficient  fat  to 
cover  them.  When  brown  on  the 
under  side  turn  them ;  cook  them  about 
twenty  minutes.  When  done,  split 
and  butter  them. 

Green-Corn  Cake. 

Grate  the  corn,  make  a  rich  batter 
with  cream,  or  according  to  directions 
given  for  batter  cakes.  Use  just  suf¬ 
ficient  of  the  batter  to  hold  the  corn 
together,  and  lay  the  cakes  on  the 
griddle  as  you  would  a  common  griddle 
cake.  Serve  with  butter. 


Hominy  Crumpets. 

One  cup  boiled  hominy,  two  cups 
milk,  one  tablespoonful  sugar,  two 
tablespoons  melted  butter,  four  table¬ 
spoons  of  yeast,  four  cups  of  flour  or 
enough  to  make  a  good  batter,  and  a 
little  salt,  well  beaten  together.  Let 
rise  six  hours,  or  until  very  light,  then 
add  one-fourth  teaspoon  of  soda,  dis¬ 
solved  in  a  little  hot  water.  Put  into 
muffin  tins;  let  stand  fifteen  minutes 
and  then  bake  quickly;  serve  hot. 
For  rice  crumpets  substitute  one  cup 
of  rice  for  hominy. 

Griddle  Cakes — Wheatmeal. 

Make  a  porridge  with  about  three 
heaping  spoonfuls  of  oatmeal,  hominy, 
rice,  or  very  coarse  com  meal,  in  a  pint 
of  water.  Boil  twenty  or  thirty  min¬ 
utes,  or  if  you  have  either  of  these 
articles  already  cooked,  it  can  be  made 
much  quicker.  Add 'one  pint  of  cold 
water  and  wheat  meal,  sifting  it  slowly, 
enough  to  make  a  batter  a  little  thicker 
than  for  raised  griddle  cakes.  Bake  on 
a  slightly  greased,  or  a  soapstone,  grid¬ 
dle,  spreading  out  with  the  spoon  as 
you  put  them  on.  Bake  them  brown, 
and  put  them  on  each  other  as  fast 
as  cooked.  Keep  them  close  and 
w'arm,  and  let  them  stand  ten  or  fif¬ 
teen  minutes  before  serving.  If  soft 
and  sticky  after  standing,  you  have 
made  them  too  thin. 

Sour  Milk  Griddle  Cakes. 

One  pint  of  sour  milk,  one  generous 
pint  of  sifted  flour,  one  teaspoonful  of 
salt,  one  rounded  teaspoonful  of  soda, 
one  teaspoonful  of  sugar,  one  table¬ 
spoonful  of  butter,  one  tablespoonful 
of  water,  one  egg.  Dissolve  the  soda 
in  the  w'ater  and  stir  into  the  sour  milk; 
add  flour,  salt  and  sugar,  and  beat 
them  well,  then  add  the  egg,  well  beat¬ 
en,  then  the  butter,  melted. 

Cake — Breakfast. 

One  cup  of  sour  cream,  one  teaspoon¬ 
ful  of  soda,  one  egg,  one  lump  of  butter 


the  man  who  needlessly  sets  foot  upon  a  worm. 


583 


the  size  of  a  hen’s  egg,  a  small  teacup¬ 
ful  of  sugar,  one  cup  of  rye  flour,  and 
one  cup  of  Indian  meal ;  make  and  bake 
as  stirred  cake. 

Indian-Meal  Cakes. 

To  three  pints  of  Indian  meal,  a 
piece  of  butter  as  large  as  an  egg,  and  a 
teaspoonful  of  salt.  Put  two  teacup¬ 
fuls  of  boiling  water,  stir  it  in,  then  add 
three  eggs,  and  milk  to  make  it  the 
consistency  of  batter. 

Rice  Flour  Cakes. 

To  a  pint  of  the  flour  add  a  tea¬ 
spoonful  of  salt,  a  pint  of  boiling  water. 
Beat  up  four  eggs,  stir  them  well  to¬ 
gether;  put  from  two  to  three  spoon¬ 
fuls  of  lard  in  a  pan;  make  it  boiling 
hot  and  fry  as  you  do  common  fritters. 
Eat  hot,  with  syrup. 

Oat  Cakes. 

A  quarter  of  a  pound  of  butter  to  two 
pounds  of  oatmeal,  then  add  as  much 
hot  water  as  will  just  work  them  to¬ 
gether,  but  tire  less  the  better.  Roll 
them  out  with  a  rolling-pin  as  thin  as 
possible.  One  side  should  be  done  on 
t  he  griddle  and  the  other  on  the  toaster. 
Oat  cakes  may  also  be  made  without 
any  butter,  mixed  with  hot  water,  and 
a  pinch  of  salt  added.  As  little  water 
should  always  be  used  as  possible,  for 
it  makes  them  flinty.  Eat  when  hot. 

German  Waffles. 

One  quart  of  flour,  half  teaspoonful 
of  salt,  three  tablespoonfuls  of  sugar, 
two  teaspoonfuls  of  baking  powder, 
two  tablespoon fuls  of  lard,  rind  of  one 
lemon,  grated,  one  teaspoonful  of  cin¬ 
namon,  four  eggs  and  one  pint  of  thin 
cream.  Sift  together  flour,  sugar,  salt, 
and  powder;  rub  in  lard,  cold;  add 
beaten  eggs,  lemon,  cinnamon  and 
cream.  Mix  in  smooth  batter.  Bake 
in  hot  waffle-iron.  Serve  with  syrup. 

Oatmeal  Wafers. 

Take  a  pint  of  oatmeal  and  a  pint  of 
water;  add  scant  teaspoonful  of  salt, 


mix  and  spread  them  on  buttered  pans, 
and  bake  slowly. 

Crumpets. 

Take  one  quart  of  dough  from  the 
bread  early  in  the  morning.  Break 
three  eggs  separately,  all  to  be 
whipped  to  a  froth;  mix  them  in  the 
dough  and  add  warm  milk  until  it  is 
the  consistency  of  buckwheat  cakes. 
Beat  well  and  let  rise  until  breakfast 
time.  Have  the  griddle  hot  and 
greased,  pour  on  the  batter  in  small 
cakes  and  bake  brown. 

Cheese  Crackers. 

Butter  the  crackers  and  sprinkle 
with  grated  cheese;  put  into  the  oven 
until  a  light  brown.  These  are  de¬ 
licious  with  salad. 

Crackers — Wheat  Flour. 

One  quart  of  flour,  four  ounces  of 
butter  or  lard,  one-half  a  teaspoon  of 
soda,  and  the  same  of  salt ;  sweet  milk. 
Rub  the  butter  thoroughly  into  the 
flour  and  salt ;  dissolve  the  soda  in  the 
milk,  and  enough  more  to  take  up  the 
flour,  which  should  be  made  into  a  very 
stiff  dough;  the  more  the  dough  is 
pounded  or  kneaded  the  better  the 
crackers;  roll  out  to  the  desired  thick¬ 
ness — one-fourth  of  an  inch — and  bake 
quickly. 

Graham  Diamonds. 

Pour  boiling  water  on  Graham  flour, 
making  about  as  thick  as  can  be  stirred 
with  an  iron  spoon.  Place  the  dough 
with  plenty  of  flour  upon  a  molding- 
board  and  knead.  Roll  out  half  an 
inch  thick  and  cut  into  diamonds. 
Bake  in  a  very  hot  oven  thirty  minutes 
Easily  digested. 

Rye  Mush. 

Four  teaspoons  rye  flour;  mix  smooth 
with  a  little  cold  water,  then  stir  it 
into  one  pint  of  boiling  water.  Boil 
twenty  minutes,  stirring  constantly. 
Serve  with  cream  or  milk. 


584 


The  essence  of  true  nobility  is  the  neglect  of  self. 


Noodles. 

Beat  three  eggs  slightly,  add  two 
tablespoonfuls  of  water,  a  little  salt 
and  enough  flour  to  make  a  stiff  dough. 
Mix  thoroughly.  Roll  very  thin; 


sprinkle  with  flour.  Take  a  sharp 
knife  and  cut  into  fine  slices.  Let 
them  dry  thoroughly  for  about  two 
hours.  Use  in  either  a  vegetable  or 
clear  soup. 


SALADS. 


French  Dressing  for  Salad. 

To  a  quart  of  salad  pour  over  two 
tablespoonfuls  of  olive  oil;  sprinkle 
with  pepper  and  salt;  turn  the  salad 
over  with  the  salad  knife  and  fork, 
then  sprinkle  two  tablespoonfuls  of 
vinegar  over,  turning  again.  This  is 
the  most  simple  way  to  dress  a  salad 
while  serving  lettuce.  Water  cresses, 
French  beans,  or  beets  are  the  most 
suitable  for  this  dressing.  Sugar  may 
be  used  in  a  small  quantity  if  liked. 

Mayonnaise  Dressing. 

Have  oil,  vinegar  (or  lemon  juice), 
and  the  yolk  of  one  egg  very  cold. 
Beat  with  a  Dover  egg-beater  the  yolk 
of  egg  in  a  cold  bowl.  Add  gradually 
one  teaspoonful  of  olive  oil,  beating  all 
the  time.  Add  five  drops  of  vinegar 
or  lemon  juice,  then  add  another  spoon¬ 
ful  of  oil,  again  a  few  drops  of  vinegar, 
again  oil  (it  is  safest  in  hot  weather  to 
prepare  in  the  cellar),  then  vinegar, 
then  more  oil,  until  a  teacupful  of  oil 
and  two  tablespoonfuls  of  vinegar  have 
been  used.  Then  pepper  and  salt  to 
taste. 

Beet  Root  Salad. 

Arrange  the  cold  beets  in  a  dish. 
Pour  over  them  a  little  salad  oil,  sea¬ 
son  with  a  little  sifted  sugar  and  salt, 
a  little  Cayenne  and  vinegar  to  suit  the 
taste. 

Cabbage  Salad. 

This  is  a  wholesome  dish,  as  raw 
cabbage  is  much  sooner  digested  than 
when  cooked;  a  dressing  of  vinegar  or 
sweet  cream;  shred  it  finely  as  for 
elaw. 


Chestnut  Salad. 

Shell  chestnuts  and  boil  until  soft; 
when  cold,  serve  upon  lettuce  with 
French  dressing. 

Chicken  Salad. 

The  white  meat  of  a  chicken  is  the 
best  for  salad,  although  the  dark  can 
be  used.  Cut  into  small  pieces  with  a 
pair  of  scissors,  also  the  celery,  which 
must  be  crisp.  Mix  thoroughly  with 
the  dressing.  Mayonnaise  is  best.  Line 
the  dish  with  crisp  lettuce,  and  put  in 
the  salad. 

Cucumber  Salad. 

To  100  cucumbers  add  one-fourth  of 
a  peck  of  small  onions.  Peel  both 
and  cut  them  into  thin  slices;  cover 
with  salt,  and  stand  in  the  sun  for  six 
hours;  rinse  clean,  and  stand  in  clear, 
cold  water  for  one  hour.  For  the 
dressing  take  a  box  of  the  best  mus¬ 
tard,  put  into  it  a  little  salt,  pour  in 
sufficient  olive  oil  to  stir  it  easily,  and 
add  vinegar  and  oil  alternately  till  thin 
enough  to  pour  smoothly.  Put  the 
cucumbers  in  jars,  cover  with  the 
dressing,  and  cover  closely.  Seal  the 
jars. 

Egg  Salad. 

Boil  six  eggs  hard;  cut  the  whites 
into  thin  slices ;  arrange  a  bed  of  cress¬ 
es  or  crisp  lettuce  leaves;  make  nests 
of  the  whites  and  put  one  whole  yolk 
in  the  centre  of  each  nest;  sprinkle 
French  dressing  over  or  use  mayon¬ 
naise.  Serve  cream  cheese  and  sal- 
tines  with  this  salad. 

Italian  Salad. 

Trim  and  cut  in  delicate  thin  slices  ’ 
any  cold  meat,  and  put  them  into  a 


Sacrifice  is  the  first  element  of  religion. 


585 


salad  bowl  or  dish.  Mix  four  table¬ 
spoonfuls  of  roast  meat  gravy,  free 
of  fat,  with  half  a  teaspoonful 
of  made  mustard,  one  teaspoonful  of 
salad  oil,  two  tablespoonfuls  of  vinegar, 
and  pepper  and  salt  to  taste.  Two  or 
three  hours  before  serving  put  this 
over  the  cold  meat,  and  garnish  -with 
parsley,  hard-boiled  whites  of  eggs, 
and  beetroot. 

Lobster  Salad. 

Take  the  meat  from  the  tail  and 
claws  of  a  cold  boiled  lobster,  being 
careful  not  to  break  it;  cut  it  into 
oblong  pieces,  and  lay  them  aside. 
Take  the  meat  from  the  body,  and 
mix  with  shredded  lettuce  and  Tartar 
sauce,  pile  this  up  on  a  silver  entree 
dish,  then  cover  with  Mayonnaise 
sauce,  on  which  sprinkle  some  pound¬ 
ed  lobster  roe;  place  the  heart  of  a 
lettuce  in  the  centre,  and  surround 
it  with  the  pieces  of  lobster,  with 
heart  lettuce  leaves  between  each, 
and  garnish  round  the  border  -noth 
hard-boiled  eggs,  cut  into  quarters, 
and  croutons  of  aspic  jelly. 

Salad  of  Cold  Meat. 

Trim  and  cut  into  thin,  delicate 
slices  one  pound  of  cold  beef  or  mut¬ 
ton;  mix  it  in  a  salad  dish  with  two 
stocks  of  lettuce  or  endive,  washed, 
drained,  and  shredded  small,  four  ounces 
of  cold  boiled  white  haricot  beans,  and 
one  finely  minced  pickled  gherkin. 
Mix  together  one  teacupful  of  any 
good  roast  meat  gravy,  free  of  fat,  a 
teaspoonful  of  salad  oil,  a  wine-glass 
of  vinegar,  half  a  teaspoonful  of  made 
mustard,  the  same  of  black  pepper, 
and  one  teaspoonful  of  salt.  Im¬ 
mediately  before  serving  pour  this 
over  the  salad  and  mix  well  with  a 
salad  fork  and  spoon. 

Plain  Salad. 

Take  the  number  of  lettuces  re¬ 
quired,  pick  off  the  outside  and  blem¬ 
ished  leaves,  lay  the  stocks  in  salt 


and  water  for  about  half  an  hour, 
then  drain  and  shred  down  into 
pieces  not  too  small,  after  which  shake 
them  well  in  a  dry  cloth,  to  take  the 
water  from  them.  Have  a  little  mus¬ 
tard  and  cress  washed  and  drained, 
mix  them  with  the  lettuce,  put  all  to¬ 
gether  in  a  salad  bowl,  and  orna¬ 
ment  with  radishes  and  hard-boiled 
eggs  cut  in  quarters.  Immediately 
before  serving,  pour  over  it  the 
following  sauce :  take  the  yolks  of 
two  hard-boiled  eggs,  bruise  them  in 
a  basin,  add  a  teaspoonful  of  mustard, 
one  of  sugar,  a  little  salt,  two  table- 
spoonfuls  of  vinegar,  a  little  salad 
oil,  two  tablespoonfuls  of  thick  cream, 
and  mix  all  together. 

Potato  Salad. 

Cut  one  quart  of  cold  boiled  po¬ 
tatoes  into  small  pieces.  Sprinkle 
over  them  a  teaspoonful  of  minced 
onion  and  one  of  parsley  or  pepper 
grass.'  Sprinkle  with  one-fourth  cup 
of  vinegar,  heated  with  a  tablespoon¬ 
ful  of  butter;  then  pepper  and  salt. 
Boil  three  eggs  hard  and  slice  each 
lengthwise  into  fourths;  garnish  the 
potatoes  with  these  and  pour  dress¬ 
ing  over  the  whole. 

Tomato  Salad. 

Select  small  round  tomatoes.  Pour 
boiling  water  over  them,  and  remove 
the  skins  carefully. 

Put  them  on  the  ice  to  become 
thoroughly  cold.  Pour  over  them 
the  dressing  and  serve  on  crisp  let¬ 
tuce. 

Vegetable  Salad. 

Slice  the  potatoes  and  tomatoes 
in  thin  slices,  also  the  cucumbers, 
onions  and  radishes.  Put  them  in 
ice-water  to  become  cold  and  crisp; 
also  put  the  potatoes  and  tomatoes 
in  a  cool  place.  Mix  with  the  dress¬ 
ing  and  serve  with  lettuce.  This 
salad  must  be  kept  cold. 


586 


You  cannot  dream  yourself  into  a  character. 


Cabbage  and  Roast  Pork  Salad. 

Shave  off  one  pint  firm  white 
cabbage;  cut  into  small  pieces  the 
same  quantity  of  cold  roast  pork; 
mix  together  thoroughly  and  dress 


with  a  Mayonnaise  dressing,  keeping 
all  very  cold  to  keep  the  cabbage 
crisp.  If  necessary  to  prepare  the 
salad  quickly,  the  French  dressing 
may  be  used,  though  it  is  not  so  nice. 


PICKLES  AND  RELISHES. 


Pickles — Hints  on. 

Some  time  since  it  appeared  to  be 
the  fashion  that  all  pickles  should  have 
a  bright  green  color,  almost  brighter 
than  the  pickled  vegetable  itself  poss- 
sessed  when  quite  fresh,  or  even  when 
growing  under  the  most  favorable  cir¬ 
cumstances.  All  vegetables,  when 
subjected  to  the  influence  of  heat,  lose 
a  considerable  portion  of  their  natural 
coloring  matter,  or  it  undergoes  some 
chemical  change,  which  renders  the 
color  faded  and  sometimes  withered  in 
appearance;  if,  therefore,  pickles  must 
be  bright  green,  they  must  be  colored, 
and  the  most  common  way  in  which 
that  was  done  was  by  letting  them  lie 
in  a  copper  vessel.  The  vinegar  with 
which  they  were  covered  absorbed 
some  portion  of  the  copper,  and  gave  a 
green  tinge  (which,  however,  was 
highly  poisonous)  to  the  pickle.  So 
many  accidents  occured  from  the  use 
of  these  green  pickles  that  the  fashion 
declined,  and  makers  who  advertise 
pickles  have  ceased  to  mention  their 
green  color  as  one  of  their  recom¬ 
mendations. 

The  vegetables  intended  for  pickling 
are  in  most  cases  put  either  into  salt  or 
strong  brine  for  a  few  days,  to  extract 
some  of  the  fluid  which  all  vegetables 
contain,  and  which  would  so  much 
weaken  the  vinegar  that  it  would  have 
to  be  renewed  in  a  very  short  time. 
Vinegar  for  pickles  must  be  the  best 
French  white  wine  vinegar,  and  the 
spices  (which  should  be  the  best  and 
freshest  that  can  be  procured)  may  be 
tied  up  in  a  muslin  bag  and  boiled 
in  the  vinegar  until  all  the  flavor  has 


been  extracted  by  it.  An  enameled 
pan  is  the  best  and  safest  thing  to  boil 
any  strong  acid  in. 

Pickles— To  Detect  Copper  in. 

Put  a  few  leaves  of  tea,  or  some 
of  the  pickle  cut  small,  into  a  phial  with 
two  or  three  drams  of  liquid  ammonia, 
diluted  with  one-half  the  quantity  of 
water.  Shake  the  phial,  when,  if  the 
most  minute  portion  of  copper  be  pres¬ 
ent,  the  liquid  will  assume  a  fine  blue 
color. 

Pickled  Beets. 

Slice  cold  boiled  beets.  Put  into  a 
stone  crock.  For  every  beet  put  in 
one  slice  of  lemon,  one  tablespoonful  of 
grated  horseradish,  and  vinegar  enough 
tp  cover.  These  will  not  keep  any 
length  of  time. 

Cabbage — To  Pickle. 

Select  firm,  ripe  heads,  slice  fine, 
place  in  jars,  and  cover  with  boiling 
water.  When  cold,  drain  and  season 
with  sliced  horseradish,  salt,  equal 
parts  of  black  and  red  pepper,  cinna¬ 
mon  and  cloves.  Pack  in  jars,  cover 
with  cold,  strong  vinegar,  and  in  two 
days  it  is  ready  for  use.  This  pickle 
will  keep  a  year. 

Cabbage  (Red) — To  Pickle. 

Cut  the  red  cabbage  in  thin  slices, 
spread  it  on  a  sieve  and  sprinkle  with 
salt.  Let  it  drain  for  twenty-four 
hours,  dry  it,  pack  it  in  pickle  jars,  fill 
them  with  cold  vinegar,  put  in  spice 
to  taste,  and  tie  the  jars  up  firmly 
with  bladder.  Open  the  jars  in  a  few 
days,  and  if  the  cabbage  has  shrunk, 
fill  up  with  vinegar. 


Poverty  is  the  cradle  of  all  our  great  men. 


581 


Cherries— Pickled. 

Use  the  common  or  Morello  cherries; 
pick  of?  stems,  see  that  they  are  perfect, 
and  lay  them  in  a  glass  or  earthen  jar, 
with  sufficient  cold  vinegar  to  cover 
them,  and  keep  them  in  a  cool  place. 
They  need  no  spices,  as  they  retain 
their  own  flavor. 

Chutney — Bengal. 

One  pound  of  tamarind  pulp,  one 
pound  of  sultana  raisins,  the  grated 
rind  and  half  the  juice  of  twelve  lem¬ 
ons,  one  pound  of  tomato  pulp,  one 
pound  of  minced  apples,  a  quarter  of  a 
pound  of  peeled  garlic,  six  chopped 
onions,  half  a  pound  of  red  chillies,  one 
pound  of  ginger  in  powder,  one  pound 
of  moist  sugar,  and  four  quarts  of 
strong  vinegar.  Mix  the  whole  thor¬ 
oughly  together,  and  keep  it  for  a 
month  in  a  warm  place  to  ferment; 
stir  it  occasionally,  and  then  put  it  into 
small  jars. 

Pickles  of  Sweet  Citron. 

Cut  the  citron  into  pieces  of  desirable 
shape  and  size,  then  place  them  in  a 
jar  (stone  is  best),  cover  them  with  a 
weak  brine  and  let  them  stand  for 
twenty-four  hours,  then  drain  or  wipe 
them  dry.  Take  enough  good  vinegar 
to  nearly  or  quite  cover  them.  To 
every  gallon  of  vinegar  add  one  and 
one-fourth  pounds  of  nice  brown  su¬ 
gar,  one  ounce  each  of  whole  cloves, 
allspice,  stick  cinnamon,  and  mace. 
Boil  the  vinegar,  sugar,  and  spices  to¬ 
gether  a  few  minutes  and  then  pour 
over  the  citron.  Let  the  whole  stand 
two  or  three  days,  then  repeat  the 
scalding.  After  another  day  or  two 
boil  the  whole  together  until  the  citron 
is  done  enough  to  pass  a  straw  through. 
Keep  in  a  cool,  dry  place. 

Corn  (Green) — Pickling. 

When  the  corn  is  a  little  past  the 
tenderest  roasting-ear  state,  pull  it; 
take  off  one  thickness  of  the  husk,  tie 
the  rest  of  the  husk  down  at  the  silk 


end  in  a  close  and  tight  manner;  place 
them  in  a  clean  cask  or  barrel  com¬ 
pactly  together,  and  put  on  brine  to 
cover  the  same  of  about  two-thirds  the 
strength  of  meat  pickle.  When  ready 
to  use  in  winter,  soak  in  cold  water  over 
night,  and  if  this  does  not  appear 
sufficient,  change  the  water  and  fresh¬ 
en  still  more. 

Cucumbers  (Green) — To  Pickle. 

Make  a  brine  by  putting  one  pint 
of  rock  salt  into  a  pail  of  boiling 
water,  and  pour  it  over  the  cucumbers ; 
cover  tight  to  keep  in  the  steam, 
and  let  them  remain  all  night  and 
part  of  the  day;  make  a  second  brine 
as  above,  and  let  it  remain  in  it  the 
same  length  of  time;  then  scald  and 
skim  the  brine,  as  it  will  answer  for 
the  third  brine,  and  let  them  re¬ 
main  in  it  as  above;  then  rinse  and  wipe 
them  dry,  and  add  boiling  hot  vinegar; 
throw  in  a  lump  of  alum  as  large  as  a 
nut  to  every  pail  of  pickles,  and  you 
will  have  a  fine,  hard,  and  green  pickle. 
Add  spices,  if  you  like,  and  keep  the 
pickles  under  the  vinegar.  A  brick 
on  top  of  the  cover,  which  keeps  the 
pickles  under,  has  a  tendency  to  col¬ 
lect  the  scum  which  may  arise. 

Pickles — Cucumber. 

Cucumbers  should  be  cut  from 
the  vines,  a  part  of  the  stem  left  on; 
observe  care  not  to  mar  them;  if 
bruised  they  will  decay.  Select  such 
as  are  of  suitable  size  and  of  good  qual¬ 
ity,  and  cover  them  with  boiling 
water,  let  them  remain  until  the 
water  is  cool;  if  for  vinegar  pickles, 
add  a  small  quantity  of  salt  before 
scalding.  When  cold,  drain  thorough¬ 
ly,  and  cover  with  boiling  vinegar 
with  an  addition  of  spice  if  pre¬ 
ferred.  If  for  brine,  put  a  layer  of 
dry  salt  in  the  bottom  of  the  barrel, 
and  after  thoroughly  draining  the 
pickles,  put  them  in  with  dry  salt 
among  them.  Add  no  water.  Put 


588 


So  act  that  your  principle  of  action 


a  weight  upon  them,  they  will  fur¬ 
nish  the  moisture  for  brine,  and  will 
keep  better,  besides  being  more  crisp 
and  brittle  for  having  had  the  gum 
soaked  from  them  by  the  boiling 
water. 

Pickle — French. 

Take  one  peck  of  green  tomatoes 
cut  in  thin  slices.  Take  a  layer  of 
tomatoes  and  sprinkle  salt  upon  it,  and 
so  on  alternately  until  the  whole  peck 
is  disposed  of.  Let  them  remain  in 
this  condition  over  night,  and  in  the 
morning  squeeze  them  out  dry.  Then 
take  two  heads  of  slough  cabbage 
cut  up  fine,  one  dozen  large  green 
peppers  cut  fine,  one-fourth  of  a  peck 
of  chopped  onions;  then  add  one-half 
of  a  pound  of  mustard,  one-half  of  a 
pound  of  white  mustard,  one  pound 
of  sugar,  two  ounces  of  allspice, 
ten  cloves  whole,  two  ounces  of  celery 
seed;  mix  all  together  and  cover  with 
vinegar  and  boil  two  hours. 

Gherkins — Pickled. 

Steep  them  in  strong  brine  for  a 
week,  then  pour  it  off,  heat  it  to  the 
boiling  point,  and  pour  it  on  the  gher¬ 
kins;  in  24  hours  drain  the  fruit  on 
a  sieve,  put  it  into  wide-mouthed 
bottles  or  jars,  fill  them  up  with  strong 
pickling  vinegar,  boiling  hot,  bung 
down  immediately,  and  tie  over  with 
bladder.  When  cold,  dip  the  corks 
into  melted  bottle  wax.  Spice  is 
usually  added  to  the  bottles,  or  else 
steeped  in  the  vinegar. 

In  a  -similar  way  are  pickled  on¬ 
ions,  mushrooms,  cucumbers,  walnuts, 
samphires,  green  gooseberries,  cauli¬ 
flowers,  melons,  barberries,  peaches, 
lemons,  tomatoes,  beans,  radish  pods, 
codlins,  red  cabbage  (without  salt, 
and  with  cold  vinegar),  beetroot 
(without  salting),  garlic,  peas,  etc., 
etc.,  observing  that  the  softer  and 
more  delicate  articles  do  not  require 
so  long  soaking  in  brine  as  the  harder 


and  coarse  kinds,  and  may  be  often 
advantageously  pickled  by  simply 
pouring  very  strong  pickling  vinegar 
over  them  without  applying  heat. 

Grapes — Pickled. 

Fill  a  jar  with  alternate  layers  of 
sugar  and  bunches  of  nice  grapes  just 
ripe  and  freshly  gathered;  fill  one- 
third  full  of  cold  vinegar,  and  cover 
tightly. 

Pickle — Indian. 

Pull  a  white  cauliflower  into  branch¬ 
es,  peel  the  stalk  and  slice  it;  slice  a 
small  white  cabbage,  a  cucumber,  a 
dozen  onions,  and  six  tomatoes;  add 
six  cloves  of  garlic,  one  dozen  shallots, 
a  dozen  capsicums,  half  a  pint  of 
French  beans,  some  radish  pods,  and 
a  large  handful  of  scraped  horse¬ 
radish.  Lay  all  these  vegetables  in 
a  pan,  and  pour  over  them  strong 
boiling  brine.  Let  them  lie  half  an 
hour,  then  drain  off  the  brine,  and 
dry  them  in  the  sun,  or  in  a  cool  oven. 
Boil  one  gallon  of  vinegar  with  four 
ounces  of  pounded  black  pepper,  four 
ounces  of  pounded  white  pepper, 
two  ounces  of  pounded  chillies,  two 
ounces  of  pounded  ginger,  one  ounce 
of  pounded  cloves,  four  ounces  of 
mustard  flour,  two  ounces  of  tur¬ 
meric,  and  one  ounce  of  mustard  seed. 
Lay  the  vegetables  in  a  stone  jar,  pour 
the  vinegar  and  spices  while  boiling 
hot  over  them,  and  when  cold,  cover 
the  jar  with  a  bladder.  In  a  month 
it  will  be  fit-  for  use. 

Melon  Mangoes. 

The  late,  small,  and  smooth  musk- 
melons  are  used  for  this  pickle.  Cut 
out  a  plug  at  the  stem  end,  or,  as 
some  prefer  it,  from  the  side;  scrape 
out  the  contents,  replace  the  plug 
and  secure  it  with  a  wooden  pin, 
and  put  the  melons  thus  prepared 
into  a  strong  brine.  When  they 
have  been  in  the  brine  for  twenty- 
four  hours  or  more,  they  are  ready 


could  be  made  a  law  for  the  whole  world. 


589 


for  stuffing.  The  stuffing  is  made 
of  any  pickle  material  at  hand;  shred¬ 
ded  cabbage,  broken  cauliflower, 
small  cucumbers  and  onions,  green 
beans,  peppers,  mustard  seed,  nas¬ 
turtium,  scraped  horseradish,  and 
the  like.  Cabbage  and  other  stuffing, 
except  the  aromatics,  are  better  for 
being  scalded  and  cooled.  Stuff  the 
melons  according  to  fancy,  and  then 
sew  each  plug  in  its  place  by  means 
of  a  needle  and  coarse  thread.  Place 
the  stuffed  melons  in  a  jar,  add  cloves, 
pepper,  and  other  desired  spices,  and 
pour  boiling  vinegar  over  them. 
Repeat  the  scalding  of  the  vinegar 
for  three  days  in  succession. 

Pickles — Mixed. 

Take  half  a  pint  of  half  grown 
French  beans,  as  nearly  of  the  same 
size  as  possible,  a  dozen  gherkins,  each 
from  two  to  three  inches  long,  a  small, 
green  cucumber  cut  into  slices  about 
half  an  inch  thick ;  put  these  into  a  pan 
of  brine,  strong  enough  to  float  an  egg. 
Let  them  lie  for  three  days,  stirring 
them  each  day,  then  place  them  in  an 
enameled  preserving  pan,  with  vine 
leaves  under  and  over  them,  pour  in 
the  brine  in  which  they  have  been 
steeped,  and  cover  them  closely  to 
prevent  the  steam  escaping;  set  them 
over  a  slow  fire  but  do  not  allow  them 
to  boil;  when  they  become  of  a  green 
color,  drain  them  through  a  sieve  and 
let  them  remain  till  the  other  ingre¬ 
dients  are  ready.  Pull  a  small  white 
cauliflower  into  branches,  and  lay  it  in 
strong  brine,  together  with  half  a  pint 
of  onions,  the  size  of  marbles,  peeled, 
a  dozen  fresh  chillies  (scarlet),  or  a  few 
scarlet  capsicums;  let  them  remain  three 
or  four  days,  then  arrange  them  in 
pickle  bottles  with  the  green  pickle 
already  done  interspersed  in  a  tasteful 
manner  through  them.  Boil  as  much 
good  vinegar  as  will  be  sufficient  to  fill 
up  the  bottles,  with  some  whole  all¬ 
spice,  white  pepper,  bruised  ginger, 


mace,  mustard  seed,  and  slices  of  horse¬ 
radish.  When  the  vinegar  tastes  very 
strongly  of  these  spices,  strain  it  care¬ 
fully  (unless  they  have  been  tied  in  a 
bag  as  already  recommended).  Let 
the  vinegar  stand  till  cold,  then  fill  the 
bottles  and  cork  securely. 

To  Pickle  Mushrooms. 

Have  as  many  button  mushrooms 
as  you  intend  to  pickle  gathered  in  the 
morning  before  the  sun  is  on  them, 
cut  off  the  stalks,  peel,  and  put  them 
in  cold  water.  When  all  done,  have  a 
stewpan  with  boiling  water  and  salt; 
let  them  boil  five  minutes;  then  put 
them  in  a  sieve  to  drain  for  an  hour. 
Boil  for  ten  minutes  some  vinegar  with 
peppercorns,  and  mustard  seed,  put 
the  mushrooms  in  a  jar;  put  a  piece  of 
muslin  over  the  jar,  pour  in  the  vinegar, 
let  it  stand  till  cold,  then  tie  it  up  with 
a  piece  of  double  paper. 

Another. — Take  a  quart  of  small  field 
button  mushrooms,  cut  the  stems  close 
and  rub  off  the  skin  with  a  bit  of 
flannel  and  a  little  salt ;  throw  them  as 
they  are  done  into  salt  water.  Drain, 
and  dry  them  in  a  cloth.  Put  a  quart 
of  strong  vinegar  into  an  enameled 
pan,  with  an  ounce  of  bruised  ginger, 
half  an  ounce  of  whole  white  pepper, 
half  an  ounce  of  mustard  seed.  Tie 
up  in  a  bit  of  muslin  a  small  nutmeg, 
sliced,  and  half  a  salt-spoonful  of  Cay¬ 
enne  ;  put  this  along  with  a  tablespoon¬ 
ful  of  salt  into  the  vinegar,  and  let  it 
and  the  spices  come  to  a  boil.  When 
boiling  briskly,  throw  in  the  mush¬ 
rooms,  and  let  them  boil  ten  minutes. 
Take  out  the  muslin  bag  and  put  the 
other  spices  into  the  pickle  bottles, 
along  with  the  mushrooms  and  vine¬ 
gar.  When  quite  cold,  cork  the  bottles 
and  cover  them  with  a  bladder. 

Pickled  Onions. 

Boil  small,  silver-skinned  onions 
in  sweet  milk  and  water  (half  and  half) 
then  remove  the  skins.  Boil  strong 


590 


By  the  works  one  knows  the  worker. 


salt  and  water  and  pour  over  the  onions 
while  hot.  Let  them  stand  twenty- 
four  hours.  Drain  them  and  wipe  dry. 
Pour  boiling  white  vinegar  over  them. 
Put  into  jars  and  seal. 

Another. — Have  the  onions  gath¬ 
ered  when  quite  dry  and  ripe,  and  with 
the  fingers  take  off  the  thin  outside 
skin,  then  with  a  knife  remove  one 
more  skin,  when  the  onion  will  look 
quite  clear.  Have  ready  some  very 
dry  bottles  or  jars,  and  as  fast  as  the 
onions  are  peeled  put  them  in.  Pour 
over  sufficient  cold  water  to  cover 
them,  add  two  teaspoonfuls  of  allspice 
and  two  teaspoonfuls  of  black  pepper, 
taking  care  that  each  jar  has  its  share 
of  the  latter  ingredients.  Tie  down 
with  bladder,  and  put  them  in  a  dry 
place,  and  in  a  fortnight  they  will  be  fit 
for  use.  This  is  a  most  simple  recipe, 
and  very  delicious,  the  onions  being 
nice  and  crisp.  They  should  be  eaten 
within  six  or  eight  months  after  being 
done,  as  the  onions  are  liable  to  be¬ 
come  soft. 

Oysters— Pickled. 

Take  one  hundred  freshly  opened 
oysters  and  simmer  them  slowly  in 
their  own  liquor;  when  the  beards 
begin  to  curl,  take  them  out  one  by  one 
and  put  them  in  a  pan  containing  ice- 
water  (cooling  rapidly  renders  them 
firm) .  Strain  the  liquor  and  return  to 
the  kettle,  then  add  one  ounce  of  whole 
allspice,  the  same  of  pepper,  a  few 
blades  of  mace,  and  half  a  teaspoonful 
of  salt.  Simmer  five  minutes,  and  add 
one  pint  of  vinegar  (not  too  strong). 
Then  boil  about  two  minutes  longer. 
When  the  liquor  becomes  cold,  pour  it 
over  the  oysters.  Ready  for  use  in 
twelve  hours. 

Piccalilli  (Indian  Method). 

This  consists  of  all  kinds  of  pickles 
mixed,  and  put  into  one  large  jar — 
sliced  cucumbers,  button  onions,  cauli¬ 
flowers  broken  in  pieces.  Salt  them, 


or  put  them  in  a  large  hair  sieve  in  the 
sun  to  dry  for  three  days,  then  scald 
them  in  vinegar  a  few  minutes;  wdien 
cold  put  them  together.  Cut  a  large 
white  cabbage  in  quarters  with  the 
outside  leaves  taken  off  and  cut  fine; 
salt  it,  and  put  it  in  the  sun  to  dry 
three  or  four  days ;  then  scald  it  in  vine¬ 
gar  the  same  as  cauliflower;  carrots, 
three  parts,  boiled  in  vinegar  and  a 
little  bay  salt.  French  beans,  radish 
pods,  and  nasturtiums,  all  go  through 
the  same  process  as  capsicums,  etc. 
To  one  gallon  of  vinegar  put  four 
ounces  of  ginger  bruised,  two  ounces  of 
whole  white  pepper,  two  ounces  of  all¬ 
spice,  one-half  ounce  chillies  bruised, 
four  ounces  of  turmeric,  one  pound  of 
the  best  mustard,  one-half  pound  of 
shallots,  one  ounce  of  garlic,  and  one- 
half  pound  of  bay  salt.  The  vinegar, 
spice  and  other  ingredients  except  the 
mustard,  must  boil  half  an  hour,  then 
strain  it  into  a  pan,  put  the  mustard 
into  a  large  basin,  with  a  little  vinegar; 
mix  it  quite  fine  and  free  from  lumps, 
then  add  more.  When  well  mixed 
put  it  into  the  vinegar  just  strained  off, 
and  when  quite  cold  put  the  pickles 
into  a  large  pan,  and  the  liquor  over 
them;  stir  them  repeatedly,  so  as  to 
mix  them  all.  Finally,  put  them  into 
a  jar,  and  tie  them  over  first  with  a 
bladder,  and  afterwards  with  leather. 

Peaches — Pickled. 

To  seven  pounds  of  fruit  take  four 
pounds  sugar,  one  quart  vinegar,  one 
ounce  cloves,  one  ounce  cinnamon,  one 
ounce  allspice.  Put  the  spice  in  a  bag, 
and  boil  it  in  the  syrup  three  mornings 
in  succession,  and  pour  over  the  fruit; 
the  fourth  morning  scald  the  fruit  with 
the  syrup,  and  it  is  ready  for  use.  Seal 
up. 

Another. — For  six  pounds  of  fruit 
use  three  of  sugar,  about  five  dozen 
cloves,  and  a  pint  of  vinegar.  In  each 
peach  stick  two  cloves.  Have  the 
syrup  hot  and  cook  till  tender. 


591 


I n  everything  one  must  consider  the  end. 


Tomato  Pickle. 

Twelve  large,  ripe  tomatoes,  three 
onions,  four  red  peppers,  two  table- 
spoonfuls  of  brown  sugar,  two  table¬ 
spoonfuls  of  salt,  one-half  pint  of  vine¬ 
gar.  Peel  and  slice  the  tomatoes. 
Chop  the  onions  and  peppers  fine. 
Put  all  together  and  cook  slowly  for 
an  hour  and  a  half,  then  bottle  and  seal. 

Tomato  (Green)  Pickle. 

Slice  and  steam  till  they  begin  to  soft¬ 
en,  take  from  the  steamer  and  put  in 
jars,  add  a  little  salt,  about  a  teacup¬ 
ful  of  sugar,  half  of  a  spoonful  of 
pepper,  cloves  and  cinnamon  each,  one- 
fourth  of  a  spoonful  of  spice,  some 
whole  mustard  seed,  and  slice  one  or 
two  good-sized  onions  with  it;  cover 
the  whole  with  vinegar  and  let  stand 
twenty-four  hours;  then  scald  the 
liquid  and  when  cold  it  is  ready  for  use. 
The  seasoning  is  for  one  gallon. 

Another. — Slice  one  peck  green  to¬ 
matoes;  take  one  gallon  vinegar,  six 
tablespoonfuls  whole  cloves,  one  of 
allspice,  two  of  salt,  one  of  mace,  one 
of  Cayenne  pepper;  boil  the  vinegar 
and  spices  ten  minutes;  put  in  the 
tomatoes  and  boil  all  together  one  half 
an  hour  longer;  when  cold,  put  in  jars. 

Sauerkraut — To  Make. 

In  the  first  place  let  your  “  stand,  ” 
holding  from  half  a  barrel  to  a  barrel, 
be  thoroughly  scalded  out;  the  cutter, 
the  tub  and  the  stamper  also  well 
scalded.  Take  off  all  the  outer  leaves 
of  the  cabbages,  halve  them,  remove 
the  heart  and  proceed  with  the  cutting. 
Lay  some  clean  leaves  at  the  bottom 
of  the  stand,  sprinkle  with  a  handful 
of  salt,  fill  in  half  a  bushel  of  cut  cab¬ 
bage,  stamp  gently  until  the  juice  just 
makes  its  appearance,  then  add  an¬ 
other  handful  of  salt  and  so  on  until 
the  stand  is  full.  Cover  over  with 
cabbage  leaves,  place  on  top  a  clean 
board  fitting  the  space  pretty  well,  and 
on  top  of  that  a  stone  weighing  twelve 


or  fifteen  pounds.  Stand  away  in  a 
cool  place,  and  when  hard  freezing 
comes  on,  remove  to  the  cellar.  It 
will  be  ready  for  use  in  from  four  to 
six  weeks.  The  cabbage  should  be  cut 
tolerably  coarse.  The  Savoy  variety 
makes  the  best  article,  but  it  is  only 
half  as  productive  as  the  Drumhead 
and  Flat  Dutch. 

Mustard  Pickle. 

Mix  one-half  cup  of  flour  with  three 
tablespoonfuls  mustard  and  one-half 
tablespoonful  of  turmeric  with  enough 
cold  vinegar  to  make  a  smooth  paste; 
add  three  tablespoons  of  brown  sugar 
'and  enough  vinegar  to  make  a  quart  in 
all.  Boil  until  thick  and  smooth. 
Have  one  pint  of  very  small  cucum¬ 
bers,  two  large  cucumbers  sliced,  three 
green  tomatoes,  also  sliced,  a  dozen 
small  button  onions,  a  small  head  of 
cauliflower,  one  green  pepper  and  one 
ripe  one  cut  fine.  Make  a  brine  and 
let  all  the  vegetables  stand  in  it  twenty- 
four  hours.  Scald  in  the  brine  and 
drain  thoroughly.  Add  the  vegetables 
to  the  prepared  mustard  and  heat 
through. 

Walnuts  (White) — To  Pickle. 

Pare  green  walnuts  very  thin  until 
the  white  appears,  then  throw  them 
into  water  with  a  handful  of  salt;  keep 
them  under  water  six  hours,  then  put 
them  into  a  saucepan  to  simmer  five 
minutes,  but  do  not  let  them  boil;  take 
them  out  and  put  them  in  cold  water 
and  salt;  they  must  be  kept  quite  un¬ 
der  the  water  with  a  board,  otherw  ise 
they  will  not  pickle  white;  then  lay 
them  on  a  cloth  and  cover  them  with 
another  _  to  dry ;  carefully  rub  them 
with  a  soft  cloth,  and  put  them  into 
the  jar,  with  some  blades  of  mace  and 
nutmeg  sliced  thin.  Mix  the  spice  be¬ 
tween  the  nuts  and  pour  distilled  vine¬ 
gar  over  them;  when  the  jar  is  full  of 
nuts  pour  mutton  fat  over  them,  and 
tie  them  close  down  with  a  bladder  and 
leather,  to  keep  out  the  air. 


592  We  must  not  always  ask  for  beauty,  when  a  good  God  has  seen 


PASTRY.  PUDDING,  DESSERTS. 


Paste — Rich  and  Light. 

To  one  pound  of  flour,  dried  and 
sifted,  take  one-half  pound  of  good 
fresh  butter  and  one-half  pound  of 
lard;  divide  the  flour  into  two  equal 
portions;  put  one-half  on  the  paste¬ 
board;  cut  the  butter  (from  which  the 
water  should  be  squeezed)  into  slices 
about  one-half  an  inch  thick;  do  the 
same  with  the  lard;  cover  the  slices 
with  flour,  roll  them  out  thin  with  the 
rolling-pin  and  lay  them  aside;  work 
into  it  with  a  spoon  a  quarter  of  a  pint 
of  water,  or  enough  to  make  the  flour 
into  a  stiff  dough — too  wet  a  dough 
will  make  tough  paste — lay  this  upon 
the  paste-board,  and  roll  it  out  till  it  is 
half  an  inch  thick,  then  lay  the  fourth 
part  of  the  butter  and  lard  all  over  it, 
fold  it  up  and  roll  it  again;  put  on 
another  fourth  of  the  butter,  and  re¬ 
peat  the  buttering  and  rolling  till  all 
the  rolled  butter  is  mixed  in.  Then 
cover  the  tart,  and  bake  it  in  a  brisk 
oven.  Always  handle  pastry  as  light¬ 
ly  as  possible,  particularly  after  the 
butter  has  been  put  in. 

Paste — Potato. 

A  quarter  of  a  pound  of  cold  boiled 
potatoes  to  one-half  pound  of  flour, 
rubbed  well  together,  wet  with  very 
little  water,  and  add  six  ounces  of  good 
lard  or  butter.  For  a  sweet  paste,  add 
a  tablespoonful  of  powdered  sugar; 
for  a  meat  paste  the  same  quantity  of 
salt. 

Paste  for  Fruit  or  Meat  Pies. 

This  paste  may  be  made  of  two- 
thirds  of  wheat  flour,  one-fourth  of  the 
flour  of  boiled  potatoes,  and  some  but¬ 
ter  or  dripping;  the  whole  being 
brought  to  a  consistence  with  warm 
water,  and  a  small  quantity  of  yeast 
added  when  lightness  is  desired. 

Apple  Pie. 

Four  or  five  sour  apples,  one-third 
cup  sugar,  one-fourth  teaspoon  grated 


nutmeg,  one-eighth  teaspoon  salt,  one 
teaspoon  butter,  one  teaspoon  lemon 
juice,  few  gratings  lemon  rind.  Line 
pie  plate  with  paste.  Pare,  core,  and 
cut  the  apples  into  eighths;  put  row 
around  the  plate,  one-half  inch  from 
the  edge,  and  work  toward  the  center 
until  the  plate  is  covered;  then  pile  on 
the  remainder.  Mix  sugar,  nutmeg, 
salt,  lemon  juice  and  rind  and  sprinkle 
over  the  apples.  Dot  over  with  but¬ 
ter.  Wet  edges  of  under  crust,  cover 
with  upper  crust,  and  press  edges  to¬ 
gether.  Bake  forty  to  forty-five  min¬ 
utes  in  a  moderate  oven.  A  very  good 
pie  may  be  made  without  butter  or 
lemon.  Cinnamon  may  be  substi¬ 
tuted  for  nutmeg.  Evaporated  apples 
soaked  over  night  in  cold  water  may 
be  used  in  place  of  the  fresh  fruit. 
Berry  Pie. 

Take  nice,  ripe  berries  of  any  kind 
and  pick  over  carefully.  Place  about 
an  inch  thick  on  an  under  crust.  Scatter 
a  small  cupful  of  sugar  and  a  table- 
spoonful  of  flour  over  them.  Put  on 
an  upper  crust  and  bake  half  an  hour. 

Blackberry  Pie. 

Line  pie  plate  with  foundation  paste 
and  fill  with  blackberries,  sprinkle 
well  with  powdered  sugar,  cover  with 
another  flat  of  paste,  brush  with  egg, 
make  line  around  edge  with  knife,  and 
bake. 

Cherry  Pie. 

Stone  your  cherries,  that  you  may  be 
sure  they  are  free  from  worms;  lay 
your  paste  in  a  deep  dish,  and  add  a 
good  quantity  of  fruit;  fill  the  dish 
with  molasses,  with  a  handful  of  flour 
sprinkled  over,  then  a  nice  paste  on 
top,  and  bake  more  than  half  an  hour. 
If  sugar  is  used,  you  will  need  water 
and  flour.  This  makes  the  gravy  very 
rich  and  the  pie  delightful. 

Another. — Line  a  pie-tin  with  rich 
paste;  nearly  fill  with  carefully  seeded 


fit  to  make  an  excellent  young  woman  without  it. 


593 


fruit,  sweeten  to  taste,  and  sprinkle 
evenly  with  a  teaspoon  of  corn-starch 
or  a  tablespoon  of  flour;  add  a  table¬ 
spoon  of  butter  cut  into  small  bits  and 
scattered  over  the  top;  wet  edge  of 
crust,  put  on  upper  crust  and  press  the 
edges  closely  together,  taking  care  to 
provide  holes  in  the  center  for  the  es¬ 
cape  of  air. 

Chocolate  Pie. 

Five  tablespoonfuls  of  grated  choc¬ 
olate,  yolks  of  two  eggs,  a  little  salt, 
half  cupful  of  sugar,  two  teaspoonfuls 
of  flour.  Mix  thoroughly  and  pour  on 
one  cupful  of  boiling  water.  Cook, 
stirring  constantly.  Flavor  with  a 
little  vanilla.  Line  a  pie  plate  with 
pastry,  and  bake.  When  done,  pour 
this  mixture  on.  Beat  the  whites  to  a 
stiff  froth,  add  two  teaspoonfuls  of 
pulverized  sugar  and  spread  over  the 
top.  Put  in  oven  to  brown  slightly. 

Another. — Two  tablespoons  butter, 
three-fourths  cup  of  sqgar,  one  egg,  half 
cup  milk,  one  and  one-half  cups  flour, 
two  teaspoons  baking  powder.  Mix  and 
bake  as  cream  pie;  split  layers,  and 
spread  between  and  on  top  of  each  a 
thin  layer  of  chocolate  frosting. 

Cocoanut  Pie. 

Cut  off  the  brown  part  of  the  cocoa- 
nut,  grate  the  white  part,  mix  it  with 
milk,  set  it  on  the  fire,  and  let  it  boil 
slowly  eight  or  ten  minutes.  To  one 
pound  of  the  grated  cocoanut  allow  a 
quart  of  milk,  eight  eggs,  four  table- 
spoonfuls  of  sifted  white  sugar,  a  glass 
of  wine,  a  small  cracker  pounded  fine, 
two  spoonfuls  of  melted  butter,  and 
one-fourth  of  a  nutmeg.  The  eggs  and 
sugar  should  be  beaten  together  to  a 
froth,  then  the  wine  stirred  in.  Put 
them  into  the  milk  and  cocoanut,  which 
should  be  first  allowed  to  get  quite 
cool;  add  the  cracker  and  nutmeg, 
turn  the  whole  into  deep  pie-plates, 
with  a  lining  and  rim  of  puff-paste. 
Bake  them  as  soon  as  turned  into 
plates. 


Cranberry  Pie. 

Wash  a  quart  of  berries,  picking 
out  all  bad  ones.  Simmer  in  an 
earthenware  dish  until  very  soft; 
rub  through  a  wire  sieve  and  add 
one  cup  of  sugar.  Bake  in  a  thick 
under  crust. 

Cream  Pie. 

For  1  pie,  take  2  eggs,  34  cup  of 
sugar,  3  tablespoonfuls  of  flour,  1 
pint  of  sweet  milk;  heat  your  milk; 
beat  sugar,  eggs  and  flour  together; 
add  to  the  scalded  milk,  and  cook 
to  a  thick  custard ;  flavor  with  lemons ; 
bake  your  crust,  and  when  cold  fill 
with  the  custard. 

Custard  Pie. 

Heat  a  quart  of  milk;  add  four  well 
beaten  eggs,  one  half  teaspoonful 
of  corn-starch  dissolved  in  a  little 
milk,  five  tablespoonfuls  of  sugar, 
and  a  little  salt.  Let  this  thicken. 
Line  a  pie  plate  with  crust,  and  when 
baked  fill  wdth  this  custard.  Spread 
over  the  top  whipped  cream. 

Another. — Make  a  good  custard 
of  three  pints  of  milk,  six  eggs,  •well 
beaten,  a  cup  of  sugar  and  a  teaspoon¬ 
ful  of  vanilla.  Line  your  plates 
wdth  paste,  pour  in  the  custard  and 
bake  immediately.  Do  not  let  curdle. 

Fruit  Pies. 

Fruit  pies  with  lids  should  have 
sugar  over  them.  If  they  have  been 
baked  the  day  before  they  should  be 
warmed  in  the  stove  or  near  the  fire, 
before  they  are  sent  to  the  table,  to 
soften  the  crust  and  make  them  taste 
fresh.  Raspberry  and  apple  pies  are 
much  improved  by  taking  off  the  lid 
and  pouring  in  a  little  cream  just 
before  going  to  the  table.  Replace 
the  lid  very  carefully. 

Gooseberry  Tart. 

Thoroughly  stem  a  quart  of  green 
gooseberries.  Put  into  a  saucepan 
with  enough  water  to  prevent  burn¬ 
ing,  and  stew  them  slowly  until 


594 


We  look' at  the  one  little  woman's  face  we  love, 


they '  break.  Stir  often.  Sweeten 

them  well  and  set  by  to  cool.  Pour 
into  a  pie  dish  lined  with  puff-paste, 
cover  with  top  crust  and  bake  in  a  good 
oven.  Serve  cold  with  powdered 

sugar  sifted  over  top. 

Grape  Pie. 

Make  like  any  other  fruit  pie, 

using  either  green,  ripe  or  canned 

grapes.  Be  sure  to  sweeten  well, 
as  the  heat  brings  out  the  acid. 

Lemon  Pie. 

Two  lemons;  squeeze  out  the  juice, 
and  chop  the  lemons  fine,  (take  out 
the  seesd) ;  3  cups  of  water,  3  cups  of 
sugar,  1  egg,  %  of  a  cup  of  flour;  beat 
the  egg  well  with  a  cup  of  water  and 
the  flour;  then  stir  lemons,  juice  and 
all  together;  this  will  be  sufficient  for 
3  pies. 

Another.- — Beat  the  yolks  of  four 
eggs  until  light,  add  one  cupful  of 
sugar,  one  cupful  of  sweet  milk,  one 
tablespoonful  of  sifted  flour,  two  table- 
spoonfuls  of  melted  butter,  the  grated 
rind  and  juice  of  one  lemon.  Line 
a  pie  tin  with  paste,  pour  this  in  and 
bake.  Beat  the  whites  of  the  eggs 
until  stiff,  add  a  tablespoonful  of 
pulverized  sugar.  Spread  on  the 
pie,  and  bake  until  a  light  brown. 

Another. — Grate  (/>>  of  the  outside  of  a 
lemon,  and  squeeze  out  the  juice;  yolks 
of  2  eggs;  2  tablespoonfuls,  heaped,  of 
sugar;  cup  °f  water;  stir  well, 
and  bake  in  a  deep  dish  lined  with 
crust.  Beat  the  whites  of  the  eggs 
to  a  stiff  froth;  stir  in  2  tablespoonfuls 
of  pulverized  sugar,  and  spread  over 
the  top  of  the  pie,  as  soon  as  it  is 
baked.  Set  in  the  oven  till  the  top 
is  nicely  browned. 

Plain  Lemon  Pie. 

Grated  rind  and  juice  of  one  lemon, 
one  cup  of  sugar  and  one  egg.  Dis¬ 
solve  one  tablespoonful  of  corn-starch 
in  water,  pour  on  one  cup  of  hot 
water,  and  cook  until  thick.  Then  stir 


in  with  the  egg,  sugar  and  lemon. 
Make  a  crust  of  one  cup  of  flour,  one- 
third  of  a  cup  of  lard  and  pinch  of  salt. 
After  mixing  thoroughly  add  a  little, 
and  mik  as  little  as  possible  after. 

Marlborough  Pie. 

Six  tart  apples,  six  ounces  of  sugar, 
six  ounces  of  butter  or  thick  cream, 
and  six  eggs.  The  grated  peel  of  one 
lemon  and  one-half  the  juice.  Grate 
the  apples  after  paring  and  coring 
them.  Stir  together  the  butter  and 
sugar  as  ‘for  the  cake.  Then  add  the 
other  ingredients  and  bake  in  a  rich 
under  paste  only. 

Mince  Pies. 

One-half  cup  chopped  suet,  one 
teaspoonful  of  salt,  two  cups  chopped 
meat,  four  cupfuls  chopped  apples, 
chopped  with  one  lemon  rind  and  juice, 
also  one  pint  of  boiled  cider,  one-half 
cup  seedless  raisins,  one-half  cup  seeded 
raisins  and  one-half  cup  clean  cur¬ 
rants,  more  if  convenient.  One  glass 
of  jelly,  three  cups  of  sugar,  coriander, 
nutmeg,  mace,  cinnamon,  cloves  and 
allspice,  each  one-half  teaspoonful. 
Mix  thoroughly.  This  will  make  four 
or  five  pies. 

Another. — Take  of  boiled  beef, 
chopped  fine  and  salted,  one  pint; 
apples,  chopped  fine,  one  quart;  butter 
or  suet,  one  teacupful ;  one  teacupful 
sugar;  one  pint  each  of  boiled  cider 
and  water.  Stew  all  together  until 
the  apples  are  done,  and  wThen  cold, 
add  one  pint  of  canned  or  stewed  rasp¬ 
berries  or  blackberries,  one  teaspoon¬ 
ful  of  pepper,  one  of  cloves,  two  of 
cinnamon,  and  two  of  allspice. 

Orange  Pie. 

Take  the  juice  and  pulp  of  six  large, 
sour  oranges,  and  the  grated  rind  of 
four,  a  little  salt,  three  cupfuls  of  sugar, 
three  eggs,  four  cupfuls  of  water,  six 
spoonfuls  of  rice  flour.  Mix  these  in¬ 
gredients  well  together,  make  a  good 
crust,  and  bake  like  other  pies. 


595 


and  see  all  sorts  of  answers  to  our  own  yearnings. 


Peach  Pie. 

Take  mellow,  juicy  peaches;  wash, 
slice,  and  put  them  into  a  tin  pie  plate 
lined  with  pie-crust;  sprinkle  a  thick 
layer  of  sugar  on  each  layer  of  peaches, 
put  in  about  a  tablespoon  of  water  and 
sprinkle  a  little  flour  over  the  top, 
cover  it  with  a  thick  crust,  and  bake 
from  fifty  to  sixty  minutes. 

Another. — Line  a  pie  tin  with  puff- 
paste;  fill  with  pared  peaches  in  halves 
or  quarters,  well  covered  with  sugar, 
put  on  upper  crust,  and  bake ;  or  make 
as  above  without  upper  crust,  bake 
until  done,  remove  from  the  oven,  and 
cover  with  a  meringue  made  of  the 
whites  of  two  eggs,  beaten  to  a  stiff 
froth  with  two  teaspoons  of  powdered 
sugar;  return  to  oven  and  brown 
slightly.  Canned  peaches  may  be  used 
instead  of  fresh  in  the  same  way. 

Another. — Fill  a  pudding  dish  with 
pared  peaches,  stones  left  in,  sweeten 
to  taste,  add  a  very  little  water,  and 
cover  with  a  puff-paste.  Delicious ! 

Cream  Peach  Pie. 

Line  a  pan  with  rich  paste;  pare  and 
halve  enough  peaches  to  fill  the  pan; 
mix  two  tablespoonfuls  of  flour  with 
one  cup  of  sugar  and  sprinkle  over  the 
peaches;  fill  the  pan  with  thick,  sweet 
cream,  and  bake. 

Sweet  Potato  Pie. 

Scrape  clean  two  good-sized  sweet 
potatoes.,  Boil.  When  tender,  rub 
through  the  colander;  beat  the  yolks 
of  three  eggs,  stir  with  a  pint  of  new 
milk  into  the  potato,  add  a  teacup  of 
sugar,  a  pinch  of  salt.  Flavor  with 
fresh  lemon,  or  extract  will  do;  bake 
as  you  do  pumpkin  pies.  When  done 
make  a  meringue  top  with  the  whites 
of  eggs  and  powdered  sugar.  Brown 
a  moment  in  the  oven. 

Another. — When  the  potatoes  are 
dry  and  mealy,  take  a  quart  after  they 
have  been  pared,  boiled,  and  mashed, 
a  quart  of  milk,  four  eggs,  salt,  nut¬ 


meg,  cinnamon,  and  sugar  to  taste. 
Bake  the  same  as  squash  pies.  If  the 
potatoes  are  very  moist  use  less  milk. 

Pumpkin  Pie. 

Choose  the  best  pumpkins  that  can 
be  found.  Take  out  the  seeds,  cut 
the  rind  carefully  away,  and  then  cut 
the  pumpkin  into  thin  and  narrow 
bits.  Stew  over  a  moderate  fire  in  a 
little  water — just  enough  to  keep  the 
mass  from  burning — until  soft.  Turn 
off  the  water,  if  any  remains,  and  let 
the  pumpkin  steam  over  a  slow  fire 
about  10  minutes.  When  sufficient¬ 
ly  cooled,  strain  through  a  sieve. 
Sweeten  the  pumpkin  with  sugar  and 
a  little  molasses.  The  sugar  and 
eggs  should  be  beaten  together.  The 
flavoring  requires  ginger,  the  grated 
rind  of  a  lemon  or  nutmeg,  and  salt. 
To  one  quart  of  pumpkin  add  1  quart 
of  milk  and  4  eggs  for  ordinary  rich¬ 
ness. 

Heat  the  pumpkin  scalding  hot  be¬ 
fore  putting  it  upon  the  crust  to  bake, 
otherwise  the  crust  will  be  scalded. 
Bake  in  a  very  hot  oven. 

Squash  Pies. 

Take  five  pounds  of  the  pith  of  a 
boiled  squash,  and  after  putting  it 
through  a  sieve,  add  four  crackers, 
finely  pulverized,  three  pints  of  milk, 
and  five  well  beaten  eggs.  Flavor 
with  mace,  ginger  or  nutmeg,  and 
sweeten  to  taste.  A  teaspoonful  of 
butter  while  the  squash  is  hot  is  good. 
Bake  in  pie  plates  lined  with  common 
paste.  It  may  be  baked  in  a  deep 
pudding  dish,  also. 

Apple-  Custard. 

Pare  and  core  two  sour  apples. 
Slice  and  cook  them  in  one-quarter  of 
a  cup  of  water  until  they  soften. 
Place  in  a  small  pudding  dish  and 
sugar  them.  Take  two  eggs,  beat 
them  thoroughly  with  two  table¬ 
spoonfuls  of  sugar,  and  add  to  them 
one  pint  of  milk.  Grate  in  a  little 


596 


A  woman's  hopes  are  woven  of  sunbeams; 


nutmeg  and  pour  over  the  apples. 
Bake  about  twenty  minutes.  To  be 
served  cold  with  hot  sponge  cake. 

Another. — 1  pint  of  good  stewed 
apples,  a  34  of  a  lb.  of  butter,  a 
pint  of  cream,  3  eggs  beaten  light, 
sugar  and  grated  nutmeg  to  taste. 
Mix  the  ingredients  together,  and 
bake  in  a  puff-paste  in  a  moderate 
oven. 

Custard — Baked. 

Boil  in  a  pint  of  milk  a  few  coriander 
seeds,  a  little  cinnamon  and  lemon 
peel;  sweeten  with  four  ounces  of  loaf 
sugar;  mix  with  a  pint  of  cold  milk; 
beat  eight  eggs  for  ten  minutes;  add 
the  other  ingredients;  pour  it  from 
one  pan  into  another  six  or  eight  times ; 
strain  through  a  sieve;  let  it  stand; 
skim  the  froth  from  the  top,  fill  it  in 
earthen  cups,  and  bake  immediately 
in  a  hot  oven ;  give  them  a  good  color ; 
fifteen  minutes  will  cook  them. 

Custard — Boiled . 

Boil  a  quart  of  milk  with  a  little 
cinnamon,  and  half  a  lemon  peel ; 
sweeten  it  with  nice  white  sugar,  strain 
it,  and  when  a  little  cooled  mix  in 
gradually  seven  well  beaten  eggs  and 
a  tablespoonful  of  rose-water;  stir  all 
together  over  a  slow  fire  till  it  is  of 
proper  thickness,  and  then  pour  it  into 
your  glasses.  This  makes  good  boiled 
custard. 

Soft  Caramel  Custard. 

One  quart  of  milk,  half  cupful  of 
sugar,  six  eggs,  half  teaspoonful  of  salt. 
Beat  the  eggs  and  add  the  cold  milk  to 
them.  Stir  the  sugar  in  a  frying-pan 
until  it  becomes  liquid  and  just  begins 
to  smoke.  Stir  into’ the  boiling  milk. 
Then  add  beaten  eggs  and  cold  milk. 
Stiriconstantly  until  it  begins  to  thick¬ 
en.  Set  away  to  cool. 

Coffee  Custard. 

Take  half  a  pint  of  hot  milk,  and  the 
same  quantity  of  strong  coffee,  also 
two  ounces  of  sugar.  Having  dis¬ 


solved  the  sugar  in  the  hot  milk  and 
coffee,  add  the  same  slowly  to  four 
eggs  previously  well  beaten  up. 

Apple  Cream. 

Boil  twelve  apples  in  water  till  soft; 
take  off  the  peel  and  press  the  pulp 
through  a  hair  sieve  upon  half  a  pound 
of  pounded  sugar;  whip  the  whites  of 
two  eggs,  add  them  to  the  apples,  and 
beat  all  together  till  it  becomes  very 
stiff  and  looks  quite  white.  Serve  it 
heaped  up  on  a  dish. 

Apple  Rose  Cream. 

Wash,  core,  slice  and  cook,  without 
paring,  a  dozen  fresh  apples  until  soft 
and  very  dry.  Rub  through  a  colan¬ 
der  to  remove  skins,  add  sugar  to 
taste  and  the  beaten  whites  of  two 
eggs,  beating  vigorously  until  stiff ; 
add  a  teaspoonful  of  rose-water  for 
flavoring,  and  serve  at  once  or  keep  on 
ice.  It  is  important  that  the  apples 
be  very  dry,  as  otherwise  the  cream 
will  not  be  light.  Different  varieties 
of  apples  may  be  used,  and  flavored 
with  vanilla  or  pineapple.  It  is  some¬ 
times  better  to  steam  the  apples  than 
to  stew  them  tender. 

Bavarian  Cream. 

Soak  a  fourth  of  a  box  of  gelatine  in 
a  fourth  of  a  cupful  of  water  until  soft. 
Make  a  custard  of  the  yolks  of  two 
eggs,  half  a  cupful  of  sugar  and  a  cup¬ 
ful  of  milk;  add  the  gelatine  and 
strain  it  into  a  pan  set  in  ice-water. 
Stir  constantly;  flavor  with  vanilla  or 
orange  juice.  When  it  begins  to  hard¬ 
en  stir  in  a  cupful  of  cream  whipped 
very  stiff.  When  almost  stiff  enough 
to  drop,  pour  in  a  mold  set  in  cold 
water,  and  place  where  it  will  harden. 

Cream  Shape. 

Whip  a  pint  of  cream  to  a  stiff  froth, 
adding  a  tablespoonful  of  powdered 
sugar,  and  a  teaspoonful  of  vanilla. 
Dissolve  one-half  ounce  of  gelatine  in 
boiling  water,  and  as  this  cools  and  is  be¬ 
ginning  to  set,  whip  it  in  lightly  to  the 


a  shadow  annihilates  them. 


597 


whipped  cream,  and  as  this  thickens, 
turn  it  into  a  mold  to  set.  The  mold 
should  be  put  on  ice  previous  to  serv¬ 
ing. 

Italian  Cream. 

To  a  pint  of  rich  milk  add  as  much 
fine  white  sugar  as  will  sweeten  it,  the 
rind  6f  a  large  lemon  pared  thin,  a 
sm&ll  piece  of  cinnamon,  and  three- 
quarters  of  an  ounce  of  isinglass ;  put  all 
these  ingredients  into  a  lined  saucepan 
and  boil  till  the  isinglass  is  perfectly- 
dissolved;  beat  the  yolks  of  six  eggs 
very  well  in  a  large  basin,  and  strain 
the  milk  while  boiling  hot  to  the  eggs, 
stirring  them  rapidly  all  the  time ;  con¬ 
tinue  to  stir  till  the  mixture  is  nearly 
cold;  before  putting  it  into  the  shape 
add  a  dessertspoonful  of  strained 
lemon  juice;  it  will  turn  out  in  a  few 
hours. 

Royal  Cream. 

One  quart  of  milk,  one-third  box  of 
gelatine,  four  tablespoonfuls  of  sugar, 
three  eggs,  vanilla  flavor.  Put  the 
gelatine  in  the  milk  and  let  it  stand 
half  an  hour.  Beat  the  yolks  with  the 
sugar  and  stir  into  the  milk.  Set  in  a 
kettle  of  hot  water  until  it  begins  to 
thicken  like  soft  custard.  Beat  the 
whites  of  the  eggs  to  a  stiff  froth.  The 
moment  the  kettle  is  taken  from  the 
fire  stir  them  in  quickly.  Turn  into 
molds.  Set  in  a  cold  place  to  harden. 

Puffs. 

One  cupful  of  milk,  two  eggs,  well 
beaten,  scant  teaspoonful  of  salt  and 
one  cupful  of  flour.  Put  these  all  into 
a  bowl  and  beat  for  five  minutes. 
Bake  in  a  quick  oven  in  muffin  rings. 

Cream  for  Puffs. 

One  half-pint  of  milk,  one  cupful  of 
sugar,  one-half  cupful  of  flour,  two  eggs. 
Stir  the  flour  in  a  little  milk  and  put 
the  rest  of  the  milk  on  the  stove.  When 
hot,  stir  in  the  sugar  and  eggs  beaten  to¬ 


gether  with  flour.  Cook  until  thick. 
Flavor  with  vanilla.  When  both  this 
and  puffs  are  cool,  open  top  of  puffs 
and  fill  with  cream.  This  makes  one 
dozen  puffs. 

Meringues. 

Separate  the  whites  from  eighteen 
eggs ;  put  twelve  of  the  whites  in  a  brass 
or  copper  pan,  and  beat  them  with  a 
beater  till  very  light,  adding  a  spoon¬ 
ful  of  vinegar.  Then  take  the  other 
six  whites,  and  beat  them  in  a  basin 
with  two  pounds  of  icing  sugar,  and  a 
teaspoonful  of  vinegar,  till  it  becomes 
light  and  stiff.  Mix  all  gently  together 
in  a  pan ;  have  three  or  four  sheets  of 
thin  cartridge  paper  greased;  cut  the 
paper  in  strips,  and  lay  it  on  boards 
two  inches  thick,  then,  -with  a  table¬ 
spoon,  drop  the  meringues  in  rows  on 
the  paper  as  near  to  the  shape  of  an 
egg  as  possible.  Sprinkle  a  little  color¬ 
ed  sugar  on  the  top  of  each,  and  put 
them  in  a  cool  oven,  the  door  of  which 
must  be  left  open,  for  one  hour.  Take 
them  out  and  separate  them  from  the 
paper  with  a  sharp  pointed  knife  dip¬ 
ped  in  warm  water,  then  place  two  of 
them  together,  which  forms  the 
meringue. 

Meringues,  No.  2. 

Drop  the  whites  of  six  fresh  eggs 
into  a  brass  or  copper  pan;  switch  up 
till  very  stiff,  adding  a  little  white  wine 
vinegar,  then  stir  in  gently  eight  ounces 
of  the  finest  ground  sugar;  put  this 
mixture  into  the  bag  and  pipe,  drop 
the  meringues  through  it  on  greased 
oven  tins  in  the  form  of  twisted  shells. 
Bake  in  a  very  slow  oven  till  they  be¬ 
come  hard  and  a  light  brown ;  then  take 
them  out,  and  with  a  teaspoon  scoop 
out  the  inside,  so  as  to  make  space  for 
some  switched  cream  or  preserves, 
with  which  they  are  filled  when  cold. 
Put  the  shells  in  some  dry  place  all 
night,  so  as  to  dry  them  thoroughly 
before  using. 


598 


That  excellent  thing  in  woman,  a  soft  voice, 


Peach  Meringue. 

Pare  and  quarter  (remove  stones)  a 
quart  of  sound,  ripe  peaches;  place 
them  all  in  a  dish  that  it  will  not  in¬ 
jure  to  set  in  the  oven  and  yet  be  suit¬ 
able  to  put  on  the  table.  Sprinkle  the 
peaches  with  sugar  and  cover  them 
well  with  the  beaten  whites  of  three 
eggs.  Stand  the  dish  in  the  oven 
until  the  eggs  have  become  a  delicate 
brown,  then  remove,  and,  when  cool 
enough,  place  the  dish  on  ice  or  in  a 
very  cool  place.  Take  the  yokes  of  the 
eggs,  add  to  them  a  pint  of  milk, 
sweeten  and  flavor,  and  boil  same  in  a 
custard  kettle,  being  careful  to  keep 
the  eggs  from  curdling.  When  cool,  pour 
into  a  glass  pitcher  and  serve  with  the 
meringue  when  ready  to  use. 

Charlotte  Russe. 

Soak  two  tablespoonfuls  of  gelatine 
in  enough  cream  to  cover  it.  Whip 
one  pint  of  cream  as  stiff  as  possible, 
also  whip  the  whites  of  four  eggs  to  a 
stiff  froth ;  add  one-third  cupful  of 
powdered  sugar  to  the  eggs,  also  a  tea¬ 
spoonful  of  vanilla ;  add  the  eggs  to  the 
cream  and  then  the  gelatine,  which 
must  be  warm.  Line  a  dish  with  lady 
fingers  or  small  pieces  of  sponge  cake, 
pour  in  the  Charlotte  Russe  and  place 
in  a  cold  place.  Let  it  stand  four  or 
five  hours.  It  can  be  served  in  the 
same  dish  or  poured  on  another. 

Another. — Take  a  little  less  than 
1  oz.  of  gelatine  and  dissolve  in  1 
pint  of  new  milk.  Strain  into  1 
pint  of  thick  cream  made  very 
sweet,  and  set  this  in  a  cool  place 
or  on  the  ice.  Take  the  whites  of  seven 
eggs  and  beat  to  a  froth ;  then  add  them 
to  the  cream,  and  beat  them.  Flavor 
withjvanilla,  and  keep  on  the  ice  until 
wanted.  Line  the  moulds  with  very 
light  sponge  cake,  and  fill  with  the 
above  when  wanted. 

Cherry  Charlotte. 

Stone  a  quart  of  ripe  cherries  and 
mix  them  with  a  pound  of  brown  sugar. 


Cut  slices  of  bread  and  butter,  and  lay 
them  around  the  sides  and  in  the  bot¬ 
tom  of  a  large,  deep  dish.  Pour  in  the 
fruit  boiling  hot,  cover  the  bowl,  and 
set  it  away  to  cool  gradually.  When 
quite  cold,  serve  with  sweet  cream. 
This  is  very  nice  in  hot  weather. 

Plum  Charlotte. 

Stone  a  quart  of  ripe  plums,  and  mix 
them  with  a  pound  of  brown  sugar. 
Cut  slices  of  bread  and  butter,  and  lay 
them  around  the  sides  and  in  the  bot¬ 
tom  of  a  large,  deep  dish.  Pour  in  the 
fruit  boiling  hot,  cover  the  bowl,  and 
set  it  away  to  cool  gradually.  When 
quite  cold,  serve  with  sweet  cream. 
This  is  very  nice  in  hot  weather. 

Peach  Cobbler. 

(An  old  Southern  way  of  making.) 
Take  one  quart  of  flour,  two  table¬ 
spoonfuls  of  suet  and  two  of  lard ;  melt 
well  together;  half  teaspoonful  of  salt, 
two  teaspoonfuls  of  cream  tartar,  one 
of  soda;  mix  all  well  with  the  flour, 
with  sweet  milk  or  cold  water,  and  roll 
medium  thick.  Have  ready  a  pan  or 
deep  crock  buttered.  Line  the  sides 
with  a  thin  rolled  dough,  leaving 
the  bottom  of  the  vessel  uncovered. 
Put  in  a  thick  layer  of  sliced  peaches, 
over  which  sprinkle  two  tablespoonfuls 
of  sugar.  Over  this  put  a  layer  of 
dough  rolled  very  thin  and  cut  in  strips 
of  an  inch  in  width — in  the  form  of 
dumplings,  often  used  with  stewed 
chicken;  then  a  layer  again  of  sliced 
peaches,  and  so  on,  until  the  vessel  is 
nearly  full.  Over  all  sprinkle  a  cup  of 
sugar  (brown  is  preferable) ;  add  a 
lump  of  butter,  size  of  walnut,  and  ahalf 
cup  of  hot  water.  Roll  a  top  crust  a 
little  larger  than  the  vessel,  cut  it  in  the 
center,  put  it  on,  folding  the  side  edg¬ 
ing  over  it,  and  crimping  down  tightly. 
Bake  in  a  hot  oven  for  half  an  hour  and 
serve  hot  with  a  sauce  of  drawn-butter 
and  sugar  worked  to  the  consistency 
of  paste.  Canned  fruit  of  any  kind, 


with  a  clear,  fluent  utterance. 


599 


particularly  berries,  may  be  served  in 
this  way. 

Apple  Pudding. 

Sliced  tart  apples,  bread  crumbs, 
butter,  sugar,  cinnamon.  Butter  a 
pudding  dish  very  well  and  put  in  a 
layer  of  crumbs;  then  small  pieces 
of  butter;  next,  sliced  apples  well 
covered  with  sugar  and  cinnamon. 
More  buttered  crumbs.  Repeat  the 
layers  in  this  way  until  the  dish  is  full, 
with  crumbs  on  top.  Cover  dish  and 
bake  from  half  to  three-quarters  of 
an  hour;  turn  out,  |pour  liquid  sauce 
over  it,  and  serve  hot. 

Another. — 1  lb.  of  flour,  6  oz.  of 
very  finely-minced  beef  suet ;  roll  thin 
and  fill  with  lj^lbs.  of  boiling  apples; 
add  grated  rind  and  strained  juice  of 
small  lemon ;  tie  it  in  a  cloth ;  boil  1 
hour  and  20  minutes,  or  longer,  in  the 
water.  A  small  slice  of  fresh  butter 
stirred  into  it  when  it  is  sweetened 
will  be  an  acceptable  addition;  grated 
nutmeg,  or  cinnamon  in  fine  powder, 
may  be  substituted  for  lemon-rind. 
For  a  richer  pudding,  use  Y  lb.  of  but¬ 
ter  for  the  crust,  and  add  to  the  apples 
a  spoonful  or  two  of  orange  or  quince 
marmalade. 

Another. — Pare  4  or  5  large,  tart 
apples,  and  grate  them  fine;  then 
make  the  following  custard,  into 
which  stir  the  grated  apple:  Flour, 
4  tablespoonfuls;  1  pint  of  milk,  5 
eggs,  and  a  little  grated  orange-peel. 
After  you  have  these  ingredients  well 
mixed,  pour  them  into  your  pudding 
dish,  and  bake  about  hours. 

Apple  Pudding — Baked. 

Four  large  apples  boiled,  some  grated 
bread,  4  oz.  of  butter,  4  yolks  and  2 
whites  of  eggs  well  beaten,  sugar  to 
taste;  edge  a  dish  with  puff-paste 
and  bake  half  an  hour. 

Apple  and  Bread  Pudding. 

One  quart  of  bread  crumbs,  one 
quart  of  apples  chopped,  half  cupful 


of  suet  chopped  fine,  cupful  of  cur¬ 
rants,  rind  and  juice  of  two  lemons, 
four  well  beaten  eggs.  Mix  thor¬ 
oughly.  Put  the  mixture  into  a  well 
buttered  mold.  Steam  for  three 
hours.  Serve  with  brandy  sauce. 

Apple  and  Rice  Pudding. 

Steam  one  cupful  of  rice  in  two 
cupfuls  of  boiling  salted  water  until 
soft.  With  this,  line  a  buttered  pud¬ 
ding  dish  on  the  sides  and  bottom, 
leaving  a  portion  for  the  top. 
Fill  the  dish  with  thinly  sliced 
tart  apples  and  cover  with  the  re¬ 
mainder  of  the  rice.  Put  the  dish  in 
a  steamer  and  steam  until  the  apples 
are  found  to  be  tender  by  running  a 
fork  into  them.  Set  it  aw^ay  to  cool, 
and  invert  the  dish  so  that  the  pud¬ 
ding  will  come  out  entire.  Serve 
■with  sweetened  cream,  thin  custard, 
or  fruit  sauce.  Flavoring  may  be 
added  to  the  apple  according  to  taste. 

Apple  Tapioca  Pudding. 

Pick  over  and  wash  three-quarters 
of  a  cup  of  pearl  tapioca.  Pour  one 
quart  of  boiling  water  over  it,  and 
cook  in  the  double  boiler  until  trans¬ 
parent;  strain  often  and  add  a  half 
teaspoonful  of  salt.  Core  and  pare 
seven  apples.  Put  them  in  a  round 
baking  dish  and  fill  the  core  cavities 
with  sugar  and  lemon  juice. 

Pour  the  tapioca  over  them  and  bake 
until  the  apples  are  very  soft.  Serve 
hot  or  cold,  with  sugar  and  cream. 
A  delicious  variation  may  be  made 
by  using  half  pears  or  canned  quinces 
and  half  apples. 

Pudding — Arrowroot. 

Mix  a  tablespoonful  in  cold  milk, 
and  pour  it  into  boiling  milk.  When 
cool,  add  the  yolk  of  an  egg  well  beaten, 
and  a  little  sugar;  put  it  into  a  basin, 
and  boil  10  minutes. 

Pudding — Bird’s-Nest. 

Peel  tart  apples,  take  out  the  cores, 
leaving  the  apples  whole.  Make  a 


600 


It  is  but  once  that  we  know  our-worst  sorrows. 


custard  of  8  well  beaten  eggs,  a 
pint  of  cream,  and  1  %  pints  of  scalded 
milk,  thickened  with  a  heaped  up 
tablespoonful  of  flour  and  a  little  salt, 
but  no  sugar.  Bake  20  minutes. 
When  the  apples  are  tender  the  pud¬ 
ding  is  done.  Serve  immediately 
with  butter  and  sugar  stirred  to  a 
cream . 

Bread  Pudding. 

One  pt.  of  grated  bread  crumbs,  1  qt. 
of  milk,  yolks  of  six  eggs  well  beaten, 
1  grated  lemon,  and  sugar  to  taste. 
Bake.  When  cold  spread  a  layer  of 
jelly  over  the  top,  then  make  an  icing 
of  the  whites  of  the  eggs  and  white 
sugar,  and  spread  smoothly  over  the 
jelly.  To  be  eaten  cold  without 
sauce. 

Cherry  Pudding. 

Half  a  box  of  gelatine,  cupful  of 
canned  cherries,  cupful  of  cherry 
juice,  cupful  of  cherry  wine,  cupful  of 
sugar,  juice  of  one  lemon.  Soak  the 
gelatine  in  a  little  water  until  soft. 
Mix  all  together,  except  the  wine. 
Cook  for  about  ten  minutes.  Add 
the  wine.  Put  into  a  mold  to  harden. 
Serve  with  whipped  cream. 

Chocolate  Pudding. 

Put  one  quart  of  milk  in  a  pan,  and 
let  it  get  very  hot.  Mix  three  table¬ 
spoonfuls  of  corn  flour  and  three  table¬ 
spoonfuls  of  ground  chocolate  to  a 
smooth  paste  with  a  little  cold  milk, 
and  stir  it  into  the  hot  milk.  Let  it 
simmer  for  three  minutes,  then  take  it 
from  the  fire,  and  add  half  a  teaspoon¬ 
ful  of  vanilla  and  a  tablespoonful  of 
sugar.  Beat,  till  light,  the  yolks  of  two 
eggs,  and  stir  them  in  also.  Turn  this 
mixture  into  a  pie  dish,  and  bake  it  for 
twenty  or  thirty  minutes.  Whisk  two 
whites  of  eggs  to  a  stiff  froth,  stir 
through  them  a  tablespoonful  of  castor 
sugar,  and  whisk  again  for  a  few  min¬ 
utes.  Pile  this  roughly  over  the  pud¬ 


ding,  and  return  it  to  a  cool  part  of  the 
oven  for  five  minutes,  to  cook  the  white 
of  egg. 

Green-Corn  Pudding. 

Twelve  ears  of  corn,  grated;  3  eggs, 
well  beaten;  1  pint  of  sweet  milk,  +  a 
cupful  of  butter,  1  large  spoonful  of 
sugar,  pepper  and  salt.  Bake  in  a 
large  pudding-pan  2  hours. 

Cottage  Pudding. 

Two  cupfuls  of  flour,  2  teaspoonfuls 
of  baking  powder,  \  teaspoonful  of  salt, 
1  egg,  §  cupful  of  sugar,  1  cupful  of 
milk,  2  tablespoonfuls  of  melted  butter. 
Bake  in  a  shallow  dish  for  about  a  half- 
hour.  Serve  with  any  kind  of  pud¬ 
ding  sauce  preferred. 

Nameless  Pudding. 

This  delicious  pudding  is  made  ac¬ 
cording  to  these  directions:  Take  a 
pint  of  milk  and  half  a  pint  of  flour  and 
mix  them  until  they  are  the  consistency 
of  cream.  Then  add  three  eggs,  beaten 
well,  and  a  pint  of  sliced  peaches  or 
raspberries,  place  in  a  double  boiler, 
adding  a  little  sugar  to  the  mixture. 
When  done,  the  pudding  should  have 
risen  to  the  top  of  the  receptacle  and 
must  be  served  at  once,  as  it  is  not  good 
when  cold.  Blackberries  or  huckle¬ 
berries  may  be  used  in  place  of  peaches. 

Old-Fashioned  English  Pudding. 

One  cupful  of  suet,  one  cupful  of 
flour,  one  cupful  of  raisins,  one  cupful 
of  bread  crumbs,  three  tablespoonfuls 
of  molasses.  Mix  thoroughly.  Enough 
milk  to  mold  into  shape.  Put  into  a 
mold  and  steam  for  four  hours.  Serve 
with  brandy  sauce.  This  can  be  kept 
for  some  time  and  resteamed. 

Eve’s  Pudding. 

Six  eggs,  six  apples,  six  ounces  of 
bread  crumbs,  six  ounces  of  currants, 
half  a  tea.spoonful  of  salt,  nutmeg  to 
taste.  Boil  three  hours  or  steam  four. 
Serve  with  wine  sauce. 


601 


Duty  has  a  trick  of  behaving  unexpectedly. 


Fig  Pudding. 

One  cupful  of  molasses,  one  of  chop¬ 
ped  suet,  one  of  milk,  three  and  a 
quarter  of  flour,  two  eggs,  one  tea¬ 
spoonful  of  soda,  one  of  cinnamon,  half 
teaspoonful  of  nutmeg,  one  pint  of  figs. 
Mix  together  the  molasses,  suet,  spice, 
and  the  figs  cut  fine.  Dissolve  the 
soda  with  a  tablespoonful  of  hot  water 
and  mix  with  the  milk.  Add  to  other 
ingredients.  Beat  the  eggs  light  and 
stir  into  the  mixture.  Add  the  flour 
and  beat  thoroughly.  Turn  the  mix¬ 
ture  into  a  buttered  mold  and  steam 
five  hours.  Serve  with  cream  or  wine 
sauce. 

Half-Pay  Pudding. 

Quarter  of  a  lb.  of  suet,  \  lb.  of 
currants,  \  lb.  of  raisins,  J  lb.  of 
flour,  \  lb.  of  bread  crumbs,  2  table¬ 
spoonfuls  of  molasses,  \  pint  of 
milk.  Chop  the  suet  finely;  mix  with 
it  the  currants  (which  should  be  nicely 
washed  and  dried),  the  raisins  (which 
should  be  stoned),  the  flour,  bread 
crumbs  and  molasses;  moisten  with  the 
milk,  beat  up  the  ingredients  until  all 
are  thoroughly  mixed,  put  them  into  a 
buttered  basin,  and  boil  the  pudding 
for  3J  hours. 

Hamburg  Sponge  with  Whipped 
Cream. 

Heat  the  juice  of  twro  lemons  and 
half  a  cupful  of  sugar,  add  the  beaten 
yolks  of  eight  eggs,  and  a  half  cupful 
of  sugar.  Cook  over  hot  water  until 
thick.  Add  half  a  package  of  gelatine 
softened  in  cold  water.  Reheat  and 
fold  in  the  beaten  whites  of  eight  eggs. 
Pour  in  a  border  mold ;  when  cold,  fill 
the  centre  with  whipped  cream. 

Lemon  Meringue  Pudding. 

One  quart  of  milk,  2  cupfuls  of  bread 
crumbs,  4  eggs,  scant  half  cupful  of 
butter,  1  cupful  of  white  sugar,  1  large 
lemon,  juice,  and  half  the  rind  grated. 
Soak  the  bread  in  the  milk,  add  the 
beaten  eggs,  with  the  butter  and  sugar 


rubbed  to  a  cream,  also  the  lemon. 
Bake  in  a  greased  dish  until  firm  and 
slightly  brown.  Beat  the  whites  to  a 
froth  with  three  tablespoonfuls  of  fine 
sugar.  Cover  the  pudding  with  it  and 
slightly  brown. 

Indian  Meal  Pudding. 

Into  1  quart  of  boiling  milk  stir  1 
quart  of  sifted  fine  meal;  then  add  1 
quart  of  cold  milk,  2  well  beaten  eggs, 
%  of  a  cup  of  sugar,  and  1  cup  of  flour. 
Stir  well  and  pour  it  into  a  buttered 
dish.  Bake  2  hours,  and  serve  with 
butter. 

Orange  Pudding. 

Boil  one  pint  of  milk  and  add  to  it 
a  tablespoonful  of  corn-starch  dis¬ 
solved  in  a  little  cold  milk,  and  the 
yolks  of  three  eggs  well  beaten.  When 
done  let  it  cool,  then  pour  it  over  four 
large  oranges  which  have  been  peeled, 
seeded  and  cut  into  small  pieces  and 
sweetened.  Beat  the  whites  of  the 
eggs  with  a  cupful  of  granulated  sugar 
and  spread  over  the  top.  Brown 
slightly  in  the  oven.  Serve  cold. 

Peach  Pudding. 

Scald  the  fruit,  peel,  mash,  and 
sweeten  it;  beat  six  yolks  and  two 
whites  of  eggs;  mix  all  together,  with 
a  pint  of  cream;  put  it  into  a  dish 
sheeted  with  cream  paste;  as  the 
pudding-puff  requires  a  moderate  oven, 
puff-paste  would  not  answer.  A  cook 
ought  to  attend  to  this,  as  either  the 
paste  or  pudding  will  be  spoiled  unless 
she  does. 

Plum  Pudding. 

Stew  plums,  fresh  or  dried,  with 
sugar  to  taste,  and  pour  hot  over  thin 
slices  of  baker’s  bread  with  crust  cut 
off,  making  alternate  layers  of  fruit 
and  bread,  and  leaving  a  thick  layer 
of  fruit  for  the  last.  Put  a  plate  on 
top,  and  when  cool  set  on  ice;  serve 
with  sifted  sugar,  or  cream  and  sugar. 
This  pudding  is  delicious  made  with 


602 


We  hand  folks  over  to  God’s  mercy, 


Boston  or  baked  crackers,  split  open, 
and  stewed  apricots,  with  plenty  of 
juice,  arranged  as  above.  Or,  an¬ 
other  way,  is  to  toast  and  butter  slices 
of  bread,  pour  over  it  hot  stewed 
fruit  in  alternate  layers,  and  serve 
with  rich  hot  sauce. 

Another. — Pour  a  cupful  of  hot  milk 
over  a  cupful  of  bread  crumbs.  When 
the  milk  becomes  cold  add  three- 
fourths  of  a  cupful  of  sugar,  a  tea¬ 
spoonful  of  salt,  the  yolks  of  four 
eggs,  half  a  pound  each  of  chopped 
raisins  and  currants,  half  a  cupful  of 
chopped  almonds,  half  a  pound  of  suet, 
and  spices  to  taste.  Steam  for  six 
hours.  Serve  with  brandy  sauce  or 
whipped  cream. 

Another. — Four  eggs,  12  crackers,  1 
pint  of  new  milk,  1  teacup  of  butter, 
half  a  pound  of  sugar,  1  lb.  of  raisins, 

1  lb.  of  primes,  with  a  finely  grated 
nutmeg.  Bake  about  an  hour. 

Pudding — Potato . 

One  lb.  of  potatoes,  boiled,  half  a  lb. 
of  fresh  butter,  half  a  lb.  of  sugar,  the 
yolks  of  six  eggs  and  the  whites  of 
3,  1  gill  of  cream,  1  teaspoonful  of  mace, 
and  1  nutmeg.  Bake  in  puff-paste. 

Prune  Whip. 

One  pound  of  prunes,  whites  of  six  ' 
eggs,  one  cupful  of  fine  sugar.  Boil 
the  prunes  until  tender.  Remove 
the  stone,  and  chop  fine.  Beat  the 
whites  of  the  eggs  very  stiff;  add  the 
sugar  and  prunes.  Put  in  a  buttered 
pudding  dish.  Bake  in  a  slow  oven 
in  a  pan  of  water  for  a  half  hour. 

Prune  Pudding. 

Soak  one  pound  of  prunes  over  night. 
Cook  until  soft,  and  strain  through 
colander.  Soak  a  tablespoonful  of 
gelatine  in  cold  water  until  soft;  stir 
into  the  prunes  while  hot.  Let  this 
cool.  Beat  the  whites  of  four  eggs 
until  fight.  Sweeten  to  taste.  Put  into 
a  mould  to  harden.  Beat  a  pint  of 


cream  to  a  stiff  froth  and  pour  over 
the  pudding  just  before  serving. 

Rice  Pudding. 

Half  a  pint  of  rice,  1  quart  of  milk, 
34  of  a  pint  of  sugar,  nutmeg  or  cin¬ 
namon.  Bake  it  slowly  2  hours. 
Tapioca  may  be  cooked  in  the  same 
way,  after  soaking  in  warm  milk  for 
.an  hour  or  two;  and  sago,  after  thor¬ 
oughly  washing  and  soaking  over 
night,  is  good  in  the  same  fashion. 
It  is  possible  to  dilute  the  milk  one- 
half  and  yet  have  the  pudding  good, 
if  care  is  exercised  in  soaking  and  cook¬ 
ing. 

Rice  and  Apple  Pudding. 

Pick  over  and  wash  a  teacupful  of 
the  best  rice.  Steam  it  until  tender  in 
2  cups  of  cold  water;  spread  it  over 
a  quart  or  3  pints  of-  good  ripe 
apples,  quartered;  pour  over  1  or  2 
cups  of  milk,  if  preferred,  or  omit  the 
milk  and  add  a  little  water  to  the 
apples.  Half  a  cup  of  white  sugar 
may  be  sprinkled  over  the  apples,  or 
sugar  may  be  added  at  the  table,  if 
preferred. 

Suet  Pudding. 

Three  cupfuls  of  flour,  one  cupful  of 
chopped  suet,  one  cupful  of  molasses, 
one  cupful  of  milk,  one  cupful  of  raisins 
and  currants  mixed.  Half  teaspoonful 
of  soda,  half  teaspoonful  of  cinnamon, 
half  teaspoonful  of  cloves  and  allspice. 
Steam  for  three  hours.  Serve  with 
brandy  sauce. 

Tapioca  Pudding. 

Four  large  tablespoonfuls  of  tapioca 
soaked  over  night  in  1  quart  of  new 
milk;  grated  rind  of  1  lemon;  1  tumbler 
of  sweet  milk ;  one-half  of  a  tumbler  of 
wine,  with  sugar  enough  in  it  to  fill  the 
glass.  Stir  the  tapioca  and  milk  over 
the  fire  until  it  comes  to  a  boil,  before 
adding  any  of  the  other  ingredients; 
4  eggs,  beaten  separately,  and  added 
just  before  baking;  it  bakes  in  about  5 
minutes.  To  be  eaten  cold. 


and  show  none  ourselves. 


603 


Cream  Tapioca  Pudding. 

Soak  three  tablespoonfuls  of  tapioca 
in  water  over  night.  Put  the  tapioca 
into  a  quart  of  milk  in  double  boiler 
and  cook  half  an  hour.  Beat  the  yolks 
of  four  eggs  with  a  cup  of  sugar,  add 
three  tablespoonfuls  of  grated  or  pre¬ 
pared  cocoanut.  Add  to  milk  and 
cook  ten  minutes  longer.  Pour  into 
the  pudding  dish,  beat  the  whites  of  the 
eggs  to  a  froth  and  stir  in  two  spoons 
of  sugar.  Put  this  over  top  with  a 
sprinkle  of  cocoanut  and  brown  for  five 
minutes. 

Tomato  Pudding. 

Pour  boiling  water  on  tomatoes,  re¬ 
move  the  skins,  put  in  the  bottom  of 
the  pudding  dish  some  bread  crumbs, 
then  slice  the  tomatoes  on  them,  season 
with  sugar,  butter,  pepper,  and  salt; 
add  some  more  bread  crumbs,  then  the 
sliced  tomatoes  and  seasoning,  and  if 
the  tomato  does  not  wet  the  bread 
crumbs  add  a  little  water;  then,  for  a 
small  pudding,  beat  up  2  eggs  and  pour 
over  the  top.  Bake  about  20  minutes. 

Apple  Short  Cake. 

Pare  and  slice  tart  apples  enough  to 
fill  2  round  pie  plates;  then  make  a  crust 
of  1  teacupful  of  cream,  salt  and  soda; 
roll  an  upper  crust,  and  put  on  and 
bake ;  when  done  turn  bottom  upwards ; 
put  on  sugar  enough  to  taste;  then  turn 
again,  and  so  on.  To  be  eaten  warm. 

Orange  Short  Cake. 

Make  a  crust  as  for  strawberry  short¬ 
cake,  and  spread  slices  of  oranges  from 
which  the  seeds  have  been  removed,  be¬ 
tween  the  layers.  A  little  grated  co¬ 
coanut  may  be  mixed  with  the  orange 
for  variety. 

Peach  Short  Cake. 

Make  a  crust  as  for  strawberry  short¬ 
cake.  Pare  very  ripe  peaches,  let  them 
lie  in  sugar  three  or  four  hours.  Split 
and  butter  the  shortcake,  then  spread 
on  the  peaches  with  more  sugar.  To 
be  eaten  with  cream. 


Plum  Cobbler. 

Take  one  quart  of  flour,  four  tea¬ 
spoons  melted  lard,,  one-half  teaspoon 
of  salt,  two  teaspoons  of  baking  powder, 
mix  as  for  biscuits,  with  either  sweet 
milk  or  water,  roll  thin,  and  line  a  pud¬ 
ding  dish  or  dripping-pan,  nine  by 
eighteen  inches;  mix  three  tablespoons 
of  flour  and  two  of  sugar  together,  and 
sprinkle  over  them  one  coffee  cup  of 
sugar;  wet  the  edge  with  a  little  flour 
and  water  mixed,  put  on  the  upper 
crust,  press  the  edges  together,  make 
two  openings  by  cutting  two  incisions 
at  right  angles  an  inch  in  length,  and 
bake  in  quick  oven  one-half  hour. 

Strawberry  Short  Cake. 

Sift  three  heaping  teaspoonfuls  of 
baking  powder  and  one  teaspoonful  of 
salt  with  four  cupfuls  of  sifted  flour, 
rub  in  one  teaspoonful  of  butter  and 
one  of  lard;  then  with  a  fork  stir  in 
lightly  and  quickly  sufficient  milk  to 
make  a  soft  dough — too  soft  to  roll. 
Turn  it  into  a  greased  tin,  and  bake  in 
a  hot  oven  for  thirty  minutes.  Be 
sure  that  it  rises  evenly.  Unmold, 
and  leaving  it  inverted,  cut  a  circle 
around  the  top  within  one  inch  of  the 
edge ;  lift  off  the  circle  of  crust,  and  with 
a  fork  pick  out  the  crumb  from  the 
center,  leaving  about  three-quarters 
of  an  inch  of  biscuit  around  the  sides. 
Spread  the  inside  of  the  cake  with  but¬ 
ter,  and  then  fill  it  with  crushed  straw¬ 
berries,  which  have  been  standing  half 
an  hour  or  more  mixed  with  sugar 
enough  to  sweeten  them.  Turn  off 
the  juice  from  the  berries  before  filling 
the  cake.  Replace  the  circle  of  crust, 
and  cover  the  whole  cake,  top  and 
sides,  with  meringue,  heaping  it  irreg¬ 
ularly  on  the  top.  Place  it  in  the 
oven  a  moment  to  slightly  color  the 
meringue.  Arrange  a  few  handsome 
berries  on  the  top.  Serve  the  straw¬ 
berry  juice  as  a  sauce.  Whipped 
cream  may  be  used  instead  of  meringue, 
if  it  may  be  more  convenient.  Short- 


604 


If  everything  else  is  doubtful, 


cake  is  best  when  freshly  made  and 
should  be  served  as  soon  as  it  is  fin¬ 
ished. 

Currant  Short  Cake. 

Currant  shortcake  has  more  char¬ 
acter  than  strawberry  shortcake,  and 
will  some  day  be  very  popular.  Make 
the  same  as  strawberry  shortcake. 
Let  the  currants  stand  at  least  two 
hours  with  enough  sugar  to  sweeten 
them.  Ornament  the  meringue  on 
top  with  a  few  currants  fancifully 
arranged  in  lines  or  circles. 

John  Wanamaker’s  Short 
Cake. 

This  shortcake  consists  of  alternate 
layers  of  bread  and  butter  and  syrupy 
strawberries,  with  whipped  cream  on 
top,  served  cold.  The  bread  must 
be  sliced  a  little  thicker  than  for 
sandwiches,  and  lightly  spread  with 
butter.  Crushed  strawberries  with 
their  syrup  must  be  poured  on  each 
slice  of  bread,  as  many  layers,  as  you 
wish,  whipped  cream  on  the  top  layer. 
This  dish  must  be  made  two  hours  be¬ 
fore  serving  so  that  the  bread  can  be¬ 
come  -well  saturated  with  the  juice  of 
the  berries.  Serve  this  cold. 

Floating  Island. 

In  a  double  boiler  put  one  quart  of 
fresh  milk — a  pail  set  in  a  small  kettle 
of  boiling  water  will  do.  Beat  the 
yolks  of  four  eggs  very  slightly,  and 
thoroughly  stir  in  the  cold  milk.  Add 
four  tablespoons  of  sugar.  Stir  con¬ 
stantly  (keeping  the  water  in  the  out¬ 
side  kettle  boiling)  until  smooth  and 
thick  as  cream;  remove  immediately 
and  flavor  with  one-half  teaspoonful 
of  vanilla.  Have  the  whites  beaten 
to  a  froth  and  put  it  on  the  custard  in 
spoonfuls  for  the  islands. 

Apples — Floating  Island  of. 

Bake  or  scald  8  or  9  large  apples; 
when  cold,  pare  them  and  pulp  them 
through  a  sieve.  Beat  up  this  pulp 


with  sugar,  and  add  to  it  the  whites 
of  4  or  5  eggs  previously  beaten  up 
with  a  small  quantity  of  rose  water. 
Mix  this  into  the  pulp  a  little  at  a 
time,  and  beat  it  until  quite  light. 
Heap  it  up  on  a  dish,  with  a  rich 
custard  or  jelly  round  it. 

Stewed  Apples. 

Pare,  quarter  and  core  six  or  eight 
tart  apples;  put  them  into  a  granite 
kettle,  cover  with  one  cup  or  less  of 
sugar,  add  juice  of  half  a  lemon  and 
a  few  bits  of  the  yellow  rind;  cover 
with  boiling  water  and  simmer  (not 
boil)  until  tender.  Dish  carefully 
without  breaking,  and  serve  cold. 

Stewed  Prunes. 

Put  on  one  pound  of  prunes  in  a 
brass  pan,  with  cold  water  to  cover 
them,  boil  for  one  minute,  and  drain. 
Extract  the  stones  from  them,  return 
to  the  pan  along  with  the  water  in 
which  they  were  boiled,  add  two 
ounces  of  sugar,  and  boil  slowdy  for 
fifteen  minutes.  If  liked  the  kernels 
may  be  extracted,  by  breaking  the 
stones,  then  blanching  and  removing 
the  skins,  and  served  with  the  prunes 
on  a  glass  dish. 

Stewed  Rhubarb. 

To  four  pounds  of  rhubarb  allow 
one  pint  and  a  half  of  water,  and  one 
pound  and  a  half  of  sugar.  Wipe  the 
rhubarb  with  a  clean  towel,  but  do 
not  peel  it,  and  cut  it  into  pieces  an 
inch  and  a  half  long.  Put  on  the 
sugar  and  water  in  a  brass  pan,  let  it 
boil,  then  put  in  the  rhubarb,  and  let 
it  simmer  till  tender,  taking  care  it 
does  not  break.  It  is  better  to  watch 
it  while  cooking,  and  lift  out  the  pieces 
with  a  spoon  as  they  become  tender, 
before  breaking  down.  When  it  is 
all  dished  reduce  the  syrup  by  boiling 
a  little  longer,  and  pour  over  it. 

Baked  Apples. 

Select  moderately  tart  or  very  juicy 
sweet  apples,  of  equal  size.  WTash 


the  suffering  that  can  help  is  certain. 


605 


them,  remove  the  cores  (or  at  least 
the  blossom  ends)  and  any  imper¬ 
fections,  with  the  skin  also,  if  it  is  ob¬ 
jectionable.  Put  in  a  shallow  baking 
dish,  and  fill  the  cavities  with  sugar 
and  such  flavoring  as  seems  to  be  de¬ 
manded,  allowing  from  one-third  to 
one-half  of  a  cup  of  sugar  and  about 
one-fourth  of  a  teaspoonful  of  nutmeg 
or  cinnamon  to  eight  apples,  with 
sometimes  the  juice  and  grated  rind 
of  half  a  lemon.  Cover  the  bottom 
of  the  dish  with  boiling  water  (which 
may  need  to  be  replenished  if  the 
fruit  is  not  very  juicy),  and  bake  in  a 
hot  oven  until  soft,  basting  often  with 
the  syrup  in  the  dish.  Sweet  apples 
need  to  bake  longer  and  more  slowly 
than  sour,  and  when  done  should  be 
very  soft.  Set  the  baking  dish  in  a 
cool  place  until  the  fruit  is  almost 
cold,  then  transfer  the  apples  to  a 
glass  dish  and  pour  the  syrup,  which 
should  be  thick  and  amber-colored, 
around  them. 

Apple  Snow. 

Put  12  good  tart  apples  in  cold 
water,  and  set  them  on  a  slow  fire; 
when  soft,  drain  off  the  water,  strip 
the  skins  from  the  apples,  core  and 
lay  them  in  a  large  glass  dish.  Beat 
the  whites  of  12  eggs  to  a  stiff  froth, 
put  a  pound  of  powdered  white 
sugar  to  the  apples;  beat  them  and 
add  the  eggs.  Beat  the  whole  to  a 
stiff  snow,  and  turn  into  a  dessert- 
dish. 

Apple  Slum. 

Pare  good  cooking  apples,  put  in  an 
earthen  dish  with  sugar,  butter,  and 
water  enough  for  juice.  Make  a  paste 
as  for  biscuit,  only  thin  enough  to 
spread  easily  with  a  spoon.  Spread 
over  the  apples  and  bake  %  of  an 
hour.  Berries  and  prunes  may  be  used 
instead  of  apples,  and  make  an  equally 
palatable  dish.  Serve  with  a  nice 
sauce. 


Apples  in  Bloom. 

Select  eight  red  apples,  cook  in  boil¬ 
ing  water  until  soft,  turning  them  often. 
Have  water  half  surround  apples. 
Remove  skins  carefully,  that  the  red 
color  may  remain,  and  arrange  on  a 
serving  dish.  To  the  water  add  one 
cup  sugar,  grated  rind  one-half  lemon, 
and  juice  one  orange;  simmer  until  re¬ 
duced  to  one  cup.  Cool,  and  pour  over 
apples.  Serve  with  sweetened  whipped 
cream  or  cream  sauce. 

Peach  Sponge. 

One  can  of  peaches  (drained  and 
beaten  very  fine),  one-half  cup  good 
gelatine,  one  cup  sugar  (scant),  one  cup 
of  water,  four  eggs  (whites  only)  well 
beaten.  Dissolve  the  gelatine  in  half 
a  cup  of  water,  soaking  two  hours.  Boil 
sugar  and  water  to  a  syrup ;  into  it  pour 
the  peaches  and  juice  that  was  drained 
off  the  peaches,  boiling  all  a  few  min¬ 
utes.  Add  gelatine,  and  boil  two  or 
three  minutes.  Remove  from  the  fire 
and  let  cool;  then  add  whites  of  eggs, 
beating  all  together  until  the  mixture 
will  separate.  Pour  into  molds,  and 
serve  with  cream. 

Lemon  Sponge. 

Juice  of  four  lemons,  four  eggs,  cup¬ 
ful  of  sugar,  half  a  package  of  gelatine, 
pint  of  cold  water.  Soak  the  gelatine 
in  half  cupful  of  the  water,  squeeze  the 
lemons  onto  the  sugar.  Beat  the  yolks 
of  the  eggs  and  add  to  the  remainder 
of  the  water.  Add  sugar  and  lemon 
to  this.  Cook  until  it  thickens;  add 
the  gelatine.  Strain  into  a  dish  and 
place  in  ice  water.  When  cool  add  the 
whites  of  the  eggs  well  beaten.  Beat 
constantly  until  it  becomes  very  thick 
Turn  into  a  mold.  Serve  with  thin 
custard. 

Roly  Poly. 

Take  one  quart  of  flour,  make  a  good 
biscuit  crust,  roll  out  one-half  inch 
thick  and  spread  with  pitted  sour  cher¬ 
ries.  Fold  so  that  the  fruit  will  not 


606  The  beginning  of  hardship  is  like  the  first  taste  of  bitter  food — 


run  out,  dip  a  linen  cloth  in  boiling 
water ;  sift  flour  over  it  and  lay  the  pud¬ 
ding  in  it,  tying  ends  together,  leaving 
room  for  it  to  swell.  Steam  three- 
fourths  of  an  hour  and  serve  with  boiled 
sweet  sauce. 

Scalloped  Apples. 

Mix  half  a  cup  of  sugar  and  an  eighth 
of  a  teaspoonful  of  cinnamon  or  the 
grated  rind  of  half  a  lemon.  Melt  half 
a  cup  of  butter  and  stir  it  into  one  pint 
of  soft  bread  crumbs;  prepare  three 
pints  of  sliced  apples.  Butter  a  pud¬ 
ding  dish,  put  in  a  layer  of  crumbs, 
then  sliced  apple,  and  sprinkle  with 
sugar;  then  another  layer  of  crumbs, 
apple  and  sugar,  until  the  materials  are 
used.  Have  a  thick  layer  of  crumbs 
on  top.  When  the  apples  are  not 
juicy,  add  half  a  cup  of  cold  water;  and 
if  not  tart  apples,  add  the  juice  of  half 
a  lemon.  Bake  about  an  hour,  cover¬ 
ing  at  first  to  prevent  burning.  Serve 
•with  cream.  Ripe  berries  and  other 
acid  fruits  may  be  used  instead  of  the 
apples,  and  oat-meal  or  cracked-wheat 
mush  in  place  of  the  bread  crumbs. 

Baked  Apple  Dumplings. 

Make  a  short  pie-crust;  roll  it  thin 
and  cut  it  into  squares  large  enough  to 
cover  an  apple.  Select  apples  of  the 
same  size,  core  and  pare  them,  and  fill 
the  space  with  sugar,  butter,  and  a 
little  ground  cinnamon  or  nutmeg. 
Place  an  apple  in  each  square  of  pie¬ 
crust  ;  wet  the  edges  with  water  or  white 
of  egg,  and  fold  together  so  that  the 
points  meet  on  the  top.  Pinch  and 
turn  the  edges  so  that  they  are  fluted. 
Rake  in  a  moderate  oven  about  forty 
minutes,  or  until  the  apples  are  soft 
without  having  lost  their  form.  Serve 
with  hard  sauce  or  with  sugar  and 
cream. 

Brown  Betty. 

Chop  the  apples  fine.  Put  into  a 
buttered  pudding  dish  alternate  layers 
of  the  apples  and  bread  crumbs.  Be¬ 


tween  each  layer  put  small  lumps  of 
butter,  sprinkling  with  sugar  and  cin¬ 
namon.  Have  the  top  layer  of  bread 
crumbs  mixed  with  a  little  melted  but¬ 
ter.  Bake  and  serve  hot  with  cream 
and  sugar  or  any  sauce  preferred. 

Apple  Compote. 

Make  a  syrup  with  one  cup  of  sugar, 
one  cup  of  water,  and  a  square  inch  of 
stick  cinnamon.  Boil  slowly  for  ten 
minutes,  skimming  well.  Core  and 
pare  eight  or  ten  tart  apples  and  cook 
until  nearly  done  in  the  syrup.  Drain, 
and  cook  them  for  a  few  minutes  in  the 
oven,  with  the  door  open.  Boil  the 
syrup  until  almost  like  a  jelly.  Arrange 
the  apples  on  a  dish  for  serving,  fill  the 
core  cavities  with  jelly  or  marmalade, 
and  pour  the  syrup  over  them.  Put 
whipped  cream  around  the  base  and 
garnish  the  cream  with  jelly. 

Cherry  Compote. 

Simmer  five  ounces  of  sugar  with  a 
half-pint  of  water  for  ten  minutes; 
throw  into  the  syrup  a  pound  of  cher¬ 
ries  weighed  after  they  are  stalked, 
and  let  them  stew  gently  for  twenty 
minutes;  it  is  a  great  improvement  to 
stone  them,  but  a  larger  quantity  will 
be  required  for  a  dish. 

Plum  Compote. 

Boil  six  ounces  of  sugar  with  half  a 
pint  of  water  to  each  pound  of  plums, 
the  usual  time;  simmer  the  plums  very 
softly  for  twenty  minutes;  increase  the 
proportion  of  sugar  if  needed,  and  regu' 
late  the  timfe  as  may  be  necessary  for 
different  varieties  of  the  fruit. 

Another.- — Four  ounces  of  sugar  and 
half  a  pint  of  water,  to  be  boiled  ten 
minutes;  one  pound  of  plums  to  be 
added,  and  simmered  gently  for  ten 
or  twelve  minutes. 

Peaches  for  Tea. 

Pare  ripe  peaches,  cut  them  in  quar¬ 
ters,  sprinkle  well  with  layers  of  sugar, 
and  let  them  stand  an  hour  to  extract 


we  take  another  bite  and  find  it  possible  to  go  on. 


607 


the  juice;  then  cover  with  rich  sweet 
cream,  and  there  is  nothing  better. 

Jelly— Sago. 

Boil  a  teacupful  of  sago  in  4  pints  of 
water,  till  quite  thick;  when  cold,  add 
a  pint  of  raspberry  juice,  pressed  from 
fresh  fruit,  or  half  the  quantity  of 
raspberry  syrup ;  add  enough  loaf  sugar 
to  sweeten  it,  boil  it  fast  for  5  minutes, 
and  put  it  into  a  shape  which  has  been 
steeped  in  cold  water;  pour  a  little 
cream  over  the  jelly  in  the  dish. 

Spanish  Bun. 

Rub  to  a  cream  one  pint  of  sugar  and 
two-thirds  of  a  cupful  of  butter.  Add 
four  well  beaten  eggs,  one  cupful  of 
milk,  one  pint  of  flour,  which  has  been 
sifted  together  with  two  teaspoonfuls 
of  baking  powder,  half  a  teaspoonful 
of  cloves,  one  teaspoonful  of  cinnamon. 
Bake  in  a  low  pan.  Frost  with  white 
frosting. 

Steamed  Apple  Dumplings. 

Core  and  pare  six  or  eight  apples. 
Make  a  biscuit  dough,  using  four  cups 
of  flour,  two  heaping'teaspoonfuls  of 
baking  powder,  one  large  tablespoonful 
of  butter,  one  teaspoonful  of  salt,  and 
cup  of  milk.  Use  more  or  less  milk 
as  is  needed  to  make  a  soft  dough 
that  will  roll  out  without  being  sticky. 
Roll  the  dough  about  half  an  inch 
thick  and  cut  in  squares  to  cover 
the  apples,  after  sweetening  and 
flavoring.  Place  the  dumplings  on 
a  dinner  plate  which  can  be  set 
in  the  steamer.  Steam  forty  minutes 
and  serve  from  the  same  plate,  with 
hard  sauce  or  sweetened  cream.  A 
variation  of  this  recipe,  which  is  some¬ 
times  more  convenient,  is  as  follows: 
Cut  the  apples  into  eighths,  and  put 
them,  with  half  a  cup  of  water,  into  a 
granite  pudding  pan;  roll  the  biscuit 
dough  out  to  fit  the  pan,  and  cover  the 
apples;  cover  the  pan,  and  steam  or 
cook  in  the  oven.  Sprinkle  sugar 


thickly  over  the  top  and  serve  in  the 
pudding  pan, with' hard  sauce  in  another 
dish. 

Friar’s  Omelet  (Apple  Dish). 

Stew  six  or  seven  good-sized  apples 
as  for  apple-sauce;  when  cooked  and 
still  warm,  stir  in  one  teaspoonful  of 
butter  and  one  cupful  of  sugar;  when 
cold,  stir  in  three  well  beaten  eggs  and 
a  little  lemon  juice.  Now  put  a  small 
piece  of  butter  into  a  saucepan,  and, 
when  hot,  add  to  it  a  cupful  of  bread 
crumbs  and  stir  till  they  assume  a 
light-brown  color.  Butter  a  pudding 
mold,  and  sprinkle  on  the  bottom 
and  sides  as  many  of  these  bread 
crumbs  as  will  adhere;  fill  in  the  apple 
preparation,  sprinkle  bread  crumbs  on 
top,  bake  it  for  fifteen  or  twenty  min¬ 
utes,  and  turn  it  out  on  a  good-sized 
platter.  It  can  be  eaten  with  or  with¬ 
out  a  sweet  sauce. 

Pears — To  Bake. 

Take  ripe  pears  and  wipe  them  care¬ 
fully;  place  a  layer  stem  upward  in  a 
stone  jar;  sprinkle  over  sugar;  then  set 
in  another  layer  of  pears,  and  so  on  till 
the  jar  is  filled.  To  every  gallon  put 
in  lp2  pints  of  water.  Cover  the  top 
of  the  jar  with  pie-crust,  and  set  in  a 
slow  oven  for  2  hours. 

Apple  Trifle. 

Stew  six  large  apples;  sift  them,  and 
add  sugar,  butter  and  nutmeg  as  for 
pies.  Put  in  a  deep  dish.  Take  a  pint 
of  cream  and  1  of  milk  and  boil  them. 
When  boiling,  add  the  beaten  yolks  of 
6  eggs,  and  sugar.  Stir  until  thick. 
When  cold,  pour  it  over  the  apple, 
bake,  and  when  nearly  done  spread  the 
whites  of  the  eggs,  beaten  with  lemon 
and  sugar,  on  the  top,  and  let  it 
brown  delicately. 

Arrowroot  Blanc-Mange. 

A  teacupful  of  arrowroot  to  a  pint  of 
milk;  boil  the  milk  with  12  sweet  and 
6  bitter  almonds  blanched  and  beaten; 


608  When  Death,  the  great  Reconciler,  has  come,  it  is  never 


sweeten  with  loaf  sugar,  and  strain  it : 
break  the  arrowroot  with  a  little  of  the 
milk  as  smooth  as  possible;  pour  the 
boiling  milk  upon  it  by  degrees,  stir¬ 
ring  the  while;  put  it  back  into  the  pan, 
and  boil  a  few  minutes,  still  stirring; 
dip  the  mold  in  cold  water  before  you 
put  it  in,  and  turn  it  out  when  cold. 

Boiled  Cider  Sauce. 

Delicious  for  fruit  puddings.  Rub 
to  a  light  cream  two  coffee-cupfuls  of 
white  sugar  and  three-fourths  of  a 
coffee-cup  full  of  butter.  Beat  into  it 
gradually  a  half  a  teacup  full  of  boiled 
cider.  Just  before  serving  set  the 
sauce  in  a  kettle  of  boiling  water  until 
hot,  but  don’t  let  it  boil. 

Lemon  Sauce. 

Melt  2  oz.  of  butter  in  a  little  water; 
put  in  2  oz.  of  sugar,  the  juice  and 
grated  rind  of  half  a  lemon,  and  the 
pulp  and  juice  of  the  other  half.  Boil 
together  5  minutes,  and  serve  hot  for 
cold  puddings. 

Wine  Sauce. 

One  cupful  boiling  water,  one  table- 
•  poonful  corn-starch,  one-fourth  cupful 


of  butter,  one  cupful  of  powdered  sugar, 
one  egg,  one-half  cupful  wine. 

Mix  the  corn-starch  in  cold  water, 
and  stir  into  the  boiling  water.  Boil 
ten  minutes.  Rub  the  butter  and 
sugar  to  a  cream,  add  the  egg  well 
beaten.  When  the  corn-starch  has 
cooked  ten  minutes,  add  the  wine  and 
pour  the  boiling  mixture  into  the  egg 
mixture  and  stir  until  thoroughly 
mixed. 

Chocolate  Blanc-Mange. 

Take  }  lb.  of  sweet  German  choco¬ 
late,  |  a  box  of  gelatine,  1  quart  of 
milk,  one  coffee-cupful  of  sugar.  Put 
it  all  in  a  dish,  set  in  a  kettle  of  water, 
and  let  it  boil  an  hour.  When  nearly 
cold,  turn  into  the  mold. 

Corn-Starch  Blanc-Mange. 

Boil  1  quart  of  sweet  milk;  stir  into 
it  gradually  5  tablespoonfuls  of  corn¬ 
starch,  mixed  with  milk;  add  salt,  and 
only  2  large  spoonfuls  of  loaf  sugar,  and 
stir  until  thoroughly  cooked.  When 
done,  take  it  from  the  fire,  and  when 
cooled  add  lemon  and  vanilla,  and  pour 
it  into  molds.  Serve  with  jelly  or 
fresh  fruit,  and  whipped  cream  flavored 
like  the  pudding. 


ICE  CREAMS,  ICES,  SOUFFLES. 


Ice  Cream. 

Have  rich,  sweet  cream,  ^  a  lb.  of 
loaf  sugar  to  each  quart  of  cream  or 
milk.  If  you  cannot  get  cream,  the 
best  imitation  is  to  boil  a  soft  custard, 
6  eggs  to  each  quart  of  milk  (eggs  well 
beaten).  Or  another  is  made  as  fol¬ 
lows:  Boil  1  quart  of  milk,  and  stir 
into  it,  while  boiling,  1  tablespoonful 
of  arrowroot  wet  with  cold  milk; 
when  cool,  stir  into  it  the  yolk  of  one 
egg  to  give  it  a  rich  color.  Five  minutes’ 
boiling  is  enough  lor  either  plan.  Put 
the  sugar  in  after  they  cool;  keep  the 
same  proportions  for  any  amount  de¬ 
sired.  Oi  thus-  To  6  quarts  of  milk 
add  half  »  pound  of  Oswego  starch,  first 


dissolved ;  put  the  starch  in  1  quart  of 
the  milk ;  then  mix  all  together,  and  sim¬ 
mer  a  little  (not  boil) ;  sweeten  and 
flavor  to  your  taste;  excellent.  The 
juice  of  strawberries  or  raspberries 
gives  a  beautiful  color  and  flavor  to  ice¬ 
creams,  or  about  oz.  essence  or  ex¬ 
tracts  to  1  gallon,  or  to  suit  the  taste. 
Have  your  ice  well  broken;  1  quart  of 
salt  to  a  bucket  of  ice. 

Ice  Cream. 

(General  Recipe) . — Two  quarts  thick 
cream,  1  pound  A  sugar,  J4  ounce 
French  gelatine,  yolks  3  eggs;  add  1 
quart  of  the  cream  and  gelatine,  set  on 
the  fire;  stir;  do  not  let  boil;  melt;  set 


our  tenderness  that  we  repent  of,  hut  our  severity. 


609 


off,  add  the  eggs  and  sugar  stirred  up 
together  with  a  little  of  the  cream,  stir¬ 
ring  all  the  time ;  set  on,  let  get  hot ;  set 
off,  add  the  other  quart  of  cream; 
stir,  strain,  freeze.  Break  your  ice  fine, 
use  salt  from  one  pint  to  one  quart. 
Flavor  after  it  is  frozen. 

Almond  Ice  Cream. 

Select  the  best  paper-shell  almonds; 
remove  the  shell  and  put  them  into 
boiling  water  for  a  minute,  or  until 
the  skin  can  be  rubbed  off  easily; 
then  drain,  put  them  in  cold  water 
and  remove  the  brown  skin ;  dry  them 
on  a  towel.  There  should  be  pound 
of  the  selected  nuts;  pound  them  in  a 
mortar  with  a  few  drops  of  rose-water, 
and  cup  each  of  sugar  and  cream, 
till  like  a  fine  paste.  Make  the  Phila¬ 
delphia  ice-cream  with  a  scant  cup  of 
sugar  and  add  to  it  when  well  chilled, 
a  few  drops  of  bitter  almond  extract, 
a  tablespoonful  of  vanilla,  and  the  nut 
paste ;  mix  it  thoroughly,  freeze  again, 
and  when  hard  let  it  stand  2  hours  to 
ripen.  Nut  ice-creams  require  a  long 
time  to  freeze  and  ripen,  owing  to  their 
oily  nature. 

Banana  Ice  Cream. 

Peel  6  ripe  bananas,  split  and  remove 
the  seeds  and  dark  portion  in  the  center; 
rub  the  pulp  through  a  puree  strainer; 
add  to  it  the  juice  of  one  lemon,  a  salt- 
spoonful  of  salt,  and  sugar  to  make  it 
quite  sweet;  add  this  pulp  to  either 
recipe  for  ice-cream,  and  freeze  as 
usual. 

Brown  Bread  Ice  Cream. 

To  make  a  quart  shape,  toast  three 
slices  of  bread  in  the  oven  till  brown, 
put  one  of  them  in  a  saucepan  with 
half  a  pound  of  loaf  sugar,  half  a  pint 
of  milk,  two  small  sponge  cakes,  and 
one  pint  of  cream ;  stir  over  a  slow  fire 
till  it  boils,  then  strain  through  a  sieve, 
let  it  stand  till  cold,  and  freeze  as 
Lemon  Water  Ice.  When  stiff,  add 
the  other  two  slices  of  bread  pounded 


and  sifted,  along  with  one  glass  of 
maraschino  or  sherry  wine,  and  turn 
out  as  directed  for  Lemon  Water  Ice. 

Caramel  Ice  Cream. 

Put  a  small  cupful  of  sugar  in  an 
iron  frying-pan  and  stir  over  the  fire 
until  it  melts,  turns  brown,  boils  and 
smokes;  put  it  into  one  pint  of  boil¬ 
ing  water  and  stand  away  to  cool. 
When  cold  add  a  cupful  of  sugar,  one 
quart  of  cream  and  a  tablespoonful  of 
vanilla.  Mix  well  and  freeze. 

Ginger  Ice  Cream. 

To  make  a  quart  shape,  bruise  six 
ounces  of  preserved  ginger  in  a  mortar 
with  half  a  pint  of  milk,  strain  through, 
upon  half  a  pound  of  ground  loaf 
sugar,  add  the  juice  of  two  small  lem¬ 
ons,  and  mix  all  together  with  one 
pint  of  cream.  When  half  frozen,  add 
two  ounces  of  preserved  ginger,  cut 
in  small  pieces,  and  turn  out  as  directed 
for  Lemon  Water  Ice. 

Harlequin  Ice  Cream. 

This  is  a  mixture  of  creams  of 
different  colors,  served  together. 
Sometimes  they  are  molded  together 
either  in  uniform  layers  or  irregu¬ 
larly,  so  that  when  turned  out  and 
served  they  have  a  streaked  or 
mottled  effect.  Chocolate  or  pine¬ 
apple,  strawberry,  pistachio,  and  va¬ 
nilla,  make  a  pleasing  variety. 

Lemon  Ice  Cream. 

To  make  a  quart  shape,  rasp  the 
rind  of  two  lemons  on  a  piece  of  loaf 
sugar,  scrape  it  into  one  pint  of 
of  cream,  a  little  milk,  half  a  pound  of 
ground  loaf  sugar,  and  the  juice  of 
two  lemons,  mix  all  together.  Freeze, 
and  finish  as  directed  for  Lemon  Water 
Ice. 

Another  Way. — Cut  the  rind  of  two 
lemons  very  thin  into  one  pint 
of  milk,  half  a  pound  of  sugar,  and  a 
small  piece  of  stick  cinnamon,  put  it 
on  in  a  saucepan,  and  boil  slowly  for 


610 


It’s  a  fine  thing  to  have  a  dumb  bride  fond  of  you; 


ten  minutes;  then  strain  into  a  basin, 
let  it  stand  till  cold,  add  the  juice  of 
two  lemons,  and  one  pint  of  cream. 
Freeze,  and  turn  out  as  directed  for 
Lemon  Water  Ice. 

Moss  Ice  Cream,  Mousse. 

This  form  of  a  “  Frozen  Dainty”, 
has  a  frothy,  moss-like  texture,  pro¬ 
duced  by  freezing  whipped  cream 
without  stirring  it  during  the  process 
of  freezing.  A  great  variety  of  deli¬ 
cate  dishes  may  be  made  by  varying 
the  flavoring  and  molding  the  mousse 
alone,  or  in  sherbet  or  ice-cream  of 
a  contrasting  shade  and  agreeable 
flavor.  The  following  rules  will  illus¬ 
trate  the  preparation  of  the  cream  and 
the  manner  of  freezing:  Sweeten  and 
flavor  a  pint  of  cream.  Use  vanilla, 
lemon,  caramel,  melted  chocolate, 
sherry  wine,  or  maraschino.  Place 
the  bowl  containing  the  cream  in  a 
pan  of  broken  ice  or  snow,  and  have 
ready  a  granite  or  bright  tin  pan 
placed  in  another  of  broken  ice.  Put 
a  sieve  or  puree  strainer  into  the  pan. 
Pack  a  plain  mold  or  the  freezer  can, 
minus  the  beaters,  in  broken  ice  and 
salt,  that  it  may  become  icy  cold. 
Vyhip  the  cream  with  an  egg-beater, 
skim  off  the  froth  and  put  it  into  the 
strainer.  If  any  liquid  part  drain 
through  into  the  pan,  put  it  back  into 
the  bowl  and  whip  again;  when  all  is 
whipped  put  it  into  the  mold  or  can. 
Pack  it  in  close  enough  to  fill  all  the 
spaces,  but  be  careful  not  to  break 
up  the  froth.  Cover  the  mold  and 
let  it  stand  3  or  4  hours.  When  a 
fluted  or  fancy  mold  is  used  the  mousse 
will  turn  out  better  if  the  mold  is 
first  lined  with  ice-cream  or  sherbet 
frozen  just  stiff  enough  to  pack  in 
smoothly.  N 

Peach  Ice  Cream. 

Pare  2  quarts  of  ripe  white  peaches 
cut  them  fine  and  mash  quickly  with  a 
wooden  masher;  then  add  1  cup  of 
sugar  and  a  few  of  the  peachstone 


meats,  and  keep  it  closely  covered 
until  the  sugar  is  dissolved.  Make 
the  ice-cream  after  either  recipe,  and 
when  Hie  cream  is  thoroughly  chilled 
strain  the  peach  pulp  through  coarse 
cheesecloth  and  stir  it  into  the  cream. 
Freeze  as  usual. 

Philadelphia  Ice  Cream. 

One  quart  cream,  1  scant  cup  sugar; 
flavor  to  taste.  This  is  a  name  gener¬ 
ally  applied  in  this  country  to  all  ice¬ 
creams  made  with  pure  cream  and  no 
eggs.  There  are  three  ways  of  making 
this  ice  cream.  First.  Mix  the  sugar 
and  flavoring  with  the  cream,  and  when 
the  sugar  is  dissolved  strain  it  intp  the 
freezer.  This  is  the  quickest  and 
easiest  method ;  the  cream  increases  in 
bulk  considerably  and  is  of  a  light 
snowy  texture.  2d.  Whip  the  cream 
until  you  have  taken  off  a  quarter  of 
the  froth,  mix  the  sugar  and  flavoring 
with  the  un whipped  cream,  strain  into 
the  freezer,  and  when  partly  frozen  add 
the  whipped  cream  and  freeze  again 
until  stiff.  This  gives  a  very  light 
delicate  texture  to  the  cream.  3rd. 
Heat  the  cream  in  a  double  boiler  until 
scalding  hot,  melt  the  sugar  in  it,  and 
when  cold  add  the  flavoring.  This  is 
considered  by  many  the  best  method, 
as  the  cream  has  a  rich  body  and  flavor, 
and  a  peculiarly  smooth,  velvety  ap¬ 
pearance.  It  also  prevents  the  cream 
from  turning  sour.  The  cream  may 
be  whipped  first,  and  the  froth  removed 
until  you  have  a  pint,  then  scald  the 
remainder  of  the  cream  with  sugar, 
and  when  cold  add  the  -whipped  cream. 
Thin  cream  or  single  cream  is  rich 
enough  for  ice-cream,  but  it  should  be 
all  cream,  and  not  thick  cream  diluted. 
When  milk  is  used  with  thick  cream, 
eggs  or  flour  should  be  used  to  thicken 
the  milk,  or  the  milk  should  be  well 
scalded  with  the  cream. 

Pineapple  Ice  Cream. 

To  make  a  quart  shape,  bruise  in  a 
mortar  half  a  pound  of  pineapple  wdth 


611 


it’ll  stick  to  you  and  make  no  talk. 


half  a  pound  of  ground  loaf  sugar,  add 
the  juice  of  a  large  lemon,  rub  them 
well  together,  and  pass  through  a  sieve 
into  one  pint  of  cream  and  a  little 
milk.  When  nearly  frozen,  add  a  few 
thin  slices  of  pineapple,  and  turn  out 
as  directed  for  Lemon  Water  Ice. 

Mock  Pistachio  Ice  Cream. 

Make  the  almond  ice-cream  as  di¬ 
rected,  and  color  it  green  with  the  spin¬ 
ach  coloring.  The  flavor  of  the  pis¬ 
tachio  nuts  is  similar  to  the  sweet 
almond,  and  as  the  real  pistachio  nuts 
are  expensive,  a  very  good  imitation 
may  be  made  in  this  way. 

Raspberry  Ice  Cream 

Is  made  the  same  as  strawberry,  by 
substituting  raspberries  for  straw¬ 
berries. 

Another. — The  same  as  strawberry. 
These  ices  are  often  colored  by  cochineal, 
but  the  addition  is  not  advantageous  to 
the  flavor.  Strawberry  or  raspberry  j  am 
may  be  used  instead  of  the  fresh  fruit, 
or  equal  quantities  of  jam  and  fruit 
employed.  Of  course  the  quantity  of 
sugar  must  be  proportionately  dimin¬ 
ished. 

Ratafia  Ice  Cream. 

To  make  a  quart  shape,  beat  the 
yolks  of  two  eggs  with  four  ounces  of 
ground  sugar,  put  them  in  a  clean  sauce¬ 
pan  with  one  pint  of  cream,  half  a  pint  of 
milk,  four  ounces  of  sugar,  and  two 
ounces  of  ratafia  biscuits;  stir  over  a 
slow  fire  till  it  boils,  then  strain  through 
a  sieve,  and  add  the  juice  of  a  small 
lemon.  When  frozen,  add  two  ounces 
of  ratafia  biscuits  pounded  and  sifted, 
one  glass  of  maraschino  or  sherry  wine, 
and  turn  out  as  directed  for  Lemon 
Water  Ice.  If  wanted  pink,  add  a 
little  cochineal. 

Strawberry  Ice  Cream. 

Sprinkle  2  cups  of  sugar  over  2  quarts 
of  strawberries;  mash  them  and  let 
them  stand  H  hour  or  until  the  sugar 
is  dissolved.  Meanwhile  prepare  the 


ice  and  pack  the  freezer;  turn  the  ber¬ 
ries  into  a  large  square  of  cheese-cloth 
which  has  been  placed  over  a  bowl; 
gather  up  the  edges  of  the  cloth,  twist 
them,  and  squeeze  as  long  as  any  juice 
or  pulp  will  come;  then  empty  the 
pulp  and  seeds  left  in  the  cloth  into  a 
pan  and  pour  on  gradually  about  1  pint 
of  milk,  mix  it  well  with  the  pulp  until 
the  pulp  is  separated  from  the  seeds; 
squeeze  again  until  perfectly  dry. 
There  should  be  nothing  left  in  the 
cloth  save  a  ball  of  seeds.  The  pulp 
will  thicken  the  milk,  and  it  is  much 
nicer  than  the  juice  alone.  Add  to  this 
pulpy  juice  as  much  cream  as  you  may 
have,  from  1  cup  to  3  pints,  and  sugar 
to  make  it  very  sweet.  The  cream 
should  be  scalded  and  cooled.  Freeze 
as  usual.  This  is  delicious  and  a  great 
improvement  over  that  made  by  simply 
mashing  the  fruit,  where  the  presence 
of  the  seeds  is  objectionable.  Make 
other  berry  ice-cream  in  the  same 
manner. 

Another. — Take  1  pint  of  straw¬ 
berries,  1  pint  of  cream,  nearly  ^  a  lb. 
of  powdered  white  sugar,  and  the  juice 
of  a  lemon;  mash  the  fruit  through  a 
sieve,  and  take  out  the  seeds,  mix  with 
the  other  articles,  and  freeze;  a  little 
new  milk  added  makes  the  whole  freeze 
more  quickly. 

Another. — To  make  a  quart  shape, 
bruise  three-quarters  of  a  pound  of 
fresh  scarlet  strawberries  and  half  a 
pound  of  strawberry  jam  through  a 
sieve  into  six  ounces  of  ground  loaf 
sugar,  half  a  pint  of  sweet  milk,  the 
juice  of  two  lemons,  and  one  pint  of 
cream,  mix  all  together,  and  add  a 
little  cochineal.  Freeze,  and  turn  out 
as  directed  for  Lemon  Water  Ice.  If 
fresh  strawberries  cannot  be  procured, 
use  strawberry  jam. 

Strawberry  Sherbet. 

Three-quarters  of  a  pint  of  straw¬ 
berry  juice,  one  cupful  of  sugar,  three- 
quarters  of  a  pint  of  water,  juice  of  one 


612 


It’s  good  to  live  only  a  moment  at  a  time. 


lemon.  Boil  the  sugar  and  water  to¬ 
gether  for  fifteen  minutes,  add  the 
lemon  and  strawberry  juice.  Strain 
and  freeze. 

Apricot  Water  Ice. 

To  make  a  quart  shape,  boil  one 
pound  of  loaf  sugar  in  a  pint  of  water 
for  ten  minutes,  rub  through  a  fine 
sieve  six  very  ripe  apricots,  pound 
the  kernels,  mix,  and  add  the  juice  of 
two  lemons.  Freeze,  and  turn  out  as 
directed  for  Lemon  Water  Ice. 

Red  Currant  Water  Ice. 

Is  made  the  same  as  strawberry,  by 
substituting  one  pound  and  a  half  of 
red  currants,  and  a  few  raspberries,  to 
heighten  the  color. 

Ginger  Water  Ice. 

To  make  a  quart  shape,  boil  three- 
quarters  of  a  pound  of  loaf  sugar  and 
three-fourths  of  a  pint  of  water  for 
eight  minutes,  pound  four  ounces  of 
preserved  ginger  in  a  mortar  with  half 
a  pint  of  cold  water,  mix  all  together; 
add  the  juice  of  two  lemons,  and  two 
ounces  of  preserved  ginger  cut  in  thin 
slices;  color  with  a  little  cochineal. 
Freeze,  and  turn  out  as  directed  for 
Lemon  Water  Ice. 

Grape  Water  Ice. 

To  make  a  quart  shape,  boil  one 
pound  of  loaf  sugar  in  a  pint  of  water 
for  ten  minutes,  then  add  the  juice  of 
three  lemons,  the  rind  of  one  orange 
rasped,  half  a  pint  of  cold  water,  two 
glasses  of  grape  syrup,  one  glass  of 
sherry  wine,  one  of  the  extract  of 
elderberry  blossom,  and  strain.  Freeze, 
and  turn  out  as  directed  for  Lemon 
Water  Ice. 

Lemon  Water  Ice. 

To  make  one  quart  shape,  boil  one 
pound  of  loaf  sugar  with  a  pint  of  water 
for  ten  minutes,  then  add  the  juice  of 
six  lemons  and  two  oranges,  half  a  pint 
of  cold  water,  one  teaspoonful  of  the 
infusion  of  hay-saffron,  or  the  rind  of 


an  orange  rasped  on  a  piece  of  loaf 
sugar,  to  color  the  mixture;  mix  all  to¬ 
gether  and  pour  througn  a  gravy 
strainer  into  a  freezer.  Break  into 
small  pieces  about  fourteen  pounds  of 
rough  ice,  mix  it  with  four  pounds  of 
coarse  salt,  put  some  of  it  into  a  pail, 
then  place  in  the  freezer,  surround  it 
with  ice  and  salt,  and  turn  till  nearly 
stiff.  If  wanted  for  dinner,  put  it  into 
an  ice  shape,  and  put  a  piece  of  white 
paper  between  the  cover  and  the  shape, 
to  prevent  it  from  sticking;  let  it  stand 
about  two  hours,  pour  the  water  off 
should  it  rise  above  the  mold,  and  add 
a  little  more  ice  and  salt.  When  want¬ 
ed,  take  the  mold  out  of  the  ice,  wash 
it  well  in  cold  water,  take  off  the  cover 
and  paper,  turn  up  and  shake  it  till  you 
feel  it  loosening,  then  put  it  on  a  crystal 
dish,  and  draw  off  the  mold. 

Orange  Water  Ice. 

To  make  a  quart  shape,  rasp 
three  oranges  on  a  piece  of  loaf 
sugar  and  scrape  it  into  the  "juice 
of  six  oranges,  and  two  lemons, 
half  a  pint  of  cold  water,  and 
one  pound  of  loaf  sugar  boiled  for 
ten  minutes  in  one  pintof  water,  mix 
all  together  and  pour  through  a  gravy 
strainer.  Freeze,  and  turn  out  as  di¬ 
rected  for  Lemon  Water  Ice. 

Pineapple  Water  Ice. 

To  make  a  quart  shape,  boil  one 
pound  of  loaf  sugar  in  a  pint  of  water 
for  ten  minutes,  pound  in  a  mortar 
three-quarters  of  a  pound  of  pine¬ 
apple  till  very  fine,  add  the  juice  of  one 
lemon  and  the  sugar,  mix  well,  and 
strain.  Freeze,  and  turn  out  as  direct¬ 
ed  for  Lemon  Water  Ice. 

Strawberry  Water  Ice. 

To  make  a  quart  shape,  boil  one 
pound  of  loaf  sugar  in  one  pint  of  -water 
for  ten  minutes,  mix  it  either  with  the 
juice  of  one  pound  of  fresh  strawberries, 
or  one  pound  of  strawberry  jam  pressed 
through  a  sieve,  mix  and  add  the  juice 


Let  evil  words  die  as  soon  as  they’re  spoken. 


613 


of  two  lemons,  half  a  pint  of  cold  water, 
and  alittle  cochineal.  Freeze,  and  turn 
out  as  directed  for  Lemon  Water  Ice. 

Raspberry  Water  Ice. 

Is  made  the  same  as  above,  by  sub¬ 
stituting  raspberries  for  strawberries. 

Junket. 

Sweeten  to  taste,  one  quart  fresh 
milk;  stir  in  one  tablespoonful  of  liquid 
rennet  and  pour  into  glass  dish.  Set 
near  the  stove  where  it  will  get  warm 
and  as  soon  as  it  begins  to  thicken,  set 
on  ice.  Serve  with  preserves  and 
cream. 

Fruit  Cream. 

Peel  four  bananas,  mash  and  rub 
ihrough  a  sieve;  add  pulp  and  juice  of 
two  oranges,  one  teaspoonful  lemon 
juice,  one  of  sherry  wine,  two-thirds 
cup  of  powdered  sugar,  and  one  and 
one-fourth  teaspoonfuls  of  granulated 
gelatine  dissolved  in  one-fourth  cup 
boiling  water.  Cool  in  ice-water,  stir¬ 
ring  constantly,  and  put  in  whip  from 
two  cups  of  cream. 

Frozen  Milk  Punch. 

Freeze  together  one  quart  of  milk 
and  one-half  pound  of  sugar.  After 
it  is  frozen,  add  a  glass  of  rum  and  one 
pint  of  whipped  cream  with  a  grating 
of  nutmeg;  pack  in  ice  for  an  hour  be¬ 
fore  serving.  If  the  rum  is  not  liked, 
use  brandy,  or  the  brandy  that  has 
covered  brandy  peaches,  strained 
through  a  fine  cloth,  may  be  used. 

Frozen  Peaches. 

Two  quarts  very  ripe,  luscious 
peaches  peeled  and  sliced ;  sprinkle  with 
a  pound  of  granulated  sugar  and  let 
stand  an  hour;  mash,  add  one  quart  of 
cold  water  and  freeze  as  you  would  ice¬ 
cream.  Serve  with  whipped  cream 
very  cold. 

Apple  Glace. 

Peel  and  core  some  apples,  lay  them 
in  a  baking  dish,  and  pour  over  them  a 
half  cupful  of  cold  water;  put  in  a  hot 


oven  and  when  they  begin  to  cook  sift 
granulated  sugar  over  them.  Cook 
until  soft,  but  not  until  they  lose  their 
shape.  Make  a  syrup  of  a  cupful  of 
sugar  and  a  half-cupful  of  water,  and  a 
tablespoonful  of  lemon  juice;  add  to 
the  syrup  two  tablespoonfuls  of  blanch¬ 
ed  almonds,  cut  in  bits,  two  tablespoon¬ 
fuls  of  chopped  raisins,  two  of  chopped 
candied  cherries.  Put  these  into  the 
syrup  and  pour  over  apples.  Serve 
cold. 

Iced  Cheese. 

Separate  the  yolks  from  the  whites  of 
three  eggs,  beat  the  yolks  with  one  tea¬ 
spoonful  of  dry  mustard,  a  little  white 
pepper  and  salt,  then  add  half  a  pint 
of  cream  and  four  ounces  of  grated 
cheese,  and  mix  well.  Switch  up  the 
whites  of  the  eggs  till  very  stiff  and 
light,  and  mix  together  carefully  and 
lightly.  Freeze  in  the  usual  way  in  a 
square  or  oblong  mold,  and,  just  be¬ 
fore  serving,  turn  out  and  cut  into 
pieces  one  inch  and  three-quarters  long, 
one  inch  broad,  and  a  quarter  of  an 
inch  thick.  Dish  in  a  circle,  the  slices 
overlapping  each  other,  with  lettuce  or 
endive  in  the  center. 

Iced  Cheese,  No.  2. 

Melt  in  a  saucepan  three  ounces  of 
grated  cheese,  with  half  a  pint  of  milk, 
then  let  it  get  cold,  and  mix  it  with  a 
small  teacupful  of  cream,  one  teaspoon¬ 
ful  of  dry  mustard,  and  a  little  pepper 
and  salt.  Pour  into  a  square  mold, 
and  freeze  in  the  usual  way.  When 
wanted,  turn  out  and  cut  into  small 
cakes  about  two  inches  long  by  an  inch 
and  a  quarter  broad,  and  dish  in  a  circle, 
the  one  overlapping  the  other. 

Apple  Souffle. 

Six  or  eight  apples,  some  white  sugar, 
yolks  and  whites  of  3  eggs,  J  of  a  pint 
of  cream  or  new  milk,  sugar  to  taste. 
Peel  and  cut  the  apples;  boil  them  with 
a  little  white  sugar,  and  mash  them 
smooth.  Make  a  custard  with  the 


614 


Very  slight  things  make  epochs  in  married  life. 


yolks  of  3  well-beaten  eggs,  a  l  of  a  pint 
of  cream  or  new  milk, and  white  sugar 
to  taste.  Have  the  apples  and  custard 
ready ;  make  a  ring  round  the  dish  with 
the  apples,  and  put  the  custard  in  the 
middle.  Whisk  the  whites  of  the  eggs 
to  a  stiff  froth,  and  put  them  over  the 
custard  and  apples.  Sift  sugar  over  it, 
and  bake  it  in  a  moderate  oven. 

Another.— One  pint  of  steamed 
apple,  one  tablespoonful  of  melted  but¬ 
ter,  half  cupful  of  sugar,  whites  of  six 
eggs,  yolks  of  three,  a  slight  grating  of 
nutmeg.  Stir  into  the  hot  apple  the 
butter,  sugar,  and  nutmeg,  and  the  yolks 
of  the  eggs  well  beaten.  When  this  is 
cold  beat  the  whites  of  the  eggs  to  a 
stiff  froth,  and  stir  into  the  mixture. 
Butter  a  three  pint  dish  and  turn  the 
souffle  into  it.  Bake  thirty  minutes 
in  a  moderate  oven.  Serve  imme¬ 
diately  -with  any  kind  of  sauce. 


Chocolate  Souffle. 

Melt  one  ounce  and  a  half  of  choco¬ 
late  over  hot  water;  beat  the  yolks  of 
four  eggs  until  light.  Add  the  choco¬ 
late  and  one  cupful  of  sugar  gradually, 
constantly  beating.  Add  a  teaspoon¬ 
ful  of  vanilla,  and  fold  into  the  mixture 
the  stiffly  beaten  whites  of  four  eggs. 
Turn  into  a  baking  dish,  buttered,  and 
bake  standing  in  a  pan  of  hot  water  for 
half  an  hour.  Serve  with  cream  and 
sugar  immediately. 

Lemon  Souffle. 

Beat  the  whites  of  four  eggs  until 
they  are  stiff  and  dry;  beat  the  yolks 
thoroughly,  add  to  them  six  table¬ 
spoonfuls  of  powdered  sugar  and  the 
rind  and  juice  of  one  lemon.  Fold  the 
whites  into  the  mixture  and  bake  in  a 
slow  oven  for  fifteen  minutes. 


PRESERVES,  JELLIES,  CANNED  FRUITS, 


Canning  Fruit. 

The  principle  should  be  understood, 
in  order  to  work  intelligently.  The 
fruit  is  preserved  by  placing  it  in  a 
vessel  from  which  the  external  air  is 
entirely  excluded.  This  is  effected  by 
surrounding  the  fruit  by  liquid,  and  by 
the  use  of  heat  to  rarify  and  expel  the 
air  that  may  be  entangled  in  the  fruit 
or  lodged  in  its  pores.  The  preserva¬ 
tion  does  not  depend  upon  sugar,  though 
enough  of  this  is  used  in  the  liquid 
which  covers  the  fruit  to  make  it  pala¬ 
table.  The  heat  answers  another  pur¬ 
pose;  it  destroys  the  ferment  which 
fruits  naturally  contain,  and  as  long  as 
they  are  kept  from  contact  with  the  ex¬ 
ternal  air  they  do  not  decompose. 

The  Vessels  in  which  fruits  are  pre¬ 
served  are  tin,  glass,  and  earthenware. 
Tin  is  used  at  the  factories  where  large 
quantities  are  put  up  for  commerce, 
but  is  seldom  used  in  families,  as'more 


skill  in  soldering  is  required  than  most 
persons  possess.  Besides,  the  tins  are 
not  generally  safe  to  use  more  than 
once.  Glass  is  the  preferable  material, 
as  it  is  readily  cleaned  and  allows  the 
interior  to  be  frequently  inspected. 
Any  kind  of  bottle  or  jar  that  has  a 
mouth  wide  enough  to  admit  the  fruit 
and  that  can  be  securely  stopped,  posi¬ 
tively  air-tight— which  is  much  closer 
than  water-tight — will  answer.  Jars 
of  various  patterns  and  patents  are 
made  for  the  purpose,  and  are  sold  at 
the  crockery  and  grocery  stores.  These 
have  wide  mouths,  and  a  glass  or  metal¬ 
lic  cap  which  is  made  to  fit  very  tightly 
by  an  India-rubber  ring  between  the 
metal  and  the  glass.  The  devices  for 
these  caps  are  numerous,  and  much  in¬ 
genuity  is  displayed  in  inventing  them . 
We  have  used  several  patterns  without 
much  difference  in  success,  but  have 
found  there  was  some  difference  in  the 


Truth  is  the  hardest  missile  one  can  he  pelted  with. 


615 


facility  with  which  the  jars  could  be 
opened  and  closed.  The  best  are  those 
in  which  atmospheric  pressure  helps 
the  sealing,  and  where  the  sole  depen¬ 
dence  is  not  upon  screws  or  clamps.  To 
test  a  jar,  light  a  slip  of  paper  and  hold 
it  within  it.  The  heat  of  the  flame  will 
expand  the  air  and  drive  out  a  portion 
of  it.  Now  put  on  the  cap;  when  the 
jar  becomes  cool  the  air  within  will  con¬ 
tract,  and  the  pressure  of  the  external 
air  should  hold  the  cover  on  so  firmly 
that  it  cannot  be  pulled  off  without 
first  letting  in  air  by  pressing  aside  the 
rubber  or  by  such  other  means  as  is 
provided  in  the  construction  of  the  jar. 
When  regular  fruit  jars  are  not  used, 
good  corks  and  cement  must  be  pro¬ 
vided. 

Cement  is  made  by  melting  1J  oz.  of 
tallow  with  1  lb.  resin.  The  stiffness 
of  the  cement  may  be  governed  by  the 
use  of  more  or  less  tallow.  After  the 
jar  is  corked,  tie  a  piece  of  stout  drilling 
over  the  mouth.  Dip  the  cloth  on  the 
mouth  of  the  jar  into  the  melted  cement, 
rub  the  cement  on  the  cloth  with  a 
stick  to  break  up  the  bubbles,  and 
leave  a  close  covering. 

The  Process . — Everything  should  be 
in  readiness,  the  jars  clean,  the  covers 
well  fitted,  the  fruit  picked  over  or 
otherwise  prepared,  and  cement  and 
corks,  if  these  are  used,  at  hand.  The 
bottles  or  jars  are  to  receive  a  very  hot 
liquid,  and  they  must  be  gradually 
warmed  beforehand,  by  placing  warm 
water  in  them,  to  which  boiling  water 
is  gradually  added.  Commence  by 
making  a  syrup  in  the  proportion  of  a 
pound  of  white  sugar  to  a  pint  of  water, 
using  less  sugar  if  this  quantity  will 
make  the  fruit  too  sweet.  When  the 
syrup  boils,  add  as  much  fruit  as  it  will 
cover,  let  the  fruit  heat  in  the  syrup 
gradually,  and  when  it  comes  to  a  boil 
ladle  it  into  the  jars  or  bottles  which 
have  been  warmed  as  above  directed. 
Put  in  as  much  fruit  as  possible,  and 


then  add  the  syrup  to  fill  up  all  the  in¬ 
terstices  among  the  fruit;  then  put  on 
the  cover  or  insert  the  stopper  as  soon  as 
possible.  Have  a  cloth  at  hand  damp¬ 
ened  in  hot  water  to  wipe  the  necks  of 
the  jars.  When  one  lot  has  been  bottled, 
proceed  with  more,  adding  more  sugar 
and  water  if  more  syrup  is  required. 
Juicy  fruits  will  diminish  the  syrup 
much  less  than  others.  When  the  bot¬ 
tles  are  cold,  put  them  away  in  a  cool, 
dry,  and  dark  place.  Do  not  tamper 
with  the  covers  in  any  way.  The  bot¬ 
tles  should  be  inspected  every  day  for 
a  week  or  so,  in  order  to  discover  if  any 
are  imperfect.  If  fermentation  has 
commenced,  bubbles  will  be  seen  in  the 
syrup,  and  the  covers  will  be  loosened. 
If  taken  at  once,  the  contents  may  be 
saved  by  thoroughly  reheating. 

Another  way . — Prepare  a  syrup  and 
allow  it  to  cool.  Place  the  fruit  in  the 
bottles,  cover  with  the  syrup  and  then 
set  the  bottles  nearly  up  to  their  rims 
in  a  boiler  of  cold  water.  Some  wood¬ 
en  slats  should  be  placed  at  the  bottom 
of  the  boiler  to  keep  the  bottles  from 
contact  with  it.  The  water  in  the 
boiler  is  then  heated  and  kept  boiling 
until  the  fruit  in  the  bottles  is  thor¬ 
oughly  heated  through,  when  the 
covers  are  put  on,  and  the  bottles 
allowed  to  cool.  It  is  claimed  that  the 
flavor  of  the  fruit  is  better  preserved 
in  this  way  than  by  the  other. 

What  may  be  Preserved. — All  the 
fruits  that  are  used  in  their  fresh  state 
or  for  pies,  etc.,  and  Rhubarb,  or  Pie¬ 
plant,  and  Tomatoes.  Green  Peas, 
and  Com,  cannot  be  readily  preserved 
in  families,  as  they  require  special  ap¬ 
paratus.  Strawberries.  Hard  fleshed 
sour  varieties,  such  as  the  Wilson,  are 
better  than  the  more  delicate  kinds. 

Currants  need  more  sugar  than  the 
foregoing.  Blackberries  and  Huckle¬ 
berries  are  both  very  satisfactorily  pre¬ 
served,  and  make  capital  pies.  Cherries 
and  plums  need  only  picking  over. 


616 


For  all  healthy  people  economy  has  its  pleasure. 


Peaches  need  peeling  and  quartering. 
The  skin  may  be  removed  from  ripe 
peaches  by  scalding  them  in  water  or 
weak  lye  for  a  few  seconds,  and  then 
transferring  them  to  cold  water.  Some 
obtain  a  strong  peach  flavor  by  boiling 
a  few  peach  meats  in  the  syrup.  We 
have  had  peaches'keep  three  years,  and 
were  then  better  than  those  sold  at  the 
stores.  Pears  are  pared  and  halved, 
or  quartered,  and  the  core  removed. 
The  best,  high-flavored  and  melting 
varieties  only  should  be  used.  Coarse 
baking  pears  are  unsatisfactory. 
Apples.  Very  few  put  up  these.  Try 
some  high-flavored  ones,  and  you  wall 
be  pleased  with  them.  Quinces.  There 
is  a  great  contrast  between  quinces 
preserved  in  this  way  and  those  done 
up  in  the  old  ttay  of  pound  for  pound. 
They  do  not  become  hard,  and  they 
remain  of  a  fine  light  color.  Tomatoes 
require  cooking  longer  than  the  fruits 
proper.  Any  intelligent  person  who 
understands  the  principle  upon  which 
fruit  is  preserved  in  this  way,  will  soon 
find  the  mechanical  part  easy  of  execu¬ 
tion  and  the  results  satisfactory. 

Serving  Canned  Goods. 

All  canned  goods  should  be  opened 
several  hours  before  using.  It  takes 
away  the  flat  taste  they  are  apt  to  have. 
Turn  them  into  an  earthen  dish. 

Canned  Apples. 

To  four  pounds  of  apples  use  one 
pound  of  sugar,  the  juice  and  yellow 
rind  of  one  lemon,  and  one  quart  of 
water.  Choose  fine  ripe  Pippins  or 
sound,  sweet  apples.  Pare,  core,  and 
throw  them  into  cold  water.  When  you 
have  sufficient  to  fill  one  or  two  jars, 
lift  them  carefully  from  the  water, 
weigh,  then  put  them  in  a  porcelain- 
fined  kettle,  cover  with  boiling  water, 
bring  quickly  to  the  boiling  point,  and 
then  stand  them  over  a  moderate  fire, 
where  they  will  scarcely  bubble,  until 
tender.  While  they  are  cooking,  put 


the  sugar  and  water  into  another 
kettle,  stir  with  a  clean  wooden  spoon 
until  the  sugar  is  thoroughly  dissolved, 
add  the  lemon,  and  boil  three  minutes. 
With  a  perforated  skimmer  lift  the 
apples  from  the  water,  hold  a  moment 
until  drained,  and  then  slide  them 
carefully  into  the  boiling  syrup;  con¬ 
tinue  until  the  bottom  of  the  kettle  is 
covered;  boil  until  the  apples  are  suf¬ 
ficiently  tender  to  admit  a  straw, 
then  lift  them  carefully  and  slide  one 
at  a  time  into  the  jar.  The  jar  should 
be  thoroughly  cleaned  and  heated  and 
set  on  a  folded  wet  towel.  After  pass¬ 
ing  a  silver  spoon  handle  around  the 
inside  of  the  filled  jar  to  break  any  air 
bubbles  present,  screw  on  the  top  as 
quickly  as  possible.  Stand  the  jars 
in  a  warm  place  in  the  kitchen  over 
night,  and  in  the  morning  again  tighten 
the  covers  and  put  away  in  a  cool,  dark, 
dry  closet. 

Canned  Cherries. 

Allow  three-quarters  of  a  pound  of 
sugar  to  every  pound  of  cherries.  Put 
into  a  porcelain-lined  kettle ;  cook  suf¬ 
ficient  to  fill  one  jar  only  at  a  time; 
bring  slowly  to  boiling-point;  simmer 
until  the  cherries  are  soft,  without 
being  broken,  skim  and  can.  All 
large  cherries  may  be  canned  in  the 
same  manner,  first  pricking  the  skins 
to  prevent  cracking. 

Another. — Wash  and  put  whole  in 
a  syrup  made  in  the  proportion  of  a 
pint  of  water  and  a  pound  of  sugar  to 
every  two  pounds  of  fruit;  boil  for 
eight  minutes ;  can  and  seal  immediate- 
ately. 

Canned  Grapes. 

Take  ripe  grapes,  pick  from  the 
stems,  and  wash  well.  Put  them  into 
cans  and  place  the  lid  on  loosely.  Set 
the  cans  on  cloths  or  a  wooden  rack  in  a 
boiler,  surround  the  cans  with  water 
two-thirds  their  height;  boil  until 
thorough!}'  cooked.  Fill  up  shrinkage 


Love  all;  trust  a  jew;  do  wrong  to  none. 


617 


from  one  can,  or  add  boiling  water  or 
boiling  syrup,  of  any  strength  desired. 
Screw  the  tops  down,  or  seal,  and  set 
away. 

Canned  Grapes — To  Use. 

They  are  good  directly  from  the  can 
or  made  into  pies;  or  they  may  be  used 
as  plums  or  raisins,  in  cake  and  pudding. 
They  are  good  in  a  roly-poly  pudding, 
boiled  or  baked. 

Peaches— To  Can. 

Pare  and  halve  your  peaches.  Pack 
them  as  closely  as  possible  in  the  can 
without  any  sugar.  When  the  can  is 
full,  pour  in  sufficient  pure  cold  water 
to  fill  all  the  interstices  between  the 
peaches,  and  reach  the  brim  of  the  can. 
Let  stand  long  enough  for  the  water  to 
soak  into  all  the  crevices — say  six  hours 
— then  pour  in  -water  to  replace  what 
has  sunk  away.  Seal  up  the  can,  and 
all  is  done.  Canned  in  this  way, 
peaches  retain  all  their  freshness  and 
flavor. 

There  will  not  be  enough  water  in 
them  to  render  them  insipid.  If  pre¬ 
ferred,  a  cold  syrup  could  be  used  in¬ 
stead  of  pure  water,  but  the  peaches 
taste  most  natural  without  any  sweet. 

Another. — Select  some  fine  free¬ 
stone  peaches;  pare,  cut  in  two  and 
stone  them;  immerse  in  cold  water, 
taking  care  not  to  break  the  fruit;  see 
that  the  peaches  are  not  over-ripe; 
place  in  the  kettle  and  scatter  sugar 
between  the  layers;  the  sugar  should 
be  in  the  proportion  of  a  full  tablespoon 
to  a  quart  of  fruit;  to  prevent  burning, 
put  a  little  water  in  the  kettle;  heat 
slowly  to  a  boil,  then  boil  for  three  or 
four  minutes.  Can  and  seal  the  fruit. 

Plums— Canned. 

Allow  three-quarters  of  a  pound 
of  sugar  to  every  pound  of  plums. 
Put  in  a  porcelain-lined  kettle;  cook 
sufficient  to  fill  one  jar  at  a  time; 
bring  slowly  to  boiling-point;  simmer 
until  the  plums  are  soft,  without 


being  broken,  skim  and  can.  All 
large  plums  may  be  canned  in  the 
same  manner,  first  pricking  the  skins 
to  prevent  cracking. 

Another. — Wash  and  put  whole  in 
a  syrup  made  in  the  proportion 
of  a  pint  of  water  and  a  pound  of 
sugar  to  every  two  pounds  of  fruit; 
boil  for  eight  minutes;  can  and  seal 
immediately.  If  pricked  with  a  fork 
before  putting  in  the  syrup,  they  will 
be  less  liable  to  burst.  Cherries  are 
canned  in  the  same  way. 

Tomatoes— Canning. 

The  most  thorough  and  reliable 
mode  of  canning  tomatoes  is  as  fol¬ 
lows:  They  are  just  sufficiently 

steamed,  not  cooked,  to  scald  or  loosen 
the  skin,  and  are  then  poured  upon 
tables  and  the  skin  removed,  care 
being  taken  to  preserve  the  tomato 
in  as  solid  a  state  as  possible.  After 
being  peeled,  they  are  placed  in  large 
pans,  with  false  bottoms  perforated 
with  holes,  so  as  to  strain  off  the 
liquid  that  emanates  from  them. 
From  these  pans  they  are  carefully 
placed  by  hand  in  the  cans,  which 
are  filled  as  solidly  as  possible — in 
other  words,  all  are  put  in  that  the 
cans  will  hold.  They  are  then  put 
through  the  usual  process  and  hermet¬ 
ically  sealed.  The  cans,  when  opened 
for  use,  present  the  tomato  not  only 
like  the  natural  vegetable  in  taste 
and  color,  but  also  in  appearance; 
and  moreover,  when  thus  sealed,  they 
are  warranted  to  keep  in  any  cli¬ 
mate,  and  when  opened,  will  taste  as 
naturally  as  when  just  plucked  from 
the  vine. 

Apple  Preserves. 

Core  and  pare  fine  ripe  Pippins 
and  cut  them  into  quarters.  Weigh, 
and  to  each  pound  allow  one  pound 
of  granulated  sugar  and  a  half  a  pint 
of  boiling  water,  the  grated  rind  of 
one  and  the  juice  of  two  lemons.  Boil 


618 


Against  diseases  here  the  strongest  fence 


the  sugar  and  water  until  clear  (about 
three  minutes),  skimming  when  neces¬ 
sary;  add  the  lemon  juice  and  rind, 
then  the  apples,  and  simmer  gently 
until  they  are  clear  and  tender,  but 
not  broken;  then  stand  aside  to  cool. 
When  cold  put  them  into  jars  cover 
closely,  and  stand  them  in  a  cool,  dark 
place  for  one  week.  At  the  end  of 
that  time  turn  them  carefully  into1* 
the  kettle,  bring  them  to  the  boiling- 
point,  and  simmer  for  five  minutes; 
then  return  them  to  the  jars,  and 
cover  closely  with  tissue  paper  brushed 
over  with  the  white  of  an  egg,  and 
put  in  a  dark,  cool  place  to  keep. 

Crab  Apples— Preserving. 

The  fruit  is  prepared  by  first  cutting 
out  all  decayed  portions;  then  wash 
clean,  and  place  in  a  kettle  with  suf¬ 
ficient  water  to  cover  the  fruit  en¬ 
tirely.  Have  a  tight-fitting  lid  to 
the  kettle  and  boil,  over  a  moderate 
fire,  until  the  fruit  is  soft  enough  to 
pierce  with  a  straw;  drain  off  the 
water,  and  strain  through  a  coarse 
cloth  or  jelly  bag,  and  set  it  aside  for 
jelly.  The  apples,  in  boiling,  will 
have  burst  their  skins,  which  are 
easily  removed ;  the  cores  are  taken 
out  by  pushing  them  through  from  the 
blossom  end,  with  a  goose-quill  or  a 
stick  of  equal  thickness,  being  careful 
to  press  the  stem  end  against  the 
fingers  to  prevent  breaking  the  apple. 
The  fruit  is  now  ready  to  preserve 
whole  or  to  make  into  marmalade , 
for  either,  the  proportions  are:  4  lbs. 
of  fruit,  3  lbs.  of  sugar,  and  1  pint  of 
water.  Put  the  sugar  and  water  into 
the  preserving  kettle,  set  it  over  the 
fire  until  it  boils,  then  drop  in  the 
fruit,  (if  it  is  to  be  done  whole),  boil 
until  clear,  and  remove  into  a  jar. 
If  there  is  more  syrup  than  will  be 
needed,  boil  down  to  the  desired 
quantity;  pour  it  over  the  fruit  while 
hot  and  cover  with  a  cloth,  cut  of  suf¬ 
ficient  size  to  cover  and  tie  down. 


This  cloth  dip  into  a  cement  made  of 
two  parts  of  beeswax  to  one  of  resin, 
adding  enough  tallow  or  lard  to  keep 
it  from  cracking.  While  the  whole 
is  warm,  draw  the  cloth  tightly  over 
the  top  of  the  jar  and  tie  down.  To 
make  marmalade,  the  boiled  fruit 
must  be  mashed  to  a  pulp  before  being 
added  to  the  syrup,  and  then  boiled, 
and  stirred  until  it  becomes  clear, 
■which  is  usually  in  half  an  hour. 

To  Preserve  Apricots  Whole. 

Weigh  equal  quantities  of  fine 
apricots  and  of  loaf  sugar;  cut  a  slice 
at  the  stems,  and  push  out  the  stones; 
put  them  on  a  flat  dish,  and  scatt  er  some 
sugar  over  them.  Boil  the  remainder 
of  the  sugar  to  a  syrup,  put  in  the 
apricots,  let  them  boil  for  three  min¬ 
utes,  take  off  the  pan,  cover  it  closely, 
and  let  them  stand  for  two  hours,  after 
which  return  it  to  the  fire,  let  them 
come  to  boil  for  three  minutes,  take  off 
the  pan,  cover  it,  and  let  it  stand  for 
two  hours.  Put  it  on  the  fire  again,  and 
let  them  boil  slowly  for  fifteen  minutes, 
blanch  the  kernels,  and  add  them; 
carefully  remove  the  scum,  take  it  from 
the  fire,  and  let  it  stand  ten  minutes 
before  you  can  it. 

Cherry  Preserves. 

Choose  sour  ones — the  Early  Rich¬ 
mond  is  good — seed  all  very  carefully, 
allow  an  amount  of  sugar  equal  to 
the  fruit;  take  half  the  sugar,  sprinkle 
over  the  fruit,  let  it  stand  about  an 
hour,  pour  into  a  preserving  kettle, 
boil  slowly  ten  minutes,  skim  out 
the  cherries,  add  balance  of  the  sugar, 
boil,  skim,  and  pour  over  the  cherries; 
the  next  day  drain  off  the  syrup,  boil, 
skim  if  necessary',  add  the  cherries, 
boil  twenty  minutes,  and  seal  up  in 
small  jars. 

Preserved  Citron. 

Remove  the  rind  from  two  citrons, 
cut  into  small  pieces.  Sprinkle  over 
two  pounds  of  granulated  sugar.  Let 


Is  the  defensive  virtue,  abstinence. 


619 


it  stand  for  twenty-four  hours.  Add 
two  and  a  half  pounds  more  sugar, 
quarter-pound  of  ginger,  juice  and  peel 
of  six  lemons,  and  boil  for  four  hours, 
or  until  it  jellies. 

Currants — To  Preserve. 

Gather  the  currants  upon  a  dry  day ; 
to  every  pound  allow  half  a  pint  of  red 
currant  juice  and  a  pound  and  a  half 
of  finely  pounded  loaf  sugar.  With 
scissors  clip  off  the  heads  and  stalks; 
put  the  juice,  currants,  and  sugar  in  a 
preserving  pan ;  stir  it  frequently  till 
it  boils;  carefully  remove  the  fruit  from 
the  sides  of  the  pan,  and  take  off  the 
scum  as  it  rises;  let  it  boil  for  ten  or 
fifteen  minutes.  This  preserve  is  ex¬ 
cellent,  eaten  with  cream. 

Grapes  (Green) — To  Preserve. 

The  grapes  must  not  be  too  old;  the 
best  time  is  just  before  the  seed  begins 
to  harden.  They  are,  after  being  pick¬ 
ed  and  freed  from  stems,  put  into  bot¬ 
tles  (strong  wine  or  champagne  bottles 
are  best)  so  as  nearly  to  fill  the  latter. 
These  are  then  filled  with  fresh  and 
clean  water.  After  this  they  are  all 
placed  in  a  large  kettle,  partially  filled 
with  cold  water,  and  the  temperature 
raised  nearly  to  the  boiling-point.  The 
water  in  the  bottles  expands  by  the 
heat,  and  part  is  driven  out.  As  soon 
as  sufficiently  heated,  they  are  taken 
off,  enough  water  poured  out  of  each 
bottle  to  merely  allow  a  well-fitting 
cork  to  be  pressed  in  tightly.  After 
being  corked  they  are  sealed  up  with 
sealing  wax  or  common  beeswax.  As* 
the  bottles  cool  down  a  partial  vacuum 
is  left  in  the  neck  of  each.  Grapes  thus 
preserved  have  kept  for  years  in  this 
climate,  where  canned  fruit  often 
spoils  during  the  hot  summers.  They 
can  at  any  time  be  opened  and  pre¬ 
pared  like  fresh  grapes,  and  no  difference 
will  be  found  in  the  taste.  It  is  better 
to  Use  the  water,  also,  in  which  they 
were  kept,  as  it  contains  a  large  per¬ 


centage  of  tartaric  acid,  which  gives 
them  the  pleasant  sour  taste. 

Preserved  Peaches. 

Peaches  for  preserving  may  be  ripe 
but  not  soft ;  cut  them  in  halves, take  out 
the  stones,  and  pare  neatly.  Take  as 
many  pounds  of  white  sugar  as  of  fruit ; 
put  to  each  pound  of  sugar  a  teacup  of 
water;  stir  it  until  it  is  dissolved;  set  it 
over  a  moderate  fire.  When  it  is  boil¬ 
ing  hot  put  in  the  peaches;  let  them 
boil  gently  until  of  a  pure,  clear,  uni¬ 
form  color;  turn  those  on  the  bottom 
to  the  top  carefully  with  a  skimmer 
several  times;  do  not  hurry  them. 
When  they  are  done  take  up  each  half 
with  a  spoon  and  spread  the  halves  on 
flat  dishes  to  become  cold ;  when  all  are 
done  let  the  syrup  boil  until  it  is  quite 
thick,  pour  it  into  a  large  pitcher,  and 
let  set  to  cool  and  settle;  when  the 
peaches  are  cold  place  them  carefully 
into  jars  and  pour  the  syrup  over  them, 
leaving  any  sediment  which  has  settled 
at  the  bottom,  or  strain  the  syrup. 
Some  of  the  kernels  from  the  peach- 
stones  may  be  put  in  with  the  peaches 
while  boiling.  Let  them  remain  open 
over  night;  then  cover. 

Pineapples— To  Preserve. 

Cut  the  pineapple  into  slices  about 
half  an  inch  thick,  put  them  into  a 
jar,  make  a  syrup,  using  half  a  pound 
of  sugar  to  a  pint  of  water,  and  let  it 
simmer  quietly  till  dissolved.  Let 
it  stand  a  day,  and  then  pour  it  over 
the  fruit;  after  a  short  time  take  it 
away,  and  let  it  simmer  again,  having 
added  a  little  more  sugar.  Repeat 
this  process  three  or  four  times,  and 
the  last  time  pour  the  syrup  boiling 
over  the  fruit. 

Plum  Preserves. 

Allow  equal  weight  sugar  and  plums; 
add  sufficient  water  to  the  sugar  to 
make  a  thick  syrup,  boil,  skim,  and 
pour  over  the  plums  (previously  washed, 
pricked,  and  placed  in  a  stone  jar),  and 


620 


Our  acts  our  angels  are,  of  good  or  ill, 


cover  with  a  plate.  The  next  day 
drain  off  the  syrup,  boil,  skim,  and 
pour  in  over  plums;  repeat  this  for 
three  or  four  days;  then  place  plums 
and  syrup  in  preserving  kettle,  and 
boil  very  slowly  for  half  an  hour.  Put 
up  in  stone  jars,  cover  with  paper, 
like  jellies,  or  seal  in  cans. 

Plums— To  Preserve. 

Cut  your  plums  in  half  (they  must 
not  be  quite  ripe),  and  take  out  the 
stones.  Weigh  the  plums,  and  allow 
a  pound  of  loaf  sugar  to  a  pound  of 
fruit.  Crack  the  stones,  take  out  the 
kernels  and  break  them  in  pieces- 
Boil  the  plums  and  kernels  very  slowly 
for  about  fifteen  minutes,  in  as  little 
water  as  possible.  Then  spread  them 
on  a  large  dish  to  cool,  and  strain  the. 
liquor.  Next  day  make  your  syrup. 
Melt  the  sugar  in  as  little  water  as  will 
sufficiently  dissolve  it  (about  a  gill  of 
water  to  a  pound  of  sugar),  and  boil  it 
a  few  minutes,  skimming  it  till  quite 
clear.  Then  put  in  your  plums  with 
the  liquor,  and  boil  them  fifteen  min¬ 
utes.  Put  them  in  jars,  pour  the  juice 
over  them  warm,  and  tie  them  up  when 
cold,  with  brandy  paper.  Plums  for 
common  use  are  very  good  done  in 
syrup.  Put  your  plums  into  an  earth¬ 
en  vessel  that  holds  a  gallon,  having 
first  slit  each  plum  with  a  knife.  To 
three  quarts  of  plums  put  a  pint  of 
syrup.  Cover  them,  and  set  them  on 
the  back  of  the  range.  Let  them  stew 
for  twelve  hours  or  more,  occasionally 
stirring  them.  The  next  day  put  them 
up  in  jars.  Done  in  this  manner,  they 
will  keep  till  the  next  spring.  Syrups 
may  be  improved  in  clearness  by  ad¬ 
ding  to  the  dissolved  sugar  and  water 
some  white  of  egg  very  well  beaten, 
allowing  the  white  of  one  egg  to  two 
pounds  of  sugar.  Boil  it  very  hard 
(adding  the  eggshell),  and  skim  it  well 
that  it  may  be  quite  clear  before  you 
put  in  your  fruit. 


Quinces — To  Preserve. 

Wipe  the  fruit  and  remove  all  de¬ 
fects,  then  pare,  quarter  and  core. 
Boil  the  parings  and  cores  in  water 
an  hour  or  more  and  strain  through  a 
colander.  In  this  liquid,  which  is  very 
glutinous,  boil  the  fruit  until  easily 
pierced  with  a  fork.  The  fruit  should 
be  w'eighed  before  cooking.  To  each 
pound  of  fruit  add  half  a  pound  of 
white  coffee  sugar  and  boil  only  a 
fewr  moments,  when  they  are  ready 
for  canning.  If  more  juice  is  desired 
add  water  to  the  last  cooking.  A 
mold  may  form  on  the  top,  but  it 
does  not  hurt  them  in  the  least,  and 
is  easily  removed  when  they  are  used. 
This  process  requires  time. 

Another. — Pare  and  core  the  quin¬ 
ces  and  cut  them  in  halves  or 
quarters,  according  to  size.  To 
four  pounds  of  quinces  allow  four 
pounds  of  best  white  crushed  sugar, 
and  a  pint  of  cold  wrater.  Put 
the  quinces  into  a  preserving  kettle 
and  pour  the  water  over  them,  and 
spread  half  the  sugar  over  the  top; 
let  them  heat  slowly,  and  boil  until 
you  can  run  a  fork  easily  through 
them;  keep  closely  covered,  and  do 
not  stir  them;  when  soft  take  each 
piece  out  separately  and  place  on  a 
platter  to  cool.  Then  strain  the 
syrup,  put  in  the  rest  of  the  sugar  and 
boil  it,  closely  covered  without  stir¬ 
ring,  half  an  hour  or  more,  Avhen  it  is 
a  red  color  and  almost  a  jelly;  do  not 
remove  the  cover  until  it  is  taken 
from  the  fire.  Let  the  fuit  and  syrup 
remain  separate  until  the  next  day, 
then  put  a  layer  of  each  alternately 
into  your  jars  and  seal  them.  In  this 
way  they  will  not  grow  hard  and  tough. 

To  Preserve  Raspberries. 

Gather  the  raspberries  when  they 
are  dry,  allow  to  each  pound  of  fruit 
a  pound  of  sugar,  add  the  raspberries, 
and  boil  them  for  twenty  minutes. 


Our  fatal  shadows  that  walk  by  us  still. 


621 


Rhubarb  Preserve. 

Peel  and  cut  into  pieces  about  two 
inches  in  length,  six  pounds  of  rhu¬ 
barb.  Put  it  into  a  stone  jar,  with 
eight  pounds  of  preserving  sugar,  the 
rind  of  a  lemon  cut  thin,  and  shredded 
into  little  bits,  a  quarter  of  a  pound 
of  ginger,  and  a  few  cloves;  set  the 
jar  in  a  pan  of  boiling  water,  or  stand 
it  in  the  oven.  When  the  rhubarb 
is  quite  tender,  strain  off  the  juice; 
put  the  juice  into  a  preserving  pan, 
and  boil  quickly  #for  half  an  hour; 
pour  it  over  the  rhubarb,  and  put 
the  whole  into  jars;  if  well  made 
it  will  be  clear,  and  stiff  enough  to 
turn  out,  and  covered  in  jars,  it  will 
keep  as  well  as  any  other  preserves. 

To  Preserve  Strawberries. 

Have  the  fruit  gathered  very  dry 
and  ripe.  To  six  pounds  of  fruit  al¬ 
low  two  pints  of  the  juice  of  red  cur¬ 
rants,  and  to  each  pound  of  straw¬ 
berries  allow  one  pound  of  loaf  sugar, 
and  the  same  to  each  pint  of  juice. 
Put  in  the  fruit  with  the  juice,  boil 
it  for  twenty  minutes,  take  out  a 
little  on  a  saucer,  and  let  it  stand 
till  cold.  If  it  jellies  it  is  done;  if 
it  runs,  boil  it  a  few  minutes  longer. 

Tomatoes— Preserved. 

Take  of  good  ripe  tomatoes,  such 
a  quantity  as  you  wash  to  preserve; 
pare  them,  cut  them  into  quarters, 
(if  large  ones,)  place  them  in  a  stew- 
pan  with  a  little  water,  so  they  will  not 
burn.  Being  a  very  juicy  fruit,  they 
require  to  be  cooked  until  the  juice 
is  nearly  all  out;  then  add  white  sugar 
— one  pound  to  each  pound  of  fruit; 
cook  slowly  one-half  hour. 

Making  Jelly. 

Use  a  coarse  linen  bunting  bag 
or  cloth  to  strain  the  fruit.  To  make 
very  clear  do  not  press  very  much 
as  the  more  the  fruit  is  pressed  the 
tioudie  +he  jelly  will  be.  Use  only 


three-quarters  as  much  sugar  for  crab- 
apple  .and  quince  as  you  do  for  other 
fruit.  Use  currants  before  they  are 
dead  ripe.  For  most  fruits  the  rule 
is  a  pound  of  sugar  to  a  pint  of  juice. 
Twenty  minutes  boiling  for  currant 
jelly,  as  it  has  no  water  in  it.  Cover 
the  jelly  in  the  glasses  with  writing 
paper  wet  with  brandy,  and  seal 
with  newspaper  or  thin  wrapping 
paper  wet  with  white  of  egg,  not 
beaten  to  a  froth. 

Apple  Jelly. 

Wipe  the  fruit,  cut  it  into  pieces 
without  paring  or  removing  the  seeds. 
Put  into  kettle  and  barely  cover  with 
cold  water;  cover  the  kettle,  and  boil 
slowly  until  the  apples  are  very  tender; 
then  drain  them  through  a  flannel 
jelly  bag — do  not  squeeze  or  the  jelly 
will  be  cloudy.  To  every  pound  of 
this  juice  allow  one  pound  of  granu¬ 
lated  sugar.  Put  the  juice  into  the  ket¬ 
tle  and  bring  it  quickly  to  the  boiling 
point;  add  the  sugar  and  stir  until 
dissolved,  and  then  boil  rapidly  and 
continuously  until  it  jellies,  skim¬ 
ming  as  a  SGum  rises  to  the  surface. 
Twenty  minutes  is  usually  sufficient 
for  the  boiling,  though  not  always. 
After  fifteen  minutes’  boiling  begin 
the  testing  by  taking  out  one  tea¬ 
spoonful  of  the  boiling  jelly,  pouring 
it  into  the  bottom  of  a  saucepan,  and 
standing  it  in  a  cool  place  for  a  mo¬ 
ment.  Scrape  it  up  with  the  side 
of  a  spoon,  and,  if  jellied,  the  surface 
will  be  partly  solid;  if  not,  boil  a  few 
minutes  longer  and  try  again;  as  soon 
as  it  jellies  roll  the  tumblers  in  boiling 
water  and  fill  with  the  boiling  liquid. 
Stand  aside  until  cold  and  firm  (about 
twenty-four  hours).  If  the  glasses 
have  lids  put  them  on;  if  not,  cover 
with  two  thicknesses  of  tissue  paper 
and  paste  the  edges  down  over  the 
tumbler.  Then  moisten  the  papers 
with  a  sponge  dipped  in  cold  water, 


622 


If  we  do  meet  again ,  why,  we  shall  smile; 


so  that  when  'fc  dries  it  will  shrink 
and  be  tight  Keep  in  a  cool,  dark 
place. 

Plum-and-Apple  Jelly. 

This  may  be  made  by  preparing  the 
juice  of  one  part  plums  to  two  parts 
apples,  as  above,  and  finish  without 
flavoring.  Marmalade  is  made  the 
same  way  as  above.  Some  add  a  little 
ginger  root  to  it.  One  bushel  of  ap¬ 
ples  and  one  peck  of  plums  make  forty 
pints  of  jelly  and  sixteen  quart  glass 
cans  of  mixed  marmalade.  In  making 
either  kind  of  jelly  the  fruit  may  be 
squeezed  and  the  juice  strained  twice 
through  swiss  or  crinoline  and  made 
into  jelly.  The  pulp  is  not  then  fit  for 
marmalade. 

Apricot  Jelly. 

Pare  the  fruit  thin  and  stone  it; 
weigh  an  equal  quantity  of  sugar  in 
fine  powder,  and  scatter  over  it.  Stand 
one  day,  then  boil  very  gently  till  they 
are  clear,  move  them  into  a  bowl,  and 
pour  the  liquor  over.  The  next  day 
pour  the  liquor  to  a  quart  of  codling 
liquor;  let  it  boil  quickly  till  it  will 
jelly;  put  the  fruit  into  it,  and  boil; 
skim  well,  and  put  into  small  jars. 

Jelly — Arrowroot. 

Put  half  a  pint  of  wTater,  a  glass  of 
sherry,  a  little  grated  nutmeg  and  fine 
sugar  into  a  saucepan,  and  when  boil¬ 
ing  mix  gradually  with  them  a  dessert¬ 
spoonful  of  arrowroot  already  rubbed 
smooth  in  a  tablespoonful  of  cold  water. 
Boil  all  together  for  three  minutes,  and 
pour  into  glasses  or  small  cups.  This 
jelly  may  be  flavored  with  the  juice  of 
any  fruit  that  is  in  season,  or  with 
orange  or  lemon  juice. 

Barberry  and  Ap^-Je  Jelly. 

Four  quarts  barberries  and  six  sour 
apples  cooked  together  until  thor¬ 
oughly  done  with  a  small  quantity  of 
water.  Strain  through  jelly  bag,  and 
proceed  as  for  other  jelly.  Very  nice 
with  game  of  all  kinds. 


Cherry  Jelly. 

Put  the  cherries  into  a  stone  jar, 
stand  it  in  a  kettle  of  cold  water,  cover 
the  top  of  the  jar,  and  heat  slowly  until 
the  cherries  are  soft.  Now  put  a  small 
quantity  at  a  time  into  your  jelly-bag, 
and  squeeze  out  all  the  juice.  Measure 
the  juice,  and  to  each  pint  allow  one 
pound  of  granulated  sugar.  Turn  the 
juice  into  a  porcelain-lined  kettle  and 
stand  over  a  brisk  fire.  Put  the  sugar 
into  earthen  dishes  and  stand  in  the 
oven  to  heat.  Boil  the  juice  rapidly 
and  continuously  for  twenty  minutes, 
then  turn  in  the  sugar  hastily,  stirring 
all  the  while  until  the  sugar  is  dissolved. 
Dip  your  tumblers  quickly  into  hot 
water,  watch  the  liquid  carefully,  and 
as  soon  as  it  comes  again  to  a  boil,  take 
it  from  the  fire  and  fill  the  tumblers. 
If  the  fruit  is  overripe  your  jelly  will 
never  be  firm,  no  matter  how  long  you 
boil  it.  Follow  these  directions  care¬ 
fully  and  you  will  never  fail. 

Coffee  Jelly. 

One-half  box  gelatine  soaked  in  one 
pint  of  strong,  cold  coffee  two  hours. 
Then  add  one-half  pint  of  boiling  water. 
Stir  and  add  one  cup  of  sugar;  cool  on 
ice  and  serve  with  cream. 

Currant  (Black)  Jelly. 

To  each  pound  of  picked  fruit, 
allow  one  gill  of  water;  set  them  on  the 
fire  in  the  preserving  pan  to  scald,  but 
do  not  let  them  boil;  bruise  them 
with  a  silver  fork,  or  wooden  beater — 
take  them  off  and  squeeze  them  through 
a  hair  sieve ;  and  to  every  pint  of  juice 
allow7  a  pound  of  loaf  or  raw  sugar;  boil 
it  ten  minutes. 

Currant  (Red)  Jelly. 

With  three  parts  of  fine,  ripe,  red 
currants,  mix  one  of  white  currants ; 
put  them  into  a  clean  preserving  pan 
and  stir  them  gently  over  a  clear  fire 
until  the  juice  flow's  from  them  freely; 
then  turn  them  into  a  fine  hair  sieve, 
and  let  them  drain  well,  but  without 


If  not,  why  then  this  'parting  was  well  made. 


623 


pressure.  Pass  the  juice  through  a 
folded  muslin  or  a  jelly-bag;  weigh  it, 
and  then  boil  it  fast  for  a  quarter  of  an 
hour ;  add  for  each  pound,  eight  ounces  of 
sugar,  coarsely  powdered ;  stir  this  into 
it,  off  the  fire,  until  it  is  dissolved ;  give 
the  jelly  eight  minutes  more  of  quick 
boiling  and  pour  it  out.  It  will  be  firm 
and  of  excellent  color  and  flavor.  Be 
sure  to  clear  off  the  scum  as  it  rises, 
both  before  and  after  the  sugar  is  put 
in,  or  the  preserve  will  not  be  clear. 
Juice  of  red  currants  three  pounds; 
juice  of  white  currants  one  pound;  fif¬ 
teen  minutes.  Sugar  two  pounds; 
eight  minutes.  An  excellent  jelly  may 
be  made  with  equal  parts  of  the  juice 
of  red  and  of  white  currants  and  of 
raspberries,  with  the  same  proportion 
of  sugar  and  degree  of  boiling  as  men¬ 
tioned  in  the  foregoing  recipe. 

Red  Currant  Jelly,  No.  2. 

Take  the  quantity  of  fruit  required, 
squeeze  it,  and  put  the  juice  on  in  a 
brass  pan.  When  it  comes  to  the  boil, 
take  it  off  and  run  through  a  jelly-bag. 
To  a  pint  of  juice  allow  one  pound  of 
loaf  sugar,  add  the  juice,  and  boil  for 
three  minutes;  then  try  a  little  in  a 
saucer  to  ascertain  whether  it  is  jellied. 
Be  careful  not  to  boil  it  too  much,  as  it 
will  then  be  more  like  syrup  than  jelly. 
White  currant  jelly  may  be  made  in  the 
same  way. 

Red  Currant  Jelly,  No.  3. 

To  six  pints  of  red  currants  allow 
two  of  white,  and  two  of  raspberries, 
squeeze  all  together;  then  measure  the 
juice,  and  allow  one  pound  of  loaf 
sugar  to  the  pint.  Put  sugar  and 
juice  on  in  a  brass  pan,  let  it  come  to 
the  boil,  and  boil  for  about  three  min¬ 
utes,  removing  the  scum  as  it  rises  to 
the  surface. 

White  Currant  Jelly. 

Gather  the  fruit  on  a  dry  day,  pick 
it  from  the  stalks,  and  bruise  it  with  a 
saucerin  a  basin,  along  with  some  white 


raspberries,  and  to  each  pint  of  juice, 
allow  a  pound  of  sugar,  clarify  and  boil 
to  a  syrup.  Add  the  juice,  and  boil  it 
quickly  for  six  minutes,  or  you  may 
squeeze  and  boil  as  in  the  foregoing 
recipe. 

Grape  Jelly. 

For  this  use  ripe  Concord,  Isabella, 
or  Clinton  grapes.  They  should  be 
freshly  picked  and  with  the  bloom  on. 
Put  the  grapes  into  a  stone  jar;  stand 
it  in  a  kettle  of  cold  water;  cover  the 
top  of  the  jar  and  heat  slowly  until  the 
berries  are  soft.  Now  put  a  small 
quantity  at  a  time  into  your  jelly-bag, 
and  squeeze  out  all  the  juice.  Measure 
the  juice,  and  to  each  pint  allow  one 
pound  of  granulated  sugar.  Turn  the 
juice  into  a  porcelain-lined  kettle,  and 
stand  over  a  brisk  fire.  Put  the  sugar 
into  earthen  dishes  and  stand  in  the 
oven  to  heat.  Boil  the  juice  rapidly 
and  continuously  for  twenty  minutes, 
then  turn  in  the  sugar  hastily,  stirring 
all  the  while  till  the  sugar  is  dissolved. 
Dip  your  tumblers  quickly  into  hot 
water,  watch  the  liquid  carefully,  and, 
as  soon  as  it  comes  again  to  a  boil,  take 
it  from  the  fire  and  fill  the  tumblers. 
If  the  fruit  is  over  ripe  your  jelly  will 
never  be  firm. 

Green  Grape  Jelly. 

Fox  grapes  are  best  for  this.  Stem 
the  grapes,  put  them  into  a  porcelain- 
lined  kettle,  barely  covered  with  cold 
water,  cover  the  kettle,  and  boil  slowly 
until  the  fruit  is  very  tender;  then 
drain  them  through  a  flannel  jelly-bag; 
do  not  squeeze.  To  every  pint  of 
this  juice  allow  one  pound  of  granu¬ 
lated  sugar.  Put  the  juice  into  a  porce¬ 
lain-lined  kettle,  and  bring  it  quickly 
to  a  boil;  add  the  sugar,  stir  until  the 
sugar  is  dissolved,  then  boil  rapidly  and 
continuous^  until  it  jellies,  skimming 
off  the  scum  as  it  comes  to  the  surface; 
twenty  minutes  is  usually  sufficient, 
but  sometimes  I  have  boiled  it  thirty- 


624 


Sum  up  at  night  what  thou  hast  done  by  day; 


five  minutes  before  it  would  jell  prop¬ 
erly.  It  is  wise  to  begin  testing  after 
fifteen  minutes’  boiling.  As  soon  as  it 
jellies,  roll  the  tumblers  quickly  in  boil¬ 
ing  water,  then  fill  them  with  the  boil¬ 
ing  liquid.  Stand  aside  until  cold  and 
firm  (about  twenty-four  hours) .  Then, 
if  you  have  jelly  tumblers,  put  on  the 
lids;  if  not  cover  with  two  thicknesses 
of  tissue  paper,  and  paste  the  edges  of 
the  paper  down  over  the  glass  of  the 
tumbler.  Then  moisten  the  top  of  the 
paper  with  a  sponge  dipped  in  cold 
w'ater.  This  moistening  stretches  the 
paper,  so  that  when  it  dries  again  it 
shrinks  and  forms  a  covering  as  tight 
and  smooth  as  bladder  skin.  I  do  not 
recommend  jelly  being  covered  with 
brandied  paoer  as  in  my  hands  it  has 
never  been  satisfactory.  The  jelly, 
in  cooling,  forms  its  own  air-proof 
covering,  and  if  the  top  of  the  tumbler 
be  well  secured,  it  is  all  that  is  neces¬ 
sary.  Keep  in  a  cool,  dark  place. 

Jelly — Hartshorn. 

Hartshorn,  one  pound;  water,  one 
gallon;  peel  of  two  lemons.  Boil  over 
a  gentle  fire  until  sufficiently  thick, 
strain,  and  add  loaf  sugar,  one-half 
pound ;  whites  of  ten  eggs  (beaten  to  a 
froth) ;  juice  of  six  lemons.  Whisk 
together  well. 

Lemon  Jelly. 

Two  cupfuls  of  sugar.  One  of  lemon 
juice.  One  quart  of  boiling  water. 
One  cupful  of  cold  water.  One  box 
of  gelatine.  Soak  the  gelatine  for  two 
hours  in  the  cold  water.  Pour  the 
boiling  water  on  it,  and  when  dis¬ 
solved,  add  the  sugar  and  lemon  juice. 
Strain  it  and  pour  into  molds  to  harden. 

Plum  Jelly. 

For  this  use  common  blue  plums. 
Wash  in  cold  water,  put  in  a  porce¬ 
lain-lined  kettle,  and  to  every  half  peck 
allow  a  pint  of  water;  cover  and  heat 
until  soft  and  tender;  then  turn  into  a 
flannel  jelly-bag,  and  drip  slowly  until 


the  pulp  is  dry.  Do  not  squeeze  or 
handle  the  bag,  or  the  jelly  will  be 
cloudy?  To  every  pint  of  juice  allow 
one  pound  of  granulated  sugar.  Then 
proceed  as  with  Green  Grape  Jelly. 

Orange  Jelly. 

Take  the  quantity  of  oranges  re¬ 
quired,  half  of  sweet  and  the  other  half 
of  bitter;  cut  them  up,  and  squeeze 
through  a  fine  sieve.  To  a  pint  of 
juice  allow  one  pound  and  a  quarter  of 
finest  loaf  sugar,  clarify  it,  pour  in  the 
juice,  and  let  it  boil  about  ten  minutes; 
then  try  a  little  in  a  saucer,  in  order  to 
ascertain  whether  it  is  jellied. 

Apple  Marmalade. 

Peel  and  core  two  pounds  sub-acid 
apples,  and  put  them  in  an  enameled 
saucepan  with  one  pint  of  sweet  cider, 
or  half  a  pint  of  pure  wine,  and  one 
pound  of  crushed  sugar,  and  cook 
them  by  a  gentle  heat  three  hours,  or 
longer,  until  the  fruit  is  very  soft,  and 
then  squeeze  it  first  through  a  colander 
and  then  through  a  sieve.  If  not  suf¬ 
ficiently  sweet,  add  powdered  sugar  to 
suit  your  taste,  and  put  away  in  jars 
made  air-tight. 

Marmalade — Apricot. 

Take  off  the  peel  of  some  large,  ripe 
apricots,  cut  them  in  two  and  remove 
the  stones;  weigh  the  fruit  and  lay  it 
on  dishes;  to  every  pound  of  apricots 
put  one  pound  of  finely-powdered  loaf 
sugar,  sprinkle  it  over  fruit,  and  let  it 
lie  for  one  night ;  next  day  put  the  fruit 
and  sugar  into  a  preserving  pan  with  a 
teaspoonful  of  ratafia  to  every  pound 
of  sugar;  let  the  whole  boil  very  gently, 
and  as  each  piece  of  apricot  appears 
clear,  take  it  out  and  lay  it  in  a  jar; 
skim  off  any  scum  that  may  arise  on 
the  syrup,  and  when  all  the  fruit  is 
done  pour  the  syrup  over  it  in  the  jars. 

Cherry  Marmalade. 

Take  out  the  stones  and  stalks  from 
some  fine  cherries,  and  pulp  them 
through  a  coarse  sieve;  to  every  three 


And  in  the  morning  what  thou  hast  to  do. 


625 


pounds  of  pulp  add  half  a  pint  of  cur¬ 
rant  juice,  and  three-quarters  of  a 
pound  of  sugar  to  each  pound  of  fruit; 
mix  together,  and  boil  until  it  will  jelly, 
Put  it  into  jars  or  glasses. 

Marmalade — Red  Currant. 

Squeeze  some  ripe,  red  currants 
through  a  coarse  muslin ;  to  every  pint 
of  juice  put  a  pound  of  loaf  sugar;  boil 
it  very  well;  when  nearly  boiled  to  a 
jelly,  have  some  bunches  of  large  white 
currants  nicely  picked,  throw  them  in 
and  boil  five  minutes;  it  should  turn 
out  stiff  and  transparent. 

Marmalade — Gooseberry. 

Take  the  gooseberries  when  fully 
grown,  but  not  ripe,  boil  them  in  water 
five  minutes,  then  drain  them  through 
a  colander,  bruise  the  fruit,  add  an 
equal  quantity  of  loaf  sugar,  and  to 
every  three  pounds  of  sugar  put  the 
rind  of  a  lemon  grated  and  half  the 
juice;  it  should  be  boiled  until  stiff. 
Grape  Marmalade. 

Made  like  grape  jam,  only  use  pound 
for  pound  of  sugar,  and  boil  until  stiff. 

Grated  Marmalade. 

Take  the  quantity  of  bitter  oranges 
required,  wipe  them  with  a  cloth,  grate 
all  the  rinds  off,  and  put  it  on  the  fire 
in  a  brass  pan  with  a  little  boiling  water 
and  let  it  boil  for  twenty  minutes.  To 
each  pound  of  oranges  take  one  pound 
of  loaf  sugar,  put  it  in  a  large  basin, 
break  and  squeeze  all  the  oranges 
through  a  sieve  into  it;  then  put  all  the 
pulp  into  a  brass  pan,  just  cover  it  with 
water,  put  it  on  the  fire,  and  let  it  boil 
for  ten  minutes,  then  run  through  the 
sieve  into  the  sugar.  Put  it  all  on 
the  fire  in  a  brass  pan ;  add  the  gratings 
after  being  drained  through  a  piece  of 
muslin  or  hair  sieve,  and  let  it  boil  till 
it  jellies.  Lemon  marmalade  may  be 
made  in  the  same  way. 

Mashed  Marmalade. 

Take  the  weight  of  oranges  required, 
and  wipe  them  with  a  clean,  rough 


towel,  cut  them  in  four  over  a  sieve,  to 
preserve  the  juice,  take  out  the  pulp 
and  put  the  skins  on  with  cold  water. 
Cover  them  closely,  and  boil  until  a 
pin-head  will  go  through  them  easily, 
then  take  them  out,  scrape  off  the 
white,  and  mash  them  in  a  mortar. 
Take  as  many  pounds  of  sugar  as  you 
have  of  fruit,  boil  and  clarify  it;  put  in 
the  mashed  skins,  press  through  all  the 
juice  with  a  wooden  spoon,  add  the 
juice  of  two  lemons,  put  all  into  a  pan, 
boil,  and  finish  as  in  the  foregoing 
recipe. 

Marmalade — Mixed. 

Pare,  core  and  quarter  one  peck  of 
pears,  the  same  quantity  of  orange 
quinces,  simmer  in  sufficient  water  to 
keep  them  from  burning,  until  tender, 
flavoring  them  with  one  quarter  of  a 
pound  of  sliced  green  ginger,  the  rind 
of  one  orange  and  one  lemon,  one  ounce 
of  blanched  and  shredded  sweet  al¬ 
monds,  a  dozen  bitter  almonds  or 
peach  pits.  Pare,  core  and  quarter 
two  pecks  of  pippins,  and  add  them 
when  the  quinces  are  tender.  When 
the  apples  are  tender  add  for  each 
pound  of  the  pulp  one-half  pound  of 
good  brown  sugar,  simmer  a  few  min¬ 
utes  all  together  and  serve  hot. 

Orange  Marmalade. 

Slice  twelve  oranges  with  the  rind 
very  thin.  Add  three  pints  of  water 
to  every  pound  of  oranges.  Let  this 
simmer  for  twenty-four  hours,  then 
boil  until  the  chips  are  tender.  Weigh, 
and  add  a  pound  of  lump  sugar  to 
every  pound.  Boil  all  together  until 
the  syrup  will  jelly.  When  done,  add 
the  juice  of  three  lemons. 

Orange  Marmalade — 
(Economical). 

Take  twelve  oranges  and  two  lemons 
and  rub  them  with  a  rough  towel,  then 
divide  them  lengthwise  into  quarters, 
remove  the  seeds  and  cut  them  into 
very  thin  slices.  Weigh  the  fruit,  and 


626 


Give  every  man  thine  ear ,  but  few  thy  voice; 


put  it  into  a  basin  with  cold  water, 
allowing  three  pints  to  each  pound, 
and  let  it  stand  twenty-four  h-ours, 
after  which  put  it  on  in  a  clean  brass 
pan,  let  it  boil  till  tender,  and  set  it 
aside  again  in  a  basin  for  twenty-four 
hours.  Weigh  it  again,  then  put  it  on 
allowing  one  pound  and  a  half  of  loaf 
sugar  to  the  pound,  and  let  .t  boil 
briskly  for  a  few  minutes,  or  till  it  jel¬ 
lies.  Lemon  marmalade  may  be  made 
in  the  same  way. 

Orange  Marmalade. 

Choose  the  largest  oranges,  as  they 
usually  contain  the  greatest  quantity 
of  juice,  and  choose  them  with  clear 
skins,  as  the  skins  form  the  largest 
part  of  the  marmalade.  Weigh  the 
oranges,  and  weigh  also  an  equal 
quantity  of  loaf  sugar.  Skin  the 
oranges,  dividing  the  skins  into  quar¬ 
ters,  and  put  them  into  a  preserving 
pan;  cover  them  well  with  water,  and 
set  them  on  the  fire  to  boil;  in  the 
meantime  prepare  your  oranges;  di¬ 
vide  them  into  gores,  then  scrape  with 
a  teaspoon  all  the  pulp  from  the 
white  skin;  or,  instead  of  skinning 
the  oranges,  cut  a  hole  in  the  orange 
and  scoop  out  the  pulp;  remove  care¬ 
fully  all  the  pips,  of  which  there  are 
innumerable  small  ones  in  the  Seville 
orange,  which  will  escape  observa¬ 
tion  unless  they  are  minutely  ex¬ 
amined.  Have  a  large  basin  near  you 
with  some  cold  water  in  it  to  throw  the 
pips  and  skins  into — a  pint  is  suffi¬ 
cient  for  a  dozen  oranges.  A  great 
deal  of  glutinous  matter  adheres  to 
them,  which,  when  strained  through 
a  sieve,  should  be  boiled  with  the  other 
parts.  When  the  skins  have  boiled 
till  they  are  sufficiently  tender  to  ad¬ 
mit  of  a  fork  being  stuck  into  them, 
strain  them;  some  of  which  may  be 
boiled  with  the  other  parts;  scrape 
clean  all  the  pith,  or  inside,  from  them  ; 
lay  them  in  folds,  and  cut  them  into 
thin  slices  of  about  an  inch  long. 


Clarify  your  sugar;  then  throw  your 
skins  and  pulp  into  it,  stir  it  well, 
and  let  it  boil  about  half  an  hour. 
If  the  sugar  is  broken  into  small  pieces, 
and  boiled  with  the  fruit,  it  will  an¬ 
swer  the  purpose  of  clarifying,  but 
it  must  be  well  skimmed  when  it  boils. 

#Peach  Marmalade. 

Peel  ripe  peaches,  stone  them, 
and  cut  them  small.  Weigh  three- 
quarters  of  a  pound  of  sugar  for  each 
pound  of  cut  fruit,  and  a  teacup  of 
water  for  each  pound  of  sugar;  set 
it  to  the  fire;  when  it  boils  skim  it 
clear.  Then  put  in  the  peaches;  let 
them  boil  quite  fast;  mash  them 
fine,  and  let  them  boil  until  the  whole 
is  a  jellied  mass  and  thick.  Then 
put  it  into  a  small  jar  or  tumblers. 
When  cold,  secure  it  as  directed  for 
jellies.  Half  a  pound  of  sugar  for 
a  pound  of  fruit  will  make  nice  mar¬ 
malade. 

Another. — The  fruit  for  this  pur¬ 
pose  should  be  finely  flavored  and  quite 
ripe,  though  perfectly  sound.  Pare, 
stone,  weigh,  and  boil  it  quickly  for 
three-quarters  of  an  hour,  and  do 
not  fail  to  stir  it  often  during  the 
time;  take  it  from  the  fire  and  mix 
with  it  ten  ounces  of  well-refined  sugar, 
rolled  or  beaten  to  powder,  for  each 
pound  of  the  peaches;  clear  it  per- 
.fectly  from,  scum,  and  boil  it  briskly 
for  five  minutes;  throw  in  the  juice  of 
one  or  two  good  lemons;  contniue 
the  boiling  for  three  minutes  only, 
and  pour  out  the  marmalade.  Two 
minutes  after  the  sugar  is  stirred  to 
the  fruit  add  the  blanched  kernels 
of  part  of  the  peaches.  This  jam, 
like  most  others,  is  improved  by  press¬ 
ing  the  fruit  through  a  sieve  after  it 
has  been  partially  boiled.  Nothing 
can  be  finer  than  its  flavor,  which 
would  be  injured  by  adding  the  sugar 
first,  and  a  large  proportion  renders 
it  cloyingly  sweet.  Nectarines  and 


« 


Take  each  man’s  censure,  hut  reserve  thy  -judgment .  627 


peaches  mixed  make  an  admirable 
preserve. 

Pear  Marmalade. 

Chop  the  pears  quite  fine  (they 
must  not  be  too  ripe).  For  six  pounds 
of  pears  add  six  pounds  of  sugar, 
the  juice  and  rind  of  three  lemons. 
Cut  the  rind  into  small  pieces.  Stir 
well  and  boil  for  an  hour,  or  until 
the  pears  have  a  transparent  look. 
Stir  often. 

Plum  Marmalade. 

When  the  plums  are  thoroughly 
ripe,  take  off  the  skins,  weigh,  and 
boil  them  quickly  without  sugar  for 
fifty  minutes,  keeping  them  well 
stirred;  then  to  every  four  pounds 
add  three  of  good  sugar,  boil  the 
preserve  from  five  to  eight  minutes 
longer,  and  clear  off  the  scum  per¬ 
fectly  before  it  is  poured  into  the  jars. 
When  the  flesh  of  the  fruit  will  not 
separate  easily  from  the  stones,  weigh, 
and  throw  the  plums  whole  into  the 
preserving  pan,  boil  them  to  a  pulp, 
pass  them  through  a  sieve,  and  deduct 
the  weight  of  the  stones  from  them 
when  appropriating  the  sugar  to  the 
jam.  Any  other  plum  may  be  sub¬ 
stituted  for  Green  Gages,  in  this  re¬ 
ceipt.  Green  Gages,  stoned  and 
skinned,  six  pounds,  fifty  minutes; 
sugar,  four  and  one-half  pounds, 
five  to  eight  minutes. 

Quince  Marmalade. 

Half  fill  a  preserving  pan  with  water, 
slice  your  quinces  into  it,  and  stew, 
stirring  occasionally  till  they  are  a 
pulp;  strain  it  through  a  hair  sieve; 
to  every  pint  of  pulp  add  three  quar¬ 
ters  of  a  pound  of  loaf  sugar  pounded ; 
boil  together  till  it  jellies;  put  it  into 
jars  while  hot.  If  well  made  it  will 
keep  many  years  in  a  dry  place. 

Another — Take  quinces  that  ai  e  quite 
ripe,  pare  and  cut  them  into  quarters, 
take  out  the  cores,  put  them  into  a  stew- 
pan  with  yearly  enough  water  to 


cover  them,  keep  them  closely  covered, 
and  let  them  stew  gently  till  they  are 
quite  soft  and  red,  then  mash  and  rub 
them  through  a  hair  sieve.  Put  them 
in  a  pan  over  a  gentle  fire,  with  as 
much  thick  clarified  sugar  as  the 
weight  of  the  quinces;  boil  them  an 
hour  and  stir  the  whole  time  with  a 
wooden  spoon  to  prevent  its  sticking; 
put  it  into  pots,  and  when  cold  tie 
them  dov'n. 

Tomato  Marmalade. 

Take  fine  and  ripe  tomatoes,  cut 
them  in  halves,  and  squeeze  out  the 
juice.  Put  them  in  a  preserving  pan, 
with  a  few  peach  leaves,  a  clove  of 
garlic,  some  slices  of  onion  or  shallot 
and  a  bundle  of  parsley.  Stew  them 
until  they  are  sufficiently  done,  pulp 
them  through  a  sieve,  and  boil  them 
down  like  other  marmalade,  adding 
salt.  Put  them  into  small  jars,  pepper 
the  tops  and  pour  clarified  butter  over. 
Eat  it  with  fish,  etc.,  or  stir  the  contents 
of  a  small  jar  into  the  gravy  of  stews 
or  fricassees. 

Marmalade — Transparent. 

Cut  very  pale  oranges  into  quarters ; 
take,  out  the  pulp,  put  it  into  a  basin 
and  pick  out  the  skins  and  seeds.  Put 
the  peels  into  a  little  salt  and  water, 
and  let  them  stand  all  night,  then  boil 
them  in  water  until  they  are  tender; 
cut  them  in  very  thin  slices,  and  put 
them  into  the  pulp.  To  every  pound 
of  marmalade  put  one  pound  and  a  half 
of  double  refined  beaten  sugar;  boil 
them  together  gently  for  twenty  min¬ 
utes;  if  they  are  not  transparent,  boil 
them  a  few  minutes  longer.  Stir  it 
gently  all  the  time,  and  take  care  not 
to  break  the  slices.  When  it  is  cold, 
put  it  into  jelly  and  sweetmeat  glasses; 
tie  down  tight. 

Apple  Jam. 

The  apples  which  should  be  ripe  and 
of  the  best  eating  sort,  being  pared  and 
quartered,  are  put  into  a  pan  with  just 


628 


Words,  like  glass,  darken  whatever 


water  to  cover  them,  and  boiled  until 
they  can  be  reduced  to  a  mash.  Then 
for  each  pound  of  the  pared  apples,  a 
pound  of  sifted  sugar  is  added,  being 
sprinkled  over  the  boiling  mixture. 
Boil  and  stir  it  well  until  reduced  to  a 
jam.  Then  put  it  into  jars. 

The  above  is  the  most  simple  way 
of  making  it ;  but  to  have  it  of  the  best 
possible  clearness,  make  a  thick  syrup 
with  three  pounds  of  sugar  to  each  pint 
of  water,  and  clarify  it  with  an  egg. 
Then  add  one  pint  of  this  syrup  for 
every  three  pounds  of  apples,  and 
boil  the  jam  to  a  proper  thickness. 

Crab-Apple  Jam. 

Pare  the  crab-apples  when  quite  ripe. 
Put  them  into  a  stone  jar,  cover  it  well 
and  put  it  in  a  pan  of  boiling  water  for 
an  hour  and  a  half.  Then  prepare  the 
syrup  with  two  pounds  of  sugar  in  half 
a  pint  of  water,  for  every  pound  of  the 
apples.  Clarify  the  syrup.  Then  put 
the  apples  into  it,  and  boil  the  whole  to 
a  jam. 

Apricot  Jam. 

Weigh  equal  quantities  of  pounded 
loaf  sugar  and  of  apricots ;  slit  them  up, 
take  out  the  stones,  and  lay  them  on  a 
flat  dish.  When  they  are  all  done, 
scatter  the  half  of  the  sugar  over  them. 
The  following  day  clarify  the  re¬ 
mainder  of  the  syrup,  then  add  the 
apricots  and  boil  it  fifteen  minutes, 
removing  the  scum  as  it  rises.  Have 
the  kernels  blanched,  add  as  many  of 
them  to  the  jam  as  you  wish,  and  boil 
five  minutes  longer. 

Another. — Let  the  fruit  be  just  in 
maturity,  but  not  overripe.  Remove 
the  skins,  then  cut  the  apricots  in 
halves.  Crack  the  stones,  take  out  the 
kernels,  bleach  them  in  boiling  water, 
and  then  pound  them  in  a  mortar. 
Boil  the  broken  stones,  skins  and  par¬ 
ings,  in  double  the  quantity  of  water 
required  for  the  jam.  Reduce  it  in 
the  boiling  to  one  half  of  its  original 
quantity.  Then  strain  it  through  a 


jelly-bag.  To  each  pound  of  prepared 
apricots  put  a  quarter  of  a  pint  of  this 
juice,  a  pound  of  sifted  loaf  sugar,  and 
the  pounded  kernels.  Put  it  on  the 
fire,  which  should  be  brisk,  and  stir  the 
whole  with  a  wooden  spoon  until  it  is 
of  a  nice  consistence,  but  without  being 
very  stiff,  or  it  would  have  a  bad 
flavor.  Put  it  immediately  into  jars 
and  let  these  stand  uncovered  during 
twenty-four  hours.  Then  scatter  a  lit¬ 
tle  sifted  sugar  over  the  upper  surface 
of  the  jam  in  each  jar,  and  tie  egged 
paper  over  each  jar. 

Jam — Apricot  or  Plum. 

After  taking  away  the  stones  from 
the  apricots,  and  cutting  out  any  blem¬ 
ishes  they  may  have,'  put  them  over  a 
slow  fire,  in  a  clean  saucepan,  with 
half  a  pint  of  wrater;  when  scalded,  rub 
them  through  a  hair  sieve;  to  every 
pound  of  pulp  put  one  pound  of  sifted 
loaf  sugar,  put  it  into  a  preserving  pan 
over  a  brisk  fire,  and  when  it  boils  skim 
it  well,  and  throw  in  the  kernels  of  the 
apricots  and  half  an  ounce  of  bitter 
almonds,  blanched;  boil  it  a  quarter  of 
an  hour,  fast,  and  stirring  it  all  the 
time ;  remove  it  from  the  fire,  fill  it  into 
jars,  and  cover  them.  Green  gages 
may  be  done  in  the  same  way. 

Blackberry  Jam. 

Gather  the  fruit  in  dry  weather ; 
allow  half  a  pound  of  good,  brown 
sugar  to  every  pound  of  fruit;  boil  the 
whole  together  gently  for  an  hour,  or 
till  the  blackberries  are  soft,  stirring 
and  mashing  them  well.  Preserve  it 
like  any  other  jam,  and  it  will  be  found 
very  useful  in  families,  particularly  for 
children— regulating  their  bowels,  and 
enabling  you  to  dispense  with  cathar¬ 
tics.  It  may  be  spread  on  bread,  or 
on  puddings,  instead  of  butter;  and 
even  when  the  blackberries  are  bought, 
it  is  .  cheaper  than  butter.  In  the 
country,  every  family  should  preserve 
at  least  half  a  peck  of  blackberries. 


they  do  not  help  us  to  see. 


629 


Cherry  Jam. 

Stone  four  pounds  of  cherries  and 
put  them  in  a  preserving  pan  with 
two  pounds  of  fine  white  sugar  and 
a  pint  of  red  currant  juice;  their  own 
juice  will  do.  Boil  the  whole  to¬ 
gether  rather  fast,  until  it  stiffens, 
and  then  put  it  into  pots  or  jars  for 
use. 

Another. — Weigh  fruit  before  it  is 
stoned;  to  each  pound  of  fruit  allow 
three-quarters  of  a  pound  of  sugar; 
stone  the  cherries  and  set  them  with  the 
sugar  and  a  few  spoonfuls  of  water 
in  the  preserving  pan,  to  simmer 
gently  for  half  an  hour.  Then 
boil  quickly,  skimming  all  the  time 
for  another  half-hour.  It  is  re¬ 
commended  to  crack  the  cherry 
stones  and  put  the  kernels  into  the 
jam,  but  as  this  is  both  tedious  and 
troublesome,  a  few  drops  of  ratafia  or 
almond  essence  will  be  found  quite 
as  good. 

Black  Currant  Jam. 

Gather  the  black  currants  when 
dry,  allow  to  each  pound  of  fruit  a 
pound  of  loaf  sugar  and  to  four  pounds 
allow  a  pint  of  raspberry  juice,  add¬ 
ing  a  pound  of  sugar  for  each  pint. 
Put  all  on  in  a  brass  pan,  stir  slowly 
till  it  boils,  and  boil  for  five  minutes. 

Jam — Currant,  Red,  White  or 
Black. 

Strip  the  currants  from  the  stalks, 
and  put  them  into  the  preserving  pan, 
with  three-quarters  of  a  pound  of  sugar 
to  each  pound  of  fruit;  add  the  sugar 
after  the  fruit  has  boiled  a  few  min¬ 
utes;  boil  together,  mashing  the  fruit 
with  a  wooden  spoon,  and  taking  off 
the  scum;  boil  all  gently  for  half  an 
hour,  then  fill  the  jars. 

Black  Currants,  for  Tarts. 

Gather  the  currants  on  a  dry  day, 
and  to  every  pound  of  fruit  allow  half 
a  pint  of  raspberry  and  red  currant 
juice.  Allow  a  pound  and  a  half  of 


sugar  to  each  pound  of  currants  and 
half  pint  of  juice.  Put  them  all  into 
a  brass  pan  together,  and  shake  it 
frequently  till  it  boils.  Skim  it  clean, 
and  let  it  boil  constantly  for  eight 
minutes ;  then  take  it  from  the  fire,  put 
a  piece  of  muslin  over  the  jars,  and 
with  a  divider  take  some  of  the  thin¬ 
nest  of  the  jelly  out  of  the  pan,  rim 
it  through  the  muslin,  fill  the  jars, 
and  go  on  filling  until  the  jam  comes  a 
proper  thickness.  This  makes  beautiful 
jelly,  and  the  jam  answers  well  for 
rolls,  tarts,  etc. 

Elderberries. 

Ten  pounds  of  berries,  one  pint  of 
vinegar.  Cook  thoroughly.  Add  four 
pounds  of  sugar,  two  grated  nutmegs. 
Stir  constantly.  Cook  like  jam.  This 
is  nice  for  pies.  It  can  be  put  in 
sealed  jars  and  kept. 

Gooseberry  Jam. 

Take  as  many  red  gooseberries 
as  you  require,  allow  an  equal  weight 
of  sugar  for  fruit.  To  six  pounds  of 
gooseberries  allow  two  pints  of  the 
juice  of  raspberries,  and  one  pound 
of  sugar  for  each  pint.  Put  them  all 
in  the  pan  together,  stir  them  oc¬ 
casionally,  skim  well  when  they  are 
boiling,  and  let  it  boil  from  ten  to 
fifteen  minutes.  The  Nutmeg  or  War- 
render  is  the  best  gooseberry  for 
jam. 

Another. — Choose  the  red  hairy 
gooseberry  when  quite  ripe;  cut  off 
the  tops  and  tails,  weigh  them  and 
put  them  into  a -preserving  pan  with 
a  quarter  of  a  pint  of  red  currant  juice 
to  every  three  pounds  of  gooseberries; 
let  them  boil  quickly  together  for 
nearly  an  hour,  stirring  carefully  all 
the  time.  Then  add  the  sugar-  in 
the  proportion  of  three-quarters  of 
a  pound  to  each  pound  of  fruit,  and 
boil  for  forty  minutes.  Gooseberry 
jam  takes  a  long  time  to  boil;  if  not 
well  done  it  will  neither  look  nor  keep 
well. 


630 


Any  fool  can  find  fault;  most  of  them  do. 


Grape  Jam. 

Pulp  the  grapes;  put  the  skins 
in  one  basin  and  the  pulps  in  another. 
Pour  the  pulps  into  a  porcelain-lined 
kettle,  and  bring  to  the  boiling-point, 
press  them  through  a  colander,  add 
the  skins,  and  measure.  To  every 
pint  allow  a  half-pound  of  sugar. 
Put  the  sugar  and  liquid  back  into 
the  kettle,  and  boil  rapidly  twenty 
minutes,  stirring  occasionally  to  pre¬ 
vent  scorching.  Pour  into  tumblers 
or  jars  and  seal  the  same  as  fruit  jelly. 
Or,  after  boiling  the  twenty  minutes, 
the  whole  may  be  pressed  through 
a  sieve  to  make  it  fine. 

Another. —  Stem  and  wash  ripe 
grapes.  Pulp  them,  putting  skins  in  a 
vessel  by  themselves.  Cook  the  pulp  in 
a  preserving  kettle  and  press  through 
a  sieve  or  colander  to  remove  the 
seeds.  Now  add  the  skins,  weigh  all, 
and  add  three-fourths  the  weight  in 
sugar.  Cook  all  together  slowly,  stir¬ 
ring  well  for  an  hour.  This  is  about 
the  best  way  to  put  up  grapes  for 
winter  use. 

Peach  Jam. 

This  confection  should  be  made 
of  the  clingstone  peach  in  preference, 
i't  being  more  juicy  and  of  a  higher 
flavor  than  freestones.  Treat  the 
peaches  exactly  in  the  manner  directed 
for  apricots,  using  the  same  quantity 
of  sugar. 

Plum  Jam. 

Stew  plums  in  a  little  water  and 
press  through  a  colander  or  coarse 
sieve,  adding  a  little  water  to  get  all 
the  pulp  through;  add  three-fourths 
pound  sugar  to  each  pound  of  pulped 
plums;  boil  three-quarters  of  an  hour, 
stirring  constantly;  pour  into  jars  or 
bowls,  and  cover  with  paper,  pressed 
down  close,  to  fit  each  jar  or  bowl,  and 
then  larger  papers,  brushed  on  the 
inside  with  the  white  of  eggs,  with  the 


edges  turned  down  over  the  outside 
of  the  glass. 

Raspberry  Jam. 

To  each  pound  of  fruit  allow  one 
pound  of  ground  loaf  sugar,  pick  the 
raspberries  carefully,  put  them  in  a  pre¬ 
serving  pan  along  with  the  sugar,  put 
the  pan  on  a  clear  brisk  fire,  and  with 
a  wooden  spoon  stir  carefully  from 
the  bottom,  as  it  is  very  apt  to  burn. 
When  it  comes  to  the  boil,  let  it  boil 
quickly  from  five  to  eight  minutes, 
stirring  all  the  time  ;  draw  the  pan 
to  the  back  of  the  stove,  skim  it  care¬ 
fully,  and  put  it  in  jars. 

Raspberry  Jam  and  Jelly. 

Have  equal  weights  of  raspberries 
and  red  currants,  pick  the  currants 
from  the  stalks,  allow  a  pound  of  sugar 
to  each  pound  of  fruit,  put  all  in  the 
pan  together,  and  stir  with  a  wooden 
spoon  until  it  boils.  Skim  it  carefully 
when  boiling;  boil  it  for  ten  minutes; 
when  done,  run  a  few  pots  of  the  jelly 
through  a  bit  of  muslin,  and  return 
the  berries  that  are  in  -the  muslin  to 
the  pan,  and  put  into  jars. 

Strawberry  Jam. 

Put  an  equal  weight  of  good,  ripe, 
scarlet  strawberries  and  broken  loaf 
sugar  into  a  preserving  pan;  let  them 
boil  very  slowly  till  the  sugar  is  all  dis¬ 
solved.  The  fruit  should  be  kept  as 
much  unbroken  as  possible,  therefore 
stir  very  carefully;  remove  the  scum 
as  it  rises;  the  addition  of  half  a  pint  of 
white  currant  juice  to  every  four 
pounds  of  fruit  is  a  great  improvement, 
strawberry  jam  being  rather  a  luscious 
preserve.  Boil  from  forty  minutes  to 
an  hour,  until  the  fruit  looks  clear. 

Another. — To  each  pound  of  fruit 
allow  one  pound  of  ground  sugar. 
Pick  carefully  from  the  strawberries 
any  leaves  or  stalks  that  may  be  among 
them,  put  them  in  a  preserving  pan 
with  the  sugar,  put  it  on  a  clear, 


Expectation  fails  most  oft  when  most  it  promises. 


631 


brisk  fire,  and  with  a  wooden  spoon 
stir  very  carefully  from  the  bottom, 
as  it  has  a  strong  tendency  to  burn. 
When  it  comes  to  the  boil,  let  it  boil 
quickly  from  eight  to  ten  minutes; 
then  draw  the  pan  to  one  side,  skim 
carefully,  and  put  into  jars. 

Apple  Butter — Pennsylvania 
Method. 

Boil  new  cider  down  to  one-half. 
Pare,  cut  and  core  equal  quantities  of 
sweet  and  sour  apples.  Put  the  sweet 
apples  in  a  large  kettle  to  soften  a  little 
first,  as  they  are  hardest.  Add  enough 
boiled  cider  to  cook  them.  After  boil¬ 
ing  half  an  hour,  stirring  often,  put  in 
the  sour  apples,  and  add  more  boiled 
cider  with  molasses  enough  to  sweeten 
moderately.  Boil  until  tender,  stirring 
to  prevent  burning.  Pack  in  firkins 
or  stone  pots  for  winter  use. 

Apple  Butter. 

This  should  be  made  from  new  cider, 
fresh  from  the  press  and  not  yet  fer¬ 
mented.  Fill  a  porcelain-lined  kettle 
with  cider,  and  boil  until  reduced  one- 
half.  Then  boil  another  kettleful  in 
the  same  way,  and  so  continue  until  you 
have  sufficient  quantity.  To  every 
four  gallons  of  boiled  cider  allow  a  half 
bushel  of  nice,  juicy  apples,  pared, 
cored  and  quartered.  The  cider  should 
be  boiled  the  day  before  you  make  the 
apple  butter.  Put  the  boiled  cider  in 
a  very  large  kettle,  and  add  as  many 
apples  as  can  be  kept  moist.  Stir 
frequently,  and  when  the  apples  are 
soft  beat  with  a  wooden  stick  until  they 
are  reduced  to  a  pulp.  Cook  and 
stir  continuously  until  the  consistency 
is  that  of  soft  marmalade  and  the  color 
is  very  dark  brown.  Have  boiled 
cider  at  hand  in  case  it  becomes  too 
thick,  and  apples  if  too  thin.  Twenty 
minutes  before  you  take  it  from  the 
fire,  add  ground  cinnamon  and  nutmeg 


to  taste.  It  requires  no  sugar.  When 
cold,  put  into  stone  jars  and  cover 
closely. 

Peach  Butter. 

Use  a  twenty  gallon  kettle.  Boil 
twenty  gallons  of  apple  cider  down  to 
ten  gallons,  skimming  well  while  boil¬ 
ing.  Dip  out  while  hot  into  stone  or 
wooden  vessels ;  it  must  not  cool  in  the 
kettle.  Take  five  bushels  of  peaches 
as  ripe  as  can  be  handled;  wash,  but 
do  not  pare  them;  cut  away  the  sun- 
cooked  or  black  side;  boil  to  a  slush, 
stirring  from  first  to  last,  using  the 
boiled  cider  to  keep  it  thin.  The 
cider  must  be  added  hot,  and  the  mass 
kept  constantly  boiling,  and  contin¬ 
ued  for  five  hours  after  the  last  of  the 
cooked  peaches  and  boiled  cider  are 
added.  Five  bushels  of  peaches  cooked 
should  use  the  ten  gallons  of  boiled 
cider.  A  few  minutes  before  remov¬ 
ing  from  the  fire  add  eight  pounds  of 
granulated  sugar,  four  tablespoonfuls 
of  ground  cinnamon,  two  tablespoon¬ 
fuls  each  of  essence  of  lemon  and  es¬ 
sence  of  cinnamon.  We  find  ready  sale 
for  this  at  one  dollar  a  gallon,  and  it 
will  keep  for  a  year.  The  above  quan¬ 
tity  will  stir  off  from  thirteen  to  sixteen 
gallons  of  peach  butter. 

Quick  Peach  Butter. 

Pare  and  stone  mellow  yellow 
peaches.  Weigh,  and  to  every  pound 
allow  three-quarters  of  a  pound  of 
sugar.  Heat  the  peaches  slowly  in  a 
porcelain-lined  kettle.  Mash  and  stir 
the  peaches  until  perfectly  smooth, 
then  press  through  a  fine  sieve,  add  the 
sugar,  and  boil  for  fifteen  minutes, 
stirring  constantly.  Put  into  small 
jars,  and  tie  up  as  usual. 

Plum  Butter. 

Select  mellow  plums ;  pare  and  stone ; 
weigh,  and  to  every  pound  allow  three- 
quarters  of  a  pound  of  sugar.  Put 
the  plums  in  a  porcelain-lined  kettle; 


632 


Don’t  vent  on  one  man  the  irritation 


heat  slowly;  mash  and  stir  until  per¬ 
fectly  smooth,  then  press  through  a 
fine  sieve;  add  the  sugar;  boil  for  fif¬ 
teen  minutes,  stirring  constantly.  Put 
into  jars,  and  tie  up. 

Cherries — Spiced. 

Seven  pounds  of  cherries,  four 
pounds  of  sugar,  one  pint  of  vinegar, 
half  ounce  of  ginger  root,  one  tea¬ 
spoonful  of  ground  cloves,  two  tea¬ 
spoonfuls  of  allspice,  two  teaspoonfuls 
of  cinnamon,  half  teaspoonful  of 
ground  mace.  Do  not  remove  the 
stones.  Put  the  vinegar  and  sugar  on 
to  boil.  Mix  the  spices  and  divide 
them  into  four  parts.  Put  each  into 
a  small  square  of  muslin,  tie  tightly 
and  throw  into  the  sugar  and  vinegar. 
When  this  mixture  is  hot,  add  the 
cherries;  bring  to  boiling  point,  take 
from  the  fire  and  turn  carefully  into  a 
stone  jar.  Stand  in  a  cool  place  over 
night.  Next  day  drain  all  the  liquor 
from  the  cherries  into  a  porcelain- 
lined  kettle,  stand  over  a  moderate  fire, 
and,  when  boiling  hot,  pour  back  into 
the  jar  over  the  cherries.  Next  day 
drain  and  heat  again  as  before;  this 
do  for  nine  consecutive  days;  the  last 
time  boil  the  liquor  down  until  there  is 
just  enough  to  cover  the  fruit.  Add 
the  fruit  to  it,  bring  to  a  boil,  and  put 
in  jars  or  tumblers  for  keeping. 

Spiced  Grapes. 

Five  pounds  of  grapes,  three  of 
sugar,  two  teaspoons  of  cinnamon  and 
allspice,  half  teaspoon  of  cloves;  pulp 
grapes;  boil  skins  until  tender,  cook 
pulps,  and  strain  through  a  sieve,  add 
it  to  the  skins,  put  in  sugar,  spices  and 
vinegar  to  taste;  boil  thoroughly,  and 
cool. 

Spiced  Plums. 

Make  a  syrup  allowing  one  pound 
of  sugar  and  one  pint  of  vinegar  to  each 
seven  pounds  of  plums ;  to  this  add  one 
teaspoonful  of  allspice,  one  of  cloves, 
two  of  cinnamon,  one-half  ounce  of 


ginger  root;  tie  these  spices  in  muslin 
and  cook  in  the  syrup.  When  it  boils 
add  the  plums,  bringing  all  to  the 
boiling  point;  simmer  slowly  for  fifteen 
minutes  and  stand  in  a  cool  place  over 
night.  Next,  drain  the  syrup  from  the 
plums  and  put  the  plums  into  stone 
or  glass  jars;  then  boil  the  syrup  until 
quite  thick  and  pour  it  over  the  fruit. 

Another  recommends  pouring  the 
boiling,  spiced  S3^rup  over  the  plums 
in  a  stone  jar,  drawing  it  off  and  bring¬ 
ing  it  to  a  boil  every  other  day,  and 
pouring  over  the  plums  again  until  it 
has  been  heated  five  times,  after  which 
the  fruit  and  syrup  are  placed  in  a 
kettle  and  boiled  slowly  for  five  min¬ 
utes,  and  sealed  hot  in  glass  jars.  This 
is  said  to  preserve  the  plums  whole. 

By  simply  covering  the  fresh  plums 
with  cold  well  water,  they  may  be  kept 
for  three  weeks  or  longer,  and  the 
water  removes  all  harshness  from  the 
skin  and  pit.  They  may  be  kept  in 
good  condition  for  use  until  winter  or 
the  following  spring,  by  placing  in  a 
barrel  or  jar  and  pouring  ooiling  water 
over  them. 

Another. — Plums  must  be  pricked  be¬ 
fore  cooking.  Seven  pounds  of  fruit,  four 
pounds  of  sugar,  one  pint  of  vinegar, 
one-half  ounce  of  ginger  root,  one  tea¬ 
spoonful  of  ground  cloves,  two  tea¬ 
spoonfuls  of  allspice,  two  teaspoonfuls 
of  cinnamon,  one-half  teaspoonful  of 
ground  mace.  Put  the  vinegar  and 
sugar  on  to  boil;  mix  the  spices  and 
divide  them  into  four  parts;  put  each 
into  a  small  square  of  muslin,  tie 
tightly,  and  throw  them  into  the  sugar 
and  vinegar.  When  this  mixture  is 
hot  add  the  fruit;  bring  to  the  boiling 
point,  take  from  the  fire,  and  turn  care¬ 
fully  into  a  stone  jar.  Stand  in  a  cool 
place  over  night.  Next  day,  drain  all 
the  liquor  from  the  plums  into  a  porce¬ 
lain-lined  kettle,  stand  it  over  a  mod¬ 
erate  fire,  and,  when  boiling,  pour  it 
back  into  the  jar  over  the  plums  or 


caused  by  the  mistake  of  another. 


633 


cherries.  Next  day,  drain  and  heat 
again,  as  before,  and  do  this  for  nine 
consecutive  days,  the  last  time  boiling 
the  liquor  down  until  there  is  just 
enough  to  cover  the  fruit.  Add  the 
fruit  to  it,  bring  the  whole  to  a  boil, 
and  put  in  jars  or  tumblers  for  keeping. 

Blackberry  Syrup. 

Take  a  sufficient  quantity  of  ripe 
blackberries.  Put  them  into  a  sieve 
placed  over  a  large  broad  pan,  and  with 
a  clean  potato  masher,  or  something 
of  the  sort,  press  out  all  the  juice.  Or, 
having  bruised  them  first,  put  the 
blackberries  into  a  linen  bag,  and 
squeeze  out  all  the  juice  into  a  vessel 
placed  beneath.  Measure  it,  to  every 
quart  of  the  strained  juice  allow  half  a 
pound  of  powdered  loaf  sugar,  a  heap¬ 
ing  teaspoonful  of  powdered  cinnamon, 
the  same  of  powdered  cloves,  and  a 
powdered  nutmeg.  Mix  the  spices 
with  the  juice  and  sugar,  and  boil  all 
together  in  a  porcelain  kettle,  skim¬ 
ming  it  well.  When  cold,  stir  into  the 
above  quantity  half  a  pint  of  fourth 
proof  brandy.  Then  bottle  it  for  use. 
This  is  a  good  family  medicine,  and 
beneficial  in  complaints  incident  to 
warm  weather. 

It  should  be  administered  at  proper 
times  (at  proper  intervals),  from  a  tea¬ 
spoonful  to  a  wineglassful,  according 
to  the  age  of  the  patient. 

Syrup — Aromatic  Blackberry. 

The  aromatic  blackberry  syrup  is 
made  by  taking  aromatic  syrup  instead 
of  clarified  sugar.  The  former  is  made 
in  the  following  way:  Refined  sugar, 
five  pounds;  water,  two  pints;  bruised 
ginger,  one  ounce;  cloves,  one-half 
ounce;  calamus  root,  one-half  ounce; 
nutmegs,  one  ounce;  boil  for  two  hours 
the  ginger,  cloves,  calamus,  and  nut¬ 
megs  in  the  water,  strain,  and  dissolve 
the  sugar,  and  when  nearly  cold,  add 
oil  of  bitter  almonds,  four  drops;  es¬ 
sence  of  cinnamon,  fifteen  drops;  es¬ 


sence  of  nutmegs,  one  tablespoonful; 
essence  of  lemon,  twenty  drops.  Stir 
the  whole  well  until  the  oils  are  per¬ 
fectly  dissolved. 

Cherry  Syrup. 

Mash  the  cherries  and  stand  aside  in 
a  warm  place  for  four  days;  cover  to 
keep  out  dust  and  insects;  then  turn 
into  a  jelly-bag  and  let  drip  slowly. 
If  you  wish  it  very  clear,  filter  through 
filtering  paper.  Measure  the  juice, 
and  to  every  pint  allow  two  pounds  of 
granulated  sugar.  Mix  the  juice  and 
sugar  together  until  only  a  small  por¬ 
tion  settles  to  the  bottom;  then  pour 
it  into  a  double  boiler,  place  over  the 
fire,  and  the  heat  of  the  water  as  it 
boils  around  will  dissolve  the  sugar. 
When  this  has  been  thoroughly  ef¬ 
fected,  take  it  from  the  fire  and  stand 
aside  to  cool.  When  cool,  put  into 
small  bottles,  fill  them  to  the  top,  cork 
tightly,  seal,  and  keep  in  a  dark,  cool, 
dry  place.  Be  very  careful  that  you 
use  only  porcelain  or  granite  articles 
in  the  making  of  syrups,  as  the  acids 
of  fruits  will  act  upon  metal  and 
change  the  bright  red  color  to  a  purple. 
Use  a  wooden  spoon  in  stirring.  Strong 
heat  or  boiling  also  destroys  the  color 
and  flavor  of  syrups. 

Black  Currant  Syrup. 

Have  two  or  three  quarts  of  black 
currants,  put  them  in  a  jar,  and  set 
them  in  a  dry  place.  Let  them  stand 
a  few  days,  take  a  kitchen  cloth,  and 
wring  them,  and  to  every  pint  allow 
three-quarters  of  a  pound  of  brown 
sugar,  put  it  on  the  fire  in  a  brass  pan 
and  let  it  boil  five  minutes;  run  it 
through  a  piece  of  muslin,  and  bottle 
it  up  when  cold. 

Currant  Syrup. 

Take  one  pint  of  the  expressed  juice 
of  currants,  and  two  pounds  of  the 
best  refined  sugar;  dissolve  the  sugar 
in  the  juice  by  the  aid  of  heat,  not 
exceeding  212°,  and  set  aside  for  twen- 


634 


Don’t  make  too  much  of  your  bodily  ailments; 


ty-four  hours.  Then  remove  the  scum 
and  strain  through  very  fine  muslin, 
if  any  sediment  be  present.  To  pre¬ 
serve  for  use,  add  one  gill  of  alcohol 
at  sixty  per  cent. 

Grape  Syrup. 

Mash  the  grapes  and  stand  aside  in 
a  warm  place  for  four  days.  Cover  to 
keep  out  dust  and  insects.  Then  turn 
into  a  jelly-bag  and  let  drip  slowly. 
If  you  wish  it  very  clear,  filter  through 
filtering  paper.  Measure  the  juice, 
and  to  every  pint  allow  two  pounds  of 
granulated  sugar.  Mix  the  juice  and 
sugar  together  until  only  a  small  por¬ 
tion  settles  to  the  bottom,  then  pour 
it  into  a  farina  boiler,  place  over  the 
fire,  and  the  heat  of  the  water  as  it  boils 
around  will  dissolve  the  sugar.  When 
this  has  been  thoroughly  effected,  take 
it  from  the  fire  and  stand  aside  to  cool. 
When  cold,  put  into  small  bottles,  fill 
them  to  the  top,  cork  tightly,  seal  and 
keep  in  a  dark,  cool,  dry  place. 

Raspberry  Syrup. 

Put  twenty-four  pounds  of  raspber¬ 
ries  into  a  jar,  and  pour  over  them  four 
quarts  of  spring  water,  previously 
acidulated  with  ten  ounces  of  tartaric 
acid.  Let  them  remain  twenty-four 
hours,  then  strain  them,  taking  care 
not  to  bruise  the  fruit.  To  each  pint 
of  clear  liquor  allow  one  pound  of  loaf 
sugar;  stir  it  occasionally.  When 
quite  dissolved  pour  it  into  a  well- 
cleaned  cask  that  will  just  contain  it, 
except  about  a  quart,  which  must  be 
kept  out  for  the  purpose  of  filling  up 
during  the  process  of  fermentation. 
When  it  ceases,  bung  up,  and  let  it 
stand  for  two  months,  when  it  will  be 
ready  for  bottling. 

Strawberry  Syrup. 

Make  this  the  same  as  you  would 
Raspberry  Syrup,  substituting  straw¬ 
berries  for  raspberries. 


Peaches — To  Peel. 

In  peeling  small  peaches  with  a 
knife,  too  much  of  the  peach  is  wasted-, 
but  by  having  a  wire  cage  similar  to 
those  made  for  popping  corn  this  waste 
is  obviated.  Fill  the  cage  with 
peaches,  and  dip  it  into  boiling  water 
for  a  moment,  then  into  cold  water  for 
a  moment,  and  empty  out  — going  on 
in  the  same  way  for  all  you  wish  to 
peel.  This  toughens  the  skin  and  en¬ 
ables  you  to  strip  it  off,  saving  much 
in  labor  and  waste. 

Peach  Mangoes. 

Take  unpared,  fine  freestone  peaches ; 
with  a  knife  extract  the  stone  from  one 
side;  place  in  a  jar;  pour  over  them 
boiling  salted  water,  and  let  remain  ten 
or  fifteen  minutes;  wipe  very  dry;  fill 
each  cavity  with  grated  horse-radish, 
a  small  piece  of  ginger  root,  one  or  two 
cloves  and  mustard  seeds,  prepared  by 
pouring  over  them  boiling  water.  Let 
them  stand  fifteen  minutes  and  drain. 
Sew  up  the  peaches  and  place  in  jars, 
as  closely  together  as  possible.  Make 
a  syrup  in  proportion  of  one  pint  sugar 
to  three  pints  vinegar,  and  pour  boiling 
hot  over  the  peaches.  They  will  be 
ready  for  use  in  a  week. 

Plum  Cheese. 

Bake  the  fruit  in  a  stone  jar,  with  a 
few  of  the  kernels  to  flavor  it;  then 
pulp  it  through  a  coarse  sieve,  and  to 
each  pound  of  pulp,  free  from  stone 
and  skin,  add  a  half  pound  of  powdered 
loaf  sugar,  in  a  pan ;  boil  and  skim  till 
the  sides  candy,  when  pour  the  cheese 
into  shallow  pans,  previously  rubbed 
with  butter,  and  tie  them  over. 

Plum  Euchered. 

Nine  pounds  blue  plums,  six  pounds 
of  sugar,  two  quarts  of  vinegar,  one 
ounce  of  cinnamon ;  boil  vinegar,  sugar 
and  spice  together;  pour  over  plums, 
draw  off  next  morning  and  boil,  pour 
back  on  plums;  repeat  the  boiling  five 


It  makes  you  tiresome  to  yourself. 


635 


mornings,  the  last  time  boiling  the 
fruit  in  it  about  twenty  minutes. 

Tomato  Figs. 

Collect  a  lot  of  ripe  tomatoes  about 
one  inch  in  diameter,  skin,  and  stew 
them  in  the  usual  manner;  when  done, 
lay  them  on  dishes,  flatten  them  slight¬ 
ly,  and  spread  over  them  a  light  layer 
of  pulverized  white  or  best  brown  sugar; 
expose  them  to  a  summer’s  sun,  or 
place  them  in  a  drying  house ;  when  as 
dry  as  fresh  figs,  pack  in  old  fig  or  small 
boxes,  with  sugar  between  each  layer. 
If  properly  managed,  the  difference 
cannot  be  detected  from  the  real 
article. 

Another. — Pour  boiling  water  over 
the  tomatoes,  in  order  to  remove  the 


skins ;  then  weigh  them,  and  place  them 
in  a  stone  jar,  with  as  much  sugar  as 
you  have  tomatoes,  and  let  them  stand 
two  days ;  then  pour  off  the  syrup,  and 
boil  and  skim  it  until  no  scum  rises. 
Then  pour  it  over  the  tomatoes,  and 
let  them  stand  two  days,  as  before; 
then  boil  and  skim  again.  After  thp 
third  time,  they  are  fit  to  dry,  if  the 
weather  is  good ;  if  not,  let  them  stand 
in  the  syrup  until  drying  weather. 
Then  place  on  large  earthen  plates  or 
dishes,  and  put  them  in  the  sun  to  dry, 
which  will  take  about  a  week,  after 
which  pack  them  down  in  small  wooden 
boxes,  with  fine  white  sugar  between 
every  layer.  Tomatoes  prepared  in 
this  manner  will  keep  for  years. 


CAKES  AND  COOKIES. 


Making  Cakes. 

In  making  cakes  it  is  necessary 
that  the  eggs  should  be  well  beaten 
till  they  get  so  thick  as  to  be  of  the 
consistency  of  boiled  custard.  Butter 
and  sugar  should  be  stirred  till  it  looks 
like  thick  cream,  and  till  it  stands 
up  in  the  pan.  It  should  be  kept  cool. 
If  too  warm  it  will  make  the  cake 
heavy.  Before  you  ice  a  cake  dredge 
it  all  over  with  flour  and  then  wipe  the 
flour  off.  This  will  enable  you  to 
spread  the  icing  more  evenly.  Large 
gingerbread  burns  easily,  and  may 
be  baked  in  an  earthen  pan. 

Cakes — Icing  and  Frosting  for. 

Beat  the  white  of  an  egg  to  a  full 
froth,  and  flavor  with  lemon  or  rose; 
then  add  gradually  as  much  finely 
powdered  sugar  as  will  make  it  thick 
enough,  beating  it  wrell  all  the  time. 
Dust  the  cake  over  with  flour,  then 
gently  rub  it  off,  lay  on  the  icing 
with  a  flat  knife,  stick  on  the  orna¬ 
ments  while  it  is  wet,  and  place  it  in 
the  oven  for  a  few  minutes  to  harden, 
but  not  long  enough  to  discolor  it. 


Another. — Beat  up  the  whites  of 
three  eggs  with  three-quarters  of  a 
pound  of  the  finest  ground  sugar  and 
a  little  vinegar.  Beat  it  up  till  very 
stiff,  pour  the  icing  over  the  cake, 
and  smooth  on  the  top  and  sides  with 
a  knife.  Set  the  cake  in  a  warm  place 
until  the  sugar  gets  hard. 

Almond. — Put  on  in  a  brass  or 
copper  pan  four  pounds  of  soft  sugar 
with  one  pint  of  water,  and  let  it  boil 
from  six  to  eight  hours,  then  remove 
from  stove,  and  mix  with  it  two  pounds 
of  ground  sweet  almonds,  stirring  till 
it  begins  to  get  thick,  then  pour 
equally  over  the  cake. 

Almond,  No.  2. — Mix  together  two 
pounds  of  ground  sugar  and  one  pound 
of  ground  sweet  almonds,  put  this  out 
on  a  clean  board  or  table,  make  a 
space  in  the  centre  into  which  drop  the 
yolks  of  six  eggs,  add  a  few  drops  of  the 
essence  of  ratafia,  and  work  with  the 
hands  into  a  stiff  paste. 

Boiled. — Two  cupfuls  of  sugar,  one- 
half  cupful  of  water.  Boil  until  it 
hairs.  Pour  very  slowly  into  the 


636 


Don’t  vent  on  others  the  irritation 


whites  of  two  well  beaten  eggs — 
beaten  until  stiff.  This  frosting  can 
be  used  as  the  foundation  of  all  kinds. 
For  chocolate  frosting  add  five  table¬ 
spoonfuls  of  chocolate,  grated. 

Butter. — Beat  over  a  stove  till 
smooth  half  a  pound  of  white  fresh 
butter;  then  add  three  ounces  of  fine, 
sifted  flour,  and  heat  together  till 
very  smooth.  This  is  used  for  orna¬ 
menting  cold  fowls,  turkeys,  tongues, 
hams,  and  other  cold  meats. 

Butter,  No.  2. — Beat  quarter  of  a 
pound  of  fresh  butter  to  a  cream,  and 
add  gradually  half  a  pound  of  icing 
sugar  which  has  been  passed  through 
a  fine  wire  sieve.  Add  lemon  juice 
or  vanilla  to  flavor,  and  beat  till  soft 
enough  to  pass  through  an  icing 
tube. 

Caramel. — One  cupful  of  brown 
sugar,  one  square  of  good  choco¬ 
late,  scraped  fine,  one  tablespoon¬ 
ful  of  water.  Simmer  gently  for 
twenty  minutes,  being  careful  not 
to  let  it  burn.  Spread  on  the  cake 
while  hot. 

Chocolate. — Grate  two  ounces  of 
best  chocolate,  put  it  on  a  small  enam¬ 
eled  saucepan  with  a  half  a  gill 
of  hot  water,  and  stir  till  quite  dis¬ 
solved,  then  add  half  a  pound  of  icing 
sugar,  and  stir  again  till  quite  smooth. 

Coffee. — Heat  in  the  oven,  or  on 
the  stove,  two  ounces  of  roasted  cof¬ 
fee  beans,  put  them  into  a  small  enam¬ 
eled  pan  with  one  gill  of  boiling 
water,  cover  closely  and  leave  them  to 
infuse  for  an  hour,  then  strain  and  re¬ 
turn  to  the  pan.  Stir  in  half  a  pound 
of  icing  sugar,  or  more'  if  required, 
to  bring  it  to  the  proper  consistency 
for  coating  cakes,  pastry,  etc. 

Lemon. — Squeeze  the  juice  of  two 
lemons  into  a  basin  with  half  a 
nound  of  ground  white  sugar,  and  beat 
it  for  a  short  time.  If  wanted  pink, 
add  a  little  cochineal. 


Lemon,  No.  2. — Pour  half  a  gill 
of  boiling  water  over  the  grated  rind 
of  a  lemon,  and  let  it  stand  for  twenty 
minutes,  then  add  the  juice  of  half 
the  lemon,  and  strain  it  into  a  small 
saucepan.  Allow  it  to  get  as  hot 
as  possible  without  boiling,  then  stir 
it  gradually  into  half  a  pound  of  icing 
sugar.  It  should  be  poured  over  the 
cake,  and  smoothed  with  a  knife  dipped 
in  hot  water. 

Orange. — The  white  of  one  egg  and 
the  juice  of  one  orange.  Stir  in  con¬ 
fectioners’  sugar  until  of  a  consistency 
that  will  spread  smoothly  without  run¬ 
ning  off  the  cake.  Wait  until  the  cake 
is  cold  before  spreading. 

Raspberry. — Mix  two  tablespoonfuls 
of  raspberry  jam  with  a  half  gill  of  hot 
water.  Strain  it  into  a  small  pan,  and 
let  it  get  as  hot  as  possible  without  boil¬ 
ing.  Pour  it  gradually,  mixing  well, 
into  half  a  pound  of  icing  sugar,  and 
add  a  few  drops  of  cochineal  or  car¬ 
mine.  If  rather  thin  for  coating  cakes 
and  pastry,  add  a  little  more  sugar. 

Vienna. — Put  one  pound  of  icing 
sugar  through  a  fine  wire  sieve.  Make 
a  hole  in  the  center  of  it,  and  drop  in 
two  whites  of  eggs,  and  beat  for  twenty 
minutes  or  half  an  hour,  until  the  icing 
is  soft  and  very  white.  A  few  drops  of 
lemon  juice  should  be  added  now  and 
then  while  beating.  A  layer  of  this 
icing  should  be  spread  on  the  cake 
with  a  knife  dipped  in  cold  water,  and 
when  it  is  dry  it  can  be  ornamented 
with  the  icing  that  remains,  using  for 
the  purpose  an  icing  tube  and  bag. 

Water. — Mix  half  a  pound  of  icing 
sugar  with  water  near  boiling  point, 
making  it  sufficiently  thick  to  spread 
on  the  cake  without  letting  it  run  over 
the  sides,  flavoring  with  pounded  mace. 

Cakes— Almond. 

Take  some  sweet  almonds,  flour, 
and  powdered  sugar,  of  each  J4  lb., 
7  eggs,  and  the  outside  yellow  peel  of  4 


caused  by  your  own  mistakes. 


637 


lemons  shredded  small.  Pound  the  al¬ 
monds,  previously  blanched,  until  they 
are  very  smooth,  adding  gradually  the 
sugar  and  lemon-peel;  then  take  them 
out,  add  the  eggs,  and  beat  the  whole 
until  it  is  as  white  as  sponge  paste ;  next 
add  the  flour,  work  well,  put  it  into 
well-buttered  pans,  and  bake  in  a  slack 
oven,  with  eight  or  ten  thicknesses  of 
paper  under  them  and  one  over  them. 

Angel  Food. 

Whites  of  eleven  eggs,  well  beaten, 
one  and  one-half  tumblers  of  granu¬ 
lated  sugar,  one  spoonful  of  cream 
tartar,  one  teaspoonful  of  vanilla. 
Sift  the  sugar  five  times ;  add  the  cream 
tartar  and  sift  again.  Bake  in  a  slow 
oven  with  a  cup  of  water  in  the  oven. 

Apple  Cake. 

Take  two  cups  of  dried  apples,  stew 
just  enough  to  cut  easily,  chop  about 
as  fine  as  raisins,  and  simmer  in  2 
cups  of  molasses  3  hours ;  1  cup  of  sugar, 
1  cup  of  sour  milk,  1  of  butter,  2  eggs, 
5  cups  of  flour,  2  teaspoonfuls  of  soda, 
some  salt,  cloves  and  cinnamon.  Mix 
with  molasses  warm.  Put  apples  and 
molasses  in  before  the  flour.  Bake  in 
large  cake  dishes;  it  makes  one  large 
cake,  or  two  small  ones. 

Dutch  Apple  Cake. 

One  pint  flour,  one-half  teaspoonful 
salt,  two  heaping  teaspoonfuls  baking 
powder,  one-fourth  cup  butter,  one 
egg,  one  scant  cup  milk,  four  sour 
apples,  two  tablespoonfuls  sugar.  Mix 
the  dry  ingredients  in  the  order  given ; 
rub  in  the  butter,  beat  the  egg  and  mix 
it  with  the  milk,  then  stir  this  into  the 
dry  mixture.  The  dough  should  be 
soft  enough  to  spread  half  an  inch 
thick  on  a  shallow  baking  pan.  Core, 
pare  and  cut  four  or  five  apples  into 
eighths;  lay  them  in  parallel  rows  on 
top  of  the  dough,  the  sharp  edge  down, 
and  press  enough  to  make  the  edge 
penetrate  slightly.  Sprinkle  the  sugar 


on  the  apples.  Bake  in  a  hot  oven 
twenty  or  thirty  minutes.  To  be  eaten 
hot  with  butter  as  a  tea  cake,  or  with 
lemon  sauce  or  with  sugar  and  cream 
as  a  pudding. 

Fancy  Rock  Almond  Biscuits. 

Beat  up  the  whites  of  three  eggs  with 
a  teaspoonful  of  vinegar  and  one  pound 
of  the  finest  ground  sugar  till  very  stiff 
and  light.  Blanch,  dry,  and  mince  half 
a  pound  of  sweet  almonds,  and  add  to 
the  above.  Drop  from  the  points  of 
two  teaspoons  on  slightly  greased  tins, 
and  ornament  on  the  top  with  small 
strips  of  angelica  and  colored  almonds. 
Bake  in  a  very  slow  oven  till  they  be¬ 
come  hard,  but  not  in  the  least  brown. 
The  half  of  the  quantity  may  be  made 
pink  by  adding  a  little  cochineal. 

Ginger  Biscuits. 

Rub  lb.  of  fresh  butter  into  2 
lbs.  of  fine  fl<3ur;  add  y2  lb.  of  sifted 
sugar,  and  3  oz.  of  pounded  ginger. 
Beat  up  the  yolks  of  3  eggs,  and  take 
a  little  milk  with  which  to  make  the 
above  ingredients  into  a  paste.  Knead 
it  all  well  together,  and  roll  it  out  ex¬ 
tremely  thin,  and  cut  it  into  the  form  of 
round  biscuits  with  a  paste-cutter. 
Bake  them  in  a  slow  oven  until  crisp, 
taking  care  that  they  are  a  pale  brown 
color. 

Ginger  Biscuits,  No.  2. 

Rub  ten  ounces  of  butter  into  one 
pound  and  three-quarters  of  flour. 
Mix  it  with  four  eggs,  one  pound  of 
ground  sugar,  one  ounce  and  a  half  of 
ground  ginger,  half  an  ounce  of  volatile, 
and  one  teacupful  of  water.  Knead 
all  together  into  a  smooth  dough; 
then  roll  it  out  thin,  and  cut  them  out 
with  a  round  cutter.  Brush  them  on 
the  top  with  egg,  put  a  small  strip  of 
orange  peel  upon  the  top  of  each, 
put  them  on  greased  tins,  and  bake 
in  a  quick  oven  from  ten  to  fifteen 
minutes. 


638 


Things  won  are  done:  joy’s  soul  lies  in  the  doing. 


English  Seed  Biscuits. 

One  lb.  flour,  x/i  lb.  sugar,  %  lb. 
of  butter,  y  oz.  of  caraway  seeds,  3 
eggs.  Roll  out,  cut  round,  and  bake 
in  a  moderate  oven. 

• 

Wine  Biscuits. 

Take  2  lbs.  of  flour,  2  lbs.  of  butter, 
and  4  oz.  of  sifted  loaf  sugar.  Rub 
the  sugar  and  butter  into  the  flour, 
and  make  it  into  a  stiff  paste  with 
milk;  pound  it  in  a  mortar,  roll  it 
out  thin,  and  cut  into  sizes  or  shapes 
to  fancy.  Lay  them  on  buttered  paper 
in  a  warm  oven,  on  tin  plates,  having 
first  brushed  them  over  with  a  little 
milk.  When  done,  you  can  give  them 
a  gloss  by  brushing  them  over  with  a 
brush  dipped  in  egg.  A  few  caraway 
seeds  may  be  added,  if  liked. 

Bachelor’s  Cake. 

Beat  one  pound  of  soft  sugar  with  - 
half  a  pound  of  buttfcr  for  fifteen 
minutes;  mix  three  teacupfuls  of  but¬ 
termilk  with  two  teaspoonfuls  of  car¬ 
bonate  of  soda,  and  one  of  tartaric 
acid;  add  to  the  sugar  and  butter. 
Mix  in  one  pound  of  raisins  with  one 
pound  and  a  half  of  flour,  one  ounce 
of  mixed  orange  peel ;  mix  all  together, 
and  bake  in  a  moderate  oven  two  hours. 

Banbury  Cakes. 

Work  1  lb.  of  butter  into  the  same 
weight  of  dough,  made  for  white 
bread,  as  in  making  puff-paste;  then 
roll  it  out  very  thin,  and  cut  it  into 
oval  pieces,  or  as  the  cakes  are  wanted. 
Mix  some  good  moist  sugar  with  an 
equal  weight  of  currants,  and  wet 
them  with  water;  then  put  a 
little  upon  each  piece  of  paste;  close 
them  up,  and  place  them  on  a  tin 
with  the  closed  side  downwards  and 
bake  them.  Flavor  some  powdered 
sugar  with  candied  peel  grated,  or 
essence  of  lemon,  and  sift  a  little  over 
the  cakes  as  soon  as  they  come  out 
of  the  oven. 


Bath  Cakes. 

Mix  well  together  y  lb.  of  butter 
1  lb.  of  flour,  5  eggs,  and  a  cupful  of 
yeast.  Set  the  whole  before  the  fire 
to  rise,  which  effected,  add  4  oz.  of 
finely-powdered  sugar  and  1  oz.  of 
caraways;  roll  the  paste  out  into 
little  cakes.  Bake  them  on  tins. 

Bread  Cake. 

One  and  cups  dough,  1  cup  sugar, y 
cup  of  butter,  2  eggs,  y  teaspoonful 
of  soda.  Raisins  and  spice  to  suit 
the  taste.  Mix  with  the  hands  until 
the  dough  seems  thoroughly  worked 
in,  adding  a  little  more  flour  if  the 
dough  is  thin.  Let  it  rise  an  hour. 
It  rises  slowly  and  but  little  before 
going  into  the  oven. 

Another. — Two  eggs,  one-half  cup  of 
butter,  one  cup  of  sugar,  one  pint  of 
bread  dough,  when  just  light  enough 
to  put  in  the  pans.  Knead  all  well  with 
the  hands  for  tw'enty  minutes,  then 
add  one  cupful  of  raisins,  a  piece  of 
citron,  chopped,  one-half  teaspoon¬ 
ful  of  cloves,  one  teaspoonful  of  cin¬ 
namon;  one  half  teaspoonful  of  soda, 
dissolved  in  a  little  hot  water,  added 
the  last  thing. 

Cherry  Cake. 

Beat  half  a  pound  of  fresh  butter  to 
a  cream,  add  half  a  pound  of  sugar, 
and  beat  well  again.  Drop  in  one 
egg  from  the  shell,  add  a  little  flour, 
and  beat  for  five  minutes.  Continue 
until  five  eggs  and  ten  ounces  of  flour 
have  been  added,  and  then  stir  in  half 
a  teaspoonful  of  vanilla,  and  six  ounces 
of  glace  cherries.  Butter  a  cake  tin, 
line  it  with  buttered  paper,  pour  the 
cake  mixture  in,  and  bake  for  an 
hour  or  longer.  The  oven  should  be 
rather  hotter  than  usual  at  first, 
as  the  cherries,  being  heavy,  are  apt 
to  sink  to  the  bottom  of  the  cake  if  it 
is  slowly  baked.  Cover  the  cake  with 
almond  icing  w'hen  cold. 


The  fox  barks  not,  when  he  would  steal  the  lamb. 


639 


Chocolate  Cake. 

One  and  a  half  cupfuls  of  sugar,  half 
cupful  of  butter,  half  cupful  of  milk, 
one  and  three-fourths  cupfuls  of  flour, 
quarter  of  a  pound  of  good  chocolate, 
three  eggs,  teaspoonful  of  cream  of 
tartar,  half  teaspoonful  of  soda.  Scrape 
chocolate  fine.  Add  to  it  five  table¬ 
spoonfuls  sugar  (in  addition  to  cupful 
and  a  half).  Beat  butter  to  a  cream, 
gradually  add  the  cream,  beating 
constantly.  Add  three  tablespoonfuls 
boiling  water  to  chocolate  and  sugar. 
Stir  over  the  fire  until  smooth  and 
glossy.  Stir  into  the  sugar  and  butter. 
Add  eggs,  well  beaten,  then  milk  and 
flour,  in  which  soda  and  cream  of  tartar 
are  mixed.  Bake  twenty  minutes  in 
moderate  oven. 

Black  Chocolate  Cake. 

One  cake  good  chocolate,  grated, 
one-half  cup  of  sweet  milk  and  yolk  of 
one  egg.  Boil  this  together  until  soft 
and  add,  when  cool,  one-half  cupful  of 
butter,  one-half  cupful  of  sour  milk, 
two  small  cupfuls  of  sugar,  two  eggs  or 
yolks  of  six,  two  cupfuls  of  flour  and 
one  teaspoon  of  soda.  Flavor  with 
vanilla. 

Another. — One  cupful  butter,  two 
cupfuls  of  sugar,  four  eggs,  three-fourths 
cupful  of  milk,  one  cupful  of  grated 
chocolate.  Rub  sugar  and  butter  to  a 
cream,  add  the  eggs  well  beaten,  then 
the  milk,  and  last  of  all  the  chocolate. 
Bake  in  a  slow  oven.  Frost  with  white 
frosting. 

Chocolate  Paste  Cake. 

Two  cups  of  sugar,  1  cup  of  butter, 

3  eggs,  3  cups  of  flour,  %  of  a  cup  of 
milk,  a  teaspoonful  of  soda,  1  tea¬ 
spoonful  of  cream  of  tartar.  Paste: 
Chocolate,  2  oz.,  1  cup  of  sugar,  %  of  a 
cup  of  sweet  milk;  boil  half  down. 
This  makes  one  cake  of  four  layers  with 
paste  between. 


Cinnamon  Cakes. 

One  cup  of  sugar;  %  of  a  cup  of  mo¬ 
lasses;  1  cup  of  butter;  1 teaspoonfuls 
of  ground  cinnamon;  2  level  spoonfuls 
of  soda,  dissolved  in  6  large  table¬ 
spoonfuls  of  warm  water;  stir  well,  and 
add  flour  enough  to  allow  to  roll  quite 
thin ;  cut  out  with  a  biscuit  cutter,  and 
bake  in  a  quick  oven. 

Cookies. 

One  cupful  of  butter,  two  of  sugar, 
five  of  flour,  a  teaspoonful  of  saleratus 
dissolved  in  four  of  milk,  one  egg,  tea¬ 
spoonful  of  vanilla.  Roll  thin  and 
bake  in  quick  oven. 

Finger  Cookies. 

Take  one  cup  of  sugar  and  one  of 
molasses,  one  egg  and  one  teaspoonful 
of  soda  in  a  quarter  of  a  cup  of  boiling 
water,  two-thirds  of  a  cup  of  lard  and 
one  tablespoon  of  ginger.  Roll  out 
thick. 

Peanut  Cookies. 

Stir  together  three  cups  of  flour,  two 
rounded  teaspoonfuls  of  baking  powder, 
half  teaspoonful  of  salt;  add  to  this  a 
good  half  cupful  of  crushed  peanuts 
(crush  with  a  rolling  pin) ;  rub  into  this 
a  tablespoonful  of  butter;  add  one  and 
a  quarter  cups  of  sweet  milk.  Stir  into 
a  batter  that  can  be  laid  on  a  well 
floured  molding  board  and  rolled  to  a 
thickness  of  one-half  an  inch.  Handle 
as  little  as  possible.  Cut  with  a  biscuit 
cutter  and  bake  in  a  hot  oven. 

Another. — Two  rounding  tablespoon¬ 
fuls  of  butter,  one-half  cupful  sugar 
creamed  together,  one  egg,  one  cupful 
pastry  flour,  or  two-thirds  cupful  bread 
flour,  one  teaspoonful  baking  powder, 
one-fourth  teaspoonful  salt,  two  table¬ 
spoonfuls  milk,  one  cupful  chopped 
peanuts.  Do  not  attempt  to  roll  them. 
Drop  by  the  teaspoonful  onto  buttered 
tins  about  two  inches  apart.  In  bak¬ 
ing  they  will  spread  out  flat.  If  they 
should  be  too  thick  add  a  little  milk 


g40  A  man  loves  the  meat  in  his  youth, 


cautiously,  but  do  not  have  the  mixture 
thin  enough  to  spread  when  it  is  drop¬ 
ped  onto  the  pan.  These  improve  by 
keeping,  and  are  amost  as  good  as  when 
made  with  other  nuts. 

Crullers. 

Six  eggs,  whites  and  yolks  separately, 
six  tablespoonfuls  of  melted  butter,  six 
heaping  spoonfuls  of  sugar,  half  pow¬ 
dered,  and  the  other  half  coffee  sugar, 
flour  to  make  it  of  sufficient  thickness 
to  roll  out  and  cut  with  a  paste  jigger. 
Family  flour  is  preferred. 

Another. — Half  a  pound  of  butter, 
34  of  a  lb.  of  sugar,  2  lbs.  of  flour,  1 
nutmeg,  Yi  a  teaspoonful  of  soda  dis¬ 
solved  in  a  teacup  of  water  or  milk; 
6  eggs.  (See  Doughnuts). 

Currant  Loaf. 

To  make  a  good-sized  one,  take  four 
pounds  of  loaf-bread  dough,  and 
work  into  it  half  a  pound  of  melted 
butter,  one  pound  of  stoned  raisins, 
three  quarters  of  a  pound  of  cleaned 
currants,  four  ounces  of  orange  peel 
cut  small,  and  one  ounce  of  mixed 
spices.  Knead  it  till  the  fruit  and 
spice  are  thoroughly  mixed  with  the 
dough.  Have  an  oven  tin  and  a  cake 
hoop  greased,  place  the  hoop  on  the 
tin,  into  it  put  the  loaf,  cover  up,  and 
let  it  stand  in  a  warm  place  for  an 
hour  to  rise.  Bake  in  a  hot  oven  for 
an  hour  to  an  hour  and  a  half,  and 
glaze  on  the  top  with  sugar  and  water. 

*  Currant  Cake. 

Half  cup  butter,  one  cup  sugar,  two 
eggs,  yolk  of  one  egg,  half  cup  of  milk, 
two  cups  of  flour,  three  teaspoons 
baking  powder,  one  cup  currants 
mixed  with  one  tablespoon  of  flour. 
Cream  the  butter,  add  sugar  gradu¬ 
ally,  and  eggs  and  egg  yolk  well 
beaten.  Then  add  milk,  flour  mixed 
and  sifted  with  baking  powder  and 
currants.  Bake  forty  minutes  in  a 
buttered  and  floured  cake  pan. 


Delicate  Cake. 

One  cup  of  sugar,  one-half  cup  of 
butter,  one-half  cup  of  milk,  whites 
of  four  eggs  beaten  stiff,  a  little  grated 
lemon  peel  and  juice  of  one-half  lemon, 
two  small  cups  of  flour,  one  and 
half  teaspoonfuls  of  baking  powder. 

Diet  Loaf. 

Beat  a  pound  of  eggs  with  a  pound 
of  sifted  sugar  till  it  looks  quite  thick 
and  white.  Then  add  a  little  ginger 
and  cinnamon,  powdered,  some  cara¬ 
way  seeds,  and  one  pound  of  dried 
flour.  Butter  a  mold  and  bake  in 
oven. 

Doughnuts. 

Half  a  cup  of  butter,  2 %  cups  of 
sugar  well  rolled  and  sifted,  4  eggs,  1 
teaspoonful  of  saleratus,  1  cup  of  sour 
milk,  1  nutmeg,  flour  enough  to  roll; 
cut  in  any  chape  desired,  either  in 
strips  or  twisted;  have  the  lard  hot 
enough  for  the  cakes  to  rise  to  the 
surface  as  soon  as  put  in.  This  is  an 
excellent  fried  cake. 

Fig  Cake. 

Whites  of  three  eggs,  two  cups  of 
sugar,  one  cup  of  butter,  one  cup  of 
sweet  milk,  three  cups  of  flour,  one 
teaspoonful  of  soda,  two  teaspoonfuls 
of  cream  tartar. 

Filling. — 1  lb.  figs,  chopped  fine,  one 
cup  of  sugar,  one  cup  of  milk.  Cook 
slowly  until  it  thickens.  When  cool 
spread  between  the  layers. 

French  Cake. 

Take  six  eggs,  separate  yolks  from 
whites,  beat  the  yolks  with  half  a 
pound  of  soft  sugar  and  two  ounces  of 
butter;  blanch  and  pound  with  two 
ounces  of  sugar,  two  ounces  of  sweet 
and  half  an  ounce  of  bitter  almonds; 
beat  up  the  whites  to  a  snow,  mix  in 
half  apoundof  common  flour,  quarter  of 
a  pound  of  rice  flour,  put  all  together 
and  season  with  the  grated  rind  and 
juice  of  one  lemon.  Bake  one  hour  in 


641 


that  he  cannot  endure  in  his  age. 


a  moderate  oven  and  cover  with 
minced  almonds.  Cut  out  with  an 
oval  or  star  cutter,  lay  them  on  greased 
tins,  and  bake  in  a  moderate  oven 
from  ten  to  fifteen  minutes. 

Fruit  Cake. 

Two  lbs.  flour,  1  lb.  sugar,  1  lb.  but¬ 
ter,  12 eggs,  2  lbs.  currants,  2  lbs.raisins, 

1  lb.  citron;  lemon,  nutmeg,  and  mace 
to  taste.  Beat  it  very  light.  The 
fruit  should  be  floured  and  stirred  in 
last,  and  more  flour  added  if  necessary. 
Bake  in  1  large  pan  in  a  steady,  well- 
heated  oven  for  4  or  5  hours,  letting 
it  cool  gradually  in  the  oven.  When 
perfectly  cool  it  may  be  frosted. 

Fruit  Cake  from  Dough. 

Two  cups  sugar,  one  cup  butter, 
one  pint  bread  sponge,  two  eggs,  one 
teaspoonful  of  soda.  As  much  fruit  as 
you  wish,  spices  to  suit  taste.  Use 
flour  enough  to  make  stiff  as  common 
cake.  Set  in  a,  warm  place  to  raise 
for  one  hour.  Bake  in  a  moderate 
oven  as  for  bread. 

Gingerbread. 

Two  cups  of  molasses,  1  cup  butter; 

2  teaspoons  of  ginger,  and  1  even  full 
of  bi-carbonate  of  soda;  1  teacup  of 
water  warm;  flour  enough  to  make  a 
soft  dough.  After  it  is  placed  in  the 
bake  tin,  flour  your  hands  to  pat  it 
into  shape,  and  with  a  knife  cross-cut 
the  top  into  squares  or  diamonds. 
Bake  until  done. 

Gingerbread — Spice . 

Take  3  lbs.  of  flour,  1  lb.  of  butter, 
1  lb.  of  moist  sugar,  4  oz.  of  candied 
orange  or  lemon  peel,  cut  small;  1  oz. 
of  powdered  ginger,  2  oz.  of  powdered 
allspice,  y2  an  oz.  of  powdered  cinna¬ 
mon,  a  handful  of  caraway  seeds,  and 

3  lbs.  of  molasses;  rub  the  butter  with 
your  hand  into  the  flour,  then  add  the 
other  ingredients,  and  mix  it  in  the 
dough  with  the  molasses;  make  it 
into  cakes,  and  bake  it  in  a  warm 
oven. 


Soft  Gingerbread. 

Beat  one  egg  thoroughly;  add  one 
cup  best  black  molasses,  teaspoonful 
salt,  one-half  cupful  of  buttermilk,  a 
tablespoonful  of  ginger,  and  flour 
enough  to  make  a  thick  batter.  Lastly 
add  a  tablespoonful  of  melted  butter. 
Beat  hard;  bake  slowdy. 

Another. — Six  cupfuls  of  flour,  three 
of  molasses,  one  of  cream,  one  of  lard 
or  butter,  twro  eggs,  one  teaspoonful  of 
saleratus,  and  two  of  ginger. 

Hard  Gingerbread. 

Three-fourths  pound  of  sugar,  one- 
half  pound  of  butter,  four  eggs,  table¬ 
spoonful  of  sour  milk,  tw'o  cups  black 
molasses,  one  teaspoon  soda,  one  spoon 
ginger,  and  flour  to  roll.  Cut  in 
squares. 

Ginger  Nuts. 

One  quart  of  New  Orleans  molasses 
should  be  seasoned  with  a  tablespoon¬ 
ful  of  grated  cinnamon,  the  same  of 
black  pepper,  a  teaspoonful  of  ground 
cloves  and  the  grated  rinds  of  twm 
oranges  and  a  lemon,  stirred  well  to¬ 
gether  and  let  stand  a  day.  Then  mix 
it  with  flour  enough  for  a  stiff  batter, 
four  teaspoonfuls  of  baking  powder 
and  a  large  spoonful  of  lard.  Roll  into 
strips  as  thick  as  your  finger  and  cut 
into  nuts  half  an  inch  long.  Bake 
brown  and  keep  apart  so  that  they  will 
not  stick. 

Cakes — Ginger. 

Make  a  paste  with  sugar,  1  lb.™ 
powdered  ginger,  4  oz. ;  flour,  2  lbs.; 
water,  1  pt. ;  butter,  lb. ;  and  1  cup 
of  candied  orange  peel,  grated;  form 
them  into  cakes,  and  prick  them  with 
a  fork  before  baking  them. 

Ginger  Snaps. 

One  pint  of  baking  molasses,  1  lb. 
of  sugar,  yi  lb  of  lard,  M  oz.  of  ginger, 
and  1  tablespoonful  of  cinnamon. 
Work  the  lard,  molasses  and  sugar  to¬ 
gether,  and  add  flour  enough  to  make  a 


642 


Men  over  prize  the  thing  ungained. 


stiff  dough.  Roll  out  thin,  cut  with  a 
round  cake-cutter,  and  bake  quickly. 

Gipsy  Cake. 

One  sheet  Sponge  cake  spread  with 
jelly,  one  glass  of  wine  poured  over  it, 
blanched  almonds  stuck  in  the  cake. 
Pour  a  boiled  custard  over  the  whole. 

Gold  Cake. 

One  cupful  of  sugar,  half  cupful  of 
butter,  yolks  of  three  eggs,  one  whole 
egg,  half  cupful  of  milk,  one-fourth  tea¬ 
spoonful  each  of  soda  and  cream  of 
tartar,  one  and  three-fourths  cupfuls 
of  flour.  Mix  butter  and  sugar  together 
Add  eggs,  milk,  flavor  and  flour  in  the 
order  named.  Bake  in  two  sheets  for 
half  an  hour  in  a  moderate  oven.  Frost 
it  with  boiled  frosting 

Hailes  Cake. 

Cream  together  quarter  of  a  pound 
of  butter  with  six  ounces  of  castor 
sugar.  Drop  in  two  eggs,  add  quarter 
of  a  pound  of  flour,  and  beat  hard  for 
five  minutes,  then  add  another  quarter 
of  a  pound  of  flour  and  enough  butter¬ 
milk  to  mix  all  to  a  smooth  batter. 
Cut  quarter  of  a  pound  of  figs  in  small 
pieces  and  chop  two  ounces  of  almonds. 
Add  these  to  the  mixture,  also  one  tea¬ 
spoonful  of  lemon  juice  or  a  few  drops 
of  essence  of  lemon.  Mix  half  a  tea¬ 
spoonful  of  carbonate  of  soda  through 
quarter  of  a  pound  of  ground  rice,  and 
stir  it  in  thoroughly.  Put  into  a  well- 
buttered  cake  tin,  lined  with  buttered 
paper,  and  bake  in  a  moderate  oven  for 
an  hour  or  longer. 

Huckleberry  Cake. 

Dredge  with  flour  a  quart  of  large 
huckleberries;  add  a  tablespoonful  of 
pounded  cloves  and  cinnamon,  mixed; 
stir  together  half  a  pound  of  butter, 
half  a  pound  of  sugar  and  half  a  pint 
of  molasses  with  half  a  pint  of  milk, 
in  which  dissolve  a  half  teaspoonful  of 
saleratus..  Beat  five  eggs  and  add 
them  to  the  mixture  with  sufficient 


flour  to  make  a  thick  batter.  Then 
stir  in  the  berries.  Bake  in  a  large 
pan. 

Jumbles. 

One  and  a  half  cups  of  sugar,  one- 
half  cup  of  butter,  two  eggs,  one-half 
teaspoonful  soda,  one  teaspoonful 
cream  of  tartar  (dissolved  in  a  little 
sweet  milk),  flour  enough  to  make 
like  pie-crust;  bake  in  waffle  irons. 
Fill  the  little  holes  with  light  and  dark 
jelly,  alternately. 

Kentish  Cake. 

Beat  to  a  cream  quarter  of  a  pound 
of  butter  and  quarter  of  a  pound  of 
castor  sugar.  Add  gradually  quarter 
of  a  pound  of  flour  and  three  eggs,  beat¬ 
ing  the  mixture  for  several  minutes 
after  each  egg  is  added.  Stir  in  one 
ounce  of  grated  chocolate,  and  the  same 
of  ground  almonds  and  desiccated 
cocoanut,  and  flavor  with  quarter  of  a 
teaspoonful  of  vanilla.  .  Butter  a  flat 
round  cake-tin,  line  it  with  buttered 
paper,  and  put  the  cake  mixture  into 
it,  spreading  it  evenly  over  the  tin. 
Bake  for  thirty  or  forty  minutes. 
When  the  cake  is  cold,  cover  it  with  the 
following  icing: — Put  in  a  saucepan 
quarter  of  a  pound  of  chocolate  powder 
and  a  tablespoonful  of  water,  and  stir 
until  the  chocolate  is  melted.  Add 
quickly  quarter  of  a  pound  of  icing 
sugar,  and  spread  the  icing  over  the 
cake  with  a  knife  dipped  in  hot  water. 

Layer  Cake. 

One  cupful  of  butter,  2  of  sugar,  3J 
of  flour,  1  cupful  of  milk,  5  eggs,  the 
whites  of  two  being  left  out  for  frosting, 
1 J  teaspoonfuls  of  baking  powder.  Beat 
the  butter  to  a  cream,  add  the  sugar 
gradually,  then  the  eggs  well  beaten, 
then  the  milk,  and  last  of  all  the  flour 
and  baking  powder.  Any  kind  of  fill¬ 
ing  can  be  used. 

Lemon  Cake. 

Beat  6  eggs,  the  yolks  and  whites 
separately,  till  in  a  solid  froth;  add  to 


643 


Things  done  without  example,  are  to  he  feared. 


the  yolks  the  grated  rind  of  a  fine  lemon 
and  6  oz.  of  sugar  dried  and  sifted;  beat 
this  a  |  of  an  hour;  shake  in  with  the 
left  hand  6  oz.  of  dried  flour;  then  add 
the  whites  of  the  eggs  and  the  juice  of 
the  lemon;  when  these  are  well  beaten 
in,  put  it  immediately  into  tins,  and 
bake  it  about  an  hour  in  a  moderately 
hot  oven. 

Lemon  Cakes. 

Flour  and  sugar,  of  each  1  lb. ;  eggs, 
1  dozen;  grated  peel  and  juice  of  4 
lemons;  whisk  the  eggs  to  a  high  froth, 
and  then  gradually  add  the  rest.  Bake 
in  small  oval  tins,  well  buttered,  and 
place  6  thicknesses  of  paper  beneath 
each  tin.  Thinly  ice  them. 

Lunch  Cake. 

Beat  to  a  cream  six  ounces  of  butter, 
add  eight  ounces  of  ground  sugar,  and 
beat  for  a  short  time,  drop  in  an  egg, 
beat  a  few  minutes,  then  another  egg, 
and  so  on,  till  you  have  put  in  four. 
Mix  one  gill  and  a  half  of  sweet  milk 
with  half  a  teaspoonful  of  carbonate  of 
soda,  and  two  tablespoonfuls  of  vinegar. 
Mix  together  one  pound  of  flour  and 
half  a  pound  of  currants,  add  the  half 
of  this  to  the  butter,  sugar,  and  eggs, 
then  mix  the  whole  ingredients  to¬ 
gether;  and  bake  in  a  moderate  oven 
from  an  hour  to  an  hour  and  a  half. 

Madeira  Cake. 

Beat  twelve  ounces  of  butter  to  a 
cream,  add  twelve  ounces  of  ground 
sugar,  and  beat  for  some  time,  drop  in 
two  eggs,  beat  for  a  few  minutes,  again 
drop  in  two  eggs,  and  so  on,  till  you 
have  added  twelve.  Mix  in  gently  one 
pound  and  a  quarter  of  flour,  a  little 
volatile,  and  ten  drops  of  the  essence 
of  lemon.  Dust  a  little  fine  ground 
sugar  on  the  top,  then  three  thin  slices 
of  citron  peel,  and  bake  from  an  hour 
and  a  half  to  two  hours  in  a  moderate 
oven. 


Hickory  Nut  Cake. 

Two  cupfuls  of  sugar,  half  a  cupful 
of  sweet  milk,  one  cupful  of  butter,  one 
quart  of  nuts,  six  eggs,  juice  of  one 
lemon,  two  teaspoonfuls  of  baking 
powder.  Rub  butter  and  sugar  to  a 
cream,  add  the  milk,  then  the  eggs  well 
beaten,  then  the  nuts  and  lemon  juice. 
Mix  thoroughly.  Bake  in  d  rather 
thin  layer  about  two  inches  thick. 
Frost  with  white  frosting.  Cut  into 
squares. 

Oat  Cakes — Scotch. 

Put  three  handfuls  of  best  Scotch 
oatmeal  into  a  basin,  with  a  bit  of  but¬ 
ter  the  size  of  a  nutmeg;  add  as  much 
cold  water  as  will  form  it  into  a  cake. 
Press  the  cake  out  with  the  hands  until 
it  is  thin,  then  roll  with  the  rolling  pin 
till  it  is  almost  as  thin  as  a  silver  dollar. 
Have  the  griddle  already  heatd,  sift  a 
little  meal  over  it,  and  lay  on  the  cake. 
When  the  under  side  is  brown,  toast  the 
upper  side  in  a  toaster  before  the  fire  to 
make  it  crisp.  These  cakes  should  be 
kept  in  the  meal  chest  among  the  dry 
meal  to  preserve  their  crispness,  which 
is  their  peculiarity.  They  are  ex¬ 
tremely  nice  to  eat  with  cheese. 

Plum  Cake. 

Take  one  pound  of  soft  sugar,  and 
beat  it  with  one  pound  of  butter  (pre¬ 
viously  beaten  to  a  cream)  for  twenty 
minutes;  add  two  eggs,  and  beat  for 
some  time,  and  so  on  until  you  have 
added  twelve ;  then  add  a  pound  and  a 
half  of  sifted  flour  mixed  with  one 
pound  and  a  half  of  cleaned  currants, 
and  half  a  pound  of  orange  peel  cut 
small.  Bake  three  hours  in  a  slow 
oven. 

Rich  Plum  Cake. 

Beat  to  a  cream  half  a  pound  of  salt 
butter  and  half  a  pound  of  fresh  in  a 
basin,  over  a  stove  or  hot-plate,  then 
add  one  pound  of  ground  sugar,  and 
beat  together  till  white;  add  two  eggs, 


644 


We  were  not  born  to  sue,  but  to  command. 


beat  for  five  minutes,  then  another  two, 
and  so  on,  till  you  have  put  in  six. 
Have  one  pound  and  a  half  of  flour 
sifted,  from  which  take  a  handful  and 
shake  into  the  mixture,  then  two  eggs, 
and  beat  for  five  minutes,  again  a  hand¬ 
ful  of  flour,  and  so  on,  till  you  have 
added  in  all  twelve  eggs.  Have  one 
pound  and  a  half  of  currants  cleaned, 
half  a  pound  sweet  almonds,  blanched 
and  cut  small,  one  pound  of  orange 
peel,  and  half  a  pound  of  citron,  also 
cut  down,  and  half  a  pound  of  sultana 
raisins.  Mix  all  the  fruit  with  the  re¬ 
mainder  of  the  flour,  then  all  together, 
taking  care  not  to  beat  the  cake  after 
you  have  added  the  fruit  and  flour,  and 
bake  in  a  moderate  oven  for  nearly 
three  hours. 

Plain  Raisin  Cake. 

Two  cups  of  brown  sugar,  one-half 
cup  of  butter,  one  cup  of  sour  cream, 
one  teaspoonful  of  saleratus,  two  cups 
of  seeded  raisins,  three  cups  of  flour, 
one-half  grated  nutmeg,  three  eggs. 
Bake  in  a  slow  oven. 

Cake  Sandwiches. 

Four  eggs,  y2  lb.  of  pounded  lump 
sugar,  K  a  lb.  of  fresh  butter,  a  lb. 
of  flour.  Beat  the  butter  to  cream, 
dust  in  the  flour,  and  add  the  eggs 
well  whisked;  beat  with  a  fork  for 
of  an  hour,  butter  a  tin,  and  pour 
in  half  of  the  mixture.  Bake  from 
fifteen  so  twenty  minutes.  Re¬ 
move  from  the  tin,  butter  again,  and 
add  the  other  half  of  the  mixture. 
Bake  as  before.  When  cool,  spread 
jam  quickly  over  1  portion  of  the  cake, 
place  the  other  part  over  it,  and  cut 
into  whatever  shape  you  prefer. 

Soda  Cakes. 

Mix  a  teaspoonful  of  soda  and  1  of 
tartaric  acid  with  y2  a  teaspoonful  of 
salt;  melt  5  oz.  of  butter  in  a  large 
cupful  of  milk;  add  these  ingredients 
to  1  lb.  of  flour,  y2  lb.  of  moist  sugar, 


and  2  oz.  of  caraway  seeds.  Work 
into  a  soft  dough,  and,  if  not  wet 
enough,  add  more  milk;  put  into 
mince-pie  pans  to  bake. 

Spice  Cakes. 

Two-thirds  cup  of  butter,  two  cups 
of  sugar,  one  cup  of  swreet  milk,  four 
and  one-half  cups  of  flour,  four  eggs, 
two  teaspoonfuls  cream  of  tartar,  one 
teaspoonful  of  soda,  cinnamon,  cloves, 
allspice  and  nutmeg. 

Cream  Sponge  Cake. 

One  cup  of  sugar,  one  cup  of  sifted 
flour,  four  eggs,  four  and  one-half 
tablespoons  of  milk,  two  teaspoons  of 
baking  powder  sifted  with  the  flour, 
a  little  salt  and  lemon  essence.  Bake 
in  jelly  tins. 

Cream.  Pint  of  thick  cream  sweet¬ 
ened  and  flavored  with  vanilla.  Beat 
with  an  egg  beater  until  very  stiff. 
Spread  between  and  on  top  of  the 
layers  of  sponge  cake. 

Sponge  Cake. 

Beat  12  eggs  as  light  as  possible,  (for 
sponge  and  almond  cake  they  require 
more  beating  than  for  anything  else)-; 
beat  1  lb.  of  loaf  sugar,  powdered  and 
sifted  by  degrees,  into  the  eggs,  con¬ 
tinuing  to  beat  some  time  very  hard 
after  all  the  sugar  is  in,  (none  but  loaf 
sugar  will  make  light  sponge-cake). 
Stir  in  gradually  a  teaspoonful  of 
powdered,  mixed  cinnamon  and  mace, 
a  grated  nutmeg,  and  12  drops  of 
lemon  essence;  lastly,  by  degrees,  put 
in  10  oz.  of  sifted  flour,  dried  near 
the  fire,  stirring  the  mixture  very 
slowly  with  a  knife.  If  the  flour  .is 
stirred  too  hard  the  cake  will  be  tough. 
It  must  be  done  gently  and  lightly,  so 
that  the  top  of  the  mixture  will  be 
covered  with  bubbles.  As  soon  as  the 
flour  is  all  in  begin  to  bake,  as  setting 
will  hurt  it.  Put  it  in  small  tins,  well 
buttered,  or  in  1  large  tin  pan.  The 
thinner  the  pans  the  better  the  sponge 
cake.  Fill  the  small  tins  about  half 


Beauty  lives  with  kindness. 


645 


full.  Grate  loaf  sugar  over  the  top  of 
each  before  setting  it  in  the  oven. 

Sponge  Cake,  Cheap. 

One  cup  white  sugar,  1  egg,  butter 
the  size  of  a  walnut;  beat  together; 
then  take  1  cup  of  sweet  milk,  add  46 
teaspoonful  of  soda,  2  cups  of  flour,  1 
teaspoonful  of  cream  of  tartar;  flavor 
with  anything  you  wish;  mix  well, 
and  bake  in  pie  pans  20  minutes. 

Another. — Take  5  eggs,  and  46  a  lb. 
of  loaf  sugar  sifted;  break  the  eggs 
upon  the  sugar,  and  beat  all  together 
with  a  fork  for  46  an  hour.  Pre¬ 
viously  take  the  weight  of  246  eggs, 
in  their  shells,  of  flour.  After  you 
have  beaten  the  eggs  and  sugar  the 
time  specified,  grate  in  the  rind  of  a 
lemon,  (the  juice  may  be  added  at 
pleasure),  stir  in  the  flour,  and  imme¬ 
diately  pour  it  into  a  tin  lined  with  but¬ 
tered  paper,  and  let  it  be  instantly 
put  into  rather  a  cool  oven. 

Sultana  Cake. 

Take  one  pound  of  soft  sugar,  beat 
with  one  pound  of  butter  (previously 
beat  to  a  cream)  for  twenty  minutes; 
add  two  eggs,  and  beat  for  some  time, 
and  so  on  until  you  have  added  twelve^ 
then  mix  in  gently  one  pound  and  a 
half  of  sifted  flour,  along  with  two 
pounds  of  sultana  raisins.  Bake  in  a 
slow  oven  for  two  hours. 

English  Tea  Cake. 

Add  two  eggs,  two  teaspoonfuls 
each  of  butter,  creamed  sugar,  and  two 
cupfuls  of  flour.  Cream  the  butter  and 
the  sugar  very  light,  beat  in  the  whip¬ 
ped  yolks,  stir  and  beat  for  a  minute 
and  add  the  flour  alternately  with  the 
stiffened  whites.  Bake  in  jelly  cake 
tins,  butter,  and  eat  wrhile  fresh. 

Vienna  Cake. 

Beat  half  a  pound  of  butter  to  a 
cream,  add  half  a  pound  of  ground 
sugar,  and  beat  a  little  longer.  Drop 


in  two  eggs,  beat  a  few  minutes,  again 
drop  in  two  eggs,  and  so  on  till  eight 
are  in.  Mix  in  gently  one  pound  of 
flour  and  a  little  volatile.  Have  six 
pieces  of  paper  seven  inches  long  and 
four  broad,  brush  with  lard,  drop  the 
cake  in  equal  quantities  on  each  of 
them,  smooth  with  a  knife  on  the 
top,  and  bake  ten  minutes  in  a  quick 
oven.  When  you  take  them  out,  turn 
over  on  clean  paper,  and  spread  with 
various  preserves.  Lay  the  one  above 
the  other,  pare  the  edges,  and  ice  all 
over  (see  icing  for  cakes).  Ornament 
with  icing,  angelica,  and  variously 
colored  jellies  This  makes  a  very 
nice  dish  for  a  sweet  course. 

Cake — Wedding. 

Four  lbs.  fine  flour  well  dried,  4  lbs. 
fresh  butter,  2  lbs.  loaf  sugar,  34 
of  a  lb.  of  mace  pounded  and  sifted 
fine,  and  the  same  of  nutmegs.  To 
every  lb.  of  flour  add  8  eggs;  wash  4 
lbs.  of  currants,  and  let  them  be  well 
picked  and  dried  before  the  fire ;  blanch 
1  lb.  of  sweet  almonds,  and  cut  them 
lengthwise  very  thin ;  1  lb.  of  citron,  1 
lb.  of  candied  orange,  the  same  of 
candied  lemon;  34  a  pint  of  brandy. 
When  these  are  made  ready,  work  the 
butter  with  your  hand  to  a  nice  cream, 
then  beat  in  your  sugar  for  a  34  °f  an 
hour;  beat  the  whites  of  your  eggs  to 
a  very  strong  froth,  and  mix  them 
with  your  sugar  and  butter;  beat 
your  yolks  34  an  hour  at  least,  and 
mix  them  with  your  cake;  put  in  your 
flour,  mace  and  nutmeg;  keep  beating 
it  well  till  your  oven  is  ready;  pour  in 
the  brandy,  and  beat  the  currants  and 
almonds  lightly  in.  Tie  3  sheets  of 
white  paper  round  the  bottom  of  your 
hoop  to  keep  it  from  running  out,  rub 
it  well  with  butter,  put  in  your  cake, 
lay  the  sweetmeats  in  layers,  with  cake 
between  each  layer,  and  after  it  is 
risen  and  colored  cover  it  with  paper ;  it 
will  require  3  hours  to  bake  properly. 


646 


No  soul  is  desolate  as  long  as  there  is  a  human  toeing 


English  Walnut  Cake. 

One  cup  of  sugar,  one-half  cup  of 
butter,  one-half  cup  of  milk, v  two  cups 
of  flour,  two  eggs,  one  heaping  tea¬ 
spoonful  of  baking  powder,  one  large 
cup  of  stoned  raisins,  one  large  cup  of 
chopped  walnuts.  Flour  the  nuts 
and  raisins  before  putting  them  in 
the  cake.  This  is  very  good. 

Cold  Water  Cake. 

Two  cups  sugar,  one-half  cup  butter, 
three  cups  flour,  one  cup  water,  four 
eggs,  two  teaspoonfuls  baking  powder, 
one  teaspoonful  vanilla.  Rub  sugar 


and  butter  to  a  cream;  add  the  eggs 
well  beaten,  then  add  the  water,  then 
the  flour  and  baking  powder. 

Cookies. 

Two  cupfuls  of  sugar,  one  cupful  of 
sour  milk,  two  cupfuls  of  butter,  three 
eggs,  one  teaspoonful  of  soda.  Rub 
butter  and  sugar  to  a  cream,  add  the 
eggs  well  beaten,  then  the  milk,  to 
which  the  soda  has  been  added,  and 
then  enough  flour  so  that  it  can  be 
handled  without  sticking.  Roll  very 
thin,  sprinkle  with  sugar  and  cinnamon 
and  bake  quickly. 


CANDIES  AND  MISCELLANEOUS. 


Candies — To  Clarify  Sugar  for. 

To  every  lb.  of  sugar  put  a  large  cup 
of  water;  put  it  in  a  brass  or  copper 
kettle,  over  a  slow  fire,  for  Y  an  hour; 
pour  into  it  a  small  quantity  of  isinglass 
and  gum  arabic  dissolved  together. 
This  will  cause  all  impurities  to  rise 
to  the  surface;  skim  it  as  it  rises. 
Flavor  according  to  taste. 

All  kinds  of  sugar  for  candy  are 
boiled  as  above  directed.  When  boil¬ 
ing  loaf  sugar,  add  a  teaspoonful  of 
rum  or  vinegar,  to  prevent  its  becom¬ 
ing  too  brittle  while  making. 

Loaf  sugar  when  boiled,  by  pull¬ 
ing  and  making  into  small  rolls,  and 
twisting  a  little,  will  make  what  is 
called  rock  or  snow.  By  pulling  loaf 
sugar  after  it  is  boiled,  you  can  make 
it  as  white  as  snow. 

Caramels. 

Two  cupfuls  of  brown  sugar,  one 
cupful  of  molasses,  one  tablespoon¬ 
ful  of  butter,  two  stablespoonfuls  of 
flour,  one-half  cupful  of  sweet  milk, 
one-half  cake  of  chocolate.  Flavor 
with  teaspoonful  of  vanilla.  Made  like 
the  following. 

Chocolate  Caramel. 

Half  a  lb.  chocolate,  3  lbs.  dark 
brown  sugar,  %  of  a  lb.  of  butter,  a 


small  teacup  of  milk;  season  with 
vanilla,  or  grated  lemon  or  orange 
peel.  Boil  it  very  quickly  over  a  hot 
fire,  stirring  constantly.  When  it  be¬ 
comes  hard  on  being  dropped  in  water, 
take  it  off  the  fire,  and  stir  for  a  few 
moments  before  pouring  into  buttered 
dishes.  Before  it  is  quite  cool  pour 
into  little  squares.  Those  who  like 
the  caramel  very  hard  need  not  stir 
it,  a's  this  makes  it  “sugary.”  The 
grated  peel  should  not  be  put  in  till 
the  caramel  is  taken  from  the  fire. 

Chocolate  Cream  Candy. 

Chocolate,  scraped  fine,  34  oz. ; 
thick  cream,  1  pint;  best  sugar,  3  oz.; 
heat  it  nearly  to  boiling,  then  remove 
it  from  the  fire,  and  mill  it  well.  When 
cold  add  the  whites  of  4  or  5  eggs; 
whisk  rapidly  and  take  up  the  froth 
on  a  sieve ;  serve  the  cream  in  glasses, 
and  pile  up  the  froth  on  top  of  them. 

Another. — Take  fresh  milk  enough 
to  fill  12  glasses,  and  boil  with  it  2 
oz.  of  grated  chocolate  and  6  oz.  of 
white  sugar;  then  beat  the  yolks  of 
6  eggs,  to  which  add  slowly  the  choco¬ 
late  milk,  stirring  slowly  one  way. 
Flavor  with  vanilla  boiled  in  milk; 
when  quite  mixed,  fill  your  cups  and 


for  whom  it  can  feel  trust  and  reverence. 


647 


place  in  water  and  boil  for  an  hour. 
Serve  when  cold. 

Candied  Citron. 

Cut  the  peels  in  half,  then  soak  them 
in  water  for  two  hours;  change  the 
water,  and  soak  for  two  hours  more; 
repeat  the  operation  until  the  water 
ceases  to  be  bitter;  drain  them, 
and  put  them  into  hot  syrup, 
until  they  become  soft  and  partly 
transparent,  then  take  them  out  and 
dry  them.. 

Cocoanut  Candy. 

One  and  a  half  pounds  of  white 
sugar,  half  cupful  of  sweet  milk.  Boil 
together  for  ten  minutes,  add  one 
grated  cocoanut,  boil  ten  minutes  more. 
Pour  out  on  buttered  dish.  When 
cool  cut  into  bars. 

Cream  Vanilla  Candy. 

Two  cupfuls  of  granulated  sugar, 
one  cupful  and  a  half  of  water,  one 
tablespoonful  of  vinegar.  Cook  until 
it  hardens  in  water.  Put  into  greased 
pans.  When  cool  enough  pull  as  mo¬ 
lasses  candy.  Add  a  teaspoonful  of 
vanilla  just  before  putting  it  into  the 
pans  to  cool. 

Fig  Candy. 

Take  1  lb.  of  sugar  and  1  pint  of 
water,  and  set  over  a  slow  fire.  When 
done,  add  a  few  drops  of  vinegar  and 
a  lump  of  butter,  and  put  into  pans 
in  which  split  figs  are  laid. 

Fruits — Candying. 

Various  fruits  may  be  candied  or 
crystallized  by  putting  them  for  a  few 
hours  in  scalding  hot  syrup,  made  with 
three  pounds  and  a  half  of  white  sugar, 
boiled  for  a  few  minutes  in  one  pint 
of  orange  flower  or  rose-water.  The 
fruit  should  be  steeped  in  the  hot 
syrup  for  two  or  three  hours,  bhen 
strained,  and  put  into  an  oven  with 
the  door  open.  This  will  dry  the  re¬ 
maining  moisture,  and  the  sugar  will 
crystallize  round  the  fruit. 


Fruit  Candy. 

Take  1  lb.  of  best  loaf  sugar;  dip 
each  lump  into  a  bowl  of  water,  and 
put  the  sugar  into  your  preserving 
kettle.  Boil  it  down  and  skim  it  until 
perfectly  clear,  and  in  a  candying 
state.  When  sufficiently  boiled,  have 
ready  the  fruits  you  wish  to  preserve. 
Large  white  grapes,  oranges  separated 
into  very  small  pieces,  or  preserved 
fruits,  taken  out  of  their  syrup  and 
dried,  are  very  nice.  Dip  the  fruits 
into  the  prepared  sugar  while  it  is  hot ; 
put  them  in  a  cold  place,  and  they  will 
soon  become  hard. 

Ginger  Candy. 

Boil  a  pint  of  clarified  sugar  until, 
upon  taking  out  a  drop  of  it  on  a  piece 
of  stick,  it  will  become  brittle  when 
cold.  Mix  and  stir  up  with  it,  for  a 
common  article,  about  a  teaspoonful 
of  ground  ginger;  if  for  a  superior 
article,  instead  of  the  ground  ginger, 
add  the  white  of  an  egg,  beaten  up 
previously  with  fine  sifted  loaf  sugar, 
and  20  drops  of  the  strong  essence  of 
ginger. 

Ginger  Lozenge  Candy.  . 

Dissolve  in  of  a  pint  of  hot  water, 
1  oz.  of  gum  arabic;  when  cold,  stir  it 
up  with  \z/i  lbs.  of  loaf  sugar,  and  a 
spoonful  of  powdered  ginger,  or  12 
drops  of  essence  of  ginger.  Roll  and 
beat  the  whole  up  into  a  paste;  make 
it  into  a  flat  cake,  and  punch  out  the 
lozenges  with  a  round  stamp.  Dry 
them  near  the  fire  or  in  an  oven. 

Lemon  Candy. 

Take  3  lbs.  of  coarse,  brown  sugar; 
add  to  it  3  teacupfuls  of  water,  and  set 
it  over  a  slow  fire  for  x/i  an  hour;  put 
in  it  a  little  gum  arabic,  dissolved  in 
hot  water;  this  is  to  clear  it.  Continue 
to  take  off  the  scum  as  long  as  any 
rises.  When  perfectly  clear,  try  it  by 
dipping  a  pipe-stem  first  into  it  and 
then  into  cold  water,  or  by  taking  a 
spoonful  of  it  into  a  saucer ;  if  it  is  done 


648 


W e  are  rather  apt  to  consider  an  act  wrong 


it  will  snap  like  glass.  Flavor  with 
the  essence  of  lemon,  and  cut  it  into 
sticks. 

Molasses  Candy. 

Two  cups  of  molasses,  1  of  sugar, 
1  tablespoonful  of  vinegar,  a  piece  of 
butter  the  size  of  walnut.  Boil  con¬ 
stantly  for  20  minutes,  stirring  all  the 
time;  when  cool  enough  to  pull,  do  it 
quickly,  as  it  will  come  white  rapidly. 

Another. — Take  a  clean  tin  or  por¬ 
celain  kettle  of  large  size,  so  that  there 
will  be  no  danger  of  boiling  over;  put 
in  a  sufficient  quantity  of  good  molas¬ 
ses,  place  it  over  a  good  fire,  and  boil 
briskly  until  it  will  be  brittle  when 
cooled — which  may  be  known  by  dip¬ 
ping  a  little  of  it  into  a  dish  of  cold 
water;  then  pour  into  well  buttered 
pans  not  over  an  inch  thick.  Let  it 
cool  until  it  can  be  handled,  then  pull 
smartly  until  white.  Draw  out  on  a 
clean  table  into  sticks. 

Peanut  Nougat. 

One  pound  sugar  and  one  quart 
peanuts.  Shell,  remove  skins  and 
finely  chop  nuts.  Sprinkle  with  one- 
fourth  teaspoonful  salt.  Put  sugar 
in  a  perfectly  smooth  granite  sauce¬ 
pan,  place  on  stove  and  stir  constantly 
until  melted  to  a  syrup,  taking  care  to 
keep  sugar  from  sides  of  pan.  Add 
nut  meat,  pour  at  once  into  warm  but¬ 
tered  tin,  and  mark  in  small  squares. 
If  sugar  is  not  removed  from  stove  as 
soon  as  melted,  it  will  quickly  cara¬ 
melize. 

Nut  Kisses. 

Beat  the  whites  of  two  eggs  very 
light,  add  twenty  teaspoonfuls  of 
pulverized  sugar,  two  tablespoonfuls 
of  brandy,  some  cinnamon  and  a  cup¬ 
ful  of  chopped  nuts.  Butter  a  paper 
and  drop  tablespoonfuls  of  this  mix¬ 
ture  on.  Bake  in  a  moderate  oven 
until  a  light  brown. 


Candied  Orange  Peel. 

Soak  the  peels  in  water,  which  must 
be  changed,  until  they  lose  their  bitter¬ 
ness,  then  put  them  into  syrup  until 
they  become  soft  and  transparent; 
lastly,  take  them  out  and  place  them 
to  dry. 

Plum  Sweetmeats. 

Take  Damson  plums  that  are  per¬ 
fectly  ripe,  peel  and  divide,  and  take 
out  the  stones ;  put  over  a  gentle  heat 
to  cook  in  their  own  juice;  when  soft 
rub  through  a  sieve  and  return  to  the 
stove,  adding  just  enough  sugar  to 
sweeten,  a  little  cinnamon,  and,  when 
nearly  done,  wine  in  quantity  to  suit 
the  taste.  This  is  done  more  to  keep 
the  sweetness  than  for  the  flavor,  as 
self-sealing  cans  are  not  used  here. 
All  preserves  are  pasted  up  with  the 
white  of  eggs. 

Stuffed  Prunes. 

Wash  and  soak  the  prunes  in  cold 
water  for  several  hours.  Put  them 
in  a  sauce  pan,  cover  with  fresh  cold 
water  and  boil  slowly,  ten  minutes. 
Remove  from  the  fire  and  let  them 
cool  in  the  water.  Drain,  and  care¬ 
fully  remove  the  pits,  and  fill  with 
fine  chopped  almonds.  Close  each 
one  so  as  to  give  them  their  original 
form,  roll  in  powdered  sugar. 

Butter  Scotch  Candy. 

Take  1  lb.  of  sugar,  and  1  pint  of 
water;  dissolve  and  boil.  When  done 
add  1  tablespoonful  of  butter,  and 
enough  lemon  juice  and  oil  of  lemon 
to  flavor. 

Taffy. 

Put  into  a  pan,  or  some  shallow 
vessel,  a  of  a  lb.  of  butter  and  1  lb. 
of  brown  sugar ;  set  it  upon  the  stove, 
and  stir  together  for  15  minutes,  or 
until  a  little  of  the  mixture  dropped 
into  a  basin  of  wrater  will  break  clean 
between  the  teeth  without  sticking  to 
them.  Any  flavoring  that  is  desired 


because  it  is  unpleasant  to  us. 


649 


— as  lemon,  pineapple,  or  vanilla — 
should  be  added  just  before  the  cooking 
is  completed.  The  taffy,  when  done, 
should  be  poured  into  a  shallow  dish 
which  is  buttered  on  the  bottom  and 
edges.  By  drawing  a  knife  across 
it  when  partially  cool,  it  can  easily 
bo  broken  into  squares.  Molasses 
may  be  used  instead  of  sugar,  but  it  is 
not  so  brittle. 

Everton  Taffy  Candy. 

To  make  this  favorite  and  whole¬ 
some  candy,  take  1)4  lbs.  of  moist 
sugar,  3  oz.  of  butter,  a  teacup  of 
water,  and  1  lemon.  Boil  the  sugar, 
butter,  water  and  half  the  rind  of 
the  lemon  together,  and  when  done 
which  will  be  known  by  dropping  into 
cold  water,  when  it  should  be  quite 
crisp ;  let  it  stand  aside  till  the  boiling 
has  ceased,  and  then  stir  in  the  juice  of 
a  lemon.  Butter  a  dish,  and  pour  it 
in  about  a  of  an  inch  in  thickness. 
The  fire  must  be  quick  and  the  taffy 
stirred  all  the  time. 

Common  Twist  Candy. 

Boil  3  lbs.  of  common  sugar  and  1 
pint  of  water  over  a  slow  fire  for 
an  hour  without  skimming.  When 
boiled  enough  take  it  off;  rub  the 
hands  over  with  butter;  take  that 
which  is  a  little  cooled  and  pull  it,  as 
you  wojfld  molasses  candy,  until  it  is 
white;  then  twist  or  braid  it,  and  cut 
it  up  in  strips. 

Salted  Almonds. 

In  preparing  almonds  for  salting  it 
is  important  that  they  do  not  remain 
too  long  in  the  blanching  water. 
Boiling  water  is  often  poured  over  the 
almonds  and  the  bowl  left  untouched 
in  the  press  of  other  preparations. 
The  hot  water  draws  out  the  bitter 
prussic  acid  taste  of  the  skin,  and  if 
the  nuts  are  left  to  cool  in  the  water 
they  will  reabsorb  it.  In  case  they 
have  been  thus  forgotten  it  is  a  good 


plan  to  rinse  the  nut  meats  with  boil¬ 
ing  w'ater  after  the  skin  comes  off. 

Three  Meals  for  an  Invalid. 

Breakfast. — Baked  apple;  wheatlet 
with  cream;  baked  sweetbreads,  pre¬ 
viously  parboiled,  then  seasoned,  with 
a  very  little  water,  and  put  into  the 
oven  to  “finish”;  bread  and  butter; 
cocoa. 

Dinner. — Chicken  broth  nicely  sea¬ 
soned;  baked  potato;  rice  well 
cooked  and  dressed  with  a  little  cream 
and  salt;  chicken  stewed;  bread  and 
butter;  tea;  orange  (for  dessert) 
served  daintily. 

Supper. — Toast,  with  a  little  salt 
and  hot  cream  poured  over  when 
eaten;  soft  boiled  egg  kept  hot 
by  placing  cup  in  a  dish  of  very 
hot  water;  bread  and  butter;  prunes 
or  ripe  fruit  in  season;  weak  tea  or 
milk. 

Cookery  for  Children. 

Food  for  Infants. — Take  of  fresh 
cow’s  milk,  one  tablespoonful,  and 
mix  with  two  tablespoonfuls  of  hot 
water;  sweeten  with  loaf  sugar,  as 
much  as  may  be  agreeable.  This 
quantity  is  sufficient  for  once  feeding 
a  new-born  infant;  and  the  same 
quantity  may  be  given  every  two  or 
three  hours — not  oftener — till  the 
mother’s  breast  affords  natural  nour¬ 
ishment. 

Milk  for  Infants  Six  months  Old  — 

Take  one  pint  of  milk,  one  pint  of 
water  boil  it,  and  add  one  table¬ 
spoonful  of  flour.  Dissolve  the  flour 
first  in  half-a-teacupful  of  water;  it 
must  be  strained  in  gradually,  and 
boiled  hard  twenty  minutes.  As  the 
child  grows  older,  one-third  water. 
If  properly  made,  it  is  the  most  nutri¬ 
tious,  at  the  same  time,  the  most  deli¬ 
cate  food  that  can  be  given  to  young 
children. 


650 


A  true  love  for  a  good  woman  is  a  good  thing. 


Nursery  Biscuits  or  Crackers,  soaked 
in  boiling  water  or  milk  and  beaten  up 
well  with  a  fork  are  very  beneficial 
to  some  infants,  while  others  thrive 
best  on  one  or  other  of  the  many  in¬ 
fants’  foods  which  are  now  manu¬ 
factured. 

Broth,  made  of  mutton,  veal  or 
chicken  with  stale  bread  toasted, 
and  broken  in,  is  safe  and  wholesome 
for  the  dinners  of  children  when  first 
weaned. 

New  Milk,  with  a  very  little  loaf 
sugar,  is  good  and  safe  food  for  young 
children.  From  three  years  old  to 
seven,  pure  milk,  into  which  stale 
bread  is  crumbled,  is  the  best  break¬ 
fast  for  a  child. 

Milk  Porridge. — Stir  four  tablespoon¬ 
fuls  of  oatmeal,  smoothly,  into  a  quart 
of  milk,  then  stir  it  quickly  into  a 
quart  of  boiling  water,  and  boil  it  up 
a  few  minutes  till  it  is  thickened: 
sweeten  with  sugar.  Oatmeal,  where 
it  is  found  to  agree  with  the  stomach, 
is  much  better  for  children,  being  a 
mild  aperient  as  well  as  cleanser; 
fine  flour  in  every  shape  is  the  re¬ 
verse.  Where  biscuit  powder  for 
powdered  cracker  is  in  use,  let  it  be 
made  at  home;  this,  at  all  events, 
will  prevent  them  getting  the  sweep¬ 
ings  of  the  baker’s  counters,  boxes, 
and  baskets. 

For  a  Child’s  Luncheon  —  Good 
sweet  butter,  with  stale  bread,  is  one 
of  the  most  nutritions,  at  the  same 
time  the  most  wholesome  articles  of 
food  that  can  be  given  children  after 
they  are  weaned. 

Meats  for  Children. — Mutton  and 
poultry  are  the  best.  Birds  and  the 
white  meat  of  fowls  are  the  most 
delicate  food  of  this  kind  that  can  be 
given.  These  meats  should  be  slowly 
cooked,  and  no  gravy,  if  made  rich 
with  butter,  should  be  eaten  by  a 
young  child.  Never  give  children 


hard,  tough,  half-cooked  meats,  of 
any  kind. 

Eggs  for  Children  should  be  boiled 
slowly  and  soft.  (See  Eggs — To  Boil). 

Vegetables  for  Children.— For  all 
children  rice  ought  to  be  cooked  in 
no  more  water  than  is  necessary  to 
swell  it;  Apples  roasted,  or  stewed 
with  no  more  water  than  is  necessary 
to  steam  them.  Vegetables  should  be 
thoroughly  wTell  cooked.  Potatoes, 
particularly  some  kinds,  are  not  easily 
digested  by  children;  but  this  may 
be  remedied  by  mashing  them  very 
fine,  and  seasoning  them  with  salt 
and  a  little  milk.  Peas  should  be 
seasoned  with  mint  and  salt  which 
will  take  off  the  flatulency.  If  they 
are  old,  let  them  be  pulped,  as  the 
skins  cannot  be  digested  by  children’s 
stomachs.  Never  give  them  vegeta¬ 
bles  less  stewed  than  would  pulp 
through  a  colander.  Should  the  chil¬ 
dren  be  flatulent  or  bilious,  a  very 
little  curry  powder  may  be  given  with 
vegetables  with  good  effect.  Turmeric 
and  the  warm  seeds  (not  hot  peppers) 
are  also  particularly  useful  in  such 
cases. 

Fruits  for  Children. — That  fruits  are 
naturally  healthful  in  their  season, 
if  rightly  taken,  no  one  who  believes 
that  the  Creator  is  a  kind  and  benefi¬ 
cent  Being  can  doubt.  And^et  the 
use  of  summer  fruits  appears  often 
to  cause  fatal  diseases,  especially 
in  children.  Why  is  this?  Because  we 
do  not  conform  to  the  natural  laws  in 
using  this  kind  of  diet.  These  laws 
are  very  simple,  and  easy  to  under¬ 
stand.  Let  the  fruit  be  ripe  when 
you  eat  it;  and  eat  when  you  require 
food.  Fruits  that  have  seeds  are 
much  more  wholesome  than  the  stone 
fruits.  But  all  fruits  are  better,  for 
very  young  children,  if  baked  or  cooked 
in  some  manner,  and  eaten  with 
bread.  The  French  always  eat  bread 
with  raw  fruit.  Apples  and  winter 


It  shapes  many  a  rough  fellow. 


651 


pears  are  very  excellent  food  for  chil¬ 
dren, — indeed,  for  almost  any  person 
in  health, — but  best  when  eaten  for 
breakfast  or  dinner.  If  taken  late  in 
the  evening,  fruit  often  proves  injur¬ 
ious.  Both  apples  and  pears  are 
often  good  and  nutritious  when  baked 
or  stewed,  and  when  prepared  in  this 
way  are  especially  suitable  for  those 
delicate  constitutions  that  cannot  bear 
raw  fruit.  Much  of  the  fruit  gathered 
when  unripe  might  be  rendered  fit  for 
food  by  preserving  in  sugar. 

To  prepare  Fruit  for  Children. — A 

far  more  wholesome  way  than  in 
pies  or  puddings,  is  to  put  apples  sliced, 
or  plums,,  currants,  gooseberies,  &c., 
into  a  stone  jar,  and  sprinkle  among 
them  as  much  sugar  as  necesssary. 
Set  the  jar  in  the  oven,  with  a  tea¬ 
cupful  of  water  to  prevent  the  fruit 
from  burning;  or  put  the  jar  into  a 
saucepan  of  water  till  its  contents  be 
perfectly  done.  Slices  of  bread  or 
some  rice  may  be  put  into  the  jar  to 
eat  with  the  fruit. 

Rice  Pudding  with  Fruit.  —  Into  a 
pint  of  new  milk  put  two  large  spoon¬ 
fuls  of  rice,  well  washed;  then  add 
two  apples,  pared  and  quartered,  or 
a  few  currants  or  raisins.  Simmer 
slowdy  till  the  rice  is  very  soft,  then 
add  one  egg  beaten  to  bind  it:  serve 
with  cream  and  sugar. 

Rice  and  Apples  for  Children. — Core 
as  many  nice  apples  as  will  fill  the  dish ; 
boil  them  in  light  syrup;  prepare  a 
quarter  of  a  pound  of  rice  in  milk  with 
sugar  and  salt;  pour  some  of  the 
rice  in  the  dish,  put  in  the  apples,  and 
fill  up  the  intervals  with  rice:  bake  it 
in  the  oven  till  it  is  a  fine  color. 

A  Nice  Apple  Cake  for  Children. — 
Grate  some  stale  bread,  and  slice 
about  double  the  quantity  of  apples; 
butter  a  mold,  and  line  it  with  sugar 
paste,  and  sprinkle  in  some  crumbs, 
mixed  with  a  little  sugar;  then  lay  in 


apples,  with  a  few  bits  of  butter  over 
them,  and  so  continue  till  the  dish  is 
full;  cover  it  with  crumbs,  or  pre¬ 
pared  rice;  season  with  cinnamon  and 
sugar.  Bake  it  well. 

Ripe  Currants  are  excellent  food  for 
children.  Mash  the  fruit,  sprinkle 
with  sugar,  and  let  them  eat  freely, 
taking  some  good  bread  with  the  fruit. 

To  Make  Senna  and  Manna  Pala¬ 
table. — Take  of  senna  leaves  and  manna 
a  quarter  of  an  ounce  of  each,  and 
pour  over  them  a  pint  of  boiling  water  ; 
wdien  the  strength  is  abstracted, 
pour  the  infusion  over  from  a  quarter 
to  half-a-pound  of  prunes  and  two 
large  tablespoonfuls  of  West  India 
molasses.  Stew  the  whole  slowly 
until  the  liquid  is  nearly  absorbed. 
When  cold  it  can  be  eaten  with  bread 
and  butter,  without  detecting  the 
senna,  and  is  excellent  for  children 
when  costive. 

Apple  Water  for  Invalids. 

Wipe,  core  and  pare  one  large  sour 
apple.  Put  two  teaspoonfuls  sugar 
in  the  core  cavity,  and  bake  until 
tender.  Pour  one  cup  boiling  water 
over  the  baked  apple,  let  it  stand  one- 
half  hour,  strain,  and  serve. 

Iceland  Moss  Chocolate — 
(For  the  Sick  Room). 

Iceland  moss  has  been  in  the 
highest  repute  as  the  most  efficacious 
remedy  in  incipient  pulmonary  com¬ 
plaints;  combined  with  chocolate, 
it  will  be  found  a  nutritious  article 
of  diet,  and  may  be  taken  as  a 
morning  and  evening  beverage  mixed 
with  boiling  water  and  milk. 

Flour— How  to  Know  Good. 

When  flour  is  genuine  or  .  of  the  best 
kind,  it  holds  together  in  a  mass  when 
squeezed  by  the  hand,  and  shows  the 
impressions  of  the  fingers,  and  even  of 
the  marks  of  the  skin,  much  longer 
than  when  it  is  bad  or  adulterated ;  and 


652  The  best  augury  of  a  man’s  success  in  his  profession  is 


the  dough  made  with  it  is  very  gluey, 
ductile,  elastic,  and  easy  to  be  knead¬ 
ed;  and  may  be  elongated,  flattened, 
and  drawn  in  every  direction  without 
breaking. 

Another. — Adulterated  flour  will  be 
found  to  be  heavier  than  pure  flour — 
that  is  to  say,  a  pint  of  pure  flour 
would  be  overbalanced  in  the  scales 
by  a  pint  of  adulterated  flour. 

Another. — Knead  a  little  between 
your  fingers ;  if  it  works  soft,  sticky,  it 
is  poor. 

Another. — Put  some  flour  on  the 
table  and  blow  it  gently  with  your 
breath.  If  little  heaps  .remain  upon 
the  table,  resisting  the  action  of  your 
breath,  and  differing  manifestly  from 
the  indications  given  by  other  portions 
when  blown  upon,  the  substance  thus 
remaining  is  impure. 

Another. — Place  a  thimbleful  in  the 
palm  of  your  hand  and  rub  it  gently 
with  the  finger.  If  the  flour  smooths 
down,  feeling  smooth  and  slippery,  it 
is  of  an  inferior  quality.  But  if  the 
flour  rubs  rough  in  the  palm,  feeling 
like  fine  sand,  and  has  an  orange  tint, 
purchase  confidently. 

Another.— Bake  a  small  quantity  of 
the  suspected  flour  (in  its  dry  state) 
until  it  is  a  full  brown ;  then  take  it  and 
rub  it  in  your  hands  or  on  a  table,  and 
white  particles  will  be  seen  if  either 
chalk  or  plaster-of-Paris  should  be 
present  in  the  flour. 

Flour — To  Restore  and  Improve 
Musty. 

Carbonate  of  magnesia,  3  parts; 
flour,  760  parts.  Mix,  and  use  the 
flour  in  the  usual  way.  Tins  will  not 
only  greatly  improve  bad  flour,  but 
the  bread  will  be  much  lighter,  more 
wholesome,  and  keep  longer  than 
when  alum  is  used. 

Meat— Test  of  Good. 

Good  meat  is  neither  of  a  pale  pink 
color,  nor  of  a  deep  purple  tint ;  for  the 


former  is  a  sign  of  disease,  and  the 
latter  indicates  that  the  animal  has 
not  been  duly  slaughtered,  but  has 
died  with  the  blood  in  it,  or  has  suffer¬ 
ed  from  acute  disease. 

Another. — It  has  the  appearance  of 
marble,  from  the  ramifications  of  little 
veins  of  fat  among  the  muscles. 

Another.  —  It  should  be  firm  and 
elastic  to  the  touch,  and  will  scarcely 
moisten  the  fingers — bad  meat  being 
wet,  sodden  and  flabby,  with  the  fat 
looking  like  jelly  or  wet  parchment. 

Another. — It  should  have  little  odor, 
and  the  odor  should  not  be  disagreeable ; 
for  diseased  meat  has  a  sickly,  cadav¬ 
erous  smell,  and  sometimes  a  smell  of 
physic.  This  is  very  discoverable  when 
the  meat  is  cut  up  and  drenched  with 
warm  water. 

Another. — It  must  not  shrink  or 
waste  much  in  cooking. 

Another.  —  It  should  not  run  to 
water,  or  become  very  wet  on  standing 
for  a  day  or  so,  but  should,  upon  the 
contrary,  dry  upon  the  surface. 

Another. — When  dried  at  a  tempera¬ 
ture  of  212°  or  thereabouts,  it  will  not 
lose  more  than  from  70  to  74  per  cent, 
of  its  weight,  whereas  bad  meat  will 
often  lose  as  much  as  80  per  cent. 
Other  properties  of  a  more  refined 
character  will  also  serve  for  the  recog¬ 
nition  of  bad  meat — as  that  the  juice 
of  the  flesh  is  alkaline  or  neutral  to 
test  paper,  instead  of  being  distinctly 
acid,  and  the  muscular  fibre,  when 
examined  under  the  microscope,  is 
found  to  be  sodden  and  ill-defined. 

Meat — To  Cure. 

To  one  gallon  of  water  add  one  and 
a  half  pounds  of  salt,  half  a  pound  of 
sugar,  half  an  ounce  of  salpetre,  half 
an  ounce  of  potash.  In  this  ratio  the 
pickle  to  be  increased  to  any  quantity 
desired.  Let  these  be  boiled  together 
until  all  the  dirt  from  the  sugar  rises 


that  he  thinks  it  the  finest  in  the  world . 


653 


to  the  top  and  is  skimmed  off.  Then 
throw  it  into  a  tub  to  cool,  and  when 
cold  pour  it  over  your  beef  or  pork,  to 
remain  the  usual  time,  say  four  or 
five  weeks.  The  meat  must  be  well 
covered  with  pickle,  and  should  not 
be  put  down  for  at  least  two  days 
after  killing,  during  which  time  it 
should  be  slightly  sprinkled  with 
powdered  saltpetre,  which  removes 
all  the  surface  blood,  etc.,  leaving  the 
meat  fresh  and  clean.  Some  omit 
boiling  the  pickle,  and  find  it  to  answer 
well;  though  the  operation  of  boiling 
purifies  the  pickle  by  throwing  off  the 
dirt  always  to  be  found  in  salt  and 
sugar.  If  this  recipe  is  properly  tried 
it  will  never  be  abandoned.  There  is 
none  that  surpasses  it. 

Meat  (Fresh) — Preserving. 

Place  in  large  earthenware  pans, 
putting  clean  heavy  stones  on  it,  and 
covering  it  with  skim-milk;  the  milk 
will  become  sour,  of  course,  but  may 
afterward  serve  as  food  for  pigs,  and 
the  meat  will  be  found  to  have  kept 
its  natural  primitive  freshness,  even 
after  eight  or  ten  days.  This  is  a 
German  method,  and  may  answer 
where  the  ice  house  or  spring  house  is 
wanting,  and  where  the  skim-milk  is 
plenty. 

Another. — At  Monte  Video,  meat 
is  now  preserved  in  large  quantities 
for  export,  by  a  process  which  is  thus 
described :  A  pickle  is  made  containing 
eighty-five  per  cent,  of  water,  with 
hydrochloric  acid,  glycerine,  and  bi¬ 
sulphite  of  soda,  and  in  this  the  meat 
cut  into  lumps  of  from  five  to  fifty 
pounds  weight,  is  soaked  for  some 
days.  When  taken  out,  it  is  dusted 
over  with  dry  bisulphite  of  soda,  and 
is  closely  packed  in  air-tight  boxes,  in 
which  it  will  keep  sweet  for  years,  and 
can  be  rendered  fit  for  use  at  any  time 
by  soaking  in  a  bath  of  cold  water  in 
which  a  small  quantity  of  vinegar  is 
mixed. 


Another. — According  to  a  recipe 
recently  patented  in  England,  meat 
of  any  kind  may  be  preserved  in  any 
temperature  after  it  has  been  soaked 
for  ten  minutes  in  a  solution  made  of 
the  following  ingredients,  well  mixed: 
One  pint  of  common  salt  dissolved  in 
four  gallons  of  ‘clear  cold  wrater  and 
half  a  gallon  of  the  bisulphite  of  cal¬ 
cium  solution.  It  is  said  that  experi¬ 
ments  showT  that  meats  so  prepared 
will  keep  for  twelve  days  in  a  tem¬ 
perature  of  from  80  to  110  degrees 
and  preserve  their  odor  and  flavor  un¬ 
impaired.  By  repeating  the  process 
meats  may  be  indefinitely  preserved, 
and  if  it  is  desired  to  keep  them  an 
unusually  long  time,  a  little  solution 
of  gelatine  or  white  of  an  egg  may  be 
added  to  the  wash. 

Meat  (Frozen) — To  Keep. 

After  the  meat  is  frozen,  tie  in  papers 
and  pack  in  a  flour  barrel  with  clean 
straw,  pushing  the  straw  dowm  tightly 
with  a  thin  lath.  Then  put  the  barrel 
in  a  box,  five  or  six  inches  larger  than 
the  barrel  every  way,  and  fill  the 
space  with  dry  sawdust. 

Meats — Basting. 

In  basting  meats  do  not  put  salt  in 
the  basting.  Salt  the  meat  when 
removed  from  the  oven. 

Meats — Frying. 

This  is  one  of  the  worst  methods  of 
cooking  that  can  be  adopted.  It 
cannot  be  accomplished  without  the 
aid  of  oil  or  fat,  which  beyond  question 
tends  to  render  the  meat  very  indi¬ 
gestible.  It  is  no  less  injurious  to 
vegetables.  As  an  example  of  this  it 
may  be  stated  that  the  potato  when 
fried  becomes  waxy  in  its  texture,  and 
often  produces  derangement  of  the 
stomach  in  healthy  and  vigorous 
persons. 

Cooking— Average  Loss  by. 

It  is  well  to  know  that  100  lb.  of 
beef,  loses  6  lb.  in  boiling  and  in  bak- 


654 


’Tis  only  noble  to  be  good. 


ing,  30  lbs.  Mutton,  by  boiling,  21 
lbs.  and  by  roasting,  24  lbs. ;  or,  in 
another  form  of  statement,  a  leg  of 
mutton  costing,  raw,  25  cents,  would 
cost,  boiled  and  prepared  for  the  table, 
28 Yi  cents  per  lb.;  boiled  fresh  beef 
would,  at  15  cents  per  lb.,  cost  19p6 
cents;  a  sirloin  of  raw  beef,  at  thirty 
cents,  costs,  roasted,  42  cents;  while  a 
leg  of  mutton,  at  15  cents,  would  cost 
roasted,  only  22  cents. 

Milk — Condensed. 

There  is  no  patent  for  manufactur¬ 
ing  condensed  milk,  and  the  whole 
process  amounts  to  a  careful  evapora¬ 
tion,  addition  of  su^ar  and  sealing  up 
of  the  article.  The  evaporation  should 
be  conducted  in  a  vacuum,  to  prevent 
the  milk  from  becoming  brown  and 
acquiring  a  bitter  taste.  It  is  best  to 
stir  it  constantly,  or  the  skin  of  coag¬ 
ulated  casein  at  the  top  will  prevent 
quick  evaporation.  When  sufficiently 
thick  or  condensed  it  is  mixed  with 
one-quarter  of  its  weight  of  granulated 
sugar,  stirred  well,  filled  in  tins,  and 
soldered  up. 

Milk — To  Preserve. 

Milk  becomes  sour  by  the  formation 
of  lactic  acid,  which  is  rapidly  devel¬ 
oped  at  a  temperature  of  70  to  90 
degrees.  The  best  -way  to  preserve 
milk  sweet  for  domestic  purposes,  is, 
to  add  to  it  every  day  a  few  grains  of 
carbonate  of  soda  per  pint,  to  keep  the 
milk  alkaline. 

Another. — Put  the  milk  into  bottles, 
then  place  them  in  a  saucepan  with 
cold  water,  and  gradually  raise  it  to 
the  boiling  point;  take  it  from  the  fire, 
and  instantly  cork  the  bottles,  then 
raise  the  milk  once  more  to  the  boil¬ 
ing  point  for  half  a  minute.  Finally 
let  the  bottles  cool  in  the  water  in 
which  they  were  boiled.  Milk  thus 
treated  will  remain  perfectly  good  for 
six  months. 


Another. — To  every  thirty  ounces  of 
unskimmed  milk,  previously  poured 
in  a  well-annealed  glass  bottle,  add 
six  grains  of  bicarbonate  of  soda. 
Place  the  bottle  containing  the  milk, 
and  well  corked,  for  about  four  hours 
in  a  water-bath  heated  up  to  194 
degrees  F.  On  being  taken  out  the 
bottle  is  varnished  over  with  tar;  and 
in  that  state  the  milk  will  keep  sound 
and  sweet  for  several  weeks. 

Milk  Whey. 

Place  a  small  piece  of  rennet  in  a 
cup  of  hot  water  for  4  or  5  hours. 
Pour  the  water  into  2  quarts  of  new 
milk,  and  when  the  curd  appears, 
strain  the  whole  through  a  hair  sieve 
into  a  jug.  The  whey  may  be  given 
to  a  patient  either  cool  or  lukewarm. 

Milk  a  Disseminator  of  Disease. 

Cows’  milk  very  readily  absorbs 
infectious  germs,  and  by  its  agency 
many  diseases  such  as  diphtheria, 
typhoid,  and  other  fevers,  etc.,  have 
been  widely  spread.  It  is,  therefore, 
a  wise  precaution,  which  should  be 
adopted  in  all  families,  especially  those 
resident  in  cities  and  towns,  to  boil 
all  milk  before  it  is  used  by  the  house¬ 
hold.  By  this  simple  measure  the 
danger  is  very  considerably  lessened. 

Facts  about  Milk. 

Cream  cannot  rise  through  a  great 
depth  of  milk.  If  milk  is  therefore 
desired  to  retain  its  cream  for  a  time, 
it  should  be  put  into  a  deep  narrow, 
dish,  and  if  it  be  desired  to  free  it 
most  completely  of  cream,  it  should  be 
poured  into  a  broad,  flat  dish,  not 
much  exceeding  one  inch  in  depth. 
The  evolution  of  cream  is  facilitated 
by  a  rise,  and  retarded  by  a  depression 
of  temperature.  In  wet  and  cold 
weather  the  milk  is  less  rich  than  in 
dry  and  warm;  and  on  that  account 
more  cheese  is  obtained  in  cold  than 
in  warm,  though  not  in  thundery 


It  is  possible  to  be  below  flattery  as  well  as  above  it. 


655 


weather.  The  season  has  its  effects — 
the  milk  in  the  spring  is  supposed  to 
be  best  for  calves,  in  summer  it  is  best 
suited  for  cheese,  and  in  autumn,  the 
butter  keeping  better  than  that  of 
summer.  Cows  less  frequently  milk¬ 
ed  than  others  give  rich  milk,  and, 
consequently  much  better.  The  morn¬ 
ing’s  milk  is  richer  than  the  evening’s. 
The  last  drawn  milk  of  each  milking, 
at  all  times  and  seasons,  is  richer  than 
the  first  drawn,  which  is  the  poorest. 

Cooking  Utensils-Caution  about. 

Cleanliness  has  been  aptly  styled 
the  cardinal  virtue  of  cooks.  Food 
is  more  healthful  as  well  as  palatable 
when  cooked  in  a  cleanly  manner. 
Many  lives  have  been  lost  in  conse¬ 
quence  of  carelessness  in  using 
brass,  copper,  and  glazed  earthen 
cooking  utensils.  The  two  first  should 
be  thoroughly  cleansed  with  salt  and 
hot  vinegar  before  cooking  in  them, 
and  no  oily  or  acid  substance,  after 
being  cooked,  should  be  allowed  to 
cool  or  remain  in  any  of  them. 

To  Clean  Knives  and  Forks. 

Wash  the  blades  in  warm  (but  not 
hot)  w’ater,  and  afterwards  rub  them 
lightly  over  with  powdered  rotten- 
stone  mixed  to  a  paste  with  a  little 
cold  water;  then  polish  them  with  a 
clean  cloth. 

Vinegar— Cider. 

The  most  profitable  return  from 
such  apples  as  are  made  into  cider  is 
the  further  transformation  of  the 
juice  into  vinegar.  To  do  this,  the 
barrels  should  be  completely  filled, 
so  that  all  impurities  that  “working” 
— fermenting — throws  off  will  be  eject¬ 
ed  through  the  bung-hole.  This  pro¬ 
cess  should  be  completed  before  the 
barrel  is  put  in  the  cellar,  and  when 
this  is  done,  the  purified  juice  should 
be  drawn  out  of  the  original  cask  and 
put  into  others  where  there  is  a  small 
amount  of  old  vinegar,  which  will 


amazingly  hasten  the  desired  result 
If  no  vinegar  can  be  obtained  to 
“start”  the  cider,  it  must  remain 
in  a  dry  cellar  six  months,  and  per¬ 
haps  a  year  (the  longer  the  better), 
before  it  will  be  fit  for  the  table. 

Another. — Save  all  your  apple  par¬ 
ings  and  slice  in  with  them  all  waste 
apples  and  other  fruits;  keep  them 
in  a  cool  place  till  you  get  a  pailful, 
then  turn  a  large  plate  over  them,  on 
which  a  light  weight  should  be  placed, 
and  pour  on  boiling  water  till  it  comes 
to  the  top.  After  they  have  stood 
two  or  three  days  pour  off  the  liquid, 
which  will  be  as  good  cider  as  much 
that  is  offered  for  sale;  strain  and 
pour  it  into  a  cask  or  some  other 
convenient  vessel,  (anything  that  can 
be  closely  covered  will  do) ,  and  drop  in 
a  piece  of  “mother”,  or  vinegar  plant, 
procured  of  some  one  that  has  good 
vinegar.  If  set  in  a  warm  place,  the 
vinegar  will  be  fit  for  use  in  three  or 
four  weeks,  when  it  can  be  drawn  off 
for  use,  and  the  cask  filled  with  cider 
made  from  time  to  time  by  this  pro¬ 
cess.  The  parings  should  be  pressed 
compactly  into  a  tub  or  pail,  and  only 
water  enough  poured  over  to  come  to 
their  surface,  otherwise  the  cider 
would  be  so  weak  as  to  require  the 
addition  of  molasses.  By  having  two 
casks,  one  to  contain  the  vinegar 
already  made  and  the  other  to  fill 
into  from  time  to  time,  one  never  need 
be  without  good  vinegar.  The  rins¬ 
ings  of  preserve  kettles,  sweetmeat 
jars,  and  from  honey,  also  stale  beer 
and  old  cider,  should  all  be  saved  for 
the  vinegar  cask;  only  caution  should 
be  used  that  there  be  sufficient  sweet¬ 
ness  or  body  to  whatever  is  poured  in, 
or  the  vinegar  may  die  from  lack  of 
strength. 

Another. — A  barrel  or  a  cask  o f 
new  sweet  cider,  buried  so  as  to  be 
well  covered  with  fresh  earth,  will 
turn  to  sharp,  clear,  delicious  vinegar 


656 


Every  man  desires  to  live  long, 


in  three  or  four  weeks,  as  good  as  ever 
sought  affinity  with  cabbage,  pickles, 
or  table  sauce,  and  better  than  is 
possible  to  make  by  any  other  process. 

Vinegar  Plant. 

What  is  popularly  know  as  the 
vinegar  plant  is  only  a  form  of  the 
“  mother  of  vinegar,  ”  which  is,  again, 
only  a  state  of  common  mould.  For 
the  manner  of  obtaining  it,  we  quote 
the  following  from  the  Farmers’ 
Gazette. — Leave  a  little  vinegar  in  a 
small  bottle  to  become  stale  (during 
hot,  close  -weather  is  best),  till  a  film 
appears  on  the  surface.  If  a  few 
fragments  of  coarse  brown  sugar  be 
now  added,  it  will  somewhat  aid  its 
growth;  but  when  the  film  has  attained 
the  thickness  of  parchment,  it  is  ready 
for  transfer  to  syrup,  where  it  soon 
becomes  the  housewife’s  normal  vine¬ 
gar  plant.  Procure  a  large  jar  or 
bottle,  and  to  two  quarts  of  boiling 
water  add  half  a  pound  of  molasses 
and  half  a  pound  of  the  commonest 
brown  sugar;  stir  well  together,  and 
when  cool  transfer  the  film  from  the  sur¬ 
face  of  the  vinegar  to  the  surface  of  the 
syrup;  cover  up  to  exclude  air,  and 
keep  in  a  warm  cupboard.  This  film 
will  rapidly  grow,  and  form  a  thick, 
slippery,  gelatinous  mass  all  over  the 
surface  of  the  syrup,  and  in  course  of 
six  weeks  or  so  the  liquid  will  be 
changed  to  excellent  vinegar.  The 
vinegar  plant  can  now  be  taken  and 
divided  into  layers,  or  cut  into  frag¬ 
ments,  each  piece  of  which  if  placed 
upon  fresh  syrup  wall  rapidly  grow 
and  change  the  liquor  into  the  vinegar. 
The  vinegar  should  be  allowed  to  settle, 
and  be  strained  before  it  is  used. 

Honey  (Artificial) — To  Make. 

Take  5  pounds  good  common  sugar, 
2  pounds  of  water,  gradually  bring  to 
a  boil,  skimming  well;  when  cool  add 
1  pound  bees’  honey  and  4  drops  of 
peppermint.  If  you  desire  a  better 


article  use  white  sugar  and  Y/i  pound 
less  water,  and  one-half  pound  more 
honey. 

Another. — Good  brown  sugar  10  lbs., 
water  1  qt. ;  old  bee  bread  honey  in  the 
comb  2  lbs. ;  cream  of  tartar  1  tea¬ 
spoon;  gum  arabic  1  oz.;  oil  of  pepper¬ 
mint  3  drops;  oil  of  rose  2  drops.  Mix 
and  boil  2  or  3  minutes  and  have 
ready  1  qt.  more  of  water  in  which  an 
egg  is  put  -well  beaten ;  pour  it  in  and 
as  it  begins  to  boil,  skim  well,  remove 
from  the  fire,  and  when  a  little  cool, 
add  2  lbs.  of  nice  bees’  honey,  and 
strain. 

Another. — Coffee  sugar  10  lbs. ;  water 
3  lbs.;  cream  of  tartar  2  oz.;  strong 
vinegar  2  tablespoons;  the  white  of  1 
egg  well  beaten;  bees’  honey  ^  lb.; 
Lubin’s  extract  of  honeysuckle  10 
drops.  First  put  the  sugar  and 
water  into  a  suitable  kettle  and  place 
upon  the  fire;  and  when  lukewarm 
stir  in  the  cream  of  tartar,  and  vine¬ 
gar;  then  continue  to  add  the  egg;  and 
when  the  sugar  is  nearly  melted  put 
in  the  honey  and  stir  until  it  comes 
to  a  boil,  take  it  off,  let  it  stand  a  few 
minutes,  then  strain,  adding  the  ex¬ 
tract  of  honeysuckle  last,  let  stand 
over  night,  and  it  is  ready  for  use. 

Another. — Take  10  poundsof  Havana 
sugar,  4  pounds  of  water,  40  grains  of 
cream  tartar,  10  drops  essence  pepper¬ 
mint,  and  3  pounds  of  honey;  first, 
dissolve  the  sugar  in  the  water  over  a 
slow’  fire,  and  take  off  the  scum  aris¬ 
ing  therefrom.  Then  dissolve  the 
cream  tartar  in  a  little  -warm  water, 
and  add,  with  some  stirring;  then 
add  the  honey,  heated  to  a  boiling 
point;  then  add  the  essence  of  pepper¬ 
mint;  stir  for  a  few  minutes,  and  let 
it  stand  until  cold,  when  it  will  be 
ready  for  use. 

Another. — Dissolve  20  lbs.  of  coarse 
sugar  in  3  quarts  of  -warm  water;  stir 
into  it  one-fifth  of  an  ounce  of  cream 


but  no  man  would  be  old. 


657 


of  tartar  dissolved  in  a  little  water, 
and  also  five  or  six  pounds  of  good 
honey,  and  half  a  teaspoonful  of  good 
peppermint.  Boil  the  whole  slowly, 
twelve  minutes,  stirring  constantly. 

Honey— Liquid. 

Put  two  pounds  of  the  purest  white 
sugar  in  as  much  hot  water  as  will  dis¬ 
solve  it;  take  one  pound  of  strained 
white  clover  honey — any  honey  of 
good  flavor  will  answer — and  add  it 
warm  to  the  syrup,  thoroughly  stir¬ 
ring  together.  As  refined  loaf  sugar 
is  a  pure  and  inodorous  sweet,  one 
pound  of  honey  will  give  its  flavor  to 
two  pounds  of  sugar,  and  the  com¬ 
pound*  will  be  free  from  that  smarting 
taste  that  pure  honey  often  has,  and 
will  usually  agree  with  those  who 
cannot  eat  the  latter  with  impunity. 
Any  desired  flavor  can  be  added  to  it. 

Apricots — Dried. 

Thrust  out  the  stones  with  a  wooden 
skewer,  then  pare  them  and  roll  them 
in  dry  powdered  lump  sugar;  after¬ 
wards  put  them  into  a  cold  syrup,  made 
with  2  lbs.  of  lump  sugar  to  %  of  a 
pint  of  water,  and  heat  them  gradu¬ 
ally  to  the  boiling  point,  turning  them 
frequently.  Then  pour  them  into  a 
deep  dish,  and  next  day  scald  them 
again,  adding  as  much  sugar  as  will 
dissolve;  again  let  them  rest  until  the 
next  day,  when  they  must  be  placed 
on  a  hair  sieve  to  drain  and  dry. 

The  fruit  should  not  be  quite  ripe. 
Sometimes  the  apricots  are  cut  into 
halves  or  quarters  before  preserving, 
and  at  other  times  pickled  with  the 
skins  on;  in  the  latter  case  they  are 
gathered  sooner,  and  infused  in  cold 
water  with  some  vine  leaves;  next 
taken  out  and  gently  immersed  in 
fresh  water  until  they  turn  yellow, 
and  then  rubbed  with  a  flannel  and 
some  salt  to  remove  the  down;  they 
are  then  again  soaked  in  the  pan  with 
the  vine  leaves,  until  they  turn  green¬ 


ish.  The  best  are  selected,  rubbed 
dry,  and  stones  extracted,  and  boiled 
in  syrup  as  above  described. 

Dried  Cherries. 

Cherries  are  dried  as  follows:  Put 
in  jars  first  a  layer  of  fruit,  then  a  layer 
of  sugar,  in  the  proportion  of  half  a 
pound  of  sugar  to  a  pound  of  fruit; 
let  it  stand  over  night ;  place  them  to 
boil,  skimming  off  all  scum;  let  boil 
ten  or  fifteen  minutes,  skim  out  and 
spread  on  dishes  to  dry  in  the  sun  or 
by  the  fire,  turning  frequently  until 
dry;  then  place  on  pans  in  the  oven, 
stirring  with  the  hand  often  until  the 
heat  is  too  great  to  bear.  They  may 
then  be  placed  in  jars  with  sugar  or  put 
away  in  paper  sacks  or  stone  crocks, 
with  a  cloth  tied  over  the  top,  and  are 
an  excellent  substitute  for  raisins  in 
pudding  or  mince  pies. 

The  secret  of  keeping  dried  fruit  is 
to  exclude  the' light,  and  to  keep  in  a 
dry  and  cool  place.  Paper  sacks,  or 
a  barrel  or  box  lined  with  paper,  are 
secure  against  moths.  Reheating 
fruit  makes  it  dark  in  color  and  im¬ 
pairs  the  flavor.  Always  fill  a  fruit- 
can  and  keep  for  present  use,  to  avoid 
opening  the  large  jars  often. 

Corn  (Green)— To  Dry. 

Clean  the  silk  carefully  from  the 
corn.  Put  it  in  a  steamer,  over  a 
kettle  of  hot  water.  Steam  ten  min¬ 
utes.  Then  draw  a  knife  through  each 
row  of  kernels,  and  scrape  out  the  pulp, 
leaving  the  hulls  on  the  cob.  Spread 
on  plates  and  dry  carefully  without 
scorching. 

Another.— Husk  the  corn  and  silk 
it.  Then  shave  it  off  with  a  sharp 
knife.  To  six  quarts  of  the  shaved 
corn  add  a  teacup  of  sugar  and  stir  it 
all  up  together.  Put  it  on  a  pie  platter 
and  plates  and  set  in  the  oven.  Let 
it  scald  ten  minutes;  then  take  it  out 
and  put  it  on  a  clean  tablecloth,  and 


658 


It  is  safer  to  commend  a  thing  more  than  it  deserves, 


spread  in  the  sun  and  let  it  dry. 
When  dry,  put  in  jar  or  box  to  keep. 

Currants — To  Dry  with  Sugar. 

Take  fully  ripe  currants,  stemmed, 
five  pounds,  sugar  one  pound;  put 
into  a  brass  kettle  stirring  at  first,  then 
as  the  currants  boil  up  to  the  top, 
skim  them  off;  boil  down  the  juicy 
syrup  until  quite  thick  and  pour  it 
over  the  currants,  mixing  well;  then 
place  on  suitable  dishes,  and  dry  them 
by  placing  in  a  low  box  over  which 
you  can  place  mosquito  bar  to  keep 
away  flies.  When  properly  dried,  put 
in  jars  and  tie  paper  over  them.  Put 
cold  water  upon  them  and  stew  as 
other  fruit  for  eating  or  pie-making, 
adding  more  sugar  if  desired. 

Fruit — Drying. 

When  much  fruit  is  dried  it  is  neces¬ 
sary  to  have  a  house  for  the  purpose. 
Small  quantities  should  be  so  arranged 
as  to  be  placed  near  the  kitchen  fire 
when  taken  in  at  night  or  during 
stormy  days.  Those  who  have  hot¬ 
bed  sashes,  can  easily  arrange  a  drying 
apparatus  which  will  dry  rapidly  and 
at  the  same  time  keep  off  insects.  A 
hot-bed  frame  with  a  bottom  to  it,  and 
raised  above  the  ground,  makes  a  capi¬ 
tal  drying  box.  The  sash  should  be 
elevated  at  one  end  to  allow  the  mois¬ 
ture  to  pass  off,  covering  the  opening 
with  netting. 

Fruit  (Dried) — To  Protect 
from  Worms. 

It  is  said  that  dried  fruit  put  away 
with  a  little  bark  sassafras  (say  a  large 
handful  to  the  bushel),  will  save  for 
year?,  unmolested  by  those  trouble¬ 
some  little  insects  which  so  often  de¬ 
stroy  hundreds  of  bushels  in  a  single 
season.  The  remedy  is  cheap  and  sim¬ 
ple,  but  we  venture  to  say  a  good  one. 

Herbs — To  Dry. 

They  should  be  gathered  in  a  dry 
season,  cleansed  from  discolored  and 


rotten  leaves,  screened  from  earth  or 
dust,  placed  on  tables  covered  with 
blotting  paper  and  exposed  to  the  sun 
or  the  heat  of  a  stove,  in  a  dry,  airy 
place.  The  quicker  they  are  dried  the 
better  as  they  have  less  time  to  fer¬ 
ment  or  grow  moldy;  hence  they 
should  be  spread  thin  and  frequently 
turned;  when  dried  they  should  be 
shaken  in  a  large  meshed  sieve  to  get 
rid  of  the  eggs  of  any  insects.  Aro¬ 
matic  herbs  ought  to  be  dried  quickly 
with  a  moderate  heat  that  their  odor 
may  not  be  lost.  Cruciferous  plants 
should  not  be  dried,  as  in  that  case 
they  lose  much  of  their  antiscorbutic 
qualities.  Some  persons  have  pro¬ 
posed  to  dry  herbs  in  a  water  bath,  but 
this  occasions  them,  as  it  were,  to  be 
half  boiled  in  their  own  water. 

Parsley — To  Dry. 

Cut  a  large  basketful  of  the  best 
looking,  curled  parsley,  pick  out 
faded  or  dirty  leaves,  and  dry  the  re¬ 
mainder  carefully  before  a  clear  fire. 
At  first  the  leaves  will  become  quite 
limp,  and  they  must  be  turned  before 
the  fire  to.  expose  all  parts  equally  to 
the  heat,  until  the  leaves  are  dry  and 
brittle,  without  losing  their  green  color, 
for  if  they  are  allowed  to  get  brown 
they  are  spoiled.  When  dry,  rub  them 
to  powder  between  the  hands;  sift  the 
powder  through  a  coarse  sieve,  and 
bottle  it  for  use ;  it  will  retain  both  the 
color  and  flavor  of  green  parsley.  A 
large  basket  of  fresh  leaves  will  hardly 
yield  a  pint  of  powder.  Never  dry  it 
in  the  sun,  or  it  will  lose  much  of  its 
flavor. 

Peaches — To  Dry. 

Never  pare  peaches  to  dry.  Let 
them  get  mellow  enough  to  be  in  good 
eating  condition,  put  them  in  boiling 
water  for  a  moment  or  two,  and  the 
skins  will  come  off  like  a  charm.  Let 
them  be  in  the  water  long  enough  but 
no  longer.  The  gain  is  at  least  sixfold 


than  to  discommend  a  thing  so  much  as  it  deserves. 


659 


— saving  of  time  in  removing  the  skin, 
great  saving  of  the  peach,  the  part  of 
the  peach  saved  is  the  best  part,  less 
time  to  stone  the  peaches,  less  time  to 
dry  them,  and  better  when  dried.  A 
whole  bushel  can  be  done  in  a  boiler  at 
once,  and  then  the  water  turned  off. 

Dried  Plums. 

Fruits  for  drying  should  be  perfect 
and  quite  ripe.  Cut  plums  in  halves  and 
take  out  the  stones.  It  is  best  not  to 
pare  them.  Spread  in  a  single  layer  on 
boards,  and  stand  in  the  hot  sun  to  dry 
gradually  until  they  turn  leather-col¬ 
ored;  bring  in  always  before  sunset, 
and  never  put  out  in  damp  or  cloudy 
weather;  a  piece  of  mosquito  netting 
will  prevent  flies  from  reaching  them; 
when  dry,  put  into  paper  sacks  and 
hang  in  a  dark,  dry,  cool  place.  Cher¬ 
ries,  should  be  stoned  before  drying. 
All  fruits  may  be  dried  in  the  oven, 
providing  the  oven  is  not  sufficiently 
hot  to  scorch  or  scald.  This  is  an  ex¬ 
cellent  way,  as  the  fruit  is  dried  more 
quickly,  and  you  escape  the  danger  of 
its  being  stung  by  insects. 

Pumpkins — Drying. 

Take  the  ripe  pumpkins,  pare,  cut 
into  small  pieces,  stew  soft,  mash  and 
strain. through  a  colander,  as  if  for  mak¬ 
ing  pies.  Spread  this  pulp  on  plates 
in  layers  not  quite  an  inch  thick;  dry 
it  down  in  the  stove  oven,  kept  at  so 
low  a  temperature  as  not  to  scorch  it. 
In  about  a  day  it  will  become  dry  and 
crisp.  The  sheets  thus  made  can  be 
stowed  away  in  a  dry  place,  and  they 
are  always  ready  for  use  for  pies  or 
sauce.  Soak  the  pieces  over  night  in’  a 
little  milk,  and  they  will  return  to  a 
nice  pulp,  as  delicious  as  the  fresh 
pumpkin.  The  quick  drying  after  cook¬ 
ing  always  prevents  any  portion  from 
souring  as  is  always  the  case  when  the 
uncooked  pieces  are  dried;  the  flavor 
is  much  better  preserved,  and  the  after 
cooking  is  saved. 


Rhubarb — To  Dry. 

The  best  method  of  drying  rhubarb 
is  to  strip  it  of  its  epidermis.  This  is  a 
long  operation,  but  both  time  and  ex¬ 
pense  are  spared  in  the  end  by  the 
promptness  and  regularity  of  the  dry¬ 
ing.  Many  cultivators  of  rhubarb  on 
a  large  scale  have  repeated  the  experi¬ 
ment  and  have  met  with  the  most  de¬ 
cisive  results. 

Hops — To  Choose. 

When  rubbed  between  the  fingers, 
or  on  the  palm  of  the  hand,  good  hops 
will  feel  glutinous,  have  a  fragrant 
smell,  and  develop  a  fine,  yellow  dust. 
The  seeds  should  be  ripe,  and  the 
leaves  full  and  unbroken,  and  of  a  fine 
brownish-yellow  green.  Avoid  year¬ 
lings,  unless  you  can  get  them  in  good 
condition  and  for  two-thirds  the  price 
of  new  hops. 

Yeast  Cake. 

Good-sized  potatoes,  one  dozen; 
hops,  one  large  handful ;  yeast  three- 
fourths  of  a  pint;  corn  meal,  a  suffi¬ 
cient  quantity.  Boil  the  potatoes, 
after  peeling,  and  rub  them  through  a 
colander;  boil  the  hops  in  two  quarts 
of  water  and  strain  into  the  potatoes; 
then  scald  sufficient  Indian  meal  to 
make  them  the  consistence  of  empty¬ 
ings,  and  stir  in  the  yeast  and  let  it  rise ; 
then,  with  unscalded  meal,  thicken  so 
as  to  roll  out  and  cut  into  cakes,  drying 
quickly  at  first  to  prevent  souring. 
They  keep  better,  and  soak  up  quicker, 
than  if  made  with  flour. 

Yeast  Cakes — To  Make. 

Put  a  handful  of  hops  in  two  quarts 
boiling  water;  strain  the  boiling  hop 
water  over  two  pounds  of  flour  and 
beat  it  until  smooth.  While  it  is 
warm  add  two  tablespoonfuls  of  salt 
and  half  a  teacupful  of  sugar.  When 
cool,  stir  in  a  pint  of  yeast.  After  the 
yeast  has  become  light,  stir  in  as  much 
Indian  meal  as  it  will  take  to  roll  it  out 


660 


If  you  can  keep  reason  above  passion, 


in  cakes  and  place  on  a  cloth  to  dry, 
turning  often.  At  the  end  of  a  week 
they  may  be  put  in  a  bag  and  should  be 
kept  in  a  dry  place.  Do  not  let  sour 
while  drying;  avoid  this  by  letting 
draft  blow  over  them  the  first  two  days. 

Yeast — To  Preserve. 

Common  ale  yeast  may  be  kept 
fresh  and  fit  for  use  several  months  by 
the  following  method :  Put  a  quantity 
of  it  into  a  close  canvas  bag,  and  gently 
squeeze  out  the  moisture  in  a  screw- 
press  till  the  remaining  matter  be  as 
firm  and  stiff  as  clay.  In  this  state  it 
may  be  close-packed  up  in  a  tight  cask 
for  securing  it  from  the  air,  and  will 
keep  fresh,  sound,  and  fit  for  use  for  a 
long  time. 

Apples,  Raw,  for  Breakfast. 

Select  fresh,  unspotted  apples  of 
good  flavor,  but  not  very  sour,  wash 
and  wipe  thoroughly,  and  arrange 
tastefully,  alone  or  with  other  fruit. 
For  serving,  use  small  plates  and  fruit- 
knives,  to  be  removed  with  them.  In¬ 
dividual  taste  must  decide  whether  the 
fruit  should  be  eaten  before  or  after  the 
heavier  part  of  the  breakfast. 

Apples  and  Cream. 

A  delicious  breakfast  dish,  to  be 
served  with 'the  cooked  cereal  or  alone, 
consists  of  fresh,  mellow,  sweet  apples, 
pared  and  sliced,  sprinkled  with  fine 
sugar  and  dressed  with  cream. 

Peaches  a  la  Strawberry. 

Ripe  peaches  cut  in  small  pieces, 
with  soft,  mild,  eating  apples,  in  the 
proportion  of  three  peaches  to  one  ap¬ 
ple,  mixed  with  sugar  and  left  to  stand 
two  or  three  hours,  make  excellent 
mock  strawberies. 

Fruit  Stains — To  Remove. 

Mix  two  teaspoonfuls  of  water  and 
one  of  spirits  of  salt,  and  let  the  stained 
part  lie  in  this  for  a  minute,  then  rinse 
in  cold  water.  Or  wet  the  stain  with 
ammonia. 


Another. — Pour  on  boiling  water, 
and  let  stand  a  few  minutes. 

Whipped  Cream. 

Take  the  whites  of  a  dozen  eggs,  one 
quart  of  cream,  half  a  pint  of  sherry, 
ten  drops  of  essence  of  musk,  three 
drops  of  essence  of  orange  peel. 
Whisk  into  froth  and  put  it  in  a  sieve. 
Fill  glasses  with  the  cream,  the  froth 
being  poured  on  top. 

Beans — To  Keep  Fresh  for 
Winter. 

Procure  a  wide-mouthed,  stone  jar, 
lay  on  the  bottom  of  it  some  freshly 
pulled,  French  beans,  and  over  them 
put  a  layer  of  salt ;  fill  the  jar  up  in  this 
manner  with  alternate  layers  of  beans 
and  sfilt.  The  beans  need  not  all  be 
put  in  at  the  saifte  time,  but  they  are 
better  if  the  salt  be  put  on  while  they 
are  quite  fresh.  They  will  keep  good 
all  through  the  winter.  When  going 
to  use  them,  steep  for  some  hours  in 
fresh  cold  water. 

Cabbages — To  Preserve  in 
Winter. 

Sink  a  barrel  in  the  ground  to  within 
an  inch  or  two  of  the  top,  cut  off  the 
heads  and  fill  the  barrel  full,  put  on  a 
board  to  keep  out  water,  and  that  is 
all  the  covering  that  is  needed. 

Cauliflower — To  Keep. 

They  can  be  kept  in  a  cellar  by  cov¬ 
ering  the  roots  and  stalks  with  earth, 
till  February.  Or  they  may  be  placed 
in  a  trench  in  the  garden,  roots  down, 
and  covered  with  earth,  close  up  to  the 
heads;  and  then  cover  with  hay,  or 
straw,  four  or  five  inches  thick,  placing 
just  enough  soil  on  the  straw  to  keep 
it  in  its  position.  This  method  does 
well  in  the  latitude  of  New  York;  but 
in  colder  climates  a  thicker  covering 
would  be  required. 

Celery — To  Keep. 

This  may  be  kept  in  good  condition 
through  the  winter  in  a  cool,  dry  cellar, 


that  and  watchfullness  will  be  your  best  defendants. 


661 


by  having  it  set  out  in  earth.  When 
a  small  quantity  only  is  wanted,  take 
a  box  and  stand  the  celery  up  in  it, 
placing  a  little  earth  about  the  roots. 
The  farmers  who  raise  quantities  of  it 
often  keep  it  in  their  old  hot-beds, 
standing  it  up,  and  protecting  it  from 
frost.  There  is  no  vegetable  more 
relished  than  this,  and  every  person 
W'ho  has  a  garden  should  raise  enough 
for  his  own  use  if  no  more. 

Corn — To  Have  Green  the 
Year  Round. 

Gather  it  with  the  husks  on,  put  in 
the  bottom  of  a  clean  barrel  some  salt, 
proceed  and  fill  the  barrel  as  with  pork, 
a  layer  of  corn,  then  a  layer  of  salt; 
when  full,  put  on  a  large  stone  for 
pressure,  add  a  little  pickle  of  salt  and 
water.  Set  the  barrel  in  a  cool  place 
in  the  cellar,  do  not  let  it  freeze,  and  it 
will  keep  perfect  a  year  or  more.  When 
you  wish  to  use  it,  take  off  the  husks, 
soak  it  twenty  hours  in  cold  water, 
boil  it  and  eat.  For  this  purpose, 
Stowell’s  Evergreen  is  best,  but  any 
good  sweet  com  wall  do.  Used  in  this 
way  it  can  be  enjoyed,  as  it  is  never 
■  hurtful. 

Fruit  and  Vegetables — To  Take 
Frost  out  of. 

When  a  thaw  approaches  put  the 
frozen  articles  in  cold  water,  allowing 
them  to  remain  in  it  until,  by  their 
plump,  fair  appearance,  the  frost  seems 
to  be  out. 

Grapes — To  Keep. 

They  must  not  be  too  ripe.-'  Take 
off  any  imperfect  grapes  from  the  bunch 
es.  On  the  bottom  of  a  keg  put  a  layer 
of  bran  that  has  been  well  dried  in  an 
oven,  or  in  the  sun.  On  the  bran  put 
a  layer  of  grapes  with  bran  between 
the  branches  so  that  they  may  not  be 
in  contact.  Proceed  in  the  same  way 
with  alternate  layers  of  grapes  and 
bran,  till  the  keg  is  full ;  then  close  the 
keg  so  that  no  air  can  enter. 


Another. — In  a  box  first  lay  a  paper, 
then  a  layer  of  grapes,  selecting  the 
best  bunches  and  removing  all  imper¬ 
fect  grapes,  then  another  paper,  then 
more  grapes,  and  so  on  until  the  box  is 
full ;  then  cover  all  with  several  folds  of 
paper  or  cloth.  Nail  on  the  lid,  and 
set  in  a  cool  room  where  it  will  not 
freeze.  I  use  small  boxes,  so  as  not  to 
disturb  more  than  I  want  to  use  in  a 
week  or  so.  Give  each  bunch  plenty 
of  room  so  they  will  not  crowd,  and 
don’t  use  newspapers.  Some  seal  the 
stems  with  sealing  wax  and  wrap  each 
bunch  by  itself,  but  I  get  along  without 
that  trouble.  The  grapes  should  be 
looked  to  several  times  during  the 
winter.  Should  any  mold  or  decay, 
they  should  be  removed  and  the  good 
ones  again  repacked.  By  this  means 
I  have  had,  with  my  pitcher  of  cider 
andbasketof  apples,  my  plate  of  grapes 
daily,  besides  distributing  some  among 
my  friends  and  the  sick  of  the  neighbor¬ 
hood. 

Chinese  Method. — It  consists  in  cut¬ 
ting  a  circular  piece  out  of  a  ripe 
pumpkin  or  gourd,  making  an  aperture 
large  enough  to  admit  the  hand.  The 
interior  is  then  sompletely  cleaned  out 
the  ripe  grapes  are  placed  inside,  and 
the  cover  replaced  and  pressed  in  firm¬ 
ly.  The  pumpkins  are  then  kept  in  a 
cool  place— and  the  grapes  will  be 
found  to  retain  their  freshness  for  a 
very  long  time.  We  are  told  that  a 
very  careful  selection  must  be  made  of 
the  pumpkin,  the  common  field  pump¬ 
kin  however,  being  well  adapted  for 
the  purpose  in  question. 

Ice — To  Preserve. 

Put  the  ice  into  a  deep  dish,  cover  it 
with  a  plate,  and  place  the  dish  on  a 
pillow  stuffed  with  feathers,  and  cover 
the  top  with  another  pillow  carefully, 
by  this  means  excluding  the  external 
ail. 


662 


You  will  find  little  of  advantage  in  seeming  wiser, 


Another. — Make  two  bags  of  stout-, 
woolen  fabric;  the  outer  bag  should  be 
made  at  least  two  inches  wider  each 
way  than  the  inner  one.  After  placing 
one  bag  inside  the  other,  stuff  feathers 
between  the  two,  and  sew  the  two  bags 
together  at  the  top.  Put  a  block  of  ice 
into  a  bag  of  this  description,  and  it 
will  be  preserved  from  melting  for 
nearly  a  week ;  when,  under  exposure, 
it  will  melt  in  less  than  an  hour. 

Lard— To  Keep  from  Molding. 

It  is  not  likely  to  mold  if  properly 
tried  and  kept  in  a  cool,  dry  place; 
earthen  crocks  or  pans  well  tinned  are 
good  to  put  lard  in  for  keeping.  Lard 
made  from  intestinal  fat,  will  not  keep 
so  long  as  leaf  fat.  It  should  be 
soaked  for  two  or  three  days  in  salted 
water,  changed  each  day. 

Mushrooms — To  Preserve. 

The  small,  open  mushrooms  suit  best. 
Trim  and  rub  them  clean,  and  put  into 
a  stew-pan  a  quart  of  the  mushrooms, 
three  ounces  of  butter,  two  teaspoon¬ 
fuls  of  salt,  and  half  a  teaspoonful  of 
Cayenne  pepper  and  mace  mixed;  stew 
until  the  mushrooms  are  tender;  take 
them  carefuuly  out  and  drain  them  on 
a  sloping  dish.  When  cold,  press  into 
small  pots,  and  pour  clarified  butter 
over  them.  Put  writing  paper  over 
the  butter,  and  on  that  pour  melted 
suet,  which  will  exclude  the  air  and 
preserve  them  for  many  weeks,  if  kept 
in  a  dry,  cool  place. 

Onions — To  Keep. 

Gather  in  fall  and  remove  the  tops; 
then  spread  upon  a  barn  floor  or  in  any 
open  shed,  and  allow  them  to  remain 
there  until  thoroughly  dry.  Put  into 
barrels  or  small  bins  or  boxes,  and 
place  in  a  cool  place,  and  at  the  ap¬ 
proach  of  cold  weather  cover  with 
straw  or  chaff,  if  there  is  danger  of  very 
severe  freezing. 

Onions  arc  often  injured  in  winter 
by  keeping  them  in  too  warm  a  place. 


They  will  seldom  be  injured  by  frost  if 
kept  in  the  dark,  and  in  tight  barrels 
or  boxes,  where  not  subjected  to  fre¬ 
quent  changes  of  temperature.  It  is 
the  alternate  freezings  and  thawings 
that  destroy  them,  and  if  placed  in  a 
position  where  they  will  remain  frozen 
all  winter,  and  then  thawed  out  slowly 
and  in  a  dark  place,  no  considerable 
injury  would  result  from  this  appar¬ 
ently  harsh  treatment.  Onions  should 
always  be  stored  in  the  coolest  part  of 
the  cellar,  or  put  in  chaff  and  set  in  the 
barn  or  some  outhouse. 

Peas  (Green) — To  Preserve. 

When  full  grown,  but  not  old, 
pick  and  shell  the  peas.  Lay  them  on 
dishes  or  tins  in  a  cool  oven,  or  before 
a  bright  fire ;  do  not  heap  the  peas  on 
the  dishes,  but  merely  cover  them  with 
peas,  stir  them  frequently,  and  let 
them  dry  very  gradually.  When  hard, 
let  them  cool,  then  pack  them  in  stone 
jars,  cover  close,  and  keep  them  in  a 
very  dry  place.  When  required  for  use 
soak  them  for  some  hours  in  cold 
water,  till  they  look  plump  before  boil¬ 
ing;  they  are  excellent  for  soup. 

Potatoes — Storing. 

Potatoes  should  not  be  exposed  to 
the  sun  and  light  any  more  than  is 
necessary  to  dry  them  after  digging 
them  from  the  hill.  Every  ten  min¬ 
utes  of  such  exposure,  especially  in  the 
sun,  injures  their  edible  qualities.  The 
flesh  is  thus  rendered  soft,  yellowish  or 
greenish,  and  injured  in  flavor.  Dig 
them  when  dry,  and  put  them  in  a 
dark  cellar  immediately  and  keep  them 
there  till  wanted  for  use,  and  there 
would  not  be  so  much  fault  found 
about  bad  quality.  This  is  also  a  hint 
to  those  grocers  and  marketmen  who 
keep  their  potatoes  in  barrels  in  the 
sun — that  is,  if  they  wish  to  furnish 
their  customers  with  a  good  article. 


or  much  more  ignorant,  than  your  company. 


663 


Potatoes — To  Keep  from 
Sprouting. 

To  keep  potatoes  intended  for  the 
use  of  the  table  from  sprouting  until 
new  potatoes  grow,  take  boiling  water, 
pour  into  a  tub,  turn  in  as  many  pota¬ 
toes  as  the  water  will  entirely  cover, 
then  pour  off  all  the  water,  handle  the 
potatoes  carefully,  laying  up  in  a  dry 
place  on  boards,  only  one  layer  deep, 
and  see  if  you  do  not  have  good  pota¬ 
toes  the  year  round,  without  hard 
strings  and  watery  ends  caused  by 
growing. 

Potatoes  (Sweet) — Storing. 

Farmers  who  store  sweet  potatoes 
for  winter  use  should  be  very  careful 
not  to  keep  them  too  moist,  too  warm 
or  too  cold.  A  very  good  way  is  get 
a  box  large  enough  for  the  quantity 
you  have,  and  then  select  sand  and  dry 
it  thoroughly  before  using;  when  dry, 
cover  the  bottom  of  your  box  with  the 
sand  to  the  depth  of  three  inches,  and 
then  place  one  layer  of  sweet  potatoes, 
but  not  so  close  as  to  lie  against  each 
other;  then  one  layer  of  sand  of  the 
same  depth,  and  so  on  until  your  box 
is  full;  then  place  it  in  a  room  where 
the  temperature  will  not  fall  below  40°, 
nor  rise  above  60°.  Keep  it  as  near 
60°  as  possible.  In  this  way  they  may 
be  kept  until  new  ones  are  to  be  had. 

Cheese — Dutch. 

This  is  the  curd  of  sour  milk  drained 
from  the  whey,  pressed  into  balls  or 
molded  in  small,  fancy  shapes,  and 
eaten  w'hen  fresh,  or  soon  after  it  is 
made. 

The  milk  is  allowed  to  sour  and  be¬ 
come  loppered  or  thick,  when  it  is 
gently  heated,  which  facilitates  the  sep¬ 
aration  of  the  whey.  The  curds  are 
then  gathered  up,  salted  or  otherwise, 
to  suit  the  taste,  and  pressed  in  small 
molds,  or  fonned  with  the  hand  into 
suitable  shape,  when  it  is  ready  for  the 
table,  and  may  be  used  immediately. 


In  cool  weather  when  milk  does  not 
readily  thicken,  the  sour  milk  may  be 
put  in  a  suitable  vessel  set  in  hot 
water  over  the  range.  The  milk  is  then 
stirred  for  a  few  minutes,  -when  the 
whey  will  begin  to  separate,  and  it  is 
then  removed,  and  another  batch  may 
be  treated  in  the  same  manner. 

Sometimes  this  kind  of  cheese  is 
potted  and  left  to  decompose,  and 
when  it  has  acquired  a  strong,  villain¬ 
ous  smell,  it  is  regarded  as  most  deli¬ 
cious  by  those  who  have  acquired  a 
taste  for  eating  it  in  this  state.  In 
some  markets  cottage,  or  Dutch  cheese 
finds  a  ready  sale,  and  quite  a  profit  is 
made  by  certain  butter-makers,  in 
turning  their  sour  milk  into  this  prod¬ 
uct. 

Cheese — French. 

The  cheese  mnufactured  in  the  old 
province  of  Bresse,  now  the  depart¬ 
ment  of  the  Ain,  is  made  by  hoiling  the 
milk,  adding  a  little  saffron,  taking  it 
off  the  fire,  and  putting  it  in  the  rennet 
immediately.  The  curd  is  then  dried 
in  a  cloth,  pressed  for  a  few  hours,  put 
into  a  cellar,  and  salted  five  or  six 
days  after,  this  latter  operaiton  being 
continued  for  a  month. 

Roquefort  Cheese. 

The  celebrated  Roquefort  cheese, 
made  in  the  village  of  that  name  in  the 
Aveyron,  is  obtained  with  a  mixture  of 
sheep’s  and  goat’s  milk;  but  even  in 
the  milking  there  is  a  secret — for  when 
the  udder  appears  to  yield  no  more, 
the  maid  strikes  it  repeatedly  with 
the  back  of  her  hand,  whereby  a 
little  more  milk  is  obtained,  much 
richer  in  butter.  This  operation, which 
is  apparently  harmless,  causes  the 
udders  to  increase  in  size  in  course  of 
time.  The  next  reason  assigned  for 
the  peculiar  flavor  of  the  Roquefort 
cheese  is,  that  when  made  into  cakes 
it  is  kept  in  caverns  hollowed  out  in  a 
calcareous  kind  of  rock  which  skirts 


664 


Govern  well  thy  appetite,  lest  Sin 


the  village;  the  temperature  of  these 
recesses  is  kept  low  by  various  con- 
ti  vances,  and  seldom  rises  above  4° 
Cent.  (41°  Fahr.)  The  cheese  is  made 
with  the  milk  of  the  morning  and  of 
the  evening  before. 

Suet — To  Keep. 

Suet  may  be  kept  for  a  year  thus: 
Choose  the  firmest  and  most  free  from 
skin  or  veins,  remove  all  traces  of 
these,  put  the  suet  in  the  saucepan  at 
some  distance  from  the  fire,  and  let  it 
melt  gradually;  when  melted  pour  it 
into  a  pan  of  cold  spring-water;  when 
hard,  wipe  it  dry,  fold  it  in  white  paper 
put  it  in  a  linen  bag,  and  keep  it  in  a 
cool,  dry  place;  when  used  it  must  be 
scraped,  and  it  wTill  make  an  excellent 
crust  either  with  or  without  butter. 

Honey— Preservation  of. 

After  the  honey  has  passed  from  the 
comb,  strain  it  through  a  sieve,  so  as  to 
get  out  all  the  wax ;  gently  boil  it,  and 
skim  off  the  whitish  foam  which  rises 
to  the  surface,  and  then  the  honey  will 
become  perfectly  clear.  The  vessel  for 
boiling  should  be  earthen,  brass  or  tin. 
The  honey  should  be  put  in  jars  when 
cool,  and  tightly  covered. 

To  keep  honey  in  the  comb,  select 
combs  free  from  pollen,  pack  them 
edgewise  in  jars  or  cans,  and  pour  in  a 
sufficient  quantity  of  the  boiled  and 
strained  honey  (as  above)  to  cover  the 
combs.  The  jars  or  cans  should  be 
tightly  tied  over  with  thick  cloth  or 
leather.  These  processes  have  been 
in  use  for  twenty  years  with  unvarying 
success. 

Eggs — To  Test. 

One  way  to  tell  good  eggs  is  to  put 
them  in  a  pail  of  water,  and  if  they  are 
good  they  will  lie  on  their  sides  always ; 
it  bad,  they  will  stand  on  their  small 
ends,  the  large  end  always  uppermost, 
unless  they  have  been  shaken  con¬ 
siderably,  when  they  wall  stand  either 
end  up.'  Therefore,  a  bad  egg  can  be 


told  by  the  way  it  rests  in  the  water — 
always  up,  never  on  its  side.  An  egg 
that  lies  flat  is  good  to  eat,  and  can  be 
depended  upon.  An  ordinary  way  is 
to  take  them  into  a  room  moderately 
dark,  and  hold  them  between  the  eye 
and  a  candle  or  lamp.  If  the  egg  be 
good —  that  is,  if  the  albumen  is  still 
unaffected — the  light  will  shine  through 
with  a  reddish  glow ;  while,  if  affected, 
it  wall  be  opaque  or  dark. 

Tripe— To  Prepare  and  Pickle. 

First  sew  it  up,  after  it  is  turned  in¬ 
side  out ;  be  careful  to  sew  it  up  tight, 
that  no  lime  gets  into  it;  now  have  a 
tub  of  lime-water,  the  consistence  of 
good,  thick  whitewash;  let  it  remain  in 
from  ten  to  twenty  minutes,  or,  until 
when  you  take  hold  of  it  the  dark  out¬ 
side  skin  will  come  off ;  then  put  it  into 
clean  water,  changing  three  or  four 
times  to  weaken  the  lime,  that  the 
hands  be  not  injured  by  it;  then  with  a 
dull  knife  scrape  off  all  of  the  dark  sur¬ 
face,  and  cpntinue  to  soak  and  scrape 
several  times,  which  removes  all  offen¬ 
sive  substances  and  smell.  After  this 
let  it  soak  twenty  or  thirty  minutes  in 
two  or  three  hot  waters,  scraping  over 
each  time;  then  pickle  in  salt  and 
water  twelve  hours,  and  it  is  ready  for 
cooking;  boil  from  three  to  four  hours, 
cut  in  strips  to  suit,  and  put  it  into 
nice  vinegar  with  the  various  spices, 
as  desired;  renew  the  vinegar  at  the 
expiration  of  one  week,  is  all  that  will 
be  required  further. 

Meat — Strasbourg  Potted. 

Take  three  pounds  of  the  rump  of 
beef,  cut  into  small  bits,  and  put  it  in 
an  earthen  jar  with  a  quarter  of  a 
pound  of  butter  at  the  bottom;  make 
a  paste  of  flour  and  water;  cover  the 
jar  closely  and  set  it  in  a  pot  of  boiling 
water.  In  two  hours  take  it  out,  and 
add  one  teaspoonful  of  allspice,  the 
same  of  pepper,  and  two  of  salt;  then 
boil  another  hour.  Let  it  stand  until 


surprise  thee,  and  her  black  attendant,  Death. 


665 


cold;  pound  the  meat  with  a  pestle 
until  it  is  entirely  broken  up;  add  to 
it  the  liquor  in  the  pot  and  three  large 
tablespoonfuls  of  tomato  catsup.  Press 
into  small  pots  and  cover  with  melted 
butter.  It  will  keep  two  or  three 
months  in  a  cold,  dry  place,  and  is  a 
delicious  relish  for  breakfast,  tea  or 
lunch. 

Molasses. 

When  molasses  is  used  in  cooking,  it 
is  a  very  great  improvement  to  boil 
and  skim  it  before  you  use  it.  It  takes 
out  the  unpleasant  raw  taste,  and 
makes  it  almost  as  good  as  sugar. 


Where  molasses  is  used  much  for  cook¬ 
ing,  it  is  well  to  prepare  one  or  two 
gallons  in  this  way  at  a  time. 

Celery — Essence  of. 

This  is  prepared  by  soaking  for  a 
fortnight  half  an  ounce  of  the  seeds  of 
celery  in  a  quarter  of  a  pint  of  brandy. 
A  few  drops  will  flavor  a  pint  of  soup 
or  broth  equal  to  a  head  of  celery. 

Stuffing. 

One  cup  cracker  crumbs,  one  quarter 
cup  melted  butter,  one  quarter  tea¬ 
spoon  salt,  one-eighth  teaspoon  pepper, 
one-half  tablespoon  poultry  seasoning, 
one  quarter  cup  boiling  water. 


BEVERAGES 


Barley  Water. 

Wash  two  ounces  of  pearl  barley  in 
cold  water,  then  put  it  into  a  clean, 
enameled  pan  with  a  little  water,  let 
it  boil  five  minutes  and  pour  off  the 
water.  Put  it  on  again  with  two 
quarts  of  fresh  water  and  the  peeled 
rind  of  one  lemon,  let  it  boil  gently  till 
reduced  to  a  quart,  then  strain,  and 
when  cold,  add  the  juice  of  the  lemon. 

Ginger  Beer. 

Ten  pounds  of  sugar;  nine  ounces  of 
lemon  juice;  one-half  a  pound  of  honey; 
eleven  ounces  of  bruised  ginger  root; 
nine  gallons  of  water;  three  pints  of 
yeast.  Boil  the  ginger  half  an  hour  in 
a  gallon  of  water;  then  add  the  rest  of 
the  water  and  the  other  ingredients, 
and  strain  it  when  cold.  Add  the 
white  of  an  egg  beaten,  and  one-half  an 
ounce  of  essence  of  lemon,  Let  it 
stand  four  days,  then  bottle,  and  it  will 
keep  many  months. 

Another. — Three  gallons  of  cold, 
spring  water,  one  quart  of  molasses, 
one  tablespoon  of  cream  of  tartar, 
three  tablespoons  of  ginger,  one  quart 
of  yeast;  mix  together  in  a  tub,  and 
stand  for  five  hours.  It  may  then  be 


bottled,  and  will  be  fit  for  use  in  one 
day. 

Another. — White  sugar,  five  pounds; 
lemon  juice,  one  gill ;  honey,  one-fourth 
pound;  ginger,  bruised,  five  ounces; 
water,  four  and  one-half  gallons.  Boil 
the  ginger  thirty  minutes  in  three 
quarts  of  the  water;  then  add  the  other 
ingredients,  and  strain;  when  cold,  put 
in  the  white  of  an  egg,  well  beaten, 
with  one  teaspoon  of  lemon  essence 
— let  stand  four  days  and  bottle.  It 
will  keep  for  months — much  longer 
than  if  yeast  were  used ;  the  honey, 
however,  operates  mildly  in  place  of 
yeast. 

Another. — Put  two  gallons  of  cold 
water  in  a  pot  upon  the  fire;  add  to  it 
two  ounces  of  good  ginger  bruised,  and 
two  pounds  of  white  or  brown  sugar. 
Let  this  come  to  a  boil,  and  continue 
boiling  for  about  half  an  hour.  Then 
skim  the  liquor  and  pour  into  a  jar  or 
tub,  along  with  one  sliced  lemon,  and 
half  an  ounce  of  cream  of  tartar.  When 
nearly  cold  put  in  a  teaspoonful  of 
yeast,  to  cause  the  whole  to  work.  The 
beer  is  now  made;  and  after  it  has 
worked  for  two  days,  strain  it  and 


666 


One  thorn  of  experience 


bottle  it  for  use.  Tie  down  the  corks 
firmly. 

Another. — To  two  pounds  of  white 
sugar,  two  ounces  of  best  Jamaica 
ginger,  well  bruised,  two  ounces  of 
cream  of  tartar,  and  the  rind  of  two 
lemons,  add  two  gallons  of  boiling 
water;  stir  all  together  till  they  be¬ 
come  lukewarm,  toast  a  slice  of  bread 
pour  on  it  two  tablespoonfuls  of  good 
fresh  yeast,  and  place  it  to  float  on  the 
top  of  the  mixture ;  cover  the  whole  up 
for  twenty-four  hours,  then  strain  and 
bottle  it,  taking  care  not  to  fill  the 
bottles ;  cork  and  wire  it  securely.  This 
quantity  will  make  three  dozen  bottles, 
and  will  be  ready  for  use  in  three  or 
four  days. 

Root  Beer. 

Take  three  gallons  of  molasses;  add 
ten  gallons  of  water  at  60°  Fah.  Let 
this  stand  two  hours,  then  pour  into  a 
barrel,  and  add  powdered  or  bruised 
sassafras  and  wintergreen  bark,  each 
one-half  pound,  bruised  sarsaparilla 
root,  one-half  pound;  yeast,  one  pint; 
water  enough  to  fill  the  barrel,  say 
twenty-five  gallons.  Ferment  for 
twelve  hours  and  bottle. 

Another. — For  ten  gallons  of  beer, 
take  three  pounds  common  burdock 
root,  or  one  ounce  essence  of  sassafras; 
one-half  pound  good  hops;  one  pint 
corn  roasted  brown.  Boil  the  whole 
in  six  gallons  of  pure  water  until  the 
strength  of  the  materials  is  obtained; 
strain  while  hot  into  a  keg,  adding 
enough  cold  water  to  make  ten  gallons. 
When  nearly  cold,  add  clean  molasses 
or  syrup  until  palatable — not  sickishly 
sweet.  Add  also  as  much  fresh  yeast 
as  will  raise  a  batch  of  eight  loaves  of 
bread.  Place  the  keg  in  a  cellar  or 
other  cool  place,  and  in  forty-eight 
hours  you  will  have  a  keg  of  first-rate 
sparkling  root  beer. 

Another. — For  each  gallon  of  water 
to  be  used,  take  hops,  burdock,  yellow 


dock,  sarsaparilla,  dandelion  and  spike¬ 
nard  roots,  bruised,  of  each  one-half  an 
ounce;  boil  about  twenty  minutes,  and 
strain  while  hot,  add  eight  or  ten  drops 
of  oils  of  spruce  and  sassafras,  mixed 
in  equal  proportions,  when  cool  enough 
not  to  scald  your  hand,  put  in  two  or 
three  tablespoons  of  yeast;  molasses, 
three-eighths  of  a  pint,  or  white  sugar 
one-half  pound,  gives  it  about  the  right 
sweetness. 

Another. — American  sarsaparilla, 
two  pounds;  spice  wood,  one-half 
pound ;  guaiac  chips,  one  pound ;  birch 
bark,  one-fourth  pound;  ginger,  one- 
half  ounce;  sassafras,  four  ounces; 
prickly  ash  bark,  one-half  ounce; 
white  mustard,  one  ounce;  hops,  one 
ounce.  Boil  for  twelve  hours  at  a 
moderate  heat  with  sufficient  water, 
so  that  the  remainder  shall  measure 
five  gallons,  to  which  add  tincture  of 
ginger,  eight  ounces ;  oil  of  wintergreen, 
one  ounce;  alcohol,  one  quart;  or  suf¬ 
ficient  to  prevent  fermentation. 

To  make  root  beer,  take  of  the  above 
decoction,  one  quart;  molasses,  eight 
ounces;  water,  two  and  one-half  gal¬ 
lons;  yeast,  four  ounces. 

The  root  beer,  in  warm  weather, 
should  be  mixed  the  evening  before  it  is 
used.  It  can  be  kept  for  use  either 
bottled  or  drawn  by  a  common  beer 
pump.  Most  people  prefer  a  small 
addition  of  wild  cherry  bitters  or  hot 
drops  to  the  above  beer. 

Spruce  Beer. 

Boil  a  handful  of  hops,  and  two  of 
the  chips  of  sassafras  root,  in  ten 
gallons  of  water ;  strain  it,  and  turn  on 
while  hot,  a  gallon  of  molasses,  two 
spoonfuls  of  the  essence  of  spruce;  two 
spoonfuls  of  ginger,  and  one  of  powdered 
allspice.  Put  it  into  a  cask,  and  when 
cold  enough,  add  half  a  pint  of  good 
yeast;  stir  it  well;  stop  it  close;  when 
clear,  bottle  and  cork  it. 


is  worth  a  whole  wilderness  of  warning. 


667 


Another. — For  three  gallons  water 
put  in  one  quart  and  one-half  pint  of 
molasses,  three  eggs  well  beaten,  yeast 
one  gill.  Into  two  quarts  of  the  water 
boiling  hot  put  fifty  drops  of  any  oil 
you  wish  the  flavor  of ;  or  mix  one 
ounce  each  oils  sassafras,  spruce  and 
wintergreen,  then  use  fifty  d'rops  of 
the  mixed  oils. 

Another. —  Boil  eight  gallons  of 
water,  and  when  in  a  state  of  complete 
ebullition  pour  it  into  a  beer  barrel 
w7hich  contains  eight  gallons  more  of 
cold  water ;  then  add  sixteen  pounds 
of  molasses,  with  a  few  tablespoonfuls 
of  the  essence  of  spruce,  stirring  the 
whole  well  together;  add  half  a  pint  of 
yeast,  and  keep  it  in  a  temperate 
situation,  with  the  bung-hole  open  for 
two  days  till  the  fermentation  be 
abated,  when  the  bung  may  be  put  in 
and  the  beer  bottled  off.  It  is  fit  to 
drink  in  a  day  or  tw70.  If  you  can  get 
no  essence  of  spruce  make  a  strong 
decoction  of  the  small  twigs  and  leaves 
of  the  spruce  firs. 

Another. — Take  of  the  essence  of 
spruce  half  a  pint ;  bruised  pimento  and 
ginger,  of  each  four  ounces;  w7ater, 
three  gallons.  Boil  five  or  ten  min¬ 
utes,  then  strain  and  add  eleven  gal¬ 
lons  of  warm  water,  a  pint  of  yeast, 
and  six  pints  of  molasses.  Allow7  the 
mixture  to  ferment  for  twenty-four 
hours. 

Another. — Take  oil  of  spruce,  sassa¬ 
fras  and  wintergreen,  each  forty  drops; 
pour  one  gallon  of  boiling  water  on  the 
oils,  then  add  four  gallons  of  cold 
water,  three  pints  of  molasses,  one 
pint  of  yeast.  Let  it  stand  for  tw7o 
hours,  and  bottle. 

Brose — Athol. 

This  is  a  beverage  peculiar  to  the 
Highlands  of  Scotland.  Honey  is  dis¬ 
solved  in  wdfisky  to  the  consistency 
of  cream ;  the  drink  is  then  taken  with 
a  teaspoon.  A  quantity  sufficient  to 


fill  a  wineglass,  taken  at  night,  will  be 
found  to  be  of  benefit  in  colds  and 
catarrhs.  In  preparing  Athol  Brose 
oatmeal  is  occasionally  added. 

Cider — General  Rules  for 
Making. 

Always  choose  perfectly  ripe  and 
sound  fruit. 

Pick  the  apples  by  hand.  (An 
active  boy  with  the  bag  slung  over  his 
shoulder,  will  soon  clear  a  tree.  Ap¬ 
ples  that  have  lain  any  time  on  the 
ground  contract  an  earthy  taste, w7hich 
will  ahvays  be  found  in  the  cider.) 

After  sweating,  and  before  being 
ground,  wipe  them  dry,  and  if  any  are 
found  bruised  or  rotten,  put  them  in 
a  heap  by  themselves,  for  an  inferior 
cider  to  make  vinegar. 

Always  use  haircloths,  instead  of 
straw  to  place  between  the  layers  of 
pomace.  The  straw,  when  heated, 
gives  a  disagreeable  taste  to  the  cider. 

As  the  cider  runs  from  the  press,  let 
it  pass  through  a  hair  sieve  into  a  large 
open  vessel,  that  will  hold  as  much 
juice  as  can  be  expressed  in  one  day. 
In  a  day,  or  sometimes  less,  the  pomace 
will  rise  to  the  top  and  in  a  short,  time, 
grow  very  thick  ;w7hen  little  w7hite  bub¬ 
bles  break  through  it,  draw  off  the  liquor 
by  a  spigot  placed  about  three  inches 
from  the  bottom,  so  that  the  lees  may 
be  left  quietly  behind. 

The  cider  must  be  drawn  off  into 
very  clean,  sweet  casks,  and  closely 
w7atched.  The  moment  the  wdiite 
bubbles  before  mentioned  are  per¬ 
ceived  rising  at  the  bung-hole,  rack  it 
again.  When  the  fermentation  is 
completely  at  an  end,  fill  up  the  cask 
with  cider,  in  all  respects  like  that  al¬ 
ready  contained  in  it,  and  bung  up 
tight;  previous  to  w'liich  a  tumbler  of 
sweet  oil  may  be  poured  into  the 
bung-hole. 

Fermentation. — After  being  made 
and  barreled  it  should  be  al¬ 
lowed  to  ferment  until  it  ac- 


668  Exact  justice  is  more  merciful  in  the  long  run  than  pity. 


quires  the  desired  flavor,  for  per¬ 
fectly  sweet  cider  is  not  desirable.  In 
the  mean  time  clean  barrels  for  its 
reception  should  be  prepared  thus: 
Some  clean  strips  of  rag  are  dipped  into 
melted  sulphur,  lighted  and  hung  in 
the  bung-hole  and  the  bung  laid  loosely 
on  the  end  of  the  rag.  This  is  to  allow 
the  sulphur  vapor  to  well  fill  the  barrel. 
Tie  up  a  half  pint  of  mustard  seed  in 
a  coarse  muslin  rag  and  put  it  into  the 
barrel,  then  put  your  cider  in.  Now 
add  the  isinglass  which  refines  the 
cider  but  does  not  help  to  keep  it 
sweet.  This  is  the  old-fashioned  way, 
and  will  keep  cider  in  the  same  condi¬ 
tion  as  it  went  into  the  barrel,  if  kept 
in  a  cool  place,  for  a  year.  The  sulphur 
vapor  checks  the  fermentation,  and  the 
sulphur  in  the  mustard  seed  keeps  it 
checked.  We  hear  that  professional 
cider  dealers  are  now  using  the  bi-sul¬ 
phite  of  lime  instead  of  the  mus¬ 
tard  seed  and  sulphur  vapor.  It 
is  only  another  form  of  using  the 
sulphur,  but  is  more  convenient 
and  perhaps  more  effectual.  An¬ 
other  method  is  to  add  sugar,  one 
and  a  half  pounds  sugar  to  a  gallon  of 
the  cider  and  let  it  ferment.  This 
makes  a  fermented,  clear,  good  cider, 
but  sweet.  It  lasts  sweet  about  six 
months,  if  kept  in  a  cool  situation. 
Another  good  way  is  to  put  the 
cider  through  a  cream  separator  to 
clarify  it. 

Clearness. — Preparatory  to  bottling 
cider  it  should  be  examined  to  see 
whether  it  be  clear  and  sparkling.  If 
not  it  should  be  clarified  in  a  cream 
separator  and  left  for  a  fortnight.  The 
night  before  it  is  intended  to  put  it  into 
bottles,  the  bung  should  be  taken  out 
of  the  cask,  and  left  so  until  the  next 
day,  when  it  may  be  bottled,  but  not 
corked  down  till  the  day  after,  as,  if 
this  be  done  at  once,  many  of  the 
bottles  will  burst  by  keeping.  The  best 
corks,  and  champagne-bottles  should 


be  used,  and  it  is  usual  to  wire  and 
cover  the  corks  with  tinfoil,  after  the 
manner  of  champagne.  A  few  bottles 
may  be  kept  in  a  warm  place  to  ripen, 
or  a  small  piece  of  lump  sugar  may  be 
put  into  each  bottle  before  corking,  if 
the  cider  be  wanted  for  immediate  use, 
or  for  consumption  during  the  cooler 
portion  of  the  year,  but  for  warm 
weather  and  for  long  keeping  this  is  in¬ 
admissible.  The  bottled  stock  should 
be  stored  in  a  cool  cellar,  when 
the  quality  will  be  greatly  improved 
by  age. 

Cider — Boiling. 

To  prepare  cider  for  boiling,  the  first 
process  is  to  filter  it  immediately  on 
coming  from  the  press.  This  is  easiest 
done  by  placing  some  sticks  crosswise 
in  the  bottom  of  a  barrel — a  flour- 
barrel  with  a  single  head  is  the  best — 
wherein  an  inch  hole  has  been  bored, 
and  covering  these  sticks  with  say  four 
inches  of  clean  rye  or  wheat  straw,  and 
then  filling  the  barrel  to  within  a  foot 
of  the  top  with  clean  sand  or  coal  dust, 
sand  is  the  best.  Pour  the  cider  as 
it  comes  from  the  press  into  the  top  of 
this  barrel,  drawing  it  off  as  soon  as  it 
comes  out  at  the  bottom,  into  air¬ 
tight  casks,  and  let  it  stand  in  the 
cellar  until  March.  Then  draw  it  out 
with  as  little  exposure  to  the  air  as 
possible,  put  it  into  bottles  that  can  be 
tightly  and  securely  corked,  and  in  two 
months  it  will  be  fit  for  use. 

Cider — To  Can. 

Cider,  if  taken  when  first  made, 
brought  to  boiling  heat,  and  canned, 
precisely  as  fruit  is  canned,  will  keep 
from  year  to  year  without  any  change 
of  taste.  Canned  up  in  this  way  in  the 
fall,  it  may  be  kept  a  half  dozen  years 
or  longer,  as  good  as  when  first  made. 
It  is  better  that  the  cider  be  settled 
and  poured  off  from  the  dregs,  and 
when  brought  to  boiling  heat  the  scum 
that  gathers  on  the  surface  taken  off; 


What  men  prize  most  is  a  privilege. 


’  669 


but  the  only  precaution  necessary  to 
preservation  of  the  cider  is  the  sealing 
of  it  up  air-tight  when  boiling  hot. 
The  juice  of  other  fruit  can,  no  doubt, 
be  preserved  in  the  same  way.  To  all 
tastes  not  already  corrupted  by  strong 
drink,  these  unfermented  juices  are 
very  delicious.  The  juice  of  the  grape 
is  better  than  wine  a  century  old,  and 
more  healthful.  Churches  believing  in 
literal  eating  and  drinking  at  the  Lord’s 
Supper  could  in  this  way  avoid  the 
poisonous  fermented  spirits  and  drink 
the  pure,  unfermented  juice  of  the 
grape,  as  was  doubtless  done  by  the 
primitive  Christians. 

Cider — To  Clear. 

To  clear  and  improve  cider  generally, 
take  two  quarts  of  ground  horseradish 
and  one  pound  of  thick,  grey  filtering 
paper  to  the  barrel,  and  either  shake  or 
stir  until  the  paper  has  separated  into 
small  shreds,  and  let  it  stand  for 
twenty-four  hours,  when  the  cider  may 
be  drawn  off  by  means  of  a  syphon  or 
stop  cock.  Instead  of  paper  a  prepa¬ 
ration  of  wool  maybe  taken  which  is  to 
be  had  in  the  market  and  which 
is  preferable  to  paper,  as  it  has  simply 
to  be  washed  with  water,  when  it  may 
be  used  again. 

Cider — Devonshire. 

The  apples,  after  being  plucked, 
are  left  in  heaps  in  the  orchard  for 
some  time,  to  complete  their  ripening, 
and  render  then}  more  saccharine. 
They  are  then  crushed  between  grooved 
cylinders,  surmounted  by  a  hopper, 
or  in  a  circular  trough,  by  two  vertical 
edge-wheels  of  wood  moved  by  a 
horse;  after  passing  through  which 
they  are  received  into  large  tubs  or 
sieves,  and  are  then  called  pomace. 
They  are  afterwards  laid  on  the  vat 
in  alternate  layers  of  the  pomace  and 
clean  straw,  called  reeds.  They  are 
then  pressed,  a  little  water  being 
occasionally  added.  The  juice  passes 


through  a  hair  sieve,  or  similar  strainer, 
and  is  received  in  a  large  vessel,  whence 
it  is  run  into  casks  or  open  vats,  where 
everything  held  in  mechanical  sus¬ 
pension  is  deposited.  The  fermenta¬ 
tion  is  often  slow  of  being  developed; 
though  the  juice  be  set  in  November 
or  December,  the  working  sometimes 
hardly  commences  till  March..  Till 
this  time  the  cider  is  sweet;  it  now 
becomes  pungent  and  vinous,  and  is 
ready  to  be  racked  for  use.  If  the 
fermentation  continue,  it  is  usual  to 
rack  it  again  into  a  clean  cask  that 
has  been  well  sulphured  out,  and  to 
leave  behind  the  head  and  sediment; 
or  two  or  three  cans  of  cider  are  put 
into  a  clean  cask,  and  a  match  of 
brimstone  burned  in  it;  it  is  then 
agitated,  by  which  the  fermentation 
of  that  quantity  is  completely  stopped. 
The  cask  is  then  nearly  filled,  the  fer¬ 
mentation  of  the  whole  is  checked, 
and  the  cider  becomes  fine.  If,  on 
the  first  operation,  the  fermentation 
is  not  checked,  the  process  of  racking 
is  repeated  until  it  becomes  so,  and  is 
continued  from  time  to  time  till  the 
cider  is  in  a  quiet  state  and  fit  for 
drinking. 

Cider — Champagne. 

Champagne  cider  is  made  as  follows: 
To  100  gals,  of  good  cider  put  3  gals, 
of  strained  honey,  or  24  lbs.  of  good 
white  sugar.  Stir  well  and  set  it 
aside  for  a  week.  Clarify  the  cider 
with  half  a  gallon  of  skimmed  milk, 
or  lb.  of  dissolved  isinglass,  and 
add  4  gals,  of  pure  spirits.  After  2  or 
3  days  bottle  the  clear  cider,  and  it 
will  become  sparkling. 

In  order  to  produce  a  slow  fermenta¬ 
tion,  the  casks  containing  the  ferment* 
ing  liquor  must  be  bunged  up  tight.  It 
is  a  great  object  to  retain  much  of  the 
carbonic  acid  in  the  cider,  so  as  to 
develop  itself  after  being  bottled. 


670 


They  are  slaves  who  fear  to  speak — 


Cherry  Cider. 

Thirty  gals,  apple  cider,  8  quarts 
dried  black  cherries,  2  quarts  of  dried 
blueberries,  1  quart  of  elderberries,  75 
lbs.  of  brown  sugar.  If  you  desire  to 
make  smaller  quantities,  proportion 
the  quantities  of  the  ingredients 
accordingly. 

Cider — To  Preserve  and 
Keep  Sweet. 

To  one  barrel  of  cider  put  in  1  lb. 
of  mustard  seed,  2  lb.  of  raisins,  and  J4 
lb.  of  the  sticks  (bark)  of  cinnamon. 

Another.— When  the  cider  in  the 
barrel  is  in  a  lively  fermentation, 
add  as  much  white  sugar  as  will  be 
equal  to  a  J4  or  M  of  a  pound  to  each 
gallon  of  cider  (according  as  the  apples 
are  sweet  or  sour) ,  let  the  fermentation 
proceed  until  the  liquid  has  the  taste 
to  suit,  then  add  of  an  ounce  of 
sulphite  (not  sulphate)  of  lime  to  each 
gallon  of  eider,  shake  well,  and  let  it 
stand  three  days,  and  bottle  for  use. 
The  sulphite  should  first  be  dissolved 
in  a  quart  or  so  of  cider  before  in¬ 
troducing  it  into  the  barrel  of  cider. 

Another. — When  fermentation  com¬ 
mences  in  one  barrel,  draw  off  the 
liquor  into  another  one — straining 
through  a  flannel  cloth.  Put  into  the 
cider  %  of  an  ounce  of  the  oil  of  sassa¬ 
fras,  and  the  same  of  the  oil  of  winter- 
green — -well  shaken  up  in  a  pint  of 
alcohol.  But  one  difficulty  is  said 
to  pertain  to  this  preparation  of 
cider.  It  is  so  palatable  that  people 
won’t  keep  it  long. 

Another. — Much  of  the  excellence 
of  cider  depends  upon  the  tempera¬ 
ture  at  which  the  fermentation  is 
conducted,  and  is  a  point  greatly 
overlooked  by  the  manufacturers  of 
this  liquor.  As  soon  as  pressed  from 
the  fruit,  it  should  be  strained  into 
sulphured  casks  and  placed  in  a  cool 
situation  where  the  temperature  does 
not  exceed  50  deg.  Fah. — if  left  in  the 


heating  sun  much  of  the  sugar  is 
converted  into  vinegar  by  the  absorp¬ 
tion  of  atmospheric  oxygen,  and  thus 
the  liquor  becomes  acid  and  rough. 

Another. — To  preserve  cider  the 
greatest  objects  are  to  have  it  clear 
when  barreled  and  to  keep  it  cool 
afterwards.  To  clarify  it  many 
methods  have  been  devised  but  none 
are  better  than  passing  the  cider 
through  a  cream  separator,  thereby 
removing  all  the  pieces  of  pulp  and 
obtaining  a  clear  liquid. 

Cider — To  Keep  Sweet  and 
Sweeten  when  Sour. 

To  keep  cider  perfect,  take  a  keg 
and  bore  holes  in  the  bottom  of  it; 
spread  a  piece  of  wroolen  cloth  at  the 
bottom;  then  fill  with  clean  sand 
closely  packed;  draw  your  cider  from 
a  barrel  just  as  fast  as  it  will  run 
through  the  sand;  after  this,  put  it 
in  clean  barrels  which  have  had  a  piece 
of  cotton  or  linen  cloth  two  by  7  inches 
dipped  in  melted  sulphur  and  burned 
inside  of  them,  thereby  absorbing 
the  sulphur  fumes  (this  process  will 
also  sweeten  sour  cider) ;  then  keep 
it  in  a  cellar  or  room  where  there  is 
no  fire,  and  add  3^2  lb.  white  mustard 
seed  to  each  barrel.  If  cider  is  long 
made,  or  souring  when  you  get  it, 
about  1  qt.  of  hickory  ashes  (or  a 
little  more  of  other  hard  wood  ashes) 
stirred  into  each  barrel  will  sweeten 
and  clarify  it  nearly  equal  to  rectify¬ 
ing  it  as  above ;  but  if  it  is  not  rectified, 
it  must  be  racked  off  to  get  clear  of  the 
pomace,  as,  woth  this  in  it,  it  will  sour. 
Oil  or  whisky  barrels  are  best  to  put 
cider  in,  or  }/%  pint  sweet  oil  to  a  bar¬ 
rel,  or  a  gallon  of  wdiisky  to  a  barrel, 
or  both,  may  be  added  with  decidedly 
good  effects;  isinglass,  4  oz.  to  each 
barrel,  helps  to  clarify  and  settle  cider 
that  is  not  going  to  be  rectified. 

Cocoa. 

For  many  persons  cocoa  forms  a 
better  beverage  than  either  tea  or 


For  the  fallen  and  the  weak. 


671 


coffee,  and  is  considered  more  nutri¬ 
tious  and  easy  of  digestion.  Many 
excellent  preparations  are  manufac¬ 
tured  and  directions  for  mixing  are 
given  with  each  package. 

Cocoa — To  Make. 

Boil  2  large  spoonfuls  of  ground 
cocoa  in  a  quart  of  water  %  of  an  hour ; 
skim  off  the  oil,  pour  in  3  gills  of  milk, 
and  boil  it  up  again.  It  is  the  best 
way  to  make  it  the  day  before  it  is 
used,  as  the  oily  substance  can  be  more 
perfectly  removed  when  the  cocoa  is 
cold. 

Cocoa  Shells. 

Put  a  heaping  teacupful  to  a  quart 
of  boiling  water.  Boil  them  a  great 
while — say  2  or  3  hours.  Scald  milk 
as  for  coffee.  If  there  is  not  time 
enough  to  boil  the  shells  long  before 
breakfast,  it  is  well  to  soak  them  over 
night  and  boil  them  in  the  same  water 
in  the  morning. 

Coffee — To  Make  Good. 

In  order  to  make  good  coffee,  a 
practical  cook  says  that  the  first  thing 
necessary  is  never  to  allow  an  ounce 
of  ground  coffee  to  come  into  the 
house.  If  no  one  understands  the  art 
of  roasting  coffee,  then  buy  it  ready 
roasted,  and  try  and  find  a  dealer  who 
has  not  soaked  all  'the  essential  juices 
from  the  coffee  before  putting  it  into 
his  oven.  If  the  roasted  berry  is 
about  twice  as  large  as  when  in  its 
green  state,  depend  upon  it  you  have 
been  defrauded.  Get  an  earthen  pot — 
you  cannot  make  good  coffee  or  tea 
in  a  tin  vessel— and  put  the  ground 
coffee  in  a  clean  white  flannel  bag, 
and  be  sure  to  put  enough  in,  and 
drop  the  bag  into  the  pot.  Pour  on 
boiling  water  and  let  it  steep;  do 
not  boil  it.  The  coffee  will  steep  in 
20  minutes.  Never  break  an  egg  into 
coffee,  and  never  fill  up  with  water  the 
second  time.  Pour  on,  in  the  be¬ 
ginning,  the  amount  of  water  needed. 


An  ordinary  teacupful  of  ground 
coffee  is  sufficient  for  3  persons.  Use 
Java,  Mocha,  or  Java  and  Rio  mixed. 
Follow  this  recipe,  and  you  will  never 
complain  of  poor  coffee. 

Another. — Have  a  muslin  bag,  with 
a  wire  round  the  mouth  or  opening,  to 
fit  the  top  of  the  coffee-pot.  When 
the  coffee  is  wanted,  put  this  bag  into 
the  coffee-pot,  putting  the  wire  round 
the  edge,  pour  boiling  water  through 
the  muslin  into  the  pot,  in  order  to 
heat  both,  then  pour  it  out,  and  put 
the  newly  ground  coffee  into  the  bag, 
allowing  a  tablespoonful  to  a  break- 
fastcupful  of  water.  Pour  the  water 
boiling  over  the  coffee,  letting  it  run, 
and  add  more  till  the  measure  of 
water  required  has  been  added.  Let 
it  stand  near  the  fire  for  a  minute  or 
two,  and  serve  very  hot,  with  boiled 
milk  in  a  separate  jug,  or  with  cream. 

Another. — Warm  your  coffee-pot 
and  put  in  two  teaspoonfuls  of  freshly- 
ground  coffee  for  each  half  pint  re¬ 
quired;  pour  in  the  boiling  water. 
Then  pour  out  a  teacupful  and  put  it 
back  in  the  coffee-pot.  Repeat  this, 
and  then  stand  the  pot  on  the  stove, 
but  do  not  allow  it  to  boil.  The 
broader  the  bottom  and  the  smaller 
the  top  of  the  vessel,  the  better  the 
coffee  will  be. 

Coffee — Essence  of. 

Coffee,  1  part;  water,  5  parts.  Keep 
them  at  a  heat  of  209  deg.  Fahr.,  in  a 
close  vessel  for  ten  minutes,  tljen 
strain  and  evaporate  at  a  low  tempera¬ 
ture  in  a  vacuum,  until  reduced  to  one 
part. 

Coffee — Turkish  Mode 
of  Making. 

The  Turkish  way  of  making  coffee 
produces  a  very  different  result  from 
that  to  which  we  are  accustomed.  A 
small  conical  saucepan,  with  a  long 
handle,  and  calculated  to  hold  about 
two  tablespoonfuls  of  water,  is  the 


672 


They  are  slaves  who  dare  not  he — 


vessel  used.  The  fresh  roasted  berry 
is  pounded,  not  ground,  and  about  a 
dessert-spoonful  is  put  into  the  minute 
boiler;  it  is  then  nearly  filled  with 
water,  and  thrust  among  the  embers. 
A  few  seconds  suffice  to  make  it  boil, 
and  the  decoction,  grounds  and  all, 
is  poured  out  into  a  small  cup,  which 
fits  into  a  brass  socket,  much  like  the 
cup  of  an  acorn,  and  holding  the  china 
cup  as  that  does  the  acorn  itself.  The 
Turks  seem  to  drink  this  decoction 
boiling,  and  swallow  the  grounds  with 
the  liquid.  We  allow  it  to  remain  a 
minute,  in  order  to  leave  the  sedi¬ 
ment  at  the  bottom.  It  is  always 
taken  plain;  sugar  or  cream  would  be 
thought  to  spoil  it,  and  Europeans, 
after  a  little  practice,  are  said  to  pre¬ 
fer  it  to  the  clear  infusion  drunk  in 
France.  In  every  hut  these  coffee 
boilers  may  be  seen  suspended,  and 
the  means  for  pounding  the  roasted 
berry  are  always  at  hand. 

Coffee— Substitutes  for. 

Roasted  acorn,  the  chick  pea,  beans, 
rye,  and  other  grains;  nuts,  almonds, 
and  wheaten  bread;  the  dried  and 
roasted  roots  of  turnip,  carrot,  and 
dandelion. 

Coffee  Milk — (For  the 
Sick  room). 

Boil  a  dessert-spoonful  of  ground 
coffee  in  nearly  a  pint  of  milk  a  quarter 
of  an  hour,  then  put  into  it  a  shaving 
or  two  of  isingless,  and  clear  it;  let  it 
boil  a  few  minutes,  and  set  it  by  the 
side  of  the  fire  to  clarify.  This  a  very 
fine  breakfast  beverages;  but  it  should 
be  sweetened  with  sugar  of  a  good 
quality. 

To  Detect  Chickory  in  Ground 
Coffee. 

Put  a  little  of  the  coffee  into  a  wine¬ 
glass  with  some  cold  water,  shake  it 
up,  and  the  coffee  will  float  but  the 
chicory  will  sink. 


Cordial — Strawberry  or 
Raspberry. 

Sugar  down  the  berries  over  night, 
using  more  sugar  than  you  would  for 
the  table,  about  half  as  much  again. 
In  the  morning  lay  them  in  a  hair 
sieve  over  the  basin;  let  them  remain 
until  evening,  so  as  to  thoroughly 
drain;  then  put  the  juice  in  a  thick 
flannel  bag;  let  it  drain  all  night, 
being  careful  not  to  squeeze  it,  as 
that  takes  out  the  brightness  and 
clearness.  All  this  should  be  done  in 
a  cool  cellar,  or  it  will  be  apt  to  sour. 
Add  brandy  in  proportion  of  one- 
third  the  quantity  of  juice,  and  as 
much  more  sugar  as  the  taste  de¬ 
mands.  Bottle  it  tightly.  It  will 
keep  six  or  eight  years,  and  is  better 
at  last  than  at  first. 

Cream  Nectar. 

Tartaric  acid,  1  ounce;  cream  of 
tartar,  1  ounce;  white  sugar,  1 
pounds;  water,  1  pint;  the  whites  of 
two  eggs,  well  beaten;  one  table¬ 
spoonful  of  wheat  flour.  Put  above 
articles  in  a  tin  dish,  heat  the  mixture 
— but  not  to  the  boiling  point — and 
then  add  a  drop  of  good  oil  of  lemon, 
or  any  other  flavor  you  choose,  and 
then  you  have  the  syrup.  Directions 
for  using. — Take  a  glass  two-thirds 
full  of  water,  add  3  tablespoonsfuls  of 
the  syrup,  and  as  much  soda  as  you 
can  place  on  a  dime.  This  makes  a 
cool  and  refreshing  drink  in  hot 
weather. 

Another. — Part  1st ;  Take  one  gallon 
water,  6  lbs.  loaf  sugar,  6  oz.  tartaric 
acid,  gum  arabic  1  oz.  Part  2nd;  4  tea¬ 
spoonfuls  of  flour,  the  whites  of  4 
eggs  beat  finely  together;  then  add 
y2  pint  water;  when  the  first  part  is 
blood  warm  put  in  the  2d,  boil  3 
minutes,  and  it  is  done.  Directions: 
3  tablespoonfuls  of  the  syrup  to  a  glass 
half  or  two-thirds  full  of  water,  add 


In  the  right  with  two  or  three. 


673 


%  teaspoonful  .of  carbonate  of  soda 
made  fine;  stir  well  and  drink  at  your 
leisure. 

Cream  Soda. 

Loaf  sugar  10  lbs.,  water  3  gals.; 
warm  gradually  so  as  not  to  burn; 
good  rich  cream,  2  quarts;  extract 
vanilla,  1  j/j  ounce;  extract  nutmeg, 
}/%  ounce;  tartaric  acid,  4  ounces. 
Just  bring  to  a  boiling  heat;  for,  if 
you  cook  it  any  length  of  time,  it  will 
crystallize ;  use  4  or  5  spoonfuls  of  this 
syrup  instead  of  three,  as  in  other 
syrups;  put  %  teaspoonful  of  soda  to 
a  glass;  if  used  without  a  fountain. 
For  charged  fountains  no  acid  is  used. 

Currant  Ice  Water. 

Press  the  juice  from  ripe  currants, 
strain  it,  and  put  a  pound  of  sugar  to 
each  pint  of  juice.  Put  it  into  bottles, 
cork  and  seal  it,  and  keep  it  in  a  cool, 
dry  place.  When  wanted,  mix  it 
with  ice  water  for  a  drink;  or  put 
water  with  it,  make  it  very  sweet, 
and  freeze  it.  Freezing  takes  away 
much  of  the  sweetness.  The  juices 
of  other  acid  fruits  may  be  used  in  the 
same  way. 

Grape  Juice. 

Cover  the  grapes  with  cold  water 
and  bring  to  the  boiling  point;  mash 
and  allow  them  to  drain  over  night; 
next  morning  bring  this  to  a  boiling 
point  and  skim.  Put  into  perfectly 
clean  bottles,  cork  very  tightly  and 
seal  immediately. 

Effervescent  Fruit  Drinks. 

Very  fine  drinks  are  prepared  by 
putting  strawberries,  raspberries,  or 
blackberries,  into  good  vinegar,  and 
then  drawing  it  off,  and  adding  a  new 
supply  of  fruit,  till  enough  flavor  is 
secured.  Keep  the  vinegar  bottled, 
and  in  hot  weather  use  it  thus:  Dis¬ 
solve  y%  a  teaspoonful,  or  less,  of 
saleratus,  or  soda,  in  a  tumbler  (very 
little  water),  till  the  lumps  are  all  out. 


Then  fill  the  tumbler  two-thirds  full 
of  water,  and  add  the  fruit  vinegar. 
If  several  persons  are  to  drink,  put  the 
fruit  vinegar  into  each  tumbler,  and 
dissolve  the  soda  in  a  pitcher,  and  pour 
into  the  tumblers  as  each  person  is 
ready  to  drink;  delay  spoils  it. 

Egg  Nog  for  Invalids. 

Beat  the  white  and  yolk  of  an  egg 
separately.  Add  to  the  yolk  a  tea¬ 
spoonful  of  sugar  and  three-quarters 
of  a  glass  of  milk.  Put  into  a  glass  and 
add  two  teaspoonfuls  of  sherry  or 
brandy,  and  put  on  top  the  white  of 
the  egg,  beaten  stiff;  stir  quickly  to¬ 
gether  and  don’t  let  it  stand. 

Lemonade. 

Almost  every  one  has  a  favorite 
method  of  making  lemonade.  The 
following  method  of  preparing  lemon¬ 
ade  with  syrup  always  gives  a  delicious 
drink:  Dissolve  three  pounds  of  sugar 
in  a  quart  of  cold  water;  add  the  yel¬ 
low  peel  of  six  lemons,  cut  in  thin, 
semi-transparent  chips.  Let  the  syrup 
heat  to  the  boiling  point,  then  let  it 
cool.  Meantime,  add  the  juice  of  six 
lemons  to  a  quart  of  cold  water.  Add 
it  to  the  syrup.  Chill  the  lemonade 
after  thoroughly  mixing  the  two  parts 
together.  Serve  it  in  a  pitcher  with  a 
bowl  of  crushed  ice.  Fill  the  lemonade 
glasses  nearly  one-third  full  of  crushed 
ice,  then  fill  the  glass  nearly  full  with 
lemonade. 

As  a  change  prepare  an  orangeade 
instead  of  lemonade.  Make  it  ex¬ 
actly  like  lemonade,  using  rich 
skinned  red  Valencia  or  red  Cali¬ 
fornia  oranges  instead  of  lemons. 
Sometimes  the  juice  of  two  lemons  is 
used  and  four  oranges.  The  skins  of 
six  oranges  are  then  used.  Add  to 
the  orangeade  just  before  chilling  it  the 
milkof  half  a  pound  of  Jordan  almonds. 
Blanch  the  almonds,  pound  them  to  a 
paste,  add  half  a  pint  of  cold  water 
with  the  pounded  almonds,  and  con- 


674 


Good  name  in  man  and  woman 


tinue  to  pound  them;  then  in  a  few 
minutes  add  about  the  same  amount 
of  lukewarm  water.  Mix  well  and 
squeeze  the  mixture  through  a  napkin 
and  add  it  to  the  orangeade.  Serve 
in  exactly  the  same  way  the  lem¬ 
onade  was  served. 

Lemonade — Effervescing. 

Take  powdered  white  sugar,  1  pound ; 
bi-carbonate  of  soda,  34  pound;  es¬ 
sence  of  lemonade,  1  34  drachms. 
Mix  and  divide  it  into  six  dozen  papers. 

Tartaric  or  citric  acid,  5  ounces. 
Divided  into  the  same  number  of 
papers. 

The  granulated  effervescent  powders 
found  in  the  market  are  made  in  the 
following  way: — A  clean  iron  or  cop¬ 
per  pan  is  heated  over  a  slow  fire,  and 
the  mixture  of  finely  pulverized  sugar 
and  citric  acid  put  in  and  well  stirred, 
until  it  commences  to  cake,  without  of 
course  changing  its  color;  the  pan  is 
then  taken  from  the  fire  and  the  bi¬ 
carbonate  of  soda  stirred  into  the 
mixture,  until  it  is  uniformly  dis¬ 
tributed  through  the  mass,  when  the 
whole  is  pressed  through  a  coarse 
sieve,  and  the  granules  exposed  to  the 
air  for  a  little  while  to  harden.  They 
are  then  ready  for  bottling.  A  tea¬ 
spoonful  of  this  put  in  a  glass  of  water 
will  dissolve  almost  instantaneously, 
producing  a  good  lemonade. 

Lemonade — Italian. 

Pare  and  press  2  doz.  lemons;  pour 
the  juice  on  the  peels;  and  let  it  re¬ 
main  on  them  all  night;  in  the  morn¬ 
ing,  add  2  lbs.  of  loaf  sugar,  a  quart  of 
good  sherry,  and  3  quarts  of  boiling 
water.  Mix  well,  add  a  quart  of  boil¬ 
ing  milk,  and  strain  it  through  a  jelly- 
bag  till  clear. 

Lemonade — Milk. 

The  juice  of  seven  lemons,  half  a 
pint  of  sherry,  34  of  a  pound  of  white 
sugar,  and  a  quart  of  boiling  water; 
mix,  and  when  cold  add  a  pint  of 


boiling  milk;  let  it  stand  for  some 
hours,  then  strain  clear  through  a 
jelly-bag,  and  ice.  This  is  always 
better  if  made  the  day  before  it 
is  required. 

Lemonade — Portable. 

Mix  strained  lemon  juice  with  loaf 
sugar,  in  the  proportion  of  four  large 
lemons  to  a  pound,  or  as  much  as  it 
will  hold  in  solution ;  grate  the  rind  of 
the  lemons  into  this,  and  preserve  the 
mixture  in  a  jar.  If  this  is  too  sweet, 
add  a  little  citric  acid.  Use  a  table¬ 
spoonful  to  tumbler  of  water. 

Another. — Tartaric  acid,  one-half 
ounce;  loaf  sugar,  three  ounces;  es¬ 
sence  of  lemon,  one-half  drachm. 
Powder  the  acid  and  sugar;  mix  them 
and  pour  the  essence  of  lemon  upon 
them,  a  few  drops  at  a  time;  when  all 
is  mixed,  divide  into  twelve  equal 
parts,  and  put  them  in  white  paper, 
like  powders.  When  wanted,  dissolve 
one  in  a  tumbler  of  water,  and  lemon¬ 
ade  will  be  the  result. 

Lemon  Acid — Pure  Crystallized. 

Take  lemon  juice,  any  quantity. 
Put  it  into  a  vessel  of  china,  glass,  or 
wood,  and  add  finely  powdered  chalk 
until  the  whole  of  the  acid  is  saturated, 
noting  the  exact  weight  of  the  dry 
chalk  employed;  then  collect  the  pre¬ 
cipitate  and  well  wash  it  with  water, 
and  for  every  ten  parts  of  chalk  con¬ 
sumed,  add  sulphuric  acid,  934  parts; 
diluted  with  water,  60  parts.  Mix 
while  still  warm  with  the  precipitate, 
and  stir  well  together;  let  them  re¬ 
main  for  twelve  hours;  then  decant 
the  clear,  wash  the  white  powder  with 
clear  water,  and  mix  the  two  liquors; 
lastly,  strain,  evaporate,  and  crys¬ 
tallize.  To  purify  it,  repeat  the  opera¬ 
tion  of  washing  the  crystals,  dissolv¬ 
ing  and  crystallizing  two  or  three 
times.  Great  care  must  be  used  in 
evaporating  the  solution,  for  if  too 
much  heat  should  be  employed,  or 


is  the  immediate  jewel  of  their  souls. 


675 


the  process  carried  too  far,  the  acid 
product  will  be  injured. 

Tincture  of  Lemon  Peel. 

A  very  easy  and  economical  way 
of  obtaining  and  preserving  the  flavor 
of  lemon  peel,  is  to  fill  a  wide-mouthed 
pint  bottle  half  full  of  brandy,  or 
proof  spirit;  and  when  you  use  a 
lemon  pare  the  rind  off  very  thin, 
and  put  it  into  the  brandy,  etc.;  in  a 
fortnight  it  will  impregnate  the  spirit 
with  the  flavor  very  strongly. 

Lemon  Water. 

Put  2  or  3  slices  of  lemon,  with  a 
lump  of  sugar  and  a  spoonful  of  capil- 
laire,  into  a  covered  jug,  and  pour  into 
it  a.  pint  of  boiling  water.  Cover  it 
closely  for  2  or  3  hours.  It  will  thus 
form  a  very  agreeable  drink  for  a 
feverish  patient. 

Lemon  and  Kali,  or  Sherbet. 

Large  quantities  of  this  w'holesome 
and  refreshing  preparation  are  manu¬ 
factured  and  consumed  every  sum¬ 
mer;  it  is  sold  in  bottles,  and  also  as 
a  beverage,  made  by  dissolving  a 
large  teaspoonful  in  a  tumbler  two- 
thirds  filled  with  wTater.  The  ingre¬ 
dients  are — ground  white  sugar,  half- 
a-pound;  tartaric  acid  and  carbonate 
of  soda  of  each  a  quarter  of  a  pound; 
essence  of  lemon,  forty  drops.  All 
the  powders  should  be  well  dried ;  add 
the  essence  to  the  sugar,  then  the 
other  powders;  stir  all  together,  and 
mix  by  passing  through  a  hair  sieve. 
Must  be  kept  in  tightly-corked  bottles, 
into  which  a  damp  spoon  must  not  be 
inserted.  The  sugar  must  be  very 
finely  pulverized. 

Mead. 

The  following  is  a  good  receipt  for 
mead: — On  twenty  pounds  of  honey 
pour  five  gallons  of  boiling  water; 
boil,  and  remove  the  scum  as  it  rises; 
add  one  ounce  of  best  hops,  and  boil 
for  ten  minutes;  then  put  the  liquor 


into  a  tub  to  cool;  when  all  but  cold 
add  a  little  yeast  spread  upon  a  slice 
of  toasted  bread;  let  it  stand  in  a 
warm  room.  When  fermentation  is 
finished,  bung  it  down,  leaving  a  peg- 
hole  which  can  afterwards  be  closed, 
and  in  less  than  a  year  it  will  be  fit  to 
bottle. 

Mead — Sarsaparilla. 

One  pound  of  Spanish  sarsaparilla; 
boil  5  hours,  so  as  to  strain  off  2  gal¬ 
lons;  add  16  pounds  of  sugar,  and  10 
oz.  of  tartaric  acid.  Half  a  wine¬ 
glass  of  syrup  to  half  pint  tumbler  of 
water,  and  one  half  teaspoonful  of 
soda  water,  is  a  fair  proportion  for  a 
drink. 

Metheglin. 

Mix  one  and  a  half  barrels  of  water 
with  as  much  honey  as  will  cause  an 
egg  to  rise  a  little  above  the  water; 
then  boil  the  mixture  to  one  barrel, 
skimming  off  the  surface.  It  will  be 
a  fine  red  or  wine  color,  and  clear; 
then  remove  from  the  fire,  and  when 
cold,  put  it  into  a  barrel,  leaving  the 
bung-hole  open  for  several  days,  until 
fermentation  be  over;  then  stop  it 
close,  and  put  into  a  cold  cellar. 

Punch. 

Water,  3  gals.;  tartaric  acid,  4  oz. 
or  to  taste;  lump  sugar,  to  sweeten; 
brandy,  3  pints;  rum,  3  pints.  The 
peels  of  three  lemons  grated,  essence 
of  lemon  to  flavor;  rub  the  essence 
with  a  little  lump  sugar  in  a  mortar, 
adding  a  little  of  the  spirit. 

Milk  Punch. 

Yellow  rinds  of  2  dozen  lemons; 
steep  two  days  in  two  quarts  of 
brandy;  add  spirits,  3  qts.;  hot 
water,  2  qts.;  lemon  juice,  1  qt. ;  loaf 
sugar,  4  lbs.;  boiling  milk,  2  qts.; 
2  nutmegs  grated;  mix,  and  in  two 
hours  strain  through  wool. 


676 


If  you  want  to  be  miserable,  think  about  yourself, 


Sherbet. 

Boil  in  3  pints  of  water  6  or  8  stalks 
of  green  rhubarb,  and  4  oz.  of  raisins 
or  figs;  when  the  water  has  boiled 
about  half  an  hour,  strain  it,  and  mix 
it  with  a  teaspoonful  of  rose-water, 
and  orange  or  lemon  syrup  to  the 
taste.  Drink  it  cold. 

Sherbet — Persian. 

Pulverized  sugar  1  lb.;  super-car¬ 
bonate  of  soda  4  ounces;  tartaric  acid 
3  oz. ;  put  all  the  articles  into  the  stove 
oven  when  moderately  warm,  being 
separate,  upon  paper  or  plates;  let 
them  remain  sufficiently  long  to  dry 
out  all  dampness  absorbed  from  the  air, 
then  rub  about  40  drops  of  lemon  oil, 
(or  if  preferred  any  other  flavored 
oil)  thoroughly  with  the  sugar  in  a 
mortar  —  wedgewood  is  the  best — 
then  add  the  soda  and  acid,  and  con¬ 
tinue  the  rubbing  until  all  are  thor¬ 
oughly  mixed. 

Veal  Sherbet. 

Wash  a  good  knuckle  of  veal,  and 
put  it  to  boil  in  9  pints  of  water.  Let 
it  boil  until  reduced  to  2  pints.  Run 
it  through  a  fine  sieve,  aad  when 
nearly  cold,  add  to  it  2  pints  of  clarified 
syrup,  and  1J^  pints  of  clear  lemon 
juice.  Mix  well,  and  serve  as  re¬ 
freshment.  It  will  be  found  very 
nutritious,  as  well  as  pleasant. 

Summer  Drinks. 

The  first,  the  best,  because  the  safest 
for  laborers,  invalids,  the  sedentary, 
for  all  classes,  at  all  times  of  the  day 
and  night,  is  half  a  glass  at  a  time, 
repeated  in  ten  minutes  if  desired,  of 
common  cold  water,  at  the  tempera¬ 
ture  of  the  spring  or  well,  or  reser¬ 
voir,  or  cistern.  Ice  water  is  more 
palatable,  but  very  often  kills. 

Any  drinks  which  contain  alcohol, 
even  cider,  root  beer,  or  domestic 
cordials,  are  positively  injurious,  be¬ 
cause  the  atom  of  alcohol,  by  using 
the  strength  of  the  next  minute  for 


the  present,  leaves  the  system  that 
next  minute  just  that  much  weaker 
than  it  would  have  been  had  not  that 
atom  of  alcohol  been  taken;  this  is 
the  case,  because  that  atom  of  alcohol 
has  not  one  particle  of  nutriment, 
hence,  cannot  supply  the  system  with 
one  single  atom  of  strength. 

If  anything  is  added  to  the  summer 
drink,  it  should  contain  come  nutri¬ 
ment,  so  as  to  strengthen  the  body,  as 
well  as  to  dilute  the  blood  for  purposes 
of  a  more  easy  flow  through  the  system, 
as  any  one  knows  that  the  thinner  the 
fluid  is,  the  more  easily  does  it  flow. 
Some  of  the  more  nutritious  and  safe 
drinks  are  given  below,  especially  for 
those  who  drink  in  the  sun  of  summer, 
all  to  be  taken  at  the  natural  tempera¬ 
ture  of  the  shadiest  spot  in  the  locality. 

To  any  of  them  ice  may  be  added, 
but  it  is  a  luxurious,  not  a  beneficial 
ingredient,  nor  a  safe  one. 

1 .  Buttermilk. 

2.  A  pint  of  molasses  to  a  gallon 
of  water. 

3.  A  lemon  to  a  half  a  gallon  of 
water,  and  a  teacupful  of  molasses,  or 
as  much  sugar. 

4.  Vinegar,  sugar  and  water  are 
substitutes,  but  the  vinegar  is  not  a 
natural  acid,  contains  free  alcohol, 
hence  is  not  as  safe  or  healthful. 

5.  A  thin  gruel  made  of  com  or 
oats  is  strengthening. 

6.  A  pint  of  grapes,  currants,  or 
garden  berries  to  a  half  gallon  of  water 
is  agreeable. 

Cold  water  applied  to  the  head  is 
very  refershing  to  harvesters.  Wad¬ 
ing  in  water  abates  thirst.  Persons 
cast  away  at  sea  will  suffer  less  from 
thirst,  if  the  clothing  is  kept  wringing 
wet  with  salt  water.  A  piece  of  silk 
fitted  in  the  hat  is  a  great  protection 
to  the  head  against  sun  heat;  it  is  an 
absolute  protection  if  one  side  is  well 
covered  with  gold  leaf.  As  there  is 
always  a  space  between  the  top  of  the 


4 


about  what  you  want,  and  what  people  think  of  you. 


677 


head  and  crown  of  the  hat,  hatters 
should  practice  this  idea. 

Tea — To  Make. 

Scald  the  teapot  and  empty  it,  then 
put  the  tea  in,  allowing  one  teaspoon¬ 
ful  for  each  person  with  an  extra  one 
“for  the  pot.”  Pour  over  it  as  much 
boiling  water  as  will  be  required;  let 
it  stand  for  a  few  minutes  before  using. 
Soft  water  is  the  best,  and  should  be 
freshly  boiled,  as  water  that  has  been 
boiled  several  times  will  not  draw  the 
strength  of  tea  properly.  Some  tea¬ 
pots  are  now  fitted  with  a  perforated 
cup  to  contain  the  tea  leaves  and 
enable  them  to  be  removed  after  in¬ 
fusion. 

Another  Method.— Put  in  the  tea¬ 
pot  as  much  water  as  necessary  for  the 
first  cups ;  put  the  tea  on  it  as  in  brew¬ 
ing,  and  close  the  lid  as  quickly  as 
possible.  Let  it  stand  three  minutes 
and  a  half,  or,  if  the  quantity  be  large, 
four  minutes,  then  fill  the  cups.  By 
this  method,  the  aroma  is  preserved 
instead  of  escaping  with  the  steam, 
as  it  does  when  the  water  is  poured 
on  the  tea. 

Another. — The  best  way  to  make 
tea  is  by  pouring  a  little  boiling  water 
on  the  leaves,  and  after  they  have  be¬ 
come  thoroughly  saturated,  which  re¬ 
quires  1  to  2  minutes,  by  pouring  it 
off  again.  This  water  contains  most 
of  the  tannic  acid,  and  the  acrid  and 
disagreeable  principles  of  the  tea,  with¬ 
out  depriving  it  of  its  flavor  or  strength. 
Now  pour  sufficient  hot  water  over 
the  leaves,  and  let  them  infuse  for  10 
or  15  minutes,  when  the  beverage 
will  be  ready  for  use.  This  scalding 
with  hot  water  is  quite  necessary 
with  inferior  tea,  in  which  case  boil¬ 
ing  the  leaves  must  be  especially 
avoided. 

Tea — Healthful  Substitutes  for. 

The  first  leaves  of  the  currant  bush 
dried  on  tin  cannot  be  known  from 


green  tea.  Good  meadow  hay — fourth 
ounce  to  each  person — infused  in  boil¬ 
ing  water,  is  an  aromatic,  anti-bilious, 
nourishing  and  soothing  narcotic  to 
the  nerves  at  all  times;  it  promotes 
digestion  and  creates  appetite.  The 
unfolded  petals  of  the  red  rose,  dried, 
5  parts;  rosemary  leaves,  1  part,  and 
balm  leaves,  2  parts,  mixed,  is  also 
excellent.  This  far  excels  any  im¬ 
ported  tea,  and  sells  at  75  cents  per 
lb.,  and  1  lb.  will  last  as  long  as  2  lbs. 
of  common  tea.  The  young  leaves 
of  the  pea  plant,  or  the  young  leaves 
and  flowers  of  the  common  strawberry, 
dried  in  the  air  out  of  the  sun,  furnish 
delectable  draughts  when  infused  and 
taken  with  cream  and  sugar  like  tea. 

Tea — Beef. 

Take  1  lbs.  of  the  best  steak; 
cut  it  into  very  small  pieces,  and  put 
them  into  an  earthenware  jar,  with 
enough  cold  water  to  cover  the  meat; 
tie  the  top  of  the  jar  on,  and  put  it 
into  a  saucepan  full  of  hot  water; 
place  the  saucepan  on  the  fire,  and 
allow  it  to  boil  for  3  hours,  by 
which  time  all  the  goodness  of  the 
meat  will  be  extracted.  This  is  the 
pure  essence  of  beef. 

Camomile  Tea. 

One  ounce  of  the  flowers  to  a  quart 
of  water  boiling.  Simmer  for  fifteen 
minutes  and  strain.  Emetic  when 
taken  warm;  tonic  when  cold.  Dose, 
from  a  wineglassful  to  a  breakfast 
cup.  Dried  orange  peel  added  to 
camomile  flowers,  in  the  proportion  of 
half  the  quantity  of  the  flowers,  im¬ 
proves  the  tonic. 

Toast- Water. 

Cut  a  slice  off  a  stale  loaf,  about 
twice  as  thick  as  toast  is  usually  cut. 
Toast  it  carefully  until  it  is  deep 
brown  all  over,  but  not  blackened  or 
burnt;  lay  it  in  the  bottom  of  a  jug 
with  a  thin  slice  of  lemon  peel;  fill 


678 


Because  right  is  right,  to  follow  right 


the  jug  with  boiling  water,  and  let  it 
stand  till  cold. 

Blackberry  Wine. 

Gather  the  fruit  when  ripe  on  a  dry- 
day.  Put  into  a  vessel,  with  the  head 
out,  and  a  tap  fitted  near  the  bottom ; 
pour  on  boiling  water  to  cover  it. 
Mash  the  berries  with  your  hands,  and 
let  them  stand  covered  till  the  pulp 
rises  to  the  top  and  forms  a  crust,  in 
three  or  four  days.  Then  draw  off 
the  fluid  into  another  vessel,  and  to 
every  gallon  add  one  pound  of  sugar; 
mix  well,  and  put  into  a  cask  to  work 
for  a  week  or  ten  days,  and  throw  off 
any  remaining  lees,  keeping  the  cask 
well  filled,  particularly  at  the  com¬ 
mencement.  When  the  working  has 
ceased,  bung  down ;  after  six  to  twelve 
months  it  may  be  bottled. 

Currant  Wine. 

The  currants  should  be  fully  ripe 
when  picked;  put  them  into  a  large 
tub  in  which  they  should  remain  a 
day  or  two;  then  crush  with  the 
hands,  unless  you  have  a  small  patent 
wine-press,  in  which  they  should  not 
be  pressed  too  much,  or  the  stems  will 
be  bruised,  and  impart  a  disagreeable 
taste  to  the  juice.  If  the  hands  are 
used,  put  the  crushed  fruit,  after  the 
juice  has  been  poured  off,  in  a  cloth 
or  sack  and  press  out  the  remaining 
juice.  Put  the  juice  back  into  the 
tub  after  cleansing  it,  where  it  should 
remain  about  three  days,  until  the 
first  stages  of  fermentation  are  over, 
and  removing  once  or  twice  a  day  the 
scum  copiously  arising  to  the  top. 
Then  put  the  juice  in  a  vessel — a 
demijohn,  keg,  or  barrel — of  a  size  to 
suit  the  quantity  made,  and  to  each 
quart  of  juice  add  3  lbs.  of  the  best 
yellow  sugar,  and  soft  water  sufficient 
to  make  a  gallon. 

Thus,  ten  quarts  of  juice,  and  30 
lbs.  of  sugar  will  give  you  10  gals,  of 
wine,  and  so  on  in  proportion.  Those 


who  do  not  like  sweet  wine  can  re¬ 
duce  the  quantity  of  sugar  to  two  and 
a  half,  or  who  wish  it  very  sweet,  raise 
to  three  and  a  half  pounds  per  gallon. 

The  vessel  must  be  full,  and  the 
bung  or  stopper  left  off  until  fermen¬ 
tation  ceases,  w'hich  will  be  in  12  or 
15  days.  Meanwhile,  the  cask  must 
be  filled  up  daily  with  currant  juice 
left  over,  as  fennentation  throws 
out  the  impure  matter.  When  fer¬ 
mentation  ceases,  rack  the.  wine  off 
carefully,  either  from  the  spigot  or 
by  a  syphon,  and  keep  running  all 
the  time.  Cleanse  the  cask  thor¬ 
oughly  with  boiling  water,  then  re¬ 
turn  the  wine,  bung  up  tightly,  and  let 
it  stand  4  or  5  months,  when  it  will 
be  fit  to  drink,  and  can  be  bottled  if 
desired. 

All  the  vessels,  casks,  etc.,  should 
be  perfectly  sweet,  and  the  whole 
operation  should  be  done  with  an 
eye  to  cleanliness.  In  such  event, 
every  drop  of  brandy  or  other  spiritu¬ 
ous  liquors  added  will  detract  from 
the  flavor  of  the  wine,  and  will  not,  in 
the  least  degree,  increase  its  keeping 
qualities.  Currant  wine  made  in  this 
way  will  keep  for  an  age. 

Sweet  Wine  from  Ripe  Currants. 

The  fruit  is  gathered  when  quite 
ripe,  and  the  stalks  being  carefully 
picked  out,  it  is  bruised  in  the  hands, 
and  then  "strained  through  a  canvas 
bag  into  a  ten-gallon  cask.  Forty 
pounds  of  fruit,  thirty  of  sugar,  and 
a  quarter  of  good  tartar  are  allowed; 
the  materials  having  remained  some 
hours  in  the  tub  in  which  it  was  mixed, 
it  is  removed  to  the  cask,  the  bung-hole 
covered  with  a  tile,  and  the  cask  is 
stirred  every  other  day  for  ten  days, 
and  filled  up  every  day  as  the  fluid 
wastes.  The  fennentation  may  con¬ 
tinue  from  three  to  six  weeks.  When 
it  has  subsided,  the  wine  is  racked 
into  a  cask,  in  which  matches  dipped 
in  sulphur  have  been  burned,  or  in 


679 


were  wisdom  in  the  scorn  of  consequence. 


which  a  little  of  the  sulphate  of  pot¬ 
ash,  or  of  oxymuriate  of  potash  has 
been  put.  It  should  be  again  racked 
and  fined  in  March,  when  the  wine  is 
completed,  and  may  be  bottled,  or 
allowed  to  remain  in  the  cask. 

Elderberry  Wine. 

Gather  the  berries  ripe  and  dry,  pick 
them,  bruise  them  with  your  hands, 
and  strain  them.  Set  the  liquor  by  in 
glazed  earthen  vessels  for  twelve  hours, 
to  settle;  put  to  every  pint  of  juice  a 
pint  and  a  half  of  water,  and  to  every 
gallon  of  this  liquor  three  pounds  of 
good  moist  sugar;  set  it  in  a  kettle 
over  the  fire,  and  when  it  is  ready  to 
boil,  clarify  it  with  the  whites  of  four 
eggs;  let  it  boil  one  hour,  and  when  it 
is  almost  cold,  work  it  with  strong  ale 
yeast,  and  put  it  in  a  cask,  filling  the 
vessel  from  time  to  time  with  the  same 
liquor,  saved  on  purpose,  as  it  sinks 
by  working.  In  a  month’s  time,  if 
the  vessel  holds  about  eight  gallons, 
it  will  be  fine  and  fit  to  bottle,  and 


after  bottling,  will  be  fit  to  drink  in 
twelve  months. 

Wine  from  Mixed  Fruit. 

The  three  varieties  of  currants 
may  be  used  in  the  largest  propor¬ 
tions,  and  being  nicely  picked  from 
the  stalks,  they  are  allowed  just  to 
boil  in  as  much  water  as  to  prevent 
their  burning.  Of  raspberries,  straw¬ 
berries,  and  cherries  (black-heart  is 
the  best),  equal  quantities  may  be 
allowed;  they  are  infused  with  §  little 
water.  Gooseberries  may-  be  used 
to  advantage,  but  must  be  prepared 
separately;  more  powerful  bruising  in 
an  equal  quantity  of  water,  and  strain¬ 
ing  through  a  canvas  bag,  the  other 
fruits  being  also  strained.  To  each 
gallon  of  juice  thus  obtained  four 
pounds  of  loaf  sugar  and  half  an 
ounce  of  crude  tartar  are  allowed. 
When  the  material  has  stood  some 
hours  in  the  tub  in  which  it  was  mixed, 
it  is  removed  to  the  cask,  and  managed 
as  currant  wine. 


HINTS  TO  HOUSEKEEPERS. 


Cooking — Measures  of  Capacity 
for. 

Four  even  teaspoonfuls  liquid  equal 
one  even  tablespoonful. 

Three  even  teaspoonfuls  of  dry  ma¬ 
terial  equal  one  even  tablespoonful. 

Sixteen  tablespoonfuls  liquid  equal 
one  cupful. 

Twelve  tablespoonfuls  dry  material 
equal  one  cupful. 

Two  cupfuls  equal  one  pint. 

Four  cupfuls  equal  one  quart. 

Four  cupfuls  flour  equal  one  quart 
or  one  pound. 

Two  cupfuls  solid  butter  equal  one 
pound. 

Two  cupfuls  granulated  sugar  equal 
one  pound. 

Two  and  oue-half  cupfuls  powdered 
sugar  equal  one  pound. 


One  pint  milk  or  water  equals  one 
pound. 

One  dozen  eggs  should  weigh  one 
and  one-half  pounds. 

Skim-milk  is  heavier  than  whole 
milk,  and  cream  is  lighter  than  either, 
while  pure  milk  is  three  per  cent, 
heavier  than  water. 

Cooking— Valuable  Table  of 
Proportions  in. 

The  following  table  of  proportions 
is  also  valuable.  Use: 

One  teaspoonful  soda  to  one  cup¬ 
ful  molasses. 

One  teaspoonful  soda  to  one  pint 
sour  milk. 

Three  teaspoonfuls  baking  powder 
to  one  quart  flour. 


680  Timid  people  always  wreak  their  peevishness  on  the  gentle. 


One-lialf  cupful  of  yeast  or  one- 
quarter  cake  compressed  yeast  to  one 
pint  liquid. 

One  teaspoonful  extract  to  one  loaf 
plain  cake. 

One  teaspoonful  salt  to  two  quarts 
flour. 

One  teaspoonful  salt  to  one  quart 
soup. 

One  scant  cupful  of  liquid  to  two 
full  cupfuls  of  flour  for  bread. 

One  scant  cupful  of  liquid  to  two 
full  cupfuls  of  flour  for  muffins. 

Cooking  Materials- 


1  cup  of  flour  or  meal .  $0.01 

1  cup  of  sugar . 03 

1  cup  of  butter . 15  to  .20 

1  egg . 03 

1  cup  of  molasses . 05 

1  cup  of  milk . 02 

1  tablespoonful  of  wine . 02 

1  tablespoonful  of  brandy . 04 

1  teaspoonful  of  vanilla . 02 

1  teaspoonful  of  spice . 02 

1  teaspoonful  of  soda,  and  2 
teaspoonfuls  of  cream-tartar  .02 

1  tablespoonful  of  butter . 03 

Butter  size  of  an  egg . 05 

1  tablespoonful  of  olive  oil . 02 

2  tablespoons  of  coffee . 05 

2  teaspoonfuls  of  tea . 01 

1  quart  of  milkman’s  cream.  .  .  .25 

1  quart  of  Deerfoot  cream . 60 

1  box  of  gelatine . 16 

1  lemon . 02 

1  orange . 03 

1  pound  of  raisins,  i . . 18 

1  pound  of  currants.  .  10 

1  pound  of  citron . 18 

1  pound  of  crackers . 10 

1  pound  of  tapioca. .  . . 07 

1  pound  of  rice . 09 

1  pound  of  macaroni . 18 


One  scant  cupful  of  liquid  to  one 
full  cupful  of  flour  for  batters. 

One  quart  water  to  each  pound  of 
meat  and  bone  for  soup  stock. 

Household  Weights  and 
Measures. 

Wheat  flour  weighs  one  pound  to  a 
quart.  Indian  meal,  one  pound  two 
ounces  to  a  quart.  -  Butter,  when 
soft,  one  pound  to  a  quart.  Loaf 
sugar,  broken,  one  pound  to  a  quart. 
White  sugar,  powdered,  one  pound,  one 
ounce,  to  a  quart. 


Comparative  Cost  of. 

1  pound  of  spaghetti .  $0.16 

1  pound  of  corn -starch . 10 

1  can  of  tomatoes . 15 

1  can  of  salmon . 18 

1  can  of  lobster . 15 

1  can  of  deviled  ham  and  tongue  .  30 

1  tumbler  of  jelly . 35 

1  jar  of  marmalade . 25 

1  pound  of  tea . 75 

1  pound  of  coffee . 38 

1  pound  of  chocolate . 40 

impound  of  nutmeg . 32 

pi  pound  of  mace . 60 

pi  pound  of  cloves,  cassia . 15 

Pi  ginger . 10 

pi  pound  of  mustard . 12 

Pi  pound  herbs,  ground . 10 

Package  of  whole  herbs . 08 

1  pound  of  cheese . 18 

1  pound  of  Parmesan  cheese ...  .50 

1  peck  of  potatoes . 25 

1  peck  of  apples . 50 

1  quart  of  onions . 10 

1  carrot . 02 

1  turnip . 05 

1  bunch  of  celery . 20 

1  handful  of  parsley . 05 

1  bunch  of  watercresses . 05 

1  head  of  lettuce . 10 


These  prices  are  for  the  best  materials,  and  are  estimated  for  the  sea¬ 
son,  from  October  to  June,  when  butter  and  eggs  are  higher  than  during 
the  summer,  and  for  Eastern  markets,  which  vary  greatly  from  the  prices 
in  other  parts  of  the  United  States. 


Better  an  ass  that  carries  us,  than  a  horse  that  throws  us.  681 


Comparative  Cost 


Shin  of  beef, 

3 

to 

6  cts. 

per  lb. 

Middle  cut  of  shin 

b  7 

to 

10 

U 

tt 

Lower  part  of 

round, 

13 

to 

15 

it 

a 

Vein, 

20 

to 

25 

it 

a 

Top  of  round, 

20 

to 

25 

a 

a 

Aitch  bone, 

8 

to 

10 

tt 

tt 

Face  of  rump, 

17 

to 

22 

tt 

tt 

Middle,  “ 

25 

to 

28 

tt 

tt 

Back,  “ 

22 

to 

30 

tt 

tt 

Sirloin, 

28  to 

33 

tt 

a 

Whole  tenderloin, 75 

c.  to  $1 

.00 

tt 

Small 

30 

to 

45 

cts. 

it 

Tip  of  sirloin, 

22 

to 

30 

ft 

a 

First  cut  of  rib 

17  to 

25 

tt 

a 

Second  cut  of  rib,  1£  to 

20 

tt 

u 

Chuck  rib, 

7  to 

14 

tt 

a 

Second  cut,  rib 

corned, 

12 

to 

15 

if 

tt 

Brisket, 

8 

to 

12 

tt 

a 

Boneless  brisket, 

15 

tt 

a 

Flank, 

6 

to 

11 

it 

tt 

Liver, 

10 

to 

12 

it 

a 

Tripe,  plain, 

6 

to 

18 

tt 

tt 

Tripe,  honey-comb, 

15 

a 

tt 

Heart, 

3 

to 

10 

a 

it 

Suet, 

7 

to 

12 

tt 

a 

Mutton,  leg, 

12 

to 

20 

a 

a 

Mutton,  loin, 

14 

to 

20 

tt 

it 

Mutton,  saddle, 

15 

to 

20 

it 

it 

Mutton,  chops, 

15 

to 

25 

u 

ti 

Mutton,  fore 

quarter, 

8 

to 

12 

tt 

a 

Mutton,  neck, 

6 

to 

9 

a 

tt 

(Adulteration 

Bread. — The  chief  adulteration  of 
bread  is  alum.  This  is  added  to 
give  the  bread  a  pure  white  color, 
which  is  supposed  to  be  an  advantage, 
thus  enabling  the  baker  to  use  inferior 
or  damaged  flour.  The  presence  of 
alum  can  be  detected  by  soaking  a 
piece  of  bread  in  an  ammoniacal 
tincture  of  logwood.  If  alum  be 
present  the  bread  will  be  turned  blue, 
whereas  pure  bread  will  remain  pink. 


of  Meat  and  Game. 


Lamb,  leg, 

14  to  30  cts 

per  lb.' 

Lamb,  chops, 

15  to  40 

tt 

tt 

Lamb,  fore 

quarter, 

10  to  25 

tt 

tt 

Veal,  knuckle, 

12  to  17 

tt 

tt 

Veal,  cutlet, 

22  to  28 

tt 

it 

Veal,  breast, 

9  to  14 

tt 

tt 

Sweetbreads, 

25  to  70 

a. 

whole 

Calfs  liver, 

25  to  70 

tt 

U 

Calf’s  heart, 

5  to  8 

tt 

each. 

Calf’s  head, 

25  to  60 

a 

tt 

Fresh  pork, 

9  to  15 

tt 

per  lb. 

Salt  pork, 

11  to  15 

tt 

ft 

Bacon,  bag, 

17  to  20 

tt 

tt 

Bacon,  slices, 

15  to  18 

tt 

ft 

Ham,  bag, 

17  to  20 

a 

tt 

Ham,  sliced, 

20  to  25 

tt 

tt 

Lard, 

11  to  15 

a 

it 

Leaf  lard, 

10  to  15 

tt 

tt 

Sausage, 

12  to  20 

tt 

a 

Turkeys, 

20  to  35 

tt 

tt 

Fowl, 

12  to  30 

tt 

tt 

Chickens, 

18  to  75 

tt 

a 

Ducks,  wild, 

25  c.  to  $1 

.50 

1  each. 

Ducks,  tame, 

20  to  37  cts.  per  lb. 

Ducks,  Canvas- 

back, 

$1 .50  to  $2.00  each. 

Grouse, 

75  c.  to  $1 

.25 

tt 

Partridge, 

75  c.  to  $1 

.25 

tt 

Pigeon,  wild, 

75  c.  to  $2 

.00 

per  d. 

Pigeon,  tame, 

12J^to  25  cts.  each 

Squab, 

$2 . 50  to  $4 . 50  per  d. 

Quail, 

$1,50 to  $3, 00 per d. 

of  Foods. 

Recent  investigations  have  proved 
that  the  presence  of  alum  is  extremely 
injurious,  especially  to  children,  affect¬ 
ing  the  coats  of  the  stomach  and  im¬ 
pairing  the  digestion.  Other  sub¬ 
stances  stated  to  be  used  in  adulterat¬ 
ing  bread  are  borax,  sulphate  of  cop¬ 
per,  sulphate  of  zinc,  carbonate 
of  magnesia,  chalk,  flour  of  rice,  and 
bran,  and  potatoes. 


682 


Let  those  find  faidt  whose  wit's  so  very  small, 


Butter  is  made  heavy  by  water 
being  beaten  up  with  it.  Cheap 
samples  are  sometimes  adulterated 
with  other  fats  and  grease,  which  how¬ 
ever  require  an  experienced  analyst 
to  detect. 

Butterine  and  Margarine  are  made 
of  animal  fat  melted,  the  top  layer  be¬ 
ing  taken  off  and  mixed  with  oil. 
This  is  washed  in  milk,  salted,  and 
made  up  to  imitate  butter. 

Cayenne  Pepper. — The  Cayenne  of 
commerce  is  adulterated  with  brick- 
dust,  red  wood  dust,  cochineal,  ver¬ 
milion,  and  red  lead.  The  last  two 
are  highly  injurious.  These  can  be 
detected  by  any  one  possessing  a  good 
microscope.  The  best  way  to  avoid 
the  impurities  is  to  purchase  the  capsi¬ 
cums  or  chillies,  pounding  them  with 
a  pestle  and  mortar,  and  rubbing 
through  a  sieve  in  small  quantities  as 
required.  The  pepper  is  far  better 
flavored  when  fresh  ground. 

Chocolate  and  Cocoa. — Those  who 
prefer  the  pure  cocoa  can  obtain  the 
“nibs,”  or  more  properly  “beans,” 
and  grind  them,  but  many  prefer 
the  soluble  cocoa  which  is  simply 
cocoa  modified  by  admixture  with  less 
stimulating  substances,  such  as  sugar, 
arrowroot,  and  other  starchy  matters. 

Coffee  is  adulterated  with  roasted 
beans,  peas  and  acorns;  but  chiefly 
with  chickory.  Have  your  own  mill, 
buy  the  roasted  beans  from  a  respect¬ 
able  grocer,  ascertain  his  roasting-day, 
and  always  buy  from  a  fresh  roast. 
If  you  like  the  flavor  of  chickory,  pur¬ 
chase  it  separately,  and  add  to  taste. 
Chickory  in  small  quantities  is  not  in¬ 
jurious,  but  you  need  not  pay  the  cof¬ 
fee  price  for  it.  Grind  your  coffee,  and 
mix  it  with  chickory  for  yourself. 

Honey. — A  great  portion  of  so- 
called  honey  is  merely  starch  (sugar  or 
glucose)  mixed  with  a  little  real  honey. 


Milk  is  “  adulterated  ”  by  skimming 
off  part  of  the  cream,  also  by  the  addi¬ 
tion  of  water. 

Mustard  is  largely  adulterated  with 
flour  and  turmeric ;  as,  however,  mus¬ 
tard  is  usually  sold  in  tins  it  is  easy  to 
obtain  it  pure. 

Oatmeal  is  usually  adulterated  with 
barley-flour  to  give  it  a  whiter  appear¬ 
ance. 

Pepper  is  adulterated  with  inferior 
grain,  husks  of  weeds,  sand,  rice-flour, 
sago,  linseed,  and  even  dust  of  a  vari¬ 
ety  of  descriptions.  Have  your  owm 
pepper-mill,  purchase  the  seed  whole, 
and  grind  for  yourself.  You  will  then 
obtain  the  pure  article  at  a  moderate 
cost. 

Sausages. — The  most  offensive  of  all 
adulterations  are  found  in  these  savory 
morsels.  Horseflesh,  diseased  ani¬ 
mals,  and  odds  and  ends  of  every 
description  appear  in  the  tempting 
guise  of  “sausages”  To  escape  this 
evil,  make  your  own  sausages  by  the 
aid  of  the  sausage  machine,  which  will 
enable  you  to  add  many  savory  mor¬ 
sels  to  the  attractions  of  your  table. 
The  same  machine  may  be  used  for 
chopping  vegetables,  which  it  will  do 
to  such  perfection  that  they  will  per¬ 
fectly  dissolve  in  soups  and  stews,  and 
afford  most  delicious  made -dishes. 
And  in  this  you  will  soon  save  the  cost 
of  the  machine. 

Tea. — Almost  the  only  form  which 
adulteration  now  takes  is  in  the 
“  faced  tea.  ”  This  is  black  tea,  to 
which  an  improved  appearance  has 
been  imparted  by  means  of  indigo, 
French  chalk,  plumbago,  etc. 

Vinegar  is  principally  adulterated 
with  water,  or  sulphuric  acid. 

Water.- — This,  perhaps,  is  more  often 
adulterated  than  any  other  article  of 
consumption.  As  a  rule  the  water  sup¬ 
plied  by  the  water  works  of  large  towns 


They've  need  to  show  that  they  can  think  at  all. 


683 


is  exceedingly  pure,  but  the  adultera¬ 
tion  chiefly  rests  with  the  consumer  or 
householder,  in  not  keeping  the  cis¬ 
terns  clean;  dust,  soot,  and  even  dead 
mice,  cockroaches,  etc.,  being  allowed 
to  contaminate  the  water;  also  by  per¬ 
mitting  the  overflow  pipe  to  be  con¬ 
nected  with  the  soil  pipe,  or  drain, 
whence  the  water  absorbs  poisonous 
gases.  The  overflow  pipe  should  in 
all  cases  be  entirely  disconnected  with 
all  drains.  The  cisterns  should,  if  pos¬ 
sible,  have  a  cover,  and  be  cleaned  out 
thoroughly  at  least  every  three  months. 
In  places  where  the  water  is  drawn 
from  wells  great  care  should  be  taken 
that  the  well  cannot  be  contaminated 
by  any  drain  or  cesspool  leaking  into 
it.  Many  cases  of  serious  illness,  not¬ 
ably  diptheria,  have  been  traced  to 
this  cause.  When  there  is  the  least 
reason  to  doubt  the  purity  of  the  well, 
all  the  water  for  drinking  purposes 
should  be  boiled  before  using,  and  no 
time  should  be  lost  in  having  it  ex¬ 
amined  by  an  experienced  analyst. 
All  water  that  is  used  for  drinking 
should  be* first  filtered  through  a  reli¬ 
able  filter.  Small  glass  filters  for  the 
table  can  now  be  obtained  at  a  small 
cost. 

Other  Evils  Besides  Adultera¬ 
tions. 

The  butcher  cannot  adulterate  the 
beef  and  the  mutton,  but  he  can  send 
home  short  weight;  and  in  casting  up 
a  bill,  he  can  make  mistakes  in  reckon¬ 
ing  the  odd  ounces;  and  the  baker, 
besides  putting  alum  into  the  bread, 
to  make  it  white  and  retain  water,  can 
send  home  deficient  weight;  the  same 
with  the  grocer  and  the  coal  merchant ; 
and  the  salesman  can  slip  his  scissors  on 
the  wrong  side  of  his  finger,  and  make 
a  yard  contain  only  thirty-three  inches. 
We  don’t  mean  to  say  that  they  do 
this,  nor  do  we  mean  to  say  that  they 
don’t.  We  argue,  that  people  ought 
to  possess  the  means  of  ascertaining 


who  among  the  shopkeepers  are  honest 
and  who  are  not;  then  the  just  would 
meet  with  justice,  and  the  unjust 
would  suffer  for  their  own  sins. 

Nutriment  Contained  in  Various 
Foods. 

Bread  contains  eighty  nutritious 
parts  in  100;  meal,  thirty-four  in  100; 
French  beans,  ninety-two  in  100;  com¬ 
mon  beans,  eightv-nine  in  100;  peas, 
ninety-three  in  100;  lentils,  ninety- 
four  in  100;  cabbages  and  turnips,  the 
most  aqueous  of  all  the  vegetables 
compared,  produce  only  eight  pounds 
of  solid  matter  in  100  pounds;  carrots 
and  spinach  produce  fourteen  in  the 
same  quantity;  while  100  pounds  of 
potatoes  contain  twenty-five  pounds 
of  dry  substance.  From  a  general  es¬ 
timate  it  appears,  that  one  pound  of 
good  bread  is  equal  to  two  and  a  half 
or  three  pounds  of  potatoes;  that  sev¬ 
en  ty-five  pounds  of  bread  and  thirty 
of  meat  may  be  substituted  for  300 
pounds  of  potatoes.  The  other  sub¬ 
stances  bear  the  following  proportions : 
four  parts  of  cabbage  to  one  of  pota¬ 
toes;  three  parts  of  turnips  to  one  of 
potatoes;  two  parts  of  carrots  and 
spinach  to  one  of  potatoes;  and  about 
three  parts  and  a  half  of  potatoes  to 
one  of  rice,  lentils,  beans,  French  beans 
and  dry  peas. 

Utility  of  Fruit. 

Instead  of  standing  in  any  fear  of  a 
generous  consumption  of  ripe  fruits, 
we  regard  them  as  conducive  to  health. 
No  one  ever  lived  longer  or  freer  from 
disease  by  discarding  the  fruits  of  the 
land  in  which  he  finds  a  home.  On 
the  contrary,  they  are  necessary  to  the 
preservation  of  health,  and  are  there¬ 
fore  designed  to  make  their  appear¬ 
ance  at  the  very  time  when  the  condi¬ 
tion  of.  the  body,  operated  upon  by 
deteriorating  causes  not  always  under¬ 
stood,  requires  their  renovative  in¬ 
fluences. 


684 


They  whom  truth  and  wisdom  lead, 


Blackberries  are  very  beneficial  in 
cases  of  dysentery.  The  berries  are 
healthful  eating.  Tea  made  of  the 
roots  and  leaves  is  good;  and  syrup 
made  from  the  berries,  excellent. 

Food  Questions. 

Why  does  the  marbled  appearance 
of  fat  in  meat  indicate  that  it  is  young 
and  tender?  Because  in  young  ani¬ 
mals  fat  is  dispersed  through  the  mus¬ 
cles,  but  in  old  animals  it  is  laid  in 
masses  on  the  outside  of  the  flesh. 

Why  is  some  flesh  white  and  other 
flesh  red?  White  flesh  contains  a 
larger  proportion  of  albumen  (similar  to 
the  white  of  an  egg)  than  that  which 
is  red.  The  amount  of  blood  retained 
in  the  flesh  also  influences  its  color. 

Why  are  raw  oysters  more  whole¬ 
some  than  those  that  are  cooked? 
When  cooked  they  are  partly  de¬ 
prived  of  salt  water,  which  promotes 
their  digestion;  their  albumen  also 
becomes  hard  (like  hard-boiled  eggs). 

Why  have  some  oysters  a  green 
tinge?  This  has  been  erroneously  at¬ 
tributed  to  the  effects  of  copper;  but 
it  arises  from  the  oyster  feeding  upon 
small  green  seaweeds,  which  grow 
where  such  oysters  are  found. 

Why  is  cabbage  rendered  more 
wholesome  by  being  boiled  in  two 
waters?  Because  cabbages  contain  an 
oil,  which  is  apt  to  produce  bad  effects, 
and  prevents  some  persons  from  eating 
“green”  vegetables.  When  boiled  in 
two  waters,  the  first  boiling  carries  off 
the  greater  part  of  this  oil. 

Why  are  salt  and  soda  used  in  cook¬ 
ing  gieens?  Because  salt  makes  the 
water  hotter  and  gives  a  better  taste  to 
the  greens,  and  the  soda,  by  extracting 
the  oil  from  the  greens,  gives  them  a 
good  color. 

Why  should  horse-radish  be  scraped 
for  the  table  just  before  it  is 
required?  Because  the  peculiar  oil  of 
horseradish  is  very  volatile;  it  quickly 


evaporates,  and  leaves  the  vegetable 
substance  dry  and  insipid. 

Why  is  apple  sauce  eaten  with  pork 
and  goose?  Because  it  is  slightly  lax¬ 
ative,  and  therefore  tends  to  counter¬ 
act  the  effects  of  rich  and  stimulating 
meats.  The  acid  of  the  apples  also 
neutralizes  the  oily  nature  of  the  fat, 
and  prevents  biliousness. 

Why  does  milk  turn  sour  during 
thunderstorms?  Because  in  an  elec¬ 
tric  condition  of  the  atmosphere  ozone 
is  generated.  Ozone  is  oxygen  in  a 
state  of  great  intensity ;  and  oxygen  is 
a  general  acidifier  of  many  organic 
substances.  Milk  may  be  prevented 
from  becoming  sour  by  boiling  it,  or  by 
bringing  it  nearly  to  boiling  point,  for, 
as  the  old  proverb  says,  “  Milk  boiled 
is  milk  spoiled.  ”  Heating  the  milk 
expels  the  oxygen. 

Why  does  the  churning  of  cream 
or  milk  produce  butter?  Because 
the  action  of  stirring,  together  with 
a  moderate  degree  of  warmth,  causes 
the  cells  in  which  the  butter  is  con¬ 
fined  to  burst;  the  disengaged  fat 
collects  in  flakes,  and  ultimately 
coheres  in  large  masses. 

What  is  the  blue  mold  which 
appears  sometimes  upon  cheese?  It 
is  a  species  of  fungus,  or  minute 
vegetable,  which  may  be  distinctly 
seen  when  examined  by  a  magnifying 
glass. 

Wiry  are  some  of  the  limbs  of  birds 
more  tender  than  others?  The  tender¬ 
ness  or  toughness  of  flesh  is  deter¬ 
mined  by  the  amount  of  exercise  the 
muscles  have  undergone.  Hence, 
the  wing  of  a  bird  that  chiefly  walks, 
and  the  leg  of  a  bird  that  chiefly  flies, 
are  the  most  tender. 

Wiry  does  tea  frequently  cure  head¬ 
ache?  Because,  by  its  stimulant 
action  on  the  general  circulation, 
in  which  the  biain  participates,  the 
nervous  congestions  are  overcome. 


can  gather  honey  from  a  weed. 


685 


Why  are  the  clothes  of  smooth  and 
shining  surfaces  best  adapted  for  hot 
weather?  Because  they  reflect  or 
turn  back  the  rays  of  the  sun,  which 
are  thus  prevented  from  penetrating 
them. 

Why  is  loose  clothing  warmer  than 
tight  articles  of  dress?  Because  the 
loose  dress  encloses  a  stratum  of 
warm  air  which  the  tight  dress  shuts 
out;  for  the  same  reason,  woolen 
articles,  though  not  warmer  in  them¬ 
selves,  appear  so,  by  keeping  warm  air 
near  to  the  body. 

Why  should  the  water  poured 
upon  tea  be  at  the  boiling  point?  Be¬ 
cause  it  requires  the  temperature  of 
boiling  water  to  dissolve  and  ex¬ 
tract  the  tea  oil  and  tannic  acid. 

Marketing — Hints  on. 

The  purchaser  will  do  well  to  keep 
in  view  one  or  two  simple  rules.  What¬ 
ever  kind  of  provisions  be  required, 
it  is  invariably  the  wisest  course  to 
deal  with  those  tradespeople  who  have 
a  large  business,  and  who  are  known" 
and  respectable.  It  is  the  interest 
of  such  persons  to  supply  their  cus¬ 
tomers  with  the  best  articles,  and 
for  this  purpose  they  themselves  must 
go  to  the  best  markets.  As  a  general 
rule  they  are  under  no  temptation 
to  overcharge  their  customers.  Their 
success  in  business  and  their  profit 
depend  on  the  number  of  their  retail 
transactions,  and  if  the  number  be 
great,  they  are  all  the  more  able  to 
supply  the  best  articles,  and  to  be 
content  with  the  smallest  profits  on 
each  individual  sale.  As  an  illustra¬ 
tion  of  this  it  may  be  stated  that, 
with  very  few  exceptions,  all  com¬ 
modities  are  dearer,  as  well  as  of 
inferior  quality,  in  shops  in  the  suburbs 
than  in  those  situated  in  large  cities : 
the  reason  is  that  small  dealers,  who 
have  comparatively  few  transactions, 
must  necessarily  make  up  for  the  de¬ 
fects  of  their  business  by  obtaining 


large  profits  on  individual  sales,  while, 
at  the  same  time,  they  have 
little  or  no  encouragement  to  obtain 
the  best  goods,  and  in  many  cases 
want  of  sufficient  capital  renders  this 
impracticable.  It  will  be  usually 
found,  however,  that  there  is  no  econ¬ 
omy  in  purchasing  inferior  articles. 
In  butcher’s  meat,  for  example,  the 
best  meat,  and  the  best  parts  of  the 
meat,  although  at  first  a  little  dearer, 
are  in  reality  cheaper  in  the  end. 

Dr.  Kitchlner’s  Rules  for 
Marketing. 

The  best  rule  for  marketing  is  to 
pay  ready  money  for  everything,  and 
to  deal  with  the  most  respectable 
tradesmen  in  your  neighborhood. 
If  you  leave  it  to  their  integrity  to 
supply  you  with  a  good  article  at 
the  fair  market  price,  you  will  be 
supplied  with  better  provisions,  and 
at  as  reasonable  a  rate  as  those  bar¬ 
gain-hunters  who  trot  around  till 
they  are  trapped  to  buy  some  unchew- 
able  old  poultry,  tough  mutton, 
stringy  cow  beef,  or  stale  fish,  at  a 
very  little  less  than  the  price  of  prime 
food.  All  the  skill  of  the  most  accom¬ 
plished  cook  will  avail  nothing  unless 
she  is  furnished  with  good  provisions. 
The  best  way  to  procure  these  is  to 
deal  with  shops  of  established  reputa¬ 
tion  :  you  may  appear  to  pay,  perhaps, 
ten  per  cent,  more  than  you  would 
were  you  to  deal  with  those  who  pre¬ 
tend  to  sell  cheap,  but  you  would  be 
much  more  than  in  that  proportion 
better  served.  livery  trade  has  its 
tricks  and  deceptions;  those  who  fol¬ 
low  them  can  deceive  you  if  they  please, 
and  they  are  too  apt  to  do  so  if  you 
provoke  the  exercise  of  their  over¬ 
reaching  talent.  Challenge  them  to  a 
game  of  “Catch  who  can,”  by  entirely 
relying  on  your  own  judgment  and 
you  will  soon  find  that  nothing  but  very 
very  long  experience  can  make  you 
equal  to  the  combat  of  marketing  to 


686 


Gentle  words  are  always  gain. 


the  utmost  advantage.  If  you  think 
a  tradesman  has  imposed  upon  you, 
never  use  a  second  word,  if  the  first 
will  not  do,  nor  drop  the  least  hint  of 
an  imposition;  the  only  method  to  in¬ 
duce  him  to  make  an  abatement  is  the 
hope  of  future  favors;  pay  the  de¬ 
mand,  and  deal  with  the  gentleman  no 
more ;  but  do  not  let  liim  see  that  you 
are  displeased,  or  as  soon  as  you  are  out 
of  sight  your  reputation  will  suffer  as 
much  as  your  pocket  has.  Before  you 
go  to  market,  look  over  your  provision 
and  consider  well  what  things  are 
wanting — especially  on  a  Saturday. 
No  well-regulated  family  can  suffer  a 
disorderly  caterer  to  be  jumping  in 
and  out  to  make  purchases  on  a  Sun¬ 
day  morning.  You  will  be  enabled  to 
manage  much  better  if  you  will  make 
out  a  bill-of-fare  for  the  week  on  the 
Saturday  before. 

It  is  an  excellent  plan  to  have  certain 
things  on  certain  days.  When  your 
butcher  knows  what  you  will  want, 
he  has  a  better  chance  of  doing  his 
best  for  you.  When  you  order  meat, 
poultry,  or  fish,  tell  the  tradesman 
when  you  intend  to  dress  it:  he  will 
then  have  it  in  his  power  to  serve 
you  with  provision  that  will  do  him 
credit,  which  the  finest  meat,  in 
the  world  will  never  do,  unless  it  has 
been  kept  a  proper  time  to  be  ripe 
and  tender. 

Vegetables  as  Medicines. 

Lettuce  for  those  suffering  from  in- 
sommia. 

Peanuts  for  indigestion.  Peanuts 
are  made  into  a  wholesome  and  nutri¬ 
tious  soup,  are  browned  and  used  as 
coffee,  are  eaten  as  a  relish  simply 
baked,  or  are  prepared  and  served  as 
salted  almonds. 

Onions  are  almost  the  best  nervine 
known.  No  medicine  is  so  useful  in 
cases  of  nervous  prostration,  and  there 
i3  nothing  else  that  will  so  quickly  re¬ 
lieve  and  tone  up  a  worn-out  system. 


Onions  are  useful  in  all  cases  of  coughs, 
cold  and  influenza,  in  consumption,  in¬ 
somnia,  hydrophobia,  scurvy,  gravel 
and  kindred  liver  complaints.  Eaten 
every  other  day,  they  very  soon  have 
a  clearing  and  whitening  effect  on  the 
complexion. 

Spinach  is  useful  to  those  with  gravel. 

Asparagus  is  used  to  induce  pre- 
spiration. 

Carrots  for  sufferers  from  asthma. 

Turnips  for  nervous  disorders,  and 
for  scurvy. 

Honey  is  wholesome,  strengthening, 
cleansing,  healing  and  nourishing. 

Fresh,  ripe  fruits  are  excellent  for 
purifying  the  blood  and  toning  up  the 
system.  As  specific  remedies  oranges 
are  aperient.  Sour  oranges  are  highly 
recommended  for  rheumatism. 

Cranberries  for  erysipelas  are  used 
externally  as  well  as  internally. 

Lemons  for  feverish  thirst  in  sick¬ 
ness,  for  biliousness,  low  fevers,  rheu¬ 
matism,  coughs,  colds,  liver  complaint, 
etc. 

Blackberries  as  a  tonic.  Useful  in 
all  forms  of  diarrhoea. 

Tomatoes  aie  a  powerful  aperient 
for  the  liver,  a  sovereign  remedy  for 
dyspepsia  and  indigestion. 

Pie-plant  is  wholesome  and  aperient ; 
is  excellent  for  rheumatic  sufferers  and 
useful  for  purifying  the  blood. 

Fruits  as  Foods. 

Dr.  Sophie  Lepper,  the  English  food 
specialist,  in  speaking  of  peculiarities 
of  various  foods,  says  that : 

Blanched  almonds  give  the  higher 
nerve,  brain  and  muscle  food — no  heat 
or  waste. 

Walnuts  give  nerve  or  brain  food, 
muscle,  heat  and  waste. 

Green  grapes  are  good  blood  puri¬ 
fiers,  but  of  little  food  value;  reject 
pips  and  skins. 

Blue  grapes  are  nourishing  and  blood- 
purifying;  too  rich  for  those  who  suf¬ 
fer  from  the  liver. 


Consider  how  cheap  a  kindness  it  is  not  to  speak  ill.  687 


Tomatoes,  higher  nerve  or  brain 
food  and  waste,  no  heat.  They  are 
thinning  and  stimulating.  Do  not 
swallow  skins. 

Juicy  fruits  give  more  or  less  the 
higher  nerve  or  brain,  and  some  of 
them,  muscle  food  and  waste ;  no  heat. 

Apples  supply  the  higher  nerve  or 
muscle  food;  they  are  the  best  of  all 
fruits. 

Prunes  afford  the  highest  nerve  or 
brain  food,  supply  heat  and  waste,  but 
are  muscle  feeding.  They  should  be. 
avoided  by  those  who  suffer  from  the 
liver. 

Oranges  are  refreshing  and  nourish¬ 
ing,  but  are  not  good  if  the  liver  is 
out  of  order. 

Green  figs  are  excellent  food. 

Dried  figs  contain  nerve  and  muscle 
food,  heat  and  waste,  but  are  bad  for 
the  liver. 

The  great  majority  of  small  seed 
fruits  are  laxative. 

All  stone  fruits  are  considered  to  be 
injurious  to  those  who  suffer  from  the 
liver,  and  by  them  should  be  used 
cautiously. 

Lemons  and  tomatoes  should  not  be 
used  daily  in  cold  weather;  they  have 
a  thinning  and  cooling  effect. 

Raisins  are  stimulating  in  propor¬ 
tion  to  their  quality. 

Diet  in  Hot  Weather. 

In  dry,  sultry  weather  the  heat 
ought  to  be  counteracted  by  means  of 
a  cooling  diet.  To  this  purpose  cu¬ 
cumbers,  melons,  and  juicy  fruits  are 
subservient.  We  ought  to  give  the 
preference  to  such  alimentary  sub¬ 
stances  as  lead  to  contract  the  juices 
which  are  too  much  expanded  by  the 
heat,  and  this  property  is  possessed  by 
all  acid  food  and  drink.  To  this  class 
belong  all  sorts  of  salads,  lemons,  oran¬ 
ges,  pomegranate?  sliced  and  sprinkled 
with  sugar,  for  the  acid  of  this  fruit  is 
not  so  apt  to  derange  the  stomach  as 
that  of  lemons ;  also  cherries  and  straw¬ 


berries,  curds  turned  with  lemon  acid 
or  cream  of  tartar;  cream  of  tartar 
dissolved  in  water,  and  lemonade. 

Order  of  a  Dinner  Menu,  or 
Bill  of  Fare. 


With  the  Terms  of  Cuisine  (or  Cook¬ 
ery),  in  French-English  and 
English-French. 


FRENCH 

ENGLISH 

Hors  d’ceuvres. 

Appetizers. 

Potage. 

Soup. 

Poissons. 

Fish. 

Relevds. 

Removes. 

Entrees. 

Entrees. 

Rots. 

Roasts. 

Legumes. 

Vegetables. 

Entremets. 

Side  dishes. 

Gelees,  Cremes. 

Jellies,  Creams. 

Fromage. 

Cheese. 

Dessert. 

Dessert.* 

Glaces. 

Ices. 

*  Fruit  being  on 

the  table  from  the 

first,  it  is  optional  to  set  down  Dessert 
in  the  Menu. 

Hints  on  Carving. 

Sufficient  general  instructions  are 
here  given  to  enable  the  carver,  by 
observation  and  practice,  to  acquit 
himself  well.  The  art  of  carving  does 
not  consist  merely  in  dissecting  the 
joints  sent  to  table,  but  in  the  judicious 
and  economical  distribution  of  them, 
and  the  grace  and  neatness  with 
which  this  distribution  is  effected. 
Every  dish  should  be  sent  to  the  table 
properly  garnished  (where  needed), 
and  the  carver  should  preserve  the 
neatness  of  the  arrangement  as  much 
as  possible  . 

Fried  Fish  should  be  divided  into 
suitable  slices,  before  the  fire,  as  soon 
as  it  leaves  the  frying-pan. 

Salmon. — Serve  a  slice  of  the  thick 
with  a  smaller  slice  of  the  thin  part. 
Keep  the  flakes  of  the  thick  part  as 
unbroken  as  possible. 


688 


Our  deeds  still  travel  with  us  from  afar; 


Mackerel  should  be  served  in  pieces 
cut  through  the  side  when  they  are 
large.  If  small,  they  may  be  divided 
through  the  backbone,  and  served  in 
halves.  The  shoulder  part  is  con¬ 
sidered  the  best.  A  boiled  mackerel 
should  never  be  divided  through, 
but  a  broiled  mackerel,  being  split, 
should  be  cut  through,  bones  and  all. 

Haddock  and  Gurnet  are  served  as 
directed  for  mackerel. 

Whiting  are  usually  curled  and  fried ; 
they  should  be  cut  in  halves  across  the 
back,  and  served.  The  shoulder  part 
is  best. 

Eels  are  usually  cut  into  several 
pieces,  either  for  stewing  or  frying. 
The  thick  parts  are  considered  best. 

Trout,  if  small,  are  served  whole; 
if  large,  they  may  be  divided  through 
the  back-bone  and  served  in  halves. 
The  same  applies  to  perch  and  other 
smaller  fresh-water  fish. 

Pike  should  be  served  in  thick  un¬ 
broken  pieces  taken  from  the  side  or 
shoulder  of  th'e  fish,  accompanied  by  a 
piece  of  the  stuffing  with  which  these 
fish  are  usually  filled. 

Remarks. — In  carving  fish,  a  fish¬ 
slice  should  always  be  used,  not  a  steel 
knife.  The  roes  of  shad,  the  sound 
of  cod,  the  head  of  carp,  the  cheek  of 
John  Dory,  the  liver  of  cod,  etc.,  are 
severally  considered  delicacies,  though 
not  by  all  persons. 

Saddle  of  Mutton. — Cut  thin  slices 
parallel  with  the  back-bone;  or  slice 
it  obliquely  from  the  bone  to  the  edge, 
and  serve  with  each  portion  a  piece  of 
fat  from  the  region  of  the  kidneys. 

Haunch  of  Mutton  or  Venison.— 
Make  an  incision  across  the  knuckle- 
end,  right  into  the  bone,  and  set  free 
the  gravy.  Then  cut  thin  slices  the 
whole  length  of  the  haunch.  Serve 
pieces  of  fat  with  shoes  of  lean.  The 
incision  along  the  haunch  is  called 
“  Alderman’s  Walk.” 


Rump  or  Sirloin  of  Beef. — The  under¬ 
cut,  called  the  “fillet,”  is  exceedingly 
tender,  and  some  carvers  will  turn  the 
joint  and  serve  the  fillet  first,  reserv¬ 
ing  the  meat  on  the  upper  part  to  be 
eaten  cold.  The  fillet  should  be  cut 
transversely  into  thick  slices  like  a 
tongue;  as  also  should  the  fat  at  the 
thin  end,  a  portion  being  served  with 
each  slice  of  lean.  From  the  upper 
part,  whether  hot  or  cold,  the  slices 
should  be  cut  lengthwise  from  top  to 
bottom,  so  that  the  fat  and  lean  may 
be  distributed  in  fair  proportions. 

Ribs  of  Beef  are  carved  in  the  same 
way  as  the  sirloin ;  but  there  is  no  fillet. 

Round  of  Beef. — First  cut  away  the 
irregular  outside  pieces,  to  obtain  a 
good  surface,  and  then  serve  thin  and 
broad  slices.  Serve  bits  of  the  under 
fat  with  the  lean. 

Brisket  of  Beef. — Cut  off  the  outside, 
and  then  serve  long  slices,  cut  the 
whole  length  of  the  bones. 

Shoulder  of  Mutton. — Make  a  cross 
incision  on  the  fore-part  of  the  shoulder 
and  serve  slices  from  both  sides  of  the 
incision;  then  cut  slices  lengthwise 
along  the  shoulder-blade.  Cut  fat 
slices  from  the  round  corner.  Another 
and  more  economical  way  is  to  cut 
slices  from  the  under  part  when  first 
brought  to  table.  The  joint  then  pre¬ 
sents  a  better  appearance  when  cold. 

Leg  of  Mutton. — Make  an  incision 
across  the  center,  and  serve  from  the 
knuckle-side  or  the  opposite,  according 
to  choice.  The  knuckle-side  will  be 
generally  found  well  done,  and  the 
opposite  side  underdone  for  those  who 
prefer  it. 

Loin  of  Mutton. — Cut  down  between 
the  bones,  into  chops. 

Quarter  of  Lamb. — Lay  the  knife 
flat,  and  cut  off  the  shoulder.  The 
proper  point  for  Incision  will  be  indi¬ 
cated  by  the  position  of  the  shoulder. 
A  little  lemon  juice  may  be  squeezed 


And  what  we  have  been  makes  us  what  we  are. 


689 


over  the  divided  part,  and  a  little  Cay¬ 
enne  pepper,  and  the  shoulder  trans¬ 
ferred  to  another  dish,  for  the  opposite 
end  of  the  table.  Next  separate  the 
brisket,  or  short  bones,  by  cutting 
lengthwise  along  the  breast.  Then 
serve  from  either  part  as  desired. 

Loin  of  Veal  may  be  cut  across 
through  the  thick  part;  or  slices  may 
be  taken  in  the  direction  of  the  bones. 
Serve  pieces  of  kidney  and  fat  with 
each  plate. 

Fillet  of  Veal  is  carved  as  a  round  of 
beef.  The  browned  bits  of  the  outside 
are  esteemed,  and  should  be  shared 
among  the  company,  with  bits  of  fat, 
and  of  forcemeat  from  the  center. 

Breast  of  Veal  should  be  divided  by 
cutting  the  brisket,  or  soft  bones,  the 
same  as  the  brisket  of  lamb.  When 
the  sweetbread  comes  to  table  with  the 
breast,  a  small  piece  should  be  served 
on  each  plate. 

Sucking  Pig  should  be  sent  to  table 
in  two  halves,  the  head  divided,  and 
one  half  laid  at  each  end  of  the  dish. 
The  shoulders  and  legs  should  be  taken 
off  by  the  obvious  method  of  laying 
the  knife  under  them,  and  lifting  the 
joint  out.  They  may  be  served  whole, 
or  divided.  The  ribs  are  easily  di¬ 
vided,  and  are  considered  choice. 

Tongues  are  cut  across  in  tolerably 
thick  slices. 

Leg  of  Pork  is  carved  as  a  ham,  but 
in  thicker  slices;  when  stuffed,  the 
stuffing  must  be  sought  for  under  the 
skin  at  the  large  end. 

Loin  of  Pork  is  carved  the  same  as 
a  loin  of  mutton. 

Sparerib  of  Pork  is  carved  by  sepa¬ 
rating  the  chops,  which  should  pre¬ 
viously  have  been  jointed.  Cut  as  far 
as  the  joint,  then  return  the  knife  to 
the  point  of  the  bones,  and  press  over 
to  disclose  the  joint,  which  may  then 
be  divided  with  the  point  of  the  knife. 


Hams  are  cut  in  very  thin  slices 
from  the  knuckle  to  the  blade. 

Fowls. — Fix  the  fork  firmly  into  the 
breast,  then  slip  the  knife  under  the 
leg,  and  lay  it  over  and  disjoint;  de¬ 
tach  the  wings  in  the  same  manner. 
Do  the  same  on  both  sides.  The 
smaller  bones  require  a  little  practice, 
and  it  would  be  well  to  watch  the 
operations  of  a  good  carver.  When 
the  wish-bone  has  been  removed 
(which  it  may  be  by  slipping  the  knife 
through  at  the  point  of  the  breast), 
and  the  neck-bones  drawn  out,  the 
trunk  may  be  turned  over,  and  the 
knife  thrust  through  the  backbone. 

Partridges  are  best  carved  by  cut¬ 
ting  off  the  breast,  and  then  dividing 
it.  But  for  more  economical  carving 
the  wings  may  be  cut  with  a  small 
breast  slice  attached. 

Woodcocks  and  Snipes  may  be  cut 
right  through  the  center,  from  head  to 
tail.  Serve  with  each  portion  a  piece 
of  the  toast  upon  which  they  have 
come  to  table. 

Pigeons  may  be  carved  as  wood¬ 
cocks,  or  as  partridges. 

Turkey. — Cut  slices  from  each  side 
of  the  breast  down  to  the  ribs ;  the  legs 
may  then  be  removed,  and  the  thighs 
divided  from  the  drumsticks,  which 
are  generally  tough ;  but  the  pinions  of 
the  wing  are  very  good,  and  the  white 
part  of  the  wing  is  preferred  by  many 
to  the  breast.  The  stuffing  is  usually 
put  in  the  breast;  but  wrhen  truffles, 
mushrooms,  or  oysters  are  put  into 
the  body,  an  opening  must  be  made 
into  it  by  cutting  through  the  apron. 

Goose. — The  apron  must  be  cut  off 
in  a  circular  direction,  when  a  glass  of 
port  wine,  mixed  with  a  teaspoonful 
of  mustard,  may  be  poured  into  the 
body  or  not.  Some  of  the  stuffing 
should  then  be  drawn  out,  and,  the 
neck  of  the  goose  being  turned  a  little 


600 


As  one  lamp  lights  another  nor  grows  less, 


towards  the  carver,  the  flesh  of  the 
breast  should  be  sliced  on  each  side  of 
the  bone.  The  wings  may  then  be 
taken  off,  then  the  legs.  The  other 
parts  are  carved  the  same  as  a  fowl. 

Ducks  may  be  carved,  when  large, 
the  same  as  geese;  but  when  young, 
like  chickens.  The  thigh  joints,  how¬ 
ever,  lie  much  closer  into  the  trunk 
than  those  of  fowls. 

Observances  of  the  Dinner  Table. 

A  dinner  table  should  be  well  laid, 
well  lighted,  and  always  afford  a  little 
spare  room.  It  is  better  to  invite  one 
friend  less  in  number,  than  to  destroy 
the  comfort  of  the  whole  party.  The 
room  should  be  warmed  to  the  right 
heat;  before  bringing  in  the  cloth  or 
other  articles  for  the  table,  have 
the  room  carefully  dusted. 

The  laying  out  of  a  table  must 
greatly  depend  upon  the  nature  of  the 
dinner  or  supper,  the  taste  of  the  host, 
the  description  of  the  company,  and 
the  appliances  possessed.  It  would  be 
useless,  therefore,  to  lay  down  specific 
rules.  The  whiteness  of  the  table¬ 
cloth,  the  clearness  of  glass,  the  polish 
of  plate  and  the  judicious  distribution 
of  ornamental  groups  of  fruits  and 
flowers,  are  matters  deserving  the  ut¬ 
most  attention. 

A  sideboard  will  greatly  relieve  a 
crowded  table,  as  many  things  inciden¬ 
tal  to  the  successive  courses  may  be 
placed  upon  it  until  they  are  required. 

A  Bill  of  Fare  or  Menu  at  large  din¬ 
ner  parties,  where  there  are  several 
courses,  should  be  provided,  neatly 
inscribed  upon  small  tablets,  and  dis¬ 
tributed  about  the  table,  so  that  the 
•diners  may  know  what  there  is  to 
come. 

Napkins  should  be  folded  neatly. 
The  French  method,  which  is  very  easy, 
of  folding  the  napkin  like  a  fan,  placing 
it  in  a  glass,  and  spreading  out  the" 
upper  part,  is  very  pleasing.  But  the 
English  method  of  folding  it  like  a 


slipper  or  a  mitre,  and  placing  the 
bread  inside  its  folds,  is  convenient  as 
well  as  neat. 

Bread  should  be  cut  into  thick 
squares,  the  last  thing  after  the  table 
is  laid.  If  cut  too  eariy,  it  becomes 
dry.  Small  dinner  rolls  are  very  con¬ 
venient.  A  tray  should  be  provided 
in  which  there  should  be  a  further  sup¬ 
ply  of  bread,  new,  stale,  and  brown. 
For  cheese,  pulled  bread  should  be 
provided. 

Carving-knives  should  be  sharpened 
before  the  dinner  commences,  for 
nothing  irritates  a  good  carver,  or  per¬ 
plexes  a  bad  one,  more  than  a  knife 
which  refuses  to  perform  its  office,  and 
there  is  nothing  more  annoying  to  the 
company  than  to  see  the  carving-knife 
gliding  to  and  fro  over  the  steel  while 
the  dinner  is  getting  cold,  and  their 
appetites  are  getting  exhausted  by  de¬ 
lay. 

At  large  dinner  parties  the  carving 
is  usually  done  at  a  side  table  by  a  pro¬ 
fessional  carver,  but  when  tins  plan  is 
not  adopted,  joints  that  require  carv¬ 
ing  should  be  set  upon  dishes  suffi¬ 
ciently  large.  The  space  of  the  table 
may  be  ecomonized  by  setting  upon 
small  dishes  those  things  that  do  not 
require  carving. 

The  vegetables  should  be  placed  upon 
the  sideboard,  and  handed  round  by 
those  who  wait  upon  the  guests. 

Geese,  turkeys,  poultry,  sucking 
pigs,  etc.,  should  be  carved  before 
being  set  on  table;  especially  in  those 
cases  where  the  whole  or  the  principal 
part  of  such  dishes  is  likely  to  be  con¬ 
sumed. 

Ladies  should  be  helped  before  gen¬ 
tlemen,  and  the  waiters  should  present 
dishes  on  the  left  hand,  so  that  the 
diner  may  help  himself  with  his  right. 

Waiters  should  be  instructed  to  re¬ 
move  whatever  articles  upon  the  table 
are  thrown  into  disuse  by  the  progress 


so  nobleness  enkindleth  nobleness. 


691 


of  the  dinner,  as  soon  as  they  are  at 
liberty. 

Finger-glasses  or  glass  bowls,  filled 
with  water,  slightly  scented  or  not,  as 
may  be  preferred,  and  slightly  warm 
in  winter,  and  iced  in  summer,  should 
be  placed  before  each  guest  with  the 
dessert  plate. 

Dinner  Parties. 

Invitations  should  be  sent  out  at 
least  a  week  beforehand. 

Accept  or  decline  an  invitation  by 
return  of  post. 

Strictly  keep  to  your  engagements 
and  make  a  point  of  punctuality. 

For  gentlemen  black  coats  are 
indispensable  for  either  a  dinner  or 

a  ball: 


The  host  and  hostess  should  be  in 
the  drawing-room  to  receive  their 
guests. 

When  dinner  is  announced  the  h^st 
offers  his  arm  to  the  principal  lady 
guest  and  conducts  her  to  the  dining¬ 
room,  the  rest  of  the  company  follow 
in  couples  as  arranged  by  either  the 
master  or  mistress  of  the  house — the 
latter  with  her  attendant  gentleman 
always  entering  the  dining-room  last. 

The  places  of  the  various  guests  at 
the  table  are  usually  indicated  by 
cards  bearing  their  names. 

Each  gentleman  during  dinner  should 
attend  to  the  wants  of  the  lady  placed 
under  his  care,  and  choose  subjects  of 
conversation  likely  to  prove  agreeable 
to  her.  (See  Etiquette,  100  Rules  ef). 


The  greatest  achievement  in  the  world  is  'perfect  health.  693 


MEDICAL  DEPARTMENT. 

The  medical  division  of  this  work  has  been  constructed  under  the  super¬ 
vision  of  Dr.  Robert  G.  Marriner,  formerly  of  Chicago,  now  a  resident  of  Me¬ 
nominee,  Michigan.  He  has  been  not  only  keenly  alive  to  the  fact  that  great 
advances  have  been  made  of  late  in  medical  science,  but  has  been  filled  with 
the  ambition  to  keep  abreast  of  them.  Much  new  and  valuable  matter  from 
both  domestic  and  foreign  journals  has  been  brought  together  in  these  pages. 
A  few  old  remedies  which  have  fallen  into  undeserved  neglect  have  also  been 
added.  It  has  been  the  object  of  this  department  to  represent  the  combined 
experience  of  all  that  is  new  and  good,  and  yet  to  hold  on  to  those  things 
which  experience  has  taught  us  to  be  valuable. 


First  Helps. 

Those  who  live  on  farms  or  ranches, 
or  in  other  places  where  medical  help 
is  difficult  to  get,  would  do  well  to  pro¬ 
cure  the  following  list  of  medical  neces¬ 
sities  for  the  household.  In  all  doubt¬ 
ful  or  serious  cases  send  at  once  for 
the  nearest  doctor. 

List  of  Medical  Necessities. 

A  graduated  Medicine  Spoon  or 
Medicine  Glass. 

Hot  Water  Bag. 

An  Enema  Syringe  (holding  three 
quarts) . 

Absorbent  Borated  Cotton  (a  small 
package) . 

Court  Plaster. 

Spirits  of  Ammonia  (4  ounces). 

Tincture  of  Arnica  (2  ounces). 

Spirits  of  Camphor  (2  ounces). 

Carbolic  Acid — Poison  (2  ounces). 

Castor  Oil  (4  ounces). 

Cold  Cream  (small  jar). 

French  Brandy,  or  Whiskey  (one 
saint) . 

Ground  Ginger  (one  pound). 

.Essence  of  Ginger  (2  ounces). 

Ground  Linseed  (one  pound). 

Ground  Mustard  (}4  pound). 

Essence  of  Peppermint  (2  ounces). 

Quinine  (50  one-grain  pills) . 

Bi-carbonate  of  Soda — Saleratus  ( )/£ 
pound.) 

Talcum  powder  (two  ounces.) 


Vaseline  (Carbolized  is  best). 

Supplementary  List. — If  the  above 
list  be  supplemented  with  the  follow¬ 
ing  list  of  materials,  one  will  possess 
a  medicine  chest  capable  of  meeting 
all  the  emergencies  of  everyday  life: 

Laudanum  (Poison).  Never  give 
Laudanum  to  children  under  ten  years 
of  age. 

Paregoric  (2  ounces). 

Tincture  Aconite  (J^  ounce). 

Caustic  Pencil. 

Sweet  Spirits  of  Nitre  (2  ounces). 

Sal  Volatile  (2  ounces). 

Witch  Hazel  (4  ounces). 

Phenacetine  (50  grains). 

Surgeons’  Plaster. 

Fever  Thermometer. 

Medicine  Dropper  or  Drop  Bottle. 

Poisons. 

Poisons  and  liniments  should  always 
be  kept  out  of  the  reach  of  children 
and  entirely  separate  from  internal 
remedies. 

Enema. 

Every  household  should  have  an 
Enema  Syringe.  Obstinate  constipa¬ 
tion  is  easily  and  naturally  relieved  by 
a  single  enema  of  soap  and  warm 
water. 

Medicine  Spoon  or  Glass. 

We  would  urge  every  one  when  tak¬ 
ing  medicine  to  use  a  properly  gradu¬ 
ated  medicine  spoon  or  glass;  for  the 


694 


Let  every  action  tend  to  some  point 


ordinary  spoons  now  in  use  differ  very 
much  in  size  and  are  so  often  too  large 
or  too  small  that  one  can  never  de¬ 
pend  upon  getting  the  exact  dose, 


which  is  very  important.  Quantities 
less  than  half  teaspoonful  should  al¬ 
ways  be  dropped  by  means  of  a  special 
Medicine  Dropper  or  Drop  Bottle. 


READY  REFERENCE  LIST  OF  COMMON  MEDICINES 
AND  THEIR  USES. 


ACONITE 

Cold  and  Fever  . . . 

Given  in  water  2  drops  every  hour 

TINCTURE  of. 
ALBUMEN  . 

Antidote  to  me- 

until  sweating  relieves. 

It  forms  an  insoluble  compound  with 

(White  of  egg.) 

tallic  poisons. 

most  metallic  poisons,  and  should 

ALCOHOL . 

Stimulant . 

be  given  mixed  with  water. 

Given  as  brandy  or  whisky  diluted 

aloes . 

Purgative . 

with  water.  Give  with  caution. 
Given  in  conjunction  with  other  pur¬ 
gatives,  etc.  Dose:  2  to  6  grains. 
Used  as  a  styptic,  and  in  gargles  and 
injections.  Only  for  external  use. 
Useful  in  feverish  colds,  influenza,  etc. 

alum . 

Astringent . 

AMMONIUM 

Diaphoretic  and  re- 

ACETATE  of. 

frigerant. 

Dose  of  the  dilute  liquor:  ^  to  2 

BENZOATE  of ... . 

Diuretic . 

tea-spoonfuls. 

Useful  in  dropsy.  Dose:  10  to  20 

BROMIDE  of . 

Nervine  . 

grains  in  water. 

Very  useful  in  sleeplessness,  hysteria 

“  CARBONATE 

Antacid,  stimulant 

and  neuralgia.  Dose:  5  to  20 
grains. 

Useful  in  bronchitis,  combined  with 

of. 

and  expectorant. 

Ipecacuanha,  and  in  indigestion 

“  CHLORIDE  of. 

Expectorant,  d  i  - 

combined  with  Rhubarb.  Dose: 
3  to  10  grains. 

As  a  vapor  for  inhalation  it  is  very 

ANTIPYRINE  .... 

aphoretic  and 
diuretic. 

Febrifuge  . 

useful  in  affections  of  the  bronchial 
tubes.  Internally  it  is  best  given 
flavored  with  liquorice.  Dose :  5  to 
20  grains. 

Given  successfully  in  fevers,  feverish 

ARROWROOT.  . . . 

Lowers  the  pulse. 

Nutritive . 

colds,  influenza,  headache,  etc. 
Dose :  3  to  5  grains. 

Forms  a  pleasant  and  wholesome  food 

ARSENIC  Prepara- 

Nerve  tonic,  and 

for  invalids. 

Useful  in  eczema  and  diseases  of  the 

tions. 

antiperiodic. 

skin,  but  must  only  be  given  under 

BELLADONNA...  . 

Powerful  narcotic. 

the  supervision  of  a  doctor. 

A  very  valuable  medicine  but  only  to 

be  given  under  doctor’s  orders. 
Used  very  largely  as  liniment  and 
plaster  to  allay  local  pain. 

and  be  perfect  in  its  kind. 


695 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d; 


BORIC  ACID 


BORAX 


Antiseptic 


Astringent 

frigerant. 


As  a  4  per  cent,  solution  in  water  it 
forms  a  very  effectual  lotion  for  the 
eyes,  and  in  powder  it  may  be  used 
for  dusting  purposes;  mixed  with 
vaseline  it  yields  an  excellent  every- 


and  re¬ 


day  ointment. 

Combined  with  glycerine  or  honey  is 
used  largely  for  ulcers  of  the  mouth 
in  children.  Its  solution  in  water 
gives  an  excellent  gargle.  A  little 
placed  in  hard  water  softens  it. 


BUCHU 


Tonic  and  diuretic. 


Employed  principally  in  diseases  of 
the  bladder  in  the  form  of  an  in¬ 
fusion. 


CAFFEINE  and  its 
preparations. 


Tonic 

lant. 


and  stimu- 


Used  largely  with  success  in  sick  head¬ 
ache  and  nervous  complaints.  Of 
its  preparations  the  citrate  is  the 
best,  the  dose  of  which  is  to  3 
grains  in  water. 


CALOMEL. 


CAMOMILE 

Flowers. 

CAMPHOR. 


CARBOLIC  ACID 

CASCARA  SA- 
GRADA. 


CASTOR  OIL.... 
CATECHU . 


Alternative  purga¬ 
tive. 


Bitter  tonic . 

Stimulant  and  sed¬ 
ative. 

Antiseptic . 

Laxative . 


Cathartic  . 
Astringent 


Is  an  excellent  purgative  in  bilious 
headache.  Care  must  be  taken  in 
giving  calomel;  it  is  best  to  give 
it  combined  with  other  purgatives 
in  the  form  of  a  pill.  Dose:  1-10 
to  3  grains. 

Very  useful  in  disorders  of  the  stomach 
and  indigestion.  Can  be  taken  as 
infusion,  or  the  extract  in  pills. 

Spirit  of  Camphor,  taken  on  sugar 
cures  cold  in  the  head  (10  drops 
for  a  dose) .  Camphorated  Oil  is  an 
excellent  liniment  to  use  for  cold 
on  the  chest  in  children. 

Teaspoonful  to  pint  of  water  to  wash 
sores. 

Beneficial  in  chronic  constipation  and 
dyspepsia.  Dose  of  fluid  extract: 
10  to  15  drops  after  each  meal,  in 
water.  The  powder  can  easily  be 
administered  in  cachets.  Also  given 
in  pills. 

Safe  and  effectual.  Dose:  1  teaspoon¬ 
ful  to  2  tablespoonfuls. 

Useful  in  diarrhoea.  Dose:  ^  to  1 
teaspoonful  of  the  tincture  with  a 
tablespoonful  of  Chalk  Mixture. 


696 


Fellow-help  makes  glad  the  heart  of  earth. 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


CHALK . 

Astringent  and  ant¬ 
acid. 

CHARCOAL . 

Antiseptic  and  ab¬ 
sorbent. 

CHLORAL  HY¬ 
DRATE. 

Hypnotic . 

COCA . 

Tonic  and  stimu- 

lant. 

COD  LIVER  OIL. 

Demulcent  and  nu¬ 
trient. 

COLCHICUM 

COLD  CREAM .... 
COLLODION. . 

Emollient . 

COMMON  SALT.  .  . 

CREAM  of  TAR¬ 
TAR. 

Refrigerant,  diu¬ 
retic. 

CREOSOTE  .... 

Astringent  and 
antiseptic. 

Hepatic  stimulant. 

Tonic . 

DANDELION 

ROOT  (Tar¬ 
axacum). 
DIALYSED 

IRON. 

DILL  WATER  .... 

Carminative . 

Antidote  for  poisoning  by  oxalic  acid. 
Useful  in  diarrhoea.  Dose:  10  to 
60  grains. 

Given  largely  for  dyspepsia  attended 
with  flatulence  and  acidity.  Dose: 
2  to  10  grains.  Used  externally 
as  a  poultice  for  ulcers. 

A  valuable  drug  but  must  only  be 
used  by  the  doctor’s  order.  Dose: 
5  to  30  grains. 

Its  reputation  as  a  general  tonic  is 
now  well  established.  Its  alkaloid 
“Cocain  ”  has  been  largely  employed 
as  a  local  ansesthetic  and  for  the 
prevention  of  sea-sickness.  Dose: 
i  grain. 

Useful  in  chest  diseases.  Dose:  1  tea¬ 
spoonful  to  1  table-spoonful  twice 
a  day. 

Remedy  for  rheumatic  gout.  Must  not 
be  given  indiscriminately.  Dose  of 
wine  or  tincture:  5  to  20  drops. 

A  good  family  ointment. 

Painted  on  a  wound  it  forms  a  skin 
protecting  it  from  exposure.  Al¬ 
ways  apply  immediately  if  burned. 

An  emetic  always  handy  in  case  of 
poisoning.  To  be  given  freely  in 
warm  water. 

A  pleasant  spring  medicine.  A  tea¬ 
spoonful  in  water  every  morning 
along  with  the  same  quantity  of 
Epsom  Salts. 

Useful  for  toothache  and  given  inter¬ 
nally  for  pulmonary  complaints. 
Poison. 

Useful  in  cases  of  sluggish  liver. 
Dose  of  the  fluid  Extract:  1  or  2 
tea-spoonfuls  in  water  3  times  a  day. 

Can  be  taken  when  the  acid  prepara¬ 
tions  of  iron,  cannot  be  borne.  (An 
antidote  to  arsenical  poisoning). 
DoSe :  10  drops  in  water  after  meals, 
as  a  tonic. 

Safe  and  effectual  for  children.  Dose: 
a  teaspoonful  in  milk. 


The  road  to  home  happiness  lies  over  little  stepping  stones.  697 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


ELDER . 

FLOWERS. 

Demulcent . 

A  small  handful  to  be  infused  for  a 
quarter  of  an  hour  in  boiling  water 
and  drunk  freely. 

EPSOM  SALTS...  . 

• 

Catharthic . 

Mild  and  safe ;  useful  in  obstinate  con¬ 
stipation.  Dose:  ^  to  1  ounce. 

ERGOT . 

Haemostatic . 

Useful  to  check  Haemorrhage.  The 
Dragees  of  “  Ergotin  Bonjean  ”  are 
the  handiest  form  of  administra¬ 
tion.  Dose:  1  every  2  hours,  or  of 
the  Fluid  Extract  10  to  30  drops. 

EUCALYPTUS .... 

Antiseptic  (Gum) 
astringent. 

The  oil  as  an  inhalation  gives  relief  in 
affections  of  the  bronchial  tubes. 
Eucalyptus  or  red  gum  lozenges 
are  excellent  for  sore  throat. 

GENTIAN . 

Bitter  Tonic . 

Valuable  in  debility  of  the  digestive 
organs.  Dose:  half  a  wineglassful  of 
the  infusion. 

GINGER . 

Aromatic  stimu¬ 
lant. 

Given  in  dyspepsia  and  flatulence. 
Dose  of  Essence:  10  to  20  drops  in 
water. 

GLYCERINE . 

Nutrient,  demul¬ 
cent,  and  emol¬ 
lient. 

Prevents  flatulence  and  acidity.  Dose: 
10  drops  to  1  tea-spoonful  in  water. 
Used  chiefly  externally  for  softening 
the  skin. 

GREGORY'S . 

POWDER. 

Stomachic . 

One  of  the  finest  stomachics.  Dose: 
a  tea-spoonful  in  water. 

GREY  POWDER . . 

Purgative. 

The  best  preparation  of  mercury  for 
children.  Dose:  1  to  6  grains. 

GUM  ARABIC .... 

Emollient,  nutri¬ 
tive. 

Allowed  to  dissolve  in  the  mouth 
relieves  a  cough. 

HORSERADISH. .  . 

Stimulant  and 
depurative. 

A  useful  spring  medicine  for  children. 

HYDROCHLORIC 

ACID. 

Refrigerant  and 
tonic. 

Given  in  dilute  form  in  indigestion. 

IODINE . 

Resolvent,  counter 
irritant. 

Used  principally  in  the  form  of  tinc¬ 
ture  or  liniment  as  an  external 
application  to  reduce  swellings,  etc. 

IODOFORM . 

Antiseptic . 

In  powder  or  ointment  forms  a  good 
application  for  ulcers,  etc. 

IPECACUANHA..  . 

Expectorant  and 
Emetic. 

In  small  doses  acts  as  an  expectorant 
relieving  coughs,  colds,  etc.  In  large 
doses  forms  a  safe  emetic,  useful  in 
whooping  cough,  etc.  Dose,  as  an  ex¬ 
pectorant,  in  powder :  to  2  grains, 
as  an  emetic,  15  to  30  grains.  Wine, 
expectorant  5  to  40  drops,  as  emetic, 
3  to  6  tea-spoonfuls. 

698 


An  affected  modesty  is  very  often  the  greatest  vanity. 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


IRON . 

Tonic . 

In  its  various  forms  it  is  one  of  the 
finest  blood  restoratives  we  have, 
as  it  forms  one  of  the  principal  con¬ 
stituents  of  that  fluid..  Reduced 
Iron,  Tincture  of  Iron,  Ammonia- 
citrate  of  Iron  and  Dyalysed  Iron 
are  the  preparations  most  used. 

JALAP . 

Brisk  cathartic  . . . 

Best  used  in  combination  as  in  com¬ 
pound  Jalap  Powder,  the  dose  of 
winch  is  20  to  60  grains. 

KOLA . 

Caffeinic  stimulant. 

Increases  the  powder  of  enduring 
fatigue  without  food.  As  a  general 
tonic  it  is  excellent. 

LANOLIN . 

Emollient . 

Useful  for  skin  diseases,  generally  com¬ 
bined  with  other  medicaments. 

LEAD  Prepara¬ 
tions. 

Sedative  and 
astringent. 

Should  always  be  used  with  caution. 

LEMON  JUICE.  .  . 
(Citric  acid.) 

Refrigerant . 

Mixed  with  sugar  and  water  forms  a 
pleasant  and  refreshing  drink  in 
fevers,  or  in  hot  weather. 

LIME  (slaked) .... 

Antacid . 

Lime  water  forms  a  good  addition  to 
infants’  milk  when  the  water  is  too 
soft  or  they  suffer  from  teething. 
Mixed  with  Linseed  Oil  is  the  best 
application  for  burns. 

LINSEED . 

Ifemulcent . 

An  infusion  mixed  with  Lemon  Juice 
is  useful  in  colds.  Mixed  with 
warm  water  and  drunk  forms  a 
good  laxative. 

LINSEED  MEAL 

Demulcent . 

Useful  as  a  poultice  either  alone  or  in 
conjunction  until  mustard. 

LIQUORICE 

POWDER 

(Compound). 

Laxative . 

A  reliable  remedy  in  habitual  consti¬ 
pation.  Specially  recommended  to 
ladies.  Dose :  a  teaspoonful  at 
bedtime. 

MAGNESIA, 

Antacid,  alterative 

Useful  in  dyspepsia,  gout,  sick  head- 

CALCINED 

and  laxative. 

ache  and  other  complaints  attended 
with  acidity  and  constipation.  Dose: 
a  tea-spoonful. 

“  CITRATE  of 
(Granular). 

Refrigerant  and 
laxative. 

Useful  and  pleasant  in  the  hot  weather. 

MALT  EXTRACT. . 

Restorative . 

A  good  strengthening  medicine  in 
dyspepsia  and  pulmonary  com- 

• 

plaints. 

MANNA . 

Laxative . i . . . . 

Pleasant  to  the  taste,  it  replaces 
castor  oil  for  children.  Dose:  Y 
to  2  drachms  in  milk. 

-As  much  of  heaven  is  visible  as  we  have  eyes  to  see. 


699 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


MENTHOL . 

Useful  as  a  local  application  in  nervous 
affections. 

MILK  SUGAR. . . . 

Recommended  to  replace  ordinary 
sugar  in  infants’  diet,  as  it  does  not 

ferment. 

MORPHINE  and 

Narcotic  and  seda- 

It  is  always  advisable  to  consult  a 

other  opium  pre- 

tive. 

doctor  before  and  while  using 

parations. 

these  valuable  but  dangerous  drugs. 
(Poison.) 

MUSTARD . 

Rubefacient  and 

Useful  as  a  counter-irritant,  in  the 
form  of  a  poultice,  for  cold  in  the 

emetic . 

chest. 

NUX  VOMICA.  . . . 

Tonic . 

A  powerful  poison  which  should  only 
be  taken  under  medical  advice. 

OPODELDOC . 

Stimulant . 

A  useful  stimulating  liniment. 

PEPPERMINT.  . . . 

Carminative . 

Essence  of  Peppermint  is  an  excel- 

lent  remedy  in  dyspepsia  attended 
with  flatulence  in  Doses  of  20  drops 
in  water. 

PEPSIN.. . . : . 

Digestive . 

Recommended  in  the  form  of  powder 
or  Elixir.  To  be  taken  after  each 

meal.  5  grains  of  powder  or  a  tea¬ 
spoonful  of  Elixir. 

PEPTONES. 

Peptones  are  preparations  of  food 
already  partially  digested  and  are 
very  useful  when  food  is  not  readily 
assimilated. 

PODOPHYLLIN. . . 

Purgative . 

Replaces  calomel  where  vegetable 
substances  are  preferred.  Dose: 

Vs,  to  V2  grain. 

POPPY  CAPSULES 

Sedative . 

They  form  a  good  fomentation  for  gum¬ 
boils  and  painful  swelling  in  con¬ 
junction  with  camomile  flowers. 

The  whole  to  be  boiled  with  water 
for  some  time  and  applied  as  hot 

POTASH 

as  possible. 

ACETATE 

Diuretic . 

Useful  in  dropsy.  Dose:  10  to  20 
grains. 

Useful  in  gout  and  rheumatism.  Dose : 

“  BICARBON- 

Antacid . 

ATE  of. 

“  BROMIDE  of.. 

Sedative . 

10  to  20  grains. 

Useful  in  nervous  diseases.  Dose: 
20  to  60  grains  during  the  24  hours. 

“  CHLORATE  of 

Stimulant  and  diu¬ 
retic. 

Useful  in  ulcerated  sore  throat  and 
mouth  as  a  gargle,  or  in  the  form 

. 

of  lozenges. 

700  Want  of  care  does  us  more  damage  than  want  of  knowledge. 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


POTASH 

Ref  rigerant,  d  i  a- 

Valuable  in  gout  and  rheumatism  and 

CITRATE  of. 

phoretic,  and 
slightly  laxative. 

in  affection  of  the  kidneys. 

“  IODIDE  of . . .  . 

Alterative,  resolv¬ 
ent  and  antisyph¬ 
ilitic. 

Given  in  glandular  swellings,  rheu¬ 
matism,  syphilis,  etc.  In  combina¬ 
tion  with  sarsaparilla  forms  an 
excellent  blood  purifier.  1  to  5 
grains  3  times  daily. 

“  NITRATE  of.. 

Refrigerant,  d  i  u  - 
retie,  and  diapho¬ 
retic. 

Useful  in  kidney  troubles.  Dose:  2 
to  20  grains. 

“  PERMANGAN- 

Powerful  antisep- 

In  weak  solutions  much  used  as  an 

ATE  of. 

tic. 

injection.  Internally  for  diabetes. 
Is  a  good  general  disinfectant. 
Dose :  H  to  2  grains. 

QUININE . 

Anti  periodic,  Feb¬ 
rifuge  and  nerve 
tonic. 

Quinine,  obtained  from  Peruvian  bark, 
is  perhaps  the  most  universally 
used  and  valuable  drug  we  possess. 
Its  uses  are  too  numerous  to  men¬ 
tion  here,  but  its  principal  ones  are 
for  reducing  fevers,  for  nervous 
affections,  and  especially  as  a  gen¬ 
eral  tonic  in  the  form  of  Quinine 
Wine. 

RHUBARB . 

Stomachic . 

Useful  in  disorders  of  the  stomach 
in  combination  with  bicarbonate 
of  soda  or  as  Gregory  powder. 
Dose:  1  to  20  grains. 

SALICYLIC  ACID. . 

Antiseptic . 

Useful  in  acute  rheumatism. 

SARSAPARILLA .  . 

Depurative . 

In  combination  with  iodide  of  Potas¬ 
sium  forms  an  excellent  blood  puri¬ 
fier  and  spring  medicine.  Dose 
of  the  fluid  Extract :  1  tea-spoonful 
three  times  a  day. 

SAL  VOLATILE . . . 

Antacid,  stimulant. 

Very  good  as  an  antacid  in  cases  of 
flatulence,  and  as  a  stimulant  in 
faintness,  etc.  Dose :  20  to  40  drops 
in  water. 

SENNA . 

Cathartic . 

Very  well  known  and  useful  family 
medicine.  To  be  given  as  an  in¬ 
fusion  or  in  the  form  of  compound 
Liquorice  Powder  or  FI.  Extract. 

SODA  Preparations. 

The  preparations  of  soda  have  practi¬ 
cally  the  same  action  as  those  of 
Potash  above  but  are  much 
safer  to  use  as  some  of  the  Potash 
preparations  possess  toxic  prop¬ 
erties. 

A  man's  greatness  can  be  measured  by  his  enemy. 


701 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


SODA. 

Antacid  and  anti- 

Useful  in  acute  rheumatism.  Dose: 

SALICYLATE  of. 

rheumatic 

5  to  20  grains. 

“  SULPHATE 
of  (Glauber’s 
Salts). 

Aperient . 

A  good  Saline  aperient.  Dose:  )/£  to 
1  ounce  in  warm  water. 

SEIDLITZ -POW¬ 
DER. 

Aperient . 

A  useful  and  convenient  Saline  ape¬ 
rient. 

SWEET  NITRE .  .  . 

Stimulant,  diapho¬ 
retic,  and  diu¬ 
retic. 

Useful  in  affections  of  the  kidneys  and 
catarrh.  Dose:  to  1  teaspoon¬ 

ful  in  water. 

SQUILL . 

Stimulant,  expect¬ 
orant,  and  diu¬ 
retic. 

Very  beneficial  in  bronchial  affec¬ 
tions.  The  best  preparation  of 
which  is  the  Oxymel ;  the  dose  being 
to  1  teaspoonful  mixed  with 
Ipecacuanha  Wine  and  Sweet  Nitre. 

STRAMONIUM. . . . 

Antispasmodic  and 
anodyne. 

Inhalation  of  the  smoldering  leaves 
gives  great  relief  in  asthma,  etc. 
The  cigarettes  are  a  pleasant  form 
of  using. 

STARCH  POWDER 

Forms  with  powdered  orris  root  a 
safe  and  useful  toilet  and  nursery 
powder. 

SUBLIMATE,  COR- 

Corrosive  and  anti- 

One  of  the  most  powerful  antiseptics 

ROSIVE. 

septic. 

for  destroying  disease  germs,  but  on 
account  of  its  highly  poisonous  and 
corrosive  nature  is  very  dangerous 
to  use.  (Poison.) 

SULPHONAL . 

Produces  sleep. . . . 

Best  taken  in  the  form  of  cachets  or  tab¬ 
lets.  Given  in  doses  of  from  10  to  15 
grains,  sleep  usually  develops  in  a 
half  an  hour  to  an  hour.  It  is 
usually  quite  safe  and  not  followed 
by  disagreeable  after-effects. 

SULPHUR . 

Laxative,  diapho¬ 
retic,  and  re¬ 
solvent. 

A  useful  laxative  in  Hemorrhoids, 
in  the  form  of  Confection  or  Com¬ 
pound  Liquorice  powder.  Used  ex¬ 
ternally  as  a  lotion  or  ointment  for 
skin  diseases. 

TANNIN . 

Astringent . 

Very  efficacious  where  an  astringent 
is  required.  Principally  used  in 
solution  or  lozenges  for  inflamed 
sore  throat.  Forms  with  vaseline 
a  good  ointment  for  hemorrhoids. 

TURPENTINE.  ... 

Stimulant,  anthel¬ 
mintic  inter- 

As  the  ordinary  Turpentine  liniment, 
is  a  good  application  for  rheuma- 

♦ 

ally;  rubefacient 
externally. 

tism,  etc. 

702 


Only  what  thou  art  in  thyself 


Ready  Reference  List  of  Common  Medicines  and  their  Uses.  (Cont’d) 


TAR . 

Valuable  in  bronchial  affections. 
Useful  in  hysteria,  usually  prescribed 
as  Valerianate  of  Zinc. 

VALERIAN . 

Nervous  stimulant 
and  antispas- 
modic. 

VASELINE . 

Emollient . 

Either  combined  with  other  medicinal 
agents  or  alone  forms  an  excellent 
application  for  wounds,  etc. 

ZINC  OXIDE . 

Astringent  and  ab¬ 
sorbent. 

Used  largely  externally  as  a  powder 
and  ointment  for  its  healing  prop¬ 
erties. 

DISEASES  AND  THEIR  REMEDIES. 


Abrasion. 

Abrasion  is  applied  to  the  removal 
of  the  outer  skin  or  cuticle  by  violent 
friction;  for  example,  coming  in  con¬ 
tact  with  a  hard  surface,  or  by  falling, 
by  which  the  skin  is  eroded.  The 
treatment  consists  in  removing  all  dirt 
that  may  have  imbedded  itself  in  the 
injured  surface  of  the  skin,  by  washing 
with  castile  soap  and  hot  water, 
and  then  applying  an  antiseptic,  the 
best  of  which  is  carbolic  acid  mixed 
with  oxide  of  zinc  ointment  in  the  pro¬ 
portion  of  one  to  sixteen  or  twenty. 

Abscess. 

Abscess  is  an  accumulation  of  mat¬ 
ter  of  a  purulent  nature.  If  this  con¬ 
sists  of  pus  or  matter,  it  is  generally 
accompanied  by  severe  pain  and  swell¬ 
ing.  It  is  desirable  that  the  fluid  be 
given  exit  as  soon  as  possible.  This 
can  be  done  without  risk  if  antiseptic 
precautions  are  strictly  adhered  to. 
To  soothe  the  pain,  .applications  in 
the  form  of  poultices  or  hot  applications 
are  very  useful. 

Acarus  or  Itch. 

This  is  a  parasitic  insect  affecting  the 
skin.  It  burrows  between  the  cuticle 
and  true  skin,  where  it  lays  its  eggs  and 
gives  rise  to  the  disease  commonly 
called  Itch.  The  treatment  consists  in 
destroying  both  the  insects  and  the  eggs, 


as  they  mature,  by  means  of  Storax 
ointment  which  must  be  well  rubbed 
into  the  surface  of  the  skin  night  and 
morning  for  two  days  in  succession, 
then  taking  a  warm  bath,  using  car¬ 
bolic  soap  freely  as  a  cleansing  agent, 
and  repeating  the  application  of  the 
ointment  during  other  two  days,  and 
again  having  recourse  to  the  bath  and 
carbolic  soap.  To  be  certain  of  a  cure 
it  is  well  to  err  on  the  safe  side  and 
apply  the  Storax  ointment  for  a  further 
period  of  two  days,  when,  as  a  rule,  the 
parasite  will  be  completely  destroyed. 
Of  course,  all  the  clothing  which  has 
been  worn  during  the  process  should 
be  thoroughly  cleansed  and  disinfected 

Acne,  Pimples  or  Blackheads. 

Acne  is  a  disease  of  those  glands  of 
the  skin  which  secrete  the  sebaceous 
or  oily  matter.  It  is  characterized  by 
pimples  occupying  the  sites  of  these 
glands.  One  form  of  Acne  is  that 
which  goes  under  the  popular  name 
of  Comedones  or  black-heads.  On 
squeezing  these  the  retained  secretion 
comes  out  on  the  skin  like  a  little  mag¬ 
got.  Acne  very  frequently  occurs 
upon  the  face,  shoulders,  back  and 
chest.  It  is  most  common  from  the 
age  of  fifteen  to  twenty-one.  To  pre¬ 
vent  the  disease,  frequent  washing 
with  a  good  soap  and  warm  water  is 


determines  thy  vcdue,  not  what  thou  hast. 


703 


most  efficacious,  but  when  the  disease 
has  obtained  a  footing  the  following 
lotion  will  be  found  useful :  Flowers  of 
sulphur,  one  drachm;  rectified  spirits 
of  wine,  one  ounce;  glycerine,  one 
ounce ;  elderflower  water  to  make  eight 
ounces.  Shake  the  bottle  and  apply 
every  night,  at  bed  time,  to  the  erup¬ 
tion. 

Ague. 

Ague,  or  Intermittent  Fever,  or  Ma¬ 
larial  Fever,  is  peculiar  to  marshy 
districts  where  decomposition  of  vege¬ 
table  matter  is  constantly  in  process. 
This  evidently  gives  rise  to  the  devel¬ 
opment  of  microscopic  organisms 
which  find  an  entrance  into  the  body 
and  produce  the  symptoms  character¬ 
istic  of  the  disease.  The  symptoms 
commence  with  a  feeling  of  general 
lassitude,  a  sensation  of  weight  in  the 
region  of  the  stomach,  and  a  chilly 
sensation  which  rapidly  develops  into 
actual  shivering  and  chattering  of  the 
teeth.  When  the  disease  appears  to 
be  at  its  height  the  color  of  the  skin 
becomes  livid  and  the,  body  presents  a 
shriveled  appearance.  The  circula¬ 
tion  is  feeble  and  the  mucous  surfaces 
become  pallid,  and  sometimes  actual 
stupor  or  convulsions  may  supervene. 
There  are  shooting  pains  throughout 
the  head  and  limbs.  Tins  cold  stage 
will  in  a  short  time  be  followed  by  in¬ 
tense  heat  and  flushing  of  the  whole 
body,  when  the  pulse  becomes  quick 
and  bounding  accompanied  by  a  throb¬ 
bing  headache,  hot  skin,  intense  thirst, 
thickly  coated  tongue,  and  dark-col¬ 
ored  urine.  This  second  stage  is  again 
followed  by  a  third  or  -sweating  stage, 
when  copious  perspiration  gives  rapid 
relief.  All  these  symptoms  may  again 
develop  in  twenty-four,  forty-eight,  or 
seventy-two  hours,  or  at  longer  periods 
as  the  case  may  be.  Quinine  is  not 
only  the  best  Dreventive  but  also  the 
best  curative  agent  which  at  present 
we  are  acquainted  with.  Other  reme¬ 


dies,  such  as  arsenic,  and  sulphate  of 
zinc,  are  also  of  service.  I  should, 
however,  be  very  much  inclined  to 
recommend  the  employment  of  phe- 
nacetine  in  this  disease,  as  it  has  a  mar¬ 
velous  power  in  controlling  high 
temperatures  when  due  to  fevers. 
Quinine  may  be  given  in  five-grain 
doses  every  two  hours,  or  plienacetine 
may  be  administered  in  five-grain 
doses  every  four  hours,  but  in  every 
instance  before  employing  these  anti¬ 
pyretics  it  is  essential  that  the  bowels 
be  thoroughly  cleared  out,  either  by 
means  of  a  full  dose  of  castor  oil,  or  car¬ 
bonate  of  soda  and  rhubarb.  Within 
the  last  few  years  malarial  districts 
which  have  been  freely  planted  with 
the  eucalyptus  tree  have  been  ren¬ 
dered  healthy,  and  from  these  areas 
the  disease  has  been  completely  eradi¬ 
cated.  This  seems  to  be  due  to  its 
power  of  rapidly  absorbing  moisture 
and  also  to  the  abundant  exudations  of 
its  essential  oil  given  off  by  the  leaves - 
especially,  and  to  a  lesser  degree  by 
the  whole  plant. 

Ague — To  Avoid. 

The  first  suggestion,  of  course,  is  to 
leave  those  districts  where  this  trouble¬ 
some  complaint  prevails.  Sometimes, 
however,  one’s  residence  cannot  well  be 
changed.  To  persons  so  circum¬ 
stanced,  there  are  preventions  by  the 
use  of  winch  the  majority  might 
generally  escape  it.  They  are  as  fol¬ 
lows: — 1.  Avoid  exposure  to  the 
malarial  air  after  sunset  and  be¬ 
fore  sunrise.  2.  Occupy  rooms  at 
night  on  the  sunny  side  of  the  house 
and  up  stairs.  3.  Build  a  fire  in  the 
house  as  soon  as  the  dew  begins  to 
fall.  The  heat  of  the  fire  will  do 
much  to  kill  the  malaria.  4.  Keep  the 
skin  healthy  and  active  by  a  thorough 
bath  every  day  on  rising,  in  a  warm 
room,  with  sufficient  friction  to  pro¬ 
duce  a  healthy  reaction.  5.  Keep  the 
bowels  open  by  proper  diet.  In  nine 


704 


Life  is  continually  weighing  us 


cases  out  of  ten  the  cause  of  ague 
would  be  easily  overcome  if  the  de¬ 
purating  organs  were  not  overtaxed 
and  morbid  matters  allowed  to  ac¬ 
cumulate  in  the  system  to  oppress  it. 
6.  Keep  premises  clean  and  allow 
nothing  around  that  will  attract  flies, 
and  keep  the  flies  and  mosquitoes 
out  of  the  house. 

Ankle — Sprained. 

Wash  the  ankle  frequently  with 
cold  salt  and  water,  which  is  far  better 
than  warm  vinegar  or  decoctions  of 
herbs.  Keep  your  foot  as  cold  as  pos¬ 
sible  to  prevent  inflammation,  and 
sit  with  it  elevated  on  a  cushion.  Live 
on  very  low  diet,  and  take  every  day 
some  cooling  medicine.  By  obeying 
these  directions  only,  a  sprained  ankle 
has  been  cured  in  a  few  days. 

Appetite. 

Appetite  consists  in  a  physiological 
congestion  of  the  stomach  which  pro¬ 
duces  a  feeling  of  craving  for  food. 
This  we  designate  Appetite.  As  soon  as 
food  enters  the  stomach  this  temporary 
congestion  disappears  and  the  gastric 
glands  come  into  play,  secreting 
gastric  juice,  which  promotes  the 
digestion  of  the  food.  It  must,  how¬ 
ever,  be  noted  that  frequently  what 
is  called  a  false  appetite  exists.  This, 
however,  is  invariably  indicative  of  a 
diseased  condition  of  the  stomach,  and 
consists  in  a  congested  state  of  the 
blood-vessels;  thus  a  false  appetite 
is  due  to  disease  rather  than  to  the 
desire  of  the  individual  for  food. 
When  this  condition  is  present  it  is 
essential  that  the  aid  of  a  medical  man 
be  called  in,  as  it,  in  many  cases,  is 
the  precursor  of  a  much  more  serious 
pathological  condition. 

Appetite — Loss  of. 

This  may  be  caused  by  the  use  or 
abuse  of  stimulants,  tobacco,  or  vio¬ 
lent  mental  emotion,  and  can  be  rem¬ 


edied  by  the  avoidance  of  the  exciting 
cause,  regularity  in  eating  and  sim¬ 
plicity  in  diet. 

Apoplexy. 

Occurs  only  in  the  corpulent  or 
obese,  and  the  gross  or  high  livers. 
To  treat,  raise  the  head  to  a  nearly 
upright  position;  unloose  all  tight 
cloths,  strings,  etc.,  and  apply  cold 
water  to  the  head  and  wann  water  to 
the  feet.  Have  the  apartment  cool 
and  well  ventilated.  Give  nothing  by 
the  mouth  until  the  breathing  is  re¬ 
lieved,  and  then  only  draughts  of  cold 
water.  No  stimulants  should  be  given 
in  any  cases  of  apoplexy,  sun-stroke 
or  other  fits. 

Apples  as  Medicine. 

The  apple  is  such  a  common  fruit  that 
few  persons  are  familiar  with  its  re¬ 
markable  medicinal  properties.  Every¬ 
body  ought  to  know  that  the  very  best 
thing  he  can  do  is  to  eat  apples  just 
before  going  to  bed.  The  apple  is  ex¬ 
cellent  brain  food,  because  it  has  more 
phosphoric  acid,  in  easily  digestible 
shape,  than  any  other  fruit  known.  It 
excites  the  action  of  the  liver,  pro¬ 
motes  sound  and  healthy  sleep  and 
thoroughly  disinfects  the  mouth.  It 
also  agglutinates  the  surplus  acids  of 
the  stomach,  helps  the  kidney  secre¬ 
tion  and  prevents  calculus  growth, 
while  it  obviates  indigestion  and  is  one 
of  the  best  preventives  of  diseases  of 
the  throat.  Next  to  lemon  and  orange, 
it  is  also  the  best  antidote  for  the 
thirst  and  craving  of  persons  addicted 
to  the  alcohol  and  opium  habit. 

Apple  Sayings. 

“An  apple  a  day 
Sends  the  doctor  away.” 


“Three  apples  each  day,  seven  days  a 
week, 

Ruddy  apple,  ruddy  cheek.” 


in  very  sensitive  scales. 


705 


“Apple  in  the  morning, 

Doctor’s  warning. 

Roast  apple  at  night, 

Starved  the  doctor  outright. 

Eat  an  apple  going  to  bed. 
Knock  the  doctor  on  the  head.” 

Asthma. 

Is  a  spasmodic  affection  of  the  small¬ 
er  bronchial  tubes.  The  symptoms 
are  paroxysmal,  and  the  patient  is 
obliged  to  sit  up  in  bed  in  consequence 
of  the  difficulty  of  breathing.  It  dif¬ 
fers  from  bronchitis  by  the  fact  that 
the  air  is  more  difficult  to  expel  from 
the  chest  than  to  inhale,  the  wheeze 
therefore  is  heard  only  on  expiration; 
but  if  it  happens  to  be  combined  with 
bronchitis,  the  bronchitic  wheeze  will 
be  heard  on  inspiration  as  well.  As  a 
rule  asthma  depends  entirely  upon 
some  derangement  of  the  digestive 
organs.  It  is,  however,  very  peculiar 
in  this  respect,  that  certain  atmos¬ 
pheres  appear  to  induce  it,  whereas 
other  atmospheric  influences  would 
appear  to  keep  it  in  abeyance.  The 
treatment  of  asthma  should  in  every 
instance  commence  by  clearing  the 
bowels,  regulating  the  diet,  and  im¬ 
proving  the  digestion,  while  the  spasm 
may  be  relieved  by  the  inhalation  of 
the  fumes  of  blotting  paper  whreh  has 
been  saturated  with  Nitrate  of  Potash 
and  afterwards  dried,  so  that  it  will 
consume  rapidly  away,  evolving  at 
the  same  time  thick  volumes  of  smoke. 
Smoking  stramonium  and  datura  ta- 
tula  through  a  clean  pipe  is  also  of 
great  service.  Frequently  the  inhala¬ 
tion  of  a  few  drops  of  chloroform  on  a 
handkerchief  will  give  relief  to  the 
spasm,  while  rubbing  the  chest  with  a 
liniment  containing  equal  proportions 
of  belladonna  liniment,  compound 
camphor  liniment,  and  soap  and 
opium  liniment,  will  be  found  as  a 
rule  to  relieve  the  patient. 


Asthma — Cure  for. 

One  ounce  boneset,  one  ounce 
slippery  elm,  one  ounce  flax-seed, 
1  ounce  liquorice.  Simmer  together  in 
one  quart  of  water,  strain  carefully, 
add  one  pint  of  the  best  molasses  and 
one  half  pound  of  loaf  sugar.  Sim¬ 
mer  them  all  together  and  when  cold, 
bottle  tight.  Take  a  tablespoonful 
after  meals. 

Atrophy. 

A  wasting  of  the  -whole  body — 
generally  produced  by  the  body  re¬ 
ceiving  an  insufficient  supply  of 
nourishment,  arising  from  imperfect 
digestion,  diarrhoea,  and  in  children, 
very  frequently  from  worms.  The 
best  treatment  is  to  keep  the  bowels 
regular,  and  administer  mild  tonics, 
or  alteratives,  accompanied  with  a 
nutritious  diet;  cleanliness,  fresh  air, 
and  moderate  exercise  are  also  essen¬ 
tial.  When  worms  are  the  cause, 
attempts  should  be  immediately  made 
to  remove  them. 

Babies — Food  for. 

Mothers  who  are  not  able  to  nurse 
their  babies,  find  it  almost  impossible 
to  keep  the  milk  they  are  compelled  to 
use  so  perfectly  sweet  as  not  to  injure 
their  little  ones.  Ice,  if  it  can  be  had, 
does  not  wholly  answer,  even  if  its 
excessive  cold  does  not  change  the 
character  of  the  milk.  A  few  years 
since,  the  writer  of  this,  while  in  a 
southern  state,  recommended  the  fol¬ 
lowing  plan  to  a  mother:  Mix  your 
babe’s  food  milk  with  its  due  propor¬ 
tion  of  sugar,  and  place  the  pitcher 
holding  it  in  a  deep  plate — a  soup-plate 
or  pie  dish  will  do — and  fill  the  plate 
with  cold  water.  Take  a  piece  of  thin 
muslin  large  enough  to  cover  the  whole 
pitcher  and  reach  down  all  sides  into 
the  water.  Have  no  cover  on  the 
pitcher,  wet  the  cloth  and  cover  the 
pitcher  with  it;  put  its  ends  into  the 
water,  and  set  the  whole  in  a  place 


706 


Never  let  your  zeal  outrun  your  charity, 


where  a  draught  of  air  will  pass  over 
it.  The  mother  tried  the  plan,  and 
during  an  exceedingly  hot  summer, 
through  the  most  sultry  days  and 
nights  of  a  long  season,  the  milk  never 
turned  at  all.  The  rationale  of  the 
thing  is  easy.  The  milk  is  not  con¬ 
fined  in  a  close  vessel,  or  in  danger  of 
being  tainted  by  nearness  to  other, 
perhaps  not  wholesome  food;  the  thin 
gauze  protects  it,  yet  leaves  it  open; 
the  draught  of  air  keeps  the  tempera¬ 
ture  down  by  the  constant  evaporation, 
while  the  water  is  constantly  sucked  up 
by  the  cloth,  acting  like  a  wick  in  a 
lamp  to  supply  the  moisture. 

Back — Weak. 

Take  a  beef’s  gall,  pour  it  into  one 
pint  of  alcohol,  and  bathe  frequently. 
It  acts  like  a  charm.  Avoid  the  use  of 
corsets  and  all  constrictions  of  dress. 

Baldness. 

Baldness  as  a  rule  is  due  to  atrophy 
of  the  hair  follicles.  This  may  be  due 
to  some  constitutional  or  hereditary 
tendency.  It  may  to  a  certain  extent 
be  remedied  by  the  application  of  a 
stimulating  lotion  to  the  scalp,  e.  g. 
tincture  of  cantharides  two  drams; 
spirit  of  rosemary,  one  ounce;  rose¬ 
water  to  make  eight  ounces;  apply  a 
little  night  and  morning  to  the  scalp, 
and  afterwards  the  hair  should  be  kept 
soft  by  rubbing  in  a  little. pomade. 

Another  Treatment  for. — A  loosen¬ 
ing  of  the  hair  frequently  occurs  in 
young  persons,  as  well  as  those  of  the 
middle  period  of  life;  this,  if  neglected, 
becomes  real  baldness.  But,  if  proper 
treatment  be  pursued,  the  hair  will 
grow  afresh,  and  assume  all  its  pristine 
strength.  A  useful  practice  in  men, 
and  those  of  the  opposite  sex  whose 
hair  is  short,  is  to  immerse  the  head  in 
cold  water  morning  and  night ;  dry  the 
hair  thoroughly,  and  then  brush  the 
scalp  until  a  warm  glow  is  produced. 
In  women  with  long  hair  this  plan  is 


objectionable,  and  a  better  one  is  to 
brush  the  scalp  until  redness  and  a 
warm  glow  are  produced,  then  dab 
among  the  roots  of  the  hair  the  follow¬ 
ing  lotion:  Vinegar  of  cantharides, 
one-half  ounce;  eau  de  Cologne,  one 
ounce;  rose  water,  one  ounce.  Mix. 
If  the  lotion  produce  smarting,  or  ten¬ 
derness,  the  brush  may  be  laid  aside; 
but  if  no  sensation  is  occasioned,  the 
brushing  should  be  resumed,  and  a 
second  application  of  the  lotion  be 
made.  This  treatment  should  be 
practiced  once  or  twice  a  day,  or  at  in¬ 
tervals  of  a  few  days,  according  to  the 
state’  of  the  scalp;  namely,  if  tender, 
less;  if  insensible,  more  frequently; 
When  the  baldness  happens  in  patches, 
the  skin  should  be  well  brushed  with  a 
soft  tooth  brush,  dipped  in  distilled 
vinegar,  morning  and  evening,  or 
dipped  in  the  lotion  above  mentioned. 
If  the  lotion  should  have  the  effect  of 
making  the  hair  harsh  and  dry,  this 
inconvenience  may  be  removed  by  the 
use  of  oil  or  pomatum  after  each  appli¬ 
cation  of  the  lotion. 

Baldness — Coal  Oil  for. 

A  resident  of  Carrolton,  Miss.,  has 
discovered  that  petroleum  will  make 
the  hair  grow.  The  way  that  he  found 
out  this  new  property  of  coal  oil  was 
simply, this:  He  had  a  large  boil  on  the 
bald  place  on  his  head,  which  gave 
him  much  pain,  and  in  the  absence  of 
anything  else  he  rubbed  coal  oil  on  it. 
He  says  it  relieved  the  pain  almost 
instantly,  so  he  continued  to  rub  on 
the  oil  until  the  boil  was  entirely  well, 
when,  to  his  surprise,  he  found  a  thin 
coating  of  hair  coming  out  over  the 
bald  place.  He  continued  the  use  of 
the  oil  for  a  month  or  two,  and  has  now 
a  heavy  coat  of  hair  on  his  head. 

Baldness — Other  Remedies  for. 

Take  water,  1  pint;  pearlash, 
ounce;  onion  juice,  1  gill.  Mix  and 
cork  in  a  bottle.  Rub  the  head  hard 


the  former  is  but  human,  the  latter  is  divine. 


707 


with  a  rough  linen  towel  dipped  in  the 
mixture. 

Another. — Salad  oil  1  oz.;  oil  of  ori¬ 
ganum  12  drops;  oil  of  rosemary  10 
drops;  oil  of  lavender  6  drops;  oil  of 
cloves  2  drops;  mix  and  shake  well  to¬ 
gether. 

Another. — Beef  suet  1  oz.;  tincture 
of  cantharides  1  teaspoonful ;  oil  of 
origanum  and  bergamot,  of  each  10 
drops.  Process:  Melt  the  suet,  and 
when  nearly  cold,  add  the  rest  and  stir 
until  set. 

Another. — The  decoction  of  box¬ 
wood,  successful  in  cases  of  baldness,  is 
thus  made: — Take  of  the  common  box 
which  grows  in  garden  borders,  stems 
and  leaves,  four  large  handfuls;  boil  in 
three  pints  of  water,  in  a  closely  cov¬ 
ered  vessel,  for  a  quarter  of  an  hour, 
and  let  it  stand  in  a  covered  earthen¬ 
ware  jar  for  ten  hours  or  more;  strain, 
and  add  an  ounce  and  a  half  of  Eau  de 
Cologne,  or  lavender  water,  to  make  it 
keep.  The  head  should  be  well  washed 
with  this  solution  every  morning. 

Balsam  of  Tolu. 

Take  of  balsam  of  tolu,  six  ounces; 
white  resin,  sixteen  ounces;  sheep’s 
suet,  one  and  one-fourth  ounces,  or 
sufficient  to  make  it  soft  enough,  ac¬ 
cording  to  climate  or  season. 

Bath. 

The  application  of  water,  vapor,  or 
hot  air  comes  under  the  comprehensive 
term  of  bath.  The  daily  use  of  water 
to  the  surface  of  the  body,  either  by 
means  of  the  sponge,  spray,  shower,  or 
plunge  bath,  is  one  of  the  best  and 
most  easily  applied  hygienic  rules. 
The  bath  may  be  cold,  tepid,  hot, 
simple,  or  medicated.  A  cold  bath 
should  always  be  followed  by  reaction, 
but  if  there  is  difficulty  in  obtaining 
this,  great  assistance  will  be  afforded 
by  the  individual  standing  in  a  foot 
bath  containing  warm  water  during 
the  process  of  drying  the  body.  Sea 


bathing  is  one  of  the  most  popular  as 
wrell  as  one  of  the  most  invigorating 
hygienic  measures  that  can  be  employ¬ 
ed.  The  temperature  of  the  various 
baths  may  be  stated  as  follows:  Tepid 
bath  varies  from  85°  to  95° ;  warm. bath 
ranges  from  92°  to  102°;  hot  bath 
from  106°  to  110°.  Baths  may  be 
either  general  or  local ;  a  bath  is  gener¬ 
al  when  the  whole  body  with  the  ex¬ 
ception  of  the  head  is  immersed.  The 
vapor  bath  may  be  applied  by  a  suita¬ 
ble  apparatus  when  the  patient  is  in 
bed,  or  by  sitting  in  an  inclosed  space 
into  which  steam  is  freely  admitted. 
Medicated  baths  are  those  into  which 
chemical  substances  are  introduced, 
such  as  carbonate  of  soda,  salt, vinegar, 
or  extract  of  pumuline.  Mineral  baths 
are  usually  employed  in  conjunction 
wit  h  the  drinking  of  the  various  waters, 
such  as  chalybeate  or  iron  water,  sul¬ 
phurous,  gaseous,  and  saline.  The 
Turkish  bath  is  not  only  one  of  the 
most  invigorating,  but  also  one  of  the 
most  enjoyable  which  we  possess. 
After  a  day’s  fatigue  it  is  wonderful 
how  refreshing  a  Turkish  bath  is.  It 
is,  however,  very  necessary  to  use 
every  precaution  in  the  way  of  having 
the  body  cooled  thoroughly  before 
going  again  into  the  open  air.  More¬ 
over,  the  Turkish  bath  possesses  cura¬ 
tive  properties  of  no  mean  order,  e.  g. 
in  many  diseases  such  as  neuralgia, 
rheumatism,  dropsical  swellings,  chron¬ 
ic  diseases  of  the  lungs,  and  affections 
of  the  digestive  organs.  If  disease, 
however,  is  present  in  any  shape  it 
would  be  well  to  take  medical  advice 
on  the  subject. 

Bath — Warm 

Should  always  be  taken  with  a  cer¬ 
tain  amount  of  discrimination,  as  it  in¬ 
variably  has  the  effect  of  opening  the 
pores  of  the  skin,  and  rendering  the 
system  susceptible  to  cold.  When  a 
warm  bath  is  taken  for  cleansing  pur¬ 
poses  alone,  it  should  invariably  be 


708 


M an  is  not  the  creature  of  circumstances, 


followed  by  a  cold  sponge,  so  as  to 
tone  up  the  skin  before  drying.  This 
form  of  bath  is  very  popular  as  a  rem¬ 
edy  for  colds,  and  in  these  circum¬ 
stances  it  is  followed  by  beneficial 
results.  When,  however,  it  is  taken 
in  this  connection  it  would  be  well 
that  the  individual  immediately  goes 
to  bed,  and  in  this  way  keep  up  the 
action  of  the  skin,  which  has  been 
already  induced  by  the  bath. 

Bathers — Directions  for. 

Avoid  bathing  within  two  hours 
after  a  meal. 

Avoid  bathing  when  exhausted  by 
fatigue  or  from  any  other  cause. 

Avoid  bathing  when  the  body  is 
cooling  after  perspiration,  but: 

Bathe  when  the  body  is  warm, 
provided  no  time  is  lost  in  getting  into 
the  water. 

Avoid  chilling  the  body  sitting  or 
standing  naked  on  the  bank  or  in  boats 
after  having  been  in  the  water. 

Avoid  remaining  too  long  in  the 
water.  Leave  the  water  immediately 
when  there  is  the  slightest  feeling  of 
chilliness. 

Avoid  bathing  altogether  in  the 
open  air  if,  after  having  been  a  short 
time  in  the  water,  there  is  a  sense  of 
chilliness  with  numbness  of  the  hands 
and  feet. 

The  vigorous  and  strong  may  bathe 
early  in  the  morning  on  an  empty 
stomach. 

The  young  and  those  who  are  weak, 
had  better  bathe  three  hours  after  a 
meal.  The  best  time  for  such  is  from 
two  to  three  hours  after  breakfast. 

Those  who  are  subject  to  attacks  of 
giddiness  and  faintness,  and  those 
who  suffer  from  palpitation  and  other 
sense  of  discomfort  at  the  heart, 
should  not  bathe  without  first  consult¬ 
ing  their  medical  adviser. 


Bath — The  Shower. 

The  shower  bath  is  most  useful 
when  there  is  any  determination  of 
the  fluids  to  the  head.  Several  other 
reasons  may  be  stated  for  the  superior¬ 
ity  of  the  shower  bath.  The  sudden 
contact  of  the  water  which  in  the  or¬ 
dinary  cold  bath  is  but  momentary, 
may  in  the  shower  bath  be  prolonged, 
repeated,  and  modified  at  pleasure. 
The  first  shock  is  received  on  the  head, 
and  the  blood  is  therefore  impelled 
downwards ;  the  shower  bath  descends 
in  single  streams  and  drops,  and  for 
this  reason  is  more  stimulating  and 
pleasant  than  immersion  in  cold  water. 
It  is  indeed  an  indefinite  repetition  of 
the  one  single  effect  produced  by  a 
plunge  into  cold  water,  and  it  is  easily 
procured  find  readily  adapted  to  the 
circumstances  of  the  patient. 

Bathing — Sea. 

Sea  bathing  is  very  beneficial  for 
the  debilitated  and  physically  run¬ 
down  person.  But  certain  precau¬ 
tions  must  be  observed ; 

First,  the  duration  of  a  cold  bath 
should  not  be  too  prolonged,  and 
it  is  to  be  laid  down  as  an  unexcep¬ 
tional  rule,  that  it  certain  degree  of 
vigor  and  power  of  reaction  are  es¬ 
sential  in  all  by  whom  cold  sea  bath¬ 
ing  is  to  be  attempted.  Thus  it  is 
not  advisable  that  old  people,  the  weak 
and  delicate,  including  children,  or 
such  as  are  disposed  to  internal  con¬ 
gestion  or  hemorrhage,  should  take 
a  cold  sea  bath.  General  lassitude, 
with  tendency  to  sleep,  headache,  or 
toothache,  sensitiveness  of  the  breast, 
increase  of  appetite,  and  constipation, 
are  frequently  results  of  a  cold  bath 
at  the  commencement  of  a  course  of 
sea  bathing. 

For  bathing,  therefore,  in  the  open 
sea,  it  is  desirable  to  prepare  the  deli¬ 
cate  and  unaccustomed  by  giving  them 
a  few  preliminary  tepid  baths,  which 


circumstances  are  the  creatures  of  men. 


709 


produce  a  gently  stimulating  action 
on  the  skin,  acting  at  the  same  time  as 
a  sedative  to  the  nervous  system ; 
and  by  gradually  lowering  the  tem¬ 
perature  of  these  baths,  the  patient 
becomes  strengthened  to  undergo  the 
shock  of  a  cold  bath  without  risk, 
the  severity  of  which  very  rapidly  be¬ 
comes  diminished  by  the  force  of 
habit  in  bathing.  The  latter  part  of 
the  month  of  July  is  the  most  suitable 
time  to  commence  a  course  of  cold  sea 
bathing,  the  delicate  and  invalided 
having  been  previously  inured  by 
tepid  baths. 

In  the  morning,  before  ten  o’clock, 
the  temperature  of  the  sea  is  at  its 
lowest,  and  it  is,  therefore,  at  this  time 
unsuited  to  the  uninured  and  delicate, 
while  it  is  most  bracing  and  invigor¬ 
ating  to  the  strong,  and  to  such  as  can 
aid  reaction  of  the  circulation  by  the 
exercise  of  swimming.  The  sea  reach¬ 
es  its  maximum  temperature  at  twelve 
o  ’clock,  and  continues  the  same  until 
five;  it  is,  therefore,  during  this  time 
the  delicate  should  bathe,  the  earlier 
the  better,  but  in  this,  of  course,  per¬ 
sons  must  be  guided  by  the  tide. 

The  beneficial  effects  of  sea  bath¬ 
ing  may  largely  be  procured  by  throw¬ 
ing  a  large  handful  of  salt  in  a  bath 
of  fresh  water. 

Beautiful — How  to  be. 

Beauty  has  its  foundations  in  phys¬ 
ical  well  being.  Health  has  its  law's, 
which  must  be  understood  and  obeyed, 
and  these  laws  are  clearly  indicated  in 
our  physical  and  mental  constitutions. 
They  demand: 

Proper  food  and  drink  in  such  quan¬ 
tities  as  the  system  is  capable  of 
readily  assimilating. 

Air  and  sunlight  in  abundance. 

Sufficient  exercise,  rest,  and  sleep. 

An  agreeable  temperature. 

Perfect  cleanliness. 

The  w'hole  secret  of  a  full  form  and 
rosy  cheeks  lies  in  pure  blood,  manu¬ 


factured  from  wholesome  food,  by 
healthy  and  active  \ital  organs,  oxy¬ 
genized  and  vitalized  in  w'ell  expanded 
lungs,  and  kissed  by  the  life-giving 
sunlight  on  the  surface  of  the  warm 
cheek.  She  wTho  will  have  the  color 
she  covets  on  any  other  terms  must 
buy  it  of  the  apothecary,  and  renew  it 
every  time  she  makes  her  toilet. 

Bedrooms — Ventilation  of. 

The  importance  of  ventilating  bed¬ 
rooms  is  a  fact  in  which  everybody  is 
vitally  interested,  and  w'hich  few  prop¬ 
erly  appreciate.  If  two  men  are  to 
occupy  a  bedroom  during  a  night,  let 
them  step  upon  weighing  scales  as  they 
retire,  and  then  again  in  the  morning, 
and  they  will  find  that  their  actual 
weight  is  at  least  a  pound  less  in 
the  morning.  Frequently  there  will 
be  a  loss  of  two  or  more  pounds,  and 
the  average  loss  throughout  the  year 
will  be  more  than  one  pound;  that  is, 
during  the  night  there  is  a  loss  of  a 
pound  of  matter,  which  has  gone  off 
from  their  bodies,  partly  from  the 
lungs,  and  partly  through  the  pores 
of  the  skin.  The  escaped  material  is 
carbonic  acid  and  decayed  animal 
matter,  or  poisonous  exhalations. 
(See  Ventilation). 

Bile. 

Bile  is  the  secretion  of  the  liver,  and 
aids  in  the  assimilation  of  the  fatty 
portions  of  the  food.  If  the  liver  be¬ 
comes  defective  in  its  action,  then  the 
biliary  products  are  liable  to  accumu¬ 
late  in  the  system,  and  give  rise  to 
what  is  popularly  termed  biliousness, 
and  not  infrequently  jaundice  is  the 
direct  result.  If  this  condition  obtain 
the  urine  wall  frequently  be  observed 
to  contain  bile,  while  the  alvine  secre¬ 
tions  are  deficient  in  the  biliary  color¬ 
ing  matter.  A  frequent  cause  of  what 
is  popularly  termed  biliousness  is  con¬ 
stipation.  The  effects  of  this,  however, 
are  not  entirely  due  to  the  accumula- 


710 


Fine  sense  and  exalted  sense 


tion  of  bile  in  the  system,  but  to  a  great 
extent  to  the  fact  that  faecal  absorption 
by  the  lower  bowel  takes  place  from 
the  retained  matter  in  the  canal,  thus 
contaminating  the  blood  and  giving 
rise  to  the  dusky  and  sallow  complex¬ 
ion  which  is  directly  consequent  upon 
this  process ;  hence  a  free  purgative  will 
often  have  the  effect  of  relieving  the 
symptoms  which  are  present.  If, 
however,  the  unhealthy  condition  is 
due  to  a  sluggish  action  of  the  liver, 
then  it  will  be  necessary  to  add  to  the 
purgative  one  of  the  medicines  which 
we  know  to  act  directly  upon  the  liver 
itself,  such  as  calomel,  grey  powder, 
blue  pill,  podophyllin,  or  taraxacum. 
Nitric  acid  has  also  a  most  beneficial 
effect  when  combined  with  a  tonic 
when  the  liver  is  sluggish.  All  at¬ 
tempts,  however,  to  correct  biliary 
derangements  should  be  combined  with 
careful  attention  to  diet. 

Biliousness. 

Persons  subject  to  bilious  attacks 
should  be  particularly  careful  to  avoid 
excess  in  eating  and  drinking,  and 
should  especially  avoid  using  those 
articles  of  food  which,  from  experience, 
they  find  to  disagree  with  them.  Tea, 
coffee,  chocolate,  tobacco,  alcoholic 
liquors,  sugar,  sweetened  food,  and 
grease  in  any  shape,  if  avoided,  will 
have  a  .marked  effect  on  a  speedy 
recovery. 

Another  Treatment. — Squeeze  the 
juice  of  a  lime  or  small  lemon  into  half 
a  glass  of  water,  then  stir  in  a  small 
teaspoonful  of  bicarbonate  of  potash, 
and  drink  while  effervescing.  It  is 
also  good  for  sick  headache  if  taken 
in  time. 

Bites — Harvest  Bug. 

The  most  effectual  remedy  is  ben¬ 
zine,  which  immediately  kills  the 
insect.  A  minute  drop  of  tincture 
of  iodine  has  the  same  effect.  Many 
sufferers  prevent  the  attacks  by 


sprinkling  a  little  benzine  over  the 
stocking  before  walking. 

Bites — Insect. 

Such  as  bees,  wasps,  hornets,  scor¬ 
pions,  etc.,  may  be  instantly  relieved 
by  the  immediate  and  free  application 
of  spirits  of  hartshorn  (ammonia)  as 
a  wash  to  the  part  bitten.  The  part 
may  afterward  be  covered  with  a 
little  sweet  oil.  (See  Stings.) 

Bites  of  Dogs. 

Bites  of  dogs  should,  in  every  in¬ 
stance,  be  first  of  all  thoroughly  cleans¬ 
ed  by  means  of  warm  water,  the 
bleeding  at  the  same  time  being  en¬ 
couraged,  and  aftenvards  the  raw 
surface  should  be  cauterized,  either 
by  means  of  lunar  caustic  or  carbolic 
acid,  and  then  dressed  with  carbolized 
oil  or  carbolized  zinc  ointment.  (See 
Hydrophobia.) 

Bites — Snake. 

The  poison  inserted  by  the  stings 
and  bites  of  many  venomous  reptiles 
is  so  rapidly  absorbed,  and  of  so  fatal 
a  description,  as  frequently  to  oc¬ 
casion  death  before  any  remedy  or 
antidote  can  be  applied;  and  they  are 
rendered  yet  more  dangerous  from 
the  fact  that  these  wounds  are  in¬ 
flicted  in  parts  of  the  country  and 
world  where  precautionary  measures 
are  seldom  thought  of,  and  generally 
at  times  when  people  are  least  pre¬ 
pared  to  meet  them. 

Treatment. — In  absence  of  any  reme¬ 
dies,  the  first  best  plan  to  adopt  on  be¬ 
ing  bitten  by  any  of  the  poisonous 
snakes  is  to  wash  off  the  place  immedi¬ 
ately  ;  if  possible,  get  the  mouth  to  the 
spot, and  forcibly  suck  out  all  the  poison 
first  applying  a  ligature  above  the 
wound  as  tightly  as  can  be  borne. 

Another  Treatment. — A  remedy 
promulgated  by  the  Smithsonian  In¬ 
stitute  is  to  take  30  grs.  iodide  potas¬ 
sium,  30  grs.  iodine,  1  oz.  water,  to 
be  applied  externally  to  the  wound 


are  not  half  so  useful  as  common  sense. 


711 


by  saturating  lint  or  batting — the 
same  to  be  kept  moist  with  the  anti¬ 
dote  until  the  cure  be  effected,  which 
will  be  in  one  hour,  and  sometimes 
instantly. 

Another  Treatment. — An  Austra¬ 
lian  physician  has  tried  and  recom¬ 
mends  carbolic  acid,  diluted  and  ad¬ 
ministered  internally  every  few  min¬ 
utes  until  recovery  is  certain. 

Another  Treatment. — Another  Aus¬ 
tralian  physician,  Professor  Halford, 
of  Melbourne  University,  has  dis¬ 
covered  that  if  a  proper  amount  of 
dilute  ammonia  be  injected  into  the 
circulation  of  a  patient  suffering  from 
snake-bite,  the  curative  effect  is  usual¬ 
ly  sudden  and  startling,  so  that  in 
many  cases  men  have  thus  been 
brought  back,  as  it  were,  by  magic, 
from  the  very  shadow  of  death.  The 
method  finally  adopted  by  Professor 
Halford,  after  many  experiments, 
and  approved  by  his  associates,  is 
this:  As  soon  as  possible  after  a 
bite,  which,  without  treatment,  threat¬ 
ens  life,  thirty  drops  of  the  liquor  am- 
momse  (not  liquid  ammonia)  in  water 
— one  part  of  the  ammonia  and  two 
parts  water — are  injected,  by  a  hypo¬ 
dermic  syringe,  directly  into  some 
superficial  vein  of  the  patient.  Of 
course,  none  but  a  skilled  or  practised 
hand  should  undertake  the  operation, 
since  the  accident  of  injecting  a  small 
bubble  of  air  with  the  solution  might 
be  fatal.  There  is  no  stage  of  ex¬ 
haustion,  so  long  as  life  remains, 
in  which  there  is  not  hope  of  success 
by  this  remedy. 

Bleeding — Haemorrhage. 

When  caused  by  an  artery  being 
divided  or  torn,  may  be  known  by  the 
blood  issuing  out  of  the  wound  in  leaps 
or  jerks,  and  being  of  a  bright  scarlet 
color.  If  a  vein  is  injured  the  blood 
is  darker  and  flows  continually.  To 
arrest  the  latter,  apply  pressure  by 
means  of  a  compress  and  bandage. 


To  arrest  arterial  bleeding,  get  a  piece 
of  wood  (part  of  a  broom  handle  will 
do),  and  tie  a  piece  of  tape  to  one  end 
of  it;  then  tie  a  piece  of  tape  loosely 
over  the  arm,  and  pass  the  other  end 
of  the  wood  under  it;  twist  the  stick 
round  and  round  until  the  tape  com¬ 
presses  the  arm  sufficiently  to  arrest 
the  bleeding,  and  then  confine  the 
other  end  by  tying  the  string  around 
the  arm.  A  compress  made  by  enfold¬ 
ing  a  quarter  in  several  folds  of  lint  or 
linen,  should,  however,  at  first  be  placed 
under  the  tape  and  over  the  artery. 
If  the  bleeding  is  very  obstinate,  and 
it  occurs  in  the  arm,  place  a  cork  un¬ 
derneath  the  string,  on  the  inside  of 
the  fleshy  part,  where  the  artery  may 
be  felt  beating  by  any  one;  if  in  the 
leg,  place  the  cork  in  the  direction  of 
a  line  drawn  from  the  inner  part  of 
the  knee  towards  the  outer  part  of  the 
groin.  It  is  an  excellent  thing  to  ac¬ 
custom  yourself  to  find  out  the  posi¬ 
tion  of  these  arteries,  or,  indeed,  any 
that  are  superficial,  and  to  explain  to 
every  person  in  your  house  where  they 
are,  and  how  to  stop  the  bleeding.  If 
a  stick  cannot  be  got,  take  a  handker¬ 
chief,  make  a  cord  bandage  of  it,  and 
tie  a  knot  in  the  middle ;  the  knot  acts 
as  a  compress,  and  should  be  placed 
over  the  artery,  while  the  two  ends 
are  to  be  tied  around  the  thumb. 
Observe  always  to  place  the  ligature, 
between  the  wound  and  the  heart. 
Putting  your  finger  into  a  bleeding 
wound,  and  making  pressure  until  a 
surgeon  arrives,  will  generally  stop 
violent  bleeding. 

Blindness 

•Or  loss  of  sight  may  arise  from 
accident  to  the  cornea  or  lens,  or  from 
disorganization  of  the  eyeball  by  ac¬ 
cident  or  disease.  It  is  not  unfre- 
quently  due  to  disease  arising  inde¬ 
pendent  of  accident  to  the  cornea,  lens, 
vitreous  humor,  and  retina.  Blind¬ 
ness  may  also  arise  from  disease  of  the 


712 


Conceit  is  a  most  incurable  disease. 


optic  nerve  or  brain.  As  a  rule,  when 
this  affection  is  due  to  disease  the 
symptoms  come  on  gradually,  but 
when  accident  is  the  cause,  as  might 
be  expected,  they  come  on  suddenly. 
When  blindness  is  due  to  opacity  of 
the  lens  itself,  or  cataract,  it  may  be 
remedied  by  operation.  Color  blind¬ 
ness  is  a  peculiar  condition  of  the  optic 
nerve  which  prevents  it  from  being 
able  to  identify  various  colors;  hence 
this  affection  precludes  many  individ¬ 
uals  from  engaging  in  occupations 
which  render  it  necessary  that  colors 
preesnted  to  their  vision  be  correctly 
identified,  e.  g.  railroad  signal-men. 
In  blindness  arising  from  any  cause 
whatever  it  is  essential  that  a  compe¬ 
tent  medical  practitioner  be  consulted 
and  that  without  loss  of  time. 

Blister — Blistering,  or  Counter 
Irritation. 

The  application  of  Cantharides 
plaster,  although  not  so  much  in  vogue 
at  the  present  day  as  it  was  some  years 
ago,  is  still  a  most  useful  remedy  in 
certain  inflammatory  disorders  of  the 
internal  organs  and  joints.  As  a  rule, 
blisters  are  applied  to  too  great  a  sur¬ 
face  at  once.  A  small  blister  will  act 
quite  as  efficaciously  as  a  larger  one  in 
many  instances.  The  proper  method 
is  to  allow  the  blister  to  remain  on  from 
eight  to  ten  hours,  then  if  it  has  not 
risen  sufficiently  to  apply  a  piece  of 
cotton  wool,  when,  as  a  rule,  a  large 
vesicle  filled  with  serum  will  appear, 
this  should  then  be  cut  with  a  pair  of 
scissors  and  all  the  dead  cuticle  re¬ 
moved  so  as  to  expose  a  raw  surface. 
This  raw  surface  should  be  dressed 
night  and  morning  with  prepared  lard 
on  a  piece  of  lint,  until  it  is  healed. 

Blood. 

The  blood,  or  vital  fluid  has  been 
designated  by  some  “  The  Life  ”.  This, 
however,  is  not  the  case,  any  more  than 


food  is  life,  or  oxygen  is  life,  but  cer¬ 
tainly  it  is  the  medium  of  life;  Its 
composition  is  a  liquid  in  which  float 
innumerable  corpuscles,  or  globules. 
These  are  designated  the  red  and  white 
corpuscles,  the  red  particles  being  the 
carriers  of  carbonic  acid  gas  from  the 
system  towards  the  lungs  and  of  oxy¬ 
gen  from  the  lungs  to  the  capillary 
vessels.  The  white  corpuscles,  or 
leucocytes,  are  the  minute  bodies 
which  protect  the  animal  economy 
against  disease,  and  wage  constant 
warfare  against  the  numerous  bacilli, 
microbes,  bacteria,  etc.,  which  are  the 
essential  elements  of  zymotic  disease. 
The  chemical  composition  of  blood  is 
seventy-nine  parts  water,  four  albumen, 
fourteen  globulin,  together  with  certain 
salts  in  solution.  When  blood  escapes 
from  the  body  it  separates  into  two 
portions,  coagulum,  which  is  generally 
known  as  blood  clot,  and  serum.  It  is 
the  serum  of  the  blood  which  fills  the 
vesicle  or  bleb  of  a  blister.  Blood¬ 
letting  was  at  one-time  a  much  more 
popular  remedy  than  it  is  at  present. 
Fifty  years  ago  it  was  carried  to  an 
absurd  extent,  and  people  were  under 
the  delusion  that  it  was  necessary  to 
have  a  vein  cut  and  a  certain  amount 
of  blood  abstracted  from  it  at  least 
twice  a  year.  The  process  consisted 
in  tying  a  bandage  above  the  seat 
where  the  puncture  in  the  vein  was  to 
be  made,  the  vein  was  then  cut  by  a 
sharp  lancet  and  a  certain  amount  of 
blood  abstracted.  The  bandage  which 
had  been  used  to  constrict  the  limb 
above  the  point  of  incision  was  gener¬ 
ally  utilized  to  stop  the  bleeding, 
which  was  readily  staunched  by  pres¬ 
sure.  Blood-letting  still  retains  a 
certain  amount  of  importance  in  the 
treatment  of  disease,  especially  where 
there  is  a  plethoric  condition  of  the 
system,  or  where  a  rupture  has  taken 
place  of  a  blood-vessel  within  the  brain. 
Other  means  besides  the  lancet  were 


Conceit  may  puff  a  man  up,  but  never  prop  him  up.  713 


employed  in  abstracting  blood,  such 
as  cupping,  leeching,  and  scarifying. 

Blood — To  Purify. 

Sarsaparilla  twelve  ounces;  guaia- 
cum  shavings,  six  ounces;  wintergreen 
leaf,  four  ounces;  sassafras  root,  four 
ounces;  elder  flowers,  four  ounces; 
yellow  dock,  three  ounces;  burdock 
root,  four  ounces ;  dandelion  root,  six 
ounces;  bitter-sweet  root,  two  ounces; 
all  bruised;  place  these  ingredients  in 
a  suitable  vessel,  and  add  one  pint  of 
alcohol,  with  water  sufficient  to  cover 
the  whole  entirely.  Set  them  in 
a  moderately  warm  place  for  three  or 
four  days,  pour  off  one  pint  of  the 
tincture  and  set  it  aside,  until  you  add 
water  to  the  ingredients  and  boil  to 
obtain  the  full  strength;  pour  off,  add 
more  water  and  boil  again;  then  boil 
the  two  waters  down  to  one  quart; 
strain,  and  add  the  liquor  first  poured 
off,  and  add  two  and  one-half  pounds 
crushed  or  coffee  sugar,  and  simmer  to 
form  a  syrup;  when  cool,  bottle  and 
seal  up  for  use.  Dose — one  to  two 
tablespoonfuls,  according  to  the  age 
and  strength  of  the  patient,  one-half 
an  hour  before  meals,  and  at  bed  time. 

Blood — Spitting  of. 

Spitting  of  blood  may  be  from  two 
sources,  viz.,  the  lungs,  when  it  is 
termed  “haemoptysis”;  or  from  the 
stomach,  when  it  is  named  “haemate- 
mesis.  ”  In  either  case  it  is  a  symp¬ 
tom  which  requires  very  prompt  at¬ 
tention.  Until  medical  aid  can  be 
summoned,  the  patient  should  be 
kept  perfectly  quiet,  and  ice  adminis¬ 
tered  by  the  mouth,  while  eight  grains 
of  gallic  acid  mixed  in  half  a  wine- 
glassful  of  water  to  which  twenty  drops 
of  elixir  of  vitriol  have  been  added 
may  be  administered  every  two  hours. 
If  this  does  not  succeed  in  arresting 
the  haemorrhage,  three  grains  of 
ergotine  combined  with  fifteen  drops 
of  liquid  extract  of  hamamelis  may  be 


administered  with  elixir  of  vitriol  every 
four  hours.  If  the  ha?morrhage  pro¬ 
ceeds  from  the  stomach,  great  care 
should  be  taken  with  regard  to  the 
food  that  is  administered,  and  this 
should  be  composed  of  the  most  diges¬ 
tible  substances  that  can  be  given, 
such  as  peptonized  milk,  beef  juice, 
raw  meats  etc. 

Blotched  Face — Wash  for. 

Rose-water,  three  ounces;  sulphate 
of  zinc,  one  drachm.  Mix.  Wet 
the  face  with  it,  gently  dry  it,  and 
then  touch  it  over  with  cold  cream, 
which  also  dry  gently  off. 

Boil  or  Furuncle. 

Boil  or  furuncle  is  a  localised  af¬ 
fection  of  the  skin,  produced  by  a 
microscopic  organism  which  locates 
itself  in  the  hair  follicle  and  there 
propagates  its  species,  giving  rise  in 
the  process  to  suppuration  in  its 
immediate  neighborhood.  This  affec¬ 
tion,  as  a  rule,  can  only  develop  when 
the  system  is  below  par.  If  the 
pustule  which  at  first  appears  is 
touched  with  pure  carbolic  acid,  as 
a  rule  the  boil  will  be  aborted,  in  con¬ 
sequence  of  the  destructive  effect  of  the 
acid  upon  the  microbes  which  tend  to 
produce  it.  At  the  same  time  great 
diligence  should  be  observed  in  endeav¬ 
oring  to  improve  the  general  health. 
As  a  rule,  the  less  a  boil  is  meddled 
with  the  better.  Permit  it  to  come 
to  a  head  if  it  has  gone  beyond  the 
stage  when  it  can  be  aborted.  Boils 
frequently  appear  about  the  neck,  as 
they  are  encouraged  by  the  irritating 
effect  of  the  collar  ruffling  the  pustules, 
which  otherwise  would  have  died  away 
without  developing  into  the  more 
painful  affection.  Oranges  are  to  a 
certain  extent  beneficial  where  there 
is  a  tendency  to  boils.  They  should, 
however,  be  eaten  in  fairly  large  quan¬ 
tities,  say  six  or  eight  a  day.  A 
carbuncle,  as  a  rule,  developes  from 


714 


0  Contentment,  make  me  rich\ 


a  boil  which  has  been  unduly  irri¬ 
tated.  It  is  well  to  poultice  a  boil 
for  two  or  three  days  after  it  opens, 
and  after  these  a  stimulating  salve.  To 
prevent,  eat  simple  food,  and  less  of 
it,  and  avoid  grease,  sugar,  and  hot 
drinks. 

Bowels — Acute  Inflammation  of. 

This  is  an  inflammation  of  the 
mucous  membrane  which  lines  them, 
as  it  is  generally  understood,  but 
really  involves  more  or  less  the.  whole 
substance  of  the  bowel. 

Symptoms.— The  disease  begins  with 
a  chill,  and  with  uneasiness  and  slight 
griping  pains,  which  increase  in  sever¬ 
ity  until  they  are  intense  and  burning. 
Pressure  aggravates  the  pain,  which  is 
greatest  about  the  navel,  but  extends 
over  the  whole  bowel.  There  is  sick¬ 
ness  at  the  stomach,  and  sometimes 
vomiting ;  loss  of  strength,  costiveness, 
great  anxiety,  thirst,  heat,  and  fever, 
dry,  furred,  and  red  tongue,  and  but 
little  urine,  with  pain  in  passing  it. 
The  matters  passed  from  the  bowels 
are  dark  and  fetid,  and  the  whole 
belly  is  sore  to  the  touch.  The  pulse 
is  quick,  hard,  and  small.  If  the  stom¬ 
ach  sympathizes  but  little  with  the 
disease,  it  indicates  the  seat  of  it  to 
be  in  the  lower  portion  of  the  bowels. 
The  length  of  time,  also,  before  drink 
and  medicine  are  vomited  up  after 
being  swallowed,  is  a  pretty  sure  indi¬ 
cation  of  the  distance  of  the  disease 
from  the  stomach.  To  discriminate 
this  disease  from  colic,  it  is  necessary 
to  know  that  pressure  produces  pain, 
which  it  does  not  in  colic;  the  pain 
never  wholly  ceases,  as  it  does  in 
colic;  the  knees  are  drawn  up  and 
the  breathing  short,  or  altered,  as  they 
are  not  in  colic.  In  that  case  send  for 
a  doctor  at  once.  (See  Peritonitis  for 
Comparison). 

Treatment. — Hot  fomentations, 
mustard  poultices,  soothing  and 
quieting  injections,  cooling  drinks, 


such  as  slippery  elm,  flaxseed-tea,  etc., 
with  tincture  of  veratrum  viride  in 
full  doses,  or  ten  drops  every  hour,  to 
keep  up  a  free  perspiration,  will  gen¬ 
erally  be  all  that  is  necessary.  If 
the  disease  has  been  occasioned  by  the 
strangulation-  of  an  intestine,  or  by 
hernia,  it  is  very  unmanageable.  The 
intestine  may  be  disentangled  by 
applying  a  large,  dry  cup,  or,  what  is 
better,  a  number  of  small  ones,  but 
the  tenderness  of  the  abdomen  makes 
this  difficult. 

Bowels — Chronic  Inflammation 
of. 

The  signs  of  this  disease  are,  a  dull 
pain  in  the  belly,  the  tongue  bordered 
with  red,  abdomen  either  swelled  or 
flat,  skin  dry  and  husky,  cold  extrem¬ 
ities,  small,  frequent  pulse,  thirst,  loss 
of  flesh,  low  spirits,  scanty  urine, 
slimy  discharges  from  the  bowels  from 
one  to  four  times  a  day.  The  treat¬ 
ment  commences  with  mustard  poul¬ 
tices  and  hot  fomentations.  Cold 
compresses  at  night,  the  body  well 
covered  up  in  flannel,  should  be  used 
if  the  bowels  are  very  feverish.  The 
warm  bath  twice  a  week,  taking  care 
not  to  get  cold.  The  diet  must  be 
very  simple  and  unstimulating. 

Appendicitis. — Inflammation  of  the 
vermiform  or  worm-shaped  part  of 
the  bowel  located  below  and  to  the 
right  of  the  navel.  Soreness  and  pain 
in  this  region  should  receive  the  at¬ 
tention  of  a  physician  promptly. 
Treatment  is  similar  to  that  of  other 
inflammation  of  the  bowels. 

Bowels — To  Regulate. 

Useful  Aperients. — In  the  springtime 
of  the  year  the  judicious  use  of  ape¬ 
rient  medicines  is  much  to  be  com¬ 
mended. 

Spring  Aperients  for  Children. — An  ex¬ 
cellent  medicine  is  sulphur  and  mo¬ 
lasses,  prepared  by  mixing  on  ounce 
and  a  half  of  sulphur,  and  half-an- 


for  without  thee  there  is  no  wealth. 


715 


ounce  of  cream  of  tartar,  with  eight 
ounces  of  syrup;  and  according  to  the 
age  of  the  child,  giving  from  a  small 
teaspoonful  to  a  dessert-spoonful  early 
in  the  morning,  two  or  three  times  a 
week. 

As  this  sometimes  produces  sickness 
the  following  may  be  used : 

Take  of  powdered  Rochelle  salts 
one  dram  and  a  half,  powdered  jalap 
and  powdered  rhubarb,  each  fifteen 
grains;  ginger,  two  grains;  mix.  Dose 
for  a  child  above  five  years,  one  small 
teaspoonful;  above  ten  years,  a  large 
teaspoonful;  above  fifteen  years,  half 
the  whole,  or  two  teaspoonfuls; and  for 
a  person  above  twenty,  three  teaspoon¬ 
fuls,  or  the  whole,  as  may  be  required 
by  the  habit  of  the  person. 

This  medicine  may  be  dissolved  in 
warm  water,  mint  or  common  tea 
The  powder  can  be  kept  for  use  in  a 
wide-mouthed  bottle,  and  be  in  readi¬ 
ness  for  any  emergency.  The  drug¬ 
gist  may  be  directed  to  treble  or  quad¬ 
ruple  the  quantities  as  convenient. 

Aperient  Pills. — To  some  adults, 
all  liquid  medicines  produce  such 
nausea  that  pills  are  the  only  form 
in  which  aperients  can  be  exhibited ; 
the  following  is  a  useful  formula: 

Take  of  compound  rhubarb  pill  a 
drachm  and  one  scruple,  of  powdered 
ipecacuanha  ten  grains,  and  of  extract 
of  hyoscyamus  one  scruple;  mix,  and 
beat  into  a  mass,  and  divide  into 
twenty-four  pills;  take  one  or  two,  or 
if  of  a  very  costive  habit,  three  at  bed¬ 
time. 

For  persons  requiring  a  more  pow¬ 
erful  aperient,  the  same  formula,  with 
twenty  grains  of  compound  extract  of 
colocynth  will  form  a  good  purgative 
pill.  The  mass  receiving  this  add- 
tion  must  Ire  divided  into  thirty,  in¬ 
stead  of  twenty-four  pills. 

Tonic  Aperient. — The  following  will 
be  found  a  useful  medicine  for  persons 
of  all  ages.  Epsom  salts,  one  ounce, 


diluted  sulphuric  acid,  one  drachm, 
infusion  of  quassia  chips,  half 
pint,  compound  tincture  of  rhubarb, 
two  drachms.  Dose,  half  a  wineglass¬ 
ful  twice  a  day. 

Infants’  Aperients. — The  following 
may  be  used  with  safety  for  young 
children. 

Take  of  rhubarb,  five  grains,  mag¬ 
nesia,  three  grains,  white  sugar,  a 
scruple,  grey  powder,  five  grains;  mix. 
Dose,  for  an  infant  from  twelve  to 
eighteen  months  of  age,  from  one- 
thircl  to  one-half  of  the  whole. 

A  useful  laxative  for  children  is  com¬ 
posed  of  calomel  five  grains,  and  sugar 
a  scruple,  made  into  five  powders. 
Dose,  half  of  one  of  these  for ’a  child 
from  birth  to  one  year,  and  a  whole  one 
from  that  age  to  three  years. 

Flour  of  Brimstone  is  a  mild  aperi¬ 
ent  in  doses  of  about  a  quarter  of  an 
ounce;  it  is  best  taken  in  milk.  Flour 
of  brimstone,  which  is  also  called 
sublimed  sulphur,  is  generally  put  up 
in  ounce  packages. 

Brain 

Is  the  large  mass  of  soft  tissue  occu¬ 
pying  the  cranium  or  skull  case.  It 
is  arranged  in  convolutions  or  coils, 
which  are  subdivided  into  the  right 
and  left  hemispheres,  while  the  brain 
itself  is  made  up  of  cerebrum  and  cere¬ 
bellum,  the  latter  portion  is  in  con¬ 
nection  with  the  spinal  cord.  From 
the  brain  itself  arise  the  most  impor¬ 
tant  nerves  which  govern  the  economy, 
such  as  the  auditor}',  optic,  pneumo- 
gastric,  and  phrenic.  Brain  concus¬ 
sion  is  the  term  applied  to  the  condi¬ 
tion  which  results  from  a  severe  blow 
when  unconsciousness  is  produced 
without  any  organic  mischief  having 
been  inflicted  upon  the  brain  itself. 
Brain  compression  is  applied  to  an 
injury  which  displaces  a  portion  of  the 
skull  or  ruptures  a  blood-vessel  within 
the  brain  substance,  thereby  causing 
compression  of  the  organ.  In  either 


716 


He  that  riseth  late  must  trot  all  day, 


of  the  foregoing  affections  it  is  highly 
desirable  that  competent  medical  aid 
be  called  in  without  delay. 

Brain — Compression  of. 

This  from  any  cause,  such  as  apo¬ 
plexy,  or  a  piece  of  fractured  bone 
pressing  on  it,  involves  loss  of  sensa¬ 
tion.  If  you  tickle  the  feet  of  the 
injured  person  he  does  not  feel  it. 
You  cannot  arouse  him  so  as  to  get 
an  answer.  The  pulse  is  slow  and 
labored,  the  breathing  deep,  la¬ 
bored,  and  snorting,  the  pupils  en¬ 
larged  or  unequal.  Raise  the  head, 
loosen  strings  or  tight  things,  and 
send  for  a  surgeon.  If  one  cannot  be 
got  at  once,  apply  mustard  poultices 
to  the  feet  and  thighs,  leeches  to  the 
temples,  and  hot  water  to  the  feet, 
and  purge  the  bowels. 

Brain — Concussion  of. 

The  surface  of  the  bodv  is  cold  and 
pale,  and  the  pulse  weak  and  small, 
the  breathing  slow  and  gentle,  and  the 
pupil  of  the  eye  generally  contracted 
or  small.  You  can  get  an  answer  by 
speaking  loud,  so  as  to  arouse  the  pa¬ 
tient.  Give  a  little  brandy  and 
water,  keep  the  place  quiet,  apply 
warmth,  and  do  not  raise  the  head 
too  high.  If  you  tickle  the  feet,  the 
patient  feels  it.  (See  Concussion). 

Brain — Inflammation  of. 

Acute  and  general  inflammation  of 
the  brain  has  two  stages. 

The  Stage  of  Excitement,  in  which 
there  is  intense  and  deep-seated  pain 
in  the  head,  extending  over  a  large 
part  of  it,  a  feeling  of  tightness  across 
the  forehead,  throbbing  of  the  tem¬ 
poral  arteries,  a  flushed  face,  projected 
eyes,  looking  wild  and  brilliant, 
contraction  of  the  pupils,  great  shrink¬ 
ing  from  light  and  sound,  violent 
delirium,  want  of  sleep,  general  con¬ 
vulsions,  a  parched  and  dry  skin,  a 
quick  and  hard  pulse,  a  white  tongue, 


thirst,  nausea  and  vomiting,  and  con¬ 
stipation  of  the  bowels. 

The  Stage  of  Collapse,  in  which  there 
are  indistinct  mutterings,  dull  and  per¬ 
verted  hearing  and  vision,  double 
vision,  the  pupil  from  being  contracted 
expands  largely  and  becomes  motion¬ 
less.  twitchings  of  the  muscles,  tremors 
and  palsy  of  some  of  the  limbs,  a 
ghastly  and  cadaverous  countenance, 
cold  sweats,  profound  coma,  and 
death.  The  disease  will  not  show  all 
these  symptoms  in  any  one  case.  It 
runs  a  rapid  course,  causing  death, 
sometimes,  in  twelve  or  twenty-four 
hours;  or  it  may  run  two  or  three 
weeks. 

Treatment. — The  treatment  should 
be  very  energetic,  and  early  adminis¬ 
tered.  The  measures  usually  em¬ 
ployed  are  cold  water  applications 
to  the  head;  hot  applications  to  the 
feet,  and  emptying  the  bowels  by  copi¬ 
ous  injections  of  water. 

Brain — Enlargement  of. 

This  chiefly  affects  children,  and 
consists  in  an  unnatural  growth  of 
the  brain.  The  skull  may  grow 
with  it  and  there  be  no  symptoms  of 
disease.  The  symptoms  of  enlarge¬ 
ment  of  the  brain  are,  dullness  of 
intellect,  indifference  to  external  ob¬ 
jects,  irritable  temper,  inordinate 
appetite,  giddiness,  and  habitual  head¬ 
ache.  Sometimes  there  are  con¬ 
vulsions,  epileptic  fits,  and  idiocy. 
There  is  also  a  peculiar  projection  of 
the  parietal  bones  in  this  disease. 

Treatment. — As  much  as  possible, 
repress  all  exercise  of  the  mind.  Do 
not  suffer  the  child  to  go  to  school; 
but  put  it  to  the  most  active  and 
muscular  exercise  in  the  open  air. 
The  moment  there  is  any  heat  in  the 
top  of  the  head,  apply  cold  water, 
ice,  or  cold,  evaporating  lotions.  The  . 
diet  should  be  very  simple,  bread 
and  milk  only,  if,  as  the  child  grows 
up,  the  signs  of  the  disease  increase. 


and  shall  scarce  overtake  his  business  at  night. 


717 


Brain — Softening  of. 

When  this  follows  inflammation, 
the  most  marked  symptom  is  the 
rigid  contraction  of  the  muscles 
which  draw  up  the  limbs;  the 
hand  may  be  clenched  and  pressed 
against  the  shoulder ;  or  the  heel 
drawn  up  to  the  hip.  The  other 
symptoms  are — tingling  and  numbness 
in  the  ends  of  the  fingers;  perverted 
vision,  or  blindness;  paralysis  of  one 
limb,  or  half  the  body;  difficulty  of 
answering  questions ;  forgetfulness, 
making  it  difficult  sometimes  for  the 
patient  to  remember  his  own  name. 

Breasts — Caked. 

Boil  a  handful  of  camomile,  and 
as  much  mallows  in  milk  and  water. 
Foment  with  it  between  two  flannels, 
as  hot  as  can  be  borne,  every  twelve 
hours.  It  also  dissolves  any  knot  or 
swelling  in  any  part  where  there  is  no 
inflammation. 

Breath. 

By  the  breath  many  important  dis¬ 
eases  may  be  recognized,  or  at  least 
suspicion  of  their  presence  aroused. 
If  the  breathing  is  rapid  and  excited 
we  would  infer  that  there  is  some  im¬ 
pediment  to  the  proper  aeration  of 
the  blood.  It  then  remains  for  us  to 
ascertain  whether  this  be  due  to  the 
disease  of  the  lung  tissue,  to  some 
affection  of  the  heart,  or  to  a  distended 
condition  of  the  abdomen,  which  pre¬ 
vents  the  proper  inflation  of  the  lung 
at  each  inspiration.  If,  on  the  other 
hand,  the  breath  is  offensive,  we  may 
from  tiffs  derive  many  indications  of 
a  variety  of  diseases,  such  as  disease 
of  the  mucous  membrane  of  the  air 
passage,  caries  of  the  bones  over 
which  a  portion  of  this  mucous  mem¬ 
brane  is  stretched,  a  disordered  state 
of  digestion,  or  of  the  several  condi¬ 
tions  of  the  blood  which  arise  from 
impurities  being  present.  Bad  teeth 
and  ulceration  of  the  gums  will  also 


give  rise  to  an  offensive  breath.  The 
greatest  stench  that  can  possibly  im¬ 
pregnate  the  breath  is  that  which  is 
derived  from  gangrene  of  the  lung. 
Whenever  the  breath  is  disagreeable 
to  those  in  the  neighborhood,  it  is 
desirable  that  medical  aid  be  called 
in,  and  the  exact  cause  ascertained 
and  remedied. 

Breath — Offensive. 

From  six  to  ten  drops  of  the  con¬ 
centrated  solution  of  chloride  of  soda, 
in  a  wineglassful  of  pure  water,  taken 
immediately  after  the  ablutions  of 
the  morning  are  completed,  will  in¬ 
stantly  sweeten  the  breath  by  disin¬ 
fecting  the  stomach,  which  far  from 
being  injured,  will  be  benefited  by  the 
medicine.  If  necessary,  this  may  be 
repeated  in  the  middle  of  the  day.  In 
some  cases  the  odor  arising  from  car¬ 
ious  teeth  is  combined  with  that  of 
the  stomach.  If  the  mouth  is  well 
rinsed  with  a  teaspoonful  of  the  solu¬ 
tion  of  the  chloride  in  a  tumbler  of 
water,  the  bad  odor  of  the  teeth  will 
be  removed. 

Breath— For  Perfuming. 

Chocolate  powder  and  ground  coffee 
each  one  ounce,  prepared  charcoal 
one  ounce,  sugar  one  ounce,  vanilla 
(pulverized  with  the  sugar)  one  ounce, 
and  sufficient  isinglass  to  mix.  Make 
into  lozenges  of  any  form,  six  or  eight 
to  be  used  every  day  to  disinfect  the 
breath. 

Another.— Catechu,  seven  drachms, 
orris  powder,  forty  grains,  sugar,  three 
ounces,  oil  of  rosemary,  (or  of  cloves 
peppermint  or  cinnamon),  four  drops. 
Mix,  and  roll  flat  on  a  marble  slab, 
and  cut  into  very  small  lozenges. 

Another. — For  disinfecting  the 
breath.  Dry  chloride  of  lime,  two 
drachms,  sugar,  eight  ounces,  and  gum 
tragacanth,  one  drachm ;  carmine,  two 
grains.  Form  into  small  lozenges. 


718 


Sometimes  we  may  learn  mote 


Breath,  (Fetid) — Lozenges  for. 

Gum  catechu,  2  oz.;  white  sugar, 
4  oz.;  orris  powder,  1  oz. ;  make  them 
into  paste  with  mucilage,  and  add 
a  drop  or  two  of  neroli.  One  or  two 
may  be  sucked  at  pleasure. 

Bright’s  Disease — Milk  in. 

Dr.  Arthur  Scott  Dunkin  extols  a 
skim-milk  diet  in  this  disease.  “The 
first  appreciable  action,”  he  says, 
“of  skim-milk  taken  to  the  extent  of 
six  or  seven  pints  daily,  is  that  of  a 
most  energetic  diuretic,  a  profuse 
flow  of  urine  being  rapidly  produced 
The  effect  of  this,  in  Bright’s  disease, 
is  to  flush  the  uriniferous  tubules,  and 
to  dislodge  and  wash  out  the  concrete 
casts  of  diseased  epithelial  cells  by 
which  they  are  blocked  up  and  dis¬ 
tended.  This  emptying  of  the  tubules 
relieves  their  pressure  on  the  sur¬ 
rounding  secondary  capillaries;  the 
blood  begins  to  flow  more  freely 
through  them;  the  distension  of  the 
primary  Malpighian  capillaries  is  re¬ 
lieved,  less  and  less  albumen  escapes 
through  their  walls  until  the  renal 
circulation  is  gradually  restored,  when 
it  finally  disappears  from  the  urine. 
Wlide  this  beneficial  change  is  pro¬ 
gressing,  healthy  epithelium  is  devel¬ 
oped  in  the  tubules,  and  the  urinary 
excrement  is  withdrawn  from  the 
blood.  In  short,  a  healthy  nutrition 
becomes  re-established  in  the  kid¬ 
neys  through  the  agency  of  milk, 
which,  above  all  other  substances, 
seems  to  exercise  a  controlling  influ¬ 
ence  over  this  process.” 

Bronchitis. 

Bronchitis  is  due  to  an  inflamed  con¬ 
dition  of  the  lining  membrane  of  the 
bronchial  tubes.  It  is,  as  a  rule,  in¬ 
duced  by  cold,  but  may  occur  in  the 
course  of  some  acute  diseases,  such  as 
typhoid  fever.  In  the  first  stages  of 
acute  bronchitis  the  mucous  membrane 
of  the  tubes  is  frequently  so  inflamed 


as  to  give  rise  to  intense  spasm  and 
pain  in  breathing.  When  the  inflam¬ 
mation  somewhat  subsides  and  the 
membrane  is  permitted  to  secrete 
mucus,  it  does  so  in  such  excessive 
quantities  as  to  cause  a  great  amount 
of  expectoration,  which  of  course  is 
always  accompanied  by  an  inveterate 
cough.  Sometimes  the  inflammatory 
state  of  the  tubes  spreads  downwards 
towards  the  minute  capillary  branches 
and  even  to  the  lung  substance  itself, 
when,  of  course,  very  serious  symptoms 
may  supervene.  The  proper  treat¬ 
ment  of  bronchitis  is  the  frequent 
application  of  mustard  and  linseed 
poultices  to  the  back  and  front  of  the 
chest,  each  of  which  should  be  per¬ 
mitted  to  remain  on  for  at  least  half 
an  hour,  to  be  followed  by  a  fresh 
application  in  three  or  four  hours. 
The  patient  should  be  confined  to  bed 
and  well  nourished.  When  there  is 
difficulty  in  bringing  up  the  expectora¬ 
tion,  this  may  be  assisted  very  mate¬ 
rially  by  remedies  such  as  ipecacuanha 
wine,  antimonial  wine,  paregoric, 
squills,  etc. 

Another  Treatment. — In  mild  cases 
give  warm  flaxseed  or  balm-tea,  or  hot 
lemonade— at  the  same  time  soaking 
the  feet  in  warm  water,  and  on  retiring, 
placing  bottles  of  hot  water  to  the  feet 
and  sides  to  produce  sweating.  If  the 
bowels  be  constipated,  give  rhubarb 
and  magnesia,  or  salts  and  senna.  In 
severe  cases  an  active  emetic  is  needed, 
followed  by  tincture  of  veratrum 
viride  in  full  doses,  so  as  to  reduce  the 
pulse.  The  room  should  be  kept 
warm,  and  the  air  should  be  moist, 
if  there  is  difficulty  of  breathing.  A 
gentle  perspiration  should  be  kept  up 
either  by  compound  tincture  of  Vir¬ 
ginia  snake-root,  by  tincture  of  vera¬ 
trum,  or  by  frequent  bathing  of  the 
surface.  A  mustard-plaster  on  the 
chest,  and  soles  of  the  feet,  is  impor¬ 
tant  ;  and  the  diet  should  be  of  barley- 


from  a  man’s  errors  than  from  his  virtues. 


719 


water,  toast-water,  rice-water,  or  a 
solution  of  gum  arabic.  The  cough 
may  be  managed  by  a  mixture  of 
tincture  of  lobelia,  half  an  ounce; 
syrup  of  squills,  half  an  ounce.  Mix, 
and  give  twenty  drops  four  or  five 
times  a  day. 

Brown’s  Bronchial  Troches. 

Take  1  lb.  of  pulverized  extract 
of  licorice,  lbs.  of  pulverized  sugar, 
4  oz.  of  pulverized  cubebs,  4  oz.  of 
pulverized  gum  arabic,  and  1  oz.  of 
pulverized  extract  of  conium.  Mix. 

Bruises. 

Bruises  and  contusions  are  produced 
by  direct  violence  to  the  part  affected. 
It  is  generally  followed  by  consider¬ 
able  effusion  of  blood  due  to  the  rup¬ 
ture  of  the  minute  vessels  at  the  seat 
of  injury.  This  effused  blood  or  ec- 
chymosis,  as  it  is  termed,  may  be¬ 
come  diffused  over  a  considerably 
greater  area  than  one  would  naturally 
suppose.  Gravitation  plays  a  con¬ 
siderable  part  in  inducing  this.  The 
proper  treatment  of  a  bruise  is  to 
apply  cold  at  once,  so  as  to  prevent 
as  much  effusion  of  blood  as  possible. 
The  swelling  which  invariably  re¬ 
sults  from  a  bruise  is  due  to  effusion 
of  blood  and  serum  into  the  injured 
part.  This,  however,  will,  as  a  rule, 
disappear  after  a  few  days  if  the  skin 
has  not  been  broken. 

Another  Treatment. — Take  two 
drachms  of  scraped  white  soap,  half-a- 
drachm  of  extract  of  henbane,  and 
dissolve  them  by  a  gentle  heat  in 
six  ounces  of  olive  oil.  TJsefor  bruises 
and  sprains  but  not  glandular  en¬ 
largements,  which  should  never  be 
rubbed. 

Bruises,  Cuts,  etc.— Mitchell’s, 
Balsam  for. 

Fenugreek  seed  and  gum  myrrh, 
of  each,  about  1  oz.;  sassafras-root 
bark,  a  good  handful ;  alcohol,  1  quart. 


Put  all  into  a  bottle,  and  keep  warm 
for  5  days. 

Bruises  or  Swellings — Sisson’s 
Ointment  for. 

Take  of  the  best  brandy  Y  a  pint, 
turpentine  1  gill,  camphor  gum  1 
ounce,  beef’s  gall  Yi  a  pint,  neats-foot 
oil  1  pint;  mix.  Excellent  for  bruises 
or  swellings  of  long  standing. 

Bubo. 

Bubo  is  the  swelling  of  a  gland 
which  usually  tends  to  suppurate. 
The  inflammation  which  causes  the 
bubo  is,  however,  due  to  some  sore  in 
its  immediate  neighborhood,  and  which 
has  a  connection  with  the  gland 
through  lymphatic  vessels.  If  the  bubo 
suppurates  it  will  be  necessary  to 
treat  it  as  an  ordinary  abscess.  Sup¬ 
puration,  however,  may  frequently  be 
averted  by  applying  a  blister  over  the 
swelling,  or  painting  the  part  with 
liniment  of  iodine  once  or  twice  a 
day. 

Bunion. 

Bunion  is  a  swelling  over  a  joint, 
usually  that  of  the  great  toe.  It  is 
due  to  inflammation  of  the  capsule  of 
the  joint,  and  is,  as  a  rule,  induced 
by  continued  pressure,  possibly  by 
wearing  too  tight  boots.  When  a 
bunion  threatens,  the  part  should  be 
well  fomented  at  frequent  intervals,  and 
a  proper  fitting  boot  procured. 

Another  Treatment. — They  may  be 
checked  in  their  early  development 
by  binding  the  joint  with  adhesive 
plaster  and  keeping  it  on  as  long  as 
any  uneasiness  is  felt.  The  bandaging 
should  be  perfect,  and  it  might  be  well 
to  extend  it  round  the  foot.  An  in 
flamed  bunion  should  be  poulticed 
and  larger  shoes  be  worn.  Iodin 
twelve  grains;  lard  or  sperm  ace.// 
ointment,  half  an  ounce,  makes  a  capi¬ 
tal  ointment  for  bunions.  It  shovj-/ 
be  rubbed  on  gently  twice  or  tlnf.'u 
a  day. 


720 


Experience  keeps  a  dear  school, 


Burns  and  Scalds. 

Burns  and  scalds'  are  inflicted  by 
heat,  the  one  from  a  dry  substance, 
and  the  other  from  boiling  water  or 
oil.  According  to  the  length  of  the 
application  of  the  super-heated  sub¬ 
stance  so  will  the  relative  severity  of 
the  burn  or  scald  be.  If  the  burn  or 
scald  be  extensive  and  severe,  it  may 
have  very  serious  consequences,  and 
in  any  case  will  produce  a  severe  shock 
to  the  nervous  system.  The  proper 
treatment  is  to  apply  an  antiseptic  in 
solution  as  quickly  as  possible,  and 
cover  the  part  with  sheets  of  cotton 
wool.  If  the  pain  is  very  severe,  the 
application  of  cold  to  the  part  affords 
great  relief.  Cold  water,  having  in 
solution  permanganate  of  potash,  is  a 
very  useful  application  in  the  circum¬ 
stances.  Condy's  fluid,  being  a  solu¬ 
tion  of  permanganate  of  potash,  may 
be  employed  in  the  proportion  of  a 
tablespoonful  to  a  breakfast-cupful  of 
water.  Cotton  or  linen  rags  wrung 
out  of  this  and  applied  to  the  surface 
at  frequent  intervals  will  prove  very 
serviceable,  not  only  in  relieving  the 
pain,  but  in  promoting  healing.  After¬ 
wards,  when  the  pain  has  disappeared 
and  the  dead  skin  has  been  removed 
carbolized  zinc  ointment  (one  part  of 
carbolic  acid  to  sixteen  or  twenty  parts 
of  oxide  of  zinc  ointment)  spread  upon 
lint  and  applied  to  the  sore  will  assist 
materially  in  the  healing  process. 

Burns  and  Scalds — Remarks  on. 

We  cannot  too  firmly  impress  upon 
the  mind  of  the  reader,  that  in  either 
scalds  or  burns  the  first,  best,  and 
often  the  only  remedies  required,  are 
sheets  of  wadding  or  cotton  wool,  and 
in  default  of  these,  violet  powder,  flour, 
magnesia,  chalk,  pure  lard,  or  oil.  The 
reason  these  several  articles  are  em¬ 
ployed  is  the  same  in  each  instance; 
namely,  to  exclude  the  air  from  the 
injured  part;  for  if  the  ait  can  be  ef¬ 


fectually  shut  out  from  the  raw  surface 
and  care  is  taken  not  to  expose  the 
tender  part  till  the  new  cut  icle  is  formed, 
the  cure  may  be  safely  left  to  nature. 
The  moment  a  person  is  called  to  a 
case  of  scald  or  burn,  he  should  cover 
the  part  with  a  sheet,  or  a  portion  of  a 
sheet,  of  wadding,  taking  care  not  to 
break  any  blister  that  may  have 
formed,  or  stay  to  remove  any  burnt 
clothes  that  may  adhere  to  the  surface, 
but  as  quickly  as  possible  envelop 
every  part  of  the  injury  from  all  access 
of  the  air,  laying  one  or  two  more 
pieces  of  wadding  on  the  first,  so  as 
effectually  to  guard  the  burn  or  scald 
from  the  irritation  of  the  atmosphere; 
and  if  the  article  used  is  wool  or  cotton 
the  same  precaution,  of  adding  more 
material  where  the  surface  is  thinly 
covered,  must  be  adopted ;  a  light 
bandage  finally  securing  all  in  their 
places.  Any  of  the  popular  remedies 
recommended  below  may  be  employed 
when  neither  wool,  cotton,  nor  wad¬ 
ding  are  to  be  procured,  it  being  always 
remembered  that  that  article  which 
will  best  exclude  the  air  from  a  burn 
or  scald  is  the  best,  quickest,  and  least 
painful  mode  of  treatment.  And  in 
this  respect  nothing  has  surpassed 
cotton  wool,  or  wadding. 

If  the  skin  is  much  injured  in  bums 
spread  some  linen  pretty  thickly 
with  chalk  ointment,  and  lay  over 
the  part,  and  give  the  patient  some 
brandy  and  water  if  much  exhausted; 
then  send  for  a  medical  man.  If 
not  much  injured,  and  very  painful, 
use  the  same  ointment,  or  apply 
absorbent  cotton  dipped  in  carron-oil, 
or  you  may  lay  cloths  dipped  in 
ether  over  the  parts,  or  cold  lotions. 
Treat  scalds  in  the  same  manner,  or 
cover  with  scraped  raw  potato;  but 
the  chalk  ointment  is  the  best.  In 
the  absence  of  all  these,  cover  the 
injured  part  with  molasses,  and  dust  it 
thickly  over  with  flour.  Lime  water 


but  fools  will  learn  in  no  other. 


721 


beaten  up  with  sweet  oil  is  also  an 
excellent  application  for  burns. 

Chalk  Ointment. — Mix  as  much  pre¬ 
pared  chalk  as  you  can  into  some  lard, 
so  as  to  form  a  thick  ointment.  Use 
as  an  application  to  burns  and  scalds. 

Lime  and  Oil  Ointment. — Take  equal 
parts  of  common  linseed  oil  and  lime 
wTater  and  shake  well.  Use,  when 
soaked  on  lint,  for  burns,  scalds,  sun- 
peelings,  etc. 

Burying  Alive. 

To  know  when  death  has  really 
occurred  and  so  prevent  burying 
alive,  hold  a  lighted  candle  to  any 
portion  of  the  body,  a  blister  will 
soon  rise;  if  on  puncture  it  gives  out 
a  fluid  substance,  death  has  not  taken 
place;  if  it  emits  air  only,  it  is  perfect¬ 
ly  certain  that  life  has  become  entire¬ 
ly  extinct,  for  which  we  offer  but 
one  reason  among  others:  in  case  of 
actual  death  the  blood  is  congealed 
in  a  sense,  there  is  no  moisture,  simply 
a  little  air,  this  being  rarified  under 
the  flame,  raises  up  the  skin ;  if  there 
is  life,  the  flame  causes  an  inflam¬ 
mation  and  nature,  in  her  alarm, 
sends  increased  material  there  for 
repair,  a  kind  of  glairy  fluid,  and 
this  being  sent  there  in  excess,  causes 
the  skin  to  rise;  inability  to  feel  the 
pulse  or  heart  beat;  cold  skin,  no  dew 
on  a  bit  of  glass,  none  of  these  are 
conclusive,  as  there  has  been  life, 
when  none  of  these  were  observed. 

Cancer. 

Cancer  is  a  malignant  disease  which 
may  attack  any  portion  of  the  human 
body.  By  some  it  is  said  to  be  hered¬ 
itary,  but  it  would  appear  to  be  es¬ 
sentially  due  to  the  presence  of  minute 
organisms,  which  attack  a  tissue  re¬ 
duced  in  its  vitality  by  some  distinct 
cause.  There  are  several  varieties 
of  cancer,  such  as  epithelial,  scirrhus, 
and  colloid.  It  is  essentially  a  dis¬ 
ease  of  mature  years,  rarely  occurring 


under  thirty  years  of  age,  and  being  of 
such  a  nature  that  if  left  to  itself,  it  is 
always  fatal.  This  disorder  is  natur¬ 
ally  dreaded  by  all.  Its  early  recog¬ 
nition  is  of  ^he  utmost  importance, 
as  it  is  only  in  the  first  stages  of  its 
progress  that  it  can  be  eradicated, 
and  that  for  the  most  part  only  by  a 
surgical  operation.  It  usually  com¬ 
mences  as  a  hard,  painless  tumor  of 
very  small  dimensions.  It  is  more 
frequent  in  females  than  in  males,  and 
oftener  attacks  the  breast  than  any 
other  organ.  Some  trades  are  more 
liable  to  this  disease  than  others.  For 
example,  all  those  working  among 
paraffine  oil  are  particularly  liable 
to  it,  and  in  these  individuals  it 
generally  attacks  the  scrotum. 
The  skin,  particularly  that  of  the 
lip,  is  liable  to  it.  Of  the  internal 
organs,  the  womb,  the  stomach,  and 
the  liver  are  frequently  the  seat  of 
it.  If  it  attrcks  any  one  part,  the  ad¬ 
jacent  glands  are  almost  certain  to  be 
affected  sooner  or  later,  hence  the  nec¬ 
essity  of  diagnosing  the  disease  in  its 
early  stages,  and  removing  the  affected 
part  before  the  surrounding  tissues 
have  become  involved.  Local  appli¬ 
cations,  as  a  rule,  are  of  little  service, 
yet  it  is  gratifying  to  know  that  recent 
experiments  have  proved  that  the 
disease  may  sometimes  be  arrested, 
if  not  completely  cured,  by  the  fre¬ 
quent  application  of  ichthyol,  and 
recently,  inoculation  with  the  virus 
of  erysipelas  has  been  said  to  be  an 
antidote. 

Carbolic  Acid. 

Carbolic,  acid  is  obtained  by  the  de¬ 
structive  distillation  of  coal.  It  is  in 
its  crude  state  an  oily-looking  liquid, 
and  resembles  very  much  in  taste  a 
similar  product  derived  from  the  de¬ 
structive  distillation  of  wood  which 
is  called  creosote.  Carbolic  acid  and 
creosote  resemble  each  other  very 
much,  both  chemically  and  in  their 


722 


Nothing  is  worse  for  those  who  have  business 


various  properties.  It  is  a  potent 
antiseptic.  They  both  have  a  de¬ 
structive  effect  upon  the  life  of  minute 
organisms.  Carbolic  acid  is  a  powerful 
sedative,  and  is  applied  internally  to 
allay  vomiting  and  sickness.  As  an 
external  application  it  is  largely  em¬ 
ployed  as  a  lotion,  the  strength  of 
which  may  vary  from  two  to  five  per 
cent.  When  purified  it  forms  long 
needle-shaped  crystals,  which  dissolve 
verjr  rapidly.  It  is  frequently  com¬ 
bined  with  soaps  on  account  of  its  anti¬ 
septic  properties.  The  fumes  of  car¬ 
bolic  acid  in  steam  are  employed  in 
the  treatment  of  whooping  cough, 
and  are  frequently  used  as  a  disin¬ 
fectant  where  contagious  diseases  are 
or  have  been  present. 

Carbuncle. 

This  is  a  large  and  painful  boil,  hav¬ 
ing  a  surface  more  flat  than  a  boil,  and 
greater  inflammation.  The  constitu¬ 
tional  symptoms  are  more  severe.  It 
generally  appears  on  the  thighs,  back, 
or  buttock,  and  goes  through  the  same 
process  as  a  boil,  only  discharging  a 
much  larger  core.  To  treat,  make  an 
incision  the  full  extent  of  the  car¬ 
buncle,  and  stuff  it  with  cotton  sat¬ 
urated  with  pure  carbolic  acid,  also 
painting  the  whole  surface  of  the  hard¬ 
ened  mass  with  the  acid.  This  will 
be  followed  with  a  sharp,  burning  sen¬ 
sation  for  a  few  minutes,  after  which 
the  pain  will  subside  completely  and 
will  not  again  appear.  In  the  same 
way  the  insertion  of  the  acid  is  to  be 
renewed  daily  until  a  cure  is  effected. 

Cascara  Sagrada. 

Cascara  Sagrada  is  an  American 
plant  which  possesses  very  valuable 
laxative  and  tonic  properties.  It  is 
one  of  the  safest  laxatives  that  can 
possibly  be  prescribed,  because  it 
not  only  induces  a  healthy  action  of 
the  bowels,  but  at  the  same  time  acts 
as  a  tonic  to  the  muscular  fibre  of  the 


intestine  rvhereby  it  enables  it  to  act 
of  its  own  accord.  Then  again,  by  re¬ 
lieving  the  lower  bowel  of  its  con¬ 
gested  condition,  it  reacts  upon  the 
circulation  of  the  liver,  thereby  giving 
it  considerable  help  and  enabling,  it 
to  become  restored  to  a  healthier  con¬ 
dition.  The  dose  of  the  liquid  extract 
of  cascara  is  from  15  to  30  drops  every 
night  at  bedtime.  When  combined 
with  laudanum  it  is  invaluable  in 
diarrhoea  and  dysentery. 

Catalepsy — Or  Trance. 

Is  a  very  rare  affection,  and  seems 
to  be  entirely  nervous  in  its  origin. 
Frequently  when  catalepsy  exists 
the  signs  of  life  are  so  apparently 
absent  that  the  individual  may  be 
looked  upon  as  being  dead,  and 
doubtless  burials  have  frequently 
taken  place  when  the  patient  has 
been  in  this  condition.  If  catalepsy 
is  supposed  to  exist,  ammonia  should 
be  applied  to  the  nostrils,  and  ether 
or  brandy  injected  under  the  skin, 
while  friction  should  be  applied  to  the 
surface  of  the  body.  Electricity  is 
also  a  useful  agent  in  these  circum¬ 
stances. 

Catarrh 

Literally  means  “  arunningthrough.” 
It  is  characterized  by  an  excessive 
secretion  of  mucus,  and  is,  as  a  rule,  a 
consequence  of  exposure  to  cold.  It 
may  attack  any  mucous  surface,  such 
as  the'  air  passages,  the  ear,  the 
stomach  and  alimentary  canal,  the 
bladder,  urinary  passages,  Amgina,  etc. 
What  is  commonly  designated  a  cold 
in  the  head  is  the  most  characteristic 
example  of  catarrh.  Some  constitu¬ 
tions,  principally  those  with  a  rheu¬ 
matic  tendency,  are  very  liable  to  this 
disease,  and  in  many  instances  we 
meet  with  people  who  are  afflicted  with 
the  disorder  in  a  chronic  form,  it  being 
never  altogether  absent  in  their  case. 
The  treatment  consists  in  endeavor- 


than  the  visits  of  those  who  have  none. 


723 


mg  to  soothe  the  irritation  of  the  canals 
of  the  mucous  ipembrane  affected  and 
the  administration  of  remedies  which 
act  upon  the  affected  surfaces.  Catarrh 
of  the  nasal  mucous  membrane  is  a 
premonitory  symptom  of  several  dis¬ 
eases,  such  as  measles  and  influenza. 
In  these  circumstances  it  is  usually 
accompanied  by  an  irritable  cough, 
which  indicates  that  the  irritation  is 
not  confined  to  the  nasal  tract  alone. 
Catarrh  of  the  air  passages  may  fre- 
frequently  be  aborted  by  the  inhala¬ 
tion  of  steam  impregnated  with 
creasote,  menthol,  and  eucalyptus. 

Another  Treatment. — Snuff  strong 
salt  water  three  times  a  day;  draw 
up  into  the  nostrils  from  the  palm  of 
the  hand  all  that  can  be  taken,  then 
close  the  nostrils  and  retain  the  salt 
water  as  long  as  it  can  be  endured. 
It  is  quite  painful,  but  the  cure 
depends  wholly  upon  this.  Cleanse 
the  part  affected  thoroughly  each 
time  it  is  used. 

Another  Treatment. — Dr.  Pallon,  a 
French  physicians,  has  discovered  that 
ammonia  inhaled  through  the  nose 
will  cure  catarrh.  If  the  case  is  severe 
the  inhalation  should  be  continued 
until  the  sense  of  smell  is  restored, 
when  it  should  cease  for  a  minute,  and 
then  re-applied  for  a  shorter  period, 
and  so  repeated  sewn  or  eight  times 
in  the  course  of  five  minutes. 

Another  Treatment. — Take  one  part 
finely  pulverized  saltpetre,  and  mix 
with  two  parts  white  sugar  reduced  to 
flour.  It  must  be  snuffed  up  the 
nose  a  dozen  times  or  more  a  day, 
according  to  the  severity  of  the  affec¬ 
tion. 

Chafing — Remedy  for. 

Among  the  annoyances  to  which 
persons  of  an  obese  physique  are  sub¬ 
ject  in  hot  weather,  especially  if  they 
walk  much,  is  chafing  in  those  parts 
where  a  conglomeration  of  muscles 


unite.  Nothing  is  better,  as  a  remedy 
and  also  as  a  preventive,  than  a  lotion 
of  alum  in  water.  It  should  be  ap¬ 
plied  with  a  soft  linen  or  cotton  rag 
at  night,  before  retiring.  A  piece  of 
alum  as  large  as  a  hazel  nut,  dissolved 
in  half  a  pint  of  water  is  sufficient.  It 
will  quickly  heal  excoriated  skin  and 
harden  the  unabraded  cuticle.  The 
use  of  this  for  years  with  the  most 
beneficial  results,  is  sufficient  authority 
for  trial  of  this  simple  remedy.  It  is 
good  also  for  tender  feet  and  soft 
corns. 

Chapped  Hands. 

Chapped  hands  are  the  result  of 
carelessness  in  drying  the  parts  after 
washing  when  tide  wreather  is  frosty. 
The  employment  of  a  soap  containing 
an  excess  of  alkali  also  tends  to  give 
rise  to  this  affection.  Where  the  ten¬ 
dency  to  this  complaint  is  very  pro¬ 
nounced,  the  application  of  vinolia 
cream  or  lanoline  will  prove  helpful  in 
warding  off  the  affection.  The  great¬ 
est  benefit,  however,  will  be  obtained 
by  using,  for  toilet  purposes,  the  soap 
known  as  paraffine  soap,  which  has  a 
most  emollient  effect  upon  the  skin. 

Balls,  Camphor — For  Chapped 
Hands,  etc. 

Spermaceti,  white  wax,  each  %  oz. ; 
almond  oil,  1  oz.;  alkanet  to  color. 
Melt,  strain,  and  add  3  drs.  of  powdered 
camphor. 

Another. — Lard,  wax,  and  almond 
or  olive  oil,  equal  parts,  with  a  little 
powdered  camphor.  Used  to  rub 
over  the  hands  after  washing  to  pre¬ 
vent  chaps. 

Camphor  Ice. 

Spennaceti,  l}4  oz.;  giun  camphor, 
24  of  an  oz.:  oil  of  sweet  almonds,  4 
teaspoonfuls;  set  on  the  stove  in  an 
earthenware  dish  till  dissolved;  heat 
just  enough  to  dissolve  it.  While 
warm  pour  into  small  molds,  then 


724 


Facts  are  stubborn  things. 


paper,  and  put  into  tinfoil;  used  for 
chaps  on  hands  and  lips. 

Chest — Development  of  the. 

Chest,  technically  termed  the 
Thorax,  is  the  cavity  of  the  body  con¬ 
taining  the  heart,  lungs,  and  large 
blood-vessels.  The  gullet  and  wind¬ 
pipe  also  pass  through  this  cavity  in  a 
portion  of  their  course.  It  is  sep¬ 
arated  from  the  abdomen  by  the  dia¬ 
phragm,  and  its  upper  portion  is 
bounded  by  the  neck.  The  develop¬ 
ment  of  the  chest  may  be  cultivated 
to  a  large  extent  by  gymnastic  exer¬ 
cise. 

Chest — Water  in  the. 

Water  in  the  chest  or  Hydro  Thorax, 
is  the  result  of  pleurisy  and  where 
effusion  into  the  pleural  cavity  has 
taken  place. 

Chicken-Pox. 

Chicken-pox  is  a  zymotic  disease, 
and  is  highly  infectious.  It  occurs 
principally  among  children,  and 
.only  once  during  life.  It  may  be 
preceded  by  slight  feverishness,  after¬ 
wards  the  eruption,  composed  of 
pimples  with  white  heads,  appears  on 
the  breast,  shoulders,  face,  scalp,  and 
body  generally.  It  may  also  affect, 
and  very  frequently  does,  the  tonsils 
and  roof  of  the  mouth.  On  the  third 
or  fourth  day  the  white  vesicle  dries 
up,  forming  a  crust  which  soon  drops 
off.  If  the  vesicles  are  not  irritated 
they  will  pass  away  without  leaving 
any  mark,  but  as  they  are  apt  to  be 
very  itchy,  the  little  patient  by  rubbing 
them  may  so  irritate  the  part  as  to 
create  a  slight  ulcer,  which  will  result 
in  a  little  indentation  or  pit.  To  ob¬ 
viate  this  irritability  it  is  usual  to  apply 
a  little  carbolized  oil  to  the  itching  part 
which  will  speedily  allay  the  irritation. 
The  great  point  in  the  treatment  of 
chicken  pox  is  to  keep  the  patient 
indoors  and  to  attend  to  the  daily, 
evacuation  of  the  bowels. 


Chilblain. 

Chilblain  is  a  very  modified  frost 
bite,  whereby  the  skin  becomes  in¬ 
flamed,  irritable,  and  disagreably 
itchy.  It  is  more  liable  to  occur  in 
persons  who  are  weakened  by  disease 
and  in  those  who  are  of  a  rheumatic 
constitution.  The  best  application 
for  chilblains  is  carbolized  zinc  oint¬ 
ment  in  the  proportion  of  one  part  of 
carbolic  acid  to  sixteen  or  twenty  of 
the  ointment.  The  application  of 
tincture  of  iodine  has  also  been  re¬ 
commended. 

Another  Treatment. — Sweet  oil,  one 
pint;  Venice  turpentine,  three  ounces; 
hog’s-lard,  half-a-pound,  beeswax, 
three  ounces.  Put  all  into  a  porcelain 
kettle  over  a  slow  fire,  and  stir  it  with 
a  wooden  spoon  till  the  beeswax  is  all 
melted,  and  the  ingredients  simmer. 
It  is  fit  for  use  as  soon  as  cold,  but 
the  longer  it  is  kept  the  better  it  will 
be.  It  must  be  spread  very  thin  on 
soft  rag,  or  (for  chaps  or  cracks) 
rubbed  on  the  hands  when  you  go  to 
bed. 

Chilblain  Liniment. 

One  ounce  of  camphorated  spirit  of 
wine,  Yi  an  ounce  of  the  subacetate 
of  lead,  (liquor).  Mix,  and  apply  3 
or  4  times  a  day. 

Chilblains — Lotion  for  Itching. 

Take  hydrochloric  acid  1  part,  and 
w'ater  8  parts.  Mix.  Apply  on  going 
to  bed.  This  must  not  be  used  if  the 
skin  is  broken. 

Childhood. 

Childhood  is  always  an  anxious 
period  to  parents,  in  consequence  of 
the  inability  of  the  infant  to  indicate 
the  symptoms  from  which  it  may  be  - 
suffering.  One  thing  may  be  accepted 
as  an  axiom,  that  if  a  child  is  fretful 
and  cross  there  is  some  cause  at  the 
rodt  of  this.  As  a  rule,  this  will  be 
found  to  exist  in  the  digestive  organs, 


*725 


To  fail  at  all  is  to  fail  utterly. 


and  is  frequently  caused  by  pains  due 
to  flatulence.  These  may  be  fre¬ 
quently  allayed  by  a  dose  of  castor  oil 
or  the  administration  of  a  little  car¬ 
minative  combined  with  a  small  dose 
of  bicarbonate  of  soda.  The  child 
should  be  bathed  regularly  night  and 
morning,  and  always  sponged  after 
an  evacuation  of  the  bowels  or  passing 
of  urine,  the  parts  in  the  immediate 
neighborhood  after  being  thoroughly 
dried  should  be  dusted  with  oxide  of 
zinc  powder,  so  as  to  prevent  scalding 
at  the  folds  of  the  joints.  It  is  always 
better  that  an  infant  should  sleep 
in  a  cot,  and  not  with  the  mother  or 
nurse.  If  this  advice  is  carried  out 
it  will  be  found  that  the  sleep  will  not 
only  be  more  prolonged,  but  much  less 
disturbed  than  it  would  otherwise  be. 
The  nursery  should  always  be  well 
aired,  but  free  from  draughts.  The 
most  natural  food  of  the  infant  is 
certainly  the  mother’s  milk,  and  if 
possible  every  mother  should  suckle 
her  own  infant,  but  if  she  is  unable  to 
do  this,  then  a  wet  nurse  should  be 
procured.  Should  it  be  preferred  by 
the  mother  to  resort  to  artificial  food 
for  the  infant,  great  care  should  be  ex¬ 
ercised  in  selecting  this,  as  there  are 
so  many  different  kinds  of  infants’  food 
in  the  market  which  might  constitute 
a  difficulty  in  making  a  proper  selec¬ 
tion. 

Children — Care  of. 

Dress  children  warmly.  By  every 
consideration,  protect  the  extremities 
well.  The  circulation  should  be  in¬ 
vited  to  the  extremities;  warmth 
does  that;  cold  repels  it.  It  is  at  the 
hands  and  feet  we  begin  to  die.  Those 
who  have  cold  hands  and  feet  are 
never  well.  Plenty  of  warmth,  plenty 
of  substantial  food  and  ripe  fruits, 
and  plenty  of  out-door  joyous  ex¬ 
ercise,  would  save  millions  of  children 
annually. 


Children — Diseases  of. 

Children  might  be  saved  a  -  great 
many  kinds  of  disease,  if  proper  care 
was  given  them.  By  this  I  do  not 
mean  that  mothers  should  wear 
themselves  out  in  waiting  upon  them 
— that  is  what  they  do  now — but  that 
they  should  give  them  the  right  kind 
of  care. 

In  the  first  place,  their  young  lungs 
must  have  pure  air,  and  enough  of  it. 
Their  sleeping-rooms  should  be  well 
ventilated,  and  they  should  be  out  of 
doors  as  much  as  possible.  The 
next  thing  is  to  clothe  them  warmly, 
so  that  they  can  be  out  of  doors,  safely 
and  comfortably.  Put  flannel  next 
their  skin;  let  them  wear  high  dress¬ 
es,  moderately  long;  woolen  stock¬ 
ings  and  worsted  drawers  in  winter, 
and  cotton  in  summer;  thick  shoes, 
long  sleeves,  etc.  If  they  do  not 
look  quite  so  pretty  for  it  now,  they 
will  repay  you  in  good  looks  and  good 
health  when  they  are  older. 

Keep  their  skin  clean  and  active,  by 
frequent  baths;  not  exposing  them 
to  the  air  immediately  after  bathing, 
unless  it  is  to  have  a  good  run.  Give 
them  plain,  simple,  nourisliing  food, 
plenty  of  it;  but  not  too  much,  nor 
at  irregular  times.  Stuffed  children 
always  have  a  bowel  complaint,  as 
they  must.  Give  them  plenty  of 
sleep,  too,  and  have  them  go  to  bed 
always  by  a  certain  early  hour.  Treat 
them  kindly  but  firmly.  Do  not 
disturb  their  digestion  with  cross 
humors,  nor  allow  them  to  do  so 
themselves.  Only  by  habits  of  obe¬ 
dience  can  they  be  made  either 
healthy  or  good.  Do  not  give  young 
children  tea,  or  coffee,  or  liquors. 
They  do  not  need  them,  and  are  better 
without  them. 

Children — Signs  of  Disease  in. 

In  the  case  of  a  baby  not  yet  able 
to  talk,  it  must  cry  when  it  is  ill.  The 
colic  makes  a  baby  cry  loud,  long,  and 


726* 


What  we  find  the  least  of  in  flirtation  is  love. 


passionately,  and  shed  tears — stopping 
for  a  moment  and  beginning  again. 

If  the  chest  is  affected,  it  gives  one 
sharp  cry  breaking  off  immediately, 
as  if  crying  hurt  it. 

If  the  head  is  affected,  it  cries  in 
sharp,  piercing  shrieks,  with  low 
moans  and  wails  between.  Or  there 
may  be  quiet  dozing  and  starting 
beween. 

It  is  easy  enough  to  perceive, 
where  a  child  is  attacked  by  disease^ 
that  some  change  has  taken  place- 
for  either  its  skin  will  be  dry  and 
hot,  its  appetite  gone;  it  is  stupid¬ 
ly  sleepy,  or  fretful  and  crying;  it  is 
thirsty,  or  pale  and  languid,  or  in  some 
way  betrays  that  something  is  wrong 
When  a  child  vomits,  or  has  a  diar¬ 
rhea,  or  is  costive  and  feverish,  it  is 
owing  to  some  derangement,  and 
needs  attention.  But  these  various 
symptoms  may  continue  for  a  day  or 
two  before  the  nature  of  the  disease 
can  be  determined.  A  warm  bath, 
warm  drinks,  etc.,  can  do  no  harm, 
and  may  determine  the  case.  On 
coming  out  of  the  bath,  and  being 
well  rubbed  with  the  hand,  the  skin 
will  show  symptoms  of  rash,  if  it  is  a 
skin  disease  which  has  commenced. 
By  the  appearance  of  the  rash,  the 
nature  of  the  disease  can  be  learned. 
Measles  are  in  patches,  dark-red,  and 
come  out  first  about  the  face.  If 
scarlet  fever  is  impending,  the  skin 
will  look  a  deep  pink  all  over  the  body, 
though  most  so  about  the  neck  and 
face.  Chickenpox  shows  fever,  but 
not  so  much  running  at  the  nose,  and 
appearances  of  cold,  as  in  measles, 
nor  is  there  as  much  of  a  cough. 
Besides,  the  spots  are  smaller,  and  do 
not  run  much  together,  and  are  more 
diffused  over  the  rvhole  surface  of  the 
skin ;  and  enlarge  into  little  blisters  in 
a  day  or  two. 


Choking  From  Fish  Bone. 

When  a  person  has  a  fish  bone  in 
the  throat,  insert  the  forefinger,  press 
upon  the  root  of  the  tongue,  so  as  to 
induce  vomiting;  if  this  does  not  do, 
let  him  swallow  a  large  piece  of  potato 
or  soft  bread;  and  if  these  fail,  give 
a  mustard  emetic. 

Cholera. 

Cholera,  properly  so  called,  is  of 
Asiatic  origin.  Fortunately  the  ad¬ 
vance  in  sanitary  science  has  practi¬ 
cally  stamped  this  disease  out  of  ex¬ 
istence  in  our  country.  It  is,  like 
every  epidemic  disease,  due  to  the 
development  of  a  microscopic  organ¬ 
ism  -within  the  body.  This  has  been 
identified  by  bacteriologists,  and  has 
the  form  of  a  comma,  hence  it  is  called 
the  comma  bacillus.  It  takes  posses¬ 
sion  of  the  alimentary  canal,  where 
it  produces  its  virulent  symptoms. 
These  are  very  violent  in  their  nature 
and  develop  very  rapidly.  The  symp¬ 
toms  commence  with  diarrhoea,  a 
sinking  sensation  in  the  stomach;  the 
diarrhoea  rapidly  develops  in  viru¬ 
lence  and  the  stools  become  very  fre¬ 
quent,  and  accompanied  by  severe 
cramps  of  the  limbs  and  abdomen. 
The  character  of  the  stools  is  very 
distinctive  of  the  disease,  and  resemble 
thin  gruel  or  rice  water.  As  the  dis¬ 
ease  advances  the  surface  becomes 
cold,  livid,  and  bathed  in  profuse  pers¬ 
piration;  this  is  called  the  collapse 
stage,  and  frequently  terminates 
fatally.  Ihe  treatment  consists  in 
keeping  up  the  animal  heat  and  en¬ 
deavoring  to  arrest  the  great  drain 
of  the  vital  fluids  that  takes  place. 
Opium  has  always  held  a  prominent 
position  in  the  treatment  of  this 
malignant  disorder,  but  probably  the 
most  efficacious  means  is  the  frequent 
administration  of  antiseptic  remedies, 
the  most  useful  in  this  disorder  being 
naphthaline.  Cholera,  although  epi¬ 
demic  in  its  nature,  is  not  necessarily 


The  first  years  of  man  must  make  provision  for  the  last.  727 


infectious,  but  is  generally  due  to  the 
imbibing  of  fluids  containing  the 
germs  of  the  disease. 

Cholera — Special  Rules  for  the 
Prevention  of. 

It  is  impossible  to  urge  too  strongly 
the  necessity,  in  all  cases  of  cholera, 
of  instant  recourse  to  medical  aid, 
and  also  in  every  form  and  variety 
of  indisposition;  for  all  diseases  are 
found  to  merge  in  the  dominant  dis¬ 
ease. 

Let  immediate  relief  be  sought  un¬ 
der  disorder  of  the  bowels  especially, 
however  slight.  The  invasion  of  chol¬ 
era  may  thus  be  readily  prevented. 

Let  every  impurity,  animal  and 
vegetable,  be  quickly  removed  to  a 
distance  from  the  habitation,  such  as 
slaughterhouses,  pig-sties,  cesspools, 
necessaries,  and  all  other  domestic 
nuisances. 

Let  all  uncovered  drains  be  care¬ 
fully  and  frequently  cleansed. 

Let  the  grounds  in  and  around  the 
habitation  be  drained,  so  as  effectually 
to  carry  cff  moisture  of  every  kind. 

Let  all  partitions  be  removed  from 
within  and  without  habitations, 
which  unnecessarily  impede  ventila¬ 
tion. 

Let  every  room  be  daily  thrown 
open  for  the  admission  of  fresh  air; 
this  should  be  done  about  noon,  when 
the  atmosphere  is  most  likely  to  be 
dry. 

Let  dry  scrubbing  be  used  in  do¬ 
mestic  cleansing  in  place  of  water 
cleansing. 

Let  excessive  fatigue,  and  exposure 
to  damp  and  cold,  especially  during 
the  night,  be  avoided. 

Let  the  use  of  cold  drinks  and  acid 
liquors,  especially  under  fatigue,  be 
avoided,  or  when  the  body  is  heated. 

Let  the  use  of  cold  acid  fruits  and 
vegetables  be  avoided. 


Let  excess  in  the  use  of  ardent  and 
fermented  liquors  and  tobacco  be 
avoided. 

Let  a  poor  diet,  and  the  use  of  im¬ 
pure  water  in  cooking,  or  for  drinking, 
be  avoided. 

Let  the  wearing  of  wet  and  insuf¬ 
ficient  clothes  be  avoided. 

Let  a  flannel  or  woolen  belt  be  worn 
round  the  abdomen. 

Let  personal  cleanliness  be  care¬ 
fully  observed. 

Let  every  cause  tending  to  depress 
the  moral  and  physical  energies  be 
carefully  avoided. 

Let  exposure  to  extremes  of  heat 
and  cold  be  avoided. 

Let  crowding  of  persons  within 
houses  and  apartments  be  avoided. 

Let  sleeping  in  low  or  damp  rooms 
be  avoided. 

Let  fires  be  kept  up  during  the 
night  in  sleeping  or  adjoining  apart¬ 
ments,  the  night  being  the  period  of 
most  danger  from  attack,  especially 
under  exposure  to  cold  or  damp. 

Let  all  bedding  and  clothing  be 
daily  exposed  during  the  winter  and 
spring  to  the  fire,  and  in  summer  to 
the  heat  of  the  sun. 

Let  the  dead  be  buried  in  places 
remote  from  the  habitations  of  the 
living.  By  the  timely  adoption  of 
simple  means  such  as  these,  cholera, 
or  other  epidemic,  will  be  made  to 
lose  its  venom. 

Cholera  Morbus. 

This  disease  begins  with  sickness 
and  distress  at  the  stomach,  suc¬ 
ceeded  by  violent  gripings,  with 
vomiting  of  thin,  dirty-yellowish, 
whitish,  or  greenish  fluid,  with  dis¬ 
charges  from  the  bowels  similar  to 
that  vomited.  The  nausea  and  dis¬ 
tress  continue  between  the  vomiting 
and  purging,  and  the  pain  at  times  is 
intense.  The  pulse  is  rapid,  soon  be- 


728 


Happiness  never  lays  its  finger  on  its  pulse. 


coming  small  and  feeble,  the  tongue 
dry,  the  urine  high-colored,  and  there 
is  much  thirst,  though  no  drink  can 
be  retained  on  the  stomach. 

Treatment. — Apply  a  large  mustard- 
poultice  over  the  stomach  and  liver. 
Give  large  drafts  of  warm  teas,  by  which 
means  the  stomach  will  be  cleansed 
of.  all  its  solid  contents.  Every  half- 
hour  give  tablespoonful  doses  of  the 
compound  powder  of  rhubarb  and 
potassa,  until  the  vomiting  is  checked. 
Warm  injections  must  be  given  fre¬ 
quently,  and  hot  bricks  applied  to  the 
feet,  while  the  whole  body  should  be 
swathed  in  warm  flannels.  To  get  up 
a  warmth  of  the  body  and  the  stomach, 
is,  in  fact,  the  most  important  thing  in 
this  disease.  Hot  brandy,  in  which 
is  a  dose  of  Cayenne,  is  excellent,  to 
quiet  the  vomiting  and  griping.  A 
few  drops  of  laudanum  in  the  injec¬ 
tions  may  be  given,  if  the  pain  is  ex¬ 
cessive;  but  generally  it  is  not  needed. 

Chorea,  or  St.  Vitus’s  Dance. 

Chorea,  or  St.  Vitus’s  dance,  is  es¬ 
sentially  a  disease  of  a  rheumatic 
origin.  It  is  characterized  by  invol¬ 
untary  movements  of  the  voluntary 
muscles,  and  is  practically  a  disease 
of  childhood.  It  is  generally  conse¬ 
quent  upon  a  constipated  condition 
of  the  bowels  occurring  in  patients 
with  a  rheumatic  constitution.  Dur¬ 
ing  the  progress  of  the  disease  the 
patient  does  not  appear  to  have  any 
control  over  the  movements^  of  his 
limbs  and  face.  It  is  frequently  fol¬ 
lowed  by  disease  of  the  valves  of  the 
heart,  resembling  in  this  peculiarity 
the  sequelae  of  rheumatism.  The 
treatment  consists  in  procuring  a 
daily  evacuation  of  the  bowels  and  giv¬ 
ing  nerve  tonics,  the  best  of  which 
probably  is  the  valerianate  of  zinc 
and  arsenic  combined  with  the  extract 
of  conium,  which  tends  to  soothe  the 
irritable  condition  of,  and  give  tone 


to,  the  nervous  system.  Bromide  of 
potassium  has  also  been  employed  as 
a  remedy,  but  this  only  acts  tem¬ 
porarily,  and,  moreover,  it  has  to  a 
certain  extent,  a  depressing  effect 
which  is  not  desirable  when  chorea  is 
present. 

Chloroform — To  prevent  Death 
from. 

Experiments  on  inferior  animals 
show  that  they  may  be  restored  from 
apparent  death  from  chloroform  by 
the  continuous  galvanic  current,  the 
negative  pole  being  put  into  the  mouth 
and  the  positive  pole  in  the  rectum. 
In  some  cases  the  animal  was  left  for 
two  minutes  in  a  state  of  apparent 
death  and  then  restored. 

Cold. 

Cold  may  be  said  to  be  simply  the 
absence  of  heat.  The  extraction  of 
heat  from  the  body  by  exposure  to 
cold  often  leads  to  most  disastrous  re¬ 
sults,  causing  a  depression  of  the  vi¬ 
tality  and  susceptibility  to  disease. 
Many  diseases  which  are  directly  at¬ 
tributed  to  cold  are  only  due  to  this 
agent  in  a  secondary  degree,  just  as 
the  inhalation  of  impure  gases  renders 
the  system  susceptible  to  typhoid 
fever,  so  does  exposure  to  cold 
act  in  inducing  diseases  such  as 
rheumatism,  pneumonia,  catarrh,  and 
congestion  of  the  various  organs — 
that  is  to  say,  the  organisms  which 
are  intrinsically  the  cause  of  these 
diseases  are  enabled  to  gain  a  footing 
within  the  system  in  consequence 
of  the  lowered  condition  of  the  vitality 
resulting  from  exposure,  when,  if  this 
had  not  occurred,  the  system  would 
have  been  able  to  withstand  and 
conquer  the  disease-producing  entities. 

Cold — To  Avoid  Catching. 

Accustom  yourself  to  the  use  of 
sponging  with  cold  water  every 
morning  on  first  getting  out  of  bed. 
It  should  be  followed  with  a  good  deal 


Hatred  is  self -punishment. 


729 


of  rubbing  with  a  rough  towel.  It  has 
considerable  effect  in  giving  tone  to 
the  skin,  and  maintaining  a  proper 
action  in  it,  and  thus  proves  a  safeguard 
to  the  injurious  influence  of  cold 
and  sudden  changes  of  temperature. 

Another  way  to  avoid  catching 
colds  is  to  pour  a  glassful  of  water  on 
the  back  of  the  neck  when  arising  in 
the  morning.  Those  who  have  follow¬ 
ed  these  methods  heartily  recom¬ 
mend  them. 

Cold — To  Put  Back. 

So  soon  as  you  feel  that  you  are 
taking  a  cold — and  you  will  generally 
have  notice  before  it  amounts  to 
much — place  your  feet  into  water 
made  as  warm  as  you  can  bear  and 
keep  them  there  about  ten  minutes. 
Change  them,  then,  into  a  vessel  con¬ 
taining  cold  water — if  ice-water,  all 
the  better — and  hold  them  in  it 
about  one  minute;  after  which  wipe 
dry  and  put  on  warm  stockings. 

Cold — To  Cure. 

Before  retiring  soak  the  feet  in 
mustard  water  as  hot  as  can  be  en¬ 
dured,  and  to  bear  it  at  any  great 
temperature,  the  feet  should  at  first 
be  plunged  in  a  pail  half  full  of  luke¬ 
warm  water,  adding  by  degrees  very 
hot  water  until  the  desired  heat  is 
arrived  at;  of  course  the  upper  part  of 
the  body  and  the  knees  should  be  well 
protected  with  a  blanket.  On  getting 
into  bed  take  a  hot  camphor  sling. 
Take  with  one  tablespoonful  of  white 
sugar  twelve  or  fourteen  drops  of 
strong  spirits  of  camphor,  with  two 
tablespoonfuls  of  boiling  water.  Rub 
the  bridge  of  the  nose  between  the 
eyes  with  a  little  oil.  Cuddle  in  bed 
and  sleep  it  off. 

Cold  and  Cough  Mixture. 

Solution  of  acetate  of  ammonia, 
two  ounces;  ipecacuanha  wine,  two 
drachms;  solution  of  muriate  of  mor¬ 


phine,  half-a-drachm ;  molasses,  four 
drachms;  water,  add  eight  ounces. 
Two  tablespoonfuls  to  be  taken  three 
times  a  day. 

Cherry  Pectoral,  Ayer’s  —  For 
Colds  and  Coughs. 

Take  4  grains  of  acetate  of  morphia, 
2  fluid  drachms  of  tincture  of  blood- 
root,  3  fluid  drachms  each  of  anti- 
monial  wine  and  wine  of  ipecacuanha, 
and  3  fluid  ounces  of  syrup  of  wild 
cherpy.  Mix. 

Cold  on  Chest. 

A  piece  of  flannel  wrung  out  of  boil¬ 
ing  water  and  sprinkled  with  turpen¬ 
tine  laid  on  the  chest,  gives  great 
relief. 

Cold  in  the  Head,  or  Catarrh. 

Cold  in  the  head,  or  Catarrh,  is  due 
to  congestion  of  the  mucous  mem¬ 
brane,  and  hyper-secretion  is  the  re¬ 
sult.  It  is  an  infectious  disease,  but 
does  not  in  every  instance  necessarily 
arise  from  exposure  to  infection;  it 
is  frequently  the  result  of  a  chill,  or 
of  sitting  or  standing  for  an  unduly 
long  period  in  a  draught  of  cold  air. 
Those  of  a  rheumatic  temperament 
are  more  susceptible  to  this  affection 
than  those  who  are  free  from  this 
tendency.  When  a  cold  in  the  head 
is  threatening,  the  best  method  of 
cutting  it  short  is  to  inhale  such  sub¬ 
stances  as  creosote  or  menthol  along 
with  the  vapor  of  steam.  The  steam 
so  impregnated  acts  as  an  anti¬ 
septic,  and  therefore  is  a  destructive 
agent  to  the  minute  organisms  which 
keep  up  the  irritation  of  the  mucous 
surfaces.  Frequently  cold  in  the  head, 
especially  in  young  children,  spreads 
by  continuity  of  tissue  into  the  bron¬ 
chial  tubes  and  even  into  the  minute 
capillary  tubes  which  ramify  in  the 
lung  substance,  giving  rise  to  what  is 
popularly  termed  capillary  bronchitis 
and  pneumonia. 


730 


When  our  hatred  is  too  bitter 


Colic. 

Colic  is  a  painful  spasmodic  con¬ 
traction  of  the  muscular  coat  of  the 
bowels,  particularly  that  of  the  large 
bowel  or  colon.  It  may  be  caused 
either  by  a  large  accumulation  of  wind 
or  the  presence  of  some  irritating  mat¬ 
ter  such  as  undigested  food  or  hard- 
ened  fseces,  too  powerful  purgative 
or  poison,  as  well  as  by  exposure  to 
cold.  The  characteristic  symptoms  of 
colic  is  pain  coming  on  in  paroxysms 
which  last  for  a  shorter  or  longer 
period,  and  then  gradually  pass  away, 
only,  however,  to  recur  within  a 
short  time.  The  pain  is  frequently 
relieved  by  firm  pressure  over  the 
part,  and  in  this  it  differs  from  in¬ 
flammation,  which  on  the  other  hand, 
is  aggravated  by  pressure.  The  seat 
of  the  pain  is  usually  in  the  region 
of  the  navel.  If  the  pain  is  due  to 
flatulent  distension  this  will  fre¬ 
quently  be  relieved  by  raising  the 
buttocks  considerably  above  the  level 
of  the  head  and  by  the  injection  of 
hot  water.  If  this  is  not  practicable 
then  the  application  of  hot  fomenta¬ 
tions,  freely  sprinkled  with  lauda¬ 
num,  over  the  abdomen,  will  prove  of 
great  service.  Internally,  the  com¬ 
bination  of  nepenthe,  essence  of 
ginger,  chloric  ether,  and  tincture 
of  cardamoms  will  act  most  effica¬ 
ciously  as  an  anodyne. 

Colic — Bilious. 

This  is  a  dangerous  disease.  There 
is  griping,  twisting,  tearing  pain, 
about  the  navel  or  sometimes  over 
the  belly.  It  comes  and  goes  by 
paroxysms.  Sometimes  the  abdo¬ 
men  is  drawn  in,  at  other  times 
swelled  out,  and  stretched  like  a 
drumhead.  At  first,  the  pain  is  re¬ 
lieved  by  pressure,  but  after  a  time 
the  belly  grows  tender  to  the  touch. 
There  is  thirst  and  heat,  and  a  dis¬ 
charge  of  bilious  matter  from  the. 
stomach.  In  the  worst  cases,  the 


pulse  is  small,  the  face  pale,  the  fea¬ 
tures  shrunk,  and  the  whole  body 
covered  with  a  cold  sweat.  It  is 
caused  by  irritating  articles  taken 
into  the  stomach,  vitiated  bile,  long 
exposure  to  cold,  torpid  liver  and  skin, 
great  unnatural  heat,  etc. 

Treatment. — Administer  an  active 
purgative  injection,  or  enema,  immedi¬ 
ately.  Give  a  mixture  of  pulverized 
camphor,  four  grains ;  Cayenne,  twelve 
grains;  white  sugar,  one  scruple.  This, 
divided  into  four  powders,  and  given 
once  in  fifteen  minutes,  will  relieve  the 
pain — at  the  same  time  mustard- 
poultice  should  be  laid  upon  the  belly. 
The  sickness  of  stomach  may  be  al¬ 
layed  by  hot  drafts  over  the  stomach, 
•  in  which  are  a  few  drops  of  laudanum. 
Also  on  the  feet.  Croton  oil,  one 
drop  done  up  in  a  crumb  of  bread, 
will  often  purge  successfully;  or  castor 
oil  and  spirits  of  turpentine,  equal 
parts,  in  two  table-spoonful  doses, 
may  be  used  before  trying  the  other. 
A  warm  bath  is  good,  and  bottles  filled 
with  hot  water,  placed  at  the  feet  and 
sides,  to  promote  perspiration. 

Colic — Wind. 

This  is  a  severe  and  distressing 
pain  in  the  bowels,  sometimes  a  stop¬ 
page,  and  swelling  about  the  pit  of  the 
stomach  and  navel.  The  complaint 
may  be  caused  by  weakness  in  the 
digestive  organs,  by  indigestible  food, 
unripe  fruit,  or  constipation. 

Treatment. — If  the  pain  is  caused  by 
having  eaten  anything  indigestible, 
an  emetic  should  be  immediately  taken. 
If  this  does  not  bring  relief,  a  dose  of 
salts,  or  sweet  tincture  of  rhubarb 
may.  If  there  is  no  sickness  at  the 
stomach,  a  little  essence  of  pepper¬ 
mint  in  water  may  be  sufficient  to 
expel  the  wind  and  give  relief.  If 
there  be  constipation,  and  continued 
pain,  a  stimulating  injection  should 
be  given. 


it  places  us  beloiv  those  whom  we  hate. 


731 


Colic — Lead 

Is  a  disease  to  which  painters,  and 
workers  in  red  and  white  lead,  are 
subject,  causing  severe  pains,  tedious 
sickness,  and  often  death.  The  disease 
is  partially  owing  perhaps  to  breathing 
the  fumes,  but  mainly  from  particles 
taken  into  the  stomach  by  the  food 
which  is  handled.  Workmen  can 
effect  a  total  exemption  from  the  dis¬ 
ease  by  attending  rigidly  to  three 
things. 

Keep  the  finger  nails  trimmed 
closely  so  as  to  prevent  particles  of 
lead  from  collecting  under  them  and 
transference  to  the  bread  in  eating  it. 

Wash  the  hands  well  with  soap  and 
water,  and  rinse  the  mouth  before 
eating. 

Drink  half  a  pint  of  sweet  milk  at 
each  meal  to  antagonize  the  influence 
of  any  particles  of  lead  which  may  find 
their  way  into  the  stomach.  It  has 
been  found  in  thousands  of  cases  that 
an  habitual  attention  to  these  things 
secures  an  entire  exemption  from  lead 
colic. 

Colic — Paregoric  for. 

Best  opium,  ]/i  a  drachm;  dissolve 
it  in  about  two  tablespoons  of  boiling 
water;  then  add  benzoic  acid,  x/i  a 
drachm,  oil  of  aniseed,  ^  of  a  fluid 
drachm;  clarified  honey,  one  ounce; 
camphorgum,  1  scruple;  of  76  per  cent 
alcohol,  11  fluid  ounces;  distilled  water 
4  fluid  ounces;  macerate  (keep  warm) 
for  two  weeks.  Dose,  for  children,  five 
to  twenty  drops;  adults,  one  to  two 
teaspoons. 

Colic — Soothing  Syrup  for. 

Take  one  pound  of  honey,  add  two 
tablespoonfuls  of  paregoric,  and  the 
same  of  oil  of  aniseed;  add  enough 
water  to  make  a  thick  syrup,  and 
bottle.  Dose,  for  children  teething; 
a  teaspoonful  occasionally. 

Complexion. 

Complexion  may  be  divided  into  lair 
and  dark,  but  it  may  vary  between 


these  two  points.  Again  we  may  have 
the  pallid  and  florid  complexion,  the 
latter  being  due  to  an  excess  of  blood, 
and  the  other  to  a  deficiency  of  it,  or 
an  absence  of  the  coloring  matter  of 
the  blood.  If,  however,  the  individual 
is  in  bad  health,  the  complexion  fre¬ 
quently  gives  indication  of  the  cause — 
e.  g.  in  constipation  and  biliousness 
the  complexion  becomes  sallow,  or 
dusky,  this  being  due  to  the  fact  that 
the  blood  is  contaminated  by  the  ab¬ 
sorption  of  some  foetid  or  excrementi- 
tious  matter  absorbed  from  the  bowel. 
If  the  complexion  is  yellow,  and  con¬ 
joined  with  the  yellow  coloration  of  the 
whites  of  the  eye,  then  we  may  con¬ 
clude  that  there  is  some  deficient  ex¬ 
cretion  of  bile,  or  in  other  words,  that 
the  individual  is  suffering  from  jaun¬ 
dice.  Frequently  there  is  a  dark  rim 
around  the  eyes,  combined  with  a 
dusky  coloration  of  the  skin;  this  is 
generally  associated  with  constipation. 
In  other  instances  the  face  has  a  waxy 
appearance,  when  it  is  suggestive  of 
kidney  disease.  If  the  skin  is  pallid 
and  this  pallor  is  conjoined  with  a  loss 
of  color  in  the  mucous  membrane  of 
the  eyelids,  nostrils,  lips,  and  gums, 
the  cause  is  usually  anamiia.  In  short, 
from  the  complexion  a  considerable 
amount  of  information  may  frequently 
be  gathered  which  will  guide  the  phy¬ 
sician  very  much  in  his  endeavors  to 
come  to  a  correct  diagnosis.  A  choice 
of  soap  is  also  of  great  importance  in 
maintaining  a  healthy  complexion,  as; 
if  the  soap  contains  an  excess  of  alkali, 
it  acts  as  an  irritant  to  the  skin,  and 
conveys  to  it  a  rough  and  unhealthy 
appearance.  Careful  ablution  and 
the  use  of  good  Castile  soap  with 
its  emollient  properties,  tend  greatly  to 
clear  and  brighten  the  complexion. 

Complexion— To  Preserve. 

Plenty  of  out-door  exercise,  a  well 
regulated  appetite,  and  a  cheerful 
mind  are  the  best  defence  against  the 


732 


The  first  wealth  is  health. 


“  green  and  yellow  ”  hue,  which  gradu¬ 
ally  creeps  over  the  roses  on  the  cheeks 
of  so  many  of  our  country-women. 

Complexion — A  Good  Soap  for. 

Take  a  quarter  of  a  pound  of  Castile 
soap,  slice  it  down  into  a  glass  jar, 
and  pour  upon  it  two  quarts  of  alcohol ; 
place  the  jar  in  a  vessel  of  water  at 
such  a  heat  as  will  cause  the  spirits  to 
boil,  when  the  soap  will  soon  dissolve;' 
then  put  the  jar,  closely  covered,  in  a 
warm  place  until  the  liquor  is  clarified; 
take  off  any  scum  that  may  appear  on 
the  surface,  and  pour  it  carefully  from 
the  dregs,  then  put  it  into  a  jar  again, 
and  place  it  in  a  vessel  of  hot  water, 
distilling  all  the  spirits  that  may  arise; 
dry  the  remaining  mass  in  the  air  for  a 
few  days,  when  a  white,  transparent 
soap  will  be  obtained,  free  from  all 
alkaline  impurities,  and  perfectly  void 
of  smell.  It  is  much  used  for  soften¬ 
ing  and  beautifying  the  skin. 

Complexion — Wash  for. 

Take  two  gallons  of  strong  soap-suds, 
add  to  this  one  pint  of  pure  alcohol, 
and  a  quarter  of  an  ounce  of  rosemary. 
Mix  these  well  together,  and  they  are 
fit  for  application.  It  should  be  ap- 
piled  with  a  linen  rag. 

Another  article  applied  in  the  same 
way,  and  easily  obtained,  is  horse¬ 
radish,  grated  into  sweet  milk;  which 
will  be  fit  for  use  in  about  seven  or 
eight  hours. 

Cold  Cream. 

Take  white  wax,  one  ounce;  sper¬ 
maceti,  one  ounce;  oil  of  almonds, 
one-fourth  pint.  Melt,  pour  the  mix¬ 
ture  into  a  Wedgewood  mortar  or 
earthenware  jar  which  has  been 
heated  by  being  immersed  in  hot 
water;  add  gradually  rose-water,  four 
fluid  ounces,  and  stir  until  an  emulsion 
is  formed  and  afterward  until  the 
whole  is  nearly  cold.  Put  in  pots.  It 
may  be  perfumed  with  bergamot  or 
lavender. 


Cold  Cream — Home  Made. 

Procure  perfectly  fresh  lard,  which 
has  never  been  touched  by  salt;  wash 
it  thoroughly  in  water  freshly  drawn, 
and  do  this  in  three  different  waters; 
then  leave  it  to  soak  in  fresh  water,  and 
in  a  cool  shade  for  twenty-four  hours. 
Then  wash  it  once  more,  and  beat  until 
it  becomes  a  cream,  in  as  much  rose¬ 
water  of  the  stronger  sort  as  it  will  ab¬ 
sorb,  during  the  process  of  beating. 
When  finished,  the  rose-water  will  have 
penetrated  every  part,  and  should  also 
stand  in  little  pools  here  and  there  on 
the  soft  and  porous-like  surface. 

Concussion. 

Is  the  effect  of  a  severe  blow  upon 
the  head  or  spine.  In  concussion  of 
the  brain  the  consequences  are  alarm¬ 
ing  at  first,  but  usually  they  are  of  a 
transient  nature  and  soon  pass  off.  The 
immediate  effects  of  concussion  are  in¬ 
sensibility,  frequently  followed  by 
vomiting.  The  treatment  of  such 
cases  consists  in  endeavoring  to  re¬ 
move  the  shock  which  is  the  immediate 
cause  of  the  attack.  This  is  best  done 
by  the  administration  of  stimulants, 
such  as  ammonia,  brandy  or  whisky, 
and  the  application  of  ammonia  to  the 
nostrils  and  cold  to  the  head  and 
face;  immediately  following  these,  the 
application  of  mustard  and  hot  water 
to  the  feet  and  over  the  stomach. 
(See  ‘  ‘  Brain — Concussion  of.  ’  ’) 

Congestion. 

Congestion  means  an  overloaded 
condition  of  the  blood-vessels  in  any 
one  part.  This  may  lead  to  effusion 
of  the  liquid  portion  of  the  blood  into 
the  tissues  immediately  surrounding 
the  seat  of  the  disease.  In  the  popular 
mind  it  is  usually  synonymous  with 
inflammation,  and  is  marked  by  a  sen¬ 
sation  of  heat,  pain,  and  swelling  of 
the  part — e.  g.  congestion  of  the  throat, 
of  the  lungs,  or  the  kidneys  is  due  to 
inflammatory  action  in  these  organs. 


The  head  is  ever  the  dupe  of  the  heart. 


733 


The  proper  treatment  in  such  circum¬ 
stances  is  to  endeavor  to  counteract 
the  morbid  process  by  means  of  poul¬ 
tices,  blisters,  or  sometimes  even  cold 
applications,  and,  at  the  same  time, 
reduce  the  temperature  of  the  body  by 
suitable  antipyretics. 

Constipation  or  Costiveness. 

Constipation  or  costiveness  is  one  of 
the  most  frequent  predisposing  causes 
of  diseases.  This  can  be  readily  under¬ 
stood  when  it  is  pointed  out  that  if  the 
fecal  matter  is  permitted  to  remain  for 
a  lengthened  period  within  the  colon, 
or  lower  bowel,  absorption  of  the  fluid 
constituents  of  the  feces  rapidly  takes 
place,  and  has  the  effect  of  contaminat¬ 
ing  the  blood  and  producing  a  form  of 
blood  poisoning.  In  consequence  of 
this,  the  functions  of  the  body  at  large 
become  more  or  less  prostrated,  while, 
at  the  same  time,  the  quality  of  the 
blood  becomes  deteriorated.  The  con¬ 
sequences  of  constipation  are  very 
varied — e.  g.  it  renders  the  individual 
more  susceptible  to  infectious  d'sease; 
secondly,  it  interferes  with  digestion; 
thirdly,  it  interrupts  the  excreting 
power  of  different  organs,  such  as  the 
liver  and  kidneys;  and  lastly,  it  has  a 
most  pernicious  effect  upon  the  nervous 
apparatus,  causing  depression  of  spirits, 
irritability  of  temper,  disturbed  and 
unrefreshing  sleep,  and  an  undue  sen¬ 
sibility  to  cold. 

Constipation — Remedies  for. 

Bitters,  Cathartic  and  Tonic. — Best 
rye  whiskey,  and  water,  of  each  1 
quart.  Best  unground  Peruvian  bark, 
Colombo  root  and  prickly  ash  berries, 
of  each  2  ounces;  prickly  ash,  black 
cherry  and  poplar  barks,  of  each  1  oz. ; 
pokeroot,  mandrake-root.,  and  cloves, 
of  each  Yi  an  ounce ;  all  to  be  the  dry 
articles,  and  all  to  be  pulverized  be¬ 
fore  they  are  put  into  the  spirits; 
they  should  be  well  shaken  every  day 
for  a  week,  by  which  time  the  bitters 


will  be  ready  for  use.  Dose — 1  to  2 
tablespoonfuls  at  morning  and  even¬ 
ing  meals. 

Cathartic  Syrup. — Best  senna  leaf, 

1  oz.;  butternut,  the  inner  bark  of  the 
root,  dried  and  bruised,  2  oz. ;  pep¬ 
permint  leaf,  1  oz.;  fennel  seed,  1  oz.; 
alcohol,  1  pint;  water,  2  pints;  sugar, 

2  lbs. ;  put  all  into  the  spirit  and  water 
except  the  sugar,  and  let  it  stand  2 
weeks,  then  strain,  pressing  out  from 
the  dregs,  adding  the  sugar,  and  sim¬ 
mering  a  few  minutes  only,  to  form  the 
syrup.  If  it  should  cause  griping  in 
any  case,  increase  the  fennel  seed 
and  peppermint  leaf.  Dose — 1  table¬ 
spoonful,  once  a  day,  or  less  often, 
if  the  bowels  become  too  loose. 

Mandrake,  or  May  Apple. — This  is 
an  excellent  purgative,  in  doses  of 
from  10  to  30  grains,  or  double  that 
quantity,  in  a  gill  of  water;  or  equal 
quantities  of  the  mandrake  juice  and 
molasses  may  be  mixed,  and  a  table¬ 
spoonful  taken  every  hour  or  two  till  it 
operates.  The  Indians  gather  the  root 
in  autumn,  when  the  leaves  turn 
yellow,  dry  it  in  the  shade,  and  pul¬ 
verize  it  for  use. 

Pill  of  Aloes,  Compound. — Socotrine 
aloes  in  powder  1  ounce,  extract  of 
gentian  ounce,  oil  of  caraways  40 
drops,  and  syrup  a  sufficient  quantity'. 
Beat  togetherto  apillmass.  Purgative, 
stomachic.  Used  in  habitual  costive¬ 
ness.  Dose — 5  to  20  grains.  Aloes 
are  more  easily  powdered  by  adding 
2  or  3  drops  of  olive  oil  to  each 
ounce. 

Pill  of  Aloes  with  Myrrh. — Pow¬ 
dered  Socotrine  aloes  Yi  ounce,  saf¬ 
fron,  powdered  myrrh  and  soft  soap, 
of  each  2  drachms,  and  of  syrup  a 
sufficient  quantity.  Beat  together 
to  a  pill  mass.  Purgative  emena- 
gogue.  Used  in  chlorosis  and  amenor¬ 
rhea.  Dose— 5  to  15  grains. 

Essence  of  Peppermint. — Oil  of  pep¬ 
permint  1  ounce;  rectified  spirit  1 


734 


Heaven  will  be  inherited  by  every  man 


ounce,  carbonate  of  magnesia  half 
an  ounce,  water  7  ounces.  Mix  the 
oil  and  magnesia  intimately,  put  them 
in  the  filter,  pour  on  the  spirit,  and 
afterwards  the  water.  Mixes  with 
water;  it  may  be  filtered  again  if  not 
quite  clear. 

Pills,  Cathartic. — Aloes  and  gam¬ 
boge  of  each  1  ounce,  mandrake  and 
blood-root  with  gum  myrrh,  of  each 
34  ounce;  gum  camphor  and  Cayenne 
of  each  134  drachms,  and  ginger  4 
ounces;  all  to  be  finely  pulverized  and 
thoroughly  mixed  with  thick  mucilage 
(made  by  putting  a  little  water  upon 
equal  quantities  of  gum  arabic  and 
gum  tragacanth)  into  pill  mass;  then 
formed  into  common-sized  pills. 
Dose — 2  to  4  pills,  according  to  the 
robustness  of  the  patient. 

Powders,  Seidlitz.  —  Rochelle  salts, 
two  drams;  bicarbonate  of  soda,  two 
scruples;  put  these  into  a  blue  paper, 
and  put  tartaric  acid  thirty-five  grains 
into  a  white  paper.  To  use,  put  each 
into  different  tumblers,  fill  34  with 
water,  and  put  a  little  loaf  sugar  in 
with  the  acid,  then  pour  together  and 
drink.  This  is  an  excellent  remedy. 

Constipation,  Habitual — Butter¬ 
milk  for. 

Buttermilk — the  good  old-fashioned 
buttermilk — is  an  agent  of  superior 
digestibility.  It  is,  as  medical  men 
would  say,  a  true  milk  peptone — that 
is,  milk  already  partially  digested.  It 
contains  more  nourishment  than  most 
people  are  aware  of.  The  coagulation 
of  the  coagulable  portion  being  loose 
and  flaky,  and  not  of  that  firm,  indi¬ 
gestible  nature  which  is  the  result  of 
the  action  of  the  gastric  juice  of  the 
stomach  upon  sweet  milk.  It  is  a  lax¬ 
ative  and  diuretic.  It  is  good  for 
habitual  constipation  and  of  great 
advantage  in  some  kidney  troubles. 
It  resembles  koumiss  in  its  nature,  and 
with  the  exception  of  that  article,  it  is 


the  most  refreshing  and  digestible  of 
all  milk  products. 

Constipation — Other  Remedies 
for. 

Castor  Oil  Enema. — Mix  two  ounces 
of  castor  oil  with  one  drachm  of  starch, 
then  rub  them  together,  and  add  four¬ 
teen  ounces  of  thin  gruel.  Use  as  a 
purgative  injection. 

Laxative  Enema. — Take  two  ounces 
of  Epsom  salts  and  dissolve  in  three- 
quarters  of  a  pint  of  gruel,  or  thin 
broth,  with  an  ounce  of  olive  oil. 

Sulphur  and  Potash.  —  Mix  one 
drachm  of  sulphur  with  four  scruples  of 
bicarbonate  of  potash,  and  two  scru¬ 
ples  of  nitre.  Dose,  from  half  a  drachm 
to  one  drachm.  Use  as  a  purgative, 
diuretic,  and  refrigerant. 

Senna  Confection,  No.  1. — Take  of 
senna,  powdered,  four  ounces;  figs, 
half  a  pound;  cassia  pulp,  tamarind 
pulp,  and  the  pulp  of  prunes,  each  four 
ounces;  coriander  seeds,  powdered,  two 
ounces ;  liquorice  root,  one  ounce  and  a 
half;  sugar,  one  pound  and  a  quarter; 
water,  one  pint  and  a  half.  Rub  the 
senna  with  the  coriander  and  separate, 
by  sifting,  five  ounces  of  the  mixture. 
Boil  the  water  with  the  figs  and  liquor¬ 
ice  added,  until  it  is  reduced  to  one- 
half  ;  then  press  out  and  strain  the 
liquor.  Evaporate  the  strained  liquor 
in  a  jar  by  boiling  until  twelve  fluid 
ounces  remain ;  then  add  the  sugar,  and 
make  a  syrup.  Now  mix  the  pulps 
with  the  syrup,  add  the  sifted  powder 
and  mix  well.  Use  as  a  purgative. 
Dose,  one  to  two  teaspoonfuls;  most 
useful  in  constipation. 

Senna  Confection,  No.  2. — A  more 
simple  confection  but  equally  effica¬ 
cious,  may  be  made  in  the  following 
manner.  Infuse  an  ounce  of  senna  leaves 
in  a  pint  of  boiling  water,  pouring  the 
water  on  the  leaves  in  a  covered  mug 
or  jug,  or  even  an  old  earthenware 
teapot.  Let  the  infusion  stand  till  it 
is  cold,  then  strain  off  the  liquor, 


who  has  heaven  in  his  sotcl. 


735 


and  place  it  in  a  saucepan  or  stew  pan, 
adding  to  it  one  pound  of  prunes.  Let 
the  prunes  stew  gently  by  the  side  of 
the  fire  till  the  liquor  is  entirely  ab¬ 
sorbed.  Use  as  a  purgative  or  laxa¬ 
tive,  giving  half  a  teaspoonful  to  little 
children,  and  a  teaspoonful  to  chidren 
over  ten  years  of  age,  and  from  two  to 
four  teaspoonfuls  to  adults. 

Castor  Oil  and  Senna  Confection. — 
Take  one  drachm  of  powdered  gum 
arabic,  and  two  ounces  of  confection 
of  senna,  and  mix,  by  gradually  rub¬ 
bing  together  in  a  mortar,  with  half  an 
ounce  of  castor  oil.  Dose :  from  half  a 
tablespoonful  to  two  tablespoonfuls. 
Use  as  a  purgative. 

Strong  Purgative  Pills. — Take  of 
powdered  aloes,  scammony,  and  gam¬ 
boge,  each  fifteen  grains,  mix,  and  add 
sufficient  Venice  turpentine  to  make 
into  a  mass,  then  divide  into  twelve 
pills.  Dose,  one  or  two  occasionally. 

Milder  Purgative  Pills. — Take  four 
grains  of  powdered  scammony  and  the 
same  quantity  of  compound  extract  of 
colocynth,  and  one  grain  of  calomel; 
mix  well,  and  add  two  drops  of  oil  of 
cloves,  or  thin  gum-water,  to  enable 
the  ingredients  to  combine  properly, 
and  divide  into  two  pills.  Dose,  one 
or  two  when  necessary. 

Common  Purgative  Pills. — Take  of 
powdered  jalap  and  compound  extract 
of  colocynth  each  four  grains,  of  calo¬ 
mel,  one  grain,  mix  as  usual,  and 
divide  into  two  pills.  Dose,  one  or 
two  occasionally. 

Cream  of  Tartar  Confection. — Take 
one  ounce  of  cream  of  tartar,  one 
drachm  of  jalap,  and  half  a  drachm  of 
powdered  ginger;  mix  into  a  thick 
paste  with  syrup.  Dose,  two  tea¬ 
spoonfuls.  Use  as  a  strong  purgative. 

Purgative  for  Children — Rhu¬ 
barb  and  Magnesia. 

Mix  one  drachm  of  powdered  rhu¬ 
barb  with  two  drachms  of  carbonate 
of  magnesia,  and  half  a  drachm  of  gin¬ 


ger.  Dose,  from  fifteen  grains  to  one 
drachm.  Use  as  a  purgative  for 
children. 

Consumption 

Is  a  disease  which  is  due  to  the 
development  within  the  tissues  of  the 
tubercle  bacillus.  It  is  probably  the 
greatest  scourge  that  ever  visited  man¬ 
kind,  and  is  responsible  for  more  suffer¬ 
ing  and  deaths  than  almost  any  other 
disease;  in  fact,  its  ravages  pro¬ 
duce  about  one-fifth  of  the  death 
rate  of  the  adult  population,  and  in 
children  it  is  equally  fatal.  It  is  con¬ 
sidered  a  hereditary  disease,  so  far  as 
the  facts  and  deductions  at  our  com¬ 
mand  seem  to  indicate.  At  the  same 
time  it  must  be  looked  upon  as  a  specif¬ 
ic  disease,  and  due,  in  its  essence,  to 
the  presence  of  a  particular  micro-or¬ 
ganism  which  has  the  power  of  attack¬ 
ing  and  invading  tissues  such  as  the 
lungs,  glands,  and  bones,  in  which  it 
develops  its  virulence.  Consumption 
is  usually  the  term  applied  to  pulmona¬ 
ry  disease  where  tubercle  is  the  power 
at  work. 

Symptoms. — It  is  manifested  by  a 
cough  accompanied  by  copious  expec¬ 
toration  which  comes  chiefly  in  the 
morning.  Unlike  the  usual  expectora¬ 
tion  of  bronchitis  or  catarrh,  which,  as 
a  rule,  is  frothy,  the  expectoration  of 
tubercular  disease  is  characterized 
by  its  purulent  nature,  which  may 
sometimes  be  streaked  with  blood, 
or  even  accompanied  by  spitting 
of  blood.  Technically,  the  expecto¬ 
ration  is  termed  nummular,  in 
consequence  of  its  resembling  some¬ 
what  in  shape  and  form  a  coin.  Its 
consistence  is  denser  than  that  of  any 
other  form  of  expectoration.  Another 
symptom  of  consumptive  or  tubercular 
disease  is  wasting  of  the  body,  the 
emaciation  proceeding  in  some  in¬ 
stances  to  a  great  degree.  It  is  fre¬ 
quently  accompanied  by  profuse  per¬ 
spiration,  especially  at  night.  The  ex- 


736 


We  may  forgive  those  who  bore  us, 


tremities  of  the  fingers  become  clubbed, 
the  face  pallid  with  a  hectic  flush 
on  each  cheek,  and  in  many  instances 
there  is  profuse  diarrhoea,  and  if  the 
mucous  membrane  of  the  larynx  is 
also  attacked  there  is  hoarseness,  in 
some  cases  proceeding  to  actual  loss  of 
voice. 

Treatment. —  Consumption,  to  be 
curable,  must  be  detected  in  its  very 
earliest  stages,  when  a  change  to  a  dry, 
bracing,  and  cold  climate,  such  as  is 
found  in  Colorado  and  some  parts  of  the 
Engadine,  will  have  a  most  beneficial 
effect ;  a  long  sea  voyage  is  also  a  popu¬ 
lar  remedy  which  has  proved  of  great 
service;  conjoined  with  these  a  good 
nourishing  diet  must  be  prescribed. 
Cod  liver  oil,  syrup  of  hypophosphites, 
muriate  of  calcium,  creosote,  and  other 
remedies  of  a  like  nature  have  proved 
most  efficacious  in  enabling  the  consti¬ 
tution  to  overcome  the  disease  and 
expel  it  from  the  system.  As  is  well 
known,  Koch  has  recommended  the 
subcutaneous  infection  of  a  substance 
which  he  calls  tuberculin,  while  others 
have  advised  the  employment  of  a  com¬ 
pound  of  cantharidin  with  some  mineral 
salt;  others,  again,  have  recommend¬ 
ed  the  subcutaneous  injection  of 
chloride  of  zinc;  but  all  these  local 
applications  can  in  reality  have  little 
effect  upon  the  disease,  which  is  essen¬ 
tially  a  constitutional  affection.  The 
grand  point  in  treating  consump¬ 
tion  is  to  strengthen  the  organism 
attacked  so  that  each  individual 
cell  composing  that  organism  will  be 
rendered  capable  of  exerting  its  powers 
to  the  full,  and  so  resist  the  multiplica¬ 
tion  of  the  entities  which  constitute  the 
real  essence  of  the  disease,  and  thus 
prevent  them  getting  a  footing  and  a 
hold  upon  the  individual.  Muriate  of 
calcium  would  appear  to  have  the  most 
powerful  effect  in  accomplishing  this 
end,  and  it  seems  to  me  beyond  doubt 
to  be  the  great  remedy  which  in  future 


we  will  depend  upon  in  the  treatment 
of  this  disease  which  has  hitherto 
proved  to  be  a  most  fatal  affection. 
Of  course  no  treatment  of  a  disorder  of 
this  nature  can  of  itself  cure  or  arrest 
it.  Medical  treatment  must  therefore 
be  accompanied  by  strict  attention  to 
the  laws  of  health.  A  good  and 
nourishing  diet  must  be  partaken  of, 
while  the  body  should  be  well  and 
comfortably  clothed,  flannel  in  every 
instance  being  worn  next  the  skin. 
The  apartment  which  the  patient 
sleeps  in  should  be  airy  and  well  ven¬ 
tilated.  It  is  a  curious  circumstance 
connected  with  this  disease,  that 
patients  suffering  from  it  never  seem 
to  realize  its  danger,  but  invariably  are 
buoyed  up  by  most  optimistic  views. 
It  should  always  be  borne  in  mind  that 
consumption  is  to  a  considerable 
extent  an  infectious  disorder,  and 
therefore  it  is  desirable  that  those  who 
are  in  a  healthy  condition  should  avoid 
occupying  the  same  bed,  or  even  the 
same  apartment,  with  a  patient  suf¬ 
fering  from  this  affection. 

Contagion. 

Contagion  means  literally  the  con¬ 
tracting  of  disease  by  touch.  The 
term  is  applied,  however,  to  all  infec¬ 
tion  contracted  either  by  breathing 
the  air  exhaled  from  a  patient,  or  by 
drinking  out  of  the  same  vessels,  or  by 
using  the  same  clothing  as  that  which 
has  been  utilized  by  patients  suffering 
from  infectious  disorders.  This  power 
of  propagating  disease  is  due  to  the  fact 
that  the  organisms  which  are  the  dis¬ 
ease-producing  entities  are  transferred 
from  one  individual  to  another,  and  it 
is  then  called  epidemic  disease.  En¬ 
demic,  on  the  other  hand,  is  applied  to 
those  diseases  which  come  and  are 
spread  independently  of  infection  — 
e.  g.  influenza,  which  appears  to  come 
in  a  wave  and  attacks  whole  com¬ 
munities  without  any  evidence  to  in¬ 
dicate  that  it  is  spread  by  infection 


we  cannot  forgive  those  whom  we  hove. 


737 


or  contagion.  There  are  certain  forms 
of  contagion  which,  if  antiseptic  pre¬ 
cautions  are  not  thoroughly  and 
efficiently  employed,  may  linger  about 
a  piece  of  furniture  or  clothing,  or  a 
bedroom,  for  months  after  the  disease 
has  apparently  disappeared,  thus 
showing  the  great  necessity  of  em¬ 
ploying  disinfectants,  not  only  to  the 
individual,  but  to  all  his  surroundings, 
immediately  when  convalescence  has 
been  established.  The  most  virulent 
forms  of  diseases,  such  as  scarlet  fever 
and  small-pox,  have  been  known  to 
develop  months  after  all  fear  of  in¬ 
fection  had  been  apparently  removed. 
No  precaution,  when  the  disinfecting 
process  is  being  carried  out,  should 
be  overlooked,  and  the  most  minute 
details  with  regard  to  this  sanitary 
measure  should  be  rigidly  enforced. 
The  best  antiseptics  to  employ  in  the 
circumstances  are  carbolic  acid, 
chlorine,  sulphur,  eucalyptus,  etc., 
and  one  or  other  of  these  ought  to  be 
freely  employed,  not  only  when  the 
house  is  being  disinfected,  but  during 
the  progress  of  the  disease.  A  good 
plan  is  to  have  a  sheet  over  the  door¬ 
way  of  the  apartment  where  the  in¬ 
fected  patient  is  lying,  and  to  keep 
this  freely  sprinkled  with  a  saturated 
solution  of  carbolic  acid  in  water.  By 
this  means  the  air  that  passes  out  of 
that  apartment  will  be  disinfected 
before  it  gains  access  to  the  other  parts 
of  the  house.  The  ventilation  of  the 
room  should  also  be  made  certain  by 
keeping  a  fire  constantly  burning. 

Contusions. 

These  are  best  healed  by  laying  a 
piece  of  folded  lint,  well  wet  with 
extract  of  lead,  on  the  part,  and,  if 
there  is  much  pain,  placing  a  hot  bran 
poultice  over  the  dressing,  repeating 
both,  if  necessary,  every  two  hours. 
When  the  injuries  are  very  severe,  lay 
a  cloth  over  the  part,  and  suspend  a 
basin  over  it  filled  with  cold  lotion. 


Put  a  piece  of  cotton  into  the  basin, 
so  that  it  shall  act  as  a  syphon  and 
allow  the  lotion  to  drop  on  the  cloth 
and  thus  keep  it  always  wet.  (See, 
also,  Bruises.) 

Contusions,  Bruises,  Etc. — Cold, 
Evaporating  Lotions  for. 

Add  two  drams  of  Goulard’s  extract 
and  the  same  quantity  of  sulphuric 
ether  to  a  pint  of  cold  water.  Use  as 
lotion  for  contusions,  sprains,  in¬ 
flamed  parts,  etc. 

Convalescence. 

Convalescence  is  that  period  which 
intervenes  between  the  cessation  of 
disease  and  the  restoration  to  health. 
It  commences  at  the  point  where  the 
disease  process  has  completely  ceased 
to  act,  and  is  as  a  rule  characterized 
by  a  feeling  at  its  commencement  of 
great  prostration,  which  very  slowly 
or  rapidly,  as  the  case  may  be,  gives 
place  to  the  re-establishment  of  health 
and  strength.  In  convalescence  it  is 
of  the  utmost  importance  to  en¬ 
deavor  to  restore  the  vital  energies 
by  the  judicious  yet  frequent  ad¬ 
ministration  of  suitable  nourishment 
and  stimulants,  where  the  latter  are 
thought  to  be  advisable.  A  change 
of  air  in  these  circumstances  is  fre¬ 
quently  of  considerable  service,  but 
the  grand  point  is  to  insist  on  the  pa¬ 
tient  taking  food,  and  that  of  the 
most  nutritious  and  easily  digested 
character,  at  frequent  intervals,  which 
should  be  continued  even  during  the 
night,  that  is  if  the  patient  is  not 
asleep.  It  must  be  observed,  how¬ 
ever,  that  sleep  is  one  of  the  best  re¬ 
storers,  or  is  the  best  restorer,  that  a 
convalescent  can  command,  therefore 
this  should  never  be  disturbed  on 
any  pretext.  Sometimes  it  will  be 
found  that,  where  there  is  restlessness 
and  wakefulness  during  the  night,  if 
an  egg  flip  or  a  cup  of  strong  nutritious 
soup  be  taken,  sleep  will  speedily  en- 


738 


Poverty  treads  upon  the  heels  of 


sue,  and  that  of  a  most  refreshing 
nature.  In  convalescence  from  acute 
disease  which  has  necessarily  pros¬ 
trated  the  vital  energies  to  a  con¬ 
siderable  extent,  it  will  be  found  that 
taking  food  liberally  and  frequently 
will  aid  very  much  in  shortening  the 
period  of  restoration  to  health.  The 
management  of  convalescence  is  some¬ 
times  even  more  important  than  the 
treatment  of  diseases,  for  these  as  a 
rule  run  a  certain  course,  and  if  the 
vitality  of  the  patient  be  well  main¬ 
tained,  will  do  so  without  causing 
much  anxiety,  yet,  in  some  diseases, 
such  as  scarlet  fever,  measles,  small¬ 
pox,  pneumonia,  influenza,  etc.,  so 
many  complications  may  arise  in  the 
course  of  convalescence  that  the 
greatest  care  must  be  exercised,  and 
the  most  extreme  vigilance  employed 
to  counteract  the  tendency  to  inflam¬ 
matory  affections  which  so  frequently 
prevail  during  this  period.  The  ex¬ 
cretions  must  be  rigidly  watched;  for 
example,  the  bowels  should  be  acted 
upon  at  least  once  a  day,  and  the 
condition  of  the  urine  carefully  ob¬ 
served.  If  constipation  exists,  it 
acts  in  a  most  pernicious  manner, 
while  an  unhealthy  condition  of  the 
kidneys  may  proceed  to  disease  which 
may  eventually  prove  fatal.  During 
convalescence  the  bedroom  should  be 
well  ventilated,  the  clothing  be 
sufficient,  and  the  diet  and  cooking  be 
most  carefully  attended  to. 

Convulsions. 

Convulsions  are  those  distressing 
symptoms  characterized  by  uncon¬ 
sciousness  and  involuntary  move¬ 
ments  of  the  muscles  of  the  body  at 
large.  They  are  always  of  an  alarm¬ 
ing  nature,  and  give  rise  to  great 
anxiety  to  those  interested  in  the 
patient.  They  are  characterized  by 
twitching  of  the  muscles  of  the  face, 
contortions  of  the  body,  lividity  of 
countenance,  foaming  at  the  mouth, 


and  frequently  biting  of  the  tongue. 
They  may  arise  from  some  reflex 
irritation,  such  as  teething,  constipa¬ 
tion,  or  worms.  On  the  other  hand, 
they  frequently  are  due  to  some  or¬ 
ganic  mischief  within  the  brain  itself, 
such  as  epilepsy  or  congestion  of  the 
lining  membrane  of  the  brain,  of 
vessels  within  the  brain  substance,  or 
rupture  of  vessels  within  the  cranium. 
An  attack  may  come  on  without  the 
least  warning,  but,  as  a  rule,  there  are 
generally  premonitory  symptoms.  If 
in  children  (and  they  are  probably 
more  liable  to  this  nervous  disorder 
than  older  people),  the  convulsion 
will  generally  be  preceded  by  moaning 
in  the  sleep,  grinding  of  the  teeth, 
starting  in  a  fright,  irritability  of 
temper,  squinting  or  rolling  of  the 
eyeballs  in  sleep,  a  startled  look  upon 
the  face,  and  a  constipated  condition 
of  the  bowels.  In  an  adult  they  are 
sometimes  preceded  by  restlessness 
at  night,  noises  in  the  ears,  giddiness, 
depression  of  spirits,  irritability  of 
temper,  confusion  of  the  mind,  and 
want  of  power  of  concentrating  the 
thoughts,  loss  of  memory,  and  head¬ 
ache.  The  digestive  organs  are  very 
frequently  involved,  and  vomiting 
without  any  obvious  cause  is  also  a 
frequent  concomitant.  There  may  be 
hiccough,  cramp  of  the  limbs,  and  as 
a  rule  there  is  present  a  peculiar  sensa¬ 
tion  which  is  called  the  “  Aura,’  ’ 
which  will  be  immediately  followed 
by  the  attack'.  Convulsions  are  rarely 
fatal  when  due  to  a  cause  outside  the 
nervous  apparatus,  that  is  to  say,  when 
they  are  not  due  to  some  organic  dis¬ 
ease  within  the  brain  or  spinal  cord. 

Convulsions  of  Children  should  be 
treated  by  immediately  emptying  the 
bowels,  either  by  medicine  or  by  an 
enema;  a  mustard  poultice  should 
then  be  applied  to  the  nape  of  the 
neck  and  to  the  calves  of  the  legs.  If 
the  convulsion  persists,  the  adminis- 


739 


great  and  unexpected  riches. 


tration  of  chloroform  should  be  imme¬ 
diately  resorted  to,  when  the  spasm 
will  be  found  to  pass  away  as  the  pa¬ 
tient  comes  under  the  influence  of  the 
anesthetic.  Ten  grains  of  bromide 
of  potassium  combined  with  an  equal 
quantity  of  chloral  dissolved  in  water 
will  generally  prove  very  efficacious 
in  keeping  the  attacks  in  abeyance. 
In  some  instances  it  may  be  necessary 
to  lance  the  gums.  After  the  attack 
has  been  successfully  combated,  its 
recurrence  should  be  guarded  against 
by  strict  attention  to  diet  and  to  the 
daily  evacuation  of  the  bowels.  The 
warmth  of  the  body  should  also  be 
thoroughly  maintained  by  judicious 
clothing.  In  every  instance,  however, 
where  a  convulsion  occurs,  no  time 
should  be  lost  in  administering  a 
hot  bath  and  having  recourse  to  med¬ 
ical  advice,  as  the  treatment  of  such 
cases  requires  the  best  professional 
skill  that  can  be  obtained. 

Corns. 

Com  is  an  excrescence  generally 
situated  upon  one  or  other  of  the  toe 
joints.  It  is  a  hypertrophied  condi¬ 
tion  of  the  cuticle  or  epidermis  of  the 
part,  and  is  as  a  rule  due  to  friction  or 
pressure  arising  from  wearing  tight 
shoes.  This,  however,  is  not  always 
the  cause,  the  tendency  to  corns  being 
generally  hereditary.  They  therefore 
do  not  disappear  when  the  apparent 
cause  is  removed,  but  may  persist  in 
spite  of  this.  Sometimes  what  are 
called  soft  corns  appear  between  the 
toes,  and  these  as  a  rule  are  due  to  an 
excessive  secretion  of  the  skin,  causing 
irritation.  They  are  generally  pro¬ 
ductive  of  considerable  uneasiness  and 
pain.  When  corns  are  situated  in  this 
particular  locality,  they  generally 
contain  underneath  the  hardened  sur¬ 
face  of  the  skin  an  accumulation  of 
fluid  resembling  in  some  respects  the 
contents  of  an  abscess.  The  treat¬ 
ment  which  gives  the  most  speedy 


relief  consists  in  removing  the  indu¬ 
rated  (hardened)  surface,  and  after¬ 
wards  applying  a  solution  of  salicylic 
acid  in  collodion  along  with  the  ex¬ 
tract  of  Cannabis  Indica,  the  latter 
soothing  the  pain  which  the  former  is 
apt  to  give  rise  to.  The  salicylic  acid 
has  a  destructive  effect  upon  the  cuticle 
and  in  process  of  time  is  quite  ef¬ 
fective  in  eradicating  the  affection. 
Chromic  acid  has  also  a  powerful  de¬ 
structive  effect  upon  this  thickened 
condition  of  the  epidermis.  The  ap¬ 
plication  of  caustic  at  frequent  in¬ 
tervals  has  also  been  advocated  in 
these  circumstances,  but  nothing  seems 
to  have  the  curative  effect  that  sali¬ 
cylic  acid  combined  with  collodion 
exerts. 

Corns — To  Cure. 

Prevention  is  better  than  cure. 
Wear  woolen  stockings,  and  see  that 
there  is  no  local  and  permanent  pres¬ 
sure  on  any  part  of  the  foot.  To  cure: 
Put  the  feet  for  half  an  hour,  two  or 
three  successive  nights,  in  a  solution 
of  soda — two  tablespoonfuls  of  soda, 
in  a  small  foot  tub  of  hot  water.  The 
alkali  dissolves  the  indurated  cuticle, 
and  the  corns  fall  out. 

Another.— Tie  a  piece  of  raw  cotton 
to  the  corn,  and  wet  it  several  times 
a  day  with  spirits  of  turpentine;  this 
will,  in  three  days,  cure  the  com  with¬ 
out  the  least  apparent  pain. 

Another. — Soak  the  feet  in  warm 
water,  pare  off  as  much  as  possible  of 
the  horny  part  of  the  corn,  then  lay 
upon  it  a  moistened  wafer,  and  again 
upon  this  a  piece  of  buckskin,  with  a 
hole  cut  through  it  the  size  of  the 
corn.  Renew  the  moist  wafer  twice 
a  day,  and  in  a  few  days  the  corn  will 
work  out. 

Another. — To  cure  corns,  take  a 
lemon,  cut  a  piece  of  it  off,  then 
nick  it  so  as  to  let  in  the  toe  with 
the  corn.  Tie  this  on  at  night  so  that 
it  cannot  move,  and  you  will  find  the 


740 


A  friend  that  you  have  to  buy  won’t  be  worth 


next  morning  that,  with  a  blunt  knife, 
the  corn  will  come  away  to  a  certain 
extent.  Two  or  three  applications 
will  effect  a  thorough  cure. 

Another. — The  strongest  acetic  acid 
applied  night  and  morning  -with  a 
camel’s  hair  brush.  In  one  week  the 
corn  will  disappear. 

Another. — Dissolve  glue  as  you 
would  to  mend  furniture;  spread  it  on 
the  corns;  place  muslin  rags  over 
them  to  prevent  the  glue  from  stick¬ 
ing  to  the  stocking;  repeat  the  appli¬ 
cation  a  few  times,  and  the  cure  will 
be  effectual. 

Corns — Caustic  for. 

Tincture  of  iodine  and  chloride  of 
antimony,  of  each  one  drachm;  iodide 
of  iron,  three  grains;  mix.  It  is  ap¬ 
plied  with  a  camel’s  hair  brush  after 
paring  the  corn.  Two  to  four  applica¬ 
tions  are  said  to  effect  a  cure. 

Corn  Plaster. 

From  white  diachylon,  three  parts; 
yellow  resin,  two  parts;  verdigris,  one 
part;  melted  together  and  laid  on 
leather. 

Another. — From  galbanum  plaster, 
one  ounce;  verdigris,  one  drachm; 
as  the  last. 

Another. — From  resin  plaster,  two 
ounces;  black  pitch,  one  ounce;  ver¬ 
digris  and  sal  ammoniac,  of  each,  half 
drachm. 

Another. — To  the  last  add  powdered 
opium,  one  drachm.  Recommended 
to  allay  pain,  etc. 

Another. — A  piece  of  spread  ad¬ 
hesive  plaster  is  placed  upon  a  table, 
and  a  piece  of  cardboard  having  a 
round  hole  cut  in  it  the  size  of  the 
central  portion  of  the  corn  is  laid  upon 
it;  the  exposed  part  is  then  softened 
by  holding  a  piece  of  heated  iron  for 
a  second  or  two  near  it ;  the  card  paper 
is  then  instantly  removed  and  nitrate 
of  silver  in  fine  powder  is  sprinkled 
over  the  part  which  has  been  warmed. 


As  soon  as  the  whole  is  cold  the  loose 
powder  is  shaken  off  and  the  plaster 
is  ready  for  use.  Very  cleanly  and 
convenient.  Two  or  three  applica¬ 
tions  seldom  fail  to  effect  a  cure. 

Corn  Plaster. — Mechanical. 

From  common  adhesive  plaster 
spread  on  buckskin,  amadou  or  vul¬ 
canized  India  rubber  cut  into  pieces 
and  a  circular  hole  corresponding  to 
the  size  of  the  corn  punched  in  it. 

Corrective — Tincture  of  Ginger. 

Take  of  ginger,  in  coarse  powder,  2 
ounces;  proof  spirits,  2  pints.  Digest 
in  a  gentle  heat  for  7  days,  and  strain. 
This  tincture  is  cordial  and  stimulant, 
and  is  generally  employed  as  a  cor¬ 
rective  to  purgative  draughts. 

Cough. 

Cough  is  a  violent  expectoration 
which  expels  air  and  mucus  from  the 
air  passages.  It  is  invariably  the 
symptom  of  disease,  and  not  so  much 
a  disease  of  itself.  It  is  always  in¬ 
duced  by  the  cold  air  impinging  upon 
an  irritated  surface  of  the  respiratory 
tract.  When  arising  from  disease 
confined  to  the  larynx  it  is  generally 
associated  with  a  tickling  sensation 
at  the  top  of  the  windpipe,  and  is  liable 
to  assume  in  such  circumstances  a 
spasmodic  character  with  little  ex¬ 
pectoration.  When,  however,  the 
bronchial  tubes  or  lung  tissue  are 
affected,  the  cough  terminates  in  the 
expectoration  of  a  mucous,  or  muco¬ 
purulent,  or  muco-sanguineous  dis¬ 
charge.  Cough  in  many  instances,  on 
the  other  hand,  may  be  reflex  in  its 
charact  er  and  arise  f  rom  derangement  of 
the  stomach,  the  irritation  of  worms, 
or  some  uterine  disorder.  In  every 
instance  where  cough  of  a  troublesome 
nature  exists  it  is  wise  to  call  in  medical 
aid  so  as  to  ascertain  its  proper  source 
and  the  treatment  to  be  applied.  In 
the  majority  of  instances  cough  usu¬ 
ally  arises  from  the  effects  of  ex- 


what  you  pay  for  him,  no  matter  what  that  may  be. 


741 


posure  to  cold,  and  great  relief,  if  such 
be  the  case,  will  be  obtained  by  the 
judicious  administration  of  an  expec¬ 
torant  mixture,  such  as  the  following: 
Chlorodyne,  chloric  ether,  and  ipe¬ 
cacuanha  wine,  of  each  three  drachms, 
syrup  of  squills  to  make  three  ounces — 
a  teaspoonful  to  be  taken  at  intervals 
of  two  or  three  hours  to  soothe  the 
irritable  membrane  and  at  the  same 
time  promote  expectoration. 

Cough  Compound. 

For  the  cure  of  coughs,  colds,  asth¬ 
ma,  whooping  cough,  and  all  diseases 
of  the  lungs:  1  spoonful  of  common 
tar,  3  spoonfuls  of  honey,  the  yolks 
of  3  hen’s  eggs,  and  half  a  pint  of  wine; 
beat  the  tar,  the  eggs,  and  the  honey 
well  together  with  a  knife,  and  bottle 
for  use.  A  teaspoonful  every  morn¬ 
ing,  noon,  and  night,  before  eating. 

Another. — Boil  some  linseed,  strain 
and  sweeten  with  honey  or  hoarhound 
candy  and  drink  hot. 

Coughs  and  Colds — Remedies  for. 

Balsam  of  Honey. — Balsam  of  tolu, 

1  oz.;  gum  storax,  1  dr.;  purified 
opium,  16  gr. ;  best  honey,  4  oz. ;  rec¬ 
tified  spirits  of  wine,  1  pint.  Digest 
them  together  for  a  week,  and  strain 
the  liquor.  This  prescription  is  of 
great  use  in  colds  and  habitual  coughs, 
unaccompanied  by  feverish  symptoms. 
The  dose  is  from  1  to  3  teaspoonfuls 
occasionally. 

Balsam,  Indian.— Clear,  pale  resin, 
3  lbs.,  and  melt  it,  adding  spirits  of 
turpentine,  1  quart;  balsam  of  tolu,  1 
oz. ;  balsam  of  fir,  4  oz.;  oil  of  hem¬ 
lock,  origanum,  with  Venice  turpen¬ 
tine,  of  each,  1  oz.;  strained  honey,  4 
oz.  Mix  well  and  bottle.  Dose — 6  to 
12  drops,  for  an  adult;  for  a  child  of 
6  years,  3  to  5  drops  on  a  little  sugar. 
The  dose  can  be  varied  according  to 
the  ability  of  the  stomach  to  bear  it, 
and  the  necessity  of  the  case.  This  is 
a  valuable  preparation  for  coughs  or 
internal  pains. 


Lozenges. — Extract  of  bloodroot, 
licorice,  and  black  cohosh,  of  each  J4 
of  an  ounce;  tinctures  of  ipecac  and 
lobelia,  with  laudanum,  of  each  pi  of 
an  ounce;  Cayenne,  powdered,  10 
grains;  pulverized  gum  arabic  and 
starch,  of  each  %  of  an  ounce;  mix 
all  together,  and  add  pulverized  sugar 
3  ounces.  If  this  should  be  too  dry 
to  roll  into  lozenges,  add  a  thick  solu¬ 
tion  of  gum  arabic  to  give  it  that  con¬ 
sistence;  and  if  it  should  be  yet  too 
moist,  at  any  time,  add  more  sugar. 
Divide  into  320  lozenges.  '  Dose :  1 
lozenge,  3  to  6  times  daily,  as  needed. 

Keating’s. — Lactucarium  2  drachms, 
ipecacuanha  1  drachm,  squills  % 
drachm,  extract  of  licorice  2  drachms, 
sugar  6  ounces.  Made  into  a  mass 
with  mucilage  of  tragacanth,  and  then 
to  be  divided  into  twenty-grain  loz¬ 
enges,  for  use. 

Mixture. — Take  1  teacupful  of  mo¬ 
lasses,  and  add  2  tablespoonfuls  of 
vinegar;  simmer  this  over  the  fire; 
then,  when  taken  off,  add  3  teaspoon¬ 
fuls  of  paregoric,  and  as  much  refined 
nitre  as  can  be  put  upon  the  point  of 
a  small  breakfast  knife.  Of  this  mix¬ 
ture  take  two  or  3  teaspoonfuls  on  go¬ 
ing  to  bed,  and  1  or  2  during  the  day 
when  you  have  a  disposition  to  cough. 

Syrup.— Put  1  quart  of  hoarhound 
to  1  quart  of  water,  and  boil  it  down 
to  a  pint;  add  2  or  3  sticks  of  licorice 
and  a  tablespoonful  of  essence  of 
lemon.  Take  a  tablespoonful  of  the 
syrup  3  times  a  day,  or  as  often  as  the 
cough  may  be  troublesome. 

Another.— Drop  3  eggs  in  1  pint  of 
vinegar,  and  let  them  stand  for  three 
days,  then  add  XA  pound  of  honey, 
and  mix  well  together.  Bottle  tight, 
and  take  a  wine-glassful  night  and 
morning. 

Another. — Take  one  teacup  of  flax¬ 
seed,  soak  all  night.  In  the  morning 
put  in  a  kettle,  2  quarts  of  water,  a 
handful,  split  up,  of  licorice  root,  M 


742 


It  is  a  friendly  heart  that  has  plenty  of  friends. 


of  a  pound  of  good  raisins,  broken  in 
half.  Let  them  boil  until  the  strength 
is  thoroughly  extracted,  then  add  the 
flax-seed,  which  has  been  previously 
soaked.  Let  all  boil  •  about  half  an 
hour  more,  watching,  and  stirring, 
that  the  mixture  may  not  burn.  Then 
strain  and  add  lemon-juice  and  sugar 
to  taste.  Take  any  quantity,  cold 
through  the  day,  and  half  a  tea-spoon¬ 
ful,  warm,  at  night. 

Another. — A  coffee-cup  of  flaxseed, 
2  quarts  of  water,  boil  several  hours 
until  reduced  to  a  jelly ;  strain  through 
a  thin  cloth,  squeeze  in  the  pulp  and 
juice  of  a  large  lemon;  roll  M  of  a 
pound  of  the  best  raisins,  mix  them 
in  the  jelly,  simmer,  without  boiling, 
one  hour;  strain  again,  add  half  a 
teacup  of  the  best  loaf-sugar.  Take 
a  tablespoonful  every  hour. 

Coughs — Soreness  or  Hoarse¬ 
ness  form. 

Spikenard  root,  bruised  and  steeped 
in  a  teapot,  by  using  half  water  and 
half  spirits;  then  inhaling  the  steam, 
when  not  too  hot,  by  breathing  through 
the  spout,  will  relieve  the  soreness  and 
hoarseness  of  the  lungs,  or  throat, 
arising  from  much  coughing. 

Cough — Lemon  for. 

Roast  the  lemon  very  carefully 
without  burning  it;  when  it  is  thor¬ 
oughly  hot,  cut  and  squeeze  into  a 
cup  upon  3  ounces  of  sugar,  finely 
powdered.  Take  a  spoonful  whenever 
your  cough  troubles  you.  It  is  good 
and  agreeable  to  the  taste.  Rarely 
has  it  been  known  to  fail  of  giving 
relief. 

Cough — Mixture  (for  Children). 

Mix  three  drachms  of  ipecacuanha 
wine  with  half-an-ounce  of  oxymel  of 
squills,  the  same  quantity  of  balsam 
of  tolu,  one  ounce  of  mucilage,  and 
two  ounces  of  water.  Dose:  one  tea¬ 
spoonful  for  children  under  one  year, 
two  teaspoonfuls  from  one  to  five 


years,  and  a  tablespoonful  from  five 
years,  every  time  the  cough  is  trouble¬ 
some. 

Cough — Whooping. 

Whooping  cough  is  a  curious  dis¬ 
order  of  a  certain  nerve,  viz.:  the 
pneumogastric.  This  nerve  supplies 
the  stomach,  lungs,  and  larynx.  It  is 
a  question  whether  the  disease  is 
primarily  a  stomach  disorder,  a  lung 
disorder,  or  an  affection  of  the  larynx, 
or  whether  it  is  due  to  some  con¬ 
gested  condition  of  the  nerve  center 
itself.  Be  this  as  it  may,  the  cough, 
which  is  paroxysmal  in  its  character, 
affects  all  the  three  organs  to  which 
the  nerve  is  distributed:  we  have  the 
cough  proceeding  from  the  lungs,  the 
whoop  which  is  a  spasmodic  affection 
of  the  larynx,  and  the  vomiting  which 
of  course  arises  from  the  irritation  of 
the  stomach.  Whooping  cough  com¬ 
mences  apparently  like  an  ordinary 
catarrh  of  the  head,  which  seems  to 
spread  to  the  larynx  and  dowmwards 
towards  the  lungs.  The  cough  at 
first  is  not  paroxysmal,  but  speedily 
the  paroxysms  supervene  after  wThat 
is  usually  called  a  “fit”  of  coughing. 
The  difficulties  experienced  by  those 
suffering  from  whooping  cough  are 
— an  inability  to  inspire  while  the 
paroxysm  prevails,  as  the  cougli  is  so 
very  incessant,  and  when  the  cough  is 
exhausted  the  prolonged  draught  of 
air  passing  through  the  spasmodically 
closed  larynx  gives  rise  to  the  peculiar 
whoop  which  is  characteristic  of  the 
disease.  As  a  rule,  however,  the 
paroxysm  does  not  actually  cease 
until  free  vomiting  has  taken  place, 
when  it  will  be  observed  that  the  con¬ 
tents  of  the  stomach  are  largely 
mixed  with  a  glairy  mucous  expec¬ 
toration.  While  the  expulsive  cough 
is  going  on  it  would  seem  as  if  the 
child  were  on  the  point  of  suffocating — 
the  face  becomes  swollen  and  livid, 
and  the  veins  of  the  neck  and  face 


The  wicked  are  always  ungrateful. 


743 


turgid,  and  the  eyes  sometimes,  in  a 
severe  paroxysm,  have  the  appear¬ 
ance  as  if  they  would  start  out  of 
their  sockets;  the  child  convulsively 
holds  on  to  whatever  object  it  can 
lay  its  hands  upon,  so  as  to  obtain 
support  during  the  paroxysm.  Not 
unfrequently  the  congestion  of  the 
blood-vessels  of  the  head  is  so  great 
that  rupture  may  take  place  from 
small  twigs,  either  in  the  nose  or  eye, 
or  possibly,  as  I  have  observed,  within 
the  brain  itself.  Bleeding  at  the  nose 
then  is  not  unfrequently  a  concomitant 
of  whooping  cough,  while  effusion  of 
blood  in  the  white  of  the  eye  also 
occasionally  occurs. 

Treatment. —The  treatment  of 
whooping  cough  consists  in,  first  of 
all,  careful  attention  to  the  bowels,  es¬ 
pecially  keeping  the  lower  bowel 
empty  by  enemas  if  necessary,  rub¬ 
bing  the  child’s  chest  and  abdomen 
night  and  morning  with  a  liniment 
composed  of  equal  parts  of  soap  and 
opium  combined  with  compound 
camphor  and  belladonna  liniments. 
Many  internal  remedies  have  been 
advocated  for  this  disorder.  Among 
those  which  I  have  found  most  useful 
are  the  iodide  of  silver  given  in  Ys  of  a 
grain  doses  three  times  a  day;  the 
bromide  of  sodium  in  from  5  to  15 
grain  doses,  according  to  the  age  of 
the  child,  three  or  four  times  a  day. 
The  greatest  danger  of  whooping 
cough  consists  in  the  complications 
which  frequently  arise  in  its  course, 
viz.,  bronchitis  and  pneumonia. 
Either  of  these  diseases  add  very  much 
to  the  gravity  of  this  affection  when 
they  are  present.  The  greatest  care 
should  therefore  be  taken  to  avoid 
exposure  to  cold. 

Whooping  Cough — Other  Rem¬ 
edies  for. 

Into  half  a  pint  of  white  vinegar 
break  a  freshly  laid  egg:  when  the 
egg  is  dissolved,  add  hall  a  pound  of 


rock  candy.  Dose  from  three  to  four 
tablespoonfuls  per  day. 

Another. — Onions  and  garlics,  sliced, 
of  each  1  gill;  sweet  oil,  1  gill;  stew 
them  in  the  oil,  in  a  covered  dish,  to 
obtain  the  juices;  then  strain  and  add 
honey,  1  gill;  paregoric  and  spirits 
of  camphor,  of  each  oz. ;  bottle  and 
cork  tight  for  use.  Dose:  For  a 
child  of  2  or  3  years,  1  tea-spoon,  3  or  4 
times  daily,  or  whenever  the  cough  is 
troublesome,  increasing  or  lessening, 
according  to  age. 

Another. — Mix  a  quarter  of  a  pound 
of  ground  elecampane  root  in  half  a 
pint  of  strained  honey  and  half  a  pint 
of  water.  Put  them  in  a  glazed 
earthen  pot,  and  place  it  in  an  oven, 
with  half  the  heat  required  to  bake 
bread.  Let  it  bake  until  about  the 
consistence  of  strained  honey,  and 
take  it  out.  Administer  in  doses  of 
a  teaspoonful  before  each  meal,  to  a 
child ;  if  an  adult,  double  the  dose. 

Sun  Stroke — or  Coup  de  Soleil. 

Sunstroke,  or  Sun  Apoplexy,  is 
the  direct  effect  of  the  sun  playing 
for  a  considerable  time  upon  the  naked 
or  insufficiently  protected  head,  which 
produces  congestion  of  the  brain  or 
its  membranes.  The  symptoms  are, 
throbbing  of  the  head,  accompanied 
by  sickness,  and  frequently  followed 
by  insensibility,  and  even  death.  'The 
treatment  should  be  in  every  instance 
very  prompt,  and  consists  in  the  appli¬ 
cation  of  cold  to  the  scalp,  either  in 
the  form  of  cold  water  cloths  or  ice 
bags,  while  the  bowels  should  be 
thoroughly  emptied  by  a  purgative, 
and  mustard  poultices  applied  to  the 
abdomen  and  extremities.  The  pa¬ 
tient  should  at  the  same  time  be  kept 
perfectly  quiet  and  free  from  any  form 
of  excitement,  and  the  food  should 
be  of  the  simplest  kind. 

Cow  Pox. 

This  disease  was  proposed  as  a  sub¬ 
stitute  and  preventive  of  smallpox, 


744 


True  friendship  is  like  sound  health, 


by  Dr.  Jenner  in  1798.  The  success 
which  has  followed  its  artificial  pro¬ 
duction  has  nearly  led  to  the  extinc¬ 
tion  of  smallpox  in  England.  The 
process  of  vaccination  is  similar  to 
that  of  inoculation  for  the  smallpox. 
About  the  third  day  the  puncture 
usually  becomes  red  and  elevated, 
and  continues  to  enlarge  and  become 
vesicular,  until  at  about  the  8th  or 
9th  day,  it  is  at  its  height,  and  the 
vesicle  is  surrounded  with  a  florid 
areola.  About  the  eleventh  or  twelfth 
day  these  symptoms  decline ;  the  center 
of  the  pustule  becomes  brown,  and 
a  dark  scale  gradually  forms  and 
separates,  leaving  the  arm  as  hereto¬ 
fore.  This  disease  seldom  requires 
medical  treatment;  but  should  febrile 
symptoms  come  on,  an  aperient  may 
be  given. 

Cramp. 

Cramp  is  a  spasmodic  affection  of  one 
or  other  of  the  muscular  tissues.  It 
may  affect  the  voluntary  muscles,  such 
as  those  of  the  leg  or  thigh,  also  the 
involuntary  muscles,  such  as  those  of 
the  intestines  or  stomach.  When 
cramp  occurs,  the  part  affected  con¬ 
tracts  to  such  an  extent  as  to  produce 
a  hard  lump  at  the  point  of  seizure. 
When  it  occurs  in  the  bowels  it  is 
generally  due  to  some  indigestible 
food  in  the  stomach,  or  which  has 
escaped  from  the  stomach  into  the 
intestines.  When  it  occurs  in  the 
limbs  it  is  generally  due  to  some  re¬ 
flex  irritation  conveyed  from  the 
stomach  or  bowels.  It  is  a  symptom 
of  British  and  Asiatic  cholera.  It  is 
also  frequently  due  to  disease  of  the 
heart  or  the  large  blood-vessels  of  the 
chest.  Exposure  to  prolonged  cold 
frequently  produces  cramps,  and  this 
is  particularly  noticeable  in  the  cramp 
which  seizes  those  who  have  been  too 
long  immersed  in  cold  water,  and  it  is 
in  many  instances  the  cause  of  death  to 
bathers.  The  best  remedy  when 


cramp  occurs  is  to  use  friction  very 
energetically  to  the  part  affected. 
Bromide  of  potassium  given  internally 
is  also  a  useful  remedy,  not  only  inre- 
lieving  the  spasm,  but  preventing  its 
occurrence.  When  the  bowels  are 
affected  by  this  painful  disorder, 
opiates,  in  one  form  or  another,  are 
exceedingly  useful .  In  every  instance, 
where  a  person  is  liable  to  cramp,  par¬ 
ticular  attention  should  be  invariably 
paid  to  the  free  evacuation  of  the 
bowels.  When  cramp  comes  on  dur¬ 
ing  cold  bathing,  the  limb  should  be 
thrown  out  as  suddenly  and  violently 
as  possible,  care  being  taken  not  to 
become  flurried  or  frightened ;  as 
presence  of  mind  is  very  essential  to 
personal  safety  on  such  an  occasion. 
A  common  cause  of  cramp  is  indi¬ 
gestion,  and  the  use  of  acescent  liquors; 
these  should  be  avoided. 

Cramp  Lotion — Acetate  of 
Lead  with  Opium. 

Take  twenty  grains  of  acetate  of 
lead,  and  a  drachm  of  powdered  opium, 
mix,  and  add  an  ounce  of  vinegar,  and 
four  ounces  of  warm  water,  set  aside 
for  an  hour,  then  filter.  Use  exter¬ 
nally  as  an  astringent. 

Cramp — In  the  Legs. 

Stretch  out  the  heel  of  the  leg  as 
far  as  possible,  at  the  same  time  draw¬ 
ing  up  the  toes  as  far  as  possible. 
This  will  often  stop  a  fit  of  cramp 
after  it  has  commenced.  (See,  also, 
Swimming.) 

Cramps — Antispasmodic  Drink 
for. 

Mix  four  grains  of  subnitrate  of  bis¬ 
muth,  forty-eight  grains  of  carbonate 
of  magnesia,  and  the  same  quantity 
of  white  sugar,  and  then  divide  into 
four  equal  parts.  Dose:  one-fourth 
part.  Use  in  obstinate  pain  in  the 
stomach  with  cramps,  unattended 
by  inflammation. 


the  value  of  it  is  seldom  known  until  it  be  lost. 


745 


Creosote. 

Creosote  is  a  substance  very  much 
resembling  carbolic  acid  in  its  prop¬ 
erties  and  odor.  It  is  obtained  from 
the  destructive  distillation  of  wood, 
and  possesses  powerful  antiseptic 
properties.  It  is  employed  both  ex¬ 
ternally  and  internally  as  a  medicine. 
Externally,  it  is  frequently  added  to 
ointments,  both  on  account  of  its 
antiseptic  properties  and  its  sedative 
effect  upon  the  skin.  Internally,  it  is 
applied  to  decayed  teeth  for  the  relief 
of  toothache.’  It  frequently  enters 
also  into  the  composition  of  inhala¬ 
tions,  a  few  drops  being  added  to  a 
jug  of  boiling  water  and  inhaled  for 
the  relief  of  bronchial  affections  and 
also  in  common  catarrh  of  the  head. 
In  the  form  of  pill  (one  grain  mixed 
with  a  little  bread  crumb),  it  has  a 
sedative  effect  on  the  stomach,  and 
thus  is  useful  in  vomiting.  Creasote 
is  not  unfrequently  employed  in  the 
curing  of  certain  kinds  of  fish,  they 
being  dipped  into  a  weak  solution 
and  then  hung  up  to  dry. 

Croton  Oil. 

Croton  oil  is  obtained  from  the  seeds 
of  the  small  plant  called  croton-tiglium, 
which  is  a  native  of  India  and  Ceylon. 
The  oil  should  be  of  a  very  pale  amber 
color  and  nearly  as  thick  as  castor 
oil.  It  is  a  very  acrid  oil,  and  as  a 
purgative  it  is  very  rapid  in  its  effects, 
a  single  drop  being  sufficient  to  pro¬ 
duce  copious  evacuation  of  the  bowels. 
Externally  it  is  applied  in  the  form  of 
liniment,  the  oil  being  diluted  for  this 
purpose  with  cajuput,  or  some  other 
bland  oil.  It  has  proved  to  be  a  most 
useful  liniment  in  bronchitis.  Its 
application  is  followed  by  a  copious 
papillary  eruption.  Great  care  should 
be  taken  by  those  who  apply  the  lini¬ 
ment  that  they  do  not  bring  it  in  con¬ 
tent  with  the  face,  as  it  will  thereby 
produce  intense  irritation  and  swelling, 


especially  if  it  is  rubbed  in  near  the 
eyes. 

Croup. 

There  are  two  forms  of  croup,  that  of 
the  most  frequent  occurrence  being 
of  a  spasmodic  nature,  and  due,  as  a 
rule,  to  reflex  irritation  produced  by 
indigestion  or  constipation  combined 
with  slight  cold.  It  most  frequently 
occurs  in  early  childhood,  and  is 
'always  a  source  of  great  anxiety  to  par¬ 
ents.  The  treatment  should  be  com¬ 
menced  by  giving  a  good  dose  of 
castor  oil,  and  if  this  causes  sickness 
benefit  will  be  derived,  but  in  any 
case  by  clearing  the  stomach  and 
bowels  the  cause  of  the  spasm  will  be 
speedily  removed.  The  chest,  back 
and  front  should  at  the  same  time  be 
well  rubbed  with  the  following  lini¬ 
ments:  Equal  parts  of  the  compound 
camphor  liniment,  belladonna  lini¬ 
ment,  and  soap  and  opium  liniment — 
a  little  to  be  well  rubbed  in  over  the 
back  and  chest  at  intervals  of  two  or 
three  hours.  Sometimes  it  may  be 
necessary  to  supplement  a  dose  of  cas¬ 
tor  oil  with  10  drops  of  ipecacuanha 
wine  every  few'  hours  until  vomiting 
is  produced.  This  medicine  has  the 
additional  effect  of  promoting  a 
flow  of  mucus  in  the  windpipe  and 
bronchial  tubes.  This  form  of  croup 
goes  under  the  name  of  spurious 
croup  in  contra-distinction  to  mem¬ 
braneous  or  true  croup.  The  latter, 
however,  appears  to  be  more  allied 
to  diphtheria,  and  therefore  is  always 
a  most  dangerous  disease. 

Croup — Other  Remedies  for. 

Let  a  healthy  person  fill  his  lungs 
with  pure  air,  then  slowly  breathe 
upon  the  patient’s  throat  and  chest, 
commencing  at  the  point  of  the  chin, 
and  moving  slowly  down  to  the 
bottom  of  the  windpipe.  Repeat  for 
a  few  minutes  and  it  will  give  relief 
in  cases  where  all  other  means  fail. 


746 


The  future  is  purchased  by  the  present. 


Another. — Cut  onions  into  thin 
slices;  between  them  put  brown  sugar 
and  let  it  dissolve ;  a  teaspoonful  of  the 
syrup  -will  give  instant  relief. 

Cuts  and  Wounds. 

Clean-cut  wounds,  whether  deep 
or  superficial,  and  likely  to  heal  by 
the  first  intention,  should  never  be 
washed  or  cleaned,  but  at  once 
evenly  and  smoothly  closed  by  bring¬ 
ing  both  edges  together,  and  securing 
them  in  that  position  by  adhesive 
plaster.  Cut  thin  strips  of  sticking- 
plaster,  and  bring  the  parts  together; 
or  if  large  and  deep,  cut  two  broad 
pieces,  so  as  to  look  like  the  teeth  of  a 
comb,  and  place  one  on  each  side  of 
the  wound,  which  must  previously 
be  cleaned.  These  pieces  must  be 
arranged  so  that  they  shall  interlace 
one  another;  then,  by  laying  hold  of 
the  pieces  on  the  right  side  with  one 
hand,  and  those  on  the  other  side  with 
the  other  hand,  and  pulling  them  from 
one  another,  the  edges  of  the  wound 
are  brought  together  without  any 
difficulty.  If  water  is  used  to  cleanse 
a  wound  use  it  warm,  with  one  drop 
of  carbolic  acid  added  for  every  40 
drops  of  water. 

Ordinary  cuts  are  dressed  by  thin 
strips,  applied  by  pressing  down  the 
plaster  on  one  side  of  the  wound,  and 
keeping  it  there  and  pulling  in  the 
opposite  direction;  then  suddenly  de¬ 
pressing  the  hand  when  the  edges  of 
the  wound  are  brought  together. 

Serious  Cuts — Further  Re¬ 
marks  on. 

First  stop  the  bleeding,  by  bringing 
the  edges  of  the  wound  together,  if 
the  flow  is  but  trifling.  If,  on  the 
contrary,  it  is  large,  of  a  bright  ver¬ 
milion  color,  and  flows  in  spurts  or 
with  a  jerk,  an  artery  is  severed,  and 
at  once  should  pressure  be  made  on  the 
parts  by  the  finger  (between  the  cut 
and  the  heart),  until  a  compress  is 


arranged  by  a  tight  ligature  above 
the  wounded  part.  Then  the  finger 
may  be  taken  off,  and  if  the  blood 
still  flows,  tighten  the  handkerchief, 
or  other  article,  that  forms  the  liga¬ 
ture,  until  it  ceases.  If  at  this  point 
the  attendance  of  a  physician  or  sur¬ 
geon  cannot  be  secured,  take  strong 
silk  thread,  or  wax  together  three  or 
four  threads,  and  cut  them  into 
lengths  of  about  a  foot  long.  Wash 
the  parts  with  warn  water,  and  then 
with  a  sharp  hook  or  small  pair  of 
pincers  in  your  hand,  fix  your  eye  stead¬ 
fastly  upon  the  wound,  and  directing 
the  ligature  to  be  slightly  released, 
you  will  see  the  mouth  of  the  artery 
from  which  the  blood  springs.  At 
once  seize  it,  draw  it  out  a  little,  while 
an  assistant  passes  a  ligature  around 
it,  and  ties  it  up  tight  with  a  double 
knot.  In  this  way  take  up  in  succes¬ 
sion  every  bleeding  vessel  you  can 
see  or  get  hold  of.  If  the  wound  is  too 
high  up  in  a  limb  to  apply  the  liga¬ 
ture,  do  not  lose  your  presence  of 
mind.  If  it  is  the  thigh,  press  firmly 
on  the  groin ;  if  in  the  arm,  with  the 
hand-end  or  ring  of  a  common  door 
key  make  pressure  above  the  collar¬ 
bone,  and  about  its  middle,  against 
its  first  rib,  which  lies  under  it.  The 
pressure  should  be  continued  until 
assistance  is  procured  and  the  vessel 
tied  up.  If  the  wound  is  On  the  face, 
or  other  place  where  pressure  cannot 
effectually  be  made,  place  a  piece  of  ice 
directly  over  the  wound,  allowing  it 
to  remain  there  until  the  blood  co¬ 
agulates,  when  it  may  be  removed, 
and  a  compress  and  bandage  be  ap¬ 
plied. 

After  the  bleeding  is  arrested  the 
surrounding  blood  should  be  cleared 
away,  as  well  as  any  extraneous 
matter;  then  bring  the  sides  of  the 
wound  into  contact  throughout  the 
whole  depth,  in  order  that  they  may 
grow  together  as  quickly  as  possible, 


To  give  awkwardly  is  churlishness. 


747 


retaining  them  in  their  position  by 
strips  of  adhesive  plaster.  If  the 
wound  be  deep  and  extensive,  the 
wound  itself  and  the  adjacent  parts 
must  be  supported  by  proper  band¬ 
ages.  The  position  of  the  patient 
should  be  such  as  will  relax  the  skin 
and  muscles  of  the  wounded  part. 
Rest,  low  and  unstimulating  diet, 
will  complete  the  requirements  nec¬ 
essary  to  a  speedy  recovery. 

Cut  Throat. 

Two  great  dangers  which  threaten 
life  immediately  in  this  horrible  con¬ 
dition  are,  bleeding  from  the  large 
vessels  of  the  neck,  and  the  liability  of 
the  blood  to  enter  the  windpipe,  thus 
producing  suffocation.  If  a  non¬ 
medical  person  has  sufficient  presence 
of  mind  to  act  energetically  on  the 
instant  he  may  render  considerable 
assistance  by  restraining  the  bleed¬ 
ing.  If  an  artery  is  wounded  the 
danger  of  course  is  much  more  immi¬ 
nent,  and  pressure  would  not  be  of 
much  service.  The  proper  course  to 
adopt  would  be  to  endeavor  to  seize 
the  bleeding  vessels  by  forceps  and  tie 
them  with  a  silk  or  cotton  ligature 
until  medical  assistance  arrives.  If, 
on  the  other  hand,  a  vein  is  wounded, 
gentle  pressure  with  a  handkerchief 
made  into  a  pad  and  dipped  in  cold 
water,  would  be  effectual  in  arresting 
the  bleeding.  If  the  windpipe  is 
wounded  the  patient  should  be  laid 
on  his  side  or  front,  so  as  to  endeavor 
to  keep  the  blood  from  gaining  access 
to  the  wounded  tube.  Of  course  it 
goes  without  saying  that  medical 
assistance  should  be  immediately 
sent  for. 

Court  Plaster. 

Soak  bruised  isinglass  in  a  little 
warm  water  for  24  hours,  then  evapo¬ 
rate  nearly  all  the  water  by  gentle 
heat;  dissolve  the  residue  in  a  little 
proof  spirits  of  wine,  and  strain  the 


whole  through  a  piece  of  open  linen. 
The  strained  mass  should  be  a  stiff 
jelly  when  cool.  Now  extend  a  piece 
of  silk  on  a  wooden  frame,  and  fix  it 
tight  with  tacks  or  pack  thread.  Melt 
the  jelly,  and  apply  to  the  silk  thinly" 
and  evenly  with  a  badger  hair  brush. 

A  second  coating  must  be  applied 
when  the  first  has  dried.  When  both 
are  dry,  cover  the  whole  surface  with 
coatings  of  balsam  of  Peru,  applied 
in  the  same  way.  Plaster  thus  made 
is  very  pliable,  and  never  breaks. 

Dandruff 

Is  an  affection  of  the  cuticle  where¬ 
in  the  complete  development  of  the 
outer  layer  is  interfered  with,  and  is 
therefore  cast  off  in  scales.  It  is  posi¬ 
tively  a  disease  of  the  epidermis,  and  is 
closely  allied  to  that  form  of  skin 
disease  which  is  termed  Pityriasis. 
Hard  brushes  and  small  tooth  combs 
should  not  be  employed  in  this  affec¬ 
tion,  but  it  is  desirable  that  the  scalp 
be  washed  two  or  three  times  a  week 
with  a  solution  of  borax,  and  after¬ 
wards  a  pomade  containing  the  red 
oxide  of  mercury  applied.  This  appli¬ 
cation  will  have  a  curative  effect  upon 
the  diseased  condition  of  the  cuticle 
and  eventually  cure  the  disease.  Half 
an  ounce  of  the  red  oxide  of  mercury 
may  be  added  to  two  and  a  half  ounces 
of  ordinary  pomade,  and  this  will 
prove  of  considerable  service  in  this 
affection.  It  frequently  occurs  in  in¬ 
fants,  but  as  a  rule  it  will  speedily  dis¬ 
appear  if  soap  is  not  used  in  cleansing 
the  scalp,  but  instead,  a  solution  of 
borax  to  which  a  little  spirits  of  cam¬ 
phor  has  been  added,  and  the  oxide  of 
mercury  pomade  may  afterwards  be 
applied  with  considerable  advantage. 

Dandruff — Another  Remedy  for. 

Take  carbolic  acid  drachm ;  oil  of 
bergamot  1  drachm;  glycerine  2  oz. 
Mix;  rub  thoroughly  into  the  roots  of 
the  hair,  and  apply  bay  rum  freely 


748  The  most  difficult  part  is  to  give — then  why  not  add  a  smile  f 


afterwards ;  one  application  will  cleanse 
the  hair  and  scalp  as  clean  as  can  be 
desired.  Its  use  once  a  week  will  keep 
the  hair  soft  and  glossy,  and  will  pre¬ 
vent  dandruff  from  forming,  besides 
keeping  the  scalp  healthy  and  cool. 

Deafness. 

May  be  either  partial  or  complete. 
If  it  is  congenital  the  individual  is  also 
a  mute,  from  the  fact  that  he  has  never 
been  able  to  hearsound,  and  therefore  is 
unable  to  learn  how  to  employ  his 
vocal  cords.  The  causes  of  deafness 
may  be  temporary  or  permanent.  It 
may  also  be  due  to  an  affection  of  the 
brain,  or  only  to  the  mechanism  of  the 
ear  itself.  Temporary  deafness  is 
frequently  the  result  of  catarrh  of  the 
external  ear,  of  the  internal  ear,  or  of 
the  Eustachian  tube.  Some  drugs  also 
have  a  curions  effect  upon  the  audito¬ 
ry  apparatus,  such  as  quinine  when 
given  in  too  large  doses.  If  deafness 
is  due  to  obstruction  in  the  external 
ear,  this  may  readily  be  removed  by  the 
judicious  employment  of  the  syringe, 
with  warm  water.  If,  however,  con¬ 
gestion  of  the  throat  or  Eustachian 
tube  exists,  by  which  the  calibre  of  the 
tube  is  reduced,  or  even  temporarily 
obliterated,  then  of  course  it  becomes 
necessary  to  treat  the  local  affection 
and  remove  the  thickened  condition  of 
the  mucous  membrane  which  obtains. 
In  any  case  it  would  be  injudicious  for 
the  patient  himself  to  attempt  to  cure 
his  own  deafness;  his  proper  plan 
would  therefore  be  to  consult  a  com¬ 
petent  medical  authority  on  the  sub¬ 
ject.  (See  Ears — Care  of). 

Deafness  (Temporary) — To  Cure. 

Temporary  deafness,  arising  from 
cold,  sitting  in  a  draught,  and  other 
causes,  may  be  relieved  and  cured  by 
letting  fall  into  the  ear  ten  drops  of  a 
mixture  of  sweet  oil  and  one  of  glyc¬ 
erine  every  night,  until  the  duct  which 
leads  from  the  ear  to  the  nose  is 


cleared;  this  will  be  known  by  the 
sensation  of  the  fluid  passing  from  the 
ear  into  the  nostril. 

Death — Sure  Sign  of. 

Stick  a  needle  an  inch  or  so  into  the 
supposed  corpse.  In  the  living  tissues 
the  needle  will  soon  become  tarnished 
and  oxidized,  while  in  the  actually 
dead  it  will  retain  its  polish.  (See, 
also,  “Burying  alive.’') 

Debility. 

Debility,  or  weakness,  is  that  fail¬ 
ing  of  the  vital  powers  of  an  individual 
which  prevents  him  from  performing 
his  usual  duties  or  enjoying  pleasure 
as  might  naturally  be  expected  if  he 
were  in  health.  Debility  is  invariably 
a  concomitant  of  illness,  and  in  many 
instances  persists  for  a  longer  or 
shorter  period  after  the  illness  has  en¬ 
tirely  disappeared;  it  therefore  be¬ 
comes  necessary  in  an  illness  to  en¬ 
deavor  to  sustain  the  vital  powers, 
not  only  with  a  view  to  counteract 
this  debility,  but  at  the  same  time  to 
enable  the  patient  to  throw  off  the 
disease.  The  feeling  of  debility  often 
arises  from  indigestion  and  constipa¬ 
tion.  If  due  to  dyspepsia  alone  it  is 
always  more  pronounced  after  a  meal, 
but  if  due  to  constipation  it  gives  rise 
to  what  is  often  erroneously  desig¬ 
nated  as  a  bilious  condition,  and  in 
these  circumstances  a  free  purge  will 
often  relieve  the  distressing  symptoms. 
The  great  point  in  counteracting  this 
state  of  the  health  is  to  endeavor  to 
live  regularly,  both  in  the  matter  of 
diet  and  taking  of  sufficient  exercise. 
The  cold  morning  bath  will  also  be 
found  of  great  service  in  bracing  up 
the  system,  a  healthy  condition  of  the 
skin  being  thus  ensured  and  a  tonic 
influence  imparted  to  the  body  gen-  ^ 
erally  in  consequence.  Debility  in 
childhood  is  very  frequently  con¬ 
genital,  but  it  is  astonishing  how  this 
congenital  deficiency  may  be  remedied 


749 


Republics  end  with  luxury,  monarchies  with  poverty. 


by  judicious  measures  being  adopted, 
both  in  the  way  of  nourishment  and  by 
remedies  which  ensure  the  proper 
assimilation  of  food.  Muriate  of  cal¬ 
cium  given  after  meals  has  proved 
itself  a  most  potent  remedy  in  pro¬ 
moting  assimilation,  and  thus  remov¬ 
ing  a  great  cause  of  debility  in  early 
childhood.  The  syrup  of  hypophos- 
phites  are,  also  most  useful  medicines 
in  this  condition.  When  debility  de¬ 
pends  upon  disease,  then  of  course  the 
cause  must  be  attacked  and  removed 
before  it  is  possible  to  get  quit  of  this 
symptom;  for,  of  course,  in  these 
circumstances,  it  can  only  be  classed 
as  a  symptom  and  not  as  a  disorder 
‘per  se.’  Debility  naturally  is  a  conse¬ 
quence  of  old  age  and  general  decay  of 
the  vital  powers,  yet  even  in  such 
circumstances,  by  assisting  digestion 
and  attending  carefully  to  the  bowels, 
together  with  endeavoring  to  sustain 
the  external  heat  by  judicious  clothing, 
a  great  deal  may  be  accomplished  in 
alleviating  the  symptom  and  in  pro¬ 
longing  life. 

Debility — Tonic  for. 

Mix  twenty-four  grains  of  extract 
of  gentian  and  the  same  of  purified 
green  vitriol  (sulphate  of  iron)  together, 
and  divide  into  twelve  pills.  Dose :  one 
or  two  when  necessary. 

Delirium 

Is  a  temporary  aberration  or  disturb¬ 
ance  of  the  mental  functions,  occurring 
during  illness  either  of  a  febrile  or  ex¬ 
hausting  nature,  or  due  to  prolonged 
indulgence  in  alcoholic  drinks.  It  is 
generally  a  symptom  of  considerable 
importance,  but  not  always  so,  slight 
causes  frequently  in  children,  and  even 
in  adults,  producing  delirium.  When 
delirium  arises  from  an  exhausting 
disease  it  is  always  of  serious  import, 
and  may  gradually  merge  into  a  low 
muttering  form  and  terminate  in  coma. 
Again  delirum  may  be  due  to  some 


disorder  of  the  brain,  either  of  an  in¬ 
flammatory  nature  or  resulting  from 
injury.  Of  course,  in  the  treatment  of 
delirium  the  first  thing  to  ascertain  is 
its  cause;  e.  g.  if  a  person  of  full  habit 
becomes  delirious,  and  along  with  the 
delirium  there  is  a  high  temperature,  a 
quick  pulse,  blood-shot  eyes,  and  a 
flushed  face,  the  proper  course  to 
adopt  would  be  to  abstract  blood 
either  from  the  arm,  or  by  leeching  the 
temples,  or  cupping  the  nape  of  the 
neck.  A  free  purgative  should  also  be 
administered,  while -to  the  calves  of 
the  legs  and  abdomen  mustard  poul¬ 
tices  should  be  applied,  and  the  head 
shaved  and  kept  cool  by  the  applica¬ 
tion  of  ice.  If  the  delirium  is  accom¬ 
panied  by  violent  contortions  or 
movements  of  the  limbs,  these  should 
be  restrained  as  much  as  possible. 
Sleep  should  also  be  promoted  by  the 
administration  of  medicines  which  are 
known  to  have  a  soothing  effect  upon 
the  nervous  system  without  produc¬ 
ing  any  degree  of  narcosis.  The  vital 
energy  should  also  be  maintained  by 
the  judicious  administration  of  nour¬ 
ishment  either  by  the  mouth  or  rec¬ 
tum.  In  every  case  of  delirium 
patients  should  be  strictly  watched, 
so  that  they  may  not  do  them¬ 
selves  any  injury,  as,  frequently, 
if  constant  surveillance  has  not  been 
observed,  the  patient  has  been  known 
to  rush  out  of  the  house  by  any  mode  of 
egress  he  could  find,  and  not  unfre- 
quently  this  has  been  through  the 
window ;  it  therefore  becomes  essential 
that  unceasing  care  be  exercised  till 
intelligence  returns.  Delirium  is  so 
frequently  combined  with  violent 
muscular  exertion  that  the  disease 
is  aggravated,  and  the  chances  of 
recovery  very  much  interfered  with  in 
consequence  of  the  exhaustion  which 
naturally  arises  from  such  an  amount 
of  fatigue  thereby  induced.  It  would 
therefore  be  madness  to  abstract 


750 


Grandeur  has  a  heavy  tax  to  pay. 


/ 


blood,  yet  is  it  essential  that  the 
bowels  be  kept  moderately  open, 
the  extremities  kept  warm,  the  head 
cool,  and  in  every  instance  the  pa¬ 
tient  should  be  placed  in  an  airy  and 
well  ventilated  room.  Among  the 
best  medicines  to  induce  sleep  when 
delirium  is  present  are — bromide  of 
potassium  in  30-grain  doses  adminis¬ 
tered  every  two  or  three  hours,  the 
hydrate  of  chloral  in  15  to  20-grain 
doses  repeated  at  intervals  of  two 
hours  till  sleep  is  induced,  sulphonal 
in  from  20  to  30-grain  doses  at  inter¬ 
vals  of  four  hours,  or  chloramid  in 
in  20-grain  doses  repeated  at  intervals 
of  two  or  three  hours.  There  is  hardly 
any  disease  of  an  acute  nature  which 
may  not  develop  delirium  in  its  course, 
and  in  all  these  instances  it  is  usually 
dependent  upon  the  vitiated  condi¬ 
tion  of  the  blood  due  to  the  poison 
upon  the  presence  of  which  the  dis¬ 
ease  is  dependent.  Delirium  must 
always  be  differentiated  from  insanity, 
its  treatment  being  so  entirely  op¬ 
posite. 

Delirium  Tremens. 

Delirium  Tremens  is  essentially 
an  exhausted  and  poisoned  condi¬ 
tion  of  the  nervous  system  due  to 
the  indulgence  for  a  prolonged  period 
in  alcoholic  drink.  The  disorder  of 
the  mind,  which  is  the  chief  symp¬ 
tom  of  this  disease,  is  of  a  peculiar 
kind.  It  is  always  accompanied  by 
sleeplessness,  restlessness,  and  peculiar 
hallucinations,  which  latter  seem  to 
excite  terror  in  its  most  acute  form. 
The  entire  bodily  frame  is  in  a  state  of 
tremor,  even  the  closed  eyelids  and 
the  tongue  are  tremulous,  the  hand 
is  unable  to  perform  any  action  with 
exactitude  in  consequence  of  the 
incessant  shaking  of  the  limb.  Great 
prostration  speedily  follows  the  at¬ 
tack,  yet  the  patient  is  unable  to 
sleep,  the  nervous  excitement  be¬ 
coming  so  intense  that  the  patient 


cannot  be  kept  in  bed,  and  eventu¬ 
ally  the  strength  becomes  so  exhausted 
that  stupor  supervenes,  followed  by 
death.  Delirium  tremens  is  fre¬ 
quently  the  sequel  of  an  injury  of  one 
kind  or  another  which  overtakes  a 
man  who  has  been  a  habitual  drunk¬ 
ard.  The  great  point  in  the  treat¬ 
ment  of  this  disorder  is  to  endeavor 
to  restore  the  animal  strength  by 
means  of  the  frequent  administration 
of  nourishing  diet  of  an  easily  digest¬ 
ible  nature,  such  as  egg  flips,  beef 
peptinoids,  and  strong  soups,  while 
at  the  same  time  sleep  may  be  induced 
by  the  administration  of  sulphonal, 
chloralamid,  or  any  of  the  other 
soporifics  which  are  mentioned  in  the 
article  upon  Delirium.  It  is  needless 
to  say  that  alcoholic  stimulants  should 
be  entirely  suspended  and  that  the 
patient  be  constantly  watched  so  as 
to  prevent  him  doing  himself  an  in¬ 
jury  or  escaping  from  the  house. 

Diabetes. 

Diabetes  is  a  wasting  disease  in 
which  there  is  an  unusually  large 
secretion  of  urine  in  which  is  sus¬ 
pended  a  considerable  amount  of  sac¬ 
charine  matter.  This  disease  should 
only  be  treated  under  medical  super¬ 
vision.  Many  remedies  have  been 
proposed  for  its  relief,  but  the  sheet 
anchor  of  the  patient  consists  in 
strict  attention  to  diet  and  the  avoid¬ 
ance  of  everything  containing  sugar 
or  farinaceous  matter.  Skim-milk 
has  been  advocated  by  some  as  an 
article  of  diet  in  the  treatment  of  this 
disease,  but  the  great  point  consists 
in  attention  to  the  strict  avoidance  of 
all  articles  containing  starchy  or 
sugary  matter.  Among  the  medi¬ 
cines  which  have  been  recommended 
in  this  disease  are — codeia,  morphia, 
and  salicylate  of  soda.  In  this  affec¬ 
tion,  although  the  quantity  of  the 
urine  is  enormously  increased,  its 
specific  gravity  is  always  unduly  high 


» 


Gratitude  is  one  of  the  rarest  of  virtues. 


751 


in  consequence  of  the  sugar  contained 
in  it.  It  must  be  remembered,  how¬ 
ever,  that  a  copious  flow  of  urine  does 
not  always  indicate  diabetes,  as  fre¬ 
quently  in  certain  nervous  disorders 
the  secreting  power  of  the  kidneys  is 
very  much  increased.  This  is  spe¬ 
cially  the  case  in  hysterical  affections. 

Alum  Whey. — A  pint  of  cow’s  milk 
boiled  with  two  drachms  of  alum, 
until  a  curd  is  formed.  Then  strain 
off  the  liquor,  and  add  spirit  of  nut¬ 
meg,  two  ounces;  syrup  of  cloves,  an 
ounce.  It  is  useful  in  diabetes,  and 
in  uterine  fluxes,  etc. 

Diagnosis. 

Diagnosis  is  the  word  which  is  ap¬ 
plied  to  the  art  of  discovering  the  na¬ 
ture  of  any  disease  and  distinguishing 
it  from  others.  It  is  a  term  which  is 
largely  employed  in  medical  litera¬ 
ture.  To  diagnose  a  case  is  of  course 
the  first  step  taken  by  every  medical 
man  when  called  into  the  sick  room. 
If  he  is  able  to  come  to  a  correct  con¬ 
clusion  as  to.  the  nature  of  the  dis¬ 
ease,  the  greatest  difficulty  has  been 
overcome  and  the  treatment  is  there¬ 
by  rendered  comparatively  easy.  If 
on  the  other  hand,  his  diagnosis  is 
incorrect,  then  the  greatest  mischief 
to  the  patient  may  follow.  Hence 
the  necessity  in  many  cases  of  calling 
in  other  help  to  clear  up  a  point  which 
may  be  hazy.  A  great  many  in¬ 
struments  have  been  called  into  requi¬ 
sition  for  the  purpose  of  assisting  in 
diagnosis,  the  most  important  of 
which  perhaps  are  the  stethoscope, 
the  thermometer,  and  the  micro¬ 
scope,  in  medicine;  in  surgery,  the 
probe,  sound,  and  exploring  needle; 
in  diseases  of  the  throat  and  air  pas¬ 
sages,  the  laryngoscope  and  the 
rhinoscope;  for  the  ear,  the  auriscope; 
for  the  female  genital  organs,  the 
speculum  and  uterine  sound;  for 
disease  of  the  kidneys,  in  addifion  to 


the  microscope  and  urinometer, 
chemical  tests  are  employed  in  ex¬ 
amining  the  constituents  of  the  urine. 

Diarrhoea. 

Diarrhoea  consists,  as  its  nature 
implies,  of  a  copious  discharge  from 
the  bowels  of  liquid  or  semi-liquid  mat¬ 
ter,  this  generally  being  of  a  most  offen¬ 
sive  odor.  It  is  frequently  accom¬ 
panied  by  severe  griping  pain,  which 
invariably  indicates  that  the  diarrhoea 
is  due  to  the  presence  of  some  ir¬ 
ritating  matter  within  the  intestinal 
canal.  The  proper  method  of  treat¬ 
ment  to  be  adopted  when  these  pain¬ 
ful  symptoms  accompany  the  disorder 
is,  to  commence  by  clearing  out  the 
alimentary  canal  by  means  of  castor 
oil  and  laudanum,  or  a  mixture  of 
rhubarb,  soda,  and  ginger — the  first 
however,  as  a  rule,  is  to  be  preferred. 
A  form  of  diarrhoea,  or  pseudo-diar¬ 
rhoea,  frequently  occurs  in  the  lower 
portion  of  the  colon,  and  this  is  due 
to  the  presence  of  hardened  fa?ces 
within  the  canal  which  set  up  the 
irritation,  exciting  the  bowel  to  undue 
action  in  its  efforts  to  get  rid  of  the 
matter.  This  diarrhoea  is  accom¬ 
panied  by  very  great  depression  of 
spirits  and  irritability  of  temper,  and 
may  be  recognized  by  the  fact  that 
when  the  patient  goes  to  the  stool  he 
invariably  has  the  feeling  as  if  he  could 
not  get  himself  properly  relieved, 
and  feels  inclined  to  sit  and  strain  long 
after  the  bowel  has  apparently  been 
emptied.  It  is  also  characterized  by 
the  fact  that  when  the  desire  to  go  to 
stool  comes  on,  the  call  is  imperative 
and  will  admit  of  no  delay.  It  has  also 
the  additional  characteristic  that  diar¬ 
rhoea  frequently  supervenes  im¬ 
mediately  on  rising  to  the  erect  posi¬ 
tion  or  after  partaking  of  a  meal.  It 
may  continue  for  a  day  or  two,  and 
then  there  is  a  period  of  constipation, 
when  the  bowels  do  not  act  at  all; 
this,  however  again  gives  place  to 


752 


Nothing  is  more  simple  than  greatness ; 


looseness  of  the  bowels,  and  it  is  dif¬ 
ficult  to  convince  one  ignorant  of  the 
cause  of  this  form  of  diarrhoea  that 
it  is  in  reality  due  to  constipation. 
The  treatment  consists  in  the  employ¬ 
ment  of  enemas  (injections),  so  as  to 
wash  out  the  bowels  and  clear  it  of  its 
irritating  contents,  and  this  should  be 
repeated  at  regular  intervals  of  at  least 
forty-eight  hours.  Diarrhoea  again 
is  an  urgent  symptom  in  certain  dis¬ 
eases,  such  as  typhoid  fever  and 
cholera.  It  may  also  arise  from  a 
catarrhal  state  of  the  mucous  mem¬ 
brane  of  the  intestinal  canal;  in  such 
diseases,  however,  it  is  essential 
that  medical  aid  be  called  in  to  indi¬ 
cate  the  proper  line  of  treatment. 
The  most  popular  remedies  for  diar¬ 
rhoea  after  the  bowel  has  been  cleared 
of  any  irritating  matter  are  opium, 
chalk  mixture,  bismuth,  and  gum 
arabic,  combined  with  a  light  diet. 

Diarrhoea,  other  Remedies. — Take 
one  teaspoonful  of  salt,  the  same  of 
good  vinegar,  and  a  tablespoonful  of 
water;  mix  and  drink.  It  acts  like  a 
charm  on  the  system,  and  even  one 
dose  will  generally  cure  obstinate 
cases  of  diarrhoea  or  the  first  stages  of 
cholera.  If  the  first  does  not  bring 
complete  relief,  repeat  the  dose,  as  it 
is  quite  harmless. 

Another.— The  best  rhubarb  root, 
pulverized,  one  ounce;  peppermint 
leaf,  one  ounce;  capsicum,  one-eighth 
ounce;  cover  with  boiling  water  and 
steep  thoroughly,  strain,  and  add  bi¬ 
carbonate  of  potash  and  essence  of 
cinnamon,  of  each  one-half  ounce; 
with  brandy  (or  good  whiskey)  equal 
in  amount  to  the  whole,  and  loaf  sugar, 
four  ounces.  Dose,  for  an  adult  one 
or  two  tablespoons ;  for  a  child  one  to 
two  teaspoons,  from  three  to  six  times 
a  day  until  relief  is  obtained. 

Another. — To  half  a  bushel  of  black¬ 
berries,  well  mashed,  add  a  quarter  of 


a  pound  of  allspice;  two  ounces  of 
cinnamon;  two  ounces  of  cloves;  pul¬ 
verize  well,  mix  and  boil  slowly  until 
properly  done;  then  strain  or  squeeze 
the  juice  through  homespun  or  flannel, 
and  add  to  each  pint  of  the  juice  one 
pound  of  loaf  sugar,  boil  again  for 
some  time,  take  it  off,  and,  while  cool¬ 
ing,  add  half  a  gallon  of  the  best  cognac 
brandy. 

Rhubarb,  Compound  tincture  of. — 

Take  of  rhubarb  sliced,  two  ounces; 
liquorice  root,  bruised,  one-half  ounce; 
ginger  powdered,  saffron,  each  two 
drachms;  distilled  water,  one  pint; 
proof  spirits  of  wine,  twelve  ounces  by 
measure.  Digest  for  fourteen  days, 
and  strain.  Dose,  one-half  ounce  as 
an  aperient,  or  one  ounce  in  violent 
diarrhoea. 

Bitters,  Blackberry. — The  berry, 
when  ripe,  is  known  to  be  pleasant  and 
wholesome,  and  two  handfuls  of  the 
root,  in  three  pints  of  milk  or  water, 
boiled  down  to  a  quart,  in  the  dose  of 
a  teacupful  every  two  or  three  hours, 
has  often  cured  diarrhoea  and  dysen¬ 
tery  when  other  things  have  failed. 

Astringent  Pills. — Mix  sixteen  grains 
of  acetate  of  lead  (sugar  of  lead)  with 
four  grains  of  opium,  and  make  into  a 
mass  with  extract  of  dandelion,  so  as 
to  make  eight  pills.  Dose,  from  one 
to  two.  Use  as  an  astringent  in  ob¬ 
stinate  diarrhoea,  dysentery,  and  spit¬ 
ting  of  blood. 

Diet. 

Diet  is  a  subject  which  is  of  the 
greatest  importance  for  consideration 
in  this  age  of  luxuries.  Nine  cases  out 
of  ten  of  indigestion  are  due  to  over- 
indulgence  in  eating  and  drinking. 
Again,  attention  to  diet  is  most  im¬ 
portant  when  there  is  a  tendency  to 
plethora  and  obesity,  and  it  is  equally 
important  when  there  is  a  tendency  to 
constipation,  and  certainly  no  case  of 
dyspepsia  can  be  treated  without  the 


indeed,  to  be  simple  is  to  be  great. 


753 


strictest  attention  being  paid  to  the 
food,  both  as  to  its  cooking  and  its 
nature.  If  there  is  undue  distension 
after  meals,  such  articles  as  broth, 
soups,  stewed  and  boiled  meats,  pastry, 
badly  cooked  potatoes,  and  uncooked 
vegetables  should  be  carefully  avoided, 
and  liquids  must  not  be  partaken  of  in 
any  quantity  during  a  meal,  but 
should  only  be  drunk  after  the  meal  is 
finished.  Confections  of  all  kinds  are 
also  pernicious  where  there  is  dyspepsia 
and  long-infused  tea  is  also  to  be 
avoided.  It  is  hardly  necessary  to 
add  that  where  indigestion  is  present, 
it  is  essential  that  the  food  be  thorough¬ 
ly  masticated  and  mixed  with  the  sali¬ 
vary  secretion  before  being  swallowed. 

Digestion 

Is  the  process  commencing  in  the 
mouth  and  terminating  in  the  duode¬ 
num  by  which  food  is  rendered 
fit  for  nourishing  the  body.  The  first 
stage  in  the  process  is  mastication, 
which  should  in  every  instance  be 
thoroughly  accomplished,  as  by  this 
means  its  fine  division  is  secured, 
which  renders  it  capable  of  coming 
in  contact  thoroughly  with  the  juices 
which  are  necessary  to  act  upon  it  in 
the  process  of  digestion.  By  mastica¬ 
tion  a  thorough  mixing  of  food  with 
the  salivary  secretion  is  obtained. 
This  secretion  is  most  important 
where  farinaceous  articles  are  con¬ 
cerned,  therefore  bread,  potatoes, 
and  food  containing  starchy  matter 
should  come  thoroughly  in  contact 
with  the  saliva  before  being  swallowed. 
When  the  food  is  swallowed  it  comes 
in  contact  with  the  gastric  juice, 
and  by  a  peculiar  worm-like  move¬ 
ment  of  the  stomach  it  is  kept  con¬ 
stantly  moving  to  and  fro  until  all  the 
albuminous  portions  have  been 
digested  and  the  contents  of  the 
stomach  converted  into  chyme.  The 
chyme  then  passes  into  the  duode¬ 
num,  where  it  comes  in  contact  with 


the  bile  and  pancreatic  juices,  the 
fatty  matters  there  becoming  emulsion- 
ized.  The  digested  food  is  thus 
transformed  into  chyle,  after  which  it 
is  taken  up  by  the  lacteal  vessels 
and  conveyed  to  the  blood  as  nourish¬ 
ment.  The  unassimilated  portion  of 
the  ingesta  then  passes  into  the  large 
intestine  or  colon,  where  it  becomes 
acid  and  mixed  with  the  feculent  ex¬ 
cretion  from  the  glands  of  that  bowel, 
and  is  thereafter  discharged  as  ex¬ 
crement.  Digestion  will  thus  be  seen 
to  be  very  much  facilitated  by  thor¬ 
ough  mastication,  while  the  organs  of 
digestion  are  kept  in  healthy  vigor 
by  the  nervous  apparatus  controlling 
their  secretions  being  supplied  by  a 
pure  blood;  hence  the  necessity  of  a 
daily  evacuation  of  the  bowels.  If 
this  is  not  regularly  accomplished 
absorption  of  the  foetid  liquid  takes 
place,  and  the  blood  thereby  be¬ 
comes  contaminated.  This  vitiated 
blood  circulates  through  the  nervous 
system,  and  naturally  has  a  prejudicial 
effect  upon  their  activity;  thus  not 
only  are  general  symptoms  of  nervous 
depression  persistent  if  the  bowTels 
are  not  acted  upon  daily,  but  like¬ 
wise  the  nerves  stimulating  the  gastric 
and  other  glands  are  deprived  of  their 
normal  power,  and  hence  the  secretions 
become  reduced  in  quantity  as  well 
as  in  quality.  The  salivary  glands 
are  stimulated  and  become  active 
when  the  process  of  mastication  is 
going  on,  the  saliva  being  poured  out 
in  sufficient  quantities  to  completely 
saturate  the  food  which  is  undergoing 
mastication.  It  is  therefore  quite 
unnecessary  to  imbibe  any  fluids 
during  eating,  as  this  only  dilutes  the 
natural  gastric  juices,  and  renders 
them  less  efficient  in  consequence. 
The  salivary  secretion,  as  before  stated, 
acts  in  a  chemical  manner  upon  the 
starchy  components  of  the  food,  con¬ 
verting  them  into  sugar,  by  which 


754 


No  really  great  man  ever  thought  himself  so. 


transition  they  become  fitted  for  ab¬ 
sorption.  Starch,  on  the  other  hand, 
cannot  pass  into  the  blood  as  nour¬ 
ishment. 

Digestion — Good. 

The  buoyancy  of  health  is  a  real 
enjoyment.  Strength,  mental  vigor, 
vivacity  and  good  nature  spring  from 
good  digestion.  Good  digestion  is 
secured  only  from  eating  and  drink¬ 
ing  proper  quantities  of  food  and 
liquid.  It  is  possible  to  enjoy  buoy¬ 
ancy  of  spirit  and  a  good  appetite 
every  day. 

There  is  nothing  more  delightful 
than  hunger  when  you  know  it  will 
soon  be  satisfied  with  good  food. 
Persons  who  are  convalescent  find 
great  pleasure  in  eating.  Then  after 
a  time  they  overeat,  and  the  pleasure 
is  gone.  Drugs  are  often  resorted  to 
for  relief. 

The  relief  from  drugs  is  very  tempo¬ 
rary;  then  others  are  experimented 
with.  If  the  diet  question  was  under¬ 
stood  and  practiced  there  would  be 
little  misery.  If  proper  exercise,  food, 
fresh  air,  self-massage  and  pleasur¬ 
able  pastimes  were  indulged  in  people 
would  be  better. 

Few  people  give  attention  to  the 
study  of  hygiene  until  they  find  their 
health  failing.  If  they  could  realize 
the  importance  of  spending  twice  the 
amount  in  prevention  which  it  costs 
to  cure,  they  would  be  far  wealthier, 
wiser  and  healthier. 

Diphtheria. 

Diphtheria  is  essentially  a  disease  due 
to  bad  sanitation,  and  is,  therefore, 
preventible  in  every  instance.  The 
casus  morbi  is  a  fungoid  growth,  whose 
spores  are  deposited  upon  the  tonsils 
or  fauces.  These  spores  do  not  reach 
their  seat  of  attack  by  the  atmosphere, 
but  must  be  conveyed  to  the  spot 
either  by  the  saliva,  food,  or  drinking 
water.  This  disease  never  occurs  in 


a  person  who  is  of  robust  health,  but 
is  generally  associated  with  a  vititated 
atmosphere  contained  within  the  dwell¬ 
ing,  and  which  is,  as  a  rule,  due  to  the 
escape  of  sewage  gas  into  the  apart¬ 
ment  or  apartments  inhabited  by  the 
individual.  The  inhalation  of  such 
gases  for  a  prolonged  period  has  the 
natural  effect  of  debilitating  the  human 
frame  and  rendering  it  susceptible  to 
disease,  while  these  gases,  when  ab¬ 
sorbed  into  water,  convey  to  that  fluid 
the  power  of  sustaining  and  nourishing 
the  disease-producing  germs. 

Symptoms. — The  first  indications 
of  diphtheria  are  lethargy  combined 
with  a  slow  and  weak  pulse,  which 
is  followed  in  a  day  or  two  by 
sore  throat  and  feverish  symptoms. 
When  the  throat  is  examined  a  small 
ulcer  of  a  yellowish-white  color  may  be 
detected  upon  some  part  of  it;  this 
rapidly  spreads  in  area  until  not  only 
the  throat  but  the  pharynx  and  larynx 
may  likewise  be  covered  with  the  de¬ 
posit. 

The  first  thing  to  do  when  the  dis¬ 
ease  is  suspected  is  to  send  for  a 
physician  and  have  him  use  the  anti- 
diphtheric  serum,  which  is  an  abso¬ 
lute  cure  in  the  first  24  hours. 

Treatment. — When  the  disease  is  in 
the  throat  alone  it  is  readily  destroyed 
by  the  applicat  ion  of  strong  antiseptics, 
such  as  carbolic  acid,boracic  acid,  per- 
chloride  of  iron,  sulphurous  acid, 
and  other  germicides.  While  it  is 
essential  that  the  ^general  health  be 
also  carefully  looked  after,  and  co¬ 
pious  supplies  of  nourishment  should 
be  administered  at  frequent  intervals, 
stimulants  too  should  be  freely  ad¬ 
ministered,  so  as  to  enable  the  system 
to  resist  and  overcome  the  disease. 
When  diphtheria  has  located  itself  on 
the  throat,  it  is  at  first  only  a  local 
affection,  but  in  process  of  time  the 
filaments  of  the  fungus  which  character¬ 
ize  the  disease  penetrate  the  mucous 


No  man  ever  yet  became  great  by  imitation. 


755 


surface  and  insinuate  themselves  into 
the  blood  vessels,  and  it  is  then  that 
the  dreadful  characteristics  of  the 
disease  so  rapidly  develop.  When  once 
the  disease  germs  have  been  permitted 
to  enter  the  blood,  the  most  dangerous 
stage  of  the  disease  may  be  said  to 
have  been  arrived  at.  Our  object, 
then,  should  always  be  to  prevent  this 
catastrophe  by  energetic,  persistent, 
and  repeated  attacks  being  made  upon 
the  disease  before  it  has  become  con¬ 
stitutional;  in  other  words,  we  should 
endeavor  in  every  instance  to  attack 
the  disease  and  destroy  it  in  its  initial 
stage,  and  prevent  its  invading  the 
circulation.  This  can  only  be  ac¬ 
complished  by  the  energetic  applica¬ 
tion  of  antiseptics  to  the  primary  ulcer. 
As  a  rule,  if  these  injunctions  are 
strictly  followed  out,  diphtheria  will 
be  found  most  amenable  to  treatment, 
whereas,  if  time  is  allowed  to  elapse 
without  the  local  remedies  being  ac¬ 
tively  employed,  the  disease  becomes 
one  of  the  most  malignant  and  fatal 
that  flesh  is  heir  to.  The  following 
application  wall  be  found  to  be  most 
efficacious  in  destroying  the  micro¬ 
organism  when  it  has  deposited  itself 
on  the  throat,  viz. :  Equal  portions  of 
strong  liquid  of  the  per-chloride  of  iron, 
sulphurous  acid,  glyceride  of  carbolic 
acid,  and  pure  glycerine;  this  should 
be  applied  to  the  ulcers  every  two 
hours  by  means  of  a  camel’s  hair 
pencil,  while  a  mixture  containing  five 
drachms  of  sulphurous  acid,  five 
drachms  of  the  tincture  of  the  muriate 
of  iron,  two  and  a  half  drachms  of 
chlorate  of  potash,  two  and  a  half 
drachms  of  salicine,  and  water  to  make 
eight  ounces  should  be  given  in  table- 
spoonful  doses  every  two  hours,  so 
that  the  application  and  the  medicine 
are  given  at  alternate  hours,  thus 
bringing  the  remedy  in  contact  with 
the  diseased  surface  every  hour.  Of 
course,  simultaneously,  the  patient 


should  be  well  nourished  by  frequently 
partaking  of  strong  soups,  egg  flip,  and 
port  wine.  Diphtheria,  however,  is  a 
disease  involving  so  much  danger  that 
it  is  absolutely  necessary  that  every 
individual  case  be  placed  in  the  hands 
of  a  competent  physician.  While 
diphtheria  is  most  commonly  a  throat 
disease  in  its  first  stages,  it  may  be 
conveyed  to  other  mucous  surfaces, 
such  as  the  eye,  nose,  vagina,  and 
bowel,  in  which  instances,  of  course, 
suitable  local  measures  will  require  to 
be  employed,  all  of  which  must 
necessarily  be  antiseptic.  A  useful 
adjunct  to  local  and  general  treatment 
will  be  found  in  keeping  the  air  of  the 
apartment  in  which  the  patient  is  con¬ 
fined  saturated  with  the  fumes  of  eu¬ 
calyptus,  which  may  be  conveyed  to 
the  patient  by  means  of  steam  impreg¬ 
nated  with  the  oil  issuing  from  a  bron¬ 
chitis  kettle. 

Disinfectants — or  Antiseptics. 

Disinfectants,  or  antiseptics,  are 
preparations  which  have  the  effect  of 
destroying  the  germs  of  disease.  There 
are  several  natural  disinfectants,  such 
as  pure  air,  sunshine,  and  good  ventila¬ 
tion.  Disinfectants  must  always  be 
distinguished  from  aseptics:  e.  g. 
water,  as  a  rule,  contains  germs  which 
may  be  morbid  in  their  action  or  not, 
but  if  this  water  is  boiled,  the  vitality 
of  the  germs  is  thereby  destroyed,  and 
thus  the  water  is  rendered  aseptic — 
that  is  to  say,  it  is  deprived  of  the 
power  of  producing  poisonous  effects 
upon  the  individual  drinking  it.  Dis¬ 
infectant,  therefore,  in  reality  means 
the  power  of  destroying  the  potency 
of  certain  low  forms  of  microscopic 
life.  Among  the  most  powerful  anti¬ 
septics  are  bi-chloride  of  mercury, 
carbolic  acid,  creasote,  thymol,  aristol 
chlorine,  acetic  acid,  sulphurous  acid, 
chloral,  chloroform,  alcohol,  and  many 
others.  The  direct  effect  of  .these 
agents  is  to  destroy  the  vitality  of  the 


/ 


756 


In  a  great  soul  everything  is  great. 


germs  which  give  rise  to  disease. 
If  we  wish  to  isolate  a  patient  who  is 
suffering  from  a  contagious  disorder, 
the  ordinary  plan  would  be  to  hang 
a  sheet  over  the  door  of  the  apart¬ 
ment  in  which  the  patient  is  confined, 
and  keep  this  sheet  saturated  with  a 
solution  of  carbolic  acid.  By  tiffs 
means  all  air  passing  from  that  room 
will  naturally  be  deprived  of  its  dis¬ 
ease-producing  constituents,  in  conse¬ 
quence  of  the  destructive  effect  of  the 
carbolic  acid  upon  the  germs.  Dis¬ 
infectants  are  also  employed  as  local 
applications  in  certain  diseases,  such 
as  aphtha,  diphtheria,  furunculus  or 
boils,  small-pox,  and  all  the  exanthe¬ 
mata  during  convalescence.  In  the 
latter  circumstances  disinfectants  are 
applied  to  the  skin,  so  as  to  disinfect 
the  scales  which  are  thrown  off  by  the 
cuticle.  Again,  offensive  odors  aris¬ 
ing  from  putrescence  of  any  kind  may 
be  destroyed  by  the  free  use  of  certain 
disinfectants,  which  in  this  instance 
are  termed  deodorants,  simply  from 
the  power  which  these  agents  have 
of  destroying  the  organisms  which 
give  rise  to  the  foetid  stench  which  is 
generated  by  decomposition. 

Disinfectants. 

Quicklime  to  absorb  moisture  and 
putrid  fluids.  Use  fresh  stone  lime, 
finely  powdered;  sprinkle  it  on  the 
place  to  be  dried,  and  in  damp  rooms 
place  a  number  of  plates  or  pans  filled 
with  the  lime  powder.  Whitewash 
with  pure  lime,  and  not  with  kalso- 
mine. 

Charcoal  powder  to  absorb  putrid 
gases.  The  coal  must  be  dry  and 
fresh,  and  should  be  combined  with 
lime.  This  compound  is  the  “  calx 
powder  ”,  as  sold  in  the  shops. 

Chloride  of  lime  to  give  off  chlorine, 
to  absorb  putrid  effluvia  and  to  stop 
putrefaction.  Use  it  as  lime  is  used, 
and  if  in  cellars  or  close  rooms  the 
chlorine  gas  is  wanted,  pour  strong 


vinegar  of  diluted  sulphuric  acid 
upon  your  plates  of  chloride  of  lime 
occasionally,  and  add  more  of  the 
chloride. 

Sulphate  of  iron  (copperas)  and 
carbolic  acid  to  disinfect  the  discharges 
from  cholera  patients  and  to  purify 
water  closets  and  drains.  Dissolve 
8  or  10  pounds  of  copperas  in  a  com¬ 
mon  pailful  of  water,  and  pour  this 
strong  solution  into  the  water  closets 
or  drain,  every  hour,  if  cholera  dis¬ 
charges  have  been  thrown  in  those 
places;  but  for  ordinary  use,  to  keep 
privies  or  water  closets  from  becoming 
offensive,  pour  a  pint  of  tiffs  solution 
into  every  water-closet  pan  or  privy 
seat  every  night  and  morning.  If 
there  is  cholera  in  the  house  or  dis¬ 
trict,  let  carbolic  acid  be  added  to 
this  iron  solution — one  half  pint  of  the 
fluid  acid  to  five  gallons  of  the  solu¬ 
tion.  Bed-pans  and  chamber-vessels 
are  best  disinfected  with  this  mixed 
solution  using  a  gill  at  a  time. 

Permanganate  of  potassa,  to  be  used 
in  disinfecting  clothing  and  towels 
from  cholera  and  fever  patients, 
during  the  night,  or  when  such  articles 
cannot  be  instantly  boiled.  Throw 
the  soiled  articles  immediately  into 
a  tub  of  water  in  which  there  has  been 
dissolved  an  ounce  of  the  permangan¬ 
ate  salt  to  every  three  gallons  of  water. 
Boil  the  clothing  as  soon  as  it  is  re¬ 
moved  from  this  colored  solution. 

Carbolic  Acid  (fluid)  may  be  di¬ 
luted  at  the  rate  of  from  forty  to  one 
hundreds  parts  of  water  to  one  of  fluid 
acid.  Use  this  solution  for  the  same 
purposes  as  copperas  is  used;  also  to 
sprinkle  upon  any  kind  of  garbage  or 
decaying  matter,  and  on  foul  surfaces 
or  in  drains.  When  used  to  disinfect 
clothing,  carbolic  acid  of  good  quality 
should  be  thoroughly  mixed  with  its 
own  quantity  of  strong  'vinegar,  and 
next  be  dissolved  in  two  hundred  times 
its  own  quantity  of  water,  before  the 


Men  in  teaching  others,  learn  themselves. 


757 


clothing  is  immersed  in  it.  This  mix¬ 
ture  with  vinegar  insures  such  com¬ 
plete  solution  of  the  carbolic  acid  that 
the  clothing  will  not  be  “burned”  by 
undissolved  drops  of  acid  when  disin¬ 
fected  in  the  carbolic  water.  This 
w-eak  solution,  (1  part  to  200),  will  not 
injure  common  clothing.  But  to  de¬ 
stroy  clothing  as  well  as  infection,  in¬ 
stantly,  use  the  acid  diluted  only  ten 
to  thirty  times  in  its  own  quantity  of 
water.  The  disinfecting  and  antiseptic 
power  of  good  carbolic  acid  is  so  great 
that  one  part  of  it  to  fifty  or  one  hun¬ 
dred  parts  of  water  is  sufficient  for  or¬ 
dinary  purposes.  For  drains,  sewers, 
foul  heaps,  stables,  and  privies,  the 
cheap  “dead  oil”  of  coal  tar  or  the 
crude  carbolic  acid  answers  every 
purpose  when  freely  applied. 

Coal  Tar  itself  is  available  as  a 
disinfectant  to  paint  upon  the  walls 
of  stables,  privy  vaults  and  drains. 
By  mixing  with  sawdust  or  dry  lime, 
coal-tar  or  crude  acid  may  be  used  on 
foul  grounds  or  heaps  of  refuse. 

Boiling,  or  high  steam  Heat. — When¬ 
ever  foul  clothing  and  infected  things 
can  be  boiled,  or  have  a  boiling  heat 
steadily  applied  and  kept  up  for  an 
hour,  this  is  one  of  the  simplest  and 
best  modes  of  disinfection.  But  until 
such  high  heat  is  actually  applied  to 
the  infected  things,  some  one  of  the 
disinfecting  solutions  must  be  used. 
A  common  steam  tub  (in  a  laundry  or 
elsewhere)  with  a  tight  cover  is  a  good 
disinfecting  vat. 

Disinfected — Things  to  be. 

First — things  that  should  be  disin¬ 
fected  are :  Beds,  bedding,  and  uphol¬ 
stered  stuffs.  Expose  to  sunlight  and 
ventilation  freely  and  frequently.  If 
actually  infected;  thoroughly  moisten 
every  part  with  best  solution  of 
permanganate  of  potassa  or  carbolic 
acid  solution.  Second — Soiled  cloth¬ 
ing,  etc.,  from  the  sick  with  cholera 


or  any  contagious  disease.  Use  so¬ 
lution  permanganate  of  potassa  or 
carbolic  acid  solution  precisely  as 
directed,  and  as  soon  as  the  soiled 
articles  are  removed  from  the  patient; 
or  immerse  them  at  once  in  boiling 
water.  In  any  case  of  infectious  dis¬ 
ease  the  clothing  must  be  boiled  pre¬ 
vious  to  washing  or  drying.  Infected 
clothing  must  be  thrown  into  the 
water  at  boiling  heat,  and  that  tem¬ 
perature  should  be  kept  up  for  an 
hour.  Third — Carpets,  sofas,  lounges, 
mattresses,  floors,  etc.,  infected  by 
cholera  excrement  or  small-pox  and 
other  contagions. 

Process. — Thoroughly  moisten  every 
infected  thing  with  one  of  the  carbolic 
or  permanganate  solutions. 

Another. — To  give  still  greater  com¬ 
pleteness  to  the  disinfection  required 
for  an  infected  apartment  and  thick, 
woolen  stuffs,  carpets,  etc.,  to  which 
boiling  heat  cannot  be  applied,  fumi¬ 
gate  with  sulphurous  acid,  thus: 
Arrange  .to  vacate  the  room  for 
twelve  hours;  close  every  window- 
and  aperture,  and  upon  an  iron 
pipkin  or  kettle  with  legs,  burn 
half  a  pound  of  sulphur  for  every 
50  cubic  feet  of  space  in  the  room. 
Instantly  after  kindling  it  every  person 
must  withdraw  from  the  place,  and 
the  room  must  remain  closed  for  suc¬ 
ceeding  eight  hours.  If  any  other  kind 
of  fumigation  is  resorted  to  (as  that  by 
chlorine,  bromine  or  nitrous  acid),  a 
sanitary  officer  should  superintend  the 
process.  Fumigation  should  be  re¬ 
sorted  to  in  dwelling  houses  only 
by  official  orders  or  permission, 
as  the  disinfecting  gases  are  very- 
poisonous.  Finally  let  fresh  air  and 
sunlight  purify  every  place  they  can 
reach.  Open  and  dry  all  cellars  and 
vaults,  and  keep  the  grounds  and  sur¬ 
faces  about  dwellings  as  dry  and  clean 
as  possible.  Use  fresh  lime  or  the 
“calx  powder ”  freely  upon  wet  or 


758 


Every  one  can  master  a  grief  but  he  that  has  it. 


■ 


offensive  surfaces.  Flush  the  water- 
closets  and  drains  daily  before  throw¬ 
ing  in  the  disinfectants  as  directed. 
Let  domestic  and  personal  cleanliness 
be  everywhere  observed.  There  are  no 
substitutes  for  fresh  air  and  water. 

Dizziness. 

This  may  come  from  dyspepsia, 
over-exertion,  or  any  derangement 
of  the  circulation.  Avoid  the  cause, 
and  keep  the  feet  warm,  and  head 
cool. 

Dose  or  Posological  Tables 

Or  rules  for  administering  medicines, 
having  reference  to  Age  and  Sex. 
When  for  an  adult  (a  person  of  40 
years)  the  dose  is  allowed  to  be  about 
1  drachm,  60  grains. 

Those  at  20  years,  2-3  of  a  dr.,  40  grains. 


(( 

13 

it 

1-2 

U 

30  “ 

a 

7 

a 

1-3 

it 

to 

o 

a 

4 

a 

1-4 

(t 

15  “ 

a 

3 

it 

1-6 

it 

10  “ 

it 

2 

it 

1-8 

a 

7  to  8  “ 

a 

1 

it 

1-12 

a 

5  to  8  “ 

For  babes  under  1  year,  the  dose 
should  go  down  by  months,  at  the 
same  rate  as  by  years  for  those  over 
a  year. 

Again  for  persons  in  advanced 
life,  say  from  60  years,  the  dose  must 
begin  to  lessen  about  5  grains,  and, 
from  that  on,  5  grains  for  each  ad¬ 
ditional  10  years. 

Females,  however,  need  a  little  less, 
generally,  than  males. 

The  above  rules  hold  good  in  all 
medicines  except  castor  oil,  the  pro¬ 
portion  of  which  cannot  be  reduced 
so  much,  and  opium  and  its  various 
preparations,  which  must  be  reduced, 
generally,  in  a  little  greater  pro¬ 
portion. 

Drainage. 

Drainage,  as  applied  in  surgery, 
has  special  reference  to  the  removal 
of  fluids  which  are  secreted  in  cavities 
such  as  abscesses  and  after-operations. 


If  free  drainage  is  not  induced,  the 
fluids  which  are  secreted,  either  in  the 
cavity  of  an  abscess  which  has  been 
opened  or  in  that  which  has  been 
produced  by  the  removal  of  unhealthy 
tissue,  may  decompose  and  produce 
constitutional  effects  which  would 
otherwise  be  obviated.  Drainage,  of 
course,  is  a  term  more  largely  em¬ 
ployed  with  reference  to  the  hygienic 
conditions  essential  to  the  preserva¬ 
tion  of  health,  and  in  this  instance  has 
special  reference  to  the  removal  of 
superabundant  fluids  from  the  surface 
of  the  soil,  and  also  to  the  removal  of 
soil  from  dwelling-houses.  In  the 
drainage  of  houses  it  is  essential  that 
all  fluids  which  do  not  contain  de¬ 
composing  matter  should  be  emptied 
into  the  sewage  pipes  without  being 
connected  with  them;  e.  g.  all  liquids 
emanating  from  baths,  wash-hand 
basins,  and  sinks,  should  have  no  di¬ 
rect  connection  with  the  sewer  pipes. 
On  the  other  hand,  it  is  necessary 
that  the  drainage  of  water-closets  should 
be  conducted  into  the  main  sewer; 
but  previous  to  their  junction  with 
this  channel  they  should  be  so 
ventilated  that  any  gases  emanating 
from  the  main  sewage  system  will 
be  permitted  to  escape  into  the  open 
atmosphere,  and  not  by  virtue  of  a 
continuity  of  pipe  be  permitted  to 
enter  the  dwelling-house.  The  com¬ 
plete  severance  of  the  drainage  sys¬ 
tem  of  a  house  from  that  of  the  sewer 
is  essential  to  the  health  of  the  in¬ 
dividuals  inhabiting  the  dwelling; 
and  this,  of  course,  can  only  be  brought 
about  by  the  introduction  of  traps 
which  are  thoroughly  open  to  the 
outside  air.  The  certainty  of  re¬ 
moving  such  a  contingency  as  the 
admission  of  sewer  gas  into  a  house 
is  so  easily  accomplished  that  it 
would  simply  amount  to  criminality 
in  any  builder  to  permit  such  a  catas¬ 
trophe  to  occur.  Of  course,  it  goes 


T o  live  is  not  merely  to  breathe,  it  is  to  act. 


759 


without  saying  that  the  sewage  pipes 
within  the  dwelling  should  be  thor¬ 
oughly  impervious  to  the  escape  of 
gas;  and  to  provide  against  the  risk 
of  this  occurring,  the  drains  should 
be  periodically  tested,  so  that  it 
may  be  ascertained,  at  least  once  a 
year,  whether  they  are  in  perfect 
working  order.  If  this  rule  be  adopt¬ 
ed,  serious  consequences  arising  from 
sewage  contamination  may  always 
be  avoided,  and  thereby  not  only  ill¬ 
ness  prevented,  but  valuable  lives 
saved. 

For  Water  Closet  Drains. 

Flush  them  frequently  and  wash 
down  with  chloride  of  lime,  half 
pound  to  a  gallon  of  water,  or  carbolic 
powder  in  same  proportion ;  or  Condy’s 
fluid,  two  tablespoonfuls  to  .a  gallon 
of  water. 

Borax. — Alone  or  dissolved  in  water, 
and  used  freely  to  pour  down  closets, 
sinks,  etc.,  it  removes  all  noisome 
smells,  acting  as  a  purifier,  and  render¬ 
ing  even  impure  wrater  wholesome.  It 
should  be  used  frequently  where  sewer 
gas  is  suspected. 

Permanganate  of  Potash  is  a  most 
convenient  and  useful  disinfectant.  It 
is  cheap,  and  a  small  bottle  of  the  crys¬ 
tals  should  always  be  kept  in  the  house. 
For  general  purposes,  one  teaspoonful 
of  the  crystals  dissolved  in  a  gallon  of 
water  is  the  best  strength. 

Drastic  Measures. 

Drastic  is  a  term  applied  to  severe 
measures,  and  also  to  purgatives  w  hich 
act  in  an  energetic  manner,  such  as 
croton  oil,  scammonv,  jalap,  etc. 

Dressing,  Surgical. 

Dressing,  as  applied  to  surgery, 
means  the  application  of  certain  sub¬ 
stances,  either  in  a  simple  form  or  com¬ 
bined  with  some  medicinal  substance 
which  renders  their  action  more  effica¬ 
cious;  e.  g.,  dry  dressings  are  applied 


to  certain  wounds  where  absorption  of 
discharges  is  required.  These  dress¬ 
ings  are  always,  or  ought  always  to  be, 
rendered  antiseptic  by  previous  im¬ 
mersion  in  some  fluid  which  has  a 
destructive  effect  upon  micro-organ¬ 
isms.  Until  within  the  past  few  years 
wet  dressings  were  largely  employed 
in  the  treatment  of  wounds,  whether 
these  were  surgical  or  due  to  injury. 
Nowadays  dry  dressings,  are  very 
much  more  in  vogue,  and  these  are 
invariably  associated  with  antiseptic 
substances  which  prevent  decomposi¬ 
tion,  while  the  dressings  absorb  the  dis¬ 
charges.  The  most  important  point 
to  be  attended  to  in  the  dressing  of 
wounds  is  to  procure  as  rapid  healing 
of  the  raw  surface  as  possible,  and  this 
can  only  be  induced  by  keeping  down 
the  decomposition  of  the  fluids  whicfi 
naturally  exude  from  a  wounded  sur¬ 
face.  It  is  therefore  customary  to, 
first  of  all,  make  the  wound  aseptic  by 
the  application  of  antiseptic  fluids, 
such  as  bi-chloride  of  mercury,  carbolic 
acid,  iodoform,  or  aristol.  When  this 
has  been  effected  the  wound  is  dusted 
over  w'ith  an  antiseptic  powder,  such 
as  boracic  acid,  aristol,  or  iodoform. 
The  most  efficacious,  however,  is  aris¬ 
tol,  and  when  it  is  combined  with  co¬ 
caine,  say  in  the  proportion  of  five  or 
ten  per  cent.,  the  pain  of  the  wound 
entirely  disappears  in  consequence  of 
the  anaesthetic  effect  of  the  cocaine 
upon  the  cut  surface.  When  aristol 
is  judiciously  employed  in  the  dressing 
of  wounds  we  frequently  find  that  these 
heal  without  the  slightest  difficulty; 
indeed  if  it  is  properly  applied,  we  will 
invariably  have  union  taking  place 
without  any  appearance  of  suppura¬ 
tion.  The  best  dressing  for  wounds 
is  what  is  usually  called  blue  gauze 
because  of  its  being  saturated  with  a 
solution  of  bi-chloride  of  mercury,  which 
is  probably  one  of  the  most  powerful 
antiseptics  we  possess’.  A  wound 


760 


The  first  day  a  man  is  a  guest, 


dressed  with  this  substance  and  in  the 
manner  which  has  been  indicated  will 
frequently  not  require  to  be  looked  at 
for  a  week  afterwards,  when  in  all  proba¬ 
bility  it  will  be  found  that  complete 
union  has  taken  place,  and  that  no 
further  treatment  is  necessary. 

Dropsy. 

Dropsy  is  the  effusion  of  the  watery 
constituents  of  the  blood,  and  is 
invariably  due  to  an  imperfect  cir¬ 
culation  through  the  veins.  When 
dropsy  occurs  in  the  limbs  it  may 
be  detected  by  pressure  applied  to 
the  swollen  part,  in  which  case  the 
indentation  produced  by  the  fingers 
remains  for  a  considerable  time  after 
the  pressure  has  been  removed.  This 
is  called  pitting,  and  technically 
this  form  of  dropsy  is  termed  Ana¬ 
sarca.  When  dropsy  occurs  in  the 
cavity  of  the  abdomen  it  is  generally 
due  to  the  obstruction  of  the  venous 
circulation  of  the  liver,  or  some  in¬ 
flammatory  condition  of  the  peri¬ 
toneum  which  interferes  with  the 
complete  circulation  of  the  blood  in 
this  membrane,  and  in  consequence 
oozing  of  the  watery  constituents  of 
the  blood  into  the  peritoneal  cavity 
takes  place.  This  form  of  dropsy, 
as  well  as  that  of  the  limbs,  is  fre¬ 
quently  coincident  with  heart  dis¬ 
ease  and  with  Bright’s  disease  of  the 
kidneys,  but  in  every  instance  it 
depends  upon  an  incommoded  cir¬ 
culation  of  the  veins.  Dropsy  in  the 
chest,  or  hydro-thorax,  is  the  direct 
outcome  of  pleurisy  which  has  not 
been  cured  in  its  acute  stages,  or  it  may 
arise  from  pressure  upon  the  large 
veins  which  pass  through  the  thorax 
in  their  progress  towards  the  heart. 
When  dropsy  of  the  limbs,  or  anasarca, 
occurs,  it,  of  course,  is  necessary  in 
every  instance  to  ascertain  the  im¬ 
mediate  cause,  and  this  should  be 
treated  with  remedies  which  will  tend 


to  remove  the  cause  of.  obstruction; 
e.  g.,  if  the  kidneys  are  at  fault  it  will 
be  necessary  to  employ  diuretics  with 
a  view  to  increase  the  action  of  these 
organs,  and  also  purgatives  to  relieve 
them  as  much  as  possible  of  the  bur¬ 
den  which  naturally  devolves  upon 
them,  while  at  the  same  time  the 
circulation  should  be  relieved  by 
keeping  the  limbs  in  a  horizontal 
position.  If  abdominal  dropsy,  or 
ascites,  exists,  the  same  remedies 
should  be  employed  as  in  the  case 
of  dropsy  of  the  limbs,  but  it  will  often 
be  found  that  the  most  expeditious 
way  of  removing  the  fluid  is  by  tap¬ 
ping.  The  same  applies  to  dropsy 
of  the  chest.  This  operation  can 
now  be  performed  with  such  safety, 
and  with  so  much  freedom  from 
inconvenience,  not  to  say  pain,  that 
it  seems  absurd  to  rely  on  medicinal 
agents  when  such  an  expeditious 
method  of  getting  quit  of  the  fluid  can 
be  adopted.  Dropsy  is  such  an  import¬ 
ant  and  serious  ailment  that  it  would 
be  wrong  to  endevor  to  treat  it  with¬ 
out  the  aid  of  medical  science;  there¬ 
fore,  in  every  case  of  dropsy  medical 
aid  should  be  immediately  called  in. 
Among  the  most  useful  diuretics 
in  the  treatment  of  dropsy  are  dig¬ 
italis,  diuretin,  cream  of  tartar,  acetate 
of  potash,  infusion  of  broom,  etc.,  to¬ 
gether  with  saline  purgatives. 

Drinks— Cooling. 

Tamarind  No.  I. — Boil  two  ounces 
of  the  pulp  of  tamarinds  in  two  pints 
of  milk,  then  strain. 

Tamarind  No.  2. — Boil  two  ounces 
of  the  pulp  in  two  pints  of  warm 
water  and  allow  it  to  get  cold,  then 
strain. 

Drinking  in  Summer. 

If  very  thirsty,  sip;  do  not  gulp; 
especially  if  drinking  iced  water. 
The  sudden  deaths  while  drinking,  fre¬ 
quently  recorded  in  summer,  are  due 


the  second  a  burden ,  the  third  a  pest. 


761 


to  paralysis  of  the  stomach,  pro¬ 
duced  by  drenching  it  suddenly  with 
iced  water.  By  sipping,  thirst  is 
more  thoroughly  quenched  and  less 
water  is  needed;  for  all  seasons  the 
quantity  taken  is  an  important  mat¬ 
ter,  nearly  as  important  as  the  tem¬ 
perature. 

Remember,  your  health  depends 
as  much,  or  more,  on  what  you  drink 
than  on  what  you  eat.  The  numer¬ 
ous  artificial  beverages  supplied  now¬ 
adays  are  very  palatable  and  put  up 
in  attractive  form;  but  beware  of 
them  if  you  would  enjoy  health. 

Pure  lemonade  is  a  good,  safe  drink 
in  summer,  if  pure  water  is  not  enough. 
Take  one  or  two  lemons,  as  the  ap¬ 
petite  craves,  in  as  much  water  as  will 
make  it  pleasant  to  drink  without 
sugar.  The  sweet  drinks  increase 
thirst. 

Drowning— To  Afford  Assistance 
to  a  Person  in  Danger  of. 

If  the  spectator  is  unable  to  swim, 
and  can  make  the  sufferer  hear,  he 
ought  to  direct  him  to  keep  his  hands 
and  arms  under  water  until  assistance 
comes;  in  the  meantime,  throw  to¬ 
wards  him  a  rope,  a  pole,  or  anything 
that  may  help  to  bring  him  ashore  or 
on  board;  he  will  eagerly  sieze  what¬ 
ever  is  put  within  his  reach;  thus  he 
may,  perhaps,  be  rescued  from  his 
perilous  situation. 

The  best  manner  in  which  an  expert 
swimmer  can  lay  hold  of  a  person  he 
wishes  to  save  from  sinking,  is  to  grasp 
his  arm  firmly  between  the  shoulder 
and  the  elbow;  this  will  prevent  him 
from  clasping  the  swimmer  in  his  arms 
and  thus  forcing  him  under  water,  and, 
perhaps,  causing  them  to  sinktogether. 

Drowned  Person — To  Resus¬ 
citate. 

Attend  to  the  following  essential 
rules : 

Lose  no  time. 

Handle  the  body  gently. 


Carry  the  body  face  downwards, 
with  the  head  gently  raised,  and  never 
hold  it  up  by  the  feet. 

Send  for  medical  assistance  im¬ 
mediately,  and  in  the  meantime  act 
as  follows: 

Strip  the  body,  rub  it  dry;  then 
wrap  it  in  hot  blankets,  and  place  it 
in  a  warm  bed  in  a  warm  room. 

Cleanse  away  the  froth  and  mucus 
from  the  nose  and  mouth. 

Apply  warm  bricks,  bottles,  bags 
of  sand,  etc.,  to  the  armpits,  between 
the  thighs,  and  to  the  soles  of  the  feet. 

Rub  the  surface  of  the  body  with 
the  hands  enclosed  in  warm,  dry 
worsted  socks. 

If  possible,  put  the  body  into  a 
warm  bath. 

To  restore  breathing,  lay  patient  on 
his  back,  raising  head  and  shoulders 
by  placing  a  folded  coat  or  other  gar¬ 
ment  under  him,  put  the  pipe  of  a 
common  bellows  into  one  nostril,  care¬ 
fully  closing  the  other  and  the  mouth; 
at  the  same  time  drawing  downwards 
and  pushing  gently  backwards,  the 
upper  part  of  the  windpipe,  to  allow  a 
more  free  admission  of  air;  blow  the 
bellows  gently,  in  order  to  inflate  the 
lungs,  till  the  breast  be  raised  a  little; 
then  set  the  mouth  and  nostrils  free, 
and  press  gently  on  the  chest;  repeat 
this  until  signs  of  life  appear. 

Or  induce  artificial  respiration  by 
Silvester’s  method — viz. :  stand  at  head 
of  patient,  grasp  both  arms  above  el¬ 
bows  and  raise  them  slowly  above  the 
patient’s  head,  keeping  them  there 
for  two  seconds  (this  expands  the 
chest  and  air  is  admitted  to  the  lungs), 
the  feet  being  held ;  then  quickly  lower 
arms  and  press  into  sides  of  chest  and 
repeat  this  movement  about  every 
five  seconds  until  the  patient  shows 
signs  of  returning  respiration.  This 
is  usually  denoted  by  a  flush  of  color 
in  the  face. 


762 


Guilt  is  ever  at  a  loss,  and  confusion  waits  upon  it. 


The  body  should  be  covered  the 
moment  it  is  placed  on  the  table,  ex¬ 
cept  the  face,  and  all  the  rubbing 
carried  on  under  the  sheet  or  blanket. 
When  they  can  be  obtained,  a  number 
of  tiles  or  bricks  should  be  made  tol¬ 
erably  hot  in  the  fire,  laid  on  a  row  on 
the  table,  covered  with  a  blanket,  and 
the  body  placed  in  such  a  manner  on 
them  that  their  heat  may  enter  the 
spine.  When  the  patient  revives,  ap¬ 
ply  smelling  salts  to  the  nose,  give 
warm  wine  or  brandy  and  water. 

Cautions. — Never  rub  the  body  with 
salt  or  spirits.  Never  roll  the  body  on 
casks.  Continue  the  remedies  for 
twelve  hours  without  ceasing. 

Drugs — Their  Doses  and 
Properties. 

The  various  drugs  are  arranged 
according  to  their  properties,  and  the 
doses  of  each  for  adults  are  given. 
Many,  however,  have  been  necessarily 
omitted  from  each  class,  because  they 
should  not  be  employed  except  by  a 
physician. 

They  are  divided  into  four  grand 
classes : 

1.  General  Stimulants. 

2.  Local  Stimulants. 

3.  Chemical  Remedies. 

4.  Mechanical  Remedies. 

General  stimulants  are  subdivided 
into  two  classes,  diffusible  and  perma¬ 
nent  stimulants:  the  first  comprising 
Narcotics  and  Antispasmodics,  and 
the  second  Tonics  and  Astringents. 

Narcotics  are  medicines  whose  effects 
stupefy  and  diminish  the  activity  of 
the  nervous  system.  Given  in  small 
doses,  they  generally  act  as  stimu¬ 
lants,  but  an  increased  dose  produces 
a  sedative  effect.  Under  this  head 
are  included  alcohol,  camphor,  ether, 
the  hop,  and  opium. 

Alcohol,  or  rectified  spirit,  is  a 
very  powerful  stimulant,  and  is 
never  used  as  a  remedy  without  being 


diluted  to  the  degree  called  proof 
spirit;  and  even  then  it  is  seldom 
used  internally.  It  is  used  externally 
in  restraining  bleeding,  when  there  is 
not  any  vessel  of  importance  wounded ; 
and  also  for  all  bruises  and  sprains, 
when  diluted  to  one  in  three  parts  of 
water.  It  is  also  used  as  a  lotion  for 
bums,  and  is  applied  by  dipping  a 
piece  of  lint  into  the  spirit,  and  lay¬ 
ing  it  over  the  part.  Freely  diluted 
(one  part  to  eighteen)  with  water,  it 
forms  a  useful  eye-wash  in  the  last 
stage  of  ophthalmia.  Used  internally, 
it  acts  as  a  very  useful  stimulant  when 
diluted  and  taken  moderately,  increas¬ 
ing  the  general  excitement,  and  giving 
energy  to  the  muscular  fibres;  hence 
it  becomes  veiy  useful  in  certain 
cases  of  debility,  especially  in  habits 
disposed  to  create  acidity;  and  in  the 
low  stage  of  all  fevers.  Dose. — It  is 
impossible  to  fix  anything  like  a  dose 
for  this  remedy,  as  much  will  depend 
upon  the  individual  ;  but  diluted  with 
water  and  sweetened  with  sugar,  from 
half-an-ounce  to  two  ounces  may  be 
given  three  or  four  times  a  day.  In 
cases  of  extreme  debility,  however, 
much  will  depend  upon  the  disease. 

Caution. — Remember  that  alcohol  is 
an  irritant  poison,  and  that  daily 
indulgence  in  its  use  originates  dys¬ 
pepsia,  or  indigestion,  and  many 
other  serious  complaints.  Of  all  kinds 
of  spirits  the  best  as  a  tonic  and 
stomachic  is  brandy. 

Camphor  is  not  a  very  steady  stim¬ 
ulant,  as  its  effect  is  transitory; 
but  in  large  doses  it  acts  as  a  narcotic, 
abating  pain  and  inducing  sleep.  In 
moderate  doses  it  operates  as  a  diapho¬ 
retic,  diuretic,  antispasmodic,  increas¬ 
ing  the  heat  of  the  body,  allaying 
irritation  and  spasm.  It  is  used 
externally  as  a  liniment  when  dissolved 
in  oil,  alcohol  or  acetic  acid,  being 
employed  to  allay  rheumatic  pains; 


It  takes  a  great  man  to  make  a  good  listener. 


763 


and  it  is  also  useful  as  an  embrocation 
in  sprains,  bruises,  chilblains,  and, 
when  combined  with  opium,  it  has 
been  advantageously  employed  in 
flatulent  colic,  and  severe  diarrhoea, 
being  rubbed  over  the  bowels.  When 
reduced  to  fine  powder,  by  the  addition 
of  a  little  spirit  of  wine  and  friction, 
it  is  very  useful  as  a  local  stimulant 
to  indolent  ulcers,  especially  when 
they  discharge  a  foul  kind  of  matter; 
a  pinch  is  taken  between  the  fingers 
and  thumb,  and  sprinkled  into  the 
ulcer,  which  is  then  dressed  as  usual. 
When  dissolved  in  oil  of  turpentine, 
a  few  drops  placed  in  a  hollow  tooth 
and  covered  with  absorbent  cotton,  or 
scraped  lint,  give  almost  instant  relief 
to  toothache.  Used  internally,  it  is 
apt  to  excite  nausea,  and  even  vomit¬ 
ing,  especially  when  given  in  the 
solid  form.  As  a  stimulant  it  is  of 
great  service  in  all  low  fevers,  malig¬ 
nant  measles,  malignant  sore  throat, 
and  confluent  small-pox;  and  when 
combined  with  opium  and  bark,  it 
is  extremely  useful  in  checking  the 
progress  of  malignant  ulcers,  and 
gangrene.  As  a  narcotic,  it  is  dan¬ 
gerous,  as  it  may  produce  rapid 
depression  referable  to  the  heart. 
When  powdered  and  sprinkled  upon 
the  surface  of  a  blister,  it  prevents 
the  cantliarides  acting  in  a  peculiar 
and  painful  manner  upon  the  bladder. 
Combined  W'ith  senna,  it  increases  its 
purgative  properties;  and  it  is  also 
used  to  correct  the  nausea  produced 
by  squills,  and  the  irritating  effects 
of  drastic  purgatives  and  mezereon. 
Dose,  from  four  grains  to  lialf-a- 
scruple,  repeated  at  short  intervals 
when  used  in  small  doses,  and  long 
intervals  when  employed  in  large 
doses.  Doses  of  various  prepara¬ 
tions. — Camphor  mixture,  from  half- 
an-ounce  to  three  ounces;  compound 
tincture  of  camphor  (paregoric  elixir), 
from  fifteen  minims  to  two  drachms. 


Caution. — When  given  in  an  overdose 
it  acts  as  poison,  producing  vomit¬ 
ing,  giddiness,  delirium,  convulsions, 
and  sometimes  death.  Opium  is  the 
best  antidote  for  camphor,  whether  in 
excess  or  taken  as  a  poison. 

Mode  of  Exhibition. — Itmaybemixed 
with  almond  emulsion,  or  mucilage, 
or  the  yolk  of  eggs,  and  by  this  means 
suspended  in  water,  or  combined  with 
chloroform  as  a  mixture,  in  which 
form  it  is  a  valuable  stimulant  in 
cholera  and  other  diseases. 

Ether  is  a  diffusible  stimulant,  nar¬ 
cotic,  and  antispasmodic. 

Sulphuric  Ether  is  used  externally 
both  as  a  stimulant  and  a  refrigerant. 
In  the  former  case  its  evaporation  is 
prevented  by  covering  a  rag  moistened 
with  it  with  oiled  silk,  in  order  to  re¬ 
lieve  headache,  and  in  the  latter  case 
it  is  allowed  to  evaporate,  and  thus 
produce  coldness;  hence  it  is  applied 
over  scalded  surfaces  by  means  of  rags 
dipped  in  it.  As  a  local  application, 
it  has  been  found  to  afford  almost  in¬ 
stant  relief  in  earache,  when  combined 
with  almond  oil,  and  dropped  into  the 
ear.  It  is  used  internally  as  a  stimu¬ 
lant  and  narcotic  in  low  fevers  and 
cases  of  great  exhaustion.  Dose,  from 
fifteen  minims  to  half  a  drachm,  re¬ 
peated  at  short  intervals,  as  its  effects 
soon  pass  off.  Give  in  a  little  cam¬ 
phor  julep,  or  water. 

Nitric  Ether  is  a  refrigerant,  diuretic, 
and  antispasmodic,  well  known  as 
“sweet  spirits  of  nitre.  ”  Used  extern¬ 
ally,  its  evaporation  relieves  headache, 
and  it  is  sometimes  applied  to  burns. 
It  is  used  internally  to  relieve  nausea, 
flatulence,  and  thirst  in  fevers;  also  as 
a  diuretic.  Dose,  from  ten  minims  to 
one  drachm.  The  smaller  dose  taken 
in  a  little  warm  water  or  gruel  is  useful 
as  a  sudorific  in  cases  of  cold  and 
chill,  to  induce  and  promote  the  proper 
action  of  the  skin,  which  has  been 


764 


Happiness  grows  at  our  own  firesides, 


checked.  If  a  larger  close  be  taken,  it 
acts  as  a  diuretic  and  not  as  asudori- 
fic,  and  so  fails  to  produce  the  desired 
effect. 

Compound  Spirit  of  Sulphuric  Ether 

is  a  very  useful  stimulant,  narcotic, 
and  antispasmodic.  Used  internally 
in  cases  of  great  exhaustion  attended 
with  irritability.  Dose,  from  half  a 
drachm  to  two  drachms,  in  camphor 
julep.  When  combined  with  lauda¬ 
num,  it  prevents  the  nauseating  effects 
of  the  opium,  and  acts  more  beneficially 
as  a  narcotic. 

The  Hop  is  a  narcotic,  tonic,  and 
diuretic;  it  reduces  the  frequency  of 
the  pulse,  and  does  not  affect  the  head, 
like  most  anodynes.  Used  externally, 
it  acts  as  an  anodyne  and  discutient, 
and  is  useful  as  a  fomentation  for  pain¬ 
ful  tumors,  rheumatic  pains  in  the 
joints,  and  severe  contusions.  A  pil¬ 
low  stuffed  with  hops  acts  as  a  narcotic. 
When  the  powder  is  mixed  with  lard, 
it  acts  as  an  anodyne  dressing  in  pain¬ 
ful  ulcers.  Dose,  of  the  extract,  from 
five  grains  to  one  scruple;  of  the  tinc¬ 
ture, from  half  a  drachm  to  two  drachms , 
of  the  powder,  from  three  grains  to  one 
scruple;  of  the  infusion,  half  an  ounce 
to  one  and  a  half  ounces. 

Opium  is  a  stimulant,  narcotic, 
and  anodyne.  Used  externally  it  acts 
almost  as  well  as  when  taken  into  the 
stomach,  and  without  affecting  the 
head  or  causing  nausea.  Applied  to 
irritable  ulcers  in  the  form  of  tinctuie, 
it  promotes  their  cure  and  allays  pain. 
Cloths  dipped  in  a  strong  solution,  and 
applied  over  painful  bruises,  tumors, 
or  inflamed  joints  allay  pain.  A  small 
piece  of  solid  opium  stuffed  into  a  hol¬ 
low  tooth  relieves  toothache.  A  weak 
solution  of  opium  forms  a  valuable  col- 
lyrium  in  ophthalmia.  Two  drops  of 
the  wine  of  opium  dropped  into  the  eye 
act  as  an  excellent  sedative  in  blood¬ 
shot  eye,  or  after  long-continued  in¬ 


flammation,  it  is  useful  in  strengthen¬ 
ing  the  eye.  Applied  as  a  liniment,  in 
combination  with  ammonia  and  oil,  or 
with  camphorated  spirit  it  relieves 
muscular  pain.  When  combined  with 
oil  of  turpentine,  it  is  useful  as  a  lini¬ 
ment  in  spasmodic  colic.  Used  intern¬ 
ally,  it  acts  as  a  very  powerful  stimu¬ 
lant;  then  as  a  sedative,  and  finally  as 
an  anodyne  and  narcotic,  allaying  pain 
in  the  most  extraordinary  manner,  by 
acting  directly  upon  the  nervous  sys¬ 
tem.  In  acute  rheumatism  it  is  a  most 
excellent  medicine  when  combined  with 
calomel  and  tartrate  of  antimony ;  but 
its  exhibition  requires  the  judicious 
care  of  a  doctor.  Doses  of  the 
various  preparations.  Confection  of 
opium,  from  five  grains  to  half  a  dram; 
extract  of  opium  from  one  to  five  grains 
(this  is  a  valuable  form,  as  it  does  not 
produce  so  much  after  derangement  of 
the  nervous  system  as  solid  opium) ; 
pills  of  soap  and  opium,  from  five  to 
ten  grains;  compound  ipecacuanha 
powder  (“  Dover’s  Powder”),  from  ten 
to  fifteen  grains;  compound  kino  pow¬ 
der,  from  five  .to  fifteen  grains;  wine  of 
opium,  from  ten  minims  to  one  drachm. 

Caution. — Opium  is  a  powerful  poison 
when  taken  in  too  large  a  quantity 
(See  “Poisons”)  and  thus  should 
be  used  with  extreme  caution.  It  is 
on  this  account  that  we  have  omitted 
some  of  its  preparations.  The  best 
antidote  foropium  is  camphor  orstrong 
coffee,  and  generally  stimulating  the 
patient.  Potassium  permanganate  in 
half  grain  doses  acts  as  a  powerful  anti¬ 
dote. 

Antispasmodics. 

Antispasmodics  are  medicines  which 
possess  the  powrer  of  overcoming  the 
spasms  of  the  muscles,  or  allaying  any 
severe  pain  which  is  not  attended  with 
inflammation.  The  class  includes  a 
great  many,  but  the  most  safe  and  ser¬ 
viceable  are  ammonia,  assafcetida,  gal- 


and  is  not  to  be  picked  in  strangers'  gardens. 


765 


banum,  valerian,  Peruvian  bark,  ether, 
camphor,  opium,  and  chloroform; 
with  the  minerals,  oxide  of  zinc  and 
calomel. 

Ammonia,  or  Sal  Volatile,  is  an 

antispasmodic,  stimulant,  and  dia¬ 
phoretic.  Used  externally,  combined 
with  oil,  it  forms  a  cheap  and  use¬ 
ful  liniment,  but  it  should  be  dis¬ 
solved  in  proof  spirit  before  the  oil  is 
added.  One  part  of  this  salt,  and 
three  parts  of  extract  of  belladonna, 
mixed  and  spread  upon  leather,  makes 
an  excellent  plaster  for  relieving 
rheumatic  pains.  As  a  local  stimu¬ 
lant  it  is  well  known,  especially  its 
effects  in  hysterics,  faintness,  and 
lassitude,  when  applied  to  the  nose, 
as  common  smelling  salts.  It  is  used 
internally  as  an  adjunct  to  infusion 
of  gentian  in  dyspepsia  or  indigestion, 
and  in  moderate  doses  in  gout.  Dose, 
from  five  to  fifteen  grains.  Caution. — 
Overdoses  act  as  a  narcotic  and  irritant 
poison. 

Bicarbonate  of  Ammonia  is  used 
internally  the  same  as  sal  volatile. 
Dose,  from  six  to  twelve  grains.  It 
is  frequently  combined  with  Epsom 
salts. 

Solution  of  Sesquicarbonate  of  Am¬ 
monia,  used  the  same  as  sal  volatile. 
Dose,  from  half-a-drachm  to  one 
drachm,  combined  with  some  milky 
fluid  like  almond  emulsion. 

Assafoetida  is  an  antispasmodic,  ex¬ 
pectorant,  excitant,  and  anthelmintic. 
Used  internally,  it  is  extremely  use¬ 
ful  in  dyspepsia,  flatulent  colic,  hys¬ 
teria,  and  nervous  diseases;  and  where 
there  are  no  inflammatory  symp¬ 
toms,  it  is  an  excellent  remedy  in 
whooping  cough  and  asthma.  Used 
locally  as  an  enema,  it  is  useful  in 
flatulent  colic,  and  convulsions  that 
come  on  through  teething.  Doses 
of  various  preparations. — Solid  gum, 
from  five  to  ten  grains  as  pills;  mix¬ 


ture,  from  half-an-ounce  to  one  ounce; 
tincture,  from  fifteen  minims  to 
one  drachm;  ammoniated  tincture, 
from  twenty  minims  to  one  drachm. 
Caution. — Never  give  this  drug  when 
inflammation  exists. 

Galbanum  is  stimulant,  anitispas- 
modic,  expectorant,  and  deobstruent. 
Used  externally,  when  spread  upon 
leather  as  a  plaster,  it  assists  in 
dispelling  indolent  tumors  and  is 
useful  in  weakness  of  the  legs  from 
rickets,  being  applied  as  a  plaster  to 
the  loins.  Employed  internally,  it  is 
useful  in  chronic  or  old-standing 
rheumatism  and  hysteria.  Doses  of 
preparations. — Of  the  gum,  from  ten 
to  fifteen  grains  as  pills;  tincture, 
from  fifteen  minims  to  one  drachm. 
It  may  be  made  into  an  emulsion 
with  mucilage  and  water. 

Valerian  is  a  powerful  antispas¬ 
modic,  tonic,  and  excitant,  acting 
chiefly  on  the  nervous  centres.  Used 
internally,  it  is  employed  in  hysteria, 
nervous  languors,  and  spasmodic  com¬ 
plaints  generally.  It  is  useful  in  low 
fevers.  Doses  of  various  preparations : 
— Powder,  from  ten  grains  to  half-a- 
drachm,  three  or  four  times  a  day; 
tincture,  from  two  to  four  drachms; 
ammoniated  tincture,  from  one  to  two 
drachms;  infusion,  from  two  to  three 
ounces  or  more. 

44t* 

Peruvian  Bark  is  an  antispas¬ 
modic,  tonic,  astringent,  and  stom¬ 
achic.  Used  externally,  it  is  an  excel¬ 
lent  detergent  for  foul  ulcers,  and 
those  that  heal  slowly.  Used  inter¬ 
nally  it  is  particularly  valuable  in 
intermittent  fever  or  ague,  malignant 
measles,  dysentery,  diarrhcea,  intermit¬ 
tent  rheumatism,  St.  Vitus’s  dance, 
indigestion,  nervous  affections,  malig¬ 
nant  sore  throat,  and  erysipelas;  its 
use  being  indicated  in  all  cases  of 
debility.  Doses  of  preparations. — 
Powder,  from  five  grains  to  two 


766 


The  real  heroes  of  this  wa,r  are  the 


drachms,  mixed  in  wine,  water,  milk, 
syrup,  or  solution  of  liquorice;  infu¬ 
sion,  from  one  to  three  ounces;  decoc¬ 
tion,  from  one  to  three  ounces;  tinc¬ 
ture  and  compound  tincture,  from 
one  to  three  drachms.  Caution.— If 
it  causes  oppression  at  the  stomach, 
combine  it  with  an  aromatic;  if  it 
causes  vomiting,  give  it  in  wine  or 
soda  water;  if  it  purges,  give  opium; 
and  if  it  constipates,  give  rhubarb. 

Sulphuric  Ether  is  given  internal¬ 
ly  as  an  antispasmodic  in  difficult 
breathing  and  spasmodic  asthma;  also 
in  hysteria,  cramp  of  the  stomach, 
hiccough,  locked  jaw,  and  cholera. 
It  is  useful  in  checking  seasickness. 
Dose,  from  twenty  minims  to  one 
drachm.  Caution. — An  overdose  pro¬ 
duces  apoplectic  symptoms. 

Camphor  is  given  internally  as 
an  antispasmodic  in  hysteria,  cramp 
in  the  stomach,  flatulent  colic,  and 
St.  Vitus’s  dance.  Dose,  from  two  to 
twenty  grains. 

Opium  is  employed  interally  in 
spasmodic  affections,  such  as  cholera, 
spasmodic  asthma,  whooping  cough, 
flatulent  colic,  and  St.  Vitus’s  dance. 
Dose,  from  one-sixth  of  a  grain  to 
two  grains  of  the  solid  opium,  accord¬ 
ing  to  the  disease. 

Oxide  of  Zinc  is  an  antispasmodic, 
astringent,  and  tonic.  Used  exter¬ 
nally,  as  an  ointment,  it  forms  an 
excellent  astringent  in  affections  of 
the  eyelids,  arising  from  relaxation; 
or  as  a  powder,  it  is  an  excellent 
detergent  for  unhealthy  ulcers.  Used 
internally,  it  has  proved  efficacious  in 
St.  Vitus’s  dance,  and  some  other 
spasmodic  affections.  Dose,  from  one 
to  six  grains  twice  a  day. 

Calomel  is  an  antispasmodic,  alter¬ 
ative,  purgative,  and  errhine.  Used 
internally,  combined  with  opium,'  it 
acts  as  an  antispasmodic  in  locked 
jaw,  cholera,  and  many  other  spas¬ 


modic  affections.  As  an  alterative  it 
has  been  found  useful  in  leprosy  and 
itch,  when  combined  with  antimonials 
and  guaiacum,  in  enlargement  of  the 
liver  and  glandular  affections.  It  acts 
beneficially  in  dropsies,  by  producing 
watery  motions.  In  typhus  it  is  of 
great  benefit  when  combined  with 
antimonials;  and  it  may  be  given  as 
a  purgative  in  almost  any  disease, 
provided  there  is  not  any  inflammation 
of  the  bowels,  irritability  of  the 
system,  disease  of  kidney,  or  great 
debility.  Dose,  as  an  alterative,  from 
one  to  five  grains,  daily;  as  a  cathartic, 
from  five  to  fifteen  grains;  to  produce 
ptyalism,  or  salivation,  from  one  to 
two  grains,  in  a  pill,  with  a  quarter  of 
a  grain  of  opium,  night  and  morning. 

Caution. — When  taking  calomel,  ex¬ 
posure  to  cold  or  dampness  should  be 
guarded  against,’ as  such  an  imprudence 
would  bring  out  an  eruption  of  the 
skin,  attended  with  fever.  When  this 
does  occur,  leave  off  the  calomel,  and 
give  Peruvian  bark,  wine,  and  purga¬ 
tives;  take  a  warm  bath  twice  a  day, 
and  powTder  the  surface  of  the  body 
with  powdered  starch. 

Tonics. 

Tonics  are  given  to  improve  the  tone 
of  the  system,  and  restore  the  natural 
energies  and  general  strength  of  the 
body.  They  consist  of  quassia,  gentian, 
camomile,  wormwood,  and  angostura 
bark. 

Quassia  is  a  simple  tonic,  and  can 
be  used  with  safety  by  any  one,  as 
it  does  not  increase  the  animal  heat, 
or  quicken  the  circulation.  Used  in¬ 
ternally,  in  form  of  infusion,  it  has 
been  found  of  great  benefit  in  indi¬ 
gestion  and  nervous  irritability,  and 
is  useful  after  bilious  fevers  and 
diarrhoea.  Dose,  of  the  infusion,  from 
one  and  a  half  to  turn  ounces,  three 
times  a  day. 

Gentian  is  an  excellent  tonic  and 
stomachic;  but  when  given  in  large 


“great,  brave,  patient,  nameless  PEOPLE 


767 


doses,  it  acts  as  an  aperient.  It  is 
used  internally  in  all  cases  of  general 
debility,  and  when  combined  with  Peru¬ 
vian  bark  is  used  in  intermittent  fevers. 
It  has  also  been  employed  in  indigestion 
and  it  is  sometimes  used,  combined 
with  sal  volatile,  in  that  disease;  but 
at  other  times  alone,  in  the  form  of 
infusion.  After  diarrhoea,  it  proves  a 
useful  tonic.  Its  infusion  is  sometimes 
applied  externally  to  foul  ulcers.  Dose, 
of  the  infusion,  one  and  a  half  to  two 
ounces;  of  the  tincture,  one  to  four 
drachms;  of  the  extract,  from  ten  to 
thirty  grains. 

Chamomile  or  Camomile.  —  The 

flowers  of  the  chamomile  are  tonic, 
slightly  anodyne,  antispasmodic,  and 
emetic.  They  are  used  externally  as 
fomentations  in  colic,  faceache,  and 
tumors,  and  for  unhealthy  ulcers. 
They  are  used  internally  in  the  form  of 
infusion,  with  carbonate  of  soda,  ginger, 
and  other  stomachic  remedies,  in  dys¬ 
pepsia,  flatulent  colic,  debility  following 
dysentery,  and  gout.  Warm  infusion 
of  the  flowers  act  as  an  emetic;  and 
the  powdered  flowers  are  sometimes 
combined  with  opium  or  kino,  and 
given  in  intermittent  fevers.  Dose, 
of  the  powdered  flowers,  from  ten 
grains  to  one  drachm,  twice  or  thrice  a 
day;  of  the  infusion,  from  one  to  two 
ounces,  as  a  tonic,  three  times  a  day: 
and  from  six  ounces  to  one  pint  as  an 
emetic;  of  the  extract,  from  five  to 
twenty  grains. 

Wormwood  is  a  tonic  and  anthel¬ 
mintic.  It  is  used  externally  as  a  dis- 
cutient  and  antiseptic.  It  is  used 
internally  in  long-standing  cases  of 
dyspepsia,  in  the  form  of  infusion, 
with  or  without  aromatics.  It  has 
also  been  used  in  intermittents.  Dose, 
of  the  infusion,  from  one  to  two 
ounces,  three  times  a  day;  of  the 
powder,  from  one  to  two  scruples. 

Angostura  Bark  or  Cusparia  is  a 
tonic  and  stimulant.  It  expels  flat¬ 


ulence,  increases  the  appetite,  and 
produces  a  grateful  warmth  in  the 
stomach.  It  is  used  internally  in 
intermittent  fevers,  dyspepsia,  hyste¬ 
ria,  and  all  cases  of  debility,  where  a 
stimulating  tonic  is  desirable,  particu¬ 
larly  after  bilious  diarrhoea.  Dose,  of 
the  powder,  from  ten  to  fifteen  grains, 
combined  with  cinnamon  powder, 
magnesia,  or  rhubarb;  of  the  extract, 
from  three  to  ten  grains;  of  the  infu¬ 
sion,  from  one  to  two  ounces. 

Caution. — This  drug  should  never 
be  given  in  inflammatory  diseases  or 
hectic  fever. 

Astringents. 

Astringents  are  medicines  given  for 
the  purpose  of  diminishing  excessive 
discharges,  and  to  act  indirectly  as 
tonics.  This  class  includes  catechu, 
kino,  oak  bark,  logwood,  rose  leaves, 
chalk,  and  white  vitriol 

Catechu  is  a  most  valuable  astrin¬ 
gent.  It  is  used  externally  when 
powdered  to  promote  the  contrac¬ 
tion  of  flabby  ulcers.  As  a  local 
astringent  it  is  useful  in  relaxed 
uvula,  a  small  piece  being  dissolved 
in  the  mouth;  small,  spotty  ulcera¬ 
tions  of  the  mouth  and  throat,  and 
bleeding  gums,  and  for  these  two 
affections  it  is  used  in  the  form 
of  infusion  to  wash  the  parts.  It  is 
given  internally  in  diarrhoea,  dysen¬ 
tery,  and  haemorrhage  from  the 
'bowels.  Dose,  of  the  infusion,  from 
one  to  three  ounces;  of  the  tincture, 
from  one  to  four  drachms;  of  the 
powder,  from  ten  to  thirty  grains. 

Caution. — It  must  not  be  given  with 
soda  or  any  alkali;  nor  metallics 
salts,  albumen,  or  gelatine,  as  its 
property  is  destroyed  by  this  combi¬ 
nation. 

Kino  is  a  powerful  astringent. 
It  is  used  externally  for  ulcers,  to  give 
tone  to  them  when  flabby  and  dis¬ 
charging  foul  and  thin  matter.  It  is 


768 


To  live  a  life  which  is  a  'perpetual  falsehood 


used  internally  in  the  same  dis¬ 
eases  as  catechu.  Dose,  of  the  powder, 
from  ten  to  fifteen  grains;  of  the 
tincture,  from  one  to  two  drachms; 
of  the  compound  powder  from  ten  to 
twenty  grains;  of  the  infusion  from 
a  half  to  one  and  a  half  ounces. 

Caution. — Kino  is  used  in  combina¬ 
tion  with  calomel,  when  salivation  is' 
intended  to  prevent,  by  its  astrin- 
gency,  the  action  of  the  calomel  on 
the  bowels,  and  thereby  insure  its 
affecting  the  constitution 

Oak  Bark  is  an  astringent  and 
tonic.  It  is  used  externally  in  the 
form  of  decoction,  to  restrain  bleeding 
from  lacerated  surfaces.  As  a  local 
astringent,  it  is  used  in  the  form  of 
decoction,  as  a  gargle  in  sore' throat 
and  relaxed  uvula.  It  is  used  inter¬ 
nally  in  the  same  diseases  as  catechu, 
and  when  combined  with  aromatics 
and  bitters,  in  intermittent  fevers. 
Dose  of  the  powder,  from  fifteen  to 
thirty  grains;  of  the  decoction,  from 
two  to  eight  drachms. 

Logwood  is  not  a  very  satisfactory 
astringent.  I*-  is  used  internally 
in  diarrhoea,  the  last  stage  of  dysen¬ 
tery,  and  a  lax  state  of  the  intestines. 
Dose,  of  the  extract,  from  ten  grains 
to  one  drachm;  of  the  decoction  from 
one  to  three  ounces,  three  or  four 
times  a  day. 

Rose  Leaves  are  astringent  and 
tonic.  They  are  used  internally  in 
spitting  of  blood,  hsemorrhage  from 
the  stomach,  intestines,  etc.,  as  a 
gargle  for  sore  throat,  and  for  the 
night  sweats  of  consumption.  The 
infusion  is  frequently  used  as  a  tonic 
with  diluted  sulphuric  acid  (oil  of 
vitriol),  after  low  fevers,  or  in  com¬ 
bination  with  Epsom  salts  and  sul¬ 
phuric  acid  in  certain  states  of  the 
bowels.  Dose  of  infusion,  from  two 
to  four  ounces. 

Chalk  when  prepared  by  wash¬ 
ing  becomes  an  astringent  as  well  as 


antacid.  It  is  used  internally  in 
diarrhoea,  in  the  form  of  mixture,  and 
externally  as  an  application  to  burns, 
scalds  and  excoriations.  Dose  of  the 
mixture,  from  one  to  two  ounces. 

White  Vitriol  or  Sulphate  of  Zinc 
is  an  astringent,  tonic,  and  emetic. 
It  is  used  externally  as  a  collyrium  for 
ophthalmia  (See  Eye  Washes) ;  it  is  also 
very  efficacious  as  a  detergent  for 
scrofulous  ulcers,  in  the  proportion 
of  three  grains  of  the  salt  to  one  ounce 
of  water.  It  is  used  internally  in  indi¬ 
gestion,  and  many  other  diseases; 
but  it  should  not  be  given  unless 
ordered  by  a  doctor,  as  it  is  a  poison. 

Local  Stimulants. 

Local  stimulants  comprise  Emetics, 
Laxatives  and  Purgatives,  Diuretics, 
Diaphoretics,  Expectorants,  Sialo- 
gogues,  Epispastics,  and  Rubefacients. 

Emetics  are  medicines  given  for  the 
purpose  of  causing  vomiting,  as  in 
cases  of  poisoning.  They  consist  of 
ipecacuanha,  chamomile,  antimony, 
copper,  zinc,  and  several  others. 

Ipecacuanha  is  an  emetic,  diaph¬ 
oretic,  and  expectorant.  It  is  used 
internally  to  excite  vomiting,  in 
doses  from  ten  to  twenty  grains  of 
the  powder,  or  one  to  one  and  a  half 
ounces  of  the  infusion,  every  half-hour 
until  vomiting  takes  place.  To  make 
it  act  well  and  easily,  the  patient 
should  drink  half  pints  of  warm  water 
after  each  dose  of  the  infusion.  As  a 
diaphoretic,  it  should  be  given  in 
doses  of  three  grains,  mixed  with  some 
seft  substance,  such  as  crumbs  of 
bread  and  repeated  every  four  hours. 
In  dysentery  it  acts  like  a  charm,  but 
must  be  given  in  doses  of  twenty  to 
thirty  grains  repeated  every  three  or 
four  hours.  Dose  of  the  wine,  from 
twenty  minims  to  one  drachm  as  a 
diaphoretic,  and  from  one  drachm  to 
one  and  a  half  ounces  as  an  emetic. 
Caution. — Do  no*  give  more  than  the 


is  to  suffer  unknown  tortures. 


769 


doses  named  above,  because,  although 
a  safe  emetic,  yet  it  is  an  acrid  narco¬ 
tic  poison. 

Mustard  is  too  well  known  to  require 
describing.  It  is  an  emeti'c,  diuretic, 
stimulant,  and  rubefacient.  It  is  used 
externally  as  a  poultice,  in  cases  where 
a  stimulant  is  required,  such  as  sore 
throats,  rheumatic  pains  in  the  joints, 
cholera,  cramps  in  the  extremities, 
diarrhoea,  and  many  other  diseases. 
Mustard  poultices  are  made  of  the  pow¬ 
der,  bread  crumbs,  and  water;  or 
of  one  part  of  mustard  to  two  of 
flour;  or,  especially  for  children,  of 
linseed  meal,  mixed  with  a  little  of 
the  powder,  or  having  some  of  the 
powder  slightly  sprinkled  on  the 
surface.  Sometimes  a  little  vinegar 
is  added  under  the  idea  that  it  in¬ 
creases  the  strength  of  the  poultice,  but 
this  is  not  necessary.  When  applied 
it  should  not  be  left  on  too  long, 
as  it  is  apt  to  cause  ulceration  of 
the  part.  From  ten  to  thirty  min¬ 
utes  is  quite  long  enough.  When 
used  internally  as  an  emetic,  a  large 
teaspoonful  mixed  with  the  tumbler 
of  warm  water  generally  operates 
quickly  and  safely,  frequently  when 
other  emetics  have  failed.  In  dropsy 
it  is  sometimes  given  in  form  of  whey, 
which  is  made  by  boiling  half-an- 
ounce  of  the  bruised  seeds  in  a  pint 
of  milk,  and  straining  off  the  curd. 
From  three  to  four  ounces  of  this  is 
to  be  taken  for  a  dose  three  times  a 
day. 

Laxatives  and  Purgatives. 

Manna,  tamarinds,  castor  oil,  sul¬ 
phur,  and  magnesia  are  laxatives; 
senna,  rhubarb,  jalap,  colocynth, 
buckthorn,  aloes,  cream  of  tartar, 
scammony,  calomel,  Epsom  salts, 
Glauber’s  salts,  sulphate  of  potash, 
and  Venice  turpentine  are  purgatives. 

Manna  is  a  very  gentle  laxative, 
and  therefore  used  for  children  and 
delicate  persons.  Dose  for  children, 


from  one  to  two  drachms;  and  for 
adults,  from  one  to  two  ounces,  com¬ 
bined  with  rhubarb  and  cinnamon 
water. 

Tamarinds  are  generally  laxa¬ 
tive  and  refrigerant.  As  it  is  agree¬ 
able,  this  medicine  will  generally  be 
eaten  by  children  when  they  will  not 
take  other  medicines.  Dose,  from 
half  to  one  ounce.  As  a  refrigerant 
beverage  in  fevers  it  is  extremely 
grateful. 

Castor  Oil  is  a  most  valuable 
medicine,  as  it  generally  operates 
quickly  and  mildly.  It  is  used  ex¬ 
ternally,  combined  with  citron  oint¬ 
ment,  as  a  topical  application  in 
common  leprosy.  It  is  used  internally 
as  an  ordinary  purgative  for  infants, 
as  a  laxative  for  adults,,  and  in  diar¬ 
rhoea  and  dysentery.  In  colic  it  is 
very  useful  and  safe;  and  also  after 
delivery.  Dose  for  infants,  from 
forty  drops  to  two  drachms;  for 
adults,  from  half-an-ounce  to  one  and 
a  half  ounces. 

Sulphur. — Sublimed  sulphur  is  lax¬ 
ative  and  diaphoretic.  It  is  used 
externally  in  skin  diseases,  especially 
itch,  both  in  the  form  of  ointment  and 
as  a  vapor  bath.  It  is  used  internally 
in  hemorrhoids,  combined  with 
magnesia,  as  a  laxative  for  children, 
and  as  a  diaphoretic  in  rheumatism. 
Dose  from  one  scruple  to  two  drachms, 
mixed  in  milk  or  with  syrup.  When 
combined  with  an  equal  proportion 
of  cream  of  tartar,  it  acts  as  a  pur¬ 
gative. 

Magnesia. — Calcined  magnesia  pos¬ 
sesses  the  same  properties  as  the 
carbonate.  Dose,  from  ten  to  thirty 
grains,  in  milk  or  water.  Carbonate 
of  magnesia  is  an  antacid  and  laxative, 
and  is  very  useful  for  children  when 
teething,  and  for  heartburn  in  adults. 
Dose,  from  a  half  to  two  drachms, 
in  water  or  milk.  Fluid  Magnesia  is 
a  useful  preparation  by  whose  use  is 


770 


Listen  much,  speak  little, 


avoided  the  grittiness  that  is  insepar¬ 
able  from  magnesia  when  taken  in  the 
form  of  powder. 

Senna  is  a  purgative,  but  is  apt 
to  gripe  when  given  alone;  therefore 
it  is  combined  with  some  aromatic, 
such  as  cloves  or  ginger,  and  the  infu¬ 
sion  should  be  made  with  cold  instead 
of  hot  water.  It  usually  acts  in  about 
four  hours,  but  its  action  should  be 
assisted  by  drinking  warm  fluids. 
Dose,  of  the  confection,  commonly 
called  “lenitive  electuary,”  from  one 
to  three  or  four  drachms  at  bedtime; 
of  the  infusion,  from  one*  to  two 
ounces;  of  the  tincture  from  one  to 
two  drachms;  of  the  syrup  (used  for 
children),  from  one  drachm  to  one 
ounce. 

Caution. — Do  not  give  senna,  in  any 
form  except  confection,  in  hemorr¬ 
hoids,  and  never  in  irritability  of  the 
intestines. 

Rhubarb  is  a  purgative,  astringent, 
and  stomachic.  It  is  used  exter¬ 
nally  in  the  form  of  powder  to  ulcers, 
to  promote  a  healthy  action.  It  is 
given  internally  in  diarrhoea,  dys¬ 
pepsia,  and  a  debilitated  state  of 
the  bowels.  Combined  with  a  mild 
preparation  of  calomel,  it  forms  an 
excellent  purgative  for  children. 
Dose,  of  the  infusion,  from  one  to  two 
ounces;  of  the  powder,  from  one 
scruple  to  half-a  drachm  as  a  purga¬ 
tive,  and  from  six  to  ten  grains  as  a 
stomachic;  of  the  tincture  and  com¬ 
pound  tincture,  from  one  to  four 
drachms;  of  the  compound  pill,  from 
ten  to  twenty  grains. 

Jalap  is  a  powerful  cathartic  and 
hvdrogogue,  and  is  therefore  apt  to 
gripe.  Dose,  of  the  powder,  from  ten 
to  thirty  grains,  combined  with  a  drop 
or  two  of  aromatic  oil;  of  the  com¬ 
pound  powder,  from  fifteen  to  forty 
grains;  of  the  tincture,  from  one  to 
three  drachms;  of  the  extract,  from 


ten  to  twenty  grains.  The  watery 
extract  is  better  than  the  alcoholic. 

Colocynth  is  a  powerful  drastic 
cathartic,  and  should  never  be  given 
alone,  unless  ordered  by  a  doctor, 
as  its  action  is  too  violent  for 
some  constitutions.  Dose,  of  the 
extract,  from  five  to  fifteen  grains;  of 
the  compound  extract,  from  five  to 
fifteen  grains;  of  the  compound  colo¬ 
cynth  pill,  the  best  of  all  its  prepara¬ 
tions,  from  ten  to  twenty  grains. 

Buckthorn  is  a  brisk  purgative 
for  children  in  the  form  of  syrup. 
Dose  of  the  syrup,  from  one  to  six 
drachms. 

Aloes  is  a  purgative  and  cathar¬ 
tic  in  large,  and  tonic,  in  smaller 
doses.  Dose,  of  powder,  from  two  to 
ten  grains,  combined  with  soap,  bitter 
extracts  or  other  purgative  medicine 
and  given  in  the  form  of  pill;  of  the 
compound  pill,  from  five  to  twenty 
grains;  of  the  pill  of  aloes  and  myrrh, 
from  five  to  twenty  grains;  of  the 
tincture,  from  four  drachms  to  one 
ounce;  of  the  compound  tincture, 
from  one  to  four  drachms;  of  the 
extract,  from  six  to  ten  grains;  of  the 
compound  decoction,  from  four  drachms 
to  two  ounces. 

Cream  of  Tartar  is  a  purgative 
and  refrigerant.  It  is  used  internally 
in  dropsy,  especially  of  the  abdomen, 
in  doses  of  from  one  scruple  to  one 
drachm.  As  a  refrigerant  drink  it  is 
dissolved  in  hot  water,  and  sweetened 
with  sugar,  and  is  used  in  febrile 
diseases,  care  being  taken  not  to  allow 
it  to  rest  too  much  upon  the  bowels. 
Dose,  as  a  purgative,  from  two  to  four 
drachms;  as  a  hydrogogue,  from  four 
to  six  drachms,  mixed  with  honey  or 
syrup. 

Caution. — Its  use  should  be  fol¬ 
lowed  by  tonics,  especially  gentian 
and  angostura. 

Epsom  Salts  is  a  purgative  and 
diuretic.  This  medicine  generally 


771 


say  nothing  that  will  ever  give  ground  for  regret. 


operates  quickly,  and  therefore  is  ex¬ 
tremely  useful  in  acute  diseases.  It 
is  found  to  be  beneficial  in  dyspepsia 
when  combined  with  infusion  of  gen¬ 
tian  and  a  little  ginger.  It  forms  an 
excellent  enema  with  olive  oil.  Dose, 
from  a  half  to  two  ounces,  dissolved 
in  warm  tea  or  water.  Infusion  of 
roses  partially  covers  its  taste  and 
assists  its  action.  Note,  that  with 
regard  to  Epsom  salts,  the  larger,  in 
reason,  is  the  amount  of  water  in  which 
they  are  taken,  the  smaller  the  dose 
of  salts  required:  thus,  half-an-ounce 
properly  dissolved  may  be  made  a 
strong  dose.  The  action  and  efficacy 
of  Epsom  salts  may  be  greatly  in¬ 
creased  by  adding  LC  grain  of  tartar 
emetic  to  a  dose  of  salts.  Never  give 
more  than  one  dose  of  the  tartar 
emetic. 

Expectorants. 

Expectorants  are  medicines  given  to 
promote  the  secretion  from  the  wind¬ 
pipe,  etc.  They  consist  of  antimony, 
ipecacuanha,  squills,  ammoniacum, 
and  tolu. 

Ammoniacum  is  an  expectorant, 
antispasmodic,  diuretic,  and  deob¬ 
struent.  It  is  used  externally  as  a 
discutient,  and  is  given  internally, 
with  great  benefit  in  asthma,  hysteria, 
and  chronic  catarrh.  Dose,  from  ten 
to  twenty  grains. 

Tolu  is  an  excellent  expectorant, 
when  there  are  no  inflammatory  symp¬ 
toms.  It  is  given  internally  in 
asthma  and  chronic  catarrh.  Dose,  of 
the  balsam,  from  five  to  thirty  grains, 
combined  with  mucilage  and  sus¬ 
pended  in  water;  of  the  tincture,  from 
a  half  to  one  drachm;  of  the  syrup, 
from  a  half  to  four  drachms. 

Refrigerants. 

These  are  medicines  given  for  the 
purpose  of  suppressing  an  unnatural 
heat  of  the  body.  They  are  California 


oranges,  lemons,  tamarinds,  nitre, 
and  cream  of  tartar. 

Oranges  are  formed  into  a  refrigerant 
beverage,  which  is  extremely  grateful 
in  febrile  diseases.  The  rind  is  an 
agreeable  mild  tonic,  carminative,  and 
stomachic.  Dose,  of  the  tincture,  from 
one  to  four  drachms ;  of  the  infusion, 
from  one  to  two  ounces. 

Lemons  are  used  to  form  a  re¬ 
frigerant  beverage  which  is  given  to 
quench  thirst  in  febrile  and  inflam¬ 
matory  diseases.  Lemon  juice  given 
with  carbonate  of  potash  (half-an- 
ounce  of  the  juice  to  twenty  grains  of 
the  salt),  and  taken  while  effervesc¬ 
ing,  allays  vomiting;  a  tablespoonful, 
taken  occasionally,  allays  hysterical 
palpitations  of  the  heart.  It  is  useful 
in  scurvy  caused  by  eating  too  much 
salt  food,  but  requires  to  be  taken 
with  sugar.  The  rind  forms  a  nice 
mild  tonic  and  stomachic  in  certain 
forms  of  dyspepsia.  Dose  of  the 
infusion  (made  the  same  as  from  orange 
peel),  from  one  to  two  ounces. 

Antacids. 

These  are  given  to  correct  acidity 
in  the  system.  They  are  soda,  am¬ 
monia,  chalk,  and  magnesia. 

Soda,  Carbonate  of,  and  Sesqui- 
carbonate  of  Soda,  are  antacids  and 
deobstruents.  They  are  used  inter¬ 
nally  in  acidity  of  the  stomach  and 
dyspepsia.  Dose  of  both  preparations, 
from  10  grains  to  half-a-drachm. 

Antalkalies. 

These  are  given  to  neutralize  an 
alkaline  state  of  the  system.  They 
are  citric  acid,  lemon  juice,  and  tar¬ 
taric  acid. 

Citric  Acid  is  used  to  check  pro¬ 
fuse  sweating,  and  as  a  substitute 
for  lemon  juice  when  it  cannot  be 
procured.  Dose,  from  ten  to  thirty 
grains. 


772 


Buy  what  thou  hast  no  need  of, 


Drunkenness. — Remedies  for. 

Whoever  makes  the  attempt  to 
abandon  spirit-drinking,  will  find, 
from  time  to  time,  a  rankling  in 
the  stomach,  with  a  sensation  of 
sinking,  coldness,  and  inexpressible 
anxiety.  The  following  tonic  will 
help  restore  the  vigor  of  the  stomach. 
Take  of  gentian  root,  3d>  ounce;  vale¬ 
rian  root,  1  drachm;  best  rhubarb 
root,  2  drachms;  bitter  orange  peel, 
3  drachms;  cardamon  seeds,  an 
ounce,  and  cinnamon  bark  1  drachm. 
Having  bruised  all  the  above  together 
in  a  mortar  (the  druggist  will  do  it, 
if  requested),  pour  upon  it  \y2  pints  of 
boiling  water,  and  cover  up  close; 
let  it  stand  till  cold;  strain,  bottle, 
and  cork  securely;  keep  in  a  dark 
place.  Two  tablespoonfuls  may  be 
taken  every  hour  before  meals,  and 
half  that  quantity  whenever  the 
patient  feels  that  distressing  sickness 
and  prostration,  so  generally  pres¬ 
ent  for  some  time  after  alcoholic 
stimulants  have  been  abandoned. 

Another. — Sulphate  of  iron,  5  grains, 
magnesia,  10  grains;  peppermint  water 
11  drachms jspirits  ofnutmeg,  ldrachm; 
twice  a  day. 

Drunkards — To  Reform. 

Tartar  emetic  eight  grains;  rose¬ 
water  four  ounces;  mix.  Put  a  table¬ 
spoonful  into  the  whole  quantity  the 
man  drinks  through  the  day,  and  let 
him  take  it  as  usual;  be  sure  not  to 
exceed  this  quantity.  Another  cure 
is  to  compel  the  patient  to  drink  noth¬ 
ing  but  strong  spirits  for  a  week;  he 
will  be  thoroughly  disgusted. 

Drunkenness — Apparent  Death 
From. 

Raise  the  head,  loosen  the  clothes, 
maintain  warmth  of  surface,  and  give 
a  mustard  emetic  as  soon  as  the  person 
can  swallow,  or  if  possible  use  stomach- 

pump. 


Dysentery. 

Dysentery  is  an  affection  of  the 
mucous  membrane  of  the  lower  portion 
of  the  large  intestine.  Its  character¬ 
istic  symptoms  are,  liquid  stools  com¬ 
posed  principally  of  mucus  mixed  with 
blood,  and  a  constant  desire  to  go  to 
stool,  which  is  always  accompanied  by 
severe  straining  and  pain.  Dysentery 
is  frequently  accompanied  by  shiver- 
ering,  and  as  a  rule  it  arises  from  a 
congested  state  of  the  liver,  which  is 
invariably  the  result  of  some  indiscre¬ 
tion,  either  of  eating  or  drinking.  In 
the  East  it  is  a  disease  of  much  more 
consequence  than  it  is  in  this  country, 
because  of  the  fact  that  it  is  generally 
due  to  the  drinking  of  water  contami¬ 
nated  by  some  decomposing  matter 
which  contains  the  germs  of  the  disease. 
The  proper  treatment  of  dysentery  is, 
first  of  all,  to  clear  the  bowel  of  the 
offending  matter,  either  by  a  dose  of 
castor  oil  and  laudanum  or  rhubarb 
in  combination  with  carbonate  of  soda 
and  grey  powder.  In  the  East,  how¬ 
ever,  where  this  disease  is  more  of  a 
specific  character,  the  great  remedy  is 
ipecacuanha,  which  may  be  given  in 
considerable  doses,  and  as  a  rule,  this 
medicine  has  a  marvellously  good  effect. 
A  most  useful  adjunct  to  these  reme¬ 
dies,  in  dysentery,  is  found  in  an  enema 
containing  an  antiseptic  such  as  car¬ 
bolic  acid,  combined  with  a  sedative 
such  as  laudanum,  mixed  with  a  solu¬ 
tion  of  starch  and  injected  into  the 
lower  bowel.  For  an  adult,  thirty 
drops  of  laudanum,  four  grains  of  car¬ 
bolic  acid,  mixed  with  two  tablespoon- 
fuls  of  starch  about  the  consistency  of 
cream,  will  be  found  of  great  service 
where  the  desire  to  go  to  stool  is  of 
frequent  occurrence,  and  where  pain 
and  straining  are  prominent  symptoms. 
Dysentery  may  be  diagnosed  from 
ordinary  diarrhoea,  by  the  fact  that  the 
stools  in  £he  former  instance  arc  gen¬ 
erally  slimy  and  mixed  with  blood,  and 


773 


and  ere  long  thou  shalt  sell  thy  necessaries. 


small  in  quantity,  whereas  in  the  latter 
instance  the  stools  are  copious  and  of 
a  brownish  color,  and  have  a  very 
foetid  odor. 

Dysentery — Other  Cures  for. 

Tincture  of  rhubarb,  tincture  of  cap¬ 
sicum,  tincture  of  camphor,  essence  of 
ginger  and  laudanum,  equal  parts ;  mix, 
shake  well,  and  take  from  ten  to  twenty 
drops  every  thirty  minutes  until  relief 
is  obtained.  This  is  a  dose  for  an 
adult.  Half  the  amount  for  a  child 
under  twelve  years  of  age. 

Another. — Take  some  butter  from  the 
churn, immediately  after  being  churned, 
just  as  it  is,  without  being  salted  or 
washed;  clarify  it  over  the  fire  like 
honey.  Skim  off  all  the  milky  parti¬ 
cles  when  melted  over  a  clear  fire. 
Let  the  patient  (if  an  adult),  take  two 
tablespoonfuls  of  the  clarified  remain¬ 
der,  twice  or  thrice  within  the  day. 

Another. — In  diseases  of  this  kind, 
Indians  use  the  roots  and  leaves  of  the 
blackberry  bush — a  decoction  of  which, 
in  hot  water,  well  boiled  down,  is  taken 
in  doses  of  a  gill  before  each  meal,  and 
before  retiring  to  bed.  It  is  an  almost 
infallible  cure. 

Another. — Beat  one  egg  in  a  teacup ; 
add  one  tablespoonful  of  loaf  sugar  and 
half  a  teaspoonful  of  ground  spice;  fill 
the  cup  with  sweet  milk.  Give  the 
patient  one  tablespoonful  once  in  ten 
minutes  until  relieved. 

Another. — Take  one  tablespoonful 
of  common  salt,  and  mix  it  with  two 
tablespoonfuls  of  vinegar  and  pour 
upon  it  half  a  pint  of  water,  either  hot 
or  cold  (only  let  it  be  taken  cool).  A 
wine-glass  full  of  this  mixture  in  the 
above  proportions,  taken  every  half- 
hour,  will  be  found  quite  efficacious  in 
curing  dysentery.  If  the  stomach  be 
nauseated,  a  wine-glass  full  taken  every 
hour  will  suffice.  For  a  child,  the  quan¬ 
tity  should  be  a  teaspoonful  of  salt  and 
one  of  vinegar  in  a  teacupful  of  water. 


Dyspepsia,  or  Indigestion. 

Dyspepsia,  or  indigestion,  is  one  of 
the  most  common  illnesses  that  affect 
civilized  races.  It  is  generally  brought 
on  by  indiscretions  in  eating  and  drink¬ 
ing,  together  with  inattention  to  the 
daily  evacuation  of  the  bowels.  Many 
remedies  are  advocated  as  curative 
agents  in  this  disagreeable  affection, 
but  the  grand  point  in  every  case  of 
dyspepsia  is  to  study  the  diet  and 
attend  to  the  condition  of  the  bowels. 
The  general  rules  for  the  treatment  of 
dyspepsia  may  be  summed  up  in  the  . 
avoidance  of  such  articles  of  diet  as 
tend  to  undergo  fermentation  when 
they  enter  the  stomach,  such  as  soups, 
stews,  boiled  meats,  and  food  contain^ 
ing  oatmeal;  while  other  articles,  such 
as  long-infused  tea,  pastry,  shell-fish, 
potatoes,  uncooked  fruit,  uncooked 
vegetables,  etc.,  are  injurious,  because 
of  the  difficulty  which  the  stomach, 
even  in  a  healthy  condition,  encounters 
in  digesting  them.  If  an  individual 
suffers  from  dyspepsia,  the  condition 
of  the  teeth  should  in  the  first  place  be 
attended  to,  so  that  proper  mastica¬ 
tion  may  be  accomplished,  this  being 
the  first  and  most  important  process 
involved.  If  the  food  is  thoroughly 
masticated  and  mixed  with  the  saliva, 
before  passing  into  the  stomach,  it  is 
in  a  condition  ready  to  be  acted  upon 
by  the  gastric  juices.  Water,  or  any 
other  liquid,  should  not  be  partaken  of 
during  a  meal,  but  reserved  until  the 
meal  is  finished.  Pepsine,  ingluvin, 
and  other  digestives  of  a  like  nature 
will  frequently  assist  a  weak  stomach 
if  taken  in  conjunction  with  the  meal. 
There  are,  however,  so  many  forms  of 
dyspepsia  that  it  would  be  quite 
impossible  in  a  work  of  this  kind  to  go 
into  the  treatment  of  it  in  its  various 
phases.  Medical  aid  should,  therefore 
be  called  in,  and  the  strictest  attention 
be  given  to  the  instructions  received 
from  the  physician  who  is  consulted. 


774 


Your  real  influence  is  measured 


The  treatment  should,  in  the  first 
place,  remove  the  cause.  The  bowels 
should  be  kept  open,  the  quantity  of 
food  taken  should  be  rather  small,  and 
nothing  exciting  to  the  stomach  should 
be  taken  into  it,  and  outdoor  exercise 
should  be  taken,  but  not  too  soon  after 
meals. 

Ear. 

Ear,  as  is  well  known,  is  the  organ  of 
hearing  by  which  we  are  made  sensible 
of  the  vibrations  which  take  place  in 
the  atmosphere.  These  vibrations  are 
communicated  to  the  brain  by  means 
of  the  auditory-' nerve,  which  receives 
these  impressions  from  the  tympanic 
membrane,  which  membrane  communi¬ 
cates  with  the  auditory  apparatus  by 
a  series  of  minute  bones.  The  ear  is 
divided  into  minute  portions,  called  the 
external,  middle,  and  internal  portions. 
The  external  ear  is  made  up  of  the 
auricle  and  the  meatus.  What  is  usu¬ 
ally  called  the  ear  is  intended  to  collect 
the  vibrations  from  the  atmosphere 
and  convey  them  through  the  canal  to 
the  drum,  which,  in  its  turn,  as  has  been 
before  stated,  conveys  them  to  the 
sensory  nerves.  It  is  necessary  that 
the  internal  ear  should  be  in  a  free 
communication  with  the  atmosphere, 
so  as  to  prevent  undue  pressure  being 
exerted  upon  the  membraneous  drum. 
This  communication  is  established 
through  the  Eustachian  tube,  which 
has  its  exit  in  the  pharynx,  which 
aperture  is  situated  just  behind  the 
tonsils.  If  this  tube  becomes  con¬ 
gested,  which  frequently  occurs  in 
catarrhal  affections  of  the  mucous 
membrane  of  the  nose  and  throat,  then 
deafness  results  from  the  fact  that  the 
air  becomes  rarefied  within  the  internal 
ear  in  consequence  of  this  cavity  being 
to  a  certain  extent  isolated  from  the 
external  atmosphere.  This  form  of 
deafness  is  popularly  known  as  throat 
deafness.  The  sense  of  hearing  may 
be.  and  frequently  is,  interfered  with 


by  an  undue  secretion  of  wax  in  the 
external  ear,  which  acts  as  a  barrier  to 
the  waves  of  sound  travelling  in  the 
atmosphere.  This,  as  a  rule,  can  be 
remedied  by  the  judicious  use  of 
the  ear  syringe.  No  case  of  deafness 
however,  should  be  treated  by  ama¬ 
teurs,  but  should  invariably  be  con¬ 
fided  to  a  competent  doctor.  (See 
‘  ‘  Ears — Care  of  ’  ’.) 

Ear-Ache — Remedies  for. 

Generally,  heat  is  the  best  remedy. 
Apply  a  warm  poultice  or  warm  oil  to 
the  ear.  Rub  the  back  of  the  ear  with 
warm  laudanum.  In  case  of  a  foetid 
discharge,  carefully  syringe  the  ear 
with  warm  milk  and  water.  In  all 
cases  keep  the  ear  thoroughly  cleansed. 
Relief  is  often  given  by  rubbing  the 
back  of  the  ear  -with  a  little  hartshorn 
and  water. 

Another. — Drop  some  warm  glycer¬ 
ine  into  the  ear  by  means  of  a  quill,  and 
afterwards  introduce  a  piece  of  wool. 
Wool  plucked  from  a  blanket  is  the 
most  suitable;  the  fibres  are  elastic, 
and  do  not  coalesce  into  a  hard  pellet 
as  cotton  is  apt  to  do. 

Ear — To  Remove  Insects  that 
Have  Entered  it. 

Let  the  person,  undei  this  distressing 
circumstance,  lay  his  head  upon  a 
table,  the  side  that  is  afflicted  upwards; 
at  the  same  time,  let  some  friend  care¬ 
fully  drop  into  the  ear  a  little  sweet  oil 
or  oil  ot  almonds.  A  drop  or  two  will 
be  sufficient,  which  will  instantly  de¬ 
stroy  the  insect  and  remove  the  pain, 
however  violent.  Then  syringe  with 
warm  water. 

Early  Rising. 

It  is  a  fact  often  quoted  by  doctors, 
that  to  lie  in  bed  long  after  one  has 
awakened  is  very  debilitating.  Besides 
this,  the  early  morning  hours,  the  best 
part  of  the  da}’,  are  lost.  The  only  way 
to  aeustom  oneself  to  early  rising  is  to 


by  your  treatment  of  yourself. 


775 


get  up  as  soon  as  awake.  The  first 
day  may  seem  long  and  tiresome,  but 
sleep  will  be  sounder  and  the  health 
better,  if  the  practice  is  continued. 

Eating — Rules  for. 

Dr.  Keith’s  rules  for  eating  are  ex¬ 
cellent. 

First,  eat  slowly,  because  then  the 
food  is  mixed  well  with  the  saliva.  If 
the  saliva  is  well  mixed  with  the  food, 
the  appetite  is  sooner  satisfied,  so  less 
food  is  taken. 

Secondly,  do  not  take  food  when 
worried,  anxious,  or  engaged  in  any 
severe  mental  work.  Sueh  workers  as 
Sir  Isaac  Newton,  Napoleon,  and  Edi¬ 
son  have  followed  this  rule. 

Thirdly,  food  will  not  agree  with  you 
if  taken  when  you  are  overheated, 
chilled  through,  or  extremely  fatigued. 

Emergencies. 

Emergencies  is  a  term  which  may  be 
applied  to  occasions  where  accidents 
occur  and  where  one’s  own  judgment 
requires  to  be  promptly  and  judiciously 
called  into  action  during  the  absence 
of  medical  assistance,  such  as  in  the 
case  of  injury,  sudden  haemorrhages, 
fits,  drowning,  burns  or  scalds,  poison¬ 
ing,  etc.  It  would,  however,  be  very 
injudicious  for  any  one  to  interfere  in 
such  circumstances  without  having 
some  knowledge  of  how  to  act,  as  fre¬ 
quently  more  injury  may  be  produced 
by  ignorant  meddlesomeness  than  by 
leaving  the  patient  alone.  In  the 
event '  of  an  accident  resulting  in  the 
fracture  of  the  limbs  or  skull,  the  great 
point  to  be  observed  is  to  keep  the  in¬ 
jured  part  as  much  at  rest  as  possible, 
so  as  to  prevent  the  fractured  portions 
of  bone  injuring  the  soft  tissues  in  their 
immediate  neighborhood  until  proper 
medical  assistance  is  procured.  If  a 
person  receives  a  wound  w'here  the 
haemorrhage  is  considerable,  then  the 
duty  of  the  individuals  at  hand  is  to 
endeavor  to  arrest  the  bleeding  by  the 


application  of  compresses  wrung  out  of 
cold  water  and  applied  firmly  over  the 
bleeding  parts;  and  if  the  situation  of 
the  wound  is  in  a  limb,  a  tight  band 
should  be  applied  above  the  bleeding 
orifice,  so  as  to  constrict  the  arteries 
which  are  pouring  blood  into  the  in¬ 
jured  limb.  In  the  case  of  burns  or 
scalds,  the  greatest  relief  may  be  ob¬ 
tained  by  repeated  applications  of  rags 
wrung  out  of  carron  oil  or  lime 
water.  If  the  accident  produces  so 
much  shock  as  to  induce  faintness  or 
collapse,  it  is  advisable  to  administer 
brandy  and  water  from  time  to  time, 
and  at  the  same  time  keep  up  the  heat 
of  the  body  by  the  application  of  hot- 
water  bottles  to  the  extremities.  In 
convulsions  it  is  always  desirable  to  lay 
the  patient  down,  and  undo  anything 
that  constricts  the  neck  or  chest,  while 
a  piece  of  wood  or  cork  may  be  placed 
between  the  teeth  to  prevent  the  pa¬ 
tient  biting  the  tongue;  and  on  no  ac¬ 
count  should  any  attempt  be  made  to 
make  the  patient  swallow  anything 
during  the  convulsion.  In  poisoning 
it  is  always  desirable  to  induce  vomit¬ 
ing.  This  may  be  attained  by  the 
simple  method  of  mixing  a  tablespoon¬ 
ful  of  mustard  in  a  cupful  of  -warm 
water,  and  giving  it  to  the  patient; 
following  this  up  by  copious  draughts 
of  warm  wnter,  until  vomiting  ensues. 
If  there  is  violent  vomiting  after  an 
injury,  this,  as  a  rule,  will  indicate  that 
the  brain  has  suffered  to  a  considerable 
extent.  In  these  circumstances  it 
would  be  advisable  to  keep  the  head 
cool  by  the  application  of  cold-wrater 
cloths  or  ice,  while  the  extremities 
should  be  kept  warm  by  hot-water 
bottles,  and  mustard  poultices  applied 
to  the  calves  of  the  legs  and  to  the  pit 
of  the  stomach.  (See  Burns,  Convul¬ 
sions,  Cuts,  etc.) 

Endemic. 

Endemic  is  the  term  which  is  applied 
to  diseases  affecting  communities,  but 


776 


Thou  art  my  hope,  thou  art  my  trust, 


due  to  the  district  or  surroundings  of 
the  individuals  attacked.  Ague, 
dengue,  cretinism,  are  all  endemic. 
Typhoid  fever,  cholera,  and  rheuma¬ 
tism  are  also  frequently  endemic.  It 
is  a  curious  fact  that  the  constitutions 
of  individuals  of  certain  localities  have, 
by  some  process  or  other,  been  ren¬ 
dered  impervious  to  endemic  disease. 

Enema  or  Injection. 

Enema  is  probably  one  of  the  most 
useful  medical  measures  that  can  be 
employed  in  the  treatment  of  constipa¬ 
tion  and  its  baneful  effects.  It  is  easily 
applied  and  gives  immediate  relief,  and 
as  it  can  do  no  possible  injury,  being 
simply  a  process  of  washing  out  the 
lower  bowel  by  means  of  suitable  fluids, 
it  does  not  deserve  the  antipathy  which 
so  many  have  towards  it.  Frequently 
persons,  and  especially  childen,  feel  a 
degree  of  discomfort,  weakness,  irrita¬ 
bility  of  temper  and  depression  of, 
spirits,  and  when  this  is  accompanied 
by  cold  feet,  a  shivering  sensation  over 
the  body,  bad  taste  in  the  morning,  and 
frontal  headache,  we  may  rest  assured 
that  these  symptoms  are  all  due  to  a 
loaded  condition  of  the  lower  bowel. 
If  an  enema,  composed  of  one  pint  of 
warm  water  to  which  a  tablespoonful 
of  common  salt  has  been  added,  be  in¬ 
jected  into  the  lower  bowel  and  re¬ 
tained  for  a  few  minutes,  the  proba¬ 
bility  is  that  a  copious  stool  will  be 
obtained,  and  in  a  short  time  all  these 
disagreeable  symptoms  will  have  dis¬ 
appeared.  Many  prefer  soap  and  water 
as  the  component  parts  of  an  enema, 
but  soap  is  much  more  irritating  to  the 
mucous  membrane  than  salt,  and  there¬ 
fore  salt  is  to  be  preferred.  Several 
forms  of  apparatus  have  been  intro¬ 
duced  for  the  administration  of  this 
remedy.  When  it  is  to  be  employed 
for  children,  the  ball  syringe  is  to 
be  preferred,  but  the  most  satisfac¬ 
tory  enema  apparatus  is  a  fountain 
syringe.  The  enema  is  not  unfre- 


quently  employed  in  the  treatment  of 
worms,  dysentery,  and  diarrhoea. 
Where  the  discharges  are  offensive, 
in  the  two  latter  cases,  the  enema 
contains  an  antiseptic  as  well  as  an 
anodyne,  with  a  view  of  soothing  the 
irritated  mucous  membrane,  and  also 
to  destroy  any  disease  germs  that  mayr 
be  present  within  the  intestine. 

Epilepsy — or  Falling  Sickness. 

Epilepsy,  or  falling  sickness,  is  a 
disease  which  is  generally  accompanied 
by  a  premonitory  sensation  on  the  part 
of  the  patient  called  the  “  Aura,  ” 
which  sensation  is  succeeded  by  a  con¬ 
vulsive  seizure  accompanied  by  foam¬ 
ing  at  the  mouth,  lividity  of  the  coun¬ 
tenance,  and  severe  spasmodic  con¬ 
traction  of  the  muscles  of  the  body.  As 
a  rule,  in  consequence  of  the  tongue 
falling  between  the  teeth,  it  is  liable  to 
be  bitten  by  the  spasmodic  closure  of 
the  jaws,  and  therefore  blood  becomes 
mixed  with  the  salivary  secretion  which 
exudes  in  considerable  quantities 
from  the  mouth  during  an  attack.  It 
is,  therefore,  desirable  to  take  precau¬ 
tions  against  this  accident  by  intro¬ 
ducing  a  piece  of  wood  or  India-rubber 
between  the  teeth.  All  articles  of 
clothing  which  tend  to  constrict  the 
breathing  apparatus  should  be  loosened 
and  the  patient  laid  upon  a  sofa  or  bed, 
or  even  the  floor,  until  the  convulsions 
cease.  These  will  be  succeeded  by  a 
heavy  stupid  look  or  a  deep  sleep  which 
may  continue  for  some  hours.  This 
sleep  should  not  be  disturbed,  as,  if  the 
patient  isforciblyawakened,  his  mental 
functions  will  be  found  to  be  tempo¬ 
rarily  suspended.  Epilepsy  varies 
much  in  severity,  some  attacks  being 
very'  mild  and  others  very  severe  in 
their  nature.  Epilepsy  occurs  very 
frequently  during  sleep,  and  is  un¬ 
doubtedly'  in  such  circumstances  su¬ 
perinduced  by  a  deranged  condition 
of  the  digestive  organs  or  the  bowels; 
indeed,  any  disturbance  of  the  nervous 


thou  art  my  comforter,  and  most  faithful  in  all  things.  777 


system,  may,  in  any  epileptic  subject, 
give  rise  to  an  attack.  Epilepsy  is 
frequently  a  hereditary  disease,  but  it 
may  be,  and  certainly  is,  in  many  in¬ 
stances,  induced  by  blows  on  the  head, 
worms,  dyspepsia,  constipation,  and 
over-indulgence.  In  infancy  the  ner¬ 
vous  system  is  highly  sensitive,  and 
readily  acted  upon  by  various  irrita¬ 
ting  causes;  thus  a  deranged  digestion, 
the  irritation  of  dentition,  or  constipa¬ 
tion,  frequently  give  rise  to  attacks 
during  the  infantile  period  of  life.  It 
is  rarely  that  epilepsy  results  in  death, 
though,  after  repeated  attacks,  a  fatal 
issue  may  result.  When  death  oc¬ 
curs,  however,  in  this  disease,  it  is  not 
as  a  rule  so  much  due  to  the  attack  as 
to  the  suffocation  which  arises  from 
constriction  of  the  muscles  of  the  throat 
and  chest.  In  the  epilepsy  of  children, 
and  adults  also,  the  disease  may  be  cut 
short  by  the  administration  of  chloro¬ 
form,  but  to  prevent  its  recurrence  is 
more  important  than  the  treatment  of 
the  attack -when  it  has  developed. 
However,  in  infants,  a  fatal  issue  may 
frequently  be  averted  by  administering 
chloroform  during  the  seizure,  and  it 
should  ahvajrs  be  ready  on  the  least  in¬ 
dication  of  an  attack  threatening,  so 
that  the  chloroform  vapor  may  be 
administered,  and  thus  cut  the  attack 
short.  Among  the  various  remedies 
which  have  been  advocated  in  the 
treatment  of  epilepsy  are :  the  bromide 
of  potassium,  belladonna,  antipyrine, 
phenacetin,  and  chloral,  but  the  great 
point  is  to  attend  strictly  to  the  diges¬ 
tive  and  excretory  organs,  and  the 
patient  should  be  relieved  of  all  un¬ 
necessary  anxiety  and  worry. 

Eructation. 

Eructation  is  always  the  result  of 
indigestion,  in  consequence  of  which 
large  accumulations  of  gas  are  gener¬ 
ated  in  the  stomach,  and  are  emitted 
through  the  mouth.  Charcoal  in  pow¬ 
der  is  very  useful  as  a  palliative  agent, 


but  the  great  point  to  attend  to  where 
eructation  is  troublesome  is  the  diet, 
and  improving  the  digestive  functions 
by  suitable  remedies,  such  as  pepsin, 
ingluvin,  and  tonic  medicines. 

Eruptions — on  the  Face. 

Dissolve  an  ounce  of  borax  in  a 
quart  of  water,  and  apply  this  with  a 
fine  sponge  every  evening  before  going 
to  bed.  This  wall  smooth  the  skin. 
Many  person’s  faces  are  disfigured  by 
red  eruptions.  A  very  excellent  rem¬ 
edy  is  to  take  the  flour  of  sulphur  and 
rub  it  on  the  face  dry,  after  washing  it 
in  the  morning.  Rub  it  well  with  the 
fingers,  and  then  wipe  it  off  with  a  dry 
towel.  There  are  many  who  are  not  a 
little  ashamed  of  their  faces  who  can 
be  cured  if  they  follow  these  directions. 

Erysipelas. 

Erysipelas  is  an  inflammatory  affec¬ 
tion  of  the  skin,  and  sometimes  also  of 
the  subcutaneous  tissue,  arising  from 
a  specific  germ  which  locates  itself  in 
these  tissues,  and  develops  its  progeny 
there.  It  is  always  accompanied  by 
considerable  pain  and  hardness  of  the 
part  affected,  together  with  a  highly 
febrile  condition  of  the  system  at  large. 
It  may,  and  frequently  does,  develop 
without  any  external  injury  having 
preceded  it,  in  which  case  its  usual  seat 
is  in  the  face,  and  when  it  affects  this 
part  of  the  organism  there  is  always 
more  or  less  tendency  for  it  to  spread 
to  the  covering  membranes  of  the  brain 
when  it  may  prove  fatal.  It  not  un- 
frequently,  however,  takes  its  origin  in 
an  injured  surface,  and  when  this  is 
the  case  may  occur  in  any  part  of  the 
body.  The  most  approved  treatment 
of  erysipelas  is  to  cover  the  parts  with 
a  solution  of  iehthyol  and  glycerine, 
and  administer  ten  drops  of  the  tinc¬ 
ture  of  the  muriate  of  iron  every  two 
hours,  while  the  bowels  should  be  care¬ 
fully  attended  to,  and  the  diet  be  of  a 
light  and  nutritious  character. 


778 


- 


It  is  impossible  to  be  just  if  one  is  not  generous. 


Eucalyptus,  or  the  Blue 
Gum  Tree. 

Eucalyptus,  or  the  Blue  Gum  Tree 
of  Australia,  has  obtained  a  great  repu¬ 
tation  on  account  of  its  antiseptic  pow¬ 
ers.  The  tree  itself  is  a  most  powerful 
destructive  agent  of  the  miasma, which 
gives  rise  to  ague,  while  the  essence  ob¬ 
tained  from  the  leaf  is  largely  used  as 
an  inhalation  in  many  infectious  dis¬ 
eases,  such  as  influenza,  diphtheria, 
catarrh,  etc.  It  is  also  frequently  em¬ 
ployed  in  chronic  diseases  of  the  chest, 
among  which  may  be  mentioned 
chronic  bronchitis,  emphysema,  and 
consumption. 

Exercise — The  Value  of. 

The  man  who  has  no  time  for  exer¬ 
cise  is  like  the  man  who  has  no  time  to 
oil  his  machinery. 

Gladstone,  the  venerable  statesman, 
whose  efficiency  in  old  age  was  re¬ 
markable,  said :  “  All  time  and  money 
spent  in  training  the  body  pays  a 
larger  interest  than  any  other  invest¬ 
ment.  ” 

Carlyle,  the  historical  writer,  a- 
chieved  fame  while  suffering  miserable 
health.  He  says :  “  Health  is  a  thing 
to  be  attended  to  continually.  There 
is  no  achievement  in  the  world  that 
is.  equal  to  health.”  And  finally,, 
Thomson  sums  the  whole  matter  up 
when  he  says : 

“  Health  is  the  vital  principle  of  bliss, 
And  exercise,  of  health.  ” 

The  business  or  professional  man  by 
exercising  will  overcome  clumsiness. 
He  will  gain  self-control  and  self-re¬ 
liance.  He  wall  develop  the  kind  of 
strength  a  chain  has — no  weak  parts. 
He  will  be  able  to  dispense  with  all 
stimulants  because  he  will  find  that  a 
few  leg  and  arm  motions  in  the  time 
of  hardest  mental  stress,  will  draw  the 
blood  to  the  extremities,  and  wall 
bring  a  feeling  of  exhilaration  that  can¬ 
not  be  equalled  by  unnatural  means. 


And  gradually,  he  will  find  his  nerves 
so  strengthened  that  he  will  enjoy 
sound,  refreshing  sleep  at  night. 

Exercise — Hints  on. 

The  most  beneficial  exercise  is  that 
taken  in  the  open  air.  For  those  who 
live  sedentary  lives,  or  whose  work  is 
mental,  the  best  exercise  is  that  which 
centers  the  attention  on  itself.  Such 
exercises  are  golf,  tennis,  foot-ball, 
base-ball,  running,  boxing,  wrestling, 
tumbling,  fast-walking,  and  many 
games,  and  vigorous  out-door  exer¬ 
cises.  But  the  most  satisfactory  ex¬ 
ercises  are,  perhaps,  those  that  accom¬ 
plish  something  besides  the  strength¬ 
ening  of  the  body.  Gladstone’s  favorite 
exercise  was  wood-chopping.  A  fam¬ 
ous  millionaire  built  up  his  health 
by  turning  turfman  and  daily  cleaning 
and  rubbing  down  many  horses.  Gar¬ 
den  cultivation  affords  excellent  exer¬ 
cise.  A  doctor  sometimes  advises  his 
lady  patients  to  make  their  own  beds. 
There  are  usually  plenty  of  jobs  around 
the  house  and  yard  that  will  afford  you 
real  exercise,  and  will  save  you  calling 
in  outside  help.  Your  exercise  should 
be  the  -equivalent  of  a  brisk  four-mile 
walk,  or  a  ten-mile  horseback  ride. 

To  get  the  good  effects  of  exercise  it 
•should  be  religiously  continued,  day 
after  day.  But  do  not  overdo.  Never 
tire  out  a  single  muscle.  Don’t  prac¬ 
tice  those  exercises  you  excel  in  so 
much  as  those  you  don’t  excel  in.  And 
in  this  connection  remember  to  exer¬ 
cise  both  sides  of  the  body  equally. 
Just  as  the  speed  of  a  fleet  is  reckoned 
by  its  slowest  boat,  so  is  the  strength 
of  one’s  body  measured  by  its  weakest 
part. 

A  bath  should  always  follow  vigor¬ 
ous  exercise.  The  bath  may  be  luke¬ 
warm,  gradually  turning  on  the  cold. 
The  cold  water  is  v  ery  beneficial  if  not 
used  too  long.  Then  a  good  rubbing 
with  a  coarse  towel  and  finger  massage 


To  do  nothing  is  in  every  man’s  power. 


779 


will  cause  a  healthful  glow  and  great 
exhilaration. 

Excercises — Kinds  of. 

Exercises'  may  be  classified  as  heavy 
or  light.  The  heavy  are  those  that 
require  violent  exertion,  as  foot-ball, 
boat-racing,  boxing,  wrestling,  tum¬ 
bling,  and  many  others.  They,  of  course, 
should  not  be  participated  in  by  the 
very  young  or  the  old  or  the  infirm, 
and  should  be  used  only  by  the  strong 
and  active  while  in  training.  A  man 
not  in  good  condition  is  running 
awful  risk  to  attempt  them. 

Slow-walking,  slow  horseback  riding, 
slow  bicycle  riding,  gardening,  hunting, 
sailing,  driving,  and  many  others,  rep¬ 
resent  the  light  exercises.  Of  course, 
any  light  exercise  can  be  made  a  heavy 
exercise  by  adding  difficulty  to  the 
task,  and  by  increasing  the  speed.  But 
many  exercises  are  by  nature  so  light 
that  they  can  be  attempted  by  nearly 
every  one.  * 

Any  intelligent  system  of  exercise  is 
sure  to  increase  the  strength  if  well 
adapted  to  the  individual.  Nowa¬ 
days  there  is  no  reason  why  every  one 
should  not  consult  some  physical  in¬ 
structor  or  gymnasium  director  as  to 
the  best  form  of  exercise  to  pursue  in 
one’s  own  case.  The  weak  and  sickly 
should,  of  course,  consult  the  doctor. 

Excersises — The  Best  Order  for. 

Dr.  W.  G.  Anderson,  Director  of 
Yale  University  Gymnasium,  gives  the 
following  order  as  the  best  one  for 
exercising. 

1 .  Leg  exercise. 

2.  Neck  exercise. 

3.  Shoulder  and  upper-back  exercise. 

4.  Arm  exercise. 

5.  Chest  or  thorax,  and  breathing. 

6.  Waist  exercise. 

7.  Abdominal  exercise. 

8.  Heart  and  lung  exercise. 

9.  Breathing. 


Exercises — Remedial. 

Remedial  exercises  are  those  that 
tend  to  develop  the  weak  or  undevel¬ 
oped  parts  of  the  body  or  to  build  up 
the  strength.  By  their  practice  the 
tendency  to  disease  is  counteracted. 
But  very  quick  returns  are  not  always 
forthcoming,  so  patience  and  persist¬ 
ence  are  necessary.  Every  factory 
hand  should  take  those  exercises  in  the 
open  air  that  tend  to  counteract  the 
one-sided  or  partial  development  his 
work  may  cause.  Every  one  should  be 
interested  enough  in  developing  the 
weak  parts  of  the  body  to  consult  the 
doctor,  or  some  gymnasium  director, 
if  possible,  to  learn  exactly  what  exer¬ 
cises,  and  their  right  proportion,  are 
needed.  Parents  should  have  their 
children’s  backs  and  lungs  tested  as 
often  as  they  would  have  their  teeth 
examined,  so  that  a  proper  system  of 
remedial  exercises  can  be  drawn  up. 

I 

Exercise — The  Time  for. 

The  time  for  exercise  should  be 
suited  to  one’s  convenience.  Those 
who  are  actively  engaged  during  the 
clay,  will  find  the  time  before  breakfast 
and  the  time  just  before  retiring  the 
best  for  exercise.  The  best  trainers 
advise  exercising  in  the  middle  of  the 
forenoon.  It  is  not  good  to  exercise 
immediately  before  or  after  a  hearty 
meal.  One  should  exercise  the  lungs 
at  all  hours  of  the  day,  and  the  memory 
should  be  trained  to  remind  one  at  all 
times  to  take  a  few  long,  deep  breaths. 
Exercise,  since  the  human  system  de¬ 
mands  regularity,  should  always  be 
taken  at  the  same  time  of  each  suc¬ 
ceeding  day. 

Exercising — Without  Apparatus. 

No  regular  apparatus  need  be  pur¬ 
chased  by  those  who  wish  to  exercise 
at  home  or  in  the  office.  Almost  every 
part  of  the  body  can  be  exercised  after 
a  little  practice,  by  opposing  one  set  ot 


780 


Idleness  is  the  sepulchre  of  a  living  man. 


muscles  to  another.  Flex  one  set  of 
muscles  and  flex  other  muscles  to  op¬ 
pose  them,  as  when  you  gradually  and 
forcefully  double  up  the  arm  while 
offering  resistance  with  the  muscles 
that  straighten  the  arm.  Stand 
straight  and  slowly  bend  the  trunk 
from  side  to  side,  while  hindering  the 
action  of  the  muscles  of  one  side  by  the 
resistance  of  those  on  the  other  side. 
Do  the  same  while  bending  the  trunk 
forward  and  backward.  Slowly  change 
from  the  standing  position  to  the 
squatting  position  while  opposing  one 
set  of  leg  muscles  to  the  other.  Turn 
the  head,  with  difficulty,  from  one  side 
to  the  other.  After  some  practice, 
many  exercises  of  this  kind  will  be  pos¬ 
sible.  But  this  kind  of  exercise  is  very 
condensed,  so  be  careful  not  to  strain 
any  muscles  at  first. 

Eye. 

Eye  is  the  organ  of  vision,  and  is  one 
of  the  most  beautiful  structures  of  the 
human  body.  Not  only  is  it  beautiful, 
but  it  is  perfect  in  every  particular,  and 
manifests  in  a  small  compass  the  great, 
the  unspeakable  power  of  the  Creator. 
It  is  important  to  man,  and  its  adapta¬ 
tion  to  its  requirements  is  beyond,  the 
power  of  speech  to  describe,  and  in  a 
work  like  this  it  is  quite  impossible  to 
give  anything  but  a  mere  outline  of  its 
structure.  It  is  naturally  divided  into 
two  sections,  the  globe  of  the  eye  and 
the  appendages  which  control  its  move¬ 
ments.  As  is  well  known,  it  is  situated 
in  a  bony  case  which  protects  it  as  per¬ 
fectly  as  possible  from  external  injury; 
this  is  called  the  socket,  in  which  it  re¬ 
volves  and  moves  in  so  many  direc¬ 
tions.  The  eyeball  is  protected  from 
injury  to  a  large  extent  by  the  eyelids, 
which  automatically,  so  to  speak,  close 
on  the  approach  of  anything  that  is 
likely  to  injure  the  delicate  membrane 
which  covers  the  eyeball.  The  exter¬ 
nal  covering  of  the  eye,  which  is  reflect¬ 


ed  upon  the  eyelids,  is  called  the  con¬ 
junctiva  or  white  of  the  eye.  In  the 
center  is  the  pupil,  which  opens  and 
closes  by  the  action  of  a  muscle  called 
the  iris,  while  that  part  composing  the 
colored  portion,  together  with  the 
pupil,  is  termed  the  cornea.  The  globe 
of  the  eye  itself  is  barely  one  inch  in 
diameter,  and  measures  longest  from 
before  backwards.  It  is  completely 
enveloped  by  the  sclerotic,  which  is 
composed  of  a  very  firm  membraneous 
structure.  This  membrane,  however, 
does  not  continue  beyond  the  margin 
of  the  cornea,  and  at  the  posterior  sur¬ 
face  it  opens  so  as  to  permit  the  passage 
of  the  optic  nerve.  Within  this  mem¬ 
brane  is  the  choroid  coat,  which  is  of  a 
dark,  brownish  color,  and  within  that 
is  situated  the  retina  or  expansion  of 
the  optic  nerve,  which  forms  the  layer 
called  the  sensitive  coat,  upon  which 
objects  are  projected,  the  impressions 
of  -which  are  conveyed  to  the  brain. 
The  globe  of  the  eye  is  filled  with  two 
remarkably  transparent  fluids  con¬ 
tained  in  chambers,  the  anterior  of 
which  is  called  the  aqueous  humor,  and 
the  posterior  the  vitreous  humor,  be¬ 
tween  which  two.  chambers  is  situated 
the  lens.  To  produce  the  sense  of  vis¬ 
ion,  the  rays  of  light  emanating  from 
the  objects  in  front  of  the  eye  pass,  first 
of  all,  through  the  cornea,  then  through 
the  aqueous  humor,  the  lens,  and  the 
vitreous  humor,  and  in  their  passage 
undergo  certain  refractions  which  bring 
them  into  their  proper  focus  on  the 
retina,  where  the  picture  or  the  im¬ 
pression  is  conveyed  to  the  brain 
through  the  channel  of  the  optic  nerve. 
The  object  of  the  dark-colored,  or 
choroid,  coat  is  to  absorb  all  the  super¬ 
fluous  rays  of  light,  which  otherwise 
would  confuse  the  vision.  The  eye  is 
subject  to  many  diseases,  such  as  oph¬ 
thalmia,  or  inflammation  of  the  con¬ 
junctiva  or  external  layer;  this  is  called 
Conjunctivitis.  Sclerotis,  on  the  other 


0  jealousy,  thou  magnifier  of  trifles! 


781 


hand,  is  usually  of  a  rheumatic  nature, 
and  is  distinguished  from  conjunctivitis 
which  produces  a  red  coloration  of  the 
conjunctiva,  by  producing  a  more  livid 
appearance.  The  cornea  may  likewise 
contract  inflammation,  when  it  is  liable 
to  become  opaque  and  therefore  inter¬ 
fere  with  the  transmission  of  the  rays 
of  light.  The  lens,  also,  may  be  affect¬ 
ed,  and  in  process  of  time  become  com¬ 
pletely  opaque,  when  the  disease  called 
Cataract  is  the  result.  The  humors  of 
the  eye  may  be  the  seat  of  disease,  and 
also  the  retina  and  choroid  coat.  These 
diseases,  however,  are  of  so  great  im¬ 
portance  to  the  individual  that  it  seems 
to  be  quite  beyond  the  scope  of  this 
work  to  attempt  to  give  any  directions 
as  to  treatment,  as  this  can  only  be 
successfully  carried  out  by  one  well 
versed  in  ophthalmic  disease. 

Eye-Sight — To  Preserve. 

Never  sit  for  any  length  of  time  in 
absolute  gloom,  or  exposed  to  a  blaze 
of  light.  The  reason  on  which  this  rule 
is  founded  proves  the  impropriety  of 
going  hastily  from  one  extreme  to  the 
other,  whether  of  darkness  or  of  light, 
and  shows  us  that  a  southern  aspect  is 
improper  for  those  whose  eyesight  is 
weak  and  tender. 

Avoid  reading  small  print,  and  strain¬ 
ing  the  eyes  by  looking  at  minute 
objects. 

Do  not  read  in  the  dusk,  nor,  if  the 
eyes  be  disordered,  by  artificial  light. 

Do  not  permit  the  eyes  to  dwell  on 
glaring  objects,  more  particularly  on 
fust  waking  in  the  morning;  the  sun 
should  not,  of  course,  be  suffered  to 
shine  in  the  room  at  that  time,  and  a 
moderate  quantity  of  light  only  should 
be  admitted.  For  the  same  reasons, 
the  furniture,  walls,  and  other  objects 
of  a  bedroom  should  not  be  altogether 
of  a  white  or  glaring  color;  indeed, 
those  whose  eyes  are  weak,  would  find 
considerable  advantage  in  having  green 


for  the  furniture,  and  as  the  prevailing 
color  of  their  bed-chambers.  Nature 
confirms  the  propriety  of  this  direc¬ 
tion,  for  the  light  of  the  day  comes  on 
by  slow  degrees,  and  green  is  the 
universal  color  she  presents  to'our  eyes. 

Those  individuals  who  are  rather 
long-sighted  should  accustom  them¬ 
selves  to  read  with  the  book  somewhat 
nearer  to  the  eye  than  what  they  natu¬ 
rally  like;  while  others,  who  are  rather 
short-sighted,  should  become  used  to 
reading  with  the  book  as  far  off  a,s  pos¬ 
sible.  By  these  means,  both  will  im¬ 
prove  and  strengthen  their  sight,  while 
a  contrary  course  increases  its  natural 
imperfections.  It  is  well  to  read  or 
sew  with  the  light  above  or  behind, 
rather  than  in  front  of  the  face,  or  with 
a  shade  to  protect  the  eyes  from  glare. 

Eyes — When  They  Require 
Spectacles. 

When  we  are  obliged  to  remove 
small  objects  to  a  considerable  distance 
from  the  eye  in  order  to  see  them  dis¬ 
tinctly. 

If  we  find  it  necessary  to  get  mere 
light  than  formerly,  as,  for  instance,  to 
place,  the  lamp  between  the  eye  and 
the  object. 

If,  on  looking  at,  and  attentively 
considering  a  near  object,  it  fatigues 
the  eye  and  becomes  confused,  or  if  it 
appears  to  have  a  kind  of  dimness  or 
mist  before  it. 

When  small  printed  letters  are  seen 
to  run  into  each  other,  and  hence,  by 
looking  steadfastly  on  them,  app’ear 
double  or  t  reble. 

If  the  eyes  are  so  fatigued  by  a  little 
exercise,  that  we  are  obliged  to  shut 
them  from  time  to  time,  so  as  to  re¬ 
lieve  them,  or  to  look  at  different 
objects. 

When  all  these  circumstances  concur, 
or  any  of  them  separately  takes  place, 
it  will  be  necessary1  to  seek  assistance 
from  glasses,  which  will  ease  the  eyes, 
and  in  some  degree  check  their  tend- 


782 


Take  care  what  you  say  before  a  wall, 


encv  to  become  worse;  whereas,  if 
they  be  not  assisted  in  time,  the  weak¬ 
ness  will  be  considerably  increased,  and 
the  eyes  be  impaired  by  the  efforts  they 
are  compelled  to  exert.  Always  con¬ 
sult  a  good  oculist,  or  eyc-doetor, 
before  you  procure  your  glasses.  Un¬ 
less  properly  prescribed  for  and  fitted, 
glasses  aie  useless. 

Eye,  Black — How  to  Cure. 

Immediately  after  the  eye  has  been 
struck  with  force  enough  to  make  it 
black,  apply  a  cloth  wet  with  water 
just  as  hot  as  you  can  bear  it;  keep  on 
applying  the  water  for  fifteen  or 
twenty  minutes,  and  the  coagulated 
blood  will  become  thin  and  pass  off  into 
its  natural  channels,  and  leave  the  eye 
perhaps  swollen,  but  clear  of  blackness. 

Eye,  Sty  in — To  Cure. 

Put  a  teaspoonful  of  soda  in  a  small 
bag,  pour  on  it  just  enough  boiling 
water  to  moisten  it,  then  put  it  on  the 
eye  pretty  warm,  keep  it  on  all  night 
and  in  the  morning  the  stye  will  most 
likely  be  gone;  if  not,  a  second  applica¬ 
tion  is  sure  to  remove  it. 

Eye — Dirt  in  the. 

Place  your  fore-finger  upon  the 
cheek-bone,  having  the  patient  before 
you;  then  slightly  bend  the  finger, 
this  will  draw  down  the  lower  lid  of 
the  eye,  and  you  will  probably  be 
able  to  remove  the  dirt;  but  if  this 
will  not  enable  you  to  get  at  it,  repeat 
this  operation  while  you  have  a  knit¬ 
ting-needle  or  bodkin  placed  over  the 
upper  lid,  ask  patient  to  look  down, 
and  then  turn  the  lid  upwards  over 
the  bodkin,  this  will  turn  it  inside 
out,  and  enable  you  to  remove  the 
sand,  or  eyelash,  etc.,  with  the  corner 
of  a  fine  silk  handkerchief,  or  a  small 
loop  of  horsehair  which  can  be  carried 
in  one’s  purse.  As  soon  as  the  sub¬ 
stance  is  removed,  bathe  the  eye  with 
cold  water,  drop  in  one  drop  of  castor 
oil,  and  exclude  the  light  for  a  day. 


If  the- inflammation  is  severe,  let  the 
patient  take  a  purgative,  and  use  a 
refrigerant  lotion. 

Eye — Lime  in  the. 

Syringe  it  well  with  warm  vinegar 
and  water  in  the  proportion  of  one 
ounce  of  vinegar  to  eight  ounces  of 
water,  and  afterwards  drop'  in  castor 
oil,  take  a  purgative,  and  exclude 
light. 

Eye  (Sore)— To  Cure. 

Take  a  potato,  and  after  quarter¬ 
ing  it,  grate  the  heart  as  fine  as  pos¬ 
sible,  and  place  the  gratings  between 
pieces  of  cambric  muslin.  Place  the 
poultice  over  the  eyes  inflamed,  and 
keep  it  there  fifteen  minutes.  Con¬ 
tinue  the  operation  three  successive 
nights,  and  a  perfect  cure  ensues. 

Eye  Washes  or  Collyria. 

Alum.— Dissolve  half  a  drachm  of 
alum,  eight  ounces  (half-a-pint)  of 
water.  Use  as  astringent  wash.  When 
twice  as  much  alum  and  only  half  the 
quantity  of  water  are  used,  it  acts  as  a 
discutient,  but  not  as  an  eye-water. 

Caution. — This  and  the  following 
washes  are  for  outward  application 
only. 

Compound  Alum. — Dissolve  alum 
and  white  vitriol,  of  each  one  drachm, 
in  one  pint  of  water,  and  filter  through 
the  paper.  Use  as  astringent  wash. 

Ordinary. — Add  half  an  ounce  of  di¬ 
luted  acetic  acid  to  three  ounces  of 
decoction  of  poppy  heads.  Use  as 
anodyne  wash. 

Zinc  and  Lead. — Dissolve  white 
vitriol  and  acetate  of  lead,  of  each 
seven  grains,  in  four  ounces  of  elder- 
flower  water;  add  one  drachm  of 
laudanum  (tincture  of  opium),  and 
the  same  quantity  of  spirit  of  cam¬ 
phor;  then  strain.  Use  as  a  detergent 
wash. 

Acetate  of  Zinc. — Dissolve  half-a- 
drachm  of  white  vitriol  in  five  ounces 
of  water.  Dissolve  two  scruples  of 


as  you  cannot  tell  who  may  be  behind  it. 


783 


acetate  of  lead  in  five  ounces  of 
water.  Mix  these  solutions,  then  set 
aside  for  a  short  time,  and  after¬ 
wards  filter.  Use  as  an  astringent 
wash;  this  forms  a  most  valuable 
colly  riutn. 

Sulphate  of  Zinc. — Dissolve  twenty 
grains  of  white  vitriol  in  a  pint  of 
water  or  rose-water.  Use  for  weak 
eyes. 

Zinc  and  Camphor.  —  Dissolve  a 
scruple  of  white  vitriol  in  ten  ounces 
of  water;  add  one  drachm  of  spirit  of 
camphor,  and  strain.  Use  as  a  stimu¬ 
lant. 

Compound  Zinc. — Dissolve  fifteen 
grains  of  white  vitriol  in  eight  ounces 
of  camphor  water  (Mistura  camphors), 
and  the  same  quantity  of  decoction  of 
poppy  heads.  Use  as  anodyne  and 
detergent  wash;  it  is  useful  for  weak 
eyes. 

Fainting. 

Fainting  is  astate  of  unconsciousness 
due  to  an  abnormal  contraction  of  the 
blood  vessels  supplying  the  brain. 
Some  people,  especially  those  of  a 
nervous  temperament,  are  more  liable 
to  faint  than  others.  Fainting  is,  as 
a  rule,  due  to  a  shock  received  by  the 
nervous  system  which  may  be  produced 
in  various  ways,  such  as  witnessing  an 
accident  or  the  sight  of  blood,  and 
sometimes  it  has  even  been  known  to 
result  from  smelling  a  rose.  It  may 
also  arise  from  some  affection  of  the 
mind,  such  as  grief,  intense  joy,  or 
other  emotions,  and  not  unfrequently 
it  results  from  weakness  of  the  heart’s 
action,  loss  of  blood,  or  any  cause  which 
acts  injuriously  upon  the  vital  ener¬ 
gies.  When  fainting  occurs,  the  pa¬ 
tient  will  naturally  involuntarily 
assume  the  recumbent  posture,  and 
thus  injuries  may  be  inflicted  if  the 
head  comes  in  contact  with  any  hard 
object  in  falling.  The  clothing  about 
the  throat  should  be  immediately 
loosened,  while  cold  water  may  be 


dashed  on  the  face,  and  strong  smelling 
salts  applied  to  the  nostrils;  and  if 
the  person  is  capable  of  swallowing,  a 
little  sal-volatile,  or  brandy  mixed  with 
water,  may  be  given  by  the  mouth. 
Nitrite  of  amyl,  which  becomes  volatile 
very  readily,  may  be  administered  on 
a  pocket  handkerchief,  five  drops  at  a 
time.  Ihe  inhalation  of  this  substance 
causes  relaxation  of  the  blood-vessels, 
and  therefore  all  the  faint  symptoms 
disappear.  It  may  be  necessary  to 
apply  strong  friction,  or  a  mustard 
poultice,  over  the  region  of  the  heart. 

Fainting,  Hysterics,  etc. 

Lay  patient  down  or  bend  head 
between  knees  while  seated.  Loosen 
the  gaiments,  bathe  the  temples  with 
water,  or  eau-de-Cologne;  open  the 
window,  admit  plenty  of  fresh  air,  dash 
cold  water  on  the  face,  apply  hot  bricks 
to  the  feet,  and  avoid  bustle  and  ex¬ 
cessive  sympathy. 

Fear. 

Fear  in  nervous  people  is  very  liable 
to  be  seriously  injurious,  and  may  give 
rise  to  convulsions,  faintness,  and  even 
complete  cessation  of  the  heart’s  action. 
Fear,  therefore,  should  never  be  re¬ 
sorted  to  to  terrorize  children  into  good 
behavior,  and  nurses  especially  should 
be  warned  against  frightening  the  little 
ones  placed  under  their  care. 

Feather  Pillows. 

A  pillow  should  be  used  thick  enough 
to  support  the  head  in  a  direct  line  with 
the  body — no  more.  Curled  hair  is 
one  of  the  best  materials  for  pillov.s. 
Feathers  should  never  be  allowed 
about  a  bed  in  any  form.  For  pillows 
they  are  especially  injurious,  as  they 
partly  surround  the  head  and  keep  it 
over-heated,  which  weakens  the  scalp 
and  produces  a  tendency  to  falling  out 
of  the  hair,  congestion  of  the  head,  and 
headache.  Then  again, 'the  effete  ema¬ 
nations  that  are  always  being  thrown 


784 


Literature,  like  a  gypsy,  to  be  picturesque, 


off  from  the  feathers  are  taken  direct 
into  the  lungs  with  the  inspired  air. 

Felon  Salve. 

A  salve  made  bv  burning  one  table¬ 
spoonful  of  copperas,  then  pulver¬ 
izing  it  and  mixing  with  the  yolk  of  an 
egg,  is  sg.id  to  relieve  the  pain,  and  cure 
the  felon  in  twenty-four  hours;  then 
heal  with  cream  two  parts,  and  soft 
soap  one  part.  Apply  the  hjaling 
salve  daily,  after  soaking  the  part  in 
warm  water. 

Fever— Dover’s  Powder  For. 

Dover’s  powder  is  a  compound  or 
one  grain  of  ipecacuanha,  one  grain  of 
opium,  and  eight  grains  of  sulphate  of 
potash,  mixed  together  in  a  mortar. 
It  is  largely  used  in  the  treatment  of 
feverish  complaints  where  it  is  de¬ 
sirable  to  produce  free  perspiration. 
In  common  catarrh  of  the  head,  01 
ordinary  cold,  it  frequently  succeeds  in 
cutting  short  the  disease;  and  in  in¬ 
flammatory'  affections  of  the  lungs  it 
is  a  most  popular  remedy  when  com¬ 
bined  with  calomel.  In  such  cases, 
five  grains  of1  Dover’s  powder  com¬ 
bined  with  half  a  grain  of  calomel, 
administered  every  four  hours,  will 
frequently  have  a  most  beneficial  effect. 

Fever  and  Ague — Remedies 
For. 

Take  two  ounces  of  gum  camphor 
and  enclose  it  in  a  flannel  bag  about 
four  or  five  inches  square.  Suspend 
the  bag  over  the  pit  of  the  stomach  by 
the  means  of  a  cord  around  the  neck, 
and  a  speedy  cure  will  be  effected. 
When  the  camphor  is  dissolved  the 
ague  is  gone. 

Another. — German  physicians  have 
found  a  tincture  of  the  leaves  of  the 
Eucalyptus  globulus,  or  Australian 
gum-tree,  to  be  a  remedy  for  intermit¬ 
tent  fever.  Dr.  Lorimer  gave  it  to 
fifty-three  patients,  of  whom  forty- 
three  were  completely  cured. 


Another.— The  ordinary  sunflower,  if 
planted  around  a  house,  will  free  the 
atmosphere  from  the  animal  and  vege¬ 
table  germs,  supposed  to  contain  the 
miasma  productive  of  fever  and  ague. 

Fever — Bilious  Remittent. 

This  makes  its  attack  in  a  sudden 
and  marked  manner.  There  are  no 
premonitory'  symptoms  except,  per¬ 
haps,  alittle  languor  and  debility,  slight 
headache,  and  a  bad  taste  in  the  mouth, 
sometimes  some  pain  in  the  joints.  Its 
commencement  is  with  a  chill,  some¬ 
times  slight,  sometimes  Severe  and  pro¬ 
longed.  The  chill  may  begin  in  the 
feet,  or  shoulders,  or  back,  running 
thence  like  streams  of  cold  water.  There 
is  seldom  more  than  this  one  chill,  the 
fever  coming  on  afterward  without  the 
cold  stage.  At  certain  periods  of  the 
day,  there  is  greater  intensity  of  the 
symptoms,  and  possibly  the  chill, 
though  probably  not.  Between  these 
periods  of  increased  fever,  the  disease 
seems  to  decrease,  though  there  is  still 
some  fever.  Unlike  fever  and  ague,  it 
does  not  go  entirely  off.  During  the 
hot  stage  the  pulse  is  up  to  one  hun¬ 
dred  and  twenty,  or  still  higher,  and 
there  are  pains  in  the  head,  back,  and 
limbs,  of  the  most  distressing  kind. 
The  tongue  is  covered  with  a  yellowish 
fur,  and,  in  bad  cases,  is  parched, 
brown,  or  almost  black  in  the  center, 
and  red  at  the  edges.  The  appetite  is 
gone,  and  there  is  generally  nausea  and 
vomiting,  and  pain  or  tenderness  in 
the  upper  part  of  the  bowels.  At  first 
there  is  constipation,  but  afterward  the 
bowels  become  loose,  and  the  evacua¬ 
tions  are  dark  and  offensive.  This 
disease  is  produced  by  malaria,  and  pre¬ 
vails  in  hot  climates,  and  in  our  sum¬ 
mer  and  autumn. 

Treatment. — In  the  very'  beginning, 
the  disease  may  be  arrested  by  an 
emetic  of  lobelia  or  ipecac,  followed  by 
a  mild  cathartic.  But  if  the  disease  is 
fully  developed,  sponge  the  body  all 


should  he  a  little  ragged. 


785 


over,  several  times  a  day,  with  water, 
and  give  cooling  drinks,  such  as  cream 
tartar,  two  scruples,  in  a  quart  of  water, 
lemonade,  etc.  To  allay  the  fever, 
give  tincture  of  veratrum  viride,  in 
five-drop  doses.  Cold  water  and  ice 
may  be  given  the  patient,  if  desired. 
Cool  the  head,  when  it  aches,  with  cold 
applications,  and  put  a  mustard-poul¬ 
tice  on  the  stomach,  if  tender.  During 
the  remissions  between  the  fever,  quin¬ 
ine,  and  other  tonics,  must  be  given,  as 
in  fever  and  ague. 

Fever — Congestive. 

Another  form  of  malarious  fever,  is 
the  congestive.  It  may  be  either  re¬ 
mittent,  that  is,  abating  considerably; 
or  intermittent,  that  is,  having  inter¬ 
vals  of  entire  freedom  from  fever.  It 
may  have  intervals  of  twenty-four  or 
of  forty-eight  hours.  The  first  attack 
does  not  differ  from  that  of  a  simple  in¬ 
termittent,  and  may  excite  but  little 
attention;  but  the  second  is  always 
severe,  producing  great  coldness,  and 
a  death-like  hue  of  the  face  and  extrem¬ 
ities.  The  advancement  of  the  dis¬ 
ease  brings  dry,  husky,  parched,  and 
pungently  hot  skin,  followed,  after  a 
time,  by  a  cold,  clammy  sensation. 
The  eyes  are  dull,  watery,  and  some¬ 
times  glassy;  the  countenance  dull, 
sleepy,  distressed;  the  tongue,  at  first 
white,  changes  to  brown  or  black,  and 
is  usually  tremulous;  the  breathing  is 
hurried  and  difficult.  Pressure  over  the 
liver,  stomach,  or  bowels,  produces 
pain.  The  mind  is  often  disturbed, 
and  falls  into  lethargy  and  stupor,  or  is 
delirious. 

Treatment. — This  should  be  nearly 
the  same  as  in  bilious  remittent.  While 
convalescing,  the  diet  must  be  light 
and  nutritious  at  first,  increasing  in 
quantity  as  the  strength  returns.  Use 
a  mild  tonic,  if  the  patient  is  weak. 
Exercise  out  of  doors  must  not  be  neg¬ 
lected. 


Fever — Hay. 

This  very  peculiar  disease  appears 
generally  as  a  severe  attack  of  ca¬ 
tarrh,  with  asthmatic  symptoms  super- 
added.  The  lining  membrane  of  the 
eyes,  nose,  throat  and  lungs  is  all  more 
or  less  affected.  The  patient  suffers 
from  headache,  sometimes  severe, 
sneezing,  irritation  of  the  nose  and 
throat,  with  a  dry  harassing  cough. 
The  asthmatic  attacks  come  on  gener¬ 
ally  tow'ards  evening,  and  last  from 
one  to  three  hours,  causing  great  dis¬ 
tress.  Hay  fever  is  not  a  very  common 
complaint,  and  only  attacks  those  per¬ 
sons  who  from  some  peculiarity  of  con¬ 
stitution  are  susceptible  to  the  causes 
producing  it.  It  is  supposed  to  be 
caused  by  the  inhalation  of  the  pun¬ 
gent  aroma  of  spring  grass  and  hay,  but 
the  inhalation  of 'the  powder  of  ipe¬ 
cacuanha  will  also  produce  it  in  certain 
individuals.  Where  the  rose  is  largely 
cultivated,  similar  attacks  sometimes 
occur;  it  is  then  called  rose  fever 
or  rose  catarrh.  The  best  treatment 
is  change  of  air,  to  the  seaside  if 
possible.  During  the  attacks,  anti- 
spasmodics,  such  as  sal  volatile, 
ether,  or  an  emetic,  if  the  patient 
is  able  to  bear  it,  inhalations  of 
hot  steam  medicated  with  creosote, 
carbolic  acid,  or  turpentine  will  be 
found  useful.  When  the  attack  passes 
off  the  general  health  should  be  im¬ 
proved  by  tonics,  diet,  etc. 

Fever — Scarlet. 

Scarlet  fever  and  Scarlatina  are 
synonymous  terms  which  go  to  de¬ 
scribe  one  of  the  most  dangerous  dis¬ 
eases  that  childhood  is  subject  to.  It 
must  not,  however,  be  taken  for  grant¬ 
ed  that  childhood  alone  is  subject  to 
scarlet  fever,  as  it  not  unfrequcntly 
attacks  the  adult  and  the  aged.  In 
children,  however,  its  virulence  seems 
to  be  most  manifest  and  its  malignity 
most  clearly  exemplified.  It  is  a 


786 


No  man  can  afford  to  invest  his  being 


curious  question  what  the  origin  of 
scarlet  fever  is.  For  my  part  I  am  in¬ 
clined  to  think  that  it  is  a  disease  which 
does  not  take  its  origin  in  the  human 
species,  but  is  the  result  of  the  partak¬ 
ing  of  milk  of  cows  affected  by  a  specif¬ 
ic  disorder.  Of  course,  it  is  a  disease 
which  is  highly  infectious ;  but  it  would 
seem,  in  almost  every  instance  where 
an  epidemic  breaks  out,  that  its  origin 
takes  place  in  a  dairy,  or  perhaps  it 
would  be  more  proper  to  say  from  the 
partaking  of  milk  supplied  by  one  or 
more  dairies  whose  sources  of  supply 
are  almost,  if  not  altogether,  identical. 
The  disease  is  peculiar  in  its  attack. 

Symptoms. — It  invariably  manifests 
itself  by  the  development  of  sore 
throat  accompanied  by  vomiting, 
together  with  a  considerable  amount 
of  febrile  disturbance.  In  from 
twelve  to  twenty-four  hours  after 
these  symptoms  have  shown  them¬ 
selves,  a  brilliant  red  rash  appears  upon 
the  chest  and  gradually  extends  to  the 
trunk  and  limbs ;  along  with  this  there 
is  high  fever,  and  sometimes  the  dis¬ 
ease  may  be  so  virulent  as  to  produce 
gangrene  of  the  throat  accompanied  by 
terrible  prostration.  The  affections  of 
the  mucous  membrane  do  not  always 
finish  where  they  begin,  but  very  fre¬ 
quently  spread  by  continuity  of  tissue 
into  the  nose,  eyes,  and  ears,  and  are  in 
consequence  productive  of  immense 
disorganization  of  these  highly  sensi¬ 
tive  portions  of  the  economy.  In 
other  cases  the  disease  may  have  been 
imbibed  by  the  individual,  but  his  'vi¬ 
tality  may  be  so  impoverished  that  he 
is  unable  to  make  even  an  attempt 
to  throw  it  off  either  by  the  throat, 
stomach,  or  skin,  or  what  is  very  much 
more  likely  the  dose  of  the  poison 
which  he  has  imbibed  has  been  so  great 
as  to  entirely  paralyze  the  whole  func¬ 
tions,  and  thus  disable  them  from  even 
making  the  attempt  to  throw  off  the 
poison.  By  the  development  of  the 


peculiar  symptoms  which  are  charac¬ 
teristic  of  it  such  cases  are  usually 
called  suppressed  scarlet  fever.  This, 
however,  is  not  the  case  at  all;  it  is 
neither  more  nor  less  than  an  over¬ 
powering  of  the  system  by  a  virulent 
poison  which  exerts  its  full  force,  and 
results  invariably  in  the  speedy  death 
of  its  victim.  Scarlet  fever,  doubtless, 
finds  its  entrance  to  the  system  through 
the  mouth,  not  through  the  lung,  as 
so  many  suppose.  My  reason  for  in¬ 
ferring  this  is,  that,  the  poison  invaria¬ 
bly  manifests  its  existence  in  the  first 
place  upon  the  tonsils,  which  glands,  as 
is  well  known,  secrete  a  tenacious  fluid, 
and  not  only  entrap  the  poison  of  scar¬ 
let  fever,  but  that  of  diphtheria  also. 
Portions  of  the  poison,  however,  escape 
this  trap,  if  it  may  be  so  designated, 
and  enter  the  stomach,  and  there 
create  an  amount  of  disturbance  which 
results  in  the  stomach  making  violent 
efforts  to  get  quit  of  the  poison;  hence 
the  vomiting.  This  poison,  therefore, 
has  two  modes  of  gaining  access  to  the 
body,  viz. :  by  the  tonsils,  and  by  the 
stomach,  and  by  one  or  the  other  it 
makes  sure,  as  a  rule,  of  its  progress 
being  unimpeded.  As  soon  as  the 
poison  has  entered  the  blood,  high 
fever  sets  in,  which  may  have  been 
scarcely  noticeable  before  the  constitu¬ 
tional  symptoms  became  apparent.  It 
was,  however,  present  even  at  the 
very  onset  of  the  disease,  although 
possibly  not  quite  so  marked.  When 
this  fever  develops  thoroughly,  the 
rash,  the  peculiar  scarlet  rash  charac¬ 
teristic  of  the  disease,  develops  upon 
the  chest  and  limbs.  As  soon  as  this 
has  thoroughly  developed,  the  disease 
as  a  rule  may  be  said  to  be  within  con¬ 
trol,  that  is  to  say  if  the  strength  of  the 
patient  is  well  maintained.  The  fever 
may  be  modified,  however,  very  much 
by  the  administration  of  phenac- 
etin,  and  by  the  administration  of 
diaphoretics,  every  two  or  three  hours. 


787 


in  anything  lower  than  faith,  hope,  love. 


The  diet  at  the  same  time  should  con¬ 
sist  largely  of  gruels  thinned  with  milk 
and  administered  in  a  warm  condition, 
until  the  skin  has  been  encouraged  to 
act  to  its  fullest  extent.  It  is  also 
necessary,  however,  to  keep  the  bowels 
freely  moved  every  day,  while  the 
condition  of  the  kidneys  should  be 
■  particularly  attended  to.  After  the 
lapse  of  three  or  four  days  the  rash 
will  subside,  but  the  severity  of  the 
eruption  has  been  the  means  of  para¬ 
lyzing  the  skin  to  such  an  extent  as  to 
disable  it  from  performing  its  healthy 
functions  and  developing  to  its  full 
perfection  its  epithelial  layer.  The 
cuticle,  or  epithelium,  is  throwh  off  in 
flakes  until  the  skin  has  sufficiently 
recovered  from  the  effects  of  the  poison 
which  has  so  taxed  its  efforts  to  get 
rid  of.  Six  weeks  therefore  must 
necessarily  elapse  before  the  patient  is 
exposed  to  the  ordinary  surroundings 
of  life,  as  until  his  skin  has  become  so 
mature  as  to  enable  it  to  perform  its 
healthy  functions  perfectly,  contagion 
may  still  exist  in  the  individual,  and 
again  we  must  remember  that  not  only 
does  the  external  skin  become  .dis¬ 
abled  by  the  effects  of  the  scarlet  fever 
poison,  but  the  mucous  membranes 
also  participate  in  the  destructive 
effects  upon  their  epithelial  lining; 
hence  the  kidneys  frequently  suffer  if 
the  patient  is  exposed  to  cold  before 
their  mucous  membrane  has  become 
thoroughly  reestablished  in  health. 
The  mucous  membrane  also  of  the 
Eustachian  tube  and  of  the  internal 
ear,  as  well  as  of  the  nose  and  throat, 
require  a  certain  time  to  elapse  before 
they  can  be  said  to  be  free  from  suscep¬ 
tibility  to  disease  and  therefore  to  the 
tendency  to  prejudice  the  organs  of 
sense,  with  which  they  are  in  immedi¬ 
ate  communication% 

Treatment. — The  grand  points  in 
the  treatment  of  scarlet  fever  are 


to  keep  the  patient  quiet  in  bed  in 
a  well-ventilated  room,  comfortably 
clothed,  and  at  the  same  time  attend 
to  the  daily  evacuation  of  the  bowels; 
while  for  the  immediate  symptoms 
which  exist,  such  as  sore  throat,  chlo¬ 
rate  of  potash  may  be  given  in  a  satu¬ 
rated  solution  with  water  every  half 
hour  or  so.  The  fever  may  be  con¬ 
trolled  perfectly  by  the  admission  of 
phenacetin,  and  if  necessary,  the 
action  of  the  skin  promoted  by  the 
administration  at  frequent  intervals, 
of  a  diaphoretic  mixture.  The  diet 
should  be  light  and  simple,  and  largely 
composed  of  farinaceous  gruels  thinned 
with  milk,  whose  object  is  to  promote 
the  action  of  the  skin  and  of  the  kid¬ 
neys.  At  the  same  time  the  starchy 
matter  which  it  contains  tends  very 
much  to  conserve  the  strength  of  the 
patient  by  providing  pabulum  for  the 
fever  which  is  raging.  It  must  always 
be  remembered  that  scarlet  fever  pa¬ 
tients  retain  their  powers  of  communi¬ 
cating  the  disease  to  others  for  a  very 
considerable  period,  and  they  should 
invariably  be  put  into  quarantine  for 
forty-two  days  before  being  permitted 
to  mingle  with  other  children.  It  is  a 
comfort,  however,  to  know  that  if  once 
a  patient  has  suffered  from  scarlet  fever 
he  will  never  suffer  from  it  again,  and 
the  greatest  care  should  therefore  be 
taken  to  discriminate  carefully  between 
scarlet  fever  and  other  rashes  which 
may  frequently  resemble  it  as  far  as 
the  skin  affection  is  concerned.  I  have 
frequently  seen  cases  of  ordinary'  nettle 
rash  and  erythema  diagnosed  as  scarlet 
fever,  and  the  parents  of  the  children 
so  suffering  have  been  put  to  a  very 
great  inconvenience,  and  expense  as 
well,  in  their  endeavors  to  isolate  the 
patients  and  prevent  the  disease  being 
communicated  to  the  other  children, 
when  the  disease  was  one  which  in  the 
ordinary  course  of  nature  would  have 
passed  off  in  a  few  days. 


788 


Let  no  man  flunk  he  is  loved  by  any  man 


Reporting  Cases. — When  scarlet 
fever  has  manifested  itself  in  any 
house,  the  first  duty  of  the  parents  is 
to  communicate  the  fact  to  the  sani¬ 
tary  officers,  who  will  take  every 
precaution  to  prevent  its  spread  from 
this  particular  source,  but  who  will  at 
the  same  time  have  their  attention 
directed  to  what  they  consider  the 
original  fountain  of  the  disease,  and 
this  may  probably  be  ascertained  to  be 
in  some  neighboring  dairy.  The  powers 
of  the  Health  Board  are  sufficient 
in  most  places  to  frequently  stamp 
out  an  epidemic  at  its  very  outset,  and 
thus  be  the  means  of  saving  not  only 
many  valuable  lives,  but  an  immense 
amount  of  anxiety  to  parents  and 
friends.  Every  parent  and  guardian 
therefore  should,  in  all  instances,  have 
no  hesitation  in  reporting  the  cases 
that  may  occur  in  their  own  household 
at  once  to  the  sanitary  authorities. 

Fever— Typhoid  or  Enteric. 

Typhoid  is  due  to  the  absorption 
through  the  alimentary  canal  of 
specific  disease  germs.  It  is  a  disease 
which  runs  an  uncertain  and  always  a 
long  course,  and  is  very  liable  to  re¬ 
lapses.  In  the  majority  of  instances 
it  is  due  to  bad  sanitary  arrangements. 
It  cannot,  however,  be  definitely  stated 
that  it  is  the  result  per  se  of  the  inhala¬ 
tion  of  sewer  gas;  on  the  other  hand, 
it  is  very  frequently  the  result  of  the 
contamination  by  sewage  gas  of  water, 
which  by  virtue  of  tins  absorption  is 
enabled  to  provide  pabulum  for  the 
germs  of  the  disease,  and  thus  enable 
them  to  assume  an  active  form.  If 
water  containing  germs  thus  nour¬ 
ished  is  taken  into  the  stomach  of  per¬ 
sons  debilitated  by  other  causes,  these 
individuals  are  highly  susceptible  to 
typhoid  fever.  Now,  as  the  inhalation 
of  sewer  gas  has  a  most  depressing 
effect  upon  the  vitality,  it  thus  plays 
a  secondary  part  in  the  production  of 
the  disease  by  rendering  the  indi¬ 


vidual  more  susceptible  to  disease  of 
any  kind,  and  particularly  so  to 
typhoid  fever.  It  is  yet  an  open  ques¬ 
tion  whether  this  fever  is  contagious 
or  not:  for  my  part  I  do  not  think  it 
is,  and  I  have  searched  for  evidence 
on  this  point  for  many  years.  The 
great  dangers  of  typhoid  are  the  high 
temperature  which  accompanies  it 
and  the  tendency  of  the  bowels  to 
ulcerate,  thus  giving  rise  to  haemor¬ 
rhage,  which  not  unfrequently  proves 
fatal. 

Symptoms.  -  Characteristic  symptoms 
are,  in  the  first  place,  great  prostration 
of  the  bodily  strength  accompanied  by 
a  high  pulse,  furred  tongue,  and  copious 
diarrhoea  which  has  the  appearance 
of  soup.  The  temperature  usually 
rises  at  night  and  falls  towards  morn¬ 
ing,  and  not  unfrequently  an  eruption 
of  purplish-colored  spots  may  be  ob¬ 
served  on  the  surface  of  the  abdomen 
and  sometimes  on  the  chest  also. 
When  the  disease  has  advanced  to  any 
considerable  extent  the  tongue  be¬ 
comes  dry  and  coated,  and  sordes  ap¬ 
pear  on  the  teeth.  All  the  secre¬ 
tions  except  those  of  the  mucous  mem¬ 
brane  of  the  bowel  become  deficient; 
the  urine  especially  (do  not  allow 
this  to  occur)  is  •  liable  to  be¬ 
come  very  scanty,  so  that  the  secretion 
of  the  kidneys  is  seriously  interfered 
with;  uraemic  poisoning  takes  place, 
resulting  in  coma. 

Treatment. — The  high  temperature, 
without  doubt,  has  altogether  to 
do  with  this  partial  paralysis  of  the 
organs  of  secretion,  and  it  is  therefore 
most  important  in  the  treatment  of 
this  disease  to  endeavor  to  keep  the 
temperature  down,  while  it  is  also  nec¬ 
essary  with  a  veiw  of  preventing  waste 
of  strength  that  the  diarrhoea  should 
be  controlled  as  much  as  possible. 
The  best  antipyretic  that  can  be  em¬ 
ployed  in  this  instance  is  phenacetin, 
which  not  only  possesses  the  advan- 


when  he  loves  no  man.  759 


tage  of  rapidly  reducing  the  tempera¬ 
ture,  but  of  being  perfectly  safe  in 
every  respect;  if  given  in  four-grain 
doses  every  four  hours  to  an  adult  it 
rapidly  brings  down  the  temperature 
and  has  a  soothing  effect  on  the  pa¬ 
tient,  in  many  instances  promoting 
sleep  as.  well  as  copious  perspiration. 
Of  course  it  goes  without  saying  that 
judicious  nursing  is  most  important 
in  this  terrible  disease,  while  the  diet 
must  be  carefully  attended  to  and  the 
room  kept  well  ventilated.  Not  un- 
frequently  the  high  temperature  of 
typhoid  fever  has  been  treated  by 
cold  affusion,  or  even  the  cold  bath. 
The  hydropathic  pack  has  also  in  many 
instances  proved  highly  efficacious; 
and  where  great  prostration  of  the 
vital  powers  has  taken  place  and  death 
appeared  to  be  imminent,  the  applica¬ 
tion  of  ice  bags  over  the  heart  and 
abdomen  has  given  immediate  relief, 
and  in  not  a  few  instances  tided  the 
patient  over  the  crisis.  These  seem 
to  be  heroic  measures,  but  they  have 
been  found  in  the  author’s  experience 
of  the  greatest  service  to  the  patient. 

Fever — Yellow. 

This  disease  is  most  prevalent  in  hot 
climates,  and  southern  cities  of  our 
country.  It  comes  in  the  latter  part 
of  summer,  and  lasts  till  frosty  weather. 

Symptoms. — The  disease  begins  with 
a  chill,  generally  not  very  severe. 
Following  the  chill,  there  is  a  mod¬ 
erate  fever,  and  some  heat  of  the  sur¬ 
face,  but  this  rarely  rises  to  any  great 
height,  and  only  continues  to  the 
second  or  third  day,  when,  in  fatal 
cases,  it  gives  place  to  coldness  of 
surface,  etc.  In  many  cases  there  is 
sweating.  The  pulse  is  peculiar,  not 
often  over  a  hundred,  but  feeling  like 
a  bubble  under  the  finger,  which 
breaks  and  vanishes  before  it  can  be 
felt.  The  tongue  is  moist  and  white 
in  the  first  and  second  days;  but  red, 
smooth,  shining  and  dry  as  the  dis¬ 


ease  advances  toward  the  close,  hav¬ 
ing  a  dry,  black  streak  in  the  middle. 
The  most  striking  symptoms  are 
nausea  and  vomiting,  which,  in  fatal 
cases,  is  very  persistent,  and  toward 
the  last  a  yellowish  or  greenish  matter 
is  throvm  up,  followed  by  a  discharge 
of  thin  black  fluid,  which  is  called  the 
black  vomit.  The  bowels  are  gen¬ 
erally  costive,  with  tenderness  in  the 
upper  bowels  or  stomach.  There  are 
generally  severe  headaches,  and  a 
peculiar  expression  of  face,  in  which 
the  lips  smile,  while  the  rest  of  the  face 
is  fixed  and  sad,  sometimes  wild.  The 
patient  continues  wakeful  night  and 
day.  There  are  discharges  of  blood, 
often  from  the  nose,  the  gums,  the 
ears,  the  stomach,  the  bowels,  and  the 
urinaty  passages. 

Treatment. — First  move  the  bowels 
with  some  mild  physic,  such  as  sweet 
tincture  of  rhubarb,  four  ounces; 
bicarbonate  of  soda,  two  drachms. 
Mix.  Give  a  tablespoonful  once  in 
three  hours  until  it  operates.  During 
the  chill,  use  all  the  usual  means  of 
warming  the  body  by  hot  bottles, 
mustard  foot-bath,  warm  drinks, 
drafts,  etc.  A  warm  poultice  on  the 
stomach  is  useful;  some  -would  ad¬ 
vise  cupping.  During  the  second,  or 
calm  stage,  give  gentle  stimulants, 
warm  drinks,  and  five  drop  doses  of 
veratrum  viride,  also  quinine.  In  the 
third  stage,  brandy,  quinine,  and  all 
stimulants  freely.  To  quiet  the  vomit¬ 
ing,  give  of  this  preparation :  creosote, 
twenty  drops;  spirits  of  mindererus, 
six  ounces;  and  alcohol,  enough  to 
dissolve  the  creosote.  Dose,  half  an 
ounce,  every  two  hours. 

Temperance,  cleanliness,  and  all 
good  habits,  do  much  to  prevent  this 
disease. 

Fits. 

Fits  is  the  term  applied  to  any  con¬ 
vulsion  or  spasmodic  seizure.  (See 


790 


Love  is  master  of  the  wisest ; 


Epilepsy,  Hysteria,  and  Convulsions.) 
These  may  occur  at  any  period  of  life. 

Flannel. 

Flannel  is  a  woolen  fabric,  without 
which  no  one  is  perfectly  clothed. 
Every  man,  woman,  and  child  should 
wear  flannel  next  the  skin,  especially 
in  a  variable  climate  like  ours.  It 
not  only  gives  warmth,  but  permits 


of  free  ventilation  of  the  skin,  and  ab¬ 
sorption  and  elimination  of  the  perspi¬ 
ration.  In  this  way  the  skin  is  kept  in 
healthy  action,  and  thereby  the  tem¬ 
perature  of  the  body  regulated:  thus 
there  is  less  liability  to  cold  when 
flannel  is  worn  than  there  is  when  the 
body  is  only  clothed  with  cotton  or 
linen  material. 


Food — Time  for  Digestion  of. 

The  following  table  shows  the  time,  in  hours  and  minutes,  required  for  the 
digestion  of  the  more  common  articles  of  food. 


Kind  of  Food.  Hours  Min. 


Rice,  boiled . 

1 

Eggs,  whipped . 

1 

30 

Trout,  fresh,  fried  . 

1 

30 

Soup,  barley,  boiled  .... 

1 

30 

Apples,  sweet,  raw . 

1 

30 

Venison  steak,  broiled  . . 

1 

45 

Sago,  boiled . 

1 

45 

Tapioca,  boiled . 

2 

Barley,  boiled . 

2 

Milk,  boiled . 

2 

Liver,  beef,  broiled . 

2 

Eggs,  fresh,  raw . 

2 

Apples,  sour,  raw . 

2 

Cabbage,  raw . 

2 

Milk . 

2 

15 

Eggs,  roasted . 

2 

15 

Goose,  roasted . 

2 

15 

Turkey,  roasted . 

2 

30 

Cake, sponge . 

2 

30 

Hash,  warmed . 

2 

30 

Beans,  pod,  boiled  . 

2 

30 

Parsnips,  boiled ........ 

2 

30 

Potatoes,  Irish,  baked. . . 

2 

30 

Custard,  baked . 

2 

50 

Oysters,  raw . 

2 

55 

Fomentation. 

Fomentation  is  the  most  useful, 
and  at  the  same  time  simple,  method 
of  applying  moist  heat  to  any  part  of 
the  body.  It  is  most  efficacious  in 
relieving  spasmodic  affections  of  the 
abdomen,  also  in  inflammatory  affec¬ 
tions  in  any  part  of  the  body.  The 
proper  method  of  making  and  apply¬ 


Kind  of  Food.  Hours  Min. 

Eggs,  soft  boiled .  3 

Beefsteak,  broiled .  3 

Mutton,  broiled, .  3 

Mutton,  boiled .  3 

Soup,  bean,  boiled .  3 

Chicken  soup,  boiled  . .  3 

Pork,  salt,  broiled .  3  15 

Mutton,  roasted .  3  15 

Bread,  corn,  baked .  3  15 

Carrot,  boiled .  3  15 

Sausage,  broiled .  3  20 

Oysters,  stewed .  3  30 

Butter .  3  30 

Cheese,  old .  3  30 

Bread,  fresh,  baked .  3  30 

Turnips,  flat,  boiled. ...  3  30 

Potatoes,  Irish,  boiled.  .  3  30 

Eggs,  hard  boiled .  3  30 

Green  corn,  boiled .  3  45 

Beans  and  beets,  boiled  .  3  45 

Salmon,  salted,  boiled. . .  4 

Veal,  fresh,  fried .  4  30 

Cabbage,  boiled .  4  30 

Suet,  beef,  boiled .  5  30 


ing  a  fomentation  is  to  fold  about  six 
plies  of  flannel  and  place  this  on  a 
towel  laid  over  a  wash  bowl;  the 
flannel  should  then  be  saturated 
with  boiling  water  and  enclosed  in  a 
towel,  two  people  being  employed  in 
wringing  out  the  redundant  moisture. 
The  fomentation  should  then  be 
spread  out,  and,  if  it  is  to  be  applied  to 


it  is  only  fools  who  defy  him. 


791 


a  part  where  there  is  considerable 
pain,  it  may  be,  with  great  advantage, 
sprinkled  over  with  laudanum.  It 
should  then  be  applied  as  hot  as  the 
patient  can  bear  it,  and  covered  over 
with  several  layers  of  dry  flannel  so 
as  to  retain  its  heat.  Another  con¬ 
venient  way  of  applying  fomentations 
is  to  take  a  hot-water  india-rubber 
bag,  half  fill  this  with  boiling  wrater, 
and  expel  all  the  air  from  the  bag  be¬ 
fore  screwing  on  the  top,  this  enables 
the  bag  to  apply  itself  thoroughly  to 
the  part  to  be  acted  upon.  Two  or 
three  plies  of  flannel  should  then  be 
wrung  out  of  warm  wrater,  laid  over 
the  pait,  and  covered  by  the  hot- 
water  bag.  A  fomentation  of  this 
nature  will  retain  its  heat  much 
longer  than  when  composed  simply 
of  flannel. 

Per  Cent  of  Water  in  Food. 

The  following  show's  the  per  cent,  of 
water  in  various  articles  of  food: 


Lean  beef . 72 

Fat  beef  .  51 

Learn  mutton . 72 

Fat  mutton  .  53 

Fat  pork .  39 

Dried  ham .  15 

Tripe . 68 

Fish  (wdiite) . 78 

Fish  (salmon) .  77 

White  of  eggs .  78 

Yolk  of  eggs . 52 

Butter .  15 

Cheese .  36 

Milk  .  86 

Poultry  .  74 

Potatoes  .  74 


Foot — Club. 

Club  foot  is  a  deformity  of  the  foot 
due  to  a  contracted  condition  of  one 
or  other  of  the  tendons  which  are  in 
conjunction  with  the  muscles  regulaC 
ing  its  movements.  When  attended 
to  in  early  life  it  can,  as  a  rule,  be 
easily  remedied  by  a  simple  operation. 


Fractures. 

Fracture  of  bones  are  not  at  all  un¬ 
common  occurrences.  When  the  frac¬ 
tured  ends  of  the  bone  do  not  protrude 
through  the  flesh  and  skin,  it  is 
termed  a  simple  fracture;  w'hen  the 
fracture  has  resulted  in  a  shattering 
of  the  bone,  so  that  it  is  made  up  of 
several  broken  pieces,  it  is  said  to  be 
comminuted;  when  the  fractured  ends 
protrude  through  the  skin,  it  is  term¬ 
ed  a  compound  fracture.  The  great 
point  to  attend  to  in  fractures  is,  to 
endeavor  to  prevent  movement  in  the 
injured  bone,  until  surgical  assistance 
arrives,  so  that  the  broken  pieces  may 
be  put  into  position,  or  set,  and  kept 
in  that  position  by  means  of  suitable 
apparatus.  If  it  is  necessary  to  move 
the  patient  at  all,  the  greatest  pre¬ 
cautions  should  be  taken  against  alter¬ 
ing  the  position  of  the  limb.  This 
can  be  done  by  supporting  it  on  any 
convenient  apparatus,  such  as  a  shut¬ 
ter.  Should  the  fracture  be  com¬ 
pound,  and  a  considerable  time  likely 
to  elapse  before  a  surgeon  can  be  ob¬ 
tained,  it  would  be  a  w'ise  precaution 
to  keep  it  covered  by  cloths  wrung  out 
of  a  solution  of  carbolic  acid  in  water, 
with  a  view  to  prevent  the  entrance 
of  micro-organisms,  and  thus  guard 
against  suppuration.  A  fracture  can 
always  be  distinguished  from  a  sprain 
or  other  injury  by  the  sensation  which 
is  produced  when  the  two  fragments 
are  moved  and  rub  against  each  other. 
This  sensation  is  called  crepitation. 
As  a  rule,  fractures  are  accompanied 
by  considerable  swelling  in  the  neigh¬ 
borhood  of  the  injury,  in  consequence 
of  the  laceration  which  is  produced  in 
the  tissues  surrounding  them;  and  in 
fracture  of  the  rib  we  may  have  swell¬ 
ing  all  over  the  body,  in  consequence 
of  fragments  of  the  rib  having  injured 
the  lung,  thus  permitting  air  to  pene¬ 
trate  from  that  organ  into  the  cellular 
tissue  of  the  body. 


792 


Even  a  liar  tells  a  hundred  truths  to  one  lie; 


Freckles. 

Freckles,  which  are  so  common,  es¬ 
pecially  on  children  of  fair  complexion, 
are  due  to  an  accumulation  of  pigment 
in  the  particular  parts  affected,  and 
are  induced  by  exposure  to  the  sun. 
They  are  not  amenable  to  treatment, 
but  they  usually  disappear  as  ma¬ 
turity  is  attained.  The  following 
ointment  is  said  to  do  much  good  in 
this  disfigurement:  White  precipitate 
ointment,  half  an  ounce;  subnitrate 
of  bismuth,  three  and  a  half  drachms; 
glycerine  to  make  four  ounces.  Mix. 
To  be  applied  every  other  night. 

Another  Remedy. — To  disperse  them, 
take  one  ounce  of  lemon  juice,  a  quarter 
of  a  drachm  of  powdered  borax, 
and  half  a  drachm  of  sugar;  mix, 
and  let  them  stand  a  few  days  in  a 
glass  bottle  till  the  liquor  is  fit  for 
use,  then  rub  it  on  the  hands  and 
face  occasionally. 

Sun  Freckles — To  Remove. 

Dissolve,  in  half-an-ounce  of  lemon 
juice,  one  ounce  of  Venice  soap,  and 
and  a  quarter  of  an  ounce  each  of  oil 
of  bitter  almonds,  and  deliquated  oil 
of  tartar.  Flace  this  mixture  in  the 
sun  till  it  acquires  the  consistency  of 
ointment.  When  in  this  state  add 
three  drops  of  the  oil  of  rhodium  and 
keep  it  for  use.  Apply  it  to  the  face 
and  hands  in  the  manner  following: 
Wash  the  parts  at  night  with  elder- 
flower  water,  then  anoint  with  the 
ointment.  In  the  morning  cleanse 
the  skin  by  washing  it  copiously  in 
rose-water. 

Freckles — Other  Cures  for. 

A  very  simple  and  harmless  remedy 
is  equal  parts  of  pure  glycerine  and 
rose  water,  applied  every  night,  and 
allowed  to  dry.  The  following'  lotion 
is  harmless:  one  drachm  of  sal  am¬ 
moniac,  dissolved  in  a  pint  of  water, 
add  a  quarter  of  an  ounce  of  eau  de 
Cologne;  apply  it  night  and  morning. 


Another. — Take  tincture  of  benzoin, 
1  pint;  tincture  of  tolu,  3^2  pint;  oil 
of  rosemary  34  ounce.  Mix.  One 
teaspoonful  of  the  tincture  to  be  put 
in  half  a  gill  of  water,  and  with  a 
towel  dipped  in  this  rub  well  the  face 
night  and  morning. 

Another.— -Take  an  ounce  of  lemon 
juice,  a  quarter  of  a  drachm  of  pow¬ 
dered  borax,  and  a  drachm  of  sugar. 
Mix  them  and  let  them  stand  till  fit 
for  use.  Then  rub  it  on  the  freckles 
•  occasionally.  Or  else  take  half  a 
drachm  of  muriate  of  ammonia,  two 
drachms  of  lavender  water.  Apply 
this  with  a  sponge  two  or  three  times 
a  day. 

Another. — Wash  the  skin  frequently 
with  a  liniment  composed  of  equal 
parts  of  sweet  oil,  lime-water,  and 
ammonia.  Distilled  elder-flower  water 
is  also  an  excellent  application  for 
removing  freckles.  The  skin  should 
be  bathed  with  it  for  five  or  ten 
minutes,  and  washed  afterward  with 
clear  water  night  and  morning.  The 
honey  wash,  which  is  simply  honey 
dissolved  in  lukewarm  water,  and  used 
when  cold,  is  another  good  lotion  for 
freckles. 

Balsam  of  Honey. — Take  fine  pale 
honey  4  ounces;  glycerine,  1  ounce. 
Mix  by  a  gentle  heat ;  when  cold  add 
alcohol  1  ounce;  essence  of  ambergris 
6  drops;  citric  acid  3  drachms.  This 
is  intended  to  remove  discolorations 
and  freckles,  as  well  as  to  improve  the 
general  appearance  of  the  skin. 

Another. — Finally,  lemon  juice  alone 
is  probably  as  good  as  anything  else. 
And  now,  after  all,  if  it  were  our  case, 
we  would  let  cosmetics  alone, — unless 
abundant  exercise,  fresh  air,  soap  and 
water,  and  plain  living  might  be  con¬ 
sidered  cosmetics. 

Food. 

Food,  which  is  essential  to  the  liv¬ 
ing  body,  ought  to  be  partaken  of  at 


he  has  to,  to  make  the  lie  good  for  anything. 


793 


regular  intervals,  and  always  with 
deliberation.  A  meal  should  never 
be  hurried  over,  but  thoroughly  mas¬ 
ticated  and  mixed  with  the  saliva 
before  it  passes  into  the  stomach.  It 
is  a  mistake  to  partake  of  too  much 
fluid  during  the  process  of  mastication ; 
in  fact  these  should  always  be  left  to  be 
imbibed  after  the  solid  portion  of  the 
meal  has  been  eaten.  The  more 
simple  the  diet  is,  the  greater  is  the 
prospect  of  health  to  the  individual, 
and  it  is  a  well-known  fact  that  we 
eat  far  more,  as  a  rule,  than  the  body 
requires  for  nourishment.  Over-in¬ 
dulgence  in  eating  is  quite  as  per¬ 
nicious  as  over-indulgence  in  alcohol, 
although  its  effects  at  the  moment  are 
not  so  apparent.  Temperance  in  all 
things  is  the  proper  rule  to  follow, 
and  my  own  observation  teaches  me 
that  those  who  are  the  strongest  advo¬ 
cates  of  total  abstinence,  as  applied 
to  alcoholic  drinks,  are  the  very  indi¬ 
viduals  who  eat  most  inordinately,  and 
in  this  way  injure  themselves  much 
more  than  if  they  were  temperate  in 
both  eating  and  drinking.  Both  ani¬ 
mal  food  and  vegetables  should  be 
eaten  fresh  if  possible,  as  many  dan¬ 
gers  attend  the  preservation  of  edibles, 
and  numerous  instances  are  on  record 
of  poisoning  which  have  been  dis¬ 
tinctly  traced  to  the  consumption  of 
tinned  meats  and  vegetables. 

Frost-Bite  and  Frozen  Limbs. 

No  heating  or  stimulating  liquors 
must  be  given.  Rub  the  parts  affected 
with  ice,  cold,  or  snow-water,  and  lay 
the  patient  on  a  cold  bed. 

Frost  Bite.— Take  the  person  frost¬ 
bitten  into  a  cold  room  in  which  there 
is  no  fire,  and  rub  the  parts  frozen 
with  snow  or  cold  water.  After  a 
while  friction  with  flannels  and  the  hand 
is  to  be  used,  and  warmth  very  gradu¬ 
ally  applied.  If  a  limb  is  frozen,  the 
cold  applications  should  be  continued 
longer,  and  warmth  be  more  gradually 


applied  than  when  the  whole  body  is 
frozen.  Care  should  be  taken  to 
handle  the  parts  carefully,  so  as  not 
to  break  off  any  part,  as  can  be  so 
easily  done  in  its  frozen  state.  Frozen 
feet  are  said  to  be  permanently  re¬ 
lieved  by  two  or  three  applications  of 
a  boiled  lye  of  wood  ashes,  made  so 
strong  as  to  be  quite  slippery  between 
the  fingers.  This  lye  should  settle, 
be  drained  off,  and  have  a  large  hand¬ 
ful  of  salt  to  each  quart  of  lye  mixed 
with  it.  It  should  be  quite  warm,  and 
the  limbs  be  submerged  for  one  or  two 
hours. 

Fruits. 

Fruits  should  enter  into  the  dietary 
of  every  one  as  far  as  possible,  and  if 
eaten  before  breakfast  are  very  bene¬ 
ficial  where  there  is  a  tendency  to 
constipation.  Besides  this,  they  are 
useful  in  purifying  the  blood. 

Fumigation. 

Fumigation  thould  be  thoroughly 
carried  out  during  the  progress  of  con¬ 
tagious  diseases,  and  for  some  time 
after  convalescence  has  been  estab¬ 
lished.  The  most  powerful  antiseptics 
to  employ  in  these  circumstances  are 
carbolic  acid,  sulphur,  and  formalde¬ 
hyde  gas.  (See  articles  on  Disinfect¬ 
ing.) 

Galling  in  Invalids — To  Prevent. 

The  white  of  an  egg  beaten  to  a 
strong  froth;  then  drop  in  gradually, 
while  you  are  beating,  two  teaspoon¬ 
fuls  of  spirits  of  wine;  put  it  into  a 
bottle,  and  apply  occasionally  with  a 
feather. 

Gall  Stones. 

Gall' stones  are  composed  of  inspis¬ 
sated  bile,  and  contain  a  considerable 
quantity  of  one  of  the  crystalline  in¬ 
gredients  of  this  fluid,  called  cholester- 
ine.  They  vary  much  in  size,  and  ac¬ 
cording  to  their  dimensions  give  rise  to 
symptoms  more  or  less  severe.  Somej 
times  they  accumulate  in  very  large 


794  The  choicest  thing  this  world  has  for  a  man  is  affection. 


numbers  within  the  gall  bladder,  and 
at  times  produce  considerable  swelling 
of  this  organ,  so  much  so  that  it  not 
unfrequently  is  necessary  to  perform 
a  surgical  operation  for  their  removal. 
When  they  become  impacted  within 
the  gall  duct,  they  give  rise  to  the  most 
excruciating  pain,  and,  in  consequence 
of  the  bile  not  getting  free  exit,  jaun¬ 
dice  is  liable  to  result.  When  gall 
stones  are  present  in  the  gall  duct,  the 
pain  may  be  very  much  soothed  by  the 
frequent  application  of  hot  fomenta¬ 
tions  over  which  laudanum  has  been 
freely  sprinkled.  Opiates  internally 
are  also  called  for,  and  these  may  be 
repeated  at  intervals  of  two  or  three 
hours.  If  the  pain  continues,  the 
hypodermic  injection  of  morphia  is 
perhaps  the  best  means  of  giving  relief. 
When  there  is  a  tendency  to  gall  stones 
it  is  most  imperative  that  daily  evacu¬ 
ation  of  the  bowels  be  .obtained  and  the 
diet  strictly  regulated,  so  as  to  facilitate 
the  action  of  the  liver  as  much  as  pos¬ 
sible.  The  best  purgative  to  adminis¬ 
ter  in  these  circumstances  is  olive  oil, 
in  tablespoonful  doses,  frequently 
repeated. 

Ganglion. 

Ganglion  is  an  anatomical  term  ap¬ 
plied  to  those  minute  nerve  centers 
which  abound  throughout  the  body. 
The  term  is  also  applied  in  surgery  to 
those  elastic  swellings  which  apppear 
generally  on  the  wrist,  and  sometimes 
on  the  top  of  the  foot  also.  They  are 
about  the  size  of  a  hazel  nut,  and  when 
the  cyst  walls  become  thin  they  can 
be  easily  ruptured  by  pressure,  after 
which  the  fluid  which  was  contained 
in  them  disappears  by  absorption. 

Gangrene. 

Gangrene  is  a  term  applied  to  the 
death  of  the  tissues,  and  is  indicated  by 
the  fact  that  the  parts  become  black 
in  color,  void  of  sensation,  and,  in 
shoi’t,  dead.  It  is  always  due  to  some 
interference  with  the  circulation,  and 


may  arise  from  a  direct  obstruction  in 
the  main  artery  of  the  limb  or  by  a 
thickening  of  the  walls  of  the  artery, 
preventing  a  proper  supply  of  blood 
being  carried  to  the  part.  When  gan¬ 
grene  occurs  in  young  people,  it  is  gen¬ 
erally  the  result  of  a  blocking  of  the 
artery  by  a  blood  clot,  or,  very  rarely, 
however,  it  may  be  due  to  a  nervous 
contraction  of  an  artery,  when  it  is 
usually  symmetrical.  When  it  occurs 
in  old  people  it  is  the  result  of  a  dis¬ 
eased  condition  of  the  coats  of  the 
arteries,  which  become  thickened  in 
consequence.  Senile  gangrene  com¬ 
mences  at  the  toes,  and  may  be  set  up 
by  some  very  trifling  injury  to  the  parts, 
hence  it  is  important  in  the  cutting  of 
the  toe  nails,  or  paring  of  corns  in 
elderly  people  that  the  greatest  care  be 
taken  not  to  injure  the  surrounding 
tissues.  The  disease  spreads  up  the 
limb,  and  in  some  instances  may  reach 
the  thigh,  but  before  this  occurs  it  is 
usually  fatal.  Sometimes  what  is 
termed  the  line  of  demarcation  may 
form,  that  is  to  say,  the  disease  process 
ceases  at  a  certain  point,  in  consequence 
of  the  blood  current  not  being  inter¬ 
fered  with  higher  up.  The  only  thing 
that  can  be  done  in  this  disease  is  to 
amputate  the  limb  beyond  the  disease. 

Gargles. 

These  are  remedies  used  to  stimu¬ 
late  chronic  sore  throats  or  a  relaxed 
state  of  the  swallow,  or  uvula. 

Gastric  Juice. 

Gastric  juice  is  an  acid  secretion  of 
the  stomach,  and  is  produced  by  the 
gastric  glands,  which  are  stimulated 
when  food  is  taken  into  the  stomach. 
Its  special  duty  is  the  solution  of 
albuminous  compounds.  It  has  no 
effect  upon  gelatine,  as  has  been  erron¬ 
eously  stated,  and  therefore  there  is  no 
nutrition  in  this  substance.  The  acid 
of  gastric  juice  is  abstracted  from  the 
salt  which  is  taken  with  food.  It 


Better  not  to  be  at  all,  than  not  be  noble. 


795 


contains  also  an  albuminoid  substance 
called  peptone,  which  is  also  derived 
from  the  food. 

Germs  of  Disease. 

A  great  amount  of  information  has 
been  obtained  with  regard  to  these 
minute  organisms  during  the  past  few 
years.  It  is  now  pretty  well  estab¬ 
lished  that  ev,ery  disease  which  the 
human  frame  suffers  from  is  due  to 
the  invasion  of  a  specific  germ  or  mi¬ 
crobe.  Some  of  these  find  entrance  to 
the  system  through  the  breathing  ap¬ 
paratus,  but  in  the  majority  of  instances 
the  channel  is  the  mouth;  in  short, 
disease,  as  a  rule,  enters  the  system  by 
being  swallowed  either  in  the  saliva 
or  in  the  process  of  eating  or  drinking. 

Giddiness. 

Giddiness — in  medical  language  “ver¬ 
tigo” — culminates  in  a  loss  of  balancing 
power  with  a  sensation  of  reeling,  and 
may  terminate  in  the  individual  falling 
to  the  ground.  It  is  frequently  attrib¬ 
uted  to  an  abnormal  supply  of  blood 
to  the  head,  whereas  it  is  most  fre¬ 
quently  caused  by  a  deficiency  of 
blood  in  the  cranium,  or  anrcmia  of 
the  brain.  Of  course  when  due  to 
aiuemia  it  is  not  difficult  to  com¬ 
prehend  that  the  brain  should 
lose  its  functional  power,  as  it  is 
temporarily  deprived  of  its  nourish¬ 
ment,  and  therefore  acts  imperfectly. 
As  soon,  however,  as  the  giddiness 
results  in  the  patient  taking  a  recum¬ 
bent  posture,  the  head  ceases  to  be  the 
highest  point  to  which  the  blood  is  pro¬ 
pelled,  and  consequently  the  blood  is 
driven  with  greater  facility  to  the 
brain,  and  thus  the  giddiness  passes 
away.  A  weak  action  of  the  heart, 
in  consequence  of  its  imperfectly  pro¬ 
pelling  the  blood  through  the  cerebral 
vessels,  is  a  frequent  cause  of  giddiness. 
Flatulent  distention  of  the  stomach,  by 
incommoding  the  heart’s  action,  is  also 
a  potent  cause  of  this  disagreeable  sen¬ 
sation.  Giddiness  frequently  results 


when  people  suddenly  rise  from  the 
horizontal  posture,  and  this  is  due  en¬ 
tirely  to  the  fact  that  the  circulation 
in  the  brain  is  temporarily  interfered 
with  by  the  sudden  change  of  posture. 

Goitre. 

Goitre  is  a  disease  of  the  thy¬ 
roid  gland,  which  is  induced  by  drink¬ 
ing  certain  waters  which  contain  an 
excess  of  lime  in  solution.  The  most 
potent  and  most  highly  recommended 
remedy  for  goitre  is  iodine,  both  in¬ 
ternally,  and  applied  to  the  swelling  as 
an  external  application.  Sometimes 
cysts  foim  within  the  swollen  gland 
and  enlarge  it  to  an  enormous  extent 
when  it  is  termed  Bronchocele. 

Gonorrhea — Mixture  for. 

Balsam  of  copaiba,  one  and  one  half 
ounces;  nitric  ether,  one  ounce;  tinc¬ 
ture  of  henbane,  three  drachms;  liquor 
of  potash,  two  drachms;  cinnamon 
water  sufficient  to  make  the  mixture 
eight  ounces.  Dose,  two  tablespoon¬ 
fuls  twice  a  day  in  case  of  gonorrhea. 

Gout 

Is  not  so  much  a  disease  of  the  blood 
as  a  disease  in  the  blood.  It  is  a  hered¬ 
itary  disease  also,  or  perhaps  it  would 
be  more  acurate  to  state  that  heredity 
makes  one  more  liable  to  it  if  there  is 
indiscretion  as  to  diet  on  the  part  of  in¬ 
dividuals  whose  forefathers  have  been 
the  victims  of  this  disease.  Its  found¬ 
ation  in  every  case  is  in  the  digestive 
apparatus.  If  the  digestion  is  good, 
and  the  bowels  in  a  healthy  condition, 
no  one  need  be  afraid  of  gout.  The 
natural  outlet  of  the  poison  of  gout  is 
the  kidneys;  but  when  uric  acid  exists 
to  an  undue  extent  within  the  blood,  the 
kidneys  fail  to  eliminate;  it  is  then 
liable  to  deposit  itself  in  some  locality, 
usually  in  a  joint,  when  pain,  accom¬ 
panied  by  active  inflammation,  results. 
This  is  designated  theexplosionof  gout. 
As  this  disease  is  one  of  such  import¬ 
ance,  it  would  be  out  of  the  question  to 


796 


Our  greatest  glory  is  not  in  never  falling, 


go  into  its  pathology  ahd  treatment 
with  sufficient  elaboration  to  en¬ 
able  one  to  attempt  its  treatment 
without  the  aid  of  a  physician; 
some  general  hints,  however,  may  be 
useful,  and  among  these  the  most  im¬ 
portant  is,  to  abstain  from  all  articles 
of  diet  which  are  difficult  of  digestion — 
in  short,  to  confine  one’s  self  to  a  diet 
of  the  lightest  kind,  such  as  milk  food, 
chicken,  fish,  oysters,  etc.,  while  as  an 
application  to  the  painful  part  a  solu¬ 
tion  of  three  drachms  of  menthol  in  half 
an  ounce  of  chloroform  and  one  ounce 
and  a  half  of  belladonna  liniment,  will 
prove  most  beneficial.  As  an  internal 
remedy,  probably  the  most  useful  is 
the  benzoate  of  lithia  in  combination 
with  small  doses  of  tincture  of  colchi- 
cum  given  after  food  three  times  a  day. 
There  is  no  doubt  that  gout  and  rheu¬ 
matism  are  very  closely  allied  to  each 
other,  but  gout  would  appear  to  be  a 
more  specific  disease  than  rheumatism, 
though  possibly  both  are  caused  by 
poisons  of  a  similar  nature  within  the 
blood. 

Other  Remedies.— Take  hot  vinegar 
and  put  into  it  all  the  table  salt  which 
it  will  dissolve,  and  bathe  the  parts  af¬ 
fected  with  a  soft  piece  of  flannel.  Rub 
in  with  the  hand,  and  dry  the  foot,  etc., 
by  the  fire.  Repeat  this  operation  four 
times  in  the  24  hours,  15  minutes  each 
time,  for  four  days;  then  twice  a  day 
for  the  same  period;  then  once,  and 
follow  this  rule  whenever  the  symp¬ 
toms  show  themselves  at  any  future 
time.  A  better  cure,  as  also  an  infal¬ 
lible  preventive,  is  to  live  on  bread  and 
water  alone  twice  a  day,  and  earn  it  by 
hard  physical  labor. 

Gravel 

Is  the  term  applied  to  that  condition 
of  the  urine  when  it  is  highly  acid  and 
crystals  of  uric  acid  or  particles  of  urate 
of  soda,  lime,  and  ammonia  become 
suspended  within  this  fluid.  Gravel 
is  invariably  the  outcome  of  dyspepsia 


and  a  highly  acid  condition  of  the 
blood,  and  is  frequently  associated  with 
rheumatism  and  gout.  The  best  rem¬ 
edy  for  gravel  is  bi-carbonate  of  pot¬ 
ash  or  lithia. 

Gums. 

The  gums  are  composed  of  dense 
mucous  membrane,  which  covers  the 
alveoli,  or  the  bony  sockets,  of  the 
teeth.  They  are  liable  to  be  affected 
by  such  diseases  as  scurvy,  lead  poison¬ 
ing,  and  want  of  cleanliness.  Some¬ 
times  the  gums  bleed  very  freely,  but 
this,  as  a  rule,  is  due  to  the  effect  of 
disease  or  to  neglect  of  the  teeth.  The 
gums  aie  also  frequently  affected  in 
children,  aphtha  being  the  most  com¬ 
mon  disease  of  this  class,  but  not  un- 
frequently  this  may  develop  into  small 
ulcers  which  may  prove  difficult  to  heal. 
The  best  application  for  disease  of  the 
gums,  from  whatever  cause  it  may 
arise,  is  a  lotion  containing  carbolic 
acid,  chlorate  of  potash,  and  tannin  in 
solution  with  water. 

Gums— Wash  for  (Eau  de  Botot). 

Take  anise-seed,  SO  parts;  cloves,  20 
parts ;  cinnamon,  20  parts ;  oil  of  pepper¬ 
mint,  10  parts;  cochineal,  5  parts; 
vanilla,  1  part;  rectified  spirits,  800 
parts;  rose  water,  200  parts.  Digest 
for  about  a  week  and  filter;  then  add  of 
essence  of  amber,  1  part.  A  few  drops 
in  a  glass  of  water  to  rinse  the  mouth 
with. 

Gunshot  Wounds 

Do  not  always  occur  where  medical 
assistance  can  be  speedily  obtained ;  it 
is  therefore  advisable  to  endeavor  to 
disinfect  the  wound  as  rapidly  as  pos¬ 
sible,  and  this  may  be  accomplished  by 
mixing  one  part  of  carbolic  acid  with 
forty  of  water  and  injecting  it  into  the 
wound,  and  afterwards  covering  the 
aperture  with  a  pad  soaked  in  this 
solution. 


but  in  rising  every  time  we  jail. 


797 


Gymnastics 

Are  exercises  which  should  always  be 
regularly  practiced  with  a  view  to 
developing  the  muscles  of  certain  parts 
and  the  physical  energies  of  these 
parts.  It  is  wonderful  what  can  be 
obtained  by  the  judicious  employment 
of  gymnastics,  both  in  developing  the 
chest  and  limbs.  Massage  is  a  form  of 
gymnastics  which  is  practiced  by  a 
second  party.  By  its  means,  muscles 
which  have  been  rendered  almost  use¬ 
less  by  disease  may  frequently  be  re¬ 
stored  to  a  fair  amount  of  health,  and 
general  nourishment  of  the  body  can 
by  this  means  be  promoted  to  an  extra¬ 
ordinary  extent.  Massage,  moreover, 
produces  a  healthier  action  of  the  ner¬ 
vous  system,  and  in  certain  diseases 
where  exercise  cannot  be  taken  in  con¬ 
sequence  of  the  weakness  and  pain 
which  it  produces,  massage  is  a  most 
efficient  agent  in  removing  these  con¬ 
ditions.  Swimming  is  another  very 
popular  exercise. 

Haemorrhage 

Is  an  escape  of  blood  from  any 
vessel,  and  is  caused  either  by  direct 
injury  or  from  the  effects  of  disease.  If 
the  bleeding  orifices  are  within  reach, 
then  the  proper  method  to  adopt  with 
a  view  to  check  it  is,  to  apply  pressure 
until  the  arrival  of  the  surgeon,  who 
will  be  able  to  pick  up  the  blood  vessels 
and  tie  them.  If  the  haemorrhage  is 
internal,  then  it  may  be  arrested  by  the 
administration  of  astringent  remedies, 
such  as  gallic  acid,  dilute  sulphuric 
acid,  acetate  of  lead,  or  those  remedies 
which  act  directly  upon  the  blood¬ 
vessels,  as  ergotine  and  hamamelis. 
The  administration  of  ice  is  also  use¬ 
fully  employed  in  such  emergencies. 
If,  however,  as  frequently  happens,  the 
haunorrhage  is  the  result  of  a  sluggish 
action  of  the  heart,  which  interferes 
with  the  complete  circulation  in  the 
veins,  then  cardiac  tonics  such  as  digi¬ 
talis  and  strophanthus  will  be  found  of 


very  great  service.  Bleeding  from  the 
nose  is  perhaps  one  of  the  most  com¬ 
mon  of  what  we  might  designate  inter¬ 
nal  haemorrhages ;  in  such  circumstances 
holding  up  the  arms  will  be  beneficial, 
and  the  application  of  cold  to  the  spine 
is  also  a  popular  and  useful  means  of 
arresting  the  bleeding.  It  may,  how¬ 
ever,  be  necessaiy  to  plug  the  nares, 
which  can  be  done  by  pieces  of  cotton 
attached  to  thread  and  soaked  in  an 
astringent  solution,  which  are  pushed 
up  the  nostrils. 

Haemorrhage  —  Uterine,  To  Pre¬ 
vent. 

Take  sugar  of  lead,  10  grs. ;  ergot,  10 
grs.;  opium,  3  grs.;  ipecac,  1  gr. ;  all 
pulverized  and  well  mixed.  Dose,  10 
to  12  grs.,  given  in  a  little  honey  or 
syrup.  In  very  bad  cases  after  child¬ 
birth,  it  might  be  repeated  in  30  minute 
or  the  dose  increased  to  15  or  18  grs. ; 
but  in  cases  of  rather  profuse  ha?mor- 
rhage,  repeat  it  once  at  the  end  of  3 
hours,  oi  as  the  urgency  of  the  case  may 
require. 

Hair 

In  many  ways  resembles  a  plant,  as 
it  grows  from  a  follicle  within  the  skin, 
and  continues  to  grow  as  long  as  the 
follicle  is  in  a  healthy  condition.  Its 
mode  of  growth  is  similar  to  that  of 
the  hyacinth.  It  is  composed  of  a 
homy  tissue  resembling  in  every  par¬ 
ticular  of  its  composition  that  of  the 
cuticle,  or  scarf  skin.  Baldness  is  al¬ 
ways  due  to  atrophy  of  the  follicle 
which  produces  the  hair.  These  folli¬ 
cles  are  supplied  with  a  pair  of  minute 
glands,  which  secrete  the  greasy  matter 
supplying  the  hair.  After  many  acute 
diseases  the  nutrition  of  the  hair  be¬ 
comes  so  interfered  with  that  it  is  liable 
to  fall  off.  Debility  also  so  interferes 
with  the  maturity  of  the  hair  that  it  is 
liable  to  split  or  become  forked.  The 
color  of  the  hair  is  due  to  a  pigment 
contained  within  the  minute  tube  which 


798 


Concentration  alone  conquers; 


permeates  its  centre.  The  natural 
color  of  the  hair  therefore  is  white,  and 
it  is  due  to  the  deficiency  of  this  pig¬ 
ment  that  the  hair  becomes  blanched 
as  years  progress.  Severe  mental  emo¬ 
tion  may  so  affect  the  coloring  matter 
of  the  hair  as  to  make  it  turn  white  in 
a  very  short  space  of  time.  Hair,  as  is 
well  known,  is  liable  to  grow  on  places 
where  it  is  very  unsightly,  such  as  on  the 
faces  of  women.  A  popular  and,  I 
believe,  a  very  efficient  means  of  re¬ 
moving  superflous  hair  is  in  the  appli¬ 
cation  of  the  brine  which  accumulates 
in  herring  barrels.  This,  although  it 
produces  a  temporary  rash  on  being 
applied,  has  often  the  effect  of  com¬ 
pletely  destroying  the  hair  follicles. 

If  the  ladies  will  trust  to  our  science 
on  the  subject  of  hair,  in  the  first  place, 
we  can  assure  them,  most  confidently, 
that,  so  far  is  it  from  being  true  that 
oils  and  pomatums  increase  the  lustre 
of  the  hair,  their  effect  is  to  diminish 
that  polish  which  it  naturally  possesses; 
while  whatever  gloss  they  may  give  to 
hair  which  is  naturally  dull,  is  false, 
and,  like  all  other  falsities,  disgusting. 
Absolute  cleanliness,  by  means  of  water 
alone,  to  commence,  followed  by  brush¬ 
ing  in  the  direction  of  the  hair  itself 
in  a  dry  state,  is  the  true  method 
of  giving  to  the  hair  all  the  polish 
of  which  it  is  susceptible;  and  it  is 
the  effect  of  oils  of  all  kinds  to 
disturb  or  injure  this;  to  say  nothing 
of  the  disgust  and  necessary  dirti¬ 
ness  of  greasy  hair.  It  is  the  effect 
of  oils  also  to  prevent  it  from  curl¬ 
ing;  and  this  object  is  most  effect¬ 
ually  obtained,  if  without  artificial 
means,  by  curling  it  when  wet  and 
suffering  it  to  dry  in  that  state. 
And  as  it  happens  that  almost  all 
hair  has  a  tendency  to  curl  in  one 
direction  rather  than  in  another,  it 
is  useful  to  study  that  tendency,  so 
as  to  conform  to  it  in  the  artifi¬ 
cial  flexure  given,  As  to  artificial  ap¬ 


plications,  the  whole  of  the  so-called 
curling-fluids  are  mere  impositions; 
while  one,  which  is  really  effectual,  and 
at  the  same  time  inoffensive,  is  a  weak 
solution  of  isinglass,  by  which  a  very 
firm  and  permanent  form  can  be  given 
to  the  hair.  The  hair  should  never  be 
twisted,  knotted,  or  pulled  contrary 
to  its  natural  direction,  if  you  would 
avoid  baldness  and  headache. 

Should  the  scalp  be  obstinately  dry 
and  harsh,  it  may  be  safely  washed 
with  a  cold  weak  solution  of  green  tea, 
or  with  spirits  of  Castile  soap  contain¬ 
ing  a  few  grains  of  tannin.  In  cases  of 
this  kind  the  following  may  be  applied : 
alcohol  eight  parts,  water  eight  parts, 
spirits  of  hartshorn  one  part.  Cologne 
water  may  also  be  used;  but  perhaps 
the  best  plan  under  these  circum¬ 
stances,  and  especially  if  there  be  an 
accumulation  of  dandruff,  is  to  have 
the  head  thoroughly  shampooed,  repeat¬ 
ing  the  operation  at  intervals  until  the 
scalp  is  perfectly  clean,  and  is  stimu¬ 
lated  into  vigorous,  healthful  action. 
Only  good  can  be  derived  from  a 
due  attention  to  cleansing  the  hair. 
Of  course,  an  immoderate  use  of  water 
is  not  beneficial.  Once  a  week  is  per¬ 
haps  desirable,  but  this  will  depend 
upon  the  individual. 

Hair— Art  of  Brushing. 

As  a  general  rule,  the  head  cannot  be 
too  much  brushed,  any  more  than  the 
horse’s  coat  can  be  too  much  groomed. 
The  groom  knows  full  well  that  by 
plenty  of  combing  and  brushing  he  can 
not  only  produce  a  fine  coat,  but  add 
very  considerably  to  the  healthy  con¬ 
dition  of  the  animal.  And  so  it  is  with 
man,  the  more  the  head  be  brushed, 
the  more  healthy  will  be  the  skin,  the 
more  healthy  its  function,  namely  the 
production  and  maintenance  of  the 
hair,  and,  by  a  reflected  power,  the  more 
healthy  the  individual.  I  find  that 
hair  dressers  are  divided  on  the  subject 
of  brushing,  one  party  recommending 


he  who  follows  two  hares  is  sure  to  catch  neither. 


799 


soft  brushes  and  small  brushing;  the 
other,  hard  brushes  and  abundant 
brushing.  As  usual,  in  all  these  differ¬ 
ences,  both  are  right  as  respects  a  par¬ 
ticular  theory;  but  the  brushers  have 
the  best  of  the  argument.  One  has  set 
the  question  for  ever  at  rest,  by  the 
announcement  of  the  following  para¬ 
dox:  “You  cannot  brush  the  head 
too  much,  nor  the  hair  too  little.” 

He  is  right:  you  cannot  brush  the 
head  too  much,  but  as,  by  clumsy 
brushing  with  hard  brushes,  you  might 
overstretch  or  tear  the  hair,  and  so 
destroy  its  beauty,  be  gentle  in  your 
surface  brushing;  for  here  you  cannot, 
in  combination  with  the  deep  brushing, 
brush  too  little.  The  fact  is,  there  are 
two  purposes  to  be  attained  by  brush¬ 
ing:  first,  to  give  health  to  the  skin 
of  the  head,  and  strength  and  vigor  to 
the  hair,  for  which  end  you  cannot 
brush  too  much,  or  use  brushes  too 
penetrating  or  too  hard,  so  long  as  the 
skin  is  not  injured ;  secondly,  to  smooth 
the  hair,  or  perhaps  go  the  length  of 
freeing  it  from  dust,  for  which  object 
your  brushes  may  be  as  you  please,  and 
your  hand  as  light  as  agreeable.  So 
that,  in  truth,  each  according  to  the 
purpose  he  has  in  view,  may  be  perfect¬ 
ly  right;  but,  nevertheless,  at  perfect 
variance  with  his  brother. 

Hair — Care  of. 

A  few  simple  rules  for  treating  the 
hair  and  scalp  which  will  show  excel¬ 
lent  results  in  a  healthier  scalp  and 
finer  and  more  luxuriant  hair. 

Brush  the  scalp  vigorously  every 
night  before  retiring.  The  hair  should 
be  brushed  the  opposite  way  from  which 
it  has  been  lying  in  the  daytime.  This 
allows  the  air  to  get  to  the  scalp. 

A  good  shampoo  with  warm  water 
and  some  reliable  shampoo-mixture  or 
soap  should  be  taken  at  least  once  a 
week.  Rub  the  scalp  dry  with  the 
fingers. 


Pluck  out  all  the  dead  hairs  and 
never  fear  that  by  so  doing  you  are 
making  yourself  bald.  The  falling  of 
the  hair  will  never  be  lessened  by  let¬ 
ting  the  scalp  alone. 

Heavy  or  tight-fitting  hats  should 
not  be  worn. 

High  living  and  poor  digestion  show 
their  effect  on  the  hair  very  quickly. 
To  be  in  good  condition  the  hair  re¬ 
quires  good  blood  and  plenty  of  it. 

Hair  of  Children. 

It  is  a  great  mistake  to  plait  the  hair 
of  children  under  eleven  or  twelve 
years  of  age.  The  process  of  plaiting 
more  or  less  strains  the  hairs  in  their 
roots  by  pulling  them  tight;  tends  to 
deprive  them  of  their  requisite  supply 
of  nutriment,  and  checks  their  growth. 
The  hair  of  girls  should  be  cut  rather 
short,  and  allowed  to  curl  freely.  When 
they  are  about  eleven  or  twelve,  the 
hair  should  be  twisted  into  a  coil,  not 
too  tight,  nor  tied  at  the  end  with  thin 
thread,  but  with  a  piece  of  ribbon. 

Hair — Cleaning  the. 

From  the  too  frequent  use  of  oils  on 
the  hair,  many  ladies  destroy  the  tone 
and  color  of  their  tresses.  The  Hin¬ 
doos  have  a  way  of  remedying  this. 
They  take  a  hand  basin  filled  with  cold 
water,  and  have  ready  a  small  quantity 
of  pea-flour.  The  hair  is  in  the  first 
place  submitted  to  the  operation  of 
being  washed  in  cold  water,  a  handful 
of  the  pea-flour  is  then  applied  to  the 
head  and  rubbed  into  the  hair  for  ten 
minutes  at  least,  the  servant  adding 
fresh  water  at  short  intervals,  until  it 
becomes  a  perfect  lather.  The  whole 
head  is  then  washed  quite  clean 
with  copious  supplies  of  the  water, 
combed,  and  afterwards  rubbed  dry  by 
means  of  coarse  towels.  The  hard  and 
soft  brush  is  then  resorted  to,  when  the 
hair  will  be  found  to  be  wholly  free 
from  all  encumbering  oils  and  other 
impurities,  and  assume  a  glossy  soft- 


800 


Every  time  the  sheep  bleats  it  loses  a  mouthful; 


ness,  equal  to  the  most  delicate  silk. 
This  process  tends  to  preserve  the  tone 
and  natural  color  of  the  hair,  which  is 
so  frequently  destroyed  by  the  too  con¬ 
stant  use  of  caustic  cosmetics. 

Hair — Curling  Fluids  for. 

Curling  fluids  are  prepared  in  a 
variety  of  ways ;  the  best,  however,  we 
are  acquainted  with  is  a  mixture  of 
olive  oil  and  beeswax.  Take  a  piece 
of  white  beeswax,  about  the  size  of  the 
kernel  of  the  almond  nut,  melt  it  in 
about  an  ounce  of  olive  oil,  and  then 
add  a  few  drops  of  bergamot. 

Another. — Into  a  pint  of  pure  olive 
oil  melt  slowly  a  piece  of  beeswax  about 
the  size  of  a  walnut;  after  which  add  a 
quarter  of  an  ounce  of  oil  of  rosemary 
and  a  quarter  of  an  ounce  of  oil  of  ori¬ 
ganum. 

Another. — Take  carbonate  of  potash 
(dry),  1  drachm;  cochineal,  powdered, 
H  drachm;  water  of  ammonia,  spirit  of 
rose,  of  each  1  fluid  ounce ;  glycerine,  y 
ounce;  alcohol,  1  ounce;  distilled 
water,  18  ounces.  Digest  with  agita¬ 
tion  for  a  week,  and  then  decant  or 
filter.  The  hair  is  moistened  with  it 
and  then  loosely  adjusted.  The  effect 
occurs  as  it  dries. 

Another. — Take  borax,  two  ounces; 
gum  arabic,  one  drachm ;  and  hot  water 
(not  boiling),  one  quart;  stir,  and  as 
soon  as  the  ingredients  are  dissolved 
add  three  tablespoonfuls  of  strong 
spirits  of  camphor.  On  retiring  to  rest 
wet  the  hair  with  the  above  liquid,  and 
roll  it  in  twists  of  paper  as  usual. 

Another. — At  any  time  you  may 
make  your  hair  curl  the  more  easily  by 
rubbing  it  with  the  beaten  yolk  of  an 
egg,  washed  off  afterwards  with  clear 
water,  and  then  putting  on  a  little 
pomatum  before  you  put  up  your  curls. 
It  is  well  always  to  go  through  this  pro¬ 
cess  when  you  change  to  curls,  after 
having  worn  your  hair  plain. 


Another. — Mucilage  of  clean  picked 
Irish  moss,  made  by  boiling  a  quarter 
of  an  ounce  of  the  moss  in  one  quart 
of  water  until  sufficiently  thick,  recti¬ 
fied  spirit  in  the  proportion  of  a  tea¬ 
spoonful  to  each  bottle,  to  prevent  its 
being  mildewed.  The  quantity  of 
spirit  varies  according  to  the  time  it 
requires  to  be  kept. 

Another. — Gum  tragacanth,  one 
drachm  and  a  half;  water,  half  a  pint; 
proof  spirit  (made  by  mixing  equal 
parts  of  rectified  spirit  and  water), 
three  ounces;  otto  of  roses,  ten  drops; 
soak  for  twenty-fortr  hours  and  strain. 

Another. — This  mixture  is  best  made 
a  little  at  a  time.  Pour  a  tablespoon¬ 
ful  of  boiling  water  on  a  dozen  quince 
seeds,  and  repeat  when  fresh  is  re¬ 
quired. 

Hair — Dressings  for. 

A  cheap  and  very  good  dressing  is 
made  by  dissolving  four  ounces  of 
perfectly  pure,  dense  glycerine  in 
twelve  ounces  of  rose  water.  Glycer¬ 
ine  evaporates  only  at  high  tempera¬ 
tures;  and  therefore  under  its  in¬ 
fluence  the  hair  is  retained  in  a  moist 
condition  for  a  long  time. 

Another.— Olive  oil,  2  pints;  otto 
of  roses,  1  drachm;  oil  of  rosemary,  1 
drachm.  Mix.  It  may  be  colored 
red  by  steeping  a  little  alkanet  root  in 
the  oil  (with  heat)  before  scenting  it. 
It  strengthens  and  beautifies  the  hair. 

Another. — Bay  rum,  2  pints ;  alcohol, 
1  pint;  castor  oil,  1  ounce;  carb.  am¬ 
monia,  p2  ounce;  tincture  of  canthar- 
ides,  1  ounce.  Mix  them  well.  This 
compound  will  promote  the  growth 
of  the  hair  and  prevent  it  from  fall¬ 
ing  out. 

Another. — Almond  oil,  %  of  a  pound ; 
white  wax,  an  ounce ;  clarified  lard, 
3  ounces;  liquid  ammonia,  a  fluid 
ounce ;  otto  of  lavender,  and  cloves,  of 
each  I  drachm.  Place  the  oil,  wax, 


801 


-  •  • 

every  time  we  complain  we  lose  a  blessing. 


and  lard  in  a  jar,  which  set  in  boiling 
water;  when  the  wax  is  melted,  allow 
the  grease  to  cool  till  nearly  ready 
to  set,  then  stir  in  the  ammonia  and 
the  perfume,  and  put  into  small  jars 
for  use.  Apply  the  pomade  at  night 
only. 

Pomade. — Dissolve  thoroughly  over 
a  slow  fire,  2  ounces  of  white  wax  and 

ounce  palm  oil,  with  a  flask  of  the 
best  olive  oil.  Stir  it  till  nearly  cold ; 
then  add  1  ounce  of  castor  oil,  and  add 
bergamot,  or  any  other  perfume  you 
please. 

Hair — Golden. 

Golden  hair  fluids  have  recently 
been  the  subject  of  continued  investi¬ 
gation  by  an  English  chemist,  who, 
after  a  careful  analysis,  asserts  that 
they  are  composed  of  dilute  nitric 
and  muriatic  acid,  with  traces,  in  some 
instances,  of  sulphuric  acid.  Though 
the  proprietors  of  these  fluids  an¬ 
nounce  that  the  preparations  are 
harmless,  yet  instances  have  been  re¬ 
ported  of  ladies  being  injured  by  drops 
of  the  hair  dye  falling  on  their  should¬ 
ers.  The  agent  to  effect  the  change 
in  the  color  of  the  hair  is  the  nitric 
acid,  aided  by  the  chlorine  evolved 
by  the  decomposition  of  the  muriatic 
acid. 

Hair — Gray. 

It  has  been  recently  asserted  that 
an  undue  proportion  of  lime  in  the 
system  is  the  cause  of  premature  gray 
hair,  and  we  are  advised  to  avoid  hard 
water,  either  for  drinking  pure  or  when 
converted  into  tea,  coffee,  or  soup, 
because  hard  water  is  strongly  impreg¬ 
nated  with  lime.  Hard  water  may  be 
softened  by  boiling  it:  let  it  become 
cold,  and  then  use  it  as  a  beverage.  It 
is  also  stated  that  a  liquid  that  will 
color  the  human  hair  black,  and  not 
stain  the  skin,  may  be  made  by  tak¬ 
ing  one  part  of  bay  rum,  three  parts 
of  olive  oil,  and  one  part  of  good 


brandy,  by  measure.  The  hair  must 
be  washed  with  the  mixture  every 
morning,  and  in  a  short  time  the  use 
of  it  will  make  the  hair  a  beautiful 
black,  without  injuring  it  in  the  least. 
The  articles  must  be  of  the  best  quality, 
mixed  in  a  bottle,  and  always  shaken 
well  before  being  applied. 

Hair — To  Prevent  Turning  Gray. 

A  good  remedy  for  the  hair  turning 
gray  and  falling  off  is  the  following: 
Distill  two  pounds  of  honey,  a  handful 
of  rosemary,  and  twelve  handfuls  of 
the  tendrils  of  grape  vine,  infused  in 
a  gallon  of  new  milk;  about  two 
quarts  of  water  will  be  obtained  from 
this,  which  apply  to  the  hair  fre¬ 
quently. 

Hair — Loss  of. 

One  of  the  most  unpleasant  conse¬ 
quences  of  early  neglect  is  the  constant 
falling  off  of  hair.  We  do  not  allude  to 
the  loss  of  the  hair  dependent  on  age; 
that  is  a  natural  consequence  of  our 
infirmity,  and  cannot  be  regarded  in 
the  light  of  a  disorder;  but  instances 
in  which  the  hair  has  become  thin, 
even  to  disfigurement,  in  early  life, 
are  far  from  being  uncommon,  and,  if 
neglected,  must  terminate  in  con¬ 
firmed  baldness.  This  excessive  loos¬ 
ening  of  the  hair,  however,  is  far  from 
being  so  irreparable  as  is  generally 
imagined,  and  if  proper  treatment  be 
adopted,  the  hair  will  grow  fresh,  and 
assume  all  its  original  vigor  and 
strength. 

Tire  head  must  be  bathed  daily  with 
cold  water,  into  which  a  little  eau  de 
cologne  has  been  poured,  and .  the 
scalp  should  then  be  brushed  until  the 
skin  becomes  red,  and  a  warm  glow 
is  produced.  Cold  water  is  one  of  the 
finest  cosmetics  known,  and  has  this 
advantage,  that  while  in  almost  every 
instance  it  improves  the  hair,  in  no 
case  can  it  do  injury. 


802 


One  man’s  heart  makes  him.  a  king  in  a  hovel; 


Hair — To  Restore. 

Onions  rubbed  frequently  on  the 
part  requiring  it.  The  stimulating 
powers  of  this  vegetable  are  of  service 
in  restoring  the  tone  of  the  skin,  and 
assisting  the  capillary  vessels  in  send¬ 
ing  forth  new  hair;  but  it  is  not  in¬ 
fallible.  Should  it  succeed,  however, 
the  growth  of  these  new  hairs  may  be 
assisted  by  the  oil  of  myrtle  berries, 
the  repute  of  which,  perhaps,  is  greater 
than  its  real  efficacy. 

Hair — Superfluous. 

Any  remedy  is  doubtful ;  many  of 
those  commonly  used  are  dangerous. 
The  safest  plan  is  as  follows : — The  hair 
should  be  perseveringly  plucked  up 
by  the  roots,  and  the  skin,  having  been 
washed  twice  a  day  with  warm  soft 
water,  without  soap,  should  be  treated 
with  the  following  wash,  commonly 
called  milk  of  roses.  •  Beat  four  ounces 
of  sweet  almonds  in  a  mortar,  and  add 
half  an  ounce  of  white  sugar  during  the 
process;  reduce  the  whole  to  a  paste  by 
pounding ;  then  add,  in  small  quantities 
at  a  time,  eight  ounces  of  rose  water. 
The  emulsion  thus  formed,  should  be 
strained  through  a  fine  cloth,  and  the 
residue  again  pounded,  while  the  strain¬ 
ed  fluid  should  be  bottled  in  a  large 
stopped  vial.  To  the  pasty  mass  in 
the  mortar  add  half  an  ounce  of  sugar, 
and  eight  ounces  of  rose  water,  and 
strain  again.  This  process  must  be 
repeated  three  times.  To  the  thirty- 
two  ounces  of  fluid,  add  twenty  grains 
of  the  bichloride  of  mercury,  dissolved 
in  two  ounces  of  alcohol,  and  shake  the 
mixture  for  five  minutes.  The  fluid 
should  be  applied  with  a  towel,  im¬ 
mediately  after  washing,  and  the  skin 
gently  rubbed  with  a  dry  cloth  till  per¬ 
fectly  dry.  Superfluous  hair  can  be 
removed  permanently  by  the  use  of  the 
electric  needle. 

Hair  Washes. 

Take  glycerine,  2  oz.;  tincture  of 
myrrh,  1  oz.;  cologne,  1  oz.;  tincture 


of  cantharides,  Yi  oz.;  distilled  water, 
24  ounces.  Mix. 

Another.  —  Red  wine,  1  pound; 
salt,  1  drachm;  sulphate  of  iron,  2 
drachms;  boil  for  a  few  minutes,  and 
add  common  verdigris,  1  drachm; 
leave  it  on  the  fire  2  minutes;  with¬ 
draw  it,  and  add  two  drachms  of 
powdered  nutgall.  Rub  the  hair  with 
the  liquid;  in  a  few  minutes  dry  it 
with  a  warm  cloth,  and  afterwards 
wash  with  water. 

Another.  —  Take  elder  water,  Yi 
pint;  sherry  wine,  Yi  a- pint;  tincture 
of  arnica,  Y  an  ounce;  alcoholic  am¬ 
monia,  1  drachm — if  this  last  named 
ingredient  is  old,  and  has  lost  its 
strength,  then  two  drachms  instead  of 
one  may  be  employed.  The  whole 
of  these  are  to  be  mixed  in  a  lotion 
bottle,  and  applied  to  the  head  every 
night  with  a  sponge.  Wash  the  head 
with  warm  water  twice  a  week.  Soft 
brushes  only  must  be  used  during  the 
growth  of  the  young  hair. 

Hair — Excellent  Wash  for. 

Take  one  ounce  of  borax,  half  an 
ounce  of  camphor;  powder  these  ingre¬ 
dients  fine,  and  dissolve  them  in  one 
quart  of  boiling  water;  when  cool,  the 
solution  will  be  ready  for  use;  damp 
the  hair  frequently.  This  wash  effect¬ 
ually  cleanses,  beautifies,  and  strength¬ 
ens  the  hair,  preserves  the  color,  and 
prevents  early  baldness.  The  cam¬ 
phor  will  form  into  lumps  after  being 
dissolved,  but  the  water  will  be  suffi¬ 
ciently  impregnated. 

Bay  Rum 

Is  a  wash  for  the  head,  which  is 
very  cooling  and  pleasant  to  use, 
promoting  the  growth  of  the  hair.  It 
is  made  by  distilling  rum  from  the 
leaves  of  the  bayberry  tree,  sometimes 
called  the  wax  myrtle. 

Hands. 

Dirty  and  coarse  hands  are  no  less 
the  marks  of  slothfulness  and  low 


another’s,  a  wretch  in  a  palace. 


803 


breeding,  than  clean  and  deli’eate  hands 
are  those  of  cleanliness  and  gentility. 
To  promote  the  softness  and  whiteness 
of  the  skin,  mild  emollient  soaps,  or 
those  abounding  in  oil,  should  alone  be 
used,  by  which  means  chaps  and  chil¬ 
blains  will  generally  be  avoided.  The 
coarse,  strong  kinds  of  soap,  or  those 
abounding  in  alkali,  should  for  a  like 
reason  be  rejected,  as  they  tend  to 
render  the  skin  rough,  dry,  and  brittle. 
Immersion  of  the  hands  in  alkaline 
lyes,  or  strongly  acidulated  water,  has 
a  like  effect .  When  the  hands  are  very 
dirty,  a  little  good  soft  soap  may  be 
used  with  warm  water,  which  will 
rapidly  remove  oily  and  greasy  matter . 
Fruit  and  ink  stains  may  be  taken  out 
by  immersing  the  hands  in  wrater  slight¬ 
ly  aciduated  with  oxalic  acid,  or  a  few 
drops  of  oil  of  vitriol,  or  to  which  a 
little  pearlash  or  chloride  of  lime  has 
been  added,  observing  afterwards  to 
well  rinse  them  in  clean  water,  and  not 
to  touch  them  with  soap  for  some 
hours,  as  any  alkaline  matter  will  bring 
back  the  stains,  after  their  apparent 
removal  by  all  the  above  substances, 
except  the  last. 

Hands  and  Feet— Blistering  of. 

The  best  remedy  against  the  blister¬ 
ing  of  the  hands  by  rowing  or  fishing, 
or  of  the  feet  by  walking,  is  to  light  a 
tallow  candle;  let  the  tallow  drop  into 
water  (to  purify  it  from  salt),  then  mix 
the  tallow  with  a  little  brandy,  or  any 
other  strong  spirit,  and  rub  it  well  into 
the  hands  or  fest. 

Hands — To  Beautify. 

Rub  together  in  a  mortar  four  parts 
bv  weight  of  yolk  of  egg  with  five  parts 
of  glycerine.  No  better  ointment  for 
the  hands  can  be  procured.  The  com¬ 
pound  may  be  preserved  for  years. 

Another.— Take  three  drachms  of 
camphor  gum,  three  drachms  white 
beeswax,  three  drachms  spermaceti, 
two  ounces  of  oilve  oil — put  them  to¬ 


gether  in  a  cup  upon  the  stove  where 
they  will  melt  slowly  and  form  a  white 
ointment  in  a  few  minutes.  If  the 
hands  be  affected,  anoint  them  on 
going  to  bed,  and  put  on  a  pair  of 
gloves. 

Another. — Two  ounces  of  Venice 
soap,  dissolve  it  in  two  ounces  of 
lemon  juice.  Add  one  ounce  of  the  oil 
of  bitter  almonds,  and  a  like  quantity 
of  oil  of  tartar.  Mix  the  whole,  and 
stir  it  well  until  it  has  acquired  the  con¬ 
sistency  of  soap ;  and  use  it  as  such  for 
the  hands. 

The  paste  of  sweet  almonds,  which 
contains  an  oil  fit  for  keeping  the  skin 
soft  and  elastic,  and  removing  indura¬ 
tions,  may  be  beneficially  applied  to  the 
hands  and  arms. 

Hands — Chapped. 

Glycerine  and  rose  water,  of  each 
oz.;  mix,  and  rub  it  on  the  backs 
of  the  hands  night  and  morning. 
They  will  require  very  few  applica¬ 
tions  before  they  are  well. 

Glycerine  Lotion. — This  useful  and 
pleasant  application  for  chapped  hands 
is  prepared  by  simmering  one  drachm 
of  quince  seed  in  half  a  pint  of  boiling 
water  for  ten  minutes,  straining  the 
mucilage,  and  mixing  one  part  with 
one  part  of  inodorous  glycerine  and 
six  parts  of  orange  flower  or  rose  water. 
A  little  borax  may  be  added  if  desir¬ 
able. 

Another. — Melt  mutton  tallow,  and 
add  a  little  powdered  camphor  and 
glycerine,  with  a  few  drops  of  oil  of 
almonds  to  scent.  Pour  in  molds  and 
cool. 

Another.  —  Put  together  equal 
weights  of  fresh,  unsalted  butter,  mut¬ 
ton  tallow,  beeswax,  and  stoned  rais¬ 
ins;  simmer  until  the  raisins  are  done 
to  a  crisp,  but  not  burned.  Strain 
and  pour  into  cups  to  cool.  Rub  the 
hands  thoroughly  with  it,  and  though 


804 


The  darkest  shadows  of  life  are  those 


they  will  smart  at  first,  they  will  soon 
feel  comfortable  and  heal  quickly. 

Another. — The  easiest  and  simplest 
remedy  is  found  in  every  storeroom. 
Take  common  starch,  and  grind  with 
a  knife  until  it  is  reduced  to  the  smooth¬ 
est  powder.  Take  a  clean  tin  box 
and  fill  with  starch  thus  prepared,  so  as 
to  have  it  continually  at  hand  for 
use.  Then,  every  time  that  the  hands 
are  taken  from  the  suds,  or  dish-water, 
rinse  them  thoroughly  in  clear  water, 
wipe  them,  and  while  they  are  yet 
damp,  rub  a  pinch  of  the  starch 
thoroughly  over  them,  covering  the 
whole  surface.  The  effect  is  magical. 
The  rough,  smarting  skin  is  cooled, 
soothed  and  healed,  bringing  and  in¬ 
suring  the  greatest  degree  of  comfort 
and  freedom  from  this  by  no  means 
insignificant  trial. 

Hands  and  Feet — Cold,  to  Cure. 

Cold  feet  and  hands  can  be  cured 
only  by  exercise.  The  veins  are  not 
large  enough  to  keep  a  warm  supply 
of  blood  present  in  the  extremities. 
Hence  the  veins  must  be  enlarged,  and 
this  is  possible  only  by  the  exercise 
recommended  to  strengthen  the  grip, 
and  exercises  for  the  feet.  Massage 
is  very  beneficial  and  cold  baths  will 
stimulate  the  circulation  in  the  ex¬ 
tremities.  No  tight  shoes  or  tight 
gloves  should  be  worn.  Wear  heavy 
woolen  garments  on  the  cold  members 
and  be  sure  to  keep  the  arms  and  legs 
warm. 

Hands — Redness  and  Burning  of. 

Redness  and  burning  of  the  hands 
are  caused  by  defective  circulation. 
The  best  remedy  is  to  protect  them  as 
much  as  possible  from  the  cold  when 
out  of  doors,  by  using  a  muff  or  by 
wearing  two  pairs  of  gloves,  which  are 
much  warmer  than  one  pair  lined.  To 
prevent  the  burning  sensation  hold 
the  hands  for  a, few  minutes  in  very 
warm  water  after  coming  in,  as  that 


generally  produces  a  feeling  of  cool¬ 
ness  afterwards,  whereas  cold  water 
causes  a  glow  after  it  has  been  used. 

Hands. — To  Soften. 

After  cleansing  the  hands  with  soap, 
rub  them  well  with  oatmeal  while  wet. 

Hands — To  Remove  Stains  from. 

Dampen  the  hands  first  in  water, 
then  rub  them  with  tartaric  acid,  or 
salt  of  lemons,  as  you  would  with 
soap;  rinse  them  and  rub  them  dry. 
Tartaric  acid,  or  salt  of  lemons  will 
quickly  remove  stains  from  white 
muslin  or  linens.  Put  less  than  half 
a  teaspoonful  of  salt  or  acid  into  a 
tablespoonful  of  water;  wet  the  stain 
with  it,  and  lay  it  in  the  sun  for  an 
hour;  wet  it  once  or  twice  with  cold 
water  during  the  time;  if  this  does 
not  quite  remove  it,  repeat  the  acid 
water,  and  lay  it  in  the  sun. 

Hands — To  Whiten. 

Cut  into  small  pieces  a  of  a 
pound  of  Castile  soap,  and  place 
it  in  a  jar  near  the  fire,  pour 
over  it  a  pint  of  alcohol;  when 
the  soap  is  dissolved  and  mixed  with 
the  spirit,  add  1  ounce  of  glycerine, 
the  same  of  oil  of  almonds,  with  a  few 
drops  of  essence  of  violets,  or  otto  of 
roses,  then  pour  into  molds  to  cool 
for  use. 

Hanging. 

Loosen  the  cord,  or  whatever  it  may 
be  by  which  the  person  has  been  sus¬ 
pended.  Open  the  temporal  artery  or 
jugular  vein,  or  bleed  from  the  arm; 
employ  electricity,  if  at  hand,  and  pro¬ 
ceed  as  for  drowning. 

Headache 

Is  an  affection  which  a  great  many 
people  suffer  from,  and  its  causes  are 
very  various.  Headache  may  be  due 
to  indigestion,  nervous  prostration, 
neuralgia,  congestion  of  the  blood¬ 
vessels,  and  constipation.  It  is  fre¬ 
quently  symptomatic  of  disease,  and 


a  man  makes  when  he  stands  in  his  own  light. 


805 


is  a  constant  symptom  in  febrile  affec¬ 
tions.  Of  course,  the  treatment  de¬ 
pends  entirely  upon  the  cause,  but  it 
will  be  found  that  nervous  and  neuralgic 
headaches  can  be  very  quickly  removed 
by  the  administration  of  phenacetine 
in  five-grain  doses,  combined  with  two 
grains  of  caffeine.  Bromo-seltzer  is  one 
of  the  best  things  if  taken  in  time.  Anti- 
pyrine  has  been  frequently  prescribed 
for  the  relief  of  headache,  but  this  drug 
should  be  taken  with  the  greatest  cau¬ 
tion,  as  its  effect  upon  the  heart  is  oft- 
times  very  deleterious.  When  head¬ 
ache  is  of  frequent  occurrence  and  per¬ 
sistent,  particular  attention  should  be 
paid  to  the  digestive  apparatus  and  the 
condition  of  the  bowels.  Hardly  any 
one  suffers  from  headache  whose  bowels 
are  in  good  order 

Headache — Remedies  for. 

A  doctor  in  Paris  has  published  a  new 
remedy  for  headaches.  He  uses  a  mix¬ 
ture  of  ice  and  salt,  in  proportion  of  one 
to  one-half,  as  a  cold  mixture,  and  this 
he  applies  by  means  of  a  little  purse  of 
silk  gauze,  with  a  rim  of  gutta  pereha, 
to  limited  spots  on  the  head, when  rheu¬ 
matic  headaches  are  felt.  It  gives  in¬ 
stantaneous  relief.  The  skin  is  sub¬ 
jected  to  the  process  from  half  a 
minute  to  one  and  a  half  minutes,  and 
is  rendered  hard  and  white  by  the  ap¬ 
plication. 

Another. — Put  a  handful  of  salt  into 
a  quart  of  water,  add  one  ounce  of 
spirits  of  hartshorn  find  half  an  ounce 
of  camphorated  spirits  of  wine.  Put 
them  quickly  into  a  bottle,  and  cork 
tightly  to  prevent  the  escape  of  the 
spirit.  Soak  a  piece  of  rag  with  the 
mixture,  and  apply  it  to  the  head ;  wet 
the  rag  afresh  as  soon  as  it  gets  heated. 

Another. — It  is  stated  that  two  tea¬ 
spoons  of  finely  powdered  charcoal 
drank  in  half  a  tumbler  of  water,  will, 
in  less  than  15  minutes,  give  relief  to 
the  sick  headache,  when  caused,  as  in 


most  cases  it  is,  by  superabundance  of 
acid  on  the  stomach.  This  remedy  has 
been  tried  time  and  again,  and  its  ef¬ 
ficacy  in  every  instance  has  been  sig¬ 
nally  satisfactory. 

Headache,  Nervous — To  Cure 
by  Exercise. 

Many  persons  have  found  that  pur¬ 
suing  a  system  of  exercises  to  develop 
the  neck  has  entirely  cured  them  of  ner¬ 
vous  headaches.  Every  one  suffering 
from  headaches  will  be  greatly  fortified 
against  them  if  they  develop  the  mus¬ 
cles  and  enlarge  the  veins  of  the  neck, 
thereby  facilitating  the  blood  circula¬ 
tion  to  the  head.  The  brain  demands 
an  immense  amount  of  blood,  out  of  all 
proportion  to  its  weight.  To  properly 
develop  the  neck  muscles  it  is  best  to 
begin  with  the  chest  and  upper  back 
muscles.  Then  develop  the  neck 
itself. 

Perform  the  two  bending  exercises, 
first  given  to  cure  indigestion  and 
obesity,  while  keeping  the  head  in  the 
same  vertical  position,  like  the  compass 
in  a  rocking  boat. 

Lean  back  against  the  wall  so  that 
your  weight  will  rest  on  your  heels  and 
the  back  of  your  head.  Let  your  body 
sink  towards  the  wall,  then  force  it 
away  by  use  of  your  neck  muscles. 

Turn  the  head  to  the  left  and  right 
alternately. 

Try  to  look  at  the  top  of  your  neck¬ 
tie. 

Practice  an  erect  carriage  of  the 
body. 

Perform  all  neck  exercises  slowly 
and  follow  them  with  a  good  massage 
of  the  neck  muscles. 

Head-Scald — In  Infants. 

This  complaint  begins  in  brownish 
spots  on  the  head,  and  in  a  few  days 
forms  a  scab,  and  discharges  a  thick, 
gluey  matter,  that  sticks  upon  the  hair. 
The  sores  gradually  increase,  until  the 
whole  head  is  covered  with  a  scab,  dis- 


806 


All  who  would  hare  joy  must  share  it. 


charging  this  matter,  which  is  very 
offensive.  The  hair  is  to  be  cut  off  as 
close  as  possible,  and  the  head  washed 
every  night  and  morning  with  lime 
water.  This  is  easily  prepared  by 
slaking  a  piece  of  quicklime,  of  the 
size  of  a  hen’s  egg,  in  a  quart  of  water, 
and  when  settled,  it  is  to  be  put  into  a 
bottle  and  corked  for  use. 

Head — Scurf  on. 

A  simple  and  effectual  remedy.  Into 
a  pint  of  water  drop  a  lump  of  fresh 
quicklime,  the  size  of  a  walnut  ;  let  it 
stand  all  night,  then  pour  the  water  off 
clear  from  the  sediment  or  deposit,  add 
a  quarter  of  a  pint  of  the  best  vinegar, 
and  wash  the  head  with  the  mixture. 
Perfectly  harmless;  only  wet  the  roots 
of  the  hair. 

Health — Rules  for  Preserving. 

Pure  atmospheric  air  is  composed 
of  nitrogen,  oxygen,  and  a  very  small 
proportion  of  carbonic  acid  gas.  Air 
once  breathed  has  lost  the  chief  part 
of  its  oxygen,  and  acquired  a  propor¬ 
tionate  increase  of  carbonic  acid  gas; 
therefore,  health  requires  that  we 
breathe  the  same  air  only  once. 

The  solid  parts  of  our  bodies  are  con¬ 
tinually  wasting  away,  and  require  to 
be  repaired  by  fresh  substances ;  there¬ 
fore,  food,  which  is  to  repair  the  loss, 
should  be  taken  with  due  reference  to 
exercise  and  the  waste  of  body. 

The  fluid  part  of  our  bodies  also 
wastes  constantly;  there  is  but  one 
fluid  in  animals,  which  is  water;  there¬ 
fore,  water  only  is  necessary;  and  no 
artifice  can  produce  a  better  drink. 

The  fluid  of  our  bodies  is  to  the  solid 
in  proportion  as  nine  to  one;  therefore, 
a  like  proportion  should  prevail  in  the 
total  amount  of  food  taken. 

Light  exercises  an  important  influ¬ 
ence  upon  the  growth  and  vigor  of 
animals  and  plants;  therefore,  our 
dwellings  should  freely  admit  light. 

Decomposing  vegetable  and  animal 
matter  yield  various  noxious  gases, 


which  enter  the  lungs  and  corrupt  the 
blood;  therefore,  all  impurities  should 
be  kept  away  from  our  abodes,  and 
every  precaution  used  to  secure  pure 
air. 

Warmth  is  necessary  to  all  the  bodily 
functions;  therefore,  an  equal  bodily 
temperature  should  be  maintained  by 
exercise,  clothing,  or  fire. 

Exercise  warms,  invigorates,  puri¬ 
fies  the  body;  clothing  preserves  the 
warmth  the  body  generates;  fire  im¬ 
parts  warmth  externally;  therefore,  to 
obtain  and  preserve  warmth,  exercise 
and  clothing  are  preferable  to  fire. 

Fire  consumes  the  oxygen  of  the  air 
and  produces  noxious  gases;  therefore 
the  air  is  less  pure  in  the  presence  of 
lamps,  gas,  or  coal-fire  than  otherwise , 
and  the  loss  should  be  repaired  by  in¬ 
creased  ventilation. 

The  skin  is  a  highly  organized  mem 
brane,  full  of  minute  pores,  cells,  blood¬ 
vessels,  and  nerves;  it  imbibes  moisture, 
or  throws  it  off,  according  to  the  state 
of  the  atmosphere  and  the  tempera¬ 
ture  of  the  body.  It  also  breathes,  as 
do  the  lungs,  though  less  actively.  All 
the  internal  organs  sympathize  with 
the  skin ;  therefore,  it  should  be  cleans¬ 
ed  frequently. 

Late  hours  and  anxious  pursuits  ex¬ 
haust  the  nervous  system,  and  produce 
disease  and  premature  death;  there¬ 
fore,  the  hours  of  study  and  labor 
should  be  short. 

Mental  and  bodily  exercise  are  equal¬ 
ly  essential  to  health  and  happiness; 
therefore,  recreation  and  study  should 
succeed  each  other. 

Man  will  live  most  healthily  upon 
simple  solids  and  fluids,  of  which  a  suf¬ 
ficient  but  temperate  quantity  should 
be  taken;  therefore,  strong  drinks, 
tobacco,  snuff  and  opium,  and  all  mere 
indulgences,  should  be  avoided. 

Sudden  alternations  of  heat  and  cold 
are  dangerous,  especially  to  the  young 
and  aged; therefore,  the  clothing  should 


Genius  is  intensity. 


807 


be  sufficient,  and  adapted  to  changes 
of  temperature. 

Moderation  in  eating  and  drinking, 
in  labor  and  study;  recreation  taken 
with  regularity;  rest,  cleanliness,  even 
temper,  an  equable  temperature,  are 
the  great  essentials  of  health — which 
far  surpasses  wealth  in  value. 

Heartburn 

Is  a  burning  acrid  sensation  felt  both 
in  the  stomach  and  at  the  top  of  the 
gullet.  It  is  usually  accompanied  by 
an  undue  flow  of  water  into  the  mouth, 
called  water-brash,  and  is  a  symptom 
of  acid  dyspepsia.  It  is  a  frequent  con¬ 
comitant  of  pregnancy,  and  in  such 
circumstances  often  causes  very  con¬ 
siderable  discomfort.  It  can  be  tem¬ 
porarily  relieved  by  the  administration 
of  carbonate  of  potash,  soda,  and  lime, 
these  acting  as  neutralizing  agents  to 
the  acid.  It  is  not,  however,  expedient 
to  have  constant  recourse  to  these 
remedies,  but  in  every  instance  the 
diet  should  be  arranged  so  as  to  avoid 
those  articles  which  are  found  to  be 
prejudicial  in  the  circumstances;  and 
with  a  view  to  strengthening  the 
stomach  eight  grains  of  bismuth  com¬ 
bined  with  ten  grains  of  ingluvin  may 
be  given  three  times  a  day  just  before 
meals. 

Heartburn — Agreeable  Effer¬ 
vescent  Drink  for. 

Orange  juice  (of  one  orange),  water, 
and  lump  sugar  to  flavor,  and  in  pro¬ 
portion  to  acidity  of  orange,  bicarbon¬ 
ate  of  soda  about  half  a  teaspoonful. 
Mix  orange  juice,  water  and  sugar  to¬ 
gether  in  a  tumbler,  then  put  in  the 
soda,  stir,  and  the  effervescence  ensues. 

Heartburn — Carminative  Loz¬ 
enges  for. 

Bicarbonate  of  soda  2  drachms,  re¬ 
fined  sugar  14  ounces,  oil  of  pepper¬ 
mint  4  drops;  made  into  lozenges  with 
mucilage  of  tragacanth.  Used  in  flat¬ 
ulency,  heartburn,  etc. 


Heart — Palpitation  of  the. 

Consists  in  a  perturbed  and  tumul¬ 
tuous  action  of  that  organ  of  which  the 
patient  is  painfully  sensitive.  It  may 
give  the  sensation  of  a  fluttering  move¬ 
ment  about  the  region  of  the  heart,  or 
of  a  thumping  sensation  against  the 
walls  of  the  chest.  Palpitation  may  be 
either  functional  or  organic  in  its  origin, 
or  it  may  depend,  as  it  frequently  does, 
upon  an  excited  condition  of  the  indi¬ 
vidual,  either  fear  or  joy  producing  this 
unpleasant  sensation.  It  is  a  very 
common  symptom  in  certain  nervous 
diseases,' and  is  especially  prevalent  in 
nervous  women,  and  when  amemia  is 
present,  especially  after  slight  exertion. 
The  distended  condition  of  the  stouiach 
arising  from  dyspepsia  likewise  fre¬ 
quently  gives  rise  to  this  unpleasant 
sensation.  In  these  circumstances, 
palpitation  is  more  due  to  mechanical 
interference  with  the  proper  action  of 
the  heart,  and  is  therefore  not  to  be 
viewed  with  such  seriousness  as  people 
are  liable  to  estimate  it  at.  Hysterical 
women  are  especially  liable  to  palpita¬ 
tion,  and  in  consequence  may  become 
very  apprehensive  as  to  their  bodily 
health,  which  invariably  has  a  most 
pernicious  effect  upon  their  already 
weakened  organism.  Palpitation,  how¬ 
ever,  may,  and  very  frequently  does, 
accompany  actual  disease  of  the  organ 
itself,  when,  of  course,  it  becomes  a 
matter  of  very  serious  import  both  to 
the  individual  and  to  the  medical 
attendant.  When  it  arises  from 
nervous  disturbance  it  becomes  neces¬ 
sary  to  ascertain  from  whence  this 
arises,  and  by  judicious  treatment  en¬ 
deavor  to  accomplish  its  removal. 
When  due  to  hysteria,  as  it  frequently 
is,  temporary  relief  may  be  given  by 
the  administration  of  a  teaspoonful  of 
the  ammoniated  tincture  of  valerian, 
in  water,  every  two  or  three  hours. 
When  the  stomach  is  at  fault  the  same 
medicine  will  often  prove  beneficial; 


808 


Happiness  was  born  a  twin. 


but,  of  course,  the  great  point  is  to  en¬ 
deavor  to  regulate  the  diet  and  im¬ 
prove  the  functions  of  digestion.  If 
anaemia  is  the  cause,  then  iron  should 
be  given  after  each  meal,  but  always 
accompanied  by  a  slight  laxative,  as  it 
will  be  found  in  these  circumstances 
that  the  lower  bowel  is  sluggish.  When 
this  distressing  symptom,  however,  de¬ 
pends  upon  disease  of  the  heart  it  will 
be  necessary  to  administer  digitalis, 
preferably  in  the  form  of  infusion,  in 
tablespoonful  doseis,  three  or  four  times 
a  day,  or  tincture  of  strophanthus  in 
five-drop  doses,  every  four  ,  or  five 
hours. 

Tea,  and  especially  green  tea,  is  very 
liable  to  disturb  the  heart’s  action 
When  used  by  susceptible  persons. 
And  there  is  no  doubt  that  an  im¬ 
mense  number  of  persons  in  every 
community  suffer  from  minor  forms  of 
heart  derangement,  due  to  the  use  of 
tea  and  coffee. 

Tobacco,  either  smoked  or  chewed, 
invariably  affects  the  heart’s  action, 
and  produces  irregularity  and  palpi¬ 
tation. 

Hiccup  or  Hiccough. 

Hiccough  is  an  intermitting  spas¬ 
modic  affection  of  the  diaphragm, 
and  is  frequently  due  to  indigestion. 
When,  however,  it  occurs  in  the  last 
stages  of  acute  disease  it  is  of  great 
gravity,  and  frequently  indicates 
a  fatal  termination.  When  hiccough 
occurs  in  ordinary  health  it  generally 
arises  from  some  irritating  matter 
which  has  been  taken  into  the  stomach, 
and  will  usually  pass  off  of  its  own 
accord.  It  may  be  relieved  by  the 
sudden  application  of  cold,  also  by 
two  or  three  mouthfuls  of  cold  water, 
by  eating  a  small  piece  of  ice,  taking 
a  pinch  of  snuff,  or  anything  that 
excites  counteraction. 

Home  Sickness. 

Home  sickness  may  be  thought  by 
some  to  be  purely  an  imaginary  dis¬ 


ease,  but  in  reality  it  may  assume 
dimensions  which  become  in  some 
instances  quite  alarming.  Depression 
of  spirits  and  a  falling  away  of  the 
general  health  frequently  occur,  so 
that  disease  actually  is  the  outcome  of 
a  longing  for  home  and  its  surround¬ 
ings.  As  a  rule,  this  sickness  passes 
away  with  the  lapse  of  a  little  time, 
but  in  some  cases  nothing  will  give 
relief  to  the  symptoms  but  removing 
the  patient  home. 

Hoarseness — or  Aphonia. 

Aphonia  literally  means  loss  of 
voice,  and  is  ahvays  due  to  an  inflam¬ 
matory  affection  of  the  larynx  or 
paralysis  of  the  vocal  cords.  This 
may  be  caused  either  by  cold  or 
specific  disease.  The  general  treat¬ 
ment  of  such  cases  consists  in  the 
alleviation  of  the  inflammatory  action 
by  poultices,  hot  fomentations,  the 
inhalation  of  steam,  etc. ;  also  by  the 
employment  of  expectorants,  the 
most  valuable  of  which  are  ipecac  and 
antimony  combined  with  soothing 
agents  such  as  paregoric  or  chloro- 
dyne.  When  paralysis  is  present, 
electricity  is  of  considerable  service 
whenemployed.  (See  “Sore  Throat.”) 

Another  Remedy. — Takeonedrachm 
freshly-scraped  horse-radish  root,  to 
be  infused  with  four  ounces  of  water 
in  a  close  vessel  for  three  hours,  and 
made  into  a  syrup,  with  double  its 
quantity  of  vinegar.  A  teaspoonful 
has  often  proved  effectual. 

Homoeopathy. 

Homoeopathy  is  a  system  of  treat¬ 
ing  disease,  first  promulgated  by 
Samuel  Hahnemann  of  Leipzic  in 
1796.  The  “Organon  of  Medicine” 
which  he  published  in  1810  contains  a 
full  exposition  of  his  system,  perfected 
after  many  years  of  careful  observation 
and  experiment.  It  is  based  upon  the 
observation — as  old  as  Hippocrates — 
that  a  drug  which  on  the  healthy  will 
cause  a  certain  array  of  symptoms 


J oy  is  the  grace  we  say  to  God. 


809 


will  cure  a  disease  presenting  a  sim¬ 
ilar  array  of  symptoms.  Thus,  Hip¬ 
pocrates  observed  that  veratrum, 
which  is  capable  of  causing  a  series  of 
symptoms  resembling  cholera,  cured 
that  disease.  Again,  among  the 
well-known  poisonous  effects  of  bella¬ 
donna  are  sore  throat  and  a  red  rash 
all  over  the  skin,  and  it  is  claimed  that 
belladonna  is  a  specific  for  scarlatina, 
which  is  accompanied  by  a  similar 
sore  throat  and  red  rash ;  and  quinine, 
which  produces  on  the  healthy  febrile 
symptoms  resembling  an  attack  of 
ague,  will,  as  is  well  known,  cure  the 
ague.  From  these  and  numerous  an¬ 
alogous  observations,  Hahnemann  in¬ 
ferred  that  the  treatment  of  likes  by 
likes  was  the  long  sought  for  true 
rule  for  medical  treatment  of  disease. 
Further,  it  was  found  that  the  sensi¬ 
tiveness  of  the  parts  of  the  organism 
affected  by  disease  was  so  much  in¬ 
creased  that  the  homoeopathic  medi¬ 
cine  which  acts  on  the  same  parts 
had  to  be  given  in  doses  much  smaller 
than  those  generally  employed,  in 
order  to  avoid  a  primary  aggravation 
of  the  original  disease.  Homoeopathy 
has  had  a  powerful  influence  on  the 
general  practice  of  the  medical  pro¬ 
fession  during  the  present  century, 
and  in  recent  years  the  method  of 
studying  the  action  of  drugs,  originally 
suggested  and  carried  out  by  Hahne¬ 
mann,  has  been  adopted  to  a  very 
large  extent.  It  claims  to  be  a  system 
of  medicine  that  approaches  the  exact¬ 
ness  of  science,  and  its  advantages 
are — universal  applicability,  shorter 
duration  of  diseases,  greater  chance 
of  cure,  pleasantness  to  take,  abso¬ 
lute  freedom  from  danger  of  being 
poisoned,  cheapness,  and  compact¬ 
ness.  A  homoeopathic  medicine  chest 
can  be  of  the  smallest  compass. 

Hydrophobia. 

Hydrophobia  takes  its  origin  from 
the  fact  that  those  suffering  from  it 


dread  the  very  sight  of  water.  It  is 
one  of  the  most  fearful  diseases  that 
an  animal  can  be  subjected  to.  As  is 
well  known,  it  is  only  conveyed  by 
inoculation  through  the  body  of  an 
animal  suffering  from  rabies.  If  a 
person  has  been  bitten  by  a  mad  dog, 
although  the  wound  may  heal  in  the 
ordinary  maimer,  it  does  not  follow 
that  the  person  has  escaped  the  dis¬ 
ease,  for  after  an  uncertain  interval  the 
symptoms  may  appear — it  may  be 
months  or  even  a  year  after  the  injury 
has  been  inflicted. 

Symptoms. — The  first  symptoms 
which  show  themselves  are,  an  un¬ 
easy  or  painful  sensation  about  the 
injured  part,  and  if  the  wound  has 
healed  the  scar  tingles,  or  some  pe¬ 
culiar  sensation  is  experienced  in  its 
neighborhood.  This  pain  or  uneasi¬ 
ness  extends  from  the  sore  or  scar 
towards  the  central  parts  of  the  body, 
and  within  a  day  or  two  of  these  symp¬ 
toms  appearing  the  patient  com¬ 
mences  to  feel  very  ill  and  uncom¬ 
fortable,  and  the  specific  constitu¬ 
tional  symptoms  commence.  These 
are,  great  irritability  of  temper,  with 
pain  and  a  choking  sensation  about  the 
neck  and  throat,  and  the  patient  is 
unable  to  swallow  fluids,  and  if  he 
attempts  to  do  so,  spasms,  not  only  of 
throat  but  of  the  body  generally, 
speedily  supervene,  and  within  a  few 
days  he  dies  of  sheer  exhaustion.  It 
would  appear  that  this  disease  was 
due  to  the  poison  imbibed  by  the 
system  acting  on  the  spinal  cord  and  up, 
producing  changes  there  which  cul¬ 
minate  in  the  fearful  and  distressing 
symptoms  of  the  disease. 

Treatment. — The  precaution  to  be 
taken  when  a  person  is  bitten  by 
a  mad  dog  is,  of  course,  in  the  first 
instance  to  endeavor  to  destroy 
the  poison  by  the  free  applica¬ 
tion  of  caustics.  Perhaps  the  most 
useful  application  to  apply  to  the 


810 


Health  is  the  vital  principle  of  bliss. 


wound  is  pure  carbolic  acid;  if  this  is 
not  at  hand,  then  lunar  caustic  may¬ 
be  applied  vigorously  and  freely  to 
the  part.  Within  recent  years  a 
very  great  deal  of  information  on  this 
hitherto  almost  uniformly  fatal  disease 
has  been  obtained  through  the  re¬ 
searches  of  M.  Pasteur  of  Paris,  and  he 
has  been  able  by  a  process  of  attenuat¬ 
ing  the  virus  to  render  the  system 
so  far  invulnerable  as  to  enable  it  to 
overcome  ,the  potency  of  the  poison. 
This  is  accomplished  by  injecting  un¬ 
derneath  the  skin  of  persons  bitten  by 
mad  animals  tills  weakened  virus; 
by  doing  so  he  acts  upon  the  system 
very  much  in  the  same  way  as  vaccina¬ 
tion  does  with  reference  to  smallpox. 
Pasteur’s  method  of  treating  persons 
bitten  by  mad  dogs,  who  are  therefore 
liable  to  take  the  disease,  has  now  be¬ 
come  universally  recognized  as  one  of 
the  greatest  achievements  of  medical 
science.  His  method  should  always  be 
followed  when  any  one  has  been  bitten 
by  a  dog  that  was  known  to  be  suffer¬ 
ing  from  rabies.  Almost  all  large  cities 
have  a  Pasteur  institute  where  this 
can  be  done. 

Hysterics. 

The  fit  may  be  prevented  by  the 
administration  of  thirty  drops  of  ether. 
When  it  has  taken  place,  open  the 
windows,  loosen  the  tight  parts  of  the 
dress,  sprinkle  cold  water  on  the  face, 
etc.  A  glass  of  wine  or  cold  water 
when  the  patient  can  swallow.  Avoid 
excitement  and  tight  lacing. 

Indigestion — or  Dyspepsia. 

Indigestion  or  dyspepsia  is  probably 
the  most  common  complaint  that  the 
human  frame  is  liable  to ;  this  is  largely 
due  to  the  fact  that  people  will  not 
study  their  diet  and  attend  to  the 
daily  evacuation  of  the  bowels.  Indi¬ 
gestion  may  arise  from  many  causes, 
the  chief  of  which  are  the  partaking 
of  rich  or  unwholesome  articles  of  diet 


(this  of  course,  can  be  easily  remedied 
by  abstaining  from  those  particular 
substances  which  one  by  experience 
learns  is  the  cause  of  the  trouble); 
nervous  debility  brought  on  cither  by 
mental  fatigue  and  worry,  or  from  the 
enervating  effects  of  certain  diseases; 
while  febrile  disturbances  also  have  a 
direct  effect  upon  the  digestion.  Dys¬ 
pepsia  also  frequently  arises  from  ca¬ 
tarrh  of  the  stomach,  and  this  condi¬ 
tion  is  in  many  instances  hereditary, 
while  in  others  it  is  the  result  of  ex¬ 
posure  to  cold.  When  this  exists  an 
undue  secretion  of  mucus  takes  place, 
and  a  deficiency  of  gastric  juice  results. 
When  indigestion  is  purely  stomachic 
in  its  origin  it  is  indicated  by  a  feeling 
of  discomfort  or  pain  immediately  after 
taking  food,  with  an  inclination  to 
vomit.  In  other  forms  the  dyspepsia 
manifests  itself  by  a  sensation  of  dis¬ 
tention  of  the  stomach,  accompanied 
by  frequent  eructations.  This  is  gen¬ 
erally  accompanied  by  fermentation 
of  the  food,  the  fact  being  that  the 
temperature  of  the  stomach  favors  this 
kind  of  decomposition,  and  the  result 
is  the  generation  of  acid  and  gas,  which 
is  in  consequence  accompanied  by  the 
eructation  of  flatus,  or  wind,  as  it  is 
popularly  called.  The  acidity  which 
accompanies  it  may  be  of  such  an  acid 
nature  as  to  give  rise  to  what  is  popu¬ 
larly  known  as  heartburn,  and  this  is 
also  accompanied  by  pyrosis,  or  water- 
brash.  This  is  an  eructation  of 
watery  fluid  having  a  disagreeable 
taste.  Along  with  indigestion  there  is 
frequently  an  undue  inflation  of  the 
intestine  as  well  as  of  the  stomach,  and 
when  this  is  the  case  it  is  manifested 
by  a  feeling  of  fulness  low  down  in  the 
abdomen,  together  with  a  griping  sen¬ 
sation.  As  a  rule  this  is  due  to  undi¬ 
gested  food  finding  its  way  into  the 
intestinal  canal. 

Treatment.  —  When  indigestion  is 
present  it  is  essential  that  a  proper 


Idleness  is  the  sepulchre  of  the  living  man. 


811 


dietary  should  be  attended  to,  and  it 
will  be  found  that  the  following  in¬ 
structions,  if  carefully  carried  out,  will 
be  of  considerable  service,  viz.,  the 
avoidance  of  soups,  stewed  meat,  and 
boiled  meat,  and  if  such  articles  as 
porridge  and  vegetables  produce  acid, 
these  should  be  abstained  from  also. 
Another  pregnant  cause  of  indigestion 
is  the  partaking  of  tea  in  too  large 
quantities,  and  especially  of  tea  which 
has  been  long  infused;  it  is  therefore, 
necessary  that  tea  should  not  be  in¬ 
fused  for  more  than  three  or  four  min¬ 
utes  at  the  outside.  Bread  should  not 
be  eaten  before  it  is  at  least  one  day 
old,  and  brown  bread,  or  that  which  is 
made  from  whole  wlieaten  meal,  will 
be  found  much  more  easy  of  digestion 
than  white  bread.  Then,  it  may  be 
necessary  to  assist  the  digestion  ma¬ 
terially  by  adopting  an  exceedingly 
simple  diet.  It  may  be  necessary  to 
abstain  entirely  for  a  little  while  from 
meat,  and  only  such  articles  as 
chicken,  fish,  sweetbreads,  and  milk 
diet  generally  will  require  to  be 
fallen  back  upon.  It  is  also  a  well- 
known  fact  that  meat  under-done 
is  much  more  easily  digested  than 
that  which  is  overcooked.  It  need 
hardly  be  mentioned  that  in  cases  of 
dyspepsia  it  is  essential  that  thorough 
mastication  of  the  food  should  take 
place,  but  perhaps  that  which  requires 
as  much  care  as  anything  is  the  daily 
evacuation  of  the  bowels,  and  where 
this  requires  assistance,  a  small  dose  of 
Gregory’s  mixture  will  probably  an¬ 
swer  the  purpose  better  than  anything 
else.  If  catarrh  of  the  stomach  is 
present,  or  if  dyspepsia  from  other 
causes  exists,  great  service  will  be  ob¬ 
tained  by  washing  out  the  stomach 
thoroughly  before  eating,  which  can 
be  done  very  easily  by  sipping  a  tea- 
cupful  of  very  hot  water  about  an  hour 
or  three  quarters  of  an  hour  before 
meals.  Regular  and  systematic  exer¬ 


cise  in  the  open  air,  and  the  employ¬ 
ment  of  a  cold  bath,  either  by  means  of 
the  spray  or  sponge,  with  a  good  rub- 
down  in  the  morning,  will  also  be  found 
very  advantageous.  Then,  it  must 
be  remembered  that  proper  clothing 
is  a  most  useful  and  beneficial  means 
to  adopt  in  persons  who  are  of  a  dys¬ 
peptic  habit;  it  is  essential  that  the 
body'  be  kept  warmly  but  not  over 
clothed,  and  with  a  view  of  accom¬ 
plishing  this,  flannel  should  always  be 
worn  next  the  skin.  If  the  feet  are 
cold,  and  the  sleep  is  disturbed  by 
dreams,  with  a  feeling  of  fatigue  in  the 
morning  accompanied  by  bad  taste  and 
frontal  headache,  we  may  rest  assured 
that  the  bowels  are  in  an  unsatisfactory 
condition.  These  symptoms  are  fre¬ 
quently  ascribed  to  biliousness,  but 
the  liver  is  not  altogether  at  fault,  the 
condition  being  due  to  a  very  large 
extent  to  the  fact  that  the  lower  bowel 
is  in  a  torpid  condition.  When  such 
symptoms  are  observed,  a  saline  pur¬ 
gative,  very  thoroughly  diluted  with 
water,  taken  before  breakfast,  will 
prove  most^beneficial.  When  it  is 
necessary  to  assist  the  digestion,  pep¬ 
sin,  ingluvin,  papain,  or  zymine  will 
be  of  considerable  sendee  if  taken 
immediately  after  meals.  Frequently, 
pepsine  combined  with  aromatic  pow¬ 
der,  bi-carbonate  of  soda,  and  magnesia 
or  with  helalin,  will  give  great  comfort, 
and  relieve  the  distressing  symptoms. 
The  following  prescription  may  be 
taken  with  advantage  if  combined  with 
the  regulations  as  to  diet  which  have 
just  been  given:  Pepsin  and  aromatic 
powder,  of  each  three  parts,  bi-carbon¬ 
ate  of  soda,  eight  parts,  and  heavy 
magnesia,  four  parts ;  half  a  teaspoon¬ 
ful  of  this  powder  taken  in  water  im¬ 
mediately  after  food  will  often  prove  to 
be  of  immense  service.  If,  however,  the 
indigestion  proceeds  from  an  atonic 
condition  of  the  stomach  it  may  be 
necessary  to  combine  this  with  twenty 


812 


Some  people  make  fools  of  themselves 


drops  of  tincture  of  nux  vomica  and  a 
tablespoonful  of  a  bitter  infusion,  such 
as  that  of  quassia,  calumba,  or  gentian. 
Nux  vomica  is  an  admirable  stomachic 
where  the  stomach  requires  tone.  It 
will,  however,  always  be  advisable 
when  indigestion  is  present  to  consult 
a  competent  physician,  as  it  is  quite 
impossible  for  any  patient  to  treat  him¬ 
self,  however  well  he  may  be  advised 
in  a  work  of  this  kind ;  indeed-,  medical 
men  themselves  are  quite  unable  to 
treat  a  disorder  of  this  kind  arising  in 
their  own  persons. 

Another  Remedy. — Infusion  of  cal¬ 
umba,  six  ounces;  carbonate  of  potash, 
one  drachm;  compound  tincture  of 
gentian,  three  drachms.  Dose,  two  or 
three  tablespoonfuls  daily  at  noon. 
(See  Constipation,  etc.) 

Indigestion  and  Obesity. 

The  best  and  only  permanent  way 
to  cure  indigestion  and  obesity  is 
to  strengthen  the  stomach  muscles. 
Bending  exercises  are  excellent  for  the 
stomach  muscles  if  the  back  be  kept 
straight  and  the  abdomen  drawn  or 
held  in.  Put  the  hands  on  hips  and 
bend  to  the  right  and  left  alternately. 
Hands  on  hips  and  bend  down  forward 
and  back.  Do  these  exercises  thirty 
times,  both  morning  and  evening.  Do 
them  rather  slowly.  After  a  month  or 
so  they  can  be  made  more  difficult 
by  putting  the  hands  to  the  shoulders 
and  finally,  by  raising  the  hands  over¬ 
head,  while  performing  the  exercises. 

Another  good  exercise  is  to  exagger¬ 
ate  the  motion  of  the  legs  as  in  going 
up  stairs,  until  the  knees  bump  the 
chest.  Another  exercise  is  to  lie  on 
the  back  and  alternately  raise  the 
legs  to  a  perpendicular  position.  In 
this  exercise  those  who  have  poor  con¬ 
trol  of  the  stomach  muscles  should 
hold  the  abdomen  in  with  the  hands. 

Another  exercise  is  to  lie  on  the  back 
with  the  feet  under  a  heavy  piece  of 


furniture  and  raise  the  body  to  a  sitting 
position.  This  is  a  difficult  exercise 
and  should  be  performed  with  caution. 
It  can  be  made  increasingly  hard  by 
raising  the  arms  over  the  head  while 
performing  it. 

All  stomach  exercises  are  more  or 
less  irksome,  but  they  yield  a  wonder¬ 
fully  good  interest  if  persevered  in. 
Heavy  people  need  them  especially, 
and  if,  beside  these  exercises,  they  eat 
very  slowly  and  temperately,  and  mas¬ 
sage  vigorously  after  exercise,  immense 
benefit  will  be  derived. 

Infants’  Food. 

First  Food. — Happy  indeed  is  the 
child,  who,  during  the  first  period  of 
its  existence  is  fed  upon  no  other  ali¬ 
ment  then  the  milk  of  its  mother  or 
that  of  a  healthy  nurse.  If  other 
food  become  necessary  before  the 
child  has  acquired  teeth,  it  ought  to  be 
of  a  liquid  form ;  for  instance,  biscuits 
or  stale  bread  boiled  in  an  equal  mix¬ 
ture  of  milk  and  water,  to  the  consist- 
tence  of  a  thick  soup ;  but  by  no  means 
even  this  in  the  first  few  weeks  of  its 
life.  Children  who  are  brought  up  by 
hand,  that  is  to  say,  who  are  not  nursed 
by  mother  or  wet  nurse,  require  an 
occasional  change  of  diet,  and  thin 
gruel  affords  a  wholesome  alternation 
to  milk.  When  cows’  milk  is  used  it 
should  be  obtained,  if  possible,  from 
one  and  the  same  cow,  and  be  freely 
diluted  with  boiled  water. 

After  the  first  Six  Months  weak  veal 
or  chicken  broth  may  be  given,  and 
also,  progressively,  vegetables  that  are 
not  very  flatulent,  and  occasionally 
a  little  stewed  fruit,  such  as  apples, 
pears,  or  rhubarb. 

When  the  Infant  is  Weaned,  and 

has  acquired  its  proper  teeth,  it  is  ad¬ 
visable  to  let  it  have  small  portions  of 
meat  finely  minced,  and  other  vege¬ 
tables,  as  well  as  milk  puddings,  made 
of  sago,  seminola,  rice,  etc.,  so  that  it 


by  never  making  fools  of  themselves. 


813 


may  gradually  become  accustomed  to 
every  kind  of  strong  and  wholesome 
food.  Care,  however,  should  be  taken 
not  upon  any  account  to  allow  a  child 
pastry,  confectionery,  cheese,  onions, 
horseradish,  mustard,  smoked  and 
salted  meat,  especially  pork,  and  all 
compound  dishes;  for  the  most  simple 
food  is  the  most  wholesome.  Potatoes 
should  be  given  only  in  moderation, 
and  not  to  be  eaten  with  butter,  but 
rather  with  other  vegetables,  either 
mashed  up  or  in  broth. 

The  Time  for  giving  Food  is  a  matter 
of  importance;  very  young  infants 
may  be  fed  more  frequently,  as  their 
consumption  of  vital  power  is  more 
rapid.  It  is,  however,  advisable  to 
accustom  even  them  to  a  certain  reg¬ 
ularity,  for  children  fed  indiscrimi¬ 
nately  through  the  whole  day,  are  sub¬ 
ject  to  debility  and  disease.  The 
stomach  should  be  allowed  to  recover 
its  tone,  and  to  collect  the  juices  neces¬ 
sary  for  digestion,  before  it  is  supplied 
with  a  new  portion  of  food. 

Order  of  giving  Food. — The  follow¬ 
ing  order  of  giving  food  to  children 
will  be  found  conducive  to  their  health : 
After  rising  in  the  morning,  suppose 
about  seven  o’clock,  a  moderate  por¬ 
tion  of  lukewarm  milk,  with  well  baked 
stale  bread ;  at  nine  o’clock,  bread  with 
some  fruit,  or  if  fruit  be  scarce,  a 
small  quantity  of  fresh  butter,  or 
bacon  liquor;  about  twelve  o’clock, 
the  dinner,  of  a  sufficient  quantity  of 
wholesome  food.  Between  four  and 
five,  some  bread  with  fruit,  or,  in 
winter,  some  preserve  as  a  substitute 
for  fruit;  at  this  meal  children  should 
be  allowed  to  eat  until  they  are  satis¬ 
fied,  without  surfeiting  themselves,  so 
that  they  uTill  only  need  a  light  supper, 
about  seven  o’clock;  they  ought  then 
to  eat  but  little,  and  not  to  be  put  to 
sleep  for  at  least  an  hour  after  it. 

Bread  for  Infants. — It  has  often  been 
contended  that  bread  is  hurtful  to 


children ;  but  this  applies  only  to  new 
bread,  or  such  as  is  not  sufficiently 
baked;  for  instance,  nothing  can  be 
more  hurtful  or  oppressive  than  rolls, 
muffins,  and  crumpets.  Good  wheaten 
bread,  especially  that  baked  by  the 
aerated  bread  process,  is  extremely 
proper  during  the  first  years  of  infancy ; 
but  that  made  of  whole  wheat  meal,  o'l* 
wheat  flour  from  which  the  bran  has 
not  been  eliminated  is,  perhaps,  more 
conducive  to  health  after  the  age  of 
childhood. 

Infants — Crying  of. 

It  is  a  mistake  to  consider  every 
noise  of  an  infant  as  a  claim  upon  our 
assistance,  and  to  give  either  food  or 
drink,  with  a  view  to  satisfy  its  sup¬ 
posed  wants.  By  such  injudicious 
conduct,  children  readily  acquire  the 
injurious  habit  of  demanding  nutri¬ 
ment  at  improper  times,  and  without 
necessity. 

Crying  Natural.— In  the  first  year 
of  infancy,  many  expressions  of  the 
tender  organs  are  to  be  considered  only 
as  efforts  of  manifestations  of  power; 
in  many  instances,  these  vociferating 
sounds  imply  the  effort  which  children 
necessarily  make  to  display  the  strength 
of  their  lungs  and  exercise  their  organs 
of  respiration.  You  will  observe,  for 
instance,  that  a  child,  as  soon  as  it  is 
undressed,  or  disencumbered  from 
swaddling  clothes,  moves  its  arms  and 
legs,  and  often  makes  a  variety  of 
strong  exertions.  Nature  has  wisely 
ordained  that,  by  these  very  efforts  the 
power  and  utility  of  functions  so  essen¬ 
tial  to  life  should  be  developed,  and 
rendered  more  perfect  with  every  in¬ 
spiration. 

Hence  it  follows  that  those  over¬ 
anxious  parents  or  nurses,  who  con¬ 
tinually  endeavor  to  prevent  infants 
crying,  do  them  a  material  injury;  for 
by  such  imprudent  management,  their 
children  seldom  or  never  acquire  a  per¬ 
fect  form  of  chest,  while  the  foundation 


8i4 


Wise  men  say  nothing  in  dangerous  t  imes. 


is  laid  in  the  pectoral  vessels  for  ob¬ 
structions  and  other  diseases.  Inde¬ 
pendently  of  any  particular  causes, 
the  cries  of  children,  with  regard  to 
their  general  effects,  are  highly  ben¬ 
eficial  and  necessary. 

Crying  an  Exercise. — In  the  first  pe¬ 
riod  of  life  such  exertions  are  almost 
the  only  exercises  of  the  infant;  thus 
the  circulation  of  the  blood  and  all  the 
other  fluids  is  rendered  more  uniform, 
digestion,  nutrition,  and  the  growth  of 
the  body  are  thereby  promoted;  and 
the  different  secretions,  together  with 
the  very  important  office  of  the  skin, 
or  insensible  perspiration,  are  duly 
performed.  Sometimes,  however,  the 
mother  or  nurse  removes  the  child 
from  its  couch,  carries  it  about  fre¬ 
quently  in  the  middle  of  the  night,  and 
thus  exposes  it  to  repeated  colds,  which 
are  in  their  effects  infinitely  more 
dangerous  than  the  most  violent  cries. 

Crying  Violently. — There  are  fre¬ 
quently  instances  in  which  the  loud 
complaints  of  infants  demand  our 
attention.  Thus,  if  their  cries  be  un¬ 
usually  violent  and  long-continued, 
we  may  conclude  that  they  are  troubled 
with  colic  pains ;  if,  on  such  occasions, 
they  move  their  arms  and  hands  re¬ 
peatedly  towards  the  face,  painful 
teething  may  account  for  the  cause; 
and  if  other  morbid  phenomena  ac¬ 
company  their  cries,  or  if  these  ex¬ 
pressions  be  repeated  at  certain  periods 
of  the  day,  we  ought  not  to  slight 
them,  but  endeavor  to  discover  the 
cause. 

Infection 

Is  the  act  or  process  by  -which  disease 
is  set  up  in  a  person  by  the  implanta¬ 
tion  of  germs  from  without;  or  of  a 
part  of  the  organism,  by  the  convey¬ 
ance  of  such  germs  from  another  part. 

Influenza — La  Grippe. 

Influenza  may  be  described  as  the 
most  typical  example  of  epidemic  dis¬ 


ease.  It  literally  comes  upon  the 
people,  and  does  not  appear  to  be 
conveyed  by  infection  so  much  as  it  is 
produced  by  a  pecuhar  atmospheric 
condition,  due  evidently  to  the  fact 
of  the  atmosphere  being  loaded  with 
the  germs  of  this  disease  at  the  time 
being.  Influenza  has  been  (in  the  popu¬ 
lar  mind)  very  much  mixed  up  with 
ordinary  catarrh  and  cold,  for  the 
reason  possibly  that  the  premonitory 
symptoms  of  influenza  very  much 
resemble  those  of  common  catarrh; 
they  are,  however,  two  very  distinct 
diseases.  Influenza  is  a  feverish  at¬ 
tack  coming  on  quite  suddenly,  and 
producing  invariably  a  sudden  and 
considerable  rise  in  the  temperature  of 
the  body.  It  is  always  accompanied 
in  the  first  stage  with  a  catarrhal 
affection  of  the  mucous  membrane  of 
the  air  passages,  hence  it  is  probable 
that  the  disease  germs,  in  the  first  in¬ 
stance,  locate  themselves  upon  the 
mucous  membrane  of  these  passages 
very  much  in  the  same  way  as  the 
poison  of  measles  does,  and  through 
these  channels  it  enters  the  general 
circulation.  Shortly  after  the  onset 
of  the  disease  there  is  great  prostration, 
shivering,  and  pains  through  the  whole 
body,  especially  in  the  loins  and  head. 
As  a  consequence  of  the  fever  there  are 
loss  of  appetite,  and  in  many  instances 
vomiting,  with  intense  heat  of  the 
surface  and  excessive  thirst.  As  a 
result  of  the  affection  of  the  mucous 
membrane  there  is  generally  cough, 
and  not  unfrequently  this  congestion 
of  the  bronchial  tubes  may  extend  until 
it  reaches  the  lung  tissue  and  thus 
produce  pneumonia,  which  so  often  is 
the  direct  cause  of  death  in  this  disease. 
Death,  however,  may  occur  from  the 
excessive  debilitating  effects  that  the 
disease  has  upon  the  vital  powers, 
especially  upon  the  heart.  As  is  well 
known,  influenza  seems  to  come  in 
waves  over  a  very  large  extent  of  the 


Doing  nothing  is  an  apprenticeship  lo  doing  wrong. 


815 


world’s  surface  and  attacks  large  num¬ 
bers  at  once,  and  frequently  simul¬ 
taneously.  This  is  a  striking  charac¬ 
teristic  of  the  disease.  Another  of  its 
characteristics  is  the  tedious  convales¬ 
cence  which  follows  it,  and  the  liability 
to  relapse  or  to  a  fresh  attack  occurring. 
It  is  not  a  little  remarkable  how  some 
people  escape  from  its  ravages.  It 
would  appear  that  only  those  whose 
health  is  at  the  time  in  an  unsatisfac¬ 
tory  condition  are  affected;  especially 
are  those  liable  to  it  whose  blood  is 
contaminated  by  fecal  absorption 
from  the  lower  bowel,  due  to  that 
commonest  of  all  evils,  and  predisposer 
of  disease,  constipation.  Of  course, 
exposure  to  cold  or  any  other  influence 
which  will  depress  the  vitality  for  a 
time  being  will  also  lay  the  system 
open  to  an  atatck. 

Treatment.— In  the  treatment  of 
this  disorder  we  must  always  remem¬ 
ber  that  death  occurs  in  every  instance 
from  the  disease  affecting  the  vital 
organs  with  such  rapidity  that  they  are 
unable  to  withstand  the  attack.  Now 
this,  to  my  mind,  is  entirely  due  to  the 
fact  that  the  febrile  disturbance  in  the 
system  is  so  great  and  the  high  tem¬ 
perature  which  results  has  such  a 
prostrating  effect  upon  the  heart  s 
action,  that  congestion  of  all  kinds  are 
very  easily  set  up,  in  consequence  of  the 
driving  power  of  this  organ  being  so 
terribly  reduced.  The  first  point,  then, 
and  the  most  important,  to  attend  to 
in  the  treatment  of  influenza  is,  to 
reduce  the  temperature  at  once.  On 
no  consideration  permit  it  to  be 
retained  at  anything  above  100°, 
and  this  can  readily  be  accomplished 
by  the  free  and,  if  necessary,  fre¬ 
quent  administration  of  phenacetine 
in  small  doses.  For  a  child  up  to 
six  years  of  age  two  grains  may  be 
given  every  four  hours,  up  to  ten  years 
three  grains,  from  ten  to  fifteen  years 
four  grains,  and  above  that  five  grains 


may  be  administered  at  intervals  of 
four  hours  if  necessary.  Phenacetine 
is  a  most  efficacious  remedy  in  diseases 
which  give  rise  to  a  high  temperature. 
At  the  same  time  that  this  medicine  is 
being  administered,  the  lower  bowel 
should  be  kept  clear  by  the  daily  use 
of  the  enema,  and  the  vital  powers 
sustained  by  judicious  nourishment. 
When  an  attack  of  influenza  is  threat¬ 
ening,  the  free  inhalation  of  eucalyptus 
oil  or  menthol  by  a  steam  inhaler  may 
cut  short  an  attack,  but  the  grand 
point  to  observe  is  the  condition  of 
the  general  health,  and  especially  that 
of  the  bowels. 

Injuries — Arnica  Liniment  For. 

Add  to  1  pint  of  sweet  oil  2  table¬ 
spoonfuls  of  tincture  of  arnica;  or  the 
leaves  may  be  heated  in  the  oil  over  a 
slow  fire.  Good  for  wounds,  stiff 
joints,  rheumatism,  and  all  injuries. 

Intemperance 

May  be  said  to  comprise  the  over- 
indulgence  in  alcohol,  tobacco,  or 
food.  It  is  a  strange  coincidence  that 
those  w’lio  are  intemperate  in  any  of 
these  articles  live  the  shortest  lives.  I 
mean  by  this,  that  those  who  are  in¬ 
temperate  drinkers  die  young,  those 
who  are  excessive  smokers  also  shorten 
their  lives,  while  those  who  are  inord¬ 
inate  eaters  invariably  die  before  they 
have  attained  the  allotted  epoch  of  life’s 
duration. 

Intoxication — Remedies  for. 

Among  remedies  employed  to  re¬ 
move  the  intoxication  produced  by  the 
use  of  alcoholic  drinks,  the  prepara¬ 
tions  of  ammonia  and  the  vegetable 
acids  are  the  most  common  and  im¬ 
portant.  About  2  or  3  fluid  drachms 
of  aromatic  spirits  of  ammonia  (spirits 
of  sal  volatile)  mixed  with  a  wineglass¬ 
ful  of  water  will  generally  neutralize  or 
greatly  lessen  the  action  of  intoxicating 
liquors.  This  sometimes  produces  v om- 
iting,  but  this  is  a  desirable  result,  as 


816 


W it  is  the  salt  of  conversation,  not  the  food. 


nothing  so  effectually  removes  the 
drunken  fit  as  the  thorough  removal  of 
the  liquor  from  the  stomach;  hence 
tickling  the  throat  with  the  finger  or  a 
feather  is  a  common  resource.  Soda 
water  acts  by  the  free  carbonic  acid  it 
contains,  and  serves  also  as  a  tonic  to 
the  stomach.  Vinegar,  among  the 
acids,  is  one  of  the  most  effective  rem¬ 
edies,  a  small  teaspoonful  being  a  eus- 
tomarydose.  In  the  West  Indies,  lime 
juice  and  lemon  juice  are  used.  The 
use  of  bitter  almonds,  as  a  means  of 
lessening  or  retarding  the  effects  of 
fermented  liquors,  was  known  to  antiq¬ 
uity,  and  is  still  common  among 
heavy  drinkers  at  the  present  day. 
(See  also  “Drunkenness.”) 

Invalids — Apple  Water  for. 

Apple  water  is  a  refreshing  drink  for 
an  invalid.  It  can  be  made  with  either 
baked  or  raw  apples,  the  former  to  be 
preferred  when  in  haste,  that  is,  if  the 
apples  are  already  baked.  They  should 
be  sour,  and  when  cooked,  should  be 
immersed  in  enough  boiling  water  to 
cover  them.  Let  stand  until  cool, 
strain,  and  sweeten  to  taste.  For 
apple  water  made  from  raw  apples, 
three  or  four  juicy  sour  apples  of  fine 
flavor  should  be  pared  and  sliced. 
Pour  over  them  two  cupfuls  of  boiling 
water  and  let  them  stand  for  three 
hours.  Strain,  sweeten,  and  add  a 
small  piecte  of  ice.  A  pleasant  flavor 
is  added  if  the  rind  of  a  lemon  is  mixed 
with  the  slices  of  apple. 

Irritation — Emollient  Lotion  for. 

Use  decoction  of  marsh-mallow  or 
linseed. 

Irritation — Enema  for. 

Mix  four  ounces  of  olive  oil  with  half 
an  ounce  of  mucilage,  and  half  a  pint 
of  warm  water.  Use  as  a  demulcent 

Itch — Or  Scabies 

Is  a  highly  contagious  parasitic 
disease  of  the  skin.  It  is  character¬ 
ized  by  an  eruption  of  small  pointed 


vesicles,  which  confine  themselves 
largely  to  the  flexures  of  the  joints, 
especially  those  of  the  fingers,  toes,  el¬ 
bows,  knees  and  thighs.  It  is,  how¬ 
ever,  liable  to  spread  over  the  skin 
generally.  It  is  always  attended  with 
excessive  itching,  especially  when  the 
person  gets  warmer  than  usual,  such 
as  in  bed,  or  standing  near  a  fire,  or  in 
taking  stimulating  food  or  exercise. 
This  disease  is  produced  by  a  minute 
insect  called  the  Acarus  Scabiei,  which 
burrows  under  the  cuticle  of  the  skin 
and  deposits  its  eggs  there,  where  they 
are  hatched,  and  produce  the  intense 
itching  which  is  characteristic  of  the 
disease.  It  occurs  very  frequently 
among  those  of  uncleanly  habits,  and 
is  therefore  more  often  met  with 
among  the  poor,  and  especially  in 
those  whose  constitutions  are  under¬ 
mined  by  bad  nourishment  and  cloth¬ 
ing.  Fortunately,  it  is  a  disease  which 
can  be  easily  cured  by  the  inunction  of 
an  ointment  containing  the  flowers  of 
sulphur  or  storax.  The  latter  is  to  be 
preferred,  because  it  does  not  produce 
such  a  disagreeable  odor,  and  is  quite 
as  efficacious  as  sulphur.  The  proper 
plan  to  adopt  in  the  treatment  of  this 
disease  is  to  put  the  patient  in  a  warm 
bath  and  sponge  him  thoroughly  down 
with  soft  soap  and  water,  and,  after 
drying,  to  rub  the  body  all  over  with 
the  ointment.  This  should  be  con¬ 
tinued  for  at  least  two  days,  when,  as  a 
rule,  the  disease  will  be  found  to  have 
disappeared.  A  useful  adjunct  to  this 
treatment  is  the  administration  of  sul¬ 
phur  in  teaspoonful  doses  night  and 
morning.  It  is  needless  to  state  that 
the  clothing  which  a  person  affected 
with  this  disease  has  worn,  and  the  bed¬ 
clothes  in  which  he  has  lain,  should  be 
thoroughly  scalded,  so  as  to  destroy 
any  vestige  of  the  disease  which  may 
remain  upon  these  articles.  It  must 
be  remembered  that  when  sulphur  oint¬ 
ment  is  employed  this  preparations  is 


A  woman's  lot  is  made  for  her  by  the  love  she  accepts. 


817 


liable  of  itself  to  give  rise  to  an  eruption 
which  should  not  be  confounded  with 
that  of  the  disease.  As  storax  does  not 
produce  this  unpleasant  effect  it  has 
this  additional  advantage  over  sulphur. 

Itch — Ointment  for. 

Sweet  oil,  one  pound ;  suet  one  pound, 
alkanet  root,  two  ounces.  Melt  and 
macerate  until  sufficiently  colored,  and 
then  add  powdered  nitre,  three  ounces; 
powdered  alum,  three  ounces;  pow¬ 
dered  sulphate  of  zinc  three  ounces; 
powdered  vermilion  sufficient  to  color, 
and  oil  of  origanum  sufficient  to  per¬ 
fume. 

Another. — Carbonate  of  potash,  one 
ounce;  rose  water,  one  ounce;  vermil¬ 
ion,  one  drachm;  sulphur,  eleven 
ounces ;  oil  of  bergamotte,  one  drachm ; 
lard,  eleven  ounces..  Mix. 

Another. — Take  unsalted  butter,  one 
pound;  Burgundy  pitch,  two  ounces; 
pulverized  red  precipitate  one  and  one- 
fourth  ounces;  melt  the  pitch  and  add 
the  butter,  stirring  well  together;  then 
remove  from  the  fire  and  when  a  little 
cool  add  the  spirits  of  turpentine,  and 
lastly  add  the  precipitate,  stirring  the 
mixture  until  cold. 

Another. — Mix  four  drachms  of 
sublimed  sulphur,  two  ounces  of  lard, 
and  half  a  drachm  of  diluted  sul¬ 
phuric  acid  together.  Use  as  an 
ointment  to  be  rubbed  into  the  body. 

Itch — Petroleum  for. 

Dr.  Decaisne,  of  Belgium,  reports 
having  used  successfully  the  oil  of 
petroleum  in  upward  of  six  hundred 
cases  of  itch.  In  the  great  majority 
of  cases  the  disease  was  completely 
cured  after  a  single  friction ;  in  several, 
after  two,  and  in  a  very  few  instances 
three  or  four  applications  were  re¬ 
quired.  The  method  failed  in  two  or 
three  cases  only,  and  in  these  sulphur- 
et  of  lime  was  necessary  to  effect  a 


cure.  It  is  not  necessary,  as  some 
military  surgeons  have  thought,  to  rub 
in  the  oil  with  coarse  towels  and  brush¬ 
es,  but  on  the  contrary,  the  softest 
brushes  should  be  used  to  spread  the 
oil  on  the  skin.  Dr.  Decaisne,  from 
experiments  instituted  in  the  military 
hospital  and  garrison  at  Antwerp,  on 
the  disinfection  of  the  clothing,  be¬ 
lieves  that  this  process  is  quite  un¬ 
necessary.  Even  if  some  of  the  germs 
of  the  itch  insect  should  adhere  to  the 
wearing  apparel,  these  are  destroyed 
by  the  action  of  the  petroleum  with 
which  the  person  of  the  patient  is 
saturated. 

Itch — Barber’s. 

This  appears  on  the  hairy  part  of  the 
face — the  chin,  upper  lip,  the  region 
of  the  whiskers,  the  eyebrows,  and 
nape  of  the  neck.  It  consists  in  little 
conical  elevations,  which  maturate  at 
the  top,  and  have  the  shaft  of  a  hair 
passing  through  them.  These  pimples 
are  of  a  pale,  yellowish  color.  In  a 
few  days  they  burst,  and  the  matter 
running  out,  forms  into  hard,  brownish 
crusts.  These  crusts  fall  off  in  one  or 
two  weeks,  leaving  purplish,  sluggish 
pimples  behind  which  disappear  very 
slowly.  The  disease  is  caused  by  the 
parasite  Trichonphyton  tonsurans, 
sometimes  appearing  as  ringworm  of 
the  beard  and  hair,  and  is  very  ob¬ 
stinate,  lasting  for  months,  or  even 
years. 

Treatment. — The  most  important 
part  of  the  treatment  is  the  removal  of 
the  cause.  The  beard  must  not  be 
pulled  with  a  dull  razor;  15  grains  of 
carbolic  acid  in  one  ounce  of  glycerine 
applied  to  surface  twice  a  day  will 
cure.  All  intemperance  in  eating  and 
drinking  must  be  avoided,  as  well  as 
exposing  the  face  to  heat.  A  light, 
cool  diet  will  do  much  toward  a  cure, 
and  consult  a  doctor  as soonas possible. 


818 


Some  syllables  are  words. 


Itch — Baker’s. 

This  disease  is  of  common  occurence 
on  the  hands  of  bakers;  hence  the 
vulgar  name. 

Treatment. — Frequent  ablution  in 
warm  water,  keeping  the  bowels  open 
with  saline  purgatives,  and  the  nightly 
use  of  sulphur  ointment  will  generally 
effect  a  cure.  Salt  food  should  be 
avoided  as  much  as  possible,  as  well 
as  keeping  the  hands  covered  with 
dough  and  flour;  the  latter  being  the 
cause  of  the  disease. 

Jaundice. 

Jaundice  is  a  secondary  result  of 
disease,  either  in  the  gall-bladder,  or 
gall-duct,  and  is  essentially  blood- 
poisoning,  arising  from  an  accumula¬ 
tion  of  the  bile  within  the  circulation. 
It  is  easily  recognized  by  the  color  of 
the  whites  of  the  eye  and  of  the  skin 
which  it  produces,  giving  a  yellow  ap¬ 
pearance  to  these  tissues,  while  at  the 
same  time  the  stools  become  white,  in 
consequence  of  the  absence  of  bile  in 
them.  On  the  other  hand,  the  urine 
partakes  of  an  intense  porter-like  color 
due  to  bile  being  excreted  by  the  kid¬ 
neys,  and  often  the  perspiration  even 
may  be  tinged.  The  causes  of  jaun¬ 
dice  are  so  varied,  and  the  conse¬ 
quences  so  very  serious,  that  it  is  essen¬ 
tial  to  call  in  medical  aid  on  the  appear¬ 
ance  of  the  disease. 

Another. — If  this  is  not  at  hand, 
then  in  the  first  instance  a  blue 
pill  may  be  administered,  followed 
within  a  few  hours  by  a  brisk  purgative 
of  four  grains  of  calomel  combined 
with  a  purgative  taken  at  intervals  of 
twenty-four  or  thirty-six  hours.  If 
the  disease  arises  from  organic  mis¬ 
chief  within  the  liver  it  is  generally 
incurable,  and  as  a  rule  is  an  indi¬ 
cation  that  death  is  not  far  distant; 
whereas  if  it  arises  from  cold,  as  it 
frequently  does,  thus  producing  a 
catarrhal  and  thickened  condition  of 


the  gall-duct,  it  will  as  a  rule  speedily 
pass  off.  This  will  also  be  the  case  if 
it  has  its  origin  in  the  blocking  of  the 
duct  by  gall  stones,  which  are  in  reality 
only  pieces  of  congealed  bile.  When 
gall  stones  are  the  cause  of  jaundice, 
these  may  readily  be  suspected  by  the 
severe  colic  which  their  passage  through 
the  gall-duct  gives  rise  to,  and  in  such 
circumstances  great  benefit  may  be 
derived  by  the  frequent,  even  hourly, 
administration  of  one  or  two  table- 
spoonfuls  of  olive  oil.  How  this  acts 
it  is  difficult  to  say,  but  that  its  effects 
are  most  beneficial  is  beyond  dispute. 

Joints 

Technically  called  Articulations.  The 
mobility  and  exposed  situation  of 
the  joints  render  them  liable  both  to 
accident  and  to  disease.  In  either 
case  considerable  patience  on  the  part 
of  the  patient  as  well  as  upon  the  at¬ 
tendant  is  called  for,  and  absolute  rest 
must  be  enjoined  in  any  such  affections. 
Although  serious  disease  may  locate 
itself  in  the  bone  or  covering  of  a  joint, 
as  a  rule  this  may  be  successfully  treat¬ 
ed  eit  her  by  the  surgeon  (if  the  use  of  the 
knife  is  required)  or  by  the  physician 
(if  medical  treatment  is  applicable). 
Apart  from  actual  organic  disease,  the 
joints  are  liable  to  inflammatory  at¬ 
tacks,  more  especially  that  portion  of 
the  joint  which  envelops  it,  and  is 
called  the  synovial  membrane.  This 
membrane  provides  a  thick  glairy 
secretion,  which  acts  as  a  lubricating 
substance,  just  as  oil  is  employed  in 
lubricating  machinery.  Inflammation 
of  this  membrane,  or  synovitis,  as  it  is 
called,  though  common  to  all  the  joints 
of  the  body,  is  most  frequently  met 
with  in  the  knee,  and,  as  a  rule,  arises 
from  injury,  such  as  too  much  kneeling 
or  a  blow  upon  the  knee,  but  may  also 
result  from  cold  or  a  rheumatic  condi¬ 
tion  of  the  part,  due  to  acidity  of  the 
blood.  Like  inflammation  of  other 
parts  it  is  accompanied  by  severe  pain 


Better  to  wear  out  than  to  rust  out. 


819 


especially  on  movement;  there  is  also 
swelling  and  tenderness  to  the  touch, 
and  when  fluid  exists  it  may  be  detect¬ 
ed  by  the  fact  that  it  yields  an  elastic 
and  fluctuating  sensation  to  the  fingers. 
When  the  disease  is  acute  great  relief 
may  be  afforded  by  the  application  of 
leeches,  followed  by  warm  fomenta¬ 
tions  so  as  to  encourage  the  bleeding, 
and  afterwards  complete  rest  should 
be  enjoined.  On  the  other  hand, 
many  surgeons  advise  the  application 
of  cold  in  the  form  of  ice  bags,  or  the 
application  of  an  evaporating  lotion, 
which  extracts  the  inflammatory  heat 
from  the  part.  The  evaporating  lotion 
however,  is  mostly  applicable  in  those 
diseases  of  joints  which  are  due  to 
direct  injury.  The  various  joints 
of  the  body  are  also  liable  to  tuber-, 
cular  disease;  especially  is  this  the 
case  with  the  hip  joint.  In  such 
circumstances  the  aid  of  the  surgeon 
is  generally  necessary,  and  the  dis¬ 
eased  portion  requires  excision.  At 
the  same  time  it  is  essential  that  the 
general  health  be  attended  to  and 
complete  rest  enforced,  while  the 
muriate  of  calcium  should  be  given 
regularly  after  each  meal,  for  there 
is  no  doubt  that  this  useful  lime  salt 
has  a  specific  effect  in  tubercular 
disease  wherever  it  may  be  located. 

Leucorrhea,  “Whites.” 

This  is  the  term  applied  to  a  color¬ 
less,  white  or  yellowish  discharge, 
secreted  from  either  the  mucous 
membrane  of  the  vagina  or  uterus, 
or  both.  The  cause  which  produces 
the  Whites  may  have  its  seat  either 
in  the  vagina,  or  in  the  neck  of  the 
womb.  If  it  be  thin  and  watery, 
or  thick  and  cream  like,  it  is  from 
the  Vagina;  if  ropy,  gluey  or  albu¬ 
minous,  like  the  white  of  an  egg, 
it  is  from  the  cavity  or  the  neck. 
The  treatment  consists  in  strength¬ 
ening  the  parts,  by  the  wearing  of 
perfectly  loose  clothing,  hip  baths, 


and  cold  water  injections  five  or  six 
times  a  day,  with  active  friction  on 
the  back,  hips  and  lower  part  of  the 
abdomen.  No  sexual  intercourse  must 
be  allowed  while  a  cure  is  unaffected. 

Lice,  or  Pediculi. 

Lice,  or  Pediculi,  are  probably 
the  most  loathsome  of  all  parasites. 
Want  of  cleanliness  is  always  associ¬ 
ated  with  these  loathsome  creatures. 
Mercury  applied  in  the  form  of  oint¬ 
ment  is  the  most  effective  agent  to 
emploj'  for  their  destruction.  The  ova 
or  nits  which  become  attached  to  the 
hair  may  be  destroyed  by  the  free 
application  of  acetic  acid. 

Life. 

In  a  work  of  this  kind  this  subject 
can  only  be  considered  as  to  its  dura¬ 
tion.  Such  a  variety  of  circum¬ 
stances  exercise  their  influence  upon 
the  duration  of  life  that  it  will  be  quite 
impossible  even  to  enumerate  them 
in  the  space  that  can  be  here  de¬ 
voted  to  the  subject.  There  is  no 
doubt,  however,  that  in  children 
especially  the  mortality  might  be 
very  much  reduced  were  dietetic 
rules  and  hygienic  laws,  especially 
as  regard  clothing  and  ventilation, 
more  rigidly  enforced;  and  this  per¬ 
tains  not  only  to  the  years  of  child¬ 
hood,  but  also  to  those  of  youth  and 
maturity.  The  more  naturally  an 
individual  is  fed,  and  the  more 
conscientiously  he  observes  the 
laws  of  nature,  the  greater  are  his 
chances  of  longevity;  e.  g.,  eating 
and  drinking  to  excess,  and  especially 
partaking  of  indigestible  foods  and 
the  indulgence  in  alcoholic  stimulants, 
though  acting  slowly,  gradually  under¬ 
mine  the  system,  and  by  inducing 
faulty  action  of  the  various  organs 
invariably  result  in  an  untimely 
death.  Then,  again,  living  in  an 
overcrowded  and  vitiated  atmosphere, 
by  lowering  the  vitality  of  the  indi- 


820 


Patience,  'persistence  and  power  to  do 


vidual,  renders  him  more  liable  to 
disease,  and  consequently  adds  to 
the  risk  of  his  being  carried  off  pre¬ 
maturely.  Dr.  Farr’s  table,  exten- 
ing  over  a  period  of  thirty-four  years, 
yields  the  following  statistics: — 


All  ages . 

Males. 

. .  23 

Females. 

21 

Under  5  years.  .  .  . 

.  ..  72 

62 

From  5  to  10 . 

8. 

7  8.5 

From  10  to  15  ...  . 

. . .  5 

5 

From  15  to  25.  .  .  . 

8 

8 

From  25  to  35  .  . 

. .  .  10 

10 

From  35  to  45  .  .  . 

.  .  .  13 

12 

From  45  to  55  .  .  . 

.  .  .  18 

15 

From  55  to  65  ... . 

..  .  32 

28 

From  65  to  75  .  .  . 

.  .  .  67 

58 

From  75  to  85  ...  . 

.  . .  147 

134 

From  85  to  95  .  .  . 

.  . .  305 

279 

From  95  and  upwards  441 

430 

N.  B. — The  figures,  of  course,  rep¬ 
resent  the  death  rate  per  thousand. 

The  average  life  of  the  middle 
classes  would  appear  to  be  45  years, 
that  of  tradesmen  and  their  fam¬ 
ilies  39  years,  and  that  of  laborers, 
servants,  and  their  families  34  years. 
Doubtless  the  variations  in  these  in¬ 
stances  are  largely  due  to  more  careful 
living  and  better  ventilation  in  the  long¬ 
er-lived  as  compared  with  those  whose 
longevity  is  shorter.  Then,  again, 
it  is  ascertained  that  in  country  dis¬ 
tricts  longevity  is  greater  than  in 
towns,  and  this  is  evidently  accounted 
for  by  the  simpler  mode  of  life 
which  obtains  in  the  country  than 
that  which  is  prevalent  in  towns.  Of 
late  years  it  is  well  known  that  longev¬ 
ity  has  increased  considerably,  and 
this,  without  a  doubt,  is  only  accounted 
for  by  the  fact  that  sanitary  legisla¬ 
tion  has  become  more  advanced 
and  hygienic  precautions  more  rigidly 
observed  by  the  population  at  large. 

Lightning. 

Lightning  produces  injury  or  death 
by  its  action  upon  the  nervous  sys¬ 
tem,  although  it  also  produces  local 


injury  by  its  scorching  effects.  Indi¬ 
viduals  wdio  are  prostrated,  but  not 
killed  by  lightning,  invariably  suffer 
from  temporary,  if  not  permanent, 
effects  upon  the  nervous  system, 
such  as  blindness  and  insensibility. 
In  such  cases  it  is  essential  that  the 
animal  warmth  be  maintained,  which, 
in  consequence  of  the  shock,  is  liable 
to  become  diminished.  If  the  res¬ 
piration  is  feeble  and  tends  to  cease, 
then  artificial  respiration  may  be 
advantageously  employed,  just  as  in 
the  case  of  drowning.  A  little  stim¬ 
ulant,  such  as  sal  volatile  or  brandy, 
may  also  be  administered,  and  a  mus¬ 
tard  poultice  applied  across  the  re¬ 
gion  of  the  stomach  and  heart,  and 
also  to  the  spine.  Many  accidents 
from  lightning  occur  from  wrant  of 
knowledge  on  the  part  of  those  wTho 
are  suddenly  overtaken  by  a  thunder¬ 
storm.  In  such  circumstances  the 
open  fields,  although  the  individual 
is  exposed  to  the  drenching  rain,  are 
much  safer  than  when  shelter  is  taken 
under  trees  or  at  the  side  of  build¬ 
ings,  as  these  attract  the  electric 
fluid  and  thus  expose  those  seeking 
shelter  to  much  greater  risk.  Um¬ 
brellas  should  not  be  used  for  this 
reason,  and  contact  with  metallic 
objects  should  also  be  carefully 
avoided. 

Liniments. 

A  liniment  is  a  semi-fluid  ointment, 
found  or  supposed  to  be  useful  in  pain¬ 
ful  joints,  swellings,  burns,  etc.  It  is 
generally  applied  by  rubbing  on  with 
the  hand,  or  a  flannel,  and  sometimes 
both,  the  flannel  being  used  first  to 
irritate  the  skin.  There  are  many  who 
have  come  to  the  conclusion  that  the 
rubbing  is  more  beneficial  than  the 
liniment. 

Lips — Chapped. 

Take  two  ounces  of  white  wax,  one 
ounce  of  spermaceti,  four  ounces  of  oil 


are  only  acquired  by  work. 


821 


of  sweet  almonds,  two  ounces  honey, 
quarter  of  an  ounce  essence  of  berga¬ 
mot,  or  any  other  scent.  Melt  the  wax 
and  spermaceti;  then  add  the  honey 
and  melt  all  together,  and  when  hot, 
add  the  almond  oil  by  degrees,  stirring 
it  till  cold. 

Another. — Take  oil  of  sweet  almonds, 
three  ounces;  spermaceti,  one-half 
ounce;  virgin  rice,  one-half  an  ounce. 
Melt  these  together  over  a  slow  fire, 
mixing  with  them  a  little  powder  of 
alkanet  root  to  color  it.  Keep  stirring 
till  cold,  then  add  a  few  drops  of  the  oil 
of  rhodium. 

Another. — Take  oil  of  sweet  al¬ 
monds,  spermaceti,  white  wax,  and 
white  sugar  candy,  equal  parts.  These 
form  a  good,  white,  lip  salve. 

Lip-Salve — Rose. 

Oil  of  sweet  almonds,  three  ounces; 
alkanet,  half  an  ounce.  Let  them 
stand  together  in  a  warm  place,  then 
strain.  Melt  an  ounce  and  a  half  of 
white  wax,  and  half  an  ounce  of  sper¬ 
maceti  with  the  oil ;  stir  it  till  it  begins 
to  thicken,  and  add  twelve  drops  of 
otto  of  roses. 

Another.— White  wax,  one  ounce ; 
sweet  almond  oil,  two  ounces;  alkanet, 
one  drachm;  digest  in  a  warm  place, 
stir  till  sufficiently  colored,  strain  and 
stir  in  six  drops  of  otto  of  roses. 

Lip-Salve — Carnation. 

Olive  oil,  one  pound;  alkanet  root, 
one  ounce  or  less.  Macerate  with  heat 
until  the  oil  is  well  colored;  then  add 
of  white  wax  six  ounces;  spermaceti, 
six  ounces;  oil  of  lavender,  thirty 
drops;  essence  of  bergamotte,  one 
drachm. 

Lip-Salve— Red. 

Olive  oil  one  pound;  alkanet  root, 
two  ounces  or  less.  Macerate  with 
heat  until  the  oil  is  well  covered;  then 
add  of  spermaceti,  two  ounces;  white 
wax,  eight  ounces,  suet  (prepared) 
twelve  ounces.  When  nearly  cold, 


stir  in  orange-flower  water,  one  ounce ; 
oil  of  lavender,  one-half  a  drachm. 

Another. — Prepared  suet, one  pound; 
prepared  lard,  one  pound ;  alkanet  root, 
two  ounces.  Macerate  in  a  gentle  heat 
until  sufficiently  colored,  then  cool  a 
little,  and  stir  in  of  rose  water,  six 
ounces;  oil  of  lavender,  ten  drops; 
essence  of  neroli,  ten  drops;  essence  of 
lemon  ten  drops;  essence  of  bergamotte 
ten  drops. 

Lip-Salve — White. 

Prepared  suet  one  pound;  prepared 
lard,  one  pound.  Melt  and  when  cool¬ 
ing  stir  in  rose  water,  four  ounces;  oil 
of  rhodium,  two  drops;  oil  of  cloves, 
five  drops — or  other  scent  to  taste. 

Another. — Olive  oil,  one  pound ; 
spermaceti,  one  pound;  white  Wax, 
one  pound;  prepared  lard,  one  pound. 
Melt,  and  while  cooling  stir  in  rose 
water  eight  ounces,  essence  of  lemon, 
two  drachms,  bergamotte,  two  drachms. 

Lip  Ointment — Cream. 

Obtain  a  pint  of  pure  cream,  let  it 
simmer  over  the  fire  till  it  resembles 
butter,  and  forms  a  thick  oily  sub¬ 
stance,  which  may  be  used  as  oint¬ 
ment  for  fresh  or  old  wounds,  cracked 
lips  or  hands. 

Liver — Acute  Inflammation  of. 

The  office  of  the  liver  is  to  take  the 
superabundant  carbon  out  of  the  blood. 
This  carbon  unites  with  other  elements 
and  forms  bile— the  peculiarly  bitter 
substance  which  is  poured  into  the 
upper  bowel  and  greatly  aids  digestion. 
The  liver  is  liable  to  become  inflamed 
from  several  causes,  such  as  gravel- 
stones,  external  violence,  suppressed 
secretions,  hot  climates,  inflammation 
of  the  duodenum,  etc.  The  symptoms 
of  acute  inflammation  of  this  organ 
are,  fever  with  pain  in  the  right  side, 
and  a  sense  of  tension,  inability  to  lie 
on  the  left  side,  difficulty  of  breathing, 
a  dry  cough,  vomiting  and  hiccough. 
The  pain  is  generally  acute  and  lanci- 


822 


The  world  is  the  same  everywhere. 


nating,  though  sometimes  dull  and 
tensive.  When  sharp  it  is  like  the 
stitch  of  pleurisy,  and  it  indicates  that 
the  peritoneum  which  covers  the  liver 
is  inflamed.  When  dull,  it  is  in  the 
body  of  the  liver  itself.  The  pulse  is 
full,  hard  and  strong,  the  bowels  cos¬ 
tive,  and  the  stools  clay-colored,  owing 
to  not  being  tinged  with  bile — this 
having  stopped  flowing.  The  tongue 
is  covered  with  a  yellow,  dark  brown, 
or  even  black  coat,  and  there  is  a  bitter 
taste  in  the  mouth. 

Treatment. — It  may  be  necessary  to 
apply  wet  cups  or  wet  compresses  of 
vinegar  and  water  over  the  liver.  Pur¬ 
gatives  must  be  used  pretty  freely,  and 
those  which  produce  watery  stools  are 
the  best.  Senna  leaves,  two  drachms, 
steeped  in  a  pint  of  water,  to  which  is 
added,  when  cool,  one  ounce  of  Epsom 
salts.  Strain  and  give  one-fourth  of 
the  preparation  for  a  dose;  this  is  a 
brisk  purge.  It  will  be  necessary  to 
blister  the  surface  over  the  liver  gener¬ 
ally,  though  a  mustard  poultice  will 
answer  in  mild  cases.  A  poultice  of 
mustard  on  the  spine  is  also  of  service 
in  relieving  the  pain.  A  foot  bath, 
friction  and  sour  drinks  are  good. 
Perspiration  induced  by  a  vapor  bath, 
and  kept  up  by  giving  the  tincture  of 
American  hellebore,  from  three  to  ten 
drops  an  hour,  is  excellent.  When  the 
urine  is  scanty  and  high  colored,  give 
some  diuretic,  as  an  infusion  of  marsh¬ 
mallow  root  or  the  seeds  of  the  pumpkin 
steeped  to  make  a  tea.  The  diet  should 
be  of  the  lightest  kind,  until  the  pa- 
-  tient  is  somewhat  recovered. 

Liver— Chronic  Inflammation  of. 

This  is  a  difficult  disease  to  cure. 
Its  symptoms  are  a  sense  of  fullness 
and  weight  in  the  right  side,  with  some 
enlargement,  and  shooting  pains  in 
the  same  region,  especially  when  it  is 
pressed,  with  pains  in  one  or  both 
shoulders,  and  under  the  shoulder- 


blades;  uncomfortable  sensation  when 
lying  on  the  left  side;  yellowness  of  the 
skin,  eyes,  and  urine;  bowels  irregular, 
loose  or  costive;  sometimes  a  dry, 
hacking  cough ;  shortness  of  breath 
tongue  whitish,  and  brown  or  yellow 
toward  the  root;  a  bitter  and  bad 
taste  in  the  morning.  The  urine 
deposits  a  sediment  on  standing. 
There  is  usually  a  low  and  despondent 
state  of  mind,  with  irritability  and 
peevishness  of  temper.  The  skin 
is  often  covered  with  yellow  spots, 
and  with  a  branny  substance.  The 
various  symptoms  of  dyspepsia  are 
present.  The  nervous  system  is 
apt  to  be  disturbed,  and  there  is  a 
disinclination  to  apply  the  mind, 
or  a  dread  of  some  impending  evil. 

Treatment. — If  there  is  much  ten¬ 
derness  of  the  liver,  begin  with  mus¬ 
tard  poultices,  and  the  compound 
pills  of  podophyllin,  or  the  compound 
pills  of  leptandrin:  podophyllin,  fif¬ 
teen  grains;  leptandrin,  two  scruples; 
cream  of  tartar,  five  scruples.  Mix. 
Divide  into  ten  pow'ders.  One  is  a 
dose.  The  compound  tar-plaster  is 
often  very  useful.  An  alterative  will 
be  found  useful.  The  daily  alkaline 
sponge-bath  must  on  no  account  be 
neglected.  Vigorous  friction  should 
follow  it.  If  the  constitution  will 
bear  it,  it  is  well  to  vary  the  sponge- 
bath  with  an  occasional  shower-bath. 
The  diet  must  be  simple,  yet  nourish¬ 
ing,  and  embracing  but  a  small  amount 
of  fat.  But,  above  all,  out-door 
exercise  must  be  taken  to  the  full 
amount  of  the  strength,  and  the 
thoughts  occupied  with  cheerful  sub¬ 
jects.  Avoid  the  hot  sun,  and  let  the 
summer  exercise  be  taken  in  the 
cool  of  the  day.  The  recovery  from 
any  chronic  disease  must  necessarily 
be  slowT,  therefore  the  patient  must 
not  be  discouraged,  but  should  per¬ 
severe  steadily  until  the  benefit  is 
felt. 


It  is  not  work  that  kills,  but  worry. 


823 


Living — Galen’s  Advice  for  a 
Regular  Mode  of. 

Galen,  who  is  said  to  have  reached 
the  great  age  of  140  j^ears  without  hav¬ 
ing  ever  experienced  disease,  advises 
the  readers  of  his  Treatise  on  Health  as 
follows : — “  I  beseech  all  persons  who 
shall  read  this  work  not  to  degrade 
themselves  to  a  level  with  the  brutes, 
or  the  rabble,  by  gratifying  their 
sloth,  or  by  eating  and  drinking 
promiscuously  whatever  pleases  their 
palates,  or  by  indulging  their  appetites 
of  every  kind.  But  whether  they 
understand  physics  or  not,  let  them 
consult  their  reason,  and  observe  what 
agrees  and  what  does  not  agree  with 
them,  that,  like  wise  men,  they  may 
adhere  to  the  use  of  such  things  as 
conduce  to  their  health,  and  forbear 
everything  which,  by  their  own  ex¬ 
perience,  they  find  to  do  them  hurt; 
and  let  them  be  assured  that,  by  a 
diligent  observation  and  practice  of 
this  rule,  they  may  enjoy  a  good  share 
of  health,  and  seldom  stand  in  need 
of  physics  or  physicians.” 

Lock-Jaw. 

Lockjaw  is  the  popular  name  for 
Tetanus.  The  severe  spasm  which 
affects  the  muscles  of  the  jaws  in 
this  disease,  although  a  prominent 
symptom,  is  not  the  only  one  which 
exists,  as  all  the  muscles  of  the  body 
are  more  or  less  seriously  involved. 
The  effects  of  tetanus  very  much  re¬ 
semble  the  symptoms  produced  by 
strychnine  poisoning.  It  has  re¬ 
cently  been  ascertained  that  this 
disease  is  highly  contagious,  and  is 
frequently  transmitted  to  human 
beings  from  horses  affected  with  the 
disorder.  It  is  undoubtedly  due  to 
the  introduction  of  a  special  germ 
into  the  wounded  'surface,  and  this 
germ  appears  to  exist  within  the 
soil  of  different  localities.  The  germ 
acts  specially  upon  the  nervous  sys¬ 
tem,  producing  the  violent  spasms 


which  are  the  characteristic  of  the 
disease.  Many  remedies  have  been 
suggested  for  the  treatment  of  this 
painful  and  dangerous  affection, 
among  which  may  be  mentioned 
the  administration  of  chloroform  va¬ 
por,  calabar  bean,  chloral,  etc., 
but  recently  a  much  more  success¬ 
ful  method  of  treatment  has  been 
introduced,  this  being  the  injection 
under  the  skin  of  the  attenuated 
virus  of  tetanus,  or  the  antitoxine  of 
Tizzoni  and  Cattani.  This  disease, 
however,  invariably  requires  the 
attention  of  a  physician. 

Longevity — or  Prolonged  Life. 

Longevity  or  prolonged  life  is 
popularly  believed  to  be  hereditary; 
people,  however,  should  not  calcu¬ 
late  upon  this  as  an  invariable  fact, 
as  frequently  the  longest-lived  pa¬ 
rents  have  very  short-lived  prog¬ 
eny,  whereas  parents  who  have  died 
young  have  frequently  borne  chil¬ 
dren  who  have  lived  to  a  good  old 
age.  It  is  also  a  fact  that  those  who 
in  infancy  and  childhood  have  shown 
indications  of  great  weakness  have 
survived  till  they  have  attained  ages 
long  beyond  the  orthodox  three¬ 
score  years  and  ten.  Old  age  very 
much  depends  upon  the  care  that  is 
taken  by  the  individual  when  he  had 
youth  and  middle  age  on  his  side. 
Open-air  exercise,  regularity  in  one’s 
habits,  and  moderation  in  all  things, 
greatly  tend  to  the  prolongation  of 
life. 

Lotions. 

Lotions  are  usually  applied  to  the 
parts  required  by  means  of  a  piece  of 
linen  rag  or  lint,  wet  with  them, 
or  by  wetting  the  bandage  itself. 
They  are  for  outward  applications 
only. 

Crab  Louse. 

Crab-Louse  is  the  vulgar  name 
given  to  the  insect  which  locates  itself 


824 


Cheer  up!  The  worst  is  yet  to  come. 


in  the  hair  round  the  pubes  of  dirty 
people,  and  which  gives  rise  to 
intolerable  itching  and  sometimes 
to  sores  in  the  parts.  It  is  easily 
destroyed  by  the  application  of  mer¬ 
curial  ointment  or  carbolic  oil,  while 
afterwards  the  parts  must  be  kept 
clean  by  means  of  carbolic  soap  and 
water. 

Lumbago 

Is  a  form  of  muscular  rheumatism  at¬ 
tacking  the  muscles  of  the  loins.  It 
is  an  extremely  painful  affection,  and 
especially  so  when  the  affected  muscle 
comes  into  play.  It  would  appear  that 
the  excruciating  pain  which  results 
from  movement  is  due  to  a  large  extent 
to  the  fact  that  the  sheath  of  the  mus¬ 
cle  becomes  inflamed  and  adherent  to 
the  muscular  tissue;  thus,  when  the 
muscle  contracts,  this  acutely  inflamed 
membrane  becomes  dragged  upon,  and 
gives  rise  to  the  suffering  which  is 
experienced.  Lumbago  is  generally  the 
result  of  cold,  but  it  may  also  be 
brought  about  by  a  sudden  false  move¬ 
ment,  by  which  the  muscular  tissue  is 
strained  and  inflammation  is  set  up 
from  this  cause.  It  resembles  very 
much  crick  in  the  neck. 

Another. — When  lumbago  is  present 
the  treatment  should  always  be 
commenced  by  a  sharp  purge,  after 
which  the  patient  should  take  a  hot 
sitz-bath  for  half  an  hour,  and  then 
the  affected  part  should  be  well  rubbed 
over  with  the  foil  owing  liniment : — Men¬ 
thol  two  drachms,  chloroform  half  an 
ounce,  belladonna  liniment  one  ounce 
and  a  half.  This  application  may  be 
rubbed  in  at  intervals  of  two  or  three 
hours,  and  three  drops  of  the  tincture  of 
actaea  racemosa  taken  in  water  every 
two  hours.  The  patient  should  keep 
his  bed  for  a  day  or  two,  and  during 
the  intervals  between  the  applications 
of  the  liniment  a  hot  water  cushion 
should  be  placed  in  such  a  position  that 
he  can  lie  on  it,  and  thus  keep  it  in  con¬ 


stant  contact  with  the  affected  part. 
After  a  day  or  two  a  system  of  massag¬ 
ing  the  part  will  prove  of  very  great 
service,  as  by  this  process  the  adhe¬ 
sions  of  the  sheath  to  the  muscle  will 
separate,  and  thereby  the  muscle  be 
enabled  to  perform  its  movements 
without  dragging  upon  the  inflamed 
membrane.  The  best  preventive 
against  lumbago  is  to  keep  the  loins 
comfortably  warm,  and  employ  con¬ 
siderable  friction  over  the  parts  every 
morning  when  taking  a  bath. 

Lungs — How  to  Ascertain  State 
of. 

Persons  desirous  of  ascertaining  the 
true  state  of  their  lungs,  are  directed 
to  draw  in  as  much  breath  as  they  con¬ 
veniently  can;  they  are  then  to  count 
as  far  as  they  are  able,  in  a  slow  and 
audible  voice,  without  drawing  in 
more  breath.  The  number  of  seconds 
they  can  continue  counting  must  be 
carefully  observed;  in  a  consumptive 
the  time  does  not  exceed  ten,  and  is 
frequently  less  than  six  seconds;  in 
pleurisy  and  pneumonia  it  ranges  from 
nine  to  four  seconds.  When  the  lungs 
are  in  a  sound  condition,  the  time  will 
range  as  high  as  from  twenty  to  thirty- 
five  seconds. 

Lungs — How  to  Strengthen. 

Many  inventions  have  been  sought 
out  for  expanding  the  lungs,  but  the 
following  simple  means  will  accomplish 
the  work  as  well  as  it  can  possibly  be 
done.  Go  into  the  air,  stand  erect, 
throw  back  the  head  and  shoulders, 
and  draw  the  air  through  the  nostrils  ; 
into  the  lungs  as  much  as  possible. 
After  having  thus  filled  the  lungs,  raise  j 
your  arms,  till  extended,  and  suck  in 
the  air.  When  we  have  thus  forced 
the  arms  backwards,  with  the  chest  I 
open,  change  the  process  by  which  you 
draw  in  your  breath,  till  the  lungs  are  . 
emptied.  Go  through  the  process  sev¬ 
eral  times  a  day,  and  it  will  enlarge  the  | 


Unless  a  man  works  he  cannot  find  out  what  he  is  able  to  do.  825 


chest,  give  the  lungs  better  play,  and 
serve  very  much  to  ward  off  consump¬ 
tion.  If  the  lungs  are  tender,  or  the 
blood-vessels  weak,  due  care  must  be 
used  at  first  not  to  over-strain  them. 

Lungs — Inflammation  of. 

The  patient  lies  upon  his  back,  and 
has  some  pain  in  his  side,  some  diffi¬ 
culty  of  breathing,  a  dry  cough  at  first, 
but  soon  accompanied  by  a  mixture  of 
phlegm  and  blood.  As  the  disease  in¬ 
creases,  this  matter  becomes  more  tena¬ 
cious;  there  is  incresaed  difficulty  in 
breathing;  greater  prostration;  and 
often  some  delirium.  In  the  first  stage 
of  the  disease,  the  lungs  are  crowded 
with  blood;  in  the  second  the  lungs  are 
so  swelled  and  thickened  up  as  to  force 
out  the  air,  and  become  solid;  in  the 
third  stage,  matter  is  found  diffused 
through  the  whole  substance  of  the 
lungs.  The  matter  raised  is  thinner, 
and  looks  like  prune-juice.  From  this 
stage  persons  rarely  recover. 

Treatment. — The  first  thing  to  be 
done  is  to  give  an  emetic,  either  of  com¬ 
pound  powder  of  lobelia,  tartrate  of 
antimony,  or  pulverized  ipecac.  The 
next  thing  is  to  produce  sweating  by 
the  same  means  as  in  pleurisy.  If 
there  is  much  fever,  and  a  rapid  pulse, 
it  is  better  to  give  tincture  of  veratrum 
viride,  every  hour,  in  from  one  to  three- 
drop  doses,  for  the  purpose  of  sweat¬ 
ing.  Mustard-plaster  on  the  chest,  to 
be  put  on,  and  taken  off  several  times, 
and  when  the  surface  grows  sore,  it 
must  be  changed  to  another,  so  as 
to  affect  the  chest  extensively. 

Open  the  bowels  with  a  preparation 
of  salts,  or  magnesia,  Give  the  pa¬ 
tient  for  drinks  flaxseed  or  slippery 
elm  tea,  and  let  the  diet  be  barley- 
water,  lemonade,  Indian-meal  gruel, 
very  thin,  crust  coffee,  etc.  As  the 
fever  abates,  the  cough  will  need  atten¬ 
tion.  To  quiet  this,  give  tartar  emet¬ 
ic,  one  grain ;  boiling  water,  ten  drams 
Mix.  Take  one  teaspoonful  every 


hour.  When  the  fever  is  gone,  if  the 
patient  is  feeble  and  low,  give  tonics, 
such  as  compound  infusion  of  gentian, 
eight  ounces;  nitro-muriatic  acid, 
thirty  drops.  Mix.  Take  a  table¬ 
spoonful  three  times  a  day;  and  guard 
against  a  relapse. 

If  the  fever  takes  a  typhoid  form, 
great  care  must  be  used  not  to  give  re¬ 
ducing  remedies.  The  purgatives 
must  be  more  mild,  and  the  tonics  used 
more  freely,  while  the  cough  is  kept 
loose  by  slippery  elm,  or  flaxseed,  or 
marsh-mallow  tea. 

Mastication. 

Mastication  is  one  of  the  most  im¬ 
portant  points  to  be  attended  to  in 
considering  the  treatment  of  indiges¬ 
tion.  If  mastication  is  not  thoroughly 
completed,  the  stomach  has  more  to  do 
than  its  share,  and  is  less  able  to  do  it 
in  consequence  of  the  food  not  having 
been  properly  mixed  with  the  saliva 
before  it  has  left  the  mouth.  If  the 
teeth  are  deficient  in  number  in  persons 
suffering  from  dyspepsia,  they  should 
be  replaced  by  false  teeth,  so  that  the 
process  of  mastication  may  be  thor¬ 
oughly  and  properly  carrried  out. 

Measles. 

Measles  is  one  of  the  eruptive  fevers, 
and,  as  a  rule,  only  attack  a  person 
once  in  a  lifetime.  It  is,  however,  not 
quite  ^so  uniform  in  this  respect  as 
scarlet  fever  or  smallpox,  as  I  have 
known  a  person  to  have  at  least  three 
attacks  of  measles  within  the  space  of 
a  very  few  years.  Measles  require 
fourteen  days  from  the  inoculation 
before  they  attain  their  maximum 
intensity,  that  is  to  say,  eleven  days 
after  contact  with  the  poison. 

Symptoms  commence  by  a  running 
at  the  nose  and  eyes  accompanied  by 
an  irritating  cough  and  feverish  syrup' 
toms.  There  is  also  shivering,  head' 
ache,  loss  of  appetite,  and  possibly 
vomiting,  with  slight  sore  throat.  The 


826 


Take  care  of  the  minutes,  for  the  hours 


symptoms  do  not  appear  until  the 
fourteenth  day  after  contact,  or  till  the 
fourth  day  succeeding  the  first  active 
symptoms,  when  an  eruption  begins 
to  appear,  generally  on  the  temples 
and  forehead  first,  then  on  the  wrists, 
ankles  and  neck,  and  gradually  ex¬ 
tends  until  the  whole  body  is  covered. 
The  eruption  of  measles  has  a  peculiar 
appearance,  assuming  configurations 
of  a  horse-shoe  shape,  the  color  being 
reddish-purple,  and  it  is  very  slightly 
elevated  above  the  skin.  In  the 
course  of  a  few  days  this  eruption 
gradually  declines,  and  by  the  seventh 
day,  as  a  rule,  it  will  have  entirely 
disappeared,  leaving  the  skin  slightly 
rough.  Shortly  afterwards  the  cuticle 
begins  to  peel  off,  so  that  it  is  advis¬ 
able  to  disinfect  the  patient  every  day 
by  means  of  a  bath  containing  carbolic 
acid.  The  complications  which  are 
most  liable  to  attend  the  course  of 
measles  are  inflammatory  affections 
of  the  eye,  bronchitis,  and  pneu¬ 
monia,  while  afterwards  the  kidneys 
may  be  the  seat  of  the  disease,  if 
proper  precautions  against  cold  are  not 
taken.  If  the  inflammatory  condi¬ 
tion  of  the  mucous  membrane  of  the 
nose  and  eyes  has  been  very  severe, 
permanent  injury  may  result  to  the 
eye  and  to  the  ear,  so  that  the  greatest 
possible  precautions  should  be  taken 
during  the  period  of  convalescence. 
The  fact  must  not  be  overlooked  that 
a  very  malignant  or  putrid  form  of 
measles  may  develop  itself,  when  the 
death  of  the  patient  is  a  matter  of 
only  a  few  hours.  While  measles 
may  be  treated  (if  the  disease  is  very 
mild)  without  the  aid  of  a  doctor, 
yet,  as  a  rule,  it  is  the  safest  plan 
to  employ  one,  as  so  many  com¬ 
plications  may  arise  which  may  puzzle 
the  attendant,  and  at  the  same  time 
imperil  the  future  health  ofthepatient. 

Treatment. — The  principal  points  to 
attend  to  in  the  treatment  of  this  dis¬ 


ease  are  to  see  that  the  bowels  are 
evacuated  every  day,  that  the  patient 
be  kept  in  bed,  not  too  warmly  but 
comfortably  clad,  that  he  has  plenty 
of  milk  and  milk  diet  for  the  first  few 
days,  that  the  room  be  shaded  from 
light  and  kept  at  a  moderate  tempera¬ 
ture,  while,  if  the  cough  is  inveterate 
or  severe,  mustard  and  linseed  poul¬ 
tices  should  be  applied  to  the  back 
and  front  of  the  chest,  and  a  small 
dose  of  ipecac  and  squills  given  by  the 
mouth.  The  convalescence  from  this 
disease  should  be  attended  with  the 
greatest  care,  as  exposure  to  cold  and 
draughts  may  set  up  such  violent 
mischief  in  the  parts  that  have  been 
weakened  by  the  disease  as  to  leave 
permanent  traces  of  injury  in  organs 
such  as  the  ear,  eye,  chest,  and  kidneys. 

Measles  (False)  or  Rose-Rash. 

This  appears  with  the  same  general 
symptoms  as  measles,  and  continues 
about  five  days;  or  sometimes  comes 
and  goes  for  several  weeks.  The  rash 
appears  in  small  irregular  patches, 
paler  than  those  of  measles,  and  of  a 
more  roseate  color.  Treatment  should 
be  a  light  diet,  acid  drinks,  and  gentle 
laxatives;  or  if  the  disease  assumes  a 
darker  red,  and  the  patches  are  more 
elevated,  a  tonic  is  needed. 

Medicines — Terms  Used  to 
Express  Properties  of. 

Absorbents  are  medicines  which 
destroy  acidity  in  the  stomach  and 
bowels,  such  as  magnesia,  prepared 
chalk,  etc. 

Alteratives  are  medicines  which 
restore  health  to  the  constitution, 
without  producing  any  sensible  effect, 
such  as  sarsaparilla,  sulphur,  etc. 

Analeptics  are  medicines  that  re¬ 
store  the  strength  winch  has  been  lost 
by  sickness,  such  as  gentian,  Peruvian 
bark,  etc. 

Anodynes  are  medicines  which  re¬ 
lieve  pain,  and  they  are  divided  into 


will  take  care  of  themselves. 


827 


three  kinds,  sedatives,  hypnotics,  and 
narcotics  (see  these  terms) ;  camphor 
is  anodyne  as  well  as  narcotic. 

Antacids  are  medicines  which  de¬ 
stroy  acidity,  such  as  lime,  magnesia, 
soda,  etc. 

Antalkalies  are  medicines  given  to 
neutralize  alkalies  in  the  system,  such 
as  citric,  nitric,  and  sulphuric  acids, 
etc. 

Anthelmintics  are  medicines  used  to 
expel  and  destroy  worms  from  the 
stomach  and  intestines,  such  as  tur¬ 
pentine,  cowhage,  male  fern,  etc. 

Antibilious  Agents  are  medicines 
which  are  useful  in  bilious  affections, 
such  as  calomel,  etc. 

Antirheumatics  are  medicines  used 
for  the  cure  of  rheumatism,  such  as 
colchicum,  iodide  of  potash,  etc. 

Antiscorbutics  are  medicines  against 
scurvy,  such  as  citric  acid,  etc. 

Antiseptics  are  substances  used  to 
correct  putrefaction,  such  as  bark, 
camphor,  charcoal,  vinegar,  and  creo¬ 
sote. 

Antispasmodics  are  medicines  which 
possess  the  power  of  overcoming 
spasms  of  the  muscles,  or  allaying 
severe  pains  from  any  cause  uncon¬ 
nected  with  inflammation,  such  as 
valerian,  ammonia,  opium,  and  cam¬ 
phor. 

Aperients  are  medicines  which  move 
the  bowels  gently,  such  as  rhubarb, 
manna,  and  grey  powder. 

Aromatics  are  cordial,  spicy,  and 
agreably-flavored  medicines  such  as 
cardamoms,  cinnamon,  etc. 

Astringents  are  medicines  which 
contract  the  fibres  of  the  body,  di¬ 
minish  excessive  discharges,  and  act 
indirectly  as  tonics,  such  as  oak  bark, 
galls,  etc. 

Attenuants  are  medicines  which 
are  supposed  to  thin  the  blood,  such 
as  ammoniated  iron,  etc, 


Balsamics  are  medicines  of  a  sooth¬ 
ing  kind,  such  as  tolu,  Peruvian 
balsam,  etc. 

Carminatives  are  medicines  which 
allay  pain  in  the  stomach  and  bowels, 
and  expel  flatulence,  such  as  aniseed, 
water,  etc. 

Cathartics  are  strong  purgative 
medicines,  such  as  jalap,  etc. 

Cordials  are  exhilarating  and  warm¬ 
ing  medicines,  such  as  aromatic 
confection,  etc. 

Corroborants  are  medicines  and 
food  which  increase  the  strength,  such 
as  iron,  gentian,  meat,  and  wine. 

Demulcents  correct  acrimony,  dim¬ 
inish  irritation,  and  soften  parts  by 
covering  their  surfaces  with  a  mild 
and  viscid  matter,  such  as  linseed-tea, 
gum,  mucilage,  honey,  and  marsh¬ 
mallow. 

Deobstruents  are  medicines  which 
remove  obstructions,  such  as  iodide 
of  potash,  etc. 

Detergents  clean  the  surfaces  over 
winch  they  pass,  such  as  soap,  etc. 

Diaphoretics  produce  perspiration, 
such  as  tartrate  of  antimony,  James’s 
powder,  and  camphor. 

Digestives  are  remedies  applied 
to  ulcers  or  wounds,  to  promote  the 
formation  of  matter,  such  as  resin, 
ointments,  warm  poultices,  etc. 

Discutients  possess  the  power  of 
repelling  or  resolving  tumors,  such 
as  galbanum,  mercury,  and  iodine. 

Diuretics  act  upon  the  kidneys 
and  bladder,  and  increase  the  flow  of 
urine,  such  as  nitre,  squills,  canthar- 
ides,  camphor,  antimony,  and  juni¬ 
per. 

Drastics  are  violent  purgatives, 
such  as  gamboge,  etc. 

Emetics  produce  vomiting,  or  the 
discharge  of  the  contents  of  the  stom¬ 
ach,  such  as  mustard  and  hot  water, 


828 


W e  have  not  read  an  author  till 


tartar-emetic,  ipecacuanha,  sulphate 
of  zinc,  and  sulphate  of  copper. 

Emmenagogues  are  medicines  which 
exercise  a  direct  action  on  the  uterus 
or  womb,  provoking  the  natural 
periodical  secretion,  such  as  castor, 
assafoetida,  galbanum,  iron,  mercury, 
aloes,  hellebore,  savine,  ergot  of  rye, 
juniper,  and  pennyroyal. 

Emollients  are  remedies  used  ex¬ 
ternally  to  soften  the  parts  they  are 
applied  to,  such  as  spermaceti,  palm 
oil,  etc. 

Epispastics  are  medicines  which 
blister  or  cause  effusion  of  serum 
under  the  cuticle,  such  as  Spanish 
flies,  Burgundy  pitch,  rosin,  and 
galbanum. 

Errhines  are  medicines  which  pro¬ 
duce  sneezing,  such  as  tobacco,  etc. 

Escharotics  are  medicines  which 
corrode  or  destroy  the  vitality  of  the 
part  to  which  they  are  applied,  such 
as  lunar  caustic,  etc. 

Expectorants  are  medicines  which 
increase  expectoration,  or  the  dis¬ 
charge  from  the  bronchial  tubes, 
such  as  ipecacuanha,  squills,  opium, 
ammoniacum. 

Febrifuges  are  remedies  used  in 
fevers,  such  as  all  the  antimonials, 
bark,  quinine,  mineral  acids,  arsenic. 

Hydragogues  are  medicines  which 
have  the  effect  of  removing  the  fluid 
of  dropsy,  by  producing  watery 
evacuations,  such  as  gamboge,  calomel, 
etc. 

Hypnotics  are  medicines  that  re¬ 
lieve  pain  by  procuring  sleep,  such  as 
hops,  henbane,  morphia,  poppy. 

Laxatives  are  medicines  which  cause 
the  bowls  to  act  rather  more  than  is 
natural,  such  as  manna,  etc. 

Narcotics  are  medicines  which  cause 
sleep  or  stupor,  and  allay  pain,  such 
as  opium,  etc. 


Nutrients  are  remedies  that  nourish 
the  body,  such  as  sugar,  sago,  etc. 

Paregorics  are  medicines  which 
actually  assuage  pain,  such  as  com¬ 
pound  of  tincture  of  camphor,  hen¬ 
bane,  hops,  opium. 

Prophylactics  are  remedies  em¬ 
ployed  to  prevent  the  attack  of  any 
particular  disease,  such  as  quinine, 
etc. 

Purgatives  are  medicines  that  pro¬ 
mote  the  evacuation  of  the  bowels, 
such  as  senna,  aloes,  jalap,  salts. 

Refrigerants  are  medicines  which 
suppress  an  unusual  heat  of  the  body, 
such  as  wood-sorrel,  tamarind,  etc. 

Rubefacients  are  medicaments  which 
cause  redness  of  the  skin,  such  as 
mustard,  etc. 

Sedatives  are  medicines  which  de¬ 
press  the  nervous  energy,  and  destroy 
sensation,  so  as  to  compose,  such 
as  foxglove.  (See  Paregorics.) 

Sialogogues  are  medicines  which 
promote  the  flow  of  saliva,  or  spittle, 
such  as  salt,  calomel,  etc. 

Soporifics  are  medicines  which  in¬ 
duce  sleep,  such  as  hops,  etc. 

Stimulants  are  remedies  which  in¬ 
crease  the  action  of  the  heart  and 
arteries,  or  the  energy  of  the  part  to 
which  they  are  applied,  such  as  food, 
wine,  spirits,  ether,  sassafras,  which 
is  an  internal  ..stimulant,  and  savine, 
which  is  an  external  one. 

Stomachics  restore  the  tone  of  the 
stomach,  such  as  gentian,  etc. 

Styptics  are  medicines  which  con¬ 
strict  the  surface  of  the  part,  and 
prevent  the  effusion  of  the  blood,  such 
as  kino,  friars’  balsam,  extract  of 
lead,  and  ice. 

Sudorifics  promote  profuse  per¬ 
spiration  or  sweating,  such  as  ipeca¬ 
cuanha,  antimony,  James’s  powder, 
ammonia. 


we  have  seen  his  object  as  he  saiv  it. 


829 


Tonics  give  general  strength  to 
the  constitution,  restore  the  natural 
energies,  and  improve  the  tone  of  the 
system,  such  as  all  the  vegetable 
bitters,  most  of  the  minerals,  also 
some  kinds  of  food,  wine,  and  beer. 

Vesicants aremedicines  which  blister, 
such  as  strong  liquid  ammonia,  etc. 


Mixing  Medicines — Articles  Re¬ 
quired  for. 

Three  glass  measures,  one  to  measure 
ounces,  another  to  measure  drachms, 
and  a  measure  for  minims,  drops,  or 
small  doses.  A  pestle  and  mortar, 
both  of  glass  and  Wedgwoodware,  a 
glass  funnel,  and  glass  stirring  rods. 
A  spatula,  or  flexible  knife  for  spread¬ 
ing  ointments,  making  pills,  etc.  A 
set"  of  scales  and  weights.  A  small 
slab  of  marble,  or  porcelain,  for  mak¬ 
ing  pills  upon,  mixing  ointments,  etc. 

Medicine  Weights. 

Medicines  are  made  up  by  troy 
weight,  although  drugs  are  bought  by 
avoirdupois  weight.  In  the  box  con¬ 
taining  the  scales  and  weights  there  are 
several  square  pieces  of  brass,  of 
different  sizes  and  thicknesses,  and 
stamped  with  a  variety  of  characters. 
These  are  the  weights,  which  may 
now  be  explained.  There  are  twelve 
ounces  to  the  troy  pound,  which  is 
marked  lb.;  the  ounce,  which  con¬ 
tains  eight  drachms,  is  marked  |i; 
the  drachm,  containing  three  scrup¬ 
les  is  marked  3i;  and  the  scruple  of 
twenty  grains  is  marked  3i.  The 
grain  weights  are  marked  by  little 
circles,  thus: — 


Five 


Grains. 


In  England  the  grain  weights,  in 
addition  to  the  circles  denoting  their 
several  weights,  bears  also  the  stamp 
of  a  crown.  Care  must  be  taken  not 


to  mistake  this  for  one  of  the  numer¬ 
als.  Besides  these  weights  there  are 
others  marked  3ss,  which  means  half- 
a-scruple ;  3ss,  meaning  half-a-drachm, 
and  |ss,  meaning  half-an-ounce. 
When  there  are  ounces,  drachms,  or 
scruples,  the  number  of  them  is 
shown  by  Roman  figures,  thus : — i.  ii. 
iii.  iv.  v.,  etc.,  and  prescriptions  are 
written  in  this  style. 

Medicine  Measures. 


Liquid  medicines  are  always  mea¬ 
sured  by  the  following  table: — 


60  minims. . . . 

are 

1  fluid  drm. 

8  fluid  drms. 

.  con“  . 

1  fluid  oz. 

20  fluid  ozs. . 

tamed 

1  pint. 

8  pints . _ 

in 

__  1  gallon. 

And  the  signs  which  distinguish  each 
are  as  follows: — c.  means  a  gallon 
o,  a.  pint;  flf,  a  fluid  ounce;  S3,  a 
fluid  drachm,  and  m,  a  minim,  or 
drop.  Formerly  drops  used  to  be 
ordered,  but  as  the  size  of  a  drop 
must  necessarily  vary,  minims  are 
always  directed  to  be  employed  now 
for  any  particular  medicine,  although 
for  such  medicines  as  oil  of  cloves, 
essence  of  ginger,  etc.,  drops  are  fre¬ 
quently  ordered.  When  proper  glass 
measures  are  not  at  hand,  it  is  neces¬ 
sary  to  adopt  some  other  method  of 
determining  the  quantities  required, 
and  therefore  the  following  table  has 


been  drawn  up 

for  that 

purpose : — 

A  tumbler .... 

10  ounces. 

A  teacup . 

6  ounces. 

A  wineglass . . . 

usually 

2  ounces. 

2  tablespoons  . 

-  contains  - 

1  ounce. 

A  tablespoon . . 

about 

4  drms. 

A  dessertspoon 

2  “ 

A  teaspoon... .  __ 

1  drm. 

These  quantities  refer  to  ordinary 
sized  spoons  and  vessels.  Some  cups 
hold  half  as  much  more,  and  some 
tablespoons  contain  six  drachms.  A 
medicine  glass,  which  is  graduated  so 
as  to  show  the  number  of  spoonfuls  it 
contains,  should  be  kept  in  every 
family. 


830 


If  we  encounter  a  man  of  rare  intellect, 


Medicines— Process  of  Making. 

To  Powder  Substances. — Place  the 
substance  in  the  mortar,  and  strike  it 
gently  with  direct  perpendicular  blows 
of  the  pestle,  until  it  separates  into  sev¬ 
eral  pieces,  then  remove  all  but  a  small 
portion,  which  bruise  gently  at  first, 
and  rub  the  pestle  round  and  round 
the  mortar,  observing  that  the  circles 
described  by  the  pestle  should  gradu¬ 
ally  decrease  in  diameter,  and  then 
increase  again,  because  by  this  means 
every  part  of  the  powder  is  subjected 
to  the  process  of  pulverization. 

Some  substances  require  to  be  pre¬ 
pared  in  a  particular  manner  before 
they  can  be  powdered,  or  to  be  as¬ 
sisted  by  adding  some  other  body. 
For  example,  camphor  powders  more 
easily  when  a  few  drops  of  spirits  of 
wine  are  added  to  it;  mace,  nutmegs, 
and  such  oily  aromatic  substances  are 
better  for  the  addition  of  a  little 
white  sugar;  resin  and  gum-resins 
should  be  powdered  in  a  cold  place, 
and  if  they  are  intended  to  be  dis¬ 
solved,  a  little  fine  well-washed  white 
sand  mixed  with  them  assists  the 
process  of  powdering.  Tough  roots, 
like  gentian  and  calumba,  should  be 
cut  into  thin  slices;  and  fibrous  roots 
like  ginger,  cut  slanting,  otherwise 
the  powder  will  be  full  of  small  fibres. 
Vegetable  matter,  such  as  pepper¬ 
mint,  loosestrife,  senna,  etc.,  requires 
to  -be  dried  before  it  is  powdered. 
Be  careful  not  to  pound  too  hard  in 
glass,  porcelain,  or  Wedgwood-ware 
mortars;  they  are  intended  only  for 
substances  that  pulverize  easily,  and 
for  the  purpose  of  mixing  or  incorpor¬ 
ating  medicines.  Never  use  acids  in 
a  marble  mortar,  and  be  sure  that 
you  do  not  powder  galls  or  any  other 
astringent  substance  in  any  but  a 
glass  mortar. 

Sifting  is  frequently  required  for 
powdered  substances,  and  this  ‘is 
usually  done  by  employing  a  fine 


sieve,  or  tying  the  pow^der  up  in  a 
piece  of  muslin,  and  striking  it  against 
the  left  hand  over  a  piece  of  paper. 

Filtering  is  frequently  required  for 
the  purpose  of  obtaining  clear  fluids, 
such  as  infusions,  eyewashes,  and 
other  medicines;  and  it  is,  therefore, 
highly  important  to  know  hovr  to 
perform  this  simple  operation.  First 
of  all  take  a  square  piece  of  white  blot¬ 
ting  paper,  and  double  it  over  so  as 
to  form  an  angular  cup.  Open  out 
this  filter  paper  very  carefully,  and 
having  placed  it  in  a  funnel,  moisten  it 
with  a  little  water.  Then  place  the 
funnel  in  the  neck  of  the  bottle,  and 
pour  the  liquid  gently  down  the  side 
of  the  paper,  otherwise  the  fluid  is  apt 
to  burst  the  paper. 

Maceration  is  another  process 
that  is  frequently  required  to  be  per¬ 
formed  in  making  up  medicines,' 
and  consists  simply  in  immersing  the 
medicines  in  cold  water  or  spirits  for 
a  certain  time. 

Digestion  resembles  maceration,  ex¬ 
cept  that  the  process  is  assisted  by 
a  gentle  heat.  The  ingredients  are 
placed  in  a  flask,  such  as  salad  oil  is 
sold  in,  which  should  be  fitted  with  a 
plug  of  tow  or  wool,  and  have  a 
piece  of  wire  twisted  round  the  neck. 
The  flask  is  held  by  means  of  the 
wire  over  the  flame  of  a  spirit  lamp, 
or  else  placed  in  some  sand  warmed 
in  an  old  iron  saucepan  over  the  fire, 
care  being  taken  not  to  place  more  of 
the  flask  belowr  the  sand  than  the 
portion  occupied  by  the  ingredients. 

Infusion  is  one  of  the  most  fre¬ 
quent  operations  required  in  making 
up  medicines,  its  object  being  to  ex¬ 
tract  the  aromatic  and  volatile  prin¬ 
ciple  of  substances,  that  would  be 
lost  by  decoction,  or  digestion;  and 
to  extract  the  soluble  from  the  in-* 
soluble  parts  ‘of  bodies.  Infusions 
as  calumba  and  quassia  may  be  made 
with  cold  water,  in  which  case  they 


we  should  ask  him  what  books  he  read. 


831 


are  weaker,  but  more  pleasant.  The 
general  method  employed  consists 
in  slicing,  bruising,  or  rasping  the 
ingredients  first,  then  placing  them 
in  a  common  jug  (which  should  be 
as  globular  as  possible),  and  pour¬ 
ing  boiling  water  over  them.  Cover 
the  jug  with  a  cloth  folded  six  or  eight 
times,  but  if  there  be  a  lid  to  the 
jug  so  much  the  better.  When*  the 
infusion  has  stood  the  time  directed, 
hold  a  piece  of  very  coarse  linen  over 
the  spout,  and  pour  the  liquid  through 
it  into  another  jug. 

Decoction,  or  boiling,  is  employed 
to  extract’  the  mucilaginous  or  gum¬ 
my  parts  of  substances,  their  bitter, 
astringent,  or  other  qualitites,  and 
is  nothing  more  than  boiling  the 
ingredients  in  a  saucepan  with  the  lid 
slightly  raised.  Be  sure  never  to  use 
an  iron  saucepan  for  astringent  decoc¬ 
tions,  such  as  oak-bark,  galls,  etc.,  as 
they  will  turn  the  saucepan  black, 
and  spoil  the  decoction.  The  enam¬ 
eled  saucepans  are  very  useful  for 
decoctions,  but  an  excellent  plan  is 
to  put  the  ingredients  into  a  jar  and 
boil  the  jar,  thus  preparing  it  by  a 
water  bath,  as  it  is  technically  termed ; 
or  by  using  a  common  pipkin,  which 
answers  still  better.  No  decoction 
should  be  allowed  to  boil  for  more 
than  ten  minutes. 

Extracts  are  made  by  evaporating 
the  liquors  obtained  by  infusion  in 
decoction,  but  these  can  be  bought 
much  cheaper  and  better  of  chemists 
and  druggists,  and  so  can  tinctures, 
confections,  cerates  and  plasters,  and 
syrups :  but  as  every  one  is  not  always 
in  the  neighborhood  of  druggists, 
we  shall  give  recipes  for  those  most 
generelly  useful,  and  the  method  of 
making  them. 

Medicines — Precautions  to 
Be  Observed  in  Giving. 

Sex. — Medicines  for  females  should 
not  be  so  strong  as  those  for  males, 


therefore,  it  is  advisable  to  reduce 
the  doses  about  one-third.  This, 
however,  varies  greatly. 

Temperament. — Persons  of  a  phleg¬ 
matic  temperament  bear  stimulants 
and  purgatives  better  than  those  of  a 
sanguine  temperament,  therefore  the 
latter  require  smaller  doses. 

Habits. — Purgatives  never  act  so 
well  upon  persons  accustomed  to 
take  them  as  upon  those  who  are 
not,  therefore  it  is  better  to  change 
the  form  of  purgative  from  pill  to 
potion,  powder  to  draught,  or  aromat¬ 
ic  to  saline.  Purgatives  should  never 
be  given  when  there  is  an  irritable 
state  of  the  bowels. 

Stimulants  and  Narcotics  never  act 
so  quickly  upon  persons  accustomed 
to  use  spirits  freely  as  upon  those  who 
live  abstemiously. 

Climate. — The  action  of  medicines 
is  modified  by  climate  and  seasons. 
In  summer,  certain  medicines  act 
more  powerfully  than  in  winter,  and 
the  same  person  cannot  bear  the  dose 
in  July  that  he  could  in  December. 

General  Health. — Persons  whose 
general  health  is  good  bear  stronger 
doses  than  the  debilitated  and  those 
who  have  suffered  for  a  jjong  time. 

Idiosyncrasy. — By  this  is  meant  a 
peculiar  temperament  or  disposition 
not  common  to  people  gener¬ 
ally.  For  example,  some  persons 
cannot  take  calomel  in  the  smallest 
dose  without  being  salivated,  or 
rhubarb  without  having  convulsions; 
others  cannot  take  squills,  opium, 
senna,  etc. ;  and  this  peculiarity  is 
called  the  patient’s  idiosyncrasy, 
therefore  it  is  wrong  to  insist  upon 
their  taking  these  medicines. 

Doses  of  Medicine  for  Different 
Ages. — It  must  be  plain  to  every  one 
that  children  do  not  require  such 
powerful  medicine  as  adults  or  old 
people,  and  therefore  it  is  desirable  to 


832  A  great  work  always  leaves  us  in  the  state  of  musing. 


have  some  fixed  method  of  determin¬ 
ing  or  regulating  the  administration 
of  doses  of  medicine.  Now  let  it  be 
supposed  that  the  dose  for  a  full- 
grown  person  is  one  drachm,  then  the 
following  proportions  will  be  suitable 
for  the  various  ages  given,  keeping 
in  view  other  circumstances,  such  as 
sex,  temperament,  habits,  climate, 
state  of  general  health,  and  idiosyn¬ 
crasy.  All  forms  of  opium  should  be 
avoided  for  a  child  under  five  years 
unless  ordered  by  a  medical  man. 


Age 

Proportion 

Proportionate 

Dose 

7  weeks 

one-fifteenth 

or  grains  4 

7  months 

one-twelfth 

or  grains  5 

Under  2years 

one-eighth 

or  grains  7% 

“  3  “ 

one-sixth 

or  grains  10 

“  4  “ 

one-fourth 

or  grains  15 

U  ry  U 

one-third 

or  scruple  1 

“  14  “ 

one-half 

or  drachm  Vt 

“  20  “ 

two-third 

or  scruples  2 

Above21  “ 

the  full  dose 

or  drachm  1 

“  65  “ 

the  inverse 

gradation 

Intervals  between  Doses. — Medi¬ 
cines  should  be  given  in  such  a  man¬ 
ner  that  the  effect  of  the  first  dose 
shall  not  have  ceased  when  the  next 
dose  is  given,  therefore  the  intervals 
between  the  doses  should  be  regulated 
accordingly.  Fluids  act  quicker  than 

solids  and  powders  sooner  than  pills. 

• 

Medicines — To  Prevent  The 
Nauseous  Taste  of. 

Castor  oil  may  be  taken  in  milk, 
coffee,  or  spirit,  such  as  brandy;  but 
the  best  method  of  covering  the 
nauseous  flavor  is  to  put  a  tablespoon¬ 
ful  of  strained  orange  juice  in  a  wine¬ 
glass,  pour  the  castor  oil  into  the 
centre  of  the  juice,  and  then  squeeze 
a  few  drops  of  lemon  juice  upon  the 
top  of  the  oil.  The  wineglass  should 
first  be  dipped,  rim  downwards,  into 
water,  so  that  the  interior  may  be 
wetted.  Cod-liver  oil  may  be  taken, 
like  castor  oil,  in  orange  juice.  Pep¬ 
permint  water  neutralizes,  to  a  great 
extent,  the  nauseous  taste  of  Epsom 


salts;  a  strong  solution  of  extract  of 
liquorice,  that  of  aloes;  milk,  that  of 
cinchona  bark;  and  cloves,  that  of 
senna. 

Another  Method  is  to  have  the 
medicine  in  a  glass,  as  usual,  and 
a  tumbler  of  water  by  the  side  of  it; 
take  the  medicine,  and  retain  it  in 
the  mouth,  which  should  be  kept 
closed,  and  if  drinking  the  water  be 
then  commenced,  the  taste  of  the 
medicine  is  washed  awray.  Even  the 
bitterness  of  quinine  and  aloes  may  be 
prevented  by  this  means.  If  the 
nostrils  are  firmly  compressed  by  the 
thumb  and  finger  of  the  left  hand, 
while  taking  the  naseous  draught,  and 
so  retained  till  the  mouth  has  been 
washed  out  with  water,  the  disagree¬ 
able  taste  of  the  medicine  will  be 
almost  imperceptible. 

Megrim. 

A  neuralgic  affection  of  the  head  gen¬ 
erally  confined  to  one  side,  and  affect¬ 
ing  the  temporal  nerve.  It  is  a  disease 
which  is  liable  to  come  and  go,  but  is 
always  associated  with  a  debilitated 
condition  of  the  system  at  large,  and 
this  is  generally  combined  with  con¬ 
stipation  causing  a  sluggish  action  of 
the  liver.  The  best  remedy  for  the 
painful  affect  ion  is  two  grains  of  caffeine 
combined  with  four  grains  of  phenace- 
tine,  which  may  be  repeated  at  inter¬ 
vals  of  four  hours  if  necessary.  This 
is  very  much  more  efficacious  than  the 
old  method  of  treatment  by  quinine. 

Menstruation— Retained. 

This  may  be  knowrn  by  a  sense  of 
weight  or  fulness  in  the  pelvic  regions 
which  is  increased  at  each  menstrual, 
period ;  a  feeling  of  weakness  and  heav¬ 
iness  in  the  back  and  loins,  aching  sen¬ 
sation  down  the  thighs,  etc.  The 
treatment  requires  the  aid  of  a  surgeon. 

Menstruation — Painful. 

This  is  generally  caused  by  sudden 
colds  at  the  menstrual  period,  or  soon 


833 


The  art  of  reading  is  to  skip  judiciously. 


after  delivery,  by  exhaustion,  caused 
by  the  luxurious  indulgences  of  civil¬ 
ized  life,  by  unnatural  or  excessive 
excitement  of  the  organs.  The  symp¬ 
toms  are  pain  in  the  pelvis,  weakness 
and  distress  in  the  small  of  the  back, 
tenderness  and  swelling  of  the  breasts, 
headache,  etc.  Clots  of  blood  are 
formed  in  the  uterus,  and  sometimes  a 
false  membrane  is  thrown  off,  either 
entire  or  in  shreds,  which  is  expelled 
with  violent  bearing-down  efforts,  with 
intervals  of  comparative  ease,  like  those 
of  child-birth.  These  pains  and  the 
expulsion  of  a  membrane  might  read¬ 
ily  be  mistaken  for  a  miscarriage.  The 
attacks  last  from  one  to  four  days,  dur¬ 
ing  which  time  many  patients  are  una¬ 
ble  to  walk,  or  even  stand,  and  espe¬ 
cially  so  during  the  bearing-down  con¬ 
tractions  of  the  uterus,  while  others  are 
obliged  to  keep  their  beds.  A  cure  can 
only  be  effected  by  means  of  proper 
treatment  during  the  intervals.  The 
bowels  should  be  kept  regular  by  right 
diet,  and,  when  constipated,  should  be 
freed  by  enemas  of  tepid  water.  Vagi¬ 
nal  injections  of  warm  water,  and  warm 
or  hot  sitz-baths,  should  be  employed. 
Every  law  of  health  should  be  observed 
and  every  possible  cause  of  ill  health 
abstained  from.  A  free,  happy,  unex¬ 
cited  and  unexhausting  life  will  greatly 
help.  During  the  attack  a  cold  or  hot 
sitz-bath  should  be  taken  and  contin¬ 
ued  while  the  pain  lasts.  The  relief 
is  more  immediate  by  the  hot  bath ;  but 
the  cold  bath,  at  a  temperature  of  from 
sixty  to  seventy-five  degrees,  is  the 
best.  At  the  same  time  a  hot  foot¬ 
bath,  as  well  as  vaginal  injections,  may 
be  employed.  These  baths  should  be 
repeated  on  every  return  of  the  pain. 

Milk  Sickness. 

This  is  a  disease  which  prevails  in  the 
West,  in  the  neighborhood  chiefly  of 
level,  heavily  timbered,  rather  wet  oak 
land.  The  plant  the  eating  of  which 
causes  the  milk  to  be  poisonous  is  not 


known.  The  symptoms  of  the  dis¬ 
ease  are,  a  sickness  at  the  stomach,  and 
weakness  and  trembling  of  the  legs. 
There  is  vomiting,  and  a  peculiarly 
offensive  breath.  These  symptoms 
continue  for  weeks,  and  are  often  all 
that  are  shown  in  this  complaint;  but 
in  some  severer  cases,  there  are  chills 
and  flashes  of  heat,  great  oppression 
about  the  heart,  anxiety,  deep  breath¬ 
ing,  heat  in  the  stomach,  violent  retch¬ 
ing  and  vomiting,  alarming  beatings 
of  the  heart,  and  throbbing  of  the  large 
vessels,  and  cold  extremities.  In  most 
cases,  the  vomiting  returns  every  hour 
or  two,  attended  by  a  great  burning  at 
the  pit  of  the  stomach,  the  substance 
thrown  up  having  a  peculiar  bluish 
green  color,  and  a  sour  smell.  As  soon 
as  this  discharge  takes  place  the  patient 
falls  back  upon  the  pillow  and  lies  easy 
until  another  turn  comes  round.  The 
tongue  is  covered  with  a  whitish  coat 
and  the  bowels  are  obstinately  costive. 
The  pulse  is  small  and  quick.  The 
treatment  does  not  vary  much  from 
that  pursued  for  inflammation  of  the 
stomach. 

Mouth — Ulceration  of. 

This  frequently  takes  place  in  chil¬ 
dren  whose  state  of  health  is  below  par. 
It  is  caused  chiefly  by  a  disordered 
state  of  the  stomach,  but  occasionally 
the  cause  is  local,  viz.,  the  stump  or 
sharp  edge  of  a  decayed  tooth.  The 
ulcers  sometimes  appear  as  little  white 
specks  on  the  tongue  and  lining  mem¬ 
brane  of  the  mouth,  constituting  the 
disease  called  thrush  or  aphthae.  This 
form  is  frequently  seen  in  infants  when 
nursing,  and  may  be  transferred  from 
the  infant's  mouth  to  the  mother’s 
nipple. 

When  the  ulcers  are  caused  by  a  dis¬ 
ordered  state  of  the  stomach,  two  or 
three  tablespoonfuls  of  the  following 
mixture  should  be  taken  every  second 
or  third  morning:  powdered  rhubarb 
and  bicarbonate  of  soda,  of  each  two 


834 


If  thou  wouldst  profit  by  thy  reading 


drachms;  infusion  of  rhubarb  and  in¬ 
fusion  of  gentian,  of  each  four  ounces. 
Mix.  When  caused  by  the  sharp  edge 
or  stump  of  a  tooth,  the  tooth  must  be 
removed  or  the  sharp  edge  filed  away. 
Children  suffering  from  thrush  should 
be  given  a  nutritious  diet  with  tonics; 
the  tongue  and  inside  of  the  mouth 
should  be  freely  painted  over  with 
a  gargle,  composed  of  borax,  two 
drachms,  and  glycerine,  one  ounce,  a 
camel’s  hair  pencil  being  used. 

Mumps. 

An  infectious  disease  of  a  somewhat 
epidemic  character,  and  consisting  es¬ 
sentially  in  an  inflammatory  condition 
of  the  salivary  glands  on  either  side  of 
the  jaw.  It  is  essentially  a  disease  of 
childhood,  and  commences  with  more 
or  less  fever,  preceded  by  a  shivering 
sensation.  After  the  fever  the  neck 
on  either  side  of  the  jaw  becomes 
much  swollen,  and  may  interfere  very 
much  with  both  swallowing  and  breath¬ 
ing,  and  in  every  instance  prevents  the 
jaws  from  being  opened  to  their  full 
extent.  In  four  or  five  days  the  swell¬ 
ing  and  acute  suffering  begin  to  disap¬ 
pear,  and  rarely  does  the  inflammatory 
action  proceed  so  far  as  to  produce  sup¬ 
puration,  but  this  contingency  should 
always  be  held  in  vehv. 

Treatment. — The  proper  treatment 
is  to  keep  the  child  indoors,  attend 
to  the  bowels,  and  apply  over  the 
swollen  surface  a  flannel  dipped  in 
olive  oil,  or  saturated  with  liniment 
of  belladonna  and  soap  liniments  in 
equal  proportions.  After  a  day  or 
tw7o  the  applications  may  consist  of 
equal  portions  of  belladonna,  soap  and 
opium  liniment,  and  compound  cam¬ 
phor  liniment.  It  is  a  curious  coinci¬ 
dence  in  affections  of  the  parotid 
glands,  of  which  mumps  is  one,  that 
the  disease  may  by  the  process  of 
metastasis  disappear  from  the  neck 
and  appear  in  the  testicles  in  boys,  or 
in  the  breasts  of  girls.  Mumps  may 


be  looked  upon  as  a  disease  quite  de¬ 
void  of  danger  if  properly  attended  to. 

Nails — Care  of  the. 

The  nails  should  be  kept  clean  by 
the  daily  use  of  the  nail  brush  and  soap 
and  water.  After  wiping  the  hands, 
but  -while  they  are  still  soft  from  the 
action  of  the  water,  gently  push  back 
the  skin  which  is  apt  to  grow  over  tl»e 
nails,  which  will  not  only  preserve  them 
neatly  rounded,  but  will  prevent  the 
skin  cracking  around  their  roots  (nail 
springs),  and  becoming  sore.  The 
points  of  the  nails  should  be  pared  at 
least  once  a  week;  biting  them  should 
be  avoided.  ^ 

Nails — Biting  the. 

This  is  a  habit  that  should  be  imme¬ 
diately  corrected  in  children,  as,  if 
persisted  in  for  any  length  of  time,  it 
permanently  deforms  the  nails.  Dip¬ 
ping  the  finger-ends  in  some  bitter  tinc¬ 
ture  will  generally  prevent  children 
from  putting  them  to  the  mouth;  but 
if  this  fails,  as  it  sometimes  wall,  each 
finger-end  ought  to  be  encased  in  a 
stall  until  the  propensity  is  eradicated. 

Nails — To  Whiten. 

The  best  wash  for  w'hitening  the 
nails  is  two  drachms  of  diluted  sul¬ 
phuric  acid,  one  drachm  of  tincture  of 
myrrh,  added  to  four  ounces  of  spring 
w'ater;  first  cleanse  the  hands,  and 
then  apply  the  w’ash. 

Neck. 

The  bond  of  union  betwreen  the  head 
and  trunk  of  the  body  is  anatomically 
and  surgically  the  most  important  re¬ 
gion  of  the  frame.  It  is  the  channel  of 
communication  of  the  nervous  appara¬ 
tus  supplying  the  body  with  that  of  the 
brain,  and  through  it  runs  the  large 
blood-vessels  named  the  “  carotid  arte¬ 
ries,”  which  supply  the  brain  with 
blood ;  and  through  it  descend  the  im¬ 
portant  veins,  carrying  the  blood  from 
the  head.  Within  the  neck  also  are 


read  humbly ,  simply,  honestly. 


835 


the  oesophagus  and  windpipe,  in  front 
of  which  lies  the  thyroid  gland,  which 
becomes  enlarged  in  goitre  and  bron- 
chocele.  In  the  neck  also  are  situated 
the  parotid  and  submaxillary  glands, 
which  secrete  the  saliva.  The  dis¬ 
eases  of  the  neck,  from  the  great  num¬ 
ber  of  important  vessels  and  organs 
it  contains,  are  very  numerous.  The 
muscles  which  keep  the  head  balanced 
in  its  proper  position  are  liable  to 
rheumatic  affections  and  contractions. 
Crick  is  one  of  those  acutely  painful  dis¬ 
eases  which  may  suddenly  develop  in 
the  muscles  of  the  neck,  when  the 
slightest  movement  gives  rise  to  the 
most  excruciating  pain.  To  soothe  this 
the  following  liniment  will  be  found  most 
efficacious : — Menthol,  two  drachms ; 
chloroform,  one-half  an  ounce;  bella¬ 
donna  liniment,  one  and  one-half 
ounces.  A  little  to  be  well  rubbed  in 
every  two  or  three  hours.  Wry  neck, 
on  the  other  hand,  is  due  to  a  spasmod¬ 
ic  contraction  of  one  of  the  lateral  mus¬ 
cles  of  the  neck,  anatomically  termed 
“  sterno -mastoid.”  This  disfigure¬ 
ment  may  be  removed  by  surgical 
measures,  viz.,  by  dividing  the  muscle. 
Nervousness. 

The  cure  of  nervousness  is  best  ef¬ 
fected  by  restoring  the  healthy  action 
of  the  stomach  and  bowels,  and  by  the 
use  of  proper  exercise,  especially  in  the 
open  air.  The  stomach  should  not  be 
overloaded  with  indigestible  food,  and 
the  bowels  should  be  occasionally  re¬ 
lieved  by  the  use  of  some  mild  aperient. 
Abernethy’s  injunction  to  a  nervous 
and  dyspeptic  lady,  “  Dismiss  your 
servants,  madam,  and  make  your  own 
beds,”  should  be  recollected  by  all  as 
a  proof  of  the  importance  that  eminent 
surgeon  attached  to  exercise. 

Nettle — The  Sting  of 
May  be  cured  by  rubbing  the  part  with 
rosemary,  mint,  or  sage  leaves.  Dock 
leaves  are  also  said  to  supply  an  effect¬ 
ual  remedy. 


Neuralgia. 

Or  pain  in  a  nerve,  may  find  a  seat 
in  any  of  the  sensory  nerves  which 
ramify  in  the  head,  body,  or  limbs. 
As  is  well  known,  it  is  one  of  the  most 
painful  affections  to  which  the  body 
can  be  subjected.  The  most  common 
seat  of  neuralgia  is  the  head,  when  it  is 
termed  tic-doloreux.  Toothache  is  a 
species  of  neuralgia,  but  its  causes  are 
not  so  difficult  of  explanation  as  the 
pain  of  neuralgia  when  it  affects  other 
nerves.  In  most  instances  the  pain  is 
really  the  only  symptom  that  exists, 
but  it  may  be  accompanied  with 
marked  constitutional  disturbances. 
The  exact  cause  of  the  disease  is  some¬ 
times  a  little  difficult  to  decipher,  but 
it  is  due  either  to  pressure  upon  the 
nerve  external  to  itself,  or  in  conse¬ 
quence  of  inflammation  taking  place 
in  its  sheath  or  within  the  nerve  sub¬ 
stance  itself,  or,  as  in  the  case  of  de¬ 
cayed  teeth,  it  may  proceed  from 
the  irritation  of  one  of  its  branches, 
which  irritation  is  conveyed  to  the 
whole  of  the  nerve  from  which  this 
branch  takes  its  origin.  It  may  gen¬ 
erally  be  accepted  as  a  rule,  that  when 
neuralgia  exists  it  is  more  a  symptom 
of  general  debility  than  a  disease  in 
itself.  There  are,  of  course,  exceptions 
to  this  rule,  and  especially  is  this  the 
case  in  sciatica,  which  is  neuralgia  of 
the  sciatic  nerve.  Then,  again,  neu¬ 
ralgia  is  not  unfrequently  associated 
with  gastric  disturbances,  which  give 
rise  to  an  acid  condition  of  the  system, 
developing  a  gouty  or  rheumatic  con¬ 
dition  of  the  blood.  When  the  disease 
arises  from  such  a  cause  it  is  generally 
of  a  more  persistent  and  acute  char¬ 
acter  than  when  it  simply  depends  upon 
an  impoverished  state  of  the  nervous 
system.  It  is  quite  unusual  for  this 
disease  to  attack  two  sides  of  the  body 
simultaneously,  but  is  usually  located 
in  one  side  of  the  head,  neck,  body  or 
limbs,  although  it  may  leave  the  one 


836 


If  you  will  not  hear  reason 


side  and  fly  to  the  other.  It  is  char¬ 
acterized  by  excruciating  pain,  this 
being  of  a  paroxysmal  and  piercing 
character,  sometimes  increasing  to  such 
an  extent  as  almost  to  produce  deli¬ 
rium.  It  then  disappears  when  the 
paroxysm  has  spent  itself,  but  only 
again  to  return  with  renewed  violence 
in  a  longer  or  shorter  period.  Some 
forms  of  neuralgia  are  quite  periodic 
in  their  attacks;  these  are  generally 
associated  with  some  malarial  condi¬ 
tion  of  the  blood. 

Treatment. — The  great  remedy  for 
neuralgia  used  to  be  quinine,  and 
sometimes  it  was  taken  to  such 
an  extent  as  to  produce  serious  in¬ 
jury  to  the  organs  of  hearing,  upon 
which  it  exercises  a  special  in¬ 
fluence.  It  is,  however,  no  use  trusting 
to  medicine  alone  in  the  treatment  of 
this  painful  disorder.  The  first  point 
to  attend  to  is,  to  endeavor  to  bring 
up  the  general  health  by  suitable 
nourishment  and  stimulants,  if  need 
be,  while  the  condition  of  the  bowels 
should  be  most  carefully  attended  to, 
and,  if  the  paroxysms  are  severe,  4 
grains  of  phenacetin  with  2  grains  of 
caffeine,  repeated  at  intervals  of  four 
hours,  will  probably  give  relief  more 
rapidly  than  anything  else.  At  the 
same  time  a  tonic  containing  quinine 
2  grains,  caffeine  grains,  extract 
of  belladonna  ^  of  a  grain,  and  ex¬ 
tract  of  hop  2  grains,  made  into  a  pill, 
may  be  taken  three  or  four  times  a  day 
with  great  advantage.  If  the  blood  is 
attenuated,  which  frequently  is  the 
case  when  neuralgia  exists,  the  admin¬ 
istration  of  iron  will  be  essential.  As 
a  local  application  the  following  lini¬ 
ment  will  probably  give  the  speediest 
relief,  viz.: — 3  drachms  of  menthol, 
Yi  ounce  of  chloroform,  1 Y,  ounces  of 
belladonna  liniment,  mixed,  a  little  of 
which  should  be  well  rubbed  in  over 
the  pained  part  at  frequent  intervals. 
The  following  ointment  has  also  proved 


very  efficacious  in  the  author’s  hands, 
viz.: — 6  grains  of  veratrum,  6  grains 
of  morphia,  rubbed  up  with  Y  an 
ounce  of  vaseline,  and  a  piece  the  size 
of  a  small  pea  to  be  well  rubbed  in 
over  the  painful  part.  In  sciatica, 
menthol  plasters  placed  over  the 
course  of  the  nerve  have  frequently 
given  great  relief.  Unfortunately, 
many  suffering  from  sciatica  have  re¬ 
sorted  to  the  pernicious  habit  of  in¬ 
jecting  morphia  subcutaneously  for 
the  relief  of  the  pain.  This  is  a  great 
mistake,  as  frequently  the  opium 
habit  has  been  contracted  by  such  a 
practice.  In  persons  who  are  subject 
to  neuralgic  attacks  it  is  essential  that 
particular  attention  be  observed  in 
the  matter  of  clothing,  and  flannel 
should  invariably  be  worn  next  the 
skin,  wdiile  exposure  to  damp  and  cold 
should  be  avoided  as  much  as  possible. 
When  neuralgia  is  very  persistent  a 
change  of  air  to  a  dry  bracing  atmos¬ 
phere  will  frequently  prove  very  bene¬ 
ficial.  In  these  circumstances,  that 
is  when  the  disease  has  become  chronic, 
phosphorus  administered  for  a  length¬ 
ened  period  in  the  form  of  a  pill 
will  often  prove  of  great  service.  When 
neuralgia  attacks  the  stomach  it  is 
termed  “  gastralgia.  ”  When  it  affects 
the  muscles  of  the  chest  it  is  called 
“  pleurodynia,  ”  when  the  heart  is 
affected  very  dangerous  symptoms, 
termed  “  angina  pectoris,  ”  may  result, 
and  this  is  not  unfrequently  terminates 
in  death.  Earache,  or  otalgia,  is 
another  form  of  this  painful  affection 
of  the  nerves,  and  must  be  distinguished 
from  abscess  or  inflammation  of  the 
internal  ear. 

Nightmare. 

Nightmare  is  that  peculiar  vivid 
hallucination  which  so  frequently 
occurs  during  the  night  in  those  who 
are  suffering  from  indigestion  or  con¬ 
stipation.  It  is  in  reality  a  hyper¬ 
active  condition  of  the  brain  without 


she  will  surely  rap  your  knuckles. 


837 


the  control  of  the  will  being  brought 
to  act  as  the  balancing  power  and 
prevent  it  from  having  its  full  sway. 
It  frequently  gives  rise  to  what  are 
called  night-terrors  in  children,  and  in 
many  instances,  even  in  adults,  ap¬ 
pears  so  real  as  to  affect  the  nervous 
system  very  seriously  when  it  occurs. 
Nightmare  generally  partakes  some¬ 
what  of  the  nature  of  a  tragedy,  and 
the  scene  which  rises  before  the  imagi¬ 
nation  of  the  individual  is  one  full  of 
horror,  and  appears  for  the  time  being 
to  be  so  real  as  to  give  rise  to  screams, 
indicating  the  terror  that  the  sleeker  is 
possessed  with.  So  real  does  the  scene 
that  is  being  enacted  appear  to  the 
sleeper,  that  it  frequently  results  in 
somnambulism.  In  short,  nightmare 
is  neither  more  nor  less  than  a  tem¬ 
porary  delirium  in  a  person  whose  func¬ 
tions  are  only  disturbed  for  the  time 
being.  The  proper  remedy  for  this 
distressing  nervous  disturbance  is,  to 
avoid  everything  that  is  indigestible 
and  pay  proper  attention  to  the  bowels, 
as  it  will  certainly  recur  if  either  of 
these  injunctions  are  ignored. 

Nipples — Sore. 

Nursing  mothers  are  sometimes 
seriously  troubled  with  this  painful 
affliction,  and  would  be  willing  to 
make  almost  any  sacrifice  to  have  a 
cure  for  it.  The  following  simple 
mixture,  will  give  immediate  relief : 
Powdered  borax,  a  small,  even  tea¬ 
spoonful;  pure  water  two-thirds  of  a 
teacupful,  alcohol,  one  and  a  half 
tablespoonful.  Mix  and  use,  wash¬ 
ing  the  nipples  with  it.  Or  take  ripe 
raw  tomatoes,  pare  and  cut  them  up; 
then  stir  in  flour  enough  to  make  a 
stiff  dough.  Roll  and  work  it  with  the 
hands  until  it  becomes  very  smooth. 
Spread  a  thin  plaster  and  apply  it  to 
the  affected  part  with  a  cloth  over  it, 
changing  the  dry  plasters  for  fresh 
ones  as  often  as  necessary.  This 
keeps  up  a  constant  perspiration, 


which  is  what  is  needed.  If  you  can¬ 
not  get  tomatoes,  a  dough  made  with 
cold  water  and  flour  will  answer. 

Ointment  for  Sore  Nipples. —  Take 
of  tincture  of  tolu,  two  drachms; 
spermaceti  ointment,  half  an  ounce; 
powdered  gum,  two  drachms.  Mix 
these  materials  well  together  to  make 
an  ointment.  The  white  of  an  egg 
mixed  with  brandy  is  the  best  appli¬ 
cation  for  sore  nipples;  the  person 
should  at  the  same  time  use  a  nipple 
shield. 

Nose-Bleed  or  Epistaxis. 

Epistaxis  is  the  technical  term  ap¬ 
plied  to  bleeding  from  the  nose.  When 
this  occurs  great  benefit  will  often  be 
derived  from  the  simple  method  of 
holding  up  the  hands  above  the  level 
of  the  head,  also  by  the  application  of 
cold  to  the  spine.  When,  however, 
the  bleeding  is  persistent,  it  may  be 
necessary  to  plug  the  nares.  This  is 
most  efficiently  accomplished  by  intro¬ 
ducing  an  india-rubber  bag  of  a  cylin¬ 
drical  shape,  and  filling  it  while  within 
the  nares  either  with  water  or  air,  and 
thus  bringing  pressure  to  bear  upon 
the  "bleeding  surface.  Cotton  wool  is 
also  used  as  a  plug  in  these  circum¬ 
stances,  and  before  its  introduction 
the  plugs  may  be  saturated  with  an 
astringent  solution,  such  as  a  solution 
of  tannin  or  per-chloride  of  iron. 
Some  people,  in  consequence  of  the 
peculiar  structure  of  the  veins,  are 
very  liable  to  frequent  bleeding  from 
the  nose.  These  patients  should  be 
treated  for  a  lengthened  period  by  the 
administration  of  remedies  which  are 
known  to  have  a  special  effect  upon 
blood  and  the  veins.  The  most 
useful  of  these  are  tincture  of  iron 
and  the  extract  of  witch  hazel  or 
hamamelis. 

Other  Remedies. — This  may  gener¬ 
ally  be  stopped  by  putting  a  plug  of 
lint  into  the  nostrils.  If  this  does  not 
do,  apply  a  cold  lotion  to  the  forehead 


838 


The  plea  of  ignorance  will  never 


raise  the  head,  and  place  over  it  both 
arms,  so  that  it  will  rest  on  the  hands ; 
dip  the  lint  plug,  slightly  moistened, 
into  some  powdered  gum  arabic,  and 
plug  the  nostrils  again;  or  dip  the  plug 
into  equal  parts  of  powdered  gum 
arabic  and  alum,  and  plug  the  nose. 
Or  the  plug  may  be  dipped  in  friars’ 
balsam,  or  tincture  of  kino.  Heat 
should  be  applied  to  the  feet;  and, 
in  obstinate  cases,  the  sudden  shock 
of  a  cold  key,  or  cold  water  poured 
down  the  spine,  will  often  instantly 
stop  the  bleeding.  If  the  bowels  are 
confined,  take  a  purgative. 

Noses  (Large) — To  Make  Small. 

Dr.  Cid,  an  inventive  surgeon  of 
Paris,  noticed  that  elderly  people,  who 
for  a  long  time  have  worn  eyeglasses 
supported  on  the  nose  by  a  spring,  are 
apt  to  have  this  organ  long  and  thin. 
This  he  attributes  to  the  compression 
which  the  spring  exerts  on  the  arteries 
by  which  the  nose  is  nourished.  The 
idea  occurred  to  him  that  the  hint 
could  be  made  useful.  Not  long  after¬ 
ward,  a  young  lady  of  fifteen  years  con¬ 
sulted  him  to  see  if  he  could  restore  to 
moderate  dimensions  her  nose,  which 
was  large,  fleshy  and  unsightly.  The 
trait,  he  found,  Was  hereditary  in  her 
family,  as  her  mother  and  sister  were 
similarly  affected.  This  was  discour¬ 
aging,  as  hereditary  peculiarities  are 
particularly  obstinate.  But  the  doctor 
determined  to  try  his  method ;  he  took 
exact  measurements,  and  had  con¬ 
structed  for  her  a  “  lunette  pince-nez  ” 
— a  spring  and  pad  for  compressing  the 
artery —  which  she  wore  at  night  and 
whenever  she  conveniently  could  in 
the  daytime.  In  three  weeks  a  consol¬ 
atory  diminution  was  evident,  and  in 
three  months  the  young  lady  was  quite 
satisfied  with  the  improvement  in  her 
features. 

Nursing  Sick  Children. 

This  is  a  more  delicate  task  than 
nursing,  adults.  The  greatest  watch¬ 


fulness  and  judgment  are  necessary  to 
determine  the  meaning  of  their  symp¬ 
toms,  and  in  giving  medicines.  Just 
as  great  care  should  be  observed  not 
to  disturb  them,  as  if  they  were  able  to 
make  complaints  of  any  carelessness. 
Let  the  room,  where  a  sick  child  is,  be 
shady,  quiet,  and  cool.  Be  careful 
not  to  speak  so  suddenly  as  to  startle 
the  half-sleeping  patient;  and  handle 
it  with  the  greatest  tenderness,  when 
it  is  necessary  to  move  it. 

If  it  is  the  lungs  that  suffer,  have  the 
little  patient  somewhat  elevated  upon 
pillows  for  easier  breathing,  and  do 
everything  to  soothe  and  make  it  com¬ 
fortable,  so  as  not  to  have  it  cry,  and 
thus  distress  its  inflamed  lungs. 

In  all  fevers  and  bowel  complaints, 
especial  attention  must  be  given  to  fre¬ 
quent  sponging  of  the  skin  with  tepid 
water;  and  great  care  exercised  not 
to  burden  the  stomach  with  too  much 
food  or  drink.  If  the  skin  becomes 
irritated  for  any  reason,  sprinkle  it  with 
flour  or  pulverized  starch.  If  the 
child  is  very  weak,  be  careful  not  to 
move  it  too  suddenly,  as  it  may  be 
startled  into  convulsions.  In  admin¬ 
istering  a  bath,  the  greatest  pains  must 
be  taken  not  to  frighten  the  child.  It 
should  be  put  in  so  gradually  and  so 
insensibly  amused  by  something  placed 
in  the  water  on  purpose,  as  to  forget 
its  fear. 

Nutritive  Enema. 

Take  eight  tablespoonfuls  of  strong 
beef-tea  and  add  the  yolk  of  one  egg 
well  beaten  up.  May  be  given  every 
six  hours,  the  bowel  being  well  washed 
out  first  with  one  pint  of  warm  water 
given  as  an  enema. 

Oats, 

As  an  article  of  diet,  should  occupy 
the  first  place  of  all  the  cereals,  contain¬ 
ing  as  it  does  a  larger  amount  of  gluten 
and  flesh  and  bone-forming  substances 
than  the  others.  It  is  most  largely 
used  in  Scotland,  and  forms  the  staple 


839 


take  awaij  our  responsibilities. 


food  of  the  agricultural  classes.  There 
is  probably  no  more  nutritious  article 
of  diet  than  well-made  oatmeal  por¬ 
ridge,  when  taken  with  milk  It  is 
also  employed,  as  is  well  known,  in  the 
manufacture  of  gruel,  and  in  the  form 
of  oat-cakes.  When  oatmeal  is  par¬ 
taken  of  largely  as  an  article  of  diet  it 
is  liable  to  give  rise  to  acidity  of  the 
stomach  and  heartburn.  This  is  due 
to  the  fact  that  it  gradually  ferments 
in  the  stomach  if  it  is  not  immediately 
digested,  and  people  who  take  oatmeal 
require  a  considerable  amount  of  exer¬ 
cise  to  make  it  agree  with  their  stom¬ 
achs;  hence  its  popularity  among 
those  whose  occupation  is  out-of-doors. 
In  some  people,  when  oatmeal  is  eaten 
it  produces  an  eruption  on  the  skin,  due 
to  the  acidity  which  it  is  liable  to  give 
rise  to.  Oatmeal  has  the  advantage 
of  acting  as  a  slight  laxative,  so  it  is  es¬ 
pecially  useful  to  those  who  are  of  a 
costive  habit.  It  should  always  be 
thoroughly  cooked  if  not  steam  cooked, 
am  it  is  now  usually  prepared. 

Ointments  and  Cerates. 

These  remedies  are  used  as  local  ap¬ 
plications  to  parts,  generally  ulcers. 
They  are  usually  spread  upon  linen  or 
other  materials. 

Old  Age 

Is  usually  said  to  commence  in  women 
about  the  fifty-third  year,  and  in  men 
about  the  sixtieth  year,  although  many 
women  retain  their  health  and  vigor 
for  a  much  longer  period.  As  old  age 
advances,  disease  of  a  serious  na¬ 
ture  is  more  liable  to  develop  than  at 
an  earlier  period  of  life,  such,  for  exam¬ 
ple  as  gout,  gravel,  rheumatism,  apo¬ 
plexy,  paralysis,  cancer,  etc.,  and  it  is 
at  this  period  of  life  that  the  effects  of 
dissipation  and  excess  in  early  life  are 
liable  to  manifest  themselves.  Old 
people  should  always  be  well  nour¬ 
ished,  and  care  should  be  taken  how 


they  attempt  to  depart  from  the  habits 
which  they  have  formed,  either  in  the 
way  of  eating  or  drinking  or  clothing, 
as  a  little  thing  at  this  period  of  life 
may  result  in  very  serious  consequences. 
Particular  attention  should  be  given 
to  the  preservation  of  the  teeth,  and  if 
these  have  disappeared  they  should 
be  immediately  replaced  by  artificial 
ones,  as  mastication  is  essential  to  di¬ 
gestion  and  to  the  prevention  of  dys¬ 
pepsia.  If  there  is  difficulty  in  masti¬ 
cation,  the  table  mincer  should  be 
brought  to  the  aid  of  the  individual. 
The  meals  should  all  be  light,  and  not 
at  too  long  intervals.  The  principal 
meal  of  the  day  should  be  taken  about 
one  or  two  o’clock  in  the  afternoon, 
and  not  late  in  the  evening.  Then, 
particular  care  should  be  observed  in 
clothing  old  people,  as  their  power  of 
resisting  cold  is  very  much  decreased 
by  advancing  years.  Woolen  clothing 
should  therefore  be  worn  next  the  skin 
by  all  elderly  people.  Exercise  to  a 
moderate  degree  should  be  taken  every 
day,  but  over-fatigue  carefully  avoid¬ 
ed.  Injuries  of  all  kinds  are  more  apt 
to  end  seriously  in  the  aged  than  in 
younger  people,  partly  in  consequence 
of  the  more  languid  state  of  the  circu¬ 
lation,  and  because  the  nervous  system 
is  not  so  able  to  sustain  shock.  Sleep¬ 
lessness  is  a  common  complaint  in 
elderly  people,  but  fortunately  sleep  is 
not  so  essential  to  their  health  as  it  is 
in  younger  people.  When,  however, 
sleep  is  difficult  to  procure,  it  will  be 
found  that  taking  a  light  meal  shortly 
before  going  to  bed  will  aid  very  much 
in  inducing  sleep.  Constipation  is  also 
liable  to  occur  in  elderly  people,  and 
this  must  be  carefully  guarded  against 
by  judicious  administration  of  aperient 
medicine,  or  an  enema  composed  of 
a  tablespoonful  of  salt  dissolved  in  a 
pint  of  warm  water  may  be  given  every 
second  day.  As  is  well  known,  the 
faculties  are  liable  to  give  way  more  or 


840 


The  greatest  luxury  of  riches  is  that  they 


less  as  age  advances,  especially  those  of 
sight  and  hearing,. 

Optical  Illusions  or  Delusions. 

Optical  illusions  or  delusions  are  the 
result  of  a  disordered  action  of  the 
nervous  system.  These  delusions  are 
always  indicative  of  disturbances  of 
the  functions  of  the  brain  which  are 
reflected  through  the  optic  nerve. 
They  may  also  arise  from  a  vitiated 
condition  of  the  blood  circulating  in 
the  nervous  system,  this  impure  con¬ 
dition  being  produced  by  absorption 
of  fa'cal  matter  from  the  colon,  of  bile 
or  of  urea.  Optical  illusions  are  al¬ 
ways  present  when  alcohol  has  been 
indulged  in  to  excess,  and  these  are 
invariably  the  first  symptoms  which 
show  themselves  in  delirium  tremens. 

Pain. 

Pain  may  be  described  as  an  aggra¬ 
vated  irritation  of  the  nerves.  It  may 
be  said  that  it  is  due  to  an  aggravated 
irritation,  of  which  sensation  is  the 
modified  form.  Injury  to  the  nerves 
in  every  instance  produces  pain, 
whereas  slight  contact  may  produce 
a  pleasing  sensation,  which,  when  in¬ 
creased,  may  give  rise  to  what  we 
recognize  as  tickling,  and  this  may  be 
carried  to  such  an  extent  as  to  so  ex¬ 
cite  the  nerves  as  to  produce  actual 
pain,  and  if  persisted  in,  delirium. 
Pain,  in  one  sense,  is  a  provision  of 
nature  to  enable  us  to  recognize  in¬ 
juries,  and  the  fear  of  it  is  such  as 
to  make  us  take  every  precaution  to 
avoid  it.  By  the  fact  of  pain  being 
present  in  any  particular  part  of  the 
body,  the  physician  is  enabled  to  form 
his  diagnosis,  and  the  character  of  the 
pain  will  often  enable  him  to  determine 
whether  it  is  of  inflammatory,  neu¬ 
ralgic,  or  rheumatic  origin.  It  is  a 
well-known  fact  that  nervous  people 
bear  pain  with  much  less  fortitude 
than  those  of  a  more  phlegmatic 
nature.  It  is  therefore  not  always 


an  evidence  that  the  pain  is  severe  be¬ 
cause  the  patient  complains  bitterly 
of  it.  Some  people  would  appear  to 
be  entirely  devoid  of  the  sensation  of 
pain,  even  when  they  require  to  under¬ 
go  operations  of  a  serious  nature,  while 
others  are  the  very  antipodes  of  this. 
Nature  has,  however,  provided  means 
by  which  pain  can  not  only  be  alle¬ 
viated,  but  entirely  destroyed;  and 
operations  which  were  at  one  time 
impossible  are  now,  by  the  intro- 
ducion  of  chloroform,  rendered  not 
only  painless,  but  free  from  many  of 
the  risks  which  formerly  would  have 
attended  them.  The  author  has  fre¬ 
quently  had  patients  under  chloro¬ 
form,  who  have  required  operations 
necessitating  the  greatest  care,  atten¬ 
tion,  and  leisure  in  their  performance, 
without  the  slightest  appearance  of 
danger  presenting  itself.  When  pain 
is  local,  or  due  to  disease,  the  most 
popular  remedies  are  opium,  hyos- 
cyamus,  cocaine,  etc. 

Pain-Killer — Perry  Davis’. 

Alcohol  1  quart,  gum  guaiac  1 
ounce,  gums  myrrh  and  camphor, 
and  Cayenne  (pulverized),  of  each 
ounce.  Mix.  Shake  occasionally  for 
a  week  or  10  days,  and  filter  or  let 
settle  for  use.  Apply  freely  to  surface 
pains,  or  it  may  be  taken  in  teaspoon 
doses  for  internal  pains,  and  repeat 
according  to  necessities. 

Pain  Extractor. 

Spirits  of  ammonia  1  ounce,  lauda¬ 
num  1  ounce,  oil  of  organum  1  ounce, 
mutton  tallow  a,  lb. ;  combine  the 
articles  with  the  tallow  when  it  is 
nearly  cool. 

Pain — Sedative  Lotion  for. 

» 

Dissolve  one  drachm  of  extract  of 
henbane  in  twenty-four  drachms  of 
water. 

Papulous  Scall. 

Papulous  scall  is  a  mattery  pimple 
developed  in  a  highly  inflamed  skin. 


enable  you  to  escape  so  much  good  advice. 


841 


The  blisters  are  about  the  size  of  a 
split  pea,  and  are  surrounded  by  a  red 
ring.  They  are  generally  separate, 
not  clustered  like  crusted  tetter.  They 
are  scattered  over  various  parts  of  the 
body,  and  are  followed  by  a  hard 
black  crust,  or  by  a  sore.  The  disease 
is  either  acute  or  chronic.  The 
chronic  form  is  found  in  weakly 
children,  or  persons  reduced  by  sick¬ 
ness  or  low  living. 

Treatment. — For  the  acute  form, 
low  diet,  gentle  laxatives,  cold  sponge- 
bath  on  the  sound  parts,  and  an  oint¬ 
ment  of  oxide  of  zinc,  one  drachm; 
spermaceti  ointment,  one  ounce,  mixed. 
For  the  chronic  form,  tonics  should  be 
given  internally,  and  the  above  oint¬ 
ment  used. 

Physical  Training — Rules  for. 

Too  many  systems  of  physical 
culture  tend  to  strain  the  muscular 
system  rather  than  train  it.  In  all 
systems  care  should  be  taken  to  make 
the  work  progress  gradually.  Fitz¬ 
simmons,  the  boxer,  gives  the  follow¬ 
ing  rules  for  training: 

1.  Don’t  smoke. 

2.  Don’t  drink. 

3.  Don’t  chew. 

4.  Get  all  the  pure  fresh  air  you 
can. 

5.  Get  all  the  sleep  you  can. 

6.  Eat  plain,  wholesome  food,  and 
lots  of  it. 

If  these  rules  are  followed,  he 
promises  the  gradual,  but  sure  de¬ 
velopment  of  health  and  strength. 

Piles. 

This  is  another  very  common  com¬ 
plaint,  and  one  which  causes  great 
distress.  It  consists  in  a  fullness  of 
blood,  and  languid  circulation  in  the 
lower  part  of  the  bowel  or  rectum. 
In  consequence  of  this  congestion, 
either  the  veins  of  the  intestine  be¬ 
come  enlarged  or  varicose,  or  the  blood 
gets  infiltrated  into  the  cells  beneath 


the  mucous  membrane,  and  collects 
so  as  to  form  bloody  tumors.  These 
tumors,  which  are  seldom  absent, 
are  the  leading  feature  of  the  piles. 
Sometimes  they  appear  externally, 
around  the  anus;  this  is  external 
piles.  At  other  times  they  are  within 
the  bowel;  the  complaint  is  then 
called  internal  piles.  When  the  blood 
is  discharged,  they  are  called  bleeding 
piles;  and  when  not,  blind  piles. 

Symptoms. — Usually  there  is  a  sense 
of  weight  and  weakness  in  the  lower 
part  of  the  back  and  loins,  with  a 
painful  itching  about  the  anus.  On 
the  going  to  stool,  there  is  a  burn¬ 
ing,  cutting  pain  experienced,  which 
is  followed  by  bearing  down  and 
tenesmus.  If  it  be  bleeding  piles, 
the  little  tumors  will  bleed  at  every 
motion  of  the  bowels.  There  are  often 
disagreeable  sensations  in  the  head,  and 
an  irritable  state  of  mind,  and  a  sense 
of  fullness  and  anxiety  in  the  stomachl 
The  disease  is  caused  by  habitual 
constipation,  sitting  a  great  deal,  rid¬ 
ing  much  on  horseback,  high-seasoned 
food,  over-exertion,  and  induration 
of  the  liver.  It  is  also  very  common 
in  pregnancy  from  several  causes. 

Treatment. — Medicines — purges  in 
particular — must  not  be  taken.  The 
constipation  may  be  corrected  as  be¬ 
fore  mentioned;  or  if  it  is  necessary 
to  give  something  to  move  the  bowels, 
let  it  be  this:  confection  of  senna,  two 
ounces;  cream  of  tartar,  one  ounce; 
flowers  of  sulphur,  one  ounce;  syrup 
of  ginger,  enough  to  make  a  stiff  paste. 
Mix.  A  piece  as  large  as  a  nutmeg  is 
to  be  taken  as  often  as  necessary  to 
keep  the  bowels  open.  A  soothing 
ointment,  made  of  two  ounces  of  lard, 
and  one  drachm  of  sulphur,  and  rubbed 
between  two  plates  of  lead  until  it  is 
well  blackened,  is  excellent  for  an 
application  to  the  parts.  Frequent 
injections  of  cool  water  will  do  as 
much  as  anything  to  allay  the  in- 


842 


Get  rich  by  honesty. 


flammation.  Steaming  the  parts  over 
a  hot  decoction  of  heps,  or  stramonium, 
will  frequently  give  relief.  The  diet 
must  be  cooling  and  loosening. 

Black  Pepper  Confection. 

Take  of  black  pepper  and  elecam¬ 
pane  root,  each  one  ounce;  fennel 
seeds,  three  ounces;  honey  and  sugar, 
of  each  two  ounces.  Rub  the  dry  in¬ 
gredients  to  a  fine  powder,  and  when 
the  confection  is  wanted,  add  the 
honey,  and  mix  well.  Dose,  from  one 
to  two  drachms.  Use  in  hemor¬ 
rhoids,  or  piles. 

Pimples — Dry. 

Dry  pimples,  under  the  several 
names  of  red  gum,  tooth  rash,  as  seen 
in  children,  and  lichen  and  prurigo  in 
adults,  are  exceedingly  troublesome, 
and  if  much  scratched  and  torn,  may 
form  painful  sores.  Prurigo  often 
causes  elderly  people  a  great  deal  of 
suffering,  giving  them  no  rest  day  or 
night,  from  the  tormenting  sensation 
of  numberless  ants  crawling  upon  the 
skin,  or  red-hot  needles  piercing  it. 

Treatment.— Careful  diet,  and  gentle 
cathartics,  or  tonics,  according  to  the 
condition  of  the  system.  Externally, 
cold,  salt-water  sponge-bath,  and 
glycerine,  applied  with  a  soft  sponge; 
vinegar  and  water,  or  creosote  oint¬ 
ment.  If  the  itching  affects  some 
-very  sensitive  parts,  a  wash  of  rose¬ 
water,  four  ounces;  pulverized  borax, 
half  an  ounce;  sulphate  of  morphine, 
six  grains,  should  be  used  many  times 
a  day. 

Pleurisy,  or  Pleuritis. 

Pleurisy,  or  pleuritis,  is  a  term  given 
to  that  inflamed  condition  of  the 
pleura  which  causes  roughening  of  its 
surface,  and,  in  consequence  of  the 
friction  which  is  induced,  intense  pain 
becomes  a  prominent  symptom  of  the 
disease.  It  is  rarely,  however,  that 
the  pleura  is  affected  without  disease 
in  the  neighboring  portion  of  the  lung 


being  also  present,  when  pleuro¬ 
pneumonia  is  said  to  exist.  It  is 
always  attended  with  a  short,  dry 
cough  in  its  first  stage,  but  afterwards 
the  cough  is  accompanied  by  a  rusty- 
colored  expectoration,  and  there  is, 
invariably,  considerable  fever  accom¬ 
panied  by  a  high  temperature.  Noth¬ 
ing  seems  to  give  relief  to  pleurisy  so 
rapidly  as  the  prompt  application  of 
leeches  over  the  part  affected.  If, 
however,  the  disease  has  existed  for 
a  day  or  two,  a  fly-blister  should  be 
applied  over  the  seat  of  disease.  When 
the  temperature  is  high,  phenacetine 
in  five-grain  doses  should  be  ad¬ 
ministered  every  four  hours  until  this 
is  reduced,  while  the  bodily  strength 
should  be  well  maintained  by  a  copious 
supply  of  milk  diet  in  the  form  of 
arrowroot,  sago,  or  tapioca  gruels. 
For  the  intense  pain,  one  grain  of 
opium  with  one  grain  of  calomel  may 
be  administered  at  intervals  of  three 
or  four  hours. 

Pneumonia. 

Pneumonia,  or  inflammation  of  the 
lungs,  is,  doubtless,  a  disease  due  to 
the  invasion  of  a  specific  germ.  Of 
course  this  germ  cannot  develop  its 
virulence  in  a  healthy  subject;  the 
health  of  the  individual  must  be,  first 
of  all,  so  far  deteriorated  as  to  permit 
its  making  a  soil  for  its  development 
and  propagation  within  the  lungs. 
Pneumonia  is  invariably  accompanied 
by  very  high  fever,  rapid  breathing, 
lividity  of  the  countenance,  and  a 
hacking  cough,  which,  in  a  day  of  two, 
is  accompanied  by  an  expectoration 
most  viscid  in  character,  and  having 
more  or  less  of  a  rusty-colored  appear¬ 
ance.  On  percussion,  the  chest  over 
the  seat  of  the  disease  is  invariably 
dull,  and  if  the  stethoscope  be  placed 
over  the  dull  area,  a  fine  crepitation 
or  crackling  sound  wall  be  audible, 
this,  as  time  goes  on,  becomes  more 
and  more  of  a  crackling  and  afterwards 


Sabbath  days  are  quiet  'islands  on  the  tossing  sea  of  life.  843 


of  a  bubbling  nature.  The  great 
point  in  the  treatment  of  pneumonia 
is  to  keep  the  temperature  low,  and 
this  can  best  be  accomplished  by 
giving  phenacetine  in  three-grain  doses 
for  an  adult  every  four  hours,  while 
considerable  benefit  may  also  be  de¬ 
rived  by  the  application  of  a  fly- 
blister  over  the  seat  of  inflammation. 
At  the  same  time,  the  vital  powers 
must  be  thoroughly  sustained  by  an 
abundance  of  nutritious  food,  and 
careful  attention  should  be  given  to 
the  bowels.  The  patient  should  be 
kept  in  a  well-ventilated  room,  the 
air  of  which  may  be  kept  warm  if  the 
cough  is  very  persistent.  The  old 
method  of  treating  pneumonia  by 
opium  and  calomel  is,  however,  not 
to  be  ignored,  as  the  calomel  would 
appear  to  act  powerfully  as  an  anti¬ 
septic  and  alterative,  while  the  opium 
soothes  the  pain  which  almost  invar¬ 
iably  accompanies  pneumonia,  in  con¬ 
sequence  of  the  pleura  in  the  neighbor¬ 
hood  being  also  in  a  state  of  inflam¬ 
matory  action. 

Poisons — Effects  of. 

A  poison  is  a  substance  which  is 
capable  of  altering  or  destroying 
some  or  all  of  the  functions  necessary 
to  life.  When  a  person  is  in  gqod 
health,  and  is  suddenly  attacked, 
after  having  taken  some  food  or  drink, 
with  violent  pain,  cramp  in  the  stom¬ 
ach,  feeling  of  sickness  or  nausea, 
vomiting,  convulsive  twitchings,  and 
a  sense  of  suffocation;  or  if  he  be 
seized,  under  the  same  circumstances, 
with  giddiness,  delirium,  or  unusual 
sleepiness,  it  may  be  supposed  that 
he  has  been  poisoned. 

Poisons — Classified. 

Poisons  have  been  divided  into  four 
classes : 

Those  causing  local  symptoms; 

Those  producing  spasmodic  symp¬ 

toms; 


Narcotic  or  sleepy  symptoms; 
and 

Paralytic  symptoms.  Poisons  may 
be  mineral,  animal,  or  vegetable. 

Hints  in  Cases  of  Poisoning. 

Always  send  immediately  for  a  med¬ 
ical  man. 

Save  all  fluids  vomited,  and  articles 
of  food,  cups,  glasses,  etc.,  used  by  the 
patient  before  being  taken  ill,  and  lock 
them  up. 

Examine  the  cups  to  guide  you  in 
your  treatment:  that  is,  smell  them, 
and  look  at  them. 

Poisons — General  Antidotes  and 
Rules  to  be  Observed. 

The  first  thing  to  be  done,  wheti  a 
person  has  swallowed  a  poison  of  any 
kind,  is  to  empty  the  stomach,  by  tak¬ 
ing  a  teaspoonful  of  common  salt  and 
the  same  quantity  of  ground  mustard, 
stirred  rapidly  into  a  teacup  of  water, 
warm  or  cold,  and  swallowed  instantly. 
Next  give  water  to  drink,  cold  or 
wrarm,  as  fast  as  possible,  a  gallon  or 
more  at  a  time,  and  as  fast  as  vomited 
drink  more;  tepid  water  is  best,  as  it 
opens  the  pores  of  the  skin,  and  thus 
gives  the  speediest  vent  to  the  poison¬ 
ous  article.  If  pains  begin  to  be  felt 
in  the  bowels,  it  shows  that  part  at 
least  of  the  poison  has  passed  down¬ 
wards;  then  large  and  repeated  injec¬ 
tions  of  tepid  water  should  be  given, 
the  object  in  both  cases  being  to  di¬ 
lute  the  poison  as  quickly  and  as 
largely  as  possible.  Do  not  wait  for 
warm  water — take  that  which  is  near¬ 
est  at  hand,  cold  or  warm,  for  every 
second  of  time  saved  is  of  immense 
importance.  It  has  been  found  that 
there  is  hardly  any  poison  which,  be¬ 
ing  diluted  in  a  sufficient  quantity 
with  water,  may  not  prove  inoffensive. 
This  virtue,  coupled  with  its  universal 
availability,  makes  it  a  valuable  reme¬ 
dial  agent  in  poisoning. 


/ 


844  No  one  will  be  so  true  to  your  secret  as  yourself. 


POISONS,  SPECIAL,  AND  THEIR  ANTIDOTES. 

The  following  are  some  of  the  more  common  articles  of  poison  by  which 
human  life  is  endangered  or  destroyed,  either  by  accident  or  design,  together 
with  the  symptoms  attending  their  use,  and  the  articles  and  measures  which 
may  be  used  to  destroy  their  effects  and  save  life. 


NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

ALCOHOL. 

Confusion  of  thought ; 
inability  to  wralk  or  stand ; 
dizziness;  stupor;  highly 
flushed  or  pale  face ;  noisy 
breathing. 

Excite  vomiting  by 
large  draughts  of  warm 
wTater,  by  tickling  the 
throat,  and  by  emetics; 
use  stomach  pump;  pour 
cold  water  on  the  head 
and  back  of  the  neck; 
keep  up  motion;  whip 
the  skin,  palms  of  the 
hands  and  soles  of  the 
feet,  with  small  cords  or 
rods;  give  strong  stimu¬ 
lants,  as  ammonia. 

AMMONIA. 

Strong  acrid  and  burning 
taste  in  the  mouth;  heat 
in  the  throat  and  stomach; 
nausea;  vomiting;  great 
prostration ;  cold,  clammy 
skin;  small,  frequent  pulse. 

Antidote,  vinegar  and 
water,  or  any  dilute  veg¬ 
etable  acid;  excite  vomit¬ 
ing  ;  give  mucilages,  emet¬ 
ics,  cathartics,  clysters, 
opiates. 

AQUA  FORTIS,  OR 

Lips,  mouth  and  throat 

Calcined  magnesia,  car- 

NITRIC  ACID. 

of  yellow  color;  pain, 
burning  and  strangulation 
in  swallowing;  retelling; 
vomiting  of  dark-colored 
fluids,  with  shreds  of  mu¬ 
cous  membrane;  swelling 
of  the  throat;  difficulty 
of  sw'allowing  and  of 
breathing,  skin  cold  and 
clammy;  pulse  quick  and 
small. 

bonate  of  magnesia,  chalk 
or  whiting  in  wrater ;  soap 
and  water;  ashes  and 
water,  milk ;  white  of 
eggs;  oil  and  mucilages. 
Perhaps  use  a  stomach 
pump.  If  suffocation  is 
threatened,  open  the 
windpipe. 

Better  go  to  bed  supperless  than  rise  with  debts. 


845 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS. 

ARSENIC. 

Sickness ;  fainting ;  burn¬ 
ing  pain  in  the  stomach; 
vomiting ;  excessive  thirst ; 
dryness;  heat  and  tight¬ 
ness  of  the  throat;  diar¬ 
rhoea;  slow  and  inter¬ 
mitting  pulse ;  palsy ;  leth¬ 
argy;  insensibility;  con¬ 
vulsions,  etc. 

BISMUTH. 

Metallic  taste  in  the 
mouth,  heat  and  dryness 
of  the  throat;  severe 
burning  heat  in  the  stom¬ 
ach  and  bowels;  vio¬ 
lent  vomiting,  sometimes 
of  bloody  matter;  pro¬ 
fuse  diarrhoea;  pulse 
small,  frequent  and  irreg¬ 
ular;  skin  cold  and  clam¬ 
my  ;  respiration  difficult ; 
fainting;  convulsions,  etc. 

BLISTERING  FLIES. 

• 

Burning  in  the  throat 
and  difficulty  in  swal¬ 
lowing;  violent  pains  in 
the  stomach  and  bowels; 
nausea;  vomiting  of 

bloody  mucus;  pain  in 
the  loins;  desire  to  void 
urine,  and  passage  of 
bloody  water,  with  great 
pain. 

BLUE  VITRIOL. 
(Sulphate  of  Copper- 
Verdigris.) 

Strong  metallic  taste  in 
the  mouth;  belching,  vio¬ 
lent  vomiting  and  purg¬ 
ing  ;  griping  pains ;  cramps 
in  the  thighs  and  legs, 
frothing  at  the  mouth 
headache,  giddiness,  con¬ 
vulsions,  insensibility,  etc. 

TREATMENT. 


Hydrated  sesqui-oxide 
of  iron;  emetics  of  3  to  5 
grs.  of  sulphate  of  copper; 
10  to  15  grs.  sulphate  of 
zinc ;  ipecac ;  mustard 
seed;  tickle  the  throat 
with  the  finger  or  a  feath¬ 
er;  white  of  eggs;  milk; 
gruel;  flaxseed  tea;  warm 
water  largely ;  oil  and 
limewater;  calcined  mag¬ 
nesia. 

Large  potions  of  milk, 
white  of  eggs,  oil;  pro¬ 
mote  vomiting  by  large 
draughts  of  sickening 
drinks,  and  by  tickling 
the  throat  with  the  finger 
or  a  feather ;  use  stomach 
pump. 


Emetics;  copious 
draughts  of  warm  wa¬ 
ter,  milk,  mucilaginous 
drinks ;  tickling  the  throat 
with  the  finger  or  a  feather. 


Early  vomiting  by 
large  draughts  of  warm 
water  and  by  tickling  the 
throat ;  strong  coffee, 
milk,  white  of  eggs,  wheat 
flour  and  water,  mucil¬ 
ages  ;  stomach  pump. 


846 


It  is  not  what  we  take  up,  but  what 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

CARBOLIC  ACID. 

The  best  antidote  for 
carbolic  acid,  after  the 
stomach  pump,  is  large 
doses  of  olive  or  almond 
oil,  with  a  little  castor  oil. 

CARBONIC  ACID  GAS. 

Found  in  wells,  cellars, 
mines,  etc1.,  and  largely 
given  off  in  the  burning 
of  charcoal  in  close  rooms. 

Drowsiness,  difficulty 
of  respiration,  suffocation ; 
face  swelled  and  more  or 
less  discolored;  sensation 
of  great  weight  in  the 
head ;  vertigo,  loss  of  mus¬ 
cular  power,  and  insensi¬ 
bility. 

Admission  of  fresh  air; 
friction,  especially  over 
the  lungs;  artificial  res¬ 
piration,  by  inflating  the 
lungs  by  the  mouth  or 
bellows ;  application  of 
strong  stimulants  to  the 
mouth  or  nose ;  cold  water 
poured  upon  the  head  and 
back  of  the  neck.  If  the 
body  be  cold,  a  warm 
bath. 

COBALT. 

Of  importance  from  its 
extensive  use  as  fly-poi¬ 
son,  children  having  eaten 
it  and  thereby  been  poi¬ 
soned. 

Heat  and  pain  in  the 
throat  and  stomach;  vio¬ 
lent  retching  and  vomit¬ 
ing,  cold  and  clammy 
skin;  small  and  frequent 
pulse ;  respiration  hurried, 
anxious  and  difficult; 
diarrhoea,  etc. 

Give  freely  milk,  white 
of  eggs,  wheat  flour  and 
water,  nauseating  teas, 
mucilages,  emetics  and 
clysters. 

CORROSIVE  SUBLI¬ 
MATE. 

Carelessly  made  use  of 
in  many  families  as  a  bed¬ 
bug  poison. 

Strong  metallic  or  cop¬ 
pery  taste  in  the  mouth; 
burning  heat  and  con¬ 
striction  of  the  throat; 
severe  pain  in  the  stomach 
and  bowels;  violent  vomit¬ 
ing  and  purging ;  counte¬ 
nance  swollen  and  flushed 
or  anxious  and  pale ;  pulse 
small,  frequent  and  irreg¬ 
ular;  skin  cold  and  clam¬ 
my  ;  tongue  white  and 
shriveled;  respiration  dif¬ 
ficult  ;  fainting,  convul¬ 
sions  and  insensibility. 

Albumen,  which  is  con¬ 
tained  in  the  whites  of 
eggs,  abundantly;  wheat 
flour  in  water;  liquid 
starch,  milk,  iron  filings; 
excite  vomiting  early  by 
large  draughts  of  warm 
water;  mustard  seed, 
tickling  the  throat,  and 
emetics ;  use  stomach 
pump. 

we  give  up,  that  makes  us  rich. 


847 


Poisons,  Special,  and  their  Antidotes. 

(Continued) 

NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

DEADLY  NIGHT¬ 
SHADE;  or, 
BELLADONNA. 

Children  are  sometimes 
poisoned  by  eating  the 
berries,  which  have  a 
sweetish  taste. 


Dryness  and  stricture 
of  the  throat;  nausea, 
vertigo,  dilated  pupils, 
dimness  of  sight,  laughter, 
delirium ;  redness  and 
swelling  of  the  face;  con¬ 
vulsions,  general  paraly¬ 
sis,  and  insensibility. 


Emetics  of  sulphate  of 
zinc  (10  to  15  grs.),  or 
copper  (3  to  5  grs.) ;  large 
purgatives  and  clysters ; 
take  vinegar  and  water, 
or  other  vegetable  acids, 
freely ;  bitter  infusions ; 
1  i  m  e-w  ater;  stomach 
pump;  cold  water  poured 
on  the  head,  and  strong 
stimulants. 


FOOL’S  PARSLEY. 

Taken  by  mistake  for 
common  parsley. 


FOXGLOVE;  or 
DIGITALIS. 


FUNGUSES 

Or  poisonous  mush¬ 
rooms  (fungi),  taken  by 
mistake  for  eatable  mush¬ 
rooms. 

HELLEBORE. 

Sometimes  used  in  a 
poisonous  quantity  as  a 
dressing  for  a  sore. 


Heat  of  throat  and 
thirst;  oppression  at  the 
stomach ;  nausea,  vomit¬ 
ing,  and  occasionally  purg¬ 
ing  ;  cold  and  moist  skin ; 
small  and  frequent  pulse; 
headache,  vertigo  and  de¬ 
lirium. 

Intermitting  pulse ;  ver¬ 
tigo,  indistinct  vision, 
nausea,  vomiting,  hic¬ 
cough,  cold  sweats,  delir¬ 
ium,  syncope  and  con¬ 
vulsions. 

Pain  in  the  stomach; 
nausea,  vomiting  and 
purging ;  great  thirst,  colic 
pains,  cramp,  convulsions, 
vertigo,  delirium. 

Violent  vomiting  and 
purging ;  bloody  stools ; 
great  anxiety ;  tremors, 
vertigo,  fainting,  sinking 
of  the  pulse,  cold  sweats, 
and  convulsions. 


Emetics  of  zinc  or  cop¬ 
per;  warm  water;  milk; 
flaxseed  or  chamomile 
tea;  purgatives,  clysters; 
warm  bath,  stimulants 
and  opiates. 


Emetics,  followed  by 
strong  stimulants,  (bran¬ 
dy,  ether,  ammonia), 
opiates,  counter-irritation, 
mustard-seed  poultices, 
or  blisters  to  the  pit  of  the 
stomach ;  cold  affusions. 

Emetics,  purgatives, 
mucilages,  acid  drinks, 
stimulants  (ether,  brandy, 
ammonia),  opiates,  bit¬ 
ters. 

Excite  speedy  vomiting 
by  large  draughts  of 
warm  water,  molasses  and 
water,  tickling  the  throat 
with  the  finger  or  a  feath¬ 
er,  and  emetics;  give  oily 
and  mucilaginous  drinks, 
oily  purgatives  and  clys¬ 
ters,  acids,  strong  coffee, 
camphor  and  opium. 


848 


Sensuality  is  the  grave  of  the  soul. 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

HEMLOCK. 

Dimness  of  sight,  de¬ 
lirium,  swelling  of  the 
abdomen,  with  pain,  vom¬ 
iting  and  purging. 

Emetics  of  sulphate  of 
zinc  or  copper,  assisted 
by  copious  draughts  of 
warm  water,  milk,  flax¬ 
seed  tea,  chamomile,  etc. ; 
stomach  pump ;  pouring 
cold  water  on  the  head 
and  back;  stimulants  and 
acids. 

HENBANE. 

Appearance  of  intoxi¬ 
cation  ;  sickness,  stupor, 
dimness  of  sight,  delirium, 
great  dilatation  of  the  pu¬ 
pils  insensibility. 

Emetics,  with  strong 
stimulants,  as  sulphate  of 
zinc  or  copper,  tartar 
emetic  or  ipecac,  with 
mustard  seed  or  Cay¬ 
enne,  acid  drinks,  am¬ 
monia,  brandy,  ether, 
strong  coffee,  cold  affu¬ 
sion;  stomach  pump  and 
stimulating  the  skin. 

LIME. 

Heat  in  throat  and 
stomach,  nausea,  vomit¬ 
ing,  pain  in  the  stomach, 
violent  colic  pains,  diar¬ 
rhoea,  sometimes  consti¬ 
pation. 

Vinegar,  lemon-juice, 
or  any  vegetable  acid, 
freely;  demulcent  drinks, 
opiates,  warm  bath,  etc. 

LUNAR  CAUSTIC. 
(Nitrate  of  Silver). 

Burning  pain  in  the 
stomach,  nausea,  retching, 
vomiting;  sometimes  ex¬ 
treme  purging;  cold  and 
clammy  skin;  small,  fre¬ 
quent,  and  irregular  pulse ; 
respiration  difficult;  faint¬ 
ing,  convulsions. 

Common  salt  in  solu¬ 
tion  abundantly;  warm 
water;  irritation  to  the 
throat ;  emetics,  warm 
bath,  purgatives,  opiates. 

MEADOW  SAFFRON. 

Nausea,  vomiting,  pain 
in  the  stomach,  griping 
pains  in  the  bowels,  with 
violent  purging;  cold 
sweats;  small,  frequent, 
and  irregular  pulse. 

Excite  vomiting  (if  not 
already  free  enough)  by 
the  use  of  nauseating 
drinks,  tickling  the  throat, 
and  emetics;  mucilages, 
opiates,  with  stimulants. 

Shiftlessness  is  only  another  name  for  aimlessness. 


849 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

MONK’S  HOOD. 

(See  Opium.) 

Nausea,  violent  vomit¬ 
ing  and  purging;  vertigo, 
cold  sweats,  delirium,  con¬ 
vulsions. 

Excite  vomiting  (if 
not  already  free  enough) 
by  emetics,  large  quanti¬ 
ties  of  warm  water,  mo¬ 
lasses  and  water,  milk, 
flaxseed  and  chamomile 
teas,  etc.;  acid  drinks; 
stimulants,  brand}’,  ether, 
ammonia;  opiates. 

MOUNTAIN  LAUREL. 

Of  great  importance,  as 
honey  made  from  its 
flowers  is  poisonous,  and 
birds  which  feed  upon  its 
buds  in  winter  are  like¬ 
wise  poisonous. 

Giddiness,  violent  flush¬ 
ings  of  heat  and  cold,  sick¬ 
ness  at  the  stomach,  with 
repeated  vomiting  and 
purging;  delirium;  fre¬ 
quent  and  weak  pulse, 
extreme  debility,  profuse 
perspiration,  convulsions, 
etc. 

Emetics,  mucilaginous 
and  nauseating  drinks, 
warm  water,  or  molasses 
and  water,  tickling  the 
throat,  purgatives,  clys¬ 
ters,  strong  stimulants, 
ammonia,  coffee,  cold 

affusion,  stomach  pump. 

MURIATIC  ACID. 

Extreme  irritation; 
burning  and  sense  of 

strangulation  in  swallow¬ 
ing;  discharge  of  shreds 
of  mucous  membrane ; 
swelling  of  the  throat; 
difficulty  of  swallowing 
and  breathing;  skin  cold 
and  covered  with  clammy 
sweat;  pulse  dull  and 
small ;  lining  membrane 
of  the  mouth  and  throat 
partially  destroyed. 

Carbonate  of  magnesia, 
calcined  magnesia,  chalk, 
or  whiting  in  water;  soap 
and  water;  ashes  and 
water,  white  of  eggs,  milk, 
oil,  etc.  Plaster  from 
the  wall  may  be  beaten 
down  to  a  paste  with 
water,  and  given;  carbo¬ 
nate  of  soda,  with  barley- 
water,  slippery  elm.  If 
suffocation  is  threatened, 
open  the  windpipe. 

MURIATE  OF  BARYTES. 

Pain,  burning,  weight 
in  the  stomach;  vertigo 
dimness  of  vision,  ringing 
in  the  ears,  pain  in  the 
head,  throbbing  in  the 
temples,  paralysis,  con¬ 
vulsions. 

Epsom  or  Glauber’s 
salts  in  solution,  emetics, 
large  draughts  of  warm 
water,  tickling  the  throat, 
flaxseed  tea,  stomach 
pump;  opiates  in  large 
doses. 

850 


Silence  is  one  of  the  great  arts  of  conversation . 


Poisons,  Special,  and  their  Antidotes. 

(Continued) 

NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

MURIATE  OF  TIN. 


Strong  metallic  (cop¬ 
pery)  taste;  sense  of  tight¬ 
ness  in  the  throat,  diffi¬ 
cult  respiration,  violent 
vomiting,  with  cramp  in 
the  stomach;  severe  colic 
pains,  with  purging;  cold 
clammy  skin;  small,  fre¬ 
quent  pulse ;  paralysis, 
convulsions. 


Milk,  largely  adminis¬ 
tered  ;  emetics,  large 
draughts  of  warm  water, 
tickling  the  throat,  hot 
cloths  to  the  stomach 
and  bowels,  soothing  and 
opiate  clysters. 


NITRE. 

Sometimes  taken  by 
mistake  for  some  other 
salt. 


Intense  pain  in  the 
stomach,  nausea,  vomit¬ 
ing,  profuse  purging, 
bloody  stools,  severe  colic 
pains  in  the  lower  part 
of  the  bowels,  difficult 
breathing,  great  prostra¬ 
tion,  fainting,  convul¬ 
sions. 


Flaxseed  tea,  barley- 
water,  molasses  and  water, 
fielding  the  throat,  emet¬ 
ics,  opiates,  stimulants, 
brandy,  ether,  etc. 


NUX  VOMICA  OR 
STRYCHNIA. 


An  extremely  persis¬ 
tent  bitter  taste  in  the 
mouth,  muscular  spasms, 
great  rigidity,  limbs  fixed 
and  stretched  out,  jaws 
spasmodically  shut,  drow¬ 
siness.  If  the  symptoms 
are  prolonged,  nausea, 
vomiting,  difficulty  of 
respiration,  asphyxia. 


The  Cannabis  India  (a 
variety  of  the  hemp  plant) 
has  been  recommended 
as  an  antidote;  emetics, 
to  produce  immediate 
vomiting ;  stomach  pump ; 
vinegar,  and  other  vege¬ 
table  acids  in  water. 


OIL  OF  CEDAR. 


Heat  in  the  stomach, 
followed  immediately  by 
convulsions,  with  froth¬ 
ing  at  the  mouth;  pulsa¬ 
tion  ceases  early.  The 
body  is  warm  a  long  time 
after  death. 


Vomiting  to  be  excited 
as  early  as  possible  by 
large  draughts  of  warm 
water  and  other  nauseat¬ 
ing  drinks,  by  ground 
mustard  seed,  and  tick¬ 
ling  the  throat;  use  the 
stomach  pump  as  early 
as  possible. 


All  skill  ought  to  be  exerted  for  universal  good. 


851 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

OIL  OF  RUE. 

Dryness  of  mouth  and 
throat,  thirst,  heat  and 
pain  in  the  stomach  and 
bowels,  headache  and 
delirium. 

Vomiting  to  be  excited 
as  quickly  as  possible  by 
large  draughts  of  warm 
water,  and  other  nauseat¬ 
ing  drinks,  by  ground 
mustard  seed,  tickling  the 
throat,  emetics ;  acids : 
stomach  pump. 

OIL  OF  SAVIN. 

Headache,  strong  gen¬ 
eral  excitement,  delirium, 
acute  pain  in  the  stomach 
and  bowels,  nausea,  vom¬ 
iting,  purging  and  con¬ 
vulsions. 

Vomiting  to  be  excited 
by  copious  draughts  of 
warm  water,  mustard  seed, 
tickling  the  throat,  and 
emetics  of  sulphate  of 
zinc  or  copper;  acid 
drinks,  mucilages;  stom¬ 
ach  pump. 

OIL  OF  TANSY. 

Heat  in  the  stomach, 
followed  immediately  by 
convulsions,  and  frothing 
at  the  mouth;  pulsation 
feeble,  and  soon  lost. 

Vomiting  to  be  instant¬ 
ly  excited  by  copious 
draughts  of  warm  water, 
and  other  nauseating 
drinks,  mustard  seed, 
tickling  the  throat,  sul¬ 
phate  of  zinc  or  copper; 
acid  drinks,  mucilages ; 
stomach  pump. 

OIL  OF  VITRIOL. 

Extreme  irritation, pain, 
burning,  and  sense  of 
strangulation  in  swallow¬ 
ing;  retching,  vomiting, 
discharge  of  dark-colored 
fluids  and  shreds  of  mem¬ 
brane  from  the  stomach; 
swelling  of  the  throat; 
difficulty  of  swallowing 
and  breathing;  cold, 

clammy  skin;  quick  and 
small  pulse.  The  lining 
membrane  of  the  mouth 
and  throat  is  partially 
destroyed,  and  is  of  a 
white  color. 

Carbonate  of  magnesia, 
chalk  or  whiting,  mixed 
with  water,  soap,  or  ashes 
and  water ;  lime  from  the 
plastered  wall,  beat  into 
a  paste  with  water,  white 
of  eggs,  milk,  oil ;  perhaps 
the  stomach  pump,  but 
with  great  care.  If  suf¬ 
focation  is  threatened, 
open  the  windpipe. 

852 


If  slander  be  a  snake,  it  is  a  winged  one; 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS. 

TREATMENT. 

OIL  OF  TAR. 

Speedy  insensibility; 
laborious,  rattling  breath¬ 
ing;  coldness  of  the  ex¬ 
tremities  ;  contraction  of 
the  pupils;  suffusion  of 
the  eye;  feeble  pulse. 

Vomiting  to  be  instant¬ 
ly  excited  by  copious 
draughts  of  warm  water, 
etc. 

OPIUM. 

Giddiness,  drowsiness, 
insensibility,  stupor ;  pulse 
at  first  quick  and  irregu¬ 
lar,  and  breathing  hurried, 
afterwards  breathing  is 
slow  and  noisy,  and  the 
pulse  slow  and  full.  In 
favorable  cases  there  are 
early  nausea  and  vomit¬ 
ing. 

* 

Excite  instant  vomit¬ 
ing  by  mustard  seed, 
copious  draughts  of  warm 
water,  and  tickling  the 
throat;  give  sulphate  of 
zinc  (10  to  15  grs.)  or 
copper  (3  to  5);  use  the 
stomach  pump  early. 
Give  strong  stimulants, 
ether,  brandy,  ammonia, 
strong  coffee  and  tea. 
Pour  cold  water  on  the 
head  and  back  of  the  neck, 
and  whip  the  skin,  the 
palms  of  the  hands,  and 
soles  of  the  feet  with  small 
cords  or  rods. 

PHOSPHORUS. 

Hot  taste  of  garlic  or 
onions  in  the  mouth, 
violent  pains  in  the  stom¬ 
ach,  nausea  and  vomiting, 
followed  by  great  ex¬ 
citement  of  the  arterial 
vessels;  convulsions. 

Fill  up  the  stomach 
with  magnesia  and  water; 
give  emetics  and  nauseat¬ 
ing  drinks  to  keep  up  the 
vomiting.  , 

OXALIC  ACID. 

Generally  taken  acci¬ 
dentally  from  its  resem¬ 
blance  to  Epsom  salts. 

Hot,  burning  taste  in 
swallowing ;  immediate 
and  constant  vomiting, 
the  matter  thrown  up 
being  of  a  greenish  or 
brownish  color,  and  ex¬ 
tremely  acid ;  sometimes 
severe  pain ;  collapse ; 
pulse  small,  irregular, 
and  scarcely  perceptible; 
numbness  and  spasms. 

Carbonate  of  magnesia, 
calcined  magnesia,  chalk 
or  whiting,  made  into  a 
cream  with  water,  and 
administered  freely ;  lime- 
water  with  oil;  emetics, 
mucilages;  stomach  pump, 

it  flies  as  well  as  creeps. 


853 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 


SYMPTOMS. 


TREATMENT,, 


POTASH. 


Strong  acid  taste  in  the 
mouth;  burning  heat  in 
the  throat  and  stomach; 
sometimes  vomiting  and 
purging,  with  colic  pains; 
cold,  clammy  skin;  small, 
frequent  pulse. 


Vegetable  acids,  vine¬ 
gar,  lemon-juice,  or  tar¬ 
taric  acid  in  water;  emet¬ 
ics,  clysters,  opiates.' 


PRUSSIC  ACID. 


Instant  sensation  of 
weight  and  pain  in  the 
head ;  nausea,  quick  pulse. 
In  large  doses,  instant  in¬ 
sensibility,  stupor,  con¬ 
vulsions  ;  loss  of  pulsation ; 
very  slow  and  convulsive 
breathing. 


Application  of  strong 
ammonia  to  the  nostrils, 
and  stimulating  liniments 
to  the  chest;  cold  water 
poured  upon  the  head  and 
spine;  chlorine  gas;  a  di¬ 
lute  solution  of  chloride 
of  soda  or  lime. 


POISON  IVY. 


A  running  vine  which 
is  found  covering  walls, 
shrubs,  trees  and  in  mead¬ 
ows.  This  plant,  by  con¬ 
tact,  and  upon  many 
without  contact,  produces 
violent  erysipelatous  in¬ 
flammation,  particularly 
with  the  face  and  hands. 
The  sympt  oms  are  itching, 
redness,  burning,  swelling 
watery  blisters,  and  sub¬ 
sequent  peeling  of  the 
skin.  These  effects  are 
experienced  soon  after 
exposure,  and  usually  be¬ 
gin  to  decline  within  a 
week. 


Bathe  the  parts  freely 
with  spirits  of  nitre.  If 
the  blisters  be  broken,  so 
as  to  allow  the  nitre  to 
penetrate  the  cuticle,  more 
than  a  single  application 
will  rarely  be  necessary. 
Another  remedy  is  to  take 
a  handful  of  quick-lime, 
dissolve  it  in  water,  let  it 
stand  half  an  hour,  and 
then  paint  the  poisoned 
parts  with  it.  Three  or 
four  applications  will  gen¬ 
erally  cure.  Another  is 
to  bathe  the  affected  parts 
well  with  sweet  (or  olive) 
oil,  taking  internally  two 
tablespoonfuls  three  times 
a  day.  Anointing  the 
face  and  hands  with  sweet 
oil  will  prevent  poisoning 
by  the  ivy. 


854 


A  strenuous  soul  hates  cheap  successes. 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 


POISON  DOGWOOD. 

A  small,  but  beautiful 
shrub  or  tree,  from  ten 
to  fifteen  feet  high,  hav¬ 
ing  a  dark  gray  bark,  its 
smaller  branches  of  a 
lighter  color,  and  its  ex¬ 
treme  twigs  red. 


SYMPTOMS. 


TREATMENT. 


Its  effects  are  similar  to 
those  of  Poison  Ivy,  but 
more  powerful.  The  poi¬ 
sonous  principle  is  most 
energetic  during  the  burn¬ 
ing  of  the  wood. 


Treatment  the 
as  for  the  ivy. 


same 


SUGAR  OF  LEAD  OR 
WHITE  LEAD. 


A  burning,  prickling 
sensation  in  the  throat, 
with  dryness  and  thirst; 
uneasiness  at  the  pit  of 
the  stomach ;  nausea, 
vomiting,  colic  pains,  con¬ 
stipation  of  the  bowels, 
cold  skin,  feeble  and  ir¬ 
regular  pulse,  great  pros¬ 
tration  of  the  strength, 
cramps,  numbness,  para¬ 
lysis,  giddiness,  torpor, 
insensibility. 


Epsom  or  Glauber  salts 
(sulphates  of  magnesia 
and  soda),  mucilages, 
milk,  white  of  eggs,  wheat 
flour  with  water,  emetics, 
stomach  pump. 


TARTAR  EMETIC. 


Nausea,  severe  vomit¬ 
ing,  hiccough,  burning 
heat  and  pain  in  the 
stomach,  colic  pains,  vio¬ 
lent  purging,  small,  fre¬ 
quent  and  hard  pulse ; 
cramps,  vertigo,  fainting, 
and  great  prostration. 


Tea  made  of  oak  bark 
or  Peruvian  bark,  strong 
green  tea,  mucilages, 
warm  drinks,  opium, 
opiate  clysters. 


TOBACCO. 


Severe  nausea,  vomit¬ 
ing,  headache,  sudden 
sinking  of  the  strength, 
cold  sweats,  convulsions. 


Emetics,  copious 
draughts  of  warm  water, 
tickling  the  throat  with 
the  finger  or  feather,  pur¬ 
gatives,  acid  drinks,  stim¬ 
ulants,  brandy,  camphor, 
etc. 


THORN  APPLE  OR 
STRAMONIUM. 


Vertigo,  delirium,  stu¬ 
por,  convulsions,  paraly¬ 
sis,  cold  sweats,  feeble  and 
irregular  pulse. 


Emetics  of  sulphate  of 
zinc  or  copper,  mustard 
seed,  tickling  the  throat, 
stomach  pump. 


■I..-.  ,, . . 


855 


We  talk  little  if  we  do  not  talk  about  ourselves. 


Poisons,  Special,  and  their  Antidotes.  (Continued) 


NAME  OF  POISON. 

SYMPTOMS, 

TREATMENT. 

WHITE  VITRIOL  OR 

Bitter  taste  in  the 

Albumen,  white  of  eggs, 

SULPHATE  OF  ZINC. 

mouth,  with  sensation  of 
choking;  nausea,  and  se¬ 
vere  vomiting;  pain  in  the 
stomach  and  bowels; 
purging,  difficult  breath¬ 
ing*  quick  and  small  pulse, 
coldness  of  the  extremi¬ 
ties. 

wheat  flour  and  water, 
milk  abundantly,  infu¬ 
sions  of  tea,  oak  bark, 
etc.,  emetics,  purgatives, 
and  opiate  clysters. 

Poisonous  Drugs — Labels  for. 

Very  many  cases  of  accidental 
poisoning  would  be  prevented  if  drug¬ 
gists  would  print  labels  that  would  not 
only  give  the  name  of  the  poison  and 
the  dose,  but  would  also  give  the  anti¬ 
dote.  A  transcript  for  such  a  label 
might  be  as  follows : 

LAUDANUM— POISON. 

“Dose.  — For  an  adult,  from  twenty 
to  forty  drops.  Should  not  be  given  to 
children  except  in  very  small  doses. 

Antidote.— In  case  of  accident,  use 
active  stimulants.  Coffee,  tea,  brandy 
and  ammonia.” 

Pomatums— To  Make. 

The  lard,  fat,  suet,  or  marrow  used 
must  be  carefully  prepared  by  being 
melted  with  as  gentle  a  heat  as  possi- 
ole,  skimmed,  strained,  and  cleared 
from  the  dregs  which  are  deposited  on 
standing. 

Ordinary  Pomatum. —  Mutton  suet, 
prepared  as  above,  one  pound ;  lard, 
three  pounds;  carefully  melted  to¬ 
gether,  and  stirred  constantly  as  it 
cools,  two  ounces  of  bergamot  being 
added. 

Hard  Pomatum. — Lard  and  mutton 
suet  carefully  prepared,  of  each  one 
pound ;  white  wax,  four  ounces ;  essence 
of  bergamot,  one  ounce. 


Pomade — Castor  Oil. 

Castor  oil,  four  ounces;  prepared 
lard,  two  ounces;  white  wax,  two 
drachms;  bergamot,  two  drachms; 
oil  of  lavender,  twenty  drops.  Melt 
the  fat  together,  and  on  cooling  add 
the  scents,  and  stir  till  cold. 

Proud  Flesh — To  Remove. 

Pulverize  loaf-sugar  very  fine,  and 
apply  it  to  the  part  affected.  This 
is  a  new  and  easy  remedy,  and  is  said 
to  remove  it  entirely  without  pain. 

Pulse. 

Pulse  is  that  sensation  which  is  im¬ 
parted  by  the  waves  of  blood  passing 
through  the  arteries,  and  indicates  each 
beat  of  the  heart,  the  condition  of  the 
circulation,  and  the  strength  of  the  in¬ 
dividual.  A  regular,  steady  pulse, 
which  is  not  easily  obliterated  by 
pressure,  indicates  a  good  condition 
of  the  general  health,  whereas  if  the 
pulse. beat  intermits,  this  fact  usually 
points  to  some  faulty  action  of  the 
heart.  Rapidity  of  the  pulse  may 
indicate  either  a  high  state  of  fever  or 
a  condition  of  nervous  excitement. 
When  fever  is  present  and  the  pulse 
is  rapid  it  is  generally  full,  and  round, 
and  easily  compressed.  The  average 
pulse  in  a  healthy  man  in  the  prime  of 
life  may  be  estimated  as  beating  72 


856 


Length  of  saying  makes  languor  of  hearing. 


times  in  a  minute,  but  though  this  is 
the  average  there  are  many  deviations, 
and  even  in  the  same  individual  the 
pulse  varies  greatly  according  to 
the  time  of  day  it  is  taken,  and 
the  condition  of  his  nervous  system 
at  the  time.  A  quick  pulse  is  never 
an  indication  of  health,  although  some 
people  appear  to  be  fairly  well  with 
the  pulse  ranging  from  80  to  90;  in 
others  the  pulse  may  appear  to  be  ex¬ 
ceedingly  slow,  and  may  not  exceed  40 
beats  in  the  minute,  and  yet  appar¬ 
ently  fair  health  is  enjoyed. 

The  following  is  a  table  drawn  up 
by  M.  Quetelet: — 


Age.  Average  of  Pulsa¬ 

tions  per  minute. 

Birth .  136 

5  years .  88 

10-15...'. . ; .  78 

15-20 .  69 

25-30 .  71 

30-50 .  70 


The  most  convenient  part  of  the  body 
for  feeling  the  pulse  is  the  wrist,  where 
the  radial  artery  lies  upon  the  bone 
and  is  very  superficial.  In  affection 
of  the  brain,  causing  great  depression, 
the  pulse  is  usually  slow,  whereas  in 
peritonitis  it  is  very  rapid  and  thready 
in  character. 

Purgatives. 

Purgatives  are  those  medicinal  sub¬ 
stances  which  excite  and  accelerate 
the  movements  of  the  alimentary 
canal,  and  increase  the  discharges 
from  it.  Purgatives  are  divided  into 
simple  laxatives  and  drastic  purgatives. 
A  laxative  effect  may  be  produced  by 
certain  articles  of  diet,  such  as  brown 
bread,  porridge,  uncooked  foods,  or 
even  by  drinking  cold  water  before 
breakfast.  These  are  generally  de¬ 
scribed  as  dietetic  laxatives,  and  act, 
more  or  less,  by  the  mechanical  irri¬ 
tation  which  they  produce  upon  the 
mucous  lining  of  the  bowel.  Injec¬ 
tions  also  act  as  laxatives  by  washing 


out  the  bowel,  and  are  most  useful  in 
the  treatment  of  a  sluggish  condition 
of  the  colon.  Their  more  general  use 
would  add  very  much  to  the  comfort 
of  those  troubled  with  constipation  or 
an  inefficient  action  of  the  colon. 
Among  the  more  gentle  laxatives  may 
be  included — olive  oil,  almond  oil, 
extract  of  malt,  phosphate  of  soda, 
hyposulphite  of  soda,  cream  of  tartar, 
prunes,  sulphur,  and  tamarinds.  Those 
having  a  more  energetic  effect  are- 
aloes,  cascara  sagrada,  podophyllin, 
Epsom  salts,  Glauber  salts,  jalap, 
calomel,  grey  powder,  blue  pill,  rhu¬ 
barb,  senna,  and  magnesia,  where 
there  is  an  acid  condition  of  the  stom¬ 
ach  ;  while  those  having  a  more  drastic 
effect  are  substances  such  as  colocynth, 
scammony,  gamboge,  etc.  The  great 
point  to  observe  in  taking  purgatives 
is  to  ascertain  what  is  the  direct  cause 
of  constipation.  It  may  be  due  to 
errors  of  diet,  want  of  exercise,  indi¬ 
gestion,  or  habitual  neglect  of  the  calls 
of  nature,  when  of  course  the  lower 
bowel  becomes  distended  and  semi- 
paralyzed,  in  consequence  of  the 
accumulations  which  have  existed  so 
long  within  its  canal,  because  the  parts 
have  got  stretched  and  unable  to  act 
by  unaided  efforts.  If  the  laws  of 
nature  were  properly  attended  to  pur¬ 
gatives  would  be  rarely  called  for, 
but  when  they  are  necessary  it  is  im¬ 
portant  that  they  should  be  employed 
without  hesitation,  as  many  evil  conse¬ 
quences  arise  from  constipation,  and 
predisposition  to  disease  is  induced  by 
accumulations  within  the  intestine, 
while  the  absorption  of  foetid  fluids 
naturally  arises  therefrom. 

Pus. 

Pus  is  the  discharge  which  is  found 
in  abscesses,  upon  granulating  surfaces, 
open  wounds  and  ulcers.  It  varies 
very  much  in  character,  but  in  every 
instance  it  is  the  result  of  decompo¬ 
sition.  At  one  time  pus  was  thought 


Evil  tongues  never  want  a  whet. 


857 


to  be  essential  to  the  act  of  healing; 
now,  however,  it  is  always  considered 
an  unnecessary  evil,  as  its  presence  can 
always  be  avoided  by  the  judicious 
and  careful  employment  of  antiseptics, 
except  of  course  in  the  formation  of  ab¬ 
scesses  which  are  beyond  the  control 
of  the  surgeon  until  they  have  actually 
formed;  yet,  by  prompt  interference, 
these  abscesses  can  be  frequently 
aborted  or  prevented  from  extending  in 
their  dimensions.  The  formation  of 
pus  is  due  to  the  action  of  certain 
minute  organisms  which  prey  upon  the 
secretion  of  the  membrane,  granula¬ 
tions,  or  other  part  which  has  been 
weakened  either  by  disease  or  injury, 
and  thus  rendered  an  easy  prey  to 
these  microbes. 

Quinsy,  or  Tonsilitis 

Which  has  gone  on  to  suppuration,  is 
one  of  the  most  painful  affections  that 
can  possibly  attack  the  throat.  It  is 
closely  associated  with  rheumatism, 
and,  as  a  rule,  only  develops  in  rheu¬ 
matic  subjects.  The  author  has  found 
it  frequently  to  precede  an  attack  of 
rheumatic  fever.  When  the  inflam¬ 
mation  of  quinsy  has  proceeded  to  a 
certain  extent,  it  is  liable  to  give  rise 
to  an  abscess  within  the  tonsil,  which 
is  accompanied  by  considerable  fever 
and  excruciating  pain,  especially  when 
any  attempt  is  being  made  to  swallow. 
Quinsy  rarely  attacks  an  individual 
who  is  in  good  health,  but,  as  a  rule,  is 
indicative  of  a  lowered  state  of  the  gen¬ 
eral  system,  which  is  accompanied  by 
constipation,  a  highly  acid  condition  of 
the  urine,  and  a  rheumatic  condition 
of  the  blood.  When  tonsilitis  appears 
it  is  well  to  suspect  that  quinsy  may 
be  in  the  background,  and  with  a  view 
to  prevent  its  occurrence  the  following 
mixture  should  always  be  in  readiness, 
and  should  be  taken  every  two  hours 
when  the  least  indication  of  inflamma¬ 
tion  of  the  tonsils  is  present : — Chlorate 
of  potash  and  salicin,  of  each  two  and 


one-half  drachms;  guaiacum  mixture, 
six  ounces — mix,  and  take  a  dessert¬ 
spoonful  every  two  hours. 

Rheumatism 

May  be  said  to  be  composed  of  two 
varieties,  viz.,  the  acute  and  the  chron¬ 
ic.  The  direct  cause  of  rheumatism 
is  the  acid  condition  of  the  blood,  the 
acid  contained  being  uric.  It  is  inva¬ 
riably  associated  with  constipation  and 
dyspepsia  of  the  acid  type.  Certain 
individuals  are  more  prone  to  this  dis¬ 
ease  than  others;  but  the  author’s  con¬ 
viction  is,  that  even  an  individual  who 
has  a  hereditary  tendency  to  this  dis¬ 
ease  may  escape  it  altogether  if  he  pay 
sufficient  attention  to  the  daily  evacua¬ 
tion  of  the  bowels.  There  is  hardly  a 
tissue  of  the  body  that  may  not  be  af¬ 
fected  by  rheumatism.  The  acute 
variety,  however,  invariably  attacks 
the  joints,  and  serous  membrane,  such 
as  the  pericardium,  pleura,  perito¬ 
neum,  as  well  as  those  of  the  joints. 
It  is  characterized  by  a  very  high  fever, 
a  thickly  furred  tongue,  and  excruciat¬ 
ing  pain  on  the  least  movement  of  the 
parts  affected.  It  is  not  unfrequently 
preceded  by  an  attack  of  tonsilitis,  or 
quinsy,  which  may  proceed  to  suppura¬ 
tion.  This,  however,  only  goes  to 
prove  that  these  diseases  are  of  a  rheu¬ 
matic  nature,  and  owe  their  origin  to 
the  same  poison  which  develops  the 
disease  in  other  parts  of  the  body. 
Acute  rheumatism,  however,  now-a- 
days,  has  been  robbed  very  much  of  its 
painful  symptoms  and  duration.  This 
has  been  due  to  the  discovery  of  the 
fact  that  constipation  always  has  a 
great  deal  to  do  with  the  development 
and  continuance  of  the  disease,  and 
also  that  salicin  has  a  powerful  influ¬ 
ence  over  it,  this  influence  being  proba¬ 
bly  due  entirely  to  the  fact  that  sali- 
cine  is  an  antiseptic,  and  has  the  power 
of  destroying  the  virus  that  gives  rise 
to  the  chemical  change  which  takes 
place  within  the  blood.  Chronic  rheu- 


858 


Lofty  mountains  are  full  of  springs; 


matism,  although  not  excessively  pain¬ 
ful,  and  not  productive  of  the  feverish 
symptoms  which  the  acute  variety 
gives  rise  to,  is  a  disease  which  entails 
much  suffering  and  distress.  Both  of 
these  varieties  may  be  very  much  re¬ 
lieved  by  applying  to  the  parts  agents 
that  have  a  soothing  effect  upon  the 
nerves  surrounding  the  affected  areas. 
Among  these  agents  may  be  men¬ 
tioned  carbolic  acid  in  solution,  men¬ 
thol,  chloroform,  belladonna,  opium, 
etc.  In  every  instance,  however, 
the  chief  object  of  those  who  are  in 
attendance  upon  the  patient  should 
be,  to  ensure  the  daily  and  free  evacu¬ 
ation  of  the  bowels,  to  regulate  the 
diet  so  as  to  promote  digestion  to  its 
fullest  extent,  and  to  keep  the  patient 
clothed  in  flannel.  Salicin  may  be 
given  according  to  age,  in  from  5  to 
20-grain  doses  every  two  hours,  in  the 
acute  form  of  the  disease,  and  it  will 
also  be  found  beneficial  in  the  chronic 
variety.  If  the  disease  attacks  the 
throat  and  quinsy  is  threatening,  the 
following  mixture  will  generally  prove 
most  efficacious  in  arresting  its  pro¬ 
gress: — Salicin  and  chlorate  of  pot¬ 
ash,  of  each  2  J/£  drachms;  mixture  of 
guaiacum,  6  ounces — to  be  mixed, 
and  a  dessert-spoonful  taken  every 
two  hours.  It  should  always  be  re¬ 
membered  that  rheumatism  may  at¬ 
tack  portions  of  the  human  body 
which  may  appear  to  be  unlikely 
places  for  it  to  locate  itself,  such  as 
the  eye,  the  mucous  membranes,  the 
ovaries,  etc.  People  affected  in  this 
manner  are  generally  exceedingly  sus¬ 
ceptible  to  the  influences  of  cold,  and 
from  this  fact  alone  a  rheumatic  con¬ 
dition  of  the  system  may  be  recog¬ 
nized.  Thickening  of  the  joints  is 
frequently  the  result  of  a  rheumatic 
state  of  the  system,  and  what  is  often 
designated  as  rheumatic  gout  is  neither 
more  or  less  than  chronic  rheumatism. 
•  At  the  same  time  we  must  not  overlook 


the  fact  that  gout  is  very  closely  re¬ 
lated  to  rheumatism,  and  is  simply  a 
phase  of  this  disease.  A  chronic  con¬ 
gested  condition  of  the  throat  is  almost 
always  of  rheumatic  origin,  and  it  will 
be  fotmd  that  people  suffering  from 
this  painful  affection  will  procure 
great  relief  by  taking  salicin,  or  the 
salicin  and  guaiacum  mixture  which 
is  mentioned  above.  It  is  a  well-known 
fact  that  individuals  of  arheumatic  tem¬ 
perament  are  very  sensitive  to  changes 
of  temperature  and  climate;  therefore,  a 
dry,  equable  climate  is  to  be  preferred 
for  those  who  suffer  from  this  disease. 
Many  medicinal  springs  have  been 
found  most  useful  in  the  treatment  of 
this  disease,  and  in  consequence  of 
their  curative  properties  have  become 
historical  as  health  resorts. 

Rheumatism — Alterative  for. 

Colchicum  seed  and  black  cohosh 
root,  of  each  half  an  oz.,  the  root  to 
be  bruised;  best  rye  whiskey,  1  pint; 
put  it  together,  and  let  it  stand  for 
three  or  four  days.  Dose — From  one 
teaspoonful  to  a  tablespoonful  3  times 
daily  before  meals. 

Rheumatism — Liniment  for. 

Olive  oil,  spirits  of  camphor,  and 
chloroform,  of  each  2  ounces;  sassa¬ 
fras  oil  1  teaspoonful.  First  add  the 
oil  of  sassafras  to  the  olive  oil,  then 
the  spirits  of  camphor,  and  shake  well 
before  putting  in  the  chloroform, 
shaking  when  used,  keeping  it  corked, 
as  the  chloroform  evaporates  very 
fast  if  it  is  left  open.  Apply  3  or  4 
times  daily,  rubbing  it  well,  and 
always  toward  the  body. 

Rheumatism — Other  Reme¬ 
dies  for. 

It  is  well  to  bathe  the  parts  affected 
with  water  in  winch  potatoes  have 
been  boiled,  as  hot  as  can  be  borne, 
just  before  going  to  bed;  by  the  next 
morning  the  pain  will  be  relieved,  if 
not  removed.  One  application  of  this 


859 


great  hearts  are  full  of  tears. 


simple  remedy  has  cured  the  most 
obstinate  of  rheumatic  pains. 

Another. — ounce  pulverized  salt¬ 
petre  put  in  half  a  pint  of  sweet  oil; 
bathe  the  parts  affected,  and  a  sound 
cure  will  be  speedily  effected. 

Rheumatism  has  frequently  been 
cured  by  a  persistent  use  of  lemon- 
juice,  either  undiluted  or  in  the  form 
of  lemonade.  Suck  half  a  lemon 
every  morning  before  breakfast,  and 
occasionally  during  the  day,  and  par¬ 
take  of  lemonade  when  thirsty  in 
preference  to  any  other  drink.  If 
severely  afflicted,  a  physician  should  be 
consulted;  but  in  all  cases,  lemon- 
juice  will  hasten  the  cure. 

Another.- — By  the  Valerian  bath, 
made  simply  by  taking  one  pound  of 
valerian  root,  boiling  it  gently  for 
about  a  quarter  of  an  hour  in  one 
gallon  of  water,  straining  and  adding 
the  strained  liquid  to  about  twenty 
gallons  of  water  in  an  ordinary  bath. 
The  temperature  should  be  about  98 
deg.,  and  the  time  of  immersion  from 
twenty  minutes  to  half  an  hour.  Pains 
must  be  taken  to  dry  the  patient  per¬ 
fectly  upon  getting  out  of  the  bath. 
If  the  inflammation  remain  refractory 
in  any  of  the  joints,  linseed  meal 
poultices  should  be  made  with  a 
strong  decoction  of  valerian  root,  and 
applied. 

Rheumatism — Ointment  for. 

Add  one  ounce  of  strong  liquid 
ammonia  to  two  ounces  of  olive  oil; 
shake  well  together  until  properly 
mixed.  Use  as  a  stimulant  in  rheu¬ 
matic  pains,  paralytic  numbness, 
chronic  glandular  enlargements,  lum¬ 
bago,  sciatica,  and  in  bronchitis,  etc. 
Note  that  this  embrocation  must  be 
used  with  care,  and  only  employed  in 
very  obstinate  cases. 

Compound  Ammoniated  Ointment. — 
Add  six  drachms  of  oil  of  turpentine 
to  the  strong  ammoniated  liniment 


above.  Use  for  the  diseases  men¬ 
tioned  in  the  preceding  paragraph,  and 
chronic  affections  of  the  knee  and 
ankle  joints. 

Ringworm. 

Ring  worm  is  due  to  the  presence  of 
a  fungus  which  locates  itself  within 
the  hair  follicles  of  the  skin,  and  by  the 
development  of  its  progeny  there 
spreads  sometimes  over  a  considerable 
area.  It  rarely  attacks  the  hair  of 
adults,  but  in  children  it  frequently 
produces  disastrous  results,  and  is  a 
disease  always  difficult  of  eradication. 
It  radiates  from  a  center — hence  the 
origin  of  its  name — and  in  its  progress 
it  destroys  the  hair,  or  rather  it  de¬ 
stroys  the  power  of  the  hair  bulbs  to 
develop  new7  hair.  The  proper  method 
to  treat  it,  if  recognized  in  its  very 
earliest  stages,  is  to  apply  some  pow¬ 
erful  parasiticide,  such  as  acetic  acid, 
carbolic  acid  in  solution,  or  strong 
mercurial  ointment.  Before  applying 
any  of  these  substances,  however,  it 
is  necessary  to  wash  away  from  the 
surface  which  is  invaded  all  greasy 
matter,  by  means  of  carbolic  soap. 
Another  remedy  which  has  been  ad¬ 
vocated  for  this  affection  is  turpen¬ 
tine,  frequently  applied  to  the  part. 
When  the  disease  attacks  the  beard, 
whiskers,  or  moustache  of  an  adult, 
it  is  then  very  much  more  difficult 
to  eradicate,  and  in  these  circum¬ 
stances  it  is  absolutely  necessary  that 
every  hair  be  pulled  out  by  the  root, 
and  an  ointment  composed  of  one 
part  of  oleate  of  mercury  ointment, 
one  part  of  the  oleate  of  zinc  ointment 
to  which  has  been  added  one-eighth 
part  of  aristol,  be  applied.  This 
ointment  should  be  well  rubbed  into 
the  affected  part  night  and  morning, 
and  continued  for  a  considerable 
period  after  all  traces  of  the  disease 
appear  to  have  disappeared.  At  the 
same  time  the  health  of  the  individual 


860 


Thought  takes  man  out  of  servitude  into  freedom. 


should  be  strengthened  by  the  ad¬ 
ministration  of  cod-liver  oil,  together 
with  an  abundance  of  nourishment. 
There  can  be  little  doubt,  although  it 
has  not  been  tried  on  a  very  large 
scale,  that  the  application  of  pure 
chloroform  repeated  at  frequent  in¬ 
tervals  would  have  a  most  beneficial 
effect  upon  this  disease.  The  author, 
however;  has  found  that  it  has  proved 
very  efficacious  in  this  loathsome 
affection. 

Ringworm — Other  Remedies 
for. 

Take  yellow  dock  root ;  cut  in  small 
pieces,  and  simmer  them  in  vinegar, 
and  when  the  strength  is  extracted, 
strain  off  the  vinegar,  which  apply  to 
the  part  affected  at  least  three  times 
a  day.  At  the  same  time,  it  is  well  to 
drink  a  tea  made  of  the  same  root; 
or  take  some  of  the  extract  of  yellow- 
dock  root,  which  can  be  found  at  any 
drug  store. 

Another. — The  head  to  be  washed 
twice  a  day  with  soft  soap  and  warm 
soft  water;  when  dried,  the  places  to 
be  rubbed  with  a  piece  of  linen  rag 
dipped  in  ammonia  from  gas  tar. 

Another. — Take  the  back  of  a  silver 
watch  or  any  smooth'  piece  of  silver, 
rub  on  and  around  the  sore  a  few 
minutes  four  to  six  times;  it  will  soon 
cure  it. 

Rising — Early. 

Dr.  Wilson  Philip  in  his  Treatise  on 
Indigestion  says:  “Although  it  is  of 
consequence  to  the  debilitated  to  go 
early  to  bed,  there  are  few  things 
more  hurtful  to  them  than  remaining 
in  it  too  long.  Getting  up  an  hour  or 
two  earlier  often  gives  a  degree  of 
vigor  which  nothing  else  can  procure. 
For  those  who  are  not  much  debili¬ 
tated,  and  sleep  well,  the  best  rule 
is  to  get  out  of  bed  soon  after  waking 
in  the  morning.  This  at  first  may  ap¬ 
pear  too  early,  for  the  debilitated 


require  more  sleep  than  the  healthy; 
but  rising  early  will  gradually  prolong 
the  sleep  on  the  succeeding  night, 
till  the  quantity  the  patient  enjoys 
is  equal  to  his  demand  for  it.  Lying 
late  is  not  only  hurtful,  by  the  relaxa¬ 
tion  it  occasions,  but  also  by  occupy¬ 
ing  that  part  of  the  day  at  which 
exercise  is  most  beneficial.” 

Room — How  to  Cool. 

The  simplest  and  cheapest  way  to 
cool  a  room  is  to  wet  a  cloth  of  any 
size,  the  larger  the  better,  and  suspend 
it  in  the  place  you  want  cooled.  Let 
the  room  be  well  ventilated,  and 
the  temperature  will  sink  from  ten  to 
twelve  degrees  in  less  than  an  hour. 
This  is  the  plan  adopted  by  many 
eastern  nations. 

Rupture. 

The  first  thing  to  be  done  is  to  put 
the  bowel  back  in  its  place,  by  gently 
pressing  and  kneading  the  tumor, 
and  swaying  it  back  and  forth — being 
careful  to  use  no  violence — until  it  can 
be  pushed  within  the  abdominal  walls. 
It  is  then  to  be  kept  in  its  place  by  the 
use  of  a  truss,  worn  all  the  time. 

St.  Vitus’s  Dance. 

St.  Vitus’s  dance  is  a  peculiar  in¬ 
voluntary  action,  or  perhaps  it  would 
be  more  correct  to  say  an  inability  to 
direct  the  action  of  the  voluntary 
muscles.  It  is  a  disease  purely  con¬ 
fined  to  the  nervous  apparatus  of  the 
body,  and  is  very  closely  allied  to,  if 
not  identical  with,  rheumatism.  It 
probably  is  entirely  due  to  a  rheumatic 
condition  of  the  blood  and  a  tendency 
to  the  development  of  this  disease  in 
the  system.  It  is  at  all  events  a 
curious  fact  that  chorea  is  closely 
associated  with  many  of  the  symptoms 
and  consequences  which  are  peculiar 
to  rheumatism.  It  is  a  disease  for 
the  most  part  confined  to  young  per¬ 
sons,  but  may  become  so  chronic  in 


In  solitude  all  great  thoughts  are  horn. 


861 


these  as  to  last  beyond  the.  age  of 
puberty  and  even  beyond  that  of 
manhood.  The  most  marked  symp¬ 
toms  in  this  disease  are  the  involun¬ 
tary  movements  of  what  ought  to  be 
voluntary  muscles — that  is  to  say, 
muscles  which,  as  a  rule,  are  under  the 
control  of  the  will,  refuse  to  act  as  the 
will  directs,  but  make  most  erratic 
excursions  in  their  endeavor  to  perform 
what  is  required  of  them.  It  is  a  dis¬ 
ease  which  is  associated  with  a  con¬ 
siderable  amount  of  twitching  about 
the  face  and  neck,  and  especially  about 
the  muscles  of  the  mouth,  the  most 
extraordinary  grimaces  being  made  by 
those  suffering  from  St.  Vitus’s  dance, 
while  on  asking  a  child  affected  in  this 
way  to  clutch  or  grasp  any  object,  his 
will  seems  to  lose  the  power  of  direct¬ 
ing  his  hand  to  do  what  he  wishes. 
Many  things  have  been  blamed  for 
the  development  of  the  symptoms  of 
St.  Vitus’s  dance.  The  probability, 
however,  is  that  it,  like  all  other 
rheumatic  affections,  takes  its  origin 
in  a  constipated  state  of  the  bowels, 
thereafter  an  acid  state  of  the  blood, 
and  consequently  a  poisoned  condi¬ 
tion  of  the  nervous  apparatus,  winch 
culminates  in  a  rheumatic  affection  of 
the  whole  system.  The  nervous  ap¬ 
paratus  in  these  circumstances  is  first 
affected.  The  great  point  therefore 
in  the  treatment  of  this  disease  is  to 
observe  strict  regularity  of  the  bowels, 
to  counteract  the  rheumatic  condition 
of  the  blood  by  means  of  salicin  or 
salicylate  of  soda,  and  at  the  same 
time  soothe  the  nervous  symptoms 
(which  naturally  arise  from  the  vi¬ 
tiated  condition  of  the  blood  acting 
upon  the  nerves  which  have  become 
erratic)  by  means  of  valerianate  of 
zinc  combined  with  extract  of  eonium 
— say,  for  a  child  of  ten  years  old,  )/£ 
grain  of  valerianate  of  zinc,  and  J4 
grain  extract  of  eonium,  made  into  a 
pill  and  given  three  times  a  da}-. 


Salivation. 

Mix  from  one  to  foiir  drachms  of 
bruised  gallnuts  with  a  pint  of  boiling 
water,  and  infuse  for  two  hours,  then 
strain  and  sweeten. 

Salve — Black  Healing. 

Take  of  olive  oil,  3  quarts;  common 
resin,  3  oz.;  bees-wax,  3  oz.  Melt 
these  articles  together,  and  raise  the 
oil  almost  to  boiling  heat ;  then  gradu¬ 
ally  add  of  pulverized  red  lead  two 
and  a  half  pounds,  if  in  the  summer; 
if  in  winter,  one-quarter  of  a  pound 
less.  In  a  short  time  after  the  lead  is 
taken  up  by  the  oil,  and  the  mixture 
becomes  brown  or  a  shining  black, 
remove  from  the  fire,  and  when  nearly 
cold  add  of  pulverized  camphor  half 
an  ounce. 

Sciatica. 

Sciatica  takes  its  name  from  the 
fact  that  the  sciatic  nerve  is  affected 
in  tins  disease.  Sciatica,  therefore, 
is  the  term  which  is  applied  to  neu¬ 
ralgia  of  this  particular  part.  It  is 
the  largest  nerve  of  the  body,  and  from 
it  proceed  the  various  branches  which 
supply  the  lower  limb  from  the  thigh 
down  to  the  toes.  As  has  been  in¬ 
ferred,  it  becomes  at  times  the  seat  of 
very  severe  neuralgic  pain,  which  is 
felt  not  only  in  the  course  of  the  nerve 
itself,  but  also  in  its  various  branches. 
The  pain,  however,  may  confine  itself 
to  the  upper  part  or  trunk  of  the  nerve ; 
but,  as  a  rule,  the  trunk  alone  is  not 
only  involved,  but  the  different  off¬ 
shoots  supplying  the  calf  of  the  leg 
and  the  foot  also  participate  in  the 
painful  affection.  It  is  a  disease  of 
the  acutest  nature,  so  far  as  pain  is  con¬ 
cerned,  but  beyond  the  fact  of  this,  and 
that  it  disables  the  victim  from  moving 
about,  and  at  the  same  time  inter¬ 
feres  with  his  rest,  it  is  not  in  the  least 
dangerous  to  life.  The  disease  may 
arise  from  a  debilitated  state  of  the 
system,  and,  in  consequence,  a  hyper¬ 
sensitive  condition  of  the  nerve  results; 


862 


He  who  gains  time  gains  everything. 


but,  as  a  rule,  sciatica  is  due,  more  or 
less  to  the  fact  that  the  sheath  of  the 
nerve  has  become  affected  by  a  rheu¬ 
matic  condition  of  the  blood,  which 
tends  to  produce  congestion  of  this 
membrane,  and  therefore  pressure  upon 
the  nerve.  Any  affection  of  the 
blood  which  indicates  a  departure 
from  health  may  induce  sciatica, 
such  as  an  acid  condition,  or  a  vitiated 
condition  arising  from  other  causes, 
the  most  noticeable  of  which  is  the  ab¬ 
sorption  of  foetid  matter  due  to  con¬ 
stipation  of  the  lower  bowel. 

Treatment. — First  thing  that  should 
be  done  with  regard  to  the  treat¬ 
ment  of  this  painful  disease,  is,  to 
effect  a  clear  and  healthy  con¬ 
dition  of  the  lower  bowel,  after 
which,  if  the  pain  does  not  subside, 
salicin  may  be  given  in  regular  doses 
of  20  grains  every  two  or  three  hours 
for  an  adult;  quinine  in  5-grain  doses 
every  four  hours  may  be  employed; 
and  should  these  measures  fail,  5  grains 
of  phenacetine  along  with  2  grains  of 
caffeine  may  be  given  every  four  hours, 
and,  as  a  rule,  this  will  have  the  effect 
of  at  least  alleviating  the  severe  suffer¬ 
ing.  At  the  same  time,  however,  it 
will  be  essential  that  the  general  health 
of  the  individual  be  maintained  as 
far  as  possible  by  the  administration 
of  good  nourishing  food,  combined 
with  port  wine  or  stout,  if  these  be  re¬ 
quired.  Phosphorus,  in  the  form  of 
the  compound  phosphorus  pill,  should 
also  be  given  regularly,  at  least  three 
times  a  day.  Constitutional  treat¬ 
ment,  however,  does  not  always  suc¬ 
ceed  in  relieving  this  painful  affection, 
and  it  may  be  necessary  to  resort  to 
counter-irritation,  either  over  the 
roots  of  the  nerve  or  along  its  course. 
In  the  first  instance,  liniments  having 
a  counter-irritant,  and  at  the  same 
time  soothing  effect,  may  be  em¬ 
ployed  with  considerable  advantage- — 
such  as  a  liniment  composed  of  acetic 


acid,  compound  camphor  liniment, 
soap  and  opium  liniment,  of  each 
equal  parts;  a  little  of  this  to  be  well 
rubbed  into  the  parts  affected  every 
three  or  four  hours.  If  this  does  not 
succeed  in  relieving  the  pain,  then  the 
following  liniment  may  be  applied  at 
the  same  intervals,  viz.:  Menthol, 
3  drachms;  chloroform,  l/i  an  ounce; 
belladonna  liniment,  1}^  ounces — a 
little  of  this  may  be  applied,  either 
rubbed  well  into  the  part  affected  or 
upon  a  flannel  saturated  with  the 
mixture.  In  every  instance  it  will 
be  necessary  that  the  patient  be  kept  at 
rest,  so  as  not  to  irritate  the  branches 
of  the  nerve  by  movement  of  the 
muscles  which  it  supplies.  There  is 
another  treatment  which  has  been 
frequently  recommended  for  this  dis¬ 
order,  and  that  is  the  subcutaneous 
injection  of  morphia.  It  is  needless 
to  say  that  such  a  method  of  alleviat¬ 
ing  the  pain  of  this  disorder  is  to  be 
condemned  without  stint,  and  this  be¬ 
cause  it  is  very  liable  to  give  rise  to  a 
most  pernicious  habit  which  may 
cause  the  patient  very  considerable 
trouble  to  rid  himself  of. 

Scratches. 

Trifling  as  scratches  often  seem,  they 
ought  never  to  be  neglected,  but 
should  be  covered  and  protected,  and 
kept  clean  and  dr}q  until  they  have 
completely  healed.  If  there  is  the 
least  appearance  of  inflammation,  no 
time  should  be  lost  in  applying  a 
large  bread  and  water  poultice,  or  hot 
flannels  repeatedly  applied,  or  even 
leeches  in  good  numbers  may  be  put 
on  at  some  distance  from  each  other. 

Scrofula. 

Scrofula  is  one  of  those  disagreeable 
terms  which  have  been  applied  to 
certain  constitutional  tendencies  ap¬ 
pearing  in  the  young.  It  is  in  fact, 
synonymous  with  tuberculosis,  and  is 
a  term  which  should  at  qll  times  b€ 


Time  flies  over  us,  but  leaves  its  shadow  behind. 


863 


discarded  as  conveying  an  erroneous 
impression,  and  which  brands  the  indi¬ 
vidual  to  whom  it  is  applied  with  a 
loathsomeness  which  is  quite  beyond 
what  it  really  indicates.  Many  indi¬ 
viduals  are  condemned  in  a  way  which 
should  never  have  obtained  credence, 
by  the  fact  that  they  have  scars  upon 
their  neck.  Now,  these  scars  may  not, 
and  frequently  do  not,  result  from 
scrofula.  They  are  simply  the  effects 
of  abscesses  which  have  formed  within 
the  parotid  or  submaxillary  glands 
and  -which  do  not  in  the  least, 
in  many  instances,  indicate  that 
these  children  have  been  tubercular 
or  the  subjects  of  scrofula.  An  in¬ 
flamed  condition  of  these  glands  may 
develop  into  abscesses,  which,  if  not 
properly  attended  to,  result  in  scars 
which  are  very  offensive,  and  exceed¬ 
ingly  disfiguring.  The  scars,  however, 
are  invariably  the  result  of  a  want  of 
knowledge  on  the  part  of  those  in  at¬ 
tendance;  as  even  if  an  abscess  does 
form,  which  frequently  will  happen 
when  the  disease  in  a  gland  has  pro¬ 
ceeded  to  suppuration,  any  subsequent 
mark  can  be  avoided  by  prompt  meas¬ 
ures  being  taken  by  the  medical  at¬ 
tendant. 

Treatment. — These  measures  consist 
in  evacuating  the  pus  before  the  skin  has 
become  so  attenuated  by  the  progress 
of  the  abscess,  and  therefore  its  vitality 
interfered  with  to  such  an  extent  as  to 
prevent  its  healing,  as  it  otherwise 
would  do  had  the  abscess  been  opened 
and  the  pus  allowed  to  escape  in  its 
early  stages.  No  doubt,  when  these 
glands  are  diseased  and  this  proceeds 
to  suppuration,  the  child  is  in  a  con¬ 
dition  of  health  which  may  require 
medical  treatment.  This,  however, 
should  not  altogether  be  depended 
upon,  because  nature  will  be  very 
much  assisted  in  its  efforts  to  throw  off 
the  disease  or  to  procure  its  resolution, 
if  the  general  health  is  assiduously  at¬ 


tended  to.  When  there  is  a  tendency 
to  a  glandular  affection  of  this  kind, 
^many  medicines  prove  of  immense 
service;  but  the  most  prominent  of 
these  is  the  muriate  of  calcium,  which, 
if  administered  regularly  after  food, 
will  have  a  specific  effect  in  affording 
to  the  glands  an  amount  of  vitality 
■which  may  enable  them  to  throw  off 
the  disease  entirely.  Cod-liver  oil 
and  extract  of  malt  are  also  very  valu¬ 
able  medicines  in  these  affections,  and 
should  invariably  be  prescribed,  but 
not  to  the  exclusion  of  muriate  of 
calcium,  which  probably  is  the  most 
efficient  remedy,  both  in  preventing 
disease  of  the  glands,  and  at  the  same 
time  enabling  them  to  throw  off  disease 
when  it  has  taken  possession  of  them. 

Scurvy. 

Scurvy  is  a  disease  which  now,  for¬ 
tunately,  is  very  little  met  with,  thanks 
to  the  fact  that  it  is  not  essential  to 
lay  in  a  stock  of  salted  meats  to  the 
same  extent  that  was  necessary  in 
olden  times,  and  also  to  the  fact  that 
vegetables -can  be  preserved  in  such  a 
way  as  to  retain  all  the  peculiar  quali¬ 
ties  which  they  possess  in  the  fresh 
condition.  The  human  frame  requires 
the  daily  employment  of  vegetables 
as  an  article  of  diet,  otherwise  the 
blood  becomes  deteriorated  and  its 
health  interfered  with.  It  is,  therefore, 
essential  that  fresh  vegetables  as  well 
as  fresh  meat  should  enter  into  the 
dietary  of  every  individual  ,  or  the  blood 
-wall  become  deteriorated  and  its  vi¬ 
tality  reduced.  In  by-gone  days,  when 
long  voyages  were  undertaken,  such 
dietetic  arrangements  could  not  pos¬ 
sibly  be  made,  in  consequence  of  the 
lack  of  knowledge  which  now  happily 
we  possess,  and  therefore  scurvy  was 
a  disease  very  largely  prevalent  among 
sailors,  -whereas  now  it  is  a  disease 
which  is  very  little  heard  of ;  and  we 
question  very  much  whether  any 
young  practitioner  has  ever  come 


864 


Time  is  the  most  independent  of  all  things. 


across  an  example  of  this  painful  af¬ 
fection  which  at  one  time  was  one  of 
daily  occurrence. 

Treatment. — The  treatment  of  scur¬ 
vy,  when  it  does  exist,  consists  in 
the  frequent  administration  of  lime  or 
lemon  juice,  which  substances  go  to 
supply  the  deficiency  which  exists 
within  the  blood;  and  it  is  a  well- 
known  fact  that,  with  a  view  of  avoid¬ 
ing  the  occurrence  of  scurvy  among 
sailors,  the  government  insisted  that 
a  certain  supply  of  these  vegetable 
juices  should  accompany  them  on  each 
voyage,  so  that  they  might  by  this 
means  be  provided  with  a  substitute 
which  the  absence  of  fresh  vegetables 
necessitated  them  to  partake  of,  with 
a  view  of  preserving  them  from  this 
painful  disorder.  The  symptoms  of 
scurvy  generally  manifest  themselves 
first  in  the  gums,  which  become  spongy 
and  have  a  great  tendency  to  bleed; 
frequently  this  proceeds  to  such  an 
extent  as  to  loosen  the  teeth,  which 
drop  from  their  sockets.  These  symp¬ 
toms  are  generally  followed  by  an 
ulcerated  condition  of  certain  portions 
of  the  skin,  especially  that  of  the  legs, 
which  are  difficult  to  heal  even  after 
the  cause  of  the  ulcer  has  been  entirely 
removed.  The  bones  are  also  liable 
to  become  affected;  in  fact,  the  dis¬ 
ease  culminates  in  a  generally  un¬ 
healthy  condition  of  the  blood,  which 
has  affected  all  the  tissues  to  a  greater 
or  less  degree.  It  is  a  matter  of 
thankfulness  that  now-a-days  this 
painful  disease  has  been  almost  eradi¬ 
cated,  in  consequence  of  the  precau¬ 
tions  which  are  taken  to  preserve  the 
sailors’  health,  by  supplying  them 
with  an  abundance  of  fresh  and 
wholesome  nourishment,  instead  of 
the  rubbish  that  was  at  one  time 
deemed  sufficient  for  their  wants. 

Sea-Sickness. 

Sea-sickness,  as  is  well  known,  is 
one  of  the  most  disagreeable  forms  of 


sickness  that  can  possibly  exist.  It 
may  continue  to  such  an  extent,  as  the 
author  has  seen  it  on  one  occasion,  as 
to  end  in  death.  In  any  case,  when 
it  is  persistent,  it  has  a  debilitating 
effect  for  the  time  being,  although 
afterwards  it  is  generally  followed  by 
an  enormous  appetite,  a  good  digestion 
and  a  speedy  making  up  of  the  tissues 
which  have  been  wasted.  One  of  the 
best  preventives  against  sea-sick¬ 
ness  is  to  support  the  abdominal  walls 
and  those  of  the  chest  with  a  stout 
firmly  fixed  bandage.  At  the  same 
time  very  particular  attention  should 
be  paid  to  the  daily  emptying  of  the 
bowels.  Among  the  medicines 
which  have  been  recommended  for 
sea-sickness,  and  which  have  proved 
very  serviceable,  are — phenacetine  in 
5-grain  doses,  bromide  of  potassium 
in  30-grain  doses,  chloral  in  15-grain 
doses,  and  other  substances  of  less 
utility.  The  great  point,  however,  is 
to  endeavor  to  have  the  organs  of  the 
chest  and  abdomen  kept  as  fixed  as 
possible  until  the  nervous  system  gets 
accustomed  to  the  motion  of  the 
vessel. 

Seasons. 

Seasons  have  the  most  important 
effect  upon  the  health  of  mankind. 
The  seasons  vary  so  much  in  dif¬ 
ferent  countries  that  it  must  be  ap¬ 
parent  to  any  observer  what  the 
consequences  are  of  the  climatic 
changes  which  take  place  at  differ¬ 
ent  periods  of  the  year.  It  does 
not  appear,  however,  that  a  variable 
climate  tends  to  shorten  life,  but 
rather  it  would  seem  to  be  conducive 
to  longevity.  Possibly  this,  how¬ 
ever,  is  due  to  the  fact  that  greater 
care  is  taken  in  the  matter  of  clothing, 
ventilation,  and  general  hygiene,  than 
in  climates  where  the  changes  of 
temperature  can  be  calculated  upon 
to  a  nicety.  In  this  country",  doubt¬ 
less,  the  winter  months  are  most  try- 


Private  sincerity  is  the  public  welfare. 


865 


ing  to  the  health,  and  have  a  larger 
death-rate  than  in  summer,  whereas 
in  some  of  the  continental  countries 
the  death-rate  would  appear  to  be 
higher  in  summer  than  in  winter. 
It  may  be  that  local  causes  have 
something  to  do  with  this,  and  cer¬ 
tainly  if  sanitary  measures  are  not 
carried  out  very  strictly  in  those 
climates  where  the  weather-  is  intensely 
hot  during  summer  this  must  add 
very  much  in  the  development  of 
disease  and  consequent  fatalities. 

Sending  for  the  Doctor. 

Sending  for  the  doctor  should  be 
attended  to  with  as  little  delay  as  pos¬ 
sible,  as  disease  can  always  be  more 
readily  overcome  in  its  early  stages 
than  if  it  is  allowed  to  proceed  to  any 
length  before  treatment  is  com¬ 
menced.  It  should  always  be  the  ob¬ 
ject  of  the  patient  to  give  the  doctor 
information  as  early  in  the  day  as 
possible  when  he  is  required,  so  that 
he  may  be  able  to  economize  his 
time  to  the  greatest  extent  and  not 
be  compelled  to  travel  over  the  same 
ground  more  frequently  than  is  neces¬ 
sary.  A  great  many  thoughtless  peo¬ 
ple  put  off  till  they  can  do  so  no  longer, 
and  usually  their  fears  come  to  a 
point  when  evening,  or  even  night, 
is  far  advanced.  These  fears,  per¬ 
haps,  may  be  aggravated  by  the  fact 
that  disease  generally  assumes  a  more 
formidable  appearance  at  night  than 
it  does  in  the  morning.  Then,  again, 
if  the  disease  is  not  showing  any  very 
alarming  symptoms,  the  patient  or 
the  patient’s  friends,  should  not 
demand  an  immediate  visit;  on  the 
other  hand,  if  the  symptoms  are 
alarming,  urgency  should  always  be 
indicated  by  a  special  message.  A 
great  many  people,  especially  those 
of  a  timid  and  nervous  tempera¬ 
ment,  become  alarmed  at  a  very 
little,  and  attach  to  symptoms  a 


meaning  which  they  should  never 
possess.  Such  people  are  very  liable 
to  be  left  in  the  lurch  some  day  or 
other,  for  if  the  doctor  has  been  re¬ 
peatedly  summoned  to  such  pa¬ 
tients,  and  found  upon  his  arrival 
that  there  is  little  or  nothing  the 
matter,  he  will  be  very  apt  to  take 
for  granted  that  this  may  invariably 
be  the  case,  and  thus  not  attend 
so  promptly  as  otherwise  he  would 
have  done,  when  serious  disease 
may  have  manifested  itself. 

Shivering. 

Shivering  is  a  symptom  which 
frequently  indicates  the  onset  of 
some  febrile  disturbance.  Its  tech¬ 
nical  term  is  “rigor.”  It  is  very 
frequently  the  first  indication  of  some 
inflammatory  or  febrile  condition 
which  threatens  the  system.  When 
shivering  exists  the  individual  ex¬ 
periences  the  sensation  of  extreme 
cold,  so  that  the  limbs  shake  and  the 
teeth  chatter  in  a  most  extraordi¬ 
nary  manner,  and  any  one  looking 
at  one  in  this  condition  would  natur¬ 
ally  suppose  that  he  was  suffering 
from  a  reduced  condition  of  the  ani¬ 
mal  temperature.  If  however,  the 
thermometer  be  introduced,  either 
under  the  armpit  or  into  the  mouth 
when  this  shivering  is  present,  it 
will  be  ascertained  that  actually 
the  bodily  temperature  is  very  much 
above  the  normal,  and  indicates  a 
considerable  amount  of  fever.  It 
is  therefore  desirable,  when  the  symp¬ 
tom  of  fever  is  present,  to  take  mea¬ 
sures  which  shall  promote  a  free  ac¬ 
tion  of  the  skin  and  at  the  same  time 
reduce  the  temperature  of  the  body. 
With  this  view  the  patient  should 
be  put  to  bed  and  -warm  gruels  ad¬ 
ministered,  together  with  three  grains 
of  phenacetine,  which  medicine  may 
be  repeated  evefy  four  hours  till  the 
temperature  of  the  body  is  reduced. 


866 


Time  restores  many  things, 


Shock. 

Shock  is  that  depressing  effect 
upon  the  nervous  apparatus  which 
is  produced  either  by  some  distress¬ 
ing  news  or  other  influence  which 
affects  the  nervous  system  independ¬ 
ent  of  the  body;  or  by  direct  vio¬ 
lence  to  the  tissues  by  accident  or 
otherwise.  The  extent  of  a  shock 
depends  entirely  upon  the  impres¬ 
sion  which  has  been  conveyed  by  its 
effect,  either  upon  the  mind  or  phy¬ 
sique  of  the  individual.  In  every 
case,  however,  it  is  the  nervous  S3rs- 
tem  which  receives  the  impression, 
and  it  must  always  be  attributed 
to  the  ultimate  effect  upon  this  por¬ 
tion  of  the  animal  economy.  When 
nervous  shocks  exists  it  is  indicated 
by  a  slow  and  feeble  pulse,  combined 
with  a  collapsed  condition  of  the 
exterior  of  the  body,  and  threaten¬ 
ing  death  from  positive  weakness. 
The  means  to  take,  therefore,  to  re¬ 
move  these  conditions  should  invari¬ 
ably  consists  in  the  application  of 
external  heat,  and  the  administration 
of  stimulants,  such  as  sal  volatile, 
brandy,  'whiskey,  or  ether,  and  after¬ 
wards,  in  the  free  administration 
of  beef  juice  and  other  stimulating 
fluids.  If  there  has  been  much  loss 
of  blood  connected  with  an  accident, 
and  which  of  course  will  render  the 
shock  more  permanent,  it  may  be 
necessary  to  have  recourse  to  trans¬ 
fusion,  which  is  the  introduction 
of  blood  obtained  from  a  healthy 
individual  who  can  afford  to  part  with 
some  of  his  blood,  and  thus  directly 
supply  the  deficiency  which  has 
resulted  from  the  loss  of  the  vital  fluid 
sustained  by  the  injured  person. 
It  is  a  remarkable  fact,  however,  that 
where  a  severe  injury  has  occurred, 
and  shock  in  consequence  is  the  re¬ 
sult,,  that  if  the  patient  be  placed 
under  chloroform,  with  a  view  to  hav¬ 
ing  the  shattered  limb  removed  or 


the  injured  tissue  repaired,  the  shock 
will  pass  off  during  the  period  that 
the  patient  is  under  chloroform,  and 
this  possibly  may  not  return  after 
the  operation  has  been  completed. 
In  olden  times  it  was  always  thought 
necessary  to  allow  reaction  to  set  in 
before  any  .operation  was  undertaken. 
Now,  however,  thanks  to  cliloro- 
form,  such  an  idea  is  entirely  ex¬ 
ploded. 

Shocks — Violent. 

These  will  sometimes  stun  a  person, 
and  he  will  remain  unconscious. 
Untie  strings,  collars,  etc.;  loosen 
anything  that  is  tight,  and  interferes 
with  the  breathing;  raise  the  head; 
see  if  there  is  bleeding  from  any  part ; 
apply  smelling-salts  to  the  nose,  and 
hot  bottles  to  the  feet. 

Shoulder-Braces — Instead  of. 

A  gymnasiom  instructor  of  large 
experience  says' that  the  use  of  should¬ 
er  braces  to  keep  the  carriage  erect 
is  foolish,  because  the  braces  take  the 
work  off  of  those  muscles  that  should 
be  developed,  and  that  should  not 
be  allowed  to  grow  weaker  and  weak¬ 
er.  To  attain  an  erect  carriage  one 
should  exercise  certain  muscles  many 
times  a  day.  The  following  list  of 
exercises  given  in  the  “Youth’s 
Companion  ”  is  a  very  good  one — 
the  exercise  can  be  performed  with¬ 
out  apparatus. 

1.  Make  it  a  rule  to  keep  the  back 
of  the  neck  close  to  the  back  of  the 
collar. 

2.  Roll  the  shoulders  backward  and 
downward. 

3.  Many  times  a  day  try  to  squeeze 
the  shoulder  blades  together. 

4.  At  short  intervals  during  the 
day  stand  erect — head  up,  chin  in, 
chest  out,  shoulders  back. 

5.  Try  to  look  at  the  top  of  your 
necktie. 

6.  Hold  the  arms  behind  the  back. 


867 


-  ‘.-.is  ■■  , 


but  eternity  alone  restores  all. 


7.  Carry  a  cane  or  umbrella  be¬ 
hind  the  small  of  the  back  or  behind 
the  neck. 

8.  Walk  with  the  thumbs  in  the 
arm  holes  of  the  vest. 

9.  When  walking,  swing  the  arms 
and  shoulders  strongly  backwards. 

10.  Look  upward  as  you  walk. 

The  Sick  and  the  Old — Diet  for. 

Dr.  George  S.  Keith,  the  famous 
English  lecturer,  recommends  for  the 
sick  and  the  aged,  a  diet  of  milk 
with  a  little  lime-water  in  it.  The 
lime-water  will  cause  the  milk  to 
agree  with  the  most  delicate  stomach. 
Dr.  Keith  believes  that  strong  meat 
belongeth  to  them  that  are  of  full 
age.  The  use  of  meat  in  the  diet  of 
sick  people  should  be  very  restricted. 

Sick — Food  for. 

The  greatest  care  should  be  taken 
in  the  preparation  of  food  for  the 
sick.  It  should  be  just  right,  or  the 
weakened  and  sensitive  appetite 
•null  refuse  it.  If  gruel  is  scorched 
in  preparing,  or  whatever  you  attempt 
fails  the  first  time  to  be  as  nice  as  it 
should  be,  throw  it  away  and  make 
more.  Be  scrupulously  neat  in  serv¬ 
ing  it  up.  Use  your  prettiest  dishes 
and  finest  napkins.  Something  de¬ 
pends  upon  looks;  and  the  eye  of  a 
sick  person  may  be  unusually  critical. 
Except  in  the  preparation  of  light 
puddings,  the  process  of  baking  is 
inadmissible  for  the  sick.  Roasting 
is  better— a  light  roast  potato  is 
sometimes  very  acceptable.  Meats 
should  be  delicately  broiled,  except 
when  boiled  for  broths. ' 

Sick-room — Pure  Air  in. 

The  disagreeable  and  unhealthy 
evil  of  the  foul  gas  escaping  from  a 
kerosene  lamp  burnt  all  night  in  a  sick¬ 
room  is  very  easily  remedied.  All 
that  is  necessary  is  to  take  a  raisin  box, 
or  any  suitable-sized  box,  that  will 
contain  the  lamp  when  set  up  on  end. 


Place  the  lamp  in  the  box,  outside  of 
the  window,  with  the  open  side  facing 
the  room.  When  there  are  blinds, 
the  box  can  be  attached  to  each  by 
leaving  them  a  little  open  and  fastening 
with  a  cord;  or  the  lamp  box  can 
be  nailed  to  the  window  casing  in  a 
permanent  manner.  The  lamp  burns 
quite  as  well  outside,  and  a  decided 
improvement  of  the  air  in  the  room 
is  experienced. 

Skin,  Artificial— For  Burns, 
Bruises,  Abrasions. 

Proof  against  Water. — Take  gun 
cotton  and  Venice  turpentine,  equal 
parts  of  each,  and  dissolve  them  in 
20  times  as  much  sulphuric  ether, 
dissolving  the  cotton  first,  then  add¬ 
ing  the  turpentine;  keep  it  corked 
tightly.  Water  does  not  affect  it, 
hence  its  value  for  cracked  nipples, 
chapped  hands,  surface  bruises,  and 
things  of  a  like  nature. 

Skin — Discolored. 

Discolored  skin,  such  as  moles, 
freckles,  sunburn,  etc.,  is  the  re¬ 
sult  of  diseased  action.  It  is  best 
not  to  meddle  with  the  moles. 
For  the  change  of  color  called  sun¬ 
burn,  a  lotion  made  of  two  ounces 
of  lime-water,  and  two  ounces  of  flax¬ 
seed  oil,  is  the  best.  Freckles  are 
removed  with  the  same,  or  with  this: 
corrosive  sublimate,  five  grains;  al¬ 
mond  mixture,  half  a  pint.  Mix 
and  apply.  If  the  skin  is  bleached 
in  spots,  apply  some  stimulating 
liniment. 

Skin — Grafting. 

In  a  letter  to  the  “  London  Lancet,” 
David  Fiddes,  Surgeon  to  the  Royal 
Infirmary,  states  that  it  is  unneces¬ 
sary  to  put  the  patient  to  the  pain 
of  cutting  a  piece  of  healthy  skin 
from  the  body  for  the  purpose  of  trans¬ 
plantation.  All  that  is  necessary 
to  be  done,  is  to  take  a  long  bistoury 
or  razor  and  shave  or  scrape  off  the 


868 


Troubles  are  God’s  tains  in  this  world. 


epidermis  scales  from  the  convex 
aspects  of  the  forearms  and  thighs, 
and  place  them  on  the  healthy  granu¬ 
lations.  This  can  best  be  done  by 
brushing  the  scales  off  the  bistoury 
with  a  camel’s  hair  pencil.  After 
securing  them  in  situ  for  three  or 
four  days  by  means  of  adhesive 
plaster,  the  granulations  on  which 
the  epidermis  scales  were  placed 
assume  a  glazed,  bluish  appearance, 
which  gradually  grows  into  the  skin, 
and  meets  the  nearest  edge  of  the 
healing  ulcer,  which  edge  shoots  out 
and  meets  the  newly  formed  skin  on 
the  granulation. 

Skin — To  Soften  the. 

If  flowers  of  sulphur  be  mixed  in  a 
little  milk,  and  after  standing  an  hour 
or  two  the  milk  (without  disturbing 
the  sulphur)  be  rubbed  into  the  skin,  it 
will  keep  it  soft  and  make  the  com¬ 
plexion  clear.  It  is  to  be  used  before 
washing.  The  mixture,  it  must  be 
borne  in  mind,  will  not  keep.  A 
little  should  be  prepared  over  night 
with  evening  milk,  and  used  the  next 
morning,  but  not  afterwards.  About 
a  wine-glassful  made  for  each  occasion 
will  suffice. 

Skin  Irritation — Camphor 
Ice  for. 

For  skin  irritation  melt  of  sperma¬ 
ceti  1  drachm,  with  almond  oil  1  ounce, 
and  add  of  powdered  camphor  1 
drachm 

Green  Ointment. — Honey  and  bees¬ 
wax  each  Yi  lb.,  spirits  of  turpen¬ 
tine  1  ounce,  wintergreen  oil  and 
laudanum  each  2  ounces,  finely 
powdered  verdigris  °f  an  ounce, 
lard  1}4  lbs.;  mix  by  a  stove  fire,  in 
a  copper  kettle,  heating  slowly. 

Glycerine  Ointment. — Starch  3  parts, 
glycerine  10  parts.  The  starch,  finely 
pulverized,  is  digested  for  about  an 
hour  with  the  glycerine,  at  the  heat 
of  a  water-bath. 


Holloway’s  Ointment. — Take  but¬ 
ter  12  ounces,  beeswax  4  ounces,  yel¬ 
low  resin  3  ounces.  Melt  and  add 
vinegar  of  cantharides  1  ounce ;  evapor¬ 
ate,  and  add  Canada  balsam  1  ounce, 
oil  of  mace  1  drachm,  and  balsam  of 
Peru  15  drops. 

Skin  Salve — Balm  of  Gilead. 

Mutton  tallow  Y  lb.,  balm  of  Gil¬ 
ead  buds  2  ounces,  white  pine  gum 
1  ounce,  red  precipitate  1  ounce,  hard 
soap  1  ounce,  white  sugar  1  tablespoon¬ 
ful.  Stew  the  buds  in  the  tallow 
until  the  strength  is  obtained,  and 
press  out  or  strain;  scrape  the  soap, 
and  add  it  with  the  other  articles  to 
the  tallow,  using  sufficient  unsalted 
butter  or  sweet  oil  to  bring  it  to  a 
proper  consistence  to  spread  easily 
upon  cloth.  When  nearly  cool,  stir 
in  the  red  precipitate,  mixing  thor¬ 
oughly. 

Skin — Cold  Cream  for. 

Oil  of  almonds,  4  oz.;  white  wax 
and  spermaceti,  of  each  2  drachms; 
melt;  add  rose  water,  4  oz.;  orange- 
flower  water,  1  oz.  Used* to  soften 
the  skin. 

Violet  Cold  Cream. — Almond  oil, 
z/i  lb. ;  oil  of  cassia,  kt  lb-  i  rose  water, 
1  lb. ;  sperm,  1  oz. ;  wax,  1  oz. ;  otto 
of  almonds,  Y  drachm. 

Sleep — Sure  Way  to  Bring. 

Pres.  Hyde,  of  Bowdoin,  has  a  sure 
method  for  bringing  sleep.  The  “  Out¬ 
look”  gives  it  as  follows: 

Assume  an  easy  position,  with  the 
hands  resting  over  the  abdomen. 
Take  a  long,  slow,  but  easy  and 
natural  breath,  in  such  a  way  as 
gradually  and  gently  to  lift  the  hands 
outward  by  the  action  of  the  abdo¬ 
men.  At  the  same  time  slowly  and 
gradually  open  the  eyes  so  that  at 
the  end  of  the  inspiration  they  get 
wide  open  and  directed  upward.  Let 
the  breath  out  easily  and  naturally, 
letting  the  hands  fall  inward  as  the 


Truth  is  courage. 


869 


outward  pressure  of  the  abdomen 
is  with  drawn.  At  the  same  time  let 
the  eyes  drop  and  the  eyelids  natur¬ 
ally  fall  by  their  own  weight,  so  that 
they  are  closed  at  the  end  of  the  ex¬ 
piration.  Do  all  this  quietly  and 
naturally.  Do  not  make  too  hard 
work  of  it.  Repeat  the  inspiration 
and  expiration  with  opening  and 
lifting,  dropping  and  closing  of  the 
eyes,  ten  times.  Then  take  ten 
breaths  in  the  same  way,  but  allow¬ 
ing  the  eyes  to  remain  closed.  Al¬ 
ternate  ten  breaths  with  opening  and 
closing  of  the  eyes,  and  breaths  with 
closed  eyes.  When  the  eyelids  begin 
to  feel  heavy,  and  you  feel  tired  and 
sleepy,  as  you  will  very  soon,  go  through 
the  motions  more  and  more  easily 
and  lazily,  until  you  merely  will  the 
motions  without  making  any  effort, 
or  hardly  any  effort,  to  execute  them. 
At  this  stage,  or  more  likely  in  one  of 
the  intervals  of  breathing  without 
any  motions  of  the  eyes,  you  will 
fall  asleep. 

This  method  induces  the  respira¬ 
tion  that  is  characteristic  of  normal 
sleep.  It  tires  the  set  of  muscles, 
the  tiring  of  which  is  one  of  the  fav¬ 
orite  devices  for  producing  hypnosis. 
It  produces  and  calls  attention  to 
certain  sensations  in  the  eyes  and 
eyelids  which  are  normal  precursors 
of  sleep.  Finally,  persons  who  have 
had  difficulty  in  going  to  sleep,  and 
staying  asleep,  report  that  this  meth¬ 
od  puts  them  to  sleep,  and  puts  them 
back  again  when  they  wake  up  too 
soon. 

Sleep— For  Brainworkers. 

To  aid  brainworkers  in  getting  to 
sleep  the  blood  should  be  drawn  from 
the  head  to  the  extremities  by  light 
exercise,  as  in  rising  on  the  tip-toes 
and  heels  alternately,  and  light 
dumb-bell  work.  Then  take  a.  light 
meal  of  graham  crackers,  and  a  glass 
of  milk  by  sips,  or  other  easily 


digested  food.  A  ripe  sub-acid  ap¬ 
ple  will  disinfect  the  mouth  and  aid 
the  stomach.  Then  follow  the  meth¬ 
od  given  above,  on  how  to  bring 
sleep.  If  feverish,  take  a  light  sponge 
bath  of  moderately  warm  water. 

Sleep — Position  in. 

Sleeping-rooms  should  always  be 
so  arranged,  if  possible,  to  allow  the 
head  of  the  sleeper  to  be  towards  the 
north.  Frequently,  in  cases  of  sick¬ 
ness,  a  person  will  find  it  impossible 
to  obtain  rest  if  the  head  is  in  any 
other  direction,  and  often  a  cure  is 
retarded  for  a  long  time.  A  Vienna 
physician  had  a  patient  who  was 
suffering  from  acute  rheumatism, 
with  painful  cramps  running  from 
the  shoulders  to  the  fingers;  and, 
while  his  head  was  to  the  south,  he 
could  do  nothing  towards  his  relief. 
On  turning  the  bed,  however,  so  the 
head  was  towards  the  north,  the  pa¬ 
tient  uttered  expressions  of  plea¬ 
sure,  and  in  a  few  hours  a  great  im¬ 
provement  had  taken  place,  and  he 
was  in  a  few  days  almost  entirely 
cured.  Many  other  cases  are  given 
by  scientific  persons;  and  people, 
in  building  houses,  should  always 
have  this  in  view. 

Sleeping  Together. 

During  the  night  there  is  consider¬ 
able  exhalation  from  our  bodies, 
and  at  the  same  time  we  absorb  a 
large  quantity  of  the  vapors  of  the 
surrounding  air.  Two  healthy  young 
children  sleeping  together  will  natur¬ 
ally  give  and  receive  healthy  exhala¬ 
tions;  but  an  old,  weak  person  near  a 
child  will,  in  exchange  for  health, 
only  return  weakness.  A  sick  mo¬ 
ther  near  her  daughter  communicates 
sickly  emanations  to  her;  if  the  mo¬ 
ther  has  a  cough  of  long  duration, 
the  daughter  will  at  some  time  also 
cough  and  suffer  by  it;  if  the  mother 
has  pulmonary  consumption,  it  wirl 


870 


Where  law  ends  tyranny  begins. 


be  ultimately  communicated  to  her 
child.  It  is  known  that  the  bed  of 
a  consumptive  is  a  powerful  and 
sure  cause  of  contagion,  as  well  for 
men  as  for  women,  and  the  more 
so  for  young  persons.  Parents  and 
friends  ought  to  oppose  as  much 
as  is  in  their  power  the  sleeping  to¬ 
gether  of  old  and  young  persons, 
of  the  sick  and  of  the  healthy.  An¬ 
other  reason  ought  to  forbid  every 
mother  or  nurse  keeping  small  chil¬ 
dren  with  them  in  bed;  notwithstand¬ 
ing  the  advice  of  prudence,  no  year 
passes  that  we  do  not  hear  of  a  new 
involuntary  infanticide.  A  baby  full 
of  life,  health  and  vigor  in  the  evening 
is  found  dead  the  next  morning, 
suffocated  by  its  parents  or  nurse. 

Sleeping  After  Eating. 

Medical  men  and  others  who  are 
looked  upon  as  authorities  in  hygiene, 
and  there  are  many  such,  whose  study 
has  been  centred  upon  the  question  of 
health,  are  often  asked  whether  it  is 
harmful  to  indulge  in  a  “nap”  after 
eating  a  hearty  meal? 

After  dinner  “rest  a  while”  is  an 
old  and  wise  saying.  In  resting  a 
while,  the  seductive  charms  of  sleep 
come  on.  It  is  a  blessing.  It  indi¬ 
cates  easy  digestion,  and  nature  is 
indicating  her  sway.  If  “  forty  winks  ” 
are  indulged  in  it  is  most  refreshing. 

Then  comes  the  question,  is  it  harm¬ 
ful?  By  no  means;  for  this  very 
reason,  that  the  process  is  merely  a 
physiological  one,  and  as  such,  when 
it  occurs,  is  quite  natural.  It  is  a 
thousand  times  better  than  to  en¬ 
gage  in  mental  or  physical  labor  after 
meals. 

Digestion  in  Sleep. — When  diges¬ 
tion  is  in  progress,  nature  has  ar¬ 
ranged  that  all  the  available  blood 
in  the  body  shall  be  collected  in  and 
about  the  digestive  organs.  Conse¬ 
quently  the  blood  supply  to  the  brain 


falls  to  a  low  ebb,  and  thus  sleep  is 
easily  induced. 

Life  would  be  prolonged  and  better 
enjoyed  if  a  comfortable  couch  were  in 
each  room.  The  ups  and  downs  of  life, 
and  all  that  weary  and  jade  our  mental 
and  physical  constitutions,  may  be 
lessened  by  a  stretch  on  the  couch,  fol¬ 
lowed  by  a  short  sleep. 

Ten  minutes  of  this  soothing  nar¬ 
cotic,  when  the  head  throbs,  the  soul 
yearns  for  endless  rest,  would  make 
the  vision  clear,  the  nerves  steady, 
the  heart  light,  and  the  star  of  hope 
shine  again  until  life  is  enjoyed  and 
there  is  no  longing  for  extinction. 

Do  not  despise  the  upstairs  lounge 
or  the  sofa  in  the  sitting  room.  Never 
mind  the  tidies  or  tapestries.  Take  a 
stretch,  close  the  eyes,  make  all  quiet ; 
never  mind  your  boots,  rest  your 
brain,  and  sleep  for  ten  minutes  or 
more  after  dinner. 

Sleeplessness,  or  Wakefulness. 

Wakefulness,  or  sleeplessness,  fre¬ 
quently  arises  from  the  neglect  of  tak¬ 
ing  food  shortly  before  going  to  bed. 
It  is  quite  unreasonable  to  suppose 
that  the  stomach  can  be  in  a  healthy 
condition  if  it  is  permitted  to  fast  for 
a  long  period,  as  often  elapses  between 
dinner  and  breakfast;  and  frequently 
when  a  person  wakes  in  the  middle  of 
the  night  and  is  unable  to  sleep,  the 
partaking  of  a  little  light  nourishment 
such  as  the  white  of  an  egg  switched 
up  in  a  teacupful  of  milk,  or  a  piece  of 
bread  and  butter  with  milk,  will  in¬ 
duce  sleep  which  otherwise  would  be 
courted  in  vain.  There  is  no  doubt 
that  sleeplessness  is  frequently  a  con¬ 
comitant  of  advancing  years,  and  this 
is  partly  due  to  the  fact  that  sleep  is 
not  so  essential  to  an  elderly  as  it  is  to 
a  young  person,  and  in  old  age  the 
body  requires  less  sleep;  consequently, 
elderly  people  are  more  wakeful  than 
young  people. 


The  Universe  is  a  thought  of  God. 


871 


Slough. 

Slough  is  a  small  portion  of  dead 
tissue  which  is  still  attached  to  a  living 
body,  and  by  which,  therefore,  it  has 
not  yet  been  cast  off.  It  may  be  the 
result  of  injury  or  strong  inflammation 
of  the  part,  either  of  which  has  de¬ 
stroyed  the  vitality  of  the  tissue 
affected.  To  assist  in  the  separation 
of  a  slough,  and  to  destroy  the  offen¬ 
sive  odor  that  invariably  is  associated 
with  it,  it  is  necessary  to  wash  the 
affected  part  well  with  an  antiseptic 
solution,  and  afterwards  dress  it  with 
an  antiseptic  such  as  carbolic  lotion, 
bi-chloride  of  mercury  lotion,  or  cover 
it  over  with  some  substance  such  as 
boracic  acid,  aristol,  or  iodoform. 

Small-Pox. 

Small-pox  is  probably  the  most 
loathsome  of  all  the  contagious  or 
zymotic  diseases  which  are  known  in 
modern  times.  It  is  characterized  by 
the  most  overpowering  and  distressing 
premonitory  symptoms,  being  quite 
unlike  in  their  severity  the  symptoms 
appertaining  to  any  other  infectious 
disorder.  It  commences  with  a  feeling 
of  shivering,  lassitude,  intense  pain  and 
discomfort  in  the  back,  together  with 
a  sinking  sensation  at  the  stomach 
intense  headache,  thirst,  and  fever. 
On  the  third  day  after  the  above  symp¬ 
toms  have  set  in  and  continued,  gener¬ 
al  relief  will  be  experienced,  this 
is  accompanied  by  the  appearance  of 
minute  red  spots,  very  much  resem¬ 
bling  those  of  the  preliminary  stage 
of  chicken-pox,  over  the  forehead, 
neck,  wrists,  arms,  chest,  and  abdomen, 
and  latterly  upon  the  legs.  Such  is 
the  course  of  the  eruption  which  is 
characteristic  of  this  disorder,  the 
lower  extremities  being  invariably  the 
last  affected.  The  eruption  gradually 
becomes  more  and  more  pronounced 
until  each  spot  attains  the  character 
of  a  vesicle.  Frequently,  however, 
the  eruption  does  not  permit  of  the 


isolation  of  each  vesicle,  as  several 
may  appear  so  closely  together  as  to 
become  confluent — that  is  to  say  run¬ 
ning  into  each  other.  In  such  a  cir¬ 
cumstance  the  disease  is  named  “con¬ 
fluent  small-pox.  ”  There  is  one  par¬ 
ticular  characteristic  of  the  pustule  of 
small-pox,  and  that  is,  it  becomes  de¬ 
pressed  at  its  apex,  or  as  it  may  be 
termed,  “  umbilicated,  ”  because  it 
somewhat  resembles  the  appearance 
of  the  navel.  About  the  sixth  or 
seventh  day  after  the  vesicles  have 
reached  their  maturity — that  is  to  say 
after  theyhaveattainedtheirfull  size — • 
their  contents  become  more  and  more 
opaque,  and  latterly  purulent,  the 
serum  which  they  had  originally  con¬ 
tained  having  been  transformed  into 
pus.  At  this  period  of  the  disease — 
that  is,  when  about  the  eleventh  day 
or  upon  the  eighth  day  after  the  ap¬ 
pearance  of  the  eruption — the  disease 
is  said  to  have  matured,  which  indi¬ 
cates  neither  more  nor  less  than  that 
decomposition  has  taken  place  within 
the  vesicles;  then  the  so-called  secon¬ 
dary  fever  comes  on,  and  the  febrile 
symptoms,  which  had  to  a  large  ex¬ 
tent  abated  before  the  eruption  had 
reached  this  stage,  become  aggravated. 

The  Critical  Period. — -At  tins  period 
of  the  disorder  the  greatest  danger  is 
to  be  apprehended,  for  it  is  then  that 
death  most  frequently  occurs.  Now, 
it  is  an  extraordinary  circumstance 
that,  though  this  secondary  fever  is  so 
much  dreaded,  there  should  be  no 
necessity  at  all  for  its  appearance.  The 
author  has  had  a  large  experience  in 
the  treatment  of  small-pox,  and  has 
been  the  means  of  instituting  a  treat¬ 
ment  of  this  loathsome  disorder  which 
entirely  does  away  with  secondary 
fever,  and  therefore  reduces  the  death- 
rate  from  small-pox  to  a  very  great 
extent.  Not  only  is  the  secondary 
fever  by  this  treatment  abrogated,  but 
the  course  of  the  disease  is  at  the  same 


872 


True  valor  lies  in  the  middle 


time  very  much  modified,  while  the 
tendency  to  pitting  is  greatly  reduced. 

The  Treatment  consists  in  the  ap¬ 
plication  to  every  vesicle  of  a  solution 
containing  one  part  of  carbolic  acid  to 
fifteen  parts  of  glycerine,  night  and 
morning.  By  this  means  the  irritation 
caused  by  the  eruption  is  alleviated, 
and  the  tendency  to  itching  lessened. 
Suppuration  is  also  avoided;  hence 
the  vesicles  disappear  without  suppura¬ 
tion,  and  there  being  no  irritation 
developed,  no  scratching  is  indulged 
in,  and  the  skin  resumes  its  normal 
condition  without  having  undergone 
destruction  at  the  particular  points 
where  the  eruption  has  appeared, 
which  was  wont  to  be  the  case.  In 
every  work  upon  the  symptoms  and 
treatment  of  sinall-pox  a  great  deal 
of  stress  is  laid  upon  the  fact  that  the 
chief  danger  occurs  about  the  time  of 
the  secondary  fever;  this,  of  course, 
being  due  to  the  development  'of  pus 
within  the  vesicles,  as  there  can  be  no 
doubt  that  these  vesicles  are  produced 
by  the  efforts  of  the  skin  to  eliminate 
the  poison  which,  coming  to  the  sur¬ 
face,  produces  acute  inflammation  at 
these  various  points;  and  the  germs 
of  the  disease  being  located  where  this 
depression  of  the  vitality  of  the  skin 
has  been  induced,  develop  there  to  a 
large  extent  and  make  a  nidus  of 
the  skin  wherever  opportunity  offers. 
If  antiseptics,  however,  such  as  car¬ 
bolic  acid,  are  applied  to  the  surface 
of  the  skin  where  the  eruption  exists, 
the.  vitality  of  these  germs  is  destroyed, 
their  virulence  therefore  is  aborted,  and 
the  effects  of  the  disease  suppressed;  in 
short,  no  secondary  fever  ever  appears 
and  the  patient  sails  safely  over  a  crisis 
which  at  one  time  was  thought  to  be 
inevitable,  and  in  every  instance  most 
dangerous.  It  is  a  well-known  fact 
that  small-pox  need  hardly  ever  exist, 
in  consequence  of  the  beneficent  effects 
which  vaccination  produces;  this 


being  evidently  due  to  the  fact  that 
vaccine  in  the  cow  is  identical  with 
small-pox  in  the  human  being,  just  as 
grease  on  horses’  feet,  and  distemper 
in  dogs  are  supposed  to  be  due  to  the 
same  poison.  If,  therefore,  the  disease 
which  has  been  attenuated  in  the  sys¬ 
tem  of  the  calf  is  introduced  into  that 
of  the  human  being,  the  effects  pro¬ 
duced  destroy  the  susceptibility  which 
would  otherwise  exist.  The  author 
has  observed  on  more  than  one  occa¬ 
sion  when  small-pox  was  prevalent, 
the  effects  of  vaccine  virus  and  that 
of  small-pox  culminating  almost  at  the 
same  period  within  the  human  system 
when  invariably  the  vaccine  virus, 
probably  because  of  the  start  it  had 
got,  has  overcome  that  of  small-pox 
and  aborted  it — the  vaccine  coming  to 
a  head  while  the  small-pox  simultan¬ 
eously  receded  and  entirely  disap¬ 
peared.  As  is  well  known,  vaccine 
disease  is  not  infectious  in  the  human 
subject,  while  small-pox  is  highly  so. 
Again,  vaccination  is  devoid  of  danger, 
while  small-pox  is  highly  dangerous. 
It  therefore  behooves  all  who  have 
charge  of  children  to  insist  upon  their 
early  vaccination  and  re-vaccination, 
if  necessary,  during  the  prevalence  of 
the  disease  in  the  neighborhood.  The 
medicines  which  are  usually  given  in 
this  disorder  are  those  which  act  as 
slight  aperients  and  keep  the  blood 
pure  in  this  manner,  the  most  valuable 
of  which  is  Epsom  salts,  which,  given 
highly  diluted  with  wrater,  forms  a 
grateful  and  at  the  same  time  bene¬ 
ficial  purgative.  The  diet  should  con¬ 
sist  of  the  most  nutritious  and  easily 
digested  articles,  such  as  an  abundance 
of  gruels  made  up  with  milk  and  fari¬ 
naceous  substances,  together  with 
chicken  soup,  drinks  of  barley-water, 
rice  water,  or  oatmeal  and  water. 

Small-Pox — Pitting  in. 

I.  H.  Bird,  M.  D.,  used  an  oint¬ 
ment  made  of  charcoal  and  lard  to 


between  cowardice  and  rashness. 


873 


prevent  pitting  in  small-pox.  This  is 
applied  freely  over  the  surface  of  the 
face,  neck  and  hands,  as  soon  as 
the  disease  is  distinguished,  and 
continued  until  all  symptoms  of  sup¬ 
purative  fever  have  ceased.  The 
application  allays  the  itching,  and 
seems  to  shorten  the  duration  of  the 
disease,  and  leaves  the  patient  with¬ 
out  a  blemish,  the  eruption  protected 
by  the  ointment  not  even  showing 
signs  of  pustulation ;  the  charcoal 
preventing  the  action  of  light,  and 
lard  that  of  air. 

Another. — The  Melia  Azidavaclita 
L.  of  India  is  used  in  that  country 
by  the  natives  to  cover  the  bodies 
of  patients  recovering  from  small¬ 
pox,  it  being  believed  to  prevent  the 
marks  becoming  permanent.  Dr. 
Wight  says  of  it:  The  leaves  beaten 
into  a  pulp  and  externally  applied 
act  like  a  charm  in  removing  the  most 
intractable  form  of  psora  and  other 
pustules  of  an  eruptive  nature. 

Another. — Sweet  oil  and  lime-water, 
as  these  are  generally  prepared  for 
applications  to  burns  or  water-scalds, 
will  operate  to  prevent  or  allay  all 
irritation,  and  hinder  the  discolora¬ 
tion  of  the  cuticle  and  the  pitting, 
which  are  so  often  the  accompani¬ 
ment  of  this  fearful  disorder. 

Small-Pox— Darkness  in 
Treating. 

It  is  stated  that  if  a  patient,  in  the 
beginning  of  the  attack,  be  put  in  a 
room  from  which  absolutely  all  light 
is  excluded  save  that  of  a  candle, 
the  effect  is  to  arrest  the  disease  in 
the  papular  or  vesicular  stage;  it 
never  becomes  purulent,  and  the 
skin  between  the  vesicles  is  never 
inflamed  or  swollen;  the  liquor  san¬ 
guinis  is  prevented  from  becoming 
pus;  the  large  scabs  of  matter  never 
form  over  the  face ;  there  is  no  intense 
pain,  and  only  trifling  itching,  and 


the  smell  is  either  very  slight  or  alto¬ 
gether  wanting. 

Sneezing. 

Sneezing  is  a  convulsive  move¬ 
ment  produced  by  a  reflex  action 
affecting  the  nervous  centres  which 
control  the  secretion  of  the  mucous 
membrane  of  the  nostils.  This  con¬ 
vulsive  effort  causes  a  forcible  ex¬ 
pulsion  of  air  through  the  nares,  as  a 
rule  carrying  with  it  the  irritating 
agent  which  has  produced  the  act — 
that  is  to  say,  if  it  is  due  to  the  intro¬ 
duction  of  some  foreign  substance, 
such  as  snuff.  Sneezing,  again,  may 
be  produced,  as  it  invariably  is,  in 
the  preliminary  symptoms  of  catarrh, 
measles,  influenza,  or  any  diseased 
condition  which  affects  the  air  pas¬ 
sages,  because  of  the  irritation  pro¬ 
duced  in  the  nostrils  by  the  poison 
which  has  located  itself  there,  and 
endeavors  to  become  resident  for  the 
time  being.  The  act  of  sneezing  is 
nature’s  effort  to  dislodge  the  poison 
and  protect  the  system  from  the  dis¬ 
ease  which  characterizes  it.  Con¬ 
tinual  sneezing  frequently  results  from 
the  irritating  particles  consisting  of 
the  pollen  of  grasses  and  flowers, 
which  culminates  in  hay  fever.  Per¬ 
sistent  sneezing,  however,  also  occurs 
where  no  foreign  matter  apparently 
has  found  entrance  to  the  nostrils, 
but  is  caused  by  a  catarrhal  condition 
of  the  mucous  membrane.  In  this 
case  it  is  ahvays  accompanied  by 
considerable  catarrh  of  a  somewhat 
acrid  nature ;  it  is  then  termed  “  co¬ 
ryza.” 

Snuffles,  or  Sniffles. 

Snuffles  or  sniffles  is  a  term  sometimes 
applied  to  catarrh  of  the  nasal  mucous 
membrane  of  infants.  Its  name  is 
derived  from  the  fact  that  the  child 
makes  a  considerable  noise  in  its 
efforts  to  breathe  because  of  its 
instinctive  desire  to  breathe  only 


S74 


There  is  nothing  which  vanity  does  not  desecrate. 


through  the  nostrils.  The  best 
treatment  for  this  affection  is  to 
keep  the  child  in  as  equable  a  temper¬ 
ature  as  possible,  and  introduce  with¬ 
in  the  nostils  a  little  vaseline,  and 
anoint  the  nose  and  forehead  frequent¬ 
ly  with  some  animal  fat,  such  as  lard. 

Somnambulism  or  Sleep-walking. 

Somnambulism,  or  sleep-walking,  is 
due  to  an  unhealthy  condition  of  the 
nervous  system  brought  by  the  pres¬ 
ence  of  some  irritating  matter,  usu¬ 
ally  within  the  alimentary  canal. 
This  excites  the  nervous  centres  to  a 
state  of  unnatural  activity  during  the 
epoch  of  sleep,  or  rather  it  should 
be  said  that  sleep  is  disturbed  by  a 
species  of  wakefulness.  As  a  rule, 
somnambulism  is  associated  with  dys¬ 
pepsia  of  one  form  or  another,  or  a 
constipated  state  of  the  lower  bowel; 
these  causes  being  removed,  there¬ 
fore,  will  usually  result  in  the  cessation 
of  this  disagreeable  and  sometimes 
dangerous  manifestation. 

Bed  Sores. 

Bed  sores  arise  in  lingering  illnesses, 
and  are  due  to  confined  pressure  upon 
one  particular  part.  They  chiefly 
occur  on  the  buttocks,  and  give  rise  to 
serious  complications  in  the  course  of 
diseases  in  which  they  occur.  The 
greatest  safeguard  against  such  sores 
is  the  employment  of  a  water-bed, 
whereby  the  pressure  is  equalized  over 
the  whole  body.  When  a  bed  sore 
threatens,  the  part  presents  a  red  and 
congested  appearance.  In  such  cir¬ 
cumstances,  the  surface  so  affected 
should  .  be  bathed  frequently  with 
warm  water,  and  after  drying  with  a 
soft  towel,  eau  de  Cologne  or  whisky 
should  be  applied.  If  a  bed  sore  has 
really  formed  then  it  is  desirable  to 
keep  it  clean  by  means  of  frequent 
applications  of  antiseptics,  such  as 
charcoal  poultices  or  carbolized  oil, 
which  will  promote  healing.  One  part 


of  carbolic  acid  in  sixteen  parts  of  oxide 
of  zinc  ointment  is  also  a  valuable 
dressing  in  such  circumstances.  The 
daily  application  of  aristol  by  dusting 
it  over  the  raw  surface  is  an  excellent 
healing  agent. 

Spasm. 

Spasm  is  a  painful  contraction  of 
the  voluntary  or  involuntary  muscles 
of  the  body,  such  as  cramp  in  the  legs, 
colic  of  the  bowels  or  womb,  angina 
pectoris  when  the  heart  is  affected,  of 
the  bilary  duct  when  gall  stones  are 
present,  or  of  the  ureter  when  a  calcu¬ 
lus  is  passing  from  the  kidneys  towards 
the  bladder.  It  is  characterized  by 
sudden  agonizing  pain  in  the  region  of 
the  part  affected,  which  in  a  short  time 
subsides,  but  only  to  be  renewed  when 
further  muscular  action  is  brought  into 
play.  The  very  severe  pain  that  is 
induced  in  any  form  of  spasm  makes 
it  important  to  produce  speedy  relief, 
and  this  can  only  be  obtained  by  the 
action  of  some  narcotic,  antispasmodic 
agent. 

Treatment. — Among  the  most  useful 
and  universally  beneficial  of  which  in 
these  circumstances  is  the  subcut  aneous 
injection  of  morphia;  next  to  this  the 
frequent  application  of  very  hot  fo¬ 
mentations  freely  sprinkled  over  with 
laudanum,  and  afterwards  the  admin¬ 
istration  of  opium  by  the  mouth,  or 
the  administration  of  chloroform  by 
inhalation.  If  the  spasm  is  in  the 
alimentary  canal,  any  local  or  constitu¬ 
tional  remedies  that  may  be  applied 
should  invariably  be  followed  by  the 
free  administration  of  a  purgative.  If 
on  the  other  hand,  the  gall  duct  is  the 
seat  of  disorder,  together  with  the 
subcutaneous  injection  of  morphia 
and  the  local  application  of  opium, 
olive  oil  should  be  administered  in  large 
and  frequently  repeated  doses.  If  the 
ureter  is  the  seat  of  disease,  and  the 
calculus  is  passing  from  the  kidney  t<* 


Nature  intended  that  woman  should  be  her  masterpiece.  875 


the  bladder,  great  benefit  may  often  be 
derived  by  setting  the  patient  in  a  hot 
sitz-bath  for  a  considerable  period,  at 
frequently  repeated  intervals.  If  the 
heart  is  affected,  as  it  is  in  angina 
pectoris,  the  greatest  benefit  will  be 
derived  from  the  inhalation  of  nitrite 
of  amyl,  or  the  administration  of  this 
substance  combined  with  nitro-gly- 
cerine  in  minute  doses,  while  the  con¬ 
dition  of  the  stomach  should  be  care¬ 
fully  attended  to,  and  antispasmodics 
administered  by  the  mouth — the  most 
valuable  of  which  are  chloric  ether 
combined  with  ammoniated  tincture 
of  valerian.  There  is  another  form 
of  spasm  which  frequently  attacks 
children,  especially  if  the  digestive 
organs  or  bowels  are  out  of  order.  This 
is  called  spasmodic  or  spurious  croup 
and  will  generally  be  relieved  by  the 
administration  of  a  good  dose  of  castor 
oil,  while  the  upper  part  of  the  chest 
and  throat  should  be  well  rubbed  with 
an  antispasmodic  liniment,  such  as 
the  following:  Liniment  of  soap  and 
opium,  liniment  of  belladonna,  and 
compound  camphor,  of  each  equal 
parts — a  little  of  which  should  be  well 
rubbed  into  the  throat  and  upper  part 
of  the  chest  every  two  or  three  hours. 

Spasm — Opium  Enema  for. 

Rub  three  grains  of  opium  with  two 
ounces  of  starch,  then  add  two  ounces 
of  warm  water.  Use  as  an  anodyne  in 
colic,  spasms,  and  in  bleeding  from  the 
bowel,  etc. 

Spinach. 

Spinach  is  a  wholesome  as  well  as 
a  nutritious  vegetable,  and,  as  a  rule, 
is  easy  of  digestion.  The  taste  for  it, 
however,  is  always  an  acquired  one, 
and  in  consequence  of  its  peculiar 
flavor  it  is  not  a  general  favorite. 

Spinal  Affections — Liniment  for. 

Take  a  pint  bottle  and  put  into  it 
oil  of  origanum,  wormwood,  spirits  of 


turpentine  and  gum  camphor,  of  each 
one  ounce,  and  fill  it  with  the  best 
alcohol. 

Spleen— Chronic  Inflammation  of. 

The  symptoms  are  a  feeling  of  tight¬ 
ness  and  pain  in  the  left  side — the  pain 
being  increased  on  pressure,  or  by  lying 
upon  the  left  side.  Sometimes  the 
organ  enlarges,  so  as  to  be  felt  by  the 
hand.  There  is  sometimes  numbness, 
weakness  of  the  legs,  palpitation  of  the 
heart,  difficulty  of  breathing,  inability 
to  exercise  much,  obstinate  constipa¬ 
tion,  vomiting  of  food,  piles,  dry  skin, 
tongue  coated  white  or  red,  low  spirits, 
and  occasionally  dropsical  affections. 
Treatment  should  be  about  the  same 
as  in  inflammation  of  the  liver.  After 
the  active  inflammation  is  subdued, 
the  warm  bath  may  be  used  once  or 
twice  a  week.  In  the  chronic  form  of 
the  disease,  counter  irritation  with  the 
compound  tar-plaster,  with  mustard- 
poultices,  croton  oil,-  or  tincture  of 
iodine,  will  be  particularly  needed. 
Keep  the  bowels  open,  and  if  the  pa¬ 
tient  is  pale  and  bloodless,  give  iron  as 
a  tonic. 

Splinters — To  Extract. 

Thorns  and  splinters  finding  their 
way  under  the  skin  frequently  gi  ve  no 
inconsiderable  pain,  and  unless  ex¬ 
tracted,  the  annoyance  may  be  very 
great,  as  inflammation  will  in  all  proba¬ 
bility  ensue,  which  is  the  process 
nature  adopts  for  getting  rid  of  the 
cause  of  irritation.  If  the  splinter  or 
thorn  cannot  be  immediately  ex¬ 
tracted — for  which  purpose  a  needle 
will  be  found  in  most  cases  a  sufficient 
surgical  instrument — linen  dipped  in 
hot  water  ought  to  be  bound  round  the 
place,  or  the  part  may  be  bathed  in  hot 
water.  In  the  event  of  inflammation, 
which  may  probably  issue  in  the  pro¬ 
duction  of  an  ulcer,  the  steam  of  hot 
water  should  be  applied,  and  after¬ 
wards  a  poultice  of  bread  and  milk. 


" 

Great  women  belong  to  history  and  to  self-sacrifice. 


876 


Sprain. 

Sprain  is  the  result  of  an  accident, 
which  either  overstretches  or  ruptures 
the  ligaments  surrounding  a  joint. 
The  ankle  and  wrist  are  most  liable  to 
this  accident.  When  such  occurs  it 
develops  pain  of  a  most  excruciating 
character,  which  is  immediately  fol¬ 
lowed  by  considerable  swelling  of  the 
part,  and  possibly  discoloration — the 
swelling  and  discoloration  being  due 
to  the  rupture  of  small  vessels  which 
supply  the  part  which  has  been  in¬ 
jured.  If  the  discoloration  does  not 
show  itself  after  the  accident  it  will  un- 
undobtedly  do  so  at  a  later  period,  and 
if  the  limb  has  been  placed  in  a  hori¬ 
zontal  position  this  discoloration  may 
spread  to  a  considerable  extent  up  the 
limb.  Sprains  may  frequently  be 
confounded  with  fractures,  especially 
when  the  ankle  is  involved,  as  a  small 
projection  of  the  tibia  and  fibula,  called 
in  each  case  the  “  malleolus,  ”  may  be 
fractured,  and  when  this  occurs  it,  of 
course,  adds  very  much  to  the  gravity 
of  the  accident.  In  a  sprain,  however, 
pure  and  simple,  no  such  complication 
arises. 

Treatment. — The  treatment  that  is 
suggested  in  sprains  is  that  which  will 
give  the  most  immediate  relief  to  the 
part  which  has  been  injured,  and 
probably  the  most  efficient  method  of 
treating  this  is  by  the  application  of 
four  or  six  leeches  over  the  seat  of 
injury.  The  effect  of  leeches  in  such 
circumstances  is  very  apparent  and 
always  beneficial — the  pain  will  speed¬ 
ily  subside,  and  the  convalescence  of 
the  part  be  very  much  accelerated.  If, 
however,  the  sprain  has  existed  for  a 
considerable  time,  leeches  will  not  then 
be  of  the  same  service,  and  hot  fomen¬ 
tations  and  soothing  liniments  may 
be  applied  at  regular  intervals,  noth  a 
tdew  of  relieving  the  intense  suffering 
that  always  accompanies  the  rupture 
of  ligaments,  which  practically  consti¬ 


tutes  a  sprain.  After  the  liniment  has 
been  applied,  a  firm  bandage  should 
be  brought  to  bear  upon  the  parts 
which  have  been  injured,  both  to  pro¬ 
mote  absorption  of  the  fluid  that  is 
being  effused  by  the  accident,  and  also 
to  support  the  weakened  joint.  It  is 
a  mistake  to  keep  a  patient  who  has 
been  suffering  from  a  sprained  joint 
too  long  in  one  position,  as  thereby 
stiffening  of  the  joint  is  liable  to  result,* 
so  that  after  a  rest  of  a  day  or  two,  slight 
movement  should  be  encouraged  (at 
the  same  time  retaining  the  bandage 
in  position),  with  a  view  of  strengthen¬ 
ing  the  weakened  parts.  In  about 
ten  days  or  a  fortnight  afterwards  the 
joint  should  be  placed  under  a  douche 
bath,  and  afterwards  rubbed  vigor¬ 
ously  with  a  rough  towel,  so  as  to 
stimulate  the  process  of  absorption, 
which  must  necessarily  go  on  until  the 
sprain  is  completely  recovered  from. 

Sprains,  Etc. — Liniments  for. 

Camphor  Liniment.  —  Rectified 
spirits,  seventeen  fluid  ounces;  strong 
water  of  ammonia,  two  and  one-half 
ounces;  camphor,  two  ounces;  oil  of 
lavender,  five  drops.  Shake. 

Soothing  Liniment. — Take  of  best 
alcohol,  one  gallon;  oil  of  amber 
eight  ounces;  gum  camphor,  eight 
oimces;  Castile  soap,  shaved  fine,  two 
ounces;  beef’s  gall,  four  ounces;  am¬ 
monia,  three  F’s. strong, twelve  ounces; 
mix  and  shake  occasionally  for  twelve 
hours,  and  it  is  fit  for  usfe. 

Good  Samaritan  Liniment.  —  Take 
of  98  per,  cent,  alcohol,  two  quarts, 
and  add  to  it  the  following  articles: 
Oils  of  sassafras,  hemlock,  spirits 
of  turpentine,  tinctures  of  Cay¬ 
enne,  catechu,  guaicaci,  (guac),  and 
laudanum,  of  each  one  ounce;  tincture 
of  myrrh,  four  ounces;  oil  of  origanum 
two  ounces ;  oil  of  wintergreen,  one-half 
ounce;  gum  camphor,  two  ounces;  and 
chloroform,  one  and  one-half  ounces. 


Virtue  is  necessary  to  a  republic. 


877 


Squinting. 

Squint  is  due  to  a  spasmodic  con¬ 
traction  of  the  rectus  muscle  of  the 
eye  at  one  side  or  other.  It  is  a  most 
disfiguring  deformity,  but  fortunately 
it  is  one  that  can  at  any  time  be  re¬ 
moved  by  a  simple  operation.  In 
technical  language  it  is  termed  “stra¬ 
bismus.  ”  The  method  of  operating 
for  the  cure  of  squinting  is  exceedingly 
simple,  and  With  the  assistance  of 
cocaine  can  be  performed  without  any 
suffering  on  the  part  of  the  patient.  In 
former  years,  before  the  discovery  of 
cocaine,  it  was  usually  necessary  to 
place  the  patient  under  chloroform 
to  enable  the  operation  to  be  success¬ 
fully  performed,  and  doubtless  even 
at  the  present  time  this  is  preferable 
to  cocaine. 

Stings— J  elly-fish . 

Stings  of  the  jelly  fish  are  frequently 
met  with  by  bathers  on  the  seacoast. 
These  creatures  have  the  power  of 
ejecting  from  their  tentacles  a  poison¬ 
ous  substance  which,  when  coming  in 
contact  with  the  skin  produces  redness, 
swelling,  and  pain,  so  much  so  that 
a  whole  limb  or  a  considerable  area  of 
the  body  may  be  thus  affected.  The 
symptoms  usually  subside  spontan¬ 
eously  in  the  course  of  three  or  four 
days  if  allowed  to  do  so,  but  in  the 
meantime  they  cause  considerable 
suffering  of  the  part  affected,  and  may 
render  the  limb  useless  and  cause  a 
great  deal  of  needless  anxiety.  The 
best  application  to  make  in  these  cir¬ 
cumstances  is  an  alkaline  solution,  such 
as  a  weak  solution  of  ammonia,  bi¬ 
carbonate  of  soda,  or  potash.  It  is  of 
no  material  consequence  what  strength 
be  employed,  but  a  weak  solution  fre¬ 
quently  applied  will  have  a  better 
effect  than  a  solution  of  greater 
strength. 

Stings  of  Bees,  Wasps,  Etc. 

Stings  of  bees,  wasps,  etc.,  are  pro¬ 
duced  by  the  insertion  of  the  sharp- 


pointed  and  perforated  stings  which 
permits  the  introduction  of  formic  acid 
into  the  part.  It  is  always  accom¬ 
panied  by  intense  pain  and  inflamma¬ 
tion  at  the  seat  of  injury.  The  poison 
is  secreted  by  a  small  gland  at  the  base 
of  the  sting,  where  it  is  contained  in  a 
minute  sack.  Individuals  are  affected 
very  variously  by  a  sting  from  these 
insects — in  some  it  produces  only  tri¬ 
fling  symptoms,  while  in  others  it  may 
give  rise  to  very  serious  consequences, 
and  prolonged  suffering.  Not  unfre- 
quently  a  sting  of  this  nature  has 
proved  fatal.  The  first  thing  to  do  in 
the  treatment  of  stings  is  to  endeavor 
to  extract  the  .sting  itself,  and  after¬ 
wards  apply  ammonia  in  a  liquid  form 
to  the  part,  or  if  this  be  not  at  hand, 
some  other  alkaline  solution,  such  as 
soda,  potash,  or  lime,  which  has  the 
effect  of  destroying  the  acid  which 
produced  the  irritation,  and  thus  ren¬ 
ders  it  inert. 

Stings — Bee. 

If  possible,  the  first  thing  to  do  is  to 
extract  the  sting  and  then  apply  an 
alkali,  such  as  ammonia,  bi-carbonate 
of  soda,  bi-carbonate  of  potash,  or 
lime,  which  substances  have  an  affinity 
for  the  formic,  which  is  the  essential 
constituent  of  the  sting,  and  thus  its 
virulence  is  destroyed. 

Stomach — Acid. 

Prepared  chalk,  to  be  found  always 
at  druggists’,  is  an  excellent  remedy 
for  this  complaint,  and  all  the  un¬ 
pleasant  headaches  and  sickness  to 
which  it  gives  rise.  This  is  one  form 
of  dyspepsia,  and  is  sometimes  re¬ 
lieved  by  the  use  of  this  simple  rem¬ 
edy. 

Stomach — Acute  Inflam¬ 
mation  of. 

This  is  a  rare  disease,  and  generally 
comes  from  irritating  and  corrosive 
substances  being  taken  into  the  sto¬ 
mach.  Blows,  sudden  stoppage  of 


878 


Virtue  is  in  the  mind, 


sweat,  and  excessive  use  of  ardent 
spirits,  may  also  excite  it.  The 
symptoms  are,  a  burning  pain  in 
the  stomach,  thirst,  restlessness,  anx¬ 
iety,  constant  vomiting,  prostration 
of  strength,  quick,  hard  and  spiall 
pulse,  incessant  retching,  a  sunken 
countenance,  hiccough,  cold  hands 
and  feet,  and  a  damp  skin. 

Treatment. — If  the  inflammation 
be  excited  by  poison,  the  remedies 
named  under  antidotes  for  poisons, 
must  be  first  employed.  The  poison 
being  neutralized  or  thrown  off,  the 
inflammatory  condition  must  be  com¬ 
bated  with  the  remedies  usual  for 
such  states.  Mustard-poultices  to  the 
feet,  along  the  spine,  and  over  the 
pit  of  the  stomach,  will  be  among 
the  first  things  resorted  to,  and  should 
be  followed  by  hot  fomentations  with 
stramonium-leaves  or  hops,  repeat¬ 
ing  these  applications  as  long  as  re¬ 
quired.  For  drinks,  give  rice-water, 
toast-water,  arrow-root  gruel,  slip- 
pery-elm  infusion,  and  cold  water. 
These  should  bo  taken  in  very  small 
quantities — a  teaspoonful  at  a  time— 
about  twenty  drops  of  tincture  of 
aconite-root  being  added  to  half  a 
tumblerful.  Lumps  of  ice  held  to 
the  mouth,  or  occasionally  swallowed, 
may  be  useful.  Neither  physics  nor 
emetics  are  proper  now,  but  injec¬ 
tions  of  simple  soapsuds  will  be  re¬ 
quired.  The  remedies  must  be  fol¬ 
lowed  up  till  the  tenderness  of  the 
stomach  is  all  gone.  Be  very  care¬ 
ful  not  to  overload  the  stomach  be¬ 
fore  perfect  recovery  has  taken  place. 
Only  the  simplest  and  most  cooling 
diet  can  be  used  during  a  period  of 
recovery. 

Stomach — Chronic  Inflama- 
tion  of. 

This  is  known  by  a  pain  in  the 
stomach,  increased  by  the  presence 
of  food,  by  belching  up  gas,  by  vom¬ 
iting,  fickle  appetite,  season  of  thirst, 


tongue  white  in  the  centre  and  red  at 
the  tip,  or  sometimes  red  and  smooth, 
is  a  disease  which  sometimes  ends 
by  ulceration  of  the  stomach,  and 
death. 

Treatment. — Counter-irritants  over 
the  stomach,  as  in  acute  inflamma¬ 
tion,  frequent  warm  or  cold  baths, 
according  to  the  patient’s  constitu¬ 
tion;  a  cold  compress  worn  on  the 
stomach  at  night;  and  the  most  care¬ 
ful  diet,  consisting  mostly  of  gum -water 
rice-water,  arrow-root  gruel,  toast 
without  butter,  etc.  In  two  or  three 
weeks,  the  disease  will  yield,  under 
the  persistent  starving  and  cooling 
system. 

Stomachic. — Take  twenty  grains  of 
powdered  rhubarb,  and  rub  it  down 
in  three  ounces  and  a  half  of  pepper¬ 
mint  water,  then  add  sal  volatile 
and  compound  tincture  of  gentian 
each  one  drachm  and  a  half;  mix. 
Dose,  from  one  to  one  ounce  and  a 
half.  Use  this  mixture  as  a  tonic, 
stimulant,  and  stomachic. 

Stomachic  and  Tonic. — Take  one 
ounce  of  the  freshly-rasped  rind  of 
orange,  and  mix  it  with  three  ounces 
of  white  sugar,  and  beat  it  till  perfectly 
incorporated.  Dose,  from  one  drachm 
to  an  ounce.  Use  as  a  gentle  stomachic 
and  tonic,  and  as  a  vehicle  for  ad¬ 
ministering  tonic  powders. 

Strictures. 

A  difficulty  in  passing  water,  which, 
instead  of  flowing  in  a  full  stream, 
cither  dribbles  away,  twists  like  a 
corkscrew,  or  splits  and  forks  in  two 
or  three  directions. 

Treatment. — Procure  several  bougies 
of  different  sizes.  Take  the  largest 
one,  dip  it  in  sweet  oil,  and  pass  it 
into  the  urethra  till  it  meets  with  the 
stricture,  then  make  a  mark  on  the 
bougie,  so  that  when  it  is  withdrawn 
you  can  tell  how  far  down  the  pas¬ 
sage  the  obstruction  exists,  and  hav- 


879 


_ _ not  in  the  appearance. 

Jng  ascertained  this,  take  the  smallest 
one,  well  oiled,  and  endeavor  to  pass 
it  an  inch  or  two  beyond  the  stricture. 

If  this  can  be  accomplished,  let  it 
remain  so  a  few  minutes.  This  must 
be  repeated  every  day,  letting  the 
instrument  remain  somewhat  longer 
each  time  it  is  passed,  and  after  a 
few  days  using  one  a  little  larger, 
and  so  on  progressively  until  the 
largest  one  can  be  introduced.  If 
this  fails,  apply  to  a  surgeon,  who 
may  destroy  it  with  caustic  or  the 
knife. 

Suffocation  from  Noxious 
Gases,  Etc. 

Remove  to  the  fresh  air;  dash  cold 
vinegar  and  water  in  the  face,  neck, 
and  breast ;  keep  up  the  warmth  of  the 
body;  if  necessary,  apply  mustard 
poultices  to  the  soles  of  the  feet  and 
spine,  and  try  artificial  respiration,  as 
in  drowning  ,  with  electricity. 

Sunburn— Wash  for. 

Take  two  drachms  of  borax,  one 
drachm  of  Roman  alum,  one  drachm 
of  camphor,  half  an  ounce  of  sugar- 
candy,  and  a  pound  of  ox-gall.  Mix 
and  stir  well  for  ten  minutes  or  so, 
and  repeat  this  stirring  three  or  four 
times  a  day  for  a  fortnight,  till  it 
appears  clear  and  transparent.  Strain 
through  blotting  paper,  and  bottle  atothertimes  it  may  be  unusually  slow, 
up  for  use.  m  consecluence  of  the  great  nervous 

prostration  that  exists.  The  bowels 
become  more  than  usually  costive  and 
the  urine  deficient  in  quantity,  while 
there  is  excessive  thirst  and  high  tem¬ 
perature.  After  these  symptoms 
have  continued  for  some  time  the 
breathing  becomes  oppressed  and 
rapid,  and  the  action  of  the  heart 
tumultuous  or  palpitating,  after  which 
gradual  or  sudden  unconsciousness 
will  supervene.  When  this  state  be¬ 
comes  developed  the  eyes  are  blood¬ 
shot  and  the  pupils  contracted,  the 
face  pale,  and  the  surface  of  the  body 
dry  and  hot,  after  which  convulsions 


Sunstroke,  or  Heat  Apoplexy. 

Sunstroke,  or  heat  apoplexy,  is  a 
congestion  of  the  brain  produced 
by  the  heat  of  the  sun.  The  effects 
of  sunstroke  are  frequently  very  seri¬ 
ous,  and  often  have  a  fatal  result. 
In  every  instance  the  nervous  sys¬ 
tem  is  so  seriously  affected  that 
complete  prostration  and  insensibility 
take  place  at  the  same  time.  These, 
if  death  does  not  result,  invariably 
leave  the  mind  in  an  unhealthy  condi¬ 
tion,  in  many  instances  giving  rise  to  a 
form  of  insanity  or  mania  which  may 


be  permanent,  although  in  many  cases 
it  may  be  recovered  from.  Individuals 
of  intemperate  habits  are  much  more 
liable  to  this  affection  than  those 
who  live  a  temperate  life.  Consti¬ 
pation  is  also  a  condition  which  super¬ 
induces  sunstroke;  it  is  therefore 
imperative  that  those  who  are  resi¬ 
dent  or  traveling  in  hot  countries 
abstain  from  over-indulgence  in  al¬ 
coholic  stimulants,  and  at  the  same 
time  be  careful  that  the  bowels  are 
satisfactorily  evacuated  every  day. 
The  greatest  precautions  must  be 
taken  to  shelter  the  head  from  the 
action  of  the  sun  by  suitable  head- 
gear.  Cold  baths  and  exercise  in  the 
open  air  in  the  early  morning  are  also 
considered  to  be  preventive  of  an  at¬ 
tack,  while  the  body  should  be  clothed 
in  flannel,  and  the  dress,  as  well  as 
the  covering  of  the  head,  made  of 
a  material  devoid  of  color,  so  that 
the  sun’s  rays  may  be  reflected  in¬ 
stead  of  absorbed. 

Symptoms. — The  symptoms  o  f  sun¬ 
stroke  often  come  on  very  in¬ 
sidiously.  They  commence  as  a 
rule  with  headache,  giddiness,  general 
prostiation,  accompanied-  bv  sickness 
and  vomiting.  The  skin  becomes  hot 
and  dry,  the  pulse  quick  at  times,  but 


880 


Good  company  and  good  discourse 


may  set  in  and  the  patient  succumb. 
When  death  is  near  the  pulse  becomes 
intermittent,  the  breathing  stertorous, 
and  the  pupils  dilated.  When  recovery 
takes  place  there  is  always  a  tendency 
to  some  affection  of  the  nervous  ap¬ 
paratus,  which  may  take  the  form  of 
temporary  paralysis,  convulsions,  or 
some  form  of  insanity.  The  greatest 
variability  as  to  the  duration  of  the 
symptoms  frequently  exists — in  some 
cases  death  has  taken  place  within 
an  hour  or  two  of  the  attack,  while  it 
may  occur  at  a  much  longer  interval. 

The  Treatment. — The  treatment  of 
the  disease  consists  in  first  of  all 
having  the  bowels  thoroughly  well 
evacuated  simultaneously  with  the 
application  of  ice  to  the  head,  or  the 
cold  douche  if  the  patient  can  bear  it. 
It  may  also  be  necessary  to  extract 
blood  by  venesection  or  cupping  from 
the  nape  of  the  neck,  while  the  head 
should  be  shaved  and  a  fly  blister  ap¬ 
plied  to  the  nape  of  the  neck  and  over 
the  base  of  the  brain.  Blood  should 
be  drawn  towards  the  extremities  and 
trunk  of  the  body  by  means  of  mustard 
poultices,  while  strong  tea  or  coffee, 
together  with  ammonia,  should  be 
administered  to  counteract  the  de¬ 
pressing  effects  which  have  resulted, 
and  if  there  is  any  difficulty  in  swallow7- 
ing  these  should  be  administered  by 
means  of  the  enema,  while,  to  act  as 
a  rapid  stimulant,  ether  may  be  in¬ 
jected  under  the  skin.  A  great  many 
theories  have  been  advanced  as  to  the 
cause  of  sunstroke — some  of  these 
being  that  it  is  largely  due  to  the  at¬ 
mosphere  being  flighty  charged  with 
electricity,  while  others  hold  that  it 
is  the  direct  effect  of  the  sun  acting 
perpendicularly.  It  is  a  strange  cir¬ 
cumstance  that  sunstroke  seldom 
occurs  in  mid-ocean,  although  it  is 
very  liable  to  produce  its  effects  in 
narrow7  seas  and  close  to  land. 


Sunstroke — To  Avoid. 

There  is  something  to  be  remem¬ 
bered  by  those  most  liable  to  sun¬ 
stroke.  Sobriety  is  a  great  preven¬ 
tive.  The  man  w7ho  abstains  from 
all  spirituous  drinks  during  excessively 
hot  w7eather  is  vastly  less  liable  to 
sunstroke  than  he  who  drinks  habitu¬ 
ally.  Regular  hours  for  sleep  and 
meals,  and  the  avoidance  of  all  ir¬ 
regularities  and  excesses,  are  among 
the  other  preventives.  Bathing, 
washing,  or  sponging  the  skin  all  over 
in  the  morning  is  a  wholesome  pre¬ 
caution.  Every  one  employed  out 
doors,  that  can  possibly  do  it,  should 
w7ear  a  light,  easy-fitting,  broad-brim¬ 
med  hat.  Brick-layers,  carpenters, 
laborers,  mortar-makers,  hod-carriers, 
and  all  others  working  in  the  sun, 
should  have  some  kind  of  shed  or  shade 
handy,  where  they  can  rest  for  a  few 
minutes  at  short  intervals  of  half  an 
hour  or  so.  People  otherwise  engaged 
on  the  streets,  or  who  have  to  go  about 
on  business,  should  be  careful  to  keep 
on  the  shady  side,  to  look  w7ell  to  their 
head  gear,  so  as  to  insure  that  which 
is  light  and  porous,  and  those  who  have 
leisure  should  carry  sun-umbrellas. 

Surgery — Domestic. 

This  will  comprise  such  hints  and 
advice  as  will  enable  any  one  to  act 
in  an  emergency,  or  in  ordinary  trivial 
accidents  requiring  simple  treatment; 
and  also  to  distinguish  between  serious 
and  simple  accidents,  and  the  best 
means  to  adopt  in  all  common  cases. 
These  hints  will  be  of  the  utmost  value 
to  heads  of  families,  and  to  persons 
w7ho  are  frequently  called  upon  to 
attend  the  sick.  We  strongly  recom¬ 
mend  the  parent  to  read  over  these 
directions  occasionally — to  regard  it 
as  a  duty  to  do  so  at  least  three  or  four 
times  a  year,  so  as  to  be  prepared  for 
emergencies  whenever  they  may  arise. 
When  accidents  occur,  people  are  too 


arc  the  very  sinews  of  virtue. 


881 


excited  to  acquire  immediately  a 
knowledge  of  what  they  should  do;  and 
many  lives  have  been  lost  for  want  of 
this  knowledge.  Study,  therefore,  at 
moderate  intervals,  the  Domestic  Sur¬ 
gery,  Treatment  of  Poisons,  Rules  for 
the  Prevention  of  Accidents,  How  to 
Escape  from  Fires,  the  Domestic  Phar¬ 
macopoeia,  etc.,  which  will  be  found 
in  various  pages  of  this  work.  And 
let  it  be  impressed  upon  your  mind 
that  the  index  will  enable  you  to 
refer  to  anything  you  may  require  in 
a  moment.  Don’t  try  to  hunt  through 
the  pages. 

Surgical  Dressings. 

These  are  substances  usually  ap¬ 
plied  to  parts  for  the  purpose  of  sooth¬ 
ing,  promoting  their  reunion  when 
divided,  protecting  them  from  exter¬ 
nal  injuries,  absorbing  discharges,  pro¬ 
tecting  the  surrounding  parts,  insuring 
cleanliness,  and  as  a  means  of  applying 
various  medicines. 

Surgery — Instruments  Required. 

Scissors,  a  pair  of  tweezers  or  simple 
forceps,  a  knife,  needles  and  thread,  a 
razor,  a  lancet,  a  piece  of  lunar  caustic 
in  a  quill,  and  a  sponge. 

Surgical  Dressings — Materials 
for. 

These  consist  of  lint,  scraped  linen, 
absorbent  cotton,  tow,  ointment  spread 
on  muslin,  adhesive  plaster,  compresses, 
pads,  bandages,  poultices,  old  rags  of 
linen  or  muslin,  and  water. 

Always  prepare  the  new  dressing 
before  removing  the  old  one. 

Always  have  hot  and  cold  water 
at  hand,  and  a  vessel  to  place  the  foul 
dressings  in. 

Have  one  or  more  persons  at  hand 
ready  to  assist,  and,  to  prevent  con¬ 
fusion,  tell  each  person  what  he  -is 
to  do  before  you  commence;  thus,  one 
is  to  wash  out  and  hand  the  sponges, 
another  to  heat  the  adhesive  plaster,  or 
hand  the  bandages  and  dressings  and 


if  requisite,  a  third  to  support  the 
limb,  etc. 

Always  stand  on  the  outside  of  a 
limb  to  dress  it. 

Place  the  patient  in  as  easy  a  posi¬ 
tion  as  possible,  so  as  not  to  fatigue 
him. 

Surgical  Dressings — Rules  in 
Applying. 

Arrange  the  bed  after  changing  the 
dressings,  but  in  some  cases  you  will 
have  to  do  so  before  the  patient  is 
placed  on  it. 

Never  be  in  a  hurry  when  applying 
dressings ;  do  it  quietly. 

When  a  patient  requires  moving 
from  one  bed  to  another,  the  best  way 
is  for  one  person  to  stand  on  each  side 
of  the  patient,  and  each  to  place  an 
arm  behind  his  back,  while  he  passes 
his  arms  over  their  necks,  then  let 
their  other  arms  be  passed  under  his 
thighs,  and  by  holding  each  other’s 
hands  the  patient  can  be  raised  with 
ease,  and  removed  to  another  bed.  If 
the  leg  is  injured,  a  third  person  should 
steady  it;  and  if  the  arm,  the  same 
precaution  should  be  adopted.  Some¬ 
times  a  stout  sheet  is  passed  under  the 
patient  and  by  several  people  holding 
the  sides,  he  is  lifted  without  any 
fatigue  or  much  disturbance. 

Surgical  Lint — How  Made. 

This  may  be  quickly  made  by  nail¬ 
ing  a  piece  of  old  linen  on  a  board,  and 
scraping  its  surface  with  a  knife.  It  is 
used  either  alone  or  spread  with  oint¬ 
ment.  Scraped  lint  is  the  fine  fila¬ 
ment’s  from  ordinary  lint,  and  is  used 
to  stimulate  ulcers  and  absorb  dis¬ 
charges;  it  is  what  the  French  call 
charpie. 

Surgical  Uses  of  Scraped  Lint. 

This  is  made  into  various  shapes 
for  particular  purposes.  When  it  is 
screwed  up  into  a  conical  or  wedge  like 
shape,  it  is  called  a  tent,  and  is  used  to 
dilate  fistulous  openings,  so  as  to 


882 


Wisdom  is  seldom  gained  without  suffering. 


allow  the  matter  to  escape  freely,  and 
to  plug  wounds  so  as  to  promote  the 
formation  of  a  clot  of  blood,  and  thus 
arrest  bleeding.  When  rolled  into 
little  balls,  called  boulettes,  it  is  used 
for  absorbing  matter  in  cavities,  or 
blood  in  wounds.  Another  useful 
form  is  made  by  rolling  a  mass  of 
scraped  lint  into  a  long  roll,  and  then 
tying  it  in  the  middle  with  a  piece  of 
thread;  the  middle  is  then  doubled 
and  pushed  into  a  deep-seated  wound, 
so  as  to  press  upon  the  bleeding  vessel, 
while  the  ends  remain  loose  and  assist 
in  forming  a  clot ;  or  it  is  used  in  deep- 
seated  ulcers  to  absorb  the  matter 
and  keep  the  edges  apart.  This  form 
is  called  the  bourdonnet.  Another 
form  is  called  the  pelote,  which  is 
merely  a  ball  of  scraped  lint  tied  up  in 
a  piece  of  linen  rag,  commonly  called 
a  dabber.  This  is  used  in  the  treat¬ 
ment  of  protrusion  of  the  navel  in 
children. 

Surgery— Absorbent  Cotton  for. 

Absorbent  cotton  is  used  as  a  dress¬ 
ing  for  superficial  burns,  and  care  should 
be  taken  to  free  it  from  specks,  as  flies 
are  apt  to  lay  their  eggs  there,  and 
generate  maggots.  It  is  often  used  in 
medicated  form  when  it  makes  an  ex¬ 
cellent  surgical  dressing. 

Surgery— Tow  in. 

Tow  is  chiefly  employed  as  a  pad¬ 
ding  for  splints,  as  a  compress,  and 
also  as  an  outer  dressing  where  there 
is  much  discharge  from  a  surface. 

Surgical  Ointments. 

Ointments  are  spread  on  muslins, 
lint,  or  even  thin  layers  of  tow,  by 
means  of  a  knife;  they  should  not  be 
spread  too  thick.  Sometimes  oint¬ 
ment  is  applied  to  discharging  surfaces 
on  a  piece  of  linen,  folded  over  on  itself 
several  times,  and  then  cut  at  the 
corners  with  scissors,  in  order  to  make 
small  holes  in  it.  The  matter  dis¬ 
charged  passes  through  these  holes, 


and  is  received  in  a  layer  of  tow  spread 
over  the  linen. 

Surgical  Adhesive  Plaster. 

Adhesive  plaster  is  cut  into  strips, 
ranging  in  width,  according  to  the 
nature  of  the  wound,  etc.,  but  the 
usual  width  is  about  three-quarters  of 
ah  inch.  Isinglass  plaster  is  not  so 
irritating  as  diachylon,  and  is  more 
easily  removed. 

Surgical  Compresses. 

Compresses  are  made  of  pieces  of 
linen,  muslin,  lint,  or  tow,  doubled  or 
cut  into  various  shapes,  according  to 
the  purposes  for  which  they  are  re¬ 
quired.  They  are  used  to  confine 
dressings  in  their  places,  and  to  apply 
an  equal  pressure  on  parts.  They 
should  be  free  from  darns,  hems 
and  knots.  Ordinary  compresses  are 
square,  oblong  and  triangular.  Com¬ 
presses  are  also  graduated  by  placing 
square  pieces  of  folded  cloth  on  one 
another,  so  arranged  that  they  de¬ 
crease  in  size  each  time.  They  are 
used  for  keeping  up  pressure  upon 
certain  parts. 

Surgical  Pads. 

Pads  are  made  by  sewing  tow  inside 
pieces  of  linen,  or  folding  linen  and 
sewing  the  pieces  together.  They  are 
used  to  keep  off  pressure  from  parts 
such  as  that  caused  by  splints  in  frac¬ 
tures. 

Surgical  Poultices. 

Poultices  are  usually  made  of  lin¬ 
seed  meal,  oatmeal,  or  bread,  either 
combined  with  water  or  other  fluids; 
sometimes  they  are  made  of  carrots, 
charcoal,  potatoes,  yeast,  and  linseed 
meal,  mustard,  etc.,  but  the  best  and 
most  economical  method  of  preparing 
them  is  with  a  fabric  called  “  Spongio 
Piline.  ” 

Spongio  Piline  for  Poultices. — This 
material  is  made  of  sponge  and  wool 
felted  together,  and  backed  by  India 


He  that  never  thinks  never  can  he  wise.  883 


rubber.  The  method  of  using  is  as 
follows:  A  piece  of  the  material  of 
the  required  form  and  size  is  cut  off, 
and  the  edges  are  pared  and  beveled  off 
with  a  pair  of  scissors,  so  that  the 
caoutchouc  may  come  in  contact  with 
the  surrounding  skin,  in  order  to  pre¬ 
vent  evaporation  of  the  fluid  used; 
for,  as  it  only  forms  the  vehicle,  the 
various  poultices  generally  used  can 
be  employed  with  much  less  expendi¬ 
ture  of  time  and  money,  and  increased 
cleanliness.  For  example — a  vinegar 
poultice  is  made  by  moistening  the 
fabric  with  distilled  vinegar;  an  alum 
poultice,  by  using  a  strong  solution  of 
alum;  a  charcoal  poultice,  by  sprin¬ 
kling  powdered  charcoal  on  the  moist¬ 
ened  surface  of  the  material;  a  yeast 
poultice,  by  using  warmed  yeast,  and 
moistening  the  fabric  with  hot  water, 
which  is  to  be  well  squeezed  out  pre¬ 
vious  to  the  absorption  of  the  yeast; 
a  beer  poultice  by  employing  warm 
porter-dregs  or  strong  beer  as  the 
fluid;  and  a  carrot  poultice  by  using 
the  expressed  and  evaporated  liquor 
of  boiled  carrots.  Spongio  piline  costs 
about  one  cent  a  square  inch  and 
may  be  obtained  of  the  druggist.  As 
a  fomentation  it  is  most  invaluable, 
and  by  moistening  the  material  with 
compound  camphor  liniment  or  harts¬ 
horn,  it  acts  the  same  as  a  mustard 
poultice. 

Mustard  Poultices. — These  may  be 
made  of  the  mustard  powder  alone,  or 
in  combination  with  bread  crumbs, 
or  linseed  meal.  When  mustard  only 
is  used,  the  powder  should  be  moist¬ 
ened  with  water,  and  the  paste  thus 
produced  spread  on  a  piece  of  linen,  and 
covered  with  muslin  to  intervene  be¬ 
tween  the  mustard  and  the  skin. 
When  mixed  with  linseed  the  powder 
and  the  meal  may  be  incorporated 
before  water  is  added,  or  the  meal  may 
be  moistened  and  spread  on  linen  for 
application,  and  the  mustard  be  then 


sprinkled  on  the  surface,  more  or  less 
thickly  according  to  the  age  of  the 
patient. 

Surgical  Bandages. 

Bandages  are  strips  of  linen, 
flannel,  muslin,  elastic  webbing,  bunt¬ 
ing,  or  some  other  substance,  of  var¬ 
ious  lengths,  and  from  one  to  six  inches 
wide,  free  from  hems  or  darns,  soft 
and  unglazed.  They  are  better  after 
they  have  been  washed.  Their  uses 
are  to  retain  dressings,  apparatus, or 
parts  of  the  body  in  their  proper  posi¬ 
tions,  support  the  soft  parts,  and 
maintain  equal  pressure. 

Bandages,  Simple  and  Compound. — 

The  former  are  single  strips  rolled  up 
tightly  like  a  roll  of  ribbon.  Some¬ 
times  it  is  rolled  from  both  ends  and 
is  called  a  double  headed  bandage. 
The  compound  bandages  are  formed 
of  many  pieces. 

Sizes  of  Bandages. — Those  for  the 
head  should  be  two  inches  wide  and 
five  yards  long;  for  the  neck,  two 
inches  wide  and  three  yards  long;  for 
the  arm,  two  inches  wide  and  seven 
yards  long;  for  the  leg,  two  inches  and 
a  half  wide  and  seven  yards  long;  for 
the  thigh,  three  inches  wide  and  eight 
yards  long.;  and  for  the  body,  four  or 
six  inches  wide  and  ten  or  twelve 
yards  long. 

To  Apply  a  Single-Headed  Bandage 

lay  the  outside  of  the  end  near  to  the 
part  to  be  bandaged,  and  hold  the  roll 
between  the  little,  ring,  and  middle 
fingers  and  the  palm  of  the  left  hand, 
using  the  thumb  and  forefinger  of  the 
same  hand  to  guide  it,  and  the  right 
hand  to  keep  it  firm,  and  pass  the 
bandage  partly  round  the  leg  towards 
the  left  hand.  It  is  sometimes  nec¬ 
essary  to  reverse  this  order,  and  there 
fore  it  is  well  to  be  able  to  use  both 
hands.  Particular  parts  require  a 
different  method  of  applying  bandages, 
and  therefore  it  is  necessary  to  de- 


884 


Wisdom  is  to  the  sold 


scribe  the  most  useful  separately;  and 
there  are  different  ways  of  putting  on 
the  same  bandage,  which  consist  in  the 
manner  the  folds  or  turns  are  made. 
For  example,  the  circular  bandage  is 
formed  by  horizontal  turns,  each  of 
which  overlaps  the  one  made  before 
it;  the  spiral  consists  of  spiral  turns; 
the  oblique  follows  a  course  oblique 
or  slanting  to  the  center  of  the  limb; 
and  the  recurrent  folds  back  again  to 
the  part  whence  it  started. 

Circular  Bandages  are  used  for  the 
neck,  to  retain  dressings  on  any  part 
of  it,  or  for  blisters,  setons,  etc.;  for 
the  head,  to  keep  dressings  on  the 
forehead  or  any  part  contained  within 
a  circle  passing  round  the  head;  for 
the  arm,  previous  to  bleeding;  for 
the  leg,  above  the  knee;  and  for  the 
fingers,  etc. 

To  Confine  the  Ends  of  Bandages 

some  persons  use  pins,  others  slit  the 
end  for  a  short  distance,  and  tie  the 
two  strips  into  a  knot,  and  some  use  a 
strip  of  adhesive  plaster.  Always 
place  the  point  of  a  pin  in  such  a  posi¬ 
tion  that  it  cannot  prick  the  patient, 
or  the  person  dressing  the  limb,  or  be 
liable  to  be  drawn  out  by  using  the 
limb;  therefore,  as  a  general  rule,  turn 
the  head  of  the  join  from  the  free  end 
of  the  bandage,  or  towards  the  upper 
part  of  the  limb.  The  best  mode  is 
to  sew  the  bandage  on.  A  few  stitches 
■null  hold  it  more  securely  than  pins 
can. 

The  Oblique  Bandage  is  generally 
used  for  arms  and  legs,  to  retain 
dressings. 

The  Spiral  Bandage  is  generally  ap¬ 
plied  to  the  trunk  and  .extremities, 
but  is  apt  to  fall  off  even  when  very 
carefully  applied;  therefore  the  re- 
rurrent  bandage,  which  folds  back 
again,  is  generally  used. 

The  Reversing  or  Recurrent  Band¬ 
age  is  the  best  kind  of  bandage  that 
we  can  employ  for  general  purposes. 


The  method  of  putting  it  on  the  leg  is 
as  follows : — Apply  the  end  of  the  band¬ 
age  that  is  free,  with  the  outside  of  it 
next  the  skin,  and  hold  this  end  with 
the  finger  and  thumb  of  the  left  hand, 
while  some  one  supports  the  heel  of  the 
patient ;  then  with  the  right  hand  pass 
the  bandage  over  the  piece  you  are 
holding,  and  keep  it  crossed  thus, 
until  you  can  place  your  right  fore¬ 
finger  upon  the  spot  where  it  crosses 
the  other  bandage,  where  it  must  be 
kept  firm.  Now  hold  the  roll  of  the 
bandage  in  your  left  hand,  with  the 
palm  turned  upwards,  and  taking  care 
to  keep  that  part  of  the  bandage  be¬ 
tween  your  right  forefinger  and  the 
roll  in  your  left  hand  quite  slack; 
turn  your  left  hand  over,  and  bring  the 
bandage  down  upon  the  leg;  then  pass 
the  roll  under  the  leg  towards  your 
right  hand,  and  repeat  this  until  the 
leg  is  bandaged  up  to  the  knee,  taking 
care  not  to  drag  the  bandage  at  any 
time  during  the  process  of  bandaging. 
When  you  arrive  at  the  knee,  pass  the 
bandage  round  the  leg  in  circles  just 
below  the  knee,  and  pin  it  as  usual. 
Bandaging  is  very  easy,  and  if  you  once 
see  any  one  apply  a  bandage  properly, 
and  attend  to  these  rules,  there  will  not 
be  any  difficulty;  but  bear  one  thing 
in  mind,  without  which  you  will  never 
put  on  a  bandage  even  decently:  and 
that  is,  never  to  drag  or  pull  at  a  band¬ 
age,  but  make  the  turns  while  it  is 
slack,  and  you  have  your  right  fore¬ 
finger  placed  upon  the  point  where  it 
is  to  be  folded  down.  When  a  limb 
is  properly  bandaged,  the  folds  should 
run  in  a  line  corresponding  to  the  shin¬ 
bone.  Use,  to  retain  dressings,  and 
for  varicose  veins. 

A  Bandage  for  the  Chest  is  always 
placed  upon  the  patient  in  a  sitting 
posture ;  and  it  may  be  put  on  in  circles, 
or  spirally.  Use,  in  fractures  of  the 
ribs,  to  retain  dressings,  and  after 
severe  contusions. 


885 


what  health  is  to  the  body. 


A  Bandage  for  the  Belly  is  placed 
on  the  patient  as  directed  for  the  chest, 
carrying  it  spirally  from  above  down¬ 
wards.  Use,  to  compress  belly  after 
dropsy,  or  retain  dressings. 

The  Hand  is  Bandaged  by  crossing 
the  bandage  over  the  back  of  the  hand. 
Use,  to  retain  dressings. 

A  Bandage  for  the  Head  may  be  cir¬ 
cular,  or  spiral,  or  both;  in  the  latter 
case,  commence  by  placing  one  circular 
turn  just  over  the  ears;  then  bring 
down  from  left  to  right,  and  round  the 
head  again,  so  as  to  alternate  a  spiral 
with  a  circular  turn.  Use,  to  retain 
dressings  on  the  head  or  over  the  eye; 
but  this  form  soon  gets  slack.  The 
circular  bandage  is  the  best,  crossing 
it  over  both  eyes. 

Bandage  for  the  Foot. — Place  the 
end  just  above  the  outer  ankle,  and 
make  two  circular  turns,  to  prevent 
its  slipping;  then  bring  it  down  from 
the  inside  of  the  foot  over  the  instep 
towards  the  outer  part;  pass  it  under 
the  sole  of  the  foot,  and  upwards  and 
inwards  over  the  instep  towards  the 
inner  ankle,  then  round  the  ankle  and 
repeat  again.  Use,  to  retain  dress¬ 
ings  to  the  insteps,  heel,  or  ankle. 

Bandage  for  Leg  and  Foot. — Com¬ 
mence  and  proceed  as  directed  in  the 
preceding  paragraph;  then  continue 
it  up  the  leg  as  ordered  in  the  Recur¬ 
rent  Bandage. 

Surgical  Bandages — Hand¬ 
kerchiefs  as. 

As  it  sometimes  happens  that  it  is 
necessary  to  apply  a  bandage  at  once, 
and  the  materials  are  not  at  hand,  it 
is  desirable  to  know  how  to  substitute 
something  else'  that  any  one  may  apply 
with  ease.  This  can  be  readily  done 
with  handkerchiefs.  Any  ordinary 
handkerchief  will  do;  but  a  square  of 
linen  folded  into  various  shapes 
answers  better.  The  shapes  generally 
required  are  as  follows : — The  Triangle, 


the  Long  Square,  the  Cravat,  and  the 
Cord. 

The  Triangular  Handkerchief  is 

made  by  folding  it  from  corner  to  cor¬ 
ner.  Use,  as  a  bandage  for  the  head. 
Application:  Place  the  base  round 
the  head,  and  the  short  part  hanging 
down  behind,  then  tie  the  long  ends 
over  it. 

The  Long  Square  is  made  by  folding 
the  handkerchief  in  three.  Use,  as  a 
bandage  to  the  ribs,  belly,  etc.  If  one 
handkerchief  is  not  long  enough,  sew 
two  together. 

The  Cravat  is  folded  as  usual  with 
cravats.  Use,  as  a  bandage  for  the 
head,  arms,  legs,  feet,  neck,  etc. 

The  Cord  is  used  to  compress  vessels, 
when  a  knot  is  made  in  it,  and  placed 
over  the  vessel  to  be  compressed.  It 
is  merely  a  handkerchief  twisted  in  its 
diagonal. 

Two  or  More  Handkerchiefs  must 
sometimes  be  applied,  as  in  a  broken 
collar-bone,  or  when  it  is  necessary  to 
keep  dressings  under  the  arm.  The 
bandage  is  applied  by  knotting  the 
opposite  corners  of  one  handkerchief 
together,  and  passing  the  left  arm 
through  it,  then  passing  another  hand¬ 
kerchief  under  the  right  arm,  and  ty¬ 
ing  it.  By  this  means  we  can  brace 
the  shoulders  well  back,  and  the  hand¬ 
kerchief  will  press  firmly  over  the 
broken  collar-bone:  besides,  this  form 
of  bandage  does  not  readily  slip  or 
get  slack,  but  it  requires  to  be  com¬ 
bined  with  the  sling,  in  order  to  keep 
the  arm  steady. 

For  an  Inflamed  Breast  that  requires 
support,  or  dressing  to  be  kept  to  it,  pass 
one  corner  over  the  shoulder,  bring  the 
body  of  it  over  the  breast,  and  pass  it 
upwards  and  backwards  under  the  arm 
of  that  side,  and  tie  the  opposite  cor¬ 
ners  together. 

An  Excellent  Sling  is  formed  by 
placing  one  handkerchief  around  the 


886 


All  words  are  pegs  to  hang  ideas  on. 


neck,  and  knotting  opposite  corners 
over  the  breast  bone,  then  placing  the 
other  in  triangle  under  the  arm  to  be 
supported,  with  the  base  near  the 
hand;  tie  the  ends  over  the  handker¬ 
chief,  and  pin  the  top  to  the  other 
part,  after  passing  it  around  the 
elbow. 

Apparatus  to  Relieve  Pressure 
of  Bed-Clothes. 

When  a  person  receives  a  severe 
contusion  of  the  leg  or  foot,  or  breaks 
his  leg,  or  has  painful  ulcers  over  the 
leg,  or  is  unable  from  some  cause  to 
bear  the  pressure  of  the  bed-clothes, 
it  is  advisable  to  know  how  to  keep 
them  from  hurting  the  leg.  This  may 
be  done  by  bending  up  a  fire-guard, 
or  placing  a  chair,  resting  upon  the 
edge  of  its  back  and  front  of  the  seat, 
over  the  leg,  or  "putting  a  box  on  each 
side  of  it,  and  placing  a  board  over 
them,  or  using  a  bandbox  minus  its 
lid  and  bottom;  but  the  best  way  is 
to  make  a  cradle,  as  it  is  called.  This 
is  done  by  getting  three  pieces  of 
wood  and  three  pieces  of  iron  ware, 
and  passing  the  wire  or  hoop  through 
the  wood.  This  can  be  placed  to  any 
height,  and  is  very  useful  in  all  cases 
where  pressure  cannot  be  borne. 
Wooden  hoops  cut  in  halves  answer 
better  than  the  wire. 

Surgical  Splints — Extemporized. 

When  a  person  breaks  his  leg  or 
arm  and  splints  cannot  be  had  di¬ 
rectly,  get  bunches  of  straw  or  twigs, 
roll  them  up  in  handkerchiefs,  and 
placing  one  on  each  side  of  the  leg  or 
arm,  bind  another  handkerchief  firmly 
around  them;  or  make  a  long  bag 
about  three  inches  in  diameter,  or 
even  more,  of  coarse  linen  duck,  or 
carpet,  and  stuff  this  full  of  bran, 
sawdust,  or  sand,  sew  up  the  ends,  and 
use  this  the  same  as  the  twigs.  It 
forms  an  excellent  extemporaneous 
splint.  A  still  better  splint  or  set  of 
'splints  can  be  extemporized  by  cut¬ 


ting  a  sheet  of  thick  pasteboard  into 
proper  sized  slips,  then  passing  each 
piece  through  a  basin  of  hot  water  to 
soften  it.  It  is  then  applied  to  the 
fractured  limb  like  an  ordinary  splint, 
when  it  hardens  as  it  dries,  taking  the 
exact  shape  of  the  part  to  which  it  is 
applied. 

Surgery — To  Apply  Dry 
Warmth  in. 

To  apply*  dry  warmth  to  any  part  of 
the  body  warm  some  sand  or  bran 
and  place  in  the  patient’s  socks,  and 
lay  it  to  the  part;  salt  put  into  a 
paper  bag  does  as  well;  or  warm 
water  put  into  a  stone  jar,  and  rolled 
up  in  flannel.  Of  course  a  rubber 
water-bag  is  best.  They  can  be  pur¬ 
chased  at  any  drugstore  and  at  most 
department  stores. 

Sweat,  or  Perspiration. 

Sweat,  or  perspiration,  is  the  fluid 
which  is  thrown  off  by  the  skin,  and  is 
invariably  a  healthy  symptom  when 
it  is  not  excessive.  In  certain  dis¬ 
eases,  however,  such  as  consumption, 
if  it  is  too  copious,  it  forebodes  very 
grave  symptoms.  When  the  skin 
ceases  to  act  it  is  invariably  a  symp¬ 
tom  of  high  fever,  and  it  should  be  the 
aim  of  the  medical  attendant  to  induce 
perspiration  by,  first  of  all,  lowering 
the  temperature  and  keeping  the  body 
warm,  at  the  same  time  administering 
diaphoretics. 

Sweating — Profuse. 

An  old  remedy  for  excessive  sweat¬ 
ing  is  cold  sage  tea.  It  is  made  by 
taking  a  large  teaspoonful  of  chopped 
sage  leaves,  and  boiling  them  in  six 
ounces  of  water  for  twro  or  three  min¬ 
utes.  The  decoction  is  then  left  to 
stand  and  cool,  and  is  strained  and 
sweetened  to  the  taste.  This  remedy 
has  been  used  with  benefit  in  the 
colliquative  sweating,  as  it  is  called, 
of  pulmonary  consumption. 


What  does  he  know  who  has  not  suffered  ? 


887 


Sweating — To  Produce. 

Pour  alcohol  into  a  saucer,  to  about 
half  fill  it;  place  this  under  a  chair; 
strip  the  person,  to  be  sweated,  of  all 
clothing,  and  place  him  in  the  chair, 
putting  a  comforter  over  him,  also; 
now  light  a  match  and  throw  into  the 
saucer  of  alcohol,  which  sets  it  on  fire, 
and  by  the  time  the  alcohol  is  burned 
out  he  will  be  in  a  profuse  perspiration, 
if  not,  put  in  half  as  much  more  of 
alcohol  and  fire  it  again,  which  will 
accomplish  the  object;  then  let  him  rise 
and  draw  the  comforter  around  him, 
and  get  into  bed,  following  up  with  hot 
teas  and  sweating  drops. 

Swelling. 

Swelling  is  an  increase  of  the  size  of 
various  textures  of  the  body,  and  may 
consist  either  of  fluid  or  solid  matter. 
In  the  former  case  it  is  caused  by  a 
congestion  of  some  of  the  tissues 
either  immediately  concerned  or  in 
some  neighboring  tissue,  and  in¬ 
variably  arises  from  an  oozing  taking 
place  from  the  veins  of  the  part  or 
parts.  Swelling  of  the  leg,  for  instance, 
in  dropsy  arises  from  some  impedi¬ 
ment  to  the  flow  of  blood  towards  the 
heart,  and  usually  indicates  disease  of 
a  very  great  nature,  either  affecting 
the  kidney,  liver,  or  heart.  If  in  the 
abdomen,  when  it  is  named  “ascites/  ’ 
it  usually  depends  upon  some  ob¬ 
struction  of  the  circulation  due  to 
serious  disease  of  one  or  other  of  the 
above-mentioned  organs.  When  the 
swelling  takes  place  on  the  surface  of 
the  body  it  usually  contains  pus,  and 
may  assume  the  nature  of  an  abscess, 
carbuncle,  or  boil.  Swelling  may  also 
arise  from  the  infiltration  of  air  within 
the  cellular  tissue  of  the  body,  and 
tumors  are  another  cause  of  this  affec¬ 
tion.  (See  Tumors,  Dropsy,  Ab¬ 
scesses,  etc. ) 

Swelling — White. 

Dr.  Kirkland  recommends  a  volatile 
plaster  for  this  disease,  made  after  the 


following  manner:  Melt  together  in 
an  iron  ladle,  or  earthen  dish,  two 
ounces  of  soap  and  half  an  ounce  of 
litharge  plaster.  When  nearly  cold, 
stir  in  one  drachm  of  sal  ammoniac, 
in  fine  powder;  spread  upon  leather 
and  apply  to  the  joint.  If  the 
above  method  fail,  and  ulceration 
take  place,  a  surgeon  should  be  applied 
to  without  delay. 

Swine-pox. 

Swine-pox  is  a  variety  of  chicken-pox 
and  is  characterized  by  vesicles  very 
similar  in  appearance  to  those  of 
chicken-pox. 

Swoon,  or  Fainting. 

Swoon,  or  fainting,  usually  arises 
from  some  mechanical  or  nervous 
condition  affecting  the  heart’s  action. 
The  patient  should  therefore  be  laid 
in  the  horizontal  position,  and  cold 
applied  to  the  forehead,  together  with 
the  fumes  of  ammonia  to  the  nostrils, 
and  when  the  patient  is  able  to  swal¬ 
low,  a  little  sal-volatile  or  brandy 
mixed  with  water  should  be  ad¬ 
ministered. 

Symptoms. 

Symptoms,  as  applied  to  medicine, 
are  those  conditions  which  enable  the 
physician  to  make  his  diagnosis.  They 
are  said  to  be  subjective  and  objec¬ 
tive — in  the  former  the  symptoms 
being  described  by  the  patient  him¬ 
self,  whereas  in  the  latter  they  are 
arrived  at  by  examination  made  by 
the  physician.  Among  the  former 
may  be  mentioned  pain  and  the  var¬ 
ious  sensations  which  the  patient  ex¬ 
periences  in  the  progress  of  disease; 
in  the  latter  the  physician  obtains  in¬ 
formation  by  the  use  of  the  speculum, 
sphygmograph,  stethoscope,  and  chem¬ 
ical  tests  applied  to  the  urine,  etc.  It 
is  always  wise  in  endeavoring  to  diag¬ 
nose  disease  to  go  regularly  to  work, 
inquiring  in  a  methodical  manner  the 
various  train  of  symptoms  that  follow 


888 


Beware  of  little  extravagances ; 


upon  the  supposed  cause  of  the  dis¬ 
ease.  In  many  instances  it  will  be 
necessary  to  treat  sypaptoms  with  a 
view  of  ascertaining  their  origin,  and 
at  the  same  time  relieving  them  with¬ 
out  necessarily  curing  the  disease. 
This  plan  of  action  is  specially  neces¬ 
sary  in  malignant  diseases  where  a 
cure  is  possible.  In  every  instance, 
however,  the  symptoms  should  be  so 
focussed  as  to  enable  the  physician  or 
surgeon  to  come  to  a  correct  conclu¬ 
sion  as  to  the  nature  of  the  disease, 
with  a  view  to  having  it  removed. 
(Refer  to  Diagnosis.) 

Tan — To  Remove. 

Tan  may  be  removed  from  the  face 
by  mixing  magnesia  in  soft  water  to 
the  consistency  of  paste,  which  should 
then  be  spread  upon  the  face  and  al¬ 
lowed  to  remain  a  minute  or  two. 
Then  wash  off  with  Castile  soap  suds, 
and  rinse  with  soft  water. 

Teeth — Care  of. 

The  mouth  has  a  temperature  of 
ninety-eight  degrees,  warmer  than  is 
ever  experienced  in  the  shade  in  the 
latitude  of  New  England.  It  is  well 
known  that  if  beef,  for  example,  be 
Ixposed  in  the  shade  during  the 
warmest  of  our  summer  days,  it  will 
tery  soon  begin  to  decompose.  If 
We  eat  beef  for  dinner,  the  particles 
Invariably  find  their  way  into  the 
spaces  between  the  teeth.  Now  if 
these  particles  of  beef  are  not  removed 
they  will  frequently  remain  till  they 
are  softened  by  decomposition.  In 
most  mouths  this  process  of  decom¬ 
position  is  in  constant  progress. 
Ought  we  to  be  surprised  that  the  gums 
and  teeth  against  which  these  decom¬ 
posing  or  putrefying  masses  lie  should 
become  subjects  of  disease? 

How  shall  our  teeth  be  preserved? 
The  answer  is  very  simple — keep  them 
clean!  How  shall  they  be  kept  clean? 


Answer:  by  a  tooth-pick,  rinsing  with 
water,  and  the  daily  use  of  a  brush. 

The  tooth-pick  should  be  a  quill, 
not  because  the  metallic  picks  injure 
the  enamel,  but  because  the  quill  pick 
is  so  flexible  it  fits  into  all  the  irregu¬ 
larities  between  the  teeth. 

Always  after  using  the  tooth-pick 
the  mouth  should  be  thoroughly 
rinsed.  If  warm  water  be  not  at  hand, 
cold  may  be  used,  although  the  wrarm 
is  much  better.  Closing  the  lips,  with 
a  motion  familiar  to  all,  everything 
may  be  thoroughly  rinsed  from  the 
mouth. 

Every  morning  (on  rising)  and 
every  evening  (on  going  to  bed)  the 
tooth-brush  should  be  used,  and  the 
teeth,  both  outside  and  inside,  thor¬ 
oughly  brushed. 

Much  has  been  said,  pro  and  con., 
upon  the  use  of  soap  with  the  tooth¬ 
brush.  My  own  experience  and  the 
experience  of  members  of  my  family 
is  highly  favorable  to  the  regular  morn¬ 
ing  and  evening  use  of  soap.  Castile 
or  other  good  soap  will  answer  this 
purpose.  (Whatever  is  good  for 
the  hands  and  face  is  good  for  the 
teeth).  The  slightly  unpleasant  taste 
which  soap  has  wThen  we  begin 
to  use  it  will  soon  be  unnoticed.  In¬ 
stead  of  brushing  the  teeth  from  "tide 
to  side,  hold  your  brush  in  the  ordinary 
manner  and  brush  up  and  down.  This 
method,  after  a  little  practice,  will  be 
found  superior  in  every  way.  The 
bristles  work  between  the  teeth  but 
never  lacerate  the  gums. 

Teeth — To  Beautify. 

Dissolve  two  ounces  of  borax  in 
three  pints  of  boiling  water,  and 
before  it  is  cold  add  one  teaspoonful 
of  the  spirits  of  camphor,  and  bottle 
for  use.  A  tablespoonful  of  this  mix¬ 
ture,  with  an  equal  quantity  of  tepid 
water,  and  applied  daily  -with  a  soft 
brush,  preserves  and  beautifies  the 


a  small  leak  will  sink  a  big  ship. 


889 


teeth,  extirpates  all  tartarous  adhesion, 
arrests  decay,  induces  a  healthy  action 
of  the  gums,  and  makes  the  teeth 
pearly  white. 

Teeth — Cements  for. 

Mix  12  parts  of  dry  phosphoric  acid 
with  13  parts  of  pure  and  pulverized 
quicklime.  It  becomes  moist  in  mix¬ 
ing,  in  which  state  it  is  introduced  into 
the  cavity  of  the  tooth,  where  it  quickly 
becomes  hard. 

Another. — Digest  9  parts  of  pow¬ 
dered  mastic  with  4  parts  of  ether, 
and  add  enough  powdered  alum  to 
form  a  stiff  paste. 

Another. — Gutta-percha  softened 
by  heat,  is  recommended.  Dr.  Rollfs 
advises  melting  a  piece  of  caoutchouc 
at  the  end  of  a  wire,  and  introducing 
it  while  warm. 

Metallic. — Amalgams  are  made  with 
gold  or  silver,  and  quicksilver,  the  ex¬ 
cess  of  the  latter  being  squeezed  out, 
and  the  stiff  amalgam  used  warm. 
Inferior  kinds  are  made  with  quick¬ 
silver  and  tin,  or  zinc.  A  popular 
nostrum  of  this  kind  consists  of  40 
grains  of  quicksilver  and  20  of  fine 
zinc  filings,  mixed  at  the  time  of  using. 
The  following  is  said  to  be  the  most 
lasting  and  least  objectionable  amal¬ 
gam:  Melt  2  parts  of  tin  with  1  of 
cadmium,  run  it  into  an  ingot,  and 
reduce  it  to  filings.  Form  these  into 
a  fluid  amalgam  with  mercury,  and 
squeeze  out  the  excess  of  mercury 
through  leather.  Work  up  the  solid 
residue  in  the  hand,  and  press  it  into 
the  tooth.  Another  cement  consists 
of  about  73  parts  of  silver,  21  of  tin, 
and  6  of  zinc,  amalgamated  with  quick¬ 
silver. 

Teeth  (Loose) — To  Fasten. 

To  fasten  loose  teeth  and  strengthen 
the  gums :  Dissolve  an  ounce  of  myrrh 
as  much  as  possible  in  a  pint  of  port 
wine,  and  the  same  quantity  of  oil  of 


almonds;  wash  the  mouth  with  this 
fluid  every  morning. 

Teeth  and  Gums — Wash  for. 

The  teeth  should  be  washed  night 
and  morning,  a  moderately  small  soft 
brush  being  used;  after  the  morning 
ablution  pour  on  a  second  tooth¬ 
brush,  slightly  damped,  a  little  of  the 
following  lotion.  Carbolic  acid,  20 
drops ;* spirit  of  wine,  2  drachms;  dis¬ 
tilled  water,  6  ounces.  After  using 
this  lotion  for  a  short  time  the  gums 
become  firmer  and  less  tender,  and 
impurity  of  the  breath  (which  is  most 
commonly  caused  by  bad  teeth)  will 
be  removed.  It  is  a  great  mistake  to 
use  hard  tooth-brushes,  or  to  brush 
The  teeth  until  the  gums  bleed. 

The  Teeth — Wash  for. 

Dissolve  twro  ounces  of  borax  in  three 
pints  of  water;  before  quite  cold,  add 
thereto  one  teaspoonful  of  tincture  of 
myrrh,  and  one  tablespoonful  of  spirits 
of  camphor;  bottle  the  mixture  for 
use.  One  wineglassful  of  the  solution, 
added  to  half  a  pint  of  tepid  water,  is 
sufficient  for  each  application.  This 
solution,  applied  daily,  preserves  and 
beautifies  the  teeth,  removes  tartar, 
produces  a  pearl-like  whiteness,  arrests 
decay,  and  induces  a  healthy  action  in 
the  gums. 

Tooth  Powders. 

Many  persons,  w'hile  laudably 
attentive  to  the  preservation  of  their 
teeth,  do  them  hurt  by  too  much  pow¬ 
der,  which  they  rub  so  hard  as  not 
only  to  injure  the  enamel  by  excessive 
friction,  but  to  hurt  the  gums  even 
more  than  by  the  abuse  of  the  tooth¬ 
pick.  The  quality  of  some  of  the 
dentifrice  powders  advertised  in  news- 
papers  is  extremely  suspicious,  and 
there  is  reason  to  think  that  they  are 
not  altogether  free  from  a  corrosive 
ingredient.  One  of  the  safest  and 
best  compositions  for  the  purpose  is  a 


890 


Character  before  wealth. 


mixture  of  two  parts  of  prepared  chalk, 
one  of  Peruvian  bark,  and  one  of  hard 
soap,  all  finely  powdered,  which  is 
calculated  not  only  to  clean  the  teeth 
without  hurting  them,  but  to  preserve 
the  firmness  of  the  gums. 

Beside  the  advantage  of  sound  teeth 
for  their  use  in  mastication,  a  proper 
attention  to  their  treatment  conduces 
not  a  little  to  the  sweetness  of  the 
breath.  This  is,  indeed,  often  affected 
by  other  causes  existing  in  the  lungs, 
the  stomach,  and  sometimes  even  in 
the  bowels,  but  a  rotten  state  of  the 
teeth,  both  from  the  putrid  smell 
emitted  by  carious  bones  and  the  im¬ 
purities  lodged  in  their  cavities,  never 
fails  of  aggravating  an  unpleasant 
breath  wherever  there  is  a  tendency  of 
that  kind. 

Take  powdered  charcoal  and  white 
sugar  of  each  1  ounce;  Peruvian  bark 
y2  an  ounce,  cream  of  tartar  1 Yz 
drachms,  carnella  24  grains.  Rub  them 
well  together  and  pulverize  in  a  mortar. 
The  above  powder  will  cleanse  the 
teeth,  strengthen  the  gums,  sweeten  the 
breath,  and  prevent  the  toothache. 

Another. — Take  precipitated  chalk 
an  ounce,  of  vitriolated  tartar  and 
mastic  of  each  1  drachm,  oil  of  rhodium 
2  drops.  Mix  all  into  a  fine  powder. 

Antiseptic. — Prepared  chalk  2  ounces, 
dry  chloride  of  lime  10  grains,  oil  of 
cloves  5  drops.  It  may  be  colored,  if 
preferred,  by  a  little  levigated  bole. 

Anti-scorbutic. — Extract  of  rhatany 
Yz  ounce,  prepared  charcoal  2  ounces, 
cinnamon  Y  ounce,  cloves  Y  ounce. 

Rhatany. — Rhatany  root  2  ounces, 
cuttle-fish  bone  4  ounces,  prepared 
chalk  8  ounces,  borax  1  drachm 

Violet. — Orris  root  2  ounces,  cut¬ 
tle-fish  bone  4  ounces,  precipitated 
chalk  12  ounces,  bicarbonate  of  soda 
Yz  ounce,  essence  of  violets  1  drachm, 
and  rose  pink  enough  to  give  it  a 
pale  violet  color. 


Charcoal. — Prepared  charcoal  1 
ounce,  sugar  1  ounce,  oil  of  cloves  3 
drops.  Mix. 

Paste. — Prepared  chalk  1  Yz  ounce, 
alum  Y  drachm,  bitartrate  of  potash 
1  ounce,  cochineal  2  scruples,  bicar¬ 
bonate  of  potash  1  drachm,  orris  1 
ounce,  syrup  3  ounces,  essence  of 
lemon  1  drachm,  oil  of  cloves  and 
essence  of  bergamotte  of  each  1 
drachm,  otto  of  roses  8  drops.  Mix. 

Teeth — Camphorated 
Dentifrice  for. 

Prepared  chalk,  one  pound ;  camphor 
one  or  two  drachms.  The  camphor 
must  be  finely  powdered,  moisten  it 
with  a  litle  spirit  of  wine,  and  then 
intimately  mix  it  with  the  chalk. 

Teeth — Myrrh  Dentifrice  for. 

Mix  powdered  cuttlefish,  one  pound; 
powdered  myrrh,  two  ounces. 

Teeth — Quinine  Tooth 
Powder  for. 

Rose  pink,  twro  drachms;  precipi¬ 
tated  chalk,  twelve  drachms;  carbonate 
of  magnesia,  one  drachm;  quinine 
(sulphate),  six  grains.  All  to  be  well 
.  mixed  together. 

Tooth-brushes — The  Care  of. 

Do  not  shut  them  up  closely  in  a 
brush  tray,  or  dressing-bag,  as  it  will 
cause  tne  bristles  to  acquire  an  un¬ 
pleasant  smell.  After  use  shake  the 
water  out  and  place  them  so  that  they 
may  drain. 

Teething,  or  Dentition. 

Dentition  is  the  period  during  which 
the  teeth  impel  their  way  through  the 
gums  in  infancy.  It  is  always  a  more 
or  less  anxious  time,  as  disturbances 
of  the  nervous  system  and  the  digestive 
organs  are  liable  to  take  place  during 
its  progress.  It  is  always  desirable  to 
keep  the  child  as  much  in  the  fresh  air 
as  possible,  and  to  observe  that  the 
bowels  are  kept  rather  loose  than  other¬ 
wise.  If  dentition  is  creating  any  dis- 


Economy  is  half  the  battle  of  life. 


891 


turbance,  as  a  rule  tlie  matter  may  be 
safely  left  to  nature. 

The  Remedy,  or  rather  the  safe¬ 
guard,  against  the  bad  consequences 
of  teething  disturbances  is  easy, 
safe,  and  almost  certain,  and  consists 
merely  in  lancing  the  gum  covering  the 
tooth  which  is  making  its  way  through. 
When  teething  commences  it  may  be 
knojvn  by  the  spittle  constantly  driv¬ 
eling  from  the  mouth  and  wetting 
the  dress.  The  child  has  its  fingers 
often  in  its  mouth,  and  bites  hard  any 
substance  it  can  get  hold  of.  If  the 
gums  be  carefully  looked  at,  the  part 
where  the  tooth  is  pressing  up  is  swol¬ 
len  and  redder  than  usual;  and  if  the 
finger  be  pressed  on  it  the  child  shrinks 
and  cries  showing  that  the  gum  is 
tender.  When  these  symptoms  occur, 
the  gum  should  be  lanced,  and  some¬ 
times  the  tooth  comes  through  the 
next  day,  if  near  the  surface;  but  if 
not  so  far  advanced  the  cut  heals  and 
a  scar  forms,  which  is  thought  by  some 
objectionable,  as  rendering  the  passage 
of  the  tooth  more  difficult.  This,  how¬ 
ever,  is  untrue,  for  the  scar  will  give 
way  much  more  easily  than  the  uncut 
gum.  If  the  tooth  does  not  come 
through  after  two  or  three  days,  the 
lancing  may  be  repeated;  and  this  is 
more  especially  needed  if  the  child  be 
very  fractious,  and  seem  in  much  pain 
Lancing  the  gums  is  further  advan¬ 
tageous,  because  it  empties  the  in¬ 
flamed  part  of  its  blood,  and  so  re¬ 
lieves  the  pain  and  inflammation.  The 
relief  children  experience  in  the  course 
of  two  or  three  hours  from  the  opera¬ 
tion  is  often  very  remarkable,  as  they 
almost  immediately  become  lively  and 
cheerful. 

Temperance — The  Value  of. 

Those  who  live  long  and  maintain 
a  great  vigor  and  efficiency  in  old  age 
constantly  advise  temperance.  “  Mod¬ 
eration  in  everything,’  ’  is  their  cry. 


“They  that  strive  for  the  mastery  are 
temperate  in  all  things.’  ’ 

Tetter. 

After  a  slight  feverish  attack,  last¬ 
ing  two  or  three  days,  clusters  of  small, 
transparent  pimples,  filled  sometimes 
with  a  colorless,  sometimes  with  a 
brownish  lymph,  appear  on  the  cheeks 
or  forehead,  or  on  the  extremities, 
and  at  times  on  the  body.  The 
pimples  are  about  the  size  of  a  pea, 
and  break  after  a  few  days,  when  a 
brown  or  yellow  crust  is  formed  over 
them,  which  falls  off  about  the  tenth 
day,  leaving  the  skin  red  and  irritable. 
The  eruption  is  attended  with  heat, 
itching,  tingling,  fever  and  restless¬ 
ness,  especially  at  night.  Ringworm 
is  a  curious  form  of  tetter,  in  which 
the  inflamed  patches  assume  the  form 
of  a  ring.  Treatment  should  consist 
of  a  light  diet,  and  gentle  laxatives. 
If  the  patient  be  advanced  in  life,  and 
feeble,  a  tonic  will  be  desirable.  For 
a  wash,  white  vitriol,  one  dram,  rose¬ 
water,  three  ounces,  mixed ;  or  an  oint¬ 
ment  made  of  elder- flower  ointment,  one 
ounce;  oxide  of  zinc,  one  drachm. 

Tetter — Humid. 

This  is  an  eruption  of  minute,  round 
pimples,  about  the  size  of  a  pin’s 
head,  filled  with  colorless  fluid,  and 
terminating  in  scurf.  It  is  preceded 
by  languor,  faintness,  perspiration, 
and  a  pricking  of  the  skin.  Another 
species  of  this  disease  is  called  sun- 
heat,  which  is  an  eruption  of  a  white 
or  brownish  color,  which  generally 
terminates  in  yellow7  scabs.  It  occurs 
only  in  summer,  and  affects  those 
parts  which  are  uncovered.  In  still 
another  species,  the  eruption  is  attend¬ 
ed  with  pain,  heat,  itching,  intense 
smarting,  and  a  swelling  of  the  affected 
part.  When  the  blisters  break,  the 
water  runs  out,  irritates  and  inflames 
the  skin,  which  becomes  red,  rough 


892 


Better  jar  to  die  in  the  old  harness 


and  thickened — covered  sometimes 
with  a  thick  crust. 

Treatment. — Low  diet,  cooling  drinks, 
gentle  purgatives,  and  warm  baths. 
In  old  chronic  cases,  apply  ex¬ 
ternally  either  lime-water,  or  cor¬ 
rosive  sublimate  in  a  wash  propor¬ 
tioned  of  five  grains  to  one  pint  of 
soft  water.  In  the  last  two  forms  of 
the  affection  apply  nitrate  of  silver  in 
solution,  to  the  parts. 

Tetter — Crusted. 

This  eruption  consists  at  first  of 
slightly  elevated  pustules  or  pimples, 
closely  congregated,  with  an  inflamed 
border.  These  break,  and  the  surface 
becomes  red,  excoriated,  shining,  and 
full  of  pores,  through  which  a  thin, 
unhealthy  fluid  is  poured  out,  which 
gradually  hardens  into  dark,  yellow¬ 
ish-green  scabs.  When  this  tetter 
invades  the  head  or  scalp,  it  causes 
the  hair  to  fall  off,  and  is  termed  a 
scald. 

Treatment. — Vapor-bath  and  water- 
dressing.  The  crusts  should  be  re¬ 
moved  by  a  weak  lye,  made  from  hard¬ 
wood  ashes  or  potash;  then  an  oint¬ 
ment  should  be  applied,  made  of  mild 
nitrate  of  mercury  ointment,  three 
drachms;  sugar  of  lead,  sixteen  grains; 

rose-water  ointment,  one  ounce. 

* 

Sore  Throat. 

Sore  throat  may  be  of  several  varie¬ 
ties,  such  as  relaxed  throat,  catarrh 
of  the  throat,  tonsilitis  or  quinsy, 
diphtheria,  scarlatina,  etc.,  but  in  this 
paragraph  quinsy  or  tonsilitis  accom¬ 
panied  by  a  rheumatic  condition  of 
the  blood  will  be  specifically  con¬ 
sidered.  As  is  well  known,  certain 
individuals  are  peculiarly  liable  to  this 
affection,  but  invariably  these  are  of  a 
rheumatic  diathesis,  and  the  inflam¬ 
mation  which  exists  very  frequently 
develops  into  an  abscess  within  the 
tonsils,  causing  most  excruciating 
pain  on  any  attempt  at  swallowing, 


accompanied  by  high  fever,  and  liable 
to  be  succeeded  by ''acute  rheumatism 
after  it  has  disappeared.  It  is  in¬ 
variably  ushered  in  by  a  feeling  of 
shivering,  great  prostration,  and  con¬ 
siderable  fever,  together  with  a  very 
furred  tongue,  and  constipated  state 
of  the  bowels. 

Treatment. — Whenever  quinsy  is 
suspected  to  be  threatening,  the  best 
remedy  to  administer  internally  is 
the  following:  Salicine  and  chlorate 
of  potash,  of  each  2}^  drachms; 
guaiacum  mixture,  6  ounces — a  des¬ 
sert-spoonful  to  be  given  every  two 
hours  to  an  adult,  and  a  teaspoonful 
to  a  child  eight  or  ten  years  of  age 
every  two  hours.  At  the  same  time 
the  system  should  be  -well  kept  up  by 
a  stimulating  and  nutritious  diet,  port 
wine  being  especially  beneficial,  and 
egg  flip,  strong  chicken  soup,  beef 
juice,  and  plenty  of  milk  being  among 
the  most  valuable  forms  in  which  nu¬ 
trition  can  be  administered.  If  these 
measures  are  energetically  and  prompt¬ 
ly  adopted,  the  disease  will  frequently 
be  cut  short  and  an  immense  amount 
of  suffering  prevented,  while  at  the 
same  time  the  after-effects  will  be 
annihilated.  It  is  a  great  mistake  to 
think  that  quinsy  can  be  averted  by 
the  old-fashioned  and  obsolete  methods 
of  treatment  which  have  been,  and  at 
the  present  day  are  yet  frequently 
prescribed,  such  as  mustard  and  lin¬ 
seed  meal  poultice,  blistering  gargles, 
etc.  Aconite,  however,  has  been  and 
frequently  is  employed  in  the  treat¬ 
ment  of  these  affections,  and  no  doubt 
proves  very  beneficial  when  there  is 
no  specific  disease  present.  This  rem¬ 
edy  has  many  advocates,  and  no 
doubt  has  been  specially  useful  in 
ordinary  congestive  attacks  of  the 
throat.  It,  however,  simply  acts  by 
its  effect  upon  the  circulation,  thereby 
reducing  the  tendency  to  congestion 
and  favoring  resolution  without  the 


than  to  try  to  put  on  another. 


893 


inflammation  having  proceeded  to 
suppuration.  Its  benefits,  however, 
are  not  nearly  so  great  as  those  con¬ 
ferred  by  the  administration  of  the 
guaiacum,  chlorate  of  potash,  and 
salicin  mixture,  before  mentioned. 
With  regard  to  the  local  applications 
which  are  made  by  means  of  gargles, 
these,  it  must  be  confessed,  have  a 
certain  beneficial  effect  by  the  as¬ 
tringent  properties  which  they  usually 
possess,  while,  if  combined  with  some 
antiseptic,  such  as  sulphurous  acid, 
carbolic  acid,  or  vinegar,  they  may 
act  directly  as  destructive  agents  to 
the  poison  which  is  exerting  its  in¬ 
fluence  in  the  developing  of  the  in¬ 
flammation,  and  therefore  on  this 
account  they  are  not  to  be  depreciated, 
but  at  the  same  time  I  would  insist 
that  they  must  not  be  depended  upon. 
Quinsy,  tonsilitis,  or  sore  throat,  in 
any  form  whatever,  is  usually  second¬ 
ary  to  a  lowered  condition  of  the  vital 
powers;  and  this  is,  as  a  rule,  if  not 
directly  due  to,  dependent  for  its 
start  upon  a.  constipated  condition  of 
the  lower  bowel. 

Sore  Throat— Gargles  for. 

Gargles  are,  practically,  lotions  ap¬ 
plied  to  the  throat;  they  may  be  as¬ 
tringent,  antiseptic,  or  soothing.  As¬ 
tringent  gargles,  combined  with  an 
antiseptic,  are  useful  in  all  inflamma¬ 
tory  affections  of  the  throat  in  their 
early  stages.  If  there  is  much  accu¬ 
mulation  of  mucus  in  the  throat,  then 
a  gargle  of  hot  water,  in  which  is  dis¬ 
solved  a  a  small  quantity  of  bi-carbon¬ 
ate  of  soda,  acts  as  a  very  soothing 
agent.  Chlorate  -of  potash  in  solution 
is  also  a  most  useful  gargle,  and  when 
there  are  ulcerated  patches  upon  the 
throat  this  solution  of  chlorate  of  pot¬ 
ash  combined  with  borax  is  very  effica¬ 
cious  in  removing  the  unhealthy  de¬ 
posits.  A  good  all-around  gargle  for 
throat  affections  is  twenty-five  to 


thirty  drops  of  sulphurous  acid  mixed 
with  a  wine-glassful  of  warm  water 
and  used  frequently.  Alum  dissolved 
in  water  makes  a  good  astringent  gar¬ 
gle,  but  the  most  useful  astringent 
to  employ  in  such  circumstances  is 
the  glyceride  of  tannin  mixed  with 
water. 

Acidulated  Gargle. — Mix  one  part 

of  white  vinegar  with  three  parts  of 
honey  of  roses,  and  twenty-four  of 
barley  water.  Use,  in  chronic  inflam¬ 
mation  of  the  throat,  malignant  sore 
throat,  etc. 

Astringent  Gargle. — Take  two 
drachms  of  roses  and  mix  with  eight 
ounces  of  boiling  water,  infuse  for 
one  hour,  strain,  and  add  one  drachm 
of  alum  and  one  ounce  of  honey  of 
roses.  Use,  for  severe  sore  throat, 
relaxed  uvula,  etc. 

Alum  Gargle. — Dissolve  one  drachm 
of  alum  in  fifteen  ounces  of  water, 
then  add  half  an  ounce  of  syrup  and 
one  drachm  of  diluted  sulphuric  acid. 
Use  as  an  astringent. 

Myrrh  Gargle. — Add  six  drachms 
of  tincture  of  myrrh  to  seven  ounces 
of  infusion  of  linseed,  and  then  add 
one  drachm  of  diluted  sulphuric  acid. 
Use  as  a  detergent. 

Gargle  for  Slight  Inflammation  of 
the  Throat. — -Add  one  drachm  of  sul¬ 
phuric  ether  to  half  an  ounce  of  syrup 
of  marsh-mallow,  and  six  ounces  of 
barley  water.  This  may  be  used  fre¬ 
quently. 

Gargle  for  Inflamed  Throat. — Puri¬ 
fied  nitre  2  drachms,  barley  water  7 
ounces,  acetate  of  honey  7  drachms. 
Mix  the  ingredients,  and  use  frequently 

Gargle  for  Domestic  Use. — Three 

teaspoonfuls  of  vinegar,  2  teaspoon¬ 
fuls  of  tincture  of  myrrh,  2  of  honey, 
a  glass  of  port  wine,  and  3  or  4  wine¬ 
glasses  of  warm  water;  mix  all  these 
ingredients,  and  the  gargle  is  ready 


894 


Virtue  is,  like  health, 


for  use.  A  decoction  of  the  leaves  of 
the  currant  may,  with  good  effect,  be 
added  instead  of  the  warm  water. 
This  makes  both  a  pleasant  and  useful 
gargle. 

Sore  Throat  and  Ulceration  of  Mouth. 
Alum  Confection. — Mix  two  scruples 
of  powdered  alum  with  four  scruples 
of  syrup.  Dose,  half  .a  drachm. 
Use  as  astringent  in  sore  throat, 
relaxed  uvula,  and  ulcerations  of 
mouth. 

Sore  Throat  Liniment. 

Gum  camphor,  2  ounces,  Castile  soap 
shaved  fine  1  drachm,  oil  of  turpentine 
1  tablespoonful,  oil  of  origanum  H  of 
an  ounce,  opium  of  an  ounce, 
alcohol  1  pint.  In  a  week  or  10 
days  it  will  be  fit  for  use;  then  bathe 
the  parts  freely  2  or  3  times  daily  until 
relief  is  obtained. 

Sore  Throat — Other  Remedies 
for. 

In  slight  cases  a  gargle  composed 
of  hydrochloric  acid,  two  drams;  water, 
six  drams;  and  decoction  of  Peruvian 
bark,  four  ounces. 

Another. — Pour  a  pint  of  boiling 
water  upon  twenty-five  or  thirty  leaves 
of  common  sage;  let  the  infusion  stand 
for  half  an  hour.  Add  vinegar  suffi¬ 
cient  to  make  it  moderately  acid,  and 
honey,  according  to  the  taste.  This 
combination  of  the  astringent  and  the 
emollient  principle  seldom  fails  to  pro¬ 
duce  the  desired  effect.  The  infusion 
must  be  used  as  a  gargle  several  times 
a  day.  It  has  this  advantage  over 
many  gargles — it  is  pleasant  to  the 
taste,  and  may  be  swallowed  occasion¬ 
ally,  not  only  without  danger,  but  with 
advantage. 

Another.— Dissolve  a  teaspoonful 
of  chlorate  of  potash  in  a  tumbler  of 
water  and  gargle  with  it.  It  is  nearly 
tasteless,  and  not  at  all  offensive  to 
take,  and  well  adapted  to  children. 


Sore  Throat— Clergyman’s. 

Clergyman’s  sore  throat  is  a  peculiar 
condition  of  the  throat  and  larynx,  the 
effect  of  prolonged  use  of  the  Amice 
and  straining  of  the  vocal  chords.  It 
is  characterized  by  hoarseness  and 
catarrh  of  the  mucous  membrane,  the 
voice  loses  its  normal  tone  and  not 
unfrequently  disappears  altogether. 
It  is  generally  associated  with  a  rheu¬ 
matic  constitution.  The  proper  treat¬ 
ment  is  rest,  and  repeated  inhalations 
of  creosote,  eucalyptus,  or  pumuline 
in  the  vapor  of  steam.  The  general 
system  should  at  the  same  time  re¬ 
ceive  tonic  treatment.  The  applica¬ 
tion  of  electricity  to  the  throat  has  also 
proved  of  immense  service.  The  best 
internal  remedy  is  the  glycerite  of  tar, 
combined  with  minute  doses  of  arsenic. 

Tic-Douloureux — To  Cure. 

Take  half  a  pint  of  rose-water,  add 
two  teaspoonfuls  of  white  vinegar,  to 
form  a  lotion.  Apply  it  to  the  part 
affected  three  or  four  times  a  day.  It 
requires  fresh  linen  and  lotion  each 
application;  this  will,  in  two  or  three 
days,  gradually  take  the  pain  away. 
(See  also  “Neuralgia.”) 

Toe-Nails — Ingrowing. 

This  most  painful  of  the  diseases  of 
the  nails  is  caused  by  the  improper 
manner  of  cutting  the  nail  (generally 
of  the  great  toe),  and  then  wearing  a 
narrow,  badly-made  shoe.  *  The  nail 
beginning  to  grow  too  long,  and  rather 
wide  at  the  corners,  is  often  trimmed 
around  the  corner,  which  gives  tem¬ 
porary  relief.  But  it  then  begins  to 
grow  wider  in  the  side  Avhere  it  was 
cut  off;  and,  as  the  shoe  presses  the 
flesh  against  the  comer,  the  nail  cuts 
more  and  more  into  the  raw  flesh, 
which  becomes  excessively  tender  and 
irritable.  If  this  state  continue  long, 
the  toe  becomes  more  and  more  pain¬ 
ful  and  ulcerated,  and  fungus  (proud 


the  harmony  of  the  whole  man. 


895 


flesh)  sprouts  up  from  the  sorest  points. 
Walking  greatly  increases  the  suffer¬ 
ing,  till  positive  rest  becomes  indis¬ 
pensable. 

Treatment.— We  omit  all  modes  of 
cutting  out  the  nail  by  the  root,  and 
all  other  cutting  or  torturing  opera¬ 
tions.  Begin  the  effort  at  cure  by 
simple  application  to  the  tender  part 
of  a  small  quantity  of  perchloride  of 
iron.  It  is  found  in  drug  stores  in  a 
fluid  form,  though  sometimes  in 
powder.  There  is  immediately  a  mod¬ 
erate  sensation  of  pain,  constriction, 
or  burning.  In  a  few  minutes  the 
tender  surface  is  felt  to  be  dried  up, 
tanned,  or  mummified,  and  it  ceases 
to  be  painful.  The  patient,  who  be¬ 
fore  could  not  put  his  foot  to  the  floor, 
now  finds  that  he  can  walk  upon  it 
without  pain.  By  permitting  the 
hardened,  wood-like  flesh,  to  remain 
for  two  or  three  weeks,  it  can  be  easily 
removed  by  soaking  the  foot  in  warm 
water.  A  new  and  healthy  structure 
is  found,  firm  and  solid,  below.  If 
thereafter  the  nails  be  no  more  cut 
around  the  comers  or  sides,  but  al¬ 
ways  curved  in  across  the  front  end, 
they  will  in  future  grow  only  straight 
forwards;  and  by  wearing  a  shoe  of 
reasonably  good  size  and  shape,  all 
further  trouble  will  be  avoided. 

Another  method  is  with  a  knife,  or 
a  piece  of  glass,  scrape  the  center  of  the 
nail  until  it  becomes  as  the  thinnest 
paper;  then  cut  the  nail  in  the  form 
of  a  crescent,  the  convex  side  being 
inward.  This  will  compel  the  sides  of 
the  nail  to  grow  outward  in  the  natural 
way. 

Toilet,  The. 

In  the  first  requisite,  viz.,  that  of 
dress,  we  may  say,  health  and  comfort 
first,  ornament  next.  The  dress  should 
be  plain  neat,  clean,  loose,  and  rather 
light  than  heavy.  It  should  be  plain 
and  neat,  because'  these  are  the  ele¬ 


ments  of  true  beauty;  and  because 
God  clothed  our  first  parents  in 
simple  skins,  thus  showing  the  great 
design  of  dress  to  be  utility,  and  not 
ornament.  Dress  should  be  clean 
because  it  is  demanded  by  decency 
and  good  taste;  it  should  be  loose 
and  light  so  as  to  avoid  all  oppression 
and  restraint,  so  that  every  muscle 
may  have  the  most  perfect  freedom 
of  motion,  while  mind  and  body  are 
equally  at  ease. 

Toilet  Vinegar. 

Half  a  pint  of  Bordeaux,  or  of  the 
best  white  wine  vinegar;  half  a  pint 
of  pale  rum;  essence  of  bergamot, 
rosemary,  and  marjoram,  a  drachm 
each;  and  one  pint  of  rose  or  elder 
flower  water.  Mix  the  perfumes 
with  the  spirit,  then  add  the  vinegar, 
and  lastly,  the  rose  water.  If  not 
perfectly  bright,  it  may  be  strained 
through  the  blotting  paper. 

The  Toilet — Vaseline  for. 

The  toilet  soap  and  tar  soap  made 
from  vaseline  are  superior  in  emollient 
and  healing  properties,  to  similar  prep- 
arations  from  glycerine.  For  the 
hair  an  excellent  hair  tonic  and  pomade 
are  supplied,  which  have  the  effect 
not  only  of  strengthening,  but  of  pro¬ 
moting  its  growth.  For  the  com¬ 
plexion,  vaseline  cold  cream  should 
be  used,  and  for  the  lips,  when  sore 
and  chapped  by  cold  winds  or  any 
other  cause,  vaseline  camphor  ice. 

Tonics. 

Tonics  are  medicines  which  are  given 
with  the  intention  of  promoting  ner¬ 
vous  tone,  and  thereby  conveying  to 
the  various  organs  the  vigor  which  is 
thus  produced  through  the  nervous 
system.  Tonics  are  generally  be¬ 
lieved  to  be  only  applicable  to  certain 
conditions  of  health  which  produce 
debility  by  an  inefficient  action  of  the 
stomach.  This,  however,  is  not  in' 


896 


There  is  no  open  door  to  the  temple  of  success. 


variably  tlie  case,  as  tonics  can  be 
prescribed  which  will  affect  ^  arious 
organs  individually — such  as  a  tonic 
for  the  stomach,  for  the  liver,  kidneys, 
or  womb,  etc.  The  most  useful  tonics 
which  are  known  are  those  which 
exert  a  specific  action  upon  the  nerve 
apparatus— such  as  strychnine,  qui¬ 
nine,  zinc,  the  mineral  acids,  the  bitter 
infusions,  tinctures,  etc.  No  medi¬ 
cine,  however,  can  be  considered  a 
tonic  which  does  not  act  in  the  first 
instance  upon  the  nervous  apparatus 
which  supplies  the  organ  intended  to 
be  influenced.  Of  course,  beyond 
medicine,  many  things  act  as  tonics, 
among  which  may  be  mentioned  a 
wholesome  and  easily  digested  diet, 
a  regular  regimen  as  to  hygienic 
measures,  change  of  air  to  the  country, 
or  to  the  seaside,  rest  from  business, 
accompanied  by  relaxation  of  one 
kind  or  another — such  as  golf,  tennis, 
fishing,  shooting,  hunting,  all  of  which 
are  tonics  when  taken  advantage  of 
in  their  proper  places. 

Elixir  of  Pyrophosphate  of  Iron  and 
Bark. — Pyrophosphate  of  iron  128 
grains,  simple  syrup  2  ounces,  water  6 
ounces,  tincture  of  bitter  orange  peel 
2  ounces,  alcohol,  dilute,  6  ounces, 
sulphate  of  quinia,  6  grains,  sulphate 
of  cinchona  3  grains,  sulphate  of  quin- 
idia,  3  grains.  Put  the  water,  pyro¬ 
phosphate  of  iron,  and  half  an  ounce 
of  the  simple  syrup  into  a  pint  bottle, 
and  shake  occasionally  till  the  pyro¬ 
phosphate  of  iron  is  dissolved.  Into  a 
another  pint  bottle  put  the  diluted 
alcohol,  tincture  of  bitter  orange  peel, 
and  the  sulphates  of  quinia,  cinchona, 
and  quinidia,  and  shake  occasionally 
till  these  salts  of  bark  are  dissolved — 
then  add  the  w7hole  to  the  bottle  con¬ 
taining  the  pyrophosphate  of  iron, 
and  shake  till  mixed,  after  which  filter 
through  paper,  and  add  the  remainder 
of  the  syrup ;  mix  by  shaking,  and  the 
preparation  is  ready  for  use. 


Tonic  Syrup  of  the  Phosphate  of 
Iron. — Take  of  phosphate  of  iron  96 
grs.;  water  9  fl.  drs.:  syrupy  phos¬ 
phoric  acid  (Sp.  gr.  1.5)  7  fl.  drs.; 
syrup  10  fl.  oz.  Rub  the  phosphate 
of  iron  with  the  water  in  a  glass  mor¬ 
tar,  add  the  phosphoric  acid,  and 
filter  the  mixture  into  the  syrup. 

Tonic  Syrup  of  Phosphate  of  Iron 
and  Lime. — Take  of  phosphate  of  iron 
96  grs.;  phosphate  of  lime  192  grs.; 
water  8  fl.  drs. ;  syrupy  phosphoric  acid 
8  fl.  drs.;  syrup  10  fl.  oz.  Mix  the 
powders  with  the  water  in  a  glass 
mortar,  add  the  acid,  and  filter  into 
the  syrup.  Each  fluid  drachm  con¬ 
tains  1  grain  iron,  2  grains  lime,  and 
an  equivalent  to  30  minims  dilute 
phosphoric  acid. 

Tonic  Syrup  of  Phosphate  of  Iron 
and  Quinine.— Take  of  phosphate  of 
iron  192  grains  phosphate  of  quinia  96 
grs.;  water  7  fl.  drs.;  syrupy  phos¬ 
phoric  acid  9  fl.  drs.;  syrup  10  fl.  oz. 
Rub  the  powders  with  water,  add  the 
acid,  and  filter  into  syrup.  Each 
fluid  drachm  contains  2  gr.  iron  and  1 
gr.  quinine. 

Tonic  Syrup  Phosphate  of  Man¬ 
ganese. — Take  of  phosphate  of  man¬ 
ganese  96  grs. ;  water  9  fl.  drs. ;  syrupy 
phosphoric  acid  7  fl.  drs.  ;  syrup  10  fl. 
oz.  Dissolve  the  manganese  in  the 
water,  add  the  acid,  and  filter  into 
the  syrup,  as ,  above.  Strength,  1  gr. 
manganese  salt  and  25  minims  of 
acid  to  fluid  drachm.  The  dose  of  all 
these  tonics  is  a  tea-spoonful  in 
water  after  meals.  Much  depends 
upon  the  regularity  with  which  any 
one  of  these  tonics  is  taken. 

Tonic  Syrup  of  Tar.— Tar  (strained) 
1  ounce  (troy) ;  pulverized  sugar  (re¬ 
fined)  12  ounces  (troy) ;  carbonate  of 
magnesia  3  ounces  (troy) ;  rubbed  to 
a  powder  on  a  sieve.  Alcohol  2  fl. 
ounces;  water  a  sufficient  quantity. 
Mix  the  alcohol  with  six  fluid  ounces  of 


Adversity  is  the  prosperity  of  the  great. 


897 


water,  rub  the  tar  in  a  mortar  of  suffi¬ 
cient  capacity  with  one  ounce  of  the 
sugar,  and  then  with  the  carbonate  of 
magnesia,  gradually  added,  until  the 
whole  is  reduced  to  a  uniform,  pul¬ 
verulent  mixture.  To  this  constantly 
add  with  constant  trituration,  which 
should  be  continued  for  fifteen  or 
twenty  minutes,  four  fluid  ounces  of 
the  mixture  of  alcohol  and  water; 
then  strain  with  strong  expression. 
Return  the  residue  to  the  mortar,  and 
again  triturate,  first  with  one  ounce 
of  the  sugar,  and  then  with  the  re¬ 
maining  four  fluid  ounces  of  the  mix¬ 
ture  of  alcohol  and  water,  gradually 
added,  as  before;  finally  strain  and 
strongly  express,  and  then  reduce  the 
dregs  by  trituration  to  a  smooth  and 
uniform  condition,  and  pack  firmly  in 
a  glass  funnel  prepared  for  percola¬ 
tion,  and  adjusted  to  the  neck  of  a 
graduated  bottle  containing  the  re¬ 
mainder  of  the  sugar,  and  pour  upon 
this  the  expressed  liquid ;  and  when  it 
has  all  disappeared  from  the  surface 
continue  the  percolation  with  water 
until  the  whole  measures  one  pint. 
Agitate  occasionally,  until  the  sugar 
is  dissolved,  and  strain  if  necessary. 
Dose:  from  a  dessert  to  a  table¬ 
spoonful. 

The  strained  tar,  such  as  is  usually 
sold  in  gallon  cans,  answers  well  for 
this  purpose,  but  when  it  is  not  at 
hand  the  crude  tar  may  be  dissolved 
in  a  small  quantity  of  ether  and 
strained,  and  the  ether  allowed  to 
evaporate  spontaneously. 

Wine  of  Wild  Cherry  Bark. — Al¬ 
coholic  extract  (from  24  ounces)  of 
wild  cherry  bark,  5}/£  ounces;  sweet 
almonds,  3  ounces;  water,  1  pint; 
sherry  wine,  2  pints.  Beat  the  al¬ 
monds  with  the  water  to  a  paste,  rub 
down  the  extract  with  half  a  pint  of 
the  wine,  and  mix  the  two  liquids  in  a 
bottle  of  the  capacity  of  three  pints, 
stop  it  closely,  and  permit  it  to  stand 


for  three  days,  with  occasional  agita¬ 
tion;  then  add  the  remainder  of  the 
wine,  allow  it  to  stand  a  week  and 
filter.  By  this  mode  of  proceeding, 
opportunity  is  afforded  for  the  devel¬ 
opment  of  the  hydrocyanic  acid  before 
the  menstruum  is  made  so  alcoholic  as 
to  retard  the  reaction  which  favors 
its  formation.  Thus  made,  wine  of 
wild  cherry  bark  is  a  transparent,  wine- 
red  liquid,  having  an  astringent  bitter- 
almond  taste  and  odor,  much  less 
agreeable  than  the  syrup,  and  of  about 
the  same  strength.  The  dose  of  this 
preparation  as  a  tonic  and  sedative  is 
a  teaspoonful. 

Tonsils. 

Tonsils  are  the  glands  which  are 
situated  at  each  side  of  the  throat, 
and  which  are  enclosed  in  the  pillars 
of  the  fauces  or  soft  palate.  These 
glands  secrete  a  tenacious  mucous 
fluid,  and  in  consequence  of  the  ten¬ 
acity  of  this  fluid  it  is  liable  to  en¬ 
trap  certain  substances  in  their  pro¬ 
gress  towards  the  stomach,  among 
which  may  be  mentioned  the  germs 
of  certain  diseases  such  as  scarlet  fever 
and  diphtheria,  and  therefore,  in 
consequence  of  this  mucilaginous 
secretion,  the  tonsils  are  frequently 
affected  in  contagious  or  infectious 
diseases.  Doubtless  it  is  through  the 
tonsils  that  diphtheria  finds  its  en¬ 
trance  to  the  system  at  large.  The 
tonsils  are  also  liable  to  inflammation, 
which  may  in  many  instances  proceed 
to  suppuration  or  quinsy.  This  con¬ 
dition  should  always  be  looked  upon 
with  suspicion,  as  it  almost  invariably 
indicates  a  rheumatic  tendency  of  the 
individual;  and  in  short,  quinsy  may 
with  perfect  safety  be  looked  upon  as 
an  indication  of  a  tendency  to  acute 
rheumatism  or  some  other  rheumatic 
affection.  It  is  a  disease,  however, 
which  need  never  take  hold  of  an  indi¬ 
vidual,  but  may  always  be  combated 


898 


Virtue  is  the  truest  liberty. 


by  the  physician’s  insisting  upon  the 
bowels  being  kept  open  every  day, 
while  the  following  mixture  should  be 
taken  at  regular  interv  als  of  two  hours ; 
— Salicin  and  chlorate  of  potash,  of 
each  drachms;  guaiaeum  mixture 
to  make  six  ounces — a  dessertspoonful 
to  be  taken  every  two  hours;  while  the 
throat  should  be  gargled  with  sul¬ 
phurous  acid  and  water  at  frequent 
intervals  also.  In  many  instances 
the  tonsils  become  chronically  en¬ 
larged  in  consequence  of  some  slight 
inflammatory  attack  having  located 
itself  within  these  glands.  If  they 
do  not  subside  by  the  frequent  appli¬ 
cation  of  the  glycerine  and  tannin  it  is 
possible  that  they  may  require  to  be 
excised.  This  operation,  however,  is 
entirely  devoid  of  danger,  and  can  be 
accomplished  without  pain.  It  is  ex¬ 
traordinary  what  an  influence  the 
muriate  of  calcium,  combined  with 
the  syrup  of  the  iodide  of  iron,  has 
upon  enlarged  tonsils;  for  a  child  ten 
years  old  6  grains  of  the  former  with 
10  drops  of  the  latter  may  be  given 
-  three  times  a  day  in  water,  with  con¬ 
siderable  benefit.  (See  Quinsy.) 

Toothache — Remedies  for. 

Sometimes  a  sound  tooth  aches 
from  sympathy  of  the  nerves  of  the 
face  with  other  nerves.  But  whep 
tooth-ache  proceeds  from  a  decayed 
tooth  either  have  it  taken  out,  or  put 
hot  fomentations  upon  the  face,  and 
hot  drinks  into  the  mouth,  such  as 
tincture  of  cayenne. 

Another. — One  drachm  of  alum  re¬ 
duced  to  an  impalpable  powder,  three 
drachms  of  nitrous  spirit  of  ether,  mix, 
and  apply  them  to  the  tooth  on  cotton. 

Another.— Mix  a  little  salt  and  alum, 
equal  portions,  grind  it  fine,  wet  a  little 
lock  of  cotton,  fill  it  with  the  powder 
and  put  it  in  your  tooth.  One  or  two 
applications  seldom  fail  to  cure. 

Another. — To  one  drachm  of  collo¬ 
dion  add  two  drachms  of  dilute 


carbolic  acid.  A  gelatinous  mass  is 
precipitated,  a  small  portion  of  which, 
inserted  in  the  cavity  of  an  aching 
tooth,  invariably  gives  immediate  re¬ 
lief. 

Another. — Saturate  a  small  bit  of 
clean  absorbent  cotton  with  a  strong 
solution  of  ammonia,  and  apply  it  im¬ 
mediately  to  the  affected  tooth.  The 
pleasing  contrast  instantaneously  pro¬ 
duced  in  some  cases  causes  a  fit  of 
laughter,  although  a  moment  previous 
extreme  suffering  and  anguish  pre¬ 
vailed. 

Another. — Two  or  three  drops  of 
essential  oil  of  cloves  put  upon  a  small 
piece  of  lint  or  cotton,  and  placed 
in  the  hollow  of  the  tooth,  will  be  found 
to  have  the  active  power  of  curing  the 
toothache  without  destroying  the  tooth 
or  injuring  the  gums. 

Torpor. 

Torpor  is  a  condition  of  semi-coma, 
and  always  indicates  some  injury  to, 
or  disease  of,  the  nervous  system.  If 
it  is  impossible  to  rouse  a  patient  from 
the  state  of  torpor  into  which  he  has 
fallen,  either  as  a  consequence  of  dis¬ 
ease  or  the  administration  of  a  nar¬ 
cotic,  the  greatest  fears  may  be  natur¬ 
ally  indulged  in.  Torpor,  in  fact,  is 
another  name  for  torpidity  of  the 
nervous  system,  and  tins,  as  is  well 
known,  is  either  due  to  the  direct 
action  of  poison  or  of  disease. 

Trichiniasis. 

Trichiniasis  is  a  disease  winch  has 
given  rise  to  a  very  considerable  alarm 
in  consequence  of  its  painful  and  dis¬ 
gusting  nature.  It  is  due  to  the  in¬ 
vasion  of  the  muscles  of  the  human 
frame  by  a  minute  worm  called  the 
“trichina  spiralis,”  and  is  generally 
developed  by  eating  under-cooked 
pork,  the  pigs  from  which  it  has  been 
procured  having  been  infested  with 
this  disorder.  The  disease  sets  in 
within  a  few  days  after  eating  the  in- 


Age,  like  woman,  requires  fit  surroundings. 


fected  meat,  and  commences  with  loss 
of  appetite,  sickness,  prostration,  fever, 
pains  in  the  limbs,  swelling  of  the  face, 
copious  perspiration,  and  other  signs 
of  depression.  In  the  worst  forms  of 
the  disease  these  symptoms  are  ac¬ 
companied  by  incessant  vomiting  and 
diarrhoea,  resembling  very  much  the 
symptoms  of  typhoid  fever,  with 
which  disease  it  at  many  times  has 
been  confounded.  Although  trich- 
iniasis  is  such  a  loathsome  disease  it 
at  times  is  not  necessarily  fatal,  as  the 
minute  worms  which  find  their  way 
into  the  muscles  of  the  individual  may 
become  surrounded  by  a  capsule,  and 
thus  separated  as  it  were  from  the 
muscle,  where  it  remains  embedded, 
causing  little  or  no  disturbance.  It  is 
needless  to  say  that  if  such  a  disease 
is  suspected  a  physician  should  be 
consulted  immediately. 

Tumor. 

Tumor  is  an  adventitious  growth 
taking  place  in  any  organ  or  tissue  of 
the  body.  Tumors  may  occur  in  the 
brain,  in  the  stomach,  liver,  womb, 
ovaries,  testicles,  muscles,  fatty  tissue, 
skin,  nerves,  etc.  In  very  many  in¬ 
stances — such  as  the  brain,  tongue, 
gums,  throat,  larynx,  womb,  ovaries, 
abdomen,  muscles,  and  fat — they  can 
be  removed  by  a  surgical  operation, 
and,  as  a  rule,  these  operations  can  be 
accomplished  with  comparative  safety. 

Tumors — Camphorated  Oint¬ 
ment  for. 

Mix  half-an-ounce  of  camphor  with 
one  ounce  of  lard,  having,  of  course, 
previously  powdered  the  camphor, 
by  adding  a  few  drops  of  spirits  of 
wine.  Use  as  a  discutient  and  stimu¬ 
lant  in  indolent  tumors. 

Ulcer. 

Ulcer  is  a  term  which  is  applied  to 
a  destruction  of  the  cutaneous  tissue 
or  mucous  membrane.  It  literally 
means  an  eating  away  of  the  surface. 


899 


and  is  invariably  due  to  the  fact  that 
healing  has  not  been  encouraged  by 
the  prevention  of  the  development  of 
the  germs  of  decomposition  which  have 
invaded  the  wound  or  injured  surface. 
When  a  wound  does  not  heal  by  first 
intention,  or  without  suppuration,  this 
is  due  to  the  invasion  of  certain  organ¬ 
isms  which  have  taken  possession  of 
the  injured  portion  of  the  surface,  and 
by  developing  therein  prey  upon  the 
tissues,  weakening  the  surrounding 
integument  and  attacking  it,  thus 
extending  the  area  of  the  disease. 
The  treatment  therefore  consists  in 
the  application  of  antiseptics,  which 
destroy  the  vitality  of  these  organisms 
and  enable  the  weakened  tissues  to 
recover  their .  health  to  a  sufficient 
degree  to  enable  them  to  complete  the 
repair  of  the  part.  A  great  deal  can 
be  done  in  aiding  the  healing  of  an 
ulcer  by  keeping  the  limb  or  part  at 
rest  and  in  the  horizontal  posture, 
while  the  debilitated  portion  may  be 
stimulated  by  strapping  the  ulcer  by 
means  of  ordinary  adhesive  plaster, 
at  the  same  time  dusting  the  raw  sur¬ 
face  with  aristol,  iodoform,  or  any 
other  bland  antiseptic.  Ulcers  very 
frequently  occur  upon  the  stomach, 
womb,  and  bowel,  and  in  these  cir¬ 
cumstances  the  diet  of  the  individual 
should  be  adapted  to  the  weakened 
condition  of  the  mucous  membrane  of 
the  stomach;  while  antiseptics  may 
be  administered  with  a  view  to  prevent 
the  development  of  the  organisms 
which  are  essential  to  the  existence  of 
the  ulcer;  while  in  the  bowel,  if  within 
reach,  the  parts  can  be  treated  locally, 
and  this  method  is  also  advisable  in 
the  treatment  of  ulcerations  of  the 
womb.  In  every  instance,  however, 
it  would  be  advisable  to  consult  a 
commpetent  physician.  Ulcers  fre¬ 
quently  arise  from  local  irritation, 
such  as  that  produced  by  the  applica¬ 
tion  of  a  bandage  which  has  been  put 


900 


The  true  way  to  conquer  circumstances 


on  too  tightly,  by  lying  in  one  position 
in  bed,  when  the  tissues  are  destroyed 
by  continual  pressure,  as  in  bed-sores. 
They  are  also  produced  by  the  presence 
of  varicose  veins,  and  by  an  unhealthy 
condition  of  menstruation. 

Catechu  Ointment. — Mix  one  ounce 
of  powdered  catechu,  two  drachms 
and  a  half  of  powdered  alum,  one 
ounce  of  powdered  white  resin,  and 
two  ounces  and  a  half  of  olive  oil 
together.  Use  for  flabby  and  indolent 
ulcerations. 

Ointment  for  Scrofulous  Ulcerations. 

- — Mix  one  drachm  of  oxide  of  zinc  and 
one  ounce  of  lard  together.  Use  twice 
a  day  on  the  ulcerations. 

Opium  Lotion. — Mix  two  drachms 
bruised  opium  with  half  a  pint  of  boil¬ 
ing  water.  *  Use,  when  cold,  for  pain¬ 
ful  ulcers,  bruises,  etc. 

Stimulant  Lotion. — Dissolve  one 
drachm  of  caustic  potash  in  one  pint 
of  water,  twenty-four  grains  of  cam¬ 
phor  and  one  draclun  of  sugar,  pre¬ 
viously  bruised  together  in  a  mortar. 
Use  for  fungoid  and  flabby  ulcers. 

Turpentine  Liniment.— Take  two 
ounces  and  a  half  of  resin  cerate,  and 
melt  it  by  standing  the  vessel  in  hot 
water;  then  add  one  ounce  and  a  half 
of  oil  of  turpentine,  and  mix.  Use 
as  stimulant  to  ulcers,  burns,  scalds, 
etc. 

Urine. 

Urine,  or  the  secretion  of  the  kid¬ 
neys,  conveys  from  the  body  certain 
products  of  decomposition.  In  some 
circumstances,  however,  it  may  con¬ 
tain  blood,  albumen,  sugar,  and 
an  excessive  quantity  of  urates, 
which  is  designated  “gravel.”  The 
secretion  of  urine  is  one  of  the  most 
important  in  the  human  economy, 
as  a  healthy  urine  is  usually  an  in¬ 
dication  of  a  sound  condition  of  the 
individual.  When  the  urinary  se¬ 
cretion  produces  irritation  in  the 


canal  this  is  generally  due  to  its  con¬ 
dition  being  too  highly  acid,  and 
this  will  usually  be  demonstrated 
by  the  fact  that  a  brickdust-looking 
deposit  takes  place  in  the  urine  when 
it  has  cooled.  This  peculiar  condi¬ 
tion  very  frequently  indicates  the 
presence  of  rheumatism  or  gout  with¬ 
in  the  system,  and  if  the  direct  evi¬ 
dence  of  these  affections  has  not  mai- 
fested  itself,  yet  the  very  fact  of  this 
red  deposit  being  present  should 
make  the  physician  suspect  that  such 
a  contingency  may  be  near  at  hand. 
When  the  urine  contains  albumen, 
such  a  symptom  is  looked  upon  with 
very  great  gravity  by  the  physician, 
as  it  invariably  indicates  an  un¬ 
healthy  condition  either  of  the  heart 
or  kidneys.  When  sugar  is  present 
the  disease  called  “  diabetes  ”  is 
known  to  exist,  and  in  such  circum¬ 
stances  there  is  also  to  be  dreaded 
very  serious  results,  and  the  great¬ 
est  care  must  be  taken  to  diet  the 
patient  in  such  a  way  that  his  nourish¬ 
ment  will  be  assured,  while  the  sugary 
constituents  of  the  food  will  be  ab¬ 
stained  from.  In  many  instances 
the  urine  is  a  very  powerful  aid  in 
the  diagnosis  of  nervous  disorders, 
as  well  as  those  of  the  bladder;  e.  g., 
if  a  person  is  passing  very  large  quan¬ 
tities  of  urine  of  a  pale  appearance 
and  of  light  specific  gravity,  the 
physician  will  generally  infer  from 
this  that  there  is  some  cause  of  ner¬ 
vous  irritation  present,  whereas,  if  the 
urine  is  of  a  high  color,  it  usually 
indicates  fever  or  intense  nervous 
prostration,  while  in  many  instances 
this  may  be  due  to  the  presence  of  bile 
or  blood  within  the  urinary  secre¬ 
tion.  A  careful  examination  of  the 
urine  in  any  of  these  circumstances 
will  enable  the  medical,  attendant 
to  arrive  at  the  exact  cause  of  the 
abnormal  condition.  When  the  urine 
is  passed  at  frequent  intervals,  and 


is  to  be  greater  than  circumstance  yourself. 


901 


the  last  few  drops  are  expelled  with 
considerable  pain,  it  may  be  con¬ 
cluded  that  the  bladder  itself  is  the 
seat  of  the  disease,  and  that  consider¬ 
able  irritability  of  its  membrane 
exists.  In  many  instances  when  the 
urine  is  passed  it  will  have  the  ap¬ 
pearance  as  if  water  had  been  mixed 
with  milk  in  small  quantities.  On 
boiling  this  fluid  the  milky  appear¬ 
ance  will  still  be  retained,  but  on  add¬ 
ing  an  acid  in  small  quantities  it 
will  disappear.  This  is  usually  the 
evidence  of  the  presence  of  phosphates 
in  the  urine,  and  in  such  circum¬ 
stances  the  fluid  is  invariably  alkaline 
in  reaction.  When  the  urine,  on  being 
passed,  possesses  a  creamy  look  it  will 
also  be  found  to  be  alkaline  in  reaction, 
but  on  boiling  and  adding  acid  it  will 
still  retain  its  yellow  and  viscid  ap¬ 
pearance.  In  such  circumstances  the 
presence  of  pus  should  be  suspected. 

The  Normal  Condition  of  the  urine 
presents  the  following  characteristics: 
It  should  possess  a  pale  brandy  ap¬ 
pearance  in  color,  have  an  acid  re¬ 
action,  and  a  specific  gravity  vary¬ 
ing  from  1015  degrees  to  1022  degrees. 
The  quantity  passed  will  be  greater 
in  winter  than  in  summer,  in  conse¬ 
quence  of  the  fact  that  a  larger  a- 
mount  of  vapor  is  passed  from  the  skin 
in  summer  than  in  winter,  but  the 
average  quantity  should  be  about  30 
to  40  ounces  per  day.  In  urine  there 
is  always  to  be  discovered  a  certain 
amount  of  mucus,  which  is  thrown  off 
naturally  by  the  mucous  membrane 
of  the  bladder.  This,  when  the  fluid 
is  allowed  to  stand  in  a  glass  vessel, 
presents  the  appearance  of  a  very 
filmy-looking  cloud  suspended  in  the 
centre  of  the  fluid.  When  urine 
possesses  a  heavy  odor  this  indi¬ 
cates  the  fact  that  decomposition 
has  been  going  on  to  a  certain  ex¬ 
tent,  and  in  these  circumstances  the 
urine  will  usually  be  alkaline  in  re¬ 


action.  Now,  whenever  urine  does 
not  give  an  acid  reaction  it  has  to  a 
certain  extent  departed  from  the 
healthy  standard,  and  precautions 
should  at  once  be  taken  to  rectify 
this  condition  of  things.  When  urine 
contains  blood  of  a  dark,  dull-brown 
appearance  one  may  reasonably  infer 
that  the  source  of  the  haemorrhage 
is  in  the  kidneys;  when,  however,  it 
appears  bright  red  we  may  conclude 
that  the  bleeding  is  coming  either 
from  the  coat  of  the  bladder  itself  or 
from  the  prostate  gland,  which  lies 
at  the  base  of  the  bladder  close  to  its 
orifice.  A  healthy  condition  of  the 
urine  is  one  of  the  best  indications  of 
health,  whereas  an  unhealthy  condi¬ 
tion  should  invariably  be  looked  up¬ 
on  with  the  greatest  amount  of  ap¬ 
prehension. 

Vaseline  for  Medicinal  Use. 

The  pure  jelly  itself,  without  any 
addition,  is  an  invaluable  family  rem¬ 
edy  for  burns,  chilblains,  chapped 
hands,  and  skin  roughened  by  expos¬ 
ure  to  wind  and  water  in  cold  weather; 
as  well  as  for  sunburns,  wounds, 
sprains,  ana  all  diseases  of  the  skin; 
for  inflamed  eyelids,  and  for  pit¬ 
ting  in  small-pox,  when  used  exter¬ 
nally  as  an  ointment.  When  taken 
internally,  in  dose  of  half  a  teaspoon¬ 
ful,  or  in  smaller  quantities,  it  forms 
a  cure  for  diseases  of  the  throat,  chest, 
and  stomach,  and  gives  speedy  relief 
in  cases  of  diphtheria,  croup,  etc.  For 
convenience  in  using  it,  a  confection  is 
prepared  from  it  for  complaints  of  the 
throat  and  lungs. 

Vomiting. 

Vomiting  is  a  convulsive  effort  of 
the  stomach  by  which  it  discharges 
through  the  gullet  a  portion  of  all  of 
its  contents.  It  may  be  produced  by 
direct  irritation  from  substances  which 
have  been  ingested,  such  as  unsuitable 
food ;  by  the  effects  of  mechanical  irri- 


902 


We  live  ridiculoushj 


tation,  such  as  some  of  the  poisons, 
or  by  nauseating  drugs,  of  which  ipecac 
may  be  taken  as  a  fair  example.  Vom¬ 
iting,  however,  frequently  is  the  result 
of  disease,  and  it  may  also  be  caused 
by  blood  either  being  swallowed  01- 
being  effused  by  the  mucous  coat  of  the 
stomach.  Certain  diseases,  such  as 
dyspepsia  (especially  when  this  is  due 
to  the  development  of  sarcinse  within 
the  organ),  irritation  of  the  mucous 
membrane,  ulceration,  cancer,  etc.,  all 
induce  vomiting,  this  being  due  to  the 
irritable  condition  of  the  organ  which 
obtains.  Vomiting,  as  is  well-known, 
may  also  be  caused  by  reflex  irritation, 
as  in  certain  diseases  of  the  ovaries, 
in  pregnancy  and  sea-sickness.  Ob¬ 
stinate  constipation  may  also  induce 
it,  and  when  this  has  proceeded  to  an 
extraordinary  extent,  stercoraceous 
vomiting  may  result,  this  distressing 
condition  being  due  to  the  intestines 
reversing  their  action  and  carrying 
faecal  matter  into  the  stomach. 

Remedies. — Various  remedies  are 
advocated,  among  which  may  be 
recommended  a  simple  diet,  if  need  be 
the  food  to  be  partly  digested  by  being 
peptonized  before  it  is  partaken  of; 
the  administration  of  pepsin  and  bis¬ 
muth,  which  are  useful  agents  when 
taken  immediately  after  food;  effer¬ 
vescing  drinks,  powdered  ice,  drop 
doses  of  ipecacuanha  wine,  morphia 
in  very  small  doses,  carbolic  acid, 
phenacetine,  etc.,  have  all  been  recom¬ 
mended,  and  doubtless  are  useful  agents 
in  overcoming  these  distressing  symp¬ 
toms.  The  application  of  mustard 
over  the  pit  of  the  stomach  will  often 
prove  of  great  benefit,  and  in  sea-sick¬ 
ness,  a  bandage  tightly  applied  round 
the  abdomen  and  lower  portion  of  the 
chest  will  frequently  be  found  of  con¬ 
siderable  service.  In  every  instance 
where  vomiting  is  persistent  it  is 
highly  desirable  that  the  lower  bowel 
be  kept  in  a  state  of  daily  action. 


Obstinate  Vomiting — Lime 
Water  for. 

Lime,  three-fourths  of  a  pound; 
distilled  water,  twelve  pints.  Shake 
the  lime  -with  a  little  water,  add  the 
remaining  water  and  shake;  set  the 
covered  vessel  aside  for  three  hours, 
keep  the  liquor  and  lime  in  stopped 
glass  vessels,  and  when  it  is  required, 
decant  the  clear  portion  for  use.  Ant¬ 
acid,  lithontriptic.  Allays  obstinate 
vomiting,  is  used  as  an  astringent  in 
dysentery,  and,  with  sarsaparilla,  as 
an  alterative  in  cutaneous  diseases  or 
impaired  digestion.  Dose,  one  to 
three  ounces,  combined  with  an  equal 
quantity  of  milk. 

Vomiting  of  Blood,  or 
Hgematemesis. 

Hsematemesis,  or  vomiting  of  blood 
is  applied  to  that  particular  form  of 
bleeding  which  takes  place  from  the 
stomach,  in  contra-distinction  to 
haemoptysis,  which  is  bleeding  from 
the  lungs.  Frequently  great  alarm  is 
excited  by  what  would  appear  to  be 
vomiting  of  blood,  when  in  reality  the 
blood  has  been  swallowed,  such  as  in 
bleeding  of  the  posterior  nares  and 
bleeding  from  the  gums.  It  is  a 
curious  fact  that  the  stomach  will  not 
retain  fresh  blood,  but  immediately 
rejects  it.  Sometimes  the  blood  be¬ 
comes  partly  digested,  in  which  cir¬ 
cumstances  its  appearance  is  com¬ 
pletely  altered  and  resembles  coffee 
grounds;  tins  in  every  instance  may 
be  taken  as  a  diagnostic  feature  of  the 
blood  having  come  from  the  stomach. 

Walking. 

No  exercise  is  better  for  the  average 
person  than  proper  walking.  To  walk 
properly  one  should  keep  the  head  up, 
the  chin,  chest,  and  toe  of  the  advanc¬ 
ing  foot  on  the  same  vertical  line.  The 
breathing  should  be  deep  and  slow,  and 
the  motion  free  and  easy,  as  if  one  were 
about  to  soar  away.  Nothing  will  pay 


for  fear  of  being  thought  ridiculous. 


903 


you  better,  or  give  you  more  pleasure 
than  to  learn  to  walk  properly.  When 
walking  for  exercise  go  a  little  faster 
than  your  usual  pace. 

Walking — Long  Distance. 

A  well-known,  long-distance  walker, 
of  New  England,  gives  some  valuable 
advice  to  walkers.  He  gives,  as  the 
most  convenient  outfit,  knicker¬ 
bockers,  heavy  woolen  stockings, 
strong  and  comfortable  high  shoes 
of  heavy  sole  and  low  heel,  flannel 
shirt,  necktie,  coat,  a  soft  hat  of  light 
weight,  a  large  strong  umbrella,  and  a 
knapsack  to  be  strapped  on  the  shoul¬ 
ders.  The  knapsack  holds  an  extra 
pair  of  shoes,  an  extra  pair  of  stockings, 
extra  underwear,  and  an  extra  pair  of 
knickerbockers.  The  knapsack  does 
not  weigh  much  and  it  causes  one  to 
walk  straight  with  shoulders  back.  In 
case  of  storm  the  umbrella  shields  the 
upper  part  of  the  body  and  the  knap¬ 
sack,  which  holds  dry  clothing  for  the 
lower  part  of  the  body,  so  one  can 
travel  right  on  and  still  be  comfortable 
for  along  journey. 

The  changing  of  the  stockings  or 
socks,  is  an  immense  relief  to  the  feet 
on  a  long  walk.  If  you  have  only  one 
pair  of  socks,  bathe  the  feet  in  the  mid¬ 
dle  of  the  day,  and  change  the  socks 
from  one  foot  to  the  other,  as  this 
brings  small  knots,  seams,  and  imper¬ 
fections  in  the  sock  onto  new  parts  of 
the  skin,  and  will  save  one  from  blister¬ 
ing  the  feet. 

At  night  wash  the  feet  with  hot 
water  to  which  some  ordinary  salt  may 
well  be  added,  and  rub  well  with  a 
rough  towel.  It  often  keeps  the  feet 
from  blistering  to  spi inkle  some  talcum 
powder,  or  some  face  powder,  inside 
the  shoe  before  a  long  walk.  The  pow¬ 
der  reduces  the  friction  in  the  shoe 
and  absorbs  the  perspiration. 

Warts. 

Warts  are  a  hypertrophied  condition 
of  the  epithelial  layer  of  the  skin,  and 


are  of  a  horny  structure.  In  every 
instance  they  are  disfiguring,  especially 
when  they  appear  upon  the  face.  They 
can,  however,  generally  be  removed 
by  the  application  of  strong  acetic  acid, 
or  chromic  acid,  both  of  which  sub¬ 
stances  have  a  destructive  effect  upon 
epithelial  structures.  When  the  wart 
is  pedunculated,  as  frequently  happens, 
they  can  either  be  snipped  off  with  a 
pair  of  scissors  or  tied  with  a  piece  of 
fine  silk,  when  they  will  soon  drop  off. 
Warts  on  the  hands  of  children  may  be 
treated  very  efficaciously  by  adminis¬ 
tering  five  to  ten  grains  of  the  sulphate 
of  magnesia  or  Epsom  salts  in  a  little 
water  three  times  a  day.  When  warts 
are  irritated,  especially  those  which 
occur  in  elderly  persons,  they  are  apt 
to  degenerate  into  a  malignant  growth 
called  epithelial  “cancer.”  When, 
therefore,  it  is  desirable  that  a  wart  in 
an  elderly  person  be  removed,  care 
should  always  be  taken  to  do  this  in 
such  a  way  as  to  secure  the  removal  of 
a  certain  amount  of  healthy  tissue  in 
its  immediate  neighborhood. 

Warts — Other  Methods  to 
Remove. 

Pare  the  hard  and  dried  skin  from 
their  tops,  and  then  touch  them  with  the 
smallest  drop  of  strong  acetic  acid,  tak- 
ingcarethattbeaciddoes  not  runoff  the 
wart  upon  the  neighboring  skin,  for  if 
it  does,  it  will  occasion  inflammation 
and  much  pain.  If  this  practice  be 
continued  once  or  twice  daily,  with 
regularity,  paring  the  surface  of  the 
wart  occasionally,  when  it  gets  hard 
and  dry,  the  wart  may  be  soon  effectu¬ 
ally  cured. 

Another. — A  mixture  of  two  parts  of 
nitric  acid  to  one  of  muriatic  acid  is  a 
good  remedy  for  warts.  It  should  be 
applied  to  the  warts  with  a  small  brush 
from  a  broom,  and  care  must  be  taken 
not  to  get  acid  on  the  flesh,  as  it  will 
make  a  sore.  Saleratus  will  counter¬ 
act  the  action  of  the  acid. 


904 


The  most  mischievous  liars  are  those 


Another. — Take  a  piece  of  diachylon 
plaster,  cut  a  hole  in  the  center  the 
size  of  the  wart,  and  stick  it  on,  the 
wart  protruding  through.  Then  touch 
it  daily  with  aquafortis,  or  nitrate  of 
silver. 

Another. — Take  a  blacksmith’s 
punch,  heat  it  red  hot,  and  burn  the 
warts  with  the  end  of  it.  When  the 
burn  gets  well,  the  warts  will  be  gone 
forever. 

Another. — Scrape  down  enough  dry 
cobwebs  to  make  a  ball  large  enough 
to  a  little  more  than  cover  the  wart 
and  not  touch  the  flesh  around  the 
same;  lay  it  on  top  of  the  wart,  ignite 
it,  and  let  it  be  until  it  is  all  burnt  up. 
The  wart  will  turn  white  and  in  a  few 
days  come  out. 

Another. — Pass  a  pin  through  the 
wart ;  apply  one  end  of  the  pin  to  the 
flame  of  a  lamp ;  hold  it  there  until  the 
wart  fries  under  the  action  of  the  heat. 
A  wart  so  treated  will  leave. 

Another. — Dissolve  as  much  com¬ 
mon  washing  soda  as  the  water  will 
take  up ;  wash  the  warts  with  this  for 
a  minute  or  two  and  let  them  dry  with¬ 
out  wiping.  Keep  the  water  in  a 
bottle  and  repeat  the  washing  often, 
and  it  -will  take  away  the  largest  warts. 

Another. — They  may  be  cured  surely 
by  paring  them  down  until  the  blood 
comes  slightly,  and  then  rubbing  them 
with  lunar  caustic.  It  is  needless  to  say 
that  this  hurts  a  little,  but  it  is  a  sure 
cure.  The  hydrochlorate  of  lime  ap¬ 
plied  in  the  same  way  will  cure  after 
several  applications  and  some  patience ; 
so  will  strong  wood  vinegar,  and  so,  it 
is  said,  will  milk  weed.  The  cures 
founded  upon  superstitious  practices, 
such  as  muttering  some  phrases  over 
the  excrescence,  stealing  a  piece  of  beef 
rubbing  the  wart  therewith  and  then 
burying  it  under  the  leaves  to  await  its 
decay,  etc.,  etc.,  are  all  the  remnants 
of  a  past  state  of  ignorance  and  are  of 
no  use  whatever.  Warts  are  generally 


only  temporary  and  disappear  as  their 
possessors  grow  up. 

Water. 

Water,  so  abundantly  distributed 
over  the  face  of  the  globe,  is  most 
essential  to  the  maintenance  of  health 
both  of  plants  and  animals.  It  is 
much  more  important  even  than  food, 
as  one  could  live  much  longer  on 
water  alone  than  on  food  alone.  It 
enters  largely  into  the  composition  of 
every  living  substance,  the  human 
body  for  instance,  containing  as  much 
as  SO  per  cent,  of  water.  The  amount 
of  water  required  by  the  human  frame 
depends  entirely  upon  the  character 
of  the  food  which  is  partaken  of  — 
e.  g.,  if  vegetables  and  fruit  enter 
largely  into  the  dietary,  then  water 
null  be  less  necessary;  whereas,  if  the 
food  is  of  a  drier  nature,  water  will 
require  to  be  taken  in  more  consider¬ 
able  quantities.  Although  water  is 
such  an  important  fluid,  and,  when 
pure,  is  so  beneficial,  yet  by  it  many 
diseases  are  communicated  to  the 
human  body — as,  for  example,  cholera, 
typhoid  fever,  dysentery,  and  doubt¬ 
less  many  others.  Water,  when 
pure,  should  contain  no  living  organ¬ 
ism;  but  when  it  holds  in  solution 
organic  matter,  it  is  thereby  enabled 
to  act  as  a  nidus  to  various  micro¬ 
scopic  bodies,  some  of  which  are 
innocent,  while  others  are  most  per¬ 
nicious  in  their  effects  when  taken 
into  the  system.  The  composition 
of  this  fluid  is  two  atoms  of  hydro¬ 
gen  combined  with  one  of  oxygen, 
and  remains  fluid  until  32°  F.  is 
reached.  At  a  temperature  of  212° 
F.  it  becomes  vapor,  and  passes  off 
in  the  form  of  steam,  in  which  condi¬ 
tion  it  is  frequently  employed  as  an 
inhalation. 

Water  Brash. 

This  consists  of  a  discharge  from 

the  stomach,  generally  in  the  mom- 

' 


who  keep  sliding  on  the  verge  of  truth. 


905 


ing,  of  a  thin,  glairy  fluid,  sometimes 
insipid,  often  sweetish,  and  at  other 
times,  sour.  A  burning  heat  or 
pain  of  the  stomach  attends  it,  and 
seems  to  cause  the  discharge.  The 
amount  thrown  up  varies  from  a 
spoonful  to  a  pint  or  more.  The 
complaint  is  caused  by  a  poor,  in- 
nutritious  diet,  or  by  whatever  causes 
the  blood  to  become  thin  and  watery. 

Treatment. — Ten  or  fifteen  drops 
of  ammonia-water,  in  half  a  tumbler¬ 
ful  of  cold  water,  will  quiet  the  dis¬ 
tress,  and  stop  the  discharge;  The 
best  remedy  for  this  discharge,  is  the 
trinitrate  of  bismuth,  taken  at  meal 
times,  three  times  a  day,  in  thirty- 
grain  doses.  The  tincture  of  nux 
vomica  is  good.  The  blood  should 
be  restored  by  tonics  of  some  prep¬ 
aration  of  iron,  and  the  food  should 
be  nourisliing  and  digestible. 

Wens — To  Cure. 

Dissolve  copperas  in  water  to 
make  it  very  strong;  now  take  a  pin, 
needle,  or  sharp  knife,  and  prick, 
or  cut  the  wen  in  about  a  dozen 
places,  just  sufficient  to  cause  it 
to  bleed ;  then  wet  it  thoroughly  with 
the  copperas  water,  once  daily. 

Whiskers — To  Make  Grow. 

Shave  the  beard  at  least  three 
times  a  week,  and  use  the  following 
as  a  stimulant:  cologne,  1  ounce; 
alcohol,  1  pint;  castor  oil,  pint; 
oil  of  cloves,  20  drops;  oil  of  bergamot, 
20  drops;  tincture  of  cantharides, 
2  ounces. 

Whitlow. 

There  are  very  few  affections  that 
commence  so  simply  but  afterwards  be¬ 
come  so  painful  and  serious  in  their 
results  as  whitlow.  It  is  most  fre¬ 
quently  found  in  people  in  a  low 
state  of  health  and  in  nervous  and 
delicate  women.  The  commence¬ 
ment  of  an  attack  is  generally  marked 
by  pain  and  redness  in  the  finger. 


or  palm  of  the  hand,  as  the  case  may 
be.  The  pain,  slight  at  first,  becomes 
gradually  more  intense  and  throb¬ 
bing,  and  entirely  prevents  sleep. 
The  patient  suffers  from  loss  of  ap¬ 
petite,  and  falls  into  an  irritable  state 
from  the  constant  pain  and  want  of 
sleep,  and  in  some  severe  cases,  un¬ 
less  relief  is  obtained,  delirium  may 
come  on.  Whitlow  is  sometimes 
found  as  a  consequence  of  certain 
constitutional  diseases,  and  may  also 
be  caused  by  wounds  from  a  thorn, 
a  splinter  of  wood,  a  rusty  nail,  or  the 
sting  of  a  fish.  The  latter  is  a  com¬ 
mon  cause  among  fishermen. 

Wild  Cherry  Bark. 

The  bark  of  the  tree  and  kernels 
of  the  cherry  contain  a  great  deal 
of  prussic  acid,  to  which  their  medici¬ 
nal  virtues  are  to  be  attributed. 
The  bark  is  a  very  powerful  anti¬ 
septic,  and  is  very  useful  in  the  prepar¬ 
ation  of  dentrifice.  It  is  also  useful 
in  diarrhoea,  jaundice,  and  for  worms. 
Generally  taken  in  infusion,  an  ounce 
of  the  powder  to  a  quart  of  boiling 
water.  The  cherries  also  are  used  in 
medicine,  and  may  be  employed  with 
or  without  peach-kernels.  They  are 
useful  as  a  tonic  and  a  remedy  for 
indigestion,  and  particularly  as  a  re¬ 
storative  for  convalescents  from  dys¬ 
entery.  Made  in  a  syrup,  or  bruised 
and  given  in  decoction. 

Wind  in  the  Stomach,  or 
Flatulence. 

Flatulence,  or  wind  in  the  stom¬ 
ach  is  a  collection  of  gas  generated 
in  the  stomach  and  bowels,  and  in 
every  instance  is  the  result  of  indi¬ 
gestion.  The  badly  digested  mass 
becomes  decomposed  by  fermenta¬ 
tion,  giving  rise  to  acidity  and  a  gas 
which  we  call  Flatulence.  The  most 
important  measures  to  adopt  in  this 
disorder  are  to  prevent  its  formation 
by  attention  to  the  diet,  and  promote 


906 


Little  minds  are  tamed  and  subdiced  by  misfortune, 


a  healthy  condition  of  the  stomach. 
The  foods  which  conduce  to  the  form¬ 
ation  of  wind}'  flatulence  are — over- 
infused  tea,  soups,  butcher  meat  which 
is  boiled  or  stewed,  and  other  articles 
which  are  well  known  to  be  indigestible. 
Perhaps  the  best  remedy  for  flatu¬ 
lence,  as  a  general  rule,  is  charcoal, 
which  has  the  power  not  only  of 
absorbing  the  gas,  but  which  also 
acts  as  a  destructive  agent  upon  the 
ferment.  When  flatulence  proceeds 
to  such  an  extent  as  to  produce  dis¬ 
tension  of  the  stomach  and  bowels,  it 
may  be  the  cause  of  very  consider¬ 
able  inconvenience,  by  interfering 
with  the  free  movements  of  the  chest. 
Thus,  breathlessness  and  palpitation 
are  frequent  concomitants  of  flatu¬ 
lent  distension.  If  the  flatulence 
accumulates  in  large  quantities  in 
the  lower  bowel,  great  relief  may  be 
obtained  by  an  enema  containing 
turpentine  one  ounce,  castor  oil  two 
ounces,  the  yolk  of  one  egg,  and  a 
pint  of  thin  gruel,  all  switched  to¬ 
gether  and  injected  into  the  bowel. 
This  enema  may  be  retained  quite 
comfortably  for  four  or  five  hours. 

V 

Worms. 

Worms  are  very  prevalent  among 
children,  especially  in  country  districts. 
They  are  a  source  of  more  annoyance 
than  actual  danger,  though  not  unfre- 
quently  they  give  rise  to  serious  com¬ 
plications,  such  as  convulsions.  The 
symptoms  produced  are  picking  at  the 
nose,  grinding  of  the  teeth,  starting  in 
the  sleep,  feverish  attacks  especially  at 
night,  fretfulness,  restlessness,  languor, 
variable  appetite,  changing  color, 
pinched  and  thin  look  about  the  nose 
and  mouth,  dark  rims  around  the  eyes, 
ashy  complexion  and  itching  around 
the  anus.  In  girls  I  have  frequently 
seen  inflammation  of  the  vagina  set 
up  by  thread- worms  finding  their  way 
from  the  rectum  into  this  passage. 
We  must  not  forget,  however,  that 


many  of  these  symptoms  may  be  due 
to  constipation,  even  when  no  worms 
are  present.  As  a  natural  consequence 
delicate  and  weakly  children,  especially 
those  of  a  scrofulous  habit,  are  more 
liable  to  worms  than  strong  children. 
These  parasites  are  always  introduced 
into  the  body  either  by  means  of  food 
or  water;  hence  their  more  frequent 
occurrence  in  country  districts  where 
surface  water  is  used  for  drinking  pur¬ 
poses.  The  varieties  of  worms  are : 

The  Long  Thread  Worm,  whose  habi¬ 
tat  is  the  large  intestine ;  it  is  long  and 
slender,  and  may  be  two  inches  in 
length. 

Ascaris,  or  Thread  Worm,  which  is 
very  common;  it  resides  in  the  rectum, 
and  sometimes  comes  away  in  large 
bunches. 

Round  worm,  or  Lumbricus,  which 
occupies  the  small  intestine,  and  fre¬ 
quently  is  vomited  up;  and  I  have 
known  them  to  be  expelled  through 
the  nostrils  after  an  attack  of  vomiting. 
In  these  circumstances  they  have 
crawled  into  the  stomach.  They  re¬ 
semble  in  appearance  the  common 
earth-worm,  and  measure  from  three 
to  nine  inches  in  length. 

Tape  Worm,  which  also  inhabits  the 
small  intestines.  Recently  a  very 
simple  and  efficacious  method  of  treat¬ 
ing  tape-worm  has  been  advocated — 
viz.:  the  administ  ration  of  a  tablespoon¬ 
ful  of  a  saturated  solution  of  chloro¬ 
form  in  water  every  hour  for  eight  or 
ten  consecutive  hours,  and  this  to  be 
followed  by  a  smart  dose  of  castor  oil, 
when  the  worm  is  said  to  be  expelled 
in  its  entirety.  Another  quite  as 
effectual,  but  certainly  much  less  pleas¬ 
ant,  mode  of  treating  the  disease  is  to 
administer  ten  grains  of  naphthaline 
every  three  or  four  hours  till  three  doses 
have  been  taken.  These  two  drugs 
appear  to  have  a  sickening  effect  upon 
the  tape-wonn  and  cause  it  to  lose  its 
hold  on  the  intestine,  when,  of  course, 


but  great  minds  rise  above  it. 


907 


it  can  be  readily  swept  away  by  means 
of  a  purgative.  It  should,  however,  be 
always  borne  in  mind  that  “tinea 
solum”  is  a  misnomer,  as  frequently 
several  tape-worms  have  been  dis¬ 
covered  to  exist  in  the  same  individual. 

Treatment. — The  treatment  of 
worms  which  infest  the  lorver 
bowel  is  best  carried  out  by  means 
of  injections,  combinfed  with  pow¬ 
ders  containing  calomel  and  scam- 
mony.  A  dessert-spoonful  of  common 
salt  dissolved  in  a  breakfast-cupful  of 
an  infusion  of  quassia  is  very  effica¬ 
cious  in  dislodging  these  parasites. 
Another  excellent  vermifuge  is  a  break¬ 
fast-cupful  of  an  infusion  of  quassia 
to  which  has  been  added  a  dessert¬ 
spoonful  of  tincture  of  iron,  and  em¬ 
ployed  as  an  injection.  The  food  of 
the  child  should  be  well  cooked,  and 
eaten  with  plenty  of  salt,  and  fifteen 
drops  of  tincture  of  iron  may  be  given 
'.n  water  three  times  a  day  after  food, 
or,  if  preferred,  a  powder  of  calomel 
and  scammony  may  be  given  every 
second  morning  before  breakfast.  The 
following  is  the  dose  for  a  child  three 
years  old:  Calomel,  one  grain;  com¬ 
pound  powder  of  scammony,  three 
grains.  Mix.  To  be  given  in  sugar 
and  water  before  breakfast.  For 
round-worms  the  best  remedy  is  san- 
tonine,  in  doses  of  from  one  to  two 
grains,  given  at  bed  time  (the  child 
having  no  supper  that  night),  followed 
by  a  dose  of  castor  oil  in  the  morning 
before  breakfast.  This  may  be  re¬ 
peated  every  third  night  three  times. 
This  drug  sometimes  gives  rise  to 
giddiness,  disordered  vision,  sickness, 
and  a  peculiar  tint  to  the  urine,  all  of 
which  symptoms  soon  pass  off.  Tape¬ 
worms  are  sometimes  very  difficult  to 
remove,  from  the  fact  that  the  head  is 
not  easily  dislodged  from  its  attach¬ 
ment,  and  if  every  vestige  of  the  worm 
is  not  gotten  rid  of  it  will  grow  again. 
One  of  the  most  popular  remedies  is 


oil  of  male-fern,  of  which  ten  to  thirty 
drops  may  be  given  in  milk  or  gum 
mucilage.  Beforehand,  the  patient 
should  fast  for  some  hours,  then  a  dose 
of  castor  oil  be  given  at  bedtime,  and 
in  the  morning  the  oil  of  the  male-fern 
administered,  and  in  four  or  five  hours 
afterwards  another  dose  of  castor  oil. 
Turpentine  and  castor  oil  are  also  useful 
remedies,  but  it  requires  a  large  dose 
of  each,  from  a  half  to  two  teaspoon¬ 
fuls  of  the  former  mixed  with  a  dessert 
to  a  tablespoonful  of  castor  oil.  The 
oil  of  male-fern  and  turpentine  fre¬ 
quently  succeed  in  dislodging  the 
round-worm  also.  Kousso  in  drachm 
or  two  drachm  doses,  succeeded  by 
a  good  dose  of  castor  oil  six  hours 
afterwards,  is  my  favorite  remedy.  I 
have  found  it  often  to  succeed  wrhen 
all  other  remedies  have  failed.  When 
worms  have  been  got  rid  of,  it  is  always 
vise  to  advise  the  patient  to  take  a 
tonic  of  tincture  of  iron  and  infusion 
of  quassia  for  a  few  weeks  afterwards. 
Instructions  should  be  given  that  no 
raw  meat,  especially  pork,  be  partaken 
of.  In  conclusion,  we  must  always 
bear  in  mind  that  many  distressing 
and  apparently  alarming  symptoms 
may  be  due  to  the  presence  of  worms — 
such  as  epilepsy,  convulsions,  giddiness, 
fainting,  perversion  of  vision,  squint¬ 
ing,  dysenteric  diarrhoea,  etc.  Thread 
worms  are  indicated  by  itching  around 
the  anus;  straining  at  stool  and  giddi¬ 
ness  point  to  round-worms;  and  gnaw¬ 
ing  pain,  usually  felt  above  the  navel, 
to  tape-worm. 

Worms — Turpentine  Enema  for. 

Take  half  an  ounce  of  oil  of  turpen¬ 
tine,  the  yolk  of  one  egg,  and  half  a 
pint  of.  gruel.  Mix  the  turpentine 
and  egg,  and  then  add  the  gruel.  Use 
as  an  anthelmintic. 

Worms — Cowhage  for. 

Mix  in  syrup  as  much  of  the  fine 
hairs  or  spiculse  of  cowhage  as  the 


908 


God  heals,  the  doctor  takes  the  fee. 


syrup  will  take  up.  Dose,  a  teaspoon¬ 
ful  every  morning  and  evening.  Use 
as  an  anthelmintic. 

Worm — Tape. 

Tape-worm  is  one  of  the  parasites 
which  infest  the  intestines  .of  various 
animals.  That  found  in  man  is  gener¬ 
ally  due  to  the  eating  of  raw  or  under¬ 
done  meat,  which  contains  the  larva 
of  the  worm.  It  cannot  develop  ffom 
the  egg  within  the  human  intestine,  it 
being  necessary  to  its  development 
that  the  egg  be  taken  into  the  stomach 
of  some  herbiverous  animal,  such  as 
the  pig,  sheep,  or  ox.  Within  the 
stomach  of  any  of  these  animals  the 
egg  becomes  developed  into  a  small 
object  called  an  “  echino  coccus.  ”  This 
little,  body  is  provided  with  a  boring 
apparatus,  by  which  it  penetrates 
through  the  coats  of  the  stomach  and 
enters  the  circulation  and  locates  itself 
in  one  or  other  of  the  fibrous  tissues  of 
the  animal,  where  it  remains  encap- 
suled  for  an  indefinite  period,  its  cycle 
of  existence  being  arrested.  When 
the  animal  is  eaten,  and  the  flesh  con¬ 
taining  this  echino  coccus  is  taken  into 
the  human  stomach,  a  further  develop¬ 
ment  of  the  parasite  takes  place  until 
it  reaches  its  adult  existence,  this  being 
the  tape-worm,  which  attaches  itself 
by  means  of  two  hooks  situated  on  its 
head,  to  the  mucous  membrane  of  the 
bowel,  from  which  it  grows  downwards 
attaining  a  length  of  twelve  feet  in 
many  instances.  The  segments  of  the 
worm,  at  the  lower  portion,  are  con¬ 
stantly  being  thrown  off,  and  appear 
in  the  stools;  but  until  the  head  is  de¬ 
tached  the  cure  cannot  be  said  to  be 
complete,  as  it  retains  the  power  of 
still  developing  fresh  segments,  each  of 
which  contains  the  generative  organs 
of  both  sexes.  Each  segment,  there¬ 
fore,  is  a  bi-sexual  organism  capable 
of  producing  the  fertilized  eggs,  which 
may  at  a  future  time  give  rise  to  a 
complete  specimen  of  the  tape-worm. 


Among  the  many  remedies  which 
have  been  advocated  for  the  cure  of 
tape-worm  are:  pomegranate  bark, 
cousso,  oil  of  male-fern,  chloroform 
water,  but  the  best  of  all,  and  probably 
the  most  recent  of  introduction  into  the 
pharmacopoeia,  is  naphthaline,  which 
seems  to  act  as  a  direct  poison  to  the 
parasite.  Chloroform  water,  which  is 
a  saturated  solution  of  chloroform  in 
water,  is  also  a  very  useful  agent,  and 
seems  to  have  a  paralyzing  effect  upon 
the  worm,  so  that  it  loses  its  hold  upon 
the  mucous  membrane  of  the  intestine 
and  can  be  cast  off  by  means  of  a  pur¬ 
gative.  (See  Worms). 

Wounds. 

Wounds  are  injuries  to  the  human 
body  which  invariably  produce  the 
separation  of  the  parts  involved.  They 
are  classified  as  incised  wounds,  lacer¬ 
ated  wounds,  punctured  wounds,  pois¬ 
oned  wounds,  and  gunshot  wounds. 
The  treatment  in  every  case  should 
involve  the  one  idea  of  preventing 
decomposition  taking  place  within  the 
injured  part.  The  first  duty  then  of 
those  in  attendance  is  to  apply  anti¬ 
septics,  at  the  same  time  taking  care 
to  prevent  haunorrhage  by  securing 
any  bleeding  vessels  that  may  present 
themselves,  especially  is  this  necessary 
in  the  case  of  haemorrhage  due  to  a 
division  of  an  artery.  Pressure,  in  the 
absence  of  the  doctor,  will  be  suffi¬ 
cient  temporarily,  but  in  any  case 
where  the  haemorrhage  is  severe  it  will 
be  well  to  call  in  medical  assistance. 
When  the  bleeding  has  been  thoroughly 
stopped  and  the  edges  of  the  wound 
brought  together,  either  by  strips  of 
plaster  or  stitches,  the  parts  should  be 
thoroughly  cleansed  by  the  application 
of  an  antiseptic  fluid— such  as  carbolic 
acid  in  water  in  the  proportion  of  one 
to  twenty  or  forty,  or  a  lotion  com¬ 
posed  of  one  part  of  bi-chloride  of 
mercury  in  four  thousand  of  warm 
water.  The  surface  of  the  wound 


He  who  fears  God  is  the  true  wise  man. 


909 


should  then  be  dusted  over  with  a 
substance  which  also  possesses  anti¬ 
septic  properties — such  as  iodoform, 
aristol,  or  boracic  acid.  The  great 
point  to  be  attained  in  the  treatment 
of  a  wound  is  to  endeavor  to  obtain 
union  by  what  is  termed  first  intention, 
that  is  union  without  suppuration 
intervening.  As  a  rule  this  can  usually 
be  attained  by  the  careful  and  efficient 
use  of  antiseptics ;  even  when  the  parts 
are  very  much  bruised  this  desirable 
end  may  be  obtained  if  antiseptics  are 
efficiently  employed.  In  wounds  on 
the  face  or  any  part  which  is  highly 
vascular,  stitches  will  not  be  so  essen¬ 
tial  as  in  wounds  upon  the  limbs  or 
trunk,  strips  of  sticking  plaster  being 
sufficient  to  keep  the  parts  in  approxi¬ 
mation.  If  the  wound  is  poisoned  it 
will  be  necessary  in  such  circumstances 
to  take  measures  which  shall  either 
destroy  the  poison  or  at  least  extract 
it.  If  the  poison  is  due  to  snake  bite 
or  the  sting  of  an  animal,  the  applica¬ 
tion  of  ammonia  to  the  part  will  usually 
act  as  a  neutralizing  agent.  If,  how¬ 
ever,  this  is  not  at  hand,  it  wTill  be 
necessary  to  excise  the  injured  part 
so  as  to  remove  the  deleterious  sub¬ 
stance  which  has  been  injected  into 
the  tissues.  In  bites  from  dogs  it  is 
usual  to  cauterize  the  parts  with  a  view 


not  only  of  destroying  tlie  poison,  but 
at  the  same  time  producing  death  in 
the  part  which  has  been  affected.  In 
many  instances  where  the  wound  is 
lacerated  or  contused,  dirt  is  liable  to 
become  adherent  to  the  wound,  and  in 
such  circumstances  it  will  be  necessary 
to  induce  suppuration  by  the  free  ap¬ 
plication  of  poultices  or  water  dressing 
and,  if  need  be,  keep  the  wound  open 
by  means  of  some  irritating  substance 
such  as  blistering  ointment.  Suppura¬ 
tion  frequently  takes  place  in  lacerated 
or  contused  wounds,  and  in  such  cir¬ 
cumstances  it  is  absolutely  necessary 
that  the  part  be  kept  perfectly  at  rest 
and  in  the  horizontal  position,  while 
the  surface  or  the  ulcer  may  be  dusted 
over  once  in  twenty-four  hours  with 
aristol,  when  healing  will  usually  be 
encouraged  to  the  utmost. 

Writer’s  Cramp  and  Cold  Hands. 

To  strengthen  the  grip,  and  thus  to 
cure  writer’s  cramp,  cold  hands,  etc., 
squeeze  a  rubber  ball  a  number  of 
times  a  day.  Another  method  is  to 
roll  your  handkerchief,  or  a  newspaper, 
into  a  ball  and  use  it  instead  of  the 
rubber  ball.  Another  good  exercise  is 
to  place  the  finger  tips  against  the 
wall,  or  some  hard  surface,  and  push 
them  flat. 


As  the  blessed  angels  turn 
The  -pages  of  our  years, 

God  grant  they  read  the  good  with  smiles 
And  blot  the  ill  with  tears. 


910 


Nothing  can  bring  you  peace 


MEMORANDA 

We  have  inserted  these  few  pages  for  memoranda.  Occasionally  you  will 
come  across  some  receipt  or  bit  of  information  which  is  particularly  good  or 
practical.  We  feel  it  would  be  of  advantage  to  have  a  place  for  such  informa¬ 
tion.  With  care,  these  leaves  can  be  made  most  valuable. 


but  the  triumph  of  principles. 


911 


MEMORANDA. 


912 


We  choose  our  favorite  author,  as  we  do  our  friend, 


MEMORANDA. 


from  a  conformity  of  humor  and  disposition. 


913 


MEMORANDA. 


914  Two  sorts  of  writers  possess  genius — those  who  think 


MEMORANDA. 


and  those  who  cause  others  to  think. 


915 


MEMORANDA 


916 


If  you  would  abolish  avarice 


MEMORANDA. 


you  must  abolish  the  parent  of  it,  luxury. 


917 


MEMORANDA. 


918 


Applause  is  the  spur  of  noble  minds; 


MEMORANDA. 


the  end  and  the  aim.  of  weak  ones. 


919 


MEMORANDA. 


920 


I  do  not  like  giving  advice 


MEMORANDA. 


because  it  is  an  unnecessary  responsibility. 


921 


MEMORANDA. 


922 


With  him  who  knocks  at  the  door  of  peace 


MEMORANDA. 


seek  not  hostility. 


MEMORANDA 


924 


Anger  is  an  expensive  luxury  in  which 


MEMORANDA. 


men  of  certain  income  can  indulge. 


MEMORANDA. 


926 


Charity  draws  down  a  blessing  on  the  charitable, 


MEMORANDA. 


927 


Flowers  preach  to  us,  if  we  will  hear. 


INDEX. 


Abrasion  .  . . . 702 

Abscess . 702 

Absorbents,  definition  of . 826 

Absorbent  and  antiseptic . 696 

Acarus  or  itch  . 702 

Accidents,  to  prevent . 5 

(lamp),  to  prevent . 290 

Acid,  boric  . 695 

carbolic . 695 

citric . 698,  771 

hydrochloric . 697 

salicylic . 700 

stomach . 877 

stains,  to  remove  from  linen  .  .301 

(sulphurous),  to  make . 430 

Acne,  pimples  or  blackheads  . 702 

Aconite . 694 

Acre,  average  yield  of  crops  per.  .  .139 

Acrostics,  simple .  6 

double .  6 

triple .  6 

Acting  charades,  words  for .  88 

Adhesive  fly  paper . 188 

plaster . 356 

plaster,  surgical . 882 

Adulterations  in  butter . 682 

cayenne  pepper . 682 

chocolate . 682 

cocoa . 682 

coffee . 682 

foods . 681 

honey . 682 

milk . 682 

milk,  to  detect . 317 

mustard . 682 

other  evils  besides . 683 

sausages . 682 

tea . 682 

vinegar . 682 

water . 682 


Advice  of  a  burglar .  58 

to  boys,  Mr.  Gladstone's . 45 

Affectation,  a  form  of  pride . 119 

Age,  how  to  tell .  7 

of  cattle,  how  to  tell .  78 

of  horses,  by  teeth . 240 

old . 839 

of  sheep,  how  to  tell  . 393 

Agreeable,  art  of  being . 118 

Agreements,  mutual .  6 

Ague . 313,703 

to  avoid . 703 

remedies  for . 784 

Air .  7 

of  cellar .  79 

circulation .  158 

(pure)  in  sick  room . 867 

Aigrettes,  cheese . 552 

Alabaster .  7 

calcareous .  8 

cement .  80 

to  clean .  7 

to  harden .  7 

to  polish . 7-8 

Albumen . 694 

Alcohol . 694,  762 

antidote '  for . 844 

per  cent,  of  in  wines  and  spirits  8 
Ade  and  beer  measure,  table  of  .  .480 

Alive,  burying . 721 

Alloy,  incocrosive .  8 

for  journal  boxes  .  . .  8 

for  soldering  iron  to  steel  ....  8 

for  soldering  steel  or  iron  to 

brass .  8 

Almond  cakes . 636 

icing . 635 

ice  cream . 609 

paste  for  birds .  29 

salted . 649 

Aloes . 694,  770 


928 


Of  all  base  passions,  fear  is  most  accursed. 


Aloes,  pill . 733 

Alteratives . 700 

definition  of . 826 

for  rheumatism . 858 

Alteration  in  writing,  to  prevent .  .  489 

Alterative  purgative . 695 

Alto-rilievo  engraving . 170 

Alum . 694 

adulteration  in  bread . 576 

confection  for  sore  throat  and 

ulceration  of  mouth . 894 

wash  for  the  eye . 782 

whey  for  diabetes . 751 

Amalgam,  for  electric  machines  ...  8 

for  gold . 217 

for  gold  and  silver .  9 

for  mirrors .  9,  210 

Ambrosia  syrup  for  mineral  water.  436 

American  cement .  79 

holidays .  9 

Ammonia . 765 

antidote  for . 844 

benzoate  of . 694 

bicarbonate  of . 765 

bromide  of . 694 

carbonate  of . 694 

chloride  of . 694 

Ammoniacum . 771 

Ammonium,  acetate  of . 694 

Amusements,  acrostics .  6 

anagrams .  9 

arithmorems .  18 

charades .  88 

checkers . 94 

■chess .  95 

chronograms . 105 

conundrums . 122 

croquet . 140 

cryptography .  143 

curtailments  and  decapitations  147 

enigmas . 171 

“eyes”  game . 176 

fox  and  geese . 192 

halma . 233 

lipogram . 302 

logogriph . 303 

metagram . 315 

puzzles . 370 

reversi . 378 

word  square  ,  ,  •  . . . . . 488 


Anagrams . 9 

Anchovy  butter  . .  9 

Aneroid  barometer  .  20 

Angel  food . 637 

Anglo- Japanese  work .  10 

Ankle,  sprained . 704 

Aniline .  10 

colors,  to  make  soluble  in 

water .  10 

Animals  and  birds,  to  stuff . 405 

duration  of  life .  11 

to  preserve . 366 

records .  11 

effect  of  kindness  on . 10 

stuffed,  to  clean . 429 

Annealing .  12 

glass . 210 

steel . 421 

Annuals  (plants) .  12 

Anodynes,  definition  of . 826 

Antacid . 694,  698,  771, 699 

alterative  and  laxative . 698 

and  astringent . 696 

definition  of . 827 

stimulant . 700 

Antalkalies . 771 

definition  of . 827 

Anthelmintics,  definition  of . 827 

Antibilious,  definition  of . 827 

Antidote  for  alcohol . 844 

ammonia . 844 

aqua  fortis . 844 

arsenic . 845 

bismuth . 845 

blistering  flies . 845 

blue  vitriol . 845 

carbolic  acid . 846 

carbonic  acid  gas . 846 

cobalt . 846 

corrosive  sublimate . 846 

deadly  nightshade . 847 

fool’s  parsley . 847 

foxglove . 847 

funguses . 847 

hellebore . 847 

hemlock . 848 

henbane . 848 

lime . 848 

lunar  caustic,  ,  ,  . . 848 


He  who  seeks  trouble  never  misses  it. 


929 


Antidote  (cont’d) ,  meadow  saffron .  848 


metallic  poisoning . 694 

monk’s-hood . 849 

mountain  laurel . 849 

muriatic  acid . 849 

muriate  of  barytes . 849 

muriate  of  tin . 850 

nitre . 850 

nux  vomica . 850 

oil  of  cedar . 850 

oil  of  rue . 851 

oil  of  savin . 851 

oil  of  tansy  .  .  .  .  . . 851 

oil  of  tar . 852 

oil  of  vitriol . 851 

opium . 852 

oxalic  acid . 852 

phosphorus . 852 

poisons . 843 

poison  dogwood . 854 

poison  ivy . 853 

potash . 853 

prussic  acid . 853 

special  poisons . 844-845-846 

847-848-849-850-851-852-853 

854-855 

sugar  of  lead . 854 

sulphate  of  zinc.  .  . . 855 

tartar  emetic . 854 

thorn  apple . 854 

tobacco  poisoning. . 854 

white  lead . 854 

white  vitriol . 855 

Anti-friction  for  journal  boxes.  ...  8 

Antimonoid,  for  welding .  8 

Antipyrine . 694 

Antique  painting .  12 

Antirheumatics,  definition  of . 827 

Antiseptic . 697,700,  701,  755 

and  absorbent . 696 

borax  as  an .  42 

definition  of . 827 

powerful . 700 

Antiscorbutics,  definition  of . 827 

Antispasmodic . 701 

Antispasmodics . 764 

definition  of . 827 

drink  for  cramps . 744 


Antlers .  12 

Ants,  to  destroy .  12 

in  greenhouses,  to  destroy. ...  13 

Aperient . 701 

Aperients,  definition  of . 827 

for  children . 714 

for  infants . 715 

pills . 715 

tonic . 715 

Aphonia  or  hoarseness . 808 

Apoplexy . 704 

heat  or  sunstroke . 978 

Apothecaries’  fluid  measure, table  of  479 

weight,  table  of . 479 

Apparatus,  exercise  without . 779 

to  relieve  pressure  of  bed  clothes  886 

Appendicitis . 714 

Appetite . 704 

loss  of . 704 

Apple,  average  yield  per  acre.  . .  .139 

baked . . .  .546,  604 

bread . 576,  579 

with  bread  and  milk . 579 

and  bread  pudding . 599 

butter . 631 

cake . 637 

canned . 616 

to  color  while  growing .  16 

compote . 606 

and  cream . 660 

cream . 596 

custard . 595 

dumplings,  baked . 606 

dumplings,  steamed . 607 

floating  island  of . 604 

fried . 545 

fritters . 560 

glac6 . 613 

jam . 627 

jelly . 621 

to  keep .  15 

marmalade . 624 

as  medicine . 704 

with  oatmeal  mush . 552 

orchard .  13 

orchard,  crops  in .  16 

preserves . 617 

pudding . 599 

pudding,  baked . 599 


930 


Death  is  dreadf  ul  to  the  man  whose  all 


Apple  (cont’d),  raw,  for  breakfast .  6G0 


and  rice  pudding . 599 

rose  cream . 596 

sauce . ✓ . 546 

sauce,  green . 546 

sayings . 704 

scalloped . 606 

shortcake . 603 

slum . 605 

i 

snow . 605 

souffle . 613 

stewed . 604 

tapioca  pudding . 599 

to  dry . .  14 

trifle . 607 

tree  borer .  15 

trees,  lice  on .  16 

trees,  old  to  rejuvenate .  16 

trees,  root  grafting . 222 

tree  suckers .  16 

trees,  to  keep  rabbits  from 

barking .  15 

trees,  to  plant . 13 

water  for  invalids . 651,  816 

yield  in  lbs.  per  acre . 224 

Applying  manure . 307 

Apricots,  dried . 657 

jelly . 622 

marmalade . 624 

to  preserve  whole . 618 

water  ice . 612 

Aqua  fortis,  antidote  for . 844 

Aquarium  cement .  80 

fresh  water,  to  stock .  17 

home-made .  17 

how  to  make  and  fill .  16 

marine,  to  stock .  18 

to  manage .  18 

Architectural  cement .  80 

Area  of  oceans . 332 

Arithmorems .  18 

Arm .  18 

Arnica  liniment . 815 

Aromatics,  definition  of . 827 

mustard . 545 

stimulant . 697 

Arrowroot . 694 

blanc-mange . 607 

jelly . 622 


Arrowroot  pudding . 599 

Arsenic,  antidote  for . 845 

preparations . 694 

Art  of  being  agreeable . 118 

Artichokes . 566 

average  yield  per  acre.  . . 139 

Jerusalem,  to  dress . 566 

Artificial  blackboards . 33. 

coral . 126 

fly  for  fishing . 187 

gold . 218 

grindstones . 228 

honey . 656 

india-rubber . 275 

ivory . 285 

marble . 283 

mushroom  beds . 325 

oysters . 562 

for  paper  weights . 309 

skin  for  burns,  etc . 867 

stone . 426 

Artists’  brushes,  to  clean .  56 

Ashberrium,  for  welding .  8 

Ash  tree .  18 

Ash  Wednesday .  19 

Asparagus . 566 

Aspic  jelly . 551 

Assafoetida . 765 

Assistance  for  drowning  person.  .  .  .761 

Asthma . 705 

Astringent . 694,  695,  701,  702 

and  antacid . 696 

and  antiseptic . 696 

definition  of . 827 

pills . 752 

Astringents . 767 

Athol  brose . 667 

Atmosphere,  to  test  purity  of .  19 

Atrophy . 705 

in  birds .  27 

Attenuants,  definition  of . 827 

Autumn .  19 

leaves,  to  preserve . 297 

Average  loss  by  cooking . 653 

man . 305 

Avoid  intermeddling . 119 

Avoirdupois  weight,  table  of . 479 

Awnings,  mildew-proof .  19 

Axle-grease .  19 


is  extmguished  with  his  life. 


931 


B 


Babies,  crying  of . 813 

food  for . 705,  812 

Bachelor’s  cake . 638 

Back,  galled,  in  horses . 251 

weak . 706 

Bacon,  to  choose . 532 

to  cure . 532 

Baits  for  fishing . 184 

Baiting  traps . 452 

Baked  apples . 546,  604 

beans . 567 

chicken . 537 

custard . 596 

egg  plant . 570 

ham . 532 

parsnips . 570 

pears . 607 

pork  and  beans . 533 

tomatoes . 573 

turkey . 542 

Bakers’  itch . 818 

Baldness . 706 

coal  oil  for . 706 

other  remedies  for . 706 

Balky  horses,  to  cure . 244 

Balloons,  toy,  gas  for .  19 

varnish  for . 458 

varnish .  19 

Balls  and  evening  parties . 172 

base,  to  make . 21 

egg . 556 

parsnip . 570 

Balm  of  beauty .  19 

Gilead,  skin  salve . 868 

Gilead  (imitation) .  19 

a  thousand  flowers .  20 

Balsam  of  honey . 741 

Indian . 741 

of  tolu . 707 

Balsamics,  definition  of . 827 

Bananas .  20 

ice  cream . 609 

fried . 552 

Banbury  cakes . 638 


Bandages,  surgical . 883,884,885 

(surgical)  handkerchiefs  as.  .  .885 

Bandoline,  a  compound  for  stiffen¬ 
ing  the  hair .  20 

Barbecued  rabbit . 541 

Barberry  and  apple  jelly . 622 

Barbers’  itch . 817 

Bark,  to  preserve .  20 

for  tanning . 437 

■wild  cherry.  . . 905 

Barley,  seed . 391 

water . 665 

yield  in  lbs.  per  acre . 223 

Barnet’s  preventive  for  potato  rot. 363 

Bams,  milk  paint  for . 339 

Barometers .  20 

aneroid . 20 

chemical .  21 

leech .  21 

mercurial .  20 

phial . 21 

Barrel  culture  for  cucumbers . 314 

culture  for  melons . 314 

to  sweeten  when  foul .  21 

Base  ball,  to  make .  21 

Basement  floor . 189 

floors . 126 

Baskets,  coral,  to  imitate . 158 

to  crystallize .  22 

hanging . 234 

Basting  meats . 653 

Batchelor’s  hair  dye . 233 

Bath . 707 

cakes . 638 

shower . 708 

warm . 707 

Bathers,  directions  for . 708 

Bathing,  sea . 708 

Batter,  for  fritters . 559 

Battery,  cheap  galvanic .  22 

gilding  without . 358 

plating  without . 358 

Bavarian  cream . 596 

Bay  rum .  23,  802 


932 


I  hold  that  gentleman  to  he  the  best  dressed 


Bayberry  soap . 410 

Beans,  average  yield  per  acre . 139 

baked . 567 

French,  to  boil .  . , . 567 

green,  French  style . 567 

to  keep  fresh  for  winter . 660 

yield  in  lbs.  per  acre . ' . 223 

Beautiful,  how  to  be . 709 

Beauty,  balm  of .  19 

Bear’s  grease,  artificial .  23 

Beating  carpets .  67 

Beaver  skins,  to  dress .  23 

Bedbugs,  to  destroy .  56 

to  exterminate .  23 

Bed-chamber,  the  ideal .  24 

clothes,  to  relieve  pressure  of .  .  886 

for  dogs . 152 

feather,  care  of .  23 

hygiene  of  the .  24 

to  keep  aired .  24 

sores . 874 

Bed  ro'oms.  hints  on  scouring .  24 

ventilation  of . 709 

ventilating .  24 

Beef . 511 

the  aitch  bone . 512 

and  barley  soup . 499 

braised  ribs  of . 515 

the  brisket . 511 

calves’  heads . 513 

to  carve . 688 

to  choose . 511 

collops . 513 

(corned)  to  boil . 513 

creamed  corned . 513 

to  cure . 513 

(curried),  Madras  style . 513 

cutlets . 513 

dry . 513 

fillet  of.  . . 514 

fillet  of,  with  mushrooms . 514 

Hamburg  steaks . 514 

hash . 514 

joints  of . 511 

leg  of,  to  bake . 514 

the  leg  and  shin . 512 

liver,  fried  in  crumbs . 515 

B>af . 515 

ox-tail . 513 


Beef,  pickled . 515 

potted . 515 

rissoles . 552 

to  roast . 516 

the  round . 512 

the  rump . 512 

the  sirloin  and  the  ribs . 512 

stewed  with  onions . 517 

tea .  498,  677 

tongue,  boiled . 517 

tongue,  stewed . 517 

the  veiny  piece . 512 

Beefsteak,  how  to  cook . 516 

grilled . 516 

and  onions . 516 

rolls . 516 

stuffed . 517 

Bee  stings . 877 

Beer,  percentage  of  alcohol  in .  8 

ginger . 209,  665 

root . 666 

spruce . 666 

Bees,  swarming . 314 

Beeswax,  to  bleach .  25 

to  whiten .  25 

Beetles,  to  kill .  25 

Beetles  and  cockroaches,  to  destroy  114 

Beets,  average  yield  per  acre . 139 

to  boil . 567 

in  corned  beef  hash . 561 

pickled . 586 

to  stew . 567 

Beet  root  salad . 584 

Beginning,  make  a .  25 

Bell .  25 

Belladonna . 694 

Bell  metal .  26 

Belts  and  belting .  26 

to  oil . 26 

for  swimming . 431 

Belting  or  cloth  cement .  82 

leather,  cement  for .  85 

Bengal  chutney . 587 

lights' . 299 

Berkshire  hogs .  ...  239 

Berry  pie . 592 

Betty,  brown . 606 

Beverages . 665 

for  hot  weather . 264 


whose  dress  no  one  observes. 


933 


Bicycle  tire  cement .  87 

Big  head,  horses . 245 

leg  in  horses . 245 

Bile . 709 

Biliousness . 710 

Bilious  colic . 730 

remittent  fever . 784 

Bill  of  fare,  dinner . 687 

Bindings,  calf,  to  restore . 39 

Birch  bark,  picture  frames  of .  27 

Birds  and  animals,  to  stuff . 405 

almond  paste  for .  29 

atrophy  or  wasting  in . 27 

bloody  flux  in .  28 

caged,  moulting  in .  28 

costiveness  in . 28 

consumption  of,  or  decline  in .  .  27 

diarrhoea  in .  28 

(tame),  disorders  of .  27 

eggs . 164 

German  paste  for . . .  29 

nest  pudding . 599 

paste  for .  29 

pip  in .  27 

to  preserve . 30 

rheum  in .  27 

singing,  food  for .  28 

small .  30 

(small),  to  stew .  .  . . . . 540 

speed  of . 416 

Birdlime . 29-30 

how  to  use . 30 

Birthday  rhymes . 314 

Biscuit,  drop . 579 

English  seed . 638 

ginger . 637 

graham . 579 

milk . 580 

potato . 580 

rock  almond . 637 

sour  milk . 579 

wine . 638 

Bismuth,  antidote  for . , . . .  .845 

Bites  of  dogs . 710 

harvest  bugs . 710 

insect . 710 

(mosquito),  solution  for . 323 

of  snakes . 710 

Bitter  tonic . 695 


Blackberry .  31 

bitters . 752 

jam . 628 

pie . 592 

syrup . 633 

wine . 678 

Blackboards,  artificial .  33 

paint .  33 

Black  cloth  clothes,  to  renew .  33 

cloth,  to  clean . Ill 

cloth,  reviver  for .  33 

dye  for  straw  hats . 428 

eye,  to  cure . 782 

ink . 278 

kinds  of .  30 

lace,  to  clean . 289 

lead,  to  remove . 34 

lustre  color .  34 

Blacking,  harness .  31 

India  rubber  liquid ...... .  32 

India  rubber  paste .  32 

shoe,  automatic .  31 

varnish .  32 

Bladders,  to  prepare .  34 

Blanc  mange,  arrowroot . 607 

chocolate . 608 

corn  starch . 608 

Blankets,  to  clean .  34 

to  wash .  34 

Blanketing  horses . 244 

Bleaching .  34 

Bleaching  cotton .  34 

ivory . 285 

linen . 35,  301 

linseed  oil . 302 

silk .  35 

soap . 410 

straw  hats . 428 

wood  pulp . 486 

wool .  35 

wool  on  tanned  pelts . 488 

Bleeding . 711 

Blight  on  rose  trees,  to  remove ....  384 

Blind  staggers  in  pigs . 354 

Blinds  (window),  novel . 484 

Blindness . 711 

color . 116 

Blisters . 712 

on  hands  and  feet . 802 


934 


Love  all,  trust  a  few, 


Blisters,  liquid  for  horses.  .  . 
Blistered  feet,  remedies  for. 

Blistering . 

Blistering  flies,  antidote  for 
Bloat  or  hoven  in  cattle .... 

Blood . 

fulness  of  in  horses  .  .  . 

to  purify . 

spitting  of . 

vomiting  of . 

Bloody  flux  in  birds . 

milk  in  cows . 

Blow-pipe,  borax  for . 

Blues . 

Blue  for  ceilings . 

gum  tree  or  eucalyptus. 

for  steel  plows . 

stain  for  iron . 

stain  for  steel . 

Turnbull’s  Prussian  .  .  . 
vitriol,  antidote  for.  .  .  . 
Bluing  small  steel  articles.  .  . 

to  remove  from  steel .  .  . 
Boards,  to  remove  ink  from. 

to  take  ink  out  of . 

to  get  oil  off . 

to  scour . 

Boils  or  furuncle . 

on  horses . 

Boiled  corned  beef . 

beets . 

calves’  head . 

cauliflower . 

chicken . 

custard . 

dinner . 

fish . 

fowl . 

goose . 

ham . . 

icing . . 

macaroni . 

onions . 

parsnips . 

peas . 

potatoes . 

sausages . 

spinach . 

Boiler,  blowing  off . 


Boiler,  blisters  in .  36 

care  of,  and  connections .  37 

cement  for .  84 

clean  sheets .  36 

removing  deposits . 3’ 

explosion,  to  prevent .  36 

exterior  of .  37 

filling  up  the .  37 

in  case  of  foaming .  36 

gauge  cocks .  36 

incrustations,  to  prevent .  37 

leaks  in .  36 

low  water  in .  36 

pressure  gauge .  36 

to  prevent  lime  deposits .  37 

safety  valve .  36 

to  work  without  making  smoke  37 

Boiling  cider . 668 

pork . 534 

temperature . 439 

vegetables.  .  . . 566 

Bombarded  veal . 524 

Bones,  to  dye  and  color .  38 

liniment  for  horses . 253 

(pulverized),  for  fowls . 365 

to  whiten .  38 

Boneless  chicken . 537 

Book-binder’s  varnish .  38 

to  bleach . 366 

to  extract  grease  from . 226 

hints  as  to  using .  39 

to  remove  ink  stains  from ....  279 

to  prevent  mold  in . 321 

Book-moths .  38 

Books,  to  remove  stains  from .  38 

Boots  and  shoes  care  of .  40 

and  shoes,  rubber  to  mend ...  41 

Boots,  care  of . 398 

French  polish  for . 360 

kid,  to  clean .  40 

kid,  to  restore  color  of .  41 

kid,  to  soften .  41 

pegged,  to  prevent  ripping ...  40 
soles  of,  to  make  waterproof.  .  41 

squeaking,  to  prevent .  41 

summer,  to  preserve  through 

winter .  41 

waterproof  composition  for.  .  .  41 
india  rubber,  waterproof  for . .  40 


.245 

.179 

.712 

.845 

.  77 

.712 

.245 

.713 

.713 

.902 

.  28 

.136 

.  44 

.  35 

.  35 

.778 

.422 

.316 

.316 

.368 

.845 

.422 

.421 

279 

36 

36 

36 

713 

.250 

.513 

,567 

531 

568 

537 

596 

555 

506 

539 

540 

532 

636 

561 

570 

570 

571 

571 

535 

573 

36 


do  wrong  to  none. 


935 


Boots,  to  make  waterproof .  42 

(white  jean),  to  clean .  39 

Boot-top  liquid .  42 

Borax . 095 

and  its  uses .  42 

as  an  antiseptic .  42 

to  prepare  for  blow-pipe .  44 

for  cleaning .  42 

in  cooking .  42 

in  the  garden .  43 

for  killing  insects . 42 

in  the  laundry . 43 

in  the  nursery .  43 

as  a  preservative  of  meats ....  43 

in  the  toilet .  43 

for  water-closet  drains . 759 

for  wielding,  substitute  for.  ...  44 

Borer,  apple  tree .  15 

Boric  acid . 695 

Boring  holes  in  glass . 210 

Boston  brown  bread . 577 

Botanical  specimens  for  preserva¬ 
tion,  to  dry .  44 

Botany  Bay  cement .  80 

Bots  in  horses . 246 

Bottles,  to  clean .  44 

light . 299 

sealing  compound  for .  44 

to  sweeten  when  musty . 44 

wax  for .  44 

Bottling  cider . 105 

Bouquet  of  colored  grass .  45 

to  keep  bright  and  fresh .  45 

Bowels,  acute  inflammation  of.  . .  .714 

chronic  inflammation  of . 714 

loose,  horses’ . 245 

to  regulate . 714 

Boxes,  alloy  for .  8 

for  starting  plants . 356 

Boys,  how  to  attach  to  farm  life ...  45 
Mr.  Gladstone’s  advice  to ... .  45 

Braces,  shoulder,  instead  of . 866 

Brain . 715 

compression  of . 716 

concussion  of . 716 

enlargement  of . 716 

inflammation  of . 716 

softening  of . 717 

Brainworkers,  sleep  for . 869 


Brash,  water . 904 

Brass  .  46 

to  bronze .  47 

to  clean .  48 

cleaning  solution  for .  48 

to  coat  with  tin .  48 

coating .  48 

copper,  etc.,  to  clean .  49 

and  copper,  to  coat  with  zinc.  126 
and  copper  (polished) ,  t  o  clean .  124 
to  cover  with  lustre  colors ....  48 
to  deposit  on  zinc  and  other 

metals . 46 

for  gun  metal . 231 

iron  and  copper,  to  tin  in  the 
cold,  without  apparatus ....  125 

ornaments,  to  clean .  49 

ornaments  to  preserve .  49 

to  solder . 412 

to  temper  or  draw  temper.  ...  49 

for  wire .  49 

Brasses  attached  to  furniture . 49 

Bread . 574 

adulterated  with  alum . 576 

apple . 576,  579 

Boston  brown . 577 

brown . 576,  579 

cake . 638 

corn . 576 

French . 575 

(fried),  for  soup . 498 

graham . 575 

johnny . 578 

to  keep  moist . 577 

and  milk  with  apples . 579 

(old-fashioned),  to  make  .  .  .  .574 

omelette . 557 

oxygenated . 575 

panada . 579 

paste  casting .  74 

potato . 576 

pudding . 600 

pulled . 579 

rice . 576 

rye . 576 

sago . 576 

sauce . 546 

to  serve  at  table . 577 

southern  egg . 577 


936 


They  serve  God  well 


Bread,  sponge . 578 

steamed  brown.  .  . . 578 

steamed  graham . 579 

togus . ; . 579 

unfermented . 575 

Virginia  corn . 579 

white .  49 

Breaded  egg-plant . 570 

eggs . 556 

fish . 506 

sausages . 563 

Breakfast  cake . 582 

dish . 552 

raw  apples  for . 660 

Breast  of  lamb,  stewed  with  peas.  .518 

of  mutton,  collared . 519 

of  veal,  to  roast . 524 

of  veal,  stewed  white . 524 

Breasts,  caked . 717 

Breath . 717 

lozenges  for . 718 

offensive . 717 

offensive,  remedy  for .  50 

Brick  buildings,  how  to  paint.  ...  51 
making,  application  of  ash  and 

coke  for .  50 

ovens,  how  to  make .  51 

walls,  coating  for . 50-51 

to  wet  when  laying .  50 

Brisket  of  beef . 512 

Britannia  metal .  52 

Broken  leg  in  horse,  to  cure . 253 

Broom  com . 126 

Brooms,  use  and  management  of.  .  55 

Bronchial  troches,  Brown’s . 719 

Bronchitis . 718 

treatment  for . 718 

Bronze  aluminum .  52 

chandeliers,  lamps,  etc .  55 

for  cutting  instruments .  53 

gold .  52 

green .  53 

for  ornaments  to  be  gilded ...  53 

powder .  54 

for  statuary .  54 

(vinegar),  for  brass .  55 

Bronzing  brass .  47 

fluid .  53 

for  iron  or  wood .  53 


Bronzing  gunbarrels .  53 

for  leather . 294 

for  medals  and  ornaments  of 

copper .  53 

surface .  54 

Brose,  Athol . 667 

Scotch . . 563 

Broth  of  fragments . 501 

veal . 504 

Brown  betty . 606 

Brown  bread . 576,  579 

bread,  Boston . 577 

bread  ice  cream . 609 

bread,  steamed . 578 

freestone,  to  imitate .  55 

gravy . 544 

Browned  tomatoes . 573 

Browning  for  gun-barrels . 230 

Brown’s  bronchial  troches . 719 

Bruises . 719 

cold  evaporating  lotions  for  . .  737 

(horses), liniment  for . 253 

Mitchell’s  ointment  for . 719 

Sisson’s  ointment  for . 719 

to  take  out  of  furniture . 199 

treatment  for . 719 

Brushes,  artists’,  to  clean .  56 

care  of .  56 

tooth,  care  of . 890 

varnish,  care  of . 458 

Brushing  the  hair . 798 

Brussels  sprouts,  to  boil . 568 

Bruyer’s  water  cement .  SO 

Bubbles,  soap . 411 

Bubo . 719 

Buchu . 695 

Buckskin,  to  dye . 162 

Buffing  and  tanning  deer  skins  for 

gloves . 148 

Bugs,  bed,  to  exterminate .  23 

to  destro}'  in  beds .  56 

to  destroy  on  cucumbers .  56 

poisons  for . 56 

Builders,  facts  for .  56 

Building  cement . 80 

chimneys . 100,  101 

fallacies  in .  57 

houses,  hints  on . 265 

(cheap),  for  poultry . 365 


who  serve  his  creatures. 


Building  (covering),  composition 


for .  57 

Bulbous  roots,  to  obtain  flowers.  .  .  190 

Bullfinches . 29 

young .  58 

Bun,  Spanish . 607 

Bungs,  leaking,  wax  putty  for.  .  .  .  70 

Bunion . 719 

Burglar’s  advice . 58 

Burning  lens . 58 

lime  without  a  kiln . 300 

Burners,  gas . 204 

Burnished  gilding . 208 

Bums . 313 

abrasions  and  bruises,  artifi¬ 
cial  skin  for . 867 

chalk  ointment  for . 721 

and  scalds . 720 

Burying  alive . 721 

Business  habits .  58 

letters,  how  to  write . 491 

Butcher  knives . 287 


937 


Butter,  adulterated . 682 

anchovy .  9 

apple . 631 

to  clarify .  59 

to  color .  59 

icing . 636 

to  keep  in  the  summer .  60 

to  keep  sweet .  60 

making . 130 

peach . 631 

plum . 631 

to  preserve  fresh . 59 

rancid .  60 

(rancid),  to  restore .  60 

Butterflies  and  moths .  61 

to  prepare  for  collections ....  60 

Butterine  and  margarine . 682 

Buttermilk  for  habitual  constipa¬ 
tion . 734 

Buttered  eggs . 556 

Butterscotch  candy . 648 


938 


Good  counsel  breaks  no  man’s  head. 


c 


Cabbage,  cold  slaw . 568 

cut  worm  on .  61 

German . 568 

to  pickle . 586 

plants,  salting .  61 

to  preserve  in  winter . 660 

and  roast  pork  salad . 586 

salad.  . 584 

soup . 499 

to  stew . 568 

water . 568 

yield  in  lbs.  per  acre . .  224 

Caffeine . 695 

Cages  for  parrots . 347 

Cake,  almond . 636 

apple. . 637 

bachelor’s . 638 

Banbury . 638 

bath . 638 

breakfast . 582 

bread . *.  . .  .638 

cheap  sponge . 645 

cherry . 638 

chocolate . 639 

cinnamon . 639 

cold  water . 646 

corn . 581 

corn  cream . 582 

cream  sponge . 644 

currant . 640 

delicate . 640 

Dutch  apple . 637 

English  tea . 645 

English  walnut .  646 

fig . 640 

French . 640 

frosting  and  icing  for . 635 

fruit . 641 

ginger . 641 

gipsy . 642 

gold . 642 

green  com . 582 

hailes . 642 

hickory  nut . 643 


Cake  (cont’d),  hoe .  582 

huckleberry .  642 

Indian  meal . 583 

Kentish . 642 

layer . 642 

lemon . . 642,  643 

lunch . 643 

Madeira . 643 

making . 635 

oat . 583 

oat  (Scotch) . 643 

plum . 643 

raisin . 644 

rice  flour.  .  .  .  . 583 

sandwiches  .  .  . . . 644 

savory  cheese . 552 

goda . 644 

spice . 644 

sponge.  .  .' . 644 

sultana . 645 

veal . 525 

Vienna . 645 

wedding . 645 

Caked  breasts . 717 

Cakes  and  cookies . 635 

Calendar,  Jewish . .  .  .■ .  61 

Mohammedan .  61 

Calf  bindings,  to  restore .  39 

foot  broth . 499 

head,  to  bone . 530 

head,  to  dress . 530 

head,  plain  boiled . 531 

Calico,  dyeing . 160 

to  prevent  fading .  62 

to  wash .  62 

Calls  and  visits . 172 

Calomel . 695,  766 

Callus  on  colts . 249 

Calves,  care  of .  62 

chalk  for .  62 

to  cure  scours  in .  63 

foot  jelly.  .  -r . 527 

lice  and  vermin  on .  63 

fiver  and  bacon . 531 


Nought  but  God  can  satisfy  the  soul. 


Camomile  or  chamomile . 695,  767 

tea . 677 

Camphor . 695,  762,  766 

balls  for  chapped  hands . 723 

ice . 723 

ice  for  skin  irritation . 868 

liniment  for  sprains . 876 

Camphorated  dentifrice . 148,890 

ointment  for  tumors . 899 

soap . 408 

Canada  thistles . 441 

Canapes,  cheese . 553 

finnan  haddock . 559 

Canaries,  care  of .  63 

to  distinguish  sex  of .  63 

hints  in  choosing .  63 

insects,  on .  64 

Cancer . 721 

Candles .  64 

Candlesticks  (silver-plated)  to  clean  65 

Candied  citron . 647 

orange  peel . 648 

Candies  and  miscellaneous . 646 

to  clarify  sugar  for . 646 

Candy,  butter-scotch . 648 

chocolate  cream . 646 

cocoanut . 647 

common  twist . 649 

cream  vanilla . 647 

Everton  taffy . 649 

fig . 647 

fruit . 647 

ginger . 647 

lemon . 647 

molasses . 648 

Candying  fruit . 647 

Cane-bottomed  chairs,  to  clean .  65,  88 

Canned  apples . 616 

cherries . 616 

cider . 668 

fruit .  614 

grapes . 616 

goods,  serving . 616 

peaches . 617 

plums . 617 

tomatoes . .  617 

Canvas,  to  make  waterproof .  65 

to  prepare  for  oil  painting ....  65 


Caoutchouc  for  printing  ink  rollers,  65 


939 


Caper  sauce . 547 

Cap  for  traveling .  65 

Capping  lines . 302 

Caramels . 646 

custard . 596 

icing . 636 

ice  cream . 609 

Carat .  66 

Carbuncle . 722 

Carbolic  acid . 695,  721 

antidote  for . 846 

Carbonic  acid  gas,  antidote  for . 846 

Carded  cotton  for  surgery . 882 

Care  of  canaries .  63 

of  calves .  62 

of  children . .725 

of  milk . 130 

Carminatives,  definition  of . 827 

Carmine . 66,  377 

common,  to  improve .  66 

German .  66 

Carnegie’s  rules  for  success . 429 

Carpets,  beating .  67 

to  choose . 66,  67 

to  clean .  68 

how  to  lay .  67 

to  kill  moths  in . .324 

light  colors .  67 

loose .  69 

to  be  really  beautiful .  67 

to  preArent  moths  in .  69 

rag . 373 

to  remove  grease  from .  68 

stair,  to  make  last .  67 

sweeping  stair .  69 

.  to  sweep .  67 

sweeping  Turkey . i .  .  .  .  69 

truly  chaste .  67 

Carriages,  prepared  oil  for . 332 

Carrots . 568 

average  yield  per  acre . 139 

to  cultivate .  69 

yield  in  lbs.  per  acre . 224 

Cart-horse,  good  points  in . 240 

Cartwright’s  dentifrice . 148 

Carving,  hints  on . 687 

(wood)  to  polish . 360 

Cascara  sagrada.  .  . . 695,  722 

Case-hardening . 70 


940 


Heaven  sends  us  good  meat; 


Cash  vs.  credit .  70 

Casks  (water)  to  clean .  70 

wax  putty  for  leaking  bungs.  .  70 

to  sweeten .  70 

Cast  iron,  to  soften  for  drilling.  ...  71 

to  weld .  71 

steel,  English .  71 

steel,  to  restore  when  burned  71 
and  iron,  to  make  edged  tools 

from .  72 

Casting  in  bread  paste .  74 

egg  in  wax .  73 

in  glue .  74 

metals . 315 

in  plaster .  72 

in  sulphur . .  .  .' .  74 

in  wax .  72 

Castings,  soldering .  71 

Castor  oil . 695,  769 

enema . 734 

mechanical  uses  of .  72 

pomade . 855 

and  senna  confection . 735 

Casts,  plaster,  electrotyping . 170 

Catalepsy  or  trance . 722 

Cataract  in  eye,  horses . 246 

Catarrh . 722,  729 

in  birds .  27 

in  cattle .  75 

and  cold  in  chickens . 97 

in  sheep . 394 

treatment  for . 723 

Catechu . 695,  767 

Caterpillars,  to  destroy .  74 

Catching  cold,  to  avoid . 728 

Cathartic . 695,  700 

brisk . 698 

definition  of .  827 

pills . 734 

syrup . 733 

Cats,  care  of .  74 

catching  chickens,  to  cure ....  74 

Catsup,  currant . 542 

gooseberry . 542 

mushroom . 543 

oyster . 543 

tomato . 543 

walnut . 543 

Cattle,  age  of,  how  to  tell .  78 


Cattle,  catarrh  in .  75 

(choked)  to  relieve  .  .  ,  K .  76 

feeding  and  care  of . 75 

film  on  eyes  of . 76 

foot  and  mouth  disease .  76 

hollow  horn  or  horn  aif. .  77 

hoof  rot  in .  77 

hoven  or  bloat  in .  77 

lice  on,  to  destroy .  77 

mange  in .  78 

plague .  78 

snake  bites,  remedy  for .  78 

sore  mouth  in .  78 

warts  on .  78 

wens  on .  78 

Cauliflowers . 568 

au  gratin . 569 

to  boil . 568 

to  keep . 660 

in  milk . 569 

Caution  about  cooking  utensils .  . .  655 

Cayenne  pepper  adulterated . 682 

Cedar  hedge  for  cold  latitudes.  .  .  .236 

Ceiling,  blue  for .  35 

Celery,  essence  of . 665 

‘o  keep . 660 

sauce . 547 

souffle  with  cheese . 552 

soup . 500 

stewed . 569 

toast . 563 

Cellar,  air  of .  79 

floors . 189 

water-tight . 474 

to  keep  from  freezing . 79 

Cements  or  glues .  86,  216 

alabaster . 80 

American .  79 

for  aquaria . 80 

architectural . 80 

for  attaching  brass  work  to 

lamps .  81 

for  attaching  metal  to  glass. .  81 

for  bicycle  tires .  87 

Botany  bay . 80 

for  brick  walls .  81 

for  broken  marble . 81 

Bruyer’s  water .  SO 

building .  80 


but  the  devil  sends  cooks. 


Cement  (cont’d),  for  china,  glass, 

crockery,  metals,  and  wood  .  81 


for  cisterns . * .  83 

for  cloth  or  belting .  82 

colorless,  for  china .  87 

coppersmiths’  .  82 

for  covering  fronts  of  houses  .  82 

for  cutlers .  83 

for  engineers .  83 

for  fastening  leather  to  metal  83 

for  fastening  metals .  83 

for  fastening  rubber  to  wood 

or  metal .  83 

for  gas  fixtures .  83 

for  gas  retorts .  84 

and  glues,  manner  of  applying  79 

for  gutters .  84 

Indian,  for  glass  and  metals  81 

for  iron .  84 

for  iron  boilers .  84 

iron  slag . 283 

for  leaks  about  chimneys . 85 

for  leather .  85 

for  leather  belting .  85 

for  leather  and  cloth . 85 

for  mahogany .  85 

for  mending  broken  china, 

glass,  etc .  81 

for  mother-of-pearl . 84 

red .  87 

rice  flour .  87 

for  roofs  of  houses .  85 

for  rooms  (plaster) . 85 

a  soft,  for  corks . 87 

for  steam  pipes .  85 

for  teeth . 889 

white  lead .  87 

Cerates  and  ointments . 839 

Ceremonies . 118 

Chafing,  remedy  for . 723 

Chains  (gold),  to  clean . 218 

Chairs .  87 

cane-bottomed,  to  clean ...  65,  88 

Chalk . 696,  768 

for  calves .  62 

ointment  for  burns . 721 

prepared  .  . .  88 

Chamomile  or  camomile .  767 

Champagne  cider . 669 


941 


Chandeliers,  bronzed .  50 

Chantilly  soup . 505 

Chapped  hands . 723,  803 

camphor  balls  for . 723 

lips . 820 

Charades,  words  for  acting  or 

writing .  88 

Charcoal . 696 

applied  to  sores .  93 

in  the  dairy . 145 

dentifrice . 148 

as  a  disinfectant .  92 

making . ....<. .  90 

powder  as  disinfectant . 756 

as  a  purifier .  92 

ventilators .  92 

Charlotte,  cherry . 598 

plum . 598 

russe . 598 

Charms  for  fishing . 186 

Charts,  to  waterproof . 308 

Chastity . 299 

Cheap  fuel . 198 

paint . 338 

Checkers,  rules  of  the  game .  94 

Cheese  aigrettes . 552 

cakes,  savory . 552 

canapes . 553 

crackers . 583 

custards . 553 

custard  fritters . 553 

with  celery  souffle . 552 

Dutch . 663 

fondu . 553 

French . 663 

fritters . 553 

iced . 613 

and  macaroni . 553,  561 

and  noodles . 553 

omelette . 557 

plum . 634 

Roquefort . 663 

straws . 554 

Chemical  barometer .  21 

substances,  every-day  names 

for .  93 

Chemistry  of  tanning . 437 

Cherry .  93 

bark  (wild),  wine  of . 897 


942 


How  use  does  breed  a  habit  in  man! 


Cherry  cake . 

charlotte . 

cider.- . 

compote . 

jam . ' . 

jelly . 

marmalade . 

pectoral,  Ayer’s . 

pie . 

preserves . 

pudding . 

syrup . . . 

Cherries,  canned . 

dried . 

kinds  to  plant . 

location  for . 

to  pickle . 

planting . 

selection  of  stock . 

spiced . 

yield  in  lbs.  per  acre . 

Chess,  laws  of . 

Chest,  cold  on . 

development  of  the . 

water  in  the . 

Chester  white  hog . 

Chestnut  brown  dye  for  straw  hats. 

color,  to  make . 

salad . 

Chicken  in  aspic  jelly . 

baked . 

boiled . 

boneless . 

broth.  .  .  . 

cholera . 

croquettes . 

croup . 

cutlets . 

drooping  wings . 

to  fricassee . •. 

to  fry . 

jelly . 

lice . , , . . 

rnaitre  d’ hotel . 

Maryland . 

oyster  pie . 

panada . 

pressed . 

pie . 


Chicken  (cont’d),  pot  pie . 563 

pox . 724 

to  roast . 539 

salad . 584 

southern . 539 

souffle . 539 

supreme  of . 539 

soup  for  invalids . 500 

catarrh  and  cold  in .  97 

cleanliness  for . 98 

curry  of . 537 

do  not  keep  too  long .  98 

feeding . 97 

gapes  in . 202 

green  feed  for .  98 

to  improve  stock . 98 

management  of .  96 

to  produce  eggs .  97 

time  to  boil . 537 

Chilblains . 724 

liniment  for . 724 

lotion  for  itching . .724 

treatment  for . 724 

Childhood . 724 

Children,  aperients  for . 714 

care  of . 725 

convulsions  in . 738 

cookery  for.  .  .  .- . 649 

cough  mixture  for . 742 

discipline  of . 99 

diseases  of . 725 

fruits  for . 650 

hair  of . 799 

milk  porridge  for . 650 

night  nurseries  for . 100 

to  protect  from  burning .  99 

purgative  for . 735 

(sick)  to  nurse . 838 

signs  of  disease  in . 725 

vegetables  for . 650 

washing . 100 

Children’s  drink .  99 

sleep .  99 

Chimney,  to  build . 100,  101 

to  cure  when  smoking . 101 

on  fire,  to  extinguish . 180 

(glass)  to  prevent  cracking  .  .211 

(lamp)  to  clean . 291 

(lamp)  to  prevent  breaking  .  .291 


638 

598 

670 

606 

629 

622 

624 

729 

592 

618 

600 

633 

616 

657 

.  94 

94 

587 

94 

94 

632 

223 

95 

729 

724 

724 

239 

.428 

96 

584 

536 

537 

537 

537 

500 

97 

554 

97 

537 

,  97 

,538 

,538 

538 

.  98 

.538 

,538 

.562 

.538 

.539 

.538 


The  young  may  die,  but  the  old  must. 


943 


Chimney,  leaks,  cement  for .  85 

Chimneys,  leaks  around . 103 

remedy  for  smoking . 101 

salt  in  building . 100 

China  crape  scarfs,  etc.,  to  wash  .  .  104 

cement  for .  81 

colorless  cement  for .  87 

(English),  composition  of  .  .103 
and  glass  oraments,  cleaning.  .  104 

or  glass  to  pack . 212 

or  glassware,  to  mend . 104 

Saxon  or  Dresden,  to  make.  .  .  103 

teapots . 439 

varnish,  white . 462 

Chinaware,  to  make . 103 

Chine  of  pork,  to  stuff . 534 

Chinese  fireworks . 183 

gongs . 221 

method  of  keeping  grapes  .  .  .  661 

Chip  hats,  to  varnish  black . 428 

Chips,  Saratoga . 572 

Chloroform,  to  prevent  death  from .  728 

Chloral  hydrate . 696 

Chocolate  blanc  mange . 608 

caramels . 646 

cake . 639 

and  cocoa,  adulterated . 682 

cream  candy . 646 

Iceland  moss . 651 

icing . 636 

pie . 593 

pudding . 600 

soufffei . 614 

syrup  for  mineral  waters . 436 

Choice  of  friends . 118 

Choked  cattle,  to  relieve .  76 

Choking  from  fish  bone . 726 

Cholera . 726 

chicken . 97 

morbus . 727 

treatment  for . 728 

rules  for  prevention  of . 727 

Choosing  carpets .  66 

a  dry  house . 159 

Chops,  lamb . 518 

mutton  . . .519 

pork . 534 

pork,  with  tomato  gravy . 534 

veal,  breaded . 525 


Chorea,  or  St.  Vitus’s  dance . 728 

Chowder,  clam . 500 

fish . 500 

Webster’s . 504 

Chrome  green . 227 

red . 377 

Chromos,  to  clean . 105 

Chronograms  or  chronographs.  .  .  .105 

Chutney,  Bengal . 587 

sauce . 547 

Cider,  boiling . 668 

to  bottle . 105 

to  can . 668 

champagne . 669 

cherry . 670 

to  clear . 669 

Devonshire . 669 

to  keep  sweet . 670 

percentage  of  alcohol  in .  8 

to  preserve . 670 

rules  for  making . 667 

sauce,  boiled . 608 

to  sweeten  when  sour . 670 

vinegar.  .  .  . . 655 

Cinnamon  cakes . 639 

soap . 408 

Circassian  hair  cream . 139 

Cisterns,  cement  for . 83 

filtering . 105 

Cities,  100  largest . 107 

Citric  acid . 698,  771 

Citron,  candied . 647 

pickles . 587 

preserved . 618 

Clam  chowder . 500 

deviled . 506 

Clarifying  butter .  59 

Clay  modeling . 318 

Cleaning  balls  for  clothes . .  112 

blankets . \  .  .  .  34 

carpets .  68 

house . 266 

metal . 315 

mirrors . 318 

oil  cloth . 332 

painted  surface . 342 

papier-mache . 345 

Cleanliness . 108,  299 

chickens.  .1 . 98 


944 


Death  is  better  than  disease. 


Cleanliness,  Mohammedan . 109 

personal . 108 

Cleansing  powders  for  horses . 253 

Clergyman’s  sore  throat . 894 

Clinkers . 109 

Clock,  to  make  for  25  cents . 109 

to  oil . 109 

Closet,  tool . 448 

Cloth  or  belting  cement . 82 

black,  to  clean . Ill 

cement  for .  85 

dye . 160 

enameled,  to  make . 112 

to  render  waterproof . Ill 

to  remove  grease  from . 226 

to  remove  mildew  from . 317 

to  remove  tar,  pitch  or  turpen¬ 
tine  from . 439 

waterproof  for . 475 

Clothes,  balls  for  cleaning . 112 

black  cloth,  to  renew .  33 

to  brush . Ho 

closets,  moth  infested . 112 

a  liquid  to  extract  grease  from.  110 

night . 330 

perfume  for . 351 

to  renovate . Ill 

Clothing  on  fire . 181 

hints  about . 110 

to  preserve  from  moths . 323 

to  render  waterproof . Ill 

watertight . HI 

Clouds . . 

Club  foot . . 

Coach-makers,  hints  to . 112 

Coal,  effects  of  exposure  on . 113 

fire  to  make . . 

oil  for  baldness . 706 

Coating  for  brick  walls .  50 

Coats  (ladies),  to  prepare  lamb¬ 
skins  for . 290 

Cobalt,  antidote  for .  846 

Cobbler,  peach . . 


Cockroaches  and  beetles,  to  destroy  114 


Cocoa.  .  . . 

to  make.  .  . 

shells.  . 

Cocoanut  candy.  . 

Cocoanut  pie . 593 

Cod  au  gratin . 507 

crimped . 507 

head  and  shoulders . 507 

liver  oil . 696 

scalloped . 508 

steaks . 508 

Codfish  balls . 506 

picked  up . 507 

and  potatoes,  creamed . 507 

pudding . 507 

Coffee,  adulterated . 682 

custard . . 596 

essence  of . 671 

icing . 636 

jelly . 622 

to  make . 671 

milk,  for  the  sick  room . 672 

stains,  to  remove  from  linen.  .301 

substitutes  for . 672 

syrup  for  mineral  waters . 436 

Turkish  mode  of  making  .  .  .  .671 

Coins,  impressions  from . 115 

value  of  foreign . 114 

Colchicum . 696 

Cold . 728 

and  cough  mixture . 729 

to  avoid  catching . 728 

cream . 696,  732 

cream  for  the  complexion. . .  .  406 

cream  for  the  skin . .868 

cream,  home  made . 732 

to  cure . 729 

hands  and  feet,  to  cure . 804 

slaw . 568 

Colds  or  catarrh  in  chickens . 97 

on  chest . 729 

and  coughs,  Ayer’s  cherry 

pectoral  for . 729 

and  fevers . 694 

hoarseness  from . 742 

in  the  head . 729 

to  put  back . 729 

remedies  for . 741 

Cold  water  cake . 646 

Colic . 313,730 

bilious . 730 

horse’s . 247 

lead . 731 


945 


■  .  v  •- 


He  jests  at  scars  that  never  felt  a  wound. 


Colic,  paregoric  for . 731 

soothing  syrup  for . 731 

wind . 730 

Collar,  horse,  how  to  fit . 247 

Collodion . — . 696 

Collops,  beef . 513 

minced . 562 

veal . 525 

Colocynth . 770 

Colorado  potato  beetle,  to  destroy  363 

Colored  fires . 180 

plates,  transferring  to  glass.  .  .213 

Color,  black  lustre .  34 

blindness . 116 

for  houses . 268 

and  temperature . 440 

Colors,  aniline,  soluble  in  water,  to 

make .  10 

printing . 116 

to  restore . 117 

to  silk,  restoring . 399 

for  complexion . 117 

crayon,  to  fix . 139 

for  maps . 308 

to  mix  and  use . 115 

to  preserve  in  dresses  when 

washing . 155 

for  staining  marble . 310 

Coloring  butter .  59 

bones .  38 

eggs . 165 

gold . 218 

for  metals . 315 

wax.  . .  74 

Colorless  cement  for  china  and  glass  87 

Colts,  callus  on . 249 

their  care  and  management.  .248 
to  prevent  from  jumping.  .  .  .248 

Comfort  (home),  hints  for . 269 

wheaten  standard  of . 482 

Common  salt . 686 

twist  candy . 649 

Comparative  value  of  two  good 

cows . 133 

Complexion .  731 

cold  cream  for . 406 

and  colors . 117 

a  good  soap  for . 732 

powder,  pearl . 366 


Complexion,  to  preserve . 731 

wash  for . 732 

Compote,  apple . 606 

cherry . 606 

plum . 606 

Compound  for  cough . 741 

Compression  of  brain . 716 

Compresses,  surgical . 882 

Concrete  (gravel),  for  houses . 117 

Concussion . 732 

of  brain . 716 

Condensed  milk . 317,  654 

Condition  powders  for  horses . 253 

Conduct  and  manners . 117 

rules  of . 118 

Confection,  black  pepper . 842 

cream  of  tartar . 735 

senna . 734 

Congestion . 732 

Congestive  fever . 785 

Conservatory,  to  make . ,227 

Constant  in  principle,  to  be . 119 

Constipation,  buttermilk  for . 734 

or  costiveness . 733 

remedies  for . 733 

Consumption . 735 

in  birds .  27 

treatment  for . 736 

Contagion . 736 

Contract,  employer  to  employ.  ...  170 

Contracted  feet  in  horses . 250 

tendons  in  horses . . . 261 

Contusions . 737 

cold  evaporating  lotions  for  737 

Conundrums . 122 

Convalescence . 737 

Conversation,  hints  on . 122 

Convulsions . 738 

in  children . 738 

Cookery,  borax  in .  42 

for  children . 649 

Cookies . 639,  646 

finger . 639 

peanut . 639 

Cooking  department . 497 

average  loss  by . 653 

materials,  comparative  cost  of  680 

measures  of  capacity  for . 679 

meats,  losses  in . 511 


946 


Attempt  to  gain  the  end  and  never  stand  to  doubt ! 


Cooking,  table  of  proportions  in .  . .  679 


utensils,  cautions  about . 655 

Cool  houses,  to  keep  in  hot 

weather  .  ...  f . 267 

Cooling  drinks . 760 

Copal,  to  dissolve  in  alcohol . 123 

varnish,  gold  colored . 459 

varnish,  white . 462 

Copper  and  brass  (polished)  to 

clean . 124 

and  brass,  to  coat  with  zinc. .  .  126 
brass  and  iron,  to  tin  in  cold, 

without  apparatus . 125 

castings,  dense  and  flexible..  124 

colored  iron,  to  make . 281 

delicate  test  for . 284 

leaf,  to  make . 297 

plating  on  iron . 124 

plating  on  steel . 124 

powder . 124 

to  silver . 124 

to  solder . 412 

to  tin  for  stew-dishes . 125 

to  whiten  throughout . 125 

Coppering,  electro . 167 

Coppersmiths’  cement .  82 

Copying  old  writing . 492 

paper . 343 

Coral,  artificial . 126 

artificial  for  rockwork . 381 

baskets,  to  imitate . 126 

Cordials,  definition  of . 827 

raspberry . 672 

strawberry . 672 

Corks,  a  soft  cement  for . 87 

Corn,  average  yield  per  acre . 139 

bread . 576 

bread,  Virginia . 579 

broom . 126 

cake . 581 

cream  cake . 582 

omelette . 557 

plaster . 740 

plaster,  mechanical . 740 

pudding . 563 

salve . 739 

seed . 391 

soup . 500 

starch  blanc  mange . 608 


Corns . 739 

caustic  for . 740 

to  cure . 739 

horses’ . 247 

Corned  beef  hash . 560 

beef  hash  with  beets . 561 

Corpulence . 126 

Corrective,  tincture  of  ginger . 740 

Corroborants,  definition  of . 827 

Corrosive  and  antiseptic . 701 

Corrosive  sublimate . 701 

antidote  for . 846 

Coryza  in  horses . 246 

Cost  (comparative),  of  cooking 

materials . 680 

(comparative)  of  meat  and 

game . 681 

Costiveness  in  birds .  28 

or  constipation . 733 

Cottage  pudding . 600 

Cotton,  to  bleach .  34 

to  detect  in  linen  fabric . 127 

gun . 229 

seed  for  stock . 425 

Cough . 740 

compound . 741 

horses’ . 249 

mixture . 729 

mixture  for  children .  742 

syrup.  ...  . 741 

whooping . 742 

and  colds,  Ayer’s  cherry  pec¬ 
toral  for . 729 

lozenges  for . 741 

flaxseed  syrup  for . 742 

remedies  for . 741 

soreness  from . 742 

Counsels  for  the  young . 493 

Counterfeit  gold . 218 

money,  rules  for  detecting.  .  127 

silver . 401 

Counterirritant . 698 

irritation . 712 

Courtesy,  decline  of . 127 

Court  plaster . 747 

substitute  for . 127 

Covering  buildings,  composition 

for .  57 


front  of  houses,  cement  for .  .  82 


Nothing  so  hard  hut  search  will  find  it  out. 


Cowhage  for  worms . 907 

Cows,  abortion  in . 135 

bloody  milk  in . 136 

care  and  feed . 129 

dairy  in  a  nutshell . 128 

dairy,  to  select . 135 

farrow,  what  to  do  with . 136 

garget  in . 136 

have  a  profitable  standard ....  134 

hard  milking . 136 

to  increase  milk  of . 137 

individual  difference  in  the 

value  of  dairy . 133 

keeping  record  of  individual.  135 

kicking . 136 

milk  fever  in . 137 

milking,  right  method  of . 137 

old,  when  to  kill . 137 

pox.  . ' . 743 

self-sucking . 137 

summary  of . 134 

teats,  warts  on . 138 

Crab  apple  jam . 628 

apples,  preserving . 618 

louse . 823 

Crack  (sand)  in  horse’s  foot . 250 

Crackers,  cheese . 583 

wheat  flour . 583 

Cracking  in  wood,  to  prevent . 485 

Cramp . 744 

antispasmodic  drink  for . 744 

in  the  legs . 744 

lotion . 744 

in  swimming . 434 

writers’  and  cold  hands . 909 

Craigie  toast . 564 

Cranberry  pie . 593 

sauce . 547 

Crape,  China,  scarfs,  to  wash . 104 

to  clean . 138 

to  remove  water  stains  from 

black . 138 

Crayon  colors,  to  fix . 139 

drawing . 154 

drawing  fixing  by  steam . 154 

lithographic . 138 

to  make . 138 

Creaking  doors,  to  prevent . 153 

Cream,  apple . 596 


947 


Cream  with  apples . 660 

apple  rose . 595 

of  barley  soup . 49  g 

Bavarian .  595 

Circassian  hair . 139 

cold . 696,  732 

crystalline  hair . 139 

fritters . 56O 

fruit . ~. .  .613 

for  furniture . 199 

ice . 608 

Italian . 597 

nectar . 672 

peach  pie . 595 

Pie . 593 

for  puffs . 597 

royal . 597 

shape . 596 

soda . 673 

sponge  cake . 644 

syrup  for  mineral  waters . 436 

tapioca  pudding . 603 

of  tartar . 686,  770 

of  tartar  confection . 735 

vanilla  candy . 647 

whipped . 660 

Creamed  corned  beef . 513 

turnips . 574 

Credit  vs.  cash .  79 

Creosote . 696,  745 

Crimson  stain  for  musical  instru¬ 
ments . 326 

Crickets,  to  destroy . 139 

Crockery,  cement  for .  81 

ware,  to  mend . 139 

Crops  in  apple  orchard .  16 

average  yield  per  acre . 139 

Croquet . 149 

rules  of . 140 

terms  used  in . 143 

Croquettes,  chicken . 554 

fish . 554 

French  potato . 555 

ham . '554 

meat . 554 

potato . 555 

rice . 555 

of  rice,  savory . 555 

sweet  potato . 555 


948 


Experience,  joined  with  common  sense, 


Croton  oil . 745 

Croup . 745 

in  chickens .  97 

remedies  for.  .  .  .  „ . 745 

Croutons,  soup  with . 500 

Crucibles . 143 

Crumpets . 583 

hominy . 582 

Crusted  tetter . 892 

Crying,  an  exercise  for  babies . 814 

Cryptography . 143 

Crystal  ornaments . 336 

Crystalline  hair  cream . 139 

Crystallized  lemon  acid . 674 

Crystallizing  grasses . 225 

baskets .  22 

Cubic  measure . 311 

Cucumber,  barrel  culture  for . 314 

bugs,  to  destroy .  56 

to  green . 569 

to  pickle . 587 

with  salmon . 569 

salad . 584 

sauce . 547 

Cultivating  carrots .  69 

Curls,  false,  pomade  for . 144 

Curling  fluids  for  the  hair . 800 

Currants,  average  yield  per  acre ...  139 

(black)  jam . 629 

(black)  jelly . 622 

(black)  syrup . 633 

(black)  for  tarts . 629 

cake . 640 

catsup . 542 

to  dry  with  sugar . 658 

ice  water .  673 

loaf . 640 

to  preserve . 619 


Currant  (red)  jelly . 622 

(red)  marmalade . 625 

shortcake . 604 

spiced . 544 

sweet  wine  from . 678 

syrup . 633 

(white)  jelly . 623 

wine . 678 

worm . 144 

Curry . 548 

of  chickens . 537 

powder . 544 

powder,  Indian . 544 

Curried  beef,  Madras  style . 513 

Curtains,  window . 144 

Custard,  apple . 595 

baked . 596 

boiled . 596 

cheese . • . 553 

coffee . 596 

fritters . 560 

pie . .  .  593 

soft  caramel . 596 

Cutler’s  cement .  83 

Cutlets,  beef . 513 

egg . 556 

(mutton)  crumbed . 520 

veal . 525 

(veal)  broiled, . 526 

Cuts,  Mitchell’s  ointment  for . 719 

serious . 746 

and  wounds . 746 

Cut  throat . 747 

worms  on  cabbage .  61 

Cutting  glass . 210 

instruments,  bronze  for .  53 

marble . 309 

Cuttings,  propagation  of  grapes  by .  225 
Cuttlefish  dentifrice . 148 


To  mortals  is  a  Providence. 


949 


D 


Dairy,  charcoal  in  the . 145 

cows,  to  select . 135 

Dairying  in  a  nutshell . 128 

Damp  course . 158 

dwellings . 157 

places,  remedy  for. . 145 

walls,  remedies  for . 468 

Dance,  St  Vitus’s . 860 

Dandelion  root . 686 

Dandruff . 747 

remedy  for . 747 

Darkness  in  treating  smallpox.  .  .  .873 

Dark  place,  to  illuminate . 145 

Days,  dog . 145 

from  the  first  of  the  year. .  145-146 

in  months . 314 

of  grace  in  all  the  States . 281 

Dead  animals,  to  preserve . 146 

fall  trap . 453 

Deadly  nightshade,  antidote  for.  .  .847 

Deafness . 748 

(temporary),  to  cure . 748 

Death  from  chloroform,  to  prevent  728 

sure  sign  of . 748 

Debility . 748 

tonic  for . 749 

Decalcomania . 147 

Decapitations  and  curtailments.  .  .  147 

Decay  in  wood,  to  prevent . 485 

Decayed  writings,  to  restore . 489 

Decoction  in  medicines . 830 

Decolorizing  petroleum . .  .  352 

Dentition  or  teething . 890 

Deer  skins,  oil  dressing . 148 

tanning  and  buffing  for  gloves.  148 

to  dress . 148 

Delicate  cake . 640 

Delirium . 749 

tremens . 313,  750 

Delusions,  optical . 840 

Demulcents,  definition  of . 827 

Dentifrice,  camphorated . 148 

.  Cartwright’s . 148 

charcoal . 148 


Dentifrice,  cuttlefish . 148 

myrrh . 148 

Dense  copper  castings . 124 

Deobstruents,  definition  of . 827 

Deodorizing  stables  for  horses.  .  .  .244 

Destroying  caterpillars .  74 

Detergents,  definition  of . 827 

Development  of  the  chest . 724 

Deviled  clams . 506 

ham . 532 

legs  of  turkey . 565 

Devonshire  cider . 669 

junket . 561 

Diabetes . 750 

alum  whey  in . 751 

Diagnosis . 751 

Dialyzed  iron . 696 

Diamonds,  graham . 583 

imitation  of . 149 

puzzle . 370 

Diamond-like  paste . 349 

Diaphoretic . 701 

and  refrigerant, . 694 

definition  of . 827 

Diarrhea . 313,  751 

in  birds .  28 

remedies  for . 752 

Diet . 752 

for  corpulency . 126 

hot  weather . 687 

loaf . 640 

for  sick  and  old . 867 

in  summer . 687 

Digestion . 753 

of  food,  time  for . 790 

good . 754 

in  medicines . 830 

Digestive . 699 

definition  of . 827 

Dill  water  . 696 

Dining  tables . 437 

Din  of  shops,  to  prevent . 149 

Dinner  bill  of  fare . 687 

boiled . 555 


950 


Extravagance,  the  rich  man's  pitfall. 


Dinner  menu . 687 

parties . 691 

table  observances . 690 

Diphtheria . 754 

treatment  of . 754 

Dirt  in  the  eye . 782 

Discipline  of  children . 99 

Discolored  skin . 867 

Discutients,  definition  of . 827 

Disease,  germs  of . 795 

milk  as  a  disseminator  of.  .  .  .654 

of  children . 725 

Dish  covers,  to  clean . 150 

Dishes,  how  to  wash . 149 

Dishwashing  dish,  how  to  make.  .149 

Disinfected,  things  to  be . 757 

Disinfectants . 755 

carbolic  acid . 756 

charcoal .  92 

charcoal  powder . 756 

chloride  of  lime . 756 

coal  tar . 757 

copperas  and  carbolic  acid.  .  .756 

potash . 756 

quicklime . 756 

for  sinks,  drains,  etc . 150 

steam  heat . 757 

Disputation,  avoid . 121 

Distance  of  sight . 399 

Distemper  in  dogs,  remedy  for.  .  .  .  152 

in  horses . 249 

Diuretics . 699 

definition  of . 827 

Dizziness . 758 

Dock-weed,  to  exterminate . 150 

Doctor,  sending  for  the . 865 

Dog  days . 145 

(pointer),  characteristics  of.  .  .360 

skin,  to  tan  with  hair  on . 153 

best  bed  for . 152 

bites  of . 710 

distemper,  remedy  for . 152 

eating  eggs . 152 

feeding . 150 

fleas  on . 152 

how  to  tell  the  age  of . 152 

hydrophobia . 151 

to  keep  healthy . 150 

management  of . 150 


Dogs,  mange  in . 153 

sheep-killing . 395 

teaching  to  go  on  errands.  .  .  .  151 

(white)  to  wash . 153 

Domestic  rules . 153 

surgery . 880 

Door  plates  (silver)  to  clean . 153 

to  prevent  creaking . 153 

Dose,  or  posological  tables . 758 

for  different  ages . 832 

Doughnuts . 640 

Dover’s  powder  for  fever . 784 

Drainage.  .  .  . . 758 

Drains  and  sinks,  disinfectants  for.  150 

for  water  closets . 759 

Draining . 153 

land . 292 

Drastic,  definition  of . 827 

measures . 759 

Draughtsmen’s  portable  glue . 216 

Drawing  crayon . 154 

crayon,  fixing  by  steam . 154 

monocromatic . 322 

(pencil)  to  preserve . 154 

Dresden  or  Saxon  china,  to  make.  .  103 

Dress,  to  bleach  when  faded . 155 

Dresses,  to  clean . 117 

(mourning),  to  remove  stains 

from . 324 

to  preserve  color  when  wash¬ 
ing  . 155 

to  render  uninflammable.  ...  155 

to  remove  ink  from . 280 

woman’s . 155 

Dressing,  for  the  hair . 800 

horse’s  hoof . 249 

surgical . 759 

for  turkey, . 541 

Dressings,  surgical . 881 

surgical,  materials  for.  . . 881 

surgical,  rules  for  applying  .  .  .881 

Dried  apricots . 657 

beef . 513 

cherries . 657 

fruit,  to  keep  from  worms. . .  .658 

plums . 659 

Drilling,  cast  iron  to  soften  for.  ...  71 

Drills  and  gravers,  to  temper . 156 

(jeweler’s)  to  temper . 156 


Who  love  too  much,  hate  in  the  like  extreme. 


951 


Drink  for  children .  99 

cooling . 760 

effervescent  fruit . 673 

for  heartburn . 807 

summer . 676 

Drinking  in  summer . 760 

Drooping  wings  in  chickens . 97 

Drop  biscuit . 579 

Drops  for  removing  grease . 226 

Dropsy . 760 

Drowned  person,  to  raise  the  body 

of . 156 

to  resuscitate . 761 

Drowning,  to  assist  person  in  danger 

of . 761 

Drugs,  their  properties  and  doses, 

762,  763,  764 

Drunkards,  to  reform . 772 

Drunkenness . 313 

apparent  death  from . 772 

remedies  for . 772 

Dryer,  Japan . 156 

for  painting . 157 

Dry  house,  to  choose . 159 

warmth,  to  apply  in  surgery .  .  886 

Drying  apples .  14 

eggs . 166 

fruit . 658 

currants  with  sugar . 658 

green  corn.  .  . 657 

herbs . 658 

oil.  .  .  . 332 

oil,  colorless . 157 

(quick)  paint . 339 

parsley . 658 

peaches.  ,  .  . . . . . 658 


Drying  pumpkins . 659 

rhubarb . 659 

Duchess  potatoes . 572 

Ducks . 157,  536 

to  carve . 689 

to  fatten . 157 

mock . 555 

(wild)  to  dress . 539 

Dumplings,  baked  apple . 606 

steamed  apple . 607 

suet . 555 

Duration  of  animal  life .  11 

Dutch  apple  cake . 637 

cheese . 663 

Dwellings,  damp . 157 

Dye,  blue,  for  furs . 403 

cloth . ,.160 

fixing . 160 

green,  for  skins . 404 

hair . 233 

red,  for  skins . 404 

for  straw  hats . 428 

yellow,  for  sheepskins . 404 

Dyeing  bones .  38 

buckskin . 162 

calico,  linen  and  muslin . 160 

feathers . "> . .  .  161 

general  observations . 159 

gloves . 161 

mordants  for . 160 

Morocco  and  sheep  leather.  .  . ,  163 

silks . 161 

skins  and  furs . 403 

wool . 162 

Dysentery . 313,  772 

cures  for . 773 


Dyspepsia  or  indigestion .  773,  810,  811 


952 


lie's  true  to  God  who's  true  to  man. 


E 


Ear.  .  . . • . 774 

ache,  remedies  for . 774 

to  remove  insects  from . 774 

Ears,  care  of . 163 

Early  rising .  164,  774,  860 

Earthenware,  to  temper . 164 

Easter  Sunday . 164 

Eating-egg  dogs . 152 

rules  for . 775 

sleeping  after . 870 

Ebony  stain  for  wood . 418 

to  imitate . 164 

Economy . 269 

Edge  tools,  from  cast  steel .  72 

Effervescent  fruit  drinks . 673 

Effervescing  lemonade . 674 

Egg  balls . 556 

cutlets . 556 

eating  dogs . 152 

eating  hens . 165 

mulled . 557 

omelette . 557 

plant,  baked . 570 

plant,  breaded . 570 

poached  with  tomato . 558 

salad . 584 

Eggnog  for  invalids . 673 

Eggs,  birds’ . 164 

breaded . 556 

broiled . 556 

buttered . 556 

to  color . 165 

dried . 166 

to  dry . 165 

hard  and  soft  boiled . 556 

laying  soft-shelled . 165 

minced  ham  with . 557 

pickling . 166 

to  poach . 558 

to  preserve . 166 

to  produce  in  chickens .  97 

Scotch . 558 

sex  of . 165 

soft  boiled,  best  way . 556 


Eggs,  stuffed.  .’  . . 559 

supreme  of . 558 

to  test . 664 

white  of,  to  preserve . 167 

Elaine,  to  obtain  pure . 167 

Elderberries  for  pies . 629 

wine . 679 

Elder  flowers . 697 

Electric  light . 299 

Electro-coppering . 167 

plating  glass  mirrors . 168 

plated  goods,  to  remove 

tarnish  from . 168 

plating  German  silver  on 

other  metals . 169 

plating,  gold  solution  for . 167 

plating  silver  on  iron . 169 

plating,  silver  solution  for .  ...  168 
Electrotype  plates,  to  coat  with 

iron . 169 

Electrotyping  plaster  casts . 170 

Elixir  of  pyrophospate  of  iron 

and  bark . 896 

Embalming,  French  method . 170 

Emergencies.  .  . . 775 

medical  suggestions  in . 169 

Emery  wheels . 170 

Emetics . 313,  699,  768 

definition  of . 827 

Emmenagogues,  definition  of . 828 

Emollients,  definition  of . 828 

Employer  must  contract  to  employ  170 
Employes,  how  to  obtain  good ....  392 

Enamel  paint . 339 

Enameled  cloth,  to  make . 112 

leather,  to  polish . 295 

Endemic . 775 

Enema . 693 

castor  oil . 734 

or  injection . 776 

for  irritation . 816 

laxative . 734 

nutritive . 838 

sulphur  and  potash . 734 


He  lives  in  fame  that  died  in  virtue’s  cause. 


953 


Enema  (turpentine)  for  worms. . .  .  907 

Engineers’  cement .  83 

English  cast  steel .  71 

china,  composition  of . 103 

pudding,  old-fashioned . 600 

seed  biscuits . 638 

stoneware,  to  manufacture.  .  .426 

tea  cake . 645 

walnut  cake . 646 

Engraving  in  alto-rilievo . 170 

on  ivory . 286 

to  clean . 171 

Enigmas . 171 

Enlargement  of  brain . 716 

Ensilage . 171 

Entertainments,  acrostics .  6 

anagrams...- .  9 

arithmorems .  18 

charades.  . . . *. .  88 

checkers .  94 

chess .  95 

chronograms . 105 

conundrums . 122 

croquet . 140 

decapitations  and  curtailments.  147 

enigmas . 171 

“ eyes”  game . 176 

fox  and  geese . 192 

halma . 233 

lipogram . 302 

logogriph . 303 

reversi . 378 

puzzles . 370 

word  square . 488 

Entrees  and  made  dishes . 551 

Envy,  avoid . 121 

Eolian  harp,  to  make . 234 

Epilepsy,  or  falling  sickness . 776 

Epispastics,  definition  of . 828 

Epistaxis,  or  nose  bleed . 837 

Epsom  salts . 697,  770 

Ergot . 697 

Errhines,  definition  of . 828 

Errors  in  writing,  to  avoid . 489 

Eructation . 777 

Eruptions  on  face . 777 

Erysipelas . 777 

Escharotics,  definition  of . 828 

Essence  of  celery . 665 


Essence,  coffee . 671 

Essex  hog . 239 

Etching  on  ivory . 286 

on  shells . 397 

Etiquette,  hints  on . 172 

one  hundred  rules  of . 173 

Ether . 763 

nitric . 763 

sulphuric . 763 

to  wash . 171 

Eucalyptus . 697 

or  blue  gum  tree . 778 

Excercise  for  babies,  crying . 814 

best  order  of . 779 

hints  on . 778 

time  for . 779 

kinds  of . 779 

for  nervous  headache . 805 

remedial . 779 

value  of . 778 

without  apparatus . 779 

Expectorant . 701 

and  emetic . 697*  771 

definition  of . 828 

Exposure  of  coal,  effects  of . 113 

Extract  (fluid)  of  sarsaparilla ....  388 

Extracts,  to  make . 176 

Extracting  wax  or  grease  from 

cloth . 226 

Evening  parties  and  balls . 172 

pastimes . 349 

social . 175 

Eve’s  pudding . 600 

Eye . 780 

black,  to  cure . 782 

cataract  in  horse’s . 246 

dirt  in  the . 782 

film  on,  of  cattle .  76 

game . 176 

horse’s,  inflammation  of  . . .  .249 

of  horses,  to  test . 241 

lime  in  the . 782 

sight,  to  preserve . 781 

(sore),  to  cure . 782 

sty  on,  to  cure . 782 

washes . 782 

when  they  require  spectacles. 781 

Eyelashes,  to  blacken . 176 

to  lengthen . 176 


954 


Men's  evil  manners  live  in  brass;  their  virtues 


F1 


Face,  eruptions  on . 777 

powder,  rose . 366 

wash . 713 

blotched,  wash  for . 713 

Fac-simile  of  signatures,  to  take.  .399 

Facts  about  lumber . 304 

milk . 654 

Faded  dress,  to  bleach . 155 

Fading,  to  prevent  in  calico .  62 

Fainting . 313,  783 

or  swoon . 887 

Fallacies  in  building .  57 

Falling  sickness,  or  epilepsy . 776 

Falsehood,  avoid . 119 

Farmer’s  trap  for  minks,  weasels 

skunks,  etc . 453 

Farm  life,  how  to  make  attractive  177 

how  to  attach  boys  to .  45 

Farcy,  in  horses . 250,  263 

Farm  implements,  care  of . 275 

Fastening  loose  knife  handles . 288 

Faults  in  speaking . 415 

Fear . 783 

Feather  beds,  care  of .  23 

pillows . 783 

Feathers,  to  clean . 178 

to  clean  grebe . 178 

to  clean  white  ostrich . 178 

to  cleanse  of  their  animal  oil .  .  178 

to  dye . 161 

Febrifuge . 694 

definition  of . 828 

and  nerve  tonic . 700 

Feed  for  chickens .  98 

Feeding  cattle .  75 

chickens . 97 

hogs . 150 

Feet,  contracted,  in  horses . 250 

and  hands,  blistering  of . 803 

remedy  for  blistered . 179 

Felon  salve . 784 

Fence  post,  preservation  of . 179 

Fennel . 548 

Ferns,  to  raise  from  seed. , , , , . , . .  179 


Fever  and  ague,  remedies  for . 784 

balls,  for  horses . 244 

and  cold . 694 

bilious  remittent . 784 

congestive . 785 

Dover’s  pow’der  for . 784 

hay . 785 

scarlet . 785-786-787 

typhoid  or  enteric . 788 

yellow . 789 

Fig  cake . 640 

candy . 647 

pudding . .601 

tomato . 635 

Files,  to  clean . 180 

and  rasps . 179 

to  recut  when  old . 180 

Fillet,  of  beef . 514 

with  mushrooms . 514 

soles . 559 

of  veal,  to  stew  . 526 

Film  on  eyes  of  cattle .  76 

Filter,  home-made . 472 

water . 473 

Filtering  cisterns . 105 

in  medicines . 830 

Finger  cookies . 639 

nails . 327 

Finnan  haddock  canapes . 559 

Fire  annihilators . 180 

to  bring  horses  out  from . 181 

clothing  on . 181 

coal,  to  make . 113 

colored . 180 

escaping  from . 181 

to  extinguish  in  a  chimney. .  .  180 
irons,  to  remove  rust  from .  . .  387 
of  kerosene,  to  extinguish.  .  .  .  181 

kindlers . 181 

to  prevent . 181 

screens,  paper . 182 

Fire-works . 182 

colored  stars . 183 

golden  min  . . 183 


we  write  in  water. 


955 


Fire-works,  iron  sand  in . - . . . 

quick  match  for . 

to  represent  cordage  in . 

port  fires . 

Roman  candles . 

skyrockets . 

stars  (common) . 

sulphite  of  cadium . 

touch  paper  for . 

trailing  stars . 

Fireproof,  linen,  to  make . 

paint  for  roofs . 

wash  for  roofs . 

wash  for  shingles . 

First  helps . 

Fish . 

baked  salmon . 

balls . . . 

boiled . 

bone,  choking  from . 

breaded . 

to  broil  salmon . 

to  carve . 

charms . 

to  choose . 

chowder . 

cod  au  gratin . 

steaks . 

codfish  balls . 

codfish,  picked-up . 

codfish  and  potatoes . 

codfish  pudding . 

cod’s  head  and  shoulders.  .  .  . 

creamed  mackerel . . 

creamed  oysters . 

crimped  cod . 

croquettes . 

cuttle,  dentifrice . . 

deviled  clams . 

fried  oysters . 

haddock,  to  fry . 

lobster  in  aspic  jelly . 

mackerel,  to  fry . 

oysters,  to  bake,  roast  or  boil 

oyster  patties . 

oyster  pigs  in  blankets . 

panned  oysters . 

to  preserve.  .  .  . . 

pudding . .  . . . . . 


Fish,  sardine  canapes . 501 

(salt),  to  freshen . 510 

salt  mackerel  broiled . 508 

sauce . 548 

scalloped . 506 

scalloped  cod . 508 

scalloped  oysters . 509 

scalloped  salmon . 510 

(small),  to  fry . 510 

trout,  to  boil . 510 

trout,  to  fry . 510 

Fishing  with  artificial  fly . 187 

baits . 184 

floats  for . 184 

ground  bait  for . 185 

hooks . 184 

lines  for . 184 

with  natural  fly . 186 

novel  method . 187 

paste  baits  for . 185 

reels . 184 

Fits . . . 313,  789 

Fixing  dies . 160 

Flannel . 790 

to  shrink . 187 

to  soften  with  borax . 43 

to  wash . 7 . 187 

Flatulence . 905 

Flaxseed  syrup  for  colds . 742 

Fleas  on  dogs . 152 

to  get  rid  of . 187 

Flesh,  proud,  to  remove . 855 

worms . 188 

Flexible  copper  castings . 124 

paint . 338 

rope . 384 

glue . -216 

sulphur . 430 

Flies  (house),  to  destroy . 188 

Floating  island . 604 

island  of  apples . 604 

soap  . 409 

Floats  for  fishing . 184 

Floors,  for  basements . 189 

cellar . 189 

(cellar),  watertight . 474 

mopping  and  cleaning . 189 

oiled . 190 

*  to  remove  stains  from . 190 


182 

183 

183 

183 

183 

183 

183 

183 

182 

.183 

301 

.339 

.382 

.398 

.693 

.505 

.509 

.551 

.506 

.726 

.506 

.509 

.688 

.186 

.505 

.500 

.507 

.508 

.506 

.507 

.507 

.507 

.507 

.508 

.509 

.507 

.554 

.148 

.506 

.509 

.508 

.508 

.508 

508 

.509 

.509 

.509 

.187 

.506 


956 


Be  not  the  first  by  whom  the  new  is  tried. 


Floors,  soluble  glass  for . 189 

stain  for . 419 

mats,  to  manufacture . 201 

Florida  water . ? . 190 

Flour,  how  to  tell  good . 651 

to  improve  musty . 652 

rice,  cement .  87 

Flowers,  cut,  to  preserve . 191 

to  keep  bright  and  fresh .  45 

to  obtain  fresh  blown  in  winterl90 

to  obtain  in  three  weeks . 190 

paper . 345 

perfume  of,  to  extract . 351 

to  preserve  and  restore . 191 

(wax),  to  model . 320 

Fluid  for  bronzing .  53 

Fly  paper,  adhesive . 188 

artificial,  for  fishing . 187 

natural,  for  fishing . 186 

on  turnips,  to  destroy . 456 

Follow  you,  to  make  a  horse . 260 

Foie  gras,  pate  de,  imitation . 559 

Fomentation . 790 

F ondu,  cheese . 553 

Food . 270,  792 

adulteration  of . . 681 

angel . 637 

for  babies . 705 

fruits  as . 686 

for  horses . 242 

infants’ . 649,  812 

mocking  birds’ . 318 

nutriment  contained  in . 683 

for  parrots . 347 

percent,  of  water  in . 791 

questions . 84 

for  rabbits . 373 

robins’ . 381 

sick . 867 

singing  birds’  .  28 

for  stock . 425 

stock,  cooking . 424 

stock,  table  showing  compara¬ 
tive  value  of . 425 

time  for  digestion  of . 790 

Fool’s  parsley,  antidote  for . 847 

Foot,  club . 791 

and  mouth  disease  in  cattle ...  76 

Foot  rot  in  cattle .  77 


Foot  rot  in  sheep,  to  cure . 395 

Foreign  coins,  value  of . 114 

postage . 362 

Forequarter  of  lamb,  boned . 518 

Forests,  value  of . .454 

Forks,  to  clean . 655 

Fossils,  to  preserve  form  of . 191 

Foul  barrels,  to  sweeten .  21 

Foundered  horses,  to  cure . 251 

Fox  and  geese . 192 

Foxes,  to  trap . 192 

Foxglove,  antidote  for . 847 

Fowl  in  aspic  jelly . 536 

to  boil . 539 

to  broil . 539 

to  carve . 689 

choice  of . 536 

cook  old . 537 

guinea . 229 

hashed . 559 

old . .' . 191 

pulverized  bones  for . 365 

to  roast . 539,  540 

sauce  for . 548 

stewed  with  onion . 540 

Fractures . 791 

Fragments,  broth  of . 501 

Frames,  gilt . 192 

(gilt),  to  preserve . 209 

(gilt),  to  restore . 209 

(gilt),  to  revive . 192 

picture . 353 

(picture),  gilding . 208 

to  keep  flies  from . 353 

prevent  flies  from  soiling . 193 

Frangipanni  soap . 409 

Franklin’s  (Dr. )advice  to  swimmers432 

Freckles . 792 

cures  for . 792 

lotion . 193 

sun,  to  remove . 792 

Free  delivery  of  mail . 362 

Freezing,  to  keep  cellar  from .  79 

mixture . 193 

mixture,  sal  ammoniac . 193 

temperature . 439 

French  beans,  to  boil . 567 

bread . 575 

take . .  ...  640 


Nor  yet  the  last  to  lay  the  old  aside.  957 


French  cheese . 663 

dressing  for  salad . 584 

pickle . 588 

polishes . 360. 

polish  for  boots,  shoes  and  har¬ 
ness . 360 

polish  for  leather . 295 

potato  croquettes . 555 

toast . 564 

Freshening  salt  fish . 510 

Fresh  water  aquarium .  17 

Friar’s  omelette . 607 

Fricandeau  of  veal . 526 

Fricasseed  chicken . 538 

Fried  apples . 545 

bananas . 552 

chicken . 538 

ham . 532 

hashed  potatoes . 572 

parsnips . .570 

potatoes . 572 

rye  muffins . 581 

Friends,  choice  of . 118 

Fritters,  apple . 560 

batter  for . 559 

cheese . 553 

cream . 560 

custard . 560 

oyster . 560 

parsnip .  560 

tomato . 560 

Frost  bite . 313,  793 

or  frozen  limbs . 793 

to  take  from  fruits . 661 

from  vegetables . 661 

Frosted  silver . 401 

Frosting  glass . 193 

and  icing  for  cakes . 635 

Frozen  limbs  or  frost  bite . 793 

meats,  to  keep . 653 

peaches . 613 

Frugality . 299 

Franklin  on . . 193 

Fruit . 793 

acid . 436 

cake . 641 

cake  from  dough . 641 

candy . 647 

candying . 647 


Fruits,  canning . 614 

for  children . 650 

cream . 613 

(dried),  to  keep  from  worms.  .658 

drinks,  effervescent . 673 

drying . 658 

as  foods . 686 

to  gather . 194 

grains  and  vegetables,  com¬ 
parative  yield  per  acre . 223 

keeping . 195 

pies . 593 

pies,  paste  for . 592 

to  preserve . 615 

stains,  to  remove . 660 

stains,  to  remove  from  linen  .  .  301 

temperature  for . 195 

thinning . 196 

sun  printing  on  : . 196 

to  take  frost  out  of .  .  .661 

time  for  gathering  . . 194 

trees,  overbearing . 196 

utility  of . 683 

(wax),  to  model . 321 

wine . 679 

Frying  meats . . .  ,  .  .  . 653 

Fuel,  a  cheap . 198 

economy  of . 196 

Fullers’  earth  soap . 409 

Fumigation . 793 

Fungi,  to  preserve . 198 

Funguses,  antidote  for . 847 

Furnaces,  prevention  of  smoking  in,  198 

Furnishing  a  house . 266 

Furniture,  care  of . 198 

cream . 199 

a  good  polish  for . 199 

mahogany,  to  clean . 305 

mahogany,  to  color . 305 

oil . 199,  332 

(old),  to  restore  leather  of.  .  .  .294 

paste . 200 

rosewood . 384 

to  take  bruises  out  of . 199 

to  polish . 199 

..varnished . 200 

Furs,  care  of . . 200 

to  clean . 200 


958  There’s  a  divinity  that  shapes  our  ends, 


Furs  and  skins,  coloring  and  dyeing,  403 


domestic,  manufacture  of.  .  .  .201 

dressing  and  tanning . 404 

how  to  select . 200 


Furs,  to  preserve  from  moths . 323 

rugs,  to  make . . 201 

rugs,  mode  of  tanning . 201 

Furuncle  or  boil . .713 


Rough-hew  them  how  we  will. 


959 


Gr 


Galantine  of  veal . 526 

Galbanum . 765 

Galen’s  advice  for  living . 823 

Gall  soap  for  ribbons . 409 

stones . 793 

Galls  (wind)  in  horses . 263 

Galled  shoulders  or  back  in  horses. 251 

Gallein  (a  dye) . 202 

Galling  in  invalids,  to  prevent . 793 

Galvanic  battery,  cheap .  22 

Gavanizing  gray  iron  castings  ....  202 

Game,  to  choose . 536 

and  meat,  comparative  cost  of  681 

Games,  anagrams . 9 

arithmorems  .  .  . . .  18 

acrostics .  6 

charades . 88 

checkers . 94 

chess . ., .  95 

chronograms . 105 

conundrums . 122 

croquet . 140 

decapitations  and  curtailments  147 

enigmas . 171 

fox  and  geese . 192 

halma . 233 

lipogram . 302 

logogriph . 303 

metagram . 315 

reversi . 378 

Ganglion . v . 794 

Gangrene . 794  . 

Gapes  in  chickens . 202 

Garden,  borax  In  the .  43 

labels  (zinc),  ink  for . 279 

Gardening . 203 

window  . v . 203 

Garget  in  cows . 136 

Gargle . 695 

acidulated . 893 

alum . 893 

astringent . 893 

myrrh . 893 

Gargles . 794 


Gargles  for  sore  throat . 893 

Garnishes . 542 

Gas  burners  . 204 

(noxious),  suffocation  from.  .  .879 

fitters,  cement  for . 83 

globes,  to  clean . 205 

hints  on  use  of . 203 

laughing,  to  make.  .  .  . . 205 

light  pictures . 205 

mantle  burners . 204 

meters,  to  read . 205 

stoves . 427 

taps,  to  stop  leakage  of . 205 

for  toy  balloons .  19 

Gastric  juice . 794 

Geese . 206,  536 

to  manage . 206 

Gelatine . 207 

Gems . , . 580 

graham  . 580 

poetry  of . 207 

sally  lunn . 580 

wheat . 578 

Generations . 207 

Gentian . 697,  766 

Gentleman,  be  a . 120 

Geographical  measure,  table  of ...  .  480 
Geraniums,  to  preserve  during 

winter  . 207 

German  cabbage . 568 

carmine  .  66 

gilding  . 207 

method  of  preparing  quills  .  .  .  372 

paste  for  birds .  29 

sausages . 535 

silver . 401 

silver  plating . 169 

waffles  .  .  . ; . 583 

Germs  of  disease . 795 

Gherkins,  pickled . 588 

Giddiness . 795 

Gigot  of  mutton,  to  boil . 520 

to  roast . 520 

Gilded  ornaments,  bronze  for .  53 


960 


Men  may  live  fools,  but  fools  they  cannot  die. 


Gilders’  glue . 209 

Gilding . 207 

burnished . 208 

on  glass . 208 

Grecian . 208 

to  improve . 208 

leather . 294 

out  doors . 208 

picture  frames . _  . .  .208 

polished  metals . 208 

on  silk . 399 

and  silvering,  to  test  genuine¬ 
ness  of . 208 

sizing  for . 209 

without  a  battery . 358 

Gilt  frames . 192 

to  preserve . 209 

to  restore . 209 

to  revive . 192 

jewelry,  to  clean . 286 

ornaments,  to  clean . 209 

Ginger . 697 

beer . 209,  665 

biscuits . 637 

cakes . 641 

candy . . . 647 

ice  cream . 609 

lozenges . 647 

nuts . 641 

snaps . 641 

syrup  for  mineral  waters . 436 

tincture  of . 740 

water  ice . 612 

Gingerbread . 641 

hard . 641 

soft . 641 

spice . 641 

Gipsy  cake . 642 

Glac6,  apple . 613 

Glass,  amalgam  for  mirrors . 210 

boring  holes  in . 210 

to  break  in  any  required  way. 210 

cement  for .  81 

cleaning . 211 

chimneys,  to  prevent  cracking,  211 

or  china,  to  pack . 212 

colorless  cement  for . 87 

cutting . 210 

drawing  on.  .  .  . . 211 


Glass,  to  etch  upon . 211 

frosting . ._ . 193 

globes,  to  clean . 212 

globes,  to  silver.  .  . . 212 

(ground),  to  imitate . 212 

Indian  cement  for .  81 

medical . 693 

mirrors,  electro-plating . 168 

ornaments  or  china,  to  clean.  .  104 

to  platinize . 212 

to  polish . 310 

simple  mode  of  annealing.  .  .  .210 

soluble,  for  floors . 189 

soluble  for  paint . 413 

to  stain,  or  diaphanie . 213 

stoppers  (ground),  to  loosen.  .212 

transferring  to . 213 

varnish  for . 458 

to  wash . 212 

to  write  or  draw  on . 212 

Glasses  (looking),  to  clean.  .  .  .303,  304 

Glassware  or  china,  to  mend . 104 

(new),  to  season . 214 

Glaze  varnish . 458 

Glazing . 214 

Glaziers’  putty . 369 

Globes  (gas),  to  clean . 205 

(glass),  to  clean . 212 

(glass),  to  silver . 212 

Gloves,  care  of . 214 

to  dye . 161 

(kid),  to  clean . 214 

(kid),  to  color . 215 

perfume  for . 352 

tanning  and  buffing  deer  skins 

for . ; .  148 

(white)  leather,  to  clean . 215 

Glue  casting .  74 

cement  . 216 

Glues  or  cements .  86 

and  cements,  manner  of  apply¬ 
ing . 79 

flexible . 216 

how  to  use . 216 

(isinglass),  to  make . 285 

liquid .  86,  216 

liquid,  for  labeling  upon  tin. .  .216 

marine .  87,  216 

to  melt,  ,  . . .  86 


Justice  without  wisdom  is  impossible. 


961 


Glue,  mouth .  86 

parchment . 216 

portable  for  draughtsmen.  .  .  .216 

Spaulding’s . 217 

waterproof . 217 

Glycerine . 697 

Goitre . 795 

Gold  amalgam . 217 

amalgam,  to  plate  with . 217 

articles,  polishing  powder  for. 218 

artificial . 218 

bronze .  52 

cake . 642 

chains,  to  clean . 218 

to  clean . 218 

coloring . 218 

counterfeit . 219 

to  gild  with  upon  silver . 219 

imitation . 219 

lace,  to  clean . 289 

lacquer . 219 

to  make  $  carats . 217 

to  make  12  carats . 217 

to  make  16  carats . 217 

to  make  18  carats . 217 

mosaic . 220 

oreide . 220 

powder . 220 

to  separate  from  gilt  copper  or 

silver . 219 

and  silver,  amalgam  for . 9 

or  silver,  to  enamel . 219 

solution  for  electro-plating.  .  .167 

varnish . 459 

Golden  rain  fireworks . 183 

fluid  for  the  hair . 801 

Goldfish,  to  breed . 220 

Gold-plating  solution . 220 

Gongs,  Chinese . 221 

Gonorrhoea,  mixture  for . 795 

Goose,  boiled . 540 

to  carve . 689 

to  roast  by  open  fire . 540 

Gooseberry  catsup . 542 

jam . 629 

marmalade . 625 

tart . 593 

Golf . 220 

Gossiping . I22 

Gout . 795 


Grace,  days  of . 281 

Grafting . 222 

grapes . 222 

(root)  apple  trees . 222 

skin . 867 

wax . 223 

wax,  liquid . 223 

Graham  biscuit . 579 

bread . 575 

bread,  steamed . 579 

diamonds . 583 

gems . . . 580 

Grains,  vegetables  and  fruits,  com¬ 
parative  yield  per  acre . 223 

Grape  culture . 224 

jam . 630 

jelly . 623 

juice . 673 

marmalade . 625 

pie . 594 

syrup .  634 

syrup  for  mineral  waters . 436 

vines,  propagation  by  layering,  224 

water  ice . 612 

Grapes,  average  yield  per  acre...  .139 

best  soil  for . 224 

canned . 616 

Chinese  method  of  keeping.  ..661 

grafting . 222 

(green) ,  to  preserve . 619 

to  keep . 661 

pickled . 588 

propagation  by  cuttings . 225 

spiced . 632 

Grass,  colored,  bouquets  of . 45 

to  crystallize . 225 

lawns,  keeping . 293 

to  prevent  growing  in  a  paved 

yard . 226 

yield  in  lbs.  per  acre . 224 

Grated  marmalade  . 6 

Grates,  varnishing . 226 

Gravel . 796 

concrete  for  houses . 117 

in  horses . 251 

walks,  to  make . 467 

Gravers  and  drills,  to  temper.  . .  .156 

Gravy,  brown . 544 

for  roast  meats . 548 


962 


He  cannot  go  wrong  whom  virtue  guides. 


Gray  hair . 801 

hair,  to  prevent . 801 

iron  castings,  to  galvanize ....  202 

stain  for  iron.  .  . .  . . 316 

stain  for  steel . .  .  „ . 316 

Grease,  axle .  19 

bears’  (artificial) .  23 

to  extract  from  books  or  paper  226 

to  extract  from  clothes . 110 

in  horses . 251 

killing . 287 

and  paint  spots,  balls  for  re¬ 
moving  from  cloth . 226 

to  remove  from  carpets .  68 

to  remove  from  silk.  399,  400,  417 
to  remove  from  stone  steps. . .  .  226 

spots,  to  remove . 417 

spots,  to  extract  from  linen.  .  .226 
spots  or  wax,  to  extract  from 

cloth . 226 

scouring  drops  for  removing.  .226 
stains,  to  take  from  wall  paper  468 

to  take  out  of  marble . 310 

to  take  out  of  velvet  or  cloth .  .  226 

Greasing  wagons . 467 

Green  apple  sauce . 546 

beans,  French  style . 567 

bronze .  53 

corn  cake . 582 

corn,  to  dry . 657 

corn,  to  keep . 661 

corn,  to  pickle . 587 

corn  pudding . 569,  600 

feed  for  chickens .  98 

chrome . 227 

grape  jelly . 623 

hides,  to  cure . 238 

house,  to  make . 227 

house,  to  destroy  ants  in . 13 

paint . 226 

paris . 227 

Scheele’s . 227 

tgmato  pickle . 591 


Green  varnish.  .  .  .  .459 

for  walls . 227 

Grecian  gilding . 208 

Gregory’s  powder . 697 

Grey  powder . 697 

Griddle  cakes,  wheatmeal . 582 

cakes,  sour  milk . 582 

Grilled  beefsteak . 516 

Grinding  tools.  . . 447 

Grindstones,  artificial . 228 

use  of . 228 

Ground  glass,  imitation  of . 212 

Grubs  (white),  remedies  for . 228 

Gruel,  water . 501 

Guinea  fowl . 229 

pig . 229 

Gum  arabic . 697 

arabic  starch  for  muslins . 420 

Gumbo  soup . 501 

Gum  elastic  varnish . 459 

Gums. . 796 

and  teeth,  wash  for . 889 

wash  for . 796 

Gun-barrels,  bronzing .  53 

browning  for . 230 

(twist),  browning  for . 230 

cotton . 230 

metal,  brass . 231 

(  scattering  shot ) ,  how  to 

remedy . 231 

powder . 231 

cleaning  with  petroleum . 229 

(shot),  how  to  clean . 231 

shot  wounds . 796 

how  to  use  effectively . 231 

Gutta-percha,  pure  white,  prepara¬ 
tion  of . 232 

and  rubber,  to  utilize  waste  of .  232 
Gutters  and  leaky  places,  cement 

for .  84 

Gymnastic  rules . 232 

Gymnastics . . . 797 


Features— the  great  soul's  apparent  seat. 


963 


H 


Habits  of  a  business  man .  58 

H  addock,  to  fry . 508 

Haematemesis . 902 

Haggis,  Scotch . 520 

Hailes’  cake . 642 

Hair . 232,797 

art  of  brushing . 798 

brushes,  to  clean . 232 

care  of . 799 

of  children . 799 

cleaning  the . 799 

curling  fluids  for . 800 

dressings  for  the . 800 

dyes . 233 

lead  in . 233 

golden  fluid  for . 801 

gray . 801 

invigorator . 233 

loss  of . 801 

to  prevent  turning  gray . 801 

restorative,  Phalon’s . 233 

to  restore . 802 

saponaceous  wash  for . 233 

stiffener .  20 

superfluous . 802 

washes . 802 

Half-pay  pudding . 601 

Halma . 233 

for  four  players . 234 

Halter-pulling  horses . 251 

Ham,  baked . 532 

to  boil . 532 

to  choose . 532 

croquettes . 554 

to  cure . 532-533 

deviled . 532 

(minced),  with  eggs . 557 

to  fry . 532 

patties . 563 

roasted . -532 

toast . 564 

veal . 527 

(smoked),  to  keep . 533 

Hamburg  sponge  with  whipped 

cream . 610 

steaks . 514 


Handkerchief,  to  make  a  horse  pick 


up . 260 

as  surgical  bandages.  . . 885 

Hands . 802 

to  beautify . 803 

chapped . 723,  803 

and  feet,  blistering  of . 803 

and  feet  (cold),  to  cure . 804 

redness  and  burning  of . 804 

to  soften . 804 

to  whiten . 804 

(cold),  and  writer’s  cramp.  .  .  .909 

Hanging . 804 

basket,  novel . 234 

Hanman’s  (Dr.)  hair  dye . 233 

Hard- milking  cows . 136 

soap . 409 

water,  to  improve . 471 

Hares,  kinds  of . 372 

Harlequin  ice  cream . 609 

Harness  blacking . .  .  31 

care  of . 252 

varnish  for . 234 

French  polish  for . 360 

Harp  (iEolian),  to  make . 234 

Hartshorn  jelly . 624 

Harvest  bug  bites.  .: . 710 

Hash,  beef . 514 

corned  beef . 560 

of  mutton,  venison  fashion .  . .  523 

tongue . 561 

turkey . 565 

Hashed  fowl . 559 

potatoes  . 572 

turkey . 561 

Hats,  Panama,  how  to  make . 235 

silk,  care  of . 235 

straw,  to  bleach . 428 

straw,  to  clean . 428 

straw,  to  dye  black . 428 

straw  or  chip,  to  varnish  black.428 

Haunch  of  mutton . 521 

Hawk  and  owl  traps . 235 

Hay  fever.  . . 785 

racks  for  sheep . 395 

stacks,  to  ventilate . 235 


964  Setting  down  in  writing  is  a  lasting  memory. 


Hay,  yield  in  lbs.  per  acre . 224 

Head,  big  in  horses . 245 

(calf’s),  to  bone . 530 

(calf’s),  to  dress  . 530 

cold  in  the . 729 

(pig’s),  to  dress . 535 

(pig’s),  to  roast . 535 

scald  in  infants . 80 

scurf  on . 806 

Headache . 804 

nervous,  to  cure  by  exercise.  .805 

remedies  for . 805 

Health . 270 

preservation  of . 236 

royal  road  to . 236 

rules  for  preserving . 806 

Heartburn . 807 

drink  for . 807 

lozenges  for . 807 

Heart,  palpitation  of  the . 807 

Hearth  rugs . 385 

Heat . 236 

Heaves  in  horses . 252 

Hedge,  barberry . 236 

cedar,  for  cold  latitudes . 236 

to  plant . 236 

Height,  normal . 237 

relative  to  weight . 237 

Hellebore,  antidote  for . 847 

Helps,  first . 693 

Hemlock,  antidote  for . 848 

Hemorrhage . 711  797 

(uterine),  to  prevent . 797 

Henbane,  antidote  for . 848 

Hens,  do  not  keep  too  long . 98 

eating  eggs . 165 

to  make  lay . 237 

manure . 307 

to  prevent  setting . 238 

roosts,  to  destroy  vermin  on.  .238 

to  set . 238 

setting . 238 

Herbs,  ^o  dry . 658 

drying . 238 

Hiccough  or  hiccup . 808 

Hickory  nut  cake . 643 

Hidden  words . 488 

Hide-bound  horses . 252 

Hides,  green,  to  cure . 238 

new  mode  of  taking  off . 238 


High  hats,  care  of . 235 

Hindquarter  of  lamb . 518 

Hints  on  building  houses . 265 

on  carving . 687 

on  exercise . 778 

for  home  comforts . 269 

for  housewives . 269 

for  the  laundry . 292 

on  letter  writing . 298 

on  mending . 271 

on  packing . 337 

on  spelling . 416 

on  skating . 402 

about  piano . 353 

on  taking  a  house . 268 

on  washing . 271 

Hoarseness,  or  aphonia . 808 

from  colds . 742 

Hoe  cakes . 582 

Hog,  the  American . 239 

Holidays  for  America .  9 

Hollow  horn  or  horn  ail  in  cattle. .  .  77 

walls . 157 

Home-made  cold  cream . 732 

microscope . 317 

Home  comforts,  golden  hints  for.  .269 

Homoepathy . 808 

Homesickness . 808 

Hominy  crumpets . 582 

muffins . 581 

Honest,  be . 120 

Honey,  adulterated . 682 

artificial . 656 

balsam  of . 741 

liquid . 657 

preservation  of . 664 

Hoof-bound  horses, . 252 

dressing,  horses  .  . . 249 

rot  in  cattle .  77 

Hooks  for  fishing . 184 

Hops . 764 

to  choose . 659 

yield  in  lbs.  per  acre . 223 

Horn  ail  in  cattle .  77 

to  color  black . 239 

imitation  of  tortoise-shell ....  239 

Horse,  blanketing . 244 

age  of  by  teeth . 240 

balky,  what  to  do  to  cure ....  244 
big  head . 245 


Hope  is  the  parent  of  faith.  965 


Horse  big  leg  in . 245  Horse,  cribbing,  a  habit  of . 249 


big  shoulders . 

.245 

bots  in . 

.246 

bowels,  loose . 

.245 

blister,  liquid  for  . 

.245 

blood,  fullness  of . 

.245 

care  of . 

.241 

cart,  points  of  a  good . 

.240 

cleaning . 

.243 

cleansing  powders  for . 

.253 

colic . 

.247 

collar,  how  to  fit . 

.247 

condition  powders  for . 

.253 

contracted  tendons  in . 

.261 

cure  for  pawing . 

.240 

dealers,  tricks  of . . 

.262 

farcy,  boils  or  ulcers . 

.250 

feeding  on  the  road . 

.243 

feet,  contracted . 

.250 

foot,  pumice  for . 

.250 

foot,  sand  crack  in . 

.250 

liniment  for  bruises,  sprains, 

etc . 

.253 

pneumonia  (acute),  symptoms255 

points  of  a  good . 

.240 

power . 

.  .264 

ringworm  in . 

.  .256 

roaring  in . 

.  .256 

stables,  to  deodorize . 

.  .244 

taming,  preparation  for.  .  .  . 

.  .261 

teaching  him  to  pace . 

.  .260 

throat,  strangles  in . 

.  .258 

to  bring  out  from  a  fire . 

.  .181 

to  make  him  follow  you .... 

.  .260 

to  make  him  lie  down . 

.  .259 

to  make  sit  on  haunches .  .  . 

.  .260 

to  make  trot . 

.  .260 

to  teach  him  to  pick  up 

a 

handkerchief . 

.  .260 

to  teach  to  stand . 

.  .261 

to  teach  to  walk . 

.  .261 

urine  stoppage  in . 

.  .263 

well  tried  remedies  . 

.  .244 

wen,  to  cure . . 

.  .263 

wound  balm . 

.  .245 

eye,  inflammation  of . 

.  .249 

eyes,  to  test . 

.  .241 

cataract  in  eye . 

.  .246 

ooms . 

.  .247 

cough  . 

.  .249 

to  cure  broken  leg . 253 

distemper  in . 249 

dressing  hoof  of . 249 

food  for . 242 

foundered,  to  cure . 251 

galled  shoulders  or  back . 251 

gravel  in . 251 

grease  in . 251 

good  points  in . 240 

halter-pulling . 251 

heaves  in . 252 

hide-bound . 252 

hoof-bound . 252 

how  to  judge  and  select . 240 

inflammation  of  kidneys . 252 

inflammation  of  legs . 253 

itch . 252 

kicking,  to  prevent . 247 

kicking  in  stall . 253 

lampas  in . 253 

medical  doses  for . 254 

nasal  catarrh . 246 

ringbone  in . 255 

runaway,  to  prevent  injury 

from . 256 

rupture  in . 256 

scratches  in . 256 

shoeing . 257 

sore  breasts  and  back . 245 

spavin  cure . 258 

splint  in . 258 

stable  for . 243 

staggers  in . 258 

sweeny  in . 258 

swelling  of  legs . 253 

taming  and  training . 259 

treatment  of  sprains . 258 

thrush  in . 261 

warts,  to  cure . 263 

warts  on  nose . 263 

water  farcy  in . 263 

water  for . 243 

wind  galls  in . 263 

wind  in,  to  improve . 263 

worms  in .  263 

when  unsound . 241 

Horseradish . 264,  544,  697 

powder . 544 

sauce .  548 


966 


Lawyers'  houses  are  built  on  the  heads  of  fools. 


Horseradish  vinegar . 544 

Hose  (rubber),  to  mend . 264 

Hotbed,  to  make . 264 

Hot  gilding . 207 

Hotch-potch  soup . 501 

Hot  weather,  beverage  for . 264 

House  (ice),  a  cheap . 274 

cleaning . 266 

flies,  to  destroy . 188 

(ice),  extemporaneous . 274 

hints  on  taking  a . 268 

how  to  furnish  a . 266 

plants,  care  of . 355 

plants,  to  destroy  lice  on . 356 

plants,  to  keep  without  fire ....  268 

Houses  (ice),  to  build . 273 

building  hints  on . 265 

color  for . 268 

to  keep  cool  in  hot  weather.  . . .  267 

painting  outside . 338 

when  to  paint . 267 

Household  management . 269 

measures  and  weights . 680 


Household  tool  chests . 448 

weights  and  measures . 680 

Housewives,  golden  hints  for . 269 

Hoven,  or  bloat,  in  cattle .  77 

Hubs,  wagon,  to  prevent  cracking 

in  seasoning . 466 

Huckleberry  cake . 642 

Humid  tetter . 891 

Humility . 299 

Husbands,  counsel  for . 271 

Hyacinth  culture  . 272 

to  grow  in  glasses . 272 

to  grow  in  pots . 272 

Hydragogues,  definition  of . 828 

Hydraulic  mortar . 322 

Hydrochloric  acid . 697 

Hydrogen,  sulphureted . 430 

Hydrophobia . 809 

in  dogs . 151 

Hygiene  of  the  bed .  24 

of  mouth . 324 

Hypnotics,  definition  of . 828 

Hysterics . .  .783,  810 


The  sword  kills  many,  hut  wine  many  more. 


967 


Ice . 

to  cool  water  without . 

to  gather . 

to  preserve . 

chests,  to  make . 

Ice  water,  currant .  . 

Ice  cream . 

cream,  almond . 

banana . 

brown  bread . 

caramel  . 

ginger . 

harlequin . 

lemon . 

mock  pistachio . 

peach  . 

mousse . 

pineapple . 

Philadelphia . 

raspberry . 

ratafia . 

strawberry . 

Ice-house,  to  build . 

a  cheap . 

extemporaneous . 

Iced  cheese . 

Iceland  moss  chocolate .... 
Icing  and  frosting  for  cakes 

almond . 

boiled . 

butter . 

caramel  . 

chocolate . 

coffee . 

lemon . 

orange . 

raspberry . 

Vienna . 

Idleness,  avoid . 

Idle  tales,  telling,  avoid .  .  . 

Illusions,  optical . 

Illuminating  dark  places.  . 

Imitation  diamonds . 

dark  woods . 

foie  gras . 


Imitation  gold . 219 

marble . 310 

mahogany . 304 

rosewood . 384 

silver . 401 

tortoise  shell . 449 

Impermeable  varnish . 459 

Implements  (farm),  care  of . 275 

Impressions  from  coins . 115 

of  leaves,  to  take . 296 

Incandescent  lights . 299 

Incense,  to  make . 275 

Incombustible,  to  render  wood ....  487 
Incrustations,  to  prevent  on  boilers.  37 

Indelible  writing . 491 

Indian  balsam . 741 

cement  for  glass  and  metals.  .  .  81 

cement  for  metals .  81 

currv  powder . 544 

ink.' . 279 

meal  cakes . 583 

meal  pudding . 601 

pone . • . 582 

India  rubber,  artificial . 275 

paste  blacking .  32 

liquid  blacking .  32 

waterproof  for  boots  and  shoes .  40 

varnish  ......  t . 459 

Indigestion  or  dyspepsia.  .  773, 810,  811 

and  obesity . 812 

Industry . . 299 

Infants’  aperients . * . 715 

crying  of . 813 

food  for . 649,  705,812 

head  scald  in . 805 

Infection . 814 

Inflammation  (acute)  of  bowels. .  .714 

(acute)  of  stomach . 877 

(acute)  of  the  liver . 821 

brain . 716 

(chronic)  of  bowels . 714 

(chronic)  of  the  stomach . 879 

(chronic)  of  liver . 822 

(chronic)  of  the  spleen . 875 

horse’s  eye. . 249 


272 

472 

272 

661 

273 

673 

.608 

609 

609 

609 

609 

609 

609 

609 

611 

610 

6,10 

610 

610 

611 

.611 

.611 

.273 

.274 

.274 

.613 

,651 

.635 

.635 

.636 

.636 

636 

.636 

636 

.636 

.636 

.636 

.636 

.120 

.120 

.840 

.145 

.149 

.487 

.559 


968 


Probity  is  true  honor. 


Inflamation  of  legs  in  horses . 253 

lungs . 825 

lungs  in  sheep . 395 

Influenza  or  la  grippe.  .  . 814 

Infusion  in  medicine . 830 

Ingrowing  toe  nails . 894 

Injection,  or  enema . 776 

Injury  from  runaway  horses,  to 

prevent . 256 

Ink,  black . 278 

to  extract  from  mahogany ....  280 

Indian . 279 

to  make  various  tints . 319 

marking . 279 

(marking),  to  remove . 280 

mold  in,  to  prevent . 276 

powder . 279 

to  prevent  mold  in . 321 

red  writing  . 279 

to  remove  from  boards . 279 

to  remove  from  dresses . 280 

to  remove  from  linen . 301 

oiliness  in . 276 

to  remove  from  table  covers .  .  280 

for  stamps  or  type . 276 

to  take  out  of  boards .  36 

ticketing,  for  grocers . 278 

transfer . 278 

writing . 279 

(writing),  to  take  out  of  paper.  280 

for  zinc  garden  labels . 279 

Inks . 276 

Asiatic . 276 

copying . 276 

copying,  requiring  no  press .  .  .  276 

sympathetic . 276 

Ink  stains,  to  remove . 419 

from  books . 279 

linen . 280 

mahogany . 305 

Insect  bites . 710 

Insects,  borax  for  killing . .  .  42 

on  canaries . 64 

to  exterminate . 280 

to  preserve . 280 

to  take  from  vegetables . 566 

on  window  plants . 203 

Insomnia . 406 

Instruments  required  in  surgery.  .  .  881 
Intemperance . 815 


Interest  laws  in  all  the  states . 

money  doubles  at,  table  show¬ 
ing  time . 282 

table,  six  per  cent . 282 

table,  a  valuable . 282 

Intoxication,  remedies  for . 815 

Introduction,  letters  of . 172 

Invalids,  apple  water  for.  .  .  .651,  816 

egg  nog  for . 673 

food  for . 867 

to  prevent  galling  in . 793 

three  meals  a  day  for . 649 

Invigorator,  hair . 233 

Iron . 698 

and  bark,  elixir  of . 896 

boilers,  cement  for .  84 

brass  or  copper,  to  tin  in  cold 

without  apparatus . 125 

bronzing .  53 

cast,  to  soften .  71 

cast,  to  weld .  71 

castings,  to  galvanize  . 202 

cement  for .  84 

copper  plated . 124 

dialyzed . 696 

delicate  test  for . 284 

to  distinguish  from  steel . 421 

holes  in,  Chinese  method  of 

mending . 281 

to  improve  poor . 284 

to  keep  from  rust . 385,  386 

to  make  copper  colored . 281 

mold,  to  remove . 282 

to  plate  with  silver . 169 

pots,  to  mend . 364 

(polished),  to  preserve  from 

rust . 282 

to  prevent  oxidation . 282 

to  prevent  welding . 284 

railings,  decay  of . 283 

rust,  to  prevent . 283 

silvering . 284 

slag  cement,  or  artificial  mar¬ 
ble . 283 

to  stain  blue . 316 

to  stain  gray . 316 

stains,  to  take  out  of  marble.  .310 
and  steel,  cement  for  fastening 

leather  to .  83 

to  test . . . . . 283 


Good  'preachers  give  their  hearers  fruit,  not  flowers.  969 


Iron,  to  tin . 284 

varnish  for . 459 

ware  (new),  to  temper . 337 

work,  to  paint .  . .  e . 284 

Irritation,  counter . 712 

enema  for . 816 

lotion  for . 816 

of  skin,  camphor  ice  for . 868 

Isinglass  glue,  to  make . 285 

size . 285 

Italian  cream . 597 

lemonade . 674 

marble . 310 

salad . 584 

varnish . 460 


Itch,  or  acarus .... 

. 702 

bakers’ . 

. 818 

barbers’ . 

. 817 

horses’ . 

. 252 

ointment  for. . 

. 817 

petroleum  for . 

. 817 

or  scabies.  . . . 

. 816 

Iodine . 

. 697 

Ipecacuanha . 

.  .697,  768 

Irish  stew . 

. 522 

Ivory,  artificial .  .  .  . 

. 285 

to  bleach . 

. 285 

etching  on .  . . 

. 286 

engraving  on. . 

. 286 

knife  handles, 

to  keep  from 

cracking  .  .  . 

. 288 

to  remove  stains  from .  . 

. 286 

to  whiten , , , , 

»  ♦  t  ?  »  t  t  t 

. 2S5 

970 


The  hasty  man  never  wants  woe. 


Jalap . 698, 

Jam,  apple.  .  . . 

apricot . 

apricot  or  plum . 

blackberry . 

cherry . 

crab  apple . 

currant . 

currant  (black) . 

gooseberry  . 

grape  *.* . 

peach . 

plum . 

raspberry . 

strawberry . 

Japan  dryer.  . . 

varnish . 

varnish,  black . 

Japanese  work . 

Jaundice . . 

Jeans  white,  to  clean . 

Jelly,  apple . 

apricot . . 

arrowroot . 

aspic . 

barberry  and  apple . 

black  currant . 

calves’  foot . 

cherry . 

chicken . 

coffee . • . 

fish  stings . 

grape . 

green  grape , , , t  . 


Jelly,  hartshorn  .  .  i . 624 

lemon . 624 

to  make . 621 

orange . 624 

plum . 624 

plum  and  apple . 622 

red  currant . 622 

sago . 607 

white  currant . 622 

Jet,  to  clean.  . . 286 

Jewel  weight,  table  of . 479 

Jewelers’  rouge . 286 

polishing  powder . 360 

Jewelry,  to  clean.  . . 286 

(gilt),  to  clean . 286 

Jewish  calendar .  61 

Johnny  bread . 578 

Joints . 818 

beef . 511 

lamb . 518 

mutton . 517 

pork . 531 

veal . . . 524 

venison . 542 

Jolly  boys . 581 

Journal  boxes,  anti-friction  for.  .  .  .  8 

Juice,  grape . 673 

Julienne  (maigre)  soup . 502 

soup . 501 

Jumbles . ,  .642 

Jumping,  colts,  to  prevent . 248 

Junket . .  .  .613 

Devonshire . 561 

Justice . 299 


770 

627 

628 

628 

628 

629 

628 

629 

629 

629 

630 

630 

630 

630 

630 

156 

460 

.458 

,  10 

.818 

.  39 

.621 

.622 

.622 

.551 

.622 

,622 

.527 

.622 

.538 

.622 

.877 

.623 

.623 


He  conquers  who  endures. 


971 


Kalsomining . 

Keeping  apples . 

Kentish  cake . 

Kerosene  fires,  to  extinguish . 

lamps,  turning  down  wicks  of . . 

oil,  to  test . 

Ketchup . 

currant . 

gooseberry . 

mushroom . 

oyster . 

tomato . 

walnut . 

Kicking  cows . 

horses,  in  stall . 

Kid  boots  and  shoes,  to  clean . 

-  to  restore  color  of . 

to  soften . 


Kid  gloves,  to  clean . 214 

gloves,  to  color  . 215 

Kidneys,  inflammation  of  in  horses. 252 

stuffed . 561 

Killing  grease . 287 

knots  in  woodwork . 287 

Kindlers  for  fire . 181 

Kindness,  effect  of  on  animals .  10 

in  little  things . 121 

Kino . 767 

Kisses,  nut . 648 

Knife  handles  (ivory),  to  keep  from 

cracking . 288 

(loose),  to  fasten . 288 

Knives,  butcher . 287 

to  clean . 288,  655 

to  preserve  from  rust . 288 

Knots  in  woodwork,  killing . 287 

Knuckle  of  veal,  boiled . 527 


K 

287 

15 

642 

181 

.290 

332 

542 

542 

542 

543 

.543 

543 

.543 

136 

253 

40 

41 

.  41 


972 


The  best  revenge  is  to  prevent  the  injury. 


L 


Labels,  damp-proof  mucilage  for.  .325 

outdoor  plants . 356 

poisonous  drugs . 855 

on  tin,  paste  for . 349 

(zinc),  ink  for . 279 

Labeling  on  tin,  liquid  glue  for.  .  .  .216 

Labor-saving  soap . 409 

Lac  varnish . 460 

Lace,  to  renovate . 289 

(black),  to  clean . 289 

(gold),  to  clean . 289 

(silver),  to  clean . 289 

veils,  black,  to  clean . 464 

veil,  white,  to  wash . 289 

Lacquer,  brazen . 289 

colorless . 290 

golden . 289 

red . . . 289 

Lacquers . 289 

Lacquering  gold . 219 

Lacquered  articles,  to  clean . 290 

Ladies’  coats,  to  prepare  lambskins 

for _ \ . 290 

La  grippe,  or  influenza . 814 

Lake,  madder . 377 

Lamb . 517 

boned  forequarter  of . 518 

chops . 518 

hindquarters  of . 518 

joints  of . 518 

to  keep  in  summer . 518 

leg  of,  to  boil . 518 

pie . 519 

with  rice . 519 

to  roast . 519 

shoulder  of . 519 

stewed  breast  of,  with  peas.  .  .518 

care  and  management  of . 393 

head,  to  dress . 518 

Lambskins,  to  prepare  for  ladies’ 

coats . 290 

Lampas  in  horses . 253 

Lamp  accidents,  to  prevent . 290 

chimneys,  to  clean . 291 


chimneys,  to  prevent  breaking.291 


Lamp  oil,  to  purify . 333 

bronzed .  55 

to  clean . , . 291 

incandescent . 299 

to  prevent  smoking- . 291 

Lampblack,  to  make . 291 

Lamp  wicks,  home-made . 291 

Land,  how  to  measure . 312 

to  drain . 292 

Lanolin . 698 

Lard,  to  keep  from  molding . 662 

Larks,  to  stew . 540 

Latitude,  degrees  of . 292 

Laundry,  borax  for .  43 

tips . 292 

Laugh,  a  hearty . 292 

Laughing  gas,  to  make . 205 

Lavender  scent  bag . 292 

Lavender  water . 292 

Law  suits,  requisites  for . 293 

Lawns  (grass),  keeping . 293 

and  muslins,  to  wash . 293 

tennis . 440 

Laxative . 695,  698 

definition  of . 828 

diaphoretic  and  resolvent ....  701 

enema . 734 

and  purgatives . 769 

Layer  cake . 642 

Layers,  propagation  of  grape  vines 

by . ; . 224 

Laying  carpets .  67 

hens . .' . 237 

Lead  colic . 731 

in  hair  dyes . 233 

preparations . 698 

pipes,  to  protect . 293 

red . 377 

white,  as  cement .  87 

white,  to  test . 293 

Leaf,  to  make  a  fac-simile  in  copper297 

Leak,  to  stop . 294 

Leaks  around  chimneys . 103 

chimney,  cement  for .  85 

Leakage  of  gas  taps,  to  stop . 205 


Love  is  better  than  fame. 


Leak}  places,  cement  for .  84 

Leap  year . 294 

Learn,  good  things  to . 294 

Leather,  bronzing  for . 294 

cement  for . 85 

(enameled),  to  polish . 295 

French  patent . 295 

French  polish  for . 295 

to  gild .  294 

gloves  (white),  to  clean . 215 

oiling . 295 

of  old  furniture,  to  restore ....  294 

(patent),  care  of . .296 

(shoe),  preservation  of . 296 

Russia . 296 

to  silver . 294 

to  tan . 296 

Leaves  (autumn),  to  preserve  . . .  .297 

as  manure . 308 

to  take  impressions  of . 296 

Leech  barometer .  21 

Leg  of  beef,  to  bake . 514 

big,  in  horses . 245 

(broken),  to  cure  in  horse  . .  .  .253 

cramp  in . 744 

of  lamb,  to  boil . 518 

mutton,  boiled . 521 

mutton,  stewed . 521 

mutton,  stuffed  with  oysters  .521 

pork,  to  roast . 534 

of  turkey,  deviled . 565* 

Lemon  acid,  crystallized . 674 

cake . 642 

candy . 647 

for  coughs . 742 

ice  cream . 609 

icing . 636 

jelly.  .  * . 624 

juice . 698 

and  kali . 675 

meringue  pudding . 601 

oil,  to  preserve . .  .  333 

peel,  tincture  of . 675 

pie . 594 

sauce . 608 

souffle . 614 

sponge . 605 

syrup  for  mineral  waters . 435 

water  ice . 612 


973 


Lemons . 771 

five  uses  of . 298 

salt  of . 297 

Lemonade . 673 

effervescing . 674 

Italian . 674 

milk . 674 

portable . 674 

Lens  for  burning .  58 

Letters  (business),  how  to  write. .  .491 

of  introduction.  .  . 172 

writing,  hints  on . 298 

Lettuce  in  winter . 299 

Leucorrhcea  or  whites . 819 

Lice . 89 

on  apple  trees .  16 

cattle,  to  destroy .  77 

chickens .  98 

house  plants . 356 

pigs.  .  .  . 354 

poultry . 365 

and  vermin  on  calves .  63 

Lie  down,  to  make  a  horse . 259 

Life  on  farm,  to  make  attractive. .  177 

preservers  for  swimming . 431 

prolonged . 823 

rule  for . 299 

Light  bottle . 299 

for  dark  rooms . 383 

electric . 299 

Lights,  Bengal . 299 

Lightning . 820 

rods,  how  to  erect . . 299 

Lime . 698 

antidote  for . 848 

to  burn  without  a  kiln . 300 

deposits,  to  prevent  in  boilers.  37 

in  the  eye . 782 

and  oil  ointment  for  bums.  .  .722 
and  oil  ointment  for  scalds.  .  .721 
water  for  obstinate  vomiting.  901 

water  in  painting . 300 

Lineal  measure,  table  of . 479 

Linen  bleaching . 35 

care  of . 300 

(discolored),  to  bleach . 301 

dyeing . 160 

to  extract  grease  from . 226 

fabrics,  to  detect  cotton  in.  .  .127 


974 


Welcome  is  the  best  cheer. 


Linen,  to  make  fireproof . 301 

to  remove  acid  stains  from .  .  .301 
to  remove  coffee  stains  from  .  .  301 
to  remove  fruit  stains  from.  .  .301 

to  remove  ink  from . 280 

to  remove  mildew  from . 301 

to  remove  mold  from .  301 

(scorched),  to  restore .  301 

table,  to  wash . 302 

to  take  ink  out  of . 301 

to  take  marking  ink  out  of. .  .  .301 

Lines,  capping . 302 

for  fishing . 184 

Liniments . 820 

arnica . 815 

bone,  for  horses . 253 

for  chilblains . 724 

horse . 253 

nerve,  for  horses . 253 

for  rheumatism . 858 

for  sore  throat . 894 

for  spinal  affections . 875 

for  sprains . 876 

for  ulcers . .900 

Linoleum,  oil  cloths;  etc . 302 

Linseed . 698 

meal . 698 

oil,  to  bleach .  ...  .302 

Lint  (scraped),  surgical,  uses  of...  .881 

(surgical),  how  made . 881 

Lip  ointment,  cream . 821 

salve,  rose . 821 

carnation . 821 

red . 821 

white . 821 

Lips,  chapped . 820 

Lipogram . 302 

Liquid  for  boot  tops .  42 

glue . 86,  216 

honey . 657 

manure . 308 

measure,  table  of . 480 

for  soft  soldering . 413 

soap . 410 

Liquorice  powder . 698 

List  of  medical  necessities . 693 

of  useful  tools . 448 

Lithographic  crayons . 138 

Lithographs,  transferring  to  glass  .213 
Live  for  something . 302 


Live  stock .  422 

improved . . , . .  423 

pure  bred . 423 

what  class  to  keep . 423 

Liver,  acute  inflammation  of . 821 

and  bacon,  calves’ . 531 

(beef),  fried  in  crumbs . 515 

chronic  inflammation  of . 822 

inflammation  of .  821-822 

loaf . 561 

Living,  Galen’s  advice  for . 823 

Loaf,  currant . 640 

beef . .....515 

diet . 640 

liver . 561 

veal . 525,  527 

Lobster  in  aspic  jelly . 508 

salad, . 585 

sauce . 548 

Lockjaw . 823 

Logogriph . 303 

Logwood . 768 

Logs,  to  prevent  splitting  of . 303 

Long  distance  walking . .903 

Longevity . 303,  823 

Longitude,  degrees  of . 292 

Looking  glasses,  to  clean . 303,304 

Loin  of  pork,  to  roast . 534 

veal,  to  roast .  .  .  527 

Loose  bowels,  horses.  ...  245 

carpets . 69 

teeth,  to  fasten . 889 

Loss  of  appetite . 704 

hair . 801 

Losses  in  cooking  meats . 511 

Lotion,  cramp . 744 

for  chilblains . 724 

irritation . 816 

(sedative)  for  pain.- . 840 

for  ulcers . 900 

Lotions . 823 

(cold,  evaporating)  for  con¬ 
tusions  and  bruises . 737 

Louse,  crab . 823 

Lovage . 304 

Lowering  the  pulse . 694 

Lozenges  for  breath . 718 

coughs  and  colds . 741 

ginger . 647 

heartburn . .807 


Men  of  few  words  are  the  best  men. 


975 


Lumbago . 824 

Lumber,  facts  about . 304 

Lunar  caustic,  antidote  for . 848 

Lunch  cak$, . 643 

Lungs,  to  ascertain  state  of . 824 

inflammation  of . 825 


Lungs,  inflammation  in  sheep . 395 

to  strengthen . 824 

Luster,  to  give  silver . 400 

Luster  colors,  to  put  on  brass . 49 

Lye,  to  make . 304 

white . 304 

Lyonnaise  sauce . 549 


976 


They  that  govern  most  make  least  noise. 


M 


Macaroni,  boiled.  .  . , . . .  561 

and  cheese . 553 

with  cheese . 561 

soup . 502 

timbales,  small . 563 

Maceration,  in  medicines . 830 

Mackerel,  creamed . 508 

to  fry . 508 

(salt),  broiled . 508 

Mad  dog  bites . 313 

Madeira  cake . 643 

Madder  lake . 377 

color . 304 

Madness  in  dogs . . . 151 

Magic  lanterns,  pictures  for . 353 

Magnesia . 769 

calcined . 698 

citrate  of . 698 

Mahogany,  cement  for . 85 

color  for  wood . 305 

to  extract  ink  from . 280 

frames . 305 

furniture,  to  give  a  good  color 

to . 305 

to  imitate . 304 

to  remove  ink  from . 305 

to  take  stains  out  of ....... .  305 

varnish . 461 

Mail  matter,  first  class . 362 

fourth  class . 362 

second  class . 362 

third  class . 362 

Maitre  d’hotel  chicken . 538 

Making  chinaware . 103 

jelly . 621 

Malt  extract . 698 

Management  of  colts . 248 

squirrels . 418 

Man,  average . 305 

Mange  in  cattle .  78 

dogs . 153 

pigs . 354 

Mangoes,  melon . 588 

peach . 634 


Manifestation  of  ill  temper,  avoid.  .119 


Manna  ...  . . .  698,  769 

and  senna,  to  make  palatable.  .651 

Manners  and  conduct . 117 

personal . 118 

Mantle  burners  for  gas . 204 

Manure,  applying . 307 

heap,  management  of . 306 

hen . 307 

leaves  as . 308 

liquid . 308 

Manures . 305 

(stable) . 305 

Map  colors . 308 

varnishes . 308 

to  waterproof . . . 308 

Maple  trees,  to  tap . 309 

Marble,  artificial . 283 

(artificial),  for  paper  weights. 309 

cement  for .  81 

to  clean . 309 

colors  for . 310 

to  cut  and  polish . 399 

gray  and  white . ,.310 

to  imitate . 310 

Italian . 310 

to  polish.  .  . . . 310 

to  remove  grease  from . 310 

to  remove  iron  stains  from.  .  .310 

to  remove  oil  from . 310 

to  remove  smoke  stains  from. 310 

Marbled  paper  (oleographs) . 335 

Margarine  and  butterine . 682 

Market,  poultry  for . 365 

Marketing,  Dr.  Kitchiner’s  rules 

for . .685 

hints  on.  . . 685 

Marine  glue . 87,  216 

Marking  ink . 279 

ink  to  remove . 280 

ink,  to  remove  from  linen.  .  .  .301 

Marlborough  pie . 594 

Marmalade,  apple . 624 

apricot . 624 

cherry . 624 

currant  (red) . 625 


Everyone  is  the  son  of  his  own  work. 


•  977 


Marmalade  gooseberry . 

grape . 

grated . . 

mashed . 

mixed . 

orange. . 

peach . 

pear . 

plum . 

quince . - . 

tomato . 

transparent . 

Maryland  chicken . 

Mashed  marmalade . 

potatoes . . 

Massage,  methods  of . 

Mastic  varnish . 

Mastication . 

Matches,  to  make . 

Matting,  to  brighten . 

straw,  to  clean . 

Mayonnaise  dressing . 

sauce . 

Mead . 

sarsaparilla . 

Meadow  saffron,  antidote  for . 

worn  out . 

Meals  for  an  invalid,  three . 

Measles . 

false . 

Measure,  cubic . 

land,  how  to . 

of  capacity  for  cooking . 

medicine . 

Measures,  table  of . 

and  weights,  household . 

and  weights,  tables  of . 

Meat  balls . 

croquettes . 

to  cure . 

(fresh),  to  preserve . 

and  game,  comparative  cost  of. 

omelette . 

panada . 

pies,  paste  for . 

phenyl  paper  to  preserve . 

stewed . 

Strasbourg  potted . 

souffle . 

to  test.  .  . . . 


Meats,  basting . 653 

frying . 653 

(frozen),  to  keep . 653 

losses  in  cooking . 511 

preserving  with  borax .  43 

Mechanical  uses  of  castor  oil .  72 

Mercurial  barometer .  20 

Medals,  molds  for . 312 

Medical  doses  for  horses . 254 

necessities,  list  of . 693 

suggestions  in  emergencies.  .  .313 

terms.  . . 826 

uses  for  vaseline . 901 

Medicinal  spoon  or  glass . 693 

Medicine,  apples  as . 704 

articles  required  for  mixing.  .829 
(common)  and  their  uses.  .  .  .694 

measures . 829 

to  prevent  nauseous  taste  of.  .832 

precautions  in  giving . 831 

process  of  making . 830 

stains,  to  remove  from  silver 

spoons . 419 

vegetables  as . 686 

weights . 829 

Meddling,  avoid . ■ . 119 

Megrim . 832 

Melon  mangoes . 588 

Melons . 313 

and  cucumbers,  barrel  culture 

for . 314 

Memory  rhymes . 314 

Men  (young) ,  rules  for  guidance  of .  .  494 

Mending,  hints  on . 271 

holes  in  iron.  .  .  .  ; . 281 

Menstruation,  painful . 832 

retained . 832 

Menthol . 699 

Menu,  dinner . 687 

Meringue,  peach . 598 

Meringues . 597 

Metagram . 315 

Metal,  bell .  26 

Britannia .  52 

Britannia,  to  clean .  52 

to  clean . 315 

sheathing  for  ships . 316 

printers’  type . 316 

(specula),  for  telescopes . 316 

white . 316 


625 

625 

625 

625 

625 

625 

626 

627 

627 

627 

627 

627 

538 

625 

572 

311 

,461 

825 

,311 

,311 

429 

,584 

548 

.675 

.675 

.848 

.311 

.649 

.825 

.826 

.311 

.312 

.679 

.829 

.312 

.680 

.479 

.551 

.554 

.652 

.653 

.681 

.557 

.561 

.592 

.312 

.562 

.664 

.561 

.652 


978 


Nature  is  not  at  variance  with  art  nor  art  with  nature. 


Metallique  moiree  (ornamenting  tin 


plate  by  acid) . 316 

Metals,  casting . 315 

cement  for  . < . 81;  83 

to  deposit  brass  on .  46 

fancy  coloring  for . 315 

Indian  cement  for . .  81 

paste  for  cleaning . 315 

philosophy  of  welding . 480 

(polished) ,  gilding . 208 

writing  inscriptions  on . 316 

Meter,  gas,  to  read . 205 

Metheglin . 675 

Mice,  to  drive  away . 317 

Microscope,  home-made . 317 

Microscopical  objects,  mounting 

fluid  for . 317 

Migrane  or  megrim . 832  • 

Mildew . 317 

on  cloth,  to  remove . 317 

proof  awnings .  19 

on  roses,  to  kill . 384 

Mildewed  linen . 301 

Milk,  adulterated . 682 

biscuit . 580 

bloody,  in  cows . 136 

in  Bright’s  disease . 718 

care  of . 130 

(coffee)  for  the  sick  room . 672 

condensed . 317,  654 

to  detect  adulterated . 317 

a  disseminator  of  disease . 654 

facts  about . 654 

fever  in  cows . 137 

to  increase  in  cows . 137 

lemonade . 674 

paint  for  barns . 339 

porridge  for  children . 650 

to  preserve . 654 

punch . 675 

punch,  frozen . 613 

sickness . 833 

sugar . 699 

whey . 654 

Milking . 130 

hard,  cows . 136 

right  method  of . 137' 

Mince  pie . - . 594 

Minced  collops . 562 

mutton . 521 


Minced  veal . 528 

Mink  breeding . : . 317 

farmers’  trap  for . 453 

to  trap . 317 

Mint  sauce . 549 

vinegar . 544 

Mirrors,  amalgam  for . 9,210 

to  clean . 318 

electro-plating . 168 

Mixed  feed  for  horses . 242 

marmalade . 625 

pickles.  . . 589 

Mixing  colors . 115 

Mixture  for  cold  and  cough . 729 

Mock  duck . . . 555 

turtle,  soup . 502 

venison . 565 

Mocking  birds,  food  for . 318 

Modeling  in  clay . 318 

flowers  in  wax . 319 

fruit  in  wax . 321 

Moderation . 299 

Mohammedan  calendar . 61 

cleanliness . 109 

Molasses . 665 

candy . .648 

Mold  in  books,  to  prevent.  ..  .  276,  321 

in  ink,  to  prevent . 321 

to  keep  from  lard . 662 

in  mucilage . 325 

to  remove  from  iron . 282 

to  remove  from  linen . 301 

to  remove  from  a  room . 321 

in  safes,  to  prevent . 321 

Molds  for  medals . 312 

Moles  (ground),  to  destroy . 321 

Money,  counterfeit,  rule  for  detect- 

'  ing . 127 

doubles  at  interest,  table  show¬ 
ing  time . 282 

orders . 362 

Monk’s  hood,  antidote  for . 849 

Monochromatic  drawing . 322 

Mopping  floors . 189 

Mordants  for  dyeing . «. . . . .  160 

Morocco  dyeing . 163 

Morphine . 699 

Mortar . 322 

hydraulic . 322 

Mosaic  gold . 220 


Beauty  is  truth;  truth,  beauty — that  is  all. 


979 


Mosquito  bites,  solution  for . 323 

to  keep  from  biting . 323 

to  keep  out  of  a  room . 322 

Moss  ice  cream,  mousse . 610 

on  roofs.  .  .  . 383 

Moth-infested  clothes  closets  ...  .112 

Moth  patches,  to  remove . 324 

Moths  in  books .  38 

and  butterflies .  61 

in  carpets,  to  kill . 324 

to  preserve  clothing  from.  .  .  .323 

to  preserve  furs  from . 323 

to  prevent  in  carpets .  69 

Mother-of-pearl,  cement  for . 84 

of  vinegar . 655 

Mountain  laurel,  antidote  for.  .  .  .849 
Mourning  dresses,  to  remove  stains 

from . 324 

Mounting  fluid  for  microscopical 

objects . 317 

Mousse,  moss  ice  cream . 610 

Mouth  disease  in  cattle .  76 

glues . 86 

hygiene  of . 324 

ulceration  of . 833 

Mucilage . 324 

damp-proof,  for  labels . 325 

mold  in . . . 325 

salep . 324 

Muffins . 581 

fried  rye . 581 

hominy . 581 

New  England . 578 

Mulled  egg . 557 

Mulligatawny  soup . 503 

Mumps . 834 

Muriatic  acid,  antidote  for . 849 

Muriate  of  barytes,  antidote  for .  .  .  849 

of  tin,  antidote  for . 850 

Mush,  rye . . 583 

Musical  instruments,  to  stain . 326 

Muskrat  skins,  to  tan  with  the  fur 

on . 327 

to  catch  without  traps . 326 

home-made  trap  for . 326 

to  skin . 327 

to  trap . 326 


Mushroom  beds,  artificial . 325 

broiled . 562 

catsup . 543 

toast . 564 

to  pickle . 589 

to  preserve . 662 

to  stew . 570 

Muslin  dyeing . 160 

Muslins  and  lawns,  to  wash . 293 

gum  arabic  starch  for .  420 

Mustard . 545,  699,  769 

adulterated . 682 

aromatic . 545 

Frankfort . 545 

pickle . 591 

poultices . 883 

wine . 545 

Musty  bottles,  to  sweeten .  44 

Mutton,  to  boil  a  gigot  of . 520 

boiled  leg  of . 521 

to  carve . 688 

to  choose . 517 

chops.  .  .  . . 519 

collared  breast  of . 519 

cutlets,  crumbed . 520 

to  dress  shoulder  of . 523 

hams,  to  pickle  for  drying ....  520 

hash,  venison  fashion . 523 

haunch  of . 521 

Irish  stew . 522 

joints  of . 517 

leg  of,  stuffed  with  oysters  .  .  .  521 

minced . 521 

mock  venison . 523 

neck  of . 522 

ragout  of . 522 

to  roast  a  gigot  of . 520 

saddle  of . 522 

saddle  of,  to  cook  plain . 522 

Scotch  haggis . 520 

shank  jelly . 522 

shoulder  of,  boiled . 523 

shoulder  of,  to  roast . 523 

stewed  leg  of . 521 

time  to  cook . 519 

Myrrh  dentifrice . 148,  890 

Myrtle  soap . 410 


980 


There  is  no  such  sculpture  as  that  of  character. 


US 


Nails,  biting  the . 834 

care  of . 834 

finger . 327 

(toe),  ingrowing . 894 

to  whiten . 834 

Nameless  pudding . 600 

Names,  choice  of . 327 

significance  of . 327 

Narcotic . 694 

and  sedative . 699 

definition  of . 828 

Nasal  catarrh  in  horses . 246 

Nauseous  taste  of  medicines,  to 

prevent . 832 

Nautical  measures,  table  of . 480 

pump,  self-acting . 368 

Neat’s-foot  oil,  to  manufacture ..  333 

Neck . 834 

of  mutton . 522 

of  veal,  stuffed  with  celery .  . .  528 

Nectar,  cream . 672 

Nerve  liniment  for  horses . 252 

stimulant . 702 

tonic . 694 

Nervine . 694 

Nervous  headaches,  exercise  for.  .805 

Nervousness . 835 

Nettle,  sting  of  the . 835 

Neuralgia . 835,  836 

New  England  muffins . 578 

pop-overs . 581 

New  York  time  compared  with 

that  of  foreign  c;  ties . 444 


Night  clothes . 330 

nurseries  for  children . 100 

Nightmare . 836 

Nipples,  sore . 837 

Nitrate  of  silver  stains,  to  remove  .419 

Nitre,  antidote  for . . . . . .  .850 

sweet . 701 

Nitric  ether . ■ . 763 

Nitro-glycerine . 330 

Noise  of  shops,  to  prevent . 149 

Noodles . 584 

and  cheese . 553 

Normal  height . 237 

Nose  bleed,  or  epistaxis . 837 

to  make  small . 838 

Nougat,  peanut . 648 

Numerals,  Roman . 331 

Nursery,  borax  in . .  43 

night . 100 

Nursing . 331 

sick  children . 838 

Nutrients,  definition  of . 828 

Nutriment  contained  in  various 

foods . 683 

Nutritive . 694 

enema . 838 

Nut  (hickory)  cake . 643 

kisses . 648 

and  screws,  to  loosen . 389 

Nux  vomica . 699 

antidote  for. .  I . 850 


This  world  is  God’s  workshop  for  making  men  in.  981 


o 


Oak  bark . 768 

trees . 455 

varnish . 461 

Oat  cakes . 583 

cakes,  Scotch . 643 

Oats . 838 

seed . 391 

yield  in  pounds  per  acre . 223 

Oatmeal  mush  with  apples . 552 

wafers . 583 

Obesity  and  indigestion . 812 

Observances  of  the  dinner  table .  .  .  690 

Oceans,  area  in  square  miles . 332 

Offensive  breath,  remedy  for .  50 

Oil  and  lime  ointment  for  burns  and 

scalds . 721 

castor . 695,  769 

castor,  mechanical  uses  of .  72 

of  cedar,  antidote  for . 850 

cloth,  to  brighten.  . . 311 

cloth,  to  clean . 332 

cloths,  linoleum,  etc . 302 

cod  liver . 696 

croton . 745 

dressing,  deer  skins . 148 

drying . 332 

(drying),  colorless . 157 

for  furniture . 199,  332 

(kerosene),  to  test . 332 

(lamp),  to  purify . 333 

(linseed),  to  bleach . 302 

machinery . 334 

(mineral),  to  solidify . 334 

(neat’ s-foot),  to  manufacture .  333 

paintings,  to  clean . 342 

paintings,  to  prepare  canvas 

for .  65 

paintings,  to  preserve . 334 

paintings,  to  restore . 334 

paints,  to  reduce  with  water .  .  340 

parchment . 333 

(petroleum),  to  solidify . 334 

(prepared),  for  carriages . 332 

for  railroad  cars . 334 

(rape),  to  purify . 334 


Oil,  to  remove  from  boards .  36 

of  rue,  antidote  for . 851 

of  savin,  antidote  for . 851 

for  sewing  machines . 334 

to  .take  out  of  marble . 310 

of  tansy,  antidote  for . 851 

of  tar,  antidote  for . 852 

varnish . 461 

of  vitriol,  antidote  for . 851 

for  watches . 334 

watchmakers’ . 334 

Oiled  floors . 190 

paper . 343 

Oiliness  in  ink . 276 

Oiling  leather . 295 

clocks . 109 

Ointments  and  cerates . 839 

(cream)  for  the  lips . 821 

bruises . 719 

cuts . 719 

itch . 817 

rheumatism . 859 

swellings . 719 

tumors . 899 

ulcers . 900 

surgical . 882 

Old  age . 839 

and  sick,  diet  for . 867 

fowls . 191 

furniture,  to  restore  leather  of .  294 

iron  mould,  to  remove . 282 

Oleographs,  marbled  paper . 335 

Olives,  veal . 528 

Omelette . 557 

bread . 557 

cheese . 557 

corn . 557 

friar’s . 607 

sausage . 557 

savory . 557 

tomato . 557 

with  meat  and  vegetables.  .  .  .557 

Onions,  average  yield  per  acre . 139 

boiled.  .  .  .  . 570 

(green)  toast . 564 


982 


Admiration  is  an  art  which  we  must  learn. 


Onions,  to  keep.  .  . . 

to  pickle . 

roasted . 

tainted  breath . 

* 

with  white  sauce . 

yield  in  pounds  per  acre . 

Opium . 764, 

antidote  for . 

enema  for  spasm . 

Opodeldoc . .  . 

Optical  illusions  or  delusions.  .  . 

Oranges . .  . 

flower  soap . 

icing . i 1 . 

jelly . 

marmalade . 

oil,  to  preserve . 

peel,  candied . 

pie . . 

pudding . 

shortcake . 

water  ice . -v.  . 

Orchard,  apple . . 

apple,  crops  in . _  .  .  . . 

care  of . 

pear . 

Order . 

Oreide  gold . 

Orfila’s  hair  dye . 

Ornamenting  tin  plate  by  acid 

Ornaments,  brass,  to  clean . 

brass,  to  preserve . 

crystal . . . 


Ornaments, to  be  gilded,  bronze  for  53 


(gilt),  to  clean . r. . . .  .209 

(glass  or  china),  to  clean  ....  104 
(plaster),  composition  for.  . .  .357 

(silver),  to  clean . 400 

Ostrich  feathers,  white,  to  clean.  .178 

Otter,  to  skin . 336 

to  trap . . . 336 

Otto  of  roses . 336 

Ottomans  and  sofas . 412 

Ovens,  brick,  how  to  make . 51 

(new), 'to  temper . 337 

Owl,  to  catch . 337 

and  hawk  traps . 235 

Oxalic  acid,  antidote  for . 852 

Oxidation  of  iron,  to  prevent.  . .  .282 

Oxide  of  zinc . 766 

Oxygenated  bread . 575 

Oysters,  artificial . .  ^ .  562 

to  bake,  roast,  or  boil . 508 

catsup . 543 

creamed . 509 

fried . 509 

fritters . 560 

panned . .509 

patties.  .  .•  . 509 

pickled . 590 

pie . 562 

pigs  in  blankets . 509 

scalloped . 509 

soup .  503 

stew . 503 


662 

589 

570 

50 

570 

224 

766 

852 

875 

699 

840 

771 

410 

636 

624 

625 

333 

.648 

594 

601 

.603 

612 

13 

16 

.335 

.350 

.299 

.220 

.233 

.316 

.  49 

.  49 

.336 


They  who  forgive  most  shall  he  most  forgiven. 


983 


Pace,  teaching  a  horse  to . 

Packing,  hints  on . 

Pads,  surgical . 

Pain . 

extractor . 

killer,  Perry  Davis’ . 

lotion  for . 

Paint  for  blackboards . 

brick  building . 

cheap . 

to  clean  for  varnishing . 

enamel . . 

fireproof,  for  roofs . 

flexible . 

and  grease  spots,  balls  for  re¬ 
moving  from  cloth . 

green . J . . 

to  make  in  various  tints . 

(milk),  for  barns . 

odor,  to  remove . 

(oil),  to  reduce  with  water.  .  .  . 

petroleum  as . 

quick  drying . 

to  remove  smell  of . 

to  remove  from  stone . 

skins,  to  use . 

soluble  glass  for . 

for  tin  roofs . 

varnished,  to  clean . 

waterproof . 

(zinc),  preparation  of . 

zinc-water . 

Paints  to  mix . 

red . . . 

white . 

yellow . 

Painting,  antique . 

dryer . 

houses,  best  time  for . 

houses  outside . 

iron  work . 

lime  water  in . 

to  prepare  canvas  for . 

(oil),  to  clean . 

(oil),  to  preserve . 


Painting  (oil),  to  restore . 334 

second,  third  and  fourth  coatsll5 

timber . 442 

whitewashed  walls . 483 

zinc . 495 

Painted  surface,  to  clean . 342 

■wainscot,  to  clean . 343 

Painters,  rules  for . 337 

Palindrome . 343 

Palpitation  of  the  heart . 807 

Palm  soap . 410 

Panada,  bread . 579 

chicken . 538 

meat . 561 

Panama  hats,  how  to  make . 235 

Pans  (^n),  to  mend  cheaply  .  .  .  .445 

Papulous  scall . 840 

Paper,  copying . 343 

to  extract  grease  from . 226 

flow'ers . 345 

hangings,  to  clean . 346 

hangings,  improved  paste  for.346 
hangings  (poisonous),  test  for  346 

oiled . 343 

parchment . 343 

to  make  transparent . 344 

razor .  376 

to  remove  stains  from . 346 

sponge . 417 

to  take  ink  out  of . 280 

to  take  writing  out  of . 345 

test  for  wood  in . 345 

tracing . 344 

varnish  for . 463 

waterproof . 475 

waxed.  . . 345 

weights,  artificial  marble  for. 309 

wrapping . 345 

Papier-mache,  to  clean . 345 

Parchment . 347 

to  clean . 464 

how  to  make . 347 

glue . 216 

oil . 333 

paper . .  , .  343 


260 

337 

882 

840 

840 

340 

840 

33 

51 

338 

457 

339 

339 

338 

226 

226 

318 

339 

342 

340 

340 

339 

407 

342 

340 

413 

381 

463 

340 

341 

342 

338 

377 

340 

341 

12 

157 

267 

338 

284 

300 

65 

342 

334 


984 


An  honest  man’s  the  noblest  work  of  God. 


Paregoric  for  colic . 

definition  of . 

Parker  house  rolls . 

Paris  green . •  •  . 

Parrots,  cages  for . 

food  for . 

Parsley,  to  dry . 

Parsnips,  average  yield  per  ^pre  .  .  . 

baked  . 

to  boil . . 

fried . . . 

balls . . 

fritters . 

preserving . 

to  raise . 

yield  in  lbs.  per  acre  . 

Partner,  to  select . 

Partridge  pie . 

Partridges . 

to  broil . 

to  roast . «  .  .  . . 

Parties  and  balls . 

dinner . 

Paste  that  will  adhere  to  any  sub¬ 
stance . 

for  birds . . .  . 

(bread),  casting . 

for  cleaning  metals . 

currier’s,  for  tanning . 

for  fruit  or  meat  pies . 

for  furniture . 

that  will  keep  a  year . 

for  labeling  on-  tin . 

for  paper  hanging . 

potato . 

resembling  the  diamond . 

rich . 

for  scrap  books . 

shaving . 393, 

Pastilles,  vanilla . 

Pastimes,  acrostics . 

anagrams  . 

arithmorems . 

charades  . 

checkers . 

chess . 

chronograms . 

conundrums . 

croquet . 

cryptography . 


Pastimes,  decapitations  and  cur¬ 


tailments  . 147 

enigmas .  171 

evening . 349 

“eyes”  game . 176 

fox  and  geese . 192 

halma . 233 

lipogram .  302 

logogriph . 303 

metagram . 315 

puzzles . 370 

reversi . 378 

word  square . 488 

Patent  leather . 295 

care  of  . 296 

goods,  polish  for . . . 296 

Patties,  ham . 563 

oyster . 209 

Pauses  at  punctuation  marks . 369 

Pawing,  to  cure  a  horse  of . 240 

Peach  butter . 631 

cobbler . 598 

growing,  principles  for . 349 

ice  cream . 610 

jam . 630 

mangoes . 634 

marmalade . 626 

meringue . 598 

pie . 595 

pudding . 601 

shortcake . 603 

short  summary  of . 350 

sponge . 605 

Peaches,  average  yield  per  acre.  . .  .  140 

canned . 617 

to  dry . 658 

frozen . 613 

to  peel . 634 

pickled . . . 590 

preserved . 619 

a  la  strawberry . 660 

for  tea . 606 

Peanut  cookies . 639 

culture . 350 

nougat . 648 

sandwiches . 563 

Pears,  average  yield  per  acre . 140 

baked .  607 

marmalade.  . 627 

orchards . 350 


.731 

.828 

.577 

227 

347 

.347 

.658 

139 

570 

570 

570 

570 

560 

571 

348 

224 

379 

540 

536 

540 

540 

172 

691 

348 

29 

74 

315 

439 

592 

200 

348 

349 

346 

592 

349 

592 

348 

411 

349 

6 

9 

18 

88 

94 

.  95 

105 

122 

140 

143 


He  is  the  better  man  who  comes  nearest  to  the  best. 


.  985 


Pears,  soil  for . 351 

trees,  care  of . 351 

yield  in  lbs.  per  acre . 224 

Pearl  complexion  powder . 366 

Peas  (green),  to  boil . 571 

(green),  to  preserve . 662 

(green),  soup . 503 

(green),  to  stew . 571 

how  to  cook . 571 

and  lettuce,  to  stew . 571 

yield  in  lbs.  per  acre . 223 

Peeling  peaches . 634 

Pegged  boots  or  shoes,  to  prevent 

ripping .  40 

Pencil  drawing,  to  preserve . 154 

Pepper  (Cayenne),  adulterated.  .  .  .682 

(black) ,  confection . 842 

Peppermint . 699 

Pepsin . 699 

Peptones . 699 

Perfume  for  clothes . 351 

of  flowers,  to  extract . 351 

for  gloves . 352 

powder  for  boxes  and  drawers .  352 

sachets . 352 

Personal  cleanliness . 108 

manners . US 

Perspiration  or  sweat . 886 

Petrified  wood . 486 

Petroleum,  for  cleaning  guns . 229 

to  decolorize . 352 

for  itch . 817 

paint . 340 

Peruvian  bark . 765 

Pewter,  best . 352 

to  clean . 353 

common . 352 

hard . 352 

Phalon’s  hair  restorative . 233 

Phenyl  paper,  to  preserve  meat .  .  .312 

Phial  barometer .  21 

Philadelphia  ice  cream . ,.  .610 

Phosphate  of  iron  and  lime,  syrup 

of . 896 

of  iron  and  quinine,  syrup  of  .  .  896 

manganese,  syrup  of . 896 

Phosphorus,  antidote  for . 852 

Photograph  of  tracings  without  a 

camera . 449 

transferring  to  glass . 213 


• - 

Physical  training,  rules  for . 841 


Piano,  hints  about . 353 

Piccalilli . 590 

Pie,  berry . 592 

blackberry . 592 

cherry . 592 

chicken . 538 

chicken-oyster . 562 

chocolate . 593 

cocoanut, . 593 

cranberry . 593 

cream . 593 

cream  peach . 595 

custard  . 593 

fruit . 593 

grape . 594 

lamb . 519 

lemon . 594 

Marlborough . 594 

mince . 594 

orange . 594 

oyster . 562 

partridge . 540 

peach . 595 

pumpkin. . .  . . . 595 

squash . 595 

sweet  potato . 595 

veal . 528 

Pickle, . 588 

beef . 515 

beets . 586 

cabbage . 586 

cherries . 587 

cucumbers . 587 

French . 588 

gherkins.  .  .  . . 588 

grapes . 588 

green  com . 587 

green  tomato . 591 

mushrooms . 589 

mustard . 591 

mutton  hams . 520 

onions . 589 

oysters . 590 

peaches . 590 

tomato . 591 

for  vegetables . 566 

white  wralnuts . 591 

Pickles,  to  detect  copper  in . 586 

hints  on . 586 


986  Words  instruct,  but  examples  persuade  effectually. 

•  . - - - . 


Pickles,  mixed . 589 

of  sweet  citron . 587 

Pickling  eggs . 166 

.  tripe . 664 

Picture  frames . 353 

birch  bark .  27 

gilding . 208 

to  keep  flies  from . 353 

Pictures  in  gaslight . 205 

how  to  hang . 354 

for  magic  lanterns . 353 

transf erring  to  wood . 487 

Pigeons . 536 

stewed . 541 

Pigs,  blind  staggers  in . 354 

guinea . 229 

head,  to  dress . 535 

head,  to  roast . 535 

how  to  select . 354 

lice  on . 354 

mangy . 354 

sucking . 535 

(sucking),  to  carve . 688 

(sucking),  to  roast . 535 

Piles . 841 

Pillows,  feather . 783 

Pills,  aperient . 715 

astringent . 752 

purgative . 735 

Pimples . 354 

blackheads  or  acne . 702 

dry . 842 

Pinchbeck . 355 

silver . 401 

Pineapple  ice  cream . 610 

preserve . 619 

syrup  for  mineral  waters . 436 

water  ice . 612 

Pipes  (lead),  to  protect . 293 

(steam),  cement  for .  85 

cement  for . 474 

(water) ,  to  manage  in  winter .  .  474 

(water),  to  mend . 474 

Piquant  sauce . 549 

Pistachio  (mock),  ice  cream . 611 

Pitch,  to  remove  from  cloth . 439 

Pitting  in  small-pox . 872 

Places,  damp,  remedy  for . 145 

Plague  in  cattle .  78 

Planks,  to  prevent  splitting  of ...  .  303 


Plants,  annuals .  12 

boxes  for  starting . 356 

care  of . 355 

(house),  to  keep  without  fire.  .268 

(house),  lice  on . 356 

(outdoor),  labels  for . 356 

strawberry  to  protect . 427 

Plaster,  adhesive . 356 

castings .  72 

casts,  electrotype . 170 

for  corns . 740 

court . 747 

court,  substitute  for . 127 

ornaments,  composition  for.  .357 

of  Paris . 1 . 356 

surgical,  adhesive . 882 

Plate,  how  to  clean . 357 

Plated  goods,  to  remove  tarnish 

from . 168 

metal,  test  for . 358 

ware,  to  clean . , . .  .  400 

Plating  without  a  battery . 358 

electro,  gold  solution  for . 167 

with  German  silver . 169 

glass  mirrors . 168 

with  gold  amalgam . 217 

silver . 401 

solution,  gold . 220 

Pleurisy,  or  pleuritis . 842 

Plovers,  to  dress . 541 

Plows  (rusty),  to  clean . 358 

(steel),  transparent  blue  for..  .422 

Plum,  the . 359 

and  apple  jelly . 622 

butter . 631 

cake . 643 

charlotte . 598 

cheese . 634 

cobbler . 603 

compote . 606 

euchered . 634 

jam . 630 

jelly . 624 

marmalade . 627 

preserves . 619 

preserves . 619 

pudding . 601 

pudding,  royal  sauce  for . 549 

sweetmeats . 648 

Plums,  average  yield  per  acre  ....  140 


Our  ideas  are  transformed  sensations. 


987- 


Plum,  canned . . . 

cultivating . 

to  preserve . 

spiced . 

stuffed . 

yield  in  lbs.  per  acre . 

Plumbago,  to  remove  from  steel  . 

Plumb  rule,  to  make . 

Pudding,  apple . 

apple  and  bread . 

apple  and  rice . 

apple  tapioca, . 

arrowroot . 

bird’s  nest . 

bread . 

chocolate . 

cherry . 

com . 

cottage . 

cream  tapioca . 

Eve’s . 

fig . 

green  com . 569, 

half-pay . 

Indian  meal . 

lemon  meringue . 

nameless . 

old-fashioned  English . 

orange . 

peach . 

plum . 

Poached  eggs . 

egg  with  tomato . 

Podophyllin . 

Poetry,  do  not  write . 

of  gems . 

Pointer  dog,  characteristics  of.  .  .  . 

Points  in  a  good  cart  horse . 

of  a  good  horse . 

or  stops . 

Poisonous  drugs,  labels  for . 

Poisons . 

antidotes  and  rules . 

for  bugs . 

classified . 

dogwood,  antidote  for . 

effects  of . 

hints  in  cases  of . 

ivy,  antidote  for .  . . . 


Poisons  (special),  and  antidotes  844-845 


846 -  847- 848  - 849  - 850  - 851 -852 
853-854-855 

Poland  China  hog . 239 

Polish  (French),  for  leather . 295 

for  furniture . 199 

for  patent  leather . 296 

of  tables,  to  preserve . 437 

white . .  .  .116 

Polished  iron,  to  preserve  from  rust  .  282 

iron,  to  take  rust  from  . 386 

metals,  gilding  for . 208 

steel,  to  take  rust  from . 386 

Polishers,  putty . 370 

Polishes,  French . 360 

Polishing  furniture . 199 

glass . 310 

marble . 309,  310 

powde-r  for  gold  articles . 218 

powd?' ,  jewelers’ . 360 

wood . 487 

Politeness . 121 

Pomade,  castor  oil . 855 

for  false  curls . 144 

Pomatums,  to  make . 855 

Pone,  Indian . 582 

Poor  iron,  to  improve . 284 

Pop-overs,  New  England . 581 

Poppy  capsules . 699 

Population,  theory  of . 361 

of  the  world . 361 

Pork  and  beans,  baked . 533 

to  boil . 534 

to  carve . 689 

chine  of,  to  stuff . 534 

choose . 531 

chops . 534 

chops  and  tomato  gravy . 534 

joints  of . 531 

roast . 534 

to  roast  a  leg  of . 534 

to  roast  a  loin  of . 534 

sausages . 535 

Portable  lemonade . 674 

Port  fires,  fireworks . 183 

Porto  Rico  tobacco,  to  imitate. .  .  .  446 

Position  in  sleep . 869 

Postage,  foreign . 362 

rates  of . 361 

Postal  orders. . . 362 


617 

359 

620 

632 

.648 

223 

34 

.359 

.599 

.599 

.599 

.599 

.599 

.599 

.600 

.600 

.600 

.563 

.600 

.603 

.600 

.601 

600 

.601 

.601 

.601 

.600 

.600 

.601 

.601 

.601 

.558 

.558 

.699 

492 

.207 

360 

.240 

240 

369 

855 

693 

843 

56 

843 

854 

843 

843 

853 


988 


The  greatest  architect,  and  the  one  most  needed,  is  hope. 


Posts,  preservation  of . 

.179 

Poultry  and  game,  to  choose . 

.536 

Potato  biscuit . 

.580 

lice . 

.365 

bread . 

.576 

for  market . . 

.365 

bug,  to  destroy . 

.363 

pulverized  bones  for . 

.365 

croquettes . 

.555, 

roup  in . 

.365 

paste . 

.592 

Powder  for  bronzing . 

.  54 

pudding . 

.602 

(face),  rose . 

.366 

puff . 

.572 

grey  . 

.697 

rolls . 

.578 

Dover’s  . 

.784 

rot,  Barnet’s  preventive  for. 

.363 

liquorice  . 

.698 

salad . 

.585 

Gregory’s  . 

.697 

scones . 

.572 

(pearl),  complexion . 

.366 

soup . . 

.504 

Seidlitz  . 701, 

734 

snow . 

.572 

starch . 

.701 

souffle . 

.573 

(cleansing),  for  horses . 

.253 

Potatoes,  average  yield  per  acre. 

.140 

(condition),  for  horses . 

.253 

to  boil . 

.571 

tooth  . 

.889 

broiled . 

.572 

Powdering  substancesfor  medicines 830 

duchess . 

..572 

Power,  horse . 

.264 

earthing  up . . . 

.363 

Pox,  chicken . 

.724 

fried . . 

.572 

COW . 

.743 

(frosted),  starch  from . 

.419 

small . 871, 

,872 

to  keep  from  sprouting . 

.663 

swine  . . 

.887 

mashed . 

.572 

P.  P.  c . 

.174 

raising  under  straw . 

.363 

Precautions  in  giving  medicines.  . 

.831 

scalloped . 

.572 

Prepared  chalk . 

.  88 

seed . 

storing . 

..391 

.662 

Preservation  of  botanical  speci¬ 
mens  . 

.  44 

sweet . 

.363 

of  honey  . 

.664 

(sweet),  storing . 

.663 

of  wood . t ....... . 

.485 

yield  in  lbs.  per  acre . 

.224 

Preservatives  for  skins . 

404 

Potash,  acetate  of . 

.699 

Preserved  apple . 

.617 

antidote  for  . 

.853 

cherry . 

.618 

bicarbonate  of . .  . 

.699 

citron . 

.618 

bromide  of . 

.699 

currants . 

.619 

chlorate  of . 

.699 

peaches  . 

.619 

citrate  of . 

.700 

pineapple . 

.  619 

iodide  of . 

.700 

tomatoes . 

.621 

nitrate  of  . 

.700 

plum . 

.619 

permanganate  of . 

.700 

rhubarb  . . . 

.621 

for  water  closet  drains . 

.759 

Preserving  animals  . 

.366 

Pot  pie,  chicken. . 

.563 

apricots . 

.618 

Pots  (iron),  to  mend . 

.364 

bark, . 

.  20 

Potted  beef . 

.515 

butter  fresh . 

.  59 

veal  . 

.528 

cider . 

.670 

Poultices,  mustard . 

.883 

the  complexion  . 

.731 

surgical  . 

.882 

crab  apples . 

.618 

365 

.  166 

breeding  . 

.364 

eye  sight . .  • 

781 

feeding  of . . . 

.365 

fresh  meat 

.653 

To  live  is  not  merely  to  breathe;  it  is  to  act.  9S9 


Preserving  green  grapes . 619 

green  peas . 662 

health,  rules  for . 806 

ice . 661 

meats  with  borax .  43 

milk . 654 

mushrooms . 662 

parships . 571 

plums . 620 

quinces . 620 

raspberries . 620 

strawberries . 621 

yeast . . 660 

Press,  writing  for . 492 

Pressed  chicken . 539 

Pressure  of  bed  clothes,  apparatus 

to  relieve . 886 

Preventing  fires . 181 

Prevention  of  cholera,  rules  for.  .  .727 

Pride,  avoid . 119 

Priming . 116 

Printed  sheets,  to  clean . 366 

Printers’  type  metal . 316 

Printing  in  colors . 116 

ink  rollers,  caoutchouc  for. ...  65 

rollers . 367 

by  sun  on  fruit . 196 

Prints,  to  bleach . 366 

varnish  for . 463 

Pronunciation . 367 

rules  of . 367 

_  roperties  of  drugs . 762 

Prophylactics,  definition  of . 828 

Proportions  in  cooking . 679 

Proud  flesh,  to  remove . 855 

Prussian  blue .  35 

blue,  Turnbull’s . 368 

Prussic  acid,  antidote  for . 853 

Prune  pudding . 602 

stewed . 604 

whip . 602 

Pudding,  potato . 602 

prune . 602 

rice . -602 

rice  and  apple . 602 


Pudding,  suet . 602 

tapioca . 602 

tomato . 603 

Puffs . 597 

potato . 572 

cream  for . 597 

Pulled  bread . 579 

Pulse . 855 

to  lower . 694 

Pumice  for  horse’s  foot . 250 

stone . 368 

Pump,  self-acting  nautical . 368 

Pumpkin  pie . 595 

Pumpkins,  drying . 659 

Punch . 675 

frozen  milk . 613 

milk . fi75 

Punctuality . 121 

Punctuation . 369 

points,  danger  of  misplacing .  .  369 

Puree  of  brussels  sprouts . 499 

Purgative . 694,  697,  699 

balls  for  horses . 244 

definition  of . 828,  856 

pills . 735 

(rhubarb  and  magnesia)  for 

children . 735 

Purifier,  charcoal .  92 

Purifying  the  blood . 713 

Purple  stain  for  musical  instru¬ 
ments  . 326 

Pus . 856 

Putty,  glazier’s . 369 

for  leaking  bungs .  70 

polishers . 370 

to  remove . 370 

to  soften . 369,370 

Puttying . US 

Putrid  water,  to  prevent . 472 

water  to  purify . 472 

Puzzles . 370 

boss  or  fifteen . 371 

diamond . 370 

the  thirty-four . 371 


990 


Hasty  marriage  seldom  proveth  well. 


Q 


Quail . 536 

Quality  of  iron,  to  test . 283 

Quassia . 766 

Queensware,  to  make . 371 

Questions,  food . 684 

Quicklime  as  disinfectant . 756 

Quick  match  for  fireworks . 183 


Quills,  German  method  of  prepar¬ 


ing . 3~2 

Quinces,  to  cultivate . 372 

marmalade . 627 

to  preserve . 620 

Quinsy  or  tonsilitis . 857 

Quinine . . . 700 

tooth  powder . 890 


Nothing  is  more  like  an  honest  man  than  a  rogue. 


991 


R 


R.  S.  V.  P . 174 


Rabbit,  barbecued . 541 

habits  of . 372 

welsh . 565 

Rabbits . 536 

to  cook . 541 

to  feed . 373 

to  keep  from  barking  apple 

trees .  15 

kinds  of . 372 

to  rear . 372 

to  trap . 373 

Raccoon,  to  catch . 373 

skins,  to  prepare . 373 

Radish,  horse . 264 

Rag  carpets . 373 

Ragout  of  mutton . 522 

Railings,  (iron),  decay  of . 283 

Rain,  dripping . 158 

to  produce . 374 

Raisin  cake . 644 

Rancid  butter .  60 

Rape  oil,  to  purify . . 334 

Rash,  rose... . .826 

Raspberries . 374 

to  preserve . 620 

Raspberry  cordial . 672 

ice  cream . .611 

icing . 636 

jam . 630 

syrup . 634 

syrup  for  mineral  waters ....  435 

water  ice . 613 

Rasps  and  files . 179 

to  recut  when  old . 180 

Ratafia  ice  cream . ....611 

Rats,  to  destroy . 375 

Razor,  to  hone  and  strop . 376 

paper . 376 

strop  paste. . 376 

strops,  to  renovate . 376 

Red  Berkshire  hog . 239 

cement .  87 

currant  water  ice . 612 

lead . 377 


Red,  Venetian . 377 

water  in  sheep . 398 

writing  ink . 279 

Reds . 377 

Redness  and  burning  of  hands ....  804 

Reels  for  fishing . 184 

Refrigerant  and  diaphoretic . 700 

and  laxative . 698 

and  tonic . 697 

Refrigerants . 771 

definition  of . 828 

Refrigerator,  home  made . 377 

Registered  letters . 362 

parcels . . 362 

Remedial  exercises . 779 

Remedies,  well-tried,  for  horses. .  .244 

Remedy  for  ringbone . 256 

for  smoking  chimneys . 101 

for  smut  in  wheat  . 407 

Rennet . 377 

mode  of  use.  .  . 378 

Renovating  clothes . Ill 

Requisites  for  a  successful  law  suit.  293 

Restoring  rancid  butter . 60 

Resolvent,  counter  irritant . 697 

Restorative . 698 

Restoring  color. . . 117 

Results  of  saving . 388 

Resuscitating  drowned  person ....  761 

Retorts,  cement  for .  84 

Reversi . . . 378 

Reviver  for  black  silk .  399 

Rheum  in  birds .  27 

Rheumatism  . 3 1 3,  857 

alterative  for . 858 

liniment  for . 858 

ointment  for . 859 

remedies  for. . .' . .858,  859 

Rhubarb  . 700,  770 

to  dry . 659 

compound  tincture  of . 752 

growing  . 378 

and  magnesia  purgative  for 

children. . . 735 

preserve . 621 


692 


It  is  impossible  to  be  just  if  one  is  not  generous. 


Rhubarb,  stewed . 604 

transplanting . 378 

Ribs  of  beef,  braised . 515 

Ribbons,  to  keep . 379 

Rice  and  apple  pudding . 599,  602 

balls . . 551 

bread  ...... . 576 

croquettes  . 555 

flour  cakes  .  . . 583 

flour  cement .  87 

pudding  . 602 

with  lamb . 519 

with  veal . 528 

Rich,  how  to  get . 379 

Ringbone  in  horses . 255 

remedy  for. . 256 

Rings  . 380 

to  remove  tight . 380 

Ringworm . 859 

in  horses . 256 

remedies  for . 859-860 

Rising  early . 774,860 

Rissoles,  beef . 552 

Roads,  repairing . 380 

Roaring  in  horses . 256 

Roast  beef . 516 

beef,  Yorkshire  pudding  for.  .516 

chicken . 539 

fowl  . 539-540 

goose  . 540 

lamb  . 519 

lamb,  mint  sauce  for . 549 

meat  gravy . 548 

partridges . 540 

pork . 534 

veal . 529 

Roasted  ham . 532 

onions  . 570 

snipe . 541 

Robins,  how  to  feed . 381 

how  to  tame . 381 

Rock  almond  biscuits . 637 

blasting . 381 

Rockets,  sky,  fireworks . 183 

Rockwork,  artificial  coral  for . 381 

Rollers,  printing . 367 

Rolls,  hot . 580 

Parker  house . 577 

potato . 578 

Roly  Poly . 605 


Roman  candles,  fireworks . 183 

numerals . 331 

Roofing,  cheap . 381 

Roofs,  composition  for . 381 

fireproof  paint  for . 339 

fireproof  wash  for . 382 

of  houses  cement  for .  85 

moss  on . 383 

thatch . 382 

tin . 381 

waterproof  wash  for . 382 

Room  to  cool . 860 

to  remove  mold  from . 321 

(dark)  to  lighten . 383 

(plaster)  cement  for .  85 

Root  beer. . . . 666 

Roots,  to  dry . 383 

to  preserve . 383 

Ropes  to  compute  strength  of . 383 

to  make  flexible . 384 

Roquefort  cheese . 663 

Rose  leaves . 768 

pink . 377 

trees,  to  clear  from  blight ....  384 

Roses,  to  kill  mildew  on . 384 

otto  of . 336 

Rosebud,  to  preserve . 384 

Rosewood  furniture . 384 

to  imitate . 384 

Rouge,  jeweler’s . .286 

Round  worms . 906 

Roup  in  poultry . 365 

Rot  (hoof),  in  cattle .  77 

Royal  cream . 597 

Rubber  boots  or  shoes,  to  mend.  41 
cement  for  wood  or  metal. ...  83 

hose,  to  mend . 264 

(India),  artificial . 275 

waterproof  for  boots  or  shoes.  40 

Rubefacients,  definition  of . 828 

Rug,  to  make . 385 

sheepskin,  to  clean . .385 

Rugs,  fur,  to  manufacture . 201 

hearth . 385 

Rules  of  conduct . 118 

for  croquet . 140 

eating . 775 

lawn  tennis . 440 

making  cider . 667 

painters . .337 


993 


Fortune  knocks  once  at  least  at  every  man’s  door. 


Rules,  physical  training . 841 

preserving  health . 806 

prevention  of  cholera . 727 

Rum,  bay . 802 

Runaway  horses,  to  prevent  injury 

from.  ..  . . 256 

Runnet . 377 

Rupture . 860 

in  horses . 256 

Russe,  charlotte . 598 

Russia  leather . 296 

Rust,  iron,  to  prevent . 283 

to  keep  from  bright  steel .....  420 

to  keep  from  iron  or  steel . 386 

to  keep  from  knives . 288 

to  keep  from  lightning  rods . .  .  386 

to  keep  from  metal  roofs . 386 

to  keep  from  stoves . 427 

to  keep  from  tools . 447 


Rust,  to  keep  from  wire . 386 

to  keep  from  unused  steel 
articles . 420 


to  protect  iron  or  steel  from .  .  385 
to  preserve  polished  iron  from .  282 
to  protect  wrought  iron  from .  .  386 
to  remove  from  polished  iron 
. 386,387 

to  remove  from  polished  steel 
. 386,387 


to  remove  from  steel . 420 

to  take  from  fire  irons . 387 

Rusty  plows,  to  clean . 358 

Rye  bread . 576 

to  cultivate . 387 

muffins,  fried . 581 

mush . 583 

Rhymes,  memory . 314 


994 


Good  husbandry  is  the  first  step  toward  business. 


s 


Sachet  perfumes.  . i . 352 

Saddle  of  mutton . 522 

of  mutton,  to  cook  plain . 522 

of  mutton,  to  roast . 522 

Safes,  to  prevent  mold  in . 321 

Sage,  to  cultivate . 387 

Sago  bread . 576 

jelly . 607 

St.  Vitus’s  dance  or  chorea.  .  .  728,  860 

Salad,  beet  root . 584 

cabbage . 584 

cabbage  and  roast  pork . 586 

chestnut . 584 

chicken . 584 

of  cold  meat . 585 

cucumber . 584 

egg . 584 

French  dressing  for . 584 

Italian . 584 

lobster . 585 

mayonnaise  dressing  for . 584 

plain . , .  585 

potato . 585 

sauce . 549 

tomato . 585 

vegetable . 585 

Salep  mucilage . 324 

Salicylic  acid . 700 

Salivation . 861 

Salmon,  baked . 509 

to  broil . 509 

scalloped . 510 

to  serve . 688 

Sally  lunns . 580 

gems . 580 

Salt . 686 

of  lemons . 297 

mackerel,  broiled . 508 

Salts,  Epsom . 770 

(inexhaustible),  for  smelling 

bottles . 387 

Salted  almonds . 649 

Salting  cabbage  plants .  61 

Salve,  black  healing . 861 

for  felons . 784 


Salve,  for  lips .  .  .  821 

Sal  volatile . 700,  765 

Sand  crack  in  horse’s  foot . 250 

Sand  paper  (superior),  to  make.  .  .  387 

Sandwiches,  cake . 644 

peanut . 563 

Saratoga  chips . 572 

Sardine  canapes . 510 

Sarsaparilla . 700 

fluid  extract  of . 388 

mead . 675 

syrup  for  mineral  waters . 436 

Sashes  (window),  to  keep  in  place  485 

to  prevent  rattling . 484 

Sauce,  apple . 546 

boiled  cider . 608 

bread . 546 

caper . 547 

chutney . 547 

cranberry . 547 

cucumber . 547 

fish . 548 

for  fowls . 548 

horseradish . 548 

lemon . 608 

lobster . 548 

Lyonnaise . 548 

Mayonnnaise . 549 

mint . 549 

piquant . 549 

plain  brown . 547 

royal  for  plum  pudding . 549 

salad . 549 

sharp,  for  venison . 549 

shirley . 549 

tomato . 550 

white . 550 

white  stock  for . 497 

wine . 608 

Worchestershire.  .  .  . 550 

Wow  wow.  .  .  551 

Sauerkraut . 591 

Sausages,  adulterated . 682 

boiled . 535 

breaded . 563 


What  is  learned  in  the  cradle  lasts  to  the  grave. 


995 


Sausages,  German . 535 

omelette . 557 

pt>rk . 535 

Spanish . 535  . 

Saving,  results  of . 388 

Savory  omelette . 557 

Saw,  to  put  in  order . 389 

teeth,  shape  of . 388 

Saxon  or  Dresden  china,  to  make.  103 

Scabie  or  itch . 816 

Scab  in  sheep . 396 

Scald  head  in  infants . 805 

Scalds . 313 

and  burns . 720 

chalk  ointment  for . 721 

Scaling  steel . 421 

Scall,  papulous . 480 

Scalloped  apples . 606 

cod . 508 

fish . 506 

oysters . 509 

potatoes . 572 

salmon . 510- 

squash . 573 

tomatoes . 573 

tongue . 565 

Scarfs,  China  crape,  to  wash . 104 

Scarlet  fever . 785,  786,  787 

Scent  bag,  lavender . 292 

Scheele’s  green . 227 

Schwab’s  rules  for  success . 430 

Sciatica . 861,  862 

Scones,  potato . 572 

Scorched  linen,  to  restore . 301 

Scotch  brose . 563 

eggs . 558 

method  of  cleaning  woolen 

shawls . 393 

woodcock . 553 

Scours,  to  cure  in  calves .  63 

Scrap  books,  paste  for . 348 

Scraped  lint,  surgical  uses  for . 881 

Scratches . 862 

in  horses . 256 

on  varnish . 463 

Screws  and  nuts,  to  loosen . 389 

in  soft  wood . 389 

Screens,  fire,  paper . 182 

Scrofula . 862,  863 

Scurf  on  head . 806 


Scurvy . 863 

Sea  bathing . 708 

water,  to  make .  17 

Seas,  size  of . 390 

Seasickness . 864 

Sealing  compound  for  bottles .  44 

wax . 476 

Seasoned  wood . 486 

Seasons . 864 

Secret  correspondence,  ink  for.  . .  .276 

Secret  writing  (cryptography) . 143 

Sedative  and  astringent . 698 

definition  of . 828 

and  stimulant . 695 

lotion  for  pain . 840 

Seed  barley . :-.391 

biscuits,  English . 638 

corn . 391 

to  improve . 392 

oats . 391 

quantity  required  per  acre ....  390 
quantity  required  for  a  given 

number  of  lulls .  390 

selection  of . 390 

weight,  per  bushel . 390 

wheat . .391 

retain  vitality . 391 

to  test  vitality  of . 392 

Seidlitz  powder . 701,  734 

Selecting  furs . 200 

horses . 240 

Selection  of  good  pigs . 354 

of  stock  (cows) . 128 

Self  praise,  avoid . 121 

Self-sucking  cows .  137 

Sending  for  the  doctor . 865 

Senna . 700,  770 

and  castor  oil  confection . 735 

confection . 734 

and  manna,  to  make  palatable.  651 

Servants,  treatment  of . 392 

Setting  of  hens,  to  prevent . 238 

traps . 451 

Sewing  machines,  oil  for . 334 

how  to  use . 392 

Sex  of  eggs . 165 

Shade  trees,  best  to  plant . 454 

value  of . - . 454 

Shadow,  to  measure  height  of  tree 

by  its . '455 


996 


He  can  want  nothing  who  has  God  for  his  friend.. 


Shampoo  liquid  . 393 

Shank  jelly . 522 

Shaving  liquid.  . . 393 

paste . 393,  411 

soap . 410 

Shawls,  (woolen),  Scotch  method 

of  cleaning.  .  .  . , .  393 

Shearing  sheep,  directions  for . 396 

Sheathing  for  ships . 316 

Sheep  and  morocco  dyeing . 163 

age  of,  how  to  tell . 393 

care  and  management  of . 393 

catarrh  in . 394 

to  cure  foot  rot  in . 395 

directions  for  shearing . 396 

hay  racks  for . 395 

inflammation  of  the  lungs.  .  .  .395 

killing  dogs . 395 

to  prevent  from  jumping 

fences . 394 

red  water  in . 396 

scab  in . 396 

stretches  in . 397 

Sheepskin  rug,  to  clean . 385 

Shellac  varnish . 461 

Shell  .work . 397 

Shells,  cocoa . 671 

etching . 397 

Sherbet . 675,676 

Persian .  676 

strawberry . 611 

veal . 676 

Shingles,  fireproof  wash  for . 398 

to  prevent  decay  of . 398 

Shining  shoes,  blacking  for . 30 

Ships,  metal  sheathing  for . 316 

Shirley  sauce . 549 

Shivering . 865 

Shocks,  violent . 866 

Shoe  blacking,  automatic . 31 

leather,  preservation  of . 296 

Shoe.3  and  boots,  care  of .  40 

rubber,  to  mend .  41 

soles  of,  to  make  waterproof.  .  41 

squeaking,  to  prevent .  41 

summer,  to  preserve  through 

winter .  41 

waterproof  composition  for. ...  41 

care  of . 398 

French  polish  for . 360 


Shoes,  India-rubber  waterproof  for.  40 


kid,  to  clean .  40 

kia,  to  restore  color  of .  41 

kid,  to  soften .  41 

pegged,  to  prevent  ripping.  .  .  40 

varnish  for . 463 

to  waterproof .  42 

(white  jean)  to  clean .  39 

Shoeing  horses . 257 

Shooting  snipe . 407 

Shortcake,  apple . 603 

currant . 604 

John  Wanamaker’s . 604 

orange . 603 

peach . 603 

strawberry . 603 

Shoulder  braces,  instead  of . 866 

of  lamb . 51 

mutton,  boiled . 523 

mutton,  to  dress . 523 

to  roast . 523 

Shoulders,  big,  in  horses . 245 

galled,  in  horses . 251 

Shower  bath . 708 

Shrinking  flannels . 187 

Sialogogues,  definition  of . 828 

Sick  and  old,  diet  for . 867 

cautions  in  visiting . 398 

children,  nursing . 838 

food  for . 867 

room,  pure  air  in . 867 

Sickness  in  milk . 833 

Sifting,  in  medicines . 830 

Sight,  distance  of . 399 

Signatures,  to  take  fac-simile  of.  .  .399 

Signs  of  disease  in  children . 725 

weather . 476 

Silence . 299 

Silk  (black),  reviver . 399 

bleaching .  35 

to  dye . 161 

gilding  on . 399 

hat,  care  of . 235 

to  keep . 379 

to  remove  grease  from.  .  .400,  417 

restoring  color  to . 399 

to  take  grease  spots  from . 399 

to  wash . 399 

wrinkled . 400 

to  renovate . 399 


He  is  rich  who  is  contented. 


997 


Silver,  to  clean . 400,  401 

counterfeit . 401 

door  plates,  to  clean . 153 

.fine  white  German . 401 

frosted . 401 

German . 401 

to  give  luster  to . 400 

and  gold  amalgam  for .  9 

or  gold,  to  enamel . 219 

grey  dye  for  straw  hats . 428 

imitation . 401 

to  keep  bright . 401 

lace,  to  clean . 289 

mixture  for  cleaning . 401 

ornaments,  to  clean . 400 

pinchbeck . 401 

plate,  to  take  stains  from . 400 

plated  candlesticks,  to  clean.  .  65 
plated  ware,  how  to  clean.  .  .  .357 

plating . 401 

plating  copper . 124 

plating  on  iron . 169 

solder . . . 413 

solution  for  electro-plating.  .  .  168 
spoons,  to  remove  medicine 

stains  from . 419 

stains,  to  remove  . 400 

Silvering  iron . 284 

leather . 294 

to  test . :  . .  .  208 

Sincerity . 299 

Sinks,  drains,  disinfectant  for ...  .  150 
Sit  on  haunches,  to  make  a  horse .  .  260 

Six  per  cent  interest  table . 282 

Size,  currier’s,  for  tanning . 439 

isinglass . 285 

Sizing  for  gilding . 209 

Skating,  hints  on . 402 

Skin,  cold  cream  for  the . 868 

discolored . 867 

grafting . 867 

irritation,  camphor  ice  for.  .  .  .868 

salve,  balm  of  gilead . 868 

to  soften  the . 868 

to  whiten  and  soften . 406 

Skins,  to  dress . 148 

dressing  and  tanning . 404 

and  furs,  coloring  and  dyeing. 403 
preservatives  for . 404 


(small),  stretching  and  curing  405 


Skins,  (squirrel),  to  tan . 418 

tanning  and  buffing  for  glovesl48 

valuable  vs.  worthless . 450 

Skinning  animals . 238 

muskrats . 327 

otters . 336 

Skirting,  currier’s,  for  tanning.  .  .  .439 

Skunks,  farmers’  trap  for . 453 

Skunk  skins,  to  deodorize . 406 

to  trap.  . . 405 

Skyrockets-fireworks . 183 

Slaw,  cabbage . 568 

Sleep . ^06 

for  brainworkers . 369 

for  children .  99 

position  in . 869 

sure  way  to  bring . 868 

Sleeping  after  eating . 870 

together . 869 

Sleeplessness . 406 

or  wrakefulness . 870 

Sleep-producing . 701 

Sleepwalking  or  somnambulism.  .  .  874 

Slough  . 871 

Small  birds .  30 

Small  pox . 871,872 

darkness  in  treating . 873 

pitting  in . 872 

Smell,  (bad),  in  a  room,  to  get  rid  of407 

of  paint,  to  remove . 342,  407 

Smelling  bottles,  inexhaustable  salts 

for . 387 

Smoke,  to  prevent  in  furnace . 198 

to  prevent  in  steam  boilers.  .  .  37 
stains,  to  take  out  of  marble.  .310 

Smoked  hams,  to  keep . 533 

Smoking  chinfneys,  remedy  for.  .  .101 

Smut  in  wheat,  remedy  for . 407 

Snails  and  slugs . 406 

Snake  bites . 313,  710 

in  cattle,  remedy  for .  78 

Snares . - . 407 

Sneezing . 873 

Sniffles  or  snuffles . 873 

Snipe,  how  to  shoot . 407 

to  roast  by  open  fire . 541 

Snow . 408 

Snuffles,  or  Sniffles . 873 

Soap . 408 

a  la  rose . 411 


998 


Talking  is  not  always  to  converse. 


Soap,  bayberry . 410 

bleaching . 410 

bubbles,  large  and  long-lasting411 

camphorated . 408 

carbolic  acid.  .  .  . , . 408 

(chemical)  for  taking  grease 

from  cloth . 408 

cinnamon . 408 

for  the  complexion . 732 

economical . 411 

frangipanni . 409 

floating . 409 

Fuller’s  earth . 409 

gall,  for  ribbons . 409 

grease,  to  preserve . 409 

grease,  to  purify . 409 

•  hard . 409 

labor-saving  .  . . 409 

liquid . 410 

myrtle . 410 

orange  flower . 410 

palm . 410 

shaving . ,  .  .410 

toilet . 410 

Sociability . 121 

Social  evenings . 175 

Soda,  cream . 673 

preparations . 700 

salicylate  of . 701 

sulphate  of . 701 

Sofas  and  ottomans . 412 

Soft  cement  for  corks .  87 

Soft-shelled  eggs . 165 

Softening  of  brain . 717 

cast  iron  for  drilling .  71 

Soil  for  pears . 351 

Solder,  common . 412 

hard . 412 

to  make  adhere  to  brass . 412 

to  made  adhere  to  copper . 412 

silver . 413 

soft . 412 

for  soft  articles . 412 

Soldering . 412 

castings .  71 

(soft),  liquid  for . 413 

Soles,  fillet  of . 559 

Soluble  glass  for  paint . 413 

Solution  for  cleaning  brass . 48 


Somnambulism  or  sleep  walking  ..  .  874 


Soothing  syrup  for  colic . 731 

Soporifics,  definition  of . 828 

Sore  breasts,  horses . 245 

mouth  in  cattle .  78 

throat . 892 

throat,  clergyman's . 894 

throat,  gargles  for . 893 

throat,  liniment  for . 894 

throat,  remedies  for . 894 

Sores,  bed . 874 

charcoal  for .  93 

Soreness  from  coughs . 742 

Sorghum  culture . 413 

Sorrel,  to  remove . . , . 414 

Sorry,  you  will  never  be . 414 

Souffle,  apple . 613 

chicken . 539 

chocolate . 614 

lemon . 614 

meat. . 561 

potatoes . 573 

tomato . 564 

veal . 529 

Soup,  asparagus . 498 

beef  and  barley . 499 

beef  broth . 498 

beef  tea . 498 

broth  of  fragments . 501 

cabbage . 499 

calf’s  foot,  broth . 499 

celery . 49 

chantilly . 500 

chicken  broth . 500 

chicken,  for  invalids . 500 

clam  chowder . 500 

clear,  with  croutons . 500 

clear  stock . 497 

coloring  for . 497 

corn . 500 

cream  of  barley . 498 

fish  chowder . 500 

fried  bread  for . 498 

green  pea . 503 

gumbo . 501 

hotch-potch . 501 

julienne . 501 

mixed  stock . 497 

mock  turtle . 502 

mulligatawny . 503 

oyster . 502 


Millions  for  defense,  but  not  one  cent  for  tribute. 


999 


Soup,  potato . 504 

Prof.  Boyd’s . 499 

puree  of  Brussels  sprouts . . . . .  499 

stock  for . 497 

tomato . 504 

turkey . 504 

veal  broth . . . .  504 

vegetable . 504 

water  gruel . 501 

Webster’s  chowder . 504 

white . 504 

white  macaroni . 502 

white  stock  for . 497 

Sour  cider,  to  sweeten . 670 

milk  griddle  cakes.  .  .  .......  582 

milk  biscuit . 579 

Southern  chicken . 539 

egg  bread . 577 

Sows,  near  farrowing,  treatment  of  414 

Spanish  bun . 607 

sausages . 535 

Spasm . 874 

opium  enema  for . 875 

Spatter  work . 414 

Spaulding’s  glue . 217 

Spavin  cure  for  horses . 258 

Speaking,  faults  in . 415 

Specimens,  botanical,  to  dry . 44 

Spectacles,  when  needed . 781 

Speed  of  birds . 416 

Spelling,  hints  on . 417 

Spencer’s  hair  dye . 233 

Spice  cakes . 644 

gingerbread . 641 

Spiced  cherries . 632 

currants . 544 

grapes . 632 

plums . 632 

Spinach . 875 

average  yield  per  acre . 140 

to  boil . 573 

Spinal  affections,  liniment  for. . .  .875 
Spirits,  percentage  of  alcohol  in.  . .  8 

Spitting  of  blood . 713 

Spleen,  chronic  inflammation  of.  .875 

Splinters,  to  extract . 875 

Splint  in  horses . 258 

(surgical),  extemporized . 886 

Splitting  of  logs  and  planks,  to 

prevent . 303 


Splitting,  wood . 486 

Sponge,  to  bleach . 417 

bread . 578 

to  clean . 416 

cake . 644 

cheap . 645 

lemon . 605 

paper . 417 

peach . 605 

Spoon,  medical . ' . 693 

silver,  to  remove  medicine 

stains  from . 419 

Sprain . 313,  876 

(horse),  liniment  for . 253 

in  horses,  treatment  of, . 258 

liniments  for . 876 

Sprouting,  to  prevent  potatoes ....  663 

Spruce  beer . 666 

Squash,  cultivation  of . 417 

pie, . 595 

scalloped . 573 

(summer),  to  cook . 573 

Squeaking  boots  and  shoes,  to 

prevent .  41 

Squill . 701 

Squinting.  . 418,  877 

Squirrel  skins,  to  tan . 418 

how  to  manage . 418 

to  trap . 418 

Stable  on  fire,  to  bring  horses  out 

of . 181 

for  horses . 243 

horse,  to  deodorize . 244 

manures . 305 

Stacks,  to  ventilate.  .  . . 235 

Staggers  in  horses . . . 258 

Stain  (black),  for  wood . 418 

(blue),  for  wood . 418 

(cherry),  for  wood . 418 

(ebony),  for  wood . 418 

for  floors . 419 

(purple),  for  wood . 419 

(red),  for  wood . . 419 

Stains,  from  broadcloth,  to  remove  52 
(fruit),  to  remove  from  linen.  .301 

(fruit),  to  remove . 660 

(ink),  to  remove . 419 

(ink),  to  remove  from  linen.  .280 
(ink),  to  removefrom  books.  .  279 
on  ivory,  to  remove . 286 


1000 


Patience  is  the  chiefest  fruit  of  study. 


Stains,  (medicine),  to  remove  from 


silver  spoons . 419 

(nitrate  of  silver),  to  remove.  .419 
to  remove  from  mahogany .  .  .  305 

to  remove  from  paper . 345 

to  take  from  silver . 400 

to  take  from  silver  plate . 400 

Stained  glass . 213 

Staining  marble,  colors  for . 310 

Stair  carpet,  to  make  last . 67 

to  sweep .  69 

Stammering,  to  cure . 419 

Stamps,  ink  for . 276 

Stand,  to  teach  a  horse  to . 261 

Standard  time . 443 

Starch  from  frosted  potatoes . 419 

(gum  arabic),  for  muslins.  .  .  .420 

powder.  .  .  . 701 

Stars,  fireworks . 183 

State  of  lungs,  how  to  ascertain . . .  824 

States,  interest  laws  in  . 281 

Steaks,  Hamburg . 514 

Steam  pipes,  cement  for . 85 

Steel,  annealing . 421 

articles  (small),  bluing . 422 

(bright),  to  preserve  from  rust  420 

(burnt),  to  restore . 421 

cast,  for  edge  tools .  72 

to  distinguish  from  iron . 421 

cast,  English .  71 

cast,  to  restore  when  burned.  71 

to  color  blue . 421 

to  keep  from  rust . 385,  386 

plates,  transferring  to  glass.  .  .213 
plows,  transparent  blue  for.  .  .422 

to  preserve . 420 

to  preserve  from  rust . 420 

to  remove  bluing  from . 421 

scaling . 421 

to  stain  blue . 316 

to  stain  gray . 316 

tempering . 420 

to  toughen . 421 

varnish  for . 460 

Steers,  to  prevent  from  jumping 

fences . 394 

Stew  dishes,  to  tin . 125 

Irish . 522 

oyster . 503 


Stewed  apples . 604 

beets . 567 

cabbage . 568 

celery .  569 

fowl  with  onion . 540 

larks . 540 

meat . 562 

mushrooms . 570 

peas . 571 

peas  and  lettuce . 571 

pigeons . 541 

prunes . 604 

rhubarb . 604 

veal . 529 

Stimulant . 694,  699,  701 

definition  of . 828 

local . 768 

and  sedative . 695 

Stings,  bee . 877 

jelly  fish . 877 

nettle . 835 

wasps,  etc . 877 

Stock,  cooking  food  for . 424 

cotton  seed  for . 425 

comparative  value  of  different 

foods  for . 425 

food  for . 425 

live . 422 

(live),  improved . 423 

(live),  pure  bred . 423 

what  class  to  keep . 423 

to  improve  in  chickens .  98 

for  soup . 497 

Thorley’s  condimental  food.  .425 

veal . 529 

Stockings,  (woolen).  .  .to  wash.  . .  .426 

Stomach,  acid . 877 

acute  inflammation  of . 877 

chronic  inflammation  of.  .  .  .  .878 

wind  in . 905 

Stomachic.  ...  . 697,  700 

Stomachics,  definition  of . 828 

Stone,  artificial . 426 

coating  for  wood . 48 

facades,  to  clean . 426 

like  varnishes . 461 

pumice . . 368 

to  take  paint  from . 342 

steps,  to  remove  grease  from.  .226 
Stoneware  (English),  to  make . 426 


Nothing  is  more  shortlived  than  pride.  1001 


Stones,  gall . 793 

Stoppers  (ground  glass),  to  loosen. 212 

Storing  potatoes . 662 

sweet  potatoes . 663 

Stove . 427 

blacking . 427 

gas . 427 

to  keep  rust  from . 427 

to  mend . 427 

Stramonium . 701 

Strangles  in  horse’s  throat .  258 

Strasbourg  potted  meat . 664 

Statuary,  bronze  for .  54 

Strawberry  cordial . *  .672 

culture . 427 

ice  cream .  611 

jam . 630 

plants,  to  protect . 427 

sherbet . 611 

shortcake . 603 

syrup . : .  .634 

syrup  for  mineral  waters . 435 

water  ice . 612 

Strawberries,  average  yield  per  acre  140 

to  preserve . 621 

Straw,  hats  or  bonnets,  black  dye 

for . 428 

hats,  to  bleach . 428 

hats,  to  clean . 428 

hats,  to  dye  chestnut  brown  .  .428 

hats,  to  dye  silver  gray . 428 

hats,  to  varnish  black . 428 

matting,  to  clean . 429 

raising  potatoes  under . 363 

Straws,  cheese . 554 

Streets,  chemical  solution  for  water¬ 
ing . 474 

Strength  oi  ropes  to  compute . 383 

Strengthening  the  lungs . 824 

Stretches  in  sheep . 397 

Strictures . 878 

Stucco  whitewash . 482 

Stuffed  animals,  to  clean . 429 

beefsteak . 517 

eggs . 559 

kidneys . 561 

plums . 648 

Stuffing . 664 

for  turkey . 541 

Stumps,  to  remove . 429 


Strychnine,  antidote  for . 850 

Sty  in  the  eye,  to  cure . 782 

Styptics,  definition  of . 828 

Sublimate,  corrosive . 701 

Substitutes  for  coffee . 672 

tea . 677 

Sucking  pigs . 535 

to  roast . 535 

Success,  Carnegie’s  rules  for . 429 

Schwab’s  rules  for . 430 

Succeed,  way  to . 429 

Successful,  to  be . 430 

Sudorifics,  definition  of . 828 

Suet  dumplings . 555 

to  keep . 664 

pudding . 602 

Suffocation  from  noxious  gases. . .  .879 

Sugar  of  lead,  antidote  for . 854 

milk . 699 

Suggestions  (medical),  in  emergen¬ 
cies . .313 

Sulphate  of  zinc,  antidote  for . 855 

Sulphonal . 701 

Sulphur . 701,  769 

casting .  74 

flexible . 430 

and  potash  enema . 734 

Sulphuretted  hydrogen . 430 

Sulphuric  ether . 763,766 

compound  spirit  of . 764 

Sulphurous  acid,  to  make . 430 

Sultana  cake . 645 

Summary  of  dairy  cows . 134 

(short)  of  the  peach . 350 

Summer  diet . 687 

drinks . 676,  760 

squash,  to  cook . 573 

Sunburn  and  tan .  . 431 

wash  for . 879 

Sunflower,  the . 431 

Sun  freckles,  to  remove . 792 

printing  on  fruit . 196 

Sunstroke . 313,  743 

to  avoid . 880 

or  heat  apoplexy . 879 

Superfluous  hair . 802 

Supreme  of  eggs . 558 

chicken . 539 

Surface  to  be  bronzed . 54 


1002 


There  is  no  gambling  like  'politics. 


Surgery,  to  apply  dry  warmth  in .  . .  886 


absorbent  cotton  for . 8S2 

domestic . 880 

instruments  required  in . 881 

tow  in . 882 

Surgical  adhesive  plaster . 882 

bandages . 883,  884,  885 

compresses . 882 

dressing . 759,  881 

dressings,  materials  for . 881 

dressings,  rules  for  applying.  .881 

lint,  how  made . 881 

ointments . 882 

pads . 882 

poultices . 882 

splints,  extemporized . 886 

Swearing,  avoid . 120 

Sweat  or  perspiration . 886 

Sweating,  to  produce . 887 

profuse . 886 

Sweeny  in  horses . 258 

Sweeping  carpets .  67 

Sweetbreads,  plain . 530 

Sweet  cider,  to  keep . 670 

meats,  plum . 648 

nitre . 701 

potato  croquettes . 555 

potato  pie . 595 


Sweet  potatoes . 36 

potatoes,  storing . 663 

Swelling . 887 

of  legs  in  horses . 253 

Sisson’s  ointment  for . 719 

white . 887 

Swimmers,  Dr.  Franklin’s  advice 

to . 432 

Swimming . 431 

cramp  in . 434 

on  dry  land . 434 

to  make  life  preservers  or  belts 

for . 431 

Swine  pox . ^ . 887 

Swoon  or  fainting . 887 

Symptoms . .887 

Syrup,  aromatic  blackberry . 633 

blackberry . 633 

cherry . 633 

for  colds . 741 

currant  (black) . 633 

grape . 634 

mineral  waters . 453 

raspberry . 634 

(soothing)  for  colic . 731 

strawberry . 634 

tonic . 896 


Character  must  he  kept  bright  as  well  as  clean. 


1003 


T 


Table  covers,  to  remove  ink  from. .280 


dining . 437 

linen,  to  wash . 302 

of  measures . 312 

to  preserve  the  polish  of . 437 

to  remove  heat  marks  from.  .  .437 

weights  and  measures . 479 

Taffy . 648 

Everton . 649 

Tamarinds.  .  .  . . 769 

Taming  horses . 259 

(horse),  preparation  for . 261 

Tan  bark . 437 

and  sunburn . 431 

to  remove . 888 

Tanning .  . 701 

chemistry  of . 437 

and  buffing  deer  skins  for  gloves  148 

currier’s  paste  for . 439 

currier’s  size  for . 439 

currier’s  skirting  for . 439 

dog  skin  with  hair  on . 153 

leather . 296 

muskrat  skins  with  fur  on.  . .  .327 

old-fashioned  way . 437 

skins . 404 

squirrel  skins . 418 

without  bark  or  mineral  astrin¬ 
gents  . 438 

without  wool  or  hair . 437 

Tanks,  water . 473 

Tape  worm . 906,908 

Tapioca  pudding . 602 

with  apples . 599 

cream . 603 

Tapping  maple  trees . 309 

Taps,  gas,  to  stop  leakage  of . 205 

Tar . 702 

to  remove  from  cloth . 439 

syrup  of . 896 

Tartar,  cream  of . 696 

emetic,  antidote  for . 854 

Tart,  gooseberry . 593 

Tea,  adulterated . 682 

beef  . 677 


Tea,  camomile,  i  i . 677 

kettle,  to  clean . 439 

to  make . 677 

pots,  china . 439 

substitutes  for . 677 

Teal  or  widgeon,  to  dress . 539 

Teeth  and  gums,  wash  for . 889 

to  beautify . 888 

camphorated  dentifrice  for.  .890 

care  of . 439,  888 

cements  for . 889 

(loose)  to  fasten . 889 

myrrh  dentifrice  for . 890 

of  horse,  age  of . 240 

trades  injurious  to . 450 

Teething  or  dentition . 890 

Telescopes,  metal  specula  for . 316 

Temperance . 299 

value  of . 891 

Temperature  and  color . 440 

for  fruit . 195 

to  freeze  and  boil . 439 

Tempering  brass .  49 

steel . 420 

Tenderloin,  best  way  to  cook . 517 

Tendons,  (contracted)  in  horse... 261 

Tennis,  lawn . 440 

three-handed  or  four-handed  441 

Terra  cotta . 441 

Test  for  eggs . 664 

iron  and  copper . 284 

meat . 652 

poisonous  paper-hangings . 346 

plated  metal . 358 

Testing  quality  of  iron . 283 

soundness  of  timber . 443 

Tetter . 891 

crusted . 892 

humid . 891 

Thatch  roofs,  how  to  make . 382 

Thread  worms . 906 

Things  to  be  disinfected . 757 

Thinning  fruit . 196 

Thistles,  Canada . 441 


1004 


Good  humor  and  generosity  carry  the  day. 


Thorley’s  eondimental  food  for 

stock . 425 

Thom  apple,  antidote  for . 854 

Throat,  cut . 747 

gargles  for  sore . 893 

sore . 892 

Thrush  in  horses . 261 

Thrushes . 441 

Tic-doloreux,  to  cure . 894 

Ticketing  ink  for  grocers . 278 

Tides . 442 

Timbales,  small  macaroni . 563 

Timber,  to  test  soundness  of . 443 

why  paint  it . 442 

Time . 443 

n  different  parts  of  the  world445 

for  exercise . 779 

in  foreign  cities  compared 

with  New  York . 444 

mean  and  standard . 444 

standard . 443 

Tin,  to  clean . 445 

copper  stew-dishes . 125 

to  deposit  on  brass .  48 

labels,  paste  for . 349 

labeling  on,  liquid  glue  for.  .  .216 

pans,  to  mend  cheaply . 445 

plate,  to  ornament  by  acid.  .316 

roofs,  paint  for . 381 

Tinning  iron . 284 

Tincture  of  ginger . 740 

lemon  peel . 675 

rhubarb . 752 

Tints  for  ink . 318 

mixing  for  paints . 445 

for  paint . 318 

Tires,  bicycle,  cement.  .  ..  . .  87 

Toads . 446 

Toast,  celery . 563 

craigie . 564 

green  onion . 564 

ham . 564 

mushroom . 564 

tomato . 574 

water . 677 

Tobacco,  to  imitate  Porto  Rican 

stock . 446 

poisoning,  antidote  for . 854 

Toe  nails,  ingrowing . 894 

Togus  bread . 579 


Toilet,  the . 895 

borax  in  the .  43 

soap . 410 

vaseline  for . 895 

vinegar . 895 

Tolu . 771 

balsam  of . 707 

Tomato  figs . 635 

fritters . 560 

ketchup . 543 

marmalade . 627 

omelette . 558 

pickle . 591 

pudding . 603 

salad.  .  .  .  . . . 585 

sauce . 550 

souffle.  .  .  . 564 

soup.  .  .  . . 504 

toast . 574 

Tomatoes,  average  yield  per  acre.  140 

au  gratin . 574 

baked.  .  .  . 573 

browned . 573 

canning . 617 

cultivation  of . 447 

French  mode  of  pruning ....  447 

preserved . 621 

scalloped . 573 

Tongue . 447 

boiled . 517 

hash . 561 

scalloped . 565 

stewed . 517 

Tonic . 696,  698,  699,  766,  895 

aperient . 715 

bitter . 695,  697 

definition  of . 829 

and  stimulant . 696 

syrups . 896 

Tonsils.  . . 897 

Tonsilitis  or  quinsy . 857 

Tool  chests,  household . . 448 

closet . 448 

Tool,  art  of  grinding . 447 

(edge) ,  from  cast  steel  and  iron.  72 

list  of  useful . 448 

to  preserve  from  rust . 447 

varnish  for . . . 462 

Toothache,  remedies  for . .  .898 


1005 


Nobody  can  give  you  wiser  advise  than  yourself. 


Tooth  brushes,  care  of ...  . 
powder,  antiseptic .  .  . 

powder,  charcoal . 

powder,  quinine . 

powder,  rhatany . 

powder,  violet . 

powders . 

Top  spinning . 

Torpor . 

Tortoise-shell,  imitation  of . 

to  imitate . 

Touch  paper  for  fireworks . 

Toughening  steel . 

Tow  in  surgery . 

Toy  balloons,  gas  for . 

Toys,  varnish  for . 

Tracing  paper . 


890 
890 
890 
890 
890 
890 
.889 
.449 
.898 
.239 
.449 
.183 
.421 
.882 
.  19 
.449 
.344 


Tracings,  to  photograph  without  a 


camera  . 

Trades  injurious  to  teeth . 450 

Trailing  stars,  fireworks . 183 

Training  horses . 259 

(physical),  rules  for . 841 

Trance . 450,  722 

Transfer  ink . 278 

Transferring  pictures . 147 

Transparencies,  to  make . 450 

Transparent  marmalade . 627 

paper,  to  make . 344 

Transportation  of  vegetables . 464 

Trap,  dead  fall . 453 


farmer’s,  for  mink,  weasels, 


skunks,  etc . 453 

homemade,  for  muskrats  ....  326 

Traps,  baiting . 452 

hawk  and  owl . 235 

setting . .  .451 

Trappers,  hints  to . 450 

Trapping  foxes . 192 

mink . 318 

muskrats . * . 326 

otters . 336 

rabbits . 373 

raccoons . 373 

season  for . 450 

skunks .  405 

squirrels . 418 

Traveling  cap .  65 


Tree,  ash .  18 

average  growth  of . 454 

Trees,  fruit,  overbearing . 196 

maple,  to  tap . . . 309 

oak . 455 

pear,  care  of . 351 

shade,  best  to  plant . 454 

shade,  value  of . 454 

height,  from  its  shadow . 455 

Tremens,  delirium . 750 

Trichiniasis . 898 

Tricks  of  horsedealers . 262 

Tripe  ,  to  prepare  and  pickle . 664 

Troches,  Brown’s  bronchial . 719 

Trot,  to  make  a  horse . 260 

Trout,  to  boil . ,510 

to  fry . 510 

Troy  weight,  table  of . 479 

Tuba  root . 455 

Turkey . 455.  536 

to  bake . 542 

carpets,  to  sweep . 69 

to  carve . .  689 

charcoal  for . 455 

hash . 565 

hashed . . . 561 

legs  of,  deviled . 565 

to  rear . ..  .  455 

soup . 504 

stuffing  for . 541 

Turkish  mode  or  making  coffee.  . .  .671 

Turnbull’s  prussian  blue . 368 

Turnips,  average  yield  per  acre ....  140 

to  cook . 574 

creamed . 574 

to  dress . 574 

fly  on,  to  destroy . 456 

with  white  sauce . 574 

Turpentine . 701 

enema  for  worms . 907 

to  remove  from  cloth . 439 

varnish . 462 

Tumor . 899 

camphorated  ointment  for ....  899 

Tweeds,  waterproof  for . 475 

Twilight . 456 

Type,  ink  for . 276 

metal . 316 

Typhoid  fever . 788 


1006 


He  who  praises  everybody,  praises  nobody. 


u 


Ulcer . 899 

on  horses. . 250 

liniment  for . 900 

lotions  for . 900 

ointments  for . 900 

Ulceration  df  mouth . 833 

of  mouth,  alum  confection  for  894 

Ultramarine . 456 

blue .  35 

to  detect  adulterated . .  456 


Umbrellas,  to  lengthen  the  life  of.  .457 

Unfermented  bread . 575 

Uninflammable,  to  render  dresses. .  155 

Unsound  horses . 241 

Ure’s  ink  for  grocers’  tickets . 278 

Urine . 900, 901 

stoppage  of  in  horses . 262 

Uterine  haemorrhage,  to  prevent . . .  797 
Utility  of  fruit . 683 


We  do  not  always  like  those  whom  we  admire. 


1007 


V 


Varnish  for  balloons . 458 

black  japan . 458 

blacking .  32 

book-binders’ . , ...  38 

brushes,  care  of . 458 

for  coal  buckets . 458 

for  glass . 458 

glaze . 458 

gold . 459 

gold  colored  copal . 459 

for  grates . 226 

green . 459 

gum  elastic . 459 

for  harnesses . 234 

impermeable . 459 

India  rubber . 459 

for  iron . 459 

Italian . 460 

japan . 460 

lac . 460 

mahogany . 461 

to  make  violet  color  for . 466 

for  maps . 308 

mastic . 461 

oak . 461 

oil . 461 

paint  to  clean . 463 

for  paper . .  .463 

for  prints . 463 

scratches  on . 463 

seedlac . 461 

shellac . 461 

for  shoes . 463 

for  steel . 460 

stonelike . • . 461 

for  tools . 462 

for  toys . 449 

turpentine . 462 

for  violins . 463 

waterproof.  . . . 462 

white  china . 462 

white  copal . 462 

white  hard . 462 

Varnished  furniture . 200 

surfaces,  to  polish . 462 


Varnishes,  care  of . 458 

Varnishing . 457 

cleaning  paint  for . 475 

Valerian . 702,  765 

Value  of  dairy  cows . 133 

of  exercise . 778 

Vanilla  pastilles . 349 

syrup  for  mineral  waters . 435 

Vaseline . .702 

for  the  household . 463 

for  medicinal  use . 901 

for  the  stable . 464 

for  the  toilet . 895 

Veal,  boiled  knuckle  of . 572 

bombarded . 524 

breast  of . 524 

stewed  white . 524 

broth . 504 

cake . 525 

to  carve . 689 

chops,  breaded . 525 

collops . 525 

cutlets . 525 

cutlets  broiled . 526 

dressed  with  rice . 528 

fillet  of,  to  stew . 526 

fricandeau  of . 526 

galantine  of . 526 

ham . 527 

joints  of . 524 

loaf . 525,  527 

to  make  a  shape  of . 529 

mince . 528 

neck  of,  stuffed  with  celery .  .  .  528 

olives . 528 

to  pot . 528 

pot  pie . 529 

to  roast . 529 

to  roast  loin  of . 527 

sherbet . 676 

souffle . 529 

stewed . 529 

stock . 529 

Vegetables,  to  boil . 566 

for  children . 650 


1008 


A  small,  number  of  choice  books  is  sufficient. 


Vegetables,  to  clean  of  insects.  .  .  .  566 
fruits  and  grains,  comparative 

yield  per  acre . 223 

keeping . 565 

as  medicines . 686 

pickle  for . - . . ,  566 

salad . 585 

to  ship . 464 

soup . 504 

to  take  frost  out  of . 661 

Veils,  black  lace,  to  clean . 464 

white  lace,  to  wash . 289 

Vellum,  to  clean . 464 

Velvet,  flattened,  to  restore . 465 

to  remove  grease  from . 226 

Venetian  red . 377 

Venison . 536 

joints  of . 542 

mock . 523,  565 

sharp  sauce  for . 549 

Ventilators,  charcoal .  92 

Ventilation  of  bedrooms . ' . 709 

how  to  secure  easily . 465 

simple  means  of . 465 

Ventilating  hay  stacks . 235 

Ventriloquism . .465 


Vermilion . 377 

Vermin  on  chickens .  97 

on  hen  roosts,  to  destroy . 238 

and  lice  on  calves .  63 

Vesicants,  definition  of . 829 

Vienna  cake . 645 

icing . .636 

Visits  and  calls . . , . . . 172 

Vinegar,  adulterated  . 682 

bronze  for  brass .  55 

cider . .  ; . 655 

horseradish.  . . 544 

mint . .544 

plant . 655 

toilet . . . 895 

Violins,  varnish  for . . 463 

Virginia  corn  bread . 579 

Visiting  the  sick,  cautions  about .  .  .  398 
Vitality  of  seeds,  how  long  retained. 391 

of  seeds,  to  test . 392 

Vitriol,  white . 768 

Vomiting.  .  . . .901 

of  blood. . . 902 

lime  water  for . 902 

Vulgarity,  avoid. . . 120 


Incessant  scribbling  is  death  to  thought. 


1009 


w 


Wafers,  oatmeal . 583 

Waffles,  German, . 583 

Wages . 466 

Wagons,  to  grease . 467 

hubs,  to  season . 466 

tires,  to  keep  on  the  wheel ....  466 

Wainscot  (painted),  to  clean . 343 

Wakefulness  or  sleeplessness . 870 

Walk,  to  teach  a  horse  to . 261 

Walking . 467,  902 

long  distance . 903 

Walks,  to  destroy  weeds  in . 467 

gravel,  to  make . 467 

Wall  paper,  to  extract  grease  stains 

from.  . . '.  .  .  .468 

Walls,  brick,  cement  for .  81 

damp,  remedies  for . 468 

green  for . 227 

hollow . 157 

Walnut  catsup . 543 

Walnuts  (white),  to  pickle . 591 

Warren’s  hair  dye . 233 

Warts . 903 

on  cattle .  78 

on  cows’  teats . 138 

(horses’),  to  cure.*. . 263 

(horses’),  on  nose . 263 

to  remove . . 903,  904 

Wash  for  blotched  face . 713 

complexion . 732 

gums.  . . 796 

hair.  . . 233 

sunburn . 879 

teeth  and  gums . 889 

eye . 782 

hair . 802 

Washing  blankets .  34 

chemical  preparation  for . 469 

calicoes .  62 

dishes . 149 

fluid . 469 

hints  on . 271,  468 

lawns  and  muslins . 293 

to  preserve  color . 155 

table  linen . 302 


Washing  white  lace  veil .  289 

woolen  stockings . 426 

Wasp  stings . 877 

Waste  paper . 345 

products . 469 

Watches,  oil  for . 334 

Watchmakers’  oil . 334 

Water . 904 

barley . 665 

stain  from  black  crape,  to  re¬ 
move . 138 

brash . 904 

cabbage . 568 

casks,  to  clean .  70 

cement,  Bruyers’ .  80 

in  the  chest . 724 

(muddy),  to  clear . 472 

filter . . 473 

filter,  homemade . 472 

to  find . 469 

Florida . 190 

in  food,  per  cent  of . 791 

gruel . 501 

for  horses . 243 

(hard),  to  improve . 471 

ice,  ginger . 612 

ice,  grape . 612 

ice,  lemon . 612 

ice,  orange . 612 

ice,  pineapple . 612 

ice,  raspberry . 613 

ice,  red  currant . 612 

ice,  strawberry . . 612 

to  keep  cool  without  ice . 472 

lavender . 292 

in  oil  paints . 340 

pipes,  cement  for . 474 

pipes,  to  manage  in  winter.  .  .474 

pipes,  to  mend . 474 

to  prevent  incrusting  the  inside 

of  kettles . 473 

to  prevent  becoming  putrid .  .  .  472 

(putrid),  to  purify . 472 

softened  by  borax .  42 

tanks  . 473 


1010  An  affected  modesty  is  very  often  the  greatest  vanity. 


Water,  to  tell  if  hard  or  soft . 471 

toast  . 677 

ice,  apricot . 612 

Watering  streets,  chemical  solu¬ 
tion  for . ? . 474 

Waterproof  canvas,  to  make .  65 

composition  for  boots  and  shoes  41 

for  cloth . Ill 

tor  maps,  charts,  etc . 308 

paint . 340 

paper . 475 

for  porous  cloth . 475 

for  tweeds . 475 

varnish  . 462 

wash  for  roofs . 382 

for  wood . 475 

Water-tight  cellar  floors . 474 

clothing  . Ill 

Wax  for  bottles .  45 

castings  .  72 

coloring  .  74 

egg,  casting .  73 

flowers,  to  model . 319 

fruit,  to  model . 321 

grafting  . 223 

(grafting),  liquid . 223 

putty  for  leaking  bungs .  70 

sealing . 476 

Waxed  paper . 345 

Weak  back . 706 

Weasels,  farmer’s  trap  for . 453 

Weather  signs . 476 

table,  Dr.  Adam  Clark’s . 478 

table,  Dr.  Herschell’s . 478 

Webster’s  chowder . 504 

Wedding  cake . 645 

Weed,  dock,  to  exterminate . 150 

in  walks,  to  destroy . 467 

Weight  per  bushel  of  seed . .390 

relative  to  height . 237 

and  measures,  tables  of . 479 

and  measures,  household . 680 

medicine . 829 

miscellaneous . 480 

Welding,  borax  substitute  for.  .  .  .  44 

iron,  to  prevent . 284 

metals,  philosophy,  of . 480 

Wells,  to  remove  foul  air  from.  .  .  .481 
Welsh  rabbit . 565 


Wen  on  cattle .  78 

(horse)  to  cure . 263 

to  cure . 905 

Wheat . 481 

flour  crackers . 583 

gems.  .  .  .  . . 578 

griddle  cakes . 582 

remedy  for  smut  in . 407 

seed . 391 

yield  in  lbs.  per  acre . .223 

Wheaten  standard  of  comfort.  .  .  .482 

Wheels,  emery.  . . 170 

Whey,  milk . 654 

Whipped  cream . 660 

Whiskers,  to  make  grow . 905 

White  lead,  antidote  for . 854 

lead,  as  cement .  87 

lead,  to  test . 293 

leather  gloves,  to  clean . 215 

lye . 304 

metal . 316 

paints . 340 

sauce . 550 

soup . 504 

swelling . 887 

vitriol,  antidote  for . 855 

Whites  or  leucorrhea . 819 

Whitening  bones.  .  .  .1 .  38 

ivory . 285 

Whitewash . 482 

improved . 483 

stucco . 482 

Whitewashed  walls,  to  paint ......  483 

Whitlow . 905 

Whooping  cough . 742 

remedies  for . 743 

treatment  for . 743 

Wicks  (lamp),  homemade . 291 

of  kerosene  lamps,  turning 

down . 290 

Widgeon  or  teal,  to  dress . 539 

Wife’s  power . 483 

Wild  cherry  bark . 905 

wine  of . 897 

Wind  colic . 730 

galls  in  horses . 263 

in  horses  to  improve . 263 

in  the  stomach . 905 

Winds . 484 


Avarice  grinds  a  man  like  emery. 


1011 


Window,  blinds,  novel . 484 

to  clean . 484 

Window  curtains . 144 

gardening . 203 

glass,  to  keep  the  sun  from 

passing  through . 484 

panes,  to  remove  broken.  .  .  .343 

(rattling),  to  prevent . 484 

sashes,  to  keep  in  place . 485 

Wine  biscuits . 638 

blackberry . 678 

currant . 678 

elderberry . 679 

from  mixed  fruit . 679 

percentage  of  alcohol  in ...  .  8 

(sweet)  from  ripe  currants.  .678 

sauce . 608 

of  wild  cherry  bark . 897 

Winter,  cabbages  in . 660 

fresh  beans  for . 660 

lettuce . 299 

green  corn  for . . . ; . 661 

management  of  water  pipes.  .474 

preparations  for . 485 

Wire,  brass . 49 

to  keep  from  rust . 386 

Woman’s  dress.  . . 155 

Wood,  bronzing .  53 

carving,  to  polish . 360 

cement  for . 81 

to  dye  red . 487 

(dark),  to  imitate . 487 

and  metal,  rubber  cement ....  83 

in  paper,  test  for . 345 

to  petrify . 486 

to  polish . 487 

to  prevent  cracking . 485 

to  prevent  decay  in . 485 

preservation  of . 485 

pulp,  to  bleach . 486 

to  render  incombustible. ..  .487 
to  remove  the  taste  of  when 

new . 487 

to  season . 486 

(soft)  screws  in . 389 

stain,  blue . 418 

stain,  cherry . 418 

stain,  ebony . 418 

stain,  purple . 419 

to  split . 486 


Wood,  stain  red . 419 

stone  coating  for . 487 

transferring  pictures  to....  487 
waterproof  composition  for.  .475 

worm-eaten . 488 

Woodcock,  Scotch . 553 

Wool,  bleaching . 35 

to  dye . 162 

Woolen  stockings,  to  wash . 426 

Wool  on  tanned  pelts,  bleaching.  .488 

Worcestershire  sauce . 550 

Lea  and  Perrins . 551 

Word  square.  .  v . 488 

Words,  hidden . 488 

on  words . 121 

World,  population  of  the . 361 

Worm  balls  for  horses . 244 

currant . 144 

eaten  wood . 488 

on  cabbage . 61 

cowhage  for . 807 

in  horses . 263 

to  keep  dried  fruit  from. . .  .658 

round . 906 

tape . 906,  908 

thread . 906 

turpentine  enema  for . 907 

Worms . 906 

Wormwood . 767 

Worn  out  meadows . 311 

Wound  balm  for  horses . 245 

Wounds . 908 

and  cuts . 746 

gunshot . 796 

Wow  wow  sauce . 551 

Wrapping  paper . 345 

Wrinkled  silk . 400 

Writer’s  cramp  and  cold  hands.  .909 

Writing  ink . 279 

to  destroy . 493 

errors  to  avoid  in . 489 

business  letters . 491 

ink,  red . 279 

ink,  to  take  out  of  paper . 280 

letters,  hints  on . 298 

to  make  indelible . 491 

(new)  to  make  look  old . 491 

on  metals . 316 

for  the  press . 492 


1012 


My  books  are  friends  that  never  fail  me. 


Writing,  (old)  to  copy . 492 

to  prevent  alterations  in.  ...  489 
to  remove  from  paper . 345 


Writing,  to  restore  when  decayed.  .486 

Written  charades,  words  for . 88 

Wrought  iron,  to  keep  from  rust.  .389 


Y 


Year,  leap . 294 

Yeast  cake . 659 

to  preserve . 660 

ifellow  fever . 789 

paint . 341 


Yorkshire  hog . 239 

pudding  for  roast  beef . 516 

Young,  counsels  for  the . 493 


men  rules  for  guidance  of . . .  .494 


z 


Zinc.  .  .  . 494 

and  camphor  wash  for  the  eyes  783 

to  deposit  brass  on .  45 

garden  labels,  ink  for . 279 

and  lead  wash  for  the  eyes.  .782 
oxide . 702,  766 


Zinc,  painting  .  i  . 495 

paints,  preparation  of . 341 

to  put  on  brass  or  copper. . . .  126 

sulphate  of . 768 

water  paint . 342 


